eat.this.food.

Zucchini Corn Pancakes August 2, 2010

Wondering what to do with all of the fresh corn and zucchini growing in your garden??? Make these delicious savory pancakes! They would go great with a salad or with grilled chicken or fish. Quick and delicious, they’ll be your new summertime favorite!

Ingredients
1 medium zucchini, grated
2 ears of corn, kernels removed
2 tablespoons grated red onion
1 tablespoon parsley, chopped
1 teaspoon thyme, chopped
2 extra-large eggs, lightly beaten
½ cup sharp white cheddar cheese, grated
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil or cooking spray

Directions
Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Add corn kernels. Immediately stir in the onion, eggs, cheese, parsley, and thyme. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Granola! May 23, 2010

Jen and I spent last weekend in the mountains and we decided that Eat This Food is making a comeback! This recipe was adapted by Jen’s mom from an Alton Brown recipe. If you like granola – even a little bit, you will go crazy for this stuff!

Ingredients:

3 cups rolled oats
1 cup slivered almonds
1 cup raw cashews
3/4 cup coconut (sweetened or not)
1/4 cup dark brown sugar
2 Tbs. maple syrup
2 Tbs. honey
3 Tbs. vegetable oil
3/4 tsp. salt
2-3 tsp. cinnamon

Directions:

1. Preheat oven to 250 degrees F.
2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
3. In a separate bowl, combine maple syrup, honey, oil, salt, and cinnamon. Combine both mixtures and pour onto a large sheet pan. Cook for 45 minutes to an hour until light golden brown, stirring every 15 minutes to achieve an even color.
4. Remove from oven and cool in pan.
5. Store at room temperature in an airtight container.

Roasted Corn and Black Bean Salsa July 29, 2006

The cool thing about making salsa is that you can tweak the ingredients to your liking…so if you like it super spicy…add another jalapeno or two! One more thing…if you are in a hurry you can skip roasting the corn, bell pepper, and jalapeno. Just slightly cook the corn and add the rest of the ingredients in raw. It will still be good…just not as good as the roasted version!

Salsa

• 1 package frozen sweet corn** or 4 cups fresh corn
• 1 large red bell pepper-roasted, seeded and chopped
• 1 jalapeno- roasted, seeded and finely chopped
• 1/4 of a large red onion- finely chopped
• 1 15oz can black beans
• cilantro (as much or as little as you like!) You could substitute italian parsley if you don’t like cilantro.

Dressing:

• 1/4 cup fresh lime juice
• zest from 1 lime
• 1/8 cup olive oil
• 1-2 cloves garlic
• 2 tsp honey
• salt and pepper to taste

Directions:

1. Place bell pepper and jalapeno on a cookie sheet and broil. Turn peppers periodically so the skin turns black.
2. Place the blackened peppers in a paper bag. Roll the top of the bag to close. Wait at least 5 minutes.
3. Bake or broil the corn until it is slightly brown in color.
4. Once the peppers are cool enough to touch, take them out of the bag and peel the blackened skin off. It should come off pretty easily.
5. Chop bell pepper and put in medium bowl.
6. Finely chop jalapeno and add to the bell pepper.
7. Add roasted corn to the peppers.
8. Finely chop red onion and cilantro. Add to corn and peppers.
9. Drain and rinse black beans and add to the bowl.
10. Dressing: combine all the dressing ingredients into a jar and shake to combine.
11. Pour over salsa and enjoy!

This salsa tastes good right after you make it…but it tastes great the next day when the flavors have had a chance to meld together. Serve with chips (I like the baked blue corn ones the best!) or inside of a quesadilla.

**If you are going to use frozen corn it is best to dry it out a little in the oven, to reduce sogginess. Also, I have noticed that frozen corn can be kinda starchy and not that sweet. The best frozen sweet corn I’ve found is the Organic Sweet Corn at Trader Joe’s.

Stuffed Mushrooms July 25, 2006

These tasty little morsels will be a hit at your next dinner party…great finger food!

• 1 lb. mushrooms (bite sized white mushrooms work well)
• 1/2 lb. bulk sausage
• 3 squirts Tabasco Sauce
• 1/2 cup white wine
• 1/2 cup italian bread crumbs
• 1 beaten egg
• 1/2 cup parmesan cheese

Directions:

Preheat oven to 375 degrees.

1. Remove stems from mushrooms. (But keep the stems!)
2. Chop mushroom stems.
3. Saute sausage and stems. Add Tabasco and salt and pepper.
4. Process in food processor until fine. Alternating with wine and parmesan cheese.
5. Mix in bread crumbs. Allow to cool.
6. When cool, add egg and mix well.
7. Fill mushroom caps. Place on foil lined baking sheet, drizzle with olive oil and back for 25 minutes.

Hot Mexican Spinach Dip July 21, 2006

This great for parties…a different take on the usual spinach dip.

• 2 Tbs. olive oil
• 1 medium onion-chopped
• 2 tomatoes-peeled, seeded and chopped
• 2 Tbs. canned chopped jalapeno chilies
• 1 10oz package of frozen spinach-thawed and squeezed dry
• 2 cups grated jack cheese (7 oz)
• 8 oz cream cheese (at room temp) cut into 1/2 inch pieces
• 1 cup half and half
• 2 2oz cans sliced black olives
• 1 Tbs. red wine vinegar

Directions:

Preheat oven to 400 degrees.

1. Heat oil in heavy skillet on medium heat. Add onion and saute until softened. (about 4 minutes)
2. Add tomatoes and chilies. Cook 2 minutes.
3. Transfer mixture to a large bowl and stir in spinach, cheeses, half and half, olives and vinegar. Season with salt and pepper.
4. Spoon mixture into a shallow oven-proof dish.
5. Bake until dip is bubbly and the top is brown. (about 45 minutes)

Serve with tortilla chips

**This can be made up to 2 days ahead of time…just cover and refridgerate!**

Jodi’s Fantastic Shrimp

Let’s just say that this recipe is what got me enjoying shrimp. I, on the whole, do not really enjoy seafood (unless it is deep fried…almost anything is tolerable if it’s deep fried) and this recipe does not involve a deep fryer…and it does involve shrimp, it’s quick and easy to make AND it is tasty! It’s great for parties or as an appetizer.

• 3 lbs. peeled, deveined cooked shrimp
• 1/2 cup finely chopped parsely
• 4 tsp. red pepper flakes
• 1/2 cup chopped shallots
• 1/2 cup tarragon vinegar
• 1/2 cup white wine vinegar
• 1 cup olive oil
• 8 Tbs. dijon mustard
• 2 tsp. salt
• fresh ground pepper

Directions:

1. Combine all ingredients and pour over warm shrimp.
2. Toss well.
3. Cover and refrigerate 8 to 10 hours or overnight.