1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2
cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
12 ounces Gulf Coast Blue Crab meat 3 1/2
cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
Not exact matches
olive oil 1 green pepper 1 red pepper 3 ears of
corn,
kernels removed from the cobs (or 2
cups of frozen
corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1
cup chicken stock 2 medium potatoes, peeled and
cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced * 1 1/2
cups carrots (about 5 small carrots), chopped (I left mine in fairly large pieces) * 3 1/2
cups onion (about 4 medium onions), chopped * 2
cups fresh
corn kernels,
cut from the cob (I used frozen
corn from last summer's garden) * 3
cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen organic peas instead) * one 35 oz.
1 package (16 oz) frozen
corn or 3
cups corn kernels 2 medium onions, chopped 2 cloves garlic, minced 2 medium potatoes,
cut in small cubes (peel if not organic) 1 carrot,
cut in small chunks...
Sweet
Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small sweet onion, chopped (1 cup) 1 medium green or red bell pepper, chopped (1 cup) 1 jalapeno chile pepper, seeded and finely chopped 8 large radishes, halved and thinly sliced (1 1/4 cups) Kernels cut from 2 ears fresh sweet corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black pe
Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small sweet onion, chopped (1
cup) 1 medium green or red bell pepper, chopped (1
cup) 1 jalapeno chile pepper, seeded and finely chopped 8 large radishes, halved and thinly sliced (1 1/4
cups)
Kernels cut from 2 ears fresh sweet
corn (1 1/2 cups) Fresh thyme sprigs Fine sea salt Freshly ground black pe
corn (1 1/2
cups) Fresh thyme sprigs Fine sea salt Freshly ground black pepper
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini,
cut into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4
cups chicken stock 2
cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1
cup frozen
corn kernels 1 tbsp lime juice
2 tablespoons ghee (or clarified butter, or olive oil) 1 yellow onion, diced salt and freshly ground pepper 1 pound
corn kernels, frozen is fine 4 medium russet potatoes, peeled,
cut into 1 - inch cubes 1
cup dried yellow split peas, rinsed 7
cups water or vegetable stock 1/4
cup miso paste
3 bundles flat rice noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more for the noodles 1 ounce whole baby
corn,
cut into pieces or 1
cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4
cup green beans, chopped 1
cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
2 Tablespoons cooking oil 1 large onion, roughly chopped 1 Tablespoon minced garlic 1 dried chipotle chile (optional) 1 Tablespoon ground cumin 1 Tablespoon fresh oregano (1 teaspoon dried) Salt and freshly ground pepper 1 large potato, peeled and roughly chopped 1
cup corn kernels (fresh or frozen) 1
cup cooked black beans 3 tomatillos, husked and
cut into chunks 1 medium tomato, cored and roughly chopped 1 medium or 2 small zucchini, roughly chopped 6
cups vegetable stock or water 1/4
cup or more chopped fresh cilantro leaves 1/2 jalapeno pepper, seeded and
cut into rings (optional)
ingredients GRILLED HAM STEAK WITH
CORN AND HOT PEPPERS 4 ham steaks (about 7 ounces each) 2 tablespoons olive oil (divided) 4 ears corn (husked, kernels cut off the cob) 1 jalapeno or fresno pepper (sliced into thin rings) 1 tablespoon oregano leaves (thinly sliced) 1 cup cherry tomatoes (halved) sherry vinegar (to taste) Kosher salt and freshly ground black pepper (to ta
CORN AND HOT PEPPERS 4 ham steaks (about 7 ounces each) 2 tablespoons olive oil (divided) 4 ears
corn (husked, kernels cut off the cob) 1 jalapeno or fresno pepper (sliced into thin rings) 1 tablespoon oregano leaves (thinly sliced) 1 cup cherry tomatoes (halved) sherry vinegar (to taste) Kosher salt and freshly ground black pepper (to ta
corn (husked,
kernels cut off the cob) 1 jalapeno or fresno pepper (sliced into thin rings) 1 tablespoon oregano leaves (thinly sliced) 1
cup cherry tomatoes (halved) sherry vinegar (to taste) Kosher salt and freshly ground black pepper (to taste)
3 ears
corn,
kernels cut from cob 5 cloves of garlic, minced 4 tablespoons butter, divided 1 can of creamed
corn 3 — 4
cups chicken or vegetable stock 1 — 2
cups milk Cooked, crumbled bacon
Ingredients: 4 slices thick -
cut bacon 8 ounces lump crab meat 1 teaspoon Old Bay seasoning 1 tablespoon stone ground Dijon mustard 3 tablespoons nonfat plain Greek yogurt 2 tablespoons chopped fresh basil leaves 2
cups grated Gruyere cheese 8 small
corn tortillas tortillas For the Sweet Corn Guacamole: 2 ripe Haas avocados 1/2 lime, juiced 1/2 lemon, juiced Kosher salt 1 ear sweet corn, kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground pe
corn tortillas tortillas For the Sweet
Corn Guacamole: 2 ripe Haas avocados 1/2 lime, juiced 1/2 lemon, juiced Kosher salt 1 ear sweet corn, kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground pe
Corn Guacamole: 2 ripe Haas avocados 1/2 lime, juiced 1/2 lemon, juiced Kosher salt 1 ear sweet
corn, kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground pe
corn,
kernels removed 3 tablespoons minced yellow onion 6 fresh basil leaves, chopped Fresh ground pepper
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2
cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and
cut in small dice 2 - 3
cups corn kernels 1.5
cups cooked baby lima beans, drained and rinsed if canned 4
cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3
cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
acorn squash,
cut in half lengthwise and seeded 1 tablespoon clarified butter or olive oil 1
cup milk 1 egg plus 2 egg whites 1/2
cup fresh
corn kernels (or more if you like) 1/4 teaspoon anise seed, chopped 1/2
cup chopped scallions a tiny pinch of freshly grated nutmeg 1/4 teaspoon fine grain sea salt 1/3
cup grated white cheddar cheese
vegetable oil 1/2 medium onion, chopped (1
cup) 1 medium zucchini, chopped (1
cup) 1/2
cup fresh or frozen
corn kernels 1
cup shredded low - fat Cheddar or Monterey Jack cheese 1 large egg 1
cup panko breadcrumbs 1/4
cup chopped cilantro 1 lime,
cut into 6 wedges 1/4
cup low - fat sour cream or plain yogurt 2 tsp.
2 cans of black beans, rinsed and drained 3 - 4 ears of
corn,
kernels cut off the cob 3 larger spring onions, trimmed and sliced 1
cup of cherry tomatoes, halved or quartered 1/4
cup of red onion, diced 1 red pepper, diced 1 yellow pepper, diced 1 jalapeno, diced 1/3
cup of fresh lime juice 1/4
cup of fresh cilantro leaves, chopped 1 teaspoon salt 1 tablespoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground cayenne
1/4
cup canola oil 2 leeks, white part only, split, chopped and rinsed 7 ears
corn,
kernels removed, cob discarded 6 tablespoons unsalted butter, divided Salt, to taste For Garnish: Heirloom grape tomatoes,
cut in half Micro basil Crème fraiche In a large saucepan over medium low heat, cook leeks in canola oil for 3 - 4 minutes, until soft, making sure not to add any color.
Salsa: 1
cup fresh
corn kernels cut from a cob or defrosted frozen
corn 1
cup chopped cherry or grape tomatoes 2 scallions, white and green parts thinly sliced 1 green jalapeño pepper, stemmed, seeded, finely chopped 1 small clove garlic, minced 2 tablespoons chopped cilantro leaves 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper
cooking pumpkin peeled, seeded, and
cut into 1/2 inch pieces 1 1/2 tsp chopped fresh marjoram 1/4 tsp crushed red pepper 2 bay leaves 1/4 tsp salt 1/4 tsp ground black pepper 1 1/4
cup fresh or frozen
corn kernels 6
cups vegetable broth
Oxo's new
Corn Stripper ($ 11.99; www.oxo.com)
cuts and catches the
kernels and lets me know when I've got a half -
cup.
1 package (16 oz) frozen
corn or 3
cups corn kernels 2 medium onions, chopped 2 cloves garlic, minced 2 medium potatoes,
cut in small cubes (peel if not organic) 1 carrot,
cut in small chunks...
3
cups Corn kernels —
cut off cob or use frozen niblets that have been thawed 4
cups sprouted Buckwheat 1 1/4 c Flax seeds — soak in a bowl with 2 1/2
cups of water for 20 min to an hour 1 Tbsp Salt 1 tsp Coriander 1 tsp Turmeric 1 t Onion Powder 1/2 tsp Paprika 1/2 t Chili Powder Optional — 1/2 t Cayenne
2 tbsp extra virgin olive oil 2 medium Yukon Gold potatoes,
cut into 1/2 - inch cubes 2 large carrots, sliced in 1/2 - inch rounds 1 celery stalk, sliced 1 medium onion, chopped 2 garlic cloves, finely chopped 1
cup fresh or frozen peas (add frozen after cooking other ingredients) 1
cup fresh or frozen
corn kernels (add frozen after cooking other ingredients) 1/2 small head broccoli,
cut in bite - size pieces 3
cups fresh or 1
cup frozen spinach (add frozen after cooking other ingredients) 1
cup uncooked barley 1 6 oz.
Ingredients: Peanut oil, 3 medium onions (diced), 800g diced chicken, 400g can diced tomatoes, 2 tbsps tomato paste, 750 ml boiling water, 1/2 -3 / 4
cup smooth peanut butter (depending on how decadent you want to be about your cholesterol levels), 1 sweet potato (diced), 1
cup of frozen
corn kernels, 4 carrots
cut into chunks, couple of handfuls of spinach (if your sprogs eat green stuff), pinch of cinnamon, pinch of paprika.