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Summer Corn Soup (vegan!)

Summer Corn Soup (vegan!)

Side note before I get to the main topic – I just noticed that ALL of my posts so far have something in parenthesis in the title… Interesting…

So I’ve made a few fantastic dishes lately, but I wanted to blog about this one for my wonderful Sea Star – who is vegetarian – so she can take advantage of it while corn is C-H-E-A-P. Her boyfriend is vegan, so this works for him too, but it’s for her – most certainly. 🙂

This dish uses every part of the corn, and after you strain the broth, you can still put the husks and silks into the compost!

I made this Corn Soup for game night, served chilled, and it was pretty good. I would like to try it hot also, I think it would really be delicious.

Gabby had to help me, of course…

The Princess needed to have her picture taken after helping me make the salsa…

The kids all love to help me cook and clean – I know that will not last for forever, so I take advantage of it now and let them help any way they can!

Two tools I recommend for this recipe:

An immersion blender – I LOVE mine. Especially when I am making something hot that needs to be pureed (like this soup, or tomato/red pepper soup), it’s so much easier than transferring to a blender, pureeing and then transferring back…

The Vidalia Chop Wizard – This LOOKS gimmicky, but I swear it’s worth it! It chops, contains, measures and keeps you from crying.

This recipe is adapted from http://17bites.wordpress.com

Corn Broth

What You Need:

  • 8 ears of corn
  • 12 cups water

What to Do With All That:

  1. Shuck the corn, placing all of the husks and silks into a stock pot.
  2. Cover with 12 cups of water.
  3. Bring to a boil.
  4. Reduce to medium-low heat and simmer for about an hour.
  5. Strain the broth and freeze any extra for future use!

Looks interesting… This is the strained corn broth. I froze a whole bunch.

Summer Corn Soup

What You Need:

  • 1 1/2 cups corn broth (don’t skip this and use veggie broth – the corn broth really MAKES this soup!)
  • 8 ears corn
  • Dried parsley
  • Butter (or olive oil)
  • salt & pepper
  • 2+ cloves garlic, crushed
  • 1 onion sliced
  • olive oil
  • 1 red onion, diced
  • cilantro
  • 1 lime
  • 1 avocado
  • 1 jalapeno, diced

What to Do With All That:

  1. Preheat oven to 400 degrees. Arrange your 8 ears of corn on a cookie sheet. Top with butter or olive oil, dried parsley, salt and pepper. Cover with foil, and roast for 20 minutes.
  2. While that is cooling, saute garlic and onion in olive oil for about five minutes.
  3. Cut the corn off of the cobs, splitting 3 and 5 groups out for different uses:
  4. Add the group of corn kernels from the 5 cobs to the garlic and onion, puree with an immersion blender.
  5. Add 1 1/2-2 cups corn broth (depending on how thick you like your soup) and heat gently for about 5 minutes.
  6. To top your soup: in a bowl, mix the remaining roasted corn (from the group of 3), a tablespoon of olive oil, a few tablespoons of finely chopped red onion, two tablespoons chopped cilantro, the juice of one lime, chopped avocado, and diced jalapeno. Mix.

Summer Corn Soup topped with Corn Salsa

Enjoy!

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Posted by on August 7, 2012 in Uncategorized

 

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Grilled or Roasted Corn – Wrapped in Bacon (of course!!!)

Grilled or Roasted Corn – Wrapped in Bacon (of course!!!)

I have a hard time finding fault with things wrapped in bacon. So when this recipe came to my inbox in my Food.com newsletter, I was more than ready to try it out.

The notes from the recipe say that it is adapted from one of Paula Deen’s recipes, which are typically hit and miss with me. Sometimes they come out so wonderful and tasting like the best thing I ever ate, sometimes a recipe will completely tank and taste like crap in a pan covered in butter, and a lot of her recipes take FOREVER to make. So knowing that it was from her, I read it over carefully and made some changes that I thought would help.

The end result was a very, very tasty side of corn where the kernels practically jump off of the cob and onto your taste buds. We ate the corn with Reuben and Cuban paninis (I forgot the bacon on the Cuban, but it was ok because there was some on the corn!!! At least, that’s what I told myself…).

While Louis went to pick up the boys, Gabby and I got started on dinner. She’s such a cute little sous chef!!!

She’s peeling the silks off of the corn and putting them into the compost bucket.

She did complain a little that her hands were tired of working on the corn, but that was just because she could smell the bacon and was a little impatient.

She really does like to help!! She even swept up the stray scraps when we were done. – voluntarily!

Here are the changes that I made, also noted in the recipe below:

The original recipe says to soak the corn for 30 minutes, but I just soaked the first ears as long as it took to peel the husks back, remove the silks and then cook the bacon a bit, then I pulled the bottom ones out first to wrap the bacon around and tie off before getting the next one out of the water. I thought the bacon wouldn’t get crisp being wrapped in the husks, so I cooked it about halfway in our cast iron skillet before putting it on the corn. After you wrap the bacon around the corn, get one side of the husks pulled up and then drizzle some of the pan drippings on the corn, then finish wrapping it up and tie it all together. I also didn’t pat the water off of each one as I pulled them out.

I think the changes really had a big impact, but if you want to try it as written, let me know how it turns out!

Bacon Wrapped Grilled (or Roasted) Corn on the Cob

What You Need:

  • 8 ears corn
  • 1 lb bacon
  • water, for soaking
  • butcher string

What to Do With It:

  1. Carefully expose the corn kernels by pulling back the husk, but do NOT remove the husk.
  2. Remove the corn silk – you can use a soft brush to ensure that all the silk is removed. (I had Gabby help with this, and she seemed to have fun with it – we also still had some silks left on the final product and no one seemed to notice.)
  3. Put water in a large container, add the corn, and soak the corn in the husks for 30 minutes. This will help to prevent the husks from charring on the grill. (I soaked the first one for as long as it took to do the rest and cook the bacon a bit, then used the first one first to wrap & tie)
  4. (This is a step that I added: while you are de-silking the corn, cook the bacon about halfway – don’t make it crispy, but it should be just about there – remove from the pan and set aside)
  5. Preheat grill to medium temperature. (or turn on the broiler)
  6. Remove the soaked corn from the water and pat dry. (I skipped this step)
  7. Wrap strips of bacon around the corn kernels on each ear; fold the husks back over the bacon and kernels. (before I folded all of the husks back, I drizzled some of the drippings from the pan, I don’t think the corn would have had as much of a bacon taste without this step.)
  8. Tie the husks down with butcher string; repeat with all ears of corn. (I did this as I wrapped them with bacon and pulled the husks back up)
  9. Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes and until the bacon is cooked and the corn is tender. (I put it all in the broiler for 20 minutes)
  10. Cut the butcher string away from the husks and serve.

Enjoy!

 
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Posted by on July 21, 2012 in Uncategorized

 

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Tasty Chicken that Needs No Babysitting (or marinating)

You may be noticing a pattern… I like to cook!

But I don’t like to cook things that just so-so, or things that take a whole lot of effort. Especially when it’s Tuesday and our turn to play host for Bible study night (every other week it’s here, then at grandma and grandpa’s the next week). I work until 5 during the week, and I’m not usually home until 6:15.

This week, I didn’t go to the store on Sunday or Monday, but I knew we had chicken drumsticks at home that we got for $.99/lb the week before at Kroger. And I knew that corn was on sale for 4/$1. I looked for chicken recipes, but almost everything I found was going to take an hour to make or required overnight marinating or something like that.

I dislike marinating things. It takes time and too much forethought, plus everything is really slimy when it goes in the bag raw, and even more slimy when it comes out of the bag covered in marinating gunk. Not to mention that

“ain’t nobody got time fo dat!…”

(have you SEEN this newscast video with this quote in it? it’s HILARIOUS!) http://www.youtube.com/watch?v=JaAd8OuwwPk

Then I found a recipe that said it would only take 35 minutes. I asked the hubs to go to the store to get a few things I knew we wouldn’t have on hand, and then realized that it wasn’t drumsticks that we bought, but thighs… So I adapted it a bit and the result was a meal that made my Husband say

“Everyone stop eating, this is terrible… I’ll eat yours so you don’t have to suffer!”

The fact that it was a hit made it enough to post here, but the fact that it really took very close to 35 minutes on a weeknight AND was so tasty made it a must-share!

Here are the 3 things we had – enjoy!

Lemon Garlic Chicken (no babysitting!)
You Need:

  • 2 tablespoons extra-virgin olive oil
  • 8-10 skin-on, bone-in chicken thighs (about 3 pounds)
  • salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 12 cloves garlic (about 1 head)
  • 2 lemons (finely grated zest of one, juice of both)

What to do with all that:

  1. Preheat the oven to 450 degrees F.
  2. Heat the olive oil in a large ovenproof skillet over medium-high heat.
  3. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour.
  4. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes.
  5. Add the garlic, lemon zest and lemon juice and turn the chicken to coat.
  6. Transfer the skillet to the oven;
  7. Roast until the chicken is golden brown and cooked through, about 20 minutes.
  8. Divvy up the chicken and drizzle with the pan juices. Serve with roasted corn, a salad and some iced tea!

Roasted Corn on the Cob (no shucking required)
You Need:

  • Corn on the Cob (as many as you will eat)

What to Do:

  1. Toss it into the oven with the chicken from the recipe above.
  2. Take it out when you take out the chicken, and let everyone peel it themselves at the table!

Salad (easy peasy)

You Need:

  • Bag of romaine or iceberg lettuce (as much as you want)
  • Cucumber
  • Tomato
  • Salad Dressing

What to Do:

  1. Open the bag and spill the lettuce into a bowl.
  2. Peel and slice cuke(s)
  3. Slice tomatoes
  4. Let everyone pick their dressing and dress their salads.
 
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Posted by on June 1, 2012 in Uncategorized

 

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