Bless Her Heart

Wordless Wednesday: Tender Delivery

 
 

My favorite salad...for now...

Just thinking about this salad makes my mouth water.  The great thing about this dinner is that I can throw a pot of pesto pasta on, or make up some wild rice...and if I'm the only one in the mood for salad for dinner, the toppings for my salad make great sides for the rest of the family as well. 

 
 
 
Oven Roasted Vegetable Salad with Tofu Croutons and Chevre

Preheat the oven to 375 degrees. 

In a large baking dish combine:

1 large portabello mushroom, cleaned and cubed

1/2 of a red bell pepper, cut into 1" pieces

1/2 of a green bell pepper, cut into 1" pieces   

1 medium zucchini cut into 1/2" pieces

1 small-medium yellow summer squash cut into 1/2" pieces

A handful of small shallots, peeled or 1 small red onion peeled and quartered

Toss with:

1/4 cup of quality olive oil

4-7 cloves of garlic (depending on your taste), peeled and minced

salt and pepper to taste

Bake for 30 minutes or so, checking for tenderness in the center of the squash.

For the Salad:

1 pound of mixed greens

Lightly toss with my favorite miso dressing.   I really love how mild and creamy this dressing is but if they don't sell it near you, you could use a light ranch or caesar dressing.  

Top with:The oven roasted veggies, cubed tofu (like my Mama used to make) and a bit of chevre.  My family thinks I'm crazy but I love to throw this salad together when the veggies and tofu are still warm...it makes the chevre all soft and melty. I'm drooling again....

Watermelon Ginger Cooler...

We took the kidlets to the coast a few weeks ago and on the (long) drive back I noticed that the side of the road was peppered with farm stands overflowing with watermelons.  I've been craving watermelon agua fresca ever since.  Being that we're heading into the weekend, I decided to make a dressed up cocktail version...but you could certainly leave out the vodka and use still water if you want a more traditional version.

 
Watermelon Ginger Cooler

First you need to whip up some Ginger Simple Syrup

1/2 cup of water

1/2 cup of sugar

1" knot of ginger, peeled and cut into 4-6 pieces

Place all of the ingredients in a small sauce pan and bring to a boil over medium heat.  Turn down and simmer/stir until all of the sugar is dissolved.  Simmer for 2 more minutes and then remove from heat. Strain the ginger out, and set aside to cool. You have made more than you need for one drink.  Set aside the extra for your next cocktail or store it for later use as a refreshing addition to iced tea or lemonade.

Next make the Ginger Sugar to rim the glass

1/4 cup coarse sugar

1/2 tsp ground ginger powder

Mix the sugar and ginger powder together and place in a shallow dish for rimming your glass.

To make the Cocktail combine these ingredients in a tall glass or cocktail shaker:

4 oz. watermelon juice (I just pureed 1 cup of watermelon and strained the pulp out)

3 tbsp fresh lemon juice

3 tbsp ginger simple syrup

1 oz. Tito's Handmade Vodka

4 ice cubes

Shake the ingredients to mix them thoroughly.

Take a small slice of lemon and run it around the rim of your glass and then turn the glass upside down in the ginger sugar to coat the rim.  Place 3 ice cubes in your glass and add your watermelon mix. Fill the rest of your glass with club soda.  Garnish with a few thin slices of ginger, cubed watermelon and a sprig of mint. 

Breathe deep and welcome your weekend with arms wide open...rain or shine.  

Garlicky Side-a-Potatoes

I think there are probably 10,224 ways to make a side of potatoes....and everyone has their favorite.  I like mine soft with a wee bit of golden crust.  Not super fried or super crispy.  We received some local red potatoes in our delivery this week, so I used those.  If I had had fresh dill in the garden I would have used that, but I killed it (le sigh) so I used the dried stuff.

 
Garlicky Side-a-Potatoes

Serves 4

water for steaming or boiling

4 cups of red potatoes, scrubbed clean and cubed

1- 1 1/2 tbsp butter

1 tbsp garlic, finely minced

1/2 tsp dried dill

salt and pepper to taste

I boil the potatoes in about an inch of water and a twist of the salt grinder.  I like them tender enough to eat but not so tender that they will fall apart in the skillet while I'm giving them their 'crust'.  Keep an eye to make sure that the water doesn't boil away...there's not much worse than burnt potatoes.  

While they're cooking, add the butter to a heavy skillet over medium heat.  Use either a well seasoned cast iron or non stick skillet, because those taters will stick otherwise.  Once the butter is melted add your minced garlic.  Keep the temperature low enough and keep your garlic moving so that it doesn't get too crispy and bitter.  When the potatoes are done, drain off the starchy water and spoon the potatoes into the skillet, stir once to coat with the garlic and allow to crisp a bit in the garlic butter.  Once your the potatoes are golden, stir them up to cook up another side.  Repeat until all sides are golden.  Add the dill and salt and pepper to taste. Cook for another 2 minutes.  Remove from heat.  

Wordless Wednesday: While Mama Works

 
 

Do you know the cucumber trick?

When I was a kid my Papa taught me a trick to remove the nasty from a bitter cucumber.  When you cut the end off of the cucumber, rub the cut piece in a circular motion on the end of the cucumber.  The cucumber will release a white foamy substance.  Repeat this on the other end of your cucumber.  Peel your cuke and prepare it how you would normally for your dish.  I've never had a bitter cucumber that I've done this with.  I've also had plenty of cucumbers that were not bitter even though I haven't done said trick. So...I guess I don't know if it's myth or magic...but it seems to work for us.  Try it...does it work for you?

 
 

Daydreaming while doing dishes at dusk...

 

Cornbread Casserole

With the holiday weekend approaching, I thought I'd offer up a quick and easy potluck entree.  If you have a favorite cornbread mix, use it and it's that much quicker to make.  I made the cornbread from scratch because I have some yummy cornmeal to use up, but on busy nights there's no shame in grabbing a quick mix out of the pantry.  I would still throw the corn in there even if you are using a mix...it just makes the meal a little more substantial.  Lucky me, we received 3 little ears in our basket this week. Not enough to have it on the cob for everyone, but the perfect amount to add to the cornbread.  Also, in looking back at the pictures, this dish is really begging for something green...avocado maybe...or a cilantro garnish?

This is the recipe for a 4 qt. baking dish, so that you will have PLENTY to share.  When I'm cooking just for our family of four, I divide this recipe in half and prepare it in an 8" x 8" baking dish.

 
 

Cornbread

2 cups stone ground corn meal

2 cups unbleached whole wheat flour

1 1/2 tsp salt

1/4 cup of sugar

2 tsp baking powder

1 1/2 tsp baking soda

1 cup of canola oil

4 eggs

2 cups of milk

2 cups of fresh corn, cut off the cob or canned corn, drained well

2 tbsp sour cream

Grease a 4 qt, glass baking dish.  Preheat the oven to 400 degrees.  In a large bowl add all dry ingredients and mix.  Add oil and mix.  Add the eggs one at a time, mixing after each.  Add milk and mix just until wet.  Incorporate corn and sour cream.  Pour batter into baking dish, and place on the center rack of your oven. Bake for about 35 minutes or until a toothpick inserted in the middle comes out clean.  Your cornbread should be golden and firm to the touch.  While the cornbread is baking, follow the directions below.

 
Cornbread Casserole Preparation:

1 tsbp butter or oil

1 1/2 cups of onion, diced

1 tbsp garlic, minced

salt and pepper to taste

3 15 oz. cans black beans, drained

1 10 oz. can  of tomatoes and green chiles (mild, unless you're daring), drained

2 cups shredded cheddar cheese

Open the beans and drain them:

 
 Add butter or oil to heavy skillet on medium heat.  Add the onions and saute until soft and translucent.  Add garlic and salt and pepper to taste.  Saute for 2 more minutes and remove from heat.

 
When the cornbread is done, remove it from the oven and get ready to layer the remaining ingredients.  First add the beans, and then the onion mixture.

 
Then after the tomatoes/peppers are drained, sprinkle them on the top of your casserole.  I always leave a portion of the dish without tomatoes for those people who have an aversion to cooked tomatoes.  You could do the same with the onions if you wanted to. Finish it off by topping it with the shredded cheese.

 
In order to make the casserole, move your oven rack up a bit so that it's closer to the flame and turn the heat up to 450.  We're trying to melt the cheese and heat the other ingredients, without baking the cornbread for too much longer so that it doesn't get too dry.  Bake for 7-10 minutes, checking frequently to make sure you don't burn your cheese.  When your cheese is as melty as you want it, then pull it out and serve warm.  If you are taking this dish to a potluck to share, you might get it all layered up and then stick it in your host's' oven when you get there.  

 
Yummy things that you could add:

Avocado, cilantro, side salad, sour cream, salsa...