52Weeks · Home Cooking · Quick Weeknight Recipes · Vegan

Rain Makes Corn

Quinoa with Corn & Potatoes

Temperatures are starting to creep back up, but the lack of sun is seriously stunting my garden.  Luckily Joe’s mom gave us a bag of fresh from the farm goodies, so I am still on track with my goal of eating locally.  I also swung by the local market to find some seasonal corn, something that has been harder than normal this summer.  While my small area of Virginia has had a fairly average summer rainwise, that is certainly not the case for the rest of the country.  Since I’ve been relying on my garden I wasn’t fully aware how bad things were even after reading numerous reports and seeing the depressing photos.  Finding corn that was full proved impossible, even though they were shorter than normal most of them had kernels only 3/4 of the way up with the last quarter looking dried out.  This time last year corn was EVERYWHERE, and the cobs were large and fat and filled to the brim with fat and juicy kernels.  I can only imagine what prices are going to look like this winter, and how creative people will have to get with making their budgets work.

For a fair amount of time I considered skipping the /52week corn challenge since I’m really trying to avoid frozen/canned vegetables this year but eventually I was able to get enough local corn to give it a go.  I debated a number of recipes before deciding to do something involving quinoa and some of the vegetables we got in our goody bag.


This dish was incredibly easy to prepare, nothing like one pot dinners!  I added some sour cream to the leftovers in order to insure that everything stayed moist and lunch the next day turned out perfectly.  This dish would also serve as a great burrito stuffing, just add some fresh avocado and ready to go!


Looking Under

Spanish Quinoa

I’ve been experimenting lately with some of the cookbooks I got over the past holiday season.  I had already flagged the recipes I wanted to try and have s-l-o-w-l-y checking some of them off the list.  Last week I had planned to give the Paella recipe from Plenty and thought I had all of the ingredients.  Apart halfway thru the cutting prep work I realized that was not the case.  I was out of short-grain rice, saffron (boo),  and cooking sherry…not so good.  So I opened the pantry to check for what I did have: dry red wine, quinoa, and lots of chopped vegetables.  For a moment I thought about chickening out and just doing a stir fry but figured why not give it a go?  Worst case scenario: Chinese Take Out.  Best case scenario: awesome new recipe.  I decided to take the plunge and started tossing things in, tasting along the way, until I came up with this delicious new dinner idea.


Sometimes experimenting can go horribly wrong but sometimes accidental experiments can turn out very tasty.  The next day I added some sour cream to the dish, which wound up being the perfect addition since quinoa tends to dry up quickly.

So far all of the actual recipes from this book have worked out wonderfully, with only small seasoning tweaks needed.  If anyone is in search of a great vegetarian cookbook I give this one a big thumbs up.   Quick disclaimer: I am getting nothing for the above endorsement I just really enjoy this cookbook.  I’m also hoping to give them a try when Joey and I are on our honeymoon but we shall see if that works out!


Is really Asparagus

Quinoa Vegetable Curry

So still no A/C but thankfully the temperature has dropped back below 80 so it’s actually not that bad inside today. However I don’t want to push my luck so hopefully that glorious coil will arrive sooner rather then later that way when the temperature decides to go all triple digit on me again I’ll be good to go.

However did get some good news last night, I’m going to see CATS!!! A commercial for a performance at WolfTrap came on last night while watching Glee (the most awesome show EVER!). Next thing I know Joe is asking me what night I prefer and ordering us tickets to go see CATS!!! I have wanted to see this since I was very little and when it left Broadway many moons ago I thought that was it. I had some hope when they did the revival of Les Mis but alas no indicator that CATS was coming back. While this is not Broadway, WolfTrap is still amazing and it’s actually where I was able to see Les Mis a few years ago. Hopefully at this point at least someone has figured out my title and thus realized I’m not completely insane.
Now on to last night’s AMAZING dinner. Up until a few months ago I had never heard of quinoa but since then I have been making it on a regular basis because it’s absolutly amazing! Last night I decided to curry it (something Joe had sort of done before thanks to the Amazing SusanV of FatFreeVegan) and add a ton of vegetables to make a Quinoa Vegetable Curry. The best part is that this recipe is super easy!
1 cup Quinoa
1 cup Green Beans, cut into 3in lengths
1tbsp EVOO
2 tbsp Curry Powder
1 large Onion, chopped
2 cloves garlic, minced
4 cups Cauliflower floret
3 Carrots, peeled and cut into 1/2 in rings
8oz firm tofu, cubed
1 cup vegetable broth
1. Bring 1 1/2 cups of water to a boil in a medium sauce pan and add the Quinoa. Quickly bring the water back to a boil and then turn to low and simmer for 5minutes.
2. Add the Green Beans to the Quinoa and stir, cook for an additional 5 minutes. The Green Beans should be tender and the quinoa should be tender but still a little crunchy.
3. While the Quinoa is cooking add oil to a large Dutch Oven or Wok; and heat over medium heat. Add curry and cook for 30seconds stirring constantly to prevent burning. Add the onion and garlic and saute for 3minutes. Add cauliflower, carrots, and tofu. Cook for 3minutes stirring frequently.
4. Turn heat to medium high and add the vegetable broth. Bring to a slow boil; cover and reduce heat to medium-low. Simmer for 5minutes, stirring occasionally to prevent sticking.
5. Fold in the Quinoa, and cook for an additional 3-5 minutes or until vegetables are tender. Serve Hot!
This is probably one of the easiest dishes I have made in awhile and it was also very well received. According to Joe everything I make is great but that this is “really great.” Gotta love a compliment like that!