Succotash, sufferin'

I will admit to having been inspired to make this dish by a (gasp) Woman's Day recipe.

What?  The recipes in that mag -- while simple -- are really quite impressive and delicious.  Better than most I've seen on the Internet.  Of course, I believe if I told Ruth Reichl the end of Gourmet magazine (moment of silence) would have driven me thus, she might bring it back ... I can dream, no?

In any event, succotash is one of those summertime dishes that just FEEL right ... you've got all this fresh produce and not a lot of desire to be at the stove and -- for me -- it's all the right size (and taste) for small children to devour at dinnertime.  Win, win, win.

This is what I did (all chopped vegetables were cut the same size as the lima beans):

3 slices thick bacon, cut into 1/8" slices (omit this or add more - it's your table, not mine)
2 T. butter
1 16 oz bag frozen lima beans, defrosted (yes you can use fresh; however, I am not nearly so fussy)
1 red bell pepper, chopped
1 red onion, chopped
2 - 3 cloves garlic, rough chopped
1 - 2 ears corn, removed from the cob (if you used canned or frozen, you'd be forgiven. I promise.)
1 squash, chopped
Salt/Pepper/Dried basil
Heavy cream and a little water *OR* half and half (about 1/2 cup)

Note: If you have fresh basil, please -- by all means -- use fresh basil.  I just didn't have any and I happen to like the unique flavor of dried basil.  I am not ashamed.

While the kids are napping, chop the vegetables and set the lima beans out to defrost.

When husband comes home from work, start bacon in a cold pan and turn heat to medium-high.  Once bacon has rendered, remove bacon (try not to eat -- you're gonna want to add it back in later) and add the butter to the pan.  Once the butter has melted, add all the veggies and herb/salt/pepper ((If using fresh basil - please wait to add at the very end)) to the pan and stir -- lazily (meaning, like, 4 times total) -- for about 6 minutes until veggies start to soften and the onion doesn't look quite so "raw".

This is when you add the cream and water (which is what I had on hand) or some half and half.  Stir.  Put a lid on the pan, turn the heat to low, and let simmer for about 12 minutes until lima beans are soft, but corn still has "crunch".

Add more salt/pepper/basil to taste (add red pepper flakes, too, if you're into that sort of thing).  Add the bacon back in (if there's any left after snacking).

Devour.

This is the finished product. I used a Mexican "grey" squash I had in the fridge. And only 1 ear of corn. It is very delicious.

Certainly if you have some tomatoes lying around, you can add them after everything has cooked down -- just chop up and stir into the warm succotash, letting the heat slightly "wilt" the tomatoes.  They will add a great bit of "brightness" to the dish.  I am saving my tomato for River Casserole later this week ... so mine went without.  You really can't go wrong with this dish.

Garlicky Summer Squash

We eat a lot of "whatever's on sale" at the grocery store.  Lately, that has included summer squash and I am totally okay with that because I love it so much, as does the rest of the family.

This preparation is moderately fussy as far as squash is concerned, but I assure you it's worth it.

Ingredients
2 - 3 Summer squash (zucchini, yellow, Mexican - whatever)
Garlic (loads - 4 - 5 cloves at least, chopped)
Balsalmic vinegar
EVOO
Salt/Pepper
Optional: parmesan cheese

Slice the squash lengthwise into 3 strips (I prefer them simply cut in half it they're smaller) and put into a Ziploc bag.  Add the rest of the ingredients (how much balsalmic and evoo? I'd guesstimate about 1/8 cup of each, possibly more).  Marinate as long as you have time and then cook on the grill.  After cooked, return to the marinade prior to serving.

If your grill isn't going, you can broil in the toaster oven (my favorite appliance in the summertime) for about 8 minutes per side, or until cooked.

It gets even better the day after, having soaked up all that delicious marinade.

(It's also quite delicious chopped up and thrown into scrambled eggs the next morning)

Microwave Corn on the Cob (yes, really)

Certain members of my family (to whom I have given birth) would eat corn on the cob every meal, and since we can't grill it every day (and we have no working a/c), I had to figure out a way to cook it that didn't require bringing a pot of water to the boil in the middle of the summer.

I Googled.  I tested.  And I found a method that works GREAT and the best part is? It's ready (though screaming hot) in 8 minutes.

Ingredients
2 ears of corn (not shucked)
2 paper towels
Water

Run the ears of corn under water, making sure to soak them as much as possible (don't get too neurotic about how much time you're spending on this -- 30 seconds is more than enough time).

Wrap each ear of corn in 1 sheet of paper towel (yes, it should be wet and no, it might not cover it completely and that's okay) and place both on a plate.  Microwave on high for 8 minutes.

Let sit in the microwave for a minute or two and then remove.

It will be screaming hot, so use caution, but it will be perfectly steamed.

My 3 year old ate 1.5 ears yesterday.  Cold from the fridge.  Without so much as a how do you do from any butter, salt or pepper.

We will be eating a lot of corn prepared this way this summer.

The best part? The silk and the husks come off very easily.

Butternut Squash, roasted, rosemary/sage

Beyond easy.

1 butternut squash
rosemary, chopped
sage, chopped
salt/pepper/EVOO

Preheat oven to 425.

Peel a butternut squash using a vegetable peeler.  This can get tricky because the squash is slippery, but it can be done. 

I like to conquer cutting mine into pieces by first cutting it in half right where the "bulb" meets the "long" part of it.  Then I cut the long part in half long-ways, and then put it cut side down on the cutting board, cutting slices across and then "triangles" out of those slices.  Just make sure they're around the same size.  All of this really doesn't matter as long as they're all about the same size.

As for the "bulb" part, just cut in half across and then dig out the seeds using hands and then a spoon to really get the fibers out.  Once it's "cleaned", turn it cut side down on the cutting board, cut some slices and then cut those slices into "triangles" more or less.

Throw squash onto a baking sheet as you cut and then toss with enough EVOO to cover, the rosemary and sage and salt/pepper to your liking (really -- whatever amount makes you happy!) ... I will say that the rosemary can get difficult to eat if it's overcooked, so if you want to "err", err on the side of more sage.

I assure you, that is NO error.

Bake for about 40 minutes until it's soft enough to be pierced with a fork (open the oven and poke at a piece or 5 with your fork to determine doneness).

Prep-ahead: You can totally dice and toss the squash in the seasonings ahead of time then just throw it into the oven around dinnertime.  Nobody will suffer for it.

The best part about this is it makes a BUNCH and it's great as leftovers.  Easy and great leftovers? Double score.

Green Beans, bacon/almonds/bourbon

These are a few of my favorite things!

1 lb petite green beans, cut into thirds
2 slices bacon, cut crosswise into 1/4" strips
1/2 white onion, diced
1/4 cup raw almonds, cut into pieces (however big you choose)
Bourbon (include additional for your own glass, of course)
EVOO
salt/pepper/No Salt Seasoning

Okay, so first off I have to address my love for Costco's Organic No Salt Seasoning because I put it on EVERYTHING and it makes EVERYTHING taste better ... you will not regret buying it.  I swear.  It's amazing.

Put the bacon into a cold pan and turn your burner to medium-low.  The key to bacon happiness is to let the fat slowly render out (so the fat can render out before the meat part of the bacon overcooks).  About halfway through (the doneness to your particular liking, mine being "almost burned"), throw the almonds into the pan.

When the bacon is done, remove the bacon and the almonds to a dish.

Add some EVOO (as much as you like, and if you need to -- you may have enough bacon fat to saute the onions and not need to add any) and saute the onions on medium-high until a little soft.  Throw in the green beans, coat them in the oniony oil and reduce heat to medium.  Add your Bourbon.  How much?  I don't know -- how much do you want?  I'd estimate about 1/4 cup or so.  Add your salt/pepper/No Salt Seasoning.

The beans take different times every time I cook them.  I'd estimate they take at least 15 minutes or so because I am way too lazy to blanch them first.

Put a lid on them, stirring occasionally, and they will get done to your liking in good time.  When done, add back the almonds and bacon and adjust seasonings (with more pepper, for example, if you're like me and think there's no such thing as too much black pepper).

So delicious with the salty chew from the bacon and the toasted crunch of the almond.

A great way to eat your vegetables.