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Posts Tagged ‘corn’

I tend to get chicken quarters (leg and thigh) at the Farmer’s Market more often than I get chicken breast or any other meat. Mostly because they are cheap, they are typically the perfect size, and they are hard to mess up. This recipe is just one of the simple ways you can make  chicken quarters.

2 bone-in, skin-on chicken quarters
1/4 cup olive oil
1 lemon, juiced
salt and ground pepper
1 tablespoon Dijon mustard
1 tablespoon honey

    In a bowl, toss chicken with olive oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).  Preheat oven to 375 degrees. Roast chicken, skin side down, in a roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.

    Stir together grainy mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

    I served this with a salad of local tomatoes, cucumbers, basil and goat cheese, and some sweet corn on the cob.  Another quick, cheap, and easy local meal.

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    Typically when I think of Black Eyed Peas, I think of Hoppin’ John. The southern dish with tomatoes and collards. Yum! So having Black Eyed Peas a different way was an eye opener for me. I’m not sure why I haven’t tried them other ways, I guess just because I love Hoppin’ John. This was a very tasty recipe, the sweet corn goes really well with the earthy Peas. This is adapted from The Whole Life Nutrition Cookbook (which hopefully you have purchased by now) 🙂

    1 onion, chopped

    4 cloves of garlic, chopped

    1 Tbsp dried thyme

    1/2 tsp red chili flakes

    2 carrots, chopped

    2 celery stalks, chopped

    1 red bell pepper, chopped

    1 1/2 cups frozen corn

    2 1/2 – 3 cups frozen Black Eyed Peas

    1 cup broth

    2-3 Tbsp apple cider vinegar

    salt and pepper

    In a large stock pot, heat some olive oil over medium high heat, saute the onion until starting to brown, add the garlic and next 6 ingredients (through BEP), add the broth and bring to a boil. Simmer covered for about 25- 30 minutes.  Add the vinegar salt and pepper at the end.

     

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    I’m always a fan of a spicy black bean soup, especially if you put some yummy ripe avocado on top!

    1 onion, chopped

    1 carrot, chopped

    1 jalapeno, chopped

    1 tsp cumin

    1 tsp oregano

    1/2 tsp chili powder

    1 chipotle chili in adobo, minced

    1 tsp adobo sauce

    1 tsp paprika

    6 cups black beans (from about 2 cups dried), and leftover cooking water

    1 can Fire Roasted diced tomatoes

    1 cup corn

    1/2 cup cilantro, chopped

    salt and pepper to taste

    In a big soup pot heat some olive oil over medium high heat, saute the onion until starting to brown, add the carrot and jalapeno and saute a few more minutes.  Add the spices and chipotle pepper.

    Add beans, tomatoes, and corn. Bring to a boil, lower the heat and simmer for about 25 minutes (adding water as needed).  Add the cilantro and salt and pepper.

    Top with fresh avocado!

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    3 Sisters Stew

    This recipe is from Feeding the Whole Family by Cynthia Lair who was my Whole Foods Production instructor at Bastyr University. That was definitely one of my favorite classes. Cynthia was a very entertaining teacher. The class combined hands on food science and then getting to eat our yummy creations, does it get any better?

    1 cup dried kidney beans, soaked overnight and drained

    3 cups water

    2 cloves garlic

    2 tsp oregano

    1 tsp cumin seeds

    1/2 tsp cinnamon

    1 Tbsp olive oil

    1 1/2 tsp salt

    2-3 cloves garlic, minced

    2-3 cups winter squash, peeled and diced

    1 14 oz can diced tomatoes

    1 Tbsp chili powder

    1 1/2 cups frozen corn

    Place beans, water, and garlic in a large pot, bring to a boil. Cover and lower heat to simmer, cook 45-60 minutes-until tender.

    In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt and minced garlic. Saute until onion is soft, about 5 minutes. Add squash, tomatoes, and chili powder and cook until squash is soft, about 20 minutes. Add a little water if it gets too dry.

    Add cooked beans and corn and simmer until corn is heated though. 

    Yum!

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