Grilled Pizza

Dough Time: 7 minutes
Rise Time: 90-120 minutes
Prep Time: 30 minutes
Cook Time: 15 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated (July 2005)

This is so very good that I have made it twice this week. I got daring and tried for the first time when I had a friend over for lunch and I wanted to try it again today. It is an easy recipe, although I have trouble getting the rounds rolled out to 9". I tried letting the dough rest and it helped a little, but not enough. Also, this second attempt I didn't use my scale and the dough was more sticky than last time. I think I will have better results using the scale next time.

The other trouble I had was with the dough burning. The bottom gets black when I have it on high, so I need to remember to turn the temp down after the cooking the first side.

I skipped the tomatoes on top this time, but they are a nice touch when you have good tomatoes. I will definitely be using this recipe a lot, and hopefully perfecting my dough technique.

I froze two of the crusts I made, so I can see how that works for a quick meal in the future.

Pasta and Squash with Tomatoes, Basil, and Pine Nuts

Prep Time: 30 minutes
Cook Time: 15 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (July 2003)

I like this dish because flavors are good. However, it is a little bit more time consuming than many of my pasta dishes. I will continue to make this, but the Roasted Zucchini and Tomato recipe from Everyday Food is easier and almost as tasty. Perhaps I can combine the best of the two recipes. I like the roasting, but I also like the pine nuts, red pepper and balsamic vinegar in this one.

Fruit Tart with Pastry Cream

Pastry Cream: 17 minutes
Cool Time: 3 hours
Tart Time: 40 minutes
Assemble Time: 5 minutes (but I didn't glaze)

Grade: A-

Make Again: Yes, as long as I can master the tart dough.

Recipe Source: Cook's Illustrated (July 2001)
America's Test Kitchen Family Cookbook
Baking Illustrated

This is my second attempt at making a tart. I used the 2nd half of the pastry dough from my Lemon Tart, when I tried making mini tarts. I had trouble with the tart dough again. Last time I thought my oven was too hot, and I made sure that wasn't the issue. So, I am left to believe I didn't prepare the dough correctly. My best guess is that I didn't get the butter pieces small enough in the food processor.



The dough was filled with holes and greasy. It cooked unevenly also. As before, it tasted good, but I need to figure out how to make this dough properly.

I didn't bother making a full beautiful fruit tart, because I was just experimenting, and it wasn't to serve, and I even threw away half of this, because I assumed it wouldn't keep well past 1 day. I will try again, because I think the pastry cream is also very good, and I would love to master this recipe.

Veggie Burgers

Prep Time: 75 minutes
Cook Time: 10 minutes

Grade: A- (would be an A+, but too time consuming)

Make Again: Maybe, but not very often.

Recipe Source: Cook's Illustrated (July 2005)

This recipe makes 12 veggie burgers, which can be frozen. This fact does make the effort almost worth it, because these burgers were some of the best veggie burgers I've ever had. I used to be a vegetarian, and I have tried a lot in my day.

This recipe calls for a lot of ingredients: mushrooms, bulgar, leeks, onions, celery, lentils, panko and more. Luckily I had everything except the mushrooms. I used about half the called for mushrooms, because I am not a big mushroom fan, but you don't notice them at all, so I would probably use the full amount next time.

Zucchini and Chickpea Salad

Prep Time: 10 minutes
Cook Time: 30 minutes

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (July 2005)

I have modified the recipe quite a bit, to make it lighter, and to use Zucchini instead of Eggplant. The original recipe called for Mint, and I use fresh Oregano.

Roasted Zucchini Salad

4-5 medium zucchini, 1/2" dice
2 1/2 T. olive oil, separated
salt
pepper
3 T. fresh lemon juice
1 T. fresh oregano, minced
1 can chickpeas, drained and rinsed
2 oz feta cheese, crumbled

1. Preheat oven to 425.
2. Toss diced zucchini with 1 T. olive oil and 1/2 teaspoon salt. Place on foil lined heavy pan. Roast
3. Roast zucchini for 30 minutes, tossing once or twice.
4. Mix olive oil, lemon juice, oregano, 1/2 teaspoon salt, 1/4 pepper in large bowl. Add chickpeas, zucchini and feta and toss to combine. Serve warm or cold.


Update: There is also a curry version of this salad with peas, which I tried. I don't like this one as much, so I will stick with the chickpea feta version of zucchini salad.

Peanut Butter Granola Bars

Prep Time: 12 minutes
Cook Time: 30 minutes
Cook Time: 10 minutes in pan

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (Sept 2004)


NOTES:
~ The original recipe in the magazine called for 1/2 c. oatmeal, 1/2 cup almonds and 1/2 c. dried fruit, so you can put in whatever you want into these. I prefer just using oatmeal because I am not a big dried fruit fan.

~ I usually double this recipe and bake in a 9x13 pan. These bars freeze really well, so they will last a long time. They also last at least a week just in an airtight container.

PEANUT BUTTER GRANOLA BARS

1. Preheat oven to 300.

2. Line an 8" square pan with 2 criss-crossed rectangle of foil, leaving an overhang at end (so you can use to pull bars out when done.)

3. In a saucepan over lower heat, whisk together:

1/2 c. Natural Peanut Butter
1/2 c. Brown Sugar
1/4 t. salt
1/2 t. cinnamon
3 T. Vegetable oil (I usually use 1 T., because the PB I use is very runny)
1 T. Water

Continue whisking occasionally till sugar dissolves - about 5 minutes. (I don't think I usually last that long.) Cool mixture slightly before next step (or you will get scrambled eggs.)

4. Whisk in quickly
1 egg white

5. Stir in
1 c. old fashioned oatmeal

6. Spread evenly into pan and bake until top is firm, about 30 minutes. You can cook a little longer to get less chewy granola bars.

7. Let cool 10 minutes in pan, then lift out of pan using foil handles. Cool completely, then cut.

Southwestern Turkey Burgers

Prep Time: 14 minutes
Cook Time: 12 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (July 2006)

These are very good and big! I used Pepper Jack cheese some skipped chopping up the Jalapeno. I also used a little less Turkey (20 oz, instead of 24), since that is the size of the package.

Pasta with Pesto, Green Beans and Potatoes

Total Time: 26 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (July 2003)

I had Pesto in the freezer, so I didn't have to make it for this recipe. However, even if I did have to make the Pesto it would still be a quick recipe. I had a lot of down time while making this.

The only think I change is to add a little more green beans (12 oz) and to add them with about 4 or 5 minutes left. The trickiest part of this is getting everything cooked at the same time. Usually something is slightly overcooked, but not so that is is bad.

Stuffed Squash with Bulgar and Feta

Prep Time: 30 minutes
Cook Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (June 2004)

I like this recipe as a filling vegetarian meal. It is pretty simple to make, although not quick, because you have to saute the filling before stuffing the squash. However, with only 6 ingredients, it doesn't take long to prep.

I do alter the recipe slightly, using a bit less oil and cutting the feta in half. I think you still get the strong feta flavor, and it is enough to bind the stuffing a little. The calories per serving is cut down to about 350 by doing this.

Grilled Potato Salad with Corn and Poblano Chiles

Prep Time: 45 minutes
Cook Time: 5 minutes

Grade: A
Make Again: Yes, but I would try to do potatoes ahead
Recipe Source: Cook's Illustrated (July 2001)

This was very delicious, but took a while to make. Partly because I had to roast the poblano chilies and peel, seed, and cut them. Also there is the two step process of cooking the potatoes - first boiled, then on grill. However, this does allow you to precook the potatoes 2 hours early and then grill them with the rest of your dinner. I think if you do that, and have all the other ingredients prepped, this recipe will work nicely for a barbeque.

I am going to try the other versions of this recipe (German and Arugula Mustard), before I do the poblano and corn again, but I did really like these flavors.

Tomato-Braised Green Beans with Basil

Prep Time: 10 minutes
Cook Time: 15 - 20 minutes

Grade: A

Make Again: Yes

Recipe Source: The America's Test Kitchen Family Cookbook

Wow, this recipe was really good. I like green beans just fine, and try to make them once a week during the summer. But this recipe was better than I expected. The flavors were really good and the green beans were nice and tender.

As I was trying this, I realized that it would be really good with pasta, so I cooked some wheat-blend pasta and it was delicious. I have a feeling that is how I will use this recipe the most. It will be a much used summer recipe for me, I believe. To make with pasta, though, I need to remember to cut the beans into smaller pieces. I used less oil than the recipe called for (2 teaspoons instead of 2 tablespoons) and it was still delicious.



My version for putting on pasta: (Serves 2 as a main dish)

2 teaspoons olive oil
1 small onion, minced
2 small cloves garlic, minced
1 pound green beans, ends trimmed and cut in half
3/4 cup petite diced tomatoes with juice
1 tablespoon minced fresh basil
4-6 oz whole-wheat blend pasta
salt

1. Heat oil over medium heat in 12" skillet with a cover until shimmering.

2. Add onion and cook until golden, about 5 minutes.

3. Meanwhile, start pot of water boiling.

4. Add garlic and cook until fragrant, about 30 seconds. (Take off heat to avoid burning.)

5. Add tomatoes and green beans, and a pinch of salt. Reduced heat to low, and simmer for 15-20 minutes, stirring occasionally.

6. When water is boiling, add 2 teaspoons of salt and pasta to water and cook until al dente. Drain when done, saving a little pasta water in case it is needed for sauce.

7. When green beans are tender, with a little bit of resistent to the bite, stir in drained pasta and the basil. Season with salt and pepper and serve.

Blackberry Cornmeal Cake

Prep Time: 17 minutes
Bake Time: 45 - 50 minutes
Cool Time: 30 minutes

Grade: A
Make Again: Yes
Recipe Source: Everyday Food (July 2005)

This is a great recipe. It is a nice rustic cake that is easy to make. The most time consuming part for me is the washing and checking of the fruit (since I am kind of obsessive about that.) You can make this with any favorite summer fruit. This time I made it with black raspberries, because they were cheaper at the Farmer's market this weekend than the blackberries.

I usually use a Turbinado sugar on the top, which gives a nicer crunch than regular granulated sugar.

When making this cake I always think that the fruit is too much, because you put a layer on the top, and it completely covers the top of the cake. But once the cake cooks, the fruit sinks some into the batter and it doesn't remain a solid layer on the top.

Summer Chipotle Vegetables and Black Beans

Prep Time: 40 minutes

Grade: A

Make Again: Yes

Recipe Source: Me

This recipe was inspired by a Stuffed Zucchini Recipe from Cook's Illustrated. I find that recipe to be too much trouble, but I liked the flavors and idea of roasting the zucchini, so I came up with this instead.

NOTE: This recipe is very flexible and you can skip any ingredients you don't like or alter the amounts of the main ingredients to your tastes. You can use canned or fresh tomatoes and use either frozen or fresh corn.

I usually dice the potatoes, put in the oven, then continue prepping items because the zucchini doesn't need to cook as long as the potatoes.

Summer Chipotle Vegetables and Black Beans

Ingredients:
1 lb red potatoes, 1/2" dice
4 medium zucchini, 1/2" dice
2 T. olive oil
coarse salt
1 small onion, finely diced
15 oz. petite diced tomatoes, or 2 tomatoes, diced; drained
1-2 chipotle chilis minced with some of the sauce
1 can of black beans
1 cup frozen corn, thawed, or fresh corn kernals cut off of cob
1-2 T. cilantro, minced
2 oz. shredded cheddar or pepper jack cheese (optional)


1. Preheat oven to 450.

2. Toss the potatoes with 1 T. of olive oil and a pinch or two of salt on a jelly roll pan and put in oven. Roast for 30 minutes, until browned and cooked through. Toss once or twice with a spatula.

3. Toss the zucchini with 1/2 T. of olive oil and a pinch of salt on a second jelly roll pan. Rost for 20-25 minutes until zucchini is browned. Toss during cooking.

4. Meanwhile, saute onion in 1/2 T. of olive oil over medium heat, until softened, 5-10 minutes. Add chilis and sauce and saute for 30 seconds. Add tomatoes, and cook until liquid evaporates.

5. Add corn with tomatoes if cut off of cob. Otherwise add now with the black beans, and heat through.

6. If room in pan, add in roasted potatoes and zucchini when done. Otherwise, mix in a large bowl. Season with salt and pepper to taste. Add minced cilantro and toss. Serve.

7. Top with shredded cheese if desired.

Roasted Zucchini and Tomato Pasta

Prep Time: 10 minutes
Cook Time: 30 minutes

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food ( March 2003)

This is also one of my very favorite recipes. It is healthy, quick and delicious. My modifications to the recipe are small (like using fresh basil instead of parsley). I also use a little less olive oil. I like to add in a tiny bit of olive oil when mixing the pasta with sauce - about 1 teaspoon is enough to add a little extra flavor.

The leftovers make a great pasta salad. It sometimes can use just a tiny bit more olive oil at this point and maybe a little extra freshly grated cheese and herbs.

Double Chocolate Cookies

Prep Time: 25 minutes
Cool Time: 2 hours
Cook Time: 10-12 minutes

Grade: A
Make Again: Yes

Recipe Source: Baking with Julia

This is a slighty more difficult cookie recipe than most, but it is one of the best tasting, so is sometimes worth the effort. Chopping up the chocolate is a good portion of the prep time. You can replace 6 oz of the chocolate chunks with chocolate chips, and these are still great. I think I have even replaced all the chocolate with chocolate chips and had good results, although I have read that chocolate chips should not be substituted for chocolate that will be melted, because they have some different properties.

I have a similar recipe from Everyday Foods which is similar, but easier. I'd like to compare the cookies from these one day, to determine if the extra effort is worth it.

Sautéed Corn, Green Beans, Bacon, and Scallions

Prep Time: 20 minutes
Cook Time: 12 minutes

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (September 2003)
(See my index of EF favorite recipes here.)

This is one of my favorite summer recipes, using up the great corn and green beans that I can get at the farmer's market weekly. It is simple and highly flavored. Prep time would be a lot quicker with frozen corn and green beans, and this would probably still be good. But I save this recipe for the summer and fresh produce.

I have modified this recipe as follows, to make a little lighter and healthier. I don't love green beans on their own, but adding them into this combo is delicious. It lets me get a serving of veggies with this side dish.

You could saute the beans instead of cooking in boiling water, and save dirtying a pot, but it takes longer for them to cook, and timing becomes more of an issue, so I prefer starting them separately.

Sautéed Corn, Green Beans, Bacon, and Scallions (my version)

4 slices bacon, cut into 1-inch strips
3 cups corn kernels (best if cut off of fresh corn cobs)
12 oz green beans, trimmed and cut into 1" lengths
Coarse salt and ground black pepper
Pinch crushed red pepper
3 sliced scallions

1. Heat 1 quart of water over high heat to bring to a boil. When boiling, add 1 teaspoon of salt, and the green beans. When just tender, drain beans.

2. Meanwhile, cook strips in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes. When crisp, remove with slotted spoon and drain on paper towels. Remove all fat, and add back 1 - 1 1/2 tablespoons of bacon fat.

3. Add corn kernels; season with coarse salt, ground black pepper, and a pinch or two of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in 2 to 3 thinly sliced scallions, green beans and bacon. Serve immediately.