I'm putting in a local (Atlanta) plug for the cooking class at DBA Barbecue, via Living Social. And cooking classes in general, really - delectable nibbles, cocktails, AND recipes. What's not to plug?
Early in our courtship Sweetie and I took a few cooking classes together at Cook's Warehouse. Totally fun and we got to try things we never would have otherwise. Did you know that if you make fava beans, it's imperative to invite a half-dozen friends over to shell/peel the damn things before cooking? We learned that from an instructor who made sure he had half a dozen students around (paying, no less) to prep the fava beans. We also learned fancy words like "concasse." This is very different from the term "concuss", which I use a lot every day career-wise.
Anyway.
This being Sweetie's busy time of year - when he is a blur that streaks into the house and right back out with a freshly-charged camera battery - I went to the DBA class with a friend. We both loved the idea of BBQ sauce-making and we each raised an eyebrow at the idea of moonshine-tasting. I will say that the lemonade with blueberry moonshine was FABULOUS, but the rest of them I didn't taste. Driving and all. Low tolerance for straight liquor and all. I have my limits.
My barbecue sauce is a tangy, not-too-sweet tomato-based sauce. To the best of my recollection I used ketchup, molasses, vinegar, mustard powder, black pepper (quite a lot of it), chili powder, and Worcestershire sauce. It was formulated using the classic dump-and-taste method. I named mine "This Little Piggy." My friend, a straightforward sort, named hers "Honey Mustard."
Note: the big takeaway from class was that liquid smoke must be used VEEEERRRRYYYY sparingly. Like with an eyedropper. They didn't even put it out for fear that people might go nutty with a quarter-tablespoon.
A few weeks ago I made an astoundingly pitiful effort at making smoked pork. I announced to Sweetie this afternoon that I was trying again. He promptly "remembered" a meeting across town and left.
Well, who's sorry NOW? My smoked chicken and pork ROCKS. And he's in the RAIN on the dangerous ROADS (I'm actually pretty uncomfortable with this and contemplating calling my Mom to ask her to speak soothingly to me because I don't want to call and distract him while he's driving...). I'll post the info & pictures when I do this again and write down info and take pictures. My tangy, not-sweet sauce ROCKS. I seriously could not be happier with this deliciousness.
Happy 4th of July and God bless America!
Tuesday, July 3, 2012
Saturday, June 30, 2012
Hotter'n Georgia Asphalt
Y'ALL.
How easy is this? And delicious. And not making me tear my hear out in this 106-degree heat (I'm not kidding).
Surely you're wondering what we had for dinner last night, because everyone knows that's what blogs and Facebook are all about. Maybe Pinterest, too, I have no idea.
Sandwiches. No cooking in this house when it was 108 degrees. ONE HUNDRED AND EIGHT. Carrot sticks as a side dish? You bet.
We like cooking nice dinners on the weekend. Not sure if I mentioned this but it's crazy !#@ING hot right now. Saturday is often fish night since I can get to the farmer's market where the fish are swimming and I don't have to catch them.
So the key here - since we're melting - was to do as little as possible with heat, and none of it in the house. Ergo marinade + fish + fridge + outdoor grill.
I'm ever so relieved to say it's delicious. It's moist and flavorful and I'm not going near that !@#$ing grill again until it gets below 100 but I'm glad I made the effort this evening. Which is really saying something.
My side dish was zucchini, which I cut into spears, misted with cooking spray, and sprinkled with salt & pepper before putting it on the grill (on the lower-temp side). If you have the energy, it's delicious with some grated Parmesan added after you remove it from the grill.
Marinated Fish Steaks
Better Homes & Gardens Cookbook
1 pound fresh or frozen salmon, swordfish, or halibut steaks, 1 inch thick (I used thick grouper filets)
1/2 teaspoon finely shredded lemon peel or lime peel (shred the rind from one lime or lemon, don't deal with measuring unless the voices in your head demand it be so)
1/4 cup lemon juice or lime juice (I juiced the lime I zested, then made up the difference with bottled lemon juice)
1 TBSP cooking oil
1 TBSP water
1 TBSP Worcestershire sauce (NOTE - check the label to see if it's gluten-free, if that's an issue for you)
1/2 tsp dried rosemary or thyme, crushed
1 clove garlic, minced
1. Thaw fish, if frozen. Rinse fish steaks, pat dry with paper towels. Cut into 4 serving-size pieces, if necessary.
2. For marinade, in a shallow dish combine lemon or lime peel, lemon or lime juice, oil, water, Worcestershire sauce, rosemary or thyme, and garlic.
3. Add fish; turn to coat with marinade. Cover and marinate at room temperature for 30 minutes (or in the fridge for 2 hours), turning the steaks occcasionally and enjoying the delightfully brisk air when opening the refrigerator door.
4. Drain fish, reserving marinade. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn fish over. Brush with marinade. Broil for 3 to 7 minutes more or till fish flakes easily with a fork. Discard any remaining marinade.
OR
4. Drain fish, reserving marinade (I simply lift it out of the dish with a slotted spatula and let the marinade drip back into the dish). Oil grates of grill and preheat to medium heat. Grill for 5-ish minutes. Carefully flip fish, brush with remaining marinade. Cook until done, which is very helpful as directions go. If you're not an experienced griller of fish, hang near the grill and check frequently.
How easy is this? And delicious. And not making me tear my hear out in this 106-degree heat (I'm not kidding).
Sandwiches. No cooking in this house when it was 108 degrees. ONE HUNDRED AND EIGHT. Carrot sticks as a side dish? You bet.
We like cooking nice dinners on the weekend. Not sure if I mentioned this but it's crazy !#@ING hot right now. Saturday is often fish night since I can get to the farmer's market where the fish are swimming and I don't have to catch them.
So the key here - since we're melting - was to do as little as possible with heat, and none of it in the house. Ergo marinade + fish + fridge + outdoor grill.
I'm ever so relieved to say it's delicious. It's moist and flavorful and I'm not going near that !@#$ing grill again until it gets below 100 but I'm glad I made the effort this evening. Which is really saying something.
My side dish was zucchini, which I cut into spears, misted with cooking spray, and sprinkled with salt & pepper before putting it on the grill (on the lower-temp side). If you have the energy, it's delicious with some grated Parmesan added after you remove it from the grill.
Marinated Fish Steaks
Better Homes & Gardens Cookbook
1 pound fresh or frozen salmon, swordfish, or halibut steaks, 1 inch thick (I used thick grouper filets)
1/2 teaspoon finely shredded lemon peel or lime peel (shred the rind from one lime or lemon, don't deal with measuring unless the voices in your head demand it be so)
1/4 cup lemon juice or lime juice (I juiced the lime I zested, then made up the difference with bottled lemon juice)
1 TBSP cooking oil
1 TBSP water
1 TBSP Worcestershire sauce (NOTE - check the label to see if it's gluten-free, if that's an issue for you)
1/2 tsp dried rosemary or thyme, crushed
1 clove garlic, minced
1. Thaw fish, if frozen. Rinse fish steaks, pat dry with paper towels. Cut into 4 serving-size pieces, if necessary.
2. For marinade, in a shallow dish combine lemon or lime peel, lemon or lime juice, oil, water, Worcestershire sauce, rosemary or thyme, and garlic.
3. Add fish; turn to coat with marinade. Cover and marinate at room temperature for 30 minutes (or in the fridge for 2 hours), turning the steaks occcasionally and enjoying the delightfully brisk air when opening the refrigerator door.
4. Drain fish, reserving marinade. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Using a wide spatula, carefully turn fish over. Brush with marinade. Broil for 3 to 7 minutes more or till fish flakes easily with a fork. Discard any remaining marinade.
OR
Wednesday, June 6, 2012
In Progress, and Lookin' Good
A lot of people say they want to like tofu, and they can't pull it off. I get it. I'm the same way about sushi (it's the seaweed). And the ways some super-enthusiasts think they can disguise soft tofu (in cheesecake? Seriously???) can be jaw-dropping.
So for extra-firm tofu lovers, here you go. Eating Well's Soy-Lime Roasted Tofu, with brown rice, toasted unsalted peanuts, and veggies (broccoli, red pepper, sauteed mushrooms) is my lunch this week and I'm quite enjoying it.
That said, I'd enjoy it much more with some kind of sauce. I'm absolutely open to suggestions. I'm. trying to limit processed foods, so I don't want to buy one.
Soy-Lime Roasted Tofu
Eating Well, March/April 2009
1 14-ounce package extra-firm, water-packed tofu, drained
1/3 cup reduced-sodium soy sauce (or tamari, if you need gluten-free)
1/3 cup lime juice
3 TBSP toasted sesame oil (you don't toast it, you buy it pre-toasted)
1. Pat tofu dry and cut ito 1/2-inch to 3/4-inch cubes. [Note: I placed a double-thickness of paper towels under and above the tofu, and weighed it down with the Pyrex casserole dish I used for the marinade. This extracted more water and gave it a better texture.]
2. Combine the soy sauce, lime juice, and oil in a medium shallow dish or large sealable plastic bag. Add the tofu; GENTLY toss to combine. Better yet, just spoon the marinade over.
Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.
3. Preheat the oven to 450 degrees F.
4. Remove the tofu from the marinade with a slotted spoon, and discard the marinade. Spread out on a large baking sheet, making sure the pieces are not touching. Roast, gently turning halfway through, until golden brown, about 20 minutes.
So for extra-firm tofu lovers, here you go. Eating Well's Soy-Lime Roasted Tofu, with brown rice, toasted unsalted peanuts, and veggies (broccoli, red pepper, sauteed mushrooms) is my lunch this week and I'm quite enjoying it.
That said, I'd enjoy it much more with some kind of sauce. I'm absolutely open to suggestions. I'm. trying to limit processed foods, so I don't want to buy one.
Soy-Lime Roasted Tofu
Eating Well, March/April 2009
1 14-ounce package extra-firm, water-packed tofu, drained
1/3 cup reduced-sodium soy sauce (or tamari, if you need gluten-free)
1/3 cup lime juice
3 TBSP toasted sesame oil (you don't toast it, you buy it pre-toasted)
1. Pat tofu dry and cut ito 1/2-inch to 3/4-inch cubes. [Note: I placed a double-thickness of paper towels under and above the tofu, and weighed it down with the Pyrex casserole dish I used for the marinade. This extracted more water and gave it a better texture.]
2. Combine the soy sauce, lime juice, and oil in a medium shallow dish or large sealable plastic bag. Add the tofu; GENTLY toss to combine. Better yet, just spoon the marinade over.
Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.
3. Preheat the oven to 450 degrees F.
4. Remove the tofu from the marinade with a slotted spoon, and discard the marinade. Spread out on a large baking sheet, making sure the pieces are not touching. Roast, gently turning halfway through, until golden brown, about 20 minutes.
Saturday, May 12, 2012
Thank you, Mr. Daniels
What's odd? It's my first Mother's Day Eve. Odd because I don't have kids. But my sweet 11-year-old niece has decided it's appropriate to cook for me tomorrow, bless her darling little heart. Have I ever been so honored? I doubt it.
Since I'm off the hook for cooking tomorrow (except appetizers), I busted it out on dinner tonight. After a month or so of lackluster new recipes, HOME RUN with Tennessee-Whiskey Pork Chops. Oh. My. God. Tender, flavorful, they have a gravy - what's not to like? As a side I made a high-maintenance corn casserole that isn't as good as my Scalloped Corn but is a hell of a lot more work, which violates my core kitchen values.
But anyway. Tennessee-Whiskey pork chops are a little more work - but not much - than throwing pork in a pan. And it's totally worth the effort. The recipe calls for bone-in pork chops, but I thawed out half a pork loin and sliced it. Of course, this decision was based on my highly experienced decision-making process of "it's what I already had in the freezer."
Also, I didn't use a gallon-size ziploc bag because I'm making a genuine effort to use less one-use plastic. I did the marinade in a glass Pyrex with a reusable plastic lid, and it worked fine. Just turn the pork every 20 minutes or so.
The recipe notes that while any whiskey will work, they REALLY like Jack Daniels in this. I have no reason to argue. Y'all, this is a publication that debates the merits of one brand of baking soda over another (????), so if they say JD is the best I have no reason to doubt them. I bought a pint and a half or some such small bottle for less than $10 at the package store, and it was only a dollar or two more than a lesser libation would've been.
Also, I'm going to cut the brown sugar the next time I make it. It was a little too sweet for me - but then again, most things are. Your mileage may vary.
Enjoy. I'm not giving you the recipe for the low return on investment corn casserole I made, but I do recommend scalloped corn on the side. Regular corn on the cob would also be terrific, especially with a green salad. Oooh, and mashed potatoes, or mashed sweet potatoes, would TOTALLY rock with this sauce.
Tennessee-Whiskey Pork Chops
Cook's Country
1/2 cup Jack Daniel's Tennessee whiskey or 1/2 cup bourbon
1/2 cup apple cider (juice will work, but cider is better)
2 TBSP light brown sugar
1 TBSP Dijon mustard
1/8 tsp cayenne pepper
1/2 tsp vanilla extract (I KNOW. But it works)
4 tsp cider vinegar, divided
4 bone-in, center-cut pork chops, about 1 inch thick (I sliced some boneless pork loin instead)
2 tsp vegetable oil (divided)
Salt and pepper
1 TBSP unsalted butter
1. Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons vinegar together in medium bowl.
Transfer 1/4 cup whiskey mixture to gallon-sized zipper-lock plastic bag, add pork chops, press air out of bag, and seal. Turn bag to coat chops with marinade and refrigerate 1 to 2 hours. Reserve remaining whiskey mixture separately.
2. Remove chops from bag, pat dry with paper towels, and discard marinade. Heat oil in large skillet over medium-high heat. Season chops with salt and pepper and cook until well browned on both sides and a peek into thickest part of a chop using paring knife yields still-pink meat 1/4 inch from surface, 3 to 4 minutes per side. Transfer chops to plate and cover tightly with foil. [Really do cover tightly with foil. The pork stays so much more moist and tender than if you let it steam into the air.]
3. Add reserved whiskey mixture to skillet and bring to a boil, scraping up any browned bits. Cook until reduced to thick glaze, 3 to 5 minutes (mine took more like 7). Reduce heat to medium-low and, holding onto chops, tip plate to add any accumulated juices back to skillet.
Add remaining 2 teaspoons vinegar, whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes. Remove pan from heat.
4. Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat both sides, and a peek into thickest part of a pork chop using paring knife shows completely cooked meat (145 degrees on instant-read thermometer, which I HIGHLY recommend you own for $10 to $15). Transfer chops to platter and spoon sauce over. Serve.
Since I'm off the hook for cooking tomorrow (except appetizers), I busted it out on dinner tonight. After a month or so of lackluster new recipes, HOME RUN with Tennessee-Whiskey Pork Chops. Oh. My. God. Tender, flavorful, they have a gravy - what's not to like? As a side I made a high-maintenance corn casserole that isn't as good as my Scalloped Corn but is a hell of a lot more work, which violates my core kitchen values.
But anyway. Tennessee-Whiskey pork chops are a little more work - but not much - than throwing pork in a pan. And it's totally worth the effort. The recipe calls for bone-in pork chops, but I thawed out half a pork loin and sliced it. Of course, this decision was based on my highly experienced decision-making process of "it's what I already had in the freezer."
Also, I didn't use a gallon-size ziploc bag because I'm making a genuine effort to use less one-use plastic. I did the marinade in a glass Pyrex with a reusable plastic lid, and it worked fine. Just turn the pork every 20 minutes or so.
The recipe notes that while any whiskey will work, they REALLY like Jack Daniels in this. I have no reason to argue. Y'all, this is a publication that debates the merits of one brand of baking soda over another (????), so if they say JD is the best I have no reason to doubt them. I bought a pint and a half or some such small bottle for less than $10 at the package store, and it was only a dollar or two more than a lesser libation would've been.
Also, I'm going to cut the brown sugar the next time I make it. It was a little too sweet for me - but then again, most things are. Your mileage may vary.
Enjoy. I'm not giving you the recipe for the low return on investment corn casserole I made, but I do recommend scalloped corn on the side. Regular corn on the cob would also be terrific, especially with a green salad. Oooh, and mashed potatoes, or mashed sweet potatoes, would TOTALLY rock with this sauce.
Tennessee-Whiskey Pork Chops
Cook's Country
1/2 cup Jack Daniel's Tennessee whiskey or 1/2 cup bourbon
1/2 cup apple cider (juice will work, but cider is better)
2 TBSP light brown sugar
1 TBSP Dijon mustard
1/8 tsp cayenne pepper
1/2 tsp vanilla extract (I KNOW. But it works)
4 tsp cider vinegar, divided
4 bone-in, center-cut pork chops, about 1 inch thick (I sliced some boneless pork loin instead)
2 tsp vegetable oil (divided)
Salt and pepper
1 TBSP unsalted butter
1. Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons vinegar together in medium bowl.
Transfer 1/4 cup whiskey mixture to gallon-sized zipper-lock plastic bag, add pork chops, press air out of bag, and seal. Turn bag to coat chops with marinade and refrigerate 1 to 2 hours. Reserve remaining whiskey mixture separately.
2. Remove chops from bag, pat dry with paper towels, and discard marinade. Heat oil in large skillet over medium-high heat. Season chops with salt and pepper and cook until well browned on both sides and a peek into thickest part of a chop using paring knife yields still-pink meat 1/4 inch from surface, 3 to 4 minutes per side. Transfer chops to plate and cover tightly with foil. [Really do cover tightly with foil. The pork stays so much more moist and tender than if you let it steam into the air.]
3. Add reserved whiskey mixture to skillet and bring to a boil, scraping up any browned bits. Cook until reduced to thick glaze, 3 to 5 minutes (mine took more like 7). Reduce heat to medium-low and, holding onto chops, tip plate to add any accumulated juices back to skillet.
Add remaining 2 teaspoons vinegar, whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes. Remove pan from heat.
4. Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat both sides, and a peek into thickest part of a pork chop using paring knife shows completely cooked meat (145 degrees on instant-read thermometer, which I HIGHLY recommend you own for $10 to $15). Transfer chops to platter and spoon sauce over. Serve.
Sunday, March 4, 2012
Do what with the what, now?
Since Sweetie got me to start eating pork ten years ago - mostly because he couldn't face ONE MORE piece of chicken - I've developed a fondness for roast piggie.
It's similar to the wonderful Chili Glazed Pork Roast, but my hand to God I've never heard of leaving a defenseless, uncovered roast open to whatever vagaries happen behind a closed refrigerator door. Weird. And suspect.
But, you know, it's not a good idea to close myself off to learning new things. I'd hate to still be making the same stuff, the same way, twenty years from now.
ANYHOODLE, if you haven't introduced yourself to smoked paprika, it would be well worth your time to do so. A pinch in homemade salsa, a quick shake over chicken, a hearty dash in a taco soup - deeeeelish. It gives a great smoky flavor for relatively little expense.
That's the poorly-kept secret behind this dish. Praise be my Southern climate allows me to keep fresh herbs (thyme and rosemary in particular) growing on my deck all year long, as there's really nothing like fresh thyme.
I was really hesitant - my face nearly froze that way - about putting an uncovered, herb-plastered roast in my refrigerator. Overnight!!! Honestly, it was no big deal. The reason behind this quirky approach is that the flavoring will dilute in trapped moisture if you wrap the roast. That being the case, if you've got a huge fridge with tons of room you could put the roasting pan inside a sideways paper bag to shield the roast and let the paper absorb any moisture. But, as possible evidence of my learning something, it was no biggie.
Our friends at Southern Living, who developed this recipe, also called for a Sticky Stout Barbecue Sauce to go with it; recipe here. I didn't try it so you're on your own with it, but the pork recipe was so fab I wouldn't expect the sauce to be anything less.
To fully cover the roast with the herb mixture you have two options - and many more if you're willing to utilize dart guns. Either spread the mixture on a length of waxed paper, roll, and deposit the now-coated roast in a pan, or (my method) put 1/4 of your herbs in the bottom of the roasting pan, place the roast on top and press, then use a large spoon to sprinkle/press the rest of the herbs on.
Sweetie might have mentioned 3 or 4 times - during dinner - that he really liked this recipe a lot. I served it with steamed broccoli and a quick cheese sauce (some evaporated milk I had open, a little faux flour, a squirt of Dijon mustard, a shake of hot sauce, and some grated cheddar).
Smoked Paprika Pork Roast
Southern Living, October 2011
2 TBSP smoked paprika
2 TBSP brown sugar
1 TBSP kosher salt
1 garlic clove, pressed
1 tsp coarsely ground pepper (Seriously? About 10 twists of the grinder. Jesus. Nobody measures that.)
2 tsp chopped fresh thyme
1 (3 1/2- to 4-lb) boneless pork loin roast
1. Stir together paprika, brown sugar, salt, garlic, pepper, thyme. Trim pork roast - meaning "cut off the big ol' pad of fat."
2. The recipe says to tie the roast. If you're into kitchen macrame, have at it. I chose to pretend I didn't see that part.
3. Place in a roasting dish large enough to hold roast. I used a smallish pan for my smallish roast, because arthritis means I can't waste my hand strength on lifting roasting pans heavier than they need to be. HOLLA.
4. SL's directions are for grilling - light one side of the grill, heating to 375 to 400 degrees; leave other side unlit. Place pork over lit side, 8 minutes on each side or until browned. Transfer pork to unlit side and grill, covered with lid, 35 minutes or until a meat thermometer registers 160 degrees.
5. My directions - roast at 325 degrees for 45 - 60 minutes, or until a meat thermometer inserted in the thickest part of the roast registers 160 degrees.
6. If yours turns out like mine did, it may look a little leathery on the outside. I told it to shape up during its 10 minute rest period (you really do need to do this, to let the meat re-absorb juices). It wasn't as juicy as the Chili-Glazed pork, but it was fab and intensely flavorful.
It's similar to the wonderful Chili Glazed Pork Roast, but my hand to God I've never heard of leaving a defenseless, uncovered roast open to whatever vagaries happen behind a closed refrigerator door. Weird. And suspect.
But, you know, it's not a good idea to close myself off to learning new things. I'd hate to still be making the same stuff, the same way, twenty years from now.
ANYHOODLE, if you haven't introduced yourself to smoked paprika, it would be well worth your time to do so. A pinch in homemade salsa, a quick shake over chicken, a hearty dash in a taco soup - deeeeelish. It gives a great smoky flavor for relatively little expense.
That's the poorly-kept secret behind this dish. Praise be my Southern climate allows me to keep fresh herbs (thyme and rosemary in particular) growing on my deck all year long, as there's really nothing like fresh thyme.
I was really hesitant - my face nearly froze that way - about putting an uncovered, herb-plastered roast in my refrigerator. Overnight!!! Honestly, it was no big deal. The reason behind this quirky approach is that the flavoring will dilute in trapped moisture if you wrap the roast. That being the case, if you've got a huge fridge with tons of room you could put the roasting pan inside a sideways paper bag to shield the roast and let the paper absorb any moisture. But, as possible evidence of my learning something, it was no biggie.
Our friends at Southern Living, who developed this recipe, also called for a Sticky Stout Barbecue Sauce to go with it; recipe here. I didn't try it so you're on your own with it, but the pork recipe was so fab I wouldn't expect the sauce to be anything less.
To fully cover the roast with the herb mixture you have two options - and many more if you're willing to utilize dart guns. Either spread the mixture on a length of waxed paper, roll, and deposit the now-coated roast in a pan, or (my method) put 1/4 of your herbs in the bottom of the roasting pan, place the roast on top and press, then use a large spoon to sprinkle/press the rest of the herbs on.
Sweetie might have mentioned 3 or 4 times - during dinner - that he really liked this recipe a lot. I served it with steamed broccoli and a quick cheese sauce (some evaporated milk I had open, a little faux flour, a squirt of Dijon mustard, a shake of hot sauce, and some grated cheddar).
Smoked Paprika Pork Roast
Southern Living, October 2011
2 TBSP smoked paprika
2 TBSP brown sugar
1 TBSP kosher salt
1 garlic clove, pressed
1 tsp coarsely ground pepper (Seriously? About 10 twists of the grinder. Jesus. Nobody measures that.)
2 tsp chopped fresh thyme
1 (3 1/2- to 4-lb) boneless pork loin roast
1. Stir together paprika, brown sugar, salt, garlic, pepper, thyme. Trim pork roast - meaning "cut off the big ol' pad of fat."
2. The recipe says to tie the roast. If you're into kitchen macrame, have at it. I chose to pretend I didn't see that part.
3. Place in a roasting dish large enough to hold roast. I used a smallish pan for my smallish roast, because arthritis means I can't waste my hand strength on lifting roasting pans heavier than they need to be. HOLLA.
4. SL's directions are for grilling - light one side of the grill, heating to 375 to 400 degrees; leave other side unlit. Place pork over lit side, 8 minutes on each side or until browned. Transfer pork to unlit side and grill, covered with lid, 35 minutes or until a meat thermometer registers 160 degrees.
5. My directions - roast at 325 degrees for 45 - 60 minutes, or until a meat thermometer inserted in the thickest part of the roast registers 160 degrees.
6. If yours turns out like mine did, it may look a little leathery on the outside. I told it to shape up during its 10 minute rest period (you really do need to do this, to let the meat re-absorb juices). It wasn't as juicy as the Chili-Glazed pork, but it was fab and intensely flavorful.
Saturday, January 21, 2012
And the 2012 word is.....
People who are way more serious about blogging than me - probably because they're much better at it - decided they'd all choose a word for 2012. Something that embodies a goal, something that speaks to a quality to develop.
I was specially invited - as an adult who can read and write in English - to participate. See if you can figure out my goal from the following:
a) I'm eating leftovers for dinner.
b) I went to Lowe's today and didn't buy one.single.thing.
c) Tomorrow should be the last day I have paint splatters on my nails.
Possibly, you were thinking along the lines of beinga cheap-ass frugal as a worthy 2012 goal. And indeed it is, and it will probably be a by-product of my actual goal... which is to FINISH what I've started.
I'm surrounded by projects that range from too-started-to-pretend-it-isn't to done-except-for-the-last-15-minutes-that-would-make-the-already-invested-14-hours-really-be-worth-it. Is anyone nodding their head in agreement?
What does this "finishing" mean?
1. I have materials and I have plans. Those both need to make sweet, sweet love and become A Thing. For example - I have 4 Goodwill picture frames for prints I've purchased over the years. It's time these crazy kids got together, spray painted or whatever, and decided to hang out on my wall. Any wall. I'm not picky (much).
2. I throw out too much food - hence the leftovers as part of my sly teaser above. I need to FINISH what I cook. Good for the wallet, good for the earth. Sorry, but it's true - and in fact, it (curried chicken with brown rice) was delicious.
3. I'm REALLY looking forward to a time, probably not in the near future, but someday, when I can come home and not have a pile of Projects To Do all over the place, making me feel guilty and tired just by looking at them. Probably wishful thinking, but I can at least do better than I am now.
All that said, what - says the food blogger - is something I DID finish? Well a few things, actually, including a great end-table for our living room that gives much-needed storage, and this terrific frittata.
It was in Fitness magazine (which I finished reading all the way through, thank you) in September, 2010. And I finally got around to making it two weeks ago. Unlike other frittatas there are no potatoes, so it's a little more of a crustless quiche.
The best part is its adaptability. I try to get at least 10 different vegetables into our diet per week, so the asparagus here was perfect. I also added some sauteed country ham bits.
Variations to substitute for all the veggies:
Sundried tomatoes, spinach, and mushrooms (season with oregano). Mozzarella will work; personally, I love goat cheese with sundried tomatoes. Decadence!
Extra mushrooms (sauteed) and thyme (fresh if possible), maybe some smoked gouda
Corn, black beans, cumin (1/2 tsp, maybe?), cheddar or pepper jack instead of goat cheese, and a little hot sauce or chili powder
Kitchen Sink Frittata
Fitness magazine
6 eggs
6 egg whites
1 cup skim milk
1 cup sliced mushrooms
4 stalks asparagus, cut into 1- to 2-inch pieces on the diagona
2 cups arugula (or spinach)
2 ounces crumbled goat cheese
Preheat oven to 375 degrees.
Whisk together eggs, egg whites, and skim milk.
Mist a 10- or 12-inch ovenproof skillet with nonstick cooking spray. Sautee mushrooms, asparagus, arugula (or spinach) until veggies are tender, about 5 minutes.
Pour egg mixture over the top - don't stir - and sprinkle with goat cheese.
Bake for 20 minutes until golden.
I was specially invited - as an adult who can read and write in English - to participate. See if you can figure out my goal from the following:
a) I'm eating leftovers for dinner.
b) I went to Lowe's today and didn't buy one.single.thing.
c) Tomorrow should be the last day I have paint splatters on my nails.
Possibly, you were thinking along the lines of being
I'm surrounded by projects that range from too-started-to-pretend-it-isn't to done-except-for-the-last-15-minutes-that-would-make-the-already-invested-14-hours-really-be-worth-it. Is anyone nodding their head in agreement?
What does this "finishing" mean?
1. I have materials and I have plans. Those both need to make sweet, sweet love and become A Thing. For example - I have 4 Goodwill picture frames for prints I've purchased over the years. It's time these crazy kids got together, spray painted or whatever, and decided to hang out on my wall. Any wall. I'm not picky (much).
2. I throw out too much food - hence the leftovers as part of my sly teaser above. I need to FINISH what I cook. Good for the wallet, good for the earth. Sorry, but it's true - and in fact, it (curried chicken with brown rice) was delicious.
3. I'm REALLY looking forward to a time, probably not in the near future, but someday, when I can come home and not have a pile of Projects To Do all over the place, making me feel guilty and tired just by looking at them. Probably wishful thinking, but I can at least do better than I am now.
All that said, what - says the food blogger - is something I DID finish? Well a few things, actually, including a great end-table for our living room that gives much-needed storage, and this terrific frittata.
It was in Fitness magazine (which I finished reading all the way through, thank you) in September, 2010. And I finally got around to making it two weeks ago. Unlike other frittatas there are no potatoes, so it's a little more of a crustless quiche.
The best part is its adaptability. I try to get at least 10 different vegetables into our diet per week, so the asparagus here was perfect. I also added some sauteed country ham bits.
Variations to substitute for all the veggies:
Sundried tomatoes, spinach, and mushrooms (season with oregano). Mozzarella will work; personally, I love goat cheese with sundried tomatoes. Decadence!
Extra mushrooms (sauteed) and thyme (fresh if possible), maybe some smoked gouda
Corn, black beans, cumin (1/2 tsp, maybe?), cheddar or pepper jack instead of goat cheese, and a little hot sauce or chili powder
Kitchen Sink Frittata
Fitness magazine
6 eggs
6 egg whites
1 cup skim milk
1 cup sliced mushrooms
4 stalks asparagus, cut into 1- to 2-inch pieces on the diagona
2 cups arugula (or spinach)
2 ounces crumbled goat cheese
Preheat oven to 375 degrees.
Whisk together eggs, egg whites, and skim milk.
Mist a 10- or 12-inch ovenproof skillet with nonstick cooking spray. Sautee mushrooms, asparagus, arugula (or spinach) until veggies are tender, about 5 minutes.
Pour egg mixture over the top - don't stir - and sprinkle with goat cheese.
Bake for 20 minutes until golden.
Monday, January 9, 2012
Choppin' Broccoli
Back in the 80s we entertained ourselves with hair spray, some fantastically happy dance music, VHS tapes, and this little Saturday Night Live snippet:
http://www.hulu.com/watch/4195/saturday-night-live-derek-stevens-chopping-broccoli
Because if you're going for a big recording contract, you'd better bring it with the broccoli, yo.
The past few months have been rough and I could use some happy dance music, or happy anything, right about now. [brings back of hand to forehead, sighs dramatically] So thank goodness a) we have a radio in the kitchen and b) I've suddenly remembered that the kitchen is more than "the place where I keep the bananas."
TWO NIGHTS IN A ROW we had a real dinner at home (and I had the third at Cutie's house). We faux-breaded trout and had - did you notice the foreshadowing? - roasted broccoli. The original intent was to try a fab-looking recipe for broccoli & sun-dried tomatoes, but I pulled off a trifecta of forgetting to get sun-dried tomatoes for three consecutive shopping trips. [blushes modestly].
Having established already that broccoli and tomatoes go together, and that Parmesan goes with both broccoli and tomatoes, and there was half a container of cherry tomatoes that had about 6 hours of usability left, I halved the tomatoes and threw them in. I'm going to call it 1 cup in the recipe but, really, any amount (or none at all) will work.
ROASTED BROCCOLI AND TOMATOES WITH PARMESAN
based on Ina Garten's Parmesan-Roasted Broccoli
2 or 3 heads of broccoli - 2 pounds-ish
2 garlic cloves, peeled and thinly sliced
Salt & pepper
1/3 cup freshly-grated Parmesan cheese (yes, freshly grated. It is one of life's true and affordable pleasures to have fresh Parmesan and not the parmesan dust in the green can. Trust me.)
1 cup halved cherry tomatoes or grape tomatoes
1. Preheat oven to 425 degrees
2. Cut the head(s) of broccoli into clusters of florets, leaving an inch or two of stalk attached.
3. Put the florets on a baking sheet large enough to hold the broccoli, garlic, and tomatoes in a single layer. Drizzle 1 TBSP vegetable or olive oil over the veggies & garlic - toss to coat all veggies [2 notes - first, I usually line the pan with aluminum foil for faster clean-up. Two, combining oil and veggies is easier in a smallish bowl than on a big baking sheet. It dirties another dish, but it does a much better job of coating the vegetables so that they don't burn.]
4. Sprinkle with salt and pepper.
5. Roast for 20 - 25 minutes, until florets are crisp-tender. They will be a little browned.
6. Remove the baking sheet from the oven and toss veggies with Parmesan. A sprinkle & a stir, then again, then again helps distribute the Parmesan and keeps it from melting into clumps.
We had this with fish, but it would work well with chicken, pork roast or pork chops (especially if they have oregano), or pasta with red sauce. Enjoy!
http://www.hulu.com/watch/4195/saturday-night-live-derek-stevens-chopping-broccoli
Because if you're going for a big recording contract, you'd better bring it with the broccoli, yo.
The past few months have been rough and I could use some happy dance music, or happy anything, right about now. [brings back of hand to forehead, sighs dramatically] So thank goodness a) we have a radio in the kitchen and b) I've suddenly remembered that the kitchen is more than "the place where I keep the bananas."
TWO NIGHTS IN A ROW we had a real dinner at home (and I had the third at Cutie's house). We faux-breaded trout and had - did you notice the foreshadowing? - roasted broccoli. The original intent was to try a fab-looking recipe for broccoli & sun-dried tomatoes, but I pulled off a trifecta of forgetting to get sun-dried tomatoes for three consecutive shopping trips. [blushes modestly].
Having established already that broccoli and tomatoes go together, and that Parmesan goes with both broccoli and tomatoes, and there was half a container of cherry tomatoes that had about 6 hours of usability left, I halved the tomatoes and threw them in. I'm going to call it 1 cup in the recipe but, really, any amount (or none at all) will work.
ROASTED BROCCOLI AND TOMATOES WITH PARMESAN
based on Ina Garten's Parmesan-Roasted Broccoli
2 or 3 heads of broccoli - 2 pounds-ish
2 garlic cloves, peeled and thinly sliced
Salt & pepper
1/3 cup freshly-grated Parmesan cheese (yes, freshly grated. It is one of life's true and affordable pleasures to have fresh Parmesan and not the parmesan dust in the green can. Trust me.)
1 cup halved cherry tomatoes or grape tomatoes
1. Preheat oven to 425 degrees
2. Cut the head(s) of broccoli into clusters of florets, leaving an inch or two of stalk attached.
3. Put the florets on a baking sheet large enough to hold the broccoli, garlic, and tomatoes in a single layer. Drizzle 1 TBSP vegetable or olive oil over the veggies & garlic - toss to coat all veggies [2 notes - first, I usually line the pan with aluminum foil for faster clean-up. Two, combining oil and veggies is easier in a smallish bowl than on a big baking sheet. It dirties another dish, but it does a much better job of coating the vegetables so that they don't burn.]
4. Sprinkle with salt and pepper.
5. Roast for 20 - 25 minutes, until florets are crisp-tender. They will be a little browned.
6. Remove the baking sheet from the oven and toss veggies with Parmesan. A sprinkle & a stir, then again, then again helps distribute the Parmesan and keeps it from melting into clumps.
We had this with fish, but it would work well with chicken, pork roast or pork chops (especially if they have oregano), or pasta with red sauce. Enjoy!
Wednesday, September 28, 2011
It Would Be Worth It
It's tradition in my office for me to bake a cake for any number of occasions. This wasn't my idea, but office harmony is worth a few cakes as far as I'm concerned.
One such occasion was yesterday. Over the years I've learned to just bring the frosting to the office and frost there. Trying to transport a decorated (ha!) cake brings me to the verge of breakdown. Not that transporting cake, frosting, and all my crap on the train is any picnic, but still.
The cake almost didn't make it yesterday. It's not that I nearly dropped it, it's that I nearly offered it to a fellow passenger if he would promise to never, ever again wear socks with flip-flops. But I restrained myself....
The requested carrot cake was a hit. No one in my office is on Weight Watchers, so far as I know, I just used the recipe because it's the best carrot cake recipe I've found. It's not health food, but it's not nearly as waistline-impacting as regular carrot cake. And it's FAB!
Carrot Cake
Weight Watchers magazine, 2006
2 cups all-purpose flour
1 1/2 cups sugar
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
1/2 cup dried apricots
3 TBSP hot water
2 large eggs
2 large egg whites
4 large carrots, shredded (2 1/2 cups) - DO NOT use bagged, pre-shredded carrot. It will be way too dry.
1/2 cup apple butter
1/3 cup canola oil
12 oz. light cream cheese (Neufachtel)
One 7.5 oz. jar marshmallow fluff (I could only find 7-oz. jars - it worked fine)
Preheat oven to 350 degrees.
Spray two 9-inch round cake pans with cooking spray, line the bottoms with parchment or wax paper, and spray the paper.
Combine the flour, sugar, salt, cinnamon, and baking soda in a bowl.
Put the apricots and hot water in a food processor (I use a mini-chopper) and process until finely chopped and well combined.
Whisk the eggs and egg whites together. Add carrots, apple butter, oil, and apricots, stirring until blended. Spread the batter evenly in the pans. Bake until nicely browned, 30 - 32 minutes. Let cool in the pans for 15 minutes, then remove from pans, remove paper, and cool on wire racks.
To make the frosting, combine the marshmallow fluff, cream cheese, and vanilla (I also throw in a dash or two of cinnamon) with an electric mixer on medium speed.
One such occasion was yesterday. Over the years I've learned to just bring the frosting to the office and frost there. Trying to transport a decorated (ha!) cake brings me to the verge of breakdown. Not that transporting cake, frosting, and all my crap on the train is any picnic, but still.
The cake almost didn't make it yesterday. It's not that I nearly dropped it, it's that I nearly offered it to a fellow passenger if he would promise to never, ever again wear socks with flip-flops. But I restrained myself....
The requested carrot cake was a hit. No one in my office is on Weight Watchers, so far as I know, I just used the recipe because it's the best carrot cake recipe I've found. It's not health food, but it's not nearly as waistline-impacting as regular carrot cake. And it's FAB!
Carrot Cake
Weight Watchers magazine, 2006
2 cups all-purpose flour
1 1/2 cups sugar
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
1/2 cup dried apricots
3 TBSP hot water
2 large eggs
2 large egg whites
4 large carrots, shredded (2 1/2 cups) - DO NOT use bagged, pre-shredded carrot. It will be way too dry.
1/2 cup apple butter
1/3 cup canola oil
12 oz. light cream cheese (Neufachtel)
One 7.5 oz. jar marshmallow fluff (I could only find 7-oz. jars - it worked fine)
Preheat oven to 350 degrees.
Spray two 9-inch round cake pans with cooking spray, line the bottoms with parchment or wax paper, and spray the paper.
Combine the flour, sugar, salt, cinnamon, and baking soda in a bowl.
Put the apricots and hot water in a food processor (I use a mini-chopper) and process until finely chopped and well combined.
Whisk the eggs and egg whites together. Add carrots, apple butter, oil, and apricots, stirring until blended. Spread the batter evenly in the pans. Bake until nicely browned, 30 - 32 minutes. Let cool in the pans for 15 minutes, then remove from pans, remove paper, and cool on wire racks.
To make the frosting, combine the marshmallow fluff, cream cheese, and vanilla (I also throw in a dash or two of cinnamon) with an electric mixer on medium speed.
Sunday, September 25, 2011
What I Did Over My Summer Vacation
I embraced the Staycation. There's a lot to be said for sleeping in, having a leisurely breakfast, and taking a stroll through the gorgeous Botanical Gardens. They've set up an edible garden with an outdoor kitchen for cooking classes (cough, SHOW-OFFS, cough). Seriously, props to the Gardens for growing a tremendous amount of produce and donating it to the Atlanta Food Bank.
Might I mention that we got 3 tomatoes, numerous baby squash (they never grew to full-size - why????), and a decent array of herbs from our own patch o'dirt? And yes, I know I should compost. I KNOW. But if I take on one more ongoing responsibility I. Will. Scream.
It was also the summer that Friday became PieDay. Sweetie (my hubs) and Cutie (our niece) share a deep and abiding love for pie. [Note: Cutie has been known to climb in my car and say "What's for pie?"] Sweetie makes some seriously kick-ass pie due in no small part to having learned from his grandfather, a chef. Cutie is an enthusiastic apprentice. Their preferred Key Lime Pie recipe will be a future post.
My own favorite recipes, at least for weeknights, are those that don't require a lot of work. Sorry if that takes the blush off the rose for a cooking blog, but there you have it. There's still some decent corn on the cob out there - enjoy!
And a big shout-out to this fab website that tells you what fish you can substitute for what other fish. This is particularly helpful if you're trying to eat locally or, like me, trying to substitute something - anything! - for the $19/lb fish some recipes call for.
www.fish4fun.com/fish.htm
Flounder With Corn & Tomatoes
Good Housekeeping, September 2011
Makes 4 servings (recipe is easily halved or doubled)
2 c. fresh corn kernels (plan on 1/2 to 1 ear per person) - for presentation, I prefer yellow corn to white for this recipe. It adds a nice contrast with the greens and the white fish.
1/4 c. sun-dried tomatoes, chopped (call it half a handful for 2 people)
1 tsp. freshly grated lemon peel (I wasn't buying a lemon just for this. I used a squirt of bottled lemon juice)
4 (3-oz.) skinless flounder fillets
1 small leek, white part only, well-rinsed, cut into matchsticks (they were crazy-expensive at the Farmer's market, so I subbed in regular green onions/scallions. Don't substitute regular onion, it will be too strong.)
4 sprigs fresh thyme (yay! my garden!!!!). A light sprinkle of dried thyme will also work.
8 tsp. dry white wine
2 tsp extra virgin olive oil (don't buy olive oil just for this recipe. Use it if you have it but if you don't, regular canola or vegetable oil will work just fine)
8 oz. spinach (2 handfuls per person)
1. Preheat oven to 450 degrees F.
2. In bowl, mix corn, tomatoes, peel (or juice), and a dash of salt & pepper.
3. On 12" by 15" or parchment or foil (either will work great - I used foil), arrange 1/4 of the vegetables (or 1/2 if you're cooking for 2) on 1 side. Fold 1 fish fillet into thirds (if it's large; mine were small, so I laid them flat). Place on top of corn/tomato mixture.
Top with 1/4 of leek, 1 sprig thyme, 2 teaspoons wine, 1/2 teaspoon oil, and a pinch of salt. [Much easier - combine leek, wine, and oil and just divide it evenly over the packets of fish.] Fold the other side of the parchment or foil over the fish. Starting at 1 corner, fold edges over 1/2 inch all around, overlapping folds until sealed.
[Note: Be sure to leave enough room in the packet for steam. The steam is what cooks the fish & veggies and the fish comes out fabulous moist and beautifully cooked. If the packet is too tightly wrapped it may pop due to the pressure from the steam. And in that case, neither "fabulous" nor "beautifully" applies.]
Repeat to make remaining packets. Bake, on a cookie sheet or jelly roll pan, 15 minutes.
4. Place spinach in glass bowl; cover with damp paper towel. Microwave on High 2 minutes or until wilted. [I check it every 30 seconds].
5. Open packets; serve with spinach.
Might I mention that we got 3 tomatoes, numerous baby squash (they never grew to full-size - why????), and a decent array of herbs from our own patch o'dirt? And yes, I know I should compost. I KNOW. But if I take on one more ongoing responsibility I. Will. Scream.
It was also the summer that Friday became PieDay. Sweetie (my hubs) and Cutie (our niece) share a deep and abiding love for pie. [Note: Cutie has been known to climb in my car and say "What's for pie?"] Sweetie makes some seriously kick-ass pie due in no small part to having learned from his grandfather, a chef. Cutie is an enthusiastic apprentice. Their preferred Key Lime Pie recipe will be a future post.
My own favorite recipes, at least for weeknights, are those that don't require a lot of work. Sorry if that takes the blush off the rose for a cooking blog, but there you have it. There's still some decent corn on the cob out there - enjoy!
And a big shout-out to this fab website that tells you what fish you can substitute for what other fish. This is particularly helpful if you're trying to eat locally or, like me, trying to substitute something - anything! - for the $19/lb fish some recipes call for.
www.fish4fun.com/fish.htm
Flounder With Corn & Tomatoes
Good Housekeeping, September 2011
Makes 4 servings (recipe is easily halved or doubled)
2 c. fresh corn kernels (plan on 1/2 to 1 ear per person) - for presentation, I prefer yellow corn to white for this recipe. It adds a nice contrast with the greens and the white fish.
1/4 c. sun-dried tomatoes, chopped (call it half a handful for 2 people)
1 tsp. freshly grated lemon peel (I wasn't buying a lemon just for this. I used a squirt of bottled lemon juice)
4 (3-oz.) skinless flounder fillets
1 small leek, white part only, well-rinsed, cut into matchsticks (they were crazy-expensive at the Farmer's market, so I subbed in regular green onions/scallions. Don't substitute regular onion, it will be too strong.)
4 sprigs fresh thyme (yay! my garden!!!!). A light sprinkle of dried thyme will also work.
8 tsp. dry white wine
2 tsp extra virgin olive oil (don't buy olive oil just for this recipe. Use it if you have it but if you don't, regular canola or vegetable oil will work just fine)
8 oz. spinach (2 handfuls per person)
1. Preheat oven to 450 degrees F.
2. In bowl, mix corn, tomatoes, peel (or juice), and a dash of salt & pepper.
3. On 12" by 15" or parchment or foil (either will work great - I used foil), arrange 1/4 of the vegetables (or 1/2 if you're cooking for 2) on 1 side. Fold 1 fish fillet into thirds (if it's large; mine were small, so I laid them flat). Place on top of corn/tomato mixture.
Top with 1/4 of leek, 1 sprig thyme, 2 teaspoons wine, 1/2 teaspoon oil, and a pinch of salt. [Much easier - combine leek, wine, and oil and just divide it evenly over the packets of fish.] Fold the other side of the parchment or foil over the fish. Starting at 1 corner, fold edges over 1/2 inch all around, overlapping folds until sealed.
[Note: Be sure to leave enough room in the packet for steam. The steam is what cooks the fish & veggies and the fish comes out fabulous moist and beautifully cooked. If the packet is too tightly wrapped it may pop due to the pressure from the steam. And in that case, neither "fabulous" nor "beautifully" applies.]
Repeat to make remaining packets. Bake, on a cookie sheet or jelly roll pan, 15 minutes.
4. Place spinach in glass bowl; cover with damp paper towel. Microwave on High 2 minutes or until wilted. [I check it every 30 seconds].
5. Open packets; serve with spinach.
Sunday, June 12, 2011
Workin' It
All of it. The land, the bod, the freezer. Not necessarily in that order.
The pressure is on, because I got rid of all my bigger-size clothes so now I have no choice but to eat gruel for breakfast. Occasionally, I splurge on a raisin.
So far, the 2011 harvest does not look like it'll recoup the cost of the plants, but that's OK. I love seeing this baby squash right now -
And the tomatoes....
The pressure is on, because I got rid of all my bigger-size clothes so now I have no choice but to eat gruel for breakfast. Occasionally, I splurge on a raisin.
So far, the 2011 harvest does not look like it'll recoup the cost of the plants, but that's OK. I love seeing this baby squash right now -
And the tomatoes....
Aaaahhh, summer! We're also workin' some thyme, basil, and rosemary.
As for the freezer, this little concoction is FAB. If you have kids, or 95-degree weather, this is a good one to do with them since there's no stove involved. Can I get an amen?
From Clean Eating magazine:
1 baked pie crust
5 small, ripe or slightly overripe bananas
1 tsp vanilla extract
1 cup light coconut milk (this is different from coconut cream, which is thicker and much sweeter)
1/4 cup cocoa powder (I used dark cocoa, because that's what I have. Regular works fine).
Optional - chopped peanuts
1. Peel and slice bananas.
2. Add banana pieces, vanilla extract, coconut milk, and cocoa to the jar of a blender. Puree, stopping to scrape down the sides every so often.
3. Pour the banana puree mixture into the pie shell - sprinkle peanuts on top if you wish. Wrap tightly with plastic wrap and freeze at least 4 hours.
4. Put pie in refrigerator for at least 30 minutes before serving.
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