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Monthly Archives: July 2011

I’ve been trying to come up with new recipes and to cook with vegetables that aren’t in my usual repertoire. Chard is one of those veggies. This meal was great on a hot summer evening, but also would be excellent in the dead of winter.

Chard and Carrots

Serves 4-6 (depending on the size of the chard bunch)

Ingredients:
1 Bunch chard, washed and cut into thin strips
4 Carrots, peeled and diced
2 Tb Olive oil
1/8 Tsp Salt
1/8 Tsp Pepper
2 cloves Garlic, pressed

1. Heat olive oil in a deep saute pan on medium heat. Add garlic and let brown.
2. Place carrots and chard in pan. Add salt and pepper.
3. Cover and let the chard steam for ~20 minutes until wilted and cooked.

Roasted new-potatoes

Serves 4-6

Ingredients:
8 New potatoes, washed and diced
2 Tb Olive oil
1/8 Tsp Salt
1/8 Tsp Pepper
1 Tsp. dried herb (Basil, Rosemary, etc)

1. Preheat oven to 400 degrees F.
2. Place cut potatoes on a sheet pan, drizzle olive oil and then sprinkle with salt and pepper. Use your hands to mix and ensure that the taters are covered with the seasoning.
3. Bake for 30-40 minutes until the potatoes are golden brown.

Serve with bread and olive oil. Enjoy your rustic dinner!

It is too hot hot hot to cook… I think the heat index tomorrow is 110 degrees here in Durham. This leads me to an important observation:

Ice Cream for Dinner!!!
peach ice cream & triple berry sorbet
source: The Parlour’s facebook page

(followed by a salad for dessert)

If you are from around here, I highly recommend visiting Durham’s mobile-school bus turned ice cream truck, The Parlour. Please accept my apologies for no picture of the fabulous decadence that I have previously consumed. I seem to have forgotten to take them as a result of the heat delirium/ice cream bliss.

Our lovely neighbors were kind enough to let us pick their zucchini while they were out of town. For those of you who know North Carolina summers and vegetable seasons, right now is prime zucchini time and as such we had boatloads of zucchini. Here come zucchini muffins to the rescue! They are hearty and wonderful for breakfast or a unconventional dessert. Note this recipe is adapted from Moosewood Restaurant Cooks at Home.

Zucchini Muffin Madness
Makes 12 muffins

Ingredients:
Supplies
Muffin tin (or a loaf pan, which will result in zucchini bread), oiled with vegetable oil

Wet ingredients
2 eggs, large
1/2 cup vegetable oil
~1 cup light brown sugar (not a full cup, but almost a full cup 🙂
1 Tsp pure vanilla extract
2 cups zucchini, grated [use large side of your grater]

Dry ingredients
2 cups white flour, all-purpose
1 Tsp baking powder
1/2 Tsp salt
2 Tsp cinnamon

Extras (add if you wish)
1/2 cup nuts, chopped [walnuts, and pecans work great]
1/2 cup golden raisins [dark raisins are OK too]

Preheat the oven to 350 degrees Fahrenheit. Sift together the dry ingredients if you are so inclined. In separate bowls, mix the wet and dry ingredients. Add the dry ingredients to the wet ingredients, and stir until combined [Do not overmix, this results in poor muffin texture!]. Fold the extra ingredients in to the batter.

Spoon batter into the muffin tins. Bake in oven for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Serve with jam, butter or enjoy sans condiments.