Just Eat Food News

Looking for a sweet treat for my sweetheart can be a little tricky if you don’t want cookies, pastries, etc. around the house.  Instead of desserts sitting around the house they typically find themselves sitting on my thighs! 

Let me offer this wonderful dessert that can be served in 10 minutes or less.  That makes this not only a healthy option, but a wonderful alternative to a laborious pie.  The grilling makes the sugar in the fruit begin to caramelize and tastes like an individual serving of summer. 

This Labor Day weekend we took advantage of all that DuPage County, IL has to offer.  We are blessed with a tremendous amount of things to do around here that are absolutely free.  For instance, we visited Kline Creek Farm which is a farm that has been restored to reflect the 1890s.  They have animals, a tour of the farm house, and harvest their own honey.  I of course had to take a jar of the honey home for my own immediate consumption.  As you probably already aware, honey is a natural antiseptic and can be used as a natural remedy to allergies.  Keep your local honeybees employed!  Buy local!

Here are a few shots of our Labor Day weekend: 

Now on to the most wonderful treat that only summer can offer:

GRILLED NECTARINES

• nectarines – halved, and pitted
• honey – local and oh so wonderful

Place nectarine halves onto preheated grill.  Flip once when grill marks appear.  Grill on the opposite side, and remove from heat once grill marks appear.  Drizzle with honey and relax…dessert is done! 

We can always use a moist, delicious, and oooohhhh so easy banana bread recipe, and here it is!  If you don’t have the blueberries you could easily substitute blackberries, raspberries, or just skip the berries altogether.  This would make an especially lovely French toast too.  Just sayin’. 

These are Kyle’s final days before Ironman Louisville next weekend and I’m happy to make some treats to keep him going.  Good luck #540 we’ll be cheering you on!! 

This recipe is an adaptation of my friend (and fellow TriWidow) Jorien’s post from triwidows.com.  Her recipe certainly didn’t need any messing with, but I couldn’t resist the urge to throw in some blueberries.  It turned out beautifully thanks to Jorien who originally used dates and walnuts which sounds fantastic, but alas I had neither of those items on hand.  Perhaps she’s a future food blogger in the making? 

Triwidows.com is a social networking site for triathlete supporters that I started recently.  I’d love if you stopped by to check it out! 

BANANA BLUEBERRY BREAD

• 3 large ripe bananas
• 2 pastured eggs - beaten
• 1/3 cup honey - go local keep the bee population employed!
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ¼ teaspoon cinnamon
• ¼ cup blueberries

Preheat oven to 325°.  Mash the bananas and mix them with the beaten eggs. Stir in the honey, flour, baking powder, salt, cinnamon, then delicately fold in the blueberries. Put the mixture in a buttered baking tin (ideally a glass one).

Put the baking tin in the oven for about 35 minutes in a 325° preheated oven, or until toothpick inserted in the center comes out clean. Let the bread rest for 5 minutes before removing it to cool further.  Enjoy with copious amounts of local honey (to ward off allergies of course). 

There’s nothing like easy, delicious, quick meals especially in the summer when the kitchen can overheat in a nano second.  Quinoa is not only a quick cooking grain but has a rather high protein content making this simple salad a balanced meal.  The radishes and arugula make for a pretty intense salad that should tide your taste buds over until dinner time. 

Looking for some more salad ideas to use up that bounty of farmers market produce?  Look no further:

• Fresh Green Bean Salad
• Grilled Veggie Salad
• Heirloom Tomato Salad
• Honey Mustard Slaw with Beets and Pancetta
• Oasis Carrot Salad

YELLOW ZUCCHINI AND QUINOA SALAD (4 SERVINGS)

• 1-1/2 cup water
• ¾ cup quinoa – rinsed
• 1 yellow zucchini – finely chopped
• 5 radishes – finely chopped
• 2 cloves garlic – minced
• 1-1/2 cup arugula leaves
• 3 tablespoons extra-virgin olive oil
• 1 lemon – juiced
• pepper – to taste

In a small sauce pan combine water and quinoa over medium heat.  Cook until water has been absorbed, stirring occasionally, for about 15 minutes.  Allow quinoa to cool to room temperature.  In the mean time combine the remaining 7 ingredients in an airtight container.  When quinoa has cooled stir into ingredients in airtight container.  Allow to chill for at least 30 minutes prior to serving.

I’ve been trying to fit as many beautiful summer vegetables into each dish as possible (this one hits the mark)  This makes for a light, delicious, vegan summer dinner.  Cook the potatoes ahead of time when the cool morning air allows it, warm before serving.

SUMMER STUFFED VEGAN SPUDS (SERVES 4)

• 1 teaspoon extra-virgin olive oil
• 2 carrots – diced
• 2 cloves garlic - minced
• 1/2 cup onion (white or red) – chopped
• 1 cup button mushrooms – sliced
• 2 large tomatoes – cubed
• 1 small green zucchini – cubed
• 1 small yellow zucchini – cubed
• 1 large handful green or wax beans – chopped into bite size pieces
• 4 cooked potatoes

Heat olive oil in frying pan over medium heat.  Once the oil is hot, about 4 minutes, add carrots and stir occasionally for 5 minutes.  Add garlic, onion, mushrooms, tomato, zucchini, and beans.  Continue to cook for about 10 minutes.  Split potato down the middle, and top with veggies.  Garnish with red pepper flakes and fresh ground pepper (optional). 

In Illinois our fresh produce season is long awaited.  When the time finally arrives for fresh fruit I find myself gorging on the stuff.  Like a wild beast plucking fish from a river, I too have been a little indulgent in my consumption.

That being said we have had the most wonderful nectarines recently.  Like little pieces of pie wrapped around a pit….mmm….  Enjoy the best of the season any way you like but I prefer to have it 3+ times a day.  Starting with a bit helping of oatmeal, yes please!

Breakfast person eh?!  You might also like to check out:

Banana Bread Oatmeal

Chorizo Charged Breakfast

Chilled Oatmeal

For a link to all my recipes click here.

NECTARINE AND BLUEBERRY SMOOTHIE OATMEAL (SERVES 2)

• 2 ripe nectarines – coarsely chopped, reserve a few for garnish
• ¼ cup blueberries – reserve a few for garnish
• ¼ cup whole milk plain yogurt
• ¼ teaspoon cinnamon
• 1 tablespoon brown sugar – to taste, optional
• 1/2 cup organic steel cut oats

DIRECTIONS

Cook oats according to package directions.  They typically take about 30 minutes so you will have plenty of time to make your smoothie.

For the smoothie portion blend nectarines, blueberries, yogurt, cinnamon, and brown sugar in a small food processor.  Be sure not to over mix, chunks are fine. 

When the oatmeal has about 2 minutes left to cook add smoothie mixture, and serve once heated through.  Add your lovely little garnishes and serve immediately. 

Sweet corn is one of my ultimate favorite summer treats.  This recipe takes corn from day to night in a hurry!!!  This has to be one of the quickest, easiest ways to get a summer dinner on the table.  I thought it would be tasty, but it was actually pretty awesome (and good looking too).  Load it up as much or as little as you want.  As far as I’m concerned hot sauce is required, but you could leave it off if you want, just don’t tell me about it. 

Please let me know if you have any more suggestions for this loaded corncoction.

CONFETTI CORN

• sweet corn – cooked
• Greek yogurt
• lemon or lime wedge
• red onion - diced
• hot sauce – I’m a Cholula girl, always have been, always will be
• s&p

In a shallow dish, or plate, add a little yogurt.  Roll hot corn in yogurt then add any toppings you wish.  Mmmm....

Summer could not possibly pass by without a heaping helping of potato salad.  Creamy, mayonnaise-y goodness.  However, this version uses plain whole milk yogurt as the base for the dressing and is packed with home spun flavor.  Enjoy with some ice tea and say hello to short shorts, and goodbye pants!!

CURRIED POTATO SALAD (SERVES 4 AS A SIDE)

• 1 pound marble potatoes (or any small potatoes) – cooked, chilled, cut into bite sized pieces, skins intact
• 1 cup plain whole milk yogurt
• 1 tablespoon lime juice
• 2 green onions – sliced
• 1-1/2 teaspoons curry powder
• salt and pepper to taste

Mix all ingredients and chill for at least 30 minutes before serving. 

I fell in love with Heirloom Tomatoes from my CSA in Del Mar, CA.  Their ‘meaty’ flavor was incredible and at times, reminiscent of bacon (I’m not kidding).  If a tomato could bring world peace it would definitely be the Heirloom.  Their flavor is so incredible that nothing much needs to be done to bring out the flavor. 

So, here is a delicate little salad that can be dressed up or down to accommodate few or many.  The amounts of ingredients are vague but the flavor is incredible.  Simple is truly better. 

Looking for more salad ideas?  You might enjoy:

• Fresh Green Bean Salad
• Honey Mustard Slaw with Beets and Pancetta
• Oasis Carrot Salad
• Red, White, and Blue Red Cabbage Salad

HEIRLOOM TOMATO SALAD (SERVES 2 OR AN ARMY DEPENDING ON HOW MUCH YOU MAKE OF COURSE!)

• Heirloom tomatoes – a variety of colors is best, cut into bite size pieces
• onion – white, red, or green would be fabulous, chop finely
• extra-virgin olive oil – drizzle over all tomatoes
• white balsamic – use about ½ as much as you did EVOO
• fresh oregano, and basil – chop finely
• salt & pepper to taste

Mix all ingredients and chill for at least 30 minutes before serving.  If you wish serve over micro greens and sprinkle sparingly with blue cheese. 

It is hard to believe that June is here, but it is!  I’m eagerly looking forward to what this summer has in store.  On that note I thought it would be fitting to whip up some delicious veggie dip to use up all those glorious vegetables from the farmers markets.  So tell that white stuff they call veggie dip to stay on the shelf where it belongs.  This dip is incredibly easy, tastes better, and you know exactly what’s in it.  No high fructose anything insight.  Looking for another veggie dip idea?  You might want to try Tofu Green Goddess Dressing as an interesting alternative.

DILL AND YOGURT VEGETABLE DIP (YIELDS 3/4 CUP)

INGREDIENTS

• ¼ cup mayonnaise
• ¼ cup plain yogurt
• 1 tablespoon dry dill – or use fresh if you have it!
• 1 green onion – sliced
• 1 teaspoon white onion – finely minced
• salt and pepper to taste

DIRECTIONS

Combine all ingredients in a air tight dish.  Allow to chill at least one hour before serving.  Then dip at will!

There are few things in life more enjoyable than a simple cucumber sandwich.  They’re light, delicate, and just begging for a glass of fresh squeezed lemonade.  This week’s pizza takes on a more summer like appearance. 

CUCUMBER CRISPS (8 CRISPS)

CRUST

I used one half of the recipe of Cheri’s Favorite Pizza Dough, but substituted half of the flour for whole wheat . 

TOPPINGS

• 3 ounces cream cheese
• 1 tablespoon lemon juice
• 2 tablespoons carrots, divided – finely chopped
• 2 green onions – sliced
• 24 cucumber slices

Preheat oven to 500°.  While the oven is heating shape your dough into desired shape, I made 8 oblongs about 2” in width, 4” in length.  Poke several small holes in the crust with a fork to prevent bubbling.  Brush pizza dough with extra-virgin olive oil.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Cook pizza dough for 7 minutes or until crust is golden. 

In a small mixing bowl combine first (4) ingredients, reserving a few carrots for garnishing.  Spread cream cheese mixture over pizza dough after they have slightly cooled, and lay cucumbers over the top, garnish with additional carrot.  Serve immediately

Don’t have your fill of pizza ideas?  Get all 25 weeks worth here.