Deanna's Daughter

Such a tasty side!  The original recipe, from the internet by Jim Romanoff, The Associated Press, called for grilled corn and says it should be served hot.  I used canned corn to speed things up and the leftovers the next day were so good that I may now use this as a perfect ‘make-ahead’ side.

Edamame Succotash

olive oil

1 can (12 oz/341 mL) kernal corn

1 1/2 c. frozen, shelled edamame, cooked as directed and drained

1 small red pepper, cleaned and diced

1 small red onion, diced

2-3 T. seasoned rice vinegar

1/2 t. salt

freshly ground pepper – to taste

In a large non-stick skillet over medium heat, saute the red pepper and onion for a few minutes in a bit of olive oil until softened.  Stir in the corn and edamame and cook for a few more minutes.

Remove the pan from the heat, stir in the vinegar, salt and pepper and season to taste.  Serve with just about anything!

We were practicing what the girls wanted to say for show-and-tell because they were going to talk about the things that Grandma had brought them from Las Vegas.  ‘Lost Vegas?!’, Waverly questioned, ‘if it’s lost, how can we talk about it at show-and-tell?’.  Good point.

Borrowed from Cooking Light, if you can remember that you have to make this ahead of time, then it’s the perfect dessert!

Chocolate Pudding

1/2 c. sugar

3 T. cornstarch

3 T. cocoa

1/4 t. salt

1 can (370 mL) 2% evaporated milk

1 2/3 c. milk (I use 1 or 2%)

2 oz. (about 1/4 c.) bittersweet chocolate (70% is best)

1 t. vanilla

Combine the first 4 ingredients in a saucepan and then over low heat, gradually whisk in all of the milk.

Once it’s all well mixed, bring to a boil over medium-high heat, while whisking constantly.

Reduce the heat and simmer for about 1 minute until it thickens, then remove the pan from the heat and stir in the chocolate until it’s melted and smooth. Lastly add the vanilla and mix well.

Pour about 2/3 c. of the pudding into 6 small bowls or ramekins and carefully cover the surface of each with plastic wrap.  Chill at least 4 hours, though I think overnight is best.

This tasty find was adapted from a recipe out of Real Simple magazine.  It would make a great vegetarian dinner but we served up barbecued farmer’s sausage with it.  Also, I prefer to use pot barley (it’s supposed to be slightly better nutritionally), so I soaked mine overnight to make for a quick cooking meal.

Tomato, Spinach and Barley Risotto

olive oil

1 large onion, finely chopped (or put through the food processor)

1/2 t. salt

1 t. freshly ground pepper

2 c. pot barley

1, 28 oz/796 mL can of diced tomatoes, undrained

1 c. dry white wine

2-3 c. chicken or vegetable broth

1, 10 oz. package of chopped frozen spinach, thawed and squeezed of water

4 oz. – about 100 g. – Brie, rind removed and cut into small pieces

1/2 c. grated Parmesan

The Night Before (or the Morning of)

In a large bowl, combine the barley, tomatoes, wine, and 2 cups of broth, cover and refrigerate until ready to use.

When You’re Ready to Cook

Heat a bit of olive oil in a large, non-stick skillet and cook the onion until softened, about 5 minutes.  Add the salt and pepper.

Add the already prepared bowl of barley mixture, bring to a boil and simmer for about 15 minutes, stirring regularly, until the barley is tender.  This is when you may need to add an extra cup or so of broth.

Add the spinach, stirring to separate it, then the Brie and gently stir until it’s melted.  Finally add the Parmesan, give it a good stir and serve immediately.  Extra Parmesan sprinkled on top is also very tasty.