Tag Archives: corn

Like a Cannonball

Thai Corn Soup

thai_corn_soup

 

Welcome to my first of five posts for #FreshTastyValentine!  I’m starting things off with a simple and delicious soup that’s delicious hot or cold, so perfect for the insane weather that has been happening here on the East Coast.  This soup also works well with my New Years resolution to keep things quick and simple as it comes together super quick – partially because of the fantastic herb pastes from Gourmet Gardens.  Inspired by a vegan soup I made years ago from a cookbook Joe had, one that apparently did not make the move to Baltimore, I knew that that lemongrass paste would be the perfect addition.  I also used the Thai Seasoning paste in place of the curry seasoning (tho I think the original original recipe called for paste) – always better to go organic and natural!

Like a Cannonball

Serves: Serves 4-5

Ingredients

1 tbsp olive oil

1 bunch spring onions, sliced white and greens (separated)

3 cloves garlic, diced

1 tsp Gourmet Garden lemongrass paste

1/2 tbsp Gourmet Garden Thai seasoning paste

2 cans coconut milk

2 1/2 cups 2% milk

4 cups frozen corn

Instructions

  1. Heat the olive oil in large sauce pan or dutch oven over medium heat. Add the white part of the spring onions along with the garlic. Cook for 5 minutes and then add the two pastes and cook for an additional 5 minutes stirring frequently to preventing burning.
  2. Add the coconut milk and regular milk and bring to a hard simmer before adding the frozen corn. Cover and reduce heat to low, cooking for 20 minutes.
  3. Serve and enjoy topped with the green pieces of the spring onions.
http://dancingveggies.com/2016/02/like-a-cannonball.html

As a bonus, this soup is super easy to clean up from as the pastes mean no cutting board and the soup is made in one bowl.  Perfect recipe for a crazy weekday (or weekend) night.    I love that with these pastes all I have to do is unscrew the lid – one less step is always welcome.  Huge THANK YOU to Gourmet Gardens for sending me such incredible items.  For your chance to win the Gourmet Gardens herb package (or one of the many other prizes) be sure to check out my intro post to Fresh Tasty Valentine!

 

Quick note that the Gourmet Garden pastes do contain whey so they aren’t vegan but they are gluten free.  However, their dried herb are just that making them vegan, gluten free, and perfect.

Highs and Lows

Corn Blinis

corn_blinis

Hello again! It seems I’m only around for Secret Recipe Club reveals but I’m hoping that with my third trimester quickly approaching I’ll finally be back to regular posting.  We were hoping that my HG would let up in the second, and it did for a bit, before coming back with a vengeance.  Still, I had rather be dealing with that then back at the RE figuring out another infertility treatment.

With that said, once again my SRC buddy gave me the inspiration I needed to get back in the kitchen.  This month I was partnered with the incredible Vicky of Things I Made Today and WOW! is her blog incredible.  I was blown away by all the incredible options, and the blog’s crisp clean style made it oh so easy to find tons of delicious treats.  Given my constraints, I had to limit myself to things that were quick and easy – and seasonal so that I could do the bulk of my shopping at my office’s Farmer’s Market.  That still didn’t narrow things down as I tried to focus in on my top 5: Cauliflower Fritters, Roasted Vegetables, Baked Ricotta, Carrot Fritters,  and Corn Blinis.  In the end the corn won out thanks to a delivery of fresh Eastern Shore corn from my fantastic MiL.

Highs and Lows

Serves: Yields 2 dozen blinis

Ingredients

3 tbsp cornmeal (I used white)

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

1 egg, beaten

½ cup milk

1 tbsp melted butter

? cup fresh corn kernels

dash of cayenne pepper

olive oil for frying

Instructions

  1. In a medium sized bowl, mix together cornmeal, flour, salt, baking powder, (beaten) egg, milk, and butter. Whisk together until smooth batter forms. Stir in corn and cayenne pepper.
  2. Heat about a tablespoon of oil in a medium sized frying pan. Once oil is hot, scoop about 1 tbsp of batter on to the pan, leaving about an inch between each.
  3. Cook blinis for about 2-3 minutes per side, until golden brown. Flip and cook on other side for an additional 2 minutes. Transfer to a paper towel line plate and repeat until all batter is used, adding more oil in between batches if needed.
http://dancingveggies.com/2015/08/highs-and-lows.html

While VIcky topped hers with some mango salsa, I mixed up a quick topping of peaches and feta which worked perfectly.  These delicious little treats were a huge hit and can only imagine how well they do at a party.  In our case, they were a great pre, during, and post dinner treat.

and Dance

Southwestern Shepherd’s Pie

southwestern_shepards_pie

Welcome to May’s installment of the Secret Recipe Club  and what I hope is the start of a lot of new blog posts.  I wound up taking the last month off in order to deal with our kitchen renovation and a fantastic little stomach bug.  Now I’m back – with an awesome new kitchen that can’t wait to be used!  Today’s recipes is one of the first I did in the new kitchen, and was a great way to “break it in” since it required the stovetop as well as the oven.  The interesting part is that the recipe I wound up using from BCmom’s kitchen was not one on my original list.  My first plan was to make her delicious sounding Sweet Potato and Chickpea soup but then the weather decided to warm up, so I needed a new plan.  It was in my second search that I saw her Southwestern Shepherd’s Pie.   I had to make a few changes in order to make it vegetarian, essentially dropping the meat and doubling the vegetables!

and Dance

Ingredients

1 tbsp vegetable oil

1 medium onion, diced

1 small green bell pepper, diced

1 Tbsp minced garlic

1 Tbsp chopped green jalapeño

1 Tbsp tomato paste

1 Tbsp chili powder

1 tsp ground cumin

Salt and pepper, to taste

1 can Rotel Diced tomatoes

1 1/2 cup frozen corn

2 cans black beans, drained and rinsed

1/4 cup chopped cilantro

1 cup fresh spinach

1-1/2 lbs. sweet potatoes, peeled and cut in chunks

1/4 cup sour cream

Instructions

  1. Place the sweet potatoes in a pot of water and bring to a boil. Cook for 25 minutes, or until soft.
  2. Meanwhile, heat the oil over medium heat in a large skillet. Add the onion and bell pepper and cook for 5 minutes before adding the garlic and jalapeno, cook for an additional 5 minutes.
  3. Add the tomato paste along with the spices to the onion and pepper mixture. Stir well and cook until the paste has mostly dissolved then add the diced tomatoes and bring to a simmer for 10 minutes.
  4. Add the final ingredients and continue simmering for 10 minutes.
  5. Preheat oven to 400.
  6. Drain the sweet potatoes, and return to pot. Mash with the sour cream.
  7. Pour the tomatoes and pepper mixture in to a 9x9 baking dish (or 2 qt casserole dish) and top with the sweet potatoes.
  8. Sprinkle with cheese (optional) then bake for 30 minutes.
  9. Serve and enjoy!
http://dancingveggies.com/2015/05/and-dance.html

There are more ingredients, and steps, to this than most of my recipes but it still comes together rather quickly.  I served this with some avocado,  a dollop of sour cream, and some tortilla chips in order to ensure every last drop was enjoyed.  Another fantastic dish thanks to the SRC!

Life is a

Potato Corn Chowder

potato_corn_chowder

I first started to “really” cook when I was in college, thanks to the lack of a meal plan and a dorm room that included a full kitchen.  Most of my dishes were the results of experiments, tossing various ingredients in to a pot to see if the results were edible.  Then I started getting serious, picking up recipe books in the clearance department of Barnes and Noble and using those as the basis for continued experiments.  One such clearance book was all about using canned vegetables – and for a fair amount of time I was convinced that the potato chowder in that book was the be all, end all potato corn chowder recipe.  Then I left college, went up north, and realized what potato chowder really was.  Which is why this is the perfect recipe for /r/52weeksofcooking “screw ups revisited” challenge.  Once I had real chowder, I cut the cord on the recipe which required, no joke, 7 different cans.  It wasn’t horrible by any stretch, but it wasn’t good and the sodium level was insane.  My first attempts to improve this dish involved me switching out some of the cans for fresh ingredients, replacing more and more as my skill level increased.  As a bonus, the recipe wound up being dairy free as well as gluten free.

Potato Corn Chowder

Serves 4-5

Ingredients

1 tbsp olive oil

3 cloves garlic, minced

1/2 vidalia onion, chopped

1/2 tbsp fresh thyme, chopped

1/4 tsp smoked paprika

4 butter potatoes, partially skinned and quartered (about 2.5 lbs)

4 cups vegetable stock (plus extra just in case)

1 cup corn off the cob

2 tbsp plain Greek Yogurt (I used So Delicious Coconut milk plain)

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook for 10 minutes before adding the spices. Cook for an additional minute, stirring constantly.
  2. Add the potatoes and cook for 5 minutes, allowing the potatoes to slight brown. Then pour in the stock and bring mixture to a boil. Cover, then turn heat to low and allow to simmer for 30 minutes.
  3. Use an immersion blender to puree the mixture, adding more stock as needed.
  4. Add in the corn, then stir in the yogurt. Cook for a final 5 minutes, then season to taste with salt and pepper as needed.
http://dancingveggies.com/2014/10/life-is-a.html

I’m sure this recipe will continue to evolve, but thrilled to say that my potato corn chowder is no longer a canned screw up.   This recipe can also be easily adapted for the slow cooker, just cook the onion and garlic in advance then toss everything in on low for 7 hours.  This chowder can also easily transition to a sweet potato corn chowder by swapping out the potatoes – for a real treat add some curry powder for a samosa like taste!

Break of Dawn

Sweet Potato Corn Stew

 Sweet Potato Corn Stew

I mentioned in a post last week that I recently received a LARGE amount of tomatoes from Chocolates and Tomatoes Farm.  Today’s post shows were the vast majority of those tomatoes wound up – in a delicious stew perfect for /52weeksofcooking’s stew theme.  Since the tomatoes were all seconds I knew that I had very limited time to use them, and while the sauce took care of a fair amount, I still had a few pounds left.  With the clock ticking I decided to improvise and figure out what I could make with the little produce left in my fridge.  A sweet potato, the last of our Eastern Shore Corn, and a bunch of fresh herbs – perfect for a hardy soup.  Plus the weather has taken a clear turn for the cold so no worries of overheating the kitchen!  I debated roasting the tomatoes before hand, but decided that one-pot clean up was the right answer.

 

Sweet Potato Corn Stew

Serves: Serves 4

Ingredients

1 tbsp olive oil

3 cloves garlic, minced

1 vidalia onion, chopped

3 lbs tomatoes, halved

2 cups fresh corn off the cob

1 sweet potato, diced

2 cups no salt added vegetable stock

1 tsp fresh thyme

1 tsp fresh rosemary

1 bay leaf

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook for 7 minutes, or until golden. Add the tomatoes and cook for 5 minutes, stirring frequently to help break down the tomatoes.
  2. Add the corn along with the diced potatoes and cook for an additional 5-7 minutes, still stirring the tomatoes but allowing the sweet potato to slightly roast.
  3. Add the remaining ingredients and bring to a quick boil. Stir, then cover, and turn heat to low. Simmer the stew for 20 minutes, then use a hand immersion to blend the ingredients until desired thickness. For those with a stand blender, move the soup a 1/4 at a time, leaving at least 1/4 of the soup unblended.
  4. Cook for a final 10 minutes, adding pepper if needed. Serve and Enjoy!
http://dancingveggies.com/2014/09/break_of_dawn.html

I served this stew with some French Honey bread, which is staple this time of year – along with my favorite Apple Cider Bread.   This stew also included a variety of tomatoes, including the green zebra variety I mentioned the other day!

Note: For all my Jewish friends (and family), L’shannah Tovah!