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Posts Tagged ‘summer recipe’

I have been getting so much inspiration from Southern Living this summer. I’m not sure if maybe they’ve had a change in their food department or have just been focusing more on improving/freshening their food features but the recipes they have been publishing have been wonderful! I have a long list of things that I’d like to try from recent issues.

This Spiced Peach Carrot Bread was a “must make ASAP” and given the constant presence of peaches on my counter during the late summer months, I had all the ingredients on hand. I really enjoy quick breads and loved the idea of peach and carrot bread in lieu of the usual banana base.

I made some modifications to the original recipe. I doubled the spices, replaced some of the oil with Greek yogurt and added vanilla extract. The bread turned out beautifully and it’s so easy to prepare. You only need one bowl and no mixer! It was great on its own and it was especially tasty topped with almond butter for breakfast. This will definitely become a yearly summer staple.

Enjoy the last of the summer peaches (before we are bombarded with all things pumpkin and winter squash!) and make this recipe.

Spiced Peach Carrot Bread
(Recipe adapted from Southern Living – July 2011)

Ingredients:

3/4 cup chopped pecans
2 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups peeled and chopped fresh peaches
3/4 cup grated carrots
1/3 cup vegetable oil
1/3 cup plain nonfat Greek yogurt
1/2 cup milk
2 large eggs, lightly beaten
1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan with cooking spray.

Toast pecans either in the oven in a shallow pan for 8-10 minutes or on the stove top in a pan over medium heat. Stir occasionally. When they are fragrant and slightly darkened in color, they are ready. Allow to cool.

Stir together flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt in a large bowl. Add the peaches, carrots, oil, yogurt, milk, eggs, vanilla and pecans and stir until just moistened and combined.

Pour batter into prepared baking dish and bake for about 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes before removing and placing on a wire rack to completely cool.

Yield: 1 loaf

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When our friends Graham and Cristen visited last month they came with all kinds of South Georgia goodies – a bag of Vidalia onions, local honey and tons of fresh mint from their garden. I was eager to find a recipe that used lots of fresh mint and after looking around for a while I settled on Jumbo Shrimp with Mint and Basil Pesto from Giada De Laurentiis.

I have to be honest here…it’s been fun to search for recipes from sources other than Gourmet although Epicurious is still my number one choice for online recipes. I’m actually not a huge fan of the Food Network (and I hate their website – not user friendly…I digress) but I do usually like most of Giada’s recipes and this one was great.

You can easily have this dinner on the table in under 20 minutes – especially if you follow my lead and serve it with cous cous. The pesto is very flavorful and the mint and basil complement each other nicely. I did not have time to make it to the bulk bins to purchase pine nuts and was not about to pay $10 for a small amount of them at my normal grocery so I substituted toasted walnuts. The recipe calls for pan sautéing the shrimp but I also think they would be great on the grill. We loved this simple dinner and I enjoyed the leftovers served atop a bed of lettuce for lunch the next day.

I made up the cous cous as I went. I sautéed diced onion and minced garlic in olive oil in a small saucepan and then added in whole wheat cous cous, water and salt. Once the cous cous had absorbed the liquid, I stirred in feta, diced tomatoes and chopped fresh basil and mint.

A great summery dish using the herbs in your garden!

One Year Ago: Oatmeal Raisin Cookies – my go-to oatmeal raisin cookie recipe. So good!

Jumbo Shrimp with Basil and Mint Pesto
(Recipe source, Giada De Laurentiis – Everyday Italian)

Ingredients:

3/4 cups lightly packed fresh mint leaves
1/2 cup lightly packed fresh basil leaves
1/4 cup pine nuts, toasted
1 garlic clove
1/4 cup olive oil
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper, to taste
2 pounds uncooked jumbo shrimp, peeled and de-veined
2 tablespoons extra virgin olive oil

Directions:

Combine mint, basil, pine nuts and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, until well blended. Transfer pesto to a medium bowl and stir in the Parmesan. Season with salt and pepper, to taste.

Toss shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper and toss again.

Heat a heavy large skillet over medium-high heat. Working in two batches, add the shrimp and sauté until just cooked through, about 3 minutes, careful not to overcook. Toss shrimp pesto to coat.

Yield: 6 servings

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