Healthy Protein-Packed Salad: Edamame-Corn Salad
June 14, 2010
Edamame have become increasingly popular, and my kids honestly love them. Edamame is an excellent source of low-calorie protein, fiber and even iron. This recipe for Edamame-Corn Salad is so light and wonderful using fresh ingredients such as corn, tomatoes, fresh basil and chives. It’s so easy to prepare, but you might want to double it. It goes really fast!
By the way, the incredible pottery in this photo is my absolute favorite from Earthborn Pottery. If you live in Alabama, it can be purchased at The Cook Store in Mountain Brook.
Edamame-Corn Salad
Prep:
20 minutes
Yield:
4 servings
Ingredients
12 oz fresh or frozen shelled edamame (about 2 cups), thawed, cooked and cooled
2 ears fresh corn kernels, cooked and cut off ears (about 1/2 cup)
1 cup chopped fresh tomato
2 tablespoons chopped fresh chives
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
2 ears fresh corn kernels, cooked and cut off ears (about 1/2 cup)
1 cup chopped fresh tomato
2 tablespoons chopped fresh chives
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh basil leaves
Preparation
1. Combine edamame, corn, tomatoes, chives, garlic, vinegar, olive oil, salt and pepper in a large bowl, mixing well. Chill at least 30 minutes. Top with basil before serving, tossing gently.
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Summer Dessert Comfort Food: Peach-Blueberry Crisp
June 13, 2010
I’ve been searching for a great crisp recipe using fresh peaches and blueberries that I bought yesterday from the farmer’s market. My sister just recently purchased Emeril’s book “20-40-60 Fresh Food Fast”, and showed me his recipe. I adapted his recipe just slightly reducing some of the butter and using whole wheat flour. It came out great! Enjoy the peak of delicious summertime fruit with this comforting dessert.
Peach-Blueberry Crisp
Prep:
20 minutes
Cook:
40 minutes
Yield:
4 to 6 servings
Ingredients
4 cups sliced peaches
3 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons all-purpose or whole wheat flour
1 teaspoon vanilla extract
Crisp topping:
2/3 cup all-purpose or whole wheat flour
2/3 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, room temperature
Vanilla ice cream or frozen yogurt (optional)
3 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons all-purpose or whole wheat flour
1 teaspoon vanilla extract
Crisp topping:
2/3 cup all-purpose or whole wheat flour
2/3 cup old-fashioned rolled oats
1/2 cup light brown sugar
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, room temperature
Vanilla ice cream or frozen yogurt (optional)
Preparation
1. Preheat oven to 375F.
2. Combine peaches, blueberries, granulated sugar, flour and vanilla in a large bowl, mixing well. Transfer fruit to a 21/2-quart lightly greased baking dish. Place the baking dish on a large baking sheet.
3. For the topping: combine flour, oats, brown sugars, cinnamon and salt in a large mixing bowl. Cut in butter using a pastry blender until dry ingredients resemble coarse crumbs.
4. Bake 40 minutes or until the crisp is lightly browned and juices have thickened around the edges. Serve with ice cream or yogurt, if desired.
2. Combine peaches, blueberries, granulated sugar, flour and vanilla in a large bowl, mixing well. Transfer fruit to a 21/2-quart lightly greased baking dish. Place the baking dish on a large baking sheet.
3. For the topping: combine flour, oats, brown sugars, cinnamon and salt in a large mixing bowl. Cut in butter using a pastry blender until dry ingredients resemble coarse crumbs.
4. Bake 40 minutes or until the crisp is lightly browned and juices have thickened around the edges. Serve with ice cream or yogurt, if desired.
One Response to “Summer Dessert Comfort Food: Peach-Blueberry Crisp”
Sheila Thomas says:
June, 13 2010at 01:06 pm
Thanks Alison, I have fresh peaches from Collierville's Farmer's market and fresh blackberries from my backyard - I think I will try this recipe with blackberries replacing the blueberries...sounds yummy. I'll let you know how it turns out. Sheila
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Healthy, Light and Easy: Roasted Vegetable Wraps
May 06, 2010
Roasted Vegetable Wraps are as good at they look. You can’t go wrong when you combine fresh Farmer’s Market produce such as squash, zucchini and bell peppers with fresh basil and goat cheese (Belle Chevre is my favorite). This is a light vegetarian lunch or dinner idea, and it’s so easy to prepare. As summer nears, feel free to grill the vegetables over medium heat on a lightly greased grill rack 3 to 5 minutes on a side. You can also warm the tortillas slightly 1 minute on each side.
Roasted Vegetable Wraps
Prep:
15 minutes
Cook:
30 minutes
Yield:
4 servings
Ingredients
1 large red bell peppers, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 red onion, chopped
1 yellow squash, sliced into 1/4-inch pieces
1 zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 cup balsamic vinegar, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 (8-inch) whole wheat or flour tortillas, warmed slightly
1/2 cup crumbled goat cheese
4 tablespoons chopped fresh basil leaves
1 yellow bell pepper, seeded and sliced
1 red onion, chopped
1 yellow squash, sliced into 1/4-inch pieces
1 zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 cup balsamic vinegar, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 (8-inch) whole wheat or flour tortillas, warmed slightly
1/2 cup crumbled goat cheese
4 tablespoons chopped fresh basil leaves
Preparation
1. Preheat oven to 500F.
2. On a large lightly greased baking sheet, place peppers, onion, squash and zucchini. Drizzle with 2 tablespoons olive oil and 2 tablespoons vinegar; sprinkle with salt and pepper. Cook 30 minutes or until tender; add remaining olive oil and vinegar, mixing well.
3. Assemble sandwiches by topping flour tortillas with vegetables. Top with goat cheese and basil; roll up.
2. On a large lightly greased baking sheet, place peppers, onion, squash and zucchini. Drizzle with 2 tablespoons olive oil and 2 tablespoons vinegar; sprinkle with salt and pepper. Cook 30 minutes or until tender; add remaining olive oil and vinegar, mixing well.
3. Assemble sandwiches by topping flour tortillas with vegetables. Top with goat cheese and basil; roll up.
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Shirley Temples with Fresh Cherries
July 13, 2009
My three kids are the best, and I try to treat them with something new and different all of the time from the kitchen. I came up with the idea of a healthier version of Shirley Temples using pomegranate-cherry juice 100% juice and fresh cherries. This recipe is so simple, and they love it! It’s perfect for this time of year when cherries are in abundance.
Shirley Temples
Prep:
5 minutes
Yield:
8 servings
Ingredients
1 cup fresh cherries, unpitted
1 (2 liter bottle) gingerale
1 cup pomegranate-cherry juice (or regular pomegranate juice)
1 (2 liter bottle) gingerale
1 cup pomegranate-cherry juice (or regular pomegranate juice)
Preparation
1. Thread cherries on toothpicks.
2. Combine gingerale and pomegranate -cherry juice in a large pitcher, stirring well. Serve into individual glasses with ice. Serve with fresh cherries.
2. Combine gingerale and pomegranate -cherry juice in a large pitcher, stirring well. Serve into individual glasses with ice. Serve with fresh cherries.
2 Responses to “Shirley Temples with Fresh Cherries”
Lick My Spoon says:
July, 16 2009at 10:59 am
OoO I love you take on Shirley Temples it looks like a nice refreshing summer treat!. I can't wait to try it at my next party:)
Misty says:
June, 23 2010at 01:24 pm
What a lovely use for all of those cherries I'm seeing out there!
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Easy Peach Cobbler with Steel Cut Oats Topping
July 06, 2009
If you ever get the chance to try Chilton County peaches from Alabama, you’ll relish in their fabulous juicy fresh taste. We had a basket of fresh peaches so I decided to make a simple cobbler with ingredients I had on hand. I love oatmeal in my cobbler toppings, but all I had was steel cut oats. It worked great! Serve with vanilla ice cream or whipped cream for an added touch.
Easy Peach Cobbler
Prep:
20 minutes
Cook:
30 minutes
Yield:
Yield: 4 servings
Ingredients
41/2 cups peeled and sliced fresh peaches
1/2 cup plus 3 tablespoons dark brown sugar, divided
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup all-purpose or whole wheat flour
2/3 cup steel-cut oats (or regular oats)
4 tablespoons butter, cut into small pieces
1/2 cup skim milk
Brown sugar for topping
1/2 cup plus 3 tablespoons dark brown sugar, divided
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup all-purpose or whole wheat flour
2/3 cup steel-cut oats (or regular oats)
4 tablespoons butter, cut into small pieces
1/2 cup skim milk
Brown sugar for topping
Preparation
1. Combine peaches, 1/2 cup brown sugar, cinnamon and vanilla in a lightly greased 11/2-quart baking dish. Bake at 425F for 10 minutes.
2. Combine flour, oats and remaining 3 tablespoons brown sugar in a medium mixing bowl. Cut in butter with a pastry blender; add milk and combine until it forms a soft dough. Dollop spoonfuls on top of peach mixture. Bake for 20 minutes or until lightly browned.
2. Combine flour, oats and remaining 3 tablespoons brown sugar in a medium mixing bowl. Cut in butter with a pastry blender; add milk and combine until it forms a soft dough. Dollop spoonfuls on top of peach mixture. Bake for 20 minutes or until lightly browned.
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Summer Side Dish: Grilled Beer-Basil Corn
June 21, 2009
Grilling corn is so easy, and it’s so versatile to prepare. I was out at the farmer’s market this weekend and thought I would try my hand at a simple ingredient combination to flavor the corn: using light beer and basil. It came out great! Feel free to add sea salt, pepper or your favorite herbs. It’s wonderful this time of year.
Beer-Basil Corn
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 to 6 servings
Ingredients
4 ears fresh corn, removing husks and silks
1 (12-ounce) bottle light beer (I like Modelo)
1/2 cup finely chopped fresh basil
1 (12-ounce) bottle light beer (I like Modelo)
1/2 cup finely chopped fresh basil
Preparation
1. Place corn in a large dish and pour beer over to cover. Sprinkle with basil, turning well. Let stand 15 minutes or soak overnight, if desired.
2. Drain and place on grill, covered with grill lid, over medium-high heat (350°to 400°) 5 to 10 minutes or until golden brown, turning occasionally.
2. Drain and place on grill, covered with grill lid, over medium-high heat (350°to 400°) 5 to 10 minutes or until golden brown, turning occasionally.
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Greek-Style Chicken or Shrimp Summer Saute
June 19, 2009
This saturday I will be the guest chef at a new farmer’s market in town-the Valleydale Farmers market in Birmingham, Alabama. The director said they will be selling a lot of squash, zucchini, onions, tomatoes and red bell pepper so I thought why not come up with a simple, healthy recipe with all of these summer vegetables and cook with chicken or shrimp. I decided to flavor it Greek-Style with fresh oregano, Italian parsley, feta cheese and kalamata olives. Come see me at 10 a.m. See Valleydale Farmer’s Market.
Greek-Style Chicken or Shrimp Stir-Fry
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
4 boneless, skinless chicken breasts, cut into 1-inch pieces or 11/2 pounds large fresh shrimp, peeled and deveined
1 teaspoon sea salt, divided
1 teaspoon lemon pepper, divided
5 tablespoons fresh lemon juice, divided
2 tablespoons olive oil
2 squash, diced
2 zucchini, diced
1 onion, diced
1 pint grape tomatoes, halved
1/3 cup kalamata olives, pitted
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon sea salt, divided
1 teaspoon lemon pepper, divided
5 tablespoons fresh lemon juice, divided
2 tablespoons olive oil
2 squash, diced
2 zucchini, diced
1 onion, diced
1 pint grape tomatoes, halved
1/3 cup kalamata olives, pitted
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano
Preparation
1. Season chicken with 1/2 teaspoon sea salt and 1/2 teaspoon lemon pepper and drizzle with 3 tablespoons lemon juice. Cook chicken in hot oil 2 to 3 minutes or until chicken turns white. Add squash, zucchini, onion, red pepper remaining lemon juice and sea salt and lemon pepper; saute, stirring often 5 minutes. Add tomatoes, olives, and cook 2 minutes more or until chicken is done and vegetables are tender. Top with feta, parsley and oregano and serve immediately.
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