Summertime barbecues are the best. My requirements for barbecue food are simple -easy, flavorful, and tasty! I slow cook baked beans to enhance the flavor. And I add black beans, red kidney beans, and chili for a southwest flavor. And for some tang, maple syrup. Vegetarian beans make this a perfect vegan addition to your barbecue or picnic.
2 tablespoons olive oil 1 medium onion, cut into small dice 1/2 medium red pepper, cut into small dice 3 cans (16 ounces each) vegetarian beans 1 can (15.5 ounces) red kidney beans 2 can (15.5 ounces) black beans 3/4 c. barbecue sauce 1/4 c. maple syrup 1/4 c. distilled or cider vinegar 1 tablespoon chili powder 2 tsp. dry mustard
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat olive oil in a saucepan. Add onions and peppers pan and sauté until tender, about 5 minutes. Combine beans and the remaining ingredients in a large bowl. Add onions and peppers. Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
Blueberries are my favorite fruit! If I can stop eating all the fresh blueberries long enough, I love to make blueberry pies. I love so many wonderful blueberry pie recipes, but this one is perfect for the 4th of July! Perfect for a backyard barbecue or to take along to a family reunion, just so wonderfully delicious! If you are short on time or just don’t want to make your own crust, use store-bought refrigerated pie crust, which you can find in the dairy section of your grocery store. I like Pillsbury.
Fabulous All American Blueberry Pie
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup shortening
1/3 cup sweet butter (love my Cabot!)
7 tablespoons cold water
6 cups blueberries, rinsed and picked over
1/2 cup packed dark brown sugar
4 1/2 tablespoons cornstarch
3/4 teaspoon ground allspice
1 tablespoon sweet butter, cut into small pieces
1 egg yolk
1 teaspoon whipping cream
Crust: In a large bowl, combine flour, sugar, and salt with a pastry blender, cut in shortening, and butter until the mixture resembles coarse cornmeal. Sprinkle water over the top and mix it together with a pastry blender or fingers until it comes together to form a ball. Shape dough into a ball, wrap in plastic and rest at room temperature for 1 hour.
Filling: Place rack in the lower third of the oven. Preheat oven to 425 F. (I like to put a piece of aluminum foil down or a baking pan on the bottom of the range to catch any drips and keep my oven clean.) Place blueberries in a large mixing bowl. In a smaller bowl, combine the remaining ingredients except for the butter. Add dry ingredients to blueberries and gently toss.
Divide pastry in half. On a floured surface, roll one of the pastry halves into a 12 inch round. Fit into a 10-inch pie plate, letting the pastry hang over the edge. Fill with blueberry mixture. Dot with butter. On a floured surface, roll out the remaining dough to 12 inches round. Place over pie. Seal edges and crimp to form a decorative rim.
Glaze: In a small bowl, whisk egg yolk and cream. Brush the top of the pie with glaze. Cut vents into the pie top. You can use mini cookie cutters for a more decorative top.
Bake pie for 10 minutes, reduce oven temperature to 350 F. Bake pie for 35 or 40 minutes longer or until nicely glazed. Cool on rack.
Our family loves to celebrate July 4th! We gather on the idealic Martha’s Vineyard to celebrate our country’s birthday. A barbecue is a must as we make a traditional New England summer dinner, lobstahs, clams, corn on the cobb, potatoes, grilled vegetables and baked beans.
The clams are from our claiming expedition on Lake Tashmoo. Fresh caught and we cooked them on the grill in white wine, garlic and sea salt.
This years my helper with the baked beans was my granddaughter, Maddi. We make easy vegetarian beans by using canned beans to cut down the preparation time.
2 tablespoon olive oil
1 medium onion, cut into small dice
1/2 medium red pepper, cut into small dice
3 large cans (28 ounces each) vegetarian baked beans
3/4 c. barbecue sauce. I used 1/2 cup Stubbs Orignal BQ sauce and 1/4 cup Stubbs Spicy BQ sauce
1/2 c. brown sugar
1/4 c. distilled or cider vinegar
2 tablespoons Dijon mustard
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Heat olive oil in a large saucepan.
Add onions and peppers and sauté until tender, about 5 minutes.
Add beans and remaining ingredients bring to a simmer.
Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
Warning, this is not a low-calorie salad. With that being said every once in a while you have to eat something sinfully rich, high in calories and just plain yummy! Embrace the moment without guilt or fear. I just plain savory the dish and move on. Oh, don’t forget it is about portion control too, I just eat a little. I serve my Mac and Cheese Salad in the summer with other salads that are more healthy, lower in fat and calories giving my guest the option. I must again warn that this salad is addictive. When I mentioned to my daughter another yogi and runner that I was going to blog this salad she said oh I remember that salad very well!
1 box of elbow macaroni
2 cups shredded cheddar cheese
5 ounces crumbled goat cheese
1 cup mayonnaise
1 tablespoon dry mustard
1 bunch scallions, chopped, just the white part(optional)*
1/4 teaspoon black pepper
1/2 teaspoon sea salt
Cook macaroni according to package instructions. Drain macaroni and place immediately in a large bowl. Toss with goat cheese until melted. Add cheddar cheese one, continue to stir until cheeses are melted and mixed. Add remaining ingredients and stir until evenly mixed.
Chill until ready to serve. This is great to make a day head with the flavors intensifying as the salad chills.
* If you want a little more crunch at 1 cup finely chopped celery.