Squash and Corn Cakes

Posted on October 20, 2011 by Leah

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Adventures in using up pattypan squash continue! Now that I’ve figured out I can just substitute it wherever zucchini is called for, it’s getting a lot easier to manage! This recipe also gave me a chance to use up some corn on the cob we got in our CSA since the weather hasn’t been cooperating for grilling it up.

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(I promise that isn’t a hair on my corn cake – it’s a corn silk!)

Squash and Corn Cakes

Adapted from We Are Not Martha recipe found here.

Ingredients:

2 T plus 1 t extra-virgin olive oil
3 C fresh corn (from about 3 ears)
1 small pattypan squash, seeded and diced
Coarse salt and ground pepper 
1/2 cup eggbeaters (or 2 eggs) 
1/4 C gluten-free breadcrumbs (corn based, or use cornmeal)

Heat 1 teaspoon oil in a skillet over medium heat. Put corn and squash in the skillet and season with salt and pepper. Cook for about 3 minutes, stirring often, until vegetables soften.

Put corn and zucchini in a bowl to cool slightly. Add eggs and cornmeal to the mixture.

Wipe your skillet clean and heat the remaining 2 tablespoons oil over medium heat. Scoop out about 1/4 C of the corn mixture and form into a small patty.

Cook for about 3 minutes, until set on bottom.

Flip the cakes and cook for another 2 minutes, until the cakes are cooked through.

Transfer to a plate covered with a paper towel. And repeat with the remaining corn mixture.

Filed under: Food Blogs | Tagged: , , , , , , | 6 Comments »

CSA Weekly + Tangy Corn Relish

Posted on September 7, 2011 by Leah

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Our bag was a little light yesterday. I shed a tear that my beloved potatoes were no longer making their way into our kitchen but finally, now that it is September, we are seeing our first summer squash: zucchini and a crooked neck.

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I’ve got a great zucchini recipe coming your way soon so if you are in whimpering at the weight of all the zucchini on your counter, save 6 or so for that.

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The usual suspects were hanging around: mixed lettuce, greens, green beans and cukes, but a newbie that I’ll have some fun with: Hungarian black peppers.

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For the past couple of weeks, I’ve been building a stock pile of cucumbers. They aren’t my favorite. I hardly even tolerate them. But no one would take them willingly off my hands and I despise waste so I finally got around to using a few up (and the dreaded parsley as well) in an edible fashion.

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Tangy Corn Relish

Spotted on Food Network via Google, this recipe caught my eye solely for the fact that it could utilize my cukes and parsley that had been shunned to the back of our produce drawer. It actually turned out pretty well and I don’t mind eating it, though, I’ll admit, it isn’t my favorite recipe ever. The spicy corn relish Huz made a while back is definitely more my style but to each their own.

Ingredients

  • 2 ears corn
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 small onion, chopped
  • 1/4 cup finely chopped sweet gherkins
  • 1/4 cup chopped fresh parsley
  • 1 jalapeno pepper, seeded and minced
  • 1/2 teaspoon sugar

Directions

Preheat a grill to medium-high. Brush the corn with 1 tablespoon olive oil and sprinkle with the cumin, and salt and pepper to taste. Grill until golden and toasted on all sides, 5 to 8 minutes, turning as needed.

Combine the remaining 2 tablespoons oil, the peppers, onion, gherkins, parsley, jalapeno and sugar in a large bowl and season with salt and pepper. Slice the corn kernels off the cobs and toss with the relish. Cover and refrigerate for at least 30 minutes.

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I served this atop marinated (in beer and lime juice) rockfish and brown rice the first night.

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It was better the next day with the leftover rockfish served up taco style. The flavors melded nicely and had a great, slightly crunchy, texture. Don’t skip the roasting of the corn! It definitely kicks it up a notch!099106

Filed under: CSA, Food Blogs | Tagged: , , , , , , , , | 5 Comments »

Grilled Stuffed Portobellos

Posted on August 1, 2011 by Leah

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And then it was August. Can you believe it? With the exception of a handful of days sprinkled throughout the past month, it certainly has not felt like summer in our neck of the woods but I am grateful was aren’t getting scorched like the majority of the country.

I’ve tried not to let the less-than-stellar weather get the best of us. I’ve been forcing Husband to fire up the grill, even on overcast days – we do live in Washington after all and if you aren’t going to grill in the gray, you’ll never get the chance.

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When I saw large Portobello caps at Costco, I snagged them up while Huz crinkled his nose. He likes mushrooms as much as the next but declared that Portobellos are just too much mushroom. Even when I made Savory Waffles topped with Fried Egg and Portobello, he kindly handed over most of his mushroom to me and I did not complain.

So this recipe, thrown together for a quick, easy weekend lunch, was all for me. I banished him to scrounge for leftovers in the fridge (which is never a difficult task) while I enjoyed the Portobellos in all their glory.

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Stuffed Grilled Portobellos

2 large Portobello caps
2 T olive oil, divided
1 T balsamic vinegar
3 ounces goat cheese, crumbled
1 cup grape (or cherry) tomatoes, halved
2 Tbls basil chiffonade
kosher salt, to taste
fresh ground pepper, to taste

Heat grill over medium-high heat.

Oil the top of the Portobello caps with 1 T olive oil.

In a small bowl, combine 1 T olive oil, vinegar, cheese, tomatoes, and basil. Divide in two and spoon into Portobello caps.

Place filled Portobello caps on the grill, close lid and cook for 5-7 minutes.

Season with salt and pepper to taste.

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It’s so simplistic, a classic combination of flavors, and it was delectable. I easily devoured the two caps myself and longed for just one more. For a sharper taste, you can substitute feta for the goat cheese, or perhaps a combination of the two.

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Old School

Posted on June 9, 2011 by Leah

Between having an extra mouth to feed and going out to eat a little more than usual, I found myself without the usual supply of leftovers in the fridge.

So what’s a leftover-dependent girl like me supposed to do?

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Why, take advantage of the lack of leftovers to rock a big ass sandwich, of course!

And it was amazing. Dave’s spelt bread, deli turkey, dairy-free pepperjack, mobs of mayonnaise (the key!), and juicy tomato and crisp butterleaf lettuce.

It. Was. Amazing. I need to do this more often.

Filed under: Food Blogs | Tagged: | 5 Comments »

Weekend in PT + An Announcement

Posted on April 18, 2011 by Leah

This past weekend, we headed an hour north to Port Townsend to visit my dad (and my naturopath).

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I think we had a pretty great weekend! Here are the highlights – naturally it is mostly food!

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Grilled Portobello Salad at Siren’s that was uh-mazing. 

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And I cheated and had a piece of the boys’ doughy crispy pizza crust that was equally as delicious.

A 4.5 mile run with my husband (PDR!) that just so happens to be the first part of a race that we are training for.

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Yep, a race. Don’t run away, you are at the right blog! I’ve been talking about it here and there but never made an official announcement.

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So consider this the official announcement. We are planning to register this week!

If you are curious, my race history is .. um.. brief.

I ran a 5k in 2008.

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Yep, that’s it. I started training for the Seattle Half with my huz but my plantar fasciitis flared up so bad that I stopped. I really have never been much of a runner but I really want to give it a real shot.

Some things I’ve been doing differently this time around is I got new running shoes that I actually got fitted for.

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I’ve been rolling my feet and stretching more.

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(Source)

And I’m only running 3x a week instead of 4-5x a week.

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(Please note, this was the plan and I haven’t followed it 100%)

And I am suuuppppeeeerrrrrr slowly increasing my weekly mileage so I think I’m actually going to be ok with this longer distance!

And besides having to go to the bathroom really really badly after this latest 4.5 mile run, it felt really great and I definitely felt like I could keep going.

And it is a great excuse to indulge in a yummy breakfast!

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Greek omelet at Salal Café! (They have the BEST potatoes and freezer jam!)

Huz got their biscuits and gravy and stole my toast.

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And Dad got a bacon avocado scramble.

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And I couldn’t leave town without getting my fix.

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Pumpkin chicken curry from Banana Leaf! It. Is. So. Good. I’ve been daydreaming about it. And it’s cheap. $7.95 for a big huge plate of food.

The boys got a cashew chicken curry combo which is also really freaking good but does not compare to my pumpkin curry with straight up chunks of pumpkin in it.

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Mostly, we just goofed off and ate all weekend, obviously. We watched a couple movies, there was beer and Thin Mints consumed, and a batch of black bean brownies. It was amazing.

AND I get to see my dad again next weekend for Easter! Yipee!

Filed under: Dining Out, Exercise, Food Blogs | Tagged: , , , , , , , , , , , | 3 Comments »

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