Cool and Creamy Cucumber Salad

A month ago we planted herbs in a pot on the front porch.  They've filled out so much that it was time to start cooking with them.   Our front porch kitchen garden pot includes rosemary dill and sage.  It's visually interesting to plant herbs with different textures next to each other--these three fit the bill.

Dill is an herb I had to reintroduce myself to when I became an adult.  I remember not particularly liking it (more specifically: what was made with it--probably more specifically: potato salad).  I'm happy to have a number of recipes now in which I really like the dill.  The first is what I like to call:

Cool and Creamy Cucumber Salad

2 cucumbers
1/2 cup plain yogurt
1/2 cup sour cream
2 tablespoons fresh chopped dill
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon sugar

Peel cucumbers (at least partially--I usually just peel a few strips off leaving it with circus stripes of green--then you get some added fiber an nutrients from the peel but it's not too scratchy in the mouth) slice thin and set aside.  Stir all remaining ingredients together in a medium bowl.  Add the cucumbers and stir until the cucumbers are completely covered.  Serve cold immediately or store the dressing in the fridge and toss with cucumbers right before serving. 

We really enjoy this cool summer salad.  I didn't take a picture of the cucumber salad before we ate it--but since I only had one cucumber we had leftover dressing.  We used it to dip fresh vegetables in and it was delicious.

When I served the cucumber salad.  Owen asked me, "Mom, is there grass in this?"  I told him "No, it's fresh dill from our herb garden."  To which he replied, "OK," and then proceeded to eat his salad.

Homemade California Rolls Sushi

"Wouldn't it be fun to try and make. . ." That's how conversations in our kitchen often begin.  And most of the time it is fun to try and make whatever thing we came up with.  Though I'll admit homemade sushi was Jeremy's idea and the number of times we've had it have been solely as a product of Jeremy's home industry--I have enjoyed the result.  I used to think I wasn't a big fish fan (I've now discovered I'm simply a fish snob--I only like quality fish) but I've always liked crab.  

One of the guests invited to Wyatt's party is our friend who is allergic to dairy and eggs.  So sushi is a great thing to serve for allergic or lactose-intolerant guests (especially since the other menu items--cake and ice cream--were definitely out!).

We use Alton Brown's recipe for sushi rice.We've used it a couple of times and think it turns out well.


Sushi Rice:

* 2 cups sushi, or short grain, rice
* 2 cups water, plus extra for rinsing rice
* 2 tablespoons rice vinegar
* 2 tablespoons sugar
* 1 tablespoon kosher salt

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Yield: 4 cups

We always reference the video of Alton demonstrating the assembly of the California rolls to remember the rolling technique.  Jeremy says the trick to working with the rice is to keep your hands damp so it doesn't stick to you.  We don't have a sushi mat--we just use our Silpat and it works great.

The other ingredients are:
Nori (seaweed)
sesame seeds
immitation crab (It's actually fish not crab, but works best for these purposes.)
avocado, sliced thinly
carrots, sliced into matchsticks
cucumber, sliced into matchsticks

Spread rice thinly on the nori.  Sprinkle with sesame seeds.  Flip over so rice is on the bottom (For a true California roll, but sometimes we don't bother to do this).lay out a thin row of vegetables and roll up.  Slice into bite-size peices with a sharp knife dipped in warm water.

Serve with pickled ginger and wasabi paste. 

Broccoli Cheddar Soup

My friend asked about Food Inc. the other day.

"So does it say you should be, like, vegetarian?"

I answered, "No." (Since I'm a self appointed spokesperson.) Food Inc. explores the industrialized food system in America, and if I was to name a food lifestyle it was promoting it is simply "eat real food." You can eat meat, if it comes from healthy animals eating the food that nature intended for them. I would call meat a real food, along with fruits and vegetables and flours milled from grains--that sort of thing.

I like to be able to recognize my food--what it is, and what's in it.

This last week as Jeremy and I were discussing grocery shopping, we felt like we needed some "easy food," based on Jeremy's current inability to help out around the house.There was the temptation of the idea of buying some ready-made processed foods.

Until I remembered that real food can be just as easy.

An onion in a pot with butter then flour.  A quart of stock.  Broccoli and some shredded carrots.  4oz cheddar and 1/2 cup of cream.

Hardly needs a recipe.

I love to look at my ingredients and see how simple they are and know that something truly delicious is coming.  That's why, although I believe I'm a good cook (through equal parts practice and courage), I've never felt comfortable with the label "gourmet" that some people sometimes give me.  Most of the time I love the basic simple ingredients. 

What else could I want?

Edited* More specific instruction if you want to make Cheddar broccoli soup.   Start by sauteing the onions in 2 TBS butter until soft.   Add 2 Tbls flour until the butter soaks it all up.   Then add chicken stock a little bit at a time while stirring to get all that flour and butter mixed through it.   Add the broccoli to the broth and simmer until soft.  Add the carrots toward the end of the broccoli cooking.  Then slowly add the cheese to melt it and add the cream and stir to combine.

Sweet Corn Tomalito

Sweet Corn Tomalito

¼ cup butter, softened
¼ cp Masa Harina (Corn flour in Mexican food section)
1/3 cup granulated sugar
½ cup water
2 cups corn kernels, fresh or frozen, thawed and divided
½ cup corn meal
1 tsp baking powder
½ tsp salt
2 tbsp plus 1 tsp milk

Preheat oven to 250*

In a small mixing bowl, mix the butter, masa, and sugar using an electric mixer until light and fluffy, about 1 minute.

In a blender or food processor, blend half the corn kernels with the water and the corn meal until smooth. Combine this mixture with the butter mixture, stirring well. Add the remaining corn kernels, baking powder, salt and milk and mix well.

Pour the mixture into an 8 inch square baking dish. Tightly cover with foil and place in a 9x13 baking pan. Pour water in the 9x13 to come ¾ inch up the side of the 8-inch pan.

Place in the oven to steam for 50-60 minutes or until the mixture is set. A knife should come out clean.

Stir pudding to give it a consistent texture and scoop warm portions onto plates. Makes 6 servings.

Berry Patch Ice Cream Dessert

I hosted book club last night. I had a really hard time trying to figure out what I was in the "mood" to make, and finally settled on something I had pulled from a magazine a few years ago. It was perfect for a summer evening get together.

Berry Patch Ice Cream Dessert
From Better homes and Garden August 2001 (I honestly don't know how I have something saved from way back then.)

Begin by baking a batch of brownies. (I'll post Kara's world-famous brownie recipe another day.) Divide the batter into two 8-inch rounds lined with parchment for easy removal. The instructions say to wrap one of them up and freeze for later use--in my case I fed it to the boys of the house because I wasn't going to be sharing any of the finished product with them!

Scoop 1 to 1 1/2 quarts vanilla ice cream in the bowl of a mixer.

Beat just until smooth.

Fold in 1 cup of mixed berries. Spoon into a 8-inch round lined with plastic wrap. (I used a springform pan so I could get it out easily.) Freeze for at least 4 hours.

To serve place brownie round on a plate. Lift ice cream and plastic wrap from pan (or remove springform side). Invert ice cream on brownie. Peel off plastic wrap. Top with 1 1/2 cups berries. Let dessert stand at room temperature 10-15 minutes before serving.

Slice into wedges like a pie, and--if you like--serve with raspberry or chocolate syrup to drizzle.

Lemonade Stand Pie

I made a pie this weekend as a part of the "You Want Pies With That?" challenge. The theme for this month a Taste of Summer pie. I decided that nothing reminds me of those idyllic summer days than a good old fashioned lemonade stand. One that is run by a blond little girl wearing gingham and pigtails. And there is a sprinkler running on the lawn behind her. And some other neighborhood kids are playing with sidewalk chalk and jump ropes nearby. . .

So wrapping all those images into one delicious bite. . . here is my Lemonade Stand Pie


This recipe is adapted from Martha.

Wash a lemon and cut crosswise into thin slices using a mandoline. Remove any seeds and discard. Remove peel and pith of 2 more lemons and discard. Slice lemon flesh crosswise into very thin slices. Remove seeds and discard; add to a bowl with other lemon slices. Add 3 cups sugar and toss well to coat. Cover bowl with plastic wrap, and let mixture stand overnight, stirring occasionally.


The next day, make a double pie crust recipe of your choice, adding in 2 tablespoons lemon zest.

Preheat oven to 450 degrees. On a lightly floured work surface, roll 1 piece of crust into a 13-inch round. Fit dough into a 10-inch pie plate, pressing it into the edges; refrigerate 15 minutes.

Add 1/8 teaspoon salt and 7 whole eggs to lemon mixture; stir until well combined. Pour into chilled pie crust.

On a lightly floured work surface, roll remaining piece of crust into a 13-inch round. Slice vents liberally into the crust. Place over filling and crimp edges to seal. Brush top of crust with 1 egg white.

Transfer pie to oven and bake 15 minutes. Reduce oven temperature to 375 degrees and continue until crust is golden brown and shiny, about 30 minutes.


This pie has a lemony custard-like filling that is very powerfully lemon. It's not sour or tart, but simply lemon. And simply delicious to those that are a fan!

Lemonade Stand Pie

3 lemons
3 cups sugar
1/8 tsp salt
7 eggs
double pie crust

Wash a lemon and cut crosswise into thin slices using a mandoline. Remove any seeds and discard.  Remove peel and pith of 2 more lemons and discard (Reserve 2 tablespoons of zest for crust). Slice lemon flesh crosswise into very thin slices. Remove seeds and discard; add to a bowl with other lemon slices. Add 3 cups sugar and toss well to coat. Cover bowl with plastic wrap, and let mixture stand overnight, stirring occasionally.

The next day, make a double pie crust recipe of your choice, adding in 2 tablespoons lemon zest.

Preheat oven to 450 degrees. On a lightly floured work surface, roll 1 piece of crust into a 13-inch round. Fit dough into a 10-inch pie plate, pressing it into the edges; refrigerate 15 minutes.

Add 1/8 teaspoon salt and 7 whole eggs to lemon mixture; stir until well combined. Pour into chilled pie crust.

On a lightly floured work surface, roll remaining piece of crust into a 13-inch round. Slice vents liberally into the crust. Place over filling and crimp edges to seal. Brush top of crust with 1 egg white.

Transfer pie to oven and bake 15 minutes. Reduce oven temperature to 375 degrees and continue until crust is golden brown and shiny, about 30 minutes.

Enjoy!

Marniated Cucumber Moons

Summertime has come, the sun is out, the humidity is up--and suddenly I have a problem.

I don't know what to feed my family.

All winter long I've been roasting vegetables, cooking thick creamy pasta sauces, and baking hearty breads. In the winter I look for any excuse to turn on my oven, huddling around the warm glow of brownies baking in the oven.

With the thermostat outside raising, I'm no longer appreciating those virtues of a home cooked meal.

Now it's time for outdoor grilling, a bit of stove-top cooking, and a whole lot of fresh straight-from nature goodness.

This weekend we had a side dish cool, crisp, and perfect for warm weather, and for whatever reason, I have distinct memories of eating this same dish back in The Burrow in Provo.

Yes, back when I was a new little homemaker, trying to develop domestic skills to care for my husband and future family. This easy (but looking a little gourmet) recipe was right up my alley.


I came up with a nice gourmet-sounding name too:

Marinated Cucumber Moons

Wash a cucumber really well. With a vegetable peeler, peel off three wide strips spaced evenly down the length of the cucumber(or a number of small strips if you have a garnisher.)

Chop off the ends of the cucumber. Slice in half lengthwise then chop in nice thick half-moons.

Toss with a zesty Italian dressing.

These cucumbers are tangy and crunchy! They are good right away or can be made an hour or two in advance.

Grilled Tilapia with Pineapple Salsa

Grilled Tilapia with Pineapple Salsa

Salsa:
1/2 medium fresh pineapple
1/4 small red onion
1 Serrano pepper
2 tbsp chopped fresh cilantro
1/8 tsp salt
1 lime

Tilapia:
2-3 T taco seasoning mix
3 tbsp olive oil
4 boneless, skinless tilapia fillets

Heat grill over medium high heat. While that heats, peel and slice pineapple lengthwise and remove core. Slice into several 1-inch thick strips. Arrange pineapple in a single layer and grill about 2-3 minutes on each side or until grill marks appear. Set aside.

While pineapple is cooking, chop onion. Cut Serrano pepper lengthwise in half; remove and discard seeds. Chop Serrano pepper and cilantro. Combine onion, Serrano pepper, cilantro and salt in a small bowl. Zest lime to measure 1 tsp zest. Juice lime to measure 1 tbsp juice. Add zest and juice to bowl; mix well.

Whisk taco seasoning mix and oil in small bowl. Add tilapia; turn to coat. Place tilapia fillets onto grill and cook 2 minutes or until grill marks appear. Turn tilapia over and cook another 2 minutes or until it flakes easily with a fork.

As tilapia cooks, chop pineapple and add to onion mixture; mix well. To serve, top tilapia with pineapple salsa.

Delicious!

Carrots

Seriously, I struggle with side-dishes. I mean I just spent an hour on an extravagant main dish, and now you want something to go with it?! Of all the nerve!

Really, It's more of a one-track mind thing over not having time or energy. I just don't think about it until it's too late.

However when I do plan ahead I try and make sure it adds to the overall nutrition of the meal, otherwise, I might as well just save myself the time and effort. And it's only a benefit when it's simple enough I can remember and don't have to dig through recipe books.

So this recipe (I'm using that term very loosely) is for Glazed Carrots. Sometimes we eat carrots plain straight from the fridge. Sometimes we dip them in Spicy Ranch, and sometimes we eat them glazed. Really variety is important to help keep the family from dying of boredom over their vegetables.



Start with however many carrots your family will (hopefully) eat and cook them to your desired doneness using your preferred method. I put them an a small pot with enough water to cover the bottom of the pan. Bring it to a boil, then cover the pot and reduce the heat so that they half boil/half steam. Either way when they are done drain out any remaining water.

The glaze is made up of equal parts of butter and brown sugar. Here I was using about a tablespoon and a half of each. Stir that around with your carrots. The heat of the carrots and pan will most likely give all the heat needed, but if the brown sugar looks "grainy" at all turn the heat on low for a minute to get the sugar crystals all melted.

The last step is the surprising yet delicious one. Sprinkle with a bit of dill weed. It gives it a great flavor that gives this more "grown up" appeal. If your kids won't touch speckled carrots, then leave it off for them, but do give it a try-at least once.

As you see I knocked myself out this night with two vegetable side dishes. -I know!- Actually I made the peas for the baby, because he loves them, and I wasn't sure that he would eat the carrots. Ha! He loved the carrots. (Also as you see we were using paper products. Cut me some slack, I've got a lot on my plate =wink= right now.)