The hot, miserable DC summer is here. But no, I am not going to bore with you how much I dislike it. Today I am going to share with you one of the things that I do like about summer: basil.

I started growing basil when we moved to DC. I’m not a very successful gardener, but basil is one thing I can grow. It’s quite easy - give it full sun, keep it moderately moist and let it grow. Pinch off the flowers so it won’t go to seed and you’ll have a bountiful harvest until the first frost.

I harvest my basil all season as I need it for cooking or when the plants get a little too big. I use fresh basil instead of dried or I freeze any extra. I just put washed leaves in a plastic container and stick it in the freezer. No big deal. In winter I have lots of “fresh” frozen leaves to cook with. They often turn black, but still taste and smell wonderful.

I like to cook salmon with basil. I got this recipe from my mom - she originally used tarragon and lemon pepper, but I switched it to basil and garlic powder and it tastes just as good. This is another very easy recipe, of course.

Salmon in the Oven

Preheat oven to 425°F. Place aluminum foil shiny side up and layer whole, fresh basil then salmon. Brush on melted butter or olive oil, sprinkle with garlic powder and more basil. Wrap and seal the foil. Place seam side down on baking sheet. Cook for half of total time needed, flip and continue cooking. Salmon is ready when it flakes easily with a fork.

Sorry the directions are a little vague. How much salmon you cook depends on how many people are eating. We usually make about 2 pounds of salmon for 5 people and it takes about 50 minutes to cook. Hopefully that will give you a guideline for your family.

Of course, the best thing to make with fresh basil is pesto sauce! We eat pesto with pasta 2 or 3 times a week during the summer. Here’s the recipe I use:

Pesto Sauce

Add the following ingredients to a blender or food processor:

2/3 c packed basil (about 2 4 inch high stalks)
2 Tablespoons pine nuts
1/3 c olive oil
1-2 garlic cloves, peeled
2 ounces whole Parmesan cheese

Cover and process until blended.

This is the perfect amount of sauce for 1/2 pound of cooked penne. Also, I don’t go crazy measuring the basil or the cheese. If the sauce looks runny, add some more basil. If you think it needs more flavor, add more parmesan. You can also freeze this sauce. I like to use little Ziplock bowls, the kind that hold about 8 oz. They are just the right size and stack well in your freezer.

Enjoy!

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This recipe is Pumpkin Girl’s specialty. It’s best eaten the same day, so make it for a crowd or only make half. Though it is still tasty when reheated a day or two later.

Apple Dumpling Bake

2 tubes (8 oz each) refrigerated crescent rolls
2 medium Granny Smith apples, peeled and cored
1 cup sugar
1/3 cup butter, melted
3/4 cup Mountain Dew
ground cinnamon
vanilla ice cream

Unroll crescent rolls and separate dough into 16 triangles. Cut each apple into 8 wedges. Wrap a crescent dough triangle around each apple wedge. Place in a greased 13″x9″ baking dish.

In a bowl, combine sugar and butter; sprinkle over rolls. Slowly pour soda around rolls. Do not stir. Sprinkle with cinnamon. Bake, uncovvered at 350° for 35-40 minutes or until golden brown. Serve warm with ice cream.

Serves 16

Here’s Pumpkin putting the sugar mixture over the rolls:

And pouring the soda:

The finished product:

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Another quick and easy recipe (it’s all I ever make) that can be doubled without a lot of math. Adobo is traditional Filipino dish, though I’m not sure if this is my family’s recipe or not.  You can make it with either chicken or pork.

Chicken or Pork Adobo

2 lbs chicken or pork, cut into small pieces
3/4 cup vinegar
1 1/2 cups water
1/2 cup soy sauce
3 garlic cloves, smashed
1/2 Tablespoon peppercorns
1 bay leaf

At all ingredients to a pot and bring to a boil. Reduce heat and simmer, 45 minutes.

See, I told you it was easy!

Mix 2 Tablespoons cornstarch with small amount of water and add to sauce to thicken. Serve over hot rice.

I usually fish out the garlic cloves and bay leaf before serving. You’ll probably want to pick out the peppercorns while you’re eating. It’s ok to eat them if you like, but they are pepper after all. My children call them “hotcorns”.

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This month’s recipe is brought to you by Boo. It’s a baked ravioli and meatball extravaganza, resplendid in its use of pre-packaged food. It may not be good for you, but it’s good. And quick and easy. If you have a big enough freezer, you could even keep the ingredients on hand (even the cheese) for last minute dinners.

Bake Ravioli and Meatballs

1 25 oz pkg frozen cheese filled ravioli
1 20 oz pkg frozen cooked meatballs, thawed
1 28 oz jar spaghetti sauce
6 oz (1 1/2 cups) shredded mozzarella cheese

Heat oven to 375 degrees F. Spray 13×9 inch baking dish with nonstick cooking spray.

Cook ravioli to desired doneness as directed on package.

Drain ravioli; place in sprayed dish. Top with meatballs and sauce; sprinkle with cheese.

Bake at for 30-35 minutes or until thoroughly heated and cheese is melted.

See how easy that is? Don’t go crazy trying to find the exact right sizes of the ingredients. Just use what you can find. Better yet, have your 9 year old son make dinner for once. Maybe you should help him drain the ravioli, though.

Boo dumps the cooked ravioli into the baking dish…

…and pours on the sauce. (Please note that where he is working is my entire kitchen workspace.)

Dinner is ready!

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These pumpkin bars are quite yummy and as an added benefit, they are made with Fiber One cereal.  They are perfect for getting things moving post-partum, if you know what I mean.  I also like to make them when someone gets stuck and needs a little help in that area.

Pumpkin Bars

1 1/2 cups Fiber One Ceral
2 cups sugar
2/3 cup vegetable oil
1 can (15 oz)  pumpkin (2 cups)
4 eggs
1 1/2 cups flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 cup raisins or chopped nuts

Heat oven to 350 degrees.  Grease and flour jelly roll pan (I just use a 13×9 pan).  Crush cereal. Stir together ceral, sugar, oil and pumpkin in large bowl; let stand 10 minutes.   Stir in eggs until well blended.  Stir in remaining ingredients.  Spread in pan.  Back 25 to 30 minutes or until top springs back when touched lightly.  Cool completely.  Sprinkle with powdered sugar, if desired.  Cut into 7 by 7 rows.  Refrigerate any remaining bars.

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Today is the 15th, so we are halfway through the month.  In honor of that, I present my grandmother’s recipe for Albondigas (meatball) Soup, as requested by Renee.

Albondigas Soup

1 pound ground beef
1 Tablespoon rice
1 egg
1 small can tomato sauce
1 tsp Mrs. Dash
1 small onion, sliced
1/4 cup barley
3-4 carrots, sliced
4 small potatoes, cubed
lemon juice

Fill soup pan 3/4 full with water and tomato sauce.  Bring to rapid boil.

While waiting for water to boil, beat egg, add rice and mix with meat.  Form into balls.  When water has reached boiling, add meatballs, onion and Mrs. Dash.  After the meatballs have resurfaced, lower heat and simmer for 45 minutes.  Add barley and simmer an additional 15 minutes.

Bring soup back to boil.  Add carrots.  Continue to cook for 10 minutes, then add potatoes.  Boil (slow) for 20 minutes.

Garnish individual servings with several drops of lemon juice to taste.  (If you add too much lemon juice, mix broth with someone else who hasn’t added lemon yet or return your broth to the pot.)

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