Tag Archives: corn

Winter Enchiladas with Sweet Potato, Corn & Kale

06 Sunday Mar 2011

Posted by in Entree, Recipe, Vegetarian

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It’s the end of winter, beginning of spring, which means slim pickings from the farmers’ market and Star Hollow Farm’s winter CSA. With a plethora of root vegetables, apples, sweet potato, and winter greens, it’s easy to get in a winter time vegetable rut. Therefore, I decided to try altering my Enchiladas recipe with some winter veggies. WOW were these delicious…I didn’t miss the summer veggies at all! The filling is delicious and extremely versatile. I was able to make both quesadillas and nachos with the extras.

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

  • 1  tbsp extra virgin olive oil
  • 1 large sweet potato, cut into small 1/4″ cubes
  • 1 large onion, diced
  • 1 large bunch kale, chopped (stems removed and discarded)
  • 1/2 to 1 tsp cumin
  • 1/2 to 1 tsp chili powder
  • 1  (10-ounce) package frozen whole-kernel corn*
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  cups enchilada sauce
  • Cooking spray
  • 12 corn tortillas
  • 1  cup  (4 ounces) shredded cheddar cheese, divided
  • 1 cup (4 ounces) monterey pepper jack cheese, divided

DIRECTIONS

  1. Prepare enchilada sauce.
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, saute onions and sweet potatoes in olive oil over medium-high heat in a large non-stick pan and sprinkle with a little salt and pepper. Saute for 5 minutes. Add chopped kale and corn, cook until vegetables are just tender. Stir in beans and 1/2 cup of enchilada sauce.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/4 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, vegetable filling, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

  • 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
  • 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
  • 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion

 

Sweet Corn, Cucumber & Tomato Salad

11 Wednesday Aug 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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When my husband and I were living in New York City, I had the opportunity to complete the community rotation of my dietetic internship at an organization called FoodChange, which is now part of Food Bank for New York City. During my rotation I taught low-income women how to cook using farm fresh ingredients from local farmers’ markets. The program, now called CookShop, “gives low-income children, adults and teens the knowledge and tools to adopt and enjoy a healthy diet on a limited budget.” This recipe is adapted from No-Cook Sweet Corn Salad and if you want to get more nutritionist tips I suggest to check out https://www.thedietdynamo.com/nutri-headquarters/nutrisystem-plans-and-costs/ for more info .

(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

  • 4 ears of corn, uncooked
  • 2 large ripe tomatoes
  • 2 medium cucumbers
  • 1/4 cup high quality, bottled lime juice (such as Santa Cruz or Lakewood)
  • 1/2 tsp sugar
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 red onion, thinly sliced
  • 1/2 cup fresh herbs (such as cilantro and basil)
  • 1 (14 oz) can black beans, rinsed and drained

DIRECTIONS

  1. Cut kernels from corn and place in a medium bowl. Seed and dice tomatoes and cucumbers and add to the bowl.
  2. In a smaller bowl, whisk lime juice through pepper.
  3. In a large bowl, combine all ingredients. Toss with dressing.

Southwest Pinto Bean Burgers with Chipotle Mayo & Potato Fries

31 Monday May 2010

Posted by in Entree, Recipe, Side, Vegetarian

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This hearty vegetarian burger, adapted from from Cooking Light, is one of the tastiest I’ve ever had. Be prepared though, because it can be quite spicy. Serve with a side of potato fries for a complete meal. (*Indicates produce from Star Hollow Farm.)

INGREDIENTS

Burgers

  • 1/2  cup diced onion
  • 1/2  cup dry breadcrumbs or quick oats
  • 1/4  cup chopped cilantro
  • 2  tablespoons minced seeded jalapeño pepper
  • 2  tablespoons reduced-fat sour cream
  • 1  teaspoon hot pepper sauce
  • 1/2  teaspoon ground cumin
  • 1/4  teaspoon freshly ground black pepper
  • 1/8  teaspoon salt
  • 1  large egg*
  • 1  (15-ounce) can pinto beans, drained
  • 1  (8 3/4-ounce) can no salt-added whole-kernel corn, drained (or use frozen corn)

Chipotle Mayonnaise

  • 1/4  cup  low-fat mayonnaise
  • 1  teaspoon  canned minced chipotle chile in adobo sauce

Potato Fries

  • 1-2 tbsp extra virgin olive oil
  • 2-3 large potatoes, peeled and sliced into 3 inch strips*
  • 1 tsp montreal steak seasoning (a spice blend made of coarse salt, black pepper, red pepper, garlic, fennel and other spices and herbs)

Other

  • 1  tablespoon extra virgin olive oil
  • 6-8  mini buns
  • Arugula leaves*
  • 6-8 thick slices of tomato*

DIRECTIONS

Potato Fries

  1. Preheat oven (or toaster oven) to 425 degrees F.
  2. Toss sweet potatoes with oil and seasoning. Place on a 9X13″ baking dish, coated with olive oil. Bake for 20-30 minutes, stirring every 10 minutes until sweet potatoes are tender in the middle and crispy and brown on the edges.

Burgers

  1. To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
  2. To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.
  3. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, arugula, one thick slice of tomato, and top half of bun.

Roasted Vegetable Enchiladas

01 Thursday Oct 2009

Posted by in Recipe, Vegetarian

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After making this delicious recipe, you’ll never go back to using store bought enchilada sauce. This recipe is very forgiving, so try experimenting with a variety of beans and vegetables for the filling (see end of recipe for examples).

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

  • 4  tbsp EVOO, divided
  • 1 large zucchini, cut in long slices 1/4″ thick*
  • 1 large yellow squash, cut in long slices 1/4″ thick*
  • 1 large red bell pepper, cut in long slices 1/4″ thick*
  • 1 medium eggplant, cut in long slices 1/4″ thick*
  • 1 large sweet onion, cut in thick, whole rings*
  • 1  (10-ounce) package frozen whole-kernel corn*
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  cups enchilada sauce
  • Cooking spray
  • 8  (8-inch) whole wheat tortillas or 12 corn tortillas
  • 2  cups  (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 4 oz feta, crumbled

DIRECTIONS

  1. Prepare enchilada sauce.  
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, coat sliced vegetables in olive oil and sprinkle with a little salt and pepper. Grill on hight heat, flipping once until cooked. Remove from grill and cut into 1/4″ square pieces. (Alternatively:  Dice all vegetables. Heat oil in a large nonstick skillet over medium-high heat. Sauté for 5 minutes or until vegetables are tender.) Stir in beans.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheddar and feta cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/2 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

  • 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
  • 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
  • 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion

Butternut Squash, Corn & Coconut Soup

30 Wednesday Sep 2009

Posted by in Dinner, Farmers' Market, Lunch, Recipe, Soup, Vegan, Vegetarian

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This is a wonderfully tasty soup and a great way to use late summer/early fall CSA vegetables.

Adapted from Gourmet. Original recipe available at epicurious.com.

INGREDIENTS

Soup

  • 2 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 1/4 cup finely chopped fresh cilantro stems
  • 2 garlic cloves, coarsely chopped
  • 1 (2 1/4-pound) butternut squash and cut into 1/2-inch pieces (6 cups)
  • 4 cups water
  • 1 1/4 cups well-stirred canned unsweetened FULL-FAT coconut milk (12 ounces)
  • 3 ears of FRESH corn from the farmers’ market or CSA, kernels cut off and reserved for relish (below) and cobs halved crosswise
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne

Corn Relish

  • 4 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • Generous pinch of sugar
  • 2 tablespoons olive oil
  • 2 cups corn kernels (see above)
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1/4 cup finely chopped shallot

DIRECTIONS

  1. Make soup: Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
  2. Prepare corn relish while soup simmers: Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined. Combine dressing, raw corn kernels (if using fresh farmers’ market or CSA corn), cilantro, and shallots, and toss well to coat. [Note: if using grocery store fresh corn, cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.]
  3. Finish soup: Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
  4. Divide soup among bowls and gently stir 1/4 cup corn relish into each.