Corn Salad

With the great amount of sweetcorn and tomatoes in the CSA and from the farmers market, I needed something to use it up, so I found a Corn Salad with Tomatoes, Feta and Mint recipe from the New York Times. I changed things up quite a bit due to things on hand, so I can't really "review" the recipe. I used an herbed goat cheese instead of feta and left out the mint, but I thought it turned out pretty good. It made quite a bit! I was eating it for a while, because I was the only one who wanted to eat it.


Recipe as prepared:

INGREDIENTS

2 to 3  cups raw or cooked corn kernels (from 4 to 6 ears)

1  large or 2 medium ripe tomatoes, cut into fairly small pieces

4  ounces herbed goat cheese, crumbled (about 1 cup)

3  tablespoons extra virgin olive oil

Salt and freshly ground black pepper

PREPARATION

Put the corn, tomatoes, and cheese in a medium salad bowl. Drizzle with the olive oil and toss.

Add the mint leaves and toss again. Taste and add salt and pepper. Serve.

Savory Veggie muffins

In order to send more food with R to daycare for lunch and a good way to use up more veggies I attempted to make some savory vegetable muffins. I found this recipe from Healthy Little Foodies, and used it as a guide, but after tasting them, I would make several changes.

The recipe didn't call for any salt, I would either add more cheese or salt or both. I think these would be greatly enhanced if there were some herbs added, as well. Maybe an addition of rosemary, thyme, or savory would make these taste much better too. I think these would also be enhanced by using white whole wheat flour too instead of (red) whole wheat flour.

I will definitely try making these again, but for the meantime, they are in the freezer and taken out for daycare lunch every morning. Good thing he can't complaint about having the same thing every day yet!


As made -

Ingredients

• 1 medium (250g) Zucchini, grated
• 1 medium (120g) Carrot, grated
• 1/4 cup (30g) Frozen Peas
• 1/4 cup (30g) Frozen Corn
• 1 cup (125g) Cheddar Cheese, grated
• 1/2 cup Milk
• 1/4 cup Plain Greek Yoghurt
• 1/4 cup Olive Oil
• 2 Eggs
• 2 cups (250g) Plain Wholewheat Flour
• 3 tsp Baking Powder

Instructions

1. Preheat oven to  350F
2. Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables.  (see image above) Squeeze all the juice out. 
3. Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the cheese, milk, yogurt, olive oil and egg and stir until combined.
4. Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined. 
5. Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections.  Bake for 20-25 mins. 

Kohlrabi use up

I made a salad with kohlrabi. Recipe from the kitchn. I used fresh cherries since they were in season, I thought it was pretty good. I would try it again.

In an effort to use up more CSA kohlrabi, I found this recipe that inspired me to make oven fries with kohlrabi. I sprinkled on some Penzey’s ranch seasoning, and they were delicious!

INGREDIENTS

• 1 ½ to 2 pounds kohlrabi
• 1 tablespoon rice flour, chickpea flour or semolina (more as needed)
•  Salt to taste
• 2 to 4 tablespoons canola oil or grapeseed oil, as needed
•  Chili powder, ground cumin, curry powder or paprika to taste 
• PREPARATION

Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
Heat the oil over medium high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.