They were a cinch to prepare, a little tough to remove from from the pan (despite being greased) and a pleasure to eat, warm and at room temperature the next day.  They could maybe use a kick from some cayenne pepper, chopped jalapenos or green chiles.  These little treats are much more  moist than your regular corn muffin, and I am sure could be done in a regular sized 12-cup muffin tin with some changes in cooking time and temperature.

Mini Cornbread Puddings

Courtesy of Martha Stewart Everyday Food 

Ingredients

• 1/2 cup all-purpose flour, (spooned and leveled)
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg
• 1 1/2 cups sour cream
• 1 package (10 ounces) frozen corn kernels, thawed and patted dry

Yes, I made yet another meal with couscous.  I like couscous.  My grocery store had whole wheat this time, so I grabbed 2 boxes just in case they decide to stop carrying it again.  This is an incredibly simple meal to prepare.  The only bad part is having the oven not only on, but on at 450°F to roast the vegetables.  It’s in the triple digits outside, so it does seem a little crazy to make it even hotter inside.  I do love the flavor that roasting vegetables produces, so it’s worth it.  The combination of rich roasted vegetables with the cumin and the bright flavor of the lemon is wonderful.

This recipe came from my dear friend Martha Stewart.  I played with it a little bit, but will not say that I “adapted” it at all.  I used baby carrots, omitted the arugula completely, and then the dressing I just mixed up without measuring.  I used about a tablespoon of olive oil, the zest and juice of one large lemon, and salt and pepper.  I’ve said this before, I do not like things to be overdressed or sauced.  You can always add more, but you can’t take any away.  It’s like cutting bangs, sort of.  Some of you know what I mean.  Anyway, start by adding a little dressing, taste, and then add more to your liking.  The recipe below reflects my changes.  The original can be found here.  Enjoy!

Roasted Cauliflower and Carrot Couscous Salad

Courtesy of marthastewart.com

Ingredients

My mother in law turned me on to skinnytaste.com after making two meals for us with recipes from the site.  Both tasted great and were pretty healthy.  If you do Weight Watchers, then you’re in luck because Gina includes the points.

I added some grilled chicken to this salad to make it a meal.  Instead of apples I used pears, which I think pair better with the other ingredients.  You must, must, must toast the pecans.  The flavor of any nut is improved by a quick toasting in the oven or in a dry skillet on the stove.  Do the same when you are adding pecans, walnuts or almonds to baked goods.  They just taste better.  So take the extra 5 minutes.  You’ll be glad you did.

This salad recipe used measurements for the apples and cranberries, but I just added what I wanted.  This probably messes with the points, so here is the link to Gina’s original recipe.  If you don’t care so much about counting out how many cranberries or slices of apple you can use, then just pile on a plate the following ingredients and top with the dressing.

• Spring mix or baby spinach
• Dried cranberries
• 1 Bosc Pear, sliced
• Toasted pecans, halves or pieces
• Grilled chicken, sliced (optional)

The dressing was a little on the thick side when I made it, so I added a little more water, lemon juice and a touch of olive oil to loosen it up a bit.  After storing the leftover dressing in the fridge it was no longer pour able, so either let it warm up at room temp before you plan to use it again, or zap it in the microwave for a few seconds and stir it up.  Enjoy!

Honey Goat Cheese Dressing

Courtesy of skinnytaste.com

Ingredients

• 4 oz goat cheese, room temperature
• 1 1/2 tbsp honey
• 2-3 tbsp extra-virgin olive oil
• 2 tsp apple cider vinegar
• 1/2 lemon, juiced
• 1-2 tbsp water
• Kosher salt and freshly ground black pepper

1. In a small blender, combine goat cheese, honey, olive oil, vinegar, lemon juice, water.
2. Season to taste with salt and plenty of freshly ground black pepper.
3. Add more lemon juice, water, or oil to create desired consistency.

When dressing this salad I didn’t use the measurements in the original recipe.  I don’t like to overdo it on the oil, so I just drizzled a little olive oil, squeezed the juice of one large lemon, sprinkled some salt and pepper, tossed, then tasted.  At this point you can add more of whatever it needs.  I added a little more lemon, salt and pepper.

This is a nice, simple summer side.  Fresh ingredients make such a huge difference, so it’s the perfect time of year to make this salad.  I used a combination of red potatoes and baby Yukon golds that came fresh from a garden.  The light and lemony dressing make this potato salad a healthier option than those with mayonnaise based dressings.  If you like a creamier dressing, I think adding some yogurt would be a good option.  Enjoy!

Potato, Corn, Tomato and Basil Salad

Recipe from Dave Lieberman, foodnetwork.com

Ingredients

• 1 pound baby red potatoes, scrubbed
• 5 medium ears of corn (about 3 pounds)
• 1 pint grape tomatoes, halved lengthwise
• 1 small red onion, peeled and sliced thinly (about 1/2 to 3/4 cup)
• 1 large bunch fresh basil, rinsed, dried, and leaves picked
• 1/4 cup extra-virgin olive oil
• 2 large lemons, juiced
• 1 teaspoon kosher salt
• About 15 grinds freshly ground pepper

Directions

1. Place the potatoes in a large pot of salted water and bring to boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.
2. Shuck the corn and break each ear in half. Cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain. Immerse corn in the same ice bath until cool. Cut each potato into quarters and place in a large bowl.
3. Remove corn from water and also let drain. Use a chef’s knife to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately.

Quinoa (pronounced keen-wah) is a really amazing food.  It is loaded with protein.  It has a good amount of fiber and it is gluten free.  It is also incredibly simple to prepare.  It takes about as long as white rice, and is much better for you.  The downside to quinoa is that is is a bit pricey.  I paid $6 for a 1 pound bag.

This recipe came from My Kitchen Addiction.  Here is the link.  As with most recipes I try for the first time, I followed this one almost exactly.  Here are my minor changes.

• I used a can of corn instead of fresh.
• I cut back the olive oil by 1 tablespoon with fine results.
• I substituted honey for the agave syrup since that is not something I have in my pantry.
• The second time I made this, a mere week later, I added some dried oregano and a dash of cumin.

This is a great salad that I’m going to play with some more.  The possibilities seem almost endless!  I might try a quinoa salad with diced cucumber, red onion, tomatoes, feta, fresh parsley, mint and a vinaigrette of olive oil, red wine vinegar, lemon juice and Greek oregano…quinoa tabouli! Yum.

Southwest Quinoa Salad

Ingredients

• 1 cup quinoa
• 2 cups water
• 15 ounce can of black beans, rinsed and drained
  (or about 2 cups cooked black beans)
• 3 ears of steamed corn, cut off the cob
  (or 2 cups frozen corn kernels, thawed OR 1 can, drained)
• 1 red bell pepper, diced
• 1/2 red onion, chopped
• Handful of fresh cilantro, chopped (about half a cup)
• 1 lime, zested then juiced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1 tablespoon agave syrup or honey
• Kosher salt
• Freshly ground black pepper

Directions

1. Combine quinoa and water in a saucepan.  Bring to a boil, cover, then reduce the heat to low and cook for 20 minutes.  Remove from the heat and let sit, covered, for 5 minutes.  Fluff with a fork.
2. While quinoa is cooking, combine beans, corn, red onion, red bell peppers and cilantro in a large bowl.
3. For the vinaigrette, whisk oil, vinegar, honey, lime juice and zest, spices and salt and pepper to taste.
4. Combine cooked quinoa with vegetables, then mix in vinaigrette.  Serve room temperature or refrigerate.

Living where we do there are limitations on the ingredients I can get my hands on.  I couldn’t find bird chiles, so I didn’t use them and as a result this wasn’t too spicy even with the sambal oelek.  If you really have a problem with spice, then you can leave that out as well.  I also didn’t use the miso, mostly because I was too lazy to look for it!  Since it’s just Ben and I eating dinner, I also like to make just enough for the two of us unless it’s something I know is wonderful left over.  So I changed parts of this recipe to better suit our lifestyle.  Here is the link to the original recipe.

There is something so very special about roasted veggies, and this recipe is no exception.  This is a perfect side for an Asian flavored meal.  Enjoy!

Spicy Asian Roasted Broccoli & Snap Peas

Adapted from finecooking.com

Ingredients

• 2 heads of broccoli, cut into florets
• 8 ounces snap peas (1 bag)
• 2 tablespoons olive oil, divided
• 1 tablespoon plus 1 1/2 teaspoons sesame oil, divided
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons chopped fresh cilantro
• 1 tablespoon honey
• 1 teaspoon sambal oelek
• 1 teaspoon grated orange zest
• 1 teaspoon fresh grated ginger
• 1 teaspoon minced garlic

Directions

1. Preheat oven to 400°F
2. Combine broccoli and snap peas in a 9×13 glass dish and drizzle 1 tablespoon of olive oil and 1 tablespoon sesame oil over vegetables, toss together to coat and sprinkle with salt.
3. Roast for 20 minutes, checking and stirring about half way through.  Vegetable are done when slightly browned.
4. While vegetable are cooking whisk the rest of the ingredients together.
5. When vegetables are done pour sauce over and toss to coat.

I only made one slight change to this recipe.  Since I am not a huge fan of drowning a salad in dressing, I simply drizzled the dressing over each individual serving of salad.  You don’t need much to add a nice zesty, and tangy flavor to this salad.  I left one serving completely naked except for a light sprinkling of salt and thought it was great.  The herbs provide so much flavor alone that you could do without the dressing completely.  It is up to you.

I served this with Quick Tandoori Chicken, here is the link.  I used chicken breasts instead of thighs.  The flavors were robust and yummy, but I wouldn’t serve these two things together again.  Serving this salad with a simple grilled steak or simple flavored grilled chicken would be wonderful so that you don’t have competing flavors.

Toasted Corn, Cherry Tomato and Edamame Salad

Courtesy of Fine Cooking (Here is the link)

Ingredients

• 1 cup frozen shelled edamame
• 5 Tbs. extra-virgin olive oil
• 2-1/4 cups fresh corn kernels (from about 3 medium ears)
• 2 Tbs. plain low-fat yogurt
• 2 Tbs. fresh lemon juice
• 1 tsp. clover honey
• 1/2 tsp. minced garlic
• Kosher salt
• Freshly ground black pepper
• 1 heaping cup quartered cherry tomatoes (about 15)
• 1/4 cup very thinly sliced fresh mint
• 1/4 cup very thinly sliced fresh basil

Directions

1. Cook the edamame according to package directions. Drain and set aside to cool completely.
2. Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
3. In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.
4. In a medium serving bowl, combine the cooled edamame and corn, the tomatoes, and the herbs. Gently toss. Add half of the vinaigrette and gently toss. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.

Thankfully, I came across a perfect summer side dish recipe from Erin at vittles for the voracious.  This salad would a great accompaniment to the grilled steak and the Asian flavors.

The salad has tons of yummy, crisp vegetables.  It tastes fresh but still has a great rich flavor thanks to the dressing.  You can change this recipe to fit your likes and needs.  Add any other vegetables that you like.  Erin suggests water chestnuts, broccoli florets, snow peas, and asparagus pieces.  Along with the recipe required broccoli slaw and edamame, I added extra purple cabbage and snow peas.

For the dressing I used Brianna’s Ginger Mandarin dressing, 1 tablespoon of peanut butter and 1 teaspoon hot chili sauce.  I don’t like a dressing-drenched salad, so this was just enough to get the flavor without losing the vegetables.

Here is Vittles link, and here is my variation.  This is a great salad.  Thanks, Erin!

Asian Vegetable Slaw

Ingredients

Salad:

• 1 package (10 oz) broccoli slaw mix
• 1 cup red cabbage, chopped
• 1 can mandarin oranges, drained
• 2 cups shelled edamame
• 1/2 cup cilantro, chopped
• 1 cup blanched snap peas

Dressing:

• 1/3 cup Asian dressing (I used Brianna’s Ginger Mandarin)
• 1 tablespoon creamy peanut butter
• 1 teaspoon hot chili sauce

Directions

1. Combine all vegetables (and mandarins) in a large bowl and toss together.
2. In a small bowl, whisk dressing, peanut butter and chili sauce.
3. Pour sauce over the vegetables and toss well.
4. Chill until ready to serve.

I combined many different recipes to come up with this salad.  A lot that I looked at use chips or cornbread as a layer in the salad, but I am not a fan of soggy bread in anything besides stuffing at Thanksgiving.  So, I left the chips out, and served them on the side instead.  If you want to add chips, cruch up about 2 cups and use half as a layer in between the corn and lettuce layers.

Mexican Layered Salad

Ingredients

• 2 – 3 heads of romaine, chopped
• 1/2 cup shredded red cabbage
• 3 grated carrots
• 3 – 4 roma tomatoes, chopped
• 2 avocados, cut into 1/4 inch chunks and tossed with about 1 tablespoon of lemon juice
• 6 – 8 green onions, chopped
• 1 large can black beans, drained and rinsed
• 2 cans whole kernel corn, drained
• 2 cups shredded cheese, a combination of cheddar and monterey jack is great
• 1 1/2 cups ranch dressing
• 3/4 teaspoon cumin
• 3 – 5 tablespoons lime juice
• 1/4 – 1/2 cup chopped fresh cilantro
• Tortilla chips for serving

Directions

1. In a small bowl combine tomatoes and scallions.
2. Combine romaine, cabbage and carrots in a large bowl.
3. In a separate bowl, combine dressing, cumin, lime juice and cilantro.  Whisk to combine.  Set aside.
4. In a trifle dish, layer half of the beans, then half of the corn.
5. Top half of the lettuce mixture and press down.
6. Top with half of the  tomato mixture, then half of the avocado.
7. Sprinkle with half of the cheese, then drizzle with dressing.
8. Repeat layers again, pressing down as needed.
9. Top with cheese, then cover with plastic wrap and let sit for at least 1 hour.  Can prepare 1 day ahead.
10. Serve with tortilla chips.

My sister Lisa gave me this cookbook a few years ago for Christmas saying, “It may just end up being a coffee table cookbook, but I thought you’d like it.”  It really is a beautiful book.  It is also larger than your average cookbook, so it does look great just sitting out in my house.  I will admit though that for the 3 years I have had it I have merely perused its pages and admired the lovely photos and descriptions of dishes by Marcus Samuelsson.  He is an Ethiopian-born Swedish chef and co-owner at Aquavit in New York City.  I have never eaten there, but maybe I will someday.  You may have seen Samuelsson on Top Chef Masters and heard of his catering of a White House dinner this past November.

This recipe for mashed potatoes has been one that I’ve looked at and considered making more than once.  It seemed like the perfect side dish to serve with our steaks.

These potatoes are a step up from simple mashed potatoes with the addition of corn and thyme.  The potatoes are cooked in milk and cream, and this cooking liquid is used to create the consistency you like for your potatoes.  I did buy a new utensil for this recipe: a potato ricer!  I love it.  So what if it may only serve one purpose?  It made the potatoes so creamy and smooth.  Sometimes I really like a more rustic mashed potato with chunks and little pieces of the skin in there.  But there is something very special about the incredibly smooth and silky texture of potatoes once you squeeze them through the ricer.  This might be one of my most favorite tools to use in the kitchen.  The potato goes in whole and comes out in long lanky strings!  Fun stuff.

The corn adds a delicious sweetness and contrast in texture.  The thyme is a lovely herb to use in these potatoes.  I won’t try to tell you that these are something you should eat weekly.  These potatoes are decadent and rich, so consume in moderation!

Corn Mashed Potatoes

From Aquavit

Ingredients

• 1 pound Yukon gold potatoes, peeled
• 2 cups milk
• 1 cup cream
• 2 egg yolks
• 1 tablespoon mascarpone cheese (or substitute cream cheese)
• 2 tablespoons olive oil
• 1 1/2 teaspoons fresh thyme
• 2 tablespoons butter, softened
• 1 1/2 cup corn kernels, from about 2 corn cobs
• kosher salt and black pepper

Directions

1. Cook the corn on the cob in boiling water for about 3 minutes.  Let cool, then cut corn from the cobs.
2. Combine potatoes, milk and cream in a large saucepan and bring to a boil.  Reduce heat and simmer for 20 – 25 minutes or until the potatoes are tender.  Drain the potatoes, reserving the cooking liquid.
3. Pass the potatoes through a food mill or potato ricer into a large bowl.
4. In a small bowl, beat the egg yolks lightly.  Add the mascarpone or cream cheese and mix well, then stir in the thyme and olive oil.
5. Add the egg yolk mixture to the potatoes along with the butter and about half of the cooking liquid and mix well.  Add more cooking liquid if desired.
6. Fold in corn and season with salt and pepper to taste.
7. If not serving immediately, return to the saucepan, cover, and keep warm over low heat.  You may need to add a little more cooking liquid if the potatoes begin to get dry.