Week of Meals: Recipe developer and author Dawn Perry’s recipes - Los Angeles Times |
- Week of Meals: Recipe developer and author Dawn Perry’s recipes - Los Angeles Times
- 30 easy summer frozen dessert recipes, from ice cream to cake - TODAY
- 3 easy red dishes to make for your Juneteenth cookout - The Philadelphia Inquirer
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Week of Meals: Recipe developer and author Dawn Perry’s recipes - Los Angeles Times Posted: 09 Jun 2021 10:15 AM PDT  This is the third installment in our Week of Meals series, which will give you five weeknight dinner recipes with all the planning and strategizing built in. Each meal makes four servings, comes together — start to finish — in less than 60 minutes and requires 10 or fewer ingredients (not counting cooking oil, salt and pepper or water). The groceries for all five meals can be bought from a single grocery store and in a single shopping trip (remember, we're looking to alleviate your frustration) and will cost less than $100 total. Writer, recipe developer and cookbook author Dawn Perry provides the recipes for this installment. Here's how she plans out her weekday meals and the ingredients that inspire her dishes, which must come together quickly and easily while also feeding her two small children. "I rarely make a meal plan for the whole week. Instead I think in broad strokes — what protein are we having? — and then build from there, depending on what's in the pantry. My cookbook, "Ready, Set, Cook" [publishing Nov. 2, 2021], is all about making meals out of whatever you have on hand, so I lean hard on long-lasting pantry items like garlic, canned beans, potatoes and bread, and then add fresh veggies and protein. "I also try to make a few things that can be repurposed throughout the week, whether for other dinners or as part of lunch — marinated chickpeas become chickpea patties, scallion-caper relish can double as a dressing or sauce for pretty much anything the rest of the week. That way every meal doesn't have to start completely from scratch. "Oh, a note on feeding my little kids, almost 4 and almost 2: I wish I could say they are adventurous eaters, but they are pretty carb- and cheese-focused — can you blame them? I try to include at least one thing in the meal that they'll eat without complaint, like yogurt, toast or pasta minus the greens. These recipes mostly fit that bill, and when all else fails, I'll make a side quesadilla." — as told to Ben Mims Dawn's neighborhood grocery store: Get the recipes: Time 40 minutes Yields Serves 4 Time 30 minutes Yields Serves 4 Time 30 minutes Yields Serves 4 Time 40 minutes Yields Serves 4 Time 30 minutes Yields Serves 4  |
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30 easy summer frozen dessert recipes, from ice cream to cake - TODAY Posted: 09 Jun 2021 09:36 AM PDT What could possibly beat a frozen treat on a hot day? There's nothing like the combination of cool, melty and sweet when the sun is out in full force. When you're looking to whip something up for a special occasion or just, you know, because it's summertime, these frozen dessert recipes — from ice cream to ice pops — have got you covered. So, don't turn on the oven but do make room in the freezer. Your kitchen just became the coolest spot in the house. Ice cream ice cream sandwiches Maya Warren Ice cream is always a treat, but it tastes even better when you make it yourself. This creamy, dreamy, no-churn ice cream comes together in just 10 minutes. The hardest part is simply waiting for it to chill.  Getty Images stock Jeni's Splendid is one of President Biden's favorite ice cream brands, and its founder Jeni Britton Bauer dishes up her secrets to create the ultimate vanilla ice cream. This creamy concoction made with real vanilla bean is simple to make but it's no plain Jane.  TODAY Ice cream … for breakfast?! Yes, you can eat it anytime, especially if you make a healthy vegan version. Top it with your favorite fruit, nuts, seeds or granola.  Jocelyn Delk Adams Turning these tasty brownies into ice cream sandwiches is so perfect because the chewiness is so, so delicious with the ice cream and a great treat for special occasions. Plus, it's easy enough to make with the kids.  Nathan Congleton / TODAY Chocolate and peanut butter are the perfect pair. The dynamic duo is, hands down, Joy Bauer's my favorite combo. Naturally, the nutrition expert turned the flavors into a frozen sandwich format — and it's dairy-free!  Aarti Sequeira These gorgeous ice cream sandwiches, Aarti Sequeira's sweet ode to Bedouin culture, are rich with cardamom-scented coffee, dates and pistachios swirled into a creamy, slightly crunchy confection.  Nathan Congleton / TODAY Ice cream sandwiches are great, but when you dip them in chocolate and roll them through toppings, it takes it to another level. Despite how casual these vegan treats might seem, they look quite sleek and trendy lined up on a nice platter, making them work nicely for a special occasion.  Samantha Okazaki / TODAY It's a carnival in your kitchen! Try this sweet ice cream sandwich, featuring nostalgic summertime dishes like funnel cake.  Grace Parisi The ingenious thing about this recipe (beside it being a mashup of two childhood favorites) is that the Rice Krispies treats mimic the texture of waffle cones. Be sure to use premium quality ice cream because it's churned with less air which makes it melt more slowly.  Nathan Congleton / TODAY You don't need an ice cream machine to make this decadent blueberry cheesecake ice cream. This is definitely a project anyone can take on. To develop a deeper flavor in her no-churn ice cream, Jocelyn Delk Adams first cooks the blueberries. Ice pops Claudia Amato/TODAY These patriotic popsicles are as festive as the store-bought kind but are made with real fruit so you know that you (or your kids) are eating the good stuff. Each layer only has two or three ingredients.  Frances Largeman-Roth / TODAY When a day out in the burning sun leaves you feeling less than peppy, try this cool treat that also has a kick of caffeine. These chocolaty coffee pops provide just the right amount for an early afternoon boost.  Frances Largeman-Roth / TODAY The perfect snack on an active summer day, these pretty pops hit the mark with their blend of hydrating honeydew and potassium from the coconut water to help prevent muscle cramps. The kiwi kicks in plenty of vitamin C to help bust up those free radicals that form during intense exercise. There's even a little salt to help replace the electrolytes you lose during those sweat sessions.  Frances Largeman-Roth / TODAY When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint can help relieve gas and indigestion, a common symptom of stress. Together, they make a mouthwatering treat great for everyone.  Tyler Essary / TODAY Smoothies are the perfect summer breakfast. Freezing them makes them even better. This recipe helps out on the occasions when we can't finish our smoothie because we made a little too much.  Zach Pagano / TODAY Who needs a beach when you can taste the tropics on a stick? Kids and adults alike love this sweet pop. You can change flavors up based on what you find at market, or use frozen fruit. Added to a little honey, lime juice and coconut, you'll feel like your toes are in the sand.  Elena Besser These four-ingredient pops are made with fresh ingredients like pink coconut water, lemons, agave nectar and a pinch of salt to balance out the acidity. You may never use lemonade from concentrate again.  Nathan Congleton / TODAY These sweet and refreshing treats are jam-packed with good-for-you ingredients like fiber-rich fruits and greens, heart-healthy flaxseeds, plus one unique superfood: matcha.  Nathan Congleton If you like to enjoy the occasional glass of wine, why not try it with an popsicle? It's like the classic pairing of strawberries and champagne, only extra icy.  Nathan Congleton / TODAY Strawberry daiquiris might seem like an innocent poolside cocktail but most bottled mixes are packed with tons of sugar (about 88 grams for 1 cup) and additives. Joy Bauer transforms the drink into a better-for-you ice pop for only 50 calories each plus 2 grams of fiber and a blast of vitamin C. Frozen cakes and pies Nathan Congleton / TODAY At the end of a good meal, everyone will say they're stuffed — until they see Martha Stewart's ice cream cake. It is made from a rich, buttery blondie bar, vanilla ice cream (filled with more blondie) and a soft, chewy, totally insane chocolate-caramel topping.  Samantha Seneviratne Pre-made cookies and store-bought ice cream make a lovely and easy dessert. Assemble it ahead of time and let it chill in the freezer until you're ready to dig in. Topped with some fresh strawberries, everyone will think you've become a gourmet pastry chef (we won't tell if you don't!).  Laura Vitale How pretty in pink is this no-bake, summery strawberry cake? The recipe is completely customizable and takes no effort to put together, with only 15 minutes of prep time, which is perfect when feeding a crowd.  Siri Daly Siri Daly turned husband Carson's favorite sweets (ice cream and anything chocolate-peanut butter) into the kind of cake any Reese's lover woudld swoon over. A crushed Oreo crust, peanut butter ice cram and a thick mini Reese's Peanut Butter Cup topping … need we continue?  Nathan Congleton / TODAY This frosty cake is elevated on the plate but comes from adding a few fun ingredients to store-bought ice cream sandwiches. Anyone who enjoys amaretto will surely be a fan.  ThePioneerWoman.com Ice box cakes are incredibly easy and make a great summer dessert. Ree Drummond's cold and creamy recipe is made with layers of pound cake, blackberries and sweet whipped cream.  Johnny Miller / MarthaStewart.com Slices of rich brownie cake make dramatic stripes in this striking frozen dessert, which features all the fixings of an old-fashioned sundae — and then some. Two kinds of ice cream — vanilla and strawberry — are used as the fillings, along with crunchy peanut butter and crushed raspberries.  Nathan Congleton / TODAY "I love baking a fresh pie crust and then just filling it with fresh fruit and ice cream. It's simple and really takes me back to my childhood," Alex Guarnaschelli said of her summery recipe. "I think strawberry ice cream works best with a drizzle of aged or reduced balsamic vinegar for some grown-up acidity. If you want to get even more into summer, top the berries with some fresh basil or mint leaves."  Grace Parisi Skip the store-bought cake (who knows how long it's been sitting in that freezer?) and make your own! We cheat a little with the boxed cake mix, but let's keep that between us. Everyone else can just think you're a superhero. This chocolatey, minty dessert only has five ingredients and only takes 30 minutes to put together before freezing.  Elana Besser This easy-peasy icebox cake is rich and flavorful but still light. Also, it only has five ingredients, takes 15 minutes to prepare and lasts for months in the freezer … unless it all gets eaten first!  |
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3 easy red dishes to make for your Juneteenth cookout - The Philadelphia Inquirer Posted: 08 Jun 2021 06:31 AM PDT  Before the summer of 2020, it seemed Juneteenth was observed only by a small minority of African Americans. But in the midst of the Black Lives Matter movement, commemoration of Juneteenth has become more common , as a growing number of people observe the end of slavery in the United States, and emphasize the history and contributions of Black Americans. Juneteenth, which is sometimes called Jubilee Day, Freedom Day, and Liberation Day, originated in Galveston, Texas. It is observed on June 19 and marked with celebrations, picnics, and family gatherings. Red foods are among the dishes that are critical to these celebrations. Red velvet cake, watermelon, strawberry pie, crimson hot links, and hibiscus tea have come to symbolize the blood and resilience of enslaved people. According to culinary historian Michael W. Twitty, this tradition can be traced to people from such countries as Benin, Uganda, and Congo who served red foods during special occasions. These three recipes incorporate ingredients, including red peppers, kidney beans, tomatoes, and strawberries, to honor that tradition. Serves 4 to 6 Red bell peppers offer a sweet and slightly herbal vibe. The rice is flavorful and features bites of spicy sausage, red beans, and summer squash. It can become a vegan/vegetarian dish by swapping the sausage for more summer vegetables like eggplant, okra, corn, or green beans. 6 medium to large red bell peppers 4 tablespoons olive oil, plus more for drizzling 8 ounces spicy pork sausage Kosher salt and freshly ground black pepper 1 onion, finely diced 2 cloves garlic, chopped 1 medium zucchini, finely diced 1 medium yellow summer squash 1 cup chicken stock 1 (14-oz.) can red kidney beans Red pepper flakes, as needed 1 cup cooked long-grain and wild rice Preheat the oven to 350 degrees. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage, season with salt and pepper, and cook, breaking up the lumps until the meat is cooked through and beginning to brown, 8 to 10 minutes. Wipe out the skillet and heat the remaining two tablespoons of olive oil over medium-high heat. Add the onions and chopped peppers and cook until just softened, about 3 to 4 minutes. Add the garlic, chopped zucchini, and yellow squash and cook for another minute. Add the chicken stock and kidney beans and season with salt and a pinch or two of red pepper flakes. Cook until everything is heated through and liquid is reduced, then stir in the sausage and rice. Taste and adjust the seasoning. Fill the peppers with the rice mixture. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a bit of olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft, about 15 to 20 minutes. Finish the peppers with a sprinkle of fresh chopped parsley and a drizzle of olive oil. Serves 8 I had a summer berry tiramisu at a food festival in Phoenix over a decade ago. The play between the richness of the mascarpone and the tartness of the berries still haunts me. There's no heating up your oven, and you can make this a day ahead, giving the flavors a chance to dance together. Ever since that festival, I've made fruit tiramisu in the spring and summer instead of the traditional espresso and cocoa. I regret nothing. 1 ¼ cups strawberry preserves ⅓ cup plus 4 tablespoons prosecco ⅓ cup fresh lemon juice 1 pound mascarpone cheese, room temperature 1 ⅓ cups heavy whipping cream ⅓ cup sugar 1 teaspoon vanilla extract 52 (about) crisp ladyfingers (boudoirs or Savoiardi) 1 ½ pounds strawberries, divided Whisk preserves, ⅓ cup prosecco, and lemon juice in a 2-cup measuring cup. Place mascarpone and two tablespoons prosecco in a large bowl; fold just to blend. Using an electric mixer, beat cream, sugar, vanilla, and the remaining two tablespoons of prosecco in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream. Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over the bottom of a 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover the bottom of the dish. Spoon 3/4 cup preserve mixture over ladyfingers, then cover with 2 1/2 cups of the mascarpone mixturer. Arrange 2 cups sliced strawberries over the mascarpone mixture. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill for at least 8 hours or overnight. Slice remaining strawberries. Arrange over tiramisu and serve. Admittedly, baking isn't my preference, especially when the weather gets warm. However, I love making galettes — they are versatile and rustic. A tomato galette feels like a play cousin to the Southern tomato pie. It's summery and fresh and is perfect for that al fresco dinner with the group of friends you want to break your COVID-19 quarantine with. I use a premade pie dough for this recipe, but if you have a favorite pie dough recipe, this is a perfect vehicle. 1 package premade pie dough or puff pastry (about 10 ounces), thawed if frozen 1 pound cherry tomatoes, halved and quartered 1 pound plum or roma tomatoes 2 garlic cloves, thinly sliced 1 ½ cups (4 oz.) firm cheese (such as asiago, cheddar, or gouda), finely grated 1 large egg, slightly beaten 2 teaspoons kosher salt 1 teaspoon freshly ground nutmeg Freshly ground black pepper Lemon zest 2 tablespoons basil, finely chopped Preheat oven to 400 degrees. Gently toss tomatoes, garlic, and 1 teaspoon kosher salt in a large bowl. Let sit for five minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels. Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14-inch round about 1/8-inch thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a small border. Toss the tomatoes and garlic with the nutmeg and black pepper, then arrange over the cheese layer. Bring edges of the dough up and over filling, overlapping as needed to create about a 1 ½-inch border; brush dough with egg. Sprinkle tomatoes with the remaining salt. Chill in the freezer for 10 minutes. Bake galette, rotating once until crust is golden brown and cooked through, about 45 minutes. Let cool slightly on the baking sheet. Finely grate the zest from a lemon over the galette; sprinkle with chopped basil. To serve: Slice the galette, drizzle with olive oil, and serve. Pro tip: Salting the tomatoes releases some of their liquid, ensuring the crust stays flaky, and tomatoes caramelize for a jammy finish.  |
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