Tag: Gluten Free
Mexican Street Corn Dip
When referencing major historic events–especially dramatic, unexpected ones–people always say, “I remember exactly where I was when…(fill in the blank).” For my parents’ generation, it’s “I remember where I was when Kennedy was shot” or when the Challenger exploded. For my generation: “I remember where I was when the O. J. Simpson car chase was on,” or when Obama was elected. Well, I’m going to play the “I’m a legit foodie” card and say that I tend to remember exactly where and when I first had particular amazing foods. Apparently certain gustatory experiences are right up there with transformational historical events in my mind. So it is with Mexican street corn, also known as elote: immediate mental time travel to March 2006 at a hole-in-the-wall Cuban restaurant in Manhattan.
My husband and I were on a pre-kids spring break vacation to New York to spend time with his extended family and some friends in NYC. I have glimpses of memories of a boat tour to the Statue of Liberty, a visit to Oheka Castle (later to be used as Taylor Swift’s crazy-lady mansion in her Blank Space video), and the two of us sleeping in a twin bed at Anthony’s friend house (at 23, we were still in Piaget’s We’ll-Sleep-Anywhere-As-Long-As-It’s-Free stage of development). But perhaps over and above these experiences, I remember eating street corn for the first time. Anthony’s friend Rosemary, whose twin bed we were maxing the weight limit on, told us we not only HAD to try this Cuban place, but we HAD to have the street corn. As we waited for a table in the freezing cold of a Manhattan March evening, I recall being a little skeptical. As much as I love mayonnaise, putting it on corn on the cob has never seemed like a natural impulse. It sounded like putting chocolate on carrots. But once I tried it–caramelized roasted corn slathered with a creamy-cheesy-limey sauce–I was a believer.
I think I’ve been chasing that first street corn experience ever since that spring break trip. I’ve tried elote at numerous restaurants here in the Phoenix area (where you’d think we’d really have the hang of all Mexican foods) but none has ever hit the spot quite like the kind at the Cuban restaurant with the long-forgotten name. Hence this recipe for Mexican street corn dip. It’s not really fresh corn season right now, being December, but I’ve been craving that creamy-limey blend of flavors lately and I wanted to try something along those lines for our upcoming annual Christmas party. This dip is my answer–creamy, limey, a little spicy, and super simple to make with frozen corn in the absence of fresh. Nothing may ever live up to my fondly remembered first taste of elotes, but this one comes pretty close. I’m calling it a winner for a crowd-pleasing crunchable appetizer that comes together in under 15 minutes.
Mexican Street Corn Dip
(Adapted from Damn Delicious)
Ingredients:
2 Tbsp. butter
12 oz. bag frozen corn (roasted frozen corn, like Trader Joe’s, would be even better)
2 Tbsp. diced jalapeño
3 Tbsp. mayonnaise
3 Tbsp. crumbled cotija cheese
1 garlic clove, minced
juice of 1 lime
1 tsp. chili powder
2 Tbsp. chopped fresh cilantro
salt, to taste
Directions:
- Melt butter in a medium saucepan over medium-high heat. Add corn and jalapeño and sauté 8-10 minutes, or until corn is cooked through and begins to char.
- Remove from heat and stir in all remaining ingredients. Serve warm or cold with tortilla chips (but I think you’ll prefer warm)!
Makes about 3 cups.
Pumpkin Pie Smoothies
With Thanksgiving and Christmas coming before we know it, we’re rounding the corner on the season of excesses. Some excesses delicious and worth it (PIE PIE PIE), others less so (canned-soup-soggy green bean casserole, perhaps?). And as we as a society chow down on a parade of turkey and casseroles and pies, we can also be sure another type of food will be paraded before us: so-called “detox” foods. You’ve seen them featured on Pinterest and the pages of magazines. Detox smoothies! Detox teas! Detox watermelon-broccoli salad! Having taken several classes on nutrition and biology, the idea of detoxing kind of drives me nuts. “Why, Sarah?” you may ask. “Shouldn’t we cleanse our bodies of unhealthy toxins? Shouldn’t we have squeaky clean colons that flap in the breeze?” Well, yes and no. (Yes to being healthy; no to flapping colons.)
Today I came across an excellent article that explains why the idea of detoxifying our bodies is essentially a myth. In it, Edzard Ernst, professor emeritus of complementary medicine at Exeter University, says there are two definition of “detox”: one, the medically respected term that refers to when people are treated for life-threatening addictions. The second: “the word being highjacked by entrepreneurs, quacks, and charlatans to sell a bogus treatment that allegedly detoxifies your body of toxins you’re supposed to have accumulated.” (Could I love that quote more? No, I could not.) In essence, say Ernst and other experts, our bodies already possess their own detoxification process—also known as your kidneys, liver, and lungs. These organs work constantly to filter and excrete the things we don’t need, can’t use, or are harmful. There is nothing you can do, eat, or drink to make already healthy organs function better. So the idea of a kale smoothie or cucumber water atoning for the epic helping of roast beast you ate is pretty silly. The smoothie might be good choice, containing some great fiber and nutrients, but it won’t wash anything away that your body’s organs aren’t already working their hardest to process—(and it won’t change the fact that you ate 38 gingerbread cookies on Christmas Eve). The best—dare I say only?—way to have a healthy body is to maintain healthy habits like eating well and staying active.
All that being said, I have a smoothie recipe to share with you. I could call it “detox.” I could call it “skinny.” I could call it “clean eating.” But for the sake of honesty, I’m just going to call it a really yummy (and pretty healthy) pumpkin pie-flavored smoothie. Made with wholesome ingredients like pumpkin, banana, and Greek yogurt, it’s a great way to enjoy the flavors of pumpkin pie on the lighter side. It might make a delicious healthy breakfast Thanksgiving morning, when you’re trying to save your calories for later in the day. I’ve even had it as part of a light lunch. It won’t flush your body of mysterious toxins or scrub out your intestines, but it will make for a cold, creamy, cinnamon-y snack or treat in the midst of seasonal excess.
Pumpkin Pie Smoothies
(Adapted from Gimme Some Oven)
Ingredients:
1/2 c. canned pumpkin
1/2 c. plain Greek yogurt
1 c. low-fat milk (or almond milk)
2 Tbsp. maple syrup or honey
1 frozen banana
1/2 tsp. vanilla
1 1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. nutmeg
3/4 c. ice cubes
whipped cream, if desired for topping
Directions:
Place all ingredients in a blender and pulse until smooth. Garnish with whipped cream, if desired.
Herbed Olive Oil {Carrabba’s Copycat}
Do you ever get into a side dish rut? I know I do. I fall back on things that are quick, easy, and familiar. Not that there’s anything wrong with that. Sometimes a weeknight full of kids’ gymnastics, laundry piled high, and spelling homework calls for a bag of frozen peas heated in the microwave, or Trader Joe’s mashed potatoes (which are fantastic, by the way). Other times, though, inspiration strikes and an idea floats down from the kitchen muses of something different to try. Like an herbed olive oil dip from a favorite restaurant.
In general, we are a bread-and-butter-side-dish family. Bread and butter is our bread and butter. I think it was my college summer trip around Europe that first endeared me to the charms of this simple pleasure. You can’t visit France without getting hooked on crusty bread with butter (or, of course, cheese). Similarly, my husband’s relatives, New York Italians, scarcely have a meal without a loaf of bread and stick of butter on the table. I’ve come to embrace that tradition. There’s something so gustatorily delightful about the combination of soft, cottony white bread with cold, creamy butter in your mouth. (There, I said it. I like white bread. The nutritionist-in-training in me hangs her head in shame.) So I don’t mind getting a little stuck in a bread and butter groove sometimes. Recently, though, my husband and I had dinner at the chain Italian restaurant Carrabba’s, and I was reminded how delicious and unique their herbed olive oil is. I wondered if I could make it myself as a restyling of our bread and butter routine.
Well, if course I could! This is 2015 and everything you ever wanted to know is on the Internet. Fast forward fifteen minutes and bam, here we are with a super flavorful dinner accompaniment. I even had all the ingredients in my pantry–you probably will, too, if you have an herb/spice cabinet. We had it with a lentil sausage soup (also a Carrabba’s copycat, soon to be blogged) and it made for a tasty fall dinner that was just a little different. So…easy, quick, cheap, and a familiar favorite from a restaurant? I think I can handle that, even on a busy weeknight.
Herbed Olive Oil (a la Carrabba’s Italian Grill)
(Adapted from Food.com)
Ingredients:
1/2 tsp. dried basil
1/2 tsp. dried parsley
1 1/2 tsp. minced garlic
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. black pepper
scant 1/4 tsp. kosher salt
1/4 tsp. dried rosemary
1/8 tsp. crushed red pepper flakes (or to taste)
1 tsp. olive oil
Additional olive oil for serving (about 1/4 cup) and bread for dipping
Directions:
- In a small bowl, combine all ingredients except olive oil until well mixed. Add 1 tsp. olive oil and stir to incorporate.
- To serve: place 1/4 of herb mixture on 4 individual plates. Drizzle an additional 1 Tbsp. olive oil over herb mixture. Enjoy with crusty bread.
Serves 4.
Cinnamon Sugar Popcorn
I’ll admit that there are times when I straight-up bribe my kids. Like during potty training when we gave my son chocolate chips every time he went #2 on the potty. (No, the humor of that transaction is not lost on me. And no, we didn’t also give him lemonade for every success with #1…but hey, that’s a slam-dunk idea!) Probably most parents engage in this type of activity, and in our minds, maybe we like to think of it as “positive reinforcement.” Maybe it’s a fine line. My most recent child-bribery–er, positive reinforcement–incident occurred yesterday. My two older children, whether because they’re getting too old for it or out of sheer grumpiness, really do not enjoy going to the child care center at my gym while I work out. It’s an exercise in itself just getting them to go with me. But yesterday afternoon I had the time and opportunity to get to the gym for a class I really, really enjoy and haven’t been to in quite awhile: LifeBarre at Lifetime Fitness. It’s a combination of cardio, ballet, Pilates, and weights–basically a kick-butt full body workout. I knew if I was going to get Mr. Grumpy and Mr. Too-Old-For-It to come without complaint, I needed a plan. And that plan was…….
Cinnamon-Sugar Popcorn.
Well, cinnamon-sugar popcorn and two episodes of Pokemon before we left for the gym. My kids are suckers for this stuff–both the Pokecorn and the Popmon. I mean, the popcorn and the Pokemon. When presented with this negotiation, my boys’ “But-I-don’t-WAAAAANNNA-go-to-the-gym” attitude actually turned into “Wellll-I-guess-we-could-go-to-the-gym,” which is good enough for me. And you know, I could probably be coaxed to do things I don’t want to do with the offer of this popcorn, too. I’ve made a couple of other recipes for cinnamon-sugar popcorn before, and I’m here to tell you this is the one to beat. A drizzling of butter-vanilla mixture over the popped kernels allows them to soak up buttery flavor and moisture before getting the red-carpet treatment of sweet-and-spicy cinnamon-sugar. I don’t often say this of foods, but this snack is genuinely addictive. I keep thinking of occasions for which I can make it again: movie nights, casual potlucks, kids’ playdates…
Try this recipe and I think you’ll see what I mean. What could you bribe–uh, positively enforce–someone to do for a taste?
Cinnamon Sugar Popcorn
(Inspired by Five Heart Home)
Ingredients:
1 bag unflavored microwave popcorn
5 Tbsp. salted butter
1 tsp. vanilla
2 Tbsp. white sugar
1 1/2 tsp. cinnamon
Directions:
- Make popcorn according to package directions. When cool enough to handle, transfer to a large glass bowl.
- In a small saucepan, melt butter over medium-low heat. When butter begins to foam, remove from heat and add vanilla. Stir until combined. Let cool slightly.
- While butter mixture cools, combine sugar and cinnamon.
- Drizzle butter mixture over popcorn and stir to coat. Sprinkle with cinnamon-sugar 1 tablespoon at a time, stirring to coat evenly.
Makes about 12 cups.
Turkey Bean Chili {Stovetop or Crock Pot}
This fall semester is–woohoo!!–my last semester of classes for my nutrition program. I’m currently enrolled in one semi-blowoff online class (I have to take it to cross off a checklist), and Anatomy and Physiology in person. Taking A & P has been truly awesome so far. As a person of faith, every lecture and lab is a chance to marvel at God’s incredible attention to detail in creating our bodies, and how every little piece of them is orchestrated for our benefit. (Latest meditation: isn’t it amazing that we have butts? I mean, to sit on? Like, what would we do if we had a pointy, metallic triangle there instead of a nice, fleshy cushion? THERE WOULD BE PROBLEMS.) So I have been altogether enjoying this class. When I leave lecture on Thursday, I think, I can’t believe I have to wait until Tuesday to do this again. The only problem is…….those Tuesdays. I happen to have a break of about an hour and a half between my lecture and the corresponding lab, meaning I generally rush home and try to get stuff done AND shove some lunch down my throat before heading back to campus again. Which is what happened this week.
Having ridden my bike to school, I was naturally sweaty and disgusting by the time I got home. So in the hour I had at home, I knew I had to 1.) Shower, 2.) Study for my upcoming lab exam, and 3.) Get dinner pre-made for my family. (It was a craaaaazy afternoon and evening, so there was no time later.) Mmmm, yeah, that’s a lot to get done in an hour. Thankfully, I had this chili recipe to rely on! In 15 minutes, this went from a hodgepodge of ingredients to rocking it in the Crock Pot. I’ve made this recipe several times before, so I knew–or at least hoped–that that’s about all the time it would take. Annnnd success! I stripped off my sweaty biking clothes and made this in my underwear (don’t tell my family) before hopping in the shower. There was even time to do a little anatomy and physiology studying. And that evening, when we were pressed for time, I didn’t have to worry about how to get dinner on the table. Turkey bean chili for the win!
While we’re on the subject, let’s also just establish the point that everybody knows how they like their chili, and it’s probably a little different for every person. Well, every American, probably. I’m not sure if, say, Pakistanis or the French are real particular about their chili. I know I am very persnickety about what I look for in the perfect chili. Here’s how I like mine: more like a stew, with enough liquid to savor, plenty of spices, and more beans than meat. That’s what you’ll find in this bad boy. But whether you crank it together on the stovetop or let it simmer for hours in a slow cooker, I think everyone can find something to enjoy about this recipe–if only the fact that it’s so quick and easy to prepare. As cooler weather (hopefully) and tailgating season (inevitably) are upon us, I hope you’ll agree this chili is the one to beat!
Turkey Bean Chili
(Adapted from Real Simple)
Ingredients:
1 Tbsp. olive oil
1 medium onion, diced
2 large cloves garlic, minced
1/2 lb. ground turkey
2 Tbsp. tomato paste
1 heaping tsp. cumin
2 heaping tsp. chili powder
1/4 tsp. dried oregano
pinch paprika
pinch ground red pepper
1 1/4 tsp. salt
1/4 tsp. black pepper
1 28-oz. can diced tomatoes
1/2 c. chicken or vegetable broth
1 15-oz. can kidney beans
1 15-oz. can black beans
shredded cheddar and/or sour cream for serving
Stovetop Directions:
- Heat olive oil in a large stock pot over medium-high heat. Add onion and garlic and cook, stirring occasionally, until tender, 4-6 minutes.
- Add the turkey and cook, breaking up with a spoon, until no longer pink, 3-5 minutes. Stir in the tomato paste and all spices (cumin through black pepper) and cook an additional 1 minute.
- Add tomatoes and their juices, broth, and beans. Bring to a boil. Reduce heat and simmer, stirring occasionally, 12-15 minutes. Garnish with shredded cheese and sour cream, if desired, and serve.
Crock Pot Directions:
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring occasionally, until tender, 4-6 minutes.
- Add the turkey and cook, breaking up with a spoon, until no longer pink, 3-5 minutes. Stir in the tomato paste and all spices (cumin through black pepper) and cook an additional 1 minute.
- While turkey cooks, pour tomatoes and their juices, broth, and beans into Crock Pot. Add turkey-onion mixture to Crock Pot and stir to combine.
- Cook on Low about 6 hours or High about 3 hours. Garnish with shredded cheese and sour cream, if desired, and serve.