Gardeners know that Summer often brings more than enough of stuff you have been eating far longer than you thought you would. So, what do you do when you’ve run out of ideas?
Stacey has some great ideas that are easy to size up. Check it out:
Which are your favorites?
For those of us who enjoy fresh tomatoes, this time of year can be like Christmas and Birthday wrapped together and tied with a bow. This recent video from Allrecipes has quite a collection of not quite your usual recipes:
Personally, I’m curious about the Tomato Bacon Jam recipe. It is a Very Small Batch (1 pint) so you can experiment to see if you like it without a huge investment of time and groceries. The comments from folks who have made it are quite interesting and, I think, helpful, too.
Don’t forget to check out recipes for tomato pies. This could be quite an unexpected surprise for your summer table. Add in zucchini and you have options for some of the summer overabundance.
Enjoy!
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See Mindy Mom recently posted this collection of not the usual Summer Fare:
I have to admit, they all looked delicious and easy to prepare. Which are your favorites?
When the heat is on and you don’t want to heat up the kitchen, try using cool salads. You choose the protein and additions as well as the serving method. You can make wraps, fill rolls, top crackers.
Make use of precooked chicken, turkey, pork or beef that you have made yourself or purchased at the market. The deli section will have a selection to choose from and side salads. Don’t overlook canned tuna, salmon or chicken.
I will be the first to say that, as a rule, I don’t recommend whipped topping over whipped cream, but there are always exceptions. I grew up eating JELL-O in a variety of forms, some with and some without the whipped addition. If you are looking for a change of pace, these recipes might be something to try.
Don’t forget to check other brands of gelatin products at your store. You might be surprised to see the flavor options.
Easy Southern Banana Pudding is one of those menu items that seem to evaporate in the right crowd. You can go the route where you make the pudding from scratch but this option is easier and faster. Your choice.
The Basic Bavarian Cream is one of those classics that could well be a favorite item on your buffet. Easily customizable with any flavor you choose, the only thing to keep in mind is temperature is important. Too warm and your mixture will split into either 2 layers or 3. That isn’t a bad thing, it is just something to be aware of.
The Strawberry Pretzel Salad is one of those tried and true recipes that has quite a fan base. It is a welcome addition to any meal throughout the year, too.
Cheese Balls are surprisingly easy to make. A good tip to keep in mind is to find a bowl the size of the ball you want to make, line it with plastic wrap and put the mixture in the bowl. Once that is done, wrap the plastic around the mixture to encourage it to form a round shape or flatten the top. Once you unmold the ball, put the flat side down on the platter so it won’t roll.
JELL-O is versatile and budget friendly. It doesn’t have to be boring and it can provide an unexpected surprise on your table.
Enjoy!
Because sometimes you just need something different.
We do get in a rut, don’t we? Here are a few of my favorite alternative salad ideas.
Three Bean Salad. This old time favorite is great chilled and served with all sorts of grilled proteins. If you put it together early in the day and give the flavors time to mature you won’t be disappointed.
Black Bean and Corn Salad. There are so many versions of corn salad out there.
Zesty Corn Salad. Mama Mel has done it again. I love this recipe! Easy to prepare with pantry staples.
Cherry Tomato Caprese Salad. America’s Test Kitchen’s recipe makes my mouth water! If you are lucky enough to grow your own or if you have access to a good farmer’s market, this one is a must try.
Don’t overlook creating a fruit salad. Watermelon, cantaloupe, berries, peaches, nectarines, the list goes on and on. Toss in some cheese and maybe some herbs and you have something rather special. The best part is that the ingredient list will change depending upon what is available when.
When you have had more than your share of pasta salads and can’t look a head of lettuce in the eye, give these a try.
It is no secret that I love books, all sorts of books but my cookery books have to be in hard copy rather than electronic form. I don’t have time, patience or the need to wrestle with a device to cook a recipe. And, yes, I do have a few cookery books in electronic form but, truth be told, I don’t plan on doing much cooking from them. And, yes, I get the irony, too. <shrug>
Recently Anna from Cooking The Books made an excellent point about depending upon online recipes as she showed her home made pickles. Click HERE to check it out.
While there is an advantage to being able to search for a recipe online, the reality is that nothing online is permanent. And we all know that the power never goes out and WiFi never stops. /s
A paper copy gives you the advantage of having what you need, what you use, when you need it to use it. And there are options for how you use that paper copy.
Also, cooking from scratch enables us to be able to create the most amazing things without depending upon someone else to deliver, set up, etc.
Food for thought…
Lately I’ve been seeing a few posts over on YouTube that talk about meal planning and dealing with a tight budget in addition to potential tariffs and such. For many households there is not much new when it comes to developing meal plans with tight budgets.
As I’ve thought about this and looked at my own kitchen and budget, I can see where changes might have to be made and what items I need to keep an eye on. If you have been a regular reader you know that I value See Mindy Mom‘s channel for her no nonsense approach to feeding a family without breaking the bank.
I have also seen a lot (!) of videos about creating meal plans and recipe books and pretty much anything you can think of as a tool to help with keeping on budgets, etc. One size does not fit all. What works for me might not work for you and vice versa.
What I suggest is that you take the time to figure out what you and your household need regarding meals, what your preferences might be, and what your budget is. Once that is done you have a good starting point for developing meal plans and budgets that serve you.
I also recommend that you spend some time looking not only at new recipes but checking out vintage ones, too. It might seem odd but everyone has had to cook from a budget at one time or other and some of those old recipes are not only family favorite but easy to make and easy on today’s budget, too. Your local library will have a collection of cookbooks that could prove helpful.
As we move into Spring and Summer, I am starting to think about lighter fare, more salads (with or without lettuce) fruits and veg from the local Farmer’s Markets. I am also continuing to think about precooking things like chicken so I can use them in a variety of meals saving time by having them ready in the fridge or freezer.
Now is also a good time to explore things like grains and beans to have either in addition to or in place of meat and poultry. Hummus and vegetables are a great light lunch or easy side for dinner. Carrot salad, coleslaw, potato salad and even pasta salad are all great options not only for a main dish but to replace at least one lettuce salad on the menu. (I like lettuce but not every day!)
Speaking of exploring, now is also a great time to check out the condiment aisle in your market and see what is on the upper and lower shelves. You could score some great mustards (yes, plural) that would be great with different meals or find pickles you didn’t know about or marinades. The prices on the upper and lower shelves are often for off brands which are comparable, if not better, in quality than Name Brand items. Check them out to see if you find something you prefer.
This, too, is a great way to Play With Your Food.
Happy Cooking!
I discovered English Muffins after moving to the West Coast decades ago. Those lovely, crispy platforms for all sorts of goodies were a toast lover’s heaven! A few years later I discovered crumpets. OMG!
A recent edition of Glen and Friends Cooking shows the process to make English Muffins from scratch. Check it out:
Now, I think that if I follow Glen’s guidance and take my time, I could make these gems myself.
Where did I put that Culinary Bucket List…?
A good casserole is a time saver, budget friendly, and can use up all sorts of left overs or even create loads of left overs. They make wonderful next day lunches, too. If you are contemplating batch cooking, consider doubling your favorite casserole recipe and tucking the extra into the freezer – well wrapped, of course.
Allrecipes.com has come up with a collection of tips to make your next casserole fabulous. Click HERE to check it out.
And, if you need a refresher on how to make casseroles without a recipe, click HERE.
Wyse Guide has created what might be the Ultimate Chicken Pot Pie Casserole. No crust, no biscuit topping. Easy to do, easy to eat.
He even provides the link so you can easily print out the recipe. Go, Kaleb!
Never underestimate the level of Comfort Food that comes with a casserole. When the weather is iffy and you might not be feeling your best, a warm from the oven casserole could be just what the doctor ordered…so to speak.
Enjoy!
