April 17, 2012 at 11:43 am (canned diced tomatoes, chili powder, cubed cooked chicken, frozen corn, garlic, ground cumin, jalapeños, Mexican, olive oil, onion, sour cream, stovetop, tomato soup, tortilla chips, white wine, worcestershire sauce)
Serves 8.
1 t olive oil
1 C chopped onion
2 garlic cloves, minced
2 C shredded cooked chicken breast (about 10 oz)
1 C frozen whole-kernel corn
1/2 C dry white wine
1 T chopped seeded jalapeno pepper
1 t ground cumin
1 t Worcestershire sauce
1/2 t chili powder
3 1/2 C chicken broth
14.5 oz can diced tomatoes
10.75 oz can condensed tomato soup, undiluted
1 1/4 C crushed tortilla chips
1/2 C sour cream
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Heat oil in a large pot over medium-high heat. Addc onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.
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May 8, 2011 at 11:01 am (Asian, beansprouts, cilantro, corn on the cob, cornstarch, five-spice powder, fresh ginger, frozen peas, garlic, honey, large shrimp, lime juice, Main Dish, peanut oil, Quick Dishes, red chile pepper, rice sticks, sesame oil, snow peas, soy sauce, stovetop, vegetable oil, vermicelli)
This is the kind of recipe where you can swing by the grocery store on your way home from work, pick up a few bits, and have a great meal on the table within ten minutes of arriving in your kitchen. Just get all your stuff ready for this one–when you start cooking, it all kicks off! Good luck.
Serves 2.
a thumb-sized piece of ginger
2 cloves of garlic
1 fresh red chile
a small bunch of fresh cilantro
peanut or vegetable oil
1/2 lb large shrimp, raw, peeled
1 heaped teaspoon five-spice powder
1 t cornstarch
1/2 C fresh corn kernels
a small handful of snow peas
2 T soy sauce
juice of 1 lime
1/2 t honey
1 t sesame oil
a handful of frozen peas
7 oz rice sticks or vermicelli
a small handful of beansprouts
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To prepare:
Put a large pan of water on to boil.
Peel and finely slice the ginger and garlic.
Finely slice the chile.
Pick the cilantro leaves from the stalks and put to one side, then roughly chop the stalks.
To cook:
Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around.
Stir in the cilantro stalks, ginger, garlic, chile, shrimp, and five-spice powder, and fry for a minute.
Add the cornstarch, corn, and snow peas and give them a good toss or stir for another minute.
Stir in the soy sauce, lime juice, honey, sesame oil, and frozen peas.
Add the rice sticks (or vermicelli) to the pan of boiling water and use a wooden spoon to break them up a bit.
Cook for just 2 minutes, no longer.
Drain the rice sticks in a colander over a bowl, reserving the cooking water.
Add a large spoonful or ladleful of the cooking water to the wok and cook for a further minutes or two.
To serve:
Use tongs to divide the rice sticks between your serving bowls, or to lift them on to one large serving platter.
Spoon the shrimp, veggies, and any juices over the top and sprinkle with the beansprouts and cilantro leaves.
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March 27, 2011 at 5:05 pm (Breakfast, broiler, cheddar, corn on the cob, eggs, frozen corn, Main Dish, milk, onion, oregano, Quick Dishes, red bell peppers, stovetop, zucchini)
2 to 4 servings
1 1/2 C diced zucchini
1 C fresh or frozen corn kernels
1/2 C chopped sweet red pepper
1/4 C chopped onion
1/4 t oregano, crushed
1 T water
4 eggs
1/4 C skim milk
1/4 C (1 oz) low-fat shredded cheddar cheese
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In 10″ non-stick, ovenproof skillet, combine vegetables, oregano and water. Cover and cook over medium heat, stirring occasionally, until crisp-tender.
Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted.
Cut into wedges and serve from pan or slide from pan onto serving platter.
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March 26, 2011 at 2:57 pm (7 ingredients or less, cider vinegar, frozen corn, green bell pepper, no-cook, olive oil, onion, parsley, pepper, salt)
Serves 4.
16 oz frozen corn
1 small finely chopped onion
1/2 C chopped green pepper
2 T finely chopped parsley
2 T cider vinegar
1 T olive oil
Salt and pepper to taste
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Prepare corn according to package directions. Allow to cool.
In a bowl, combine onion, green pepper, parsley and corn.
Toss with vinegar and olive oil; add salt and pepper to taste.
Cover and chill. Serve with your favorite grilled chicken or steak.
I want to try this using cilantro instead of parsley and maybe substituting some jalapeno for some of the green bell pepper. I just haven’t had a chance yet! 
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October 27, 2010 at 6:37 pm (7 ingredients or less, Appetizers, corn on the cob, corn tortillas, goat cheese, Main Dish, Mexican, Quick Dishes, salsa verde, scallions, stovetop, vegetable cooking spray)
Browning the corn caramelizes its sugars and deepens the taste of this dish. If you have fresh cilantro on hand, chop two tablespoons and stir it into the salsa. Serve with yellow rice and seasoned black beans for a tasty vegetarian meal.
Serves 4.
1 C fresh corn kernels (about 1 large ear)
2/3 C (5 oz) goat cheese, softened
8 (6″) corn tortillas
1/4 C chopped green onions (about 1)
10 T bottled or homemade salsa verde, divided
Cooking spray
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1. Heat a large nonstick skillet over medium-high heat. Add corn; saute 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4″ of sides. Sprinkle each tortilla with 1 T green onions. Drizzle each with 1 1/2 t salsa; top with remaining 4 tortillas.
2. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 T salsa.
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August 7, 2010 at 11:43 am (black pepper, blue cheese, chicken broth, chives, corn on the cob, extra virgin olive oil, feta, goat cheese, grill, onion, red bell peppers, salt, soup, stovetop, Summer)
Grilling the vegetables heightens their sweetness, and blue cheese provides a pungent counterpoint in this soup. Substitute crumbled goat cheese or feta, if you prefer.
Serves 6.
3 red bell peppers, halved and seeded
3 ears shucked corn
1 1/2 lb tomatoes, halved, seeded and peeled (about 4)
2 T extra-virgin olive oil
4 C chopped onion (about 2 medium)
3 (14 oz) cans fat-free, less-sodium chicken broth
1/4 t salt
1/4 t freshly ground black pepper
1/4 C (1 oz) crumbled blue cheese
2 T chopped fresh chives
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1. Prepare grill to medium-high heat.
2. Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn occasionally. Add tomatoes; grill and additional 5 minutes or until vegetables are slightly charred. Remove from heat; cool 10 minutes. Coarsely chop tomatoes and bell peppers; place in a medium bowl. Cut kernels from ears of corn; add to tomato mixture.
3. Heat oil in a large Dutch oven over medium heat. Add onion; cook 7 minutes or until tender, stirring occasionally. Stir in tomato mixture; cook 3 minutes, stirring occasionally. Increase heat to high and stir in broth. Bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are tender. Cool 20 minutes.
4. Place one-third of tomato mixture in a blender, process until smooth. Place pureed mixture in a large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids. Place pan over medium heat; cook until thoroughly heated. Stir in salt and black pepper. Ladle about 1 1/2 C soup into each of 6 bowls; top each serving with 2 t cheese and 1 t chives.
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July 28, 2010 at 3:55 pm (aged white cheddar, corn on the cob, eggs, extra virgin olive oil, jalapeños, Main Dish, pepper, poblano pepper, salsa verde, salt, scallions, stovetop, Summer, white onions)
This is a versatile recipe that can be altered to use any seasonal vegetable. I prefer to serve the frittata at room temperature, but it can be served hot or cold, too.
Servings: 4
6 eggs
1 small white onion, chopped
1 medium poblano pepper, chopped
½ jalapeño, or other hot green pepper, chopped
2 ears sweet corn
1 cup sharp white cheddar, grated
3 scallions, sliced
3 tablespoons extra virgin olive oil
Salt and pepper, to taste
Salsa verde
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In a medium saucepan, saute the onion and poblano and jalapeño peppers in 2 tablespoons of the olive oil with a pinch of salt over low heat for about 7 minutes, or until onions and peppers have softened. Meanwhile, cut the kernels from 1 ear of corn and reserve. Grate the other ear on a cheese grater over a medium bowl to create corn “milk.” Crack all the eggs directly into the bowl with the “milk” and vigorously whisk them together — this will help make the eggs fluffy. Add some salt and pepper to the eggs to taste and set aside the egg mixture. Add the corn kernels to the onion and pepper mixture and saute for about 1 minute.
If necessary, add the last tablespoon of oil to the pan (if the pan looks dry) and swirl the oil around the pan. Increase the heat to medium and add the egg mixture to the pan. Add the cheddar and stir all of the ingredients around – spreading them evenly throughout the egg mixture. Place the scallions on top and gently pat down into the egg.
Cover and let cook for about 2 minutes. Meanwhile, preheat the broiler. Transfer the pan (uncovered) to the broiler and let it cook until the top gets a little brown and the eggs are cooked through. If you feel the eggs might need to cook a little longer, but the top is already browned, put the cover back on the pan and let it sit on the stove top (with no burners on); the heat will continue to cook the eggs.
Once the dish has cooled, you can cut the frittata into pieces, like a pie. A spatula will be helpful to get the pieces out of the pan. Serve with a dollop of salsa verde on top.
Other Option: Make a frittata sandwich using the salsa verde as a spread on fresh bread with a slice of tomato (or plain)!
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June 22, 2010 at 7:59 pm (beef broth, canned black beans, canned kidney beans, chicken broth, chili powder, cooked black beans, cooked kidney beans, corn on the cob, corn tortillas, frozen corn, garlic, green bell pepper, ground cumin, Main Dish, Mexican, onion, oven, stovetop, tomato sauce)
Packed with a savory bean and corn filling, these plump enchiladas will appeal to all who love Tex-Mex flavors. Serve with salsa.
Serves 4.
1 C diced onion
1 C diced green bell pepper
1 t minced garlic
1 T chili powder
1 t ground cumin
1/4 C broth
15-oz can black beans OR 1 1/2 C home-cooked beans with 3/4 C liquid
15-oz can kidney beans OR 1 1/2 C home-cooked beans with 3/4 C liquid
1 C canned tomato sauce
1 C corn kernels, fresh or frozen
8 corn tortillas
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Preheat oven to 450 degrees. Coat a 9 x 13″ baking dish lightly with cooking spray.
In large saucepan, combine onion, bell peppers, garlic, chili powder, cumin and broth. Bring to a simmer over moderately high heat and cook, stirring occasionally, until onion and peppers are tender, 3 to 5 minutes. Add black beans and kidney beans with their liquid, and tomato sauce. Bring to a boil. Reduce heat, cover and simmer 10 minutes to blend flavors. Stir in corn and simmer 2 minutes. Transfer mixture to a strainer set over bowl. Reserve liquid.
Heat tortillas according to package directions.
Put 1/2 C drained filling in each tortilla, then roll and place side by side in prepared baking dish. Drizzle enchiladas with reserved bean-tomato juices. Cover dish with foil and bake until heated through, about 15 minutes. Serve enchiladas right away.
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June 11, 2010 at 7:29 pm (canned black beans, canned chopped green chiles, canned corn, cheddar, chili powder, cornmeal, Main Dish, Mexican, milk, olive oil, onion, oven, stewed tomatoes)
Nothing could be easier to make than this tasty, Mexican-inspired casserole. Along with a salad and some fruit, it makes a delicious entree to serve to guests.
Serves 8.
1 T olive oil
1 C chopped onions
2 t chili powder
1 1/4 C skim milk
15-oz can black beans, drained
15-oz can corn kernels, drained
24-oz can stewed tomatoes
4-oz can chopped green chilies
3/4 C yellow cornmeal, divided
1/4 C shredded cheddar cheese
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Preheat oven to 350 degrees. Lightly oil an 8″ square baking dish.
In large bowl, combine all ingredients except cornmeal and cheese. Stir 1/2 C cornmeal into mixture. In small bowl, mix remaining cornmeal with cheese and sprinkle over top of casserole. Bake, uncovered, until heated through and bubbly, about 45 minutes. Serve warm.
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June 11, 2010 at 3:10 pm (canola oil, corn, cumin, dried New Mexico chiles, garlic, Main Dish, Mexican, oregano, parsley, potatoes, red bell peppers, salt, stewed tomatoes, stovetop, tomato paste, Vegetarian, yellow onions, zucchini)
Dried New Mexico chile peppers bring a subtle heat and depth of flavor to this hearty vegetable stew.
Serves 8.
2 or 3 dried New Mexico chile peppers, seeded
1 T canola oil
1 large yellow onion, chopped (1 1/2 C)
1 medium red bell pepper, seeded and chopped (1 C)
1 medium zucchini, chopped
2 large cloves garlic, minced
14-oz can stewed tomatoes
4 C water
1 large potato, peeled and chopped
1 1/2 C corn kernels
2 t dried oregano
1 1/2 t ground cumin
1 t salt
1/2 C tomato paste
1/2 C chopped parsley
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Toast dried chilies in ungreased heavy skillet over medium heat until lightly browned, occasionally shaking pan to turn chilies, about 2 minutes. Remove from heat and pour enough boiling water over chilies to cover. Let soak until softened, about 20 minutes.
In blender or food processor, process chilies with 1/2 C soaking liquid until pureed. Scrape puree into small bowl and set aside.
In large saucepan, heat oil over medium heat. Add onion, bell pepper, zucchini and garlic, and cook, stirring until vegetables begins to soften, about 5 minutes. Add pureed chilies, stewed tomatoes, water, potato, corn and dried seasonings and bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Stir in tomato paste and parsley, and cook for 5 minutes before serving.
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