Showing posts with label Corn. Show all posts
Showing posts with label Corn. Show all posts
Tuesday, July 17, 2012
Friday, April 13, 2012
Lighter Loaded Potato Skins
The hubby and I loved it, the kids didn't, they aren't fans of ground turkey. I'll try it again with beef or chicken. Probably beef.
Turkey Chili Loaded Baked Potato Skins
adapted by There's Always Thyme to Cook
Original recipe and source: Loaded Turkey Santa Fe Baked Potato Skins
6 russet potatoes, washed, scrubbed and dried
For the filling:
1/2 lb lean ground turkey
1 can black beans, rinsed and drained
1/2 cup frozen corn
1 jalapeno, chopped fine
1 can Rotel tomatoes with green chiles
1 cloves garlic, minced
2 tablespoons chopped onion
1 teaspoon cumin
1 teaspoon ancho chili powder
salt and pepper to taste
salt and pepper to taste
For the topping:
shredded cheddar or Mexican blend cheese
1/4 cup chopped scallions
1/4 cup chopped scallions
sour cream or Greek yogurt
Pierce the potato with a fork in a few places. In a microwave safe dish cook on high about 5 minutes per potato. When finished, allow the potatoes to cool, enough so you can handle them. Cut potatoes in half lengthwise. Scoop out the center of the potatoes leaving about 1/4-inch thick wall.
In a large skillet brown the turkey. When the turkey is browned, add onion, garlic, black beans, jalapeno, tomatoes, ancho chili powder and cumin. Season with salt and pepper to taste. Mix well and simmer on low, covered, for about 30 minutes.
Remove lid, add corn and simmer an additional 5-10 minutes or until all the liquid reduces.
Heat oven to 450° F. Place the potatoes on a foil lined baking sheet. Season with salt and pepper and bake skins for 10 minutes.
Remove from the oven, fill the potato cavity with meat filling. Top with shredded cheese and bake until cheese is melted about five minutes.
Top with sour cream and scallions and serve.
Pierce the potato with a fork in a few places. In a microwave safe dish cook on high about 5 minutes per potato. When finished, allow the potatoes to cool, enough so you can handle them. Cut potatoes in half lengthwise. Scoop out the center of the potatoes leaving about 1/4-inch thick wall.
In a large skillet brown the turkey. When the turkey is browned, add onion, garlic, black beans, jalapeno, tomatoes, ancho chili powder and cumin. Season with salt and pepper to taste. Mix well and simmer on low, covered, for about 30 minutes.
Remove lid, add corn and simmer an additional 5-10 minutes or until all the liquid reduces.
Heat oven to 450° F. Place the potatoes on a foil lined baking sheet. Season with salt and pepper and bake skins for 10 minutes.
Remove from the oven, fill the potato cavity with meat filling. Top with shredded cheese and bake until cheese is melted about five minutes.
Top with sour cream and scallions and serve.
Joining
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
Monday, October 10, 2011
Creamy Polenta with Parmesan and Tomato-Mushroom Ragout
I suddenly had a craving for polenta. Not the kind in the tube I usually make, the slice and fry. Although it's pretty good all fried up with butter and all, but this time I wanted a soft, creamy polenta, to go alongside a nice, grilled steak.
Lot of recipes out there for polenta, fast or slow. White cornmeal, yellow, coarse, fine. I went with the sort of slow recipe, gives me a little more time to screw it up! And I had yellow cornmeal in the pantry. Probably from the last time I had to have polenta and never got around to it. I made a few adaptions to the recipe, and topped it with a mushroom ragout. So good. Sort of like Cream of Wheat hot breakfast cereal but with corn flavor and it even had the same lumps like my Cream of Wheat. I am really lousy at constant stirring, so we all got used to the lumps.
Creamy Polenta with Parmesan and Tomato-Mushroom Ragout
Source: original polenta recipe by Nancy Grubin - Bon Appétit, June 2000
Adapted by There's Always Thyme to Cook
Printable Recipe
3 1/2 cups chicken broth
2 1/2 cups milk (I used 1%)
salt and pepper, to taste
1 1/2 cups yellow cornmeal
3/4 cup grated Parmesan cheese
1 tablespoon butter
Tomato-Mushroom Ragout:
1 tablespoon butter
1 tablespoon olive oil
1 large shallot, fine dice
1 garlic clove, minced
2 8-oz packages sliced white button or cremini mushrooms (or both)
1/2 cup chicken stock
1/4 cup Madeira
1/2 pint grape tomatoes, cut in half
salt and pepper, to taste
olive oil, for drizzling
For the ragout, melt a tablespoon of butter in with a tablespoon of olive oil in a large, heavy skillet. Add the shallots, garlic and mushrooms and cook over moderately high heat, stirring occasionally, until softened and golden brown. Add the tomatoes. Simmer about 2 minutes. Add salt and pepper. Add the Madeira, scrape all the bits from the pan, then add chicken stock and simmer for about 5 minutes more.
For the polenta, bring the broth, milk, salt and pepper to boil in a saucepan over high heat. Gradually whisk in cornmeal. Reduce heat to medium. Cook until mixture is very thick and creamy, whisking frequently, about 10 minutes. Whisk in the Parmesan cheese, then whisk in the butter. Remove from heat.
Spoon the polenta into plates, top with fresh grated Parmesan, the ragout and a drizzle of olive oil. Serve.
Lot of recipes out there for polenta, fast or slow. White cornmeal, yellow, coarse, fine. I went with the sort of slow recipe, gives me a little more time to screw it up! And I had yellow cornmeal in the pantry. Probably from the last time I had to have polenta and never got around to it. I made a few adaptions to the recipe, and topped it with a mushroom ragout. So good. Sort of like Cream of Wheat hot breakfast cereal but with corn flavor and it even had the same lumps like my Cream of Wheat. I am really lousy at constant stirring, so we all got used to the lumps.
We loved it. A lot. Even the lumps. And it was perfect with the skirt steaks.
Creamy Polenta with Parmesan and Tomato-Mushroom Ragout
Source: original polenta recipe by Nancy Grubin - Bon Appétit, June 2000
Adapted by There's Always Thyme to Cook
Printable Recipe
3 1/2 cups chicken broth
2 1/2 cups milk (I used 1%)
salt and pepper, to taste
1 1/2 cups yellow cornmeal
3/4 cup grated Parmesan cheese
1 tablespoon butter
Tomato-Mushroom Ragout:
1 tablespoon butter
1 tablespoon olive oil
1 large shallot, fine dice
1 garlic clove, minced
2 8-oz packages sliced white button or cremini mushrooms (or both)
1/2 cup chicken stock
1/4 cup Madeira
1/2 pint grape tomatoes, cut in half
salt and pepper, to taste
olive oil, for drizzling
For the ragout, melt a tablespoon of butter in with a tablespoon of olive oil in a large, heavy skillet. Add the shallots, garlic and mushrooms and cook over moderately high heat, stirring occasionally, until softened and golden brown. Add the tomatoes. Simmer about 2 minutes. Add salt and pepper. Add the Madeira, scrape all the bits from the pan, then add chicken stock and simmer for about 5 minutes more.
For the polenta, bring the broth, milk, salt and pepper to boil in a saucepan over high heat. Gradually whisk in cornmeal. Reduce heat to medium. Cook until mixture is very thick and creamy, whisking frequently, about 10 minutes. Whisk in the Parmesan cheese, then whisk in the butter. Remove from heat.
Spoon the polenta into plates, top with fresh grated Parmesan, the ragout and a drizzle of olive oil. Serve.
Saturday, June 18, 2011
Corn Chowder
I admit it, I love convenience foods. Junk food, fast food, takeout, airplane food, school cafeteria food, and yes, even hospital food. Could be because I grew up with a mom who had zero interest in cooking. Zilch. But she knew where to go for the best restaurants and she loves fast food. She had four staples in her home cooking repertoire, broiled rib steaks, frozen cream spinach, baked potatoes and cream of corn soup. The kind of soup where you buy two cans of creamed corn and just add milk. Heat and stir. We loved it. My kids love it, she still makes it for them. And especially my Dad loved it. So in his honor and because Pops is Tops at I Heart Cooking Clubs, I made a corn soup that I know he would have loved. It's from Jamie Oliver's Food Revolution. It even uses low-fat milk, and just a bit of butter.
Corn Chowder
Source: Jamie's Food Revolution by Jamie Oliver
adapted by There's Always Thyme to Cook
Printable Recipe
1 celery stalk
1 medium onion
1 1/2 tablespoons butter
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
3 cups 1% milk
1 medium Yukon Gold potato, peeled and cut into little cubes (I shredded the potatoes, instead of cubes)
2 cups frozen corn (or fresh, scraping the cob to get all the corn flavor in the chowder!)
1/4 cup chopped fresh chives and/or parsley (optional)
2-3 slices cooked bacon, crumbled (optional)
Pull the leaves from the celery stalks and set them aside. Chop your celery and onion.
Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy; about 10 minutes or so.
Chop the celery leaves, trim the ends off the scallions and slice them thinly. When the potatoes are tender, stir in the corn and celery leaves. Bring the soup back to the boil, then serve. Sprinkle with chives, and you can garnish with crumbled bacon, too, if you like.
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
We loved it!
What's not to love? It's got corn, potatoes, butter and milk!
Chives and thyme, fresh from the garden.
When I served it, I sprinkled a little bit of crumbled bacon on top!
Source: Jamie's Food Revolution by Jamie Oliver
adapted by There's Always Thyme to Cook
Printable Recipe
1 celery stalk
1 medium onion
1 1/2 tablespoons butter
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
3 cups 1% milk
1 medium Yukon Gold potato, peeled and cut into little cubes (I shredded the potatoes, instead of cubes)
2 cups frozen corn (or fresh, scraping the cob to get all the corn flavor in the chowder!)
1/4 cup chopped fresh chives and/or parsley (optional)
2-3 slices cooked bacon, crumbled (optional)
Pull the leaves from the celery stalks and set them aside. Chop your celery and onion.
Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy; about 10 minutes or so.
Chop the celery leaves, trim the ends off the scallions and slice them thinly. When the potatoes are tender, stir in the corn and celery leaves. Bring the soup back to the boil, then serve. Sprinkle with chives, and you can garnish with crumbled bacon, too, if you like.
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
Souper Sundays (and salads and sandwiches) @ Kahakai Kitchen
Monday, June 28, 2010
Milk-Soaked Corn?
Milk-Soaked Corn? Never heard of it. Not until this past weekend when I had a PBS cooking show on for background noise! Barbecue America. He was soaking raw corn in milk, sugar, salt and pepper. Looked interesting, so I started googling milk-soaked corn. Some versions used milk-soaked paper towels that you wrapped, soaked with milk, around an ear of cleaned corn, wrapped in foil and grilled. Others said to take the silk off, but leave the husks on, no paper towels. Still more had you boiling the corn in a milk and water solution. I decided to follow the guy on TV and soak the corn in a large bowl of milk, with a bit of sugar mixed in, about a tablespoon or two, and a little salt and pepper. I took the silk off and left the husks on. It was in the frig for over an hour, and the corn was turned frequently, so it all got soaked.
I drained the milk but kept the husks on and wrapped it in foil, and grilled them. The corns were excellent. Would definitely try this one again, maybe next time leaving the foil off and grilling them in just the husk to get a more grilled flavor.
Milk-Soaked Grilled Corn on the Cob
Printable Recipe
6 ears corn, silks removed, leave the husks on
1 quart any kind of milk
1 -2 tablespoons sugar
salt and pepper, to taste
Put the milk, sugar, salt and pepper in a large bowl and mix it around to dissolve the sugar and salt.
Pull the husk back from the corn, but don't remove it. Remove as much silk as you can and pull the husks back to cover the corn.
Add the corn to the bowl with the milk, and refrigerate for an hour or more. If the milk doesn't cover, then just come back and turn the corn a few times! Drain the corn, but do not rinse. Cover with foil or just grill them in the husk on medium-high for about 30 minutes, turning occasionally. Butter them if you like and serve.
I drained the milk but kept the husks on and wrapped it in foil, and grilled them. The corns were excellent. Would definitely try this one again, maybe next time leaving the foil off and grilling them in just the husk to get a more grilled flavor.
Milk-Soaked Grilled Corn on the Cob
Printable Recipe
6 ears corn, silks removed, leave the husks on
1 quart any kind of milk
1 -2 tablespoons sugar
salt and pepper, to taste
Put the milk, sugar, salt and pepper in a large bowl and mix it around to dissolve the sugar and salt.
Pull the husk back from the corn, but don't remove it. Remove as much silk as you can and pull the husks back to cover the corn.
Add the corn to the bowl with the milk, and refrigerate for an hour or more. If the milk doesn't cover, then just come back and turn the corn a few times! Drain the corn, but do not rinse. Cover with foil or just grill them in the husk on medium-high for about 30 minutes, turning occasionally. Butter them if you like and serve.
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