We’re coming off an amazing season of fresh corn and peaches and this recipe for oatmeal features both of them! This recipe is great for breakfast or dinner. Creamy oatmeal with bites of fresh corn then topped with sweet peaches and creamy yogurt….it’s the perfect bite! This recipe makes four one-cup servings, but could easily be halved for smaller portions.
The one thing I love about summer is all the fresh vegetables – corn, tomatoes, squash, cukes and more – plus you can’t forget about all the stone fruit. YUM! There’s a little farm stand I buy corn from and it’s so good. It’s super sweet and they pick it fresh every morning and even better it’s local.
This chowder was really good, its creamy but not too heavy. I loved that it was full of corn flavor and could whip it together on a weeknight.
This has become my new favorite snack in the summer! It is so refreshing and I love that I can use so many fresh veggies straight from the local farm or from my backyard. It has a little heat from the jalapeno, but you could always leave them out if you don’t want the spice. I have been eating it lately with tortilla chips – it would go great over grilled chicken!
So summer might be over, but I’m still trying to hold on to all the fresh fruit and vegetables that are available. There’s nothing like fresh veggies straight from the garden. I guess we could always move to somewhere warm year around, but I like having different seasons too much!
I made this soup with the last bit of fresh corn I had. It was really good and filling. The best part, its dairy free so I was able to enjoy it without any regrets! The original recipe was made using a Vitamix but since I don’t have one, I made it on the stove in a Dutch oven with no issues. You can also reduce the amount of corn if you don’t want as much corn kernels in the soup.
1 Tbsp olive oil
3/4 cup chopped yellow onion
6 ears of fresh corn, kernels removed
3 small yukon gold potatoes, scrubbed clean and cubed
2-4 cups chicken stock
1/2 cup reduced-fat milk (I used almond milk)
1/3 cup silken tofu
1 tsp kosher salt
1/2 tsp fresh ground pepper
chopped flat-leaf parsley
In a heavy-bottom sauce pan, heat the oil over medium heat. Add in the chopped onion and saute for 5 minutes or until the onion becomes soft. Add in half of the corn kernels, potato cubes and chicken stock. Bring to a boil and simmer until the potatoes are fork-tender, approximately 15 minutes.
Add in the milk and tofu to the soup. Puree with a hand blender until soup is creamy. Add in the remaining corn and season with salt and pepper. Simmer until the corn is cooked through. Serve and garnish with chopped parsley.
Source: The Wicked Noodle
It’s been beyond frigid here lately…like I don’t even want to get out of bed its so cold. Now throw in a housebreaking a puppy…I really don’t want to go outside. Once the weather gets cold like this, I crave soup, stews and chowder. The best part of this recipe is being able to throw it all into the slow cooker and not fuss with it for the rest of the day. It only takes 4.5 hours to cook…perfect if you’re running late or don’t have a full day to let something simmer in the slow cooker. Plus it’s dairy free! The original recipe called for a minced chipotle pepper, I omitted it to make it kid-friendly.
We all enjoyed it. It was a hearty soup even with a thin broth. The bacon added a nice smoke flavor to it and I loved the touch of fresh cilantro.
3 cups frozen corn
2 cups Yukon potatoes, diced
1 red pepper, diced
1 onion, minced
Juice from one lime
1/4 cup fresh cilantro, chopped
1 1/2 tsp ground cumin
14 oz can fire roasted diced tomatoes
4 cups low sodium chicken stock
1 can of light coconut milk
Fresh ground pepper and salt
In a slow cooker, combine the corn, potato, red pepper, onion, lime juice, cilantro, cumin, tomatoes, and chicken stock. Season with fresh ground pepper and salt.
Cook on high for four hours. Add the can of coconut milk, stir and cook on high for an additional 30 minutes. Serve with crumbled bacon on top.
Source: Joyful Healthy Eats
As I mentioned, we have been overwhelmed with tomatoes and this was another one of the recipes I made to use up more of them. My garden is really slowing down now with the cooler nights we’ve been having. My cucumbers are done and I’ll only have four cucumbers left to make one last batch of cucumber salad. I had a couple ears of corn left over from dinner and stumbled across this recipe while killing time on Pinterest one night.
It was the perfect thing to make for a Sunday night dinner. The recipe is a little time consuming, especially since the crust is made from scratch and you need to seed the tomato slices (but easy to make). It was really good and gobbled it down…except for Cooper. He’s on a bit of an eating strike right now, it’s been exhausting just sitting down at the table for dinner. Our dinners usually end with a plate being thrown and him not eating anything. I won’t bore you with any more details, but I’m sure the other moms out there, know what I’m going through.
I found this amazing roadside farm stand last summer and they had the best corn on the cob that I’ve had in a long time. The corn kernels are small, juicy, and we’ve been enjoying corn from them again this summer. I’m actually going to be picking up another 1/2 dozen for dinner tonight after I’m done with this post. I have been wanting to grill corn and bought a couple extra ears that last time, just so I could make this recipe.
The dip is so easy to make and it made enough to take to a party…plus leftovers! One of the recommendations to use this dip was to use it as a filling for a quesadilla. Let me tell you…it was AMAZING!!! Melty, gooey and the crunch of the tortilla…PERFECT! I know I’ll be making this recipe again and again!
Welcome to the August edition of The Secret Recipe Club! I was happy to see this month’s assignment hit my email! I have seen posts from Kathy at A Spoonful of Thyme since I joined the SRC. Kathy has created many unique recipes that I haven’t seen before, so it’s always fun to see what she’s been up to in the kitchen. I had a hard time narrowing down a recipe to pick from and I was thinking about her recipe for zucchini fritters, but then I came across this recipe for salsa. It was perfect since I had two ears of corn leftover from dinner the previous night and had a bunch of jalapenos that were ready to be picked.
The salsa is so fresh! I loved the combination of cilantro and jalapenos. It’s the perfect dish to bring to a summer party. I bought an extra can of black beans at the store so I can make this salsa again! Kathy thank you for this great recipe!
Who else is glad this winter is over? Whew, it felt like it would never end! Storm after storm and bitter cold. I’m just glad all the snow is melted, the birds are chirping and the grass is getting green again! With this winter, I haven’t been cooking new recipes like I had previously done, but I’m trying to get back into a good groove and hoping with the access to fresh veggies soon, it will be easier!
I loved this recipe! I’m a fan of risotto but my husband could leave it. I was hoping this recipe would change his mind, and I think it did! The original recipe says it serves 4, but I found it was more closer to 6-7 servings. Neither of my kids like it, but that was fine since I enjoyed it for lunch. The risotto is made with instant brown rice and was so easy to make! The addition of cream cheese made it super creamy without a lot of extra calories
(especially great since I gained a little weight over the winter).
1 Tbsp EVOO
1 bunch of scallions, sliced – green and white parts separated
2 cups instant brown rice
1 cup dry white wine
2 cups reduced-sodium chicken stock
1 lb peeled and deveined raw shrimp
1 cup frozen edamame, shelled
1 cup frozen corn, thawed
4 oz reduced-fat cream cheese, cut into small pieces
1/2 cup finely shredded Parmesan cheese
1/4 tsp ground pepper
In a large skillet, heat the oil over medium heat. Add in the white part of the scallion and rice, stirring constantly for 1 minute. Add in the wine and cook until the majority of the wine has evaporated. Add the chicken stock and return to a boil. Reduce the heat, cover and simmer for 5 minutes.
Place the raw shrimp on the rice and cover. Cook for 5-7 minutes until they’re completely cooked through. Stir in the frozen edamame, thawed corn and the pieces of cream cheese. Mix until completely incorporated. Continue cooking uncovered, stirring occasionally until the majority of the liquid is evaporated.
Remove from heat and stir in the Parmesan cheese and season with fresh ground pepper. Divide into portions and top with the reserved scallion greens.
Source: Eating Well Magazine