Feeds:
Posts
Comments

Archive for the ‘Corn’ Category

I love this vibrant salad from its bright colours to its burst of herbal flavours. It’s light enough to enjoy on a hot summer day, yet with the rice and beans, hearty enough to be the star of a meal.   And the jalapeno pepper adds a nice kick.

This recipe comes from Bonnie Stern’s Simply HeartSmart cookbook. It’s a family favourite at the cottage and in the middle of winter, when I need something that reminds me of the freshness of spring, it’s a go-to recipe.

IMG_4205

Black Bean, Corn, and Rice Salad

(Makes 8 servings)

 

Ingredients

1 can black beans, drained and rinsed

1 cup basmati rice

2 cups cooked corn niblets, either frozen or canned

2 sweet red peppers, diced

1 jalapeno, finely diced

1 bunch arugula or watercress, trimmed and chopped

1/3 cup chopped fresh cilantro

1/3 cup chopped fresh basil

2 Tbsp chopped fresh chives or green onions

 

3 Tbsp red wine vinegar

3 Tbsp olive oil

1 clove garlic, minced

salt and pepper to taste

 

Directions

Cook rice until tender as per package directions. Cool by spreading on plate and placing in freezer for ~15 minutes.

In a large bowl, combine cooled rice with black beans, corn, red pepper, jalapenos, arugula, cilantro, basil, mint, and chives to salad.

To make dressing, whisk together vinegar, pepper, garlic, and salt. Whisk in olive oil.

Toss dressing with salad. Taste and adjust seasonings if necessary.

 

Bon appetit!

– Catherine

Advertisements

Read Full Post »

Yesterday, the bright blue sky pulled me out of bed, inviting me on a lovely run along the Don River. The crispness in the air couldn’t help but remind me that somehow we’re over at leaset half the summer, and my craving for harvest food officially began. I know many will criticize me for speaking of the end of summer, but come on – I haven’t seen any other season for about a year and a half, and I’m excited for the glorious Canadian autumn. Then the downpours began. So what could possibly be better than hiding away from the rain by baking delicious savoury muffins? That, and I also wanted to make a snack I love to show my friend who’s scoping out people’s snacking secrets…

In honour of my craving for harvest food and the change in weather, I decided to bake savoury sweet corn muffins, with herbs from our tiny balcony garden. Looking around for recipes, I decided my best bet would be to inspire myself from a variety of recipes and then make up my own, judging by the importance that left-overs are playing in the creation of these I didn’t have much of a choice in terms of ingredients or quantity, and it turns out that was not a problem at all.

Enjoy these savoury treats warm with butter for breakfast or a delicious afternoon snack!

Ingredients – makes 12 muffins

1 1/2 cup roasted corn kernels (or frozen corn, if you don’t have roasted)
1 leek, white an light parts, finely diced
1 Tbsp fresh thyme leaves, minced
1 Tbsp olive oil
1/4 tsp coarsely ground black pepper
1/4 tsp salt

1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup cornmeal
4 tsp baking powder
1/4 tsp salt

2 Tbsp honey
1 cup buttermilk, or milk with a tbsp of cider vinegar or lemon juice added
1/4 cup melted butter (you can substitute 5-6 Tbsp oil if you prefer)
1 large egg

1/2 cup shredded extra-sharp cheddar (optional, but highly delicious)

Directions

Dice the leek, and then heat the oil in a frying pan and gently sauté the leek for about five minutes. Add the corn, the salt and pepper, and the thyme leaves, and continue to cook for a further 3-4 minutes.

Meanwhile, preheat the oven to 375F.

Mix all dry ingredients thoroughly together in a large bowl. In a small bowl, beat the milk, the egg, melted butter, and honey.

Combine wet ingredients into the dry ingredients, and stir until incorporated. Add the corn mixture, and the cheese if you are using it.

Line muffin tins with paper muffin cups. Evenly fill each cup until almost  full, and then bake in the oven for between 15-20 minutes, depending on your oven! In mine, it took around 19 minutes.

I hope you enjoy this delightful recipe inspired by a true Canadian ingredient, roast corn.

-Sitelle

Read Full Post »

 

With spring in the air, I am increasingly turning to salads for dinner.  One of my absolute favourites is black bean and corn salad. I love how quickly this salad can be assembled.  The sweet corn is a perfect complement to the wholesome beans, while the red pepper and onion add a flash of colour.  Best of all is the marinade of lime juice and cilantro – it allows the salad to burst with fresh flavour.

This salad keeps well for a few days in the fridge, and it makes for delicious leftovers.  Have fun fiddling with the seasoning – depending on my mood, I will often sprinkle some chili or cumin powder over the salad or, for a smooth treat, dice in half an avacado.

Black Bean and Corn Salad

Ingredients:

1 can (14 ounces) black beans, rinsed and drained

1 can (14 ounces) corn, rinsed and drained (or substitute frozen)

1/2 red onion, chopped

1 small red pepper, chopped

A large handful of cherry tomatoes, slivered

1/4 cup cilantro, diced

Zest and juice from one lime

Salt and pepper to taste

A generous splash of olive oil, to taste

(OPTIONAL: one or more of the following, to your liking: hot sauce, additional cilantro, a few pinches of cumin or chile powder, half an avacadoo)

 

Directions:

Combine all the ingredients in a bowl.  Refrigerate and let stand for 10 minutes to allow the flavours to deepen.  Toss and serve. Bon appetit!

– Catherine

Read Full Post »

When I was a kid, my parents enrolled me and my sister in the Nancy Greene Ski League. The two of us would spend our days whooshing down the ski hills at Camp Fortune, while my parents would escape into the backwoods to go cross-country skiing. After a long day of skiing, our entire family would enjoy a few rituals: clementines and Toblerone in the car on the way home and Shepherd’s pie for dinner. Our family was content eating President’s Choice’s Shepherd’s Pie — until it was featured in the Ottawa Citizen as one of the top 10 food items filled with saturated fat. Needless to say, we quickly (although sadly) abandoned our Saturday night favourite.

Our family tried to find a store-bought alternative – but inevitably, the Shepherd’s pie would be a little dry or the potatoes would be lacking any flavour. Since I love Shepherd’s pie, I decided to invent my own version. Inspired by my grandmother’s tortiere recipe, I developed the following last winter and have yet to look back. The secret is the cream of mushroom soup: it keeps the ground beef ever so rich and creamy.

This recipe makes 1 13×9-inch Shepherd’s pie – although I often divide it into two. The larger of the Shepherd’s pies (9×9 baking dish) goes straight into the oven, while the second (in a banana loaf pan) goes straight into my freezer for a future delicious dinner. This is the very essence of comfort food on a cold winter’s eve!

Shepherd’s Pie
(serves 12)

Ingredients
MEAT FILLING
1 1/2 to 2 pounds lean ground beef
1 large onion, diced
2 cloves garlic, minced
2 ribs celery, finely diced
2 large carrot, peeled and finely diced
1 can cream of mushroom soup
1 large splash Worcester sauce
1 large dollop Heinz Chili sauce
1 teaspoon thyme
Salt and Pepper to taste
1 large can kernel corn, drained

MASHED POTATOES
8 large potatoes, peeled and cut into quarters/sixths
2 tablespoons butter
Large splash of milk
Salt and Pepper to taste

Your favourite cheese (Mozerella, Cheddar, and/or, Parmesan)

Directions
Saute the meat, onions, garlic, celery, and carrot together until the meat is browned and the veggies are cooked through. Drain off any extra fat. Stir in the mushroom soup, Worcester, chile, and thyme, and simmer uncovered for 5-10 minutes to reduce the sauce. Season to taste with salt and pepper (if so desired, add more heat with Tobasco and more tomato flavour with the Chile sauce). Stir in the corn.

Meanwhile, boil the potatoes in a large pot of boiling water. Drain once the potatoes are cooked. Mash the potatoes with the butter and milk, adding more milk if necesasry. Season with salt and pepper.

Preheat the oven to 400 degrees Fahrenheit. Transfer the meat mixture to a 9×13 baking pan. Gently spread the mashed potatoes overtop. Bake for 20 minutes or until the meat mixture begins to bubble. Sprinkle as much grated cheese overtop. Bake for a further 5 minutes, until the cheese is melted. Broil until the cheese is bubbly.

Bon appetit!

– Catherine

Read Full Post »

Falls

Beulach Ban falls

A few weekends ago, I visited Cape Breton with my sister and my friend Alex.  The colours were just past their peak, although still vibrant.  We stopped a few places along the Cabot Trail to take in all her splendour.  The skyline trail led us through spruce groves before opening to a magnificent view of the Gulf of St. Lawrence.  At MacIntosh Brook, we strolled through maple forests beside a babbling brook to a waterfall. We ventured down a small gravel road to the beautiful Beulach Ban Falls.  Ever searching for the perfect picnic spot, we lunched at the rocky headland on Green Cove, overlooking the Atlantic Ocean.  At Franey, we climbed like mountain goats to a small look-out perched on a steep cliff, with lovely views of the Clyburn River Canyon and the coast.

Towards the Atlantic Ocean at Freney

We spent the night in Pleasant Bay, a lovely fishing village halfway around the Cabot Trail.  Having dallied to arrive, the only restaurant still open was the Pleasant Bay motel.  The dining room was modest, but the kitchen was a delight with delicious, yet simple Maritime fare.  We each started with a bowl of chowder – creamy with a generous serving of seafood.  La piece de resistance, however, was the fish and chips: crispy batter around succulent haddock, cooked to perfection served with tangy coleslaw and home fries.

Since visiting Pleasant Bay, I have tried to recreate my taste experience.  I’m still brainstorming on how best to create homemade fish and chips without a deep-fryer, but with winter descending, this has given me the perfect excuse to experiment with chowders.  Inspired by cans in the pantry, this corn and salmon chowder was hearty, yet refreshing with the added dill.

Salmon and corn chowder

Salmon and Corn Chowder

(serves 6 bowls)

Ingredients

2 tablespoons butter

2 onions, diced

2 cloves of garlic, minced

4 potatoes, peeled and diced

2 cans kernel corn, drained and rinsed

4 cups chicken broth

2 bay leaves

1 1/2 cups milk

2 tablespoons flour

Generous dash of tobasco

2 cans of salmon, drained and finely mashed (I like my soup infused with salmon – if you wanted to let the corn shine through, one can would suffice)

1/4 cup fresh dill, chopped plus more for garnish

Salt and pepper to taste

Directions

Saute the onions and garlic in the butter.  Stir in the potatoes and saute for another five minutes, and then stir in the broth, corn, and bay leaves.  Simmer for 15 minutes or until potatoes are tender.

Throughly mix the flour into the milk before adding it to the chowder base. Return the soup to a simmer and allow to thicken, about five minutes.  Add the tobasco, salmon, dill, and salt and pepper. Adjust the seasoning to your taste.  Serve, garnished with extra chopped dill.  Delicious served with a crusty piece of bread!

– Catherine

Read Full Post »