Tag Archives: corn

25-minute Healthy Stir Fry with Noodles & Spicy Peanut Sauce

15 Jun

The other night Rafe and I got back from the climbing gym a few minutes past 9pm. This happensĀ all the time. We get home, it’s late, we spend about an hr making dinner, and we eat even later. Yikes.

So instead of this, we made a dinner plan while in the car on the way back, and executed with four burners going (though not flawlessly, as there was plenty of random stuff that made it to the kitchen floor instead of the pan). We even sat done for it WAY before 10. Hoorah!

Ingredients (Stir Fry)

  • 1 tbsp olive oil
  • 1/2 in cube grated fresh ginger
  • 1 clove garlic, chopped
  • 1 box tofu, cut into smaller cubes
  • 2 ears of corn, with the kernels cut off
  • 1 head of broccoli, with the florets chopped
  • 2 bunches of soba noodles (about 6-8 oz)– could sub in Italian noodles also
  • splash of sesame oil

Ingredients (Peanut Sauce)

  • 1/3 c creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • splash sriracha or hot sauce
  • juice of a lime
  • water to lighten

Method

  • Boil water. Add dash of salt and noodles, cooking until tender. Then drain and reserve with splash of sesame oil to keep strands separate.
  • In another pot, boil water and cook broccoli in a steam bin until florets are tender.
  • Heat the oil in a large fry pan. Once warm, add ginger and garlic. Cook until fragrant. Add the corn and cook until more tender.
  • In another fry pan, spray with Pam and add tofu cubes, cooking until brown and somewhat crispy on several sides.
  • To make the sauce, put all sauce ingredients (less water) in a glass measuring cup and nuke for 30 seconds. This should loosen up the peanut butter. Mix well with a fork so it gets smoother (put back to nuke some more if not yet there). If it’s still a bit thick, add a few splashes of water to thin up.
  • Now add the tofu and broccoli together with the fry pan with the ginger and corn. You’re done. We composed dinners of noodles on the bottom of the bowl, stir fry on top, with sauce poured over.
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Cheddar Sweet Corn Scones

27 May

Mmmm, love love love scones. But wanted something a little more savory than sweet right now. We had a smidge of steamed sweet corn leftover from dinner 2 nights ago, and a little brick of cheddar as well… Right on!

Ingredients

  • 2 c flour
  • 1 tsp salt
  • 2 tsp sugar
  • 1 1/2 tsp baking powder
  • 4 oz cheddar, grated
  • 1/3 c steamed sweet corn (cut off the cob of course)
  • 2 tbsp chopped scallion onions
  • 1/4 c cold butter, cut into small pieces
  • 1/2 c skim milk

Method

  • Preheat to 425. Whisk all dry ingredients together. Add cut butter and crumble into flour mixture with hands– until mixture is in tiny pea-crumbles. Stir in cheese and corn.
  • Add milk and mix in with hands. (Add a bit more milk if it is still too dry)
  • Once you have a good dough-like consistency, turn out onto floured surface. Pat down to a thin rectangle. Cut into triangles with a knife and bake on a silpat (or parchment paper) for ~15 min, or until golden brown.

Sweet Corn and Blackberry Ice Cream

21 May

It was so hot yesterday! After spending some much needed pool time, we came inside and somehow it was time to try out another ice cream. This time (due to freezer capacity constraints) we made a half-recipe’s worth, but kept the corn flavor as is. Corn flavor is so subtle, so delicate, that you might even want to leave the corn sitting in milk overnight to really infuse it more richly. We also started with this recipe, but adapted to get more corn flavor bodies.

Ingredients

  • 1 c milk
  • 4 tsp cornstarch
  • 1 ear corn
  • 2/3 c heavy cream
  • 1/3 c sugar
  • 1 tbsp corn syrup
  • 1/8 tsp salt
  • 3 tbsp cream cheese
  • 1/2 c blackberries
  • 1/4 c sugar

Method

  • Stir together 1/4 c milk and cornstarch, set slurry aside.
  • Cut kernels off corn cob, and cut cob into 4 chunks. In a medium sauce pan, whisk together remaining milk, cream, sugar, salt, syrup, kernels, and cob. Bring to a boil over med-high heat. Cook for 3-5 min. Take cobs out.
  • Pour everything into a blender and blend until sort of smooth. Pour back into saucepan. Bring to a light boil again, and stir in slurry, stirring until thickened. Pour mixture through a strainer into a bowl and discard corn solids.
  • Put cream cheese in a metal bowl and pour in some of the hot milk mixture, whisking until smoother. Then pour in remaining mixture and whisk. Submerge bowl in an ice water bath.
  • Once cool, use ice cream maker to process (don’t discard ice water bath yet!).
  • Combine blackberries and sugar in in small sauce pan over med-high heat, cooking and stirring until thick. Strain and pour into metal bowl, and submerge into ice bath.
  • After ice cream is ready, alternate layers of ice cream and berry sauce in storage container before freezing.