Tag Archives: corn

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas

21 Feb

Happy Taco Tuesday! Chris and I love going out for tacos as much as anyone. A local chain of restaurants celebrates both Taco Tuesday AND Taco Thursday, so we’re pretty spoiled – hard to beat cheap and tasty tacos, paired with $2 Mexican import draft beers! But, this can be rather unhealthy, which is why I also love making taco dinners at home.

The Recipe Redux challenge this month is to develop a healthy, creative take on the taco. It doesn’t get much healthier than making everything from scratch – right down to the tortillas!

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

If you’ve never made corn tortillas at home, don’t be afraid! They’re actually really easy and taste SO MUCH BETTER than store-bought corn tortillas which, let’s be honest, taste like nothing. Buy a bag of Masa Harina at almost any grocery store (it’s cheap) and make a fresh batch of tortillas to go with these tacos! If you’re tight on time, it’s fine to use store-bought, but you’ll be doing your taste buds a disservice.

The filling of these tacos is simple and just a bit spicy – soy chorizo is heated up with some frozen corn for a high-protein filling that tastes amazing. Finally, these tacos are drizzled with a charred jalapeño yogurt sauce for a creamy, cool element.

Tacos that are made from scratch, are high protein and taste amazing really do make for an amazing Taco Tuesday. But I won’t tell if you make these any other day of the week 🙂 Tell me – how do YOU taco?

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas

Serves 4

  • 1 large jalapeño
  • 1 C plain Greek yogurt
  • 1/4 tsp sea salt
  • 1 tbsp honey
  • 1-2/3 C Masa Harina
  • 2/3 hot water
  • 1/2 tsp sea salt
  • 1/2 lime, juiced
  • 1 package soy chorizo, thawed – I love Trader Joe’s brand
  • 3/4 C frozen corn kernels

To make the tortillas, mix the Masa Harina with the hot water, remaining sea salt and juice of one lime. Stir to combine completely. Turn out onto a clean work surface and knead with your hands until the dough is smooth and no longer sticky. Return dough to the bowl and cover with a towel. Set aside to rest while you make the yogurt sauce.

Wash the jalapeño and slide a fork into the top (stem side). Carefully hold the pepper over an open flame on your stovetop. Alternatively, you could use the broiler if you have an electric oven. Keep turning the pepper until it’s mostly blackened, making sure it doesn’t catch fire.

Turn off the flame and run the pepper under water, scraping off the blackened skin with the blade of a knife. Transfer to a cutting board and cut off the stem. Slice it in half lengthwise and remove the seeds and ribs. Put the charred pepper halves into a small food processor with the yogurt, 1/4 tsp sea salt and honey. Puree until smooth and creamy. Transfer to a jar or bowl and refrigerate until serving.

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

Now you can make the tortillas! Cut a freezer zip-top bag down the sides so it folds open. Heat a cast iron skillet over medium-high on the stove. Use your hands to roll the dough into balls the size of a ping pong ball. Place a ball of dough between the cut-open plastic bag and use a rolling pin to flatten the dough into a round tortilla. Place the tortilla into the hot skillet (no oil necessary) and cook for 1-2 minutes on each side, being careful not to let it burn. Remove with a fork and place on a plate beneath a warm, damp towel. Repeat this process of rolling out the dough and cooking it until all the tortillas have been made. (For more detailed instructions, check out The Kitchn.)

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

In the same hot skillet, cook the thawed chorizo with the corn, about 5 minutes.

To assemble the tacos, place three tortillas on each plate. Spoon the chorizo filling into the center of each tortilla. Spoon or drizzle on the jalapeño yogurt sauce. Enjoy with a refreshing drink!

Soy Chorizo Tacos with Jalapeño Yogurt Sauce and Homemade Corn Tortillas | xtinaluvspink.wordpress.com

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Pizza Cornbread

2 Jan

Happy new year! My New Year’s Eve was filled with friends, food, fizzy drinks and a Simpson’s marathon. We sure know how to party 😀  So what do you make for a low-key night in? A massive cheese plate, light sweets and… cornbread. Yep, my friend requested cornbread, which was the perfect opportunity to develop a new recipe! Because friends = guinea pigs, obviously.

I wanted a savory cornbread, but one that wouldn’t compete with the pulled pork everyone else was eating for dinner. And pizza is, as we all know, one of the best foods that exists. So I smashed the two together to form pizza cornbread!

Pizza Cornbread | xtinaluvspink.wordpress.com

The batter is based off my recipe for avocado cornbread. It’s whole wheat, packed with corn, and flavored with Italian seasoning and roasted garlic. Then I filled it with a layer of pizza sauce and freshly shredded cheese. This tasted amazing hot out of the oven, but also tastes great refrigerated the next day. Make it as a side dish for soup, or as a snack to enjoy all on its own. Dress it up with sautéed veggies or even salami (vegan or otherwise).

Pizza Cornbread | xtinaluvspink.wordpress.com

Pizza Cornbread, adapted from my Avocado Cornbread

Makes one 9″ cornbread, serves 8-10

  • 1 C skim or non-dairy milk + 1 tsp lemon juice
  • 1 C course ground cornmeal
  • 1/2 C whole wheat flour
  • 1/2 tbsp Italian seasoning
  • 1/2 tsp granulated roasted garlic (roasted is preferred, but regular garlic powder works too)
  • 1.5 tsp baking soda
  • 1/2 tsp sea salt
  • 1.25 C corn kernels (if using frozen, allow to thaw first)
  • 1 egg
  • 4 tbsp butter
  • 2 tbsp honey
  • 1/2 C prepared pizza sauce (I love Trader Joe’s jarred pizza sauce)
  • 3 oz freshly shredded Parmesan or aged mozzarella cheese

Preheat oven to 375. Place 9″ oven-safe skillet or cake pan in the oven while it preheats.

In a large measuring cup or small bowl, combine milk and lemon juice; set aside and let curdle.

In a small bowl, melt together the butter and honey.

In a large bowl, mix together all the dry ingredients, including the corn.

Whisk the egg into the now-curdled milk and pour into the dry mixture. Add the melted butter-honey mixture and stir to combine.

Remove the hot pan from the oven and spray liberally with PAM. Pour about 2/3 of the batter into the pan and spread into an even layer.

Spoon on the pizza sauce, and spread, as you would on pizza crust, leaving the outer edges without sauce.

Pizza Cornbread | xtinaluvspink.wordpress.com

Cover the sauce with your freshly shredded cheese. Spoon the remaining batter on top and spread into a thin layer, to cover the cheese and sauce as best you can. It’s ok if some cheese and sauce peek through the top.

Bake at 375 for 25 minutes. Remove and let cool at least 15 minutes before slicing and serving. Make sure leftovers are completely cooled before wrapping in foil and storing in the fridge, up to 5 days.

Pizza Cornbread | xtinaluvspink.wordpress.com

Enjoy this recipe and other meatless deliciousness! Check out the Meatless Monday linkup on Confessions of a Mother Runner.

Confessions of a Mother Runner

Slow Cooker Corn, Pepper and Potato Chowder

14 Nov

Let’s hear it for soup season! The temperature is officially down to freezing now on a regular basis. But we still haven’t had to turn the heat on inside. Granted…it’s currently 63 degrees in my home and my fingers are cold just typing this. But that’s what cooking is for, right? The oven heats up the kitchen, jalapeno seeds heat up your finger tips, and the steam floating upward upon opening the lid of your soup pot nicely warms your face. At least temporarily.

The real warmth and comfort come from eating and enjoying the soup! And this one is incredibly warm and oh-so-comforting. It’s packed with all sorts of good vegetables, is made creamy with potatoes and soy milk, and the spices add just a hint of fire to your tongue and throat as it goes down. Yes, this soup, or chowder, is where it’s at. And it only takes about 30 minutes TOTAL of prep time, at the start and finish! Yep, chop up a few things, saute for just a bit, and throw everything into your slow cooker. Dinner will cook itself and you can come home to the best smells and tastes a cold winter night begs for.

And of course this is SOUPer healthy. Tons of vegetables and flavor and it’s going to be very hard to go back to those boxed soups everyone raves about. I’d be willing to bet this even freezes well…assuming there are enough leftovers to warrant freezing! Go ahead – take some time to get this going and your whole family will be grateful.

Slow Cooker Corn, Pepper and Potato Chowder | xtinaluvspink.wordpress.com

Slow Cooker Corn, Pepper and Potato Chowder, adapted from Oh My Veggies

Serves 4

  • 1 tbsp olive oil
  • 1/2 onion, diced
  • 3 shallots, minced
  • 1 jalapeno, most of the seeds removed and diced
  • 4 C hot water
  • 1 vegetable bullion cube (or replace water and cube with 4 C veggie stock)
  • 1 bell pepper, diced
  • 6 small Idaho potatoes, peeled and diced (about 3 cups once diced)
  • 4 C frozen corn kernels, divided
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp ground sea salt
  • 1 C non-dairy milk
  • Salt and pepper, to taste

Heat oil in a saute pan over medium heat. Cook the onion, shallots and jalapeno for about 5 minutes, or until onions are translucent.

Pour hot water over the bullion cube in your slow cooker (or pour in the stock). Add to that the sauteed veggies, diced pepper & potatoes, 1 cup of the corn, and all spices. Reserve the milk and remaining corn for later.

Cover and set to high for 4-6 hours, or low for 8-10 hours. Make sure the potatoes are tender.

Remove the lid and turn off the heat, allowing the soup to cool a bit – about 10-15 minutes. Use either an immersion blender or stand blender to puree the soup until creamy and smooth. Add the milk and remaining corn. Stir together, replace the lid, and turn on the slow cooker to high again for 20-30 minutes, to heat through.

Taste and adjust as necessary – some freshly cracked black pepper goes a long way!

Serve hot with a crusty slice of your favorite bread, like this beer flax bread.

Slow Cooker Corn, Pepper and Potato Chowder | xtinaluvspink.wordpress.com

Corn Pasta Sauce with Marinated Fresh Veggies

3 Sep

Summer might be “over” with September here, but gardens and markets still have much to offer in the way of summer produce! And this dish is perfect for using up some of your collection.

Corn Pasta Sauce with Marinated Fresh Veggies | xtinaluvspink.wordpress.com

A vegan pasta sauce made from corn and dairy free soy milk, delicately coats whole wheat spaghetti, and acts as a tasty bed for a medley of marinated fresh vegetables. This meal is packed with protein, fiber, and vitamins…and flavor! You’ll have your family gobbling it down in no time. And it’s super easy to prepare. Embrace the end of summer and get to it!

Corn Pasta Sauce with Marinated Fresh Veggies | xtinaluvspink.wordpress.com

Corn Pasta Sauce with Marinated Fresh Veggies, adapted from Scaling Back

Serves 6

Corn Pasta Sauce

  • 3 ears fresh corn, shaved off
  • 1.5 C plain soymilk
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 1/2 tsp each of sea salt and black pepper

Marinated Veggies

  • 1 C cherry or grape tomatoes, cut in half
  • 1 bell pepper, diced
  • 1 jalapeno, seeds removed and diced (or use half, if spicy isn’t for you)
  • 1 can black beans, rinsed and drained
  • 1/4 C fresh basil, finely chopped
  • 1 clove garlic, minced
  • 3 tbsp olive oil
  • 1/2 tsp each of sea salt and black pepper

Pasta Dish

  • 10 oz whole wheat spaghetti (or use a GF variety)
  • 1 C corn pasta sauce
  • 1/2 C pasta water
  • 1 ear fresh corn, shaved off

Begin by making the corn pasta sauce. Combine all ingredients in a blender and puree until smooth. Set aside.

Chop veggies and combine all of the marinade ingredients with the veggies into a bowl. Set aside.

Bring pasta to a boil in a large pot. Cook to al dente.

Before draining the cooked pasta, reserve a half cup of the pasta water. Let the rest drain.

Heat a large pan over medium-high. Pour in one cup of the corn pasta sauce, the extra shaved corn, and the cooked pasta. Mix together and heat through. Add pasta water as needed to loosen the sauce.

Keep remaining corn pasta sauce in a container in the fridge for later use – perhaps to blend with mashed potatoes?

Serve pasta into bowls. Top with the marinated veggies. Enjoy with a nice cold beer 🙂

Colorful Roasted Corn, Tomato and Black Bean Salad

14 Jun

You know a recipe turns out well when even doubling the original isn’t enough for your family. I made The Vegan Kitchen’s salad recipe last week, and my family loved it so much, they requested I make it again…with a few new additions thrown in. The result? An even spicier, more colorful take on The Vegan Kitchen’s Roasted Corn & Black Bean Salad. Good things are made even better when building off of what already exists, so this upgraded salad satisfies your savory, veggie and spicy needs. It acts well as a main dish, as a side dish to your favorite mexican meal (beer fajitas, anyone?), or even served up with chips as an appetizer! The leftovers make a great lunch, too. Oh, did I mention that it’s healthy, too? This salad is pure vegetables, and a little olive oil goes a long way. The spice in it will also rev up your metabolism, so you can have that second Corona! Ok, make it a Corona Lite 🙂 Throw this together for your dinner table tonight, or bring along for your next “dish to pass” event, and wait for the compliments to pour in!

Thanks mom, for requesting I make this again. You’re the best!

Colorful Roasted Corn, Tomato and Black Bean Salad

Had this with some fresh sugar snap peas for lunch! Mmmm

Colorful Roasted Corn, Tomato and Black Bean Salad, based on The Vegan Kitchen’s recipe Serves 8

  • 3 ears sweet corn on the cob, husks still on
  • 1 can black beans, rinsed and drained
  • 1 can diced tomatoes, rinsed and drained (or about 4 fresh tomatoes chopped up and drained of seeds/liquid)
  • 1 red bell pepper, diced
  • 1 jalapeno, seeds removed and chopped
  • 1 banana pepper, chopped
  • 6 green onions, diced
  • 2/3 C fresh cilantro, chopped
  • 2 tbsp olive oil
  • 2 limes, juiced
  • 4 tsp ground cumin (yes, 4!)
  • 1 tbsp sriracha sauce, or other hot sauce
  • freshly cracked salt & pepper, to taste

Turn oven to 350 degrees. Immediately place corn cobs on oven rack and let bake for 35 minutes (no need to let it preheat, but if you do, reduce the time to 30 minutes).

In the meantime, combine in a big stainless steel or glass bowl: beans, tomatoes, peppers, green onions, and cilantro. Mix everything together well, set aside.

In a small bowl, combine oil, lime juice, cumin, sriracha, and salt & pepper. Stir it up to emulsify the oil with the rest of the ingredients. This is the dressing. Set aside.

Once corn is done, remove from oven and allow to cool for 15-20 minutes. Remove husks and silk, and using a sharp knife, hold the cob vertically in a bowl and slice all the corn off. Repeat with all cobs, and add to the large salad bowl.

Stir all veggies together again. Mix up the dressing one more time, and drizzle onto the salad, stirring to combine. Set in the fridge to cool, and it’s ready to go! What will you serve this with?

NOTE: If it’s hot out, and you still want to make this, roast the corn on the grill! Keep your house cool, and still eat well.

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