Last week was a success, though we are not used to eating that heavy every night. So I looked for some fun salads and other lighter meals this week- I've got to fit into my total-mom skirted-bottom bathing suit after all! Aaaand last week was missing one thing... dessert! So I did make this delicious "Peach and raspberry Cobbler" last week - recipe is below. And I have a couple planned for this week that I'll make when the mood strikes - probably both first thing Monday.
Monday: Wild Rice Salad with Yogurt Vinaigrette and watermelon
Tuesday: This is kind of a hodge-podge day. "Corn and Potato Hash" and "Shrek Soup" - it is a very healthy version of Broccoli Soup that Shawn renamed and requested for this week. I know it is July and it's soup, but I can't resist that child and it is sooo good for you!!
Wednesday: Simple Bruchetta and Zucchini Fries and Grilled Nectarines. For bruchetta, I'll just chop tomatoes, add some fresh mozzarella, basil and vinaigrette; pick up a french loaf and drizzle a little olive oil and put that on the grill a few mins to toast. See Zucchini recipe below - but I am excited for that one! For the nectarines, I leave the skin on and cut them up into big pieces, sprinkle a little brown sugar and grill just one side for about 5 mins
Thursday: Chopped Salad - portillos knock off style! Chop some iceburg lettuce, I'll throw in some romaine too. Crumble Gorgonzola, chopped chicken, fresh salsa from Jewel, little noodles (ditalini?). That's all we add! Use a favorite dressing!
Saturday: Our 6th anniversary - night out on the town!
Sunday: Fancy Grilled Cheese Sandwiches - you will notice that I find every opportunity to use goat cheese. Plus Shawn digs sandwiches - he can devour an entire Jimmy John sub in record time - he's like Joey from Friends "Zucchini Fries" with Vinaigrette
6 small zucchinis, 1 TB olive oil, salt and pepper to taste, 2 TB crumbled feta, 2 TB sliced basil - cut zucchinis lengthwise into 4ths. Brush olive oil and sprinkle salt n peppa. Grill. Add feta, basil, and drizzle vinaigrette afterwards.
Vinaigrette - whisk 2TB extra virgin olive oil, 1 TB Dijon mustard, zest and juice of 1 lemon, salt and pepper
"Shrek Soup"aka Broccoli Soup
2 pkg of frozen broccoli (I sometimes substitute one of the pkgs with broccoli/cauliflower mix)
1/2 yellow or white onion
1 cup of carrots (frozen or fresh)
3 cups of chicken broth
1 tsp salt
1 tsp pepper
1 tsp powdered garlic
1. Bring broth to boil
2. Add frozen broccoli, chop up onion and add, carrots, salt, pepper, garlic
3. Bring back to boil, them simmer for about 10 mins or until you have tender veggies
4. Then blend or puree 1/2 at a time
5. Then eat!
"Corn and Potato Hash"
1/2 to 1 pound potatoes, cut into chunks (as many as you and your guest would like to eat)
olive oil, salt, and pepper
1 small or 1/2 of a large onion, diced
2 fresh ears of sweet corn
1/4 cup chopped parsley
2 tablespoons butter
salt and pepper to taste
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place potatoes on baking sheet, and toss with olive oil, salt, and pepper. Bake for 20-25 minutes, or until tender and cooked through.
While the potatoes are cooking, saute onions in a cast iron skillet, over medium heat until tender and browned. Turn off heat and set aside until potatoes are done baking.
Slice corn off the cob and chop parsley.
When potatoes are done baking, remove from the oven and place in the cast iron skillet with the onions. Cook over low heat. Add corn and remaining 1 tablespoon of butter, salt, and pepper. Toss until butter is melted and corn is just warm.
Remove from heat. Toss in parsley and serve.
This hash lasts, in an airtight container in the refrigerator, for up to 4 days.
"Peach and Raspberry Cobbler" - makes 1 8x8 in pan
5-6 medium ripe peaches, sliced
1 cup fresh raspberries (if using frozen, just thaw and drain)
1 cup all-purpose flour
1 cup granulated sugar
3/4 cup old fashioned oats
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
Place a rack in the center of the oven and preheat to 350 degrees F. Place sliced peaches and raspberries in a square 8×8-inch baking dish and set aside.
In a medium bowl, whisk together flour, sugar, oats, spices, and salt. Add the butter and toss the mixture together with your hands. Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes. This took me about 4 minutes.
Toss a generous handful (about 1 cup) of crumble topping into the peach and raspberry mixture. Toss loosely with your hands. Spread fruit evenly in the pan and top with the remaining crumble mixture. Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.
Remove from the oven, let cool slightly, and serve with vanilla ice cream. Crumble is delicious served warm and can be stored, covered, in the fridge and reheated in the oven or microwave for serving.
