Double Chocolate Fudge Brownies

Please don't be alarmed by the first ingredient.  I know, I was a bit nervous too.  Forget the beans because you can't even taste them.  Let's concentrate on how these Double Chocolate Fudge Brownies are chocolaty and fudgey.  Without the eggs to make them rise high like a cake, they remain dense and... well... fudge-like. There's not a lot of flour to mute the chocolate taste.  And even with minimal sugar, the ripe banana contributes some natural sweetness along with the chocolate.  The molasses or coffee really adds depth to these rich, gooey, bites.

This recipe requires no mixer, no special equipment (other than a food processor or blender), and it doesn't create a million dirty dishes.  It actually comes together quite quickly so it's an easy dessert to throw together in the morning or after lunch for an after-dinner treat.

So what is the difference between vegan and vegetarian, anyway?  In it's most basic definition, vegetarians do not eat animal flesh at all and vegans don't eat anything that at one point came from an animal. A vegetarian would eat a black bean burger with cheese and a side of mac 'n cheese with vanilla pudding for dessert.  Wow, that actually sounds pretty good...  Ok, so a vegan would not eat any of that since the pudding, and the cheese on the burger and in the pasta contains dairy.

There are varying degrees of strictness to the food choices one makes too.  Some vegetarians and vegans eat fish.  Some vegans will not eat honey, drink certain wines and beers (made using isinglass from the swim bladders of fish), eat crackers or bread made with milk ingredients, or even Worcestershire sauce (made from anchovies).

Whether or not you eat flesh with a face, these brownies are truly amazing.  You'll love them.  Really.

Double Chocolate Fudge Brownies (vegan or not)
Makes 16 small brownies

1 c. canned black beans (about 2/3 of a can), rinsed and drained
1/2 c. sugar
3 T. canola oil
4 T. unsweetened cocoa powder
1 ripe banana
2 T. molasses or instant coffee (depending on your tastes)
2 t. vanilla extract
1/2 c. flour
2 t. baking powder
pinch salt
1 c. milk chocolate or vegan chocolate chips, divided
1/2 c. chopped nuts (optional)

Pre-heat oven to 350°.  Grease 8-inch square pan.

In a food processor, puree the beans, sugar, and oil.  Add the cocoa powder, banana, molasses or coffee, and vanilla and puree until smooth, about 1 minute.  Pour into large bowl.

Whisk the flour, baking powder, and salt in a bowl.  Add to the bean mixture and gently stir until just combined without over-mixing.  Fold in 3/4 c. chocolate chips.  Pour batter into the prepared pan.  Sprinkle remaining 1/4 c. chocolate chips over the top.

Bake for 20-30 minutes, until toothpick comes out clean.  Cool in pan on wire rack then refrigerate.

Adapted from Vegan on the Cheap Chocolate Surprise Brownies

Strawberry Pretzel Salad

If you were a classy lady living in the 1950's, chances are you were well acquainted with the Jell-o salad. This was a very popular way to get one's vegetables.  Yes, vegetables were thrown into a Jell-o mold, turned out onto a platter and served as a salad.  Nowadays, we are much more sophisticated with our Jell-o. We add fruit and salty snacks to make Strawberry Pretzel Salad.

My grandma was born in 1924, and was a stay-at-home mom during the 50's.  And right up until her death several years ago, she would make a Jell-o salad to go with dinner.  It was usually lime Jell-o with carrots shavings and raisins, and (I'm so sorry, Grandma, if you can hear me from the Other Side!) it was awful.  We would all secretly cringe and cower when the jiggling mass of green was presented.  Anyone remember Aunt Bethany's Jell-o mold with the cat food in National Lampoon's Christmas Vacation??

In case you're scared right now, let me assure you that this Jell-o "salad" is amazing.  (Although I have no idea why it's called a salad; it's a dessert!)  It's actually pretty popular Mid-Western picnic fare. But most people make it with strawberry Jell-o (dyes and chemicals and artificial flavoring) and Cool-Whip (oils). Again we go back to the nasty Jell-o salad days.  Let's make this real, people. Strawberries (real), whipped cream cheese (real), and a pretzel crust (real) combine together to make a sweet, creamy, salty, crunchy dessert that is out-of-this-world summertime good.

And a word of warning ~ gelatin is not vegetarian.  If you don't know what it is, I won't disgust you with the details (which are definitely vomit-inducing), but suffice it to say that if you're vegan, you won't be eating traditional Jell-o.

Strawberry Pretzel Salad

6-1/2 oz. pretzel sticks (not rods)
2-1/4 c. sugar
12 T. butter, melted
8 oz. cream cheese
1 c. heavy cream
3 lbs. frozen strawberries, thawed
1/4 t. salt
4-1/4 t. unflavored gelatin (2 packets, I think)
1/2 c. cold water

Pre-heat oven to 400°.  Spray 9x13 pan with cooking spray.

Pulse pretzels and sugar in food processor until coarsely ground.  Add butter and pulse until combined.  Pour into pan and pat down well.  Bake 10 minutes, rotating half-way thru.  Let cool 20 minutes.

In bowl of electric mixer and using whisk attachment, beat cream cheese and 1/2 cup sugar until fluffy. While running on med-high, add cream in steady stream.  Beat until soft peaks form.  Spread over pretzels and refrigerate 30 minutes.

In food processor (no need to clean), puree 2 lbs. of strawberries 30 seconds.  Strain thru fine mesh strainer, pressing on solids, over medium saucepan.  Add 1-1/2 cups sugar and salt to saucepan and cook over medium heat for 5 minutes, until sugar is dissolved.  Set aside.

Pour cold water into large bowl.  Sprinkle gelatin over and let sit 5 minutes.  Whisk strawberry puree into gelatin.  Slice remaining strawberries and stir into mixture. Refrigerate until mixture starts to cling to sides of bowl.  Pour over whipped cream cheese and refrigerate 4 or more hours until set up.

Adapted from Cooks Country Aug/Sept 2013

Zucchini Bread

You may have already blown thru your abundance of zucchini this summer.  I know my personal supply is done, but the farm stand down the street still has zucchini. And I'm sure everyone has their favorite zucchini bread recipe.  Here's mine!

I started with a two beautiful green and yellow zucchini, equaling about a pound.  That's why the flecks of yummy zucchini goodness in the photos are yellow.  Plus it gives it a homey autumn-y feel.

Zucchini Bread

1 lb. zucchini
2 c. flour
1 t. baking soda
1 t. baking powder
1-1/2 t. cinnamon
1 t. nutmeg
1/4 t. allspice
1/2 t. salt
1-1/2 c. sugar
1/4 c. plain yogurt
2 eggs
1 T. lemon juice
6 T. melted, cooled butter

Pre-heat oven to 375°.  Spray 9x5 inch loaf pan.

Shred zucchini on large holes on box grater.  Squeeze as dry as you can.

Whisk flour, baking soda, baking powder, spices, and salt in a large bowl.  Whisk sugar, yogurt, eggs, lemon juice, and butter in a separate bowl.  Add wet ingredients and zucchini to dry ingredients and fold gently to combine.

Pour into loaf pan and bake for 45-55 minutes, or until toothpick comes out with a few crumbs.  Cool on wire rack for 10 minutes, then remove from pan and continue to cool.

Adapted from Cooks Country

Tomatoes 101

Tomatoes are the pure gold of the summer harvests.  They are sweet, juicy, flavorful, and abundant.  There's nothing like picking tomatoes straight off the vine on a July afternoon and tearing into it like an apple, juice running down your chin and arm.

I've learned a few things about tomatoes that I want to share.  There have been many times I wish I'd had a tomato guide.  And can I tell you how many times I've seen someone pull a tomato out of their (gasp!!) fridge?  Oh, and how I've longed to scold them like a tantrum-throwing toddler for flat out ruining that tomato!   Yeah, I can be a stickler like that.  In lieu of that, I've complied some of my favorite tips and tricks, as well as links to several amazing recipes with tomatoes as the starring ingredient.

Tomatoes ~ Everything You Wanted to Know 

Storage:  

• Whatever you do, no matter what, NEVER store tomatoes in the refrigerator.  The cold temperature breaks down the cell walls, making the flesh mealy and gritty and tasteless.  Ahhhhhh, I can tell by your reaction you know exactly what I'm talking about.  That nasty, flavorless, sand-textured tomato came out of your fridge. 
• Keep tomatoes on your counter, stem-side down until ready to use.  Sealing off the "opening" prevents oxygen from getting in and spoiling.

Buying:

• A good tomato will be firm enough to resist pressure, but not so firm it's hard as a rock.  It will have no blemishes or bruises, and no soft spots.  A juicy tomato will feel heavy for it's size.
• If you can't grow your own or purchase from a farmer's market, good luck finding a good tomato. The supermarket ones are generally total garbage. They are usually picked green and unripe, transported in cooler cars, and sprayed with ethylene gas to ripen.  Gross!.  The best bet for a grocery store tomato is the grape or cherry tomatoes.  

Flavor:

• Believe it or not, the most flavor is held in the seeds and jelly of a tomato. Most of us get rid of that stuff because it waters down the other ingredients.  But if you can help it, try and save it.  You can even reduce it on the stove for a bit to make it less watery.

Prepping:

• Peeling:  Because tomatoes are so delicate, they are very difficult to peel without blanching.  First core the tomato.  Then blanch in boiling water for 15 seconds or until you see the skin split.  Plunge in ice water, then peel with a paring knife.
• Slicing:  Slicing tomatoes without a serrated knife can be impossible unless you use a razor sharp knife. Forget squashing the fruit and use a serrated or steak knife.
• Salting:  If you must remove the liquid from tomatoes for your recipe, you can cut them into wedges, salt them, place on paper towels, and drain for 15 minutes.  

Ripening:

• If you need your tomatoes to ripen faster than sitting on the counter, you can place them in a paper bag.  Tomatoes release ethylene gas as they ripen and the paper bag contains it.
• Green tomatoes won't ripen to red.  Skip the hassle and fry those guys up (Fried Green Tomatoes with Chipotle Buttermilk Dip).

Canned Tomatoes:

• Delicious!  I usually steer clear of canned foods (except for beans) but canned tomatoes rock.  Use them in any application where they are cooked.

Health:

• Tomatoes contain lots of healthy vitamins and minerals.
• Lycopene (anti-cancer)
• Folic acid
• Vitamins A, C, & E
• Beta-carotene (antioxidant)
• Phytoene and phytofluene (anti-cancer)
• Eating tomatoes cuts your risk of many diseases.
• Ovarian cancer
• Digestive issues
• Prostate cancer
• Asthma and chronic lung disease
• Cardiovascular disease

Growing:

• Plant in either the ground or in a large pot.
• Bury two-thirds of the plant in the ground, branches included.  This will insure that the entire stem that is underground will grow roots, providing a strong root structure for your plant.  I wouldn't do it with other plants, though, as they suffocate.
• Make sure the spot gets at least 6 hours of sunlight per day.
• At the time of planting, put a stake or tomato cage in as well.  Doing it while the plant is small prevents damaging the roots of a bigger plant.
• Water when the soil is dry.  During the hot summer, this may be daily.  
• Feed with organic fertilizer not nasty chemicals, please.

Recipes:

• Quick Pasta Night ~ Saute halved cherry tomatoes in olive oil with a little garlic and toss with hot pasta, fresh basil, and shaved Parmesan.
• Quick Tomato Salad ~ Slice or chunk ripe tomatoes, sprinkle with minced shallot, fleur de sel (or Kosher salt), and olive oil.  Serve with crusty bread.
• Quick Lunch ~ Warm up crusty bread, such as baguette.  Tear off chunks, smear with Brie cheese, and top with a tomato wedge.
• Tomato Pie
• Cherry Tomato Salads ~ Tuscan and Caprese 
• Fried Green Tomatoes
• Tabouleh 
• Roasted Tomato and Goat Cheese Crostini
• Tomato Jam - Garden of Eating
• Pasta with Tomato Sauce - Foodie Girl
• Beer Cheese Tomato Soup - Fake Food Free
• Roasted Tomato Sauce - Brave Tart
• Tomatoes on Toast - Simply Recipes
• Heirloom Tomato Towers - Pappardella

Butter Toffee Blondies

I have a confession to make.  I'm not crazy about brownies.  I mean, they're good, and I'll always eat them. But they are just so-so.  Rarely have I had a really good, gooey, fudgey brownie that was memorable.  Now a Blondie?  Absolutely!

What is a Blondie, you ask?  Let me tell you.

Blondies have the texture of a moist, slightly under-baked brownie.  The flavor is sort of a brown sugar, butter, and butterscotch-y combination.  One could say they have toffee-ish taste.  No matter, they are everything that is good about a brownie ~ the moistness, the sweetness, and the richness.

The tops of these Butter Toffee Blondies will have a lovely crackle-y top.  The scent of butter and brown sugar (which is pretty much my favorite thing ever) will make you want to dig in right away, but I suggest waiting until they cool. Unless you simply cannot help yourself.  In that case, grab a spade and dig in like Bob the Builder.

Butter Toffee Blondies

1-1/2 sticks butter, plus more for buttering pan
1-1/2 c. flour
1 t. baking powder
1/2 t. salt
1 c. light brown sugar
1/2 c. dark brown sugar
2 eggs
1-1/2 t. Vanilla extract
1 c. white chocolate chips
2 Heath bars, King size (2.8 oz each), chopped (about 2/3 cup)

Pre-heat oven to 350°.  Butter an 8 x 11-1/2 inch baking dish.  Line with parchment paper, leaving an overhang on 2 sides.  Butter the parchment.

Whisk the flour, baking powder, and salt in bowl.

In a saucepan, melt the butter and both sugars.  Whisk until combined well.  Allow to bubble gently for about 5 minutes, whisking frequently.  Pour into a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract.  Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips and toffee chips, and transfer to prepared pan.

Bake for 25-30 minutes, checking doneness after 20 minutes.  It's ready when the top cracks slightly and a skewer inserted into the center comes out with moist pieces clinging to it.  Cool in pan on a wire rack. Remove bars from pan using the parchment overhang. Cut into squares.

Fried Green Tomatoes with Chipotle Buttermilk Dip

As many of you know, I have a garden full of tomatoes.  Like totally full.  I planted 32 tomato plants and found many rogue ones sprouting up as well.  It's a jungle in there.  Since I got a late start planting, as many of us did due to heavy rains and cool weather, I didn't have any freshly ripened red tomatoes by mid-July as I normally do.  Seeing these huge tomato tentacles with a million unripe tomatoes on them, screaming na-na-na-na-boo-boo, made me mad.  What did I do?  I fought back.

I marched my tush out into their territory and, with fists on hips, (silently) said a little, "Forget you.  I'm going to eat you now.  Even though you're not ready, I am."  I plucked a few of those big, hard, green orbs in a huff and turned on my heel and stormed back inside.  And with the acquired enemy material, I set off to make some Fried Green Tomatoes with Chipotle Buttermilk Dip.

My husband had never eaten fried green tomatoes until that night.  The poor soul grew up in California so had never experienced this southern delight.  Truth be told, we northerners didn't partake either, but I had at least eaten them before.  Each time I had consumed these gems, I liked them but knew they could be better.

The tartness of the unripe tomato comes out warm and silky after frying.  The contrast in textures is unreal - the creamy tomatoes paired with the crunch of the coating is to die for.  Add a spicy chipotle buttermilk dip and you're set for an evening of pure southern deliciousness.

So for those of you who still have green tomatoes mocking you from your garden, or are salivating so greatly at the thought that you're planning on donning a ghillie suit and raiding your neighbor's garden, try this out. You won't be disappointed.

Fried Green Tomatoes with Chipotle Buttermilk Dip
Serves 2 for a meal ~or~ 4 for a side

1-1/2 lbs. green tomatoes (4-5 large)
2/3 c. cornmeal
1/3 c. flour
1-1/2 t. salt
1/2 t. pepper
1/4 t. cayenne pepper
2/3 c. buttermilk
1 egg
2 c. vegetable or peanut oil
3 large chipotle peppers in adobo sauce, minced
1 t. buttermilk
1/2 c. sour cream
pinch Kosher salt

Slice tomatoes 1/4" thick.  Place flat on a paper towel-lined baking sheet.  Cover with another layer of paper towels and let sit 20 minutes.  Pat dry.

Meanwhile, zip 1/3 cup cornmeal in a food processor until ground finely.  Mix ground cornmeal, cornmeal, flour, salt, pepper, and cayenne in a shallow dish.  In another shallow dish, whisk 2/3 cup buttermilk and egg.

One at a time, dip a tomato slice in the buttermilk mixture, then in the cornmeal mixture, pressing to adhere. Place on clean baking sheet as you continue with the rest.

Heat oil in large skillet to 350*.  Fry the tomato slices in the oil, being careful not to crowd the pan.  They will fry about 2-3 minutes per side until golden brown.  Place on a rack set inside baking sheet.  Feel free to place in a warm 200* oven while you fry the rest.

Mix the chipotles, buttermilk, sour cream, and pinch of salt in a small bowl.  Thin with additional buttermilk if you'd like.

Recipe adapted from Cook's Country 

Corn Chowder

This summer my addiction to corn has reached new heights.  I've eaten so much corn this season I'm pretty sure I'm single-handedly supporting the local farmers.  I've had friends from the past and co-workers emailing me corn recipes (all of which look delicious).  The old lady who sells corn at the end of her farm's driveway has become my new best friend.

When I lived in France, I craved corn something fierce.  Maybe it was my Indiana roots calling me.  Or perhaps it's because so many French people see corn as only a salad topping or feed for the pigs.  I've since made up for losing those 3 years of daily corn.

Summer and hot soup don't really seem to go together.  However, there is nothing better than farm-fresh sweet corn in a steaming bowl of Corn Chowder on a stormy night.  We pair it with a crusty baguette (but then again we pair almost everything with bread).  This chowder is thick and rich and very corny.  So many chowders are overwhelmed by potato flavor, but not this one.  The trick is (gasp!) pureeing canned corn and adding in fresh from-the-cob corn for the, well, fresh corn flavor.  You'll also use the naked cobs to thicken the chowder.

Corn Chowder
Serves 6-8

6 ears corn
2 (15 oz.) cans whole kernel corn, drained (I like Libby's Organic)
5 c. low-sodium chicken broth
5 slices center-cut bacon (or 3 regular)
1 onion, chopped
1 lb. red potatoes, scrubbed and diced 1/2-inch
1 c. heavy cream
4 scallions, sliced thin

Cut kernels from cobs.  An easy way to do this is to cut off one end, set the cob upright, and carefully slice kernels off.  Keep both the kernels and cobs.

Puree the cans of corn in a blender with 2 cups of chicken broth until smooth.

Cook bacon in Dutch oven until crisp.  Transfer bacon to paper towel-lined plate. Cook onion, corn kernels, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bacon grease until softened and golden.

Add potatoes, corn puree, remaining 3 cups broth, and cobs to Dutch oven and bring to a boil.  Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.  Remove and throw away cobs.  Stir in cream, scallions, and bacon.  Season to taste.

Recipe adapted from Cook's Country June/July 09