Posts Tagged ‘Corn’

Corn, Jicama, & Green Chile Salsa

Monday, March 10th, 2014

Corn, Jicama, & Green Chile Salsa

After picking up this week’s Basket and before heading to the grocery store for supplements, I sat in my car creating my menu plan for the next two weeks. I wrote meatloaf and turnip mashed potatoes down on my list, thinking I could turn what I thought was a turnip into a nice mash. About 10 minutes later, I was in the produce section at the grocery store and thought I’d check to see what turnips look like to be sure that what I had was, in fact, a turnip. (more…)

Corn and Tomato Tart (gluten free-but they will never know)

Thursday, February 6th, 2014
Corn and Tomato Tart

Corn and Tomato Tart

I have been loving my heirloom tomatoes from Bountiful Baskets- and so has everyone else in my family.  We have all enjoyed discovering the different flavors that come with each different color and pointing out the best ways to use all the colors to create “the perfect bite”.  The best quote of the night came from my 13 year old while enjoying the little dish I’m about to share with you.  She said “You know what’s great about these tomatoes?  They taste like tomatoes.  A lot of the time tomatoes don’t really taste like anything.  But these are full of tomatoey goodness”.  Yes my dear, yes they are.  And since these little gems have the guts to actually have a flavor, I thought they deserved a dish that showcased it. (more…)

FALL CASSEROLE

Tuesday, February 4th, 2014

What to do on a chilly fall or winter day?  Want that tasty, savory comfort food?  Want something that melts in your mouth but you know has that hearty goodness fresh from your basket?
We had this off and on growing up when we’d spend the night with friends.  It was a tasty and easy way to get us kids to eat our veggies and love having seconds, too. (more…)

One Pot Hobo Stew

Monday, December 9th, 2013

We have many Sunday evenings where we need a quick and easy meal. This is often when I create most my family recipes. One Sunday we were busy, I was sick, and just wanted to have a warm easy soup. I had plans to make Beef Stroganoff but did not feel up to it. So I combined a beef stew with a hobo stew and created something we all devoured. I was able to rest and not feel rushed as I made this wonderful dinner.
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Slow Cooker Pork Chile Verde, Mexican Street Corn & Sopapilla Cheesecake

Saturday, August 31st, 2013
Variety is the very spice of life
that gives it all it’s flavor.
-William Cowper

Growing up we ate out ALOT. I thought it was perfectly normal until I got married. My husband informed me that eating out 2-3 times per week was excessive and would take a whole lot of extra money that we just didn’t have being newlyweds. When my family ate out we frequented a Mexican restaurant called Rafael’s, owned by our next door neighbor’s family. They had the most AMAZING Chile Verde! I have tried replicating it on several occasions and for the most part I’ve failed. I have tried cooking the pork first, roasting tomatillos, slaving over a hot stove for hours only to come away with sauce that just wasn’t right and pork that was tough. Well tonight I came as close to the perfect replication as I ever have. It also happens to be the easiest attempt I’ve ever made. This will definitely be back on our regular rotation.
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Popping Indian Corn

Tuesday, October 9th, 2012

I absolutely love the way Indian corn looks – it’s colorful, shiny kernels make it excellent for decorating during fall nestled with some funky gourds and cute mini pumpkins. Only recently I found out that some of it is food grade (though some is not because it is treated to only be used as decorations). I was eager to pop some with my daughter. We tried it three ways – on the stovetop, in the microwave and in our popcorn popper.
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Creamy Green Chile Corn Chowder

Monday, September 3rd, 2012

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Organic Recipe Roundup – August 11

Saturday, August 11th, 2012

Fennel

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Baked Ziti with Italian Sausage and Fennel from Food Network

Fennel al Forno from the NY Times

Corn Relish

Friday, July 20th, 2012

 

Corn Relish
adapted from the Ball Complete Book of Home Preserving
makes 6 pints
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Corn!

Friday, July 20th, 2012

Forty-eight cobs of corn!

That’s a lot to eat at one sitting. Looking for ways to preserve this wonderful sweet corn for when it’s out of season? Freezing it, on and off the cob, is an easy way to save the harvest.

Corn, and most fruits and vegetables, has enzymes that destroy the nutritional value and change the flavor of the kernels in your freezer. If you plan on eating your frozen corn within two months this is not too much of a problem, but I find that unblanched corn tends to get mushy when cooked. Blanching, which is simply plunging your corn into boiling water for a bit, is an easy way to destroy the enzymes that may turn your sweet corn into starchy corn.
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