Tomato Corn Salad

31. July 2012 · 24 comments · Categories: food, recipes, Savory, Side dishes, vegetarian · Tags: , , ,

Corn and tomato salad with basil

I apologize again for the lack of blog posts. I think this past week was the first time I went an entire week without posting and while it took some stress off of me, I was sad to break my post-at-least-once-per-week streak. Oh well, hopefully things will slow down after the wedding and gvive me more time to devote to this little blog. But on to the recipe…

Before the summer’s bounty of sweet, juicy corn and bright flavorful tomatoes is gone, you MUST make this.

It’s also a good way to use up some of the basil that’s taking over your herb garden. If that’s the case, I’m really jealous…I want a garden so badly.

I would create an indoor herb garden but my cat would eat everything I grew and then probably throw it up all over my living room. Does anyone have a solution for growing things indoors when there are cats around? One of my friends suggested maybe hanging the herbs in containers on the wall. That could definitely work, I’m just trying to figure out what type of containers I could use. Also, my apartment walls don’t take screws very well, only nails, so it’d have to be lightweight. I dunno if it’s worth the effort.

Corn and tomato salad with basil

Aaaanyway…the original recipe I based this from also added mozzarella and scallions to the dish, but I don’t like scallions and I really wanted this to be a nice fresh, low-cal side dish. I thought the cheese was unecessary since I’d be serving protein with it anyway.

It resulted in the most delicious, juicy, fresh summer salad you could imagine. I LOVE basil. Honestly, I think I could sprinkle a shoe with basil and it would taste summery, although this probably tastes a bit better than that. Nate and I couldn’t stop raving about this simple little dish.

Make this alongside some fish or chicken for your next meal!

Corn and tomato salad with basil

Oh and I almost forgot to mention, you NEED this tool in your kitchen if you don’t already have it:

Kuhn Rikon Corn Zipper

http://www.williams-sonoma.com/products/kuhn-rikon-corn-zipper/

I used to think this was stupid because you could just use a knife to strip all the kernels off. But after making a lot of corn recipes this summer and having the kernels fly all over the kitchen (I know you know what im talking about), I sucked it up and bought one. Actually I used a gift certificate so I didn’t even feel guilty about it.

Anyway, this could be one of my all-time greatest kitchen purchases. Seriously. It makes it SO much quicker, neater, and easier to de-kernel your cobs!

Fresh Corn and Tomato Salad with Basil

Adapted from the Food Network

Print this recipe!

makes about 5 cups

3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 1/2 cups fresh basil leaves, chopped

Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours (even good immediately!). Before serving stir in basil.

That time Nate deleted my food photos.

22. July 2012 · 49 comments · Categories: Baking, cooking, crafts, food, life, recipes, Savory · Tags: , , , ,

I don’t want our wedding to look like anyone else’s. Is that so much to ask? I don’t think so.

I really want to make a statement on the tables and so I decided a while back that I wanted the napkin to have a pretty print on it. Do you know how hard it is to find printed rental napkins in my color scheme that are exactly what I want? Harder than it should. Actually, impossible.

Anyway, I finally convinced my mom that I could find a fabric cheap enough that we could get napkins made for the same price as renting would be…AND we could keep some and sell the rest after.

This way I got a gorgeous fabric that was exactly what I wanted, and no one else could  possible have it!

But in my fruitless search for the perfect napkin and tablecloth, I came across this one and showed it to Nate:

source

Have I mentioned that Nate LOVES dinosaurs?

This was the IM conversation that ensued:

Nate:  oh my god
MAKE THOSE THE TABLE CLOTHS
me:  we could do it just for our table
tell you what
we’ll make our first child’s bday a dino theme
Nate:  obviously
im gonna groom them
to become a paleontologist
me:  haha
Nate:  and then they will create the first real jurassic park
me:  as long as they make enough money to support their folks
Nate: well if my son/daughter creates the first real jurassic park that will be our family business
i’ll work there
and with any luck, at a ripe old age, be eaten by a dinosaur
by far the way i want to go

So there you have it. Nate’s chosen way to go is death by dinosaur. Probably not a bad way, in fact, assuming there isn’t too much chewing involved.

That also solves the mystery of who on earth would rent dinosaur tablecloths. But luckily Nate is not involved in making wedding-related decor decisions, or it would be a dino-themed wedding…and he’d probably serve these ribs.

These aren’t dinosaur ribs, but they’d certainly go with a paleontology-themed event. And I can’t say I’d be upset if someone served them to me.

Unfortunately, the only photo I have to prove I made these ribs is one from my iphone, since Nate somehow deleted the others before I got them off the camera.

We, unfortunately, don’t have a grill, but this is better than ribs you could ever make on a grill. Yeah, take that, grill!

You give them a quick boil beforehand and then shove them in the oven for an hour and a half.

I’m a fan of saucy, succulent meat. I know this is definitely possible on the grill, but I hate dry things. These ribs get braised in the oven, mixing with the homemade tangy bbq sauce you add, creating their own, absolutely delicious sauce. I could eat it with a spoon.

Even if you have a grill, you NEED to make these this summer.

I served it up with some baked beans and corn on the cob. Felt like summer for sure!

Too bad the caterer doesn’t offer them….

Oh and here’s another photo for you since I don’t have any more of the ribs. Here’s the ring bearer pillow I made for the wedding :)

burlap ring pillow

 

Saucy Country-Style Oven Ribs

from Gourmet 

Print this recipe!

serves 6-8

4 lb boneless country-style pork ribs
1 large onion, finely chopped (2 cups)
4 garlic cloves, minced (2 tablespoons)
2 tablespoons vegetable oil
1 1/2 cups ketchup (12 oz)
2/3 cup honey
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
6 tablespoons fresh lemon juice (from 2 lemons)
2 tablespoons plus 1 teaspoon dry mustard
2 teaspoons drained bottled horseradish
1 teaspoon black pepper
Put oven rack in middle position and preheat oven to 350°F.

Put ribs in a 6- to 8-quart pot and cover with water by two inches. Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes (I only cook for 15 and it’s completely fine).

Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes.

Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.

Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish. Pour sauce over pork to coat evenly, then cover dish tightly with foil.

Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes. Skim fat from sauce if desired.

(**note that I don’t normally cut the ribs apart before cooking as in the above pic, but that’s how this particular batch came. Usually I put the whole rack in the pan in one long piece, only cutting off the ribs that don’t fit the length and putting them along the side)

No-Bake Crispy Choco-Covered Peanut Butter Bars

11. July 2012 · 56 comments · Categories: cooking, Dessert, food, recipes · Tags: , ,

Crispy Peanut Butter Bars

Yep, I’m back with another oven-free recipe. You do need to turn on the stove but only for all of 10 minutes max.

I found this recipe at one of my favorite sites: Serious Eats. Their recipes are, from my experience, well-tested and reproducible.

Crispy Peanut Butter Bars

I made these for a little impromptu dinner party I had. One of my friends came over because she is contributing to the little video Nate is making to show at the wedding. I can’t wait to see the finished product…it’s going to be amazing :)

Anyway, these are seriously awesome, and incredibly rich. I sent my friend and her husband home with extras to take to their 4th of July party and they were thrilled. Mostly because we were too full from dinner to really enjoy them that night.

Crispy Peanut Butter Bars

They’re kind of somewhere in between a rice krispie treat and a buckeye ball. You have to keep them refrigerated but they stay soft straight out of the fridge and they stick together really well.

Speaking of sticking together, here’s a little something my soon to be mother-in-law shared with me. I knew I liked elephants for a reason! You have to watch til the very end…sooooo cute!!!: http://www.youtube.com/embed/f_gBWPs4r3U

Crispy Peanut Butter Bars

No-Bake Crispy Corn Flake Chocolate Peanut Butter Bars

From Serious Eats

Print this recipe!

makes 16 (2 inch)squares

4 tablespoons (1/2 stick) unsalted butter
1 cup creamy peanut butter
1/2 cup light corn syrup
1/3 cup light brown sugar
Pinch salt
4 cups corn flakes, lightly crushed
1/3 cup salted peanuts, chopped and divided
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, finely chopped

Line 8- by 8-inch baking pan with foil. In medium saucepan over medium heat, melt butter. Add peanut butter, corn syrup, brown sugar, and salt and continue to cook, stirring, until melted and smooth.

Stir in corn flakes, 1/4 cup peanuts, and vanilla until just combined. Spoon into prepared pan and smooth top.

In heatproof bowl over pan of barely simmering water (or in microwave), heat chocolate until just melted. Spread over top. Sprinkle with remaining chopped peanuts.

Chill until firm, about 2 hours. Remove from pan and cut into 2-inch squares.

Veggie Tex Mex Pasta Salad!

05. July 2012 · 40 comments · Categories: cooking, food, recipes, Savory, Side dishes, vegetarian · Tags: , , , ,

Tex mex pasta salad

Here’s another no-cook recipe coming your way! Ok, well I guess you technically have to boil the pasta, but you don’t have to turn on your oven.

This is a nice twist on the traditional pasta salad. The vinegar-based one, I mean.

I don’t really understand the mayo-based pasta salad. Maybe because I didn’t grow up eating it? I always take a bite thinking I’m going to like it and then I don’t. I guess maybe I think it’s going to be like an alfredo sauce or something but it’s actually kind of tangy. I think maybe I don’t mind the taste so much but I just get thrown off because it’s not what I’m expecting.

Tex mex pasta salad

Anyway, non-mayo pasta salads are much healthier…AND they’re good for picnics! I don’t want you to go making something and getting people sick because the mayo sat in the sun too long. And I especially don’t want you to blame it on me.

I suppose I’m a bit late for you to make this for 4th of July, but I’m sure you have plenty of upcoming summer bbq’s that you could bring this to….or you may eat a little too much while doing “quality control” taste-testing and not have any left to bring so you just have to keep it for yourself.

Oh well, these things happen.

Tex mex pasta salad

On another note, Saturday is my birthday!!! My parents are coming into the city and we’re going to see a concert by the singer/songwriter who will be playing at our wedding, David Berkeley, so I’m pretty excited.

Also, Nate ordered me a birthday cake from this little bakery near us called Two Little Red Hens. I got to choose exactly what I wanted and so I decided to go with an orange cake with chocolate pudding filling and orange buttercream frosting. Um, yeah, I know. A.M.A.Z.I.N.G. I’ll be sure to take pics and tell you how it was since there won’t be enough to go around ;)

Vegetarian Tex-Mex Pasta Salad

adapted from Cooking Light

Print this recipe!

Serves 10-12

1 pound uncooked pasta- i like wagon wheels :)
1 1/2-2 cups preshredded Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5-ounce) can black beans, rinsed and drained
1 cup corn kernels, fresh or frozen
2 Tbsp water
1 (1.25-ounce) package 40%-less-sodium taco seasoning (such as Old El Paso)
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
juice of 1 lime

for next day:
2 Tbsp olive oil
2 Tbsp red wine vinegar
salt to taste

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside.

Combine pasta, cheese, and next 7 ingredients (through corn) in a large bowl.

Combine water, taco seasoning, vinegar, oil and lime juice. Whisk well. Pour over pasta mixture; toss gently to coat. 

If you make a day ahead, stir in 2 Tbsp oil, 2 Tbsp vinegar and salt to taste.

*This is best made a day ahead of time.

Marinated Broccoli Salad

01. July 2012 · 12 comments · Categories: food, life, recipes, Savory, Side dishes, vegetarian · Tags: , , , ,

Broccoli Salad

This weather is disgusting.

When you wake up it’s already 80 degrees out, and by noon it’s 90. It just doesn’t feel right turning on the oven to cook. So it’s good to have a bunch of no-cook, cold, fresh salad recipes in your recipe box.

Salsa and tabouli are both great for this purpose, and this recipe is another good one.

Broccoli Salad

You need to make this a day ahead to give the broccoli time to marinate and soften. I didn’t realize this when I was making the recipe, so I blanched it as a shortcut. I recommend following the directions though :)

On a side note, did you know that sometimes pignoli nuts can cause you to have a bitter taste in your mouth for days? Yeah, I didn’t either until it happened to me. It’s not ALL pignoli nuts, but apparently some are affected.

I  also don’ t know if it only affects some people (since Nate didn’t seem to notice it) or if I’m just hyper aware of tastes, but it was disgusting. All food tasted bad/bitter until it wore off several days later. It probably didn’t help that I continued to eat this for 3 days until I realized that the pignoli nuts were the cause. Don’t let that this stop you from making this recipe, and I hope I haven’t in any way affected your love of these tasty little seeds.

On another note, I worked on more wedding crafts this weekend! I have to say they came out super cute…here’s a sneak peak.

I also had my wedding hair trial appointment today. I don’t know what I want to do! I hate making decisions.

Nate is pretty set on having me wear my hair down, and since he hasn’t asked for much I feel like I should honor his request. i know I want it off my face though, so maybe some sort of half up, half down thing? I think I want some loose waves.

The hairdresser showed me a few options. I defintely don’t want anything complex…I’m a simple girl.

Broccoli Salad

 

Cold Broccoli Salad

From mom’s recipe box (original source unknown)

Print this recipe!

Serves 6

1 head broccoli, cut in 1″ pieces
1/2 cup sliced black olives
4 thin-sliced radishes
1/4 cup pignoli nuts
1/2 cup olive oil
3 Tbsp wine vinegar
1 clove garlic, crushed
1/2 tsp salt
1/4 tsp pepper
1/2 cup feta cheese, crumbled
tomato wedges for garnish

Soak broccoli in salted water for 10-15 min. Drain.

Add olives, nuts.

Combine oil, vinegar, and seasonings to make dressing.

Marinate broccoli for five or more hours, chilled.

Add rest of ingredients before serving.

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