Tag Archives: corn

Kruti’s Kitchen: Black quinoa salad with fresh chevre, avocado and corn with cilantro-lime dressing

Today’s recipe comes to us courtesy of my old friend Kruti. Recently married and about to receive her medical degree (while keeping up a crazy dancing schedule), Kruti rightfully posted a celebratory message today declaring this particular culinary adventure a success. I haven’t tried it yet myself, but I trust that she would have done a fantastic job.
I’ve kept the recipe in her words, as she sent it to me. I hope it gives you a sense of the fun-loving girl she is! 🙂
As always, suggestions and input please!

Black quinoa salad with fresh chevre, avocado, corn + cilantro-lime dressing

FOR THE SALAD:
– 1 cup cooked quinoa
– 1 oz. goat cheese (can use feta if goat cheese is not available)
– 1 avocado
– 2 husks of fresh corn (frozen variety A-okay too :))
– 1 tomato
– 2 tbsp olive oilFOR THE DRESSING:
– cilantro
– 1 lime
– 2 tbsp olive oil
– 1 tbsp sugar
– 1 tsp saltDirections: After cooking the quinoa, set aside to cool. Meanwhile, peel the corn and cook on high heat in 2 tbsp olive oil until the corn starts to get a grilled appearance. Set aside to cool as well. Dice the tomatoes. Mix in corn and tomatoes with the quinoa and refrigerate. Right before you are ready to eat, top with freshly cut avocado, crumbles of chevre, and the dressing. Add a voila for yumminess:)!

Dresssing: Pulse some cilantro, lime, sugar, and salt in a food processor and add olive oil while pulsing. Season to taste!

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Spinach and Corn Enchiladas

An old post from understocked veggie kitchen!

This is one of my favorite dishes that I always love to make whenever I want good, home-cooked Mexican food. I’m not really sure how authentic it is, but it sure does taste good. It’s also a big hit with my teenaged brothers who could probably eat a whole pan of it in one sitting (I think they actually did that once).

This is obviously a recipe that I can only make when I’m in the states, but it’s superquick and superdelicious. You can try different variations with onions, bell peppers, tomatoes, mushrooms, and any other veggie that tickles your tastebuds.

Ingredients

12 fajita sized tortillas
Shredded or grated Mexican cheeses – Cheddar, Monterey Jack, Pepper Jack, Colby Jack, whatever you like
1 can enchilada sauce (I like mine spicy)
1 package frozen chopped spinach or 1 bunch fresh spinach, washed and chopped
1 can whole kernel sweet corn, drained
chopped jalapenos to taste
any other veggies you want to throw in
a dollop of butter for the pan

Method

1. Combine the chopped spinach and the drained corn in a large microwaveable bowl and microwave until the spinach is wilted. It takes me about 4 minutes in my microwave. If you prefer, you can do this stovetop as well.

2. Pour half of the can of enchilada sauce into the veggie mixture and mix well.

3. Take as much cheese as you’d like and stir it into the veggie mixture. I’m not giving an amount because how cheesy you like your enchiladas depends on personal preference.

4. Spoon about two tablespoonfuls into each tortilla and roll it into a burrito. (I’ll try to add pictures later.)

5. Place the rolled enchiladas into a 9×11 buttered baking pan, seam side down.

6. Pour the liquid from the veggies as well as the rest of the enchilada sauce over the enchiladas.

7. Top them with the chopped jalapenos and sprinkle the rest of the cheese on top.

8. Bake for about 15 minutes or until the cheese bubbles at 350 degrees.

9. Serve with black beans and rice.

10. Enjoy and try not to eat this for lunch and dinner everyday even though it’s that good.

Note – Credit goes to my cousin Lalitha for this recipe. Thanks!

A Wonderful Tex-Mex Meal – Black Bean Chili and Cornbread with a Kick

Today’s back-to-my-roots meal at the understocked household was lovely! Inspired by Tex-Mex creations, the combination of a light black bean and corn chili with a heavy, moist firecracker cornbread was fabulous!

I’ll share one recipe today and save the other for another day  – I don’t want to overwhelm my fair readers!

Cornbread is quite a staple where I’m from, but isn’t something I grew up with. There are as many variations on cornbread as there are people down South, but I really enjoyed this take, a spicy bread with an almost cake-like texture, flecked with tender corn kernels and the orange and green of carrots and chili peppers.

I started off by infusing some butter with the red pepper flakes right in the dish I was eventually going to bake in, which gave me a nice, evenly browned spicy crust. The yogurt and milk made it rich and moist without having to use eggs or any oil or butter in the actual bread. Die-hard Southerners may not like the sweet nature of the bread, but you can omit the sugar and the bread will be just as good, in my opinion.

Egg-free Cornbread with a Kick

Ingredients

1 cup cornmeal
1/2 cup whole wheat or white wheat flour
1/2 cup self-rising all-purpose flour
1/3 cup white, cane, or brown sugar (optional)
1 tsp baking powder
1 tsp salt
3 tbsp butter
1 cup yogurt (I used homemade whole milk yogurt, I’m sure you can substitute)
1/4 cup milk
1/2 can of kernel sweet corn
1 cup shredded carrots
1 chili pepper or jalapeno pepper
2 tbsp chopped pimiento olives
1 tsp crushed red peppers
sprinkling of feta cheese
sprinkling of Colby and Monterey Jack cheeses

Method

1. Combine the dry ingredients – the cornmeal, two flours, salt, sugar, and baking powder.
2. Preheat the oven to 350 degrees, and add the butter and chili flakes to the dish you plan on baking in. Place this in the oven to infuse while you are preparing the batter.
3. In a separate dish, combine the yogurt, carrots and corn.
4. Slowly pour the wet mixture into the dry mixture, mixing well.
5. Add milk until it reaches a pourable consistency.
6. Chop up the olives, pimientos and pepper, and stir them, along with a bit of the Colby cheese, into the batter.
7. Pour the batter into your pan – after taking it out of the oven carefully, of course! – and spread the batter if you need to.
8. Sprinkle the top with the feta and the other cheeses.
9. Bake for about 40 minutes, or until the edges are nicely browned and a toothpick comes out clean.

This cornbread has a wonderful aroma and an awesome kick. It is also a great canvas for different flavor combinations.

If you want to go traditional with serving the bread, you can slather it with honey-butter. My opinion is that it might become a little too rich if you do that, but it’s an option. Other mix-ins may include sun dried tomatoes or roasted red peppers. The initial butter infusion is also a wonderful opportunity to pull in a variety of flavors, including basil, oregano, or sage. The adventurous palate may enjoy a hint of garlic, or a stir-in of dried cranberries.

What would you put in this cornbread to mix it up?