Our sweet boy Ritter, couldn’t beat the odds that cancer dealt him.
so we had to let him cross over the rainbow bridge 🌈.
Run free of pain, sweet prince. We’ll never forget how you loved each one of us 🐾💔💔💔✖️💯💯💯
The BEST way to cook fresh corn is also the EASIEST🌽
We’ve got one more week to buy farm stand FRESH corn 🌽 and then it’s out of season until next year.
Here’s my favorite way to prepare it,
1) trim both ends
2) remove about half of the husk
3) store covered in the fridge (grocery sack it came in is okay…) until you’re ready to cook
4) microwave for 4 minutes (hard vegetable setting on my microwave)
5) CAREFULLY remove from microwave – it’s HOT
6) once cool enough to handle, the husks along with the silks, slide right off – practically in one piece?!!
Notes: can also be thrown on the grill
Banana 🍌 Bundt Cake
Amazingly enough, this cake recipe was just one ingredient less, than the banana bread recipe that I loved from Martha Stewart.
𝕋𝕠𝕕𝕒𝕪 𝕔𝕒𝕝𝕝𝕖𝕕 𝕗𝕠𝕣 ℂ𝔸𝕂𝔼 …
Banana Bundt Cake
Baked goods, Cakes
INGREDIENTS
⅓ cup butter or margarine, softened
1¼ cup sugar
2 eggs
1 teaspoon pure vanilla
3 medium ripe bananas, mashed
2 cups flour
1¼ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
¾ chopped walnuts (or pecans)
DIRECTIONS
In a mixing bowl, cream together butter and sugar. Add eggs, 1 at a time until well blended. Stir in vanilla and bananas.
In a seperate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in nuts.
Pour into a greased and floured 10” bundt pan. Bake in a preheated 350 degrees for 50 minutes or tests done with toothpick.
Cool, then dust with powdered sugar before serving.
Shrimp Stock (in your pressure cooker)
Save those shrimp shells in your freezer to make this delicious stock, in minutes, using your pressure cooker.
I use my stock to make Martha Stewart’s Shrimp Bisque (soup).
Shrimp Stock (in your Pressure Cooker)
Seafood, Soups & Stews
INGREDIENTS
2 lbs. shrimp shrimp shells
1/2 cup dry white wine
1 medium carrot, broken in half
1 stalk celery, halved
1 shallot, halved
1 bunch fresh parsley
1 tablespoon fresh thyme leaves
Cold water, as noted
DESCRIPTION
Save those shrimp shells to make a delicious, pink-tinged, stock.
DIRECTIONS
1). Using a wire mesh insert for your pressure cooker, add the shells, wine, vegetables and herbs.
Cover with cold water, by about an inch, taking care not to overfill your device.
2). Close and lock the lid of your pressure cooker. Cook at high pressure for about 8 minutes.
3). At the end of those 8 minutes allow your pressure cooker to natural release. This can take up to 30 minutes.
4). Carefully strain the contents of the cooker and allow to cool to room temperature. Discard the solids.
Use within 3 days or freeze.
• HELPFUL HINT •
Purchase a second pressure cooker seal to use for savory dishes, because of how the odors absorb (and WON’T wash out!)
Raspberry Mint Lemonade
Raspberry Mint Lemonade🌱 My favorite summer drink. It is ridiculously easy to make. You just need lemons (and lime), raspberries and mint. I sweeten it with stevia (this is one of rare things I like stevia in – so if you are a stevia “disliker”😝 like me, give it a try, you won’t taste it, I promise), and if you’d like to make a mock gin and tonic, just sub part of water with tonic water. It tastes really so good! (I drank this whole pitcher by myself🙈😁).
Here’s a quick recipe:
Raspberry Mint Lemonade
1 lemon
1 lime
Handful of raspberries
Mint
1 liter of water or sparkling water – or even more if you like it less sour
Stevia powder (or some other sweetener of choice – I went for stevia for it is probably the healthiest sweetener I know and it tastes good in this)
Lots of ice
Method:
Simply squeeze the citruses, place with crushed raspberries and mint in a pitcher, add water and ice cubes.
Source: Delicious and Heathy by Maya
Creamy Corn 🌽 Chowder • without the cream •
If you buy fresh corn and realize you didn’t get around to using it – make “creamy” corn chowder – WITHOUT the cream! The texture comes from pureeing part of the corn with the sauteed onions and chicken broth 🌽
Corn Chowder
Soups & Stews
INGREDIENTS
light vegetable oil or cooking spray
1 cup chopped onion
6 cups fresh corn kernels (12 ears) scraped well
3 cups chicken stock, fat skimmed off
½ cup chopped red bell pepper
½ teaspoon chopped fresh rosemary
½ teaspoon dried thyme
⅛ teaspoon freshly ground black pepper
cayenne pepper, to taste
1 tablespoon chopped fresh basil
DIRECTIONS
Preheat a large heavy saucepan over medium heat for about one minute. Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute for 4 or 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy.Garnish with chopped basil.
Per Serving (excluding unknown items): 21 Calories; trace Fat (4.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.
The most beautiful cookbook you’ve ever seen … is about cocktails 🍹🍸
Order the accessory version, if you want the presentation box.
And prepare to be DAZZLED.
Vegetable Stock (made in Pressure Cooker)
It’s getting to be the time of year when we crave soup. That means stocking the freezer with rich, flavorful, homemade stock.
This recipe is from Martha Stewart & I used this vegetable stock for her Minestrone Soup (post to follow).
Definitely a keeper!
Vegetable Stock (Pressure Cooker)
★★★★★
INSTAPOT/Pressure Cooking, Soups & Stews, Vegetable
Source: Martha Stewart’s Pressure Cooker book
Servings: 3 quarts
INGREDIENTS
3 quarts water
1/2 pound cremini mushrooms, trimmed and sliced
1 leek (green parts only), rinsed well
2 large carrots, trimmed and halved
1 large turnip, peeled and quartered
1 large celery stalk, halved
1 medium onion, quartered
1 bunch fresh flat leaf parsely
4 thyme sprigs
3 dried bay leaves
1 tablespoon tomato paste
1 teaspoon black peppercorns
1 1/2 teaspoons coarse salt
DIRECTIONS
1) Place all ingredients in a 6 to 8 quart pressure cooker.
2) Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
3) Strain stock through a fine mesh seive set over a large bowl (discard solids). Let stock cool completely, uncovered. (Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months).
Today was a Chili and Yeasted Cornbread kinda day…
It’s been dreary & rainy for nearly a solid week. Needed comfort food. The chili is mild the way my family likes it, and the yeasted cornbread is a real treat.
Yeasted Cornbread
Baked goods, Bread Machine, BREAD MAKER, Breads
INGREDIENTS
3 1/2 cups bread flour
1/2 cup cornmeal
1 teaspoon salt
3 tablespoons white sugar
3 tablespoons shortening
1 cup milk
1/8 cup water
1 egg
2 1/2 teaspoons active dry yeast
DIRECTIONS
1. Place the ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select the Basic or White Bread setting, and start the machine. Transfer the bread from the pan to a rack to cool. Wrap in foil to store.
NOTES
2 tablespoons = 1/8 cup
NUTRITION
Nutrition Amount Per Serving (12 total) Calories 222 cal 11% Fat 4.9 g 8% Carbs 37.3 g 12% Protein 6.7 g 13% Cholesterol 19 mg 6% Sodium 211 mg 8% Based on a 2,000 calorie diet
Chili Con Carne
Soups & Stews
INGREDIENTS
4 tablespoons shortening or oil
½ cup onions — chopped medium
1 clove garlic — chopped fine
1 slice bacon — chopped fine
½ cup green peppers — diced medium
1 pound ground beef
2 cups canned tomatoes
6 ounces tomato paste
2 teaspoons sugar
2 teaspoons salt
2 tablespoons chili powder(or less) — diluted in 2T warm water
2 cups kidney beans — drained
garnish with shredded cheddar cheese & finely chopped red onions – optional**
DIRECTIONS
Heat shortening or oil. Add onions, garlic, bacon and green peppers and saute until golden brown. Then add ground beef and stir until meat is lightly browned.
Add tomatoes, paste, sugar , salt and chili powder diluted with water.
Cover saucepan and bring to a quick boil. Lower heat and simmer slowly for 30 minutes. Then add drained red kidney beans and simmer an additional 15 minutes. Serve piping hot with a garnish of cheddar cheese & finely chopped red onions.
Per Serving (excluding unknown items): 475 Calories; 21g Fat (39.8% calories from fat); 28g Protein; 44g Carbohydrate; 17g Dietary Fiber; 65mg Cholesterol; 913mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.
Perfect Garlic Bread 🥖
Perfect Garlic Bread
INGREDIENTS
1 large (about 12 ounces), not-too-firm seeded baguette
8 tablespoons (115 grams or 4 ounces) unsalted or salted butter (if salted, skip the salt below), cut into chunks
4 medium cloves garlic, minced
Pinches of red pepper flakes, to taste
1/2 teaspoon coarse or kosher salt
1/2 teaspoon dried oregano (optional)
1/3 to 1/2 cup finely grated parmesan or aged pecorino cheese (optional)
1 tablespoon finely chopped parsley
1 tablespoon minced chives (optional)
DIRECTIONS
Heat your oven’s broiler. Line a large baking sheet with foil to limit the mess you make. Cut baguette lengthwise and arrange pieces cut side up in pan. Put butter, garlic, pepper flakes and salt in a small saucepan and melt over medium-high heat, stirring, until garlic is sizzling in the butter (but not browning). Remove from heat and stir in oregano, if using. Spoon evenly over bread. Sprinkle bread with parmesan, if using, and broil — keeping a close watch on it and turning it as needed for even coloring — for 2 to 3 minutes. Seriously, watch it like a hawk. Nothing’s sadder than under- or over-cooked garlic bread.
Remove from oven, sprinkle with parsley and chives, if using, and cut into segments. We keep extras in foil in the fridge and rewarm them in the oven, but you know it’s always best on the first day.
Sent from Paprika Recipe Manager
Source Smittenkitchen.com
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