Creamy Tomato-Corn Soup

29 04 2016

I recently posted a recipe using my son’s corn pureed baby food in place of cream in a sauce. Same logic applies here with this creamy, cream-less tomato soup! Perfect for warming your soul on a chilly spring day.

Creamy Tomato-Corn Soup

The following serves 2-3 (compliments of This Girl’s Gotta Eat): 

  • Olive oil
  • 1 leek, (remove hard green top, sliced down the middle lengthwise and then sliced again horizontally into half moon pieces, rinse with water to remove dirt)
  • 2 large cloves garlic, minced
  • Pinch red pepper flakes
  • 1/4 tsp ground thyme
  • Salt and pepper
  • Sherry
  • 1 (28 oz) can whole peeled plum tomatoes, pureed
  • 2 cups low-sodium chicken stock
  • 1 cup frozen corn

In a large pot over medium-high heat add some oil (couple turns of the pan), saute almost all of the leeks (reserve 1/4 cup) until softened, a few minutes. Add the garlic, red pepper flakes and thyme. Saute another minute until garlic is fragrant. Season with salt and pepper to taste. Deglaze the pan with a little sherry (again, couple turns of the pan, just eyeball it) and cook for a minute. Add the pureed tomatoes and chicken stock, season again with salt to taste. Bring to a boil, reduce heat to low and cover. Simmer 30 minutes.

Meanwhile, cook corn according to package directions. Remove 1/4 cup and set aside. Puree the remaining 3/4 cup with a little water in a high powdered blender until smooth and creamy.

Turn off the heat on the soup and using an immersion blender, blend the soup until smooth. Mix in the corn puree and return the soup to simmer, another 5-10 minutes or so until hot and combined. Taste and season with salt and pepper as desired.

Serve soup garnished with the leeks and corn you set aside, along with grilled cheese for dunking! Pictured here is a rosemary-herb bread with provolone, yum!





One Pork Butt – Three Meals: Pork Quesadillas With Corn Crema

22 04 2016

One Pork Butt – Three Meals.

Meal two, quesadillas, which is always a great go-to vehicle for using up leftovers!

Also, more baby food inspiration here, as I used my son’s corn puree for the corn crema. I’ve seen recipes using heavy cream or mayo added to sour cream to make homemade Mexican crema. I figured corn puree has a similar consistency so why not. Major win folks, its delicious and the perfect sauce to cut through the pork in these quesadillas!

Pork Quesadillas with Corn Crema

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 4 multi-grain tortillas, soft taco size
  • Shredded Mexican cheese blend
  • 1 cup Pulled Pork, just eyeball it
  • 1/2 cup sliced and rinsed leeks (remove the hard green top, slice the white part down the middle lengthwise, then slice again into half moons, then rinse pieces in a mesh strainer to remove any dirt and dry slightly)
  • 1/2 cup frozen corn
  • 2 Tbsp sour cream
  • Zest and juice of half a lime
  • Salt to taste
  • Sliced green onions for garnish

Preheat oven to 400.

Cook corn according to package directions. Remove 1/4 cup and set aside. Puree the remaining 1/4 cup with a little water in a high powdered blender until smooth and creamy. Combine the corn puree with the sour cream, zest and lime juice and salt to taste. Set aside.

To build the quesadillas, add two tortillas side-by-side on a large baking sheet (or pizza stone). Top each tortilla with a layer of cheese, pork, leeks and cooked corn (make sure cheese is on the bottom which will act as a glue to keep everything together). Add another layer of cheese and top each with another tortilla. Bake for 20 minutes until tortillas begin to brown and cheese is melted.

Remove from the oven and once cool enough to handle, cut each into four pieces. Divide among plates and top with the corn crema (I used a squeeze bottle if you’re curious) and garnish with sliced green onions.





Blueberry and Sweet Corn Oatmeal Bake

1 03 2015

Here’s an easy baked oatmeal that you can whip up over the weekend and enjoy for breakfast throughout the week. While the corn may seem like a strange ingredient, it’s a creative way to sneak in a serving of veggies. If it’s too strange for you, just leave it out and it won’t affect the dish.

Blueberry and Sweet Corn Oatmeal Bake

The following serves 4-6 (adapted from Fresh Fork Market):

  • 2/3 cup fresh or frozen sweet corn (you’ll just need enough to line the bottom of the casserole dish)
  • 1 to 1 and 1/2 cups fresh or frozen blueberries
  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups unsweetened almond milk
  • 1 egg
  • 2 tsp vanilla
  • 1/4 cup honey
  • 2 Tbsp unsalted butter, diced
  • Plain yogurt for topping

Preheat oven to 375.

Spray a 1.5 or 2 quart casserole dish with nonstick spray.

Spread corn in an even layer on the bottom of the casserole. Then top with a layer of blueberries, making sure to reserve some for the top. Note: if you use frozen corn and/or blueberries, be sure to thaw and drain them first.

In a bowl mix together the oats, baking powder, cinnamon and salt. Pour the mixture over the corn and blueberries in the casserole.

To save on dishes, use the same bowl and whisk together the milk, egg, vanilla and honey. Whisk well until the honey is fully incorporated. Pour the milk mixture evenly over the oats.

Top with the diced butter and the remaining blueberries. Bake uncovered for 35 – 50 minutes, until baked through and bubbly, but not runny and also browned on top.

Allow to rest for a few minutes before serving. Garnish with yogurt.





Sweet and Spicy Chorizo Chili

26 01 2015

Tonight’s dinner paired zesty chorizo with sweeter veggies like carrots and corn, along with ginger beer, creating a unique chili recipe that offers a sweet beginning with a spicy finish. I’m betting this will be equally delicious, if not better tomorrow after it’s had time to sit!

Sweet and Spicy Chorizo Chili

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 1 cup dried red kidney beans
  • 1 dried bay leaf
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2-3 garlic cloves, minced
  • Kosher salt
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 lb bulk chorizo
  • 1 bottle (12 oz) ginger beer (I used a low-calorie option)
  • 1 pint chopped tomatoes
  • 1 cup reduced-fat, low-sodium chicken stock
  • 2 cups fresh or frozen corn
  • Lime wedges
  • Sour cream
  • Shredded Mexican cheese blend

Rinse the beans well, then add to a large bowl with 3 cups of water. Let the beans soak for 6-8 hours, or overnight. Drain the beans, rinse and add to a medium saucepan with 3 cups of water and a bay leaf. Bring to a boil over medium heat, then reduce to low, cover and cook for 45 minutes to an hour. Stir occasionally. Strain the beans and discard the bay leaf, and set the beans aside until later.

Heat the oil in a large pot over medium heat. Add onions and carrots and cook for 3-4 minutes until they begin to soften. Season lightly with salt. Then add the garlic, chili powder and cumin and cook for another minute, stirring to toast the spices. Deglaze the pan with a little of the ginger beer, one good turn of the pan, and cook for a minute or two. Reserve the rest of the beer for later. Next, add the chorizo and brown, breaking up with a wooden spoon into small pieces. Once the chorizo is cooked through, add the tomatoes, cooked beans, the rest of the beer and the chicken stock. Bring to a boil, reduce to low and cover. Cook chili for 1 to 1 and a half hours, stirring occasionally. During the last 20 minutes, add the corn and remove the lid. Let the chili stand for 5 minutes or so off the heat before serving.

Garnish with lime wedges, sour cream and cheese. If you like it spicier, just serve with some hot sauce as well.





Butternut Squash Penne With Bacon, Corn and Sauteed Broccoli Greens

6 10 2014

I can’t help but feel like I knocked dinner out of the park tonight with this luscious, Alfredo-like pasta dish that’s healthy to boot! I didn’t use cream, butter or flour – but still achieved the rich and silky consistency we’ve all come to love from Alfredo, thanks to roasted butternut squash puree. I recommend making the puree over the weekend (it’s super easy, just will take an hour or so)…this way you can whip this meal faster during a busy weeknight.

Butternut Squash Penne With Bacon, Corn and Sauteed Broccoli Greens

The following serves 4-6 (adapted from Cuisine at Home):

  • 1 butternut squash, cut in half lengthwise and seeds removed
  • Olive oil
  • 8 strips of bacon, diced
  • Chopped broccoli greens from 1-2 heads of broccoli (alternatively, you could also use kale, about 1.5 cups worth or so)
  • Red pepper flakes
  • Kosher salt
  • 13 oz whole wheat penne or fettuccine pasta
  • 2 ears of sweet corn, kernels cut off the cobs
  • 1/2 cup minced shallots
  • 1 Tbsp minced garlic
  • 1/4 cup dry Marsala
  • 1/2 cup milk (I used skim, while the original recipe called for heavy cream – use what you have)
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup toasted chopped nuts like walnuts or hazelnuts
  • Grated parmesan
  • Chopped fresh parsley
  • Fresh ground black pepper

Preheat oven to 400. Line a baking sheet or casserole dish with foil. Lightly coat the squash halves with olive oil on both sides. Place squash, flesh side down on pan. Add 1 cup of water to the pan. Bake squash until tender, about 45 minutes. Remove from the oven and let cool. Scoop flesh from the squash and puree in a Vitamix or blender, discard the skin. At this point you can cover and store the puree in the fridge until you’re ready to make this meal.

In a large non-stick skillet, cook bacon until crisp and remove to a paper towel lined plate. Discard most of the bacon grease, but leave a little in your skillet. Add the broccoli greens or kale and saute until wilted a few minutes. Season with salt to taste and a pinch of red pepper flakes. Remove to paper towel lined plate.

Bring a large pot of water to a boil and season liberally with salt. Boil pasta in salted water according to package directions, cooking to al dente. During the last 2 minutes of cooking, add the corn kernels. Reserve 1 cup of the pasta water, then strain pasta and corn.

To the skillet you used to cook the bacon and greens in, add a Tbsp or so of olive oil and heat over medium-high. Add shallots and cool until soft, a couple of minutes. Add garlic and cook until fragrant, about 30 seconds. Deglaze skillet with Marsala and cook until nearly evaporated.

Stir in squash puree (about 2 cups worth, but no worries if you have a little less – the sauce will still be great). Next add the milk and broth, stir to combine and season with salt to taste.

Stir in the pasta and corn, along with 1/4 – 1/2 cup of the reserved pasta water. Add a little at first, then more as needed to reach your desired sauce consistency. Toss the pasta and corn with the sauce over heat for a minute or two. Add sautéed greens and most of the bacon, reserving a little for garnish, and toss well. If your sauce seems a little loose, remove from the heat and allow it to sit for a few minutes which will thicken it up.

To serve, dish out the pasta and garnish with toasted nuts, parmesan, parsley and black pepper to taste.





Chipotle Crab, Corn and Bacon Bisque

15 09 2014

It’s really felt like fall around CLE this past week. The crisp air was calling for a bisque or chowder, especially after we ended up with corn and thick-cut bacon from our Fresh Fork Market share. This bisque features sweet crab and corn paired with the smokey flavors of chipotle and bacon. So delicious and comforting, and perfect for enjoying on a cool Saturday night. Make the whole batch and dive into the leftovers throughout the week!

Chipotle Crab, Corn and Bacon Bisque

The following serves 6 (compliments of This Girl’s Gotta Eat with inspiration from Cuisine at Home):

  • 1 Tbsp olive oil
  • 4 slices thick-cut smoked pork bacon, diced
  • 6 corn cobs (if you can, use leftover grilled corn cobs)
  • 4 cups skim milk (I use skim milk for a healthier option, but for a richer flavor you can use cream or whole milk instead)
  • 3 cups reduced-fat, low-sodium chicken stock
  • 1 small white or candy onion, diced
  • 2 celery stalks, diced
  • 1 large carrot, peeled and diced
  • 3 garlic cloves, minced
  • Kosher salt to taste
  • 1 Tbsp tomato paste
  • 1-2 chipotle in adobo
  • 1/4 – 1/3 cup flour (white or whole wheat)
  • 1 cup dry white wine
  • 1/4 cup dry sherry
  • Corn from 4 corn cobs
  • 16 oz wild caught crab meat, drained
  • Chopped cilantro

In a large dutch oven, heat oil over medium-high heat and add diced bacon. Cook bacon until crisp, stirring often. Remove bacon to a paper-towel lined plate and set aside.

To the bacon drippings, add the onion, celery and carrots and saute veggies for about 10 minutes.

Meanwhile, add 6 corn cobs (kernels removed) to a large pot and cover with milk and chicken stock. (When I make grilled corn, I’ll cut the corn off the cob after it’s grilled and then freeze the cobs to use in soups like this later. You could of course use fresh corn instead). Heat over medium and bring to a low simmer, then reduce heat to low for about 20-25 minutes to infuse the flavor of the cobs into the liquid. Remove cobs from the liquid and discard.

Add the minced garlic and salt to taste to your sautéed veggies and cook until fragrant, about a minute. Next add the tomato paste and chipotle in adobo (add the whole chipotle, 1 for less heat 2 for more heat). Cook for a minute or so, stirring everything together. Next add the flour, stir to combine, and cook for another minute (use 1/3 cup for a slightly thicker consistency if you’d like).

Deglaze with the wine, whisking to combine. Cook until the wine is nearly evaporated and gets nice and thick. Next whisk in the warmed milk and stock, along with the sherry. Simmer on low until it starts to bubble, stirring occasionally. Season with salt to taste.

Remove from the heat and puree until smooth using an immersion blender. Turn the heat back onto low and add the corn (to cut the corn off the cobs, put a small bowl upside down inside a large bowl, stand the corn straight up and from the top to the bottom, cut the corn off the cob using a large knife – the large bowl will collect the kernels). Simmer for about 30 minutes, stirring occasionally. Taste and season with salt if needed. Fold in the crab gently just before serving.

Serve bisque garnished with crisp bacon and chopped cilantro.





Grilled Chicken With Chipotle-Watermelon Sauce and Grilled Corn, Pepper and Cucumber Salad

27 08 2014

Tonight’s dinner is deliciously smokey and loaded with flavor, thanks to some good seasoning, the grill and gorgeous produce from Fresh Fork Market. I have been enjoying the yellow watermelon we got in our share last week as a snack. But tonight I thought it’s sweet flesh would pair beautifully in a sauce with the smokey heat of chipotle. Oh yeah, total winner! Pair it with a cool salad packed with sweet corn and cucumber for a healthy, farm-fresh meal.

Grilled Chicken with Chipotle Watermelon Sauce and Corn Salad

The following serves 2-3 (compliments of This Girl’s Gotta Eat):

  • 3 boneless, skinless chicken breasts, visible fat trimmed
  • Olive oil
  • Kosher salt
  • Granulated garlic
  • Ground chipotle chile pepper
  • 3 ears of sweet corn, shucked
  • 1-2 chipotles and adobo with some of the sauce (2 for more heat, 1 for less)
  • 1 heaping cup chopped yellow watermelon
  • 1/2 Tbsp rice vinegar
  • 1 heaping cup chopped green bell peppers
  • 1 small garden cucumber, peeled and chopped (about 1 and 3/4 cup chopped)
  • Juice of half a lime
  • Cilantro, chopped

Preheat grill to 300-ish degrees.

Drizzle chicken with a little olive oil and season with kosher salt, granulated garlic and chipotle chile pepper to taste on both sides. Set aside.

Drizzle corn with a little olive oil and grill covered, 3-5 per side, flipping occasionally, until charred all around. Remove from the grill and set aside until cool enough to handle.

Once the corn is grilled and removed, add the chicken, keeping the grill slightly ajar. Grill chicken to your liking, 5-7 minutes per side. Remove from the grill and tent with foil.

Meanwhile, pulse the chipotle in adobo and watermelon in a small food processor until pureed. If it seems a little too thick, add a splash of chicken stock to thin out. Transfer to a small saucepan and add the vinegar and a good pinch of salt to taste. Cook over low heat until bubbling, stirring occasionally. Taste and adjust seasoning if needed.

Next work on the salad. Stand a small bowl upside down in a large bowl. Taking one ear of corn at a time (once cool enough to handle), stand it up on it’s bottom end and cut the kernels off the cob from top to bottom using a large kitchen knife. Continue all the way around until the cob is clean. Do this with all three cobs. Remove the small bowl. To the bowl with the corn kernels, add the peppers and cucumber. Season with salt to taste and a little dusting of the chipotle chile pepper. Add the lime juice, a good drizzle of olive oil and some chopped cilantro. Mix well. Taste and adjust seasoning if needed.

To serve, dish out the corn salad. Top with a piece of chicken and finish with some of the sauce.