easy

Another No Cooking Required Summer Recipe

graze delivers tomatoes capabilitymomStill looking for no cook recipes? Me, too. I found this watermelon gazpacho recipe at A Thought For Food.  Go visit this lovely blog for wonderful recipes and food photos. Here is a link to a great Sun Tea recipe (fits right in the No Cook theme!). We used to make giant containers of Sun Tea on the deck at my family’s house on the Cape. Today is not quite sunny but I’ll give this one a try later.

Watermelon Gazpacho

(adapted from Tyler Florence’s recipe, FoodNetwork.com)

Ingredients

1 large tomato, seeds removed

1/2 anheim (milder) or serrano chile (spicy) – I might have to leave these out – even the mild chile.

2 cups cubed fresh watermelon

1 teaspoon red wine vinegar

1/4 cup extra-virgin olive oil

2 tablespoons minced red onion

1/2 cucumber, seeded and minced

2 tablespoons minced fresh dill, plus more for garnish

Kosher salt and freshly ground black pepper

1/4 cup crumbled feta cheese

Directions

In a food processor, chop the tomatoes, onion, chile, and 1/2 of the watermelon until it has reached your desired consistency (I like to leave mine a little chunky). Pour in the red wine vinegar and olive oil and pulse a couple of times. Add 3/4 of the cucumber and dill and season with salt and pepper. Pour into chilled bowls and top with remaining watermelon and cucumber, Sprinkle with dill and feta. Serve.

Can’t wait to try this – I have all of the ingredients on hand except the chile and the feta cheese. Thank you to A Thought for Food!

Rewards for Mom or Brownies for me – Dried fruit for you

This was first posted as a page reminder to write about the reward system I rigged up for myself when my little one were, well, little. I was soooo tired and really needed energy and an evil friend gave me a delicious and easy brownie recipe and also instructions to freeze them but first cut them into small squares – I think this was portion control on her part but it just made it really easy for me to have – oh, I don’t know, 40 or 50 a day? It went something like this: “Did you (Capability Mom)  just straighten that dish towel?  Good for you…have a brownie” or “Look at you (again, me) , walking by the freezer…time for a brownie reward”. When the children asked what I was eating, I said “Prunes”. Now they ask to smell my breath…for chocolate.

Ingredients:

2 sticks butter

1 12-oz. bag semisweet chocolate chips

1 1/2 cups sugar

4 large eggs

1 1/3 cups all-purpose flour

2 teaspoons vanilla

dash salt

Preheat oven to 300°. Grease a 9 x 13 pan. Melt butter and chocolate chips together in the microwave and add remaining ingredients and mix well. Pour into prepared pan.

Bake for 45 minutes. Cut when still hot into small squares, but then let them cool for a few minutes before taking them out of the pan. Then you freeze some of them. You will probably eat a few of them still warm, not that I would…

From Verbatim blog

A healthy and inexpensive lunch

capability mom
delicious, easy lunch

This is a great lunch staple in our house and I recently started making it instead of buying it.  While there a good store brands (Sabra, Good Neighbor, Cedars and even Trader Joe’s house brand),  homemade always wins.  I started with Barefoot Contessa’s hummus but my family’s collective particular palate almost always requires changes.

Two cans of chickpeas, drained – reserve the liquid (original recipe called for two cups)

1 1/2 teaspoons of kosher salt

4 minced cloves of garlic (I have  used minced garlic – gasp, from a jar – and it is fine)

1/2 cup tahini (sesame paste)

3 tablespoons of lemon juice ( one lemon – The original recipe uses two lemons and it is glorious, light and bright but my family said “Too lemony” so I adjusted this).

6 tablespoons of water or liquid from chickpeas (I use the chickpea liquid and if you like it more lemony – reduce this to two tablespoons and up the lemon)

Place all in a blender or food processor and purée.  After you have put this in a bowl, you can add Tabasco (8 dashes – guess if I do this) and drizzle with olive oil and toasted pine nuts (yes, this is so pretty). Sprinkle with paprika if desired.  We like it in lunches in a wrap with lettuce or as a dip with almost any bread or cracker on hand.  Nice to send with carrot sticks in a lunch. I have served this along side a roasted eggplant spread and sliced chicken with a great green salad for a lunch.

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