CSA Sweet Corn with Lime & Chili Butter

19 09 2012

I have to say, I think my favorite part about making this meal was the frequent and terrifying discovery of giant green corn worms, curling themselves up inside these ears of corn, only to throw themselves into my lap whilst husking.

This is the first time my CSA farm has grown corn, so it was slightly experimental. Some cobs were fine, others, worm devastation. I won’t hide the facts. I was near to tears by the end, gingerly peeling off each layer of husk, like it was a temperamental time bomb. I dislike bugs.

Cut to way too long of a time later: Corn is husked, all corn worms are sent to hell, we can then proceed. This recipe will leave your kitchen smelling amazing, and c’mon, hot buttered corn with a bright lime kick and a mellow spiciness; this is the stuff dreams are made of. I served it with some green beans sauteed with butter and fresh herbs, plus some leftover tofu. Corn is super cheap right now so stock up and get going on this recipe. You will love it.
Sweet Corn with Lime & Chili Butter
Adapted from Vegetarian Cooking: A Commonsense Guide

4-5 corn cobs
3 oz. butter
2 tbs. olive oil
3 small red chilis. seeded and finely chopped
2 tbs. lime zest
2 tbs. lime juice
2 tbs. cilantro, chopped

Remove the husks and silky threads from the corn. Wash well, then using a heavy knife, cut each cob into 1-inch. slices.

Heat the butter and olive oil in a large saucepan. Add the chili to the pan and cook for 2 minutes, then stir in the lime zest, lime juice, and 1/4 cup water. Add the corn, then cover and cook for 5-8 minutes, or until the corn is tender, shaking the pan frequently.

Season to taste with salt and pepper, then stir in the cilantro. Serve hot and with plenty of napkins.

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Mixed Berry Breakfast Couscous

16 08 2012

Unfortunately for me, breakfast usually ends up being two sad fried eggs, a quickly devoured bowl of cereal, a piece of fruit, or nothing but a cup of coffee. As much as I want to be a morning person, I am not, so during my hectic work schedule, I’m either running late/shovelling something into my face, or sleeping in until lunch time, if the opportunity arises.

Which sucks! Because I love breakfast! I am completely dedicated to it. When I have the time, I love experimenting with things outside of the eggs and cereal comfort zone. I think my next activity is going to be attempting to re-create breakfasts from around the world; i.e. 50 of the World’s Best Breakfasts

This breakfast couscous is one of my new favorite work-week breakfasts. It’s easy to put together the night before, and it makes enough for like 5-6 morning meals. The cinnamon-scented, apple-infused couscous evokes feelings of fall, while the berries are all summertime; a nice August transitional breakfast. Served warm, smothered in Greek yogurt and maple syrup, it’s a soothing and healthy break from the breakfast norm.

Mixed Berry Breakfast Couscous
Adapted from Vegetarian Cooking: A Commonsense Guide

1 cup couscous
2 cups apple and cranberry juice (I used a blend)
1 cinnamon stick
2 tsps. orange zest
2 cups raspberries
1 1/2 cups blueberries
1 1/2 cups strawberries, halved
Greek yogurt (for serving)
Maple Syrup
Fresh mint (for garnish)

Pour the juice into a large saucepan and add the cinnamon stick. Bring to a boil then add the couscous. Cover and remove from heat. Let simmer for 5 minutes, or until all of the liquid has been absorbed. Remove the cinnamon stick.

Separate the couscous grains with a fork, then gently fold in the orange zest and most of the berries. Spoon the mixture into serving bowls and sprinkle with the remaining berries.

Top each bowl with a dollop of yogurt, then drizzle with syrup and garnish with the fresh mint.





Arugula Salad with Grilled Eggplant & Portabellas

1 07 2012

I  love everything about this meal. The fact that it was made with organic arugula from the CSA. The fact that it was my first time using the grill this summer. Definite turning point. And also the fact that I made a cilantro-based anything and was able to stomach it, let alone enjoy it. I still hate cilantro on it’s own, but the few times I’ve cooked with it, I absolutely love its fresh and herby flavor.

See: http://falmouth.patch.com/articles/adventures-in-pesto

So for now, Cilantro: 2, Kristie: 0, the battle continues.

Give me a pile of grilled veggies over a bed of cold greens, covered in a flavorful sauce, and I am quite content.

Arugula Salad with Grilled Eggplant & Portabellas
Adapted from Passionate Vegetarian

4 portabella mushrooms, caps removed
1 large eggplant, stem ends removed, sliced horizontally into long, flat pieces, each the length of the whole eggplant and about 1/3-inch thick
1-2 tbs. olive oil
Cilantro Vinaigrette (recipe below)
6-8 cups very fresh arugula leaves, washed and well-dried

Preheat grill to high.

Lightly brush the mushroom caps and eggplant slices with oil. Season with salt and pepper. Place them directly on the preheated grill. Grill the mushrooms for 6-8 minutes and the eggplant for 8-10 minutes, turning once with tongs about halfway through.

Remove the vegetables from the grill. Toss with about 2 tbs. of the Cilantro Vinaigrette and serve on the cold greens. Top with any remaining dressing.





Bloody Mary Tomato Salad

25 07 2011

Ignore the steak slapped on top of this crappy photo. I misplaced my cameras memory card in the move from Falmouth to my parents house (It’s temporary, I swears.) and the only decent image that came out from my phone was the boyfriends meaty portion.

I’ve been putting off writing this blog for the past hour because the second I typed “Bloody Mary” into the subject line, my brain sidetracked and went all out looking up Bloody Mary recipes. Bookmarking tons of them. Making note of restaurants nearby who claim to have the best. Give me all of them. Spiced with srichacha, stuffed with olives, glasses rimmed with Old Bay, garnished with delicatly carved jalapenos, lemons, limes, pickles, cheese, I don’t care. Give me! So this is the first, but definitely not the last, post based on my favorite drink of all time.

I pretty much doubled the amount of seasonings in this recipe to give it that familiar kick. You can always use less horseradish and hot sauce if it ain’t yo thang. Or you can just make me proud and make it your thang. I ate this with some homemade grilled seitan on top. The savory seitan juices blending into the tomato goodness were probably one of the best things I’ve tasted this summer.

Bloody Mary Tomato Salad
Adapted from Smitten Kitchen

1 cup chopped red onion
3 tbs. red wine vinegar
2 lbs. cherry tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves)
1/2 cup green olives, chopped, plus 2 tbs. reserved brine
3 tbs. prepared horseradish
1 tb. Worcestershire sauce
2 tsp. hot sauce
1/2 tsp. celery seed
1/4 cup extra-virgin olive oil
Salt and pepper

Pour one tablespoon of the red wine vinegar over the onions in the bottom of a large bowl. Let sit for 10 minutes to help temper the onions bite. Add the tomatoes, celery and olives. Whisk together the remaining 2 tablespoons vinegar, olive brine, horseradish, Worcestershire, hot sauce and celery seed in a medium bowl. Slowly drizzle in the olive oil, whisking constantly until combined. Pour over tomatoes, add salt and pepper to taste, toss to coat. Refridgerate until ready to eat.





Tropical Pasta Salad with Fresh Fruit, Coconut and Jerk-Tempeh

15 07 2011

Monday was one of those days where I wouldn’t want to live anywhere else but Cape Cod. Refreshing. A day off from work with the boyfriend lead to lunch at La Petite France Cafe on Main St. Gazpacho Soup & Garden Veggie sandwich (lettuce, tomato, avocado, cucumber, onion, sprouts, roasted red peppers, baby Swiss and balsamic vinegarette)

Followed by splurging on a cheap pair of Keens, iced lemon matés at Common Ground (my lifeblood), library books (currently reading An Object of Beauty by Steve Martin), an hour at the beach then a stop at Lamberts to pick up fresh fruits & veggies for tonights din.

The creamy coconut dressing mixed with the sharp cheese and juicy fruit is a crazy awesome flavor combo. And the coolness of the salad helps balance out the jerk spice, which can be a little overwhelming, if your boyfriend accidentally dumps half a bottle of cayenne pepper into it. If you use a fresh pineapple, be sure to use it as bowl because it leaves some awesome flavor bits at the bottom.

Tropical Pasta Salad with Fresh Fruit & Coconut
Adapted from Vegan Planet

12 oz. small pasta of your choice
2 cups fresh pineapple chunks (about 1 pineapple)
1 ripe mango; peeled, pitted and cut into 1/2-in. pieces
1 navel orange; peeled, white pith removed and cut into 1-in. chunks
1 small red bell pepper, cut into thin strips
1/3 cup celery, minced
2 tbs. scallions, minced
2 tbs. chopped fresh mint leaves
1 cup unsweetened coconut milk
1/2 cup orange juice
Juice and zest of 1 lime
1 tsp. light brown sugar
1/8 tsp. allspice
1/8 tsp. cayenne
Salt
Salad greens
1/4 cup unsweetened shredded coconut; toasted
Gorgonzola cheese (optional)

Cook the pasta in a pot of boiling salted water until al dente. Drain and rinse under cold running water and place in a large bowl. Add the pineapple, mango, orange, bell pepper, celery, scallions and mint. Set aside.

In a small bowl, combine the coconut milk, orange juice, lime juice/zest, brown sugar, allspice, cayenne and salt to taste. Mix well. Pour the dressing over the pasta salad and toss to coat evenly.

Arrange the salad greens on plates (or if you’re in a fancy decorative mood OR have just 2 people eating and used a whole pineapple OR if you have more than 2 people eating but only like 2 of them, plate the greens in the hulled out pineapple halves and give them to your two besties/sexies). Place some pasta salad on top and sprinkle with the toasted coconut, gorgonzola and jerk-spiced tempeh (Recipe below). Gorge.

Jerk-Spiced Tempeh

2 tsps. brown sugar
1 tsp. cumin
1 tsp. allspice
1 tsp. oregano
1 tsp. paprika
1 tsp. salt
1/2 tsp. cayenne
1/4 tsp. nutmeg
Olive oil

In a shallow bowl, combine all the ingredients. Cut the tempeh in half then into 4 trianges. Coat with olive oil then dredge all sides in the spice mixture. Heat some oil in a skillet over medium heat. Add the tempeh and cook until brown and crispy on both sides, about 5 minutes.