Chile and Corn Quinoa

Okay, okay…this is very similar to my other corn quinoa recipe. But, I’m on a quinoa kick. If you’re curious why quinoa has become popular lately, I’ll give you a brief synopsis. First, it has twice the protein of white rice. It also is a complete protein. That means it has all 9 amino acids the body needs. Typically, you find complete proteins in animal products (meat and dairy), or you need to eat a combo of foods to get all of the amino acids. Quinoa is a unique plant product that is a complete protein. That makes it popular amongst those who are moving to a more plant based diet (which is becoming a string movement, partially in thanks to a movie called Forks Over Knives, which I strongly suggest, especially if cancer runs in your family).

While eating my other quinoa recipe, I said, “This would be really good with roasted chiles”. My husband agreed, and this dish was born. If you subscribe to my posts, you’ll notice that oven roasting veggies is a habit of mine. Pretty much anything tastes better roasted, and it’s any easy way to prep parts of a dish while making other preparations.

In this dish, I kept with the southwestern flavor theme by adding a little cumin and browned sweet onions. I also added chicken as an option, for those not yet on board with meatless main dishes. Enjoy!

CHILE AND CORN QUINOA

2 ears of corn, still in the husk
1 poblano chile
2 TBS olive oil
1 sweet onion, thinly sliced
2 cups chicken stock
2-3 cloves garlic, minced
1 cup quinoa
1/2 tsp cumin
salt and pepper
1 pound chicken breast, cooked and diced (optional)

Preheat oven to 350 degrees. Place corn (still in the husk) and chile on a baking sheet in the preheated oven. Roast for 30 minutes. Turn chile once during roasting. Chile should be bubbled and black in most areas when done. Remove from oven and allow to cool.

While they are roasting, heat olive oil in a frying pan. Add onion and cook until soft and brown. Remove from heat. In a pot, heat chicken stock over medium high heat. Add garlic and heat to boiling. Stir in quinoa and cumin. Cover and lower heat to low. Simmer for 15-25 minutes, or until quinoa is cooked and all of the liquid is absorbed.

Wearing gloves, remove the blackened skin from the chile, remove and discard the seeds and slice the chile into thin strips. Remove the husks from the corn and cut the kernels from the cob. When quinoa is cooked, stir in the onion, the chile and the corn kernels. Add chicken if desired. Salt and pepper to taste, if needed. Serve warm.

printable version

Roasted Corn, Broccoli and Black Bean Quinoa

In lieu of a written entry for this recipe, I will refer you to this awesome blog post.

Also…I use my food processor A LOT in recipes. Every time I write a recipe that uses my food processor, I think about what I would do without it. I LOVE my food processor. They can be pretty expensive, so when I ran across a cuisinart sale here, I thought I’d post it. If you’re new to the site and join, you get a free $15 credit, which is cool. There are stick blenders, ice cream makers, coffee grinders and all sorts of awesome small kitchen appliances on sale. Check it out. (The cuisinart sale ends in a couple of days, but comes back every few months or so).

ROASTED CORN, BROCCOLI AND BLACK BEAN QUINOA

serves 6-8 as a side dish, or 4-6 as a main dish

2 ears fresh corn, still in the husk
2 large heads of broccoli, with the main stalk removed
2 TBS olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup uncooked quinoa
2 cups chicken or vegetable broth
2 tsp fresh thyme, removed from stems
1 (15 ounce) can black beans, drained and rinsed, or 1 1/2 cups cooked black beans
Salt and pepper

Preheat oven to 350 degrees. Place corn (still in husk) and broccoli crowns on a baking sheet. Roast in the oven for 30 minutes, turning the broccoli a couple of times. Allow to cool for 5 minutes. Remove husk and cut corn kernels from the cob with a sharp serrated knife. Break the broccoli into very small crowns, removing excess stalks. I like the broccoli to be as small as possible, without completely chopping it up.

While the veggies are roasting, heat olive oil in a pot over medium heat. Stir in onions and cook until lightly browned. Add garlic and cook, while stirring, an additional minute. Add quinoa, broth and thyme. Bring to a boil. Cover, reduce heat and let simmer for 20-25 minutes (or until all the liquid is absorbed). Stir in corn, broccoli and black beans. Add salt and pepper to taste. This makes a great side dish, or main dish.

Adapted from The Dish on Delish

printable version

Calabacitas con Crema (Zucchini with Cream)

There’s a song I learned in my 7th grade Spanish class. Here’s how I remember it (starting from the part I can recall): “cinco de mayo, seis de junio, siete de julio, San Fermin. La, La, La, La, La, La, La. Hien a roto la pagareta. La, La, La, La, La, La, La. Hien a roto la pagara.” I sang this for my Brother-in-law once, who is fluent in Spanish, and he looked at me like I was crazy. After messing around with google translate, I’m pretty sure “hien” should be “quien”, but I am still pretty sure somewhere since 7th grade, the song has become warped. We called this the “Smurf Song”…you can guess why. I still sing it today (incorrectly)…every time I hear the words “Cinco de Mayo”. I live in the American Southwest, so Cinco de Mayo is a pretty big deal. We eat Mexican food on a weekly (sometimes daily) basis, but I still love to have a little themed dinner on May 5th, just for funsies. This particular dish is one of my favorites. It takes some prep, but it’s sooooo worth it. Plus, it’s fairly healthy to offset the refried beans, rich meat and stacks of tortillas that is normal Mexican fare. Try it for your Cinco de Mayo dinner this year! It’s perfect with soft tortillas, Garlic Pork Roast and Roasted Red Salsa.

CALABACITAS CON CREMA

2 ears of corn
1 large poblano chile
1 pound zucchini or mexican squash
1/2 tsp salt
1 TBS butter
1 TBS olive oil
1/2 medium sweet onion, sliced into thin strips
2/3 cup heavy cream

Preheat oven to 350 degrees. On a cookie sheet, place 2 ears of corn, still in their husks and poblano chili. Place in the preheated oven. Cook for 30 minutes, turning chili as needed to get a nice blister on each side. The blacker the skin, the better. While corn and chile are cooking, dice zucchini into 1/2 inch cubes. Toss the zucchini in salt and place in a colander. Put the colander in a larger bowl or over the sink or a towel to catch drips. The salt will draw out moisture, which you want to drain off. Let sit for 30 minutes, then dry zucchini on paper towels. Sometimes I have gotten 1/2 cup of liquid, and sometimes only a few tablespoons. Either way, I’ve noticed a difference in the texture of the zucchini after it’s cooked. Cut onion into thin strips. When corn and chile are done cooking, allow to cool, about 15 minutes. Take a paper towel and rub the chile, removing the blistered skin. The blacker the skin, the easier it is to come off. You may want to wear disposable gloves while you do this, as chile oil does not wash off easily and you will be in pain if you touch your eyes after the chile. Pull off the cap on top and any seeds that come with it. Cut open on side of the chile and flatten it out. remove any seeds and discard. Slice the chile into thin strips. Remove the husk from the corn and cut the kernels off.

When the zucchini, chiles, onion and corn are all prepped and ready, Heat oil and butter in a pan over medium heat. And the zucchini and fry, stirring frequently, until brown and just tender (cooked, but not mushy). Remove the zucchini to a plate, retaining as much oil and butter in the pan as possible. If the pan is dry, add another TBS of oil and wait for it to come up to heat before continuing. Add the corn, onion and chile to the pan and stir-fry until onions are soft and brown. Add the zucchini back in to the pan along with the cream. Heat until the cream glazes the vegetables. Remove from heat and serve immediately. If you don’t plan to serve immediately, after the veggies are cooked, combine with the zucchini and let rest. Right before serving, add cream and heat over medium until cream reduces to a glaze, about 3-5 minutes. This tastes best if made and served immediately, so I would suggest you do all the prep work beforehand, then leave this to be your last dish cooked.

printable version

Adapted from a recipe by Rick Bayless.