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Fall Meals: Zucchini, Corn and Almond Salad | October 7, 2011

Zucchini, Corn and Almond Salad

By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

Ingredients:

1 pound zucchini, cubed

1½ cups fresh corn kernels (from about 1½ large ears)

Olive oil or olive oil spray, for roasting

2 tablespoons lemon juice (from about 1 lemon)

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

3 tablespoons olive oil

½ cup blanched, slivered almonds, lightly toasted

1 ounce grated Parmesan cheese (about ½ cup)

Directions:

Preheat oven to 400°F.

Mix zucchini and corn on a rimmed baking sheet. (Mixing well will prevent outlying corn kernels from burning.) Drizzle or spray with oil and toss until well coated. Spread out … Read More »


 

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Fall Meals: Corn and Tomato Chowder with Fresh Basil | September 30, 2011

Corn and Tomato Chowder With Fresh Basil

By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

Ingredients:

2 tablespoons olive oil

1 large onion

1 large clove garlic, minced

3 cups fresh corn kernels (from about 4 cobs)

1 red bell pepper

½ teaspoon salt

½ teaspoon coarsely ground black pepper

1/8 – ¼ teaspoon cayenne pepper (optional)

1 pound sweet tomatoes, chopped

3 cups water or vegetable broth

1 cup half-and-half

¼ cup chopped fresh basil leaves

Directions:

In a stockpot, heat oil over medium-high heat. When oil is hot but not smoking, add onion and garlic and stir until onions are soft and translucent, 5 to 7 minutes.

Add corn, … Read More »


 

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Lauri Rottmayer
 
 
 
 

Corn and Asiago Cheese Bread Pudding | July 13, 2010

I am enamored with bread pudding recipes. I collect them, in fact, but I’ve never made one until today. Most of the recipes are sweet so it seems strange (even to me!) that the first bread pudding I would make would be savory.

I adore Asiago cheese. It wins hands down if it’s on a menu or, apparently, in a recipe.  This recipe did not disappoint.

First you’ll want to cut your French bread loaf into 1-inch cubes.

Put milk, whipping cream, eggs, salt and pepper in a large bowl.

Whisk together.

Add bread, tossing to coat. Let stand for 30 minutes.

Preheat your oven to … Read More »


 

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Kristin Cuccio
 
 
 
 

Three Bean Turkey Chili | November 10, 2009

I’m here again with another feel good recipe. With the “chili” months approaching this will surely warm you up on a cold day, and again, is figure friendly!!

What you need:

2 tablespoons of olive oil

1lb lean ground turkey

1 package (1 ounce) reduced-sodium taco seasoning

1 can corn

1 can (15 ounces) black beans

1 can (15 ounces) northern beans

1 can (15 ounces) pinto beans

1 can (16 ounces) reduced-sodium chicken broth

2 cans (14.5 ounces) tomatoes w/ chiles

1 small onion

¼ teaspoon salt

1/8 teaspoon cinnamon

Low fat shredded cheddar cheese

Directions:

Spray a 6- to 8-quart pot with nonstick spray. Warm the oil in the pot over medium-high heat. When … Read More »


 

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Gabrielle & Paul Krake
 
 
 
 

Baked Potato Corn Chowder | October 22, 2009

BAKED POTATO CORN CHOWDER

6 Potatoes, baked
1 cup onion, chopped
1 cup celery, chopped
½ cup green pepper, chopped
⅛ cup jalapeno, minced
4 cups milk
2 cups half and half
1 teaspoon garlic , minced
4 ounces cream cheese

Wash, then rub potatoes with olive oil, salt and pepper. Bake on a sheet pan until done. Saute celery, onions, peppers and garlic in olive oil for 3-4 minutes. Add Milk and bring to a simmer. Cut up baked potatoes into bite sized pieces and add to the milk. Bring to a simmer, add cream cheese and salt & pepper to taste. It’s DONE! Garnish with chives, sour cream, … Read More »


 

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Martha Collins
 
 
 
 

“Shoepeg Caviar” | May 13, 2009

These are yummy, fresh, scoopable veggie and bean concoctions that the chips just help to shovel into my face! So, I actually tried combining the two out of necessity (because I didn’t have all of the ingredients to make either one), for a quick snack I had to take to a function last night. It was a big success. I had no leftovers.


 

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Martha Collins
 
 
 
 

Lightest Corn Muffins | March 5, 2009

Lightest Corn Muffins

1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/4 cup milk
8 tablespoons (1 stick) unsalted butter, melted

Directions:

Preheat the oven to 350 degrees. Butter and flour 8 muffin cups or line them with paper liners.In a medium bowl, sift the dry ingredients together. In a large bowl, whisk the eggs and milk together. Add 1/3 of the dry ingredients to the egg mixture, then 1/3 of the melted butter, and stir gently just until incorporated. Repeat with the remaining dry ingredients and melted butter,  being careful not to over-mix; there may be … Read More »


 

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White Bean Chili | January 23, 2009

White Bean Chili

Yield
Makes 2 quarts

Ingredients

1/2 medium onion, chopped
1-1/2 teaspoons olive oil
garlic clove, minced
4 skinned and boned chicken breast halves, cut into bite-size pieces
1-1/2 cups water
1/2 teaspoon salt
teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon dried oregano
(15-ounce) cans cannelli or great Northern beans, rinsed, drained, and divided
3/4 cups chicken broth
(8-ounce) package frozen shoepeg white corn
1 (4.5-ounce) can chopped green chiles
1-1/2 tablespoons lime juice
Garnish: fresh cilantro sprigs and/or sprinkle with shredded cheddar cheese

Preparation
Saute chopped onion in hot oil in large Dutch oven over medium-high heat 7 minutes; add garlic, and saute 2 to 3 minutes.

Stir in chicken pieces, and cook, stirring … Read More »