My Sister broke her foot last week. If you know my Sis, it is hard to imagine her sitting still allowing people to help her as she is usually on the go and in her spare time, can often be found helping women deliver babies on the side of the road, rescuing battered women from gas stations, or saving neglected pups from an unforeseen doom at any given moment. My brother-in-law is a good cook but I thought he could use some more suggestions for quick and easy dinner recipes especially now. So, this post is for him. Meanwhile, we’ll try to help out a few more people in need while she is relegated to the sofa and hobbling around on one foot so the world won’t get too out of balance.
My favorite recipe of last week was a Summer Seafood Cioppino. We went to Margot for our 8th Wedding Anniversary dinner a couple weeks ago and I had a similar dish there and I guess this dish was inspired mostly by that meal. It seemed a good way to use more of the tomatoes from our garden, as well. I bought three different pieces of fish- talapia, cod, and grouper. I chopped up all the veggies and the fish and then let Grant throw it all together and cook it to perfection! Grant is a super great cook. He started cooking as a kid, with his Mom, as a way to get out of cleaning (haha!), and then in college he cooked at a sorority house for his part time job. He’s much faster and more skilled than I but we make a good team as I love coming up with the ideas and shopping for the food and preparing the ingredients. Anyway, back to the Cioppino…
We used chopped vidalia onion, sliced green pepper from the garden, a variety of chopped tomatoes from the garden, 3-4 cloves of garlic thinly sliced, thinly sliced yellow squash, and chopped flat leaf parsley. Also good to have on hand- crusty bread, some aged gouda (Reypanaer 2 year old is my current favorite!) and some dry white wine.
Grant sauteed up the onion in a little olive oil and then added the garlic, squash, and pepper. He then dredged the fish pieces in a little flour mixed with sea salt, garlic powder, chili powder, black pepper, smoky paprika, a little saffron, and thyme and placed it in the same pan. He sauteed that up and then added the tomatoes, some dry white wine, some chicken stock (fish stock would have been ideal), and then simmered. He added in the fresh parsley at the end.
We served it with some steamed asparagus!
It was so delicious, fresh and summery with the use of fresh tomatoes and much lighter than the winter NW Cioppino version we are accustomed to. Also, the addition of squash gave it a Southern vibe. Leftovers made for a perfect lunch the next day. We just mixed the leftover asparagus right in!
I have to write about pesto again, too- not because it is something I truly love or can’t get enough of, but simply a good way to use up all of my fresh herbs from the garden. (Special note to said Brother-In-Law: you don’t have to use any of those foods y’all can’t eat to make pesto. You can keep it really simple and just use herbs, garlic, sea salt, black pepper and olive oil blended together. You can also add some good Parmesan Reggiano if desired. Maybe you already do that?) So, I’ve been trying my darnedest to come up with more uses for pesto so as to not waste all of that which I made so as to not waste all those beautiful herbs! Here are a few ways we have come up with (I have already posted some of these ideas but wanted to form a more concise thought on this and have them all together):
Pesto makes a wonderful salad dressing base to which you can add a little balsamic or lemon, sugar, and a tab bit more olive oil to:
Use it on toast for an appetizer or lunch, on sandwiches, or on homemade pizzas.
Use it on top of grilled chicken, pork, or fish.
Blend it in to pasta or rice.
Slather pesto over roasted or grilled veggies!
Or blend it into eggs…
Which brings me to breakfast. We were reminded this weekend that breakfast makes a great dinner, too! Here’s our newest pancake recipe- Blueberry Corn Cakes! This recipe is based on the recipe Grant uses for his buttermilk pancakes which he got from Edna Lewis and Scott Peacock’s cookbook, The Gift of Southern Cooking, which Bray gave us years back. This is one of our favorite go-to cookbooks. We have found so many yummy recipes here. I often get the ideas here and then try to make them a little healthier.
Blueberry Corn Cakes
1/2 cup fine corn meal
1/2 all purpose flour (White Lily)
1/2 tsp sea salt
1 tsp baking soda (Bob’s Red Mill)
3 tbsp melted butter (organic, unsalted)
1 1/4 cup buttermilk (up to 1 1/2 cup, you can adjust for consistency)
Combine the dry ingredients in one bowl, give it a quick whisk. Combine the buttermilk and egg in another bowl with a whisk. Slowly whisk in the melted butter into the buttermilk and egg bowl. Mix the wet and dry ingredient together just briefly, until well blended. Do not over mix. Heat large skillet or griddle over medium heat and grease very lightly with a little butter. Spoon about 2 tablespoons of batter for each pancake and then drop 10-12 blueberries in each one. Cook until bubbles appear on top. Flip the pancakes and cook for 30 seconds longer.
Serve hot with butter and maple syrup!
We used stone ground corn meal we bought at the same little mill in Virginia where we found those yummy grits!
We’ve still been able to get local, organic blueberries and they have become a staple for us! My favorite way to eat them (besides just popping them in my mouth!) is to mix them with some plain Greek style yogurt.
And, one final easy dinner recipe for my Brother-In-Law that Grant came up with… Bratwurst Sandwiches. These are man sandwiches but ladies like them, too!
The main fancy ingredient was the special roasted tomato jam he made to put on them which was so amazing, you really can make any kind of sandwich and put this magical ingredient on top and be completely satisfied!
He sauteed up some red onions with the brats…
Here’s the recipe…
Big Smokey’s Fancy Bratwurst Sandwiches
Roasted Tomato Jam:
8 small golden roma tomatoes from the garden, roasted with a little olive oil
1 tbsp apple cider vinegar
1 tbsp organic cane sugar
Red onion, sauteed in a little olive oil
And the final sandwich looked like this: