Peach and Corn Salad + Bonus: Roasted Peaches

This uses produce from my Bountiful Basket, although the corn is from a couple of weeks ago. I got some in my basket, but at the same time, it was on sale at the grocery store, so I had a LOT. I cut it off the cobs, blanched it, and froze it in quart sized bags. And it's white corn--YUM!  Anyway, in this week's basket I had peaches and limes, and I had green onions on hand, so I didn't have to go to the store for anything (always a plus!).

Peach and Corn Salad

• kernels from 2 cobs of corn (or about 2 cups), cooked
• 2 peaches, pitted and chopped
• 4 green onions, sliced
• juice from 1 lime (about 2 tbsp)
• 1-2 tbsp olive oil

Mix together corn, peaches,  and green onions. In a small seperate bowl, whisk together lime juice and olive oil. Drizzle over salad. Devour. Yum!

Roasted peaches are so easy and so yummy. And since I have an abundance of peaches, there will probably be a fair amount of peach recipes. :)

Roasted Peaches

• 1 peach per person, halved and pitted
• 1/2 cup plain yogurt OR ricotta
• honey to taste
• 1/4 tsp almond extract

Preheat oven to 400°F. Place peach halves, skin side down, in an oiled baking pan. Roast in oven 20 minutes, or until peaches are cooked through but still retain their shape.

Mix yogurt or ricotta with almond extract and honey to taste. Serve with roasted peaches.

Variation: serve with a scoop of your favorite flavor ice cream (vanilla is yummy, and it starts to melt over the peaches. Sooooo yummy!)

I'm a slacker - Pineapple Black Bean Salad

I know, I know. I've been MIA for a while. I attribute it to a new-veg funk. Being veg and trying to figure out what to eat got very overwhelming. So I was cooking normal for my family and eating very blah for me. It's not easy. :)

I've been trying to change that though. Lots more searching on the internet. I spent a week with my daughter in Cedar City, where she did the cooking for a change (she's veg too).

I also joined a fruit and veggie co-op called Bountiful Baskets. The basic premise is this: At the beginning of the week (Monday - Tuesday OR Tuesday - Wednesday depending on what state you are in) you go to the website to make a contribution. On Saturday you drive to your pick-up site and pick up your produce. The produce is sorted into two laundry baskets--one for fruit and one for veggies. You need to bring your own container to bring the produce home in, as the baskets stay at the site.

When we first started this, the closest site was a 45 minute drive away, and that site was every other week. The next closest site was Las Vegas, which is a 60+ minute drive. I was hooked after the first time, though, and decided that this was something that needed to be in my neighborhood, so I contacted BB to figure out how to get a site started closer.

The fruits and veggies have pretty much saved me this summer. As a veg with almost no inspiration on veggie meals, it's no big deal to roast up some veggies or throw together a salad. And that funk is starting to pass, and I'm starting to get inspired by the produce I'm getting--some of which I don't normally buy because of expense (example: pineapple), and some which I've never even had the opportunity to buy (example: white asparagus).

Anyway, we've had pineapple enough in our baskets that I decided to buy a pineapple slicer. This recipe is on the back of the package (although, you know me--I've made some change-ups!).

Pineapple Black Bean Salad

Dressing

• Juice from 1 lime (at least 3 tbsp--4 is better though)
• 3 tbsp no sugar added apricot preserves
• reserved pineapple juice (from below)

 Salad

• 2 cans (15 oz) black beans, drained and rinsed
• 1 medium pineapple, sliced and chunked (tidbit size is good), juice reserved or 1 large can of pineapple tidbits plus juice
• 2 medium ears of corn, cooked and kernels cut from cob (or about 2 cups of frozen corn, thawed)
• 3/4 cup diced roasted red peppers (about 3 small)
• 3 green onions, sliced
• 1 handful of cilantro, chopped (about 1/3 cup)

For dressing, mix together lime juice, pineapple juice, and apricot preserves.

In a large bowl, combine salad ingredients. Add dressing and toss well. Chill 2-3 hours before serving to blend flavors.

Sorry about the pic--my good camera is floating around somewhere 

between here and New Orleans and I haven't tracked it down yet.

Day 70 - Black Bean and Spinach Enchiladas

Have I mentioned that I am always changing up recipes? Well, it's true. This time I changed up my own recipe...the one for Black Bean Enchiladas. It was yummy, though.

Black Bean and Spinach Enchiladas

• 1 medium onion, chopped
• 1 tbsp olive oil
• 1/2 of a (16 oz) bag of frozen sweet corn
• 3/4 cup salsa
• 3 cans black beans, drained and rinsed
• 2 pkgs frozen chopped spinach, thawed, and squeezed dry
• 2 (10 oz) can green enchilada sauce
• 24 corn tortillas

1. Spray 2-11 x 7-inch baking dish with cooking spray. In a 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans, and spinach. Remove from heat.
2. On microwaveable plate, stack tortillas and cover with paper towel. Microwave on high 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly and place seam side down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas.
3. Bake in preheated 350 degree oven 25 to 30 minutes or until sauce is bubbly around edges. Garnish with toppings of your choice (olives, avocado, tomato). OR Freeze now. Do not thaw and then cook. Cover with foil and freeze. Bake from frozen in preheated 350 degree oven for 45 minutes. Remove foil and cook until sauce is bubbly around edges, 10-15 minutes.

*This actually makes enough for 2 pans of enchiladas. Cook one now and freeze the other one for later. You will be thankful when life is crazy and you need something for dinner ASAP.

Day 6 - Zucchini Corn Enchiladas

For whatever reason, in the middle of winter, zucchini is abundant (and cheap) at the Mexican market close to my husband's work. And since we love zucchini, he has been bringing it home for me to cook. We've already had stuffed zucchini, zucchini parmesan is on the horizon, and last night I created a zucchini enchilada dish.

Which is muy sabrosa.

Zucchini Corn Enchiladas

• 2 medium to largish zucchini
• 1 small onion
• 2 cloves garlic, pressed
  
• 1/2 of a 16 oz bag frozen corn
  
• 1 (4 oz) can diced green chiles
• 12 (6-inch) corn tortillas
  
• 1 (10 oz) green chile enchilada sauce
• 1/4 cup mexican cheese mixture (optional)
  

1. Preheat oven to 350°. Shred both zucchini.
2. In a large saucepan over medium heat, saute onions until translucent. Add garlic, corn, and shredded zucchini. Cook until zucchini has released water and water has mostly evaporated. Stir in diced green chiles.
3. Place tortillas on a microwave safe plate and cover with a paper towel. Microwave on high for 1 minute to soften.
4. Place a scant 1/4 cup of filling in each tortilla, rolling up. Place seam side down in 13x9 casserole pan. Sprinkle any remaining filling over the top of the rolled tortillas.
5. Pour enchilada sauce over the top of tortillas, making sure that the sauce covers all the enchiladas. If using cheese, sprinkle over the top of the enchiladas.
6. Bake for 25-30 minutes, or until enchiladas are heated through.

The cheese is really an unnecessary addition to these enchiladas. I don't even really like cheese, but my family does. This plays lip service to that want from them...but it really is an unnecessary addition. :)

And while I haven't frozen this particular recipe (I only made one), I am pretty sure that this would freeze just fine. I would have made two, but I wanted to have zucchini left for the zucchini parmesan that I am making tonight...