Every Kitchen Tells A Story https://everykitchentellsastory.com from my kitchen to yours Tue, 29 Nov 2016 15:26:14 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.4 https://everykitchentellsastory.com/wp-content/uploads/2016/02/cropped-Leslie_site_iconjpg-32x32.jpg Every Kitchen Tells A Story https://everykitchentellsastory.com 32 32 102272111 Mexican Quinoa Salad https://everykitchentellsastory.com/mexican-quinoa-salad/ https://everykitchentellsastory.com/mexican-quinoa-salad/#respond Tue, 29 Nov 2016 15:26:14 +0000 http://everykitchentellsastory.com/?p=2395

Simple salads like this colorful Mexican Quinoa are my go-to meal when I want something fresh and light. I make a big batch and keeping it on hand all week. It’s the perfect snack, lunch, or even side salad for dinner. This salad is how I hit the reset button after Thanksgiving. It’s sort of my healthy pause

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Simple salads like this colorful Mexican Quinoa are my go-to meal when I want something fresh and light. I make a big batch and keeping it on hand all week. It’s the perfect snack, lunch, or even side salad for dinner. This salad is how I hit the reset button after Thanksgiving. It’s sort of my healthy pause before we head into the indulgence of the holidays!

This salad is loaded with black beans and vegetables like sweet corn, ripe tomatoes, and crunchy cucumbers. The jalapeño, cilantro, and hit of lime brighten the flavor and give it a little zing.

Enjoy!
xo

 

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Mexican Quinoa Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1-15 ounce can black beans, drained and rinsed
  • 1 cup frozen corn, defrosted
  • 1 cup fresh tomatoes, seeded and chopped
  • 1 cup Persian cucumbers, chopped
  • 1 green onion, thinly sliced
  • ½ jalapeño, seeded and minced
  • ¼ cup chopped cilantro
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice (about ½ of a lime), plus more as needed
  • kosher salt
  • freshly ground pepper
Instructions
  1. Rinse quinoa thoroughly. Combine water and rinsed quinoa in medium saucepan. Bring to a boil. Reduce heat to a simmer, cover, and cook about 15-18 minutes. Remove from heat and allow to sit for 5 minutes. Gently fluff with fork.
  2. While quinoa is cooking, combine black beans, corn, tomatoes, cucumbers, green onion, jalapeño, and cilantro in large bowl. Mix in extra virgin olive oil and lime juice. Season to taste with kosher salt and freshly ground pepper. Adjust seasoning if necessary.
  3. Once quinoa has cooled, gently combine with vegetable and bean mixture.
  4. Adjust seasoning.

 

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]]> https://everykitchentellsastory.com/mexican-quinoa-salad/feed/ 0 2395 Corn Soufflé https://everykitchentellsastory.com/corn-souffle/ https://everykitchentellsastory.com/corn-souffle/#respond Tue, 15 Nov 2016 19:08:17 +0000 http://everykitchentellsastory.com/?p=2357

This corn soufflé is a winner! Almost 10 years ago, I was at a friend’s bbq and her mother-in-law served this simple tray of corn soufflé. I knew at first bite there was no way I was leaving that party without the recipe. This perfect side dish sneaks up on you as the ultimate comfort

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This corn soufflé is a winner! Almost 10 years ago, I was at a friend’s bbq and her mother-in-law served this simple tray of corn soufflé. I knew at first bite there was no way I was leaving that party without the recipe. This perfect side dish sneaks up on you as the ultimate comfort food that is loaded with corn flavor, moist, and the perfect addition to your Thanksgiving menu!

For those of you who are familiar with corn soufflé (some call it corn pudding or corn casserole) it’s a pretty basic recipe. My bet is the Jiffy company who makes the corn bread mix is responsible for the original recipe. There are many variations on the recipe with additions like cheese, eggs, or cayenne pepper, but my crew likes it simple and straight forwarded.

I’m sharing this with you on Thanksgiving because a few years ago, when my guest list swelled, I panicked. I am a big believer that too much food is just enough and I didn’t want to fall short on Thanksgiving. With so many guests, I needed more food but didn’t want to add anything labor intensive or complicated. I needed something that could be made in advance, didn’t take up precious oven real estate, and was drop dead delicious. Then I remembered by favorite summer bbq corn soufflé and my Thanksgiving menu was forever changed.

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Truly, this dish was added as filler to ensure that I had enough of everything else that had been longstanding menu staples at my Thanksgiving dinner. To my great surprise, this recipe, where you mix 5 ingredients in a bowl was a huge hit! My guests raved and I got multiple requests for the recipe. Since then, this corn soufflé has been a permanent fixture on my Thanksgiving menu.

I make this in advance and reheat before serving. If I’m having a big crowd, I double the recipe and use a 9×13 pan.

Enjoy!

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Corn Souffle
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 can whole corn, drained
  • 1 can sweet corn cream
  • 1 stick melted unsalted butter, cooled
  • 1 box Jiffy corn muffin mix
  • 8 oz sour cream, room temperature
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease dish and set aside.
  3. In a large bowl, mix all ingredients together until combined. Pour corn mixture into prepared dish.
  4. Bake for 45-50 minutes or until a knife inserted in center comes out clean.
Notes
I used a 8x11 dish but you can use 8x8 or 9x9.
This recipe is easily doubled.

 

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]]> https://everykitchentellsastory.com/corn-souffle/feed/ 0 2357 Fish with Summer Vegetable Sauce https://everykitchentellsastory.com/fish-summer-vegetable-sauce/ https://everykitchentellsastory.com/fish-summer-vegetable-sauce/#respond Tue, 30 Aug 2016 17:22:55 +0000 http://everykitchentellsastory.com/?p=2178

I’m not going to let the back-to-school vibe in my house get in the way of my seasonal cooking. It may be all about the make-ahead breakfasts, packed lunches, and quick weeknight dinners, but fall cooking can wait. There is so much left of summer to taste! Fish with Summer Vegetables is pretty much summer

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I’m not going to let the back-to-school vibe in my house get in the way of my seasonal cooking. It may be all about the make-ahead breakfasts, packed lunches, and quick weeknight dinners, but fall cooking can wait. There is so much left of summer to taste!

Fish with Summer Vegetables is pretty much summer on a plate. Fresh zucchini, ripe tomatoes, and corn are the standout stars of this addictive but simple sauce. This colorful dish is totally delicious, healthy, and full of seasonal flavor. This dinner is on repeat around here all summer long.

I serve this with orzo or rice.

Enjoy!
xx

 

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Fish with Summer Vegetable Sauce
Author: 
Serves: 4
 
Adapted from Epicurious.
Ingredients
  • kosher salt
  • pepper
  • 4 6-ounce halibut fillets (or other flakey, white fish like tilapia)
  • I tablespoon extra virgin olive oil
  • 1 cup coarsely chopped red onion
  • 1½ pounds plum tomatoes, cut into 1-inch pieces
  • 6 ounces zucchini, cut in ½ -inch pieces
  • ⅔ cup fresh corn kernels or frozen, thawed
  • ¼ cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 2-3 tablespoons chopped fresh Italian flat leaf parsley
Instructions
  1. Pat fish dry with paper towels and lightly season both sides with salt and pepper. Set aside.
  2. Heal oil in large nonstick skillet over medium heat.
  3. Add onion and sauté about 5 minutes.
  4. Add tomatoes, sauté 3 minutes.
  5. Stir in zucchini, corn, and wine.
  6. Season with salt and pepper.
  7. Cook 3 minutes or until zucchini is crisp-tender.
  8. Add fish fillets to sauce in skillet.
  9. Cover and simmer until fish is opaque in center, about 5 minutes depending on thickness of fillet.
  10. Remove from heat.
  11. Drizzle lemon juice over fish and garnish with fresh parsley.
  12. Serve with orzo or rice.

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