Tag Archives: summer meals

Summer Eating, Lazy Cooks, and Tomatillo-Corn Sauté

Someone asked me today if this was the end of the Hungry Monkeys. Definitely not! I’m still here. Admittedly I’ve been excessively lazy this summer when it comes to writing my blog, or cooking, or well, lots of things. It’s summer, and it’s hot. The kids are out of school, we have been out and about (mostly trying to stay cool since our house has no air conditioning) and cooking has just not taken a high priority lately.

I’ve been doing about 75% of my grocery shopping at farmers markets. Most of my shopping trips look something like this:

Summer shopping.

Summer shopping.

And most of the meals I make at home look something like this:

Veggies, fruit, sauteed peppers and poached eggs. Breakfast, lunch or dinner of champions!

Veggies, fruit, sautéed padron peppers and poached eggs. Breakfast, lunch or dinner of champions!

Or this:

Tomatillo-corn sauté, three bean salad and sliced tomatoes with goat cheese.

Tomatillo-corn sauté (recipe below), three bean salad and sliced tomatoes with goat cheese.

If I’m eating like a rabbit, why am I not jumping up and down at having reached my fitness and weight goals this summer, you might ask?  Because…in between my very healthy and wonderful farmer’s market meals I’ve been eating out waaaaay too much, and the other 25% of my grocery shopping is mostly made up of Trader Joe’s buckets of cookies and other goodies.

So. Kids go back to school next week, a regular routine will once again be established to some degree, weather will be getting cooler and my oven will once again be in constant use. And I am looking forward to all of that!

In the meantime, as I look through the photos on my camera that I’ve accumulated over the few times I have cooked something this summer (ahem, 124 photos, yikes!) I will endeavor to remember how I made the delicious food pictured therein and post a few blogs.

For now, I’ll give you the very simple but delicious recipe for the tomatillo-corn sauté pictured above. This is a recipe invented by my Aunt Debi which she made for us when we went to visit her and paint on her wall a few weeks ago. It was so delicious I just had to make it two or three more times when I came home. I add a little red onion to my version. The three bean salad was something that Trader Joe’s was sampling the other day that I was all too happy to copy at home. Simply a can of garbanzo beans (drain and rinse), a can of kidney beans (drain and rinse), and raw green beans chopped up. Combine all three kinds of beans and add a generous splash of rice vinegar and some salt and pepper.

Tomatillo-Corn Sauté

Tomatillo-Corn Sauté

Tomatillo-Corn Sauté
(slightly modified from the original recipe by Debi Hiltenbrand)

6-8 ears of sweet corn
1 cup chopped tomatillos (about a half pound)
1/2 cup chopped red onion
1/2 tsp. smoked paprika
Salt & pepper
1 heaping spoonful of coconut oil

Heat coconut oil over medium heat. Add onion and tomatillo to pan. Using a sharp knife, slice kernels off of corn cobs. Add corn to the pan. Add paprika and salt & pepper to taste. Sauté over medium heat for at least 1/2 hour, stirring occasionally, until tomatillos and onions are very soft.

And there you have it! Am I the only lazy cook out there this summer? What have you guys been making on hot days?

 

 

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Summery Salad

I know, I know.  It’s fall and here I am posting something about a summery salad.  So sue me.  I’m holding on to the last of summer with all I’ve got and that means eating all the summer food I can find at farmer’s market before it is all gone.  So hold your horses…posts about apples and beets and potatoes will all be coming soon.  For now, let’s all close our eyes and taste the bittersweet end of summer.

Strawberry Arugula Salad

Strawberry & Arugula Salad
(adapted from Food Network Magazine)

8-10 cups baby arugula
1 cup strawberries, sliced
1 cup snap peas
1/4 cup feta, crumbled
1 tbsp. dijon mustard
1 tbsp. sugar
2 tbsp. lime juice
1/4 cup orange juice
1/4 cup extra virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper

In a large bowl toss together arugula, strawberries, snap peas and feta.  In a small bowl, whisk together dijon, sugar, lime juice, orange juice, olive oil, salt & pepper until sugar is dissolved.  Toss a bit of the dressing with the salad, and serve the rest on the side.

I loved this salad, but didn’t really think it was hearty enough for a dinner on its own unless you are a pretty light eater.  I suggest cooking up a protein of your choice to serve with it.  We went with Italian marinated chicken breasts and it was a tasty partnership.

Strawberry Arugula Salad with Italian Chicken Breast

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