Corn and Tomato Pasta Skillet

By Corinne

I love fresh summer sweet corn and am always looking for ways to appreciate it while it is in season. This is a simple supper with a short ingredient list that comes together quickly. We had it as a vegetarian main, but if you wished it would go well with a serving of sliced Italian sausage or smokey.

Time: 5 min prep, 15-20 min cook

Serves: 2 generously

You will need:

  • 2 ears of corn, remove kernels from cob
  • about 1.5 cups of mixed cherry tomatoes (I just used what I had, a few more would have been welcome)
  • 2 tbsp garlic infused oil (or regular oil)
  • 2 cups uncooked pasta of your choice – I used orecchiette but any similar sized pasta would work
  • juice of one lime
  • handful of fresh cilantro
  • 1 1/2 cup shredded cheddar cheese
  • Salt and pepper if desired

Boil water for pasta, pasta water should be salted for optimum flavour. While water is boiling, shuck corn and remove kernels from cob. In a cast iron or other heavy bottomed skillet, heat oil over medium high heat. When water is boiling, add pasta to water, and corn and tomatoes to skillet.

Stir vegetables every couple of minutes, allowing some of the corn and tomatoes to brown/blacken a bit. When pasta is finished(about 10 min), drain and add to skillet with corn and tomatoes. Mix and add 1 1/2 cup of shredded cheddar, juice of one lime and fresh cilantro. Serve garnished with additional cheddar and cilantro if desired.

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Dilly Summer Bean Soup

By Corinne

Sometimes I feel we lose appreciation for seasonal foods when they are available at the grocery all year round. That being said, anyone who has ever had a fresh summer strawberry still warm from the sun knows there is an entire world of difference between it and it’s sad, long travelled winter counterpart. This is my favourite summer soup that I’ve been making for years. I only make it in the summer with fresh garden beans and I look forward to it every year.

This soup is quick enough to prepare for lunch, but filling enough for supper too.

Serves: 3-4

Time: 10 min prep, 30 minutes simmer

You will need:

  • 1 onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1 tbsp butter
  • 2 small/medium potatoes cut into 1 inch cubes
  • 2 cups mix of yellow and green beans cut into ~1 inch pieces
  • 6 cups V8 + 1 cup V8 if desired
  • 2 tbsp snipped fresh dill + more for garnish
  • sour cream for garnish
  • grind of pepper if desired

Melt butter in pot and add onion and celery. Cook over medium for about 5 minutes until vegetables are softened and then add the garlic for one minute more. Add the 6 cups of V8 2 tbsp of fresh dill and the potatoes. Bring to a gentle boil. Allow to simmer for 15 minutes. Add 2 cups of beans and allow to simmer for another 10-15 minutes until beans are tender. You may wish to add an additional cup of V8 to thin out the soup as it will have lost some liquid in the simmering time- I like a rather thick chunky style soup, but if you prefer one a little more brothy, add some additional liquid. Serve with a generous dollop of sour cream and additional fresh dill.

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My Favourite Brownies- that happen to be gluten free :)

imageBy: Corinne

These are my favourite brownies. They are slightly crunchy and chewy on the outside, soft in the middle, not too sweet and are the perfect size. They also only take about 5 min to mix up and then 20 to bake, which makes them extra perfect.

I know several people who are celiac (can’t tolerate gluten) and I find that most gluten free cook books and recipes are terribly complicated, use lots of additives and multiple mixtures of flours. In most cases, they can be much simplified. In this case I simply took my favourite brownie recipe and substituted my go to gluten free flour- chickpea or chana flour. In this case, I actually like the result better than using regular white flour. These brownies come out slightly crunchy on the outside and have a more chewy texture using the chickpea flour rather than regular white.

Please heed this important warning, if you try to make these in a square pan rather than in mini muffin cups, they will be a disaster to cut. Inspired by http://smittenkitchen.com/blog/2012/08/my-favorite-brownies/ -however notice that as well as substituting the sugar, there are several other changes.

You Will Need:

  • 3 ounces unsweetened chocolate, roughly chopped
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon  vanilla extract
  • 1/2 teaspoon coarse sea salt
  • 2/3 cup chick pea (chana) flour

Heat oven to 350F. Melt butter and chocolate in glass bowl in a microwave in two 30 second increments, whisking between. After the second you should only have a few chunks of chocolate left, you should be able to whisk them in without microwaving again, but if needed put in for another 15 seconds.

Whisk in sugar, then eggs one at a time and vanilla. Whisk in the chick pea flour, it is a little more difficult to mix in than regular white flour, so add a bit at a time. Add the salt last.

Grease mini muffin tins with butter or canola spray. I use silicone ones as I find they pop out nicely. Put batter in tins, I usually get 22 mini brownie bites, so have 2 empty spots.

Bake in 350F oven for 20 min, checking with a tooth pick at 15 min or so. Tooth pick will come out clean when finished. Let cool for a few min in pan, then turn out onto cooling rack to cool completely. These freeze well, annnnnnd… may be delicious straight out of the freezer and frozen as well 🙂