Posts tagged ‘sauteed’

November 5, 2011

Sautéed Corn and Water Chestnut Salad

Water chestnuts are a texture food, and are prized for their crispness.   They add a great crunch and slight earthiness to any salad, stir fry, or curry, and are a good source of potassium and fiber.  When rummaging through my pantry the other night for something to add to my corn salad, I was excited to come across a can tucked way back in the corner.

Corn brightens any meal and it´s one of the most loved of all vegetables (at least it is for me).  What can I say, I’m a corn addict, I love its naturally sweet taste, crisp bite and flavorful center.  So in my effort to whip up something more interesting than steamed corn, I pulled a few ingredients together, tossed them in a pan, and 10 minutes later I had a gourmet side dish.  I love that sweet corn turns a bit nutty when it’s sautéed, and the sweet flavor and crunchy texture of water chestnuts gives this dish a unique quality.

As the weather gets cooler, I’m always searching for warm side dishes over a summery salad, and this was an unexpected discovery.  It would also make for a great topping for acorn or spaghetti squash, or a side to a juicy steak or meatloaf.

Ingredients

  • 1 bag of frozen corn (or 2 cans of corn)
  • 1/2 yellow onion, finely diced
  • 1 can sliced water chestnuts, roughly chopped
  • 1-2 tbsp extra virgin olive oil
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • 1 tsp. garlic powder
  • Handful fresh cilantro, roughly chopped

Method

  1. Heat a medium size skillet with oil on medium heat
  2. Add onions and sprinkle with salt, let them cook down for about 5 minutes until they just start to go brown
  3. Add corn and toss with another sprinkle of salt, if you use frozen corn pop it in the microwave for 4 minutes and drain the excess water.  If you use canned corn drain the water before adding in the corn
  4. Cook additional 5 minutes
  5. Add water chestnuts, garlic powder and toss well
  6. Let cook 5 minutes and taste to see if you need to add more salt or pepper.  Toss the cilantro in right before serving

This can be served warm or at room temperature.  It would be a great dish to bring to a BBQ or house party since it doesn’t take long to make and packs a lot of flavor, and it’s healthy so you can feel good about getting a second (or third) helping.

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October 7, 2011

Sautéed Potatoes with Garlic and Red Pepper Flakes

I was on my own for dinner the other night, and I was feeling like a pile of hot, tasty French fries.  As I don’t have a fryer and don’t intend to get one, I went with the next best thing, sautéed potatoes with garlic and red pepper.  In the end, they turned out much better than any French fries, and for some reason I felt better about eating them, even if I did finish the whole plate!

I like my potatoes with a nice, crispy coating, but they’re still soft and creamy in the inside.  The only way to achieve this is to go low and slow.  If you brown the potatoes too quickly, they won’t get cooked in the middle, so you need a little patience.  I’ve tried par boiling the potatoes before sautéing, but they always seem to fall apart, so I just cut them up and drop them in the pan raw, that way they have a nice bite but still get cooked through.  The vibrant color of the purple potatoes will turn any sautéed potatoes into a gourmet dish.

Ingredients

  • 1 lb. golden Yukon potatoes, cut into bite size pieces (1-inch pieces)
  • 1 lb. purple baby potatoes, cut into bite size pieces (1-inch pieces)
  • 3 tablespoons olive oil
  • 5 cloves garlic, peeled and diced
  • 1 – 1 1/2 tsp. red pepper flakes
  • 1 tablespoon chopped Italian parsley
  • 1 tsp. salt, to taste
  • 1 tsp. pepper, to taste

Method

  • Rinse potatoes under cold water; drain and pat dry
  • Cut potatoes into bite size pieces, leave the skin on
  • Heat olive oil in a large non-stick skillet over medium heat
  • Add potatoes once the oil is hot, sprinkle with salt and pepper
  • Watch the potatoes and turn frequently for about 10 minutes, or until lightly browned.
  • Add garlic and red pepper flakes and toss until evenly coated
  • Cover and reduce heat to low. Cool, stirring occasionally, for 15 to 20 minutes, or until potatoes are tender.
  • Remove from heat and add parsley, stir until evenly coated
  • Add additional salt and pepper to taste
  • Let cook for a few minutes before digging in, they’ll be very hot!
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