Tag Archives: corn

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!


Thing to Do

Summer Quinoa

Summer Quinoa

The combination of rain and sun has resulted in a glorious garden, which is resulting in a large amount of delicious produce and with that meals filled with vegetables.  Thanks to some coworkers I’ve had a steady supply of beets and swiss chard, and thanks to my garden I now have large amounts of tomatoes and carrots – a vegetarian paradise!  When it came time to cook everything I relied on the Top Chef motto of “what grows together, goes together” and combined anything and everything to see what would happen.  At the end of the week I had a little bit of everything but with the exception of the tomatoes I didn’t have enough of any of thing to make it a feature.  So everything got tossed together with some quinoa in the ultimate tribute to summer vegetables.

Summer Quinoa

Serves 4-5

Ingredients

  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves
  • 1 cup red onion, diced
  • 1/4 tsp cumin
  • 1/2 tsp cayenne powder
  • 1/2 tbsp chili powder
  • 1 cup fresh corn
  • 1/2 cup beets, cubed
  • 2 cups garbanzo beans, presoaked and well washed
  • 1 1/2 cups swiss chard, loosely torn
  • 1 cup quinoa
  • 2 cups vegetable stock

Instructions

  1. Heat the olive oil in a large stock pan over medium heat. Add the garlic and onion and cook for 7 minutes before adding the spices and cooking for an additional minute, stirring well.
  2. Add the corn and beets and cook for an additional 5 minutes before adding the beans and swiss chard. Cook until the chard has mostly wilted, about 6 minutes, then add the quinoa and vegetable stock. Turn heat to high and bring to a boil, then cover, turn heat to low, and allow to simmer for 20 minutes. Fluff the quinoa and serve!
http://www.dancingveggies.com/blog/2013/07/thingtodo.html

I topped mine with some greek yogurt for dinner and had it “naked” for lunch the next day and both ways were amazing.  This is one of those dishes that is guilt free, even if seconds are involved!

Has Claws

Thai Migas

migas

“I have to do a fusion dish this week for /r/52weeks of cooking.  What should I do?”

“How about Mexican Thai?!?!”

“WTF is Mexican Thai??”

“I dunno, that’s for you to figure out”

So with that conversation I set out to figure out what Mexican Thai would be.  Due to a crazy schedule I decided to go with a breakfast dish, figuring I would have plenty of time on Saturday morning to make the dish and get it posted.  Well I was right regarding at least one of those things, but sometimes that happens.  After much googling and searching in recipe books I decided that the best Mexican/Texan dish to cross with Thai cuisine was a breakfast dish known as migas.  Similar to chilaquies, migas features fresh corn chips along with eggs, tomatoes, and seasonings.  Since I was going the Thai route I also looked at various egg curries, to get an idea of what flavor profiles would work best for what I was looking to do.  In order to go the extra mile I also made my own chips using some corn tortillas that were getting close to the end of their life.

Has Claws

serves 2-3

Ingredients

  • Vegetable oil for frying
  • 4 corn tortillas, cut into quarter
  • 1 tbsp butter
  • 4 eggs
  • 2 shallots, diced
  • 3 scallions, diced
  • 1/2 tsp fresh ginger
  • 1 thai chili, seeded and sliced
  • 2 tomatoes, diced
  • cilantro (optional)
  • siracha (optional)

Instructions

  1. Heat the oil up in a large skillet or fryer until hot but not smoking. Gently lower in the tortilla quarters and cook until brown on all side. Set aside on a paper towel.
  2. Melt the butter in a large skillet, then add the eggs cooking for 2 minutes before adding the shallots and scallions, reserving the green tips for later. Cook until they start to turn golden.
  3. Once the shallots and scallions are golden, but the eggs still slightly runny. Scrap the pan, insuring that all the egg cooks and none of the chips burns. Add the thai chili along with the tomatoes and the green tips of the onion. Cook for an additional 5 minutes, or until eggs are at desired temperature. Serve topped with fresh cilantro and siracha sauce.
http://www.dancingveggies.com/blog/2013/04/has-claws.html

This breakfast was a HUGE hit and extremely filling.  The only down side was in the chip making process where I didn’t read the lines on the inside of my fryer correctly and wasn’t able to use the basket.  Luckily gently dropping them in and fishing them out with a metal spatula worked just fine!  To top it off I served Joe a Banana Lassi, which went perfectly with the heat of the dish. I left off the nuts and added 1/4 tsp of amchur powder to the dish as a nod to the more popular mango lassi.  Perfection!

Inside My Head

Potato Chowder

Happy Wednesday!  If my counting is correct this post marks the 200th (!!!!) recipe posted on Dancing Veggies!  When I started just over two years ago I honestly thought it would be something I would do for a month or four and then I would move on to something else.  I’ve never been great at commiting to a project long term, call it ADHD or just a general lack of patience.  However this blog has become my outlet and my way of meeting so many amazing people.  From my first blog group to those I’m currently in, I’ve been able to “visit” with people in places I had only read about.   I’ve also been forced to go outside of my comfort zone and cook cuisines and with ingredients that never would have happened otherwise.

This recipe doesn’t push my comfort zone but does come from my favorite type of cooking challenge, the ones that make you think outside the box.  This week the theme for /52weeks is “comfort food”, which is about as abstract as concept as one can see in the cooking world.  This concept really will vary from person to person and culture to culture since comfort food in one area could be considered haute cuisine in another area.  To me comfort food is something that warms me up while trigging some form of memories.  The first things that come to mind are pasta and various Austrian cookies, but since I’ve already posted a fair amount of those I had to really dig around for something new.  While I don’t remember having potato chowder growing up, chowder is in many ways a quidessential comfort food.   Not only does chowder warm you up, there is something about it that just makes my world a better place.   Chowder also reminds me of college, both fish the bacon out of the various chowders Chef Bob made as well as the cans of potato corn chowder I kept stashed in my room for days when I didn’t have the time to make the trek to the dining hall.   I originally thought about doing a Potato Corn Chowder, but in the end decided to go for a Potato Vegetable Chowder, since I had a fair amount of veggies left over from various meals earlier in the week.   I had to take careful notes the entire time, since normally a recipe gets tested a few times before I post.  However this time the stars aligned and the recipe turned out perfectly the first time, something that rarely happens in my kitchen.

Potato Chowder

6-8

Ingredients

  • 2 tbsp butter
  • 1 tbsp thyme
  • 1/2 tbsp oregano
  • 4 cloves garlic, diced
  • 1/2 onion, diced
  • 2 cups potato, quartered
  • 1 cup corn off the cob, divided
  • 1/2 cup carrots, diced
  • 2 cups vegetable stock
  • 1 cup water
  • 1/2 cup half & half
  • salt and pepper to taste

Instructions

  1. Melt the butter in a large Dutch Oven over medium heat. Add the spices and cook for 30 seconds, stirring constantly. Stir in the onion and garlic and cook for 7-10 minutes, onion and garlic should both start to turn golden.
  2. Add the potatoes, half of the corn, carrots, vegetable stock, and water. Bring mixture to a boil, then cover and turn heat to low. Allow mixture to simmer for an hour.
  3. Use an immersion blender or standard blender to puree the soup. If using a standard blender, return to the Dutch Oven and then add the remaining corn along with the half&half. Stir well and cook for a final 10 minutes, until soup is hot throughout. Serve and enjoy!
http://www.dancingveggies.com/blog/2012/10/inside-my-head.html

I served this with some leftover English Muffin Bread but anything would go great with this hearty soup, or nothing at all!  It should also be noted that I enjoy my soup on the thick side, for a thinner soup add more water or half&half depending on personal taste.  If using canned corn can also add the liquid from the can to enhance the corn flavor.   This recipe can also be easily adapted for a slow cooker, just follow step one using a skillet and then transfer to a slow cooker.   Cook on low for 5-7hrs or on high for 2-3hours, before blending and adding the cream.  Then leave on high for at least 30minutes before serving!

Truth May Vary

Tamale Pie

So far September has been the lost month, filled to the brim with so many activities that I’ve lost total track of time.  Everything this month seems to be coming in pairs: two birthdays, two weddings, and two big decisions to make.  Needless to say I’m looking forward to October when this will all be behind me and I can start enjoying fall.  I am already plotting out my soup recipes and have so many different combinations that I’m looking forward to testing out.  I see squash, black beans, tomatoes, and spuds of all varieties in my future and I’m looking forward to every last one of them.

This recipe is one of my go-to-recipes once the temperature starts to drop.  While it can also be prepared in a slow cooker, there is something about using a cast iron skillet that adds a little something.  I haven’t been cooking with cast iron very often, but luckily my cast iron skillet came with a Cast Iron Cooking for Dummies.  I might not be the best when it comes to cast iron cooking, but with this book I’ve been able to correct most of my issues.    This tamale pie recipe was one of the first I tested out in the skillet, after the standard cornbread recipes.  The first attempt didn’t work very well, but since then I’ve figured out the right ratio of cornbread to fillings so lot more eating lot less turning off the smoke alarm.

Truly Scrumptious

Serves: 4-5 servings

Ingredients

  • 2 cups pre-soaked black beans
  • 1/2 vidalia onion, diced
  • 1/2 cup corn off the cob
  • 1 can rotel tomatoes
  • 1 jalapeno, diced (optional)
  • 1 green bell pepper, diced
  • 1/2 tbsp chile powder
  • 1/2 tsp cayenne powder (optional)
  • 1/2 cup favorite salsa
  • 1/2 cup flour
  • 1/2 cup corn meal
  • 1/4 cup white sugar
  • 2 tsp baking powder
  • 1 egg
  • 1/2 cup milk
  • 2 tbsp vegetable oil

Instructions

  1. Preheat oven to 400
  2. Mix all the ingredients from the beans to the salsa in a 12in cast iron skillet. Cook for 10minutes then remove from oven and set aside.
  3. Meanwhile stir together the flour, baking powder, egg, milk, and vegetable oil until ingredients are just mixed - be sure to not over stir! Pour over the vegetables in the skillet. Bake for 30minutes, or until golden. Optional: top with shredded Mexican cheese in last 5minutes of baking.
http://www.dancingveggies.com/blog/2012/09/may_vary.html

Feel free to top with sour cream, guacamole, or more salsa!  Instead of salsa enchilada sauce can also be used, or a fajita marinade.  The trick is making sure there is enough liquid to keep the vegetables from sticking but not so much that it keeps the cornbread from crisping up.  With my skillet the golden amount is just below the top of the vegetable/bean mixture, but I’m sure different skillets will have different results.