Weekly recipes for August 8, 2012
Spicy 'Creamed' Corn
Start to finish: 30 minutes. Servings: 6.
10-12 ears fresh corn, husked
3/4 cup chicken broth, vegetable broth or water, divided
2 tablespoons grapeseed oil or olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 serrano chili, seeds and ribs discarded if desired, minced (about 1 tablespoon)
1-2 tablespoons fresh lime juice or lemon juice, to taste
1 tablespoon shredded fresh basil or chopped fresh cilantro
Ground black pepper
Sign Up and Save
Get six months of free digital access to the Tri-City Herald
Carefully cut kernels off the ears of corn. To do this, one at a time stand each ear on its wide end and use a serrated knife to saw down the length of the cob. You should have about 6 cups of kernels.
In a blender, combine 1 cup of kernels and 1/2 cup of broth. Puree until smooth. Set aside.
In a large skillet over medium, heat oil. Add onion and a pinch of salt, reduce heat to moderately low and cook, stirring occasionally, until golden, about 8 minutes. Add remaining corn kernels and another pinch of salt. Saute for 3 minutes. Add chili and pureed corn, then bring to a simmer and cook for 2 minutes.
Stir in the remaining 1/4 cup of chicken broth, lime juice and basil. Season with salt and pepper, then simmer for another minute.
Nutrition information per serving (values are rounded to the nearest whole number): 220 calories; 80 calories from fat (36 percent of total calories); 9 g fat (0.5 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 36 grams carbohydrate; 8 grams protein; 4 grams fiber; 150 milligram sodium.
Chocolate Mousse Fix
Yield: 4 servings.
2 cups fat-free ricotta cheese
3/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
1 tablespoon milk, plus more if needed
1 teaspoon vanilla extract, creme de cacao, Kahlua or Grand Marnier
Combine all ingredients in a food processor or blender and process for several minutes or until smooth. Add another tablespoon of milk if the mousse is too thick. Divide evenly among four small dishes or pour into a single serving bowl. Serve immediately, or cover and refrigerate until needed.
Per serving: 290 calories; 2 grams fat; 1 grams saturated fat; 10 grams cholesterol; 19 grams protein; 53 grams carbohydrate; 42 grams sugar; 5 grams fiber; 165 milligrams sodium; 425 milligrams calcium.
Grasshopper Ice Cream Pie
Yield: 8 servings.
30 cream-filled chocolate sandwich cookies
5 tablespoons butter, melted
1/2 gallon mint chocolate chip ice cream
1 (8-ounce) container frozen whipped topping, thawed
1/2 teaspoon vanilla extract
Process cookies in a food processor or blender until ground; add butter and process until blended. Reserve 1/2 cup of the cookie mixture. Firmly press the remaining mixture into an ungreased 13-by-9 inch pan. Chill for 30 minutes. Meanwhile, soften ice cream at room temperature for 10 to 15 minutes. Spoon ice cream over chilled crust. Cover and freeze for 1 hour. Stir together whipped topping and vanilla; spread over ice cream. Sprinkle with the reserved 1/2 cup crumbs. Cover and freeze at least 8 hours.
Per serving: 680 calories; 42 grams fat; 25 grams saturated fat; 69 grams cholesterol; 5 grams protein; 70 grams carbohydrate; 55 grams sugar; 1 gram fiber; 310 milligrams sodium; 160 milligrams calcium.
Yields 6 servings.
8 tablespoons chocolate syrup, chilled, divided
6 tablespoons Kahlua or other coffee liqueur, divided
6 generous scoops chocolate ice cream
3 or 2 bottles stout, chilled
Unsweetened whipped cream, optional
Pour 1 tablespoon chocolate syrup and 1 tablespoon coffee liqueur into 6 tall 10- to 12-ounce glasses. Add a scoop of ice cream to each. Add 5 to 6 ounces of stout, tilting the glass and pouring gently down the side to prevent head from forming. Garnish with whipped cream, if desired, and drizzle each serving with 1 teaspoon chocolate syrup.
Per serving: 370 calories; 8 grams fat; 5 grams saturated fat; 20 grams cholesterol; 5 grams protein; 52 grams carbohydrate; 37 grams sugar; 1.5 grams fiber; 60 milligram sodium; 85 milligram calcium.
Garlicky Grilled Kale
Start to finish: 15 minutes. Servings: 4.
1 tablespoon garlic powder
1 tablespoon smoked paprika
1/2 tablespoon ground cumin
1/2 tablespoon kosher salt
1/2 teaspoon ground black pepper
1 large bunch kale
2 tablespoons olive oil
Heat a grill to medium-high. Line a heavy baking sheet with foil, or use a disposable foil baking sheet. Coat the foil or baking sheet with cooking spray.
In a small bowl, mix together the garlic powder, smoked paprika, cumin, salt and pepper. Set aside.
Trim off and discard the thick stems from the kale. Coarsely chop the kale leaves, aiming for pieces about 2 to 3 inches. Place the chopped kale in a large bowl, then drizzle it with oil. Use hands to toss the kale to coat evenly with the oil. Sprinkle half of the seasoning mixture over the kale, then toss again. Sprinkle the remaining seasoning and toss again.
Spread the kale in an even layer on the prepared baking sheet. Place the baking sheet directly on the grill and cook with the grill covered for 7 minutes, or until the kale is crisp and begins to brown. Serve immediately.