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Posts Tagged ‘corn’

  1. Summer Breakfast Hash

    August 25, 2011 by erinRD

    The only hash I’ve ever had is Corned Beef Hash. My mom used to make it when I was little and I hated it. Even if I am almost 100% Irish, I couldn’t stand the Corned Beef Hash smell or taste.

    But this hash looked delicious. So it was another brinner night and another easy dinner on the table in less than 30 minutes.

    Summer Breakfast Hash
    Adapted from How Sweet It Is

    4 slices of bacon, chopped
    1 medium yukon gold potatoes, chopped into cubes
    1/2 red onion, chopped
    1 medium zucchini squash, chopped
    2 garlic cloves, minced
    1 red or green pepper, chopped
    2-3 ears grilled corn on the cob, cut off the cob or 1 cup roasted corn
    2 green onions, chopped
    4 large eggs
    sea salt + pepper, to taste

    Directions:
    1. Heat a large skillet over medium heat. Once hot, add chopped bacon and cook until crispy and fat is rendered – about 4-5 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Remove the bacon fat.
    2. Add potatoes with a sprinkle of salt and pepper to the same skillet and cook for 8-10 minutes, stirring and tossing every few minutes.
    3. While potatoes are cooking, heat another skillet on medium high and cook your eggs as desired, then set aside over low heat.
    4. Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. Add in a little cooking spray if things look a little dry. After 5 minutes, add in the zucchini and garlic and cook for 5 minutes more, stirring.
    5. Turn off heat, then stir in grilled corn and bacon. Top with sliced green onions. Serve with an egg on top. Serves 4.

    Taste Test: This came together super fast and you can add any veggies that you have on hand! Optional Toppings – hot sauce, salsa, avocado, ketchup…

    Enjoy!

    Category Uncategorized | Tags: ,,,,,, | No Comments

  2. Bacon Corn Shrimp Chowder

    August 11, 2011 by erinRD

    Every time I read the word “Chowder” I feel like I should be pronouncing it with a East Coast accent….. “Yo! Youz want some Chowda?”

    Please tell me I’m not alone in this.

    Anyone?

    Okay… moving on…

    Bacon Corn Shrimp Chowder
    Adapted from Cooking Light

    6 slices center-cut bacon, chopped
    1 cup onion, chopped
    1/2 cup celery, diced
    1 teaspoon chopped fresh thyme
    1 garlic clove, minced
    4 cups fresh or frozen corn kernels, thawed
    2 cups fat-free, lower-sodium chicken broth
    3/4 pound peeled and deveined medium shrimp
    1/3 cup half-and-half
    1/4 teaspoon ground black pepper
    1/8 teaspoon salt

    Directions:
    1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.
    2. Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. (Or if you have an immersion blender, turn on low and blend for a few seconds until slightly blended but still chunky). Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup. Serves 4. Nutrition info from Cooking Light.

    Nutritional Notes: Corn is actually and grain. If it comes from the reproductive part of the plant, it’s a fruit. If it comes from the vegetative part of the plant, it’s a vegetable. Pretty interesting! Corn gets a bad rap because of the processed corn syrup found in so many foods these days. But corn is actually very good for you!

    Corn is high in fiber, and it’s loaded with antioxidants including carotenoids. It’s a good source of energy-producing vitamin B1, vitamin B5, and phosphorus, heart-healthy folate and free radical-scavenging vitamin C and manganese!

    Taste Test: It seems silly to be eating soup chowder in the summer but this was actually light and refreshing. The yummy summer corn helped make this dish a winner. Plus the bacon. Obviously!

    Happy Thursday! Weekend almost here!!

    Random Thought of the Day:

    Love is just a word until someone comes along and gives it meaning. ♥

    Category Uncategorized | Tags: ,,,, | 1 Comment

  3. Foil-Baked Fish with Black Beans and Corn

    July 14, 2011 by erinRD

    Yesterday I kept thinking it was Thursday, which would make today Friday. Cruel Cruel mind. :(

    The only thing that made up for thinking it was Thursday the entire day was the weather. A beautiful 75 degrees and perfect running weather here in Chicago. I had a short 2 mile run on the 10K training agenda and it was a beautiful non-sweaty run. Can’t wait for Autumn as far as running weather is concerned.

    In other news, Wholesome Husband and I booked tickets to San Francisco in November! We are going to spend 2 days in wine country and 3 days in San Francisco. Can’t wait!! I hope to review the restaurants and wineries we go to on the blog!

    Foil-Baked Fish with Black Beans and Corn
    Adapted from Prevention RD

    4 (4-ounce) white fish fillets, such as tilapia
    salt and pepper, to taste
    4 Tablespoons Smart Balance Light, softened
    2 Tablespoons Sofrito
    1 teaspoon grated lime zest
    2 Tablespoons freshly squeezed orange juice
    2 cloves garlic, minced
    1 (16-oz) can black beans, rinsed and drained
    2 cups corn kernels
    1/2 red onion, minced
    2 scallions, minced
    1/4 cup chopped fresh cilantro

    Directions:
    1. Preheat oven to 450 degrees.
    2. Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, sofrito, lime zest, and half the garlic in a medium bowl until well-combined. Spread butter mixture over the fish.
    3. Combine the beans, corn, onion, scallions, 2 Tablespoons of cilantro, orange juice, remaining garlic, salt and pepper (to taste) in a bowl.
    4. Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil. Top with fish, and fold the foil over the fish, folding the edges to seal.


    5. Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes. Carefully open the packets and sprinkle with remaining cilantro. Makes 4 servings.

    Nutrition Notes: Sofrito is used in many different cuisines around the world. In Puerto Rican dishes, sofrito consists of peppers, roasted red pepper, yellow onions, garlic, plum tomatoes and cilantro. In Carribean cuisine cured ham, bell pepper, chile pepper, and onion are added to coriander and oregano leaves. Garlic cloves are added in later, and the sauce is simmered for half an hour. These are just a few examples of the way sofrito is prepared differently in different cuisines.

    Taste Taste: Simple and delicious! Perfection!

    Category Uncategorized | Tags: ,,,,, | 1 Comment

  4. Black Bean, Avocado and Corn Salad

    January 27, 2011 by erinRD

    If you live in Chicago, check out Door to Door Organics. I’ve tried other organic delivery services and so far this is the best one that I’ve tried.

    • You can see what produce is coming if you log into your account on their website. I love this. With other services I never knew what I was getting which made meal planning and grocery shopping at the store more difficult.
    • You can substitute (up for 5 items for the small box). So if you need more of one fruit or vegetable you can change your order. I love this!
    • They offer add-ons. So if you want something else delivered, they have anything from dairy to meat products! All organic and some local.
    • You can put your order on hold, change to a bigger or smaller box as you need or skip an order. I love the flexibility.
    • Pay as you go. No need to pay ahead of time…which can be daunting and difficult on the wallet.
    • Look online for a $10 off your first order coupon!

    I got everything in the picture below for about $35. All organic and mostly local.

    Yesterday I explained all the great things about black beans. So I decided to make some salmon last night and to accompany it….

    Avocado, Black Bean and Corn Salad

    1 15oz. can black beans, drained
    1 15oz. can low-sodium corn, drained
    2 avocados, chopped
    1 lime, juices
    1 Tablespoon cumin
    Salt and pepper to taste
    optional: cilantro, green onion, tomatoes

    Directions:
    Combine all ingredients into a bowl and serve! How easy is that!

    Nutrition Notes: This salad is packed with fiber and good fats (monounsaturated). It does not use oil so this cuts down on the fat and calories. Did you know avocado has more potassium than a banana? Avocados also provide nearly 20 essential nutrients, including fiber, Vitamin E, B-vitamins and folic acid. They have been shown to help lower cholesterol, regulate blood pressure, decrease the risk of heart disease and protect against breast cancer to name a few.

    (Source)

    Taste Test: This is refreshing and light. I love lime juice and the addition of cumin gives it a perfect smokey flavor. You could easily use this as a taco topping. Enjoy!

    Category Salad, Vegetarian | Tags: ,,,,,,, | No Comments