Do you ever buy more strawberries than you can eat? It happens to me often enough during berry season, especially when I see huge tubs of berries on sale. The problem is that often when they are on sale, they don’t have many days left in them, so you need to use them up right away.
My mother, bless her heart, has the perfect solution for too much fruit. She makes small batch jams in her microwave. She does it with the plums and figs from her trees (see her Microwave Fig Jam).
Sometimes it amazes me how a simple combination of basic, on-hand ingredients can yield such delightful results. Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.
What is it about a black bean salad that practically shouts, “summer potluck”? The mercury has been edging past a hundred degrees lately here and I’ve been getting nostalgic for some of the picnic foods I remember having often as a kid.
The basic structure of a black bean salad is black beans (canned or freshly made) with corn kernels (canned, frozen, or fresh). Parsley, basil or cilantro add an herby note to the flavors. Tomatoes or red bell pepper some sweetness and color. Lemon juice and or lime juice some acid. Jalapeno or cumin will give it a kick, and avocado and olive oil will smooth it down.
Three favorite food groups in ice cream form. Yes!
If you’ve ever made homemade coffee ice cream, you know why we get so excited about it. It’s like an ice cream latte—smooth, rich, creamy—but you get to pick the coffee. In my case, I use decaf beans because otherwise I’m bouncing off the walls for days.