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Tag Archive: corn

Gnocchi with Summer Vegetables

July 25, 2016 Print this page

If I were a food, I’d be gnocchi: a happy potato dumpling! šŸ™‚ While the gnocchi takes some time to prepare, the result is so worth it: fresh, chewy, slightly doughy pasta with fresh notes of basil, the sweetness of corn, and umami zing of roasted tomatoes and zucchini.

Inspired by this recipe

Ingredients

Prep Time 1 hr
Cooking Time 1 hr
Total Time 2 hr
Yield 4-5 servings

For the gnocchi:

2 lb starchy baking potatoes (about 2 large baking potatoes)

1 egg

1 teaspoon of salt

1/4 teaspoon of pepper

1/4 teaspoon of ground nutmeg

1/4 cup of grated parmesan cheese

1 1/2 cupsĀ of all-purpose flour, plus more for dusting

For the vegetables:

2 lb cherry tomatoes, halved

2 cloves of garlic, smashed

2 large zucchinis or summer squashes, halved and sliced into half moons

1 head of basil, leaves finely slivered

2 cups of fire-roasted corn or 2 ears of grilled corn, kernels separated

1/4 cup of olive oil, divided, plus more to taste

2 teaspoons of salt, divided

1/2 cup of shredded parmesan cheese (optional)

Directions

For the gnocchi:

Preheat the oven to 400 degrees. Place the potatoes directly on the oven rack and bake until tender, about 35 to 40 minutes.

Let the potatoes cool for just a few minutes upon removing from the oven, then peel off the skin and discard.

Using a ricer, food mill, or box grater, process the potatoes. Dust a clean workspace with plenty of flour and spread the riced/grated potatoes in a thin, even layer atop the flour. Let cool.

Meanwhile, beat together the egg, 1 teaspoon of salt, pepper, and nutmeg in a small bowl. Once the potatoes are cool, form them into a mound and make a small hole in the center. Pour the egg mixture into the hole and, using a large fork or your hands, incorporate the egg into the potato.

Pour flour in, 1/2 cup at a time, until a slightly sticky dough begins to form. (I highly recommend using a dough scraper to incorporate all of the flour!) Towards the end, add the 1/4 cup of cheese. If you feel the dough is too sticky, add more flour — but don’t go overboard!

Remove the dough ball and re-dust the workspace with plenty of flour. Using a sharp knife or dough scraper, cut the dough ball into six equal pieces. Roll each piece into a ball, then roll the ball into a log about 1/2 inch wide. Cut the log into 1 inch long rectangles.

Gently roll and squish each rectangle so it’s a decent-looking dumpling. A lot of people roll the gnocchi against a fork to create ridges, but that’s too fussy for me, so I just leave them as is. It saves time in an already labor-intensive recipe.

Repeat the process with the remaining dough balls. Line two large baking sheets with parchment paper and place the gnocchi atop them until you’re ready to boil them.

For the veggies:

Preheat the oven to 400 degrees. Grease two large baking sheets with olive oil. On one sheet, toss the tomatoes with the garlic, 2 tablespoons of olive oil, and 1 teaspoon of salt. On the other sheet, toss the zucchini half moons with the other 2 tablespoons of olive oil and 1 teaspoon of salt. Roast both in the oven until the zucchini is golden-brown and the tomatoes begin to bristle, about 25 to 30 minutes. Set aside.

To assemble:

Bring a large pot of salted water to a boil. Add the gnocchi, 1/4 of the batch at a time, and remove from the pot with a slotted spoon when each dumpling floats to the top. Place the cooked gnocchi in a large bowl.

Once all of the gnocchi have finished cooking, add the roasted vegetables, corn, cheese, basil, and a little drizzle of olive oil to taste. Toss together and add a little salt and/or pepper, if necessary. Serve immediately.


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Fire Roasted Corn and Black Bean Burgers with Mango Salsa (gluten-free + vegan)

June 16, 2015 Leave your thoughts Print this page

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Happy summer! The sun is shining! Birds are singing! No math for two and a half months! (Sorry, conic sections, but I’m giving you the Cee Lo Green treatment.)Ā I am now officially a senior! I can read books I want to read! I can use exclamation points freely in writing without looking like a fool! HOORAY!!!

I couldn’t think of a better way to celebrate the beginning of this beautiful season than with a fresh yet hearty veggie burger.

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How did these gorgeousĀ burgers come about? Basically, I was in a very big cooking mood after taking my SAT subject tests last month, so I made homemade buns, black bean burgers, and salsa, all from scratch, and then proceeded to artfully arrange them for photographing purposes.

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Here are the buns I made that I’m not going to give you a recipe for…because it’sĀ TOP. SECRET. (OOHHHH.) Actually, I’m just lazy, so you’re stuck with a photograph. Sorry bub.

To give you some perspective, these burgers were about half the size of my head, and neither of my parents could actually fit the entire thing into either of their mouths at once. Sorry to disappoint you, but this dish won’t stay this perfectly-assembled for very long.

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While these burgers aren’tĀ meaty, I’d say, they have a wonderful chewy texture and are loaded with flavor. Black beans and corn are already a winning combination, but when you pair them with juicy mango pieces, luscious avocado slices, and crunchy fresh vegetables, you have a recipe for awesome. Studded with cumin, chili powder, and smoked paprika, this dish has the perfect amount of seasoning without being too spicy.

Best of all, both the burgers and the salsa areĀ super easy to prepare, especially if you’re using store-bought buns or making a veggie burger salad instead. (This, however, was not the case for me: to quote my AP chemistry class, “Abby, you always take the complicated way.”)

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Really, though, the process is simple. You saute everybody in a pan…

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…then for a pulse in the food processor and an orderly formation…

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…and finally a bake in the oven until beginning to crisp and tender in the center. And the salsa, well, it’s basically just mixing things together in a bowl. I think you can do that.

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But if you still need a recipe, I’ve got you covered for both below. šŸ˜‰

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Fire Roasted Corn and Black Bean Burgers

Wonderfully spiced, easy, and delicious, plus gluten-free and vegan to boot, these burgers make a perfect spring or summer meal to serve to your vegetarian and meat-eating friends alike. Pairs perfectly with mango and cucumber salsa.

Adapted from this recipe

Ingredients

Prep Time 5 min
Cooking Time 45 min
Total Time 50 min
Yield 5-7 burgers

2 tablespoons of olive oil

1 medium onion, finely diced

2 cloves of garlic, crushed

2 cans of cooked black beans, drained and lightly washed

1 tablespoon of cumin

1 teaspoon of smoked paprika

1 teaspoon of mild chili powder

1 teaspoon of salt

2/3 cup of rolled oats (gluten-free if necessary)

1 cup of fire-roasted corn, thawed if previously frozen

Mango + cucumber salsa

Buns (gluten-free if necessary), tomatoes, avocado, lettuce, and other veggies, for serving

Directions

Preheat the oven to 350 degrees. Lightly grease a baking sheet with a little olive oil and set aside.

Meanwhile, heat the olive oil in a saute pan over medium heat. When hot, add the onion and a pinch of salt and saute until soft, about 5 minutes, then add the garlic and saute for a minute more. Add 2 cups of the black beans, cumin, paprika, chili powder, and salt, and cook for one or two minutes longer to allow all of the flavors to mingle.

In the bowl of a food processor, pulse the oats until crumbly, about 30 seconds, then add the sauteed onion/black bean/spice mixture and pulse until everything is combined, but not mushy. Fold in the remaining cup of black beans and the fire-roasted corn, then taste and adjust seasonings if necessary.

Form the mixture into 5-7 patties, then place on the prepared baking sheet. Bake in the preheated oven for 15 minutes, then flip and let cook for another 15 minutes on the other side. Let cool for a few minutes before serving with buns, vegetables, and mango and cucumber salsa.


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Mango + Cucumber Salsa

Fresh, simple, and sweet, this salsa makes for a fabulous summer accompaniment to anything grilled or simply on its own. Feel free to substitute basil or cilantro for the mint and lemon or orange juice for the lime.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield 6-8 servings

2 mangoes, fully ripe

1 small cucumber or 1/2 of a large cucumber

A handful of mint leaves, finely minced

The juice of 2 limes (about 3-4 tablespoons)

Salt and pepper, to taste

Directions

Peel, slice, and dice the mangoes into 1/2-inch cubes. Peel and de-seed the cucumber and dice it about the same size as the mango.

Mix the mango and cucumber in a bowl with the mint leaves, lime juice, salt, and pepper. Stir together and taste, then add more lime juice, salt, or pepper if necessary. For best results, let sit at room temperature for 15 minutes before eating.


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What is your favorite summer burger? Leave me a comment here or on Facebook and let me know! šŸ™‚


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Fire Roasted Corn and Black Bean Burgers

May 21, 2015 Print this page

Wonderfully spiced, easy, and delicious, plus gluten-free and vegan to boot, these burgers make a perfect spring or summer meal to serve to your vegetarian and meat-eating friends alike. Pairs perfectly with mango and cucumber salsa.

Adapted from this recipe

Ingredients

Prep Time 5 min
Cooking Time 45 min
Total Time 50 min
Yield 5-7 burgers

2 tablespoons of olive oil

1 medium onion, finely diced

2 cloves of garlic, crushed

2 cans of cooked black beans, drained and lightly washed

1 tablespoon of cumin

1 teaspoon of smoked paprika

1 teaspoon of mild chili powder

1 teaspoon of salt

2/3 cup of rolled oats (gluten-free if necessary)

1 cup of fire-roasted corn, thawed if previously frozen

Mango + cucumber salsa

Buns (gluten-free if necessary), tomatoes, avocado, lettuce, and other veggies, for serving

Directions

Preheat the oven to 350 degrees. Lightly grease a baking sheet with a little olive oil and set aside.

Meanwhile, heat the olive oil in a saute pan over medium heat. When hot, add the onion and a pinch of salt and saute until soft, about 5 minutes, then add the garlic and saute for a minute more. Add 2 cups of the black beans, cumin, paprika, chili powder, and salt, and cook for one or two minutes longer to allow all of the flavors to mingle.

In the bowl of a food processor, pulse the oats until crumbly, about 30 seconds, then add the sauteed onion/black bean/spice mixture and pulse until everything is combined, but not mushy. Fold in the remaining cup of black beans and the fire-roasted corn, then taste and adjust seasonings if necessary.

Form the mixture into 5-7 patties, then place on the prepared baking sheet. Bake in the preheated oven for 15 minutes, then flip and let cook for another 15 minutes on the other side. Let cool for a few minutes before serving with buns, vegetables, and mango and cucumber salsa.


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