Hi All,
Last night was raw, windy, rainy and cold definitely feeling like winter is coming. The CSA this year has delivered a steady stream of corn on the cob. In the beginning, I would often throw the corn on the grill. To prepare the corn for the grill, I would carefully peel back the husks and remove as much silk as possible, then pull the husks back around the cob. You throw the corn right on the hot side, allow about 10 minutes per side turn once.
But, this is a recipe for Corn Fritters, I digressed.
Later in the summer I started to make corn fritters. The recipe would make enough for dinner with leftovers and the fritters warm up quite nicely the next day for lunch.
4 fresh corn cobs (about 4 cups)
Remove the corn kernels with a sharp knife. Hold the cob straight up and down. Run a knife down the cob to remove as much of the kernels as possible. Place corn in a large bowl. I find this step messy, with corn kernels tumbling off the counter, so be forewarned.
1/2 cup flour (I used a gluten free flour mix)
2 eggs
3 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon salt
freshly ground pepper, to taste
If you have some parsley or cilantro, you can throw some of this in too
Add the above ingredients to the corn and mix well.
3 Tablespoons olive oil
Heat oil in a heavy skillet. (Of course I'm using my trusty cast iron pan.) When the oil is hot, using a 1/4 cup measuring cup, scoop the corn mixture to form 1/2 inch thick round patties. Cook 4 to 5 minutes per side, until well browned.
Optional bean salad:
2 - 15 ounce canned black beans
1 large avocado, skinned and cut into small cubes
1/2 cup cilantro, chopped
1/4 small red onion or 3 green onions finely chopped
3 tablespoons lime or lemon juice
Salt and pepper to taste
1/4 teaspoon cayenne or crushed red pepper for some heat (optional)
Mix the above items together. If you don't have the avocado, that's totally fine. We often have the corn fritters on the side, but if you prepare the bean salad together with the fritters, the pair make a nice vegetarian dinner. If you need to fill the meal out for hungry people you can add some rice and a green salad.
I got some more corn today from the CSA, it's surprising given that it's October. I'm planning on making these tomorrow for dinner. Happy cooking.
Hugs,
Mameekosan : )
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Thursday, October 23, 2014
Sunday, November 4, 2012
Winter Squash or Root Veggie Gratin
Hi,
The leaves are turning here and there is a nip in the air. I think it's time to take out the woolies and the flannel sheets. I've been putting off the inevitable. But, I think it's time.
This is a great recipe for all the winter squash that's starting to be available. I made it with a butternut squash and part of a giant turnip that I got from the last week of the CSA.
Preheat oven for 400 degrees.
2 butternut squashes or a combination of winter squash and turnips, seeded, peeled and sliced 1/2 inch thick
I put the squash/turnips into an oval french white casserole dish. I added water to rinse and poured off all the excess. Then I microwaved them until just short of tender. You don't want to cook them until they are mushy. I would microwave them for 10 minutes and then check. I think you could use a kabocha squash, but it would take less time than the butternut squash or the turnip. While you microwave the rooty stuff, proceed with the rest.
1 tablespoon olive oil
1 large onion thinly sliced
2 clove garlic, roughly chopped
Cook the onion and garlic in the olive oil in a medium sized pot, until tender.
1 cup heavy cream
pinch of nutmeg
Add the heavy cream and nutmeg to the pot and bring to a boil. Remove from heat.
1/2 cup chopped parsley (I didn't have parsley and used cilantro instead)
1 teaspoon dry sage
Add the herbs to the cream. Stir. Be sure to remove any extra liquid from the casserole with the squash. Then pour in the cream mixture.
1/2 cup panko bread crumbs
1 cup grated Swiss cheese
Add the bread crumbs and cheese and mix. Sprinkle a little panko over the top. Bake for 25 minutes until the squash is cooked through. If the top hasn't browned, you can finish with a few minutes under the broiler. When I made this, the top was brown and I didn't need to do the broiler step.
This is a very rich and delicious side dish with some simple baked chicken. It could also be a nice vegetarian dish with a green salad on the side. I thought it was so nice and hot and perfect for the autumn.
Hope you'll enjoy this dish as much as I did. Plus, it makes plenty for lunches and dinners.
Hugs,
Mameekosan
The leaves are turning here and there is a nip in the air. I think it's time to take out the woolies and the flannel sheets. I've been putting off the inevitable. But, I think it's time.
This is a great recipe for all the winter squash that's starting to be available. I made it with a butternut squash and part of a giant turnip that I got from the last week of the CSA.
Preheat oven for 400 degrees.
2 butternut squashes or a combination of winter squash and turnips, seeded, peeled and sliced 1/2 inch thick
I put the squash/turnips into an oval french white casserole dish. I added water to rinse and poured off all the excess. Then I microwaved them until just short of tender. You don't want to cook them until they are mushy. I would microwave them for 10 minutes and then check. I think you could use a kabocha squash, but it would take less time than the butternut squash or the turnip. While you microwave the rooty stuff, proceed with the rest.
1 tablespoon olive oil
1 large onion thinly sliced
2 clove garlic, roughly chopped
Cook the onion and garlic in the olive oil in a medium sized pot, until tender.
1 cup heavy cream
pinch of nutmeg
Add the heavy cream and nutmeg to the pot and bring to a boil. Remove from heat.
1/2 cup chopped parsley (I didn't have parsley and used cilantro instead)
1 teaspoon dry sage
Add the herbs to the cream. Stir. Be sure to remove any extra liquid from the casserole with the squash. Then pour in the cream mixture.
1/2 cup panko bread crumbs
1 cup grated Swiss cheese
Add the bread crumbs and cheese and mix. Sprinkle a little panko over the top. Bake for 25 minutes until the squash is cooked through. If the top hasn't browned, you can finish with a few minutes under the broiler. When I made this, the top was brown and I didn't need to do the broiler step.
This is a very rich and delicious side dish with some simple baked chicken. It could also be a nice vegetarian dish with a green salad on the side. I thought it was so nice and hot and perfect for the autumn.
Hope you'll enjoy this dish as much as I did. Plus, it makes plenty for lunches and dinners.
Hugs,
Mameekosan
Wednesday, September 19, 2012
Squash and Lentil Stew
Hi,
I'm always looking for a stew that's easy to make, with ingredients that I usually have on-hand. This one might be almost perfect. It heats up well for leftovers, although I think it would benefit from some additional cilantro on reheating to add a pop of color. It's vegetarian also, so we had it with "cheese toast" on the first night and then the second night with baked chicken. It was good both ways.
3 tablespoons olive oil
Heat olive oil in a large stockpot.
3 carrots, diced (I admit it, I didn't peel them)
1 onion, diced
1 green pepper or 2 ribs celery (or live large and add both)
Add the veggies to the oil and cook about 5 minutes.
1 medium squash (you can use butternut, kabocha, or acorn squash) peeled, seeded, and chunked
2 tablespoons chili powder
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin (I used the seeds, I was out of ground)
salt and pepper
If you use kabocha, you don't have to remove all the peel and I would recommend waiting until 20 minutes into the simmering to add. Add the squash and season with spices. Stir.
1/2 can (14.5 ounce) diced tomatoes
1 cup brown lentils
1.5 cup stock or water with a bouillon cube
Add the tomatoes, lentils, and liquid. Cover and simmer for about 40 minutes. Don't let the squash get too mushy. Check to see if the stew needs more salt or additional liquid.
1/2 cup cilantro leaves
Add the cilantro just before serving to keep the fresh green color.
This stew would go well with brown rice or eaten as is. Although I made the stew just as the summer was waning, the stew would be a welcome fall or winter dish.
Let me know what you think?
Hugs,
Mameekosan
I'm always looking for a stew that's easy to make, with ingredients that I usually have on-hand. This one might be almost perfect. It heats up well for leftovers, although I think it would benefit from some additional cilantro on reheating to add a pop of color. It's vegetarian also, so we had it with "cheese toast" on the first night and then the second night with baked chicken. It was good both ways.
3 tablespoons olive oil
Heat olive oil in a large stockpot.
3 carrots, diced (I admit it, I didn't peel them)
1 onion, diced
1 green pepper or 2 ribs celery (or live large and add both)
Add the veggies to the oil and cook about 5 minutes.
1 medium squash (you can use butternut, kabocha, or acorn squash) peeled, seeded, and chunked
2 tablespoons chili powder
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin (I used the seeds, I was out of ground)
salt and pepper
If you use kabocha, you don't have to remove all the peel and I would recommend waiting until 20 minutes into the simmering to add. Add the squash and season with spices. Stir.
1/2 can (14.5 ounce) diced tomatoes
1 cup brown lentils
1.5 cup stock or water with a bouillon cube
Add the tomatoes, lentils, and liquid. Cover and simmer for about 40 minutes. Don't let the squash get too mushy. Check to see if the stew needs more salt or additional liquid.
1/2 cup cilantro leaves
Add the cilantro just before serving to keep the fresh green color.
This stew would go well with brown rice or eaten as is. Although I made the stew just as the summer was waning, the stew would be a welcome fall or winter dish.
Let me know what you think?
Hugs,
Mameekosan
Monday, September 17, 2012
Red Lentil Burgers - Yes another burger recipe!
Hi,
Okay, I like burgers, what can I say? This recipe I adapted from a Boston Globe recipe. It's a bit unusual because it's vegetarian, but it still has a lot of flavor and they are quite delicious. I've only made it with red lentils which are more difficult to find, but I have found them in a larger grocery store and in an Indian market. You can also probably get them at a Whole Foods store.
1 cup dried red lentils
Rinse the red lentils and check for debris and small stones.
4 cups water
Place the rinsed lentils and water in a small pot. Bring to a boil, lower heat and simmer for about 15 minutes. The lentils will lose some of their color and will looked like they are mashed. Place the lentils in a colander and allow them to drain while you prepare the rest of the ingredients.
3 tablespoons olive oil
1 green or red pepper, finely chopped
1 onion, finely chopped
Heat the oil in a medium frying pan, when hot add the rest of the ingredients. Cook for about 10 minutes until the onion just starts to brown.
2 cloves garlic, finely chopped
2 tablespoons fresh parsley, cilantro, or other fresh herbs
Add the garlic and herbs and cook for 1 minutes longer. Place mixture in a large mixing bowl, allow to cool. Press out as much liquid as you can from the lentils and add to the onion mixture.
1 cup fresh bread crumbs (If you don't have fresh, dried crumbs are okay)
1/2 teaspoon salt
Fresh ground pepper
Mix in bread crumbs. Season with salt and pepper.
1 egg
Finally mix in the egg. After mixing well, form mixture into 6 to 8 burgers. I usually just form them on a piece of waxed paper or on a cutting board.
2 tablespoons olive oil
Heat oil in a large frying pan over medium heat, when hot add burgers. I find it's better not to fuss at the burgers, but let them cook on one side and then carefully turn them over to cook on the other side. Total cooking time about 6-10 minutes total. The burgers should be golden brown.
We usually eat these without a bun. But, they would be excellent also served on a bun. I also like to serve them with tahini sauce on the side. Here's the recipe. Just mix together and served on the side or if you're doing the bun, you can use it as the secret sauce.
Tahini Sauce
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
The lentil burgers heat up well for leftovers and pack well served cold in a lunch. Hope you enjoy these as much as I have.
Hugs,
Mameekosan
Okay, I like burgers, what can I say? This recipe I adapted from a Boston Globe recipe. It's a bit unusual because it's vegetarian, but it still has a lot of flavor and they are quite delicious. I've only made it with red lentils which are more difficult to find, but I have found them in a larger grocery store and in an Indian market. You can also probably get them at a Whole Foods store.
1 cup dried red lentils
Rinse the red lentils and check for debris and small stones.
4 cups water
Place the rinsed lentils and water in a small pot. Bring to a boil, lower heat and simmer for about 15 minutes. The lentils will lose some of their color and will looked like they are mashed. Place the lentils in a colander and allow them to drain while you prepare the rest of the ingredients.
3 tablespoons olive oil
1 green or red pepper, finely chopped
1 onion, finely chopped
Heat the oil in a medium frying pan, when hot add the rest of the ingredients. Cook for about 10 minutes until the onion just starts to brown.
2 cloves garlic, finely chopped
2 tablespoons fresh parsley, cilantro, or other fresh herbs
Add the garlic and herbs and cook for 1 minutes longer. Place mixture in a large mixing bowl, allow to cool. Press out as much liquid as you can from the lentils and add to the onion mixture.
1 cup fresh bread crumbs (If you don't have fresh, dried crumbs are okay)
1/2 teaspoon salt
Fresh ground pepper
Mix in bread crumbs. Season with salt and pepper.
1 egg
Finally mix in the egg. After mixing well, form mixture into 6 to 8 burgers. I usually just form them on a piece of waxed paper or on a cutting board.
2 tablespoons olive oil
Heat oil in a large frying pan over medium heat, when hot add burgers. I find it's better not to fuss at the burgers, but let them cook on one side and then carefully turn them over to cook on the other side. Total cooking time about 6-10 minutes total. The burgers should be golden brown.
We usually eat these without a bun. But, they would be excellent also served on a bun. I also like to serve them with tahini sauce on the side. Here's the recipe. Just mix together and served on the side or if you're doing the bun, you can use it as the secret sauce.
Tahini Sauce
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
The lentil burgers heat up well for leftovers and pack well served cold in a lunch. Hope you enjoy these as much as I have.
Hugs,
Mameekosan
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