Recipes
Spicy Corn Side Dish aka Monica's Favorite
This side dish is so easy I hesitate to even call it a recipe because it really is just throwing a few things together in a bowl. The amount of flavor it packs will have your friends and family wishing you made more. I first had this dish at a work potluck about 15 years ago. It was made by my former coworker who hails from Texas. I took the recipe and added a few steps to make it my own. You can serve it as a side dish with fajitas or tacos or whatever Mexican inspired plate you may be cooking up. I have given the recipe the subtitle Monica's Favorite because 1.) it is her favorite and 2.) she ALWAYS calls me for the recipe. This makes me laugh and you'll laugh too once you see how easy it is. Without further ado I give you Spicy Corn Salad aka Monica's Favorite.
Ingredients
1 16 oz package of frozen corn thawed and strained (You can used canned too. I just prefer frozen)
1-3 finely diced pickled jalapenos
1-3 TBS of jalapeno pickle juice
1-2 TBS of salsa
2-3 TBS of mayonnaise
salt to taste
Throw all of the above into a bowl and stir. You can adjust the heat factor but adding more or less of the diced jalapenos. If you are feeling extra frisky you can add some freshly chopped cilantro to brighten it up. If you do not have mayo fear not! I have used sour cream and the results were similar. I prefer the mayonnaise version. This recipe is just a building block take it and make it your own. Enjoy!
Cauliflower, Potato and Pea Curry
Ingredients
1 head of cauliflower washed and cut into florets
4 Yukon gold potatoes peeled and cut into large chunks
1 cup of peas
1 onion diced
3 cloves of garlic minced
2 inch piece of ginger grated
2 tablespoons of coriander
2 teaspoons of cumin
1 1/2 teaspoons of fenugreek
1 teaspoon of red chili flakes
Salt to taste
1 can of coconut milk
1 cup of diced tomatoes
1/4 cup or more of chopped cilantro
3 tablespoons of coconut or vegetable oil
1 cup of quinoa cooked according to package.
Preparation
Heat oil in large Dutch oven. Add onions and sauté for 2 minutes or until translucent. Add ginger and garlic. Sauté for 30 seconds. Add coriander, cumin, tumeric and red pepper flakes. Cook spices and onion mixture until fragrant, 1-2 minutes. Add cauliflower and potatoes. Stir and coat vegetables in mixture and cook for 5-8 minutes. Add peas, tomatoes, coconut milk and enough water to barely cover the vegetables. Add salt. Bring to boil and cover. Lower heat to medium and cook until vegetables are done. About 20-30 minutes. When finished cooking add cilantro. Serve with quinoa and enjoy!
Moroccan Chickpea, Kale and Tomato Stew
Ingredients
2 cans of chickpeas
1 can of diced tomatoes
1 packet of frozen chopped spinach or fresh sliced kale
16 oz or more of chicken broth
1 onion
3 cloves of diced garlic
1/4 cup (or more to taste) of fresh cilantro chopped
1-2 Tbsp Natural crunchy peanut butter
1 tsp of coriander
1 tsp of cumin
Dash of caraway seeds
¼ tsp of cayenne
1-2 tsp of butter
1-2 tsp of unflavored oil
Fresh lemon
Serve with either quinoa or couscous cooked according to package
Directions
Saute onions in butter and canola/vegetable oil mixture. Add garlic and cook until translucent. Add powdered spices and warm through-about 15-30 seconds. Stir in peanut butter. Throw in chickpeas, tomatoes and kale. Cover with broth. Season with a little salt. Bring to boil and simmer for about 20 minutes or until desired thickness. Add cilantro. Let cook for 5 more mins. Squeeze in a touch of lemon. Serve with quinoa or couscous.
This side dish is so easy I hesitate to even call it a recipe because it really is just throwing a few things together in a bowl. The amount of flavor it packs will have your friends and family wishing you made more. I first had this dish at a work potluck about 15 years ago. It was made by my former coworker who hails from Texas. I took the recipe and added a few steps to make it my own. You can serve it as a side dish with fajitas or tacos or whatever Mexican inspired plate you may be cooking up. I have given the recipe the subtitle Monica's Favorite because 1.) it is her favorite and 2.) she ALWAYS calls me for the recipe. This makes me laugh and you'll laugh too once you see how easy it is. Without further ado I give you Spicy Corn Salad aka Monica's Favorite.
Ingredients
1 16 oz package of frozen corn thawed and strained (You can used canned too. I just prefer frozen)
1-3 finely diced pickled jalapenos
1-3 TBS of jalapeno pickle juice
1-2 TBS of salsa
2-3 TBS of mayonnaise
salt to taste
Throw all of the above into a bowl and stir. You can adjust the heat factor but adding more or less of the diced jalapenos. If you are feeling extra frisky you can add some freshly chopped cilantro to brighten it up. If you do not have mayo fear not! I have used sour cream and the results were similar. I prefer the mayonnaise version. This recipe is just a building block take it and make it your own. Enjoy!
Cauliflower, Potato and Pea Curry
Ingredients
1 head of cauliflower washed and cut into florets
4 Yukon gold potatoes peeled and cut into large chunks
1 cup of peas
1 onion diced
3 cloves of garlic minced
2 inch piece of ginger grated
2 tablespoons of coriander
2 teaspoons of cumin
1 1/2 teaspoons of fenugreek
1 teaspoon of red chili flakes
Salt to taste
1 can of coconut milk
1 cup of diced tomatoes
1/4 cup or more of chopped cilantro
3 tablespoons of coconut or vegetable oil
1 cup of quinoa cooked according to package.
Preparation
Heat oil in large Dutch oven. Add onions and sauté for 2 minutes or until translucent. Add ginger and garlic. Sauté for 30 seconds. Add coriander, cumin, tumeric and red pepper flakes. Cook spices and onion mixture until fragrant, 1-2 minutes. Add cauliflower and potatoes. Stir and coat vegetables in mixture and cook for 5-8 minutes. Add peas, tomatoes, coconut milk and enough water to barely cover the vegetables. Add salt. Bring to boil and cover. Lower heat to medium and cook until vegetables are done. About 20-30 minutes. When finished cooking add cilantro. Serve with quinoa and enjoy!
Moroccan Chickpea, Kale and Tomato Stew
Ingredients
2 cans of chickpeas
1 can of diced tomatoes
1 packet of frozen chopped spinach or fresh sliced kale
16 oz or more of chicken broth
1 onion
3 cloves of diced garlic
1/4 cup (or more to taste) of fresh cilantro chopped
1-2 Tbsp Natural crunchy peanut butter
1 tsp of coriander
1 tsp of cumin
Dash of caraway seeds
¼ tsp of cayenne
1-2 tsp of butter
1-2 tsp of unflavored oil
Fresh lemon
Serve with either quinoa or couscous cooked according to package
Directions
Saute onions in butter and canola/vegetable oil mixture. Add garlic and cook until translucent. Add powdered spices and warm through-about 15-30 seconds. Stir in peanut butter. Throw in chickpeas, tomatoes and kale. Cover with broth. Season with a little salt. Bring to boil and simmer for about 20 minutes or until desired thickness. Add cilantro. Let cook for 5 more mins. Squeeze in a touch of lemon. Serve with quinoa or couscous.
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