I love this recipe. Not only is this dish beautiful to look at, it is delicious and healthy, as well. This dish is perfect for summer because it’s not too heavy and it is bursting with fresh flavors, but it is also good anytime of the year. Frozen corn works perfectly well when fresh is not available. I like to use the corn spaghetti (which I get at the health food store) instead of regular spaghetti. Sometimes I usually make a few changes to the recipe based on what ingredients I have on hand. I crumbled a little goat cheese (instead of feta or queso fresco) over the top right before serving.
Summer Spaghetti with Corn and Tomatoes
12 ounces corn-flour or regular spaghetti (be sure not to overcook)
salt and freshly ground pepper
2 tablespoons corn oil or butter
1 small onion, quartered and sliced
2 cups corn kernels, from 3 ears of corn
1 bell pepper, any color, finely diced
1 jalapeno, seeded and diced
1 yellow squash, diced
3 tomatoes, halved, seeded and diced
1/2 cup cilantro, chopped
2 ounces queso fresco, goat cheese, or feta
Cook the pasta according to directions on the package. If using corn pasta, take care not to overcook it.
Meanwhile, heat the oil in a large skillet and add the onion, corn, bell pepper, and chile. Saute over high heat until softened, about 3 minutes, then add the diced squash. Saute, stirring often, until the veggies are all tender. Add the tomatoes, most of the cilantro, and a ladle of the pasta water. Season with 1/2 teaspoon salt and a little pepper and turn the heat to low. Drain the pasta, shaking off the excess water. Add it to the vegetables and toss well. Divide among pasta plates, crumble the cheese over the top, and add the remaining cilantro.
Original Recipe Source: “Vegetarian Cooking For Everyone” by Deborah Madison
Risotto is very easy to make (and very hard to mess up) and it always seems to impress. You can add a variety of ingredients to a basic risotto recipe to create endless combinations. Shrimp is my favorite, but I also like mushroom, or a combination of fresh vegetables. It’s a great way to incorporate seasonal vegetables into your menu. Asparagus and baby peas in the spring. Corn, tomato, and zucchini in the summer. Wild mushrooms in the fall. Winter squash in winter. It’s all good.
1 cup arborio rice
1 pound shrimp
2 T. extra virgin olive oil
1 small onion, finely chopped
½ cup dry white wine
2 ½ cups vegetable stock
2 T. butter
¼ cup parmesan cheese, finely grated
2 T. heavy cream
have the vegetable stock simmering in a pot close-by before you begin. in a large skillet with a heavy bottom, heat olive oil over low heat and sauté onions until translucent. add rice, stir to coat with oil and sauté with onions for about 5 minutes to toast the rice. add the white wine slowly (you may want to add the wine to the pan away from the burner), stirring with a wooden spoon. once the rice has absorbed the wine, add 1 cup of the vegetable stock, stirring often. continue adding the stock (about ½ cup at a time) as the rice absorbs the liquid and the pan becomes dry, until all the stock is absorbed. this should take about 20 minutes (the risotto will become creamy). about 3 to 4 minutes before the risotto is done (about the time you add the last bit of stock), add the shrimp and cook until done. add the butter, parmesan, and heavy cream. stir to combine and serve immediately.
I made poached eggs over spinach and mushrooms for brunch today and it was soooo good! I served it with my Texas hashbrowns and toasted whole wheat and rye bread. The spinach-mushroom mixture is so nourishing and eating it just makes me feel like I’m doing something healthy for myself and my family. This recipe is a favorite, for sure. When I’m in a hurry, I use a microwave gadget for poaching the eggs. Sometimes I add a chopped serrano or jalapeno chile to the mix. You can also use other types of mushrooms, such as cremini or baby bellas.
Poached Eggs over Spinach & Mushrooms
4 large eggs
1 tsp light vinegar
1 T. olive oil
½ medium onion, chopped
2 cups sliced button mushrooms
1 medium tomato, seeds removed, chopped
3 medium cloves garlic, chopped
10oz package frozen spinach, thawed and excess water removed
salt and black pepper to taste
Bring water to a high simmer in a 10-inch skillet with 1 tsp of vinegar.
In a separate non-stick skillet heat 1 T. olive oil and sauté onion and mushrooms for 5 minutes over medium heat stirring frequently.
Add tomato, garlic, spinach, salt and pepper and sauté for another 2-3 minutes.
When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.
Cooking Tips: Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites. By making sure there is enough water in the poaching pan to cover eggs, you avoid the eggs sticking to the bottom of the pan. You want the eggs to float while they cook. This also avoids breaking the eggs when you remove them with the slotted spoon. It is also important that the water is at a steady simmer without boiling. You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and won’t dilute the flavor of your mushroom, spinach mixture.
I have been writing a food blog titled “sustenance” for the past 7 years. An Italian company bought the blog’s host site. They changed my blog’s address and I went from 100+ hits a day to 0. Spammers have overrun the site and I have decided to move it to WordPress. Over the next few months I will be moving hundreds of recipes/blog entries over from my old blog to this new blog. After that task is done, I will continue blogging new recipes.