Summer Dining

After several weeks spent not wanting to cook dinner at all (thanks, all-day morning sickness), I'm finally back in the swing of things and enjoying the benefits of fresh summer veggies, outdoor dining, and cooking on the grill.

Since summer is prime time for fresh fruits and veggies, I try to incorporate these into every meal. We've been loving berries of all types (blueberries, strawberries, raspberries, blackberries...all the berries!!), as well as fresh corn and tomatoes. Plenty of both around here! My favorite meals include a grilled meat, steamed veggie and grilled or roasted starch/carb. These meals are simple to prepare, relatively quick to cook (under 30 minutes), and healthy, too. We've also done pizza on the grill, which was a fun test -- the dough still needs some work, though.

Here are some shots of recent favorites...

Grilled Pork Tenderloin with Chili Fig Sauce      |      Grilled Prosciutto & Tomato Pizza

Pan Seared Salmon with Steamed Green Beans and Potatoes Au Gratin

Grilled Tenderloin Tail with Red Potato Wedges and Tomato, Corn & Avocado Salad

What's for Dinner? Banana Salmon

It sounds like an odd combination, but it's really quite delicious. This is a recipe my mother used to prepare, that was passed on from her mother. It's not something I prepare often (DH isn't a fan of fish unless he caught it himself), and this was the first time introducing to the kiddos! It's very easy to make and goes well with just about any green veggie. I served with broccoli and brown rice, but steam asparagus or sauteed garlic spinach would be delicious, too. They seemed to enjoy it, so I'll keep it in the rotation for the next time hubby is out of town! ;)

Salmon with Bananas & Mustard Sauce

3-4 salmon filets (I used frozen this time, but fresh is always better)

Mustard Sauce
1/2 cup Duke's mayonnaise
1/2 cup sour cream
2 T stoneground mustard (I used the Trader's Joe brand)

• Distribute salmon filets on baking pan lined with parchment paper
• Dot salmon liberally with ripe banana slices 
• "Ice" with mustard sauce 
• Bake at 425 for 15 minutes

See that caramelization on top? The sugar in the bananas blends with the mustard sauce for a delicious creamy-sweet combo that really compliments the flavor of the salmon!

Best Pumpkin Bread Ever

Fresh out of the oven...

Sometime in October I bought a can of pure pumpkin, thinking I would use it prior to Thanksgiving to create some tasty seasonal treats. Well... that didn't happen. Life just got a little crazy before we traveled to Georgia to visit family for the holiday and, as it turns out, DH doesn't even like most pumpkin-flavored things (what?!?), so it never came to fruition. At least, not until after Thanksgiving. :)

I always love the flavors of  Thanksgiving and pumpkin especially. Pumpkin Spice Lattes, anyone? YUM! So, after returning from nearly a week of home-cooking in Georgia, I needed a little flavor boost. Pumpkin bread sounded perfect. After scouring the internet for recipes and making a few adjustments (I bake like I cook -- nothing is quite exact, I know, I know that's not how it's supposed to work with baking...), here's the recipe that ensued. This makes a deliciously moist and flavorful loaf that almost tastes like cake! It was pretty much gone in less than 48 hours, definitely not enough time to take fancy photos. I think I'll have to go pick up some more canned pumpkin and bake some more!

Makes 1 loaf

Ingredients

• 1 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 T pumpkin spice seasoning
• 1 cups sugar
• 3/4 stick butter, softened
• 1 cup 100% pure pumpkin

Directions

Preheat oven to 350 degrees. Generously grease a 8 ½” x 4 ½” loaf pan with cooking spray. Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.

In large bowl, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin. Slowly add in flour mixture, stirring until well combined. Turn batter into prepared pan, dividing evenly, and bake for 50-60 minutes, or until cake tester inserted in center comes out clean.

Delicious when warm, fresh out of the oven, slathered with butter!

Currently: October 2015

Listening: Sleeping At Last. Absolutely one of my favorite musicians. He is talented and prolific, which means no shortage of new music! Atmospheric instrumentals and beautiful tunes with  meaningful lyrics. Gets me every time.

Reading: North and South by Elizabeth Gaskell. Just finished this one and I LOVED it. I'm a sucker for late-19th/early-20th-century historical romance. I've seen the BBC film version several times (Richard Armitage... swoon), but haven't read the book until now. Well worth it! Plus, the Kindle version is free! And call me vain, but I pretty much love any book in which the main character's name is Margaret. ;)

Richard Armitage as John Thornton | Daniela Denby-ashe as Margaret Hale 

Watching: Speaking of 19th/20th century masterpieces... Far From the Madding Crowd. Another swoon-worthy romance movie for your next girls night in. I haven't read the novel yet, and Thomas Hardy tends to be dark, but I can tell you right now it's a happy ending.

Wearing: All things fall! Scarves, boots, vests... so many favorite pieces. These items have been making a regular appearance: Fall Floral Scarf - Target (similar); Navy Quilted Puffer Vest (J. Crew). I've decided I need a plaid scarf/shawl...and lots more flannel shirts. Also, there are SO many fashion blogs out there (reference: below). When do they find the time??

Vest Styling Ideas

(you know... for when I leave the house)

http://alonestarstateofsouthern.com/2014/10/08/preppy_fall_fashion/

http://thetinyheart.blogspot.com/2014/11/look-what-i-got-old-navy-quilted-vest.html

http://www.partialtopink.com/2014/10/quilted-vest-plaid-flannel/

http://www.southerncurlsandpearls.com/2014/09/puffer-vest.html

Cooking/Eating: Chili! It must be just the time of year, but I've been in a chili kind of mood a lot lately. Not only is it easy to throw together in the crockpot, it also freezes/stores well for enjoyment at a later date! Here's a new favorite recipe inspired by DH's preference for bean-free chili: True Texas Chili

Image credit: Epicurious.com

Exploring: Boca Grande, Florida. We'll be heading there at the end of the month for a family wedding and I can't wait! We went to Florida this past January to visit family, but Northern Florida in January is still wintertime -- not quite a sunny beach vacay! Boca Grande is much farther south, on the Gulf coast, and we'll be visiting the super cute Gasparilla Island. So excited to soak up some sunshine and celebrate with family before we get ready for a chilly Midwestern winter.

Yep... looking forward to this beach view.

Admiring: The artwork of Charles Young Walls. Although I don't make as much time to paint these days as I'd like, admiring the work of other artists and staying involved with the local art league keeps me inspired and excited about opportunities to keep this passion alive!

"Majesty Rising" 36x30, Oil on Canvas - Charles Young Walls 

Planning: Little man turns 2 years old at the end of November! Making plans for fun toddler gifts and a special family dinner in his honor. Plus, we'll be traveling to see family in Georgia for the Thanksgiving holiday, so I'm checking out fun activities to try out while we're there.

What is keeping YOU busy this October?

What's for Dinner? Wednesday: Red Curry Pork

Curries are one of my favorite go-to meals for incorporating a medley of veggies, whatever meat is available and quick rice or rice noodles. It can be as spicy or as mild as you prefer. The key ingredients may not be your standard pantry fare, but they can typically be found in the Asian food section at your local grocery store (curry paste, coconut milk, fish sauce).

I cooked a curry for the first time in college (Green Curry Chicken -- still a favorite), but can't recall where I found the recipe. I've prepared it many, many times over the years and the recipe tends to vary a little bit each time. It's the kind of dish you can experiment with and tweak to your taste. Don't have the vegetable the recipe calls for? Try using whatever's in the fridge! It works well with chicken, pork, beef, and seafood (shrimp is tasty). Hope you enjoy this dish as much as we do!

Red Curry Pork

Serves 4

Ingredients

• 2 T vegetable oil
• 1 onion, coursely chopped
• 2 garlic cloves
• 2 T Thai Red Curry Paste (the brand I use is called A Taste of Thai)
• 1 lb pork filet, sliced thickly
• (I used a tenderloin from our local CSA, also a website client, Grass is Greener Meats)
• 2 cups green beans
• 1 cup cherry tomatoes, quartered
• 1 can coconut milk (14 oz)
• 1 1/2 T soy sauce
• 1 T fish sauce (also A Taste of Thai)
• 2 T brown sugar
• Handful of fresh cilantro, chopped
• Rice noodles or rice, to serve

Directions

1. Heat the oil in a work or large skillet and saute the onion and garlic for 1-2 minutes, until they are softened but not browned.
2. Add the pork slices and stir-fry for 3-4 minutes, until browned all over. Add the green beans and curry paste. Stir to coat with the curry paste.
3. Add the coconut milk, soy sauce and fish sauce; bring to a boil. Simmer for 4-5 minutes.
4. Add brown sugar and stir well. At this point, you can season the curry sauce to taste (I generally add 1-2 tsp of salt, maybe a dash of pepper). You can add more brown sugar to taste -- this reduces the spiciness of the dish
5. Add the tomatoes and cook another 1-2 minutes before serving with noodles or rice. Garnish with cilantro.

The wine is a Malbec by Alamos. I generally really enjoy Malbecs and this was an easy grab from Walmart. This one was a bit tart for my taste, or maybe just because I paired it with a spicier dish. I'll give it a shot again tomorrow night with Skillet Chicken.

Cherries Galore!

I have really been enjoying cherry season this year and especially with our local farmers market around the corner, we are taking advantage of every organic pound of cherry goodness we can get! DH picked up a big sack of sour cherries last weekend and I decided to make a sauce out of them since they're a little tart to eat plain. It was a simple recipe from my Joy of Cooking cookbook (my favorite right now) and it is delicious over vanilla ice cream!

I took a few photos on my phone (Instagram style) and they're a little blurry, but you get the idea. Looking forward to this "fancy" dessert again tonight!