Tag Archives: corn

Summer Eating, Lazy Cooks, and Tomatillo-Corn Sauté

Someone asked me today if this was the end of the Hungry Monkeys. Definitely not! I’m still here. Admittedly I’ve been excessively lazy this summer when it comes to writing my blog, or cooking, or well, lots of things. It’s summer, and it’s hot. The kids are out of school, we have been out and about (mostly trying to stay cool since our house has no air conditioning) and cooking has just not taken a high priority lately.

I’ve been doing about 75% of my grocery shopping at farmers markets. Most of my shopping trips look something like this:

Summer shopping.

Summer shopping.

And most of the meals I make at home look something like this:

Veggies, fruit, sauteed peppers and poached eggs. Breakfast, lunch or dinner of champions!

Veggies, fruit, sautéed padron peppers and poached eggs. Breakfast, lunch or dinner of champions!

Or this:

Tomatillo-corn sauté, three bean salad and sliced tomatoes with goat cheese.

Tomatillo-corn sauté (recipe below), three bean salad and sliced tomatoes with goat cheese.

If I’m eating like a rabbit, why am I not jumping up and down at having reached my fitness and weight goals this summer, you might ask?  Because…in between my very healthy and wonderful farmer’s market meals I’ve been eating out waaaaay too much, and the other 25% of my grocery shopping is mostly made up of Trader Joe’s buckets of cookies and other goodies.

So. Kids go back to school next week, a regular routine will once again be established to some degree, weather will be getting cooler and my oven will once again be in constant use. And I am looking forward to all of that!

In the meantime, as I look through the photos on my camera that I’ve accumulated over the few times I have cooked something this summer (ahem, 124 photos, yikes!) I will endeavor to remember how I made the delicious food pictured therein and post a few blogs.

For now, I’ll give you the very simple but delicious recipe for the tomatillo-corn sauté pictured above. This is a recipe invented by my Aunt Debi which she made for us when we went to visit her and paint on her wall a few weeks ago. It was so delicious I just had to make it two or three more times when I came home. I add a little red onion to my version. The three bean salad was something that Trader Joe’s was sampling the other day that I was all too happy to copy at home. Simply a can of garbanzo beans (drain and rinse), a can of kidney beans (drain and rinse), and raw green beans chopped up. Combine all three kinds of beans and add a generous splash of rice vinegar and some salt and pepper.

Tomatillo-Corn Sauté

Tomatillo-Corn Sauté

Tomatillo-Corn Sauté
(slightly modified from the original recipe by Debi Hiltenbrand)

6-8 ears of sweet corn
1 cup chopped tomatillos (about a half pound)
1/2 cup chopped red onion
1/2 tsp. smoked paprika
Salt & pepper
1 heaping spoonful of coconut oil

Heat coconut oil over medium heat. Add onion and tomatillo to pan. Using a sharp knife, slice kernels off of corn cobs. Add corn to the pan. Add paprika and salt & pepper to taste. Sauté over medium heat for at least 1/2 hour, stirring occasionally, until tomatillos and onions are very soft.

And there you have it! Am I the only lazy cook out there this summer? What have you guys been making on hot days?

 

 

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Killer Cornbread

Funny how a simple side dish can turn the most humble meal into a masterpiece.  I’m not a southern girl, but I can appreciate the beauty and bliss that is really good cornbread.  Take a pot of beans and ham hocks, a bowl of chili, a pan-fried fish or a simple green salad, add a chunk of steaming, buttery cornbread and you have something very special indeed.

I was watching a cooking show once where the chef was making “spoon bread”.  It was more of a cornbread casserole, as opposed to your solid chunks of cornbread.  This recipe is somewhere in between.  It will set up and can be cut into squares and picked up with fingers – if you wait and let it cool down a bit.  Hot out of the oven, it is softer than regular cornbread, and although you can cut it into squares to serve it, you may want to eat it with a fork until it cools.  Mine never seems to make it that long.  It is soooo good!

This recipe uses a prepackaged cornbread mix, to which you’d normally just add milk and egg.  I don’t use a lot of packaged foods, but I’ve made my own cornbread before and it’s never as good.  Therefore, when I see these on sale, I buy a pile of them and fill up the back corner of my cabinet so they are around when I need a quickie side dish.

Killer Cornbread

Killer Cornbread

4 tbsp. butter
1 1/2 cups chopped onion
1 cup cheddar cheese, divided
1 cup sour cream
1/2 tsp. salt
1 pkg. Jiffy cornbread mix
1 cup cream-style corn
1/2 cup milk
1 egg

Preheat oven to 400˚.  Melt butter in a skillet over medium heat and sauté onions.  Let cool a few minutes.  In a small bowl combine onions, sour cream, 1/2 cup of cheddar cheese and salt.  Set aside.  In another bowl, combine cornbread mix, corn, milk and egg.  Pour into a greased or sprayed casserole dish (either an 8×8 square pan, or an 11×7 pan, or something equivalent).

 

Making cornbread. Most people just stop here and cook it. But where’s the fun in that?

Gently spoon onion mixture over the top of the corn mixture.  Sprinkle remaining 1/2 cup of cheese over the top.

 

As you can see, the placement of the sour cream mixture is not an exact science. Try to get blobs all over the surface.

Bake 30-40 minutes or until bubbly and golden brown.  Let cool and slice into squares.  Try not to eat the whole pan at once.

Hot out of the oven. I like mine a bit gooey so I usually stop at 30 minutes. If you want a more solid square to pick up, go closer to 40.

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3 Pepper Sauté

When I was young I didn’t like any peppers at all.  Strange that now I can’t seem to get enough of them, especially this time of year.  My favorites are the sweet red, yellow and orange ones, but I’ll eat any of them that come my way.  The poblanos in this add a little kick and more complex flavor, but if you don’t want that, just use regular green peppers as a substitute.

This is a simple recipe that I usually make as a side dish for tacos, or chicken or well…whatever.  It also works great in a bowl by itself, as a burrito filling, or folded into an omelet for breakfast the next day.

3 Pepper Sauté

 

3 Pepper Sauté

1 tbsp. olive oil
1/2 cup sliced red onion
2 cloves garlic, minced
2 Poblano peppers, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup fresh or frozen corn kernels
1 can black beans, drained and rinsed
1-2 tbsp. lime juice
1 tsp. cumin
1/2 tsp. chili powder
Salt & pepper

Sauté onions, garlic and peppers in olive oil until the veggies are tender.  Add corn, beans, lime juice and seasonings and mix well.  Stir and cook a couple of minutes until it’s all heated through.  Serve hot or cold.

 

 

 

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