Tag Archives: corn

The Dinner Slawlad

In my pantry today:

  • 3 c red cabbage, shredded
  • 1/3 c walnut halves/pieces
  • 1/2 mozarella ball, in tiny cubes
  • 1 S carrot, shredded
  • 1/4 c baby corn kernels
  • 1 tbsp celery, minced
  • 1 green onion, sliced
  • 1 clove garlic, sliced thin
  • 2 tbsp olive oil
  • 1/3 c red wine vinegar
  • 1 tsp apple cider vinager
  • 2 tsp white sugar
  • 1 pinch salt
  • 3 dashes black pepper

slawlad

I spent a lifetime not liking cole slaw, but I had never had anything but mayonnaise-based cole slaws and thus considered no other slaws of which to speak. About two years ago a little place called Farm Boy’s in Chapin, SC would become the new slaw-spiration in my vastly expanding relationship with cabbage. It was easy to accept with joy the health benefits of cruciferous vegetables, and the general price of a head of cabbage means there’s almost always one in the fridge. This cost:benefit ratio makes it an exciting endeavor to make an entree out of cabbage. Don’t you scoff.

Start your thinly sliced garlic simmering on the L side of ML. Let it infuse while you prep other ingredients. Whisk together sugar and vinegar; set aside. When you’ve got mixed in all the solids but cheese and walnuts, increase the oil to the high end of ML. Toast walnuts with garlic for a minute or two, stirring frequently, then mix in vinegar/sugar mixture. Pour warm dressing and walnuts over and into the bowl of cabbage. You can mix in the cheese now, or wait until serving time — if it sits in the vinegar it will emerge with almost a paneer-like texture. This is not necessarily a bad thing; plus it turns pink.

Let the entire cabbage conundrum  sit at room temperature for at least an hour before serving or chilling. I let it sit at room temperature for a couple hours before serving, then I waited a day of refrigeration before serving the rest — both ways work fine. This is going to become a meal staple as the weather begins to warm into its boil: prepare yourselves for more summer slawlads at 5 spoons!

 

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Tomorrow’s Lentils Get Corny

In my pantry today:

freezerlentilsOk, so it was still just a thaw-and-eat meal (and one made with love!) and would’ve been perfectly fine without any additions. But we were hungry. And it was cold. So this happened and it was good. 5 spoons!

 

Naked Stew

In my pantry today:

  • 1 can chicken breast
  • 1 can corn
  • 1 can white beans
  • 1 can cream of chicken soup
  • 1/2 can white potatoes, quartered
  • 3/4 c small cauliflower florets
  • 2 c vegetable broth
  • 1/2 tsp olive oil
  • 1 tsp vegetable ghee
  • 1/2 large yellow onion, minced into near-paste
  • 3 large cloves garlic, minced into near-paste
  • 1/2 tsp turmeric
  • 1/4 tsp red hot chiil powder
  • 2 tsp coriander
  • pinch asafoetida

nakedsoupThe hardest thing to do here was mince the garlic and onion into a near paste-like consistency, but even that was more patience than skill, and to be perfectly honest opening all the cans might’ve actually been more difficult. Either way, this stove-top stew is an easy way to wile away a winter witching hour.

Start your minced garlic and onion in a pan on ML that already hosts your melted ghee/oil. Turn the temperature almost up to M and let it sit, stirred, for a few minutes while you open all those cans and drain/rinse everything in them. Go back to the stove and sprinkle in the asafoetida, turmeric and half of your coriander. Mix well and add chicken. Mix again until all the chunks are broken up and everything is covered in the pan contents; add cauliflower and let simmer on ML for just a minute or two, then add cream of chicken soup. Mix, begin slowly adding broth as you stir in each subsequent can of stuff. Add the rest of your coriander and the red hot chili powder and keep on stirring while you slowly increase the heat to M/M-H until everything comes to a slow boil. At this point, reduce heat to L, cover and let cook until the cauliflower is tender. The only think keeping this from being more than a 4 spoon dish is that I would prefer fresh over canned anything if given my druthers.

7 Meals in 36 Hours (Or, “Driving Through Driving Through”)

In my pantry today:

  • 5 freezer and 2 “tonight’s” dinners

See I wasn’t really writing about what I was doing while I was doing it and the photographs are shameful afterthoughts to two days’ work and to several new recipes. I’ve been meaning without much forward momentum to make more meals to freeze and have on hand — while we could eat prepackaged dinners from the Indian grocery as if they’re going out of style (assuming they’ve ever been in it), there’s got to be a cheaper and more nutritious business to be had. It will all start painlessly enough:

  • 2 large yellow onions
  • 1 medium bulb garlic
  • 1/3 c olive oil

Slice and mince the respective bulbs and put everything in the crock pot on H. Let cook until the onions begin to beckon translucence. Erstwhile, work on two meals worth of

Aloo Matar

  • 1 10 0z can whole white potatoes
  • 1 c peas
  • 2 medium yellow onions
  • 4 large cloves garlic
  • 4 small-medium jalapeno peppers
  • 1 32 oz can crushed tomatoes
  • 3 tbsp vegetable ghee
  • 1 tbsp mustard seeds
  • 1 tbsp ginger-garlic paste
  • 1 c vegetable broth
  • 2-3 tbsp coriander
  • 3-4 tbsp cumin
  • 1 tsp turmeric
  • 1/4 tsp asafoetida

Chunky slice the onion, garlic and chiles. I left the seeds in the peppers this time because the four I picked were pitiful in stature. Melt ghee and sprinkle in the mustard seeds. Cook on ML until the onions begin their wilt then crank the heat to M. The mustard seeds should be popping by the time you mix the turmeric, ginger-garlic paste and 2 tbsp each: coriander, cumin into a buttery paste. Transfer everything to a food processor, pour in a dollop of broth and pulse until as smooth as possible. Return to the pan, add tomatoes and broth. Stir and bring to a low boil on M. Reduce heat to L and let cook down for a few hours before adding additional seasonings, sliced potatoes and peas. It’s not exactly like the store-bought version I so love, but it is an adequate substitute full of good things. 4 spoons.

Now go back to the crock pot. Everything should be sizzling at a light boil. Strain out all the onion and garlic chunks and throw them in the food processor. Pulse until as smooth as possible, then divide 2/3 of the goop back into the crock pot and 1/3 to a new pot on the stove. In this pot, there will be some kind of completely inauthentic version of

Red Bean Makhani

  • 1/3 pulsed crock pot doins
  • 1 11 oz can red beans
  • 1 6 oz can tomato sauce
  • 1/3 c half and half
  • 1/3 c vegetable broth
  • 2 tbsp hot curry powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/8 tsp asafoetida

Mix seasonings into the pot, making it even funkier a gunk. On heat rising to M, add in the tomato sauce, vegetable broth and cream. Throw in the beans and everything cook at a light boil on L for an hour or two. Then, return to the crock pot for marinarings. 5 spoons.

Crock Pot Marinara

  • 2/3 pulsed crock pot doins
  • 3 36oz cans crushed tomatoes
  • 2 6oz cans tomato sauce
  • 1 14oz can petite diced tomatoes
  • 1 4 oz can tomato paste
  • 1 tbsp basil
  • 1 tsp Italian seasoning
  • 1/2 tsp cumin
  • 1/8 tsp cayenne pepper

Put all of that in the crock pot and cook on L overnight. 4 spoons.

There’s enough going on in the Aloo Matar pot before the potatoes and peas went in that 1c was taken out as a base for a

Creamy Corn Curry

  • 1 c that stuff in pan #1
  • 1 c corn
  • 1 c diced frozen spinach
  • 1 16 oz container 1% milk
  • 1 5 oz can evaporated milk
  • 1/3 c unsweetened almond milk
  • 2 tsp corn starch
  • 1/4 tsp asafoetida

That little cardboard box of milk in the back of the cupboard? Empty it into a saucepan and bring it to a low boil, then keep it there for a couple hours. When it has thickened, skim off the skin and add the reserved stuff from pan #2. Stir cornstarch into the evaporated milk then thusly stir that into the milkpot. Add a little more almond milk to thin out any overthick attitude. Stir in corn and spinach, remove from heat. 4 spoons.

Five meals went into the freezer, and still there was enough marinara to make a

Cheesy Penne Bake

  • 3-4 c penne pasta, cooked
  • 2-3 c marinara
  • 1/3 c Parmesan cheese
  • 1/2 c mozzerella cheese
  • dusting of cayenne

Mix the pasta and sauce in a baking dish and sprinkle cheese atop. Bake in a 350 oven for 20m or until cheese is beginning to brown at the edges of the dish. This 5 spoon dish concludes a deeply satisfying almost-two-day-long act against the desire to hit a drive through at the end of a long day. I am so grateful to have had the ingredients and time to start taking care of this before the most hectic parts of the holiday season begin. Happy and safe Thanksgiving!

Hot [Crock] Pot Chili

In my pantry today:

  • 3 poblano peppers
  • 4 jalapeno peppers
  • 1 onion
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 56oz/7c/3.5lb petite diced tomato
  • 1 c corn
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 2 tsp taco seasoning
  • 1 tsp red hot chili powder
  • 1/2 tsp turmeric
  • 1/4 tsp asafoetida

This ended up being the finest batch of chili I have made to date — and it’s completely vegan. I say that because not only should it surprise you, but because it does so for me as well. It’s a tribute, really, to how little meat needs to do with flavor.

Start out with your onion and garlic pieces with oil in the crock pot on H. Walk away and halve your peppers, taking care to leave seeds out or in depending on your spice palate. Put them open-side down on a baking sheet and put them closely under the broiler until their skins begin to char, then remove them from the oven, remove the skins from their shoulders, and dice. Throw those into the crock pot with the garlic and onion, stir and leave on H for a few more minutes. Following enough of a break to begin some dishes or some such nonsense, add canned tomatoes with liquid and cooked beans, reduce crock pot to L and let simmer for several hours. Stir in all your seasonings a little while before dinner — it tasted so flavorful before I did any of that that I nearly didn’t add a single thing; the taco seasoning will get it from “a little too liquidy,” though, into proper chili territory. Despite — or maybe because of? — the lack of meat, this chili deserves 5 spoons.

From the Land of Produce Sales and Pantry (Or, “Vegan Chili”)

In my pantry today:

  • 4 c diced Roma tomatoes
  • 3-4 cloves garlic, largely diced
  • 1 large yellow onion, small chunks
  • 1 small red pepper, diced/seeds removed
  • 1 pitiful, small bell pepper from the plant outside
  • 2/3 c corn
  • 1 c cooked white beans
  • 1 12oz can red beans
  • 1 c vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp black mustard seeds
  • 4 tbsp chili powder (or to taste)
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/4 tsp salt
  • 1/4 tsp asafoetida
  • 1/2 tsp cayenne pepper (we use 90,000 BTU powder, so use your own noggin on this too. Yeah. That’s not a typo. 90,000.)

This was an entirely vegan dish until I put the cheese on it. Apologies.

So I got really excited about a big sale on Roma tomatoes at the store. Some might venture to use the word “overzealous.” And seeing as how it’s now a little too chilly for tomato salads to be fully enjoyed and one can only have so many salad caprese dinners, the answer choices to the sudden conundrum of a kitchen full-o-maters boil down to (ha!): 1. blanch or 2. just cut them all up and make chili.

Put your onion, garlic, chili pepper and mustard seeds in olive oil warming to M on the stove. When the seeds begin to crackle and pop, stir and reduce heat to L while you finish dicing all those now-godforsaken tomatoes. Dump them all into a crock pot and use a spatula to clean all the oiled up pan contents in with them. Add corn, beans and seasonings with broth and set the timer for 4 hours (I now now that essentially translates to “high”). Four spoon alarm!

Corn Curry Creates Comfortable Contentment

In my pantry today:

  • 1 c chana dal, cooked
  • 1 c kale, de-stemmed
  • 1 c corn
  • 5 vine tomatoes
  • 1 large yellow onion
  • 3 cloves garlic
  • 1 tbsp mustard seeds
  • 1 tbsp kala jeera
  • 1 tsp coconut oil
  • 2 tsp vegetable ghee
  • 2/3 c evaporated milk
  • 1/4 c sour cream
  • 1/3 c plain yogurt
  • 1/4 c ground flax
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 4 tsp hot curry powder
  • 1/4 tsp asafoetida
  • 1/4 tsp Greek seasoning
  • 1/4 tsp cayenne pepper

What’ll be great about this is not worrying about perfect mincing, because everything will be equalized in the food processor halfway through the process. What won’t be great is cleaning the food processor afterwards but at least you’ll get a draw. And that’s something.

Regardless, cut up your onion and garlic enough to transluce-ify in the oil/ghee along with mustard seeds and kala jeera. Leave on ML while you boil water for blanching those tomatoes (if you are unfamiliar with tomato blanching, fear not with these directions.). Once the huge pile of stuff in your pan looks half the man it used to be, add the turmeric (I like doing this because it turns everything bright yellow, and that makes me feel it is better utilized; I claim no scientific knowledge surrounding this.) then the tomatoes. Increase heat to M for 2-3m. Stir, then top the pan contents ever so gracefully with kale, reduce heat to L and cover for 5 minutes or so. This steams the kale just enough to go into the food processor while giving the tomatoes a little time to mingle in the pan.

So the next step is putting everything in the food processor. Add the flax and don’t even worry about pulsing — just turn the sucker on and let it run for a minute or two. Return it back to the pan of its beginnings and add in the evaporated milk and half the seasonings. Bring to a very delicate boil then add in the sour cream, yogurt and remaining spices. Stir in the corn and cooked dal and let everything simmer for 15m or so. Serve over Basmati rice. 5 spoons!

The Burritotal Package

In my pantry today:

  • 4 large flour tortillas
  • 1 can black beans
  • 1/2 large zucchini
  • 4 cloves roasted garlic
  • 1″ of a leek, minced
  • 1/4 c cream cheese
  • 2 c shredded cheddar
  • 1/3 c unsweetened almond milk
  • 1 4 0z can tomato sauce
  • 1 4 oz can chipotle salsa
  • 1/2 tsp Fiesta chili powder
  • 1/4 tsp turmeric
  • 1/2 tsp olive oil
  • 1 diced tomato (garnish)
  • 1/4 c minced cilantro (garnish)
  • 1/2 c sour cream (garnish)

This spent an extra day not getting written, but only because I’ve got other stuff to do and not because it’s been, like, sitting out on the counter waiting. I don’t have a whole lotta time for soliloquy now either, though, so this is gonna be a quick and dirty recipe rundown:

– Slice leeks and mince roasted garlic. Warm on ML in olive oil for 10m. Increase heat to M. When at full M,

– Add small slices of zucchini and stir fry for 2m. Then,

– Stir in beans. Reduce heat to L and cover.

– Prep garnishes; set aside.

– Mix chipolte salsa and can of tomato sauce together. Heat.

– Make a thick cheese sauce on ML with: cream cheese, cheddar and milk.

– Drizzle some of the salsa/tomato sauce mixture into the bottom of a glass baking dish.

– Smear the inside of a tortilla with cheese. Put in some beanzchini. Fold, place in baking dish.

– Repeat three more times.

– Cover burritos with remainder of cheese sauce and drizzle more red sauce on. Put in a 350° oven for 10m. Serve hot with tomato, cilantro and sour cream to garnish

5 spoons!

Succulent Strawberries, Salad and Sauce

In my pantry today:

  • Rainbow salad with strawberry vinaigrette
  • Monday Marinara

To be fair, this is two days’ dinner in one lump sum; life is for the living, after all, and I have been doing a great deal of it lately. Yesterday I had to have several items meet their maker (through me rather than by nature’s wicked hand). I had just bought those strawberries and the next day showed why they had been on sale. Shelf life costs.

Rainbow salad:

  • 1 small head Butter lettuce
  • 4-5 leaves rainbow chard
  • 1 c quartered strawberries
  • 1 ear sweet white corn
  • 1 small tomato
  • 2 tbsp crushed walnuts
  • 1/2 tsp red hot chili powder

Take the corn off of the ear, raw, and mix with your crushed walnuts and red hot chili powder. Set aside. Chop everything to your personal liking; toss greens then layer on the corn/walnut mixture, tomatoes and strawberries. Top with…

Strawberry Vinaigrette:

  • 1/2 c pureed fresh strawberries
  • 1/4 c pomegranate red wine vinegar
  • 1/3 c olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp lime juice
  • 1/2 tsp sea salt

The remainder of the strawberries were not rotten but were also not pretty. What couldn’t you make with those suckers after a trip through the food processor? Put all the ingredients in a cruet and shake heartily until emulsification happens. 4 spoons!

Monday Marinara:

  • 4 medium ripe tomatoes
  • 1/2 large Vidalia onion
  • 5 cloves garlic
  • 2 tbsp olive oil
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp hot red chili powder
  • 1/2 tsp dark brown sugar
  • 1/4 tsp sea salt

And today there were four ripe-n-ready vine tomatoes on the counter that looked perfect to blanch. First thing was first; chop your onion and garlic and add to olive oil warming to ML in a large stove top vessel. While that’s doing it’s thing you’ll have time to blanch the tomatoes and dice up the skinless little goons. Sprinkle the naked chunks with salt and brown sugar then have them wait panside until the garlic begins to brown at the edges. Mix tomatoes in along with thyme, oregano and hot red chili powder. Let everything come to a boil and stir periodically for 10-15m. Reduce heat to L and let simmer until dinnertime. Ours was served over spinach tortellini and topped with Parmesan cheese. 4 spoons!

Hamming it Up in Hamtown, or “Who Needs an Entire BAG of Bones?”

In my pantry today:

  • 1 meaty hambone, ceremoniously frozen after its Christmas gifting from Mom and Dad
  • 1 28 oz can of diced tomatoes
  • 1 15 oz can “Italian” flavored diced tomatoes
  • 1 15 oz can green beans
  • 1 15 oz can corn
  • 1 15 oz can chicken broth
  • 2 c leftover cabbage
  • 2 tsp asafoetida
  • 2 tsp turmeric
  • 1 tbsp garlic paste
  • 4 c water

Oh, the meaty hambone! It’s from one of them-there high-end holiday hams, so it’s definitely not got any such sort of canned or “poor” taste. As someone who falls under the poverty line I find this increases the flavor, and only serves to justify my “Mostly” form of vegetarianism.

Put everything in a big pot. Cook it for a day or more on L after bringing it to occasional slow boils. Make sure you also stir at intervals while inhaling deeply of its promising odor. This particular pot has been on the stove for two days and will be quite proud by that at dinner time.

5 spoons. One can nearly never best a good hambone.