Week 11: Corny Corn Muffins and Vegetarian Chili

Corn on the cob? Not this summer: Both kids have braces on their teeth. But fresh corn kernels off the cob? We're using them practically everywhere.

Vegetarian chili is one of my favorite mix-and-match recipes. You can adjust the ingredients to work with whatever you have on hand. Don't like peppers? Leave them out. Got some mushrooms you need to use up? Throw them in. Your chili won't be exactly like mine, but it will still taste good, particularly if you have peak-of-the-season corn and tomatoes. I often serve the chili with rice, but  fresh corn muffins make a perfect summertime accompaniment.

Both the muffins and chili freeze well, so make an extra batch and enjoy a bit of summer long after the season is gone.

Vegetarian Chili
(Adapted from Parade Magazine. Serves 4-5.)

1 Tbsp olive oil
1 cup chopped onion (red, yellow, or white)
5 medium cloves garlic, crushed
2 Tbsp chili powder
2 tsp ground cumin
2 cups chopped fresh tomatoes, or substitute 1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) black beans with their liquid
1 cup chopped bell pepper (any color)
2 cups chopped summer squash (about 1 squash) or zucchini, or use a combination of both
1 cup fresh corn kernels (from 1 to 2 ears of corn)
1 cup (packed) chopped cilantro
Salt and pepper to taste

Heat oil in a medium pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the chili powder and cumin; cook 1 minute more. Add the remaining ingredients and stir. Bring to a boil, then lower the heat and simmer, partially covered, 20 minutes or until the vegetables are soft. Serve with the garnishes of your choice, such as shredded cheddar cheese, sour cream, chopped scallions, or additional cilantro or onion.

Corny Corn Muffins
(Adapted from Dorie Greenspan's recipe, as seen in the New York Times. Makes 12. Instead of buttermilk, I used the standard substitute of 1 Tbsp white vinegar mixed with milk to equal 1 cup.)

1 cup all-purpose flour 
1 cup yellow cornmeal 
3 Tbsp sugar 
2 1/2 teaspoons baking powder 
1/4 teaspoon baking soda 
1/2 teaspoon salt 
1 cup buttermilk (or buttermilk substitute, as described in the headnote)
3 Tbsp unsalted butter, melted and cooled
3 Tbsp canola oil 
1 large egg 
1 cup fresh corn kernels (from 1 to 2 ears of corn)

Fit the molds of a regular-sized muffin tin with paper liners, or grease the molds. Preheat the oven to 400 degrees.

Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, butter, oil, and egg until well combined. Pour the liquid ingredients over the dry ingredients and, using a rubber spatula, quickly but gently stir to blend. Do not overbeat the mixture; the batter will be lumpy. Stir in the corn kernels. Divide the batter among the prepared muffin cups.

Bake the muffins for 15 to 18 minutes, or until the tops are golden; a thin knife inserted into the center of a muffin should come out clean. Transfer the muffin tin to a rack and cool five minutes before removing each muffin from its mold. Serve the muffins warm, at room temperature, or toasted.

Vegetarian Shepherd's Pie

Photography is not my strong suit. Which means that I have to invite you all over for dinner, since the food looks much better in person.

I might serve you this. (It would help if you liked eggplant.) This was one of the most satisfying meals that The Programmer and I had last month -- several meals, actually, since Kit prefers eggplant in the form of eggplant Parmesan and Caboodle prefers that eggplant just stay at the farm and be fed to livestock.

What took the dish over the top for us is that I substituted slow-roasted fresh tomatoes for canned ones. That's less likely an option for you now (snow season! gak!) but keep this in mind for when you are inundated with tomatoes next summer or early fall: Cut a bunch of tomatoes in half or in wedges, place them on a parchment-lined baking sheet, drizzle them with a little olive oil, and bake at a low temperature -- 225 to 250 degrees F -- for about two hours. The tomatoes will begin to dry out, which concentrates their flavor. You can also roast the tomatoes at a higher temperature (say 325 degrees) for a shorter time; they will brown and caramelize along the edges.

Vegetarian Shepherd's Pie
(Adapted from Vegetarian Times. I especially liked the original recipe's idea to place some of the vegetables on top of the mashed potatoes. This version removes the eggs, cuts down on the fat, and makes minor ingredient substitutions. Serves 6 to 8.)  

2 lbs red-skinned potatoes, peeled only if desired and cut into cubes (about 6 cups)

1/4 cup non-fat milk

1 Tbsp unsalted butter

Salt and pepper to taste

2 Tbsp olive oil, divided use

1 medium onion, coarsely chopped (1 cup)

2 cans (about 15 oz. each) diced tomatoes with liquid, or 1 can diced tomatoes and 2 cups of roasted fresh tomatoes

2 eggplant (about 1.5 pounds total), peeled only if desired, and cubed

About 2 Tbsp fresh herbs, chopped, to taste (I used about 1 Tbsp basil and a combination of parsley, oregano and thyme)

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/2 cup panko breadcrumbs

1 green bell pepper, sliced thin

1 small zucchini, sliced thin

Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook the potatoes 10 to 15 minutes, or until soft. Drain, and mash with milk and butter. Season with salt and pepper, and set aside.

Meanwhile, heat 1 Tbsp olive oil in a Dutch oven over medium heat. Saute the onion in the oil for about 5 minutes, or until it begins to soften. Add the tomatoes, eggplant, herbs, and garlic. Bring to a boil, then lower the heat and simmer 20 minutes or until the vegetables are soft. Remove from heat, and stir in the Parmesan cheese and breadcrumbs. Taste the mixture and add salt and pepper as desired.

Spread the potato mixture over the vegetables in the Dutch oven, banking it up a little along the sides and leaving an indentation in the middle.

Heat the remaining 1 Tbsp of olive oil in a large skillet over medium heat. Add the bell pepper and zucchini, and sauté for 7 to 10 minutes, or until just tender. Pile the sautéed zucchini and bell pepper into the center of the mashed potatoes.

Bake the casserole at 350 degrees for 20 minutes or until heated through.

Week 9: Main-Dish Peaches

Quick word game: I say "peach" and you say ...

Cobbler, probably. Maybe pie. Maaaaayyyybe ice cream.

I bet you didn't say salad, or stir fry, or salsa.

When the farm gave us nearly 5 pounds of peaches last week, I dismissed the inclination to make a cobbler and took the opportunity to try out more savory recipes. That's how we wound up eating a peach and corn salad (pictured); beef stir fry with peaches; peach salsa; chicken in a ginger-peach sauce--not to mention a couple of peaches eaten just out of hand. (Naturally, I still indulged my sweet tooth with a cup of peach ice cream at Richardson's.)

It was not solely peaches in the share. We also received corn; tomatoes; eggplants; and 20 tiny plums. But peaches were the stars of the week.

Peach Salad With Corn and Fresh Mozzarella

This is a super-easy recipe, adapted from one on About.com. Our corn was so good we ate it raw, but you can boil or grill yours if you like.

Mix together:

2 peaches, diced
Kernels from 2 ears corn
2 ounces fresh mozzarella, diced
6 basil leaves, slivered, or to taste

Eat the salad plain or drizzle with extra virgin olive oil, or drizzle with both olive oil and a little balsamic vinegar. Serves 1 to 2 as a light entree.

Peach-Pepper Salsa

This one I served with pan-cooked tilapia.

2 diced peaches
1/2 cup diced green bell pepper
1/4 cup finely chopped red onion
1 tsp minced jalapeno pepper (seeds removed)
1 Tbsp finely chopped parsley
Salt and black pepper to taste
1 Tbsp vegetable oil
juice from 1/2 lime

Combine all ingredients and refrigerate at least an hour ahead of serving time to let flavors blend.

Beef Stir Fry With Peaches

Adapted from Steamy Kitchen

1 Tbsp soy sauce
1/4 tsp sugar
1 tsp corn starch
Black pepper, to taste
1 pound thinly sliced beef for stir fry
1 Tbsp oil
1/2 red onion, sliced
1 clove garlic, minced
4 ounces brown mushrooms, sliced
2 firm but ripe peaches, cut into wedges

Combine soy sauce, sugar, corn starch, black pepper, and beef. Let the beef marinate 10 minutes at room temperature.

Heat oil in a large frying pan over high heat. Quickly cook beef, about 2 to 3 minutes, then remove from frying pan. Turn down the heat slightly and add onions, mushrooms, and garlic. Cook about 5 minutes, until vegetables soften and mushrooms give off some of their liquid.

Add in the peach slices and let them heat through, 1 to 2 minutes. Add the beef back into the pan, toss to combine and cook just another minute or so until heated through.

Week 7: Tabbouleh

This week, we kept the food preparation simple: fresh peaches; corn on the cob; zucchini and squash simmered in tomatoes; and a batch of tabbouleh.

Tabbouleh is a dish that invites experimentation. You can alter the grains, the proportions, and the mix-ins. But no matter exactly how you make it, tabbouleh is a vehicle for using up parsley. This recipe is heavy on the herbs and leaves out both cucumber and tomato, which tend to give off a lot of water as tabbouleh sits.

Tabbouleh
(I cobbled this together from several recipes, the origins of which are unknown)

1 cup coarse-grain bulgur wheat
1 cup boiling water
1 bunch (4 ounces) parsley, washed and dried in a salad spinner
1/2 bunch (2 ounces) mint, also washed and dried
3 cloves garlic, minced
1 cup diced red bell pepper
6 scallions, thinly sliced (white and green parts)
1/2 cup chopped, pitted Kalamata olives (go ahead and splurge on good ones)
1/4 cup olive oil
juice of one lemon
1/2 tsp kosher salt
1/4 tsp black pepper

Place the bulgur in a bowl and stir in the boiling water. Cover the bowl and set it aside to let the bulgur absorb the water, about 30 minutes.

Meanwhile, finely chop the parsley and mint leaves, discarding the stems. Pulse the leaves in a food processor if you wish, but be careful not to puree the herbs.

Drain the bulgur if it hasn't completely absorbed the water, then mix in the remaining ingredients. Store in the refrigerator until serving.

Repurposing Contents

Yup, I followed my own advice and made Bubble and Squeak. This one featured leftovers from a couple of dinners: mashed potatoes, carmelized onions, and peas.

Coincidentally, The Boston Globe this week debuted a food column about creating new meals from parts of a previous one. I find columns like this just a tad silly: Don't all cooks do this naturally? (Thinking here ...) Okay, I suppose they don't, but it's standard operating procedure at Chez Swiss Chard.

I love Thanksgiving dinner because it provides a mother lode of secondary meals. The carcass becomes stock. Stock becomes soup or the base of a sauce. Sauce plus leftover turkey meat becomes turkey a la king or curry. Sauce plus leftover turkey meat plus leftover vegetables becomes tetrazzini (if you add pasta) or shephard's pie (if you top it with leftover mashed potatoes). The possibilities aren't endless (unless you have a really big turkey) but it's well worth the effort to roast that bird.

Here's a dairy-free take on turkey tetrazzini that I concocted several Thanksgivings ago. It makes good use of leftovers.

Turkey Kosherzzini
(Adapted from Jane Brody's Good Food Book)

1 tablespoon pareve margarine or olive oil
1/2 pound mushrooms, sliced
2 tablespoons flour
1/2 tsp salt
1/4 tsp black pepper
2 cups turkey or chicken stock
1 tsp Worcestershire sauce
1 green bell pepper, seeded and diced
1/3 cup sliced scallions or onions
leftover cooked vegetables, such as broccoli, peas, or green beans (amount is flexible; let's say 1 to 2 cups)
2 cups cooked turkey, cut into small cubes
1/2 pound spaghetti, cooked and drained

In a large, heavy saucepan over medium heat, saute the mushrooms in the margarine or oil until tender. Stir in the flour, salt, and pepper. Gradually whisk in the stock. Add the Worcestershire sauce and simmer, stirring, until the sauce has thickened a bit. Add the bell pepper, scallions or onions, and leftover vegetables and mix well. Stir in the turkey and spaghetti.

Pour the mixture into a greased 2-quart shallow casserole or baking dish. Bake, uncovered, in a 350 degree oven for about 20 minutes or until heated through.

Eggplant, Without Parmesan

I love Eggplant Parmesan. Really, I do. It's tasty and filling and it freezes well. But when I have the eggplant, but not the time, I opt for stir-fry. I've been making variations of this for the last couple of weeks.

Eggplant Stir-Fry

(All amounts are approximate. I've marked a few ingredients as "optional," but consider them all optional. Adjust or substitute ingredients for your taste. )

Canola oil
1-inch knob of ginger, peeled and sliced into matchsticks
2-3 scallions, sliced, or 1 onion, chopped
4 cloves garlic, minced
1 Thai chili, seeds removed, sliced
2 small bell peppers, chopped
4-5 ounces mushrooms, sliced
1 or more eggplant (depending on size), cubed with peel on
1 pound thinly sliced beef or chicken, or fish or tofu (optional)
1/4 cup dry sherry
3 Tbsp soy sauce
Sesame oil (optional)
Sesame seeds (optional)

Heat a small amount of canola oil in a deep-sided skillet, and stir-fry the ginger, scallion/onion, garlic, chili pepper, bell pepper, and mushrooms until tender-crisp. Remove from skillet and heat a little more oil if necessary. Add the eggplant and let it cook undisturbed for about 3 minutes. It should brown a bit on the bottom but release from the bottom of the skillet. Stir the eggplant around and let it cook, now stirring occasionally, another 3 minutes or so, until it softens.

If you are adding a protein, remove the eggplant and stir fry the beef/chicken/etc. separately. Then continue by returning the vegetables to the skillet, along with the sherry and soy sauce. Add a touch of sesame oil if desired and garnish with sesame seeds.

Week 16: Stuff This

THIS WEEK'S HIT: Poblanos With Mexican-Spiced Stuffing

We started off the week with a passel of peppers: mostly poblanos, some sweet bells, a cubanelle, and skinny red chilies. (For the record, a passel is smaller than a peck.) I'm working down the hot chilies in stir fry and in scrambled eggs, but we polished off the rest of the lot in the form of stuffed peppers.

Stuffed peppers are a cinch to make, and they are a great vehicle for using up not only peppers but also leftover rice and beans. (If you look at some of the other recipes on my blog, you can see why I so often have a cup of canned beans in the fridge.) I baked the extra stuffing in a small casserole dish alongside the peppers.

Poblanos with Mexican-Spiced Stuffing
(amounts are approximate)

8 to 12 poblano peppers
3 cups cooked brown rice
1.5 cups black beans, rinsed and drained
1/2 Tbsp ground cumin, or more to taste
1/2 cup Monterery Jack cheese, plus more for sprinkling
1/2 cup cilantro leaves, finely chopped
3 scallions, thinly sliced
1 cup tomato sauce or salsa

Lay each poblano flat and make a T-shaped incision along the top. Gently pry the slits open and scrape out seeds. Rinse and dry the peppers and set aside.

Mix together the rice, beans, cumin, cheese, cilantro, and scallions. Taste and adjust seasoning if necessary. Stuff the peppers.

Place tomato sauce or salsa on the bottom of a baking dish. (I used tomato sauce that I doctored with chili powder and garlic powder, but I think salsa would work well.) Lay the poblanos on the sauce and top each with a little extra cheese. Bake at 400 degrees for about 25 minutes. Cool slightly, then serve the peppers with sauce or salsa on the side.

All in One

I usually make chili or soup if the vegetables start piling up in the fridge, but in a moment of inspiration Tuesday night I paired vegetables, bulgur wheat, and beans for a satisfying meatless meal. I present to you ...


In-Grained Veggies

Ingredients

1 cup dry bulgur wheat, coarse grain
1.5 cups boiling water
1 Tbsp olive oil
1 medium red onion, diced
2 large carrots, diced
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1 Tbsp chili powder
1 tsp cumin
1 Japanese eggplant, quartered lengthwise and cut into small chunks
4 plum tomatoes
1 cup canned pinto beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1/4 cup chopped cilantro leaves
Salt and pepper to taste

Directions

Put the bulgur into a bowl or 4-cup measuring cup and pour the boiling water over it. Cover and set aside for 30 minutes or until the bulgur absorbs the water.

Heat the oil in a large skillet over medium-high heat. Add the onions, carrots, garlic, jalapeno, chili powder, and cumin. Cook, stirring, 2 to 3 minutes or until the carrots begin to soften.

Add the eggplant, tomatoes, and beans. Simmer 10 minutes or until the eggplant softens. Add the bulgur and cilantro and heat through, another 2 to 5 minutes. Taste to adjust seasonings and serve.

Week 13: Adventures in Pepperland

THIS WEEK'S HIT: Pepper-Feta Pizza
HONORABLE MENTIONS: Marinated Bell Peppers and Black Pepper Chicken

It all comes down to timing. Friday morning, I had four large pepper halves in the fridge (red, yellow, orange, green) -- leftovers from a Pepper-Feta Pizza that I made for Kit's birthday dinner. By Friday afternoon, I had another six green peppers (both hot and sweet), courtesy of my CSA.

Overall, the share was quite a sea of green. There was lettuce and green tomatoes, green-husked corn and green-red apples. But I knew that our dinners would be "peppered" all week.

The roundup:

• Green Tomato Pie (with poblano pepper)
• Vegetarian Chili (green bell pepper, jalapeno)
• Marinated Bell Peppers (red, yellow, orange, green)
• Corn Salsa (red bell pepper, ground cayenne)
• Salmon Patties (green bell pepper)
• Black Pepper Chicken (green bell pepper, ground black pepper)
• Plus, the Pepper-Feta Pizza that started off the week.
  

(And lest I forget, we even had peppers at a friend's dinner party over Labor Day weekend: mini ones stuffed with a cream cheese filling. Very tasty.)

The pizza recipe is one of our favorites. We've been making it for ages. Of the week's other meals, The Programmer really liked the Green Tomato Pie, but I found it too cheesy. We both liked the Marinated Peppers; I made a half-batch of the recipe found here. The chicken dish was cobbled together from other recipes. We ate it with homemade pita bread (mmmm) but it would be good over rice or couscous, too.

Black Pepper Chicken

Ingredients

1 Tbsp canola oil
3 boneless, skinless chicken breasts, cut into strips (about 1 lb meat)
1 red onion, cut into slivers
1 green bell pepper, cut into thin slices
3 Tbsp soy sauce, divided use
3/4 tsp coarse ground black pepper, or more to taste
1/4 tsp sugar

Directions

Marinate chicken in 2 Tbsp soy sauce for about 10 minutes. Heat oil in a large, deep-sided skillet, chef's pan, or wok. Stir fry the onions for a couple of minutes, until they begin to soften, then add the bell pepper and black pepper. Stir fry 1 minute more, then add the chicken. Continue to cook, stirring often, until the chicken is cooked through. Add the remaining soy sauce and sugar, adjust the seasonings to taste, and serve.