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Posts Tagged ‘Corn’

Have you ever known that you had to do something, but you kept putting it off because you assumed it would be unpleasant?

Then you finally bite the bullet and the task you were dreading turns out to be no big deal at all, or even, at best, a positive experience?

For example, last week at work, a purchase order landed on my desk. I was super busy at the time. I glanced at it briefly and recognized it as coming from a rather problematic account of mine. I decided to get other stuff done meanwhile, and deal with the problem order when I had a few minutes. It sat on my desk over the weekend, and finally I got to it. I completed the order and sent a confirmation of it to my contact there, Ryan. Ryan’s response indicated that he wasn’t happy about the delay. “I sent this order in a week and a half ago and now you confirm it?!” he replied. “Does this mean my order hasn’t shipped yet?”

There was clearly an exaggeration in that email, but I knew he had a right to be disappointed. I was, however, surprised and worried by the angry tone of his email. Part of me didn’t think I had to worry much about it. After all, this was the same customer who once emailed me that he took a week off from work for annual hunting and mating season. I kid you not. This isn’t the sort of thing I could make up, even if I wanted to. The other part of me was super nervous about this, as I had delayed his order, and he did seem upset.

I carefully responded to his email, telling him I had received it a couple of days ago, not a week and a half ago. Furthermore, I added, the item he had ordered was backordered, so it wouldn’t have shipped either way. And then, to make him feel good, I told him I am pressing our vendors for a date on the next shipment, and hope to have more information for him shortly.

I was dreading sending that, worried about how he would respond. Turns out, I didn’t have to be. His reply was simply, “Thank you Miriam. I appreciate your help. :) ” Yep, he totally included a smiley face in a business email. We have already established his lack of professionalism, haven’t we?

Want to hear another thing I dreaded for no reason? Making quinoa for the first time. I ate bad quinoa more than once in my life, which basically meant I was traumatized at the thought of making or eating it ever again. But I started to worry that I would be prosecuted by the Food Blogger’s Association for shunning its favorite food. In the interest of honesty, I am not aware of any such organization, but if there were I am sure that they would make having quinoa recipes on your blog a prerequisite of membership. And so I forced myself to conquer my PTSD and face my fear.

Turns out, I totally didn’t have to worry about this either. When made properly, quinoa is delicious. Like in this salad. Honestly, I was expecting to be okay with it. I was definitely not expecting to refuse to share any with anyone else. But that’s what you do when you have something awesome to eat. You eat it. By yourself. 

Moral of the story? There will always be things in life that you dread. Face them. Furthermore, there will always be things in your life that are unpleasant. This quinoa salad is far from one of those things.

Black Bean, Corn and Mango Quinoa Salad

Ingredients:

4 cups cooked quinoa

1/3 cup olive oil

2 Tablespoons lemon juice

2 teaspoons salt

1/4 teaspoon black pepper

15 ounce can black beans

1 1/2 cups corn kernels, frozen then defrosted okay

1 red pepper, finely diced

3 scallions, green part only, thinly sliced

1 mango, diced

Instructions:

Cook quinoa according to manufacturer’s directions. Place in a large bowl and set aside to cool.

Whisk together the oil, lemon juice, salt and pepper in a small bowl. Set aside.

Add the beans, corn, diced pepper, sliced scallions and diced mango to the cooked quinoa. Add the dressing and toss everything to combine.

Serve room temperature. This is delicious served the next day as well.

Note about the dressing: some people might opt for a cilantro/lime/cumin dressing for this salad. I opted to go simple, but that way should be delicious too. 

Enjoy!

Thanks for stopping by! Hope you had a great weekend and are staying cool in this insane heat! -Miriam

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I know it’s just the beginning of February, but one can hardly blame me for making summer food. Last week, I went out for my daily lunch-break walk (hey, it’s better than nothing!) with no coat. In February. In New York City. It was surreal, but absolutely amazing. And now, I can’t get this out of my head. It’s practically spring, which means it’s basically summer. Which means it’s time for frozen concoctions, grilled recipes, and corn.

So what if I am totally jumping the gun here? These fritters are made with a bag of frozen corn. (Shh. Don’t tell anyone.) And they’re super easy to make. Forget our friend the groundhog and his little prediction of doom. And don’t worry about summer being a ways off. Head out to the grocery store and pick up a bag of frozen corn kernels. Then pretend it’s summer. Or at least smile in satisfaction at how you are eating something delicious and good for you.

Spiced Corn Fritters:

Note: I used packaged Whole Wheat Matzah Ball mix in these. If you can’t get that, substitute 1/2 cup matzah meal or bread crumbs and a teaspoon of baking powder.

Ingredients:

1 1-lb bag frozen corn kernels, defrosted

3 eggs

1 small package whole wheat matzah ball mix (see note)

1 teaspoon salt

1/2-1 teaspoon cumin

1/4 teaspoon black pepper

pinch coriander

olive oil or spray oil, for frying

Instructions:

Heat a frying pan over medium flame.

Combine all ingredients in a mixing bowl. Stir well to combine.

Pour a small amount of olive oil into the pan (or spray it well with Pam.) Form small patties with and place on the hot oil. Fry for a couple of minutes on each side, until golden brown.

Remove from pan and serve hot.

Enjoy!

Thanks for stopping by!

Miriam

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I’ve been real quiet lately, I know. But I have a good excuse. No, a great excuse.

Lets start with the month of Jewish Holidays, in which I cooked and fed a monstrous amount of food. No time for pictures, no time for writing up posts. No time to breath, really. All the while, I thought to myself “well, as soon as the holidays are over (they are now) I will be cooking up a storm, photographing everything I make…after all, I will have so much time.”

I must have forgotten ab0ut *work* when I formulated those thoughts. My company closed for the entire week of Succos, which is very nice on Succos. Then we all came back, and the reality hits. It’s not like one person going on vacation, when you are the only one out, and everyone else’s work (hopefully) gets done. In this case, the entire company was out. We came back to over a week of backlog. Difficult, draining, exhausting…these words don’t begin to describe what it’s like to come back to the office to find hundreds of emails in your inbox. And don’t get me started on the phone calls.

Suffice it to say, every day (including Sunday, when I went in to catch up a bit) I came home from work and collapsed. Food? Who can eat when you are that tired? The mere thought of typing up this post tired me out.

But here I am, typing this post. Mostly because so many people have told me they are looking to tighten up on their diets, try to lose some weight. If anyone knows how tough that is, I do. I have lost a lot of weight, and continue to diet and (hopefully) lose weight. A specific request that I have gotten from friends and readers is for diet snacks. My first reaction is: You want diet snacks? If you are on a diet, don’t snack. That’s diet snacks.

But that’s not necessarily realistic. We’re human. We enjoy snacks. And sometimes, we enjoy snacks that aren’t carrot sticks or an apple. That’s where this recipe comes in. My favorite snack is popcorn, but I find it not very filling. This recipe is kind of like a more filling version of barbecued popcorn. And the best part? It’s ridiculously easy, either as a quick and healthy snack or a delicious side dish.

Barbecue Flavored Roasted Corn Kernels:

Ingredients:

1 16 oz bag of frozen corn kernels

1/2-1 Tbsp canola oil

1/2-3/4 tsp kosher salt

1/2 (heaping) tsp garlic powder

1/2 (heaping) tsp onion powder

1/2 (heaping) tsp paprika (smoked preferred, but not required)

1/8 tsp black pepper

Instructions:

Preheat oven to 400 degrees.

Line a cookie sheet with parchment paper.

In a large mixing bowl (or if you are lazy, like me, do this right on the lines tray!) mix together all ingredients.

Spread in a single layer (or as close as you can get) on the tray. This is important, or the corn won’t get the delicious roasted texture.

Bake at 400 degrees for 20-30 minutes, depending on how well done you like it. Watch it carefully towards the end, because this goes from “oh yum” to “ohmygosh it’s burnt” very quickly.

This is delicious hot, straight from the oven, but is actually also delicious cold.

Enjoy!

Linking this to This Chick Cooks

 

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