inspired by all the veggies on sale at the grocery store, we decided to make a bunch of them for dinner tonight!
salad: romaine lettuce with cucumber and blue cheese
corn: boiled for 5 minutes
- 1 t lemon juice
- 1 yellow squash and 1 zucchini cut into 1/6th-inch slices
- 1/2 teaspoon sea salt
- 1/4 C oregano
- 1/4 C parsley
- 1 large garlic clove, chopped
- 1/4 t fine grain sea salt
- pinch of red pepper flakes
- 1/2 C evoo
- 1/4 C butter
- 2 C fresh (whole wheat) bread crumbs
- 3 small potatoes, sliced transparently thin
- 1/4 C grated Gruyere cheese + 1/2 C (fat free) feta
- Preheat oven to 400F degrees and place a rack in the middle. Rub a 9×9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon juice, and set aside.
- Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes to drain a bit.
- Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
- Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
- Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
- Transfer the squash to the lemon-juiced pan, top with the remaining crumbs, and bake for 40 to 50 minutes. You don’t want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. Remove from oven, and drizzle with the remaining oregano sauce.
With one month to go before we move out of DC, we are beginning our kitchen clean out effort. We have had a bag of stir fry veggies in our freezer almost as long as we’ve been married. Joe used his classic garlic sauce recipe and mixed it with a bag of stir fry veggies. We served it with some brown rice and veggie spring rolls. The brown rice was not quite enough to cut the spice of Joe’s garlic sauce, so it was a good thing that we had sweet mojitos to drink alongside dinner. Oh yeah, and i made black bean bownies for desert!
- 2.25 oz spiced rum
- 12 mint leaves
- 1 tbsp sugar
- 1/4 lime juiced
- 3 oz soda or tonic water
- Use a spoon to muddle mint leaves with rum and sugar in a highball glass. add lime juice, soda, and a couple ice cubes. Enjoy!
what could be more perfect for a summertime road trip than some really good limeade? it is super simple to make and DELICIOUS. why bother wasting money on a sugary drink at a gas station? we paid a dollar for 15 limes as our local (Alexandria) Latino grocery store, and cents for the sugar. It tastes better than any limeade i have ever had.
- 1 1/2 C sugar
- 8-10 limes (16 oz. lime juice thanks to our beach house’s electric juicer)
- 4 C water
heat sugar and 3 C water in microwave, stirring once, until sugar is fully dissolved. juice limes and mix with sugar water, adding additional water to taste.
so, this is the selfish, food-diary portion of the blog. our burgers are not very complicated, or unique, but we think they’re good. they were easy to make for our last dinner here at the beach.
- 1 lb lean ground beef (we use Laura’s beef from Whole foods – no hormones)
- sprinkle of Worcestershire sauce
- splash of soy sauce
- bit of garlic powder on each side
- for well done burgers, heat grill on high and cook each burger for about 12 minutes total, flipping at 6 minutes.
Guest Chef: my mother in law
This was so fun! Friday night pizza with the whole Jenkins crew (Joe’s grandparents, parents, his brother, and us). Joe’s mom is a great cook and someone i am glad to get pizza making tips from. ‘We’ made 4 pizzas and at all but one skinny slice. She makes her dough much thicker than joe and i typically do, then presses it out into a circle, instead of tossing. This makes for a much more uniform pie. Let the dough rest for about 10 minutes before adding toppings. After preheating the oven to 550 F, she spread out sauce (a can of whole tomatoes + oregano + basil pulsed in immersion blender), then cheese, and toppings last (i always put cheese on last and was a little surprised that the spinach on top did not burn). Once all the toppings were on, she used a peel to transfer the parchment paper to the pizza stone. After about three minutes in the oven, she slid the parchement out from between the pizza and the stone, and cooked for 3-4 additional minutes to crisp the crust. I think the oven at our beach house didn’t really get to 550 F, so check the pizza after about 2 1/2 minutes.
dough RECIPE coming soon!
I am a little premature on this, the #7 BBA Challenge bread. I have been looking forward to baking Ciabatta, and being a the beach with my husband’s family is the perfect excuse. I made a little garlic + olive oil dish and some tapenade for dipping, but the bread is great on it’s own.
I was a little concerned about how the bread was going to turn out for a few reasons. First, I was working in a foreign kitchen, many miles away from my trusty kitchen aid. Second, i accidentally left the poolish out on the counter overnight. Even after sitting out for 11 hours, texture looked fine to me, so i put it in the fridge. for a day Today, when i was making the bread, i managed to follow all the directions properly, but the (somewhat) poorly outfitted kitchen that was a challenge. Luckily, i had brought along our pizza stone for making pizza on, and managed to find a baking sheet to use as a peel. In stead of a mister, i used my water bottle to squirt water at the oven walls.
The moment i pulled the bread from the couche, it sort of puddled on the baking sheet. I was happily surprised and impressed at how much the dough rose in the oven as a result of the tray of water and mist. i think this has turned out to be the prettiest bread i have ever made.
Check out more photos on FLICKR!
You may find a portion of the recipe on googlebooks.
Beach dinner #1 – marinated chicken + cherry tomatoes + red and green peppers + mushrooms + onion
Well yesterday, it was our turn to make dinner at the beach. We made some kickin’ chicken kabobs in a chili-lime marinade along with veggie kabobs. The following makes enough marinade for enough chicken for four. I doubled it for the 7 of us.
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 tablespoon sriracha chili-garlic sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper to taste
Mix all the ingredients together then add chicken cut up into skewer sized pieces (~1 breast per person). You could probably get away with marinading for a couple hours, but the longer the better. Meanwhile put your wooden skewers in a pan of water. I’m not sure why you’re supposed to do this, but I’ve seen it in many places. Must be something to do with keeping them from burning on the grill. Just before you get ready to cook them load up the skewers.
You can serve these by themselves or with vegetable kabobs. We made vegetable kabobs of onions, red and green peppers, cherry tomatoes, and mushrooms. I cut them up and tossed with some olive oil, vinegar, and salt and pepper.
When your kabobs are ready cut throw them on your preheated grill. Put the chicken on the middle where its hottest and the vegetables on the periphery. Doing it this way they should both be done about the same time.