Green Beans & Corn, a summer dish

while still cooking

This is a good way to utilize the best things of this part of summer: green beans, sweet corn, onions, tomatoes.  Very simple, easy to make for groups, freezable, delicious.

You'll need (for side dishes for 4-6 people):

• 1 pound green beans (I used a mixture of green and yellow beans because that's what was in my share)
• half a yellow onion or a few green onions.  Green onions are best (using the whole onion), but I didn't have any
• sweet corn: you can use one can of corn, a couple ears (boiled briefly then stripped), or one package of frozen (thawed in the microwave or stovetop)
• a tomato or two
• 3 tablespoons butter
• 1-2 teaspoons of paprika
• 1/2 teaspoon celery salt (optional, especially since I never remember to buy it)
• salt to taste

The steps:

• Wash & cut your green beans into nice bite size pieces, I'd say inch segments is good.  Be sure to snap off the stem ends.  I don't care about the little tail ends, but some people don't like those, so feel free to chop off.
• Chop onion(s) and tomato(es)
• Melt butter and add veggies and some salt & paprika in a deep skillet on high heat.  Skillet here is easier than a pot 
• Cook on high heat, constantly stirring until corn is soft and beans are just cooked (there's little I hate more than overcooked veggies, especially green beans)
• Season as desired.  I like a lot of paprika
• Serve warm or cold.

I put some of this in the fridge to eat for the coming week and froze the rest in baggies so that I can enjoy these summer delicacies in winter.

Tuna Bean Salad

I wanted to make a nice summer salad.  This is inspired by a salad we serve at my work.

You'll need (for 4-6 servings):

• 2 small cans tuna
• 1 can or half a big jar (think Randall's beans) of mixed beans (cannellini will work too)
• One bunch fresh chard
• 1/2 cup mayo
• 1 tablespoon (ish) red wine vinegar
• a clove or two garlic
• 1-2 tablespoons dijon mustard
• half a yellow onion, diced
• Some grated parmesan cheese
• salt and pepper to taste

Chop the chard and onion how you like and simply combine.  If you like olives, add some (chopped) kalamata olives and a bit of their brine (then use less vinegar).  Great plain or on a sandwich.

Super Easy Scones

Blueberry scones closest, chocolate chip scones farther.

I've just been craving scones, so this seemed a good idea.  Easy, pretty quick, and versatile.

You'll need (for 8 good sized scones):

• 3 cups flour
• 1/2 cup sugar
• 5 teaspoons baking powder
• 1 teaspoon cinnamon (or another nice seasoning, depending upon your add-ins)
• dash salt
• 3/4 cups butter (at room temperature)
• 1 egg
• 3/4 cup milk
• 1/4 cup half 'n half (if you don't have half 'n half, just sub milk)
• something tasty to add.  

The steps:

• Preheat oven to 400 degrees.
• Combine dry ingredients
• Cut in butter using a pastry cutter, fork, hands, or food processor.  Easiest if you cut the butter into smaller pieces before adding.
• In a measuring cup, beat together egg & milk
• Make a well in the dry mixture and gradually add egg & milk mixture.  You likely will not use all of the liquid mixture.  Add it little bits at a time, mix in using a fork, and just keep adding until moist.  The consistency should be conducive to rolling out.
• Add your goodies.  I added blueberries to some and chocolate chips to others.  Cranberries and orange zest is a good choice.  If you want something not so sweet, try dill or cardamom.  
• You can either roll out the dough and cut it into triangle pieces or just grab it by the handful and shape it into triangles (I chose the latter).
• Bake on a greased cookie sheet for 15 minutes.
• Enjoy for breakfast, brunch, mid-morning snack, mid-afternoon snack.

Raspberry Brownies

Just another recipe to use fresh raspberries.  And I wanted to make something deliciously chocolatey.  Most recipes online use raspberry preserves or mash up and juice their berries.  I wanted something strongly and tartly raspberry, so using whole, fresh berries.

For the brownie batter, you'll need:

• 1 box of fresh raspberries (washed and dried)
• 1 cup sugar
• 1 cup flour
• 5 eggs
• 1/2 cup butter (softened nearly to melted)
• 1 16oz can of chocolate syrup

The steps

• Preheat the oven to 350.
• Beat the eggs then combine all ingredients but raspberries
• Pour this batter into a grease 9x13 pan.
• Take about 2/3 of your box of raspberries and sprinkle them evenly over the batter in the pan.  Press the raspberries down until they are completely or mostly submerged in the brownie batter.
• Bake for 35-45 minutes, until it doesn't jiggle.
• Let cool in the pan.  Avoid the temptation to eat it all.

For the frosting, you'll need:

• one 8oz brick of cream cheese (softened)
• 2 cups powdered sugar
• 2 tablespoons cocoa powder
• 1 teaspoon almond extract.  (If you don't have almond extract, add some vanilla).

The steps:

• Combine all ingredients until smooth.  You may want more or less sugar depending upon your taste in cream cheese frosting.  I personally like it not so sweet.  
• Wait until your brownies cool then spread over the top.  This recipe will yield enough for a thin layer.
• Use the remaining raspberries as a garnish on top of the frosting.
• Reward yourself by licking your spatula.

Peanut Broccoli

Another recipe inspired by a similar salad we make at the restaurant I work.  This is an easy way to use up the stalks from your broccoli rather than putting them in the garbage.

You'll need (for enough for 2 people):

• Stems from one head of broccoli
• 1/2cup Peanut butter (chunky or smooth)
• 1 1/2 tablespoons honey
• 1-2 tablespoons hot water
• 1 tablespoon rice vinegar
• 1 1/2-2 tablespoons soy sauce.  If you want to make this gluten free, use gluten free soy sauce (Tamari)
• 2 tablespoons olive oil
• 1 tablespoon sesame oil (optional)
• cayenne pepper to taste

The steps

• Using a paring knife, peel the broccoli stems (especially the lower parts, away from the head) and chop  off any leaves and the very tough ends of the stalk.
• Julienne cut the broccoli and place in a tupperware
• In a separate bowl, place honey, peanut butter, and a little water in the microwave to soften.  Depending on the type of peanut butter you're using, it'll take 20-30 seconds.  The all natural peanut butter takes longer, but is delicious.  
• Stir these ingredients until it blends smoothly.  I found that the all-natural peanut butter won't really make a smooth sauce, but you're run-of-the-mill Jif type will easily blend.
• Add vinegar and soy sauce.  If it gets too hard to stir, add a bit of hot water.  You will need to add more water or olive oil to thin it out to the right saucy consistency.
• Season with cayenne pepper until you like it.
• Place sauce in same container as broccoli, put a lid on it, and shake until the broccoli is coated.  I found this to be the most effective way of coating the broccoli with the sauce.

Garnish with fresh cilantro, crushed peanuts, or the little ends of the broccoli head.  This is definitely a unique combination, but give it a try and you'll be surprised.

Parmesan Broccoli & Kohlrabi

So, this is a recipe inspired by the grilled broccoli we prepare at the restaurant I work at.  Easy, yummy, freeze-able.

You'll need:

• One head of broccoli
• One kohlrabi stem
• 2-3 cloves of garlic
• a few tablespoons olive oil
• salt and pepper to taste.
• sprinkling of grated Parmesan cheese

The steps:

• Wash and chop broccoli heads into bite-sized pieces (don't throw away the stems!  See my peanut broccoli recipe)
• Wash and peel kohlrabi.  Using the coarser side of your cheese grater, grate all the kohlrabi.
• Chop your garlic cloves into little pieces.  I like this over minced for things like this.  But you can mince it if you'd like.
• Heat a few tablespoons of olive oil in a pan on the stove.
• Once the oil is of sizzling temperature, add the broccoli.  Sauté.
• Once the broccoli is about halfway to done (don't overcook it!), add the kohlrabi and garlic.  You may need to add more olive oil at this point.
• Add a dash or two of salt and pepper
• Remove from heat, sprinkle with Parmesan and serve (or save).  

Cat Treats

I figure, why pay money for cat treats, when I can make them myself?  Easy peasy!  Modified from a recipe I found to suit what's in my cupboard and my fat cat.

You'll need:

• 5oz can of tuna
• 1/4 cup water drained from tuna.  If the water from your can of tuna doesn't equal 1/4 cup, measure out the remainder, rinse the tuna can with it, then use it in the recipe.
• 1 egg white
• 1/4 cup oatmeal
• 1/2 cup flour (you can use whole wheat if you have it, but all purpose is fine too)

The steps:

• Preheat oven to 350.
• Mix tuna, water, and egg until combined.
• Add oatmeal and flour.
• Drop onto greased cookie sheet by small spoonfuls, keeping in mind that:  
1. You're cat won't care what it looks like. 
2. The size of the cookie should reflect the size of its consumer.
• Bake for 20 minutes.
• Make your kitty happy.

My cat, Artemisia, is much happier now with her treat--her reward for letting me trim her claws.