Maple Bourbon BBQ Sauce

So right about now I am swimming in tomatoes, which is a blessing of course, but also has me trying to come up with creative ways to use the summer's bounty. After canning 20 pints of salsa, 20 cups of diced tomatoes, and making numerous Caprese Salads, Tomato Soups, and Marinara Sauces, I decided to give BBQ sauce a try. The result was fantastic! My husband smokes briskets and ribs nearly all year long so we definitely use a lot of BBQ sauce.

Hamburger Skillet (Easy & Flexible)

I have a confession... my husband and son love hamburger helper. LOVE IT. Before I married my husband, it was one of his regular meals. Now, when I am away for work sometimes I will come back and see the boxes in my cabinets. I have a fit. They thinks it's scrumptious.

I have never eaten the stuff. I think it sounds terrible - I mean you can't hardly get much more processed than hamburger helper.

So anyway, all that being said, and with love for my family and a desire for this journey to be easy for them (and a reason to throw away that last box of hamburger helper peeking out from behind jars of pickles) I thought I would try to make something reminiscent of hamburger helper without all the nastiness in the box version.

Creole Shrimp

It's that time of month again when I peruse the pages of my recent Cooking Light magazine and re-vamp one of their recipes for my dinner table. I really enjoy this magazine for the new ideas it inspires, but don't necessarily agree with several of their ideas of "healthy" foods  (often their elimination of butter or healthy fats of any kind as well as subsitutions with low fat or no fat milk and their use of "fake" foods like margarine). However, these types of ingredients are easy to replace with more nourishing options.

In their latest issue, the June 2013 magazine, I found a wonderful shrimp recipe that my family thoroughly enjoyed. In fact, it was so good, it will likely be on the regular rotation and I hope you will enjoy it as much as we did. Here is the link to the original recipe. I've changed it up a bit below.

Tostadas

This is one of our favorite meals and one of the reasons is that I am ususally just a "helper" as this is my husband's recipe and, in fact, one of the things he made me before we got married (like, to "woo" me, and I guess it worked!).

Bolognese Sauce with Green Olives

I love pasta. I mean, looooove pasta. And one of the most disappointing parts of transitioning to a real food lifestyle (for me) was eliminating pasta, since it was primarily made using white flour. However, as food choices have improved over the years, there are now really great alternatives to the white flour pasta noodles of days past and my family enjoys pasta once or twice a month now. If you have not tried the Jovial line, I highly recommend it. This meat sauce goes really well with whole wheat pasta, brown rice pasta, or even rice. Or get creative and try serving over gnocchi, pierogi, spaghetti squash, Portobello mushrooms, or even potatoes.

Avocado-Tomato Salad

You may find this hard to believe, but I never had an avocado until I was in my 20's and I never had an interest in eating one until I read Dr. Hyman's wonderful book, Ultrametabolism. In this book, I learned that avocados were a healthy fat and one should try to incorporate them into one's diet.

Things really didn't go well at first. I thought that avocados were pretty... um... well, like mushy, hm.... and, slimy, and uh... well, just downright disgusting! Ha! I really couldn't stand them at all. But I had recalled hearing somewhere that one should try to eat something 17 or 22 times (anyway, A LOT) before one definitively decided whether or not they liked the taste of something. So, every so often, I bought an avocado and tried to get it down.

So that's the history and now that you know it, you should be totally surprised that I have an avocado recipe here! But, that silly old rule about trying things 17 times was true because finally, after many years (it took something like 5+ years and way more than 17 times) I can honestly say I really do like avocados. And, my body is happier for it. See, I just love stories with happy endings.

Simple Tomato Basil Soup

Stuffed Peppers II (with Stuffed Pepper Bowl variation)

Pico de Gallo

This recipe makes use of garden vegetables and is a great side dish, appetizer, or snack. It's also really easy to make, although takes a bit of time due to all the chopping and dicing. Also, quantities are approximate as I know the size of your summer vegetables varies, so keep that in mind when you are making your own. Also, you could use any type of tomato or pepper or onion, so feel free to substitute with whatever you have in your own garden.

Chicken with Garden Vegetables

You will truly appreciate the flavors of your summer garden in this meal.

Breakfast Quiche

Ingredients:
1 medium Russet potato, sliced very thinly (use a mandolin if you don't think you're up to the task)
2 cups corn (I use organic frozen because it's easy, but fresh off the ear would be awesome)
4 pasture eggs
2 green onions, thinly sliced
1 bell pepper, diced
1 14-ounce can of diced tomatoes, drained and rinsed (or 1 chopped fresh tomato or about 1/2 cup chopped grape or cherry tomatoes)
1/4 cup whole milk, try to find a good local source
About 1/2 cup to 3/4 cup grated cheese (I used a combination of Manchego and Cheddar, which I had in the house)
Butter (about 2 tbsp. divided) or ghee (try Organic Valley or Kerrygold)
Sea salt and pepper to taste (about 1/4 to 1/2 tsp. salt and 1/4 tsp. pepper or less)
3 dashes of tabasco sauce (or other similar type sauce)
1/4 tsp chili powder

How To:
1. Prep/ Make the Crust: Preheat oven to 350 and arrange potato slices in a deep dish pie plate that has been prepared using about 1 tbsp of the butter. Overlap the slices so there are no gaps. When done arranging, pour remaining butter (melted) over top and stick in the oven for 10 to 15 minutes until the potatoes start to brown and are tender. You'll remove from the oven when done and set aside.

2. Prep/ Filling: While the crust is cooking, grate your cheese, dice your peppers and tomatoes as needed, and slice your onions. In a blender, combine the milk, corn, eggs, salt, tobasco, and chili powder. Blend until just mixed but don't over mix. You will still want to see chunks of corn in the mixture.

3. Put it all Together: Sprinkle half your cheese on the bottom of the pie pan (on top of the potato crust). Then pour your egg mixture and arrange the peppers, tomatoes, and green onions on top. Sprinkle with remaining cheese and stick back into the oven. Bake for 45 minutes or until toothpick comes out clean. Cool ten minutes, then slice and serve.

Comments:
This takes about 30 minutes leisurely prep time and then cook time. Definitely not something you would want to make when you were in a rush, but nice for the weekend and you can store in the refrigerator for about a week for quick breakfasts when you really need them. My husband ate half a quiche on his own, so I am not sure what to label the number of servings, but honestly, I think one to two slices for a regular person!

 

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This post is linked up to Fat Tuesday, Busy Mondays, Freaky Friday!, Foodie Friday, Fight Back Friday, Sunday School at Butter Believer, Whole Foods Wednesday, Waste Not Want Not Wednesdays, Strut Your Stuff Saturday, Countdown to 2013: Best Breakfast Recipes.

 

Please follow the links for other great recipe ideas!

Tomato Soup

With the weather turning colder, grilled cheese and tomato soup is the perfect quick dinner. Try this version of tomato soup, which is an even better choice when made with nourishing home made stock.

Ingredients:
1/2 medium red onion, diced
1 carrot, peeled and chopped
4 to 5 cloves garlic, peeled and chopped
5 1/2 to 6 cups diced or whole peeled tomatoes
About 6-8 fresh basil leaves (approx 1/8 cup if I had to guess), rough chopped
1 1/2 cups homemade stock or broth
1 tsp sea salt
1/4 tsp ground pepper
1/2 tsp maple sugar
1/2 cup milk
Olive oil to sauté

How To:
In a medium sized saucepan over medium heat, cook onion and carrot in olive oil until soft, about ten minutes. Add garlic. Cook another 2 to 3 minutes until garlic smell is strong. Carefully add tomatoes, stock, salt, pepper, basil, and maple sugar. Bring to a boil and then reduce heat and simmer for about 20 minutes.

In a blender or food processor or using a food mill or immersion blender (whatever you prefer), blend all until smooth. If using a blender, be sure to remove center piece in lid so steam will escape and cover with a towel so there is no mess. Return to the pan, add the milk, and simmer on low for another 10 minutes or so.

Comments: Very good, perfect for a fall night. Both boys love this version of tomato soup, which I served with grilled cheese.

I bought a wonderful book, The Healing Spices, which offers simple guidance on how to use herbs, their benefits, and other interesting information. Regarding basil, the book indicates that it may help prevent or treat a variety of ailments such as acne, cancer, stress, ulcer, gout, type 2 diabets (and on and on), and it is a "revered plan in India, where the root is carved into prayer beads (Tulsi Beads)".

Quinoa & Lentil Salad

I made a bunch of quinoa and lentils the other day and this recipe uses up the last of my quinoa. It is really filling and great for a quick lunch, espeically since quinoa packs such a protein punch.

Ingredients:
2 cups soaked and cooked quinoa
1 cup soaked and cooked lentils
1 1/2 to 2 cups soaked and cooked black beans
1 cup frozen corn, rinsed and thawed
1 tomato finely chopped
1/4 cup onion, finely diced
1/4 cup bell pepper, diced
2 tbsp parsley, finely chopped

For dressing:
1/2 cup olive oil, try this one
3-4 tbsp red wine vinegar
1 tbsp chopped fresh basil
3-4 cloves of garlic minced
Sea salt & pepper to taste

How To:
Combine the dressing ingredients in a small bowl and set aside. Combine the remaining ingredients in a large bowl and mix well. Pour the dressing over the quinoa and lentil mixture and mix well.

Comments:
This actually takes a little bit of time, at least 20 minutes due to all the chopping. But, it makes a very large batch that you could store in the refrigerator and have lunches or dinners for a week.

Soaking--Quinoa, lentils, and the black beans should all be soaked to maximize the nutritional benefits. Soak quinoa 12 hours, lentils seven hours, and black beans for 24 hours -- all in warm water with whey, or buttermilk, or lemon juice or vinegar, etc. After soaking, cook and store for future use. 

 

This post was shared at Thank Your Body Thursday, Simple Lives Thursday, Waste Not Want Not Wednesday, and Thank Goodness It's Quinoa.

Tomato Salad

About 4 tomatoes, cut in large chunks
1/2 large red onion, sliced/chopped
About 1/2 english cucumber, sliced and cut in half
Oregano
Salt, pepper
Olive oil
Water (small amount)

Combine all in a bowl, mix, serve.

Comments: This is one of my favorite things to eat in the summer. Traditionally, there should be enough "juice" to dip with Italian bread. To stay with a healthier version, keep the amount of juice minimal. Drizzle the vegetables with olive oil and then add a splash of water at the end. Tomato salad always makes me think of my great grandma and grandma, who both made this for me in the summers when tomatoes were ready in their gardens.

Be careful with the cucumbers - many of the store bought have a wax coating, which is why I recommend the English cucumbers (they are longer and thinner and usually do not have a wax coating). If I can only find the wax coated cucumbers, I will peel all the skin off, but otherwise I will not.

Quick Caprese Salad

I love tomatoes, and this is a favorite snack of mine.

 

Tomato Soup

2 14-ounce can diced tomatoes (or 1 28-ounce can)
2 medium stalks of celery or one large stalk, diced
2 medium carrots, diced
1 small yellow onion, diced
4 cloves garlic, smashed so skins are broken
About 1 cup chicken broth (more or less to your desired consistency)
1 t basil
1/3 can lite coconut milk
Hot seeds (very small sprinkle, 1/4 t or less to your taste)
Salt & pepper to taste
Olive oil

Preheat oven to 450 degrees. Strain the canned tomatoes, reserving the juices, and spread onto a baking sheet with the "smashed" garlic (still in skins). Drizzle tomatoes with olive oil. Cook for about 15 minutes. Garlic skins will be browned and insides will be mushy.

In the meantime, dice all veggies and saute in olive oil in a medium saucepan for about ten minutes. When tomatoes are done, add tomatoes and garlic (skins removed) to saucepan. Also add reserved tomato juices, chicken broth, hot seeds, and basil. Simmer about 15 to 20 minutes until vegetables are soft. Transfer to a food processer, blender, (or use an immersion blender in the same saucepan) and puree until smooth. Return to pan and add coconut milk, mix well. Simmer about 5 to 10 more minutes and serve.

Preparation time is about 15-20 minutes on this due to all the chopping.

Comments: I very rarely get sick, but very unfortunately caught our son's cold this week. Since I didn't feel well enough to work, I had extra time to cook and was craving soups of all kinds. I had never made tomato soup before, but thought I would give it a try and this turned out really good. I served this with Garlic Toast Points in lieu of grilled cheese and it was really a perfect dinner. I did not miss the greasy grilled cheese on the side or the cream in this tomato soup, which subsititutes coconut milk instead of cream (a trick I picked up from my friend Mrs. Scratch.Love).

Polenta with Tomatoes & Mozzarella

1/2 package pre-cooked polenta, sliced thinly
1/4-1/2 onion, sliced thinly
7 or 8 grape tomatoes, sliced/chopped
Fresh mozzarella cheese (garnish on top, it was three slices of my cheese and I chopped it)
Olive oil
Sea salt & pepper
2-3 cloves garlic

Saute polenta in olive oil. I like my polenta a little browned so it takes a bit to cook it. I would guess cook it about 10-15 minutes, flipping once. Then add garlic, tomatoes, and onion and saute until done (onion is soft), another 5 minutes or so. If you like the tomatoes "less cooked" add them at the end for a couple of minutes instead of with the onions and garlic.

Comments: My husband really liked this dish (said it was perfect) and so does our six-year old, although he picks out the tomatoes. I was in a hurry tonight, so in the picture the mozzarella cheese is very rough-chopped and I think next time I would make it smaller. Also, I suggest mozzarella cheese in this recipe (and almost all of the recipes) for the flavor but it is also a good choice because it is naturally lower in fat (1 oz. skim milk is about 4.5 grams of fat vs. 1 oz whole milk at just over 6 grams vs. 1 oz. cheddar cheese at 9.4 grams). We typically try to use skim milk mozzarella cheese, but occassionally will include fresh mozzarella cheese for certain recipes.

Basic Marinara Sauce

This is one of the first things I learned to cook on my own. It is very simple and has a wonderful flavor!

Ingredients:
28 oz. can crushed tomatoes (or equivalent fresh)
3-5 cloves garlic (chopped finely)
Olive oil (about 1/4 cup, enough to cover bottom of saucepan)
Salt & pepper
Oregano
Basil

How To:
1. Cover bottom of medium saucepan with olive oil and cook garlic over medium to medium-low heat until slightly browned (strong garlic smell). Be careful not to overcook, as that can happen fast.

2. When the garlic looks lightly browned, remove from heat to cool a minute or two (to avoid splatter) and then add the can of crushed tomatoes. Swish the can with water to remove remaining tomato sauce (about 1/3 can of water) and add that to the saucepan too.

3. Bring to boil, season with salt, pepper, oregano, and basil to taste, lower heat, and simmer about 15-20 minutes.

Comments:
This is about 5-10 minutes hands on. This makes enough for a pound of macaroni.

This marinara sauce is basically the way my grandma makes it; however, she adds a small can (6-oz.) of tomato paste along with a half can of hot water (swished around), but I generally make it without this extra step. However, if you would prefer a thicker sauce, you might like to add the paste. Nowadays I buy the Bionaturae brand of tomato paste because it comes in jars.