The Apartment Kitchen » corn

Tamale Pie

admin — Fri, 12 Mar 2010 13:40:59 +0000

Some of my more frequent readers can probably tell when I’m in a photo shoot at work – because I disapear from the blogosphere. Managing the photo shoots for the cookbooks the CIA produces is one of the busiest and most hectic parts of my job, and it often leads to me working odd hours. For the past week and a half, I’ve been getting home an hour or two later than I usually do. This is part of the reason I have been MIA.

The other is that a few days ago, I made this tamale pie for Matt. It only made a (deep) 9″ x 9″ casserole, but it has been lasting us for days (a rareity in our house). It reheats really well in the oven, and the flavors of the filling are only getting better as they sit. (Side note – this isn’t the best picture – I always have the hardest time photographing casseroles – but the cheesy crust should be appealing enough to get you to try this!)

Over the weekend I plan to get some serious cooking in – I’m taking a class to brush up on my knife skills, and cleaning my oven (a long over-due task). I’m sure a clean kitchen and house will inspire me to tackle next week!

Tamale Pie

Adapated from Mangio Dasola

Served 4-6.

Leftover Potential: Reheat in the oven – delish!

2 Tbsp oil

1 red onion, diced

1 red bell pepper, diced

1 jalapeno, seeded, minced

3 cloves garlic, minced

1 lb ground beef, pork, turkey, or chicken

1 (14 oz) can stewed tomatoes

1 (14 oz) can black beans, drained

salt and pepper, as needed

2 tsp chili powder

1 tsp cumin

1 tsp coriander

pinch cayenne pepper

1 (14 oz) can corn kernels

1 3/4 cups cornmeal

3 Tbsp all purpose flour

1 tsp salt

1 tsp baking soda

1 Tbsp sugar

1 1/2 cups buttermilk

1 egg

2 Tbsp melted butter

grated jack cheese, for garnish

1. In a large saute pan over medium heat. Add the onion and pepper and saute until the onion is translucent, about 4-5 minutes. Add the garlic and jalapeno and saute until fragrant, about 1 minute more.

2. Add the ground meat and saute until browned. Stir in the beans, tomatoes, and spices. Let simmer while you prepare the cornbread batter.

3. In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, whisk together the buttermilk, egg, and melted butter to combine.

4. Grease a deep 9″ by 9″ casserole dish. Pour 1/2 of the cornbread batter in the base, and cover it with half of the corn. Top that with the entire meat mixture on top, cover with remaining corn, remaining cornbread batter, and top with the cheese.

5. Bake in a 350 degree oven until baked through, about 30-40 minutes. Let cool slightly before serving.

Green Chili

admin — Thu, 04 Mar 2010 01:03:00 +0000

Matt and I love chili. It is a go-to meal for us because it’s always quick, always delicious, and always spicy (what can I say, I love spicy food). And while we are equal opportunity chili advocates (my favorite is vegetarian chili with beans and quinoa), I decided to try something totally new, mainly inspired by the leftovers in my fridge. The result – a delicious white chili that ended up sort of green. It was great – nice level of spice and good flavor, unlike the classic tomato based chilis we usually make.

Green Chili

Served 4.

Leftover Potential: Reheats well and makes a delish lunch the next day!

2 Tbsp oil

1 small onion, diced

1 green pepper, diced

1 jalapeno, seeded, minced

3 cloves garlic, minced

1 bunch green onions, minced

salt and pepper, as needed

1 tsp coriander

1 tsp oregano

2 tsp cumin

1 lb ground chicken

2 cups canned white beans

1 (4 oz) can green chilis

2 cups corn kernels

1 (14 oz can) chicken broth

3 Tbsp cilantro, chopped

diced avocado, for garnish

chopped cilantro, for garnish

green onions, for garnish

1. Heat the oil over medium heat in a large soup pot. Add the onion, bell pepper, and jalapeno, and saute until the onions are translucent, about 4-5 minutes.

2. Add the garlic and green onions and saute until fragrant, about 1 minute more.

3. Season with salt, pepper, coriander, oregano, and cumin, and stir until fragrant. Add the chicken and saute until cooked through, about 6-8 minutes.

4. Stir in the beans, corn, broth, and cilantro. Bring the mixture to a simmer, and cook until it has good flavor, about 15-20 minutes.

5. Serve garnished with avocado, cilantro, and green onions.

Cornbread

theapartmentkitchen — Wed, 13 Jan 2010 01:37:04 +0000

A super-cold weekend made me want to make a big pot of chili. And since I couldn’t just make chili (I’m a classic over-achiever and can’t resist surprising Matt with something extra), I made this very easy cornbread. No mixer required, and only 8 ingredients needed. It has a very light flavor (a little sweet, with a good texture) that makes it the perfect accompaniment to chili.

Super Easy Cornbread

Makes one 9“x9“ pan

Leftover Potential: Keeps well in an airtight container for a few days.

3/4 cup cornmeal

1 1/4 cups milk

1 cup flour

1/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

1 egg, lightly beaten

1/4 cup oil

1 1/2 cups corn kernels

1. Preheat the oven to 375 degrees. Lightly grease a 9″x9″ baking pan.

2. In a large bowl, combine the cornmeal and milk. Add the flour, sugar, baking powder, and salt.

3. In a small bowl, mix the egg and oil to combine. Add to the cornmeal mixture and mix until completely blended.

4. Fold in the corn kernels. Pour the batter into the prepared baking dish, and bake until a tester inserted into the center comes out clean.

Spiced Corn Soup with Sauteed Mushrooms

theapartmentkitchen — Mon, 04 Jan 2010 23:56:12 +0000

At the risk of sounding like a typical New Year’s Resolution maker, I am trying to eat healthier in 2010. Those of you who know me know I try to eat healthy at least most of the time (which makes it much easier and better when I go on a butter eating rampage). At any rate, as I often talk about, it’s easiest to make healthy food that’s delicious by working with it, rather than against it. It’s hard to make something healthy that inherently has a lot of cream or cheese or anything else in it – you’ll miss all that stuff too much if you eliminate it completely.

Corn is full of delicious starches, and in this pureed soup, it turns into a creamy, incredibly tasty soup. Combined with spicy peppers and savory sauteed mushrooms, it is unbelievably good (and also unbelievably healthy).

Spiced Corn Soup with Sauteed Mushrooms

Served 4.

Leftover Potential: Reheats well, though you might need to saute more mushrooms. Would also be great with shredded or ground meat mixed in, making it almost like a curry or stew.

1 Tbsp olive oil

2 small onions, diced

2 stalks celery, diced

4 cloves garlic, smashed

1 serrano chile, minced (or jalapeno)

1 two pound bag frozen corn kernels

2 (14.5 oz) cans chicken or vegetable broth

salt and pepper, to taste

1 (14.5 oz) can corn kernels

2 tsp cumin

1 tsp chili powder

1 tsp coriander

1 Tbsp olive oil

1 onion, thinly sliced

2 cloves garlic, minced

1 basket mushrooms, thinly sliced

1. In a large soup pot, heat the olive oil over medium heat. Add the onion and celery, and saute until the onion is translucent, about 4-5 minutes. Add the chile and garlic, and saute until fragrant, about 1 minute.

2. Add the corn kernels and broth, and bring the mixture to a simmer. Drain the liquid from the canned corn into the soup.

3. In a blender or food processor, puree the soup until it’s smooth. Return it to the pot, season with salt and pepper. Stir in the corn and spices, and simmer until good flavor develops, about 15 minutes.

4. Meanwhile, heat the olive oil in a medium saute pan. Add the onion and saute until it is translucent. Add the garlic and mushrooms, and saute until the mushrooms are tender, about 4 minutes more. Season with salt.

5. Serve the soup with heaps of mushrooms on top (or, you can always stir the mushrooms in).

Chicken and Brown Rice Casserole with Poblanos, Bell Peppers, Tomatoes, Corn, and Red Onions

theapartmentkitchen — Tue, 08 Dec 2009 01:38:54 +0000

This dish doesn’t sound like much. I say that because when Matt said this afternoon “Let’s make something simple for dinner” and I suggested this dish, he didn’t exactly jump up and down. It sounds basic, and maybe even dull. But what pushes something like this over the top (and always does) is really good ingredients and really good flavor. This seemingly simple casserole was bursting with flavor: poblano and bell peppers, sweet corn, moist chicken, and really good cheddar cheese. If you want to take something to the next level, insert flavor whenever possible in a dish like this, even if it means and extra step: roast the corn and the peppers, season the chicken with herbs and spices, or cook the rice in broth instead of water (which makes for an incredibly flavorful base). The end result was as satisfying as it was quick – and could easily be altered with all sorts of different ingredients to suit your taste.

Chicken and Brown Rice Casserole with Poblanos, Bell Pepper, Tomatoes, Corn, and Red Onions

Serves 4.

Leftover Potential: Reheats well – you can assemble this casserole, refrigerate it, and bake it when you’re ready.

1 1/2 cups cooked brown rice

1/4 cup beef or chicken broth

3/4 cup Greek yogurt (or sour cream)

2 Tbsp oil

1 red onion, diced

1 poblano pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 cup corn kernels

1 cup crushed tomatoes

salt and pepper, to taste

2 cups diced cooked chicken

cheddar cheese, to taste

freshly ground black pepper

1. Fluff the rice with a fork. Stir in the broth and yogurt, set aside.

2. In a large saute pan, heat the olive oil over medium heat. Add the onion and peppers, and saute until the onions are translucent, about 4 minutes.

3. Add the garlic, corn, and tomatoes, and cook until heated through, about 2 minutes more. Season with salt and pepper.

4. Add the chicken and rice mixture and toss to combine. Spoon into a lightly greased casserole dish (I used four individual dishes). Top with grated cheddar cheese and pepper. Bake in a 350 degree oven until bubbling in the center and the cheese is melted. Serve warm.

Roasted Portobello Sandwiches with Corn-Tomato Puree and Cilantro

theapartmentkitchen — Wed, 11 Nov 2009 19:54:13 +0000

After making some of my mom’s salsa, I decided to try to use it in some new ways. I generally eat it plain – not even as a garnish. Generally, tortilla chips, cucumbers, and so on are merely delivery vehicles for the salsa. So I figured I’d shake it up a bit. I hollowed out the center of a meaty portobello mushroom and filled it with a smooth mixture of corn and salsa. It was delicious: I loved the way the starches from corn formed an almost creamy spread. It felt decadent while still tasting fresh and healthy.

Roasted Portobello Sandwitch with Corn-Tomato Puree and Cilantro

Served 1.
Leftover Potential: I used the corn puree as a snack with carrots and red bell peppers later.

1 Portobello mushroom, gills and stem removed
olive oil, for brushing
salt and pepper, to taste

1 (14 oz) can corn kernels
3/4 cup salsa
1/4 cup cilantro leaves
2 slices whole wheat bread

1. Brush the portobello cap with olive oil, and season with salt and pepper. Place it on a baking sheet and roast until tender, about 10-12 minutes.
2. Meanwhile, in a food processor or blender, puree the corn until smooth. Stir in the salsa. Fill the cap with the corn mixture, and top with cilantro leaves.
3. Serve warm, between two slices of bread.

Chanterelle Mushroom and Leek Soup with Roasted Corn

theapartmentkitchen — Tue, 22 Sep 2009 01:41:27 +0000

Even though it hasn’t quite gotten chilly yet, I was craving soup and thought it would be the perfect way to use my remaining chanterelles. Is it possible to be in love with a mushroom? I think so, but in my case…it’s multiple mushrooms (I’m an equal opportunity fungus lover). The point being, this pureed soup was earthy with a silky texture sans cream that is absolutely craveable. Stirred in some roasted corn for an end of summer touch and ate it with toasty baguette croutons. And even though it wasn’t too cold out, I still enjoyed the cooler breeze as I ate my soup – real soup weather is almost upon us!

Chanterelle Mushroom and Leek Soup with Roasted Corn

Served 2.

Leftover Potential: Keeps well refrigerated and frozen. Made 2 meals after the initial dinner.

2 Tbsp olive oil

1 small onion, diced

2 leeks, thinly sliced

3 cloves roasted garlic*

2 cups chanterelle mushrooms

3 1/2 cups chicken broth

salt and freshly ground pepper, to taste

1 Tbsp thyme, chopped

1 Tbsp parsley, chopped

2 Tbsp rosemary, chopped

2 Tbsp olive oil

1 1/2 cups corn kernels

2 slices baguette, thinly sliced

salt and freshly ground pepper, as needed

1. In a soup pot, heat the olive oil over medium heat. Add the onion and leek and saute until translucent, about 3-4 minutes. Add the garlic, mushrooms, and broth, and saute until beginning to become tender, about 2-3 minutes. Season with salt and pepper.

2. Transfer the soup to a food processor or blender, and puree until smooth. Return the soup to the pot, and stir in the herbs. Let simmer until good flavor develops, 10-15 minutes.

3. On a sheet tray, drizzle the corn and bread with olive oil, and season with salt and pepper. Roast until the corn is lightly browned and the bread is toasted, about 5-7 minutes.

4. Ladle the soup into bowls, top with roasted corn and toasted bread.

Corn Dosas with Curried Black Beans and Corn and Cilantro Sauce

theapartmentkitchen — Tue, 15 Sep 2009 01:09:02 +0000

Being a bit of a blogging rookie, I was bit nervous to join the Daring Cooks. But at the end of the day…I look forward to cooking dinner all day long and I’m always up for a challenge – just the stuff a Daring Cook is made of!

I love Indian food. So I was delighted when the September Daring Cook’s Challenge (my first challenge!) was announced as dosas, which I love. I also loved that Debyi, the host for this month’s challenge chose a recipe that’s vegan and gluten free! I have a friend who is a vegan and the key to making delicious treats she loves is making things that are naturally vegan – like these dosas!

However, since I make Indian food a lot…I thought maybe I could try something different. Using some of my favorite spices common to Indian food, I changed the remaining ingredients slightly to make a Central American – Indian fusion dosa. Sound ridiculous? I swear it’s so good. The corn flour made a deliciously tender and flavorful dosa. The filling has the same texture and some of the great, spicy flavors of the original chickpea filling. And the creamy and fresh cilantro sauce cools it all down.

Corn Dosas with Curried Black Beans and Corn and Cilantro Sauce

Served 2.

Leftover Potential: The dosas can be refrigerated or frozen and reheated for later use. The filling and sauce stay well, refrigerated, for a few days.

Dosa Pancakes

1 cup corn flour (such as masa harina)

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp curry powder

1/2 cup soy milk

3/4 cup vegetable broth

1. Combine the dry ingredients in a bowl, slowly adding the soy milk and water, whisking until smooth.

2. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed

3. Ladle a few of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.

Curried Black Bean and Corn Filling

1 Tbsp oil

1 onion, minced

1/2 bunch scallions, thinly sliced

1 jalapeno, seeded, minced

2 cloves garlic, minced

3 Tbsp tomato paste

2 Tbsp curry paste

1 (15 oz) can black beans

1 (15 oz) can corn kernels

2 tsp cumin

2 tsp coriander

1 Tbsp tumeric

2 tsp paprika

salt and freshly ground pepper

1. Heat a large saucepan over medium to low heat. Add the onion and scallions and saute until translucent, about 3-4 minutes. Add the jalapeno and garlic and saute until fragrant, about 1 minute.

2. Add the tomato paste and curry paste, and stir to combine. Add the black beans, corn, and spices. Simmer until the mixture is heated through and thickened slightly, 6-8 minutes.

Cilantro Sauce

1 cup cilantro

1/2 bunch scallions

1 clove garlic

1/4 cup coconut milk

1 tsp cumin

salt and freshly ground pepper, to taste

1. Combine all ingredients to a smooth sauce in a food processor or blender.

Fresh Polenta

theapartmentkitchen — Mon, 10 Aug 2009 00:39:15 +0000

I found the idea of the fresh polenta from Ideas in Food so mouthwateringly inviting that I just had to make it for myself. As I was buying corn at the market, Matt said “Oooh, corn on the cob…” and I had to restrain myself from telling him that this was going to be just a little bit different. Luckily, when he put it in his mouth, any preconceived notions flew right out the window.

The only suggestion I would make is that it can take the corn quite a while to stew down to the right texture. I got it there by slowly stewing over low heat, but a quick run in the food processor, blender, or with a immersion blender would speed the process a long if you’re in a hurry without sacrificing flavor.

Fresh Polenta

Served 3 as a side dish.

Leftover Potential: This would reheat relatively well, though it‘s best consumed the day it‘s made.

4 cobs corn

salt and freshly ground pepper, as needed

pinch cayenne pepper

1 Tbsp butter

1. Cut the corn from the cob, making sure to cut as closely to the cob as possible, cutting over a pot or bowl so that any and all juice from the corn are utilized.

2. Stew the corn over low heat, stirring occasionally. The corn will soften, and the natural starches will thicken the liquid. Cook until the mixture resembles the texture of polenta, 15-20 minutes.

3. Season with salt, pepper, cayenne, and finish with a generous serving of butter. Mmmm…

Baked Sweet Potatoes with Mushrooms and Grilled Corn

theapartmentkitchen — Fri, 31 Jul 2009 14:13:40 +0000

Matt loves sweet potatoes. In college when we’d go to the local diner for a greasy meal of burgers and fries, he’d special-order their sweet potato fries that come with a zesty mustard dipping sauce. And if, on the rare occasion, I declare that I’m not cooking dinner and he’s on his own, his solution is always grilled steak with roasted sweet potatoes (I think it says something wonderful about him that as a trained chef he still just loves steak and potatoes).

Probably much to my mother’s dismay, I do not love sweet potatoes. I like them just fine, but never find myself gravitating towards them at the market. Except, perhaps to make pie or quick breads. But for one of Matt’s favorite dinners this week, sweet potatoes were the only option. I livened them up with roasted mushrooms, lots of garlic, and grilled corn. The veggie stuffing made the potatoes seem especially sweet and creamy – it’s a new favorite (even for me)!

Baked Sweet Potatoes with Mushrooms and Grilled Corn

Served 2.

Leftover Potential: If you think of it, make a large quantity of the mushroom saute, as it makes an excellent addition to salads, soups, or pastas!

2 sweet potatoes

1 Tbsp olive oil

2 ears sweet corn

1 Tbsp olive oil

1 shallot, thinly sliced

2 cloves garlic, minced

1 small pinch ground cumin

1/2 cup mushrooms, thinly sliced

salt and pepper, as needed

1. Preheat the oven to 400 degrees, and bake the potatoes until they can be pierced easily with a fork (about 40 minutes). **For an apartment kitchen quick fix, cook the potatoes in the microwave on high in five minute increments until beginning to soften, and finish for about 5-7 minutes in the oven.

2. Heat your grill or a grill pan over medium heat. Brush the corn lightly with olive oil and grill for about 5-7 minutes, turning occasionally so it is evenly charred and cooked. Allow to cool slightly, then cut the corn from the cob and reserve.

3. In a saute pan, heat the olive oil over medium heat. Add the shallot and garlic and cook until the shallot begins to become translucent, 1 minute. Add the cumin, and cook until fragrant, about 15 seconds. Add the mushrooms and saute until they have softened. Add the corn and stir to heat through. Season with salt and pepper.

4. Scoop the finished mixture into the finished potatoes. If desired, top with grated parmesan cheese.