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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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 9, 2010 at 7:44 pm (arugula, black pepper, corn on the cob, frozen corn, leaf lettuce, olive oil, parsley, Quick Dishes, radicchio, radish, red cabbage, red wine vinegar, Salad, salt, scallions)
Fresh vegetables and greens make this salad a colorful and healthful addition to the meal.
Serves 4.
2 C torn leaf lettuce
1 C torn arugula
1 C chopped radicchio or red cabbage
1/2 C fresh or thawed frozen corn
1/4 C sliced radishes
1/4 C chopped green onions
2 T minced parsley
1/4 C red wine vinegar
2 T olive oil
Salt and freshly ground black pepper to taste
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In large bowl, combine lettuce, arugula, radicchio or cabbage, corn, radishes, green onions and parsley.
In small bowl, whisk together vinegar, oil, salt and pepper. Pour dressing over salad; toss to coat.
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April 9, 2010 at 2:58 pm (7 ingredients or less, black pepper, butter, corn on the cob, milk, onion, Quick Dishes, salt, scallions, soup, stovetop, Summer)
Prep time: 10 – 15 minutes
Cook time: 10 minutes
Serves 6
3 C fresh corn kernels (approximately 5 ears of corn)
1/3 C grated onion
2 T butter
1/2 C sliced scallions (including green)
4 C milk
1 t salt
1/2 t freshly ground black pepper
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1. Husk the corn. Lay each ear flat on the table and separate the kernels from the cob with a long knife. Grate the onion on the large holes of a hand grater.
2. Melt the butter in a pot and add the onions and scallions. Saute over medium heat for about 2 minutes, until the vegetables are soft and sizzling. Add the milk, salt and pepper, and bring to a boil. When the soup reaches the boiling point, add the corn and stir.
3. As soon as the mixture boils again, remove it from the heat, cover, and let it steep for 2 to 3 minutes before serving.
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August 28, 2009 at 3:03 pm (Appetizers, coarse kosher salt, cooking, corn on the cob, crookneck squash, flour tortillas, grill, lime juice, Main Dish, Mexican, monterey jack cheese, olive oil, orange bell peppers, pepper, Quick Dishes, scallions, Summer)
Prep: 20 minutes
Total: 20 minutes
Serves 4
1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
1 tablespoon fresh lime juice
Coarse salt and ground pepper
4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced
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1. Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
2. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
3. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.
4. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
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April 23, 2009 at 8:39 pm (7 ingredients or less, Appetizers, cilantro, corn on the cob, fresh tomatoes, italian dressing, jalapeños, no-cook, parsley, red onion, salsa)
Prep Time:15 min
Total Time:15 min
Makes:3 cups or 24 servings, 2 Tbsp. each
4 tomatoes (1-1/2 lb.), chopped
1 cup cooked fresh corn kernels (from about 2 ears)
1/4 cup finely chopped red onions
1/4 cup chopped cilantro or fresh parsley
1 jalapeño pepper, chopped
1/4 cup Italian dressing
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Combine all ingredients except dressing in large bowl.
Add dressing; mix lightly.
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