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Summer Recipe Roundup

June 1, 2012 in Cocktails, Food, recipe by traveleatlove | 8 comments

It’s that time of year again; the grills are out, the farmers markets are open, and friends and family are getting together to celebrate the season. It’s the perfect time for easy, fresh food, and I thought the below recipes were worth re-posting. Here are a few of the things I find most delicious in the summer time. Add to these a nice cold beer or glass of bubbly, a steamed and buttered lobster, and some raw oysters, and you have my perfect summer feast. I am very excited about June. I have my annual girls’ weekend at the Cape (Go UMASS!) next weekend, and we are finishing the month off with a family trip to Sanibel Island. Get me to the beach!

Feel free to leave your favorite summer recipes or wines in the comments. Have a fabulous weekend!

Grilled Corn Salad – THE perfect BBQ side dish – vegan, healthy, delicious

grilled corn salad

Corn coated in butter and sriracha, a la Myers + Chang is also an amazing corn option.

corn with sriracha butter

 

A Summery Rum Cocktail – When you need a fun and fruity cocktail, this Brugal rum based drink is easy and delicious. You also can’t go wrong with one of my favorites, the Dark & Stormy.

boat drink

 

Caprese skewers – It doesn’t get much easier, and this no-cook treat makes it easy to beat the heat!

Caprese skewers

 

Watermelon Gazpacho with Feta – Another no-cook delight

pepper and watermelon

Heirloom Tomato Panzanella – heirloom tomato season is pure heaven! I know they won’t be around for awhile, but tuck this one away for those first heirlooms.

 

panzanella

Happy sort of Summer!

Tags: cocktails, corn, heirloom tomatoes, recipes, rum, salad, summer, vegetables, Vegetarian

Peanut Tofu Quinoa

May 10, 2012 in Food, recipe by traveleatlove | 5 comments

Things are very busy around this household, and to cut back on prep time everyday, I have been trying to make extra large dinners that will last for at least two or three lunches. Plus we’re both trying to get a little more fit, so the focus has been on healthy, generally vegetarian meals with lots of protein.

Sunday night I pulled together a bunch of random ingredients to make a delicious quinoa dish with crumbled tofu and peanut sauce.

lime and ginger

This dish was super simple and ended up being delicious. Here’s the scoop:

Ingredients

3 cups quinoa, cooked according to package instructions

1 package extra firm tofu, thoroughly drained and crumbled into small pieces

1 cup natural peanut butter

1 cup coconut milk

1/2 medium purple cabbage, chopped finely

8 large carrots, chopped finely

1 tsp red curry paste

4 tsp grated ginger

juice of one lime

peanut butter

carrots and cabbage

While the quinoa cooked, I prepared the vegetables, chopping them to tiny bits together in my Cuisinart.

image

Once the carrots and cabbage were ready, I mixed them and the tofu in with the quinoa. I thinned out the peanut butter by adding some warm water and poured that in as well.  I then added the coconut milk.

Once all of the vegetables, quinoa, tofu, and peanut butter were mixed, I added in the curry paste and ginger, stirred some more, and let it simmer until heated all the way through. Right before serving, I added a squeeze of lime to each bowl.

peanut tofu quinoa

This no-fuss meal was a perfect dinner and an even better lunch with a little extra coconut milk and some leftover sweet potato added to it. The quinoa and tofu gave it a hefty protein kick, and the veggies added some extra nutrients.

It was definitely not a fancy meal, but the flavors and the little prep worked involved made it a new favorite. We’ve been making chilis, curries, and other big batches of food to get us through the week.

What are some of your favorites?

Tags: dinner, Lunch, quinoa, recipe, tofu, vegan, vegetables, Vegetarian

Raspberry Lemon jam Oatmeal Bars

May 1, 2012 in Food, recipe by traveleatlove | 7 comments

In addition to working on Sunday and getting ready to host friends for a Rioja tasting, I also squeezed in a batch of Oatmeal Cookie Bars. As my baking adventures tend to end, the result of my efforts was delicious but a mess, stuck to the very foil that the recipe told me to grease.

I first started thinking about some sort of jam-filled treat when I received a jar of homemade raspberry lemon jam from Chef Dandro at ArtBar’s recent menu tasting.

raspberry jam

I did a quick search online and found this recipe for Delicious Raspberry Oatmeal Cookie Bars. I grabbed my giant tub of store-brand oats. My husband is on a big oatmeal kick, so we decided to stock up this weekend.

oats

I mixed up my flour, brown sugar, oats, baking soda, and butter to create a nice crumble.

oat mixture

And then layered the crumble and jam into a baking dish lined with greased foil.

oatmeal cookie bars

I ended up baking these cookie bars for the full 40 minutes plus some extra time, and the top never browned. Also, they REALLY stuck to the foil so getting them out was a huge ordeal. I decided to not serve them to our friends.

They tasted delicious though. The jam was perfect and cooked down to a nice gooey consistency when baked and the crumble tasted like brown butter. These were definitely a nice little treat when I took a break from everything on Sunday. I’ll definitely make them again and mix up the type of jam I use, though the ArtBar jam will be hard to beat!

From AllRecipes.com
Ingredients
  • 1/2 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup butter, softened
  • 3/4 cup seedless raspberry jam
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
  2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
  3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Tags: dessert, jam, oatmeal, recipe

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