Mother’s Day Grilled Montage (because I didn’t forget Mother’s Day)

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Do I lead with a causal explanation that it was yesterday when I realized Mother’s Day was this Sunday. Or do I invent a cover story, knowing that my mother is probably my most avid e-mail subscriber?

Both?

My forgetfulness really shouldn’t be taken personally, Mom. I routinely forget about my cup of coffee only to rediscover it hours later. I am constantly finding myself absent minded in front of the refrigerator without any intentions of consumption whatsoever. I somehow seem to emit sheer inattentiveness everytime I pull up to the ATM consistently leaving my debit card (enough to put me on a first name basis with the tellers at my local branch). Long story short..I tend not to remember things.

So, uh, don’t be mad Mom. I still have time. I’ll grill you dinner. Here’s a sneak peak of some recipe inspiration for Mother’s Day 2014. 😀

Zesty Lime Corn Salad. Quick Weight Loss Recipes. Mother's Day. Recipe, gift, mother

Taken from http://quickweightlossrecipes.net/. Zesty Lime Corn Salad.

Cilantro Dressing, The garden grazer. recipe, mother's day, gift, homemade, vegetarian, vegan, mother

Taken from http://www.thegardengrazer.com/. Cilantro Dressing

 

 

 

Pinto Bean Burgers with Cumin and Cilantro

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Healthy Vegetarian Pinto Bean Burger on Naan with Avocado Spread and Spinach Recipe, Food

Healthy Vegetarian Pinto Bean Burger on Naan with Avocado Spread and Spinach.

Vegetarian Pinto Bean Burger: Served on Naan with Avocado Spread and Spinach Leaves

 

“I like refried beans.That’s why I wanna try fried beans, because maybe they’re just as good and we’re just wasting time.You don’t have to fry them again after all.”
-Mitch Hegberg

 

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Ingredients:

  • 1 (15 oz) can of pinto beans, rinsed and drained
  • 1/2 cup of shredded Pepper Jack cheese*
  • 1/4 cup finely crushed tortilla chips**
  • 1/4 cup of onions
  • 1 tablespoon finely chopped cilantro
  • 1/8 teaspoon ground cumin
  • 1 large egg white
  • Olive Oil

*Both Colby and Monterey Jack Cheese can be used as well

**Bread Crumbs can be used as a substitution

STEP 1: Place pinto beans in a medium bowl; mash with fork until beans form a lumpy paste.

STEP 2: Add cheese, crushed tortilla chips, onions, cilantro, cumin, and egg white. OPTIONAL: Cover and refrigerate for 1 hour to enhance flavors.

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STEP 3: Cover bottom of non-stick pan (I used a cast iron skillet) with olive oil. Heat oil over medium-high heat. Make sure the oil has time to heat up before adding the burgers.

STEP 4: Place patties in pan and cook 3-4 minutes on each side or until patties are browned. Inside will still be slightly soft, but still heated throughout.

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Cook 3-4 minutes each side or until lightly browned

SERVE: Place burgers on warmed Naan or Pita bread. Dress with spinach leaves and crushed avocado/guacamole and extra cilantro if desired.

 

 

Dreams of Windmill Cookie Bars

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cookies, cookie bars, windmill cookie bars, homemade, recipe, almonds, delicious

Crumbly, buttery, sweet.  I would make these again!

 

I had a dream that you were a baby and I borrowed your pants.  They were too small.

I had a dream that dogs only had three legs and moved like a frightened deer.

I had a dream that I stole the vegetable garden in my backyard and moved to a van down by the river.

I had a dream that a praying mantis bit my head off . My head and body each become autonomous beings.

I did not dream up these cookies. They are real.

 

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Here are the required ingredients for total cookie explosion in your mouth.

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Kitchen tools you will need.

 

Step 1:  Preheat oven to 350 degrees fahrenheit. Cream together softened butter and sugar until combined.

Step 2: Separate egg. Set aside egg white.  Add yolk to creamed mixture.

Step 3: Mix together flour, cinnamon, and baking soda.  While stirring, slowly add flour mixture into creamed mixture.

Step 4: Press mixture into 9×12 rectangular pan.  Brush egg white over top.

Step 5:  Sprinkle slivered almonds evenly over top.

Step 6:  Bake at 350 degrees for 8-10 minutes or until toothpick comes out clean.

Step 7: Let cool completely. Cut into bars. Enjoy!

 

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Bake at 350F for 8-10 minutes.

 

Pumpkin, Spice, and Everything Nice

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Ingredients Needed For Pumpkin ice cream, cookies, baking, recipe, homemade,  pumpkin, baking, ice cream

Yummy Pumpkin Ice Cream with Ginger Cookies. Purely delicious.

A few years ago I received an ice cream maker as a gift for my birthday.  Just a small, simple one you would find at any department store.  I had never shown interest in manual ice cream but vowed to give it a try.  I wasn’t going to let this piece of machinery join my cake pop machine and waffle iron in the cobwebs of the cupboard.  Oh, my sweet, hungry taste buds was it worth it. Fantasmic.  So I continued experiment, asking for suggestions from friends, and researching recipes. It quickly became a frequent party treat, something to show off with.  I’ve made everything from simple vanilla, to rich Dulce de Leche with toffee chunks, and even dared to create a batch of sultry tart grapefruit ice cream.  The quickly changing Fall season ignited a desire for pumpkin ice cream.  It pairs perfectly with these ginger cookies I crave around the winter holiday season.  I would recommend making both or even adding crumbled cookies into the ice cream maker when it is almost done churning.

Pumpkin Ice Cream:

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Pumpkin Ice Cream Ingredient List

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Pumpkin Ice Cream Recipe

Ingredients Needed For Pumpkin ice cream, cookies, baking, recipe, homemade, pumpkin, baking, ice cream

Recently frozen delectable Pumpkin Ice Cream

Ginger Cookies:

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Ingredients Needed For Ginger Cookies

Ingredients Needed For Ginger Cookies, cookies, baking, recipe, homemade, ginger, baking

Recipe For Ginger Cookies

Ingredients Needed For Ginger Cookies, cookies, baking, recipe, homemade, ginger, baking, Recipe For Ginger Cookies

Ginger Cookies fresh from the oven

Corn and David Hume

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Grilled corn on the cob, food, recipe, homemade, grilling

Deliciously grilled corn on the cob. Ear perfection.

I subscribe to Scottish philosopher David Hume’s opinions regarding the nature of human behavior.  Reason doesn’t drive decisions I’ve made, I am instead guided by desires.

I’m not concerned with the embarrassment of a kernel filled smile. It’s an after-thought, a small second helping.  Reasonably considered to be a served side downside. There’s only a few more weeks of grilling weather here in Northeast United States and I’m craving the sultry smoke aftertaste of corn well grilled.  I could even say I desire it.

Break out your grill skills a few more times before winter. I’ll even share a foolproof way to keep your corn succulent, and smoky.  Plump and juicy.  Perfectly cooked.  Now doesn’t that sound like a meal to be desired?

Ingredients:

  • Ears of corn, one per person
  • salt
  • seriously, that’s all you’ll need

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Here’s what you do:

1. Peel the husks away from the ear and down to the base (see figure 1).  Be careful to not detach them!  Remove silk. I’m pretty lazy with this step, so more than a few stray silk strands are bound to remain (luckily they are easily removed before consuming).  I have a friend that will sit there for 45 minutes and pluck the silk individually with a pair of tweezers.  Don’t be that friend.  No one has time for that shit.

2. Return the husk back into place (figure 2).

3. Fill a large pot with cold water and about 1 teaspoon of salt.  Submerge corn and let soak for 10 minutes.

4. While corn is soaking warm up the grill to a medium heat.

5. Place corn on grill.  Grill for 25 minutes, turning ears every 5 minutes.  Pierce the corn with a small knife. The corn is done whenthe  kernels feel tender.

6.  Remove  husks. Serve. Enjoy with salt and butter.

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Right: Just finished soaking and on the grill. Left: Almost done, just a few more minutes.