Polenta with Parmesan, Rosemary & Thyme

Serves 4 

Ingredients 

32 oz of water
1 cup of polenta (corn meal)
sea salt
pepper
2 tbs butter
4 oz freshly grated parmesan or pecorino cheese *
1 tsp finely chopped fresh rosemary
1 tsp thyme leaves (no stems)
rosemary sprig for garnish
extra grated cheese to serve on top or at the table

Directions

To cook the polenta (corn meal), place the water in a heavy-based pot over medium-high heat. Bring the water to a slow simmer. Slowly pour the polenta into the water while whisking to combine.
Reduce the heat to low. Stir the polenta occasionally with a wooden spoon for 40-45 minutes.

Polenta is cooked when it comes away from the sides of the pot. Add the herbs about 10 minutes before it is done.  Stir salt, pepper, butter and cheese through the polenta when it is done. Pour/spoon it into a flat dish like a pie plate, or quiche dish.

Keep it warm till ready to serve. Garnish with a sprig or rosemary, fresh pepper and grated cheese.
Polenta is great as a side-dish for company. You can make it the day before, let it cool, cover and refrigerate.  Re-heat it when needed and serve in slices.

You can buy coarse grind, or regular fine grind polenta by Bob's Red Mill. I prefer the coarse grind.

Polenta can be served with steak, chicken. Italian sausages or with the Chicken Stew recipe on the blog.

* You can omit the cheese for a vegan variation. Or, sprinkle with nutritional yeast.

Blueberry & Peach Amaretto Sundae

This is a refreshing dessert to make when peaches are in season.
I used Haagen-Dazs Vanilla ice cream for this dessert. Let it soften at bit at room temperature or microwave for 20 seconds for a soft-serve texture.

Serves 4

Ingredients:

Ice cream
1 cup of fresh blueberries (wild if available)
2 ripe peaches, sliced or chopped
1/2 cup sliced almonds, toasted
4 TBS Amaretto Liquor
4 TBS pure maple syrup
Mint for garnish (optional)

Directions:

Spread the almonds on a baking sheet and bake them at 350F for about 5-8 minutes till light brown.  Remove to a plate to cool. This can be done ahead.

Scoop the ice-cream into the bowls and top with the peaches, using 1/2 peach per dish. Then add the blueberries, 1/4 cup per dish. Drizzle with the Amaretto and maple syrup. Sprinkle with the almonds.  You can add a sprig of mint for garnish.

Slice the peaches just before serving so they keep their color and don't brown.

Pineapple & Spinach Smoothie

This is super simple breakfast smoothie you'll enjoy making every day!

Makes on 16 oz serving, or 2 8 oz servings

Ingredients:

1 cup of almond or cashew milk
1 fresh banana
2 cups of fresh spinach or kale
1/2 cup of frozen pineapple or mango
1 serving of protein powder
1 tsp fresh turmeric (chopped)
2 fresh mint leaves (optional)

Directions:

Put the ingredients into a Vitamix or blender in the order listed. Process till smooth.

Note: When chopping fresh turmeric, it can stain your knife (stainless or ceramic). Use a cleaner like vim or barkeeper's friend to clean the knife.  It can stain your hands as well. You can use powdered turmeric but the fresh has a fragrant smell and adds a fresh taste to your smoothies. Turmeric is known for reducing inflammation in the body.

Slow Roasted Plum Tomatoes

These tomatoes can be served as a side dish with a main dish, or cold on a salad.  The slow roasting process results in an intensified tomato flavor. The Italian plum tomatoes are the best type to use for this recipe. They hold their shape as they are firmer. You can remove the outer skin after they are done if you like.

Ingredients:

4 - 6 Italian Plum Tomatoes
2 - 3 cloves of garlic, peeled and sliced
1 - 2 tsp fresh thyme
Salt & Pepper
1 - 2 TBS Olive oil

Directions:

Heat the oven to 250-300F.

Lightly oil a baking sheet. Slice the tomatoes lengthwise as shown.  Brush with olive oil.
Sprinkle with salt & pepper and spread the sliced garlic cloves evenly over the tomatoes.
Sprinkle with thyme. (Removed the time leaves from the stems).

Bake the tomatoes for 2 hours - 2 1/2 hours till tender.
Cool. Store at room temperature. Serve on a green salad or as a side dish.

Stewed Blueberries

The best blueberries are the fresh ones! But at the end of the season, if you have some in your freezer, it's nice to make stewed blueberries, and then serve them in a little dessert cup, or over cream or mixed into some yogurt. Unlike the blueberry sauce, there is no cornstarch thickener in this recipe.

Ingredients

2 cups of frozen blueberries
1/2 cup water
1 - 2 TBS white sugar
2 tsp fresh lemon juice

Directions 

Put the sugar and water in a small sauce pan.  Heat on medium until the sugar is dissolved.
Add the blueberries, stir and bring to a gentle boil for 2-3 minutes.
Remove from heat. Let cool a bit and taste for sweetness. Add more sugar if necessary.
Add the lemon juice.

Pour into a jar and cool at room temperature.  Store in the fridge.
We loved these as kids - it was fun to see your tongue turn blue.

Crock Pot Pork Ribs

This recipe is from my sister Cathy. There's an annual RibFest in town,  but the easiest way to make ribs and enjoy them at home is with this simple crock pot recipe. I had 5 portions (2 lbs) in a small crockpot, but if you have a larger crockpot, you could do 4 lbs of ribs.

Serves 2 

Ingredients 

2 lbs baby back pork ribs, cut into 3-4 rib portions
1/3 cup barbecue sauce
1 onion, sliced
salt and pepper
any barbecue meat seasoning of your choice

Directions 

Slice the onions and line the bottom of the crock pot.

Season the ribs with your favorite spices.

Put your oven broiler on High - and place place the ribs in a baking sheet.
Broil for about 5 minutes on each side. This gives them a nice crisp outside after they are cooked in the crock pot.

Spread the sauce on the ribs (not too heavily).

Lay the ribs on top of the onions. (1-2 layers)

Set the crock pot on High and cook, covered, for 4 hours. Occasionally turn the ribs in the pot.
You can add more sauce on the ribs.

Serve with barbecue sauce on the side.

Stewed Green Beans

This is an easy make ahead side dish, you can heat up just before serving. It goes well with roast pork, or chicken.

Serves 6-8

Ingredients: 

4 - 5 cups fresh green beans
4 cups of tomato sauce (Hunts or Rao is good)
2 TBS olive oil
1 white onion, finely chopped
2 carrots, finely diced
2 stalks of celery, finely diced
salt & pepper
1 cup of water

Directions: 

Prepare the green beans by breaking off the stem end. Leave the beans whole. Rinse and set aside.

Heat a saute pan to medium, and add the olive oil. Add the chopped onion, celery and carrots and stir for about 8 - 10 minutes till fragrant and tender.

Add the tomato sauce and water and heat through.

Add the beans, and mix well.  Cover. Cook on medium for about 20 minutes till beans are tender.
Season with salt and pepper.
Serve, or turn off and cool.  Heat later if desired.