Gazpacho with Shrimp

It is a great time to make this recipe, even though the temps might be getting cooler where you live the farm stands are still full of the veggies needed for this recipe.

Plus this is no plain gazpacho, it has shrimp to make a complete course.

I chose this recipe for my anniversary dinner because my husband wanted to make a shrimp side dish, we were already making fish, and I wanted gazpacho appetizer. I think this was a win win recipe. It was like having a pumped up shrimp cocktail with the added bonus of all the veggies

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To seed the plum tomatoes simply scoop them out with a spoon.

Also the recipe says to make it only 6 hrs in advance, I made the soup the night before the the shrimp earlier in the day, I kept them separate until I was just ready to serve.

I also did all the prep in my food processor, saves a lot of time!!

To dress it up for a special occasion, serve it in Martini glasses.

Shrimp Gazpacho

Ingredients:

Amount	Measure	Ingredient - Preparation Method
2		garlic cloves - chopped
2	tablespoons	olive oil
2	tablespoons	red wine vinegar
2	tablespoons	fresh lemon juice
1/2	pound	cooked large shrimp - peeled, deveined
3/4	pound	large plum tomatoes - (about 6), seeded,
chopped
1		green bell pepper - chopped
1		red bell pepper - chopped
1/2	large	cucumber - peeled, seeded,
chopped
1	bunch	green onions - chopped
1/2	bunch	fresh cilantro leaves - chopped
1	large	jalapeno chili - minced
4 1/2	cups	tomato juice - chilled

Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeno in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve. Serves 6. Bon Appetit April 1991

I also have a friend who likes using up those green tomatoes in the garden.

White Pizza with Arugula Salad-Barefoot Blogger recipe

This week's recipe ended up delicious even though I had some ingredient issues. When I went to the store to get arugula they did not have any. I had all three children so I was not motivated to go to another stoer. I thought maybe I would have enough in my garden but when I arrived I only had about 5 leaves. Then when I went to get the Thyme out of my herb garden, something had eaten all the leaves, or it just died. I later found out from the garden center that herbs like to be used, if not, Thyme especially, will just loose it leaves and die! Will have another blog about how to use those herbs we all so ambitiously planted this spring, and will lose in a few weeks to frost.

Back to the recipe, if you have never made a dough before the directions are very easily followed and hard to ruin. This recipe called for a lot more yeast than the other pizza dough I have made but which results in a very puffy- bready crust. Which goes well with the salad topping. I have enclosed pictures of before rising and after so you have an idea what you are looking for.

Well without the fresh Thyme and pizza dough already rising, I resorted to using dry thyme. I am not sure of what the taste difference would be but this tasted pretty good. The Thyme oil would make a great addition to any homemade pizza recipe.

I was pretty sure the kids would not be interested in the "white" pizza variety of this recipe so I made half of the pizzas with red sauce and cheese. They enjoyed making their own pizzas.

If you don't need 6 pizzas you could halve the recipe or keep the pizza in the fridge for a few days and make pizzas another night.

This is a keeper recipe. White Pizza with Arugula

Beach Hostess Buckets

Although school is starting and we are saying goodbye to the casualness of summer, some of us might be putting in one last hurrah at the beach, lake or river. Maybe you will be going to someones house for labor day, why not throw together a fun gift that the whole family will enjoy to celebrate the last days of summer.

Instead of a traditional basket, I thought why not put a gift pail together. The children got very excited to help pick things out to fill them.

For a family gift, I created a "beach fun" pail. Include Sugar Cookie mix, summer themed cookie cutters and of course lots of Decorating supplies. I also included a mini roller just in case the house did not have one. If you can not find small ones, you can just cut a dowel into smaller sizes. Since the family was all girls, I added friendship bracelet supplies too. If you are in a hurry just pick up the Betty Crocker Sugar cookie mix in a bag. It is quite delicious!!

Another example that can be for a host with or without children is a meal themed pail.

In this example I hit Trader Joe's for great specialty items like, pancake mix, hot cocoa, and blueberry sauce. I would also add a bag of coffee. Unfortunately Trader Joes just carries the large canisters of whole bean coffee and I did not know if my hostess had a grinder. Time kept me from going to another store.

The basket bags make the gifts look more professional and I found them at the dollar store. Check out the clearance sections of many stores for other containers you can use, such as ice buckets, snack bowls or ceramic pots. Buy a few and store them for next summer or a spring break trip.

The same ideas can be used for any season or holiday. For example why not fill a plastic pumpkin trick or treat bucket with yummy fall bread mixes and apple butter. There are plenty of Christmas containers out there as well they you can get creative with. Comfort meal supplies like pizza dough and the fixings or gourmet pastas and sauces are always welcome. Throw in some seasonal cocktail napkins too.

Check out the food aisles in Marshalls and TJMax for discounted Gourmet foods just be sure to check the expiration date! Target and Trader Joe's are always good for inspiration.

The cookie pail is easily transformed to fit any season with all the great cookie cutters available. I purchased mine at Sur La Table....Great selection and only $1 each.

Sugar Cookie Dough Mix Recipe Do a search on google for recipes in a jar to get other ideas.

If your container is not suited for a jar, just put the ingredients in a cellophane bag and seal tightly. Another tip:start saving larger pickle, tomato sauce jars now they will come in handy during the holidays.

Mango Banana Daiquris --Barefoot Blogger

Get your blender out and a few of those frozen bananas in your freezer, because you are going to have a smooth, sweet and yummy drink. Who needs the beach when you can bring the umbrella drinks right to your house.

This drink reminded me of a smoothie with a kick. I made these Mango Daiquiris G rated first, poured each of my kids a small glass then added the Rum and blended a few more seconds. I was feeling good for dinner. I did not want to drink alone and this recipe was due to post on Thursday!!!

I might try adding some frozen strawberries to replace the mango in this recipe for a little change.

Quick Tip:

When making the simple syrup make a double recipe and store it in the fridge. It will last a while and it is great for sweetening up Iced Tea or many other festive drinks. Just put the extra syrup into an old jar or plastic container and it will be waiting for you when you need it.

I am trying the new Florida Crystals,an organic sugar, so my simple syrup came out brown but did not affect the color of this drink. Cheers.

I halved this recipe just for the kids and I and will probably double easily too.

Barefoot Contessa's recipe.

Mango Banana Daiquiris

serves 4

2 cups chopped ripe mango (1 to 2 mangoes, peeled and seeded)

1 ripe banana, chopped (i used frozen)

1/2 cup fresh squeezed lime juice (4 limes)

1/4 cup sugar syrup*

1 1/4 cups dark rum, such as Mount Gay

Mango slices, for serving

Place the mango, banana, lime juice, sugar syrup, and rum in a blender and process until smooth. Add 2 cups of ice and process again until smooth and thick. Serve ice-cold in highball glasses with the mango slices.

*To make simple syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. Chill.

Blackberries

Blackberries are an august favorite here in Virginia and I am sure in many other locations this time of year. Whether you are going for the thorny wild blackberries or driving to a farm with thornless here are some recipes to surely make it worth the effort and blackberry stains!!

If you are bringing kids make sure they wear dark clothing or things you might not care if they get stained .(By the way my daughter's shirt was filled with blackberry stains, I used Oxy clean spray and I was surprised it all came out.)

Once again we went to Mt Olympus Farm just North of Ashland, Va. We had a taste test out in the field and determined the berries with the plumpest circles were the sweetest, but also may get a little juicy in the container when picked.

Immediately put the blackberries in the fridge in a breathable container. The grocery bag we were given is not the best option. This is another good reason to keep those strawberry containers.

If you chose to freeze any, just use the same method as described in the blueberry and strawberry posts. I find that blackberries really hold their shape when defrosted and my kids love to pop them in their mouths still frozen!

Ran out of Blackberries before I took the picture!

The recipes I used when I got home were both from Southern Living. The Blackberry Iced tea was so welcomed by my family last year I thought I would do it again. Although it uses 3 cups of blackberries it is a keeper. This time I used the solids that you are supposed to discard in smoothies the following morning.

The blackberry Cobbler will be a sure favorite and you can experiment with all sorts of fruits through out the year.

So grab your sunscreen and buckets and go looking for the yummy summer treat.

Do forget the camera and wet wipes because the kids are sure to get messy!

Makes 6 servings

Ingredients

• 4 cups fresh blackberries
• 1 tablespoon lemon juice
• 1 large egg
• 1 cup sugar
• 1 cup all-purpose flour
• 6 tablespoons butter, melted
• Whipped cream (optional)
• Garnish: fresh mint sprig

Preparation

Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.

For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.

Ingredients

• 3 cups fresh or frozen blackberries, thawed
• 1 1/4 cups sugar
• 1 tablespoon chopped fresh mint
• Pinch of baking soda
• 4 cups boiling water
• 2 family-size tea bags
• 2 1/2 cups cold water
• Garnishes: fresh blackberries, fresh mint sprigs

Preparation

Combine blackberries and sugar in large container. Crush blackberries with wooden spoon. Add mint and baking soda. Set aside.

Pour 4 cups boiling water over tea bags; cover and let stand 3 minutes. Discard tea bags.

Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire-mesh strainer into a large pitcher, discarding solids. Add 2 1/2 cups cold water, stirring until sugar dissolves. Cover and chill until ready to serve. Garnish, if desired.

Ratatouille-summer harvest

Nothing says summer harvest more than the french dish Ratatouille.  I am amazed that most of the ingredients came from my own garden.  Although this did not entice my kids very much to eat more than one bite!!!  I also used the whole Disney movie reference but no more luck.

However, this was my go-to meal for my book club dinner as we have a wheat and egg allergy as well as a vegetarian. (We have since moved to wine and cheese!)  You can even include a milk allergy candidate by skipping the cheese topping!!  

I serve this recipe over baked potatoes for a satisfying and light meal.  Enjoy the fresh ingredients from your own garden or farm stand!

Another great thing about this recipe is that you can make it up to 2 days ahead.  Just cover and refrigerate b/f adding the cheese and baking!

Adapted from Bon Appetit-weekend entertaining

 Cheesey Ratatouille

2 tbs olive oil

4 large garlic cloves, chopped

1 large eggplant, unpeeled, diced

2 green bell peppers, diced

2 large tomatoes, chopped

1 onion, cut into 1 inch pieces

1 large zucchini, cut into 1/2 inch pieces

1/2 cup chopped fresh basil or 1 tbs dried

2 tbs red wine vinegar

4 ounces soft fresh goat cheese

Heat oil in heavy large pot over medium heat.  Add garlic, stir 1 minute.  Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil.  Saute 5 minutes.  Cover and simmer until all vegetables are tender, stirring occasionally about 25 minutes.  Uncover opt and simmer until juices thicken, stirring occasionally, about 10 minutes.  Mix in vinegar, season to taste with salt and pepper.  (add enough this is a lot of veggies) 

Preheat oven to 350 degrees.  Spread ratatouille in 9 inch pie dish.  Sprinkle with cheese.  Bake until heated, about 20 minutes.

Serve over baked Potatoes.