Perfect Baked Squash or Pumpkin

As we get farther into fall, I start to get the yen for all things pumpkin! This is the time of year when we go with the children to choose the pumpkins they'll make into jack-o-lanterns. When we do, I try to get a pie pumpkin and bake it whole. It makes the perfect base for pumpkin pie, soup, or pumpkin muffins. The same method works for both butternut or acorn squash, two other fall favorites!

Ingredients

1-2 pie pumpkins
or
1 medium-sized acorn squash
or
1 large butternut squash

Wash the pumpkin or squash. Remove the stem. Prick the outside skin several times with the tines of a fork. Place on a foil-covered baking sheet and bake at 350 degrees for one hour. (If making butternut squash, turn the squash over after 30 minutes.) Check for doneness by piercing with a knife. The flesh should be nice and soft. If done, remove the pumpkin or squash from the oven and allow it to cool slightly. Slice it in half, scoop out and discard the seeds. Now the pumpkin or squash is ready to cut up into other dishes or to be pureed in the blender or food processor.

Cooking these vegetables whole allows the sugars to remain in the flesh and the flavor to intensify without the need for a lot of other seasonings. If you want to make squash as a side-dish, try serving it cut and very lightly salted, or sprinkled with pumpkin pie spice. It is delicious.

Enjoy!

Julia's Greek Tomato Salad

It is August, and fresh, ripe tomatoes are coming out of the garden by the armful. This is one of my favorite ways to enjoy them.

















Ingredients:

3 cups raw baby spinach leaves
5 Roma tomatoes
1 tbs. scallion
20 Kalamata olives
2 tbs. Pesto Presto

Wash and drain spinach. Chop roughly and place in a medium sized mixing bowl. Dice tomatoes and add, with seeds and pulp. Finely slice 1 tbs. of scallion green and roughly chop olives. Toss with spinach and tomatoes. Add pesto and mix thoroughly to distribute throughout salad.

Enjoy!

Julia's Pesto Presto

Summer is the time of year for fresh herbs and my basil plants are looking beautiful! There are few things so amazingly flavorful as fresh basil pesto; I simply love it. The addition of lemon helps to brighten the pesto a bit and to loosen the consistency without adding too much oil. Try it with my Greek Tomato Salad -- it's fantastic!

Ingredients:

1/2 cup pine nuts
50 leaves fresh basil
1 large clove garlic
1/2 cup grated Parmesan cheese
3 tbs. olive oil
Juice of 1 lemon
1/4 tsp. salt
pepper to taste

In small food processor, pulse pine nuts, garlic and basil. Add cheese and pulse again. The pesto should seem too dry, but be well-blended. Add oil, one tablespoon at a time, pulsing after each addition. Add lemon juice, salt, and pepper. Blend until smooth.

Enjoy!

Handy Trail Mix

Our family does a lot of hiking. When we're out on a hot day, having a trail mix that won't go stale or melt is a must! And now that school is starting, Handy Trail Mix makes a good classroom snack, too. It holds up great in lunches and packs a balance of protein and carbs to keep my kids going through the day.

Ingredients:

1 cup unsalted peanuts
1 cup lightly salted peanuts
1 cup raisins
1 box (14 oz.) low-fat granola cereal
12 oz. mixed dried fruit (I use the "Fit & Active" brand from Aldi)

Measure out ingredients and pour into a large mixing bowl. (I have my kids do this -- it's great practice at measuring.) Mix thoroughly with clean hands. (Another kid job!) Store in a gallon-sized ziploc bag or other airtight container for up to 2 weeks.

*Note: I use a dixie cup or 1/2 cup scoop to measure out servings. It's just enough to fit in a snack-size bag for my children's classroom or lunchbox.

Homemade Hummus Spread

This is one of the most versatile, fantastic condiments around. It provides nutrition in a wonderfully flavorful way. We use it as a dip, a dressing, and a sandwich spread. It is great as an after-school snack with vegetables or in a pita with fresh tomatoes and lettuce. Hummus holds up great in hot weather, so it's a great alternative to mayonnaise-based dips for summer parties and picnics, too.

Ingredients:

1 can Ceci (garbanzo beans), rinsed and drained
1 clove garlic
Juice of 1 lemon
1 tsp. salt
2 Tbs. tahini (sesame paste, available in the ethnic section or in the peanut butter aisle)
Water, as needed

In a blender or food processor, puree beans, garlic, lemon juice and salt, adding a tablespoon of water at a time to keep the blender from binding. Stop and stir frequently and keep blending until mixture is entirely smooth. Mix tahini if it has separated and drizzle in while blending. Finished hummus will have a nuttier flavor the more tahini you put in. Store in an airtight container in the refrigerator. Hummus will keep for up to two weeks.

Ants on a Log

My kids asked me to add this recipe. It's one of their favorite recipes to make all by themselves. I don't mind because it's healthy and fun to do. This recipe also makes a fantastic classroom snack!

Ingredients:

1 package celery hearts
1 jar peanut butter
dried cranberries
raisins
dried cherries
lightly salted peanuts

Wash the celery and trim into 3-inch pieces. Fill each piece of celery with peanut butter. That is your "log". Use cranberries, cherries, raisins, or peanuts as "ants" by lining them up along the peanut butter.

If your child has an allergy to peanut butter, try using softened cream cheese instead. I have even used spreadable strawberry cream cheese. Delicious!

Enjoy!

Ambrosia Fruit Salad

My family always called this dessert 'Ambrosia'. My husband's family calls it 5-Cup Salad. It is a simple recipe -- impossibly sweet and uniquely American. The kids and I like ours heavy on the fruit and light on the dressing. To add a little crunch, I have added toasted almonds too.

Ingredients:

1 large can of pineapple chunks, drained
2 small cans mandarin oranges, drained
1 small jar maraschino cherries, drained
1/2 cup coconut
1/2 cup whipped topping
1/2 cup plain yogurt (healthy) or sour cream (decadent)
1/2 cup slivered almonds

Heat a small non-stick fry pan over medium heat. Toast almonds by placing them in the pan for 1-2 minutes then gently stirring until they are fragrant and golden. Remove from pan and cool completely.

In large mixing bowl, combine halved cherries, oranges, pineapple, and coconut. Gently fold in whipped topping and yogurt (or sour cream). Cover and chill until ready to serve. Spoon into dessert dishes and sprinkle with toasted almonds.

Enjoy!

Broiled Tomatoes with Herbs

I love the flavor of freshly cooked tomatoes. This simple dish is the perfect light side dish for fish or chicken. It is best when the herbs and tomatoes are picked fresh. What a bright, wonderful taste of summer!

Ingredients:

4 fresh tomatoes (I like smaller round varieties, like Early Girl)
1/2 tsp. salt (approx.)
4 tbs. extra virgin olive oil
2 tbs. fresh Italian flat-leaf parsley, chopped
10 leaves sweet basil, chopped
1/2 cup dry bread crumbs
1 tsp. paprika
pepper to taste
2 tbs. shredded Romano cheese

Wash the tomatoes well. Remove stem and cut in half. Place, cut side up, on a large cookie sheet. Sprinkle a pinch of salt atop each. Drizzle with olive oil. In a small bowl, mix herbs, bread crumbs, spices and cheese. Divide evenly among tomato tops. Drizzle again lightly with olive oil. Broil under high heat, 4-7 minutes, watching carefully to prevent tops from scorching. The tomatoes should still have a firm, not watery, texture.

Enjoy!

Joe and Julia's Homemade Coleslaw

My husband and I developed this recipe the first summer we were married. We were so dissatisfied with store-bought coleslaw and just wanted to make a homemade version. We looked at so many recipes and combined and changed them until we came to this one we really like. It uses a whole head of cabbage, so it makes a nice, big batch. What a great addition to your picnic menu!

Ingredients:

2 big, rounded spoonfuls of horseradish sauce (we use store brand)
2 big, rounded spoonfuls of mayonnaise
1 1/2 tsp. sugar
2 tsp. vinegar
3/4 tsp. salt
1 head of cabbage
1-2 large carrots
2 scallions, finely chopped
2 tbs. fresh parsley, chopped

In a small bowl, whisk together the horseradish sauce (not straight horseradish -- horseradish sauce), mayonnaise, sugar, vinegar, and salt. This will be the dressing for your slaw. Refrigerate. Finely shred the cabbage -- we do this by hand, but you can also use a food processor. Shred the carrots and add them to the cabbage in a large bowl. Toss in scallions and parsley. Pour dressing over all and toss until ingredients are uniformly distributed. Chill until ready to serve.

Hint: The flavor of this slaw improves with time. You might want to make this the night before you plan to serve it or early in the morning for an afternoon barbecue.

Enjoy!

Red Lentils with Garlic

As I've mentioned before in this blog, we try to eat one vegetarian meal each week in our household. It is one way we introduce our children to new tastes from different parts of the world. I am beholden to Mahur Jaffrey for inspiring this wonderful dish. If you haven't read her book, World Vegetarian (Random House, 1999), I would heartily recommend it. The initial cooking method for the red lentils is hers, the flavoring afterward -- my own. We like it best served with Thai jasmine rice.

Ingredients:

1 cup red lentils, sorted and washed 3 times
4 cups water
1/4 tsp. ground turmeric
1 tsp. salt

2 tbs. canola oil
1 tsp. cumin seeds
1/4 tsp. cayenne pepper
2 cloves garlic, peeled
1 tsp. lemon juice
1 tbs. snipped chives
salt & pepper to taste

Begin by sorting and washing the lentils in several changes of water. You want the cooking water to be fairly clear, not murky. Bring lentils and water to a boil in a medium saucepan. Skim off the foam that rises to the surface of the water. Add the turmeric (this will give it a lovely bright yellow color) and stir. Place lid on pot so that it is slightly vented, or open the steam vent slightly if you have one. Cook gently on low heat for 40-50 minutes, or until lentils are tender. Add salt and stir. Remove lid to allow some water to evaporate and turn off the heat.

In a small frying pan, heat oil. Add cumin seeds and fry until they pop. Add cayenne pepper and garlic, heating over medium heat to brown and soften garlic cloves. They should brown on all sides, but not scorch. Once garlic is soft, slightly mash with a fork into spiced oil. Pour contents of pan into lentils and stir.

Allow lentil liquid to reduce and flavors to combine by again placing uncovered pot over low heat while you cook the rice. 2-3 minutes before serving, stir lemon juice and chives into lentils. The chives will turn bright green against the beautiful yellow of the lentils.

Enjoy!

Perfect Corn on the Cob

This is the time of year when the farmer's market is starting to sell corn. And what goes better with any summer meal than fresh corn on the cob? The trick to good corn, though, is not to overcook. Here's a method that works every time.

Ingredients:

4 quarts water (or more, if you need it)
1 tbs. salt
6-8 ears of corn

Fill the largest pot you can find with water (be sure to leave room for the corn) and heat it over high heat on the stove. Shuck corn and remove all floss. When the water is warm, but not boiling, add salt and stir for 1 minute. Gently add corn, being careful not to splash. Bring water to a full boil for 3 minutes. Turn off the heat and cover. Let the corn steep for 10 minutes longer. Serve hot with butter and salt.

Enjoy!

Cucumber Dill Salad

My friend Trish and I made this salad all the time when we lived overseas in Moscow. I used to buy fresh cucumbers, tomatoes, and dill from a wonderful toothless old woman at a kiosk around the corner from my apartment. I make this every summer as the dill is ripening in my herb garden -- it brings back good memories.

Ingredients:

1 large, fresh cucumber
2 roma tomatoes
2 tbs. fresh dill, chopped
3 tbs. white vinegar
1 tsp. salt
1/4 cup sour cream

Peel the cucumber and slice into 1/4 inch slices. Seed and dice the tomatoes. Toss lightly with chopped dill. In separate bowl, mix together vinegar, salt, and sour cream. Whisk until smooth. Pour over vegetables and dill. Cover and refrigerate 1 hour, to blend the flavors. Serve cold.

Enjoy!

Joe's Black Bean Salad

In the summer, we like to have vegetarian dishes with lots of flavor. This one certainly fits the bill, with a combination of tart and sweet that really works. I like the crunch of the celery, onion, and peppers, too!

Ingredients:

4 cups cooked black beans, rinsed
2 plum tomatoes, seeded and diced
1/2 cup corn
1 medium vidalia onion, diced
1/2 cup celery, diced
1/2 medium bell pepper, diced

For the Dressing,
1/4 cup fresh parsley, chopped
1/4 cup fresh oregano, chopped
2 tbs. salad oil (I use olive oil or canola)
1 tbs. white wine vinegar
1 tbs. sugar
salt to taste

Place soft, rinsed beans in large mixing bowl. Add chopped vegetable ingredients. Toss. In separate mixing bowl, combine herbs, oil, vinegar, sugar and salt. Mix well until sugar has dissolved completely. Pour over bean/vegetable mixture. Toss again. Store in airtight container in the refrigerator up to 1 week.

Enjoy!

NanaJane's Boursin Cheese Spread

When you are having a party, this recipe makes the most flavorful spread for crackers. I also use it as filling for celery sticks. It's more firm than dip, and stands up to warm temperatures without getting runny. Just be sure to make a large batch. Your guests will gobble it up!

Ingredients:

8 oz. cream cheese, softened (for lower fat, use Neufchatel cheese)
2 tbs. butter or margarine, softened
1 tbs. fresh chives, snipped
1 tbs. fresh parsley, chopped finely
1 tbs. garlic, minced and mashed with a pinch of salt
1 tbs. dill, chopped finely

With mixer or food processor, blend cream cheese and butter until smooth and uniform. Add herbs and garlic. Mix again until uniform throughout. Chill in airtight container until ready to serve.

I find it is best to make this an hour or two ahead of time to give the flavors a chance to blend.

Enjoy!

Perfect Fried Eggplant

When the weather gets hot, I like to use a vegetable as the main course for supper, especially when you can get perfect fresh eggplant. Fried Eggplant is delicious on its own, or it can be used as an ingredient for Eggplant Parmesan or Eggplant Lasagna --just don't skip the pressing step. As an Italian grandmother will tell you, "Eggplant is like a woman -- it has to weep to let go of its bitterness."

Ingredients:

2 cups flour, seasoned with salt & pepper
1 egg, beaten
1 cup water
2 cups Italian seasoned breadcrumbs (I use Progresso)
1 medium eggplant
Canola oil
Lemon slices

At the grocery, choose an eggplant that is medium-sized and firm with a smooth, shiny skin. At home, peel off the skin and slice into 1/4 inch rounds. Keep the slices as uniform as you can.

Place 6-8 slices in a single layer on a dinner plate, salt lightly, and cover with a paper towel. Layer again and repeat until all slices are stacked with paper towel between them. Cover with a dinner plate of the same size and weigh it down (I use a 2-3 cans of vegetables as a weight.) Let the eggplant "weep" for about 1 hour.

After the eggplant has released it's juice, prepare 3 bowls for breading. In the first, place seasoned flour. The second should have the egg and water beaten together. The third should have the breadcrumbs. Heat Canola oil in large frying pan over medium-high heat. Dip each slice of eggplant in flour, egg mixture, and crumbs. Allow to fry 2-3 minutes, turn. When browned on both sides, remove from pan and drain on paper towels.

Serve warm with slices of lemon.

Enjoy!