Thursday, June 21, 2012

Basil Steamed Corn

So how many of you make corn by just steaming it?  I thought so.  No offense to the basic steamed-cron-with-butter-salt-and-pepper, but every now and then, that corn needs something!  I have come up with the solution--steamed corn with lemon, basil and garlic!



Basil Steamed Corn

Serves 4

1 pound frozen corn
3 tablespoons butter
2 tablespoons fresh basil, chopped (can substitute 1 tablespoon dried basil)
1 clove garlic, mashed
1 teaspoon lemon juice
Salt and pepper
  1. Put everything in a pot.
  2. Steam until corn is done.
  3. Season to taste.
This can be made for corn on the cob too--just softened the butter and add the rest of the ingredients until blended through (you will need to add salt and pepper to the butter itself); slather on fresh, steamed corn on the cob!

What flavorings do you like to put in corn?Pin It

Monday, June 18, 2012

Sneak Peek: Wedding

After two years of being engaged, Ben and I are getting married this October!  YAY!!!  He is my best friend; he is the calm to my high-energy neurotic self.  He supports me, and he grounds me when I'm frustrated or upset.  He is the shoulder I want to lean on when I need to rest my head.  *sigh*

Anyway--we took engagement pictures in March at our ceremony venue: The Arboretum.  Below are my favorite photos from that session taken by husband-wife team, Gabe and Mary Lawson from Honey Heart Photography.  I have followed her photography for many, many years, and I was so ecstatic that she took our pictures!


As stated, the ceremony will be held at The Arboretum.  Below is the gazebo under which we will get married. :o)

The reception will be held at the historic Shaker Village of Pleasant Hill in the Winter Kitchen which is a small, cozy room with a beautiful fireplace!

This will be the end of wedding posts until after we are married--sorry guys!  I can't very well spill the details!

Have a wonderful day!
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Thursday, June 14, 2012

In the Jungle

The one part of spring and summer that I love is the fact that I can plant a garden and watch it grow. (My favorite time of year is fall followed by winter--I HATE hot weather!) As I don't have a house and yard (yet!), I have to make do with my 7'x4' balcony that gets FULL SUN especially in the afternoon. Thankfully, the basic herbs don't need much room, and they LOVE full sun! So every April, Ben and I skip/run to the home improvement store and buy seeds and potting soil, and we spend an afternoon planting and the next two months watching it grow. I lovingly call it my Jungle, and my cats love it too! In fact, they beg every morning and night to be let out. They climb the rails, sniff the bird feeder, and try to steal my chives (really--cat breath mixed with onion breath--phewweee!!!)!


**Ari is THE most expressive-faced cat I have ever seen!  He is also camera shy.  Look at those cheeks!  Don't you just want to pinch them?! (Okay so maybe I do...)  Ziffi is her usual hoity-toity self.**


I try to have plants that the cats can eat and not get sick, but I have to have a few (lavendar, petunias, aloe, bamboo, and nasturtiums).  Surprisingly, the only plant they touch are the chives despite a large pot of cat grass sitting right beside the sliding door.  They love wheat grass (especially Ari), and I guess chives look close enough--probably have better flavor than grass hahahaha :o)

The wheat grass is not pictured because it is near dying/dead. The wheat grass cannot handle full sun or heat above 80 degrees which is what the weather was doing, and I forgot to take it inside. Not to worry! I will try to revive it or buy some more.


Having said all of that, everything was grown from seed besides the chives.  The cats got to them this year so I had to buy an actual plant.  Some of the seedlings are starting to pop their head up since the protection of the larger plant appeared.


As a cook/baker, I have to have aloe!  Makes a burn hurt much less!  Bamboo is for luck and serenity.


I know what you are thinking--"What the heck is a nasturtium?"  Well--it's an edible flower!  The flower has a peppery taste, and some even have a bit of heat to them!  Ben loves these flowers so I figure we'd grow them this year and put them in salads!  (Plus, he'll just eat them right off the plant!)


This is  my first time growing cilantro, and I am excited!  I have come to love cilantro over the years, and I am incorporating it into my cooking more and more especially with Indian and Mexican foods.  The homemade flags were for distinguishing plants before they take their characteristic shapes; plus, Ben is not too herb savvy hahahaha!


I LOVE purple petunias!!!  I always have and have a pot of them!  The color justs makes me smile.  Oh!  Let me introduce you to Moose; he is my garden gnome!  The mint is taking FOREVER to grow (it's my first time with that herb too!), and so I set Moose to watching it to see if it was dead.  Thankfully, it started coming up a few days after I set him to it (maybe I planted them too deep?....)  Moose reminds me of Diddl-Maus from Germany (small mouse bodies with ridiculously large feet like Moose) so I had to take him home with me.

These herbs put off a TON of clippings especially if you keep them trimmed up.  My grandparents have a dehydrator (dried spices anyone?), and I have researched some freezer techniques for keeping these herbs as fresh and flavorful as possible.  Check back later for those tips and hints!


**Ziffi loves to walk on the rail; I have a hard time getting a good picture since she is on the move, but I will one day!  I have seen her 'study' the gutter that runs next to the balcony...  She also 'studies' the glass and screen doors; this cat is EXTREMELY imtelligent.  She might figure out how to get out!  Thankfully, we don't have a tree near the balcony (like the ones on either side of us) because she would have definitely been down that in a heartbeat!**

Have you planted edible plants or a full garden?  What do you grow?
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Monday, June 11, 2012

(Soon-to-be Famous) Black Bean Brownies

Yes you read that right!  BLACK BEAN BROWNIES!  They are supremely delicious!  I have yet to meet one person who thinks these are god-awful!  Almost everyone loves them immediately, and a few say they are 'good but different' and reach for another.

Not only are these brownies HEALTHY, but they are EASY!  Everything goes into a food processor then poured into a pan.  How much easier can you get?  They also happen to be gluten-free!

My family prefers these brownies, and I am asked to make them all the time.  In fact, I brought some into work and was almost killed.  The reason: people raved about the brownies to others, and the others wanted to try them!  I RAN OUT!  This makes me VERY excited! 

Not to worry!  I will make more for my co-workers.  Plus, I am looking for contests to enter these babies into because they are THAT good!  One square is so deliciously good and chocolatey that the 94 calorie (yes REALLY!) is plenty to quench that sweet-craving.

INTRIGUED?  I thought so!  Here is the recipe, and please DO NOT eat more than two in one setting!


Black Bean Brownies

Serves 20

2-15 oz cans of black beans, drained and rinsed
1 cup applesauce, unsweetened
1/2 cup cocoa powder
1 and 1/2 cup sugar
6 eggs, room temperature
1/4 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 tablespoons vanilla
2 tablespoons vanilla whey protein (about one packet from the store)
3 and 1/2 tablespoons instant coffee
3/4 cup semi-sweet chocolate chips
1/2 cup nuts (optional)
  1. Preheat oven to 350 degrees.
  2. Layer the ingredients, except chocolate chips, in the exact order listed in a food processor or blender.
  3. Puree until completely smooth. 
  4. Batter WILL BE extremely runny!!!  This is normal!
  5. Grease a 9x13 casserole pan.
  6. Pour batter into baking dish.
  7. Bake for 15 minutes.  Then toss chocolate chips on top.**
  8. Bake an additional 25-30 minutes or until sides pull away from the pan.
  9. Cool, cut and serve!
Keep brownies in the fridge because they are SUPER moist and will go bad quickly at room temperature.  The batter will be a light brown, and the finished brownies will bake to a very dark, deep brown almost black.

**If you put in the chocolate chips while the batter is runny, then they will sink straight down.  In my experience, the chocolate chips will then stick and stay at the bottom of the pan instead of in the delicious brownies!  OH NO!!!  Letting the brownies bake and create structure first ensures that the chocolate chips stay in the brownie lending to the chocolatey flavor!





I am in the process of entering them into some local competitions; maybe I'll make it to the State Fair!  I'm also looking into national contests.  If anyone has some suggestions, let me know!

There you have it!  Some of the most delicious brownies in the world!  Make them!  I SWEAR you will love them!  If you've made them, let me know what you think!Pin It

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