While in line at the grocery store, I fell for a basic marketing tactic and started looking at magazines at the checkout. Most had no appeal. At least not until I came across the Cook’s Illustrated All-Time Best French Recipes. After thumbing through it quickly, I added it to my cart and took it home.
Last night, the rainy weather set the mood for soup. I remembered seeing a recipe for Provençal Vegetable Soup (aka Soupe au Pistou) in the magazine and decided to give it a try.
Soupe au Pistou
The vegetable soup itself is quite delicious. However, the shining star of the soup is the pistou. Pistou is basically the French cousin of the Italian basil pesto. It is bright sauce made with basil, Parmesan, garlic, and olive oil. I have three different types of basil growing in the backyard, so I used a combination of each. Unlike pesto, it does not have pine nuts.
Adding a dollop of pistou to the soup really infused it with a bright flavor of basil. The soup also went well with a few slices of grilled sourdough bread.
As spring gives way to summer, seek out a copy of Cook’s Illustrated All-Time Best French Recipes and use the fresh herbs and vegetables in this delicious soup.
Summer ingredients are perfect for light salads that are just right for the season’s hot afternoons. Fresh corn and blueberries pair especially well together, lending a slight sweetness and a taste that reminds me of childhood summers in South Georgia. This summer salad builds on this flavor combination and incorporated quinoa and salmon to make the salad a satisfying main course.
1 pint blueberries, rinsed
2 ears fresh corn, husks and silks removed
1 Cubanelle pepper, chopped
3 small, sweet red peppers, chopped
1/2 pint grape tomatoes, quartered
1 cup uncooked quinoa
2 tablespoons butter
Culantro (cilantro can be used as a substitute)
1 teaspoon Dijon mustard
1 lb salmon
Mixed salad greens
Salt and pepper
Preheat an oven to 350 degrees. Cook a cup of quinoa according to the package directions. If buying bulk, add one cup of rinsed quinoa to two cups of water. Bring the water to a boil and turn the heat to low. Let the quinoa simmer for 15 minutes, then drain any remaining water. Once the quinoa is cooked, set aside to cool for 5 minutes.
While the quinoa cooks and cools, cut the kernels off of the cobs of both ears of corn. Toss the kernels of corn with the blueberries. Mix in the Cubanelle, sweet red peppers, and tomatoes. Mix in the quinoa and set aside. Season to taste with salt and pepper (about 1/8 teaspoon each).
To make a compound butter for the salmon, mix the butter, juice of half of a lime, and two teaspoons of chopped fresh culantro. Put the butter mixture into the refrigerator to cool.
While the butter mixture refrigerates, make a simple vinaigrette for the salad. In a small bowl, add the juice of the remaining lime and a half , the Dijon mustard, a tablespoon of chopped culantro, salt and pepper (about 1/8 teaspoon each). Whisk in 1/4 cup of olive oil.
When the vinaigrette is ready, set aside and get the compound butter out of the refrigerator. Spread the compound butter evenly over the non-skin side of the salmon. Heat 2 teaspoons of olive oil in a skillet over medium high heat. Add the salmon to the skillet, skin side down. Cook the salmon in the skillet for 3 minutes per side. Put a lid on the skillet and finish the salmon in the over for 10 minutes, or until cooked to the desired temperature.
Serve the blueberry-corn-quinoa mixture over mixed salad greens and drizzle with the vinaigrette. Top with salmon and serve.
A few weeks ago, I was looking for something to make for dinner. Artie was out of town so I was left to my own devices in the kitchen (which can either go really well or really bad). We had veggies in the fridge – a few mini peppers, some spinach, and a bag of broccoli – and some other random ingredients. I was craving comfort food, like a casserole, but I didn’t want anything too heavy. Quinoa is a very popular grain right now so I looked up a handful of recipes on Pinterest and came up with my own version of a quinoa casserole (there are links to the recipes that inspired this one at the bottom of the post).
1-1/4 to 1-1/3 cups quinoa
2 cups chicken broth or stock
broccoli (1 bag or head of broccoli – a few cups at least)
handful of baby peppers, sliced
small to medium onion, sliced
2 teaspoons olive oil
salt and pepper
can of garbanzo beans, drained and rinsed
cup of spinach, chopped
1 cup milk (I used 1%)
8 ounces cheese of your choice, shredded
Rinse the quinoa and cook according to package directions using chicken broth. This will take about 20 minutes. While this is cooking, chop the broccoli, peppers, and onions. Toss the veggies with 2 teaspoons of olive oil and roast at 400 degrees for 20 minutes.
In a bowl, combine quinoa, garbanzo beans, roasted veggies, and spinach. Gently stir in the milk and cheese. Pour everything into a lightly greased casserole dish. Bake at 400 for 20 – 30 minutes.
A few notes on the preparation:
The top would also be good with a breadcrumb or cheese topping. It would brown up nicely and give the top a good crust.
I used a yummy cheese from Publix because it is what we had in the fridge but I imagine mozzarella, cheddar, or Colby jack would work just as well – anything that melts well. I will say shredding your own cheese is preferable to using shredded cheese.
I chose to roast the veggies because I prefer the flavor of roasted vegetables (and as a bonus while the veggies were in the oven and the quinoa was cooking, I loaded the dishwasher and did a few dishes), however, if you prefer, you could just as easily saute or boil the veggies. The main idea is to precook the veggies so they get softened a bit and they don’t leach out too much water and make the casserole soupy.
You can use any of the veggies you have on hand. I bet zucchini, mushrooms, leeks, or anything not too mushy (avocado) or wet (tomatoes) would work well. Actually, cherry tomatoes might work well… I like this because you can sort of clean out the refrigerator and use whatever veggies you have on hand.
There is something about the heat of summer that gets me craving barbecue, especially pulled pork. It also gets me craving fresh corn with my pulled pork. With these cravings stirring around in my mind, I decided to try a twist on the traditional summer barbecue.
Several months ago, I brewed my first batch of homebrew. It was a straightforward, uncomplicated ale. Still having a couple of bottles laying around, I wanted to incorporate it somehow.
I picked up a pork tenderloin from Earth Fare, put it in a slow cooker, and dusted it with a little garlic salt, paprika, chili powder, and cumin, roughly a 1/4 teaspoon of each.
I put then poured a bottle of homebrew in with the tenderloin. I let the tenderloin cook on low heat in the slow cooker for about 6 hours. I have only tried this with my homebrew, but I bet you could impart a variety of different flavors into the pork by using different styles of beer.
While the pork cooked, I threw together some blueberry cornbread in my cast iron skillet. To make blueberry cornbread, heat 1/3 cup of vegetable oil in the cast iron skillet as you preheat your oven to 400 degrees. In a large bowl, mix together 2 cups of self-rising cornmeal, 1 1/3 cup milk, 2 eggs, and 2 tablespoons of sugar. Remove the skillet from the oven and carefully pour the hot oil into the cornbread mixture, stirring well to incorporate the oil. Pour the mixture into the hot skillet. Lightly dust 1/2 cup of blueberries with all purpose flour and drop them into the cornbread mixture. Return the skillet to the oven and bake for about 25 minutes, or until the cornbread is a golden brown color. I always love cornbread, but I especially love the combination of blueberries and cornbread. I’ve tried this recipe with blackberries too, but the blueberries work better.
I also made some blueberry-corn salad by cutting the kernels off of two fresh ears of corn and mixing them with fresh blueberries and halved grape tomatoes. I did not measure the ingredients, but just added blueberries and tomatoes to the corn until the proportions looked good to me. I also lightly seasoned the salad with salt and pepper to taste.
For my barbecue dinner, I sliced a wedge of cornbread in half and topped it with pulled pork and blueberry-corn salad. I gave the food a light drizzle of Amy’s Organic Smokey Maple BBQ Sauce. Heavenly.
I ate more blueberry cornbread for breakfast the next morning, but for lunch the following day, I was thrilled to have some pulled pork left over. I piled some pork between sandwich thins, added some leftover salad, and topped with more of the BBQ sauce and some dill pickle slices for an incredible barbecue sandwich.
These two pulled pork dishes helped satisfy my cravings, at least temporarily. If you get adventurous and try experimenting with different beers to make pulled pork, please let me know how it turns out. Happy barbecuing.
I love breakfast foods. I could them any time of day. I’m not picky – I like eggs, muffins, scones, cinnamon buns, biscuits (with or without gravy), grits, waffles, pancakes, fruit, and the occasional slice of bacon. And coffee. Let’s not forget coffee.
Brunch is one of my favorite meals to host because the food is pretty low maintenance to prepare, the food can easily be scaled to feed a crowd, and a lazy Saturday or Sunday morning is the perfect time to hang out with family and friends over a leisurely meal.
Earlier this year, I wrote about our family brunch. On the menu in the photo below, we had biscuits and gravy (pork sausage gravy in the big pot, turkey sausage gravy in the small pot), scrambled eggs, yogurt almonds, fresh fruit (raspberries, nectaries, and grapes), and blueberry muffins. And coffee. Let’s not forget coffee.
I’ve also seen some cute ideas for brunch foods on Pinterest. The create-your-own bar seems to be a very popular idea right now:
While we were on vacation at Little Gasparilla, we tried for simple, healthy food that was easy to prepare (no special kitchen gadgets required) and easy to clean up (so we could get back to the sun and sand).
For breakfasts and lunches, we bought:
English muffins and bread (whole wheat sourdough and plain wheat)
Cream cheese, butter, jelly, and sunflower seed butter
Fruit (bananas, blueberries, apples, and grapes)
Veggies (cucumber, baby carrots, baby peppers)
Bread and butter pickle chips
Chips (roasted garlic flavored and a splurge for the beach)
Jo-jo’s (only the best, most delicious vanilla-flavored cookies from Trader Joe’s)
Breakfasts were sunflower seed butter and jelly sandwiches, English muffins with butter and jelly, bananas with sunflower seed butter, or yogurt with blueberries.
Every day for lunch we had a different combination or tasting plate:
Cucumber and cream cheese sandwich, Jo-jo’s, peppers and carrots with garlic hummus, roasted garlic chips, grapes, and bread and butter pickles
Grilled cheese (provolone, mustard, arugula, and apple slices), grapes, apple slices, bread and butter pickle slices
Sandwich (cream cheese with apple and cucumber slices), cucumber and carrots with garlic hummus, apple slices (and probably some Jo-jo’s later in the afternoon…)
What are some of your favorite go-to luches and dinners when you are preparing simple, healthy meals?
With all of the dining out while on the road at the end of the year, followed by copious amounts of food for Thanksgiving and Christmas, I was looking forward to a couple of lighter meals. Taking a break from organizing my tools in the utility room, I stopped and pulled together this quick hummus and veggie sandwich lunch.
I made the sandwich by spreading about two tablespoons of Publix classic hummus on one side of a Nature’s Own Healthy Multi-Grain Sandwich Round and laying a slice of Sargento 2% Milk Provolone cheese on the other side. I never use fat-free cheese for anything; it doesn’t melt well, it is rubbery, and it doesn’t taste a good as regular or 2% milk cheeses. I placed thinly sliced cucumber on the side with the cheese and sliced sweet peppers on the side with the hummus. I stacked carrot sticks on top of the peppers and fresh spinach (fresh from my parent’s garden in South Georgia) on top of the cucumber slices. I put the two sides together and sliced the sandwich in half.
I ate my sandwich with a handful of Trader Joe’s Barbeque Popped Potato Chips (a lighter alternative to fried potato chips), Trader Joe’s Crunch Curls (made from lentils and potatoes), and a couple of baby dill pickles.
If you, like most people, plan to make a New Years resolution to eat healthier, I hope this sandwich inspires you to bring healthier lunch options to work instead of dining out every day.