Tag Archives: corn

Paradigm Shift

Buddha Bowls

 buddha_bowl

Summer time and the vegetables are going crazy! Perfect time for a Clean Eating challenge thanks to /52weeksofcooking.   For the most part I try to avoid highly processed foods, including fake meats, but there is something to be said about the convenience that comes with those items.  However, this week I wanted to go all out, so I decided to all incorporate elements of raw eating in my recipe which is what lead me to making a buddha bowl.  A budha bowl is a (traditionally) vegan dish featuring raw fruits and veggies with a whole grain.  I decided to use brown rice, but quinoa and barley were also debated.

 

Buddha Bowl

Serves: Serves 2-3

Ingredients

  • 2 cups brown rice, cooked
  • 2 tbsp olive oil
  • 1/2 tbsp balsamic vinegar
  • 1 tsp apple cider vinegar
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • 1 avocado, sliced
  • 6 cherry tomatoes, halved
  • 2 cups chickpeas, presoaked
  • 2 carrots, sliced
  • 1 ear corn, kernels sliced off

Instructions

  1. Toss the rice with the olive oil, vinegar and fresh herbs in a large bowl. Allow to chill for at least 30 minutes, then toss again and add more oil if needed.
  2. Place in a bowl and layer the vegetables on top
  3. Top with cheese (optional) or nuts (optional)
http://www.dancingveggies.com/blog/2014/07/paradigm-shift.html

I was lucky enough to have tomatoes from my garden, along with all the herbs, while the corn comes from the Eastern Shore.  I tried to use all local ingredients but I couldn’t pass by the avocados at the store without grabbing a few.  I could easily eat one, or more, of those each day – they are simply fantastic!  At some point I want to try the fried egg in an avocado dish but a bit terrified of having raw egg and overcooked avocado.  Anyone ever tried it before? Any tips???

In gardening news – I have no idea where I am tomato wise!  Every day I go out I grab another handful and they are amazing.  I’ve also harvested four jalapenos, with another 4 on the vine.  However no eggplants yet – three stopped growing while a few more of showing some promise.  They are a smaller variety so not expecting massive veggies but thought they would be a bit bigger than their current state.  Fingers crossed the random chilly weather last week didn’t stunt them or something.

Back to the Corner

Mexican Corn Dip

Corn Salsa

It’s the first Monday of the month which means that once again it’s time for the Secret Recipe Club!!!!  I was so excited to see that I had been partnered up with Jessie – aka The Vanderbilt Wife.  After all, how can you not like a blog that sponsors so many amazing charities!  For the longest time I was planning to make her delicious peach cake, which would have been perfect for my pit fruit entry but I couldn’t move past a certain dish with “magically delicious” in the title.  I’m a sucker for a good dip, as evident from past secret recipe club posts, and since I was hosting a day of board gaming I just couldn’t pass up her Corn Dip.  The only change I made was to up the spice level since everyone attending enjoys things on the hotter side.

Back to the Corner

Serves: Makes 3 cups

Ingredients

  • 3 ears of corn
  • 1 green pepper, diced (optional)
  • 1 can Rotel
  • 8 oz cream cheese (tofutti or dairy)
  • 1 garlic clove
  • 1/4 tsp cayenne powder (optional)

Instructions

  1. Preheat oven to 350
  2. Cut the corn off the cob and then mix in with the remaining ingredients in a large casserole dish.
  3. Bake for 30 minutes, then stir, allow to sit for 5 minutes and Enjoy!
http://www.dancingveggies.com/blog/2014/07/back-to-the-corner.html

Yes – this recipe is magically delicious and magically quick to put together!  While most of it was killed the day of serving there was just enough left to serve on top of some chilaquiles the next evening.  The corn dip added the perfect crunch along with a bit of heat which was perfect.  I also took advantage of some local “early corn” at the market, instead of the canned corn – and while it’s a pain to cut the kernels off I’m a sucker for local produce.   I also tossed in a green pepper for color and extra crunch, which worked perfectly with the corn and tomatoes.  I served this dip hot and cold, and both ways was a hit!

Speaking of local produce I’ve now harvested three cherry tomatoes, with another 40+ on the horizon, and one jalapeno.  At last check there were 10 (!!!) fairy eggplants growing and fingers crossed will be able to pick some this week!  The cold snap we had the other day also brought some life back to my arugula so maybe that’ll give up another harvest?  So far so good – just have to hope the weather continues to cooperate.   Thanks again for stopping by for another awesome SRC!

In the Real World

Corn Bisque with Avocado

Corn Bisque

Good morning (evening???) and welcome to June’s installment of the Secret Recipe Club!!!  I have to say being a member of Group A means that my blogging month always starts off with a bang in the flavor department – and I wouldn’t have it any other way.  This month I was partnered up with the Cookaholic Wife, and after reading her about page it turns out we have a lot in common.  We were both married in 2010, we’re both on the verge of turning 30 (eeek!), and we both live in Baltimore :-D For an added chill, you can switch our anniversary and birth months since we’re virgos that got married in April – so needless to say  I think Nicole is rather awesome.   Her blog is also stuffed to the rim with delicious recipes featuring ingredients that are easy to locate – but since we’re in the same city that does make a bit of sense.   I first debated making her Onion Dip, as a tribute to the crap dip that got her started on the blogging path, but I could not get the idea of her Corn Bisque out of my head.   Corn chowders are one of my favorite winter soups and the idea of a light and springy corn soup just spoke to my belly on a deep level.   I did make a few in changes to the recipe to cut back on cholesterol (yes, sometimes I do listen to my doctor) but for a more authentic experience just switch the almond milk back to regular milk!  Using the yogurt in place of the half-and-half also allowed me to leave out the cornstarch as the soup was plenty thick!

In the Real World

Serves 4-5

Ingredients

  • 5 medium ears corn on the cob
  • 1 small vidalia onion, chopped
  • 1 large garlic clove, chopped
  • 1 tbsp. olive oil
  • 1 1/2 cups vegetable broth
  • 1/4 cup Greek Yogurt, almond milk
  • 1/4 cup almond milk, original flavor
  • 1/2 tsp. salt
  • pinch of crushed red pepper
  • 1/2 avocado, chopped
  • 1 tbsp. fresh basil, chopped

Instructions

  1. Slice the kernels off each corn cob and set aside.
  2. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes then the garlic and cook for an additional 4-5 minutes. The garlic and onion should be slightly golden.
  3. Pour the vegetable stock in to into the pot and add the corn kernels. Bring to a quick boil and then reduce the heat to low, cover, and cook for 5-7 minutes.
  4. Use an immersion blender to process the soup, adding the milk and Greek yogurt at about the halfway point. Continue to heat over very low heat for a final 10 minutes.
  5. Serve the soup topped with the diced avocado and enjoy!
http://www.dancingveggies.com/blog/2014/06/in-the-real-world.html

 I did leave the crab out but I’m happy to report that my hubby added enough Old Bay to his to counter the lack of crab.  The avocado provided the perfect contrast to the airy soup, and I’m now curious to see how I can include that in my winter chowder.

This soup was perfection and I can easily see myself making it time and time again – thanks Nicole!!!

Dance Magic

Peruvian Corn Pie

Peruvian Corn Pie

Nothing like a cooking challenge to get me out of my funk, and in this case it’s a cooking challenge from /52weeksofcooking featuring Peruvian cuisine.  My experience with Peruvian food is limited to one night back in middle school at the Girl Scout house Our Cabana.  While the house is in Mexico, they do regional dishes to reflect the Girl Guides/Scouts staying there and for my visit that included a night filled with Peruvian treats!  While most of them were not vegetarian friendly, something that mattered even then, there was this one corn dish that was fantastic: Pastel de Choclo.  The closest translation I got was Corn Pie, and thanks to Google it was rather easy to find a few variations of this tasty treat!   From there I just replaced the meat with some beans and increased the vegetables – which is about as easy as it gets.

Dance Magic

Serves 5-6

Ingredients

  • 1 tbsp vegetable oil
  • 1/4 tsp cumin seeds
  • 1/2 tsp cayenne powder
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 1 green pepper, diced
  • 1/4 cup black olives, diced and pitted
  • 1 jalapeno, minced
  • 1 beefsteak tomato, diced
  • 2 tomatillos, diced
  • 2 cups pinto beans, presoaked
  • 1 cup black beans, presoaked
  • 1/2 cup fresh corn off the cob
  • 2 cups of your favorite cornbread recipe

Instructions

  1. Heat the oil over medium heat in a deep saute dish and add the spices. Cook for 1 minute, stirring frequently to prevent sticking and then add the garlic and onion. Cook for an additional 7 minutes, allowing the garlic to brown and the onion to turn golden.
  2. Add the peppers, tomatoes, olives and tomatillos and continue cooking for another 7-10 minutes, stirring occasionally, then add the corn and beans, cover, and cook for 5 minutes.
  3. Preheat oven to 425 and lightly grease a 9x9 baking dish
  4. Prepare 2 cups of your favorite cornbread recipe, pouring half in to the bottom of the baking dish. Gently pour the cooked vegetables on top, and then finish with the remaining cornbread batter.
  5. Bake for 35 minutes, or until top is golden. Allow to cool for 5 minutes then Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/05/dance-magic.html

The best part about this dish is that it changes every time I make it, primarily based on what’s in season.   It can also be easily adapted for Gluten Free or Vegan dining by using a GF or Vegan friendly cornbread recipe.   While this probably takes away from some of the authenticity of the dish, it always brings back some awesome memories – and there’s nothing wrong with that!

Never Meant to Say

Baked Polenta

Baked Polenta

Second Secret Recipe Club entry! When I saw there was an orphaned blog from Group D I jumped at the chance to explore another delicious blog! Turns out delicious was the right word when it comes to Dororthy’s Shockingly Delicious blog, as it is full of “terrific, tried and true, scrumptious” recipes.  Since this was an orphaned blog I only had a few days to find the perfect recipe to highlight everything that Dorothy has to offer.   I debated her non-traditional arroz verde before figuring it was a bit too similar to my other Secret Recipe Club entry so was back to debating delicious treats before seeing her recipe for a Baked Polenta.  I’ve always been a huge polenta fan, outside of the standing and stirring for 30 minutes over a hot oven, so a BAKED recipe was perfect!!!  (husband also agreed as normally he is recruited for stirring duty)

Never Meant to Say

Serves: Serves 6

Ingredients

  • 1 cup corn meal
  • 3 ½ cups warm water
  • ½ teaspoon kosher salt
  • 1 tablespoon butter
  • 1/4 cup grated Parmigiano-Reggiano cheese

Instructions

  1. Heat oven to 350 degrees. Lightly coat the bottom of an 8inch baking dish with olive oil. Pour all the ingredients into the dish and stir to combine and remove any lumps. Cut butter into small cubes and sprinkle on top; butter will float.
  2. Bake, uncovered, for 50 minutes. Stir polenta and return to oven to bake for another 10 minutes. Remove from the oven and stir in the grated cheese. Allow to rest for a couple of minutes
http://www.dancingveggies.com/blog/2013/08/never-meant-to-say.html

Another awesome thing is how easily this recipe could be adapted by adding different cheeses or spices, such as fresh rosemary, thyme, or basil.  I have a feeling that after adding this recipe to my collection polenta will become a frequent menu item in our house.   I served mine with a squash and bean mixture, the full recipe for which will be up tomorrow!