Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 17 Apr 2015 18:16:53 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Chinese Boiled Peanuts Recipe http://steamykitchen.com/37341-chinese-boiled-peanuts-recipe.html http://steamykitchen.com/37341-chinese-boiled-peanuts-recipe.html#comments Tue, 05 Aug 2014 16:33:21 +0000 http://www.steamykitchen.com/?p=37341 Alongside fire-roasted chestnuts, Boiled Chinese Peanuts are sold as cheap street food in China. It’s a cold-weather thing, and I know I’m posting this recipe in the dead heat of the summer, but I am missing real Chinese food….a little nostalgic for humble eats. Raw peanuts are boiled in water with cinnamon sticks, star anise, garlic cloves and a little salt. ...

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Alongside fire-roasted chestnuts, Boiled Chinese Peanuts are sold as cheap street food in China. It’s a cold-weather thing, and I know I’m posting this recipe in the dead heat of the summer, but I am missing real Chinese food….a little nostalgic for humble eats.

Raw peanuts are boiled in water with cinnamon sticks, star anise, garlic cloves and a little salt. Even though there’s no sugar in the mix, you’ll get a molasses-like sweetness just from boiling the peanuts (even if you add NO spices!)

chinese-boiled-peanuts-recipe-2087

Star Anise and cinnamon will add complex flavors, liquorice-like (though please don’t let that scare you – it is NOTHING like black liquorice), rich and sweet-smelling. If you’re a chile-nut, go ahead and add a couple of dried red chiles into the pot.

chinese-boiled-peanuts-recipe-2061

3 sticks of cinnamon, 3 star anise, 3 cloves of garlic, 3 tablespoons of kosher salt. If you’ve got really good quality cinnamon sticks, just use one or two. I had to use 3 sticks, well….because I’m cheap and bought a lower quality of cassia bark.

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There are 4 ways you can cook this:

  • No soak + pressure cooker for 60 minutes
  • No soak + slow cooker all day
  • No soak + boil on stove for 4 hours
  • Overnight soak + boil on stove 1 hour

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How to cook Chinese Boiled Peanuts

Step 1: Wash the raw peanuts
Give them a good rinse. Pick out any peanuts that just don’t look right, twigs, roots, etc.

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Step 2: Add in seasonings & water

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Step 3: Weigh down the peanuts
Raw peanuts float to the top of the water, so to make sure that they cook evenly, I like to add a plate into the pot to submerge the peanuts.

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Step 4: Cook
I am using a pressure cooker (60 minutes under high pressure), but you can use a slow cooker (high for 6-8 hours) or boil on stove (bring to boil, cover and simmer on low for 3-4 hours)

chinese-boiled-peanuts-recipe-2080

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Chinese Boiled Peanuts Recipe

Servings: 8 Prep Time: 5 minutes Cook Time: varies
chinese-boiled-peanuts-recipe-2095

Make sure you buy RAW PEANUTS. If you don't have star anise or cinnamon stick, just use 1 teaspoon of Chinese 5-spice powder instead.

Ingredients:

1 pound raw peanuts (also called green peanuts)
3 cloves garlic, peeled
3 star anise
1-3 cinnamon sticks
3 tablespoons of kosher or sea salt

Directions:

Wash the peanuts. In a large pot, add in all of the ingredients. Fill pot with water, enough to cover the peanuts by 3" when submerged. Optional - use a plate to submerge the peanuts in the water.

FOR PRESSURE COOKER:
Cook under pressure 60 minutes high (it will take time to get up to pressure as well as cool-off period to release steam). Follow manufacturer's instructions.

FOR SLOW COOKER:
Cook high for 6-8 hours

FOR STOVETOP:
Bring to boil, cover and set heat to low. Simmer for 3-4 hours or until desired tenderness.

Alternatively, you can soak the peanuts overnight in cool water. The next day, simmer on stovetop for 1 hour or until desired tenderness.

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Peanut Butter Pie – a Pie for Mikey http://steamykitchen.com/17823-peanut-butter-pie-recipe.html http://steamykitchen.com/17823-peanut-butter-pie-recipe.html#comments Mon, 22 Aug 2011 12:42:34 +0000 http://steamykitchen.com/?p=17823 Peanut Butter Pie recipe.

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There are few emotions that I don’t know how to process into words, leaving me utterly speechless. I’ll share two of them with you today, one of them is loss of life – my friend Jennifer Perillo lost her husband in a sudden heart attack. The other emotion, the abundance of love, is best left to Diane and Todd to show you.

xoxo Jaden

p.s. My good friends, Maggy and Erika, have started a nonprofit called “Bloggers Without Borders” specifically designed for us to band together to help those in unexpected situations like this. They are organizing an online auction, full of wonderful prizes. Would you consider donating a prize? You can contact Maggy and Erika directly

 

This Peanut Butter Pie is for Mikey…..when Adam and Joanne heard the news and watched the video, they asked if they could make the pie to honor Mikey.

How to make peanut butter pie

For the crust, you will need melted butter and chocolate cookies.

In a food processor, process the chocolate cookies into crumbs, add them to a small bowl then pour in the melted butter and use a spoon to combine.

Pour the crumbs into a pie dish or a spring form pan. (Note, using a spring form pan will aide in presentation, but use what you have). Firmly press the crumbs into the bottom of the pan or dish and about 1-inch up the sides.

Next, pour melted chocolate into the base of the pie and smooth it out into an even layer.

Coarsely chop about a 1/4 cup of peanuts.

Then, sprinkle them over the melted chocolate. Place the pan into the refrigerator while making the filling.

Next, whip up some heavy cream and reserve in the refrigerator for later.

Now, make the filling. You will need 1 cup of room temperature peanut butter, we used creamy, just as Jennifer’s recipe suggests, but use chunky if that is all you have on hand.

Add the peanut butter to 8 ounces of room temperature cream cheese. (8 ounces of cream cheese is one whole package).

Then, use a hand or stand mixer to combine the two.

Pour in one 14-ounce can of sweetened condensed milk and blend with a hand mixer or stand mixer.

Then, add confectioner’s (powdered) sugar slowly to the mixture – careful not to go at too high a speed or else you might find yourself covered in sugar!

Next, add in 1 teaspoon of vanilla extract.

Then, 1 teaspoon of lemon juice. This really brightens up the flavor!

Now, go get the whipped cream you reserved from earlier. Add about 1/3 of the cream to the filling and blend. Don’t worry too much about folding at this point, this is just a way to loosen the filling so we can easily fold in the rest of the cream.

Now, we fold. This really lightens up the filling. Here is how to do it: Add the rest of the whipped cream and carefully fold it into the loosened filling. To do this, take a spatula and start in the middle of the bowl, pull it back out towards the side, slide it up the side of the bowl and let the mixture fall back onto itself. Turn the bowl, and repeat until all the whipped cream has been incorporated.

Pour the filling into the dish, smooth out the top, sprinkle with extra chocolate and/or peanuts, then refrigerate for at least 3 hours before serving.

Serve as is or whip up an extra batch of cream and spoon over a slice of pie.

Enjoy!

#apieformikey

So many have made this pie for Jennie and Mikey, here are just a few:

Return to Sunday Supper
Tartelette
Create Celebrate Explore
Little Miss Dids
Baked Bree
Pixelated Crumb
Flour Child
the Little Kitchen
Gluten Free Girl
Not Without Salt
Family Fresh Cooking
Kitchen Travels
Not nearly enough peanut butter pie

See lots more peanut butter pies made for Jennie and Mikey here.

Follow the twitter stream for #apieformikey here.

See the Facebook page started in Jennie and Mikey’s honor here.

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Peanut Butter Pie

Servings: serves 8-10 Prep Time: 20 minutes Cook Time:
peanut-butter-pie-side

Recipe adapted from Jennifer Perillo in honor of her late husband Mikey.

Ingredients:

8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Directions:

1) Add chocolate cookies to the bowl of a food processor and process until crumbs form.
2) Add cookie crumbs to a small bowl and combine with melted butter, mix well.
3) Firmly press the mixture into the base of a pie pan or spring form pan. Press the mixture about 1-inch up the sides of the pan.
4) Melt the chocolate in the microwave: Place the chopped chocolate into a microwave-safe bowl, but reserve 1 tablespoon to add at the end. Place the bowl into the microwave for 20 seconds. Stir, then put it back into the microwave for another 20 seconds and stir again. Continue to heat then stir until the chocolate is just melted, now add the reserved chocolate from earlier and stir until it is completely smooth.
5) Pour melted chocolate over the bottom of the cookie crust and spread into an even layer. Sprinkle chopped peanuts over the chocolate then place the pan into the refrigerator while preparing the filling.
6) Pour heavy cream into a large bowl and whip, either with a hand mixer or stand mixer until soft peaks form. Place whipped cream into the refrigerator.
7) Add cream cheese and peanut butter to a large bowl, beat on medium speed until combined. Next, add condensed milk and beat until incorporated then, slowly add confectioner's sugar until incorporated. Add vanilla extract and lemon juice and increase speed to medium high, beat until filling is smooth.
8) Stir 1/3 of the reserved whipped cream into the filling. Fold in the remaining whipped cream.
9) Pour filling into prepared pie pan/dish, smooth the top and sprinkle with additional chocolate or peanuts. Refrigerate for at least 3 hours before serving.

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Chicken Satay http://steamykitchen.com/17259-chicken-satay-recipe.html http://steamykitchen.com/17259-chicken-satay-recipe.html#comments Fri, 22 Jul 2011 14:44:21 +0000 http://steamykitchen.com/?p=17259 Step by step photos and recipe for Chicken Satay

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Another installment of food on a stick, thanks to inspiration from buddies Matt & Adam and their book titled…uh…On a Stick…which is always more fun to eat than food on a fork. Plus you get to play sword fight with the sticks after you eat (you do that too, right!???)

Grilled Chicken Satay is super easy to make – 1 bowl, 1 knife and 1 cutting board. Oh, and don’t forget the sticks too.

Instead of making a peanut dipping sauce, I decided to include the sauce flavor in the marinade and top with chopped peanuts. So imagine this: salty (peanut, soy sauce), sweet (brown sugar), garlicky and gingery, crunchy and a hit of tang (rice vinegar). You can also include a spoonful of hot chili sauce if you’d like.

How to make Chicken Satay

The ingredients for the chicken satay marinade are

 

If you’ve never used rice vinegar before, it’s one of my must-have pantry items for Asian foods. Look for “rice vinegar” on the label – it’s easy to confuse it with “rice wine,” but they are very different products. One is a tangy vinegar, and the other is cooking wine. 

There are two kinds of rice vinegar: regular and seasoned (or sweetened). You can use either in this recipe, but I prefer the regular, since we’re using brown sugar in the marinade. You’ll have to read the label carefully or just look for the color differences on the label. Mitsukan (a client of moi) uses BLUE for unsweetened or regular rice vinegar and RED for sweetened or seasoned.

And as for the peanut butter – chunky or smooth, it’s up to you! I’m a chunky gal myself. And I don’t mean the size of my thighs.

Start by slicing your chicken into long, thin strips. You can use either chicken breast or thighs (I prefer dark meat, but it’s totally up to you!). Try to get the chicken strips all similar in thickness (uh, actually thinness) so that they’ll cook evenly. See how thin I like to slice? 

If they’re not quite thin enough, smash ‘em with your chef’s knife. Lay your chef’s knife flat on the chicken and use the heel of your hand to pound the strip flat.

 

Mix your marinade and let the chicken marinate from 30 minutes to overnight in the refrigerator. 

While the chicken is marinating, soak the bamboo skewers in water to prevent burning. If bamboo sticks burn, they’ll break. Then you’ll have food on a broken stick. :-)

Just before you’re ready to cook the chicken satay, you’ll thread the strips on bamboo skewers just like this:

The chicken satay grills up really fast, so cook them right before you want to serve.

About 4 minutes each side over hot flames!

Top with chopped peanuts and serve!

 

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Chicken Satay Recipe

Servings: 6 Prep Time: 15 minutes Cook Time: 10 minutes
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Optional: Include a spoonful of your favorite Asian chili sauce (or even a few dashes of sriracha or Tabasco)

Ingredients:

2 pounds boneless chicken breast or thigh
1-2 garlic cloves, finely minced
1 teaspoon finely grated fresh ginger
1 teaspoon rice vinegar, Mitsukan brand preferred
1 tablespoon soy sauce
2 teaspoons brown sugar
1 tablespoon peanut butter
1/2 teaspoon sesame oil
1/2 cup dry roasted peanuts, chopped
bamboo skewers, soaked in water

Directions:

1. In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.

2. Slice the chicken breasts into long, thin strips. Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.

3. When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly. Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.

4. Serve with chopped roasted peanuts sprinkled on top.

 

 

 

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Vietnamese Barbecued Lemongrass Beef http://steamykitchen.com/14565-vietnamese-barbecued-lemongrass-beef.html http://steamykitchen.com/14565-vietnamese-barbecued-lemongrass-beef.html#comments Mon, 14 Mar 2011 01:09:04 +0000 http://steamykitchen.com/?p=14565 I think this is my second favorite Vietnamese dish, right after Pho. It’s light, healthy and incorporates the salty, sweet, tangy, spicy, sour elements that make Vietnamese food so tasty. Recipe for Vietnamese Barbecued Lemongrass Beef, courtesy of Periplus Publishing on my other site, New Asian Cuisine.

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I think this is my second favorite Vietnamese dish, right after Pho. It’s light, healthy and incorporates the salty, sweet, tangy, spicy, sour elements that make Vietnamese food so tasty.

Recipe for Vietnamese Barbecued Lemongrass Beef, courtesy of Periplus Publishing on my other site, New Asian Cuisine.

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Thai Basil Turkey Wraps http://steamykitchen.com/12154-thai-basil-turkey-wraps.html http://steamykitchen.com/12154-thai-basil-turkey-wraps.html#comments Tue, 23 Nov 2010 17:35:11 +0000 http://steamykitchen.com/?p=12154 Another great leftover Thanksgiving turkey recipe. Comes together in 10 minutes!

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I recently took a trip to The Pampered Chef headquarters in Chicago to host their first ever live online cooking show featuring holiday recipes and decor tips. I had great fun, thousands of people watched online and here is one of the recipes that we made on the show.

The original recipe calls for chicken, but since I know that you’ll have plenty of turkey leftover from Thanksgiving, this is a great way to use them!

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Thai Basil Turkey Lettuce Wraps

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes
Thai-Basil-Chicken-Lettuce-Wrap

Recipe adapted from The Pampered Chef. Bottled poppy seed salad dressing gets the flavorful peanut sauce off to a running start for these refreshing wraps.

Ingredients:

FOR THE PEANUT SAUCE
3 tablespoons dry-roasted peanuts, chopped
2 tablespoons chopped fresh basil, chopped
1/2 cup store-bought poppy seed salad dressing
1 tablespoon light soy sauce
1 teaspoon grated fresh ginger root
1 clove garlic, finely minced
2 tablespoons rice vinegar
2 tablespoons water
FOR THE SALAD
1 cucumber
1/2 medium red bell pepper
3 cups shredded cooked turkey
8 large Boston or bibb lettuce leavesAdditional chopped peanuts and chopped fresh basil (optional)

Directions:

1. Combine peanuts, basil, dressing, vinegar and water in a small bowl; set aside.

2. For salad, peel cucumber; slice into julienne strips, avoiding seeds. Slice bell pepper into thin strips. Shred chicken; toss with half of the sauce. Set remaining sauce aside for dipping.

3. To serve, divide cucumber among lettuce leaves. Spoon turkey mixture over cucumber. Top with bell pepper. Garnish wraps with additional peanuts and basil, if desired. Serve with remaining peanut sauce.

 

 

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Tomato Herb Pasta http://steamykitchen.com/11308-tomato-herb-pasta.html http://steamykitchen.com/11308-tomato-herb-pasta.html#comments Wed, 29 Sep 2010 17:10:10 +0000 http://steamykitchen.com/?p=11308 Tomato Herb Pasta recipe from Southern Living 1001 Ways to Cook Southern — recipe on Steamy Kitchen on TLC.

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Tomato Herb Pasta recipe from Southern Living 1001 Ways to Cook Southern — recipe on Steamy Kitchen on TLC.

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Peanut Pesto and Peas Pasta Salad http://steamykitchen.com/4704-peanut-pesto-and-peas-pasta-salad.html http://steamykitchen.com/4704-peanut-pesto-and-peas-pasta-salad.html#comments Tue, 28 Jul 2009 12:16:49 +0000 http://steamykitchen.com/?p=4704 In the Tampa, Florida, Summer began sometime like in March. No kidding. The season RIGHT NOW is called too “*!%!$@*$ HOT.” The moment you step outside into 99.9% humidity coupled with 98F temps, you wonder why you even bothered to dry yourself after a shower. But never mind, because while Summer Fest is almost unbearable in my backyard, it’s in ...

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summerfest-badge

In the Tampa, Florida, Summer began sometime like in March. No kidding. The season RIGHT NOW is called too “*!%!$@*$ HOT.” The moment you step outside into 99.9% humidity coupled with 98F temps, you wonder why you even bothered to dry yourself after a shower.

But never mind, because while Summer Fest is almost unbearable in my backyard, it’s in full-swing over at friends White On Rice and Matt Bites. Also, the rain didn’t flood out Margaret Roach’s Away to Garden in New York (though for a few weeks I almost was expecting Margaret to rename the blog Away Washed the Garden due to the non. stop. rainfall.

The four of us (actually five because Todd and Diane are separate people, not Toddiane, though they are so well fit that sometimes it’s just easier to say it like that in one lovely breath) teamed up to bring you Summer Fest 2009, a four-week celebration of fresh-from-the-garden food: recipes, growing tips, even tricks for storing and preserving summer’s best. Each week we’ll have a different theme, this week is herbs.

The Summer Fest is all about blog cross-pollination…meaning we want to hear from you! The secret to this recipe is for you to play along…I’ll give you details at the end.

To kick of Week 1 of Summer Fest: Herbs, I’ve made a Peanut Pesto and Peas Pasta Salad.

It’s pabulously peasy and pealicious.

and easy, too.

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Fortunately for me, basil is thriving right now in my garden, one of the few things that actually are doing well in this extreme Florida summer heat. Instead of the boring pine-nut pesto, I make variations by substituting different nuts – like peanuts today.

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Pesto comes together really easy in a food processor – here I’ve added basil, peanuts, garlic, salt and a bit of olive oil (to lubricate and get things moving)

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Let the baby whirrrrrrrrr!! Dang it, pesky leaf didn’t want to get chopped up. You can also spice things up by adding some red pepper flakes. Drizzle in the remaining olive oil slowly.

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Stir in the Parmesan (hey! another P word!!)

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and here you go – a beautiful Peanut Pesto.

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To Store: You can take this Peanut Pesto and freeze them in little freezer baggies – seal tight and lay flat in your freezer so that they freeze flat. I know some of you freeze them in ice cube trays too – but I find that it’s more convenient to use quart freezer bags, as it’s the perfect amount to toss with pasta.

To make the Peanut Pesto and Peas Pasta Salad – boil some pasta, chop up some tomato, add some frozen peas, corn. Then toss with some of the peanut pesto. Really, that’s it! You can sub with ANY other pasta shape, vegetables etc. I’m easy like that.

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Voila! You’ll end up with a big bowl.

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This is summery, fresh and colorful…it’s a great way to use up all your basil too!

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Don’t forget, you can use any type of nut that you want….macadamia nut would be too fabulous for words.

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Peanut Pesto and Peas Pasta Salad Recipe

1 pound dried pasta (any shape)
1 cup frozen peas
1 cup frozen corn
1 pint grape tomatoes, cut into quarters
1/2 cup (or more) of the Peanut Pesto Recipe (below)

Combine all ingredients together.

Peanut Pesto Recipe

You’ll have some pesto left over – freeze the remaining pesto

3 ounce block of parmesan or romano cheese (1/2 cup finely grated)
2 cups loosely packed fresh basil leaves, thick stems discarded
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 cloves garlic, peeled
2 tablespoons unsalted dry-roasted peanuts (if using salted, cut amount of salt measurement in half)
1/2 cup extra virgin olive oil
juice of 1/2 lemon

1. If using pre-grated cheese, skip this step. Cut the parmesan or romano cheese into 1/2-inch chunks and put into a food processor. Process until the cheese is very fine. Remove to a bowl and set aside.

2. To the food processor bowl, add the basil leaves, salt, garlic, peanuts and only 1/4 of the olive oil. Process, stopping to scrape down the sides of the container halfway. Stir in the remaining 1/4 cup of oil, the cheese and the lemon juice.

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How you can join Summer Fest

Summer Fest 2009 is a four-week, cross-blog celebration co-created (alphabetically listed) by A Way to Garden, Matt Armendariz of Mattbites, Jaden Hair of Steamy Kitchen, and Todd and Diane of White on Rice Couple, with guest appearances from Shauna and Daniel Ahern of Gluten-Free Girl, Simmer Till Done’s Marilyn Pollack Naron, and Paige Smith Orloff of The Sister Project. And from you, that’s critical. Your contributions are desired, and needed.

Will you play along? Have a recipe or tip that fits any of our weekly themes? Starting today, with the subject of herbs, you can contribute in various ways, big or small. Contribute a whole post, or a comment – whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. The possibilities:

Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire entire posts of your own, if you wish, and grab the juicy Summer Fest 2009 tomato badge (illustrated by Matt of Mattbites).

Summer Fest 2009 Schedule:

  • Tuesday, July 28: HERBS. Any and all.
  • Tuesday, August 4: FRUITS FROM TREES (also known as stone fruits, but we won’t scream if you toss in a berry or another fruit, promise).
  • Tuesday, August 11: BEANS-AND-GREENS WEEK (either or both, your choice).
  • Tuesday, August 18: TOMATO WEEK. How do you like them love apples?

What did my co-conspirators make this week of Herbs?

Away to Garden: Roll your herbs! (no, not THOSE kind of herbs!) parsley-roll-done Growing and Storing a Year of Parsley

White On Rice: vegetable-spring-rice-paper-rolls-425x641 Vietnamese Vegetable Summer Rolls!! You must see their lovely garden.

Matt Bites:rosemary-salty-dog-cocktail Rosemary Salty Dog Cocktail GORGEOUS!

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