Tag: corn

Couscous, Recipes, Sides

Lemony Roasted Vegetable Couscous

Sarah

Okay, continuing on the CSA post trend… Sorry. [Not really. They’re  yummy, and half the veggies we have in the fridge at any one time.] So far, my favorite item that I’ve received in my CSA basket has been freshly picked sugar snap peas. Ohmygoodness, they are so great, so sweet, so crunchy. I’ve been eating them by the handful straight out of the fridge. Yum.

Since my husband isn’t much of a fan of very many raw veggies, I decided it would be nice to share some sugar snap peas with him. 🙂 Hence, this dish–Lemony Roasted Vegetable Couscous. I’m so nice, right?

This lovely little salad combines roasted tomatoes, peppers, and sugar snap peas, sweet raw corn, black beans, and tender, fluffy Israeli couscous. A simple lemon-basil marinade tops it all off and brings the flavors altogether in one refreshing bite. Though the veggies and grain can be swapped around, be sure keep the lemon-basil theme going on, because that is what makes the dish! This dish can be made ahead, but for best presentation, wait to stir in the black beans until serving because after a day or so they started to spread the love of their color all around. 🙂

This chilled couscous is fabulous for a lunch or as a side dish for a summertime BBQ. Just be sure you make enough to share!

Lemony Roasted Vegetable Couscous
printable version

Ingredients:

  • 1 cup cherry tomatoes
  • 2 cups red, orange, and yellow sweet peppers, cut into thin, long slices [I used mini peppers but bell peppers would work too.]
  • 1 cup sugar snap peas, stems removed
  • 2/3 cup fresh, raw corn kernels, cut from one ear of corn
  • olive oil
  • freshly ground lemon pepper
  • 1 cup Israeli couscous
  • 1 1/2 cups chicken broth
  • 1 cup [canned] black beans, rinsed and drained
  • 1/2 cup red onion
  • zest of one lemon
  • juice of half a lemon
  • handful fresh basil, sliced thin

Directions:

Preheat oven to 450 degrees. On a large baking sheet, spread the tomatoes, peppers, and peas out in a single layer and drizzle with olive oil [maybe a tablespoon or so], then season with freshly ground lemon pepper. Toss to coat. Roast for 10 minutes or until tomatoes burst and peppers begin to blacken. Remove from oven and let cool.

Meanwhile, in a medium saucepot, heat about a tablespoon of olive oil over medium-high heat. Pour in couscous and saute for 2-3 minutes until grains are lightly toasted. Then, pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until liquid is absorbed.

Next, heat 1 teaspoon olive oil in a small skillet set to medium. Add black beans and onions and cook for about 4-5 minutes, or until onions are crisp-tender and beans are heated.

Finally, in a large bowl, stir together roasted vegetables, raw corn, couscous, and black beans. Mix in lemon zest and juice, then top with basil. Serve chilled.

Chicken, Main Dishes, Recipes

Chicken Pot Pie

Sarah
chicken pot pie
a warm bowl of chicken pot pie... mmmm

Yes, it’s warm out. [It was 75 here yesterday!!] But that doesn’t mean comfort food has to go away. I mean, why would you want to make those creamy, cheesy, warm casserole dishes feel sad and lonely? Then they might not be so willing to rush to your side come dark, cold, rainy, snowy, icy nights. As if all those conditions could align simultaneously.

Traditional pot pies [or at least the store-bought variety that many of us think are traditional pot pies] are heavy and filling, tiny vegetables and chicken bits bathed in a heavy sauce covered with a greasy crust. Well, this version doesn’t exclude the vegetables, chicken, sauce, or crust, but it is certainly lightened up and more real than any store variety. The chicken is pan-fried in herbs and spices, and veggies abound in every bite. The crust is light and buttery [my favorite pie crust ever] and is the perfect topping for the creamy filling. Wanna know the best part? Because my chicken pot pie isn’t heavy, it is perfectly acceptable to make on a warm spring day or throughout the heat of summer… perhaps with fresh vegetables from your local farmer’s market! See? You can enjoy your comfort food year-round… just gotta work it in. 🙂 Enjoy!

Chicken Pot Pie

Ingredients:

  • 1 recipe All Butter Crust, prepared at least an hour in advance
  • olive oil
  • 1 pound boneless, skinless chicken breasts, chopped into 1 inch cubes
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1 cup Fordhook lima beans [mine were frozen]
  • 1 cup corn [mine was frozen]
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon freshly ground lemon pepper
  • 1/2 teaspoon tarragon
  • 6 tablespoons all purpose flour
  • 6 tablespoons butter
  • 4 cups chicken broth
  • 1/4 cup fat free half and half, at room temperature

Directions:

Make crust. I use this All Butter Crust and only made a top layer, but you could do a dual layer if you want. Be sure to make this crust at least an hour in advance, as it needs time to rest in the refrigerator prior to rolling out. Alternatively, you could use store bought crust or puff pastry sheets.

In a large bowl, stir together carrots, celery, lima beans, and corn. Set aside.

Heat olive oil [just enough to go once around the pan] in a large skillet over medium heat. Add chicken to pan then season with lemon pepper and tarragon. Toss to coat, then saute chicken until fully cooked. Remove from heat and drain oil, if necessary. Mix chicken into the vegetable bowl. Set aside.

Meanwhile, melt butter in a large dutch oven over medium heat. Add onion and garlic to pan. Cook until golden brown and soft, about 4 minutes. Add flour and stir constantly, making a roux. Cook for another 4-5 minutes, or until roux darkens slightly. Slowly stir in chicken broth. Cook and stir for another 3 minutes or so while sauce thickens, then remove from heat and stir in half and half. Pour sauce over vegetable and chicken mixture, then transfer mixture to a large casserole dish [I used a 10 inch round casserole dish]. Dish should have a capacity of at least 2-3 quarts.

Roll out crust and gently place over filling, pressing the edges around the dish to seal. Brush top with a beaten egg for shine. Cut small slits in crust for ventilation, then bake for approximately 30-35 minutes, topping with foil halfway through. Let rest for 5 minutes before serving.

Click here for the printable version: Chicken Pot Pie

Black Bean + Corn Quinoa Salad | The Pajama Chef
Main Dishes, Quinoa, Recipes, Sides

Black Bean & Corn Quinoa Salad

Sarah

Over the past year or so that I’ve been reading food blogs, I’ve heard a lot about the wonders of quinoa. Not only is it flavorful and a bit nutty, with a slight crunch, it’s high in protein [a complete protein at that, which is good for a vegetarian/vegan diet] and very filling. It’s an ancient grain, called “the gold of the Incas.” A few months ago during one of my out-of-town Trader Joe’s runs, some quinoa came home with me… and this is the delicious result. I whipped up this salad as one of my recent lunch specials and let me tell you that this sure made my lunches special that week. 🙂 I loved the hint of Mexican flavors that the lime, chili, and cilantro lended to the mix of black beans, corn, and quinoa. And served over baby greens… why it’s just a beautiful dish too. Doesn’t that make lunch time even better? In my book, it does!

Black Bean + Corn Quinoa Salad | The Pajama Chef

P.S. So, Ben and I joined a CSA for this summer. If you’re not familiar with CSAs, they’re a way to purchase vegetables on a subscription basis directly from farmers. More information can be found here, and you can use the site to find local CSAs. I just got an email from our farm and I am so excited about the list of delicious veggies, herbs, and fruits coming my way in just a few short months. Everything from tomatoes to basil to peppers… to new-to-me things like nasturtiums to okra to salsola and more. I’m so over winter… spring and summer? New veggies? New recipes? Yes please!

Black Bean & Corn Quinoa Salad

a The Pajama Chef original

Ingredients:

  • 1 cup red quinoa
  • 2 cups + 1/4 cup chicken broth, divided
  • 1 cup black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/8 teaspoon red chili flakes
  • 1/4 cup fresh cilantro, chopped and packed
  • zest and juice of 1/2 a lime

Directions:

Prepare quinoa according to package directions, using 2 cups chicken broth instead of water. [I rinse the quinoa (in a coffee filter because I don’t have a fine mesh strainer…), bring to a boil, and then simmer for about 12-15 minutes.] Set aside. In a large bowl, add beans, corn, chili flakes, cilantro, and lime zest. Stir together, then fold in quinoa. Add lime juice, and depending on desired consistency, add up to 1/4 cup chicken broth for additional “dressing.” Serve hot or cold.

Question of the Day: What are some pretty foods you’re enjoying lately? Ever joined a CSA?

Recipes, Sides, Vegetables

Aunt Charlotte’s Tex Mex Corn

Sarah

Side dishes are one of those things that I am always unprepared for during meal planning. Sides are hard because I’m not the most skillful at coordinating the timing of meal components. Consequently, our sides are pretty boring–salad, maybe some bread or fruit and I’ll call it a day. I’m a fan of one-dish meals too that combine protein, veggies, and carbs–the less coordination required, the better. The exception to meals with boring sides are when we have company over. Then things can get interesting, and I spend more time planning, shopping, cooking, and experimenting. The following recipe is perfect for company. It can be [mostly] prepared in advance and baked right before mealtime.

My family first had this delectable Tex-Mex Corn on a family vacation. We were visiting my Great Aunt Charlotte and Uncle Cal and were served this dish at dinner one night at their then-home in San Francisco. Though it was made with the unfamiliar ingredients of chilies [probably my first experience with them, ever] and canned corn [I never eat canned veggies], it soon became an often-requested family favorite, and is still going strong, 12 years later.

I made this last weekend during a cooking spree with my mom and sister when I was visiting my family briefly, and as we made it, we realized it hadn’t been served since my parents moved into their new house more than two years ago! We always baked it in an 8×8 pan, which I inherited during the move. After a brief moment of panic realizing the necessary pan was MIA, we discovered that a 10 inch round pan would work just as well. Crisis averted! Well, except for the fact that the recipe had been abandoned for so long. Oh, the travesty! Alas, it has been rediscovered and is here for you all now.

Aunt Charlotte’s Tex Mex Corn... a family classic that is SO good

This is not your average corn casserole. There’s just something about the creaminess of the cream cheese [imagine that!] with the slight tang and bite of paprika and chilies, and the unexpected taste of white corn [instead of the more common yellow corn] that does me in. Nothing simple, nothing fancy, but a lot of yum. I could eat almost a whole pan of this myself… and I would, except I was taught to share. And so I will. But you don’t have to! I won’t tell. 🙂

Aunt Charlotte's Tex Mex Corn

  • Servings: 8
  • Print

Ingredients:

  • 6 ounces cream cheese
  • 2 15-ounce cans white corn, drained
  • 1 4-ounce can chopped green chilies, drained
  • 1/4 cup milk
  • bread crumbs
  • paprika
  • cooking spray

Directions:

Preheat oven to 350 degrees. Prepare a 8 by 8 inch baking pan [or a 10 inch round casserole dish] by greasing with cooking spray.  In a small pot over medium heat, melt cream cheese and stir in milk until well combined. Mix in corn and chilies. Pour into prepared pan, cover with a thin layer of bread crumbs [if making them from scratch, use about 1-1 1/2 slices of sandwich bread] and a sprinkling of paprika. Bake for 30 minutes or until top is lightly browned and crispy.

Note:

If preparing in advance, wait until baking time to add the bread crumbs and paprika or it will be soggy.

Question of the Day: What are some family recipes that you want to rescue from their poor, neglected state?

Main Dishes, Recipes, Soups

Summer Mexican Soup

Sarah

A second soup recipe in a row?!? What is happening with Sarah? I don’t even really like most kinds of soup! Crazy.

Since my husband likes lists, I thought I’d make a list of the top ten reasons why I love this Summer Mexican Soup.

  1. I forgot I was eating soup while eating this soup. That never happens!
  2. SMS has texture. No smooth soups for me, thank you!
  3. SMS is not oily or salty [which is why I don’t like broth-based soups. We determined this last night.]
  4. SMS is definitely a veggie soup without having soggy veggies. Yuck!
  5. SMS has protein so it’s filling without being heavy. Husband even thought so, and the meat was MIA. *gasp*
  6. This recipe is quick to make… about 30 minutes, tops.
  7. The corn makes this soup sweet.
  8. The beans and tomatoes and spices make it savory.
  9. This recipe made a ton, so be ready to feed a crowd, freeze a bunch of lunches, or cut the recipe down to fit your needs. Love the cook once eat many times strategy! 🙂
  10. SMS is summery, fresh, and reminds me of a good Mexican meal! Delish!

Summer Mexican Soup... a delightful blend of corn, black beans, and tomatoes. Perfect for summer! Find the recipe on thepajamachef.com

Summer Mexican Soup

  • Servings: 4
  • Print

utilizing the base recipe from Lynn’s Kitchen Adventures

Ingredients:

  • 8 ears of corn on the cob [I used raw; Lynn used a combination]
  • 3 tablespoons margarine
  • 3 cups of water, divided
  • 1 cup skim milk
  • 1 cup black beans, drained
  • 1/2 cup diced tomatoes, drained [I used a canned Mexican-style blend]
  • 1/4 teaspoon red chili pepper flakes
  • 1/8 teaspoon garlic salt
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon pepper

Directions:

Slice the kernels off the cob.  I found it was easiest to do this while standing the ear of corn up in a shallow bowl so the kernels don’t fly everywhere… that didn’t happen to me or anything ;). In a food processor, puree the corn kernels with 1 1/2 cups water. I left the kernels a little rough and somewhat textured, without completely smoothing them over.  Add the corn to a saucepan along with the rest of the water, milk, and margarine. Heat for 2-3 minutes, then add beans, tomatoes, red chili pepper flakes, garlic salt, chili powder, and pepper. Cook mixture for about 10 minutes over medium heat and adjust seasonings if desired.

Notes:

I served this soup plain with a side salad. I think it could be jazzed up tortilla soup-style with tortilla chips for crunch and/or dipping, some shredded cheese, grilled chicken, chili peppers for additional spice, and sour cream. However, I thought it was great as is but everyone’s tastes are different. Enjoy! 🙂

After posting this recipe I am hungry! In fact, I’m going to have some for lunch with a black bean quesadilla! Yum!