Callaloo Butternut Stew

Callaloo Butternut Stew
Originally uploaded by kel h

This is based on a recipe from the food network. Callaloo is a green from the carribean, and is sort of a hearty spinach.

The original recipe calls for salt pork which I omitted being a veggie and all, and I subbed butternut squash that I got in my CSA for the pumpkin in the original

2 tbsp oil
2 tbsp butter
1 onion chopped
3 cloves garlic minced
1 bunch Callaloo cut into strips
kernels from 1 ear corn
1 small butternut squash peeled and cubed
1 can coconut milk
1/2 tsp soy sauce 1/2 tsp thyme
cyanne pepper, salt, and pepper to taste

Heat the oil and butter
sautee onion and garlic until translucent and season
add butternut squash, callaloo,corn and coconut milk
bring to boil and simmer for 10 min or until squash softens
add soy sauce and season

I also tossed frozen shrimp in with 5 min to go to add protein.

Serve over rice or with cornbread

Making new friends: Tomatillo Corn Chowder

Corn Chowder
Originally uploaded by kel h

I made this for lunch. I got Tomatillos in my farm share, which I've never used before. Most of the recipes I found for them were salsas, but I thought this would be more fun. I still have some left, so I will probably make salsa this weekend

Ingredients:
1 onion diced
2-4 cloves garlic minced
1 jalapeno pepper minced (seeds and membrane removed)
2 tomatillos diced
2 red potatoes 1 inch diced
1/4 cup flour
1 can hominy
1 ear corn (cut off the kernels, keep the ear)
4 cups veggie stock (I used better than boulion no chicken stock)
1 cup cream
1/4 tsp cyanne (more or less to taste)
1/4 tsp cumin
1/4 tsp dried cilantro
2 tbsp olive oil
2 tbsp butter
salt and pepper to taste

heat up the oil and butter
sauté the onion and garlic for abt 2 minutes til soft
add jalapeno and tomatillo
cook for another two or three minutes
add potatoes and cook for five minutes
add flour and some salt and pepper and cook for a minute or two
add liquids, spices, and corn and corn cob (you keep the corn cob in to simmer and add more flavor)
bring to a boil then simmer for about 5-10 min til potatoes are at the consistency you like

The tomatillos add a nice tang, and the hominy has an interesting texture

Lemon Raspberry Corn Muffins

Lemon Raspberry Corn Muffins
Originally uploaded by kel h

1 1/2 c fine yellow corn meal
3/4 c flour
2/3 c sugar
1 tbsp baking powder
1 tsp salt
1 c milk
1 tbsp raspberry vinegar
zest and juice of 1 lemon
1 egg
3 tbsp melted butter
1 container raspberries (or 1 c frozen)

Preheat Oven to 400

combine dry ingredients. In separate bowl combine wet ingredients (and sugar). Combine wet and dry just until combined. Fold in raspberries. Pour into a greased muffin tin and bake for 20-25 minutes. Makes 1 doz

Corn Relish

Corn Relish
Originally uploaded by kel h

i got some corn and cucumbers in my CSA farmshare this week, so i decided to make corn relish

Corn Relish

Ingredients

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped tomatoes
2 cups chopped seeded cucumber
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
1 teaspoon corriander seed
1/2 tsp mint
1 teaspoon salt
1/2 teaspoon ground turmeric

put all ingredients together in a saucepan and simmer for half hour until liquid thickens a bit.

Kelly's Crazy Corn Muffins

Quick enhancements to boxed corn muffins (today I used Jiffy, which doesn't use oil. I think I like it better than the Betty Crocker ones that do use oil).

Add 1c frozen corn, 1 c shredded cheddar, 1 finely chopped chipotle pepper, 2 tbsp bacos (fine, or bacon), 1 tsp bacon salt (if you use bacon, don't use bacon salt) to a box that makes 6 corn muffins. Follow box directions & enjoy!

Quinoa and Black Beans

Quinoa and Black Beans
Originally uploaded by kel h

Quinoa is a great whole grain, and black beans are full of protien. This is one of my favorite recipes for Quinoa, and it's especially good on a cold day like today.

INGREDIENTS (Nutrition)

* 1 teaspoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, peeled and chopped
* 3/4 cup uncooked quinoa
* 1 1/2 cups vegetable broth
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper (or replace with 1 chipotle pepper chopped up, but beware because it's a bit spicier this way)
* salt and pepper to taste
* 1 cup frozen corn kernels
* 2 (15 ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note

DIRECTIONS

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.