Squash And Sweet Corn With Coriander Food

CORN, SQUASH AND BEEF CASSEROLE

Steps:

• Position a rack in the upper third of the oven and preheat to 400 degrees F. Whisk the gravy and 1 tablespoon flour in a medium ovenproof skillet; bring to a simmer over medium heat, whisking frequently. Add the brisket, sauerbraten vegetables, squash, thyme, 1/2 teaspoon salt, and pepper to taste. Cook, stirring gently, until the squash is heated through, about 5 minutes. Spread the mixture in an even layer in the skillet.
• Whisk the corn, eggs, cheese, the remaining 1 tablespoon flour, and pepper to taste in a bowl. Pour over the meat mixture, transfer the skillet to the oven and bake until the topping is set and browned in spots, 30 to 35 minutes. Let rest a few minutes before serving.
• Per serving: Calories 587; Fat 25 g (Saturated 8 g); Cholesterol 199 mg; Sodium 1,015 mg; Carbohydrate 47 g; Fiber 5 g; Protein 51 g
• Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5- to -6-quart slow cooker.
• Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
• Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy for another use. Slice the remaining meat and serve with the vegetables and gravy.
• Per serving: Calories 628; Fat 19 g (Saturated 6 g); Cholesterol 139 mg; Sodium 795 mg; Carbohydrate 25 g; Fiber 4 g; Protein 76 g

GEM SQUASH AND SWEET CORN

Steps:

• Cut off the top third section of each gem sqaush. Keep the lid to replace later.
• Remove all the pips with a teaspoon.
• Fill eash gem sqaush with sweet corn, clump of butter, garlic and grated cheese.
• Replace the lid and wrap each gem sqaush with foil.
• Place in coals.
• The squashes are ready when soft at touch.

YELLOW SQUASH AND CORN SAUTE

Steps:

• Place corn into large pot and cover with salted water, bring to boil.
• Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
• Drain and cool corn.
• Cut corn off the cobs.
• Place squash into a skillet and add water.
• Cook suash over medium heat until tender, 5- to 10 minutes.
• Drain any excess water fromskillet.
• Stir corn butter parsley salt and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

CORN, SQUASH AND CHILE TRADITIONAL SIDE DISH

Steps:

• Cut the corn off the ears. Slice chiles and chop. Slice and cube the zucchini. In a hot skillet heat olive oil. As soon as you see a small stream of smoke from the skillet, add corn, chiles, and zucchini. Saute the vegetables until tender, but still al dente. Add the butter and garlic and toss to combine. Season with salt, to taste.

SQUASH AND SWEET CORN WITH CORIANDER

Steps:

• Put a half cup of water in a large, heavy, non-reactive saucepan and bring to a boil. Add the squash, cover the pan, lower heat to low-medium and cook, stirring occasionally, until the squash is more or less falling apart and all the water has cooked away, about 20 minutes. If necessary, uncover the pan and raise the heat near the end of the cooking so there is no free water.
• While the squash is cooking, cut the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed. Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
• When the squash is ready, stir in the corn and cream. Cook, stirring often, for about three minutes, just long enough to heat everything through. Add the coriander, taste and add the merest smidgen of salt if you think it's necessary. Serve at once.

GARLICKY SUMMER SQUASH AND FRESH CORN

Steps:

• Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
• Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

YELLOW SUMMER SQUASH AND CORN SOUP

Steps:

• Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
• In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

YELLOW SQUASH AND CORN SAUTE

Steps:

• Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
• Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
• Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

YELLOW SQUASH AND CORN CHOWDER

Steps:

• Heat oil in Dutch oven on medium heat. Add onions, garlic, 2 cups squash and 1 cup corn; cook 4 to 5 min. or until tender, stirring occasionally.
• Meanwhile, combine remaining squash and corn with peppers; reserve for later use.
• Stir milk and water into cooked vegetable mixture. Bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally. Add Neufchatel; cook and stir 5 min. or until melted.
• Blend soup, in batches, in blender until smooth.
• Serve topped with reserved vegetable mixture and Parmesan.

BUTTERNUT SQUASH AND CORN CHOWDER

Steps:

• Preheat oven to 400°F. Using spoon, scrape out seeds from squash; reserve squash seeds. Combine 1 1/2 cups water, squash seeds and 1 tablespoon salt in small saucepan. Bring to boil. Strain seeds; rinse under cold water to remove any squash pieces from seeds. Pat seeds dry with paper towel. Toss seeds with 1/2 teaspoon oil in small bowl. Sprinkle with salt. Transfer to baking sheet. Place squash on baking sheet. Brush with 1 tablespoon oil. Roast seeds until toasted, about 6 minutes. Roast squash until tender and lightly browned, turning once, about 45 minutes. Cut squash into 3/4-inch pieces.
• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, 1 1/3 cups corn, garlic, coriander, cardamom, cumin, cayenne and cloves; sauté until onions are tender, about 8 minutes. Add squash and 6 cups water. Bring to boil. Reduce heat; simmer 30 minutes.
• Working in batches, puree chowder in processor until smooth. Return chowder to same pot. Bring to boil. Reduce heat. Add potato and remaining 2/3 cup corn kernels; simmer until potato is cooked through, thinning chowder with more water if necessary, about 12 minutes. Season with salt and pepper. Spoon chowder into bowls. Garnish with toasted squash seeds and serve.