Summer Gallery

Over the course of the summer, we get the opportunity to have certain foods that aren't as good in the winter.  Don't get me wrong, I like eating in winter too but here are some beautiful things I have made and eaten this summer.

My spin on Caprese Salad

Fresh tomatoes, fresh mozzarella, fresh basil, fresh sliced cucumber, salt, pepper and balsamic.  Easy enough to cut up and eat for lunch at work...note keyboard in the background.

Ribs

My oldest stepson is nuts about my ribs...we had some good rib making weather this year...read it wasn't 100 degrees outside while the ribs roast in a low oven for 5 hours!

Philly Cheesesteaks

We made these with fresh peppers, onions, and mushrooms.

Homemade tomato sauce

Got a bushel of tomatoes and cooked until we dropped!!!!

Two Meat Four Cheese Lasagna

Earlier this summer, my mother in law got a taste for lasagna.  I don't think I have followed a recipe for lasagna ever but here is a close facsimile to what I made.  I have made lasagna with jarred sauce, my own homemade sauce and sauce made from both some jar and homemade.  When you make your sauce, make what YOU like.  Unless your taste buds are on vacation, it should be just fine.

I always start with my sauce...that way it can simmer while you put the rest of the dish together.  This time I made my sauce with both ground beef and some bulk Italian sausage.  I browned both together in a skillet before adding them to a sauce.  I also added some sugar to cut the acid along with some Parmesan cheese.  It was July so I cut some fresh basil, oregano and Italian parsley and minced them all before adding them to the sauce.  Now you might say, "Kath, there are no measurements here."  You're right, I don't usually measure and I almost always have too much.  I just freeze the leftover sauce and use it the next time I make pasta or pizza.  I will say I used a little over a pound of ground beef and a little over a half pound of sausage.

This is what the pot looked like while simmering.

I used no boil noodles...best invention EVER!!

I used whole milk ricotta cheese...I don't mess around with skim; go big or go home.  This isn't meant to be a WW friendly meal.  In a big bowl, mix 5ish pounds of ricotta (I made 2 9x13 inch pans of lasagna)  a cup or so of Parmesan, a cup of mozzarella, and a half cup of shredded provolone, 2 eggs, some fresh parsley and 2 pinches of cinnamon (trust me here).

Lay out your pans, then layer; sauce, noodles, cheese, sauce, noodles, cheese until you approach the lip of the pan.  Top with shredded mozzarella.

Bake at 375 degrees for 45 minutes or until the cheese turns golden brown.

Brown Sugar Balsamic Glazed Pork Tenderloin

I have this in the crockpot as I type.  My tenderloin is a tad smaller than what the recipe calls for so I will vut back on the glaze just a bit.  I am definitely going to put it in the broiler later to get the crust described in the recipe.  Yum!

• 2 pounds Pork tenderloin
• 1 teaspoon Ground sage
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 1 clove Garlic; crushed
• ½ cup Water
• ½ cup Brown sugar
• 1 tablespoon Cornstarch
• ¼ cup Balsamic Vinegar
• ½ cup Water
• 2 tablespoons Soy sauce

Instructions

1. Mix together the seasonings: sage, salt, pepper and garlic.
2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
3. Cook on low for 6-8 hours.
4. 1 hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
5. Heat over medium and stir until mixture thickens, about 4 minutes.
6. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
7. Serve with remaining glaze on the side.

Portillos Chopped Salad

If you're not lucky enough to be from the Chicago area...or a few other areas in the US...you haven't gotten to try a Portillos chopped salad.  It's my favorite thing on the Portillos menu.  When I get it for lunch, I order it with some chopped chicken as well.  If you're using it as a side, you don't need the chicken.  You can chop by hand, I used my food processor.  It still took the better part of an hour to get it all ready.

1 head iceberg lettuce
1-2 heads Romaine lettuce, depending on the size
1 small head red cabbage, minced or 1 bag sliced red cabbage, chopped
1 small red onion, finely minced
1 bunch green onions, thinly sliced
3 tomatoes, seeded and diced
2 C. ditalini pasta; cooked and cooled
1lb. bacon, cooked and crumbled
1 C. goronzola cheese; crumbled
Vinaigrette dressing; bottled or homemade.  I used Kraft creamy Italian

Wash and dry the lettuces.  Finely chop until the lettuce is in small pieces.  Put in a large bowl.

Add remaining ingredients, except dressing, and toss to combine well.

Serve dressing on hte side or pour on and combine just before serving.

Pasta e Fagioli

I found this recipe on Pinterest.  It is currently simmering on my stove.  It's supposed to be a spin on the "pasta fazool" soup served at the Olive Garden.  We're going to have soup and fresh bread for dinner this week!

• 1 pound lean ground beef
• 1 small onion, diced (1 cup)
• 1 large carrot, sliced (1 cup)
• 3 stalks celery, chopped (1 cup)
• 2 cloves garlic, minced
• 2 14.5-ounce cans diced tomatoes
• 1 15-ounce can red kidney beans (with liquid)
• 1 15-ounce can great northern beans (with liquid)
• 1 15-ounce can of tomato sauce
• 2 cups beef broth
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1/2 pound (1/2 pkg.) ditali pasta
• 1 Tablespoon chopped parsley

1. Brown the ground beef in a large saucepan or pot over medium heat.
2. Add onion, carrot, celery and garlic and saute for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 40 minutes into the simmering, add the dry pasta and let simmer.
5. Serve, top with parsley.

Stuffed Pepper Soup

I saw someone on Facebook talking about a stuffed pepper soup recipe.  I went to allrecipes.com  and found a recipe and then tweaked it some.  It feels fall-ish today; a big turnaround from the 95 degrees we had earlier this week.  Soup will be a good lunch tomorrow!  Just a note: this has more of a stew or chili consistency so if you're looking for a thin soup, this one isn't for you.

2lbs. lean ground beef
1 green bell pepper, chopped...my Mom had given me about 6 bell peppers and each one was between a golf ball and tennis ball in size; I chopped them all
1 29oz. can tomato sauce
1 29oz. can diced tomatoes
2 beef bouillion cubes...I didn't have any cubes so I added 1/2 C. of low sodium beef broth
1/4 C. packed brown sugar
2 tsp. salt
1 tsp. freshly ground black pepper
1 tbsp. soy sauce
2 C. cooked white rice...I used orzo

In a Dutch oven brown beef over medium high heat. Drain off any fat.





Add the peppers to the browned meat and saute for 3 minutes.

Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

Swiss and Caraway Flatbreads

I saw this in the Oct/Nov issue of Simple and Delicious.  Kind of a cool appetizer idea.  I may try swapping different herbs and cheeses as well.

2 loaves, 1lb. each frozen bread dough, thawed
1/4 C. butter, melted
1/4 C. canola oil
1 tbsp. dried minced onion
1 tbsp. dijon mustard
2 tsp. caraway seeds
1 tsp. Worcestershire sauce
1 tbsp. dry sherry, optional
2 C. shredded Swiss cheese

On a lightly floured surface, roll each portion of dough into a 15x10 inch rectangle.  Transfer to two greased 15x10x1 inch baking pans.  Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 425 degrees.  Using fingertips, press several dimples into dough.  In a small bowl, whisk buter, oil, onion, mustard, caraway seeds, Worcestershire sauce, and if desired, sherry until blended; brush over dough.  Sprinkle with Swiss cheese.  Bake 10-15 minutes or until golden brown.  Serve warm.

Tuscan Beef Stew

Here is a stew recipe...yes, I realize it is supposed to be 95 degrees today (the 10th of Sept.) but stew weather will arrive eventually; and it will stay for a LONG time.  This is a WW friendly recipe.  Enjoy!



1 tbsp mixed pickling spice
2 lbs beef stew meat, trimmed and cut in
1 to 1-1/2-inch cubes

1 medium onion, cut into medium wedges
4 carrots, cut into 1/2-inch slices
1 tsp rosemary leaves, crushed
1 tsp garlic powder
2 beef bouillon cubes
2 (14-1/2 oz) cans diced tomatoes, undrained
1 cup dry red wine
1 tbsp flour
8 slices Italian bread, toasted

Directions:

1. Place the pickling spice in the center of a piece of cheesecloth or coffee filter. Tie tightly with a long piece of string.

2. Place meat, onions, carrots, rosemary, garlic powder and boullion cubes into slow cooker.
Stir in tomatoes and wine. Add pickling spice bundle; cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pickling spice bundle.

4. Thicken stew by mixing flour with 1 tbsp water in medium bowl until smooth. Stir in several tbsp hot liquid from stew, then stir flour mixture into stew. Cook and stir 2 to 3 minutes or until stew thickens slightly. To serve, place 1 slice bread in each bowl. Spoon stew over bread.

Yield: 8 Servings
Serving Size: 1 Cup per serving.  Calories: 299, Fat 7g, Carbohydrates 27g, Cholesterol 70mg, Sodium 670mg, Fiber 3g, Protein 32g.