Elevenscore and nineteen years ago, our fathers brought forth upon this continent, a new nation, conceived in Liberty, and dedicated to the proposition that all men are created equal.That's right, folks, it's time to celebrate our freedoms once again, and the government has added a new one this year, if you didn't notice: the freedom not to limit your fat intake. Well--not to limit total fat intake. They're still jittery about saturated fat (i.e., the best-tasting fats from butter, cheese, whole milk, and beef). But since we live in America, we experience another freedom: that of ignoring government recommendations. Which means, in our house, we eat all those saturated fats mentioned above and plan to keep eating them. Cause for celebration.
|How we feel about eating fat, and how we feel when the Mariners win [pic: RedTricom]|
I'm bringing my homemade baked beans.
Slow-Cooker Baked Beans
3 cups dried navy beans*
1 medium onion, chopped*
1 lg can tomato sauce
3/4 cup brown sugar, scant
1 cup water
2 tsp dry mustard
2 Tbsp dark molasses
1 tsp salt
1/4 lb diced bacon*
Soak beans overnight or follow "quick soak" instructions on package. (You could also ask Alvarez Farms which of their beans they would substitute for navy beans, and that would reduce cooking time!) Drain.
Put all ingredients in the crock-pot and mix well.
Cover. Cook on High 6-8 hours. After the low end of the range, taste a bean for tenderness. (If it looks like it's getting dry, feel free to add 1/2 to 1 cup preheated water.)
But maybe you prefer a salad? We've been having this one a lot:
Spinach Salad with Strawberries and Feta
1 bunch or bag of spinach*
2-3 sliced scallions*
handful sliced strawberries (very ripe)*
crumbled feta or other cheese, amount to taste*
salt and pepper
This is a pretty free-form salad. For the dressing, mix the oil and vinegar in a 3:1 ratio (e.g., 3 Tbsp oil and 1 Tbsp vinegar). Dress and toss right before serving.
I also have this potato salad marked as "Tasty!" in my New Good Housekeeping Cookbook, with one emendation:
Chunky Potato Salad
4 lbs medium-sized potatoes*
3 celery stalks, thinly sliced
2 Tbsp - 1/4 c relish (my own personal addition!)
1-1/2 c mayonnaise
1/2 c milk
2 tsp salt
3/4 tsp pepper
In a large saucepan, with enough water to cover, boil/simmer potatoes until soft (25-30 minutes). Cool and cut in chunks (I don't bother peeling, although it does make a prettier salad). Hard-cook eggs and dice.
In a large bowl, toss potatoes and eggs with remaining ingredients. Refrigerate until serving.
And finally, for dessert, you can't go wrong with pie. Pick one up at the Market if it sounds like too much effort. Adrienne's Cakes & Pies has a lovely selection. The thought of apple or berry or strawberry rhubarb pie makes my mouth water.
|The selection, from Adrienne's perspective!|
double pie crust of your choice
2 pts blueberries*
3/4 c sugar
1/3 c flour
1/2 tsp ground cinnamon
1/2 tsp grated lemon peel
1/8 tsp salt
Prepare pie crust and line pan. Mix filling ingredients and pour into prepared crust. Top with remaining crust. Cut slits in top and bake 40-50 minutes at 425F. Cool on wire rack.
See you Thursday, and have a great 4th!