Tuesday, August 31, 2010

Cantaloupe Smoothie: Creamy or Frosty or Both?!

How to make a cantaloupe smoothie. Would you believe, just take a ripe cantaloupe and toss it in the blender? It’s that easy and unbelievably creamy for 100% fruit.

No labor required to whip up a Cantaloupe Smoothie but Happy Labor Day (or Labour Day, Canadian readers!) Weekends to All!

Cantaloupe Smoothie
Easy Summer Recipes
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes.
Watch for new 'summer easy' recipes all summer long.
With a free e-mail subscription, you'll never miss a one!

Friday I sniffed it
in the grocery store,
turned it
in my hands, looking

for bruises

in the rough, webbed rind.

My mother's voice—the one

I carry always in my head—pronounced it fine. Ripe,

but not too soft.
- excerpt from “Cantaloupe”
by poet Lee Robinson
via Writer's Almanac

PUBLIC SERVICE MESSAGE:

ALWAYS WASH YOUR FRUITS and VEGETABLES!

Always, always wash the exterior of melons, other fruits, vegetables and all fresh produce, even if the skin won’t be eaten.

Why? Because if “something icky” is on the skin:

It can get onto your hands as you handle the produce
It can transfer to the cutting board as you prep it for cutting
It can be transported into the produce’s edible interior by the knife while cutting into its inedible exterior

And then you'll end up eating that something icky. ICK.

So. Wash your produce, okay?

This PSA is inspired by Cait, a long-time follower of Kitchen Parade, who reminds me again and again to always always ALWAYS wash fresh fruits and vegetables! Thanks, Cait, for making a difference!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

CREAMY CANTALOUPE SMOOTHIE

Hands-on time: 5 minutes
Time to table: 5 minutes
Makes about 4 cups
  • 1 ripe cantaloupe, either chilled or at room temperature, washed well before cutting

Cut off the melon skin with a knife in wide swaths, then cut the melon in half and scoop out the seeds. Cut the flesh into large chunks. In a blender, blend til smooth. Serve and savor!

NUTRITION ESTIMATE (How many calories in a Cantaloupe Smoothie? How many Weight Watchers points in a Cantaloupe Smoothie?) Per Cup: 69 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 32mg Sodium; 17g Carb; 2g Fiber; 16g Sugar; 2g Protein; Weight Watchers 2 points

FROSTY CANTALOUPE SMOOTHIE

Hands-on time: 5 minutes
Time to table: 4 hours
Makes about 4 cups
  • 1 ripe cantaloupe, washed well, peeled and cut into large cubes

Cut off the melon skin with a knife in wide swaths, then cut the melon in half and scoop out the seeds. Cut the flesh into large chunks and freeze the melon pieces for 3 to 4 hours or even a few days. About a half hour before serving (see TIPS), bring out to thaw at room temperature. In a blender, blend til smooth and frosty. Serve and savor!

ALANNA’s TIPS Both these smoothies are unbelievably creamy despite being 100% fruit. The melon flavor is most prevalent when the fruit is blended at room temperature but the cold and frosty versions are especially refreshing on hot-hot summer days. The hard-frozen chunks of melon are too much for a home blender; once they thaw a bit, the smoothie is still plenty frosty but doesn’t burn out the blender motor.


What's Your Favorite Smoothie?

There are so many great smoothies, so if you like, be more specific. What's your favorite "fall" smoothie? Let me know in the comments!


More Recipes for Ripe & Luscious Cantaloupe

(hover for a description, click a photo for a recipe)
Thai Cantaloupe Salad Cantaloupe Salad with Feta & Basil Peach & Cantaloupe Soup


Shop Your Pantry First

(helping home cooks save money on groceries)

Quick Links to This Page

(for easy bookmarking and searching)
~ Always Wash Fruits & Vegetables! ~
~ Frosty_Cantaloupe_Smoothie ~





© Copyright 2010 Kitchen Parade



Wednesday, August 25, 2010

Summer Seafood Chowder

Another recipe for a quick supper, shrimp and scallops in a milky broth, with barely cooked tomato, corn and my favorite vegetable this summer, okra.
Don't like okra? No problem, green beans are great too!

Summer Seafood Chowder

Come August, my northern soul longs for cooler climes. This year, a week in British Columbia was penciled in, then erased. Then a heat wave descended upon Missouri, temps climbed into the high 90s for weeks on end. My garden wilted, I wilted.

So I was okra-green with envy when friends headed to northern Michigan earlier this month, packing up cooking gear and garden vegetables for ten days at a family cabin Anne (readers know Anne as the Pastry Whisperer of Flaky Tender Pie Crust fame, St. Louisans know her from Kitchen Conservatory, St. Louis' great kitchen store and cooking school) has been visiting since she was a girl.

Some times Anne blogs about the relaxed cooking that happens in a summer cabin on a northern lake. This year, her fish and sausage chowder appeared in my mailbox just as plans to attend a hog roast were cancelled (too hot) and my supper ideas were nixed (too fussy). A quick stop at the fish store and an hour later, supper was on the table and if I closed my eyes, I could imagine the sun setting across a lake not a pool, a cool wind rustling in the pines not the stillness of a sticky Missouri evening, a light sunburn on my cheeks instead of the chill of air conditioning on my shoulders.

I had been transported to a cooler place. All was well, all is well.

ALANNA's TIPS A winter chowder is thick and hearty, bracing us for snow and ice. A summer chowder is light, all about the seafood and garden-fresh vegetables. What is Old Bay seasoning? It's a traditional spice blend that's especially good with seafood but, even for someone like me who keeps only one or two blends on hand, it's a good one. Look for Old Bay in the spice aisle or on Amazon or try mixing your own (this looks like a promising recipe). Not into okra? Too bad but okay. ☺ Just substitute a half pound of green beans, trimmed and snapped into bite-size pieces and put them in before the seafood and other vegetables since they'll take longer to cook.

QUICK SUPPER:
SUMMER SEAFOOD CHOWDER

Hands-on time: 30 minutes
Time to table: 30 minutes
Serves 4
    MILK BASE
  • 1 tablespoon bacon grease or another fat
  • 1 onion, chopped in large pieces
  • 1 green pepper, chopped in large pieces
  • 2 cloves garlic, chopped
  • 2 cups 1% milk
  • 1 teaspoon sugar
  • 1/2 teaspoon Old Bay seasoning (see TIPS)
  • Salt & pepper to taste
    SEAFOOD & VEGETABLES
  • 1/2 pound fresh scallops
  • 1/2 pound fresh shrimp, shells and tails removed, deveined
  • 4 ears fresh corn, kernels sliced off the cob and the cobs ‘milked’
  • 1/2 pound fresh okra, trimmed and sliced into small rounds (see TIPS)
  • 1 large tomato, chopped
  • Slivers of butter, optional

MILK BASE In a large pot or Dutch oven, heat the bacon grease til shimmery on medium high. Add the onion, green pepper and garlic as they’re prepped, stirring to coat with fat. Cook, stirring occasionally, until the onion is golden and the pepper cooked but still crisp. Add the milk, sugar, Old Bay and salt and pepper and bring just to a boil, but don’t allow to boil.

SEAFOOD & VEGETABLES Have the scallops, shrimp and vegetables ready before adding any of these. If the scallops are large, add them to the hot milk and cook for 1 to 2 minutes, otherwise add the scallops, shrimp, corn, okra and tomatoes all at once and let cook until until cooked through, about 2 – 3 minutes.

Taste and adjust the seasoning. If 1% milk is too ‘skinny’ for your taste, or for a touch of added richness, on the table add a sliver of butter to each bowl. Serve and savor!

(How many calories in Seafood Chowder? How many Weight Watchers points in Seafood Chowder?) Per Cup: 306 Calories; 6g Tot Fat; 2g Sat Fat; 138mg Cholesterol; 297mg Sodium; 35g Carb; 6g Fiber; 14g Sugar; 30g Protein; Weight Watchers 6 points

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite late-summer recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. How to print a Kitchen Parade recipe. "Like" Kitchen Parade on Facebook!

Do You Carry On a Love Affair with Okra?

Funny story: At the farmers market one day, a little girl begged – I mean BEGGED – her mom to buy okra. "Please-please-please-PLEASE, Mom, let's buy okra!" she pleaded. Her mom must have read surprise on my face because she rolled her eyes, then explained, "Fried okra". And it turns out, fried okra is a great way to kick off a love affair with okra. But don't stop there! Right now, the farmers market is overflowing with okra from the size of a thumb to the length of a hand. They are tender and lovely and when fresh, not the least bit gummy!


okra

~ Sautéed Okra & Garlic ~
~ Potato Okra Curry ~
~ Warm Tomato, Corn & Okra Salad ~
~ more okra recipes ~
from A Veggie Venture, my food blog

More Easy Summer Recipes with Shrimp

(hover for a description, click a photo for a recipe)
Sengalese Soup (Shrimp Soup with Corn & Honey) Shrimp with Tomatoes, Spinach & Feta Cold Shrimp with Creamy Dill Sauce & Capers


Recent Favorites from A Veggie Venture



If you like Kitchen Parade's recipes, for more scratch cooking recipes using whole, healthful ingredients, visit A Veggie Venture, my food blog, home to the Alphabet of Vegetables where there's a vegetable in every recipe and vegetables in every course.


Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2010 Kitchen Parade



Wednesday, August 18, 2010

Fresh Corn & Tomato Salad

Oh my, what a combination, the freshest summer corn and the ripest summer tomatoes. This simple Fresh Corn & Tomato Salad is simple in name but much more than the sum of its parts, a classic summer dish. Save this easy recipe for the very best garden-fresh tomatoes and corn.

Fresh Corn & Tomato Salad, another Easy Summer Recipe ♥ KitchenParade.com, so simple, much more than the sum of its parts. WW3.


COMPLIMENTS!
"We gave it an A+ the first night and an A [the second]." ~ Charlie


Easy Summer Recipes, a special collection of easy summer recipes.  Less cookin'. More livin'. It's the summer's motto!
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new "summer easy" recipes all summer long.
With a free e-mail subscription, you'll never miss a one!

Suddenly it is August again, so hot,
breathless heat.

I sit on the ground

in the garden of Carmel,

picking ripe cherry tomatoes

and eating them.

They are so ripe that the skin is split,

 so warm and sweet

from the attentions of the sun,

 the juice bursts in my mouth,

an ecstatic taste,

and I feel that I am in the mouth of summer,

 sloshing in the saliva of August.

Hummingbirds halo me there,

in the great green silence,

and my own bursting heart

splits me with life.
“Cherry Tomatoes”
by poet Sr. Anne Higgins
via Writer's Almanac
ALANNA's TIPS This salad – or wait, is it a side dish? – has moved me to the "mouth of summer" twice now, once warm and then the second time at room temperature. As with many simple dishes, the specifics can be important. I think the proportion of tomatoes:corn is perfect. So is the amount of salt and pepper, be generous with both. Do take the time to cut up the cherry tomatoes, they need to soak up the vinaigrette to develop a small measure of sharpness to contrast with the creamy corn.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite late-summer recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

FRESH CORN & CHERRY TOMATO SALAD

Hands-on time: 25 minutes
Time to table: 25 minutes – 2 hours
Makes about 4 cups
    TOMATOES
  • 1 teaspoon good olive oil
  • 1/2 teaspoon good vinegar
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper
  • 2 cups (8 ounces) cherry or grape tomatoes, halved if small, quartered if large
    CORN
  • 1 tablespoon butter
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper
  • 1/2 a bunch of green onions (about 4 or 5), trimmed and chopped, white and green parts both
  • 4 ears corn, kernels cut off and the cobs "milked" of their liquid (how to)

TOMATOES In a large bowl, combine the tomato ingredients and let marinate for 15 – 20 minutes while continuing.

CORN In a large skillet, melt the butter, salt and pepper on medium heat until beginning to sizzle. Stir in the green onion and cook, stirring occasionally, until just soft. Stir in the corn and the "corn milk" and cook another five minutes, until the corn is just barely cooked.

COMBINE Stir the tomatoes into the corn mixture. Serve warm if you like, otherwise, let rest for a bit and serve at room temperature. Savor!

NUTRITION INFORMATION Per Cup: 117 Calories; 5g Tot Fat; 2g Sat Fat; 7mg Cholesterol; 182mg Sodium; 18g Carb; 3g Fiber; 4g Sugar; 3g Protein. WEIGHT WATCHERS POINTS Old Points 2 & PointsPlus 3 This recipe has been "Alanna-sized" with reductions in fat.
Adapted from the much-missed Gourmet Magazine, published on Epicurious

Side Dish --> Quick Supper!


Fresh Corn & Tomato Salad served as a summer salad supper ♥ KitchenParade.com, so simple, much more than the sum of its parts.

So to my taste, Fresh Corn & Tomato Salad is a side dish. But then again? One night, I made a bed of torn lettuce greens, chopped cucumber and a drizzle of a garlic-yogurt dressing (specifically? The dressing in here – and topped it with Fresh Corn & Tomato Salad, bits of goat cheese and a few marcona almonds.

That meal? Food for kings. And, hmm, queens. For protein, you could also easily add a little grilled chicken or sautéed shrimp. Or no, wait, how about a runny egg?!


A Milestone

On a personal note, this is my 300th column! It's a milestone I'd not have given good odds considering an almost-casual decision to begin writing Kitchen Parade after the death of my mother, its first author. Proud as I am to reach this mark, perspective is important: the best estimate is that my mother wrote 600 columns. Seems I'd best get back in the kitchen! UPDATE: In 2015, I am fast approaching 500 columns!


What Vegetable Puts You in the "Mouth of Summer"?

You know, the one you long for all winter long, the one that can't arrive soon enough, the one that inspires you to think, "summer in a bowl"?
Let me know in the comments!


More Recipes: Summer Corn & Summer Tomatoes

(hover for a description, click a photo for a recipe)
Creamy Ricotta with Tomato-Cucumber-Corn Salad Green Bean Garden Salad Garden Pasta Salad with Mint Vinaigrette

More Recipes for Summer's Best Sweet Corn

(hover for a description, click a photo for a recipe)
Fresh Creamed Corn Summer Corn Bread with Fresh Blueberries Summer Seafood Chowder
~ more corn recipes ~

More Recipes for Summer's Best Tomatoes

(hover for a description, click a photo for a recipe)
Panzanella Homemade Mayonnaise for BLTs Summer's Tomato Soup

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright Kitchen Parade 2010 & 2015 (repub)