Moroccan Couscous and Mashed Acorn Squash

Posted by on Dec 12, 2016 in Valentine's Day, pink lemonade, cranberries, recipes | 0 comments

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This week our cooking classes are making Moroccan-style couscous and mashed acorn squash. This recipe celebrates the blending of sweet and savory, with couscous that includes veggies, chickpeas, and cumin alongside raisins and acorn squash that highlights the buttery sweetness of squash with olive oil and cinnamon, balanced with a sprinkle of salt.

Moroccan Couscous and Mashed Acorn Squash

INGREDIENTS

COUSCOUS

  • 1 small yellow onion

  • 1.5 c dry couscous

  • 4 carrots

  • 3 stalks celery

  • 1 c chopped mushrooms

  • 1 can chickpeas

  • ½ c raisins

  • 2 T cumin

  • 1 t salt

  • 3 c hot water
 

MASHED ACORN SQUASH

  • 2 acorn squash

  • 2 t cinnamon

  • 2 T olive oil

  • salt to taste

DIRECTIONS

1. Bring 3 cups water to a boil

2. Cut squash pieces into large chunks. Boil or Steam for 10 minutes and remove squash. Keep hot water.

3. Chop carrots and celery into small pieces.

4. Dice mushrooms.

5. Heat skillet over medium heat and add onions. Then add carrots and celery. Then add mushrooms last.

6. Measure out chickpeas and raisins. Add to the pan with the cumin and salt.

7. Add couscous and remaining hot water from pot to skillet and cover until all water is absorbed. Mix.

8. Put squash in large bowl, add cinnamon, olive oil and salt. Mash.

9. Serve and enjoy!

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Stuffed Corn Pancakes with Guacamole

Posted by on Nov 7, 2016 in Valentine's Day, pink lemonade, cranberries, recipes | 0 comments

 

Stuffed Corn Pancakes and Guacomole
Global Spotlight on Mexico

We are diving into the corn theme and at the same time highlighting the benefits of avocados next week in our cooking classes! Our recipe incorporates corn flour, cauliflower, mushrooms, and asparagus all in a hearty corn cake that can either be baked or pan fried. As we know from dipping tortilla chips in guacamole, corn and avocados make a great pair, satisfying our taste buds with a savory umami flavor.

Guacamole dates all the way back to the 1500s, where the Aztecs created what they called “ahuaca-mulli” using the same ingredients we use today! While exploring the Americas, the Spanish discovered guacamole and tried to duplicate it using other ingredients, since avocados didn’t grow in Europe. It was never the same as true guacamole!

Does your family have any cultural dishes brought that you cook around the holidays?
How many different types of flour can you name?
How about ancient grains like spelt, millet, kamut, and quinoa?
Why is it important to eat lots of different grains?

Share your answers at @butter_beans on twitter and @butterbeanskitchen on instagram!

Buen provecho

INGREDIENTS

CORN PANCAKES

  • 2 c masa harina (corn flour)
  • 1-1.5 c water
  • 1 t kosher salt
  • 1 T olive oil
  • ½ c queso blanco
  • 1 small head cauliflower
  • 1 c mushrooms
  • ½ bunch asparagus
  • oil for frying

GUACAMOLE

  • 3 avocado
  • 1 T salt
  • 1-2 T olive oil
  • 1 t cumin
  • ¼ c fresh cilantro
  • 1 lime

DIRECTIONS

  • Wash all veggies
  • Blanch or steam the asparagus and cauliflower
  • Cut avocados in pieces
  • Start with the corn pancakes:
      • Measure all ingredients for the dough, mix and set aside
  • Prepare the mix-ins:
      • Dice vegetables into very small pieces so they can fit inside pancake
  • Roll our golf ball size dough balls
    • Use your thumbs to make an indentation in the middle
    • Chose mix ins for the pancake! Use at least 2 vegetables
    • Add cheese
    • Fold the sides of the indentation over to cover the toppings and make sure it’s sealed.
  • Heat a skillet over medium high heat with a little oil
    • Fry patties for 3-4 minutes per side
  • Make guacamole
    • add salt, olive oil and cumin
    • Pluck cilantro leaves
    • In large bowl mash pieces of avocado
    • Mix all ingredients together
  • Enjoy!

 

Want more corn recipes? Check out all of the corn-filled posts from our blog, including how to make corn ice cream, corn soup, and stovetop popcorn, and what to do with corn silks!

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corn ice cream

Posted by on Aug 28, 2013 in healthy food, local food, nutrition, Recipes, seasonal | 0 comments

4815141522_923a11c469You heard right!

Transforming corn into ice cream makes for a pretty epic flavor.

As summer comes to a close, this is the perfect way to end on a sweet note.

Corn is high in fiber (filling up and cleansing your colon), antioxidants (fighting toxins), carotenoids like lutein and zeaxanthin (great for your eyes) and vitamin C (great for strengthening the immune system).

Makes 1 quart of ice cream Recipe adapted from epicurious.com (note: you will need an ice cream machine)

Ingredients: 

  • 4 ears fresh corn, shucked
  • 2 cups milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 9 large egg yolks

Directions: 

1. Prep: Slice off the corn kernels from the cob, place kernels in a large pot. Cut or break the cobs in half or thirds, add them to the pot along with the milk, cream, and 1/2 cup of the sugar.

2. Boil: Bring the mixture to a boil, stirring, then turn off the heat. Remove the cobs. Puree the corn kernels with an immersion mixer or a blender. Let sit for 1 hour.

3. Create a custard: Bring the mixture back to a simmer, then turn off the heat.  In a small bowl, whisk the egg yolks and remaining 1/4 cup of sugar. Add a cup of the hot cream to the yolks, stirring constantly so they don’t curdle. Add the yolk mixture to the saucepan, stirring. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the spoon, about 10 minutes.

4. Transform into ice cream: Pass the custard through a sieve (or a colander lined with cheesecloth), pressing down hard on the solids, remove solids. Let the custard cool, then cover and chill for at least 4 hours. Freeze in an ice cream maker according to the manufacturer’s directions.

Photo courtesy of Star5112

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grilled corn salad

Posted by on Sep 11, 2012 in cooking with kids, healthy food, local food, Recipes, seasonal, seasonal celebrations, seasonal food of the month | 0 comments

3666164527_a1a4c9c4b8Saying farewell to summer is never easy, but the good news is, it will come again soon!

Here is a great way to use up some of your last ears of corn, which will help carve out some space in your fridge for the early fall produce that’s about to emerge:

Ingredients:

  • 4 ears shucked corn
  • 2 1/2 tablespoons extra-virgin olive oil
  • salt
  • ground pepper
  • 1/2 small red onion thinly sliced
  • 2 1/2 tablespoons fresh lime juice
  • 1 teaspoon maple syrup
  • 1/2 jalapeno seeded and thinly sliced (if you like it spicy)
  • 3 tablespoons each of torn mint leaves, parsley, cilantro.

Directions: 

Heat a grill pan (or heat up your outdoor grill). Brush your corn with 1/2 tablespoon olive oil and season with salt and pepper. Grill it over high heat, turning until tender about 10 minutes, then let cool. Combine onion and lime juice in a small bowl and let stand for 10 minutes. Stir in the maple syrup, jalapeno (if you opted for it), 2 tablespoons olive oil, and salt and pepper to taste. Cut the corn kernels off the cob into a large bowl. Add the dressing and mix it all up, then add mint, parsley, and cilantro and toss again. Serve warm. Recipe adapted from Food & Wine.

Photo courtesy of stevendepolo

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Flora’s seasonal recipe: corn soup

Posted by on Aug 13, 2012 in cooking with kids, families, healthy food, home remedies, local food, lunch time, Recipes, seasonal, seasonal celebrations | 4 comments

7010181017_ec67a85b98Taking a bite into freshly picked corn, goes hand in hand with the smell of freshly applied sunscreen, the sound of birds chirping in the morning, the fragrance of fresh picked basil, the juiciness of a sun warmed tomato, and the sweetness and bright, brilliant colors of ruby red watermelons.

I was gifted a big bagful of fresh corn the other day, and while I was grateful, I was also a little hesitant, “what am I going to do with all of this corn?” After some corn and tomato salads and corn on the cob, my taste buds were looking for a different corn texture, so I ventured into summer soup making!

Here’s how my gifted corn turned into a hearty soup:

Serves 4 (if you have any left over, refrigerate and eat for lunch!)

Ingredients:

  • 3 ears of corn
  • 1 red onion
  • 3-4 medium sized potatoes
  • 4 cups veggie broth or water
  • 1 tablespoon olive oil
  • 2 bay leaves (optional)
  • Pinch of salt + a few grinds of pepper

Directions:

Husk your corn, remove silks (place silks to the side to make a delicious corn silk tea). Cut the kernels off of the cob, and set aside. Don’t throw away the cobs! Dice your red onion and potatoes, then turn your burner to medium heat. Using a medium sized pot add 1 tablespoon of olive oil, swirl the oil so that it covers the base, then add your diced onion and sauté until slightly caramelized. Add 4 cups of broth or water, and bring to a boil. Once boiling, bring down to a simmer then add the kernels, cobs, and potatoes. Top off with 2 bay leaves, then add a pinch of salt and a few grinds of pepper for extra flavor. Let simmer for 30-40 minutes, or until potatoes and corn are soft. Use an immersion blender (if you don’t have one of these, you should, they are a lifesaver! if you have a food processor blend your soup in small batches, or if you don’t have any devices, use a potato masher), and blend/mash to your desired consistency. Serve warm, or if you are super patient, let it cool down for a cold summer soup.

I had my leftover soup for lunch the next day, and boy was it delicious. Now I am wishing I was gifted bags of corn every week!

Photo courtesy of RaeAllen

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