Tag: main course
Arugula Corn Egg and a Bean Salad
Arugula Corn Egg and Bean Salad
This is mighty tasty if I must say. There are so many layers to this salad; from the pepperiness of the arugula, the roast flavor of the corn, the creaminess of the beans and egg, all cut through by the acidity of the dressing. This salad can be eaten as a side dish or as a main course. This recipe makes a real large batch. You will end up eating half of it before you serve it to anyone else.
Ingredients
- 2 tbsp olive oil
- 4 cups corn fresh, frozen, or canned
- 1 cup garbonzo beans
- 1 cup white beans
- 1 cup red beans
- 1 pint cherry or grape tomatoes halved
- 4 oz arugula substitute spinach if you can’t find
- 4 hard boiled eggs sliced
Dressing
- 2 limes juiced
- 1 lemon juiced
- 3 tbsp olive oil
- 3 tbsp white vinegar
- 1/2 tsp cumin
- 1/2 tsp sugar
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add the corn.
- Sauté for 6-8 minutes until the corn gets a little color. Let cool.
- Mix together all of the dressing ingredients.
- Mix together all of the salad ingredients. Pour the dressing over the salad. Let chill for an hour in the refrigerator before serving.
Pastel de Chocolo con Champinones (Mushroom and Corn Casserole)
Pastel de Chocolo con Champinones (Mushroom and Corn Caaserole)
This is ultimate comfort food right here. Comfort food that’s meatless. While there’s a lot of prep work involved in the making of this mushroom corn casserole, holy shitballs does it pay off. It is kind of similar to the Trinidad Corn Pie recipe. This is also good enough to eat as a main course as far as I’m concerned.
Ingredients
Mushroom Filling
- 4 tbsp olive oil
- 1/2 medium onion diced
- 1 1/2 lbs crimini mushrooms sliced
- 1 red bell pepper finley diced
- 4 garlic cloves minced
- 1 tbsp thyme
- 1 tsp cumin
- salt and pepper to taste
Corn Mixture
- 1 cup cornmeal
- 1 cup corn
- 1 cup heavy cream
- 1/4 cup melted butter
- 1 cup cheddar cheese shredded + more for topping
- 1 egg
- 1 tbsp sugar
- 1/2 tsp baking powder
- 1 tsp salt
Instructions
- Mix together all of the corn mixture. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions and cook for 8 minutes.
- Add in the mushrooms and red bell pepper. Cook for 10 minutes.
- Add in the garlic, thyme, cumin, and salt. Cook for another 2 minutes until there is no more liquid in the pan. At this point, the mushrooms should’ve cooked down to half the amount you started with. Let cool.
- Preheat the oven to 350 degrees. Grease a baking dish. Add enough of the corn mixture to cover the bottom of the baking dish a 1/2” deep.
- Add in all the mushrooms. Top with the rest of the corn mixture. Cover with cheese.
- Bake for 25-30 minutes. Let rest for 15-20 minutes before serving.
Ojingeo Bokkeum (Spicy Stir Fried Squid)
Ojingeo Bokkeum (Stir Fried Spicy Squid)
In Korean, ojingeo is squid and bokkeum is stir fried. So this is stir fried squid in a spicy gochujang sauce. This dish takes only 5 minutes to prepare and is rather healthy. I purchased my squid heads at my local Asian market frozen for $3lb. Squid is that inexpensive. You can purchase just the head, or the whole squid. They come already cleaned. The trick to cooking squid is to only cook it for 2 minutes. Any more will make it tough. This whole dish cost a little over $5 to make for 2 large servings.
Ingredients
- 16 oz squid heads
- 1/4 cup white onion sliced
- 1 medium carrot sliced
- 1/2 zucchini sliced
- 3 green onions chopped into 2” pieces
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
Sauce
- 2 tbsp gochujang pepper paste
- 1 tbsp gochugaru pepper flakes
- 1 1/2 tbsp soy sauce
- 1/2 tbsp corn syrup
- 1 tbsp sugar
- 1 tbsp garlic minced
- 1 tsp ginger minced
- 1 tsp toasted sesame seeds
- 1/2 tsp black pepper
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Wash the squid tubes in cold water.
- Slice into 1/2” thick rings.
- Marinate the squid in the sauce for 15 minutes.
- Heat up cooking oil in a large sauté pan over high heat. Add in all of the vegetables. Sauté for 2-3 minutes.
- Add in the squid and sauce. Cook for no more than 2 minutes or the squid will become tough.
