Fresh, fast and fantastic!

Here's a great summer recipe for those hot nights when you don't want to spent a lot of time in the kitchen but want something fresh and seasonal. With the abundance of tomatoes and basil from Papa's garden, and my new incredible immersion blender with food processing attachment (Thanks, Aunt Squeak!), I have made this impromptu recipe several times this summer. From start to finish, I can have dinner on the table in under half an hour.

Simple Summer Sauce
14 oz Diced tomatoes, or about 5 or 6 tomatoes from the garden
1/2 Large carrot
3 cloves of garlic
2 small onion
Handful of fresh basil leaves
Olive oil

1 lb pasta
Salted water for boiling

First set a pot of cold, salted water to boil.When at a rolling boil, cook pasta according to directions.

 Meanwhile, using a food processor, chop the onion, garlic and carrots until very fine. Heat some olive oil in a pan and quickly saute mixed vegetables.  Chiffonade the basil and toss it into the pan. When the onions are a little translucent (5 minutes, tops) add the tomatoes, stir and cover. Allow to simmer until the pasta is ready. Once the pasta is drained, add to the sauce pan and toss until evenly covered.

Serve it up and enjoy!

Moment of Joy

One thing I noticed while traveling the UK a few years ago was that, even though the majority of the homes and flats had little in the way of land so to speak, that was no deterrent to the pragmatic and determined Brits and Scots from growing a garden in everything from window boxes to planters to plots of ground no bigger than a lawn chair.

And best of all? Each was unique, perfect and absolutely gorgeous. A rather impressive feat in my mind, especially since I can barely keep my mint plant from committing suicide (more on that sad story to follow)...

This picture happens to be one of my all time favorites!

Summer Salad

There is something wonderful about a simple, chilled salad on a hot day. I have been tinkering around the kitchen and have, through reviewing some recipes and much  invention on my part, created a great cucumber salad for picnics, barbecues or anytime you want a taste of summer.

The delicate taste of chilled cucumber  is the prefect compliment to a little bite of onion and fresh ground pepper. And, because of the ingredients I ultimately chose, this is a completely fat free dish!

Summer Cucumber Salad
3 medium to large cucumbers
1/2 an onion, yellow or red will do
Splash of white vinegar  (honestly, just splash it on there...)
1/4 cup fat free sour cream
1/2 cup Miracle Whip Free
Fresh ground pepper to taste (I like to go a little heavy handed here)
Simply Organic's Grind to a Salt to taste (again, I love this and add it to everything...)

Start by peeling the cucumbers and roughly chopping them into bite size pieces. Chop the onion very fine (my lovely new immersion blend with the food processor attachment makes quick work of this, so I recommend getting one). Put in all in a bowl and splash some white vinegar on there. Let it sit for half an hour. Go do something else. Have a cocktail...

After your cocktail- I mean the half hour- is finished, pour off the excess liquid and transfer all of your veggies into a colander or mesh strainer. Sit this on top of the bowl you just used, and let it continue to drain for at least a half hour, although I like to give it a little longer. Again, go have a cocktail.

Take the strainer off the bowl, pour out the excess liquid, and throw everything back in (if you've been having cocktails be careful here, or it'll end up on the counter...). Now add your pepper and Grind to a Salt, and you can use as little or as much as you want. As there is such a great quantity, the light, freshness of the cucumber is unlikely to be overwhelmed and will highlighted by the added spice. Add your fat free sour cream and Miracle Whip Free, mix, and throw into fridge to chill until needed. At least and hour, or more, whatever.

Congratulate yourself with a snack, or another cocktail, I don't judge.

Enjoy!

Note: The measurements for the sour cream and light mayo is variable. I typically don't even measure, just spoon it on there. Even the quantities of cucumbers and onion can be played with, but I recommend a ration of about 3:1/2 in order to keep the flavors fresh and not overly onion-y.

Moment of Joy

Happy summer! On this beautiful official-first-day I can't help but look out of my windows at all of the sunshine and think about beaches, sunbathing, mini-vacations and doing nothing. The freedom and relaxation are certainly welcome!

To celebrate, here is a little video I stumbled across. I think it pretty much sums up my enthusiasm today!