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