Creamed Corn

To go with the Spinach Dip, and use up more Parmesan, I made this.

Recipe taken from here.

Ingredients:

  • 4 ears of corn.
  • 1 1/2 TBSP olive oil
  • salt and pepper
  • 1 TBSP mayo, room temp
  • 1 TBSP sour cream, room temp
  • 1/4 cup milk, room temp
  • juice of 1 lime
  • 3 TBSP Parmesan, grated
  • cayenne

Directions:

1) Heat the oven to 400F.

2) Take the corn off the cob, and mix with olive oil and salt and pepper.

3) Spread on a baking sheet.

4) Roast the corn for 15-20 minutes, turning once or twice, until they are caramelized.

5) Mix the mayo, sour cream, milk, lime juice, Parmesan and cayenne.

6) Pour the corn into the mayo mixture and mix until the corn is covered in the sauce. Add more salt and pepper if you like.

Creamed Corn and Spinach Dip

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Hot Spinach Parmesan Dip

We had lots of Parmesan leftover from having a block with no rind, and then needing a rind and still having a whole block left. I thought this was a good way to use it up.

Recipe taken from here.

Ingredients:

  • 2 tsp olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 20 oz frozen spinach, thawed via the microwave and with the water squeezed out
  • 1/4 cup milk
  • 8 oz cream cheese
  • 1 cup Parmesan cheese
  • 1 cup Mozzarella cheese
  • 1 tsp black pepper
  • 1 tsp paprika

Directions:

1) Heat the oven to 425F.

2) Heat the oil in a LARGE pan to medium heat.

3) Add the garlic and onion and cook for 5 minutes or until lightly browned.

4) Add the spinach to the onion mixture and coo for 2-3 minutes.

5) Add the milk and cream cheese.

6) Remove from the heat.

7) Add the Parmesan, Mozzarella, pepper and paprika and mix.

8) Spray a baking dish with cooking spray.

9) Pour the dip into the pan.

10) Heat for 20 minutes or until golden brown around the edges.

11) Serve with baguette slices.

Creamed Corn and Spinach Dip

Lemon Orzo with Mushrooms

I still have tons of orzo left and I’m going to have to find more and more ways to use it up.

Recipe taken from here, with some changes.

Ingredients:

  • 1/2 TBSP butter or oil
  • 1 onion, chopped
  • 6 oz mushrooms, quartered
  • 5 cloves of garlic, chopped
  • 3/4 cup vegetable broth/stock
  • 3/4 cup water
  • juice and zest of 1 lemon
  • 1 tsp dried rosemary
  • 2/3 cup orzo
  • salt

Directions:

1) Heat the butter or oil in a pot.

2) Add the onion, mushrooms, garlic and cook for about 10 minutes, or until the onions and mushrooms are soft.

3) Add the vegetable broth/stock, water, lemon juice, lemon zest, rosemary and bring to a boil.

4) Add the orzo and salt and cook for 10 minutes.

5) If the water is not evaporated, strain the pasta before serving.

Lemon Orzo with Mushrooms 002

Breakfast Bowls

Recipe taken from here, made into two servings.

Ingredients:

  • 3 potatoes, cleaned, pealed, chopped into cubes
  • salt and pepper
  • olive oil
  • red pepper powder/flakes
  • butter
  • 4 eggs
  • salsa
  • cheese

Directions:

1) Heat the toaster oven to 400F/200C.

2) Mix the potatoes with salt and pepper and olive oil.

3) Place the potatoes on tin foil and in the toaster oven for 40 minutes, until cooked though.

4) Remove and let cool while you cook the eggs. Place into baking tin(s).

5) Melt the butter in a pan.

6) Scramble the eggs in a bowl or cup with salt and pepper and add to the butter.

7) Cook until almost done.

8) Add salsa on top of the potatoes, then eggs then cheese.

9) Bake for 5 minutes or until the cheese is melted.

Breakfast Bowl 010

Lemon Pasta

Another take on lemon pasta, the past one had other flavors like mustard and parsley, however this was all lemon and Parmesan which made it more lemon-y to me. Recipe taken from here.

Ingredients:

  • 540g pasta (nearly a whole bag)
  • water
  • 2 lemons, zested and juiced
  • 2/3 cups Parmesan cheese
  • 2/3 cups olive oil
  • salt and pepper
  • 1 TBSP dried basil

Directions:

1) Cook the pasta in salted water until cooked though.

2) When straining the pasta, reserve 1 cup of the water.

3) Mix the lemon zest, lemon juice, parmesan cheese, olive oil, salt and pepper and basil.

4) Mix with lemon juice with the pasta and slowly add the pasta water until it is cohesive.

5) Serve with extra pepper, dried basil and Parmesan cheese, if desired.

Lemon Pasta 005

Eggs Poached in Tomatoes

Recipe taken from here and made smaller. I also didn’t have ramekins to bake them at the end to melt the cheese so I put the lid back on.

Ingredients:

  • 2 TBSP olive oil
  • 1/3 red bell pepper, chopped
  • 1/2 onion, chopped
  • 3 cloves of garlic, chopped
  • 3 tomatoes, chopped
  • 1/4-1/3 cup tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil + more for the top
  • 1 tsp sugar
  • salt and pepper
  • 3 eggs
  • handful of shredded mozzarella

Directions:

1) Heat the olive oil to medium heat in a large pan.

2) Add the red bell pepper, onion, and garlic and saute for about 5 minutes.

3) Add the tomatoes, tomato sauce, oregano, basil, sugar and salt and pepper and bring to a boil, then to a simmer for 10 minutes.

4) Crack the eggs into the sauce and put a lid on the pan, checking often, for about 5 minutes, or until the yolk is still soft (jiggly) and the white is solid.

5) Top with mozzarella cheese and more basil and place the lid back on for 1 minute.

Eggs Poached in Tomato Sauce 007

Standard Granola Bars Take 2

I tried this recipe before, but here was a second take. When I tried before, I said I would try making them more non-toaster-oven-friendly. Well, I did it! All you have to do is add olive oil to the pan, add the oats and nuts and toss occasionally until they are toasted.

I also used maple syrup instead of honey and it came out fine.

I also used less chocolate (about 1/4 cup instead of 1 cup) and they were still great and held together fine.

Some food, Gwangju, Naesangjan, and more food 297