Spaghetti with Corn and Yellow Pepper

Ingredients: spaghetti, 2 onions, thyme, 250 grams minced beef, 1 yellow pepper, 50 ml white wine, 1 can diced tomatoes, 200 ml stock, 1 jar corn, salt, pepper,

Cook the spaghetti in boiling water with a little salt. Bake in hot oil 2 chopped onion and thyme to soft. Add 250 grams minced beef and fry it brown. Add 1 chopped yellow pepper and stir fry 2 minutes. Pour 50 ml white wine and let the alcohol evaporate. Add 1 can diced tomatoes, 200 ml stock and 1 jar corn. Bring it to the boil and let it all simmer on medium heat for about 10 minutes. Bring to taste with salt and pepper. Serve with spaghetti. Enjoy!

STEAM ‘TIL YOU SCREAM YELLOW BEETS

So steamy, so screamy, and oh so dreamy!

Here at COOK TO BANG we are constantly one upping our latest and greatest recipe so we forget the simple, yet awesome things. Steaming the-powered beets is a healthy and damn tasty choice for a side dish. Beets have few calories to speak of, a megaton of fiber and enough boron to keep Erectile Dysfunction at bay. Once the kitchen gets steamy, you are sure to look more dreamy to your date. Choose the enter you will serve with the beets wisely because you don’t want it to be shown out by a tasty little root vegetable. Now get scheming and start steaming!

Total time: approximately 20 minutes
Projected cost: $2
Drinking Buddy: Depends on the entrée

Ingredients (serves 2):
1. 1 bunch of yellow beets

Step 1
Cut the stalks off the beets, wash them thoroughly, and then cut off both ends.

Step 2
Steam the beets covered until you can easily pierce them with a fork (approx 15 min). Cut them in half and serve as a charming side dish compliment to your favoriteentree Just remove the skin and eat. Add some balsamic vinegar or honey if you feel bold.

Garden Greens with Yellow Tomatoes and Peaches

I told you something good would come out of those lovely peaches and tomatoes.

I think we’ve been ’stuck’ in winter mode since, well, winter. In fact, last week, we had a friend in town, and decided to cook some of the heaviest, hottest meals in our recipe book. Go figure. After a few days in front of the stove and 95 degrees of sticky heat outside, we finally realized that it was, in fact, summer.

So this week, a new approach. Starting with a salad. With absolutely no heat required. Well, I lie – we needed something ‘with’ the salad, and seeing as we forgot to start the bread the night before, we had to settle for some cornbread muffins (Jiffy – the best .89 you’ll ever spend) – but even with the muffins, still very little heat. Perfect for a hot summer day.

Garden Greens with Yellow Tomatoes and Peaches

Recipe from Bon Appetit.

INGREDIENTS
1/3 cup extra-virgin olive oil
2 tablespoons minced shallot
2 tablespoons white balsamic vinegar
1 1/2 tablespoons fresh lemon juice
8 cups mixed baby greens (4 to 6 ounces)
4 small vine-ripened yellow tomatoes, cut into wedges
2 small yellow peaches, wiped clean of fuzz, halved, pitted, thinly sliced
goat cheese, crumbled (optional)

DIRECTIONS
Whisk first 4 ingredients to blend in medium bowl. Season dressing to taste with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature.

Combine greens, tomatoes, and peaches in large shallow bowl. Toss with enough dressing to coat lightly and serve, topped with crumbled goat cheese.