Summer Herb Series: Roasted Corn Salsa

Photo By: Thomas Pix

Now that summer is here, I have really been craving lots of fresh food. It was my plan to start a summer garden once we moved into our new home, but things have been crazy over the last month and I just haven't had time to plan. Plus I have discovered we have rabbits. So, I'm putting plans for a summer garden on hold as we look forward to planting a fall garden. In the meantime, I have been digging going to my local farmers market and starting a small herb garden.

With fresh herbs at my fingertips each night, I have been inspired to create lots of fresh summer recipes. Each week for the rest of summer, I hope to bring you new easy, fresh recipes flavored with fresh herbs. 

My first recipe is a roasted corn salsa. Fresh corn is so accessible in the summer and so sweet. To me there is nothing like the taste of fresh ears of corn roasted in the oven. It so good there is no need for salt or pepper.  This recipe brings together all of my favorite fresh flavors of summer. It's great topped on tacos and can even be served as a salad. I hope you enjoy it as much as my family.

Roasted Corn Salsa

5 ears of corn, shucked and cleaned
2 tablespoons of Earth Balance soy-free butter
1 onion, chopped
3 garden fresh tomatoes, seeded and chopped
1 jalapeno pepper, seeded and chopped
6 fresh basil leaves, rolled and sliced
juice of one lime
1/2 teaspoon of salt

Method

• Preheat oven to 425 degrees.
• Rub corn with earth balance soy-free butter and place on a baking sheet. 
• Bake for 25 minutes turning half way. 
• Once corn is cool enough to touch, cut all of the kernels off the cob. 
• Place corn kernels, basil, tomatoes, and jalapeno in a bowl. 
• Pour lime juice and salt over mixture. Mix well.
• Chill for at least 30 minutes before sharing.

Fiesta Potatoes

Things are finally starting to settle down a little in the Brownie household. We are slowly trying to find a new normal. Life doesn't stop when you are a grieving parent. As I get up to face each day without my mother, laundry needs to be done, dishes washed, stories read and dinner cooked.

I stared into my fridge and pantry last night wondering what is for dinner. Since my mother passed, I haven't really planned my meals. It's been like an episode of chopped in my house. I use whatever ingredients I can find and get them to the table quickly to please my family.

Last night we had "fiesta potatoes", kale, rice and black beans. The fiesta potatoes recipe came about by mixing the random ingredients on hand. I hope you enjoy this recipe as much as we did.

Fiesta Potatoes

Preheat oven to 400 degrees

5 russet potatoes, cubed
3 green onions, chopped
1 handful of cilantro, chopped
2 Tablespoons of canola oil
The juice of 1 lime
1teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of paprika
1/2 teaspoon of salt
1/2 teaspoon of ground cumin
1/2 teaspoon of black pepper

Mix all ingredients in a bowl. Make sure potatoes are evenly coated. Roast in the oven for 20 minutes. Enjoy!

My Go-To Quick Dinner: Orgran Falafel

As my baby grows, my time for meal prep each day seems to be shorter and shorter. I must admit some days it is hard to get dinner on the table while chasing a toddler. This falafel is a quick and delicious menu addition on a busy day. Best of all, this brand is free of the most common allergens. You can serve these tasty patties with rice, in lettuce wraps, or even with your favorite dipping sauce. I use Orgran Falafel mix and simply follow the instructions on the box. You can find Orgran products at Whole Foods Market or online.

Snow Day and Allergy-Free Pancakes!

The Brownies are having a snow day party! My husband is home from work today with Kansas City expecting 8-12 inches of snow. Aunt Bonnie has also decided to ride out the blizzard with us. We plan to spend the day watching old movies and eating great food.

We started the day with these wonderful allergy-free pancakes. This recipe like most recipes I've shared lately is from the Food Allergy Mama's Baking Book.It is quick and simple. I adapted the recipe by using gluten-free flour.

Born and raised a Texas girl, I have never seen so much snow. We are even experiencing thunder snow, but are happy to spend time together as a family. If you are experiencing a snow day, what fun activities or traditions do you and your family have?

Allergy-Free Pancakes

Yield: About 20 Pancakes

2 cups gluten-free flour Mix ( I used Bob's Red Mill)
4 tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon xanthum gum
2 tablespoons water
4 tablespoons canola oil
2 cups of rice milk
dairy-free cooking spray

Preheat a cast-iron griddle on medium heat until hot, and preheat oven to 200 degrees.

While the griddle is heating, combine the flour, sugar, baking powder,salt, and xanthum gum with a wire whisk.  In a large liquid measuring cup, combine water, oil, and milk.  Pour the water mixture into the dry ingredients, and mix with a wire whisk until just combined.  Do not over-mix; a few lumps are fine. 

Spray the griddle liberally with dairy-free cooking spray( repeat this process each time you put down a new pool of batter).  Pour about 1/4 cup of batter onto the heated griddle, and cook until small bubbles start to form on top.  Flip and cook the other side until light brown.  Transfer the pancakes to the warmed oven, and repeat.

Savory Sunday: Easy Cranberry-Pecan Cookies

This recipe is an adaption from the Food Allergy Mama's chocolate chip cookies. I think this recipe is a good base for multiple variations.  Simply leave out the pecans if you or your little one has a tree-nut allergy. Luckily, Catherine does not. I hope you enjoy.

Yield: 2 Dozen Cookies

2/3 cup dairy-free shortening (I used Spectrum brand)
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1 teaspoon best-quality vanilla extract
1 3/4 cups of gluten free flour mix ( I used Trader Joe's brand
1/4 teaspoon of xanthum gum (Bob's Red Mill)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of dried cranberries
1/2 cup of chopped pecans

Preheat oven to 375 degrees, and line a baking sheet with parchment paper. In a bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugars, applesauce, and vanilla until smooth.  In a medium bowl, combine the flour, xanthum gum, baking soda, and salt with a wire whisk. Add the flour mixture to the shortening mixture, and stir until just combined. Stir in the cranberries and chopped pecans. 

Use a cookie scooper to place the batter onto the prepared baking sheet.  Bake for 12-15 minutes, or until lightly browned.  Cool completely on the baking sheet.

Easy Chick Pea and Potato Lettuce Wraps

This recipe is really was invented by necessity. Originally I planned to make chick pea and potato tacos, but discovered my blue corn tortillas were moldy. Mom fail! I forgot to put them in the refrigerator. So instead of tacos tonight, we are having lettuce wraps.

Homemade Taco Seasoning
2 tablespoons of chili powder
1 tablespoon of paprika
1 teaspoon of ground cumin
2 teaspoons of onion powder
2 teaspoons of garlic powder
1/4 teaspoon of cayenne powder
1/4 teaspoon of salt
 
 Mix all of the seasoning ingredients in a small bowl and set aside.

Chick Pea and Potato Lettuce Wraps
2 large russet potatoes, cleaned and diced
1 can of chick pears, rinsed and drained
1 head of lettuce, washed and dried
2 tablespoons of homemade taco seasoning
2 tablespoons of canola oil
1/4 cup of veggie broth
1 green onion chopped,  for garnish

Method

In a medium skillet, heat oil to medium high. Add diced potatoes. Stir making sure each potato is covered in the oil. Once potatoes begin to brown, add the drained chick peas. Again, stirring to make sure everything is browning evenly. Then add two table spoons of the homemade taco seasoning.  Stir again to coat. Add the vegetable broth and cover. Let potatoes and chick peas cook for ten minutes. Remove the lid and serve the warm filling in the lettuce cups. I garnish my lettuce wrap with green onion and daiya cheese. Enjoy!

Homemade Donuts: Apple Cinnamon Donuts

I love donuts. There is just something about sugary fried dough. I even wanted to have donuts served at my wedding reception, but there was a family intervention two weeks before our big day.

Although I have a love affair with donuts and love to bake, I had never attempted to make my own. It always seemed like it was too much effort. Since Catherine's diagnosis, I have craved donuts. Unable to go into a shop and buy a gluten-free,soy-free,dairy-free,and peanut-free donuts, I was forced to make my own.

After searching the Internet and my personal library of recipes, I decided to try Kelly Rudnicki, the Food Allergy Mama's recipe. What I liked about Kelly's recipe was it was simple. I could have hot donuts in about one hour. I didn't have to wait for the dough to rise.

The results were amazing. My family enjoyed the hot donuts. Listed below is the recipe I used. I did adapt the recipe a bit. Instead of regular all purpose flour, I used Bob's Red Mill's All Purpose Gluten-Free Flour.

What are some of your families sweet treats?


Apple House Cinnamon Doughnuts

Doughnuts
Canola Oil, for frying
3/4 cup unsweetened applesauce
2 teaspoons vanilla extract
3/4 cup granulated sugar
3 tablespoons dairy-free, soy-free butter, melted
4 1/2 - 4 3/4 cups unbleached all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup of rice milk

Cinnamon Sugar for rolling
1/2 cup granulated sugar
2 teaspoons ground cinnamon

Method

In a large heavy pot, heat 2 to 3 inches of canola oil until a candy thermometer is inserted in the oil reaches 375

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the applesauce, vanilla, and 3/4 cup sugar.  Add the butter, and mix well.  In a separate medium bowl, combine the 4 1/2 cups flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt with a wire whisk.  Add the flour mixture and the rice milk alternately to the applesauce-butter mixture.  Add more flour, if needed, to make a smooth and not-too-sticky dough.

Transfer the dough to a lightly floured board. Knead for about 1 minute, and roll out to 1/2 inch-thick circle.  Dip a doughnut cutter into flour, and cut it into the dough.  Remove the trimmings and reroll, repeating the process.

Slide a few doughnuts into the hot oil, being careful not to crowd the pot. Fry until the doughnuts rise to the surface, about 2 minutes, and turn over with metal tongs to fry the other side.  Doughnuts should be golden brown on both sides.  Lift out the doughnuts with the metal tongs and drain on paper towels.

Mix together the 1/2 cup sugar and the 2 teaspoons cinnamon.  Place the cinnamon-sugar mixture in a brown lunch paper bag.  Place the warm doughnuts, one at a time, in the brown bag, and shake to coat.  Shake off excess sugar, and place on a serving platter. Repeat with remaining doughnuts.

Curry Quinoa Patties

I'm always looking for something new for dinner. I often make oatmeal patties for my family, so today I decided do something different. We started eating quinoa as a family after Catherine was diagnosed,but have only enjoyed it in sweet breakfast recipes. This is my first attempt at making a savory quinoa dish. My family loved it. They were delicious. I wish I had a better camera. The pictures don't do them justice. 

I served my patties with rice. For a round two recipe, I plan to break my left over patties up tomorrow and serve in corn tortillas. 

Curry Quinoa Patties

1Cup of quinoa
1 Cup of Water
1 8oz can of tomato sauce
1/2 teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 large carrots, minced
3 large cloves of garlic, minced
5 green onions, chopped
1 tablespoon of olive oil
1 can of Garbanzo Beans,drained
1 tablespoon of vegenaise soy-free
1/2 teaspoon of salt
1 teaspoon of chili powder
1 teaspoon of curry powder
1/2 teaspoon of cumin powder
1 teaspoon black pepper
1 teaspoon of paprika
 cooking spray of choice

Method

1. Rinse quinoa in cold water. This is really important. If the quinoa is not rinsed well, it will have a bitter taste.
2. Place rinsed quinoa, water, tomato sauce, salt, and garlic powder in a pot.
3. Stir and let ingredients come to a boil. 
4. Then cover and simmer for 10-15 minutes. Quinoa will be translucent when it is done.
5. Place cooked quinoa in the refrigerator to cool while you prepare other ingredients.
6. Heat a sauce pan on medium heat and add olive oil.
7. Once oil is hot, add carrots,green onions, and garlic. Saute for 3 minuted or until veggies are soft.
8. In a food processor, pulse garbanzo beans. You don't want to over pulse. Look for a ruff chop. Almost a thick paste consistency.
9. Remove cooled quinoa from the refrigerator. 
10. Add sauteed veggies, garbanzo beans and the remaining spices to the cooled quinoa. 
11. Stir well.
12. Heat an electric grill to 375 degrees/
13. Spray with cooking spray.
14. Form and cook patties. I make my patties about 1/4 cup. They cooked 2 minutes on each side or until browned.