Recipes for the Hot Days of Summer

It's kind of funny because all these "summer" recipes call for oven-time--the last thing one usually wants on a really hot day. But they are all nevertheless delicious and were greatly enjoyed! Here are this week's recipes:

Blueberry Cherry Cheesecake

(Multiple Servings)

1 ½ (8 oz) packages Cream Cheese, softened
3/4 c Sugar
1 ½ Tbsp Flour
2 Eggs
1/3 cup Sour Cream
1 tsp Vanilla

1 tsp Lemon juice

1-2 cups Cherries, Drained
1-2 cups fresh or frozen Blueberries
1 T flour

2 cups Vanilla Cookie crumbs

1/4 cup Sugar

1/2 Stick Butter, melted

Pre-heat oven to 350 degrees.

Grind Vanilla Cookies into crumbs in a food processor. Add melted butter. Press into a spring-form pan. Place in oven until lightly browned. Set aside.

Combine cheesecake ingredients. Mix well.

Combine blueberries and flour in small bowl. Coat well. And then fold into batter. Place drained cherries on top of crust and then carefully pour on batter.

Bake for 1 hour. Take out of oven before top begins to brown (under cooking a little bit allows for a less-dense Cheesecake). Let cool before serving.

Cucumber Mint Meatballs over Pasta

(Multiple Servings)

Ground Turkey

Ground Beef Chuck

2 Eggs

1/2 Onion, pulverized in food processor

1/2 cup salt-less Matzo meal

Garlic Powder

Tarragon

Black Pepper

Sauce:

1/2 cup Sour Cream

1/2 Cucumber

3-4 bunches of Mint

Preheat oven to 400 degrees.

Combine meatball ingredients in medium bowl. Mix well with hands.

In a food processor, combine sauce ingredients.

Roll meatballs. Oil and heat a skillet. Brown meatballs on two sides, and then place in a greased French Oven. When all meatballs are in the French Oven, pour in sauce and 1 cup water. Cover and place in oven for one hour. Then uncover and continue to cook for half an hour or until meatballs are browned.

Serve alone, or add to a pasta dish, as pictured.

Chocolate Zucchini Cupcakes with Butter Cream Frosting

(Multiple Servings)

2 ¼ cups Flour

1 ¼ cups Sugar

1 ½ tsp. Baking Soda

¼ cup Cocoa Powder

3 Eggs

1 ¼ cup Milk

1 ½ sticks Butter

2 tsp. Vanilla

1 cup Zucchini, shredded

2 Tbsp. Butter

1/2-2 cup Chocolate Chips

Frosting:

2 sticks Butter

1 (8oz) brick Cream Cheese

2 cups Powdered Sugar

1 Tbsp. Vanilla

Combine wet ingredients, beat well with electric mixer.  Then add dry ingredients, stirring well.

Melt butter and chocolate chips. Stir into batter with shredded zucchini.

Prepare two muffin tins with cupcake paper cups. Fill each cup 3/4+ with batter.

Bake at 350 degrees for 20 minutes. Allow to cool.

Make frosting. Fit bag with a frosting tip. Pour frosting into the plastic bag and pipe onto cupcakes as desired.

Puffed Pancakes with Strawberry-Nectarine Compote

1/2 cup Milk

3 Eggs

1/2 cup Flour

1 tsp. Vanilla

2 Tsp. Butter

Compote:

Combine chopped fruit in a blender. Add sugar and corn starch. Pour into small pan and boil until mixture thickens.

Preheat oven to 400 degrees. Mix together the milk, eggs, flour, and vanilla. Add butter and combine. 

Prepare 18 baking cups with cooking spray. Then fill each with 1/4 cup of batter. 

Bake for 15 minutes, until very puffy and golden on top. 

Remove from the oven and let sit for a few minutes to deflate. Then remove and fill with jam, syrup or fruit filling.

Summer Flavors Are So Much Fun

It's been a few weeks since I came up with these recipes, but I haven't had time to post them until now.  Hope you enjoy!

 

Pineapple Avocado Salad with Basil Dressing

Pineapple, cubed (set aside and save juice)

Corn (fresh or frozen)

Red Onion, chopped

Avocado

Spinach

Fresh Basil leaves

Oil

Garlic

Pineapple Juice

Grease two baking sheets. Roast pineapple, red onions, and corn until golden. Cut avocado.

In a blender or food processor, combine basil, oil, garlic, and pineapple juice. Add more oil until it resembles a salad dressing.

Allow roasted vegetables/fruit to cool and then combine with avocado and spinach. Pour on dressing.

Note: This is a wet salad and goes well with rice or chicken.

Ratatouille Salad

Garlic

Eggplant, cubed

Red Onion, chopped

Red Pepper, chopped

Zucchini, chopped

Salad Greens (any variety)

Olive Oil

Balsamic Vinegar

Grease baking sheets and roast vegetables. Sprinkle with garlic powder. Allow vegetables to cool, and then combine with salad greens. Top with a simple dressing of balsamic vinegar and olive oil.

Almond Chocolate Swirl Bars

3 sticks Butter + 2 Tbsp. Oil (set 1 Tsp. Butter aside)

3 cups Brown Sugar

2 tsp. Vanilla

1 tsp. Water

4 Eggs

4 ½ cups Flour

1 tsp. Baking Soda

3/4 bag of Chocolate Chips

3 Tsp. Almond Extract

Combine wet ingredients. Add dry ingredients and mix well. Divide dough into two bowls, about ¼ and ¾.

In a microwave-safe bowl, melt chocolate chips and 1 Tsp. butter. Stir into the smaller bowl of dough until it is well blended. Add almond extract to the larger bowl, stir well.

Grease a large, rimmed baking sheet. Pour in almond dough first and then swirl in chocolate dough.  Bake at 300 degrees for 30-40 minutes. Cool and cut into bars.

Eggplant Stuffed Pita

Olive Oil

Eggplant

Onions

Garlic

Tumeric

Paprika

Pita

And any other vegetable you want

Sauté onions and eggplants in small amount of olive oil. Add spices.

Stuff pita with eggplant mixture and any other vegetables you want (like tomatoes and spinach)

Moroccan Chicken with Sweet Potatoes, Chick Peas and Raisins

Olive Oil

Onion

Chicken (I used boneless thighs, cubed)

Sweet Potatoes

Chick Peas (Garbanzo Beans)

1 can stewed Tomatoes (diced)

8 oz Water

1/4 tsp. Paprika
1/4 tsp. Cinnamon
1/4 tsp. Cumin
1/4 tsp. Turmeric
1/4 tsp. Ginger
a pinch of Cloves
pinch of Cayenne Pepper
1 Tbsp. Apple Cider Vinegar
Fresh Cilantro, chopped

Chop vegetables. Cook onions, sweet potatoes, and chicken with olive oil in a French Oven or large pot.  Once browned, add chick peas, tomatoes, water, spices, vinegar, and cilantro. Cover, and cook for another 15 minutes.

Serve with rice or cous cous.

A Week of Different Flavors

This has been a week of a lot of different flavors. Here's a "taste":
 
Strawberry Cucumber Cilantro Salad

Spinach or Mixed Salad Greens

Strawberries, sliced

Cucumbers, sliced

Cilantro

Sunflower Seeds

Green Onions

Dressing:

Lemon Juice

Red Wine Vinegar

Olive Oil

Homemade Marinara Sauce

Olive Oil

Onion, finely chopped

4-5 cloves Garlic

1/4 cup crushed Basil (dried or fresh)

Large can of Crushed Tomatoes

1 Tbsp. Balsamic Vinegar

1 tsp. Red Wine Vinegar

1 tsp. Oregano

Black Pepper

1/4 tsp. Chili Powder

Dash of Cinnamon

Tortoise Shell Pie Crust

1 1/3 cups Flour

2/3 cup Oil

2 Tbsp. Cold Water

2 Tbsp. Butter, melted

Cinnamon

1. Combine flour, oil, and cold water. Let dough sit in refrigerator for 10-20 minutes.
2. Roll out dough between two pieces of wax paper.
3. Pour melted butter over dough, spread around with a kitchen brush. Sprinkle on cinnamon. (NOTE: Do not add sugar to the roll. It will melt our and stick to your pan!)
4. Roll dough into tight cylinder, using the edge of wax paper to help.
5. With a sharp knife, using a rolling motion, cut cylinder into thin disks.
6. Lay disks in a greased pie pan.
7. Press down on the dough to ensure it covers the whole pan.
8. Preheat oven to 350 degrees and bake crust for 15-20 minutes. While you wait, prepare apples.

Apple Pie with Tortoise Shell Crust

3 tart Apples, thinly sliced

2 Tbsp. Flour

1 tsp. Cinnamon

1/4 cup Brown Sugar

1 tsp. Lemon Juice

Combine ingredients and pour into baked pie crust.

Lay two-three pieces of aluminum foil in a cross shape. Place pie in the center, curling foil over the edges of the pan (to keep heat in).

Bake for 40-60 minutes. Then peel back foil and bake for another 15-20 minutes, or until top is browned.

Tumeric Chicken with Pan-roasted Asparagus and Cherry Tomatoes over Bulgar Wheat

Olive Oil

Chicken breasts, cubed

Tumeric

Garlic Powder

Black Pepper

Paprika

Corn Starch

Asparagus

Cherry Tomatoes

Bulgar Wheat

Lemon Juice

Cover cubed chicken in spices and corn starch. Heat oil in a skillet, and cook meat until browned. Set on a paper towel to drain excess oil. In the same pan, sauté vegetables until tender.

Cook bulgar wheat according to package directions. Combine with chicken and vegetables. Add lemon juice to flavor.

From Shakshuka to Pie-- Adventures in Kitchen Substitution

The last few weeks I've been experimenting with Corn Meal (in the form of Polenta) and Eggs. I also made this Pie for Pi Day back in March. Unfortunately I could not find frozen Cherries at the time, so I used a combination of Cranberries and Strawberries. But it turned out really well, so I tried it again when I had Cherries (thanks to my parents' cherry tree). Enjoy!

Brussel Sprout Shakshuka

Olive Oil

Onion

Brussel Sprouts

2 Eggs

Sauce:

Tomato Paste

Water

Oregano

Garlic

Balsamic Vinegar

Sauté vegetables in medium frying pan.

In a small sauce pan, combine tomato paste, water, vinegar and spices. Pour over vegetables and continue to heat. Make a small well in the middle of the pan, crack eggs, and pour in. Cover with a lids and heat until eggs are cooked.

Polenta with Asparagus and an over-easy Egg

1/2 cup Corn Meal
2 cups Water
1/4 cup Parmesan Cheese

1 tsp Vinegar

Black Pepper

Paprika

Olive Oil

Onion

Asparagus

Egg

Heat water in a large pot, when boiling, slowly pour in corn meal. Lower the temperature to simmer and cook for about 20-25 minutes, until polenta has absorbed the water. Take pot off flame and stir in shredded cheese and spices. Pour half into a bowl. Keep the other half for a later meal.

Sauté onions and asparagus in a small amount of olive oil. Pour over polenta. Fry egg in the same frying pan. Add to polenta.

Fried Polenta with Marinara Sauce and Vegetables

Polenta (from night before)

Oil

Vegetables of your choice

Tomato Paste

Water

Oregano

Garlic

Balsamic Vinegar

Parmesan Cheese

Saute vegetables in small amount of olive oil. Set aside.

Slice polenta into 1/2 strips. Pour oil into pan and fry polenta until it begins to brown. Set aside on a paper towel or piece of cardboard.

In a small sauce pan, combine tomato paste, water, vinegar and spices. Pour sauce and vegetables over polenta. Sprinkle with Parmesan Cheese.

Cherry Crunch Pie

3-4 cups frozen Cherries, thawed (you can substitute frozen Cranberries and Strawberries if you don't have Cherries)

Water

3/4 cup Sugar

3 Tbsp.  quick-cooking Tapioca

2 Tbsp. Lemon Juice

2 cups Rolled Oats

1/2 cup Flour

1/2 cup flaked coconut

1/2 cup coarsely chopped almonds

2 Tbsp Brown Sugar

1/4 cup Butter, melted

Drain cherries, reserving juices; if necessary, add water to equal 1 cup. In a medium saucepan combine sugar and tapioca. Stir in reserved juices and lemon juice. Cook and stir over medium heat until thickened and bubbly.

Add drained cherries. Cook and stir 5 minutes more. Pour filling into greased pie dish.

For topping, in a bowl combine coconut, nuts, oats, flour, and brown sugar. Add melted butter; stir to combine. Sprinkle topping over filling.

Bake at 375 degrees for 20 to 30 minutes or until topping is golden brown.