By DiAnn Mills @DiAnnMills
Summer heat means we want easy recipes that keep us out of a hot kitchen. I’m always looking for something yummy, and this week I want to share a few taste treats with you.
Baba Ghanouj or Ganoush (Roast Eggplant Puree)
This eggplant delicacy is light, nutritious, high on flavor, and incredibly good.
Source: The Food Network
3 medium eggplants
1/4 cup lemon juice, fresh
3/4 cup tahini
1 tablespoon garlic, minced
2 tablespoons olive oil
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 1/2 teaspoons salt
Split the eggplant lengthwise; brush them with 1 T of the olive oil. Place the eggplant cut-side down on a sheet pan and roast at 450°F for 20-30 minutes or until the eggplant is very soft. Allow the eggplant to cool to room temperature.
When they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins. Place the flesh of the eggplant in a colander to drain for about 20 minutes.
Place the drained eggplant in a food processor along with the lemon juice, tahini, garlic, salt, cayenne pepper, ground cumin, and the remaining tablespoon of olive oil. Puree until the mixture is smooth and thick. Refrigerate at least 1 hour before serving with toasted pita wedges or pita chips. For a full healthy Mediterranean spread, serve this with herbed hummus or tahini sauce and fresh salads, like quinoa, tabbouleh, or the salad below.
Strawberry Avocado Salad
I could eat this every day without any guilt!
Source: All Recipes
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado – peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans
In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
Oatmeal Chocolate Chip Cookie Bars
We can’t ever have enough recipes that call for chocolate chips!
Source: Tastesbetterfromscratch.com
1 cup butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups all-purpose flour
2 cups old-fashioned rolled oats
2 cups chocolate chips semi-sweet, milk chocolate, or a little bit of both!
Preheat oven to 350 degrees F. Lightly grease a 9 x 13 in. pan with cooking spray.
In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light.
Add the eggs one at a time, mixing after each addition. Add the vanilla.
In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour, rolled oats, and 1 cup chocolate chips.
Add to the butter mixture and stir until combined.
Spread 1/2 of the cookie dough into the bottom of the prepared pan. Sprinkle remaining cup of chocolate chips on top.
Carefully press the remaining cookie mixture on top of the chocolate. Bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.
What’s your favorite summer recipe – both easy and yummy for the tummy?
Comments 2
SUMMER ANGEL CHEESECAKE
I make this in a 9×13 pan. You can cut the recipe in half for a 9×9. This is a cool, refreshing, light, no-bake dessert.
Ingredients:
2 angel food cake loaves (the ring works okay, but the loaves are much easier)
1 1/2 bricks (8 oz) cream cheese, softened
1 12-oz tub Cool Whip, thawed
*Fruit topping
Directions:
Slice the cake into half-inch slices. Combine cream cheese and Cool Whip in medium large bowl, and combine with hand mixer until smooth and well-blended. Cover the bottom of the pan or casserole dish with cake slices. Spread half the cream cheese mixture evening over the cake slices, all the way to the sides of the pan. Add another layer of cake slices, and cover with remaining cream cheese mixture.
*You can use fresh berries, or canned fruit pie filling. Fresh blueberries, blackberries, strawberries, or raspberries work great. If you opt for the canned fruit filling, use 2 cans for a 9×13 and 1 can for a 9×9.
Refrigerate at least 3 or 4 hours or overnight. Cut into squares.
Thank you, Connie, This looks yummy! My husband loves anything angel food cake.