Food – Page 8 – Meghan E White

Mexican Street Corn

June 22, 2022 meghanewhite

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There is nothing like fresh, local corn in the summer. Grilled, and covered in butter has always been my favorite way to eat it. I now have a new favorite way to enjoy corn on the cob. Mexican Street Corn, or elote, is so delicious I may never go back to plain old butter. This fantastic portable concoction is a common street food in Mexico. It’s covered in a creamy sauce and coated with cotija cheese. After my first bite I was hooked, and I think you will be too.

Corn and Mexico have a long history. In America we are used to the standard golden kernels that we find at farmers markets and grocery stores. In Mexico corn can be white, red, yellow, blue, and black. Some ears even have several colors. There are fifty-nine varieties of corn native to Mexico. A majority of Mexican farmers still save their seeds and plant native strains. Corn is a big deal in Mexico.

Street food is a big deal in Mexico too. No trip south of the border is complete without it. With the trend of food trucks, much of this street food can be found here in the U.S. at local markets and fairs. Or, you can make this deliciousness at home. It cooks up quickly on the grill.

“For he satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

Happy Eating!

Grilled Mexican Street Corn

¼ cup mayonnaise

¼ cup sour cream

1 garlic clove minced

juice of 1 lime

1 teaspoon chili powder

6 ears of corn

½ cup crumbled cotija cheese

¼ cup chopped cilantro

Preheat a gas or charcoal grill to 400°.
In a small bowl combine mayonnaise, sour cream, garlic, lime juice, and chili powder.
Place husked corn directly onto grill grates. Grill for several minutes on each side until the kernels turn golden and charred. Remove corn from the grill onto a plate.
Using a brush spread the cream mixture on all sides of the corn.
Sprinkle with cotija cheese and cilantro.

Notes:

*I folded back the husks and tied them with twine. It creates a pretty handle.

*Feta or Parmesan cheese can replace cotija cheese.

* Mexican crema, which is slightly salty, can be used instead of sour cream.

*You may want to add a little salt if you use sour cream.

Food

Veggie Stir Fry

May 26, 2022 meghanewhite

If you want a simple, nutritious, inexpensive meal, look no further. Veggie stir fry is filled with flavor and nourishment. Use your favorite vegetables. I like to use onions, carrots, and broccoli as my base. Then I add whatever looks or sounds good, like snap peas.

The sauce is so delicious with fresh ginger and garlic. Red pepper flake gives it a nice little kick. Use more or less depending on how much spice you prefer. I like to double, or even triple the amount of sauce.

Veggie stir fry is so quick to throw together. The only time consuming part is chopping all of the vegetables. In a pinch you can use frozen, or any leftover veggies you’ve got in the fridge.

For a budget friendly, easy dinner make this tasty veggie stir fry. Add a protein like chicken, beef, or shrimp for even more flavor and nutrients. This no fuss dish will give your meals variety. Enjoy!

Happy Eating!

Every word of God is pure; He is a shield to those who take refuge in Him. Proverbs 30:5

Veggie Stir Fry

For the Sauce:

1/4 cup low sodium soy sauce

2 tablespoons sugar

2 teaspoons cornstarch

1 tablespoon fresh grated ginger

1 clove minced garlic

1/2 teaspoon red pepper flake

Vegetables:

1 medium onion cut into wedges

3 to 4 carrots sliced into thin rounds

2 heads of broccoli cut into florets

sweet peppers sliced into strips

other vegetables to add: snap peas, baby corn, zucchini, asparagus, cauliflower, water chestnuts, or whatever you like

for cooking the veggies:

1/2 to 1 teaspoon of salt

1 tablespoon vegetable oil

Instructions

In a small bowl combine the soy sauce, sugar, cornstarch, ginger, garlic, and red pepper flake. Whisk until blended, set aside.
In a large skillet or wok, heat vegetable oil over medium heat until shimmering. Add the onions and carrots and a pinch of salt. Raise the heat to medium high, stirring every 30 seconds or so until the onions have softened. This takes 4 to 5 minutes.
Add the broccoli and the rest of the vegetables and another pinch of salt to the skillet, stirring every 30 seconds or so, until the carrots start to caramelize. This takes about 5 minutes. Cook the vegetables until the carrots are fork tender and the remaining vegetables are tender, yet crisp.
Turn the heat down low. Pour the sauce over the vegetables, stirring constantly until the sauce is thickened. This takes less than a minute. Remove from heat and serve with rice.

Notes:

I recommend doubling the sauce.

Cook the vegetables to your liking. I prefer mine crisp yet tender.

Cover your skillet with a lid to help steam the vegetables.

Food, mustard seed sentinel

Baked Feta Pasta

April 27, 2022 meghanewhite

This pasta is quite famous. Baked feta pasta gained stardom on Tik Tok in 2019. Blogger Tiiu Piret shared a version of the pasta bake on her blog in 2018. Finnish blogger Jenni Hayrenin posted her version of the feta pasta dish on her blog the very next year and it went viral. BAKED FETA PASTA – ORIGINAL RECIPE – Liemessä

With so much hype is it actually good? I say yes. After some experimenting and modifications I came up with my own version of baked feta pasta. It’s pretty much the same. I just made a few tiny changes like adding spinach and onion.

This simple pasta bake is creamy, savory, and a little tangy. Roasting tomatoes with olive oil, and garlic is always a winning combo. The addition of soft feta makes the sauce scrumptious. Cheese and tomato are great partners in any recipe.

Baked feta pasta is a trend that lives up to its fame. It’s inexpensive to make and you can modify the ingredients to your liking. Change up your pasta recipes with this delectable dish.

Happy Eating!

For you were once darkness, but now you are light in the Lord. Walk as children of light. Ephesians 5:8

Baked Feta Pasta

Yield: 4 to 6 servings

Ingredients

1 lb pasta

2 pints grape tomatoes

1 (8 oz) block feta cheese

½ cup olive oil

½ yellow onion, diced

4 cloves of garlic peeled and sliced in half

¼ teaspoon red pepper flake

salt

fresh ground black pepper

fresh thyme, chopped

fresh oregano, chopped

fresh basil, chopped

large bunch of spinach, chopped

½ cup pasta water

Instructions

Preheat oven to 400°
In a medium sized baking dish, place the tomatoes, onion, garlic, red pepper flakes, fresh thyme, and oregano. Pour about ¾ of the olive oil over the tomato mixture. Season with salt and fresh ground black pepper. Toss everything to coat.
Place the feta in the center of the pan and drizzle the remaining olive oil on top.
Bake for 40 minutes until the tomatoes and feta are browned.
While the tomatoes are in the oven, cook the pasta of your choice according to the package directions. Right before draining the cooked pasta, reserve ½ cup of the pasta water. Add fresh chopped spinach to the hot water, then drain.
Once the tomatoes and feta have cooked, take a spoon and break it up and combine everything. Stir in the fresh basil. Add the pasta and spinach. Stir in the ½ cup pasta water. Give it a taste, and add more salt and pepper to your liking,
Enjoy!

Notes

* Use any type of pasta. The original recipe used spaghetti.

* The pasta water really helps thin out the sauce.

* Greek feta works best.

* Try cream cheese or goat cheese if you don’t like feta.

For this recipe and more, go to the link below to access Mustard Seed Sentinel.

https://www.mustardseedsentinel.com/post/meghan-s-corner-baked-feta-pasta

Food, mustard seed sentinel

Mini Quiche

March 23, 2022 meghanewhite

The quintessential brunch food is quiche. It’s got a fancy name and it’s associated with a fancy meal. Quiche is actually very simple to make, and can be enjoyed every day. A flaky pastry filled with eggs, milk, and cheese are the base for this savory pie.

Spinach, bacon, and onions are delicious in quiche. You can use a variety of cheeses, vegetables, and meats. Be as creative as you want. Making mini quiches is a fun way to customize them to your liking.

They freeze well and make a great breakfast on the go. Mini quiche would be a wonderful addition to a holiday celebration. Quiche is a versatile dish. It’s filling and can be used in a variety of ways. Breakfast, lunch, or dinner time are perfect for these small pies.

Happy Eating!

Teach us to number our days, that we may gain a heart of wisdom. Psalm 90:12

Mini Quiche

Yield: 24

Ingredients

2 unbaked pie crusts (homemade or store bought)

6 eggs

2 cups milk

¼ teaspoon salt

¼ teaspoon pepper

Filling:

shredded cheese (Swiss, cheddar, mozzarella, Gruyere)

crumbled cheese (feta, blue)

bacon bits

chopped ham

chopped turkey

spinach

onion

mushroom

tomato

Instructions

Preheat the oven to 425°.
Spray muffin pans with cooking spray.
In a large mixing bowl whisk eggs, milk, salt and pepper until combined.
Roll out the pie crust. Use a 3 inch round cutter to make approximately 12 mini crusts per pie crust.
Place each circle of pastry into the greased muffin pan, gently pressing them to the bottom and sides.
Put a tablespoon of filling into each pastry shell.
Pour the egg mixture over the filling, being careful not to overfill.
Bake for 13 to 15 minutes, until the quiche is puffed and the pastry is golden brown.
Cool in the muffin pan for 5 minutes. Use a knife to carefully remove the mini quiches. Enjoy!

Notes

*Use half whole milk, and half heavy cream for a richer taste.

*Don’t worry if you overfill a few quiches. They will still cook well and taste good.

* Store leftover quiches in the refrigerator.

* Cool the mini quiches before freezing.

https://www.mustardseedsentinel.com/post/meghan-s-corner-mini-quiche

Food, mustard seed sentinel

Easy Tomato Soup

February 23, 2022 meghanewhite

A warm bowl of tomato soup and a grilled cheese sandwich are the epitome of comfort food. I grew up eating tomato soup from a can, which is perfectly fine. Homemade tomato soup is so much better tasting than any canned soup. This simple recipe is delectable and easy to make. It’s also budget friendly.

You can make this creamy, or leave it with some tomato chunks. I prefer a creamy tomato soup so I use my immersion blender. If you don’t have an immersion blender you can use a regular blender, or even a potato masher.

It comes together quickly, and smells incredible as it’s simmering away on the stove top. This would make a great weeknight dinner. Add some grilled cheese sandwiches, and you’ve got a hearty meal. You’ll be glad you made this delicious tomato soup.

Happy Eating!

Rejoice in the Lord always. I will say it again: Rejoice! Philippians 4:4

Tomato Soup

Yield: 6 to 8 servings

Required equipment: immersion blender or regular blender

Ingredients

1 stick of butter (8 tablespoons)

1 medium onion cut into large chunks

2 (28 oz.) cans crushed or whole tomatoes

2 cups chicken broth

½ to 1 cup fresh basil, chopped

1 tablespoon sugar (optional)

1 teaspoon salt

½ teaspoon or more of fresh ground black pepper

½ cup heavy cream

Instructions

In a large pot melt butter over medium heat.
Add the onion and cook for 5 minutes.
Add the tomatoes with their juices, chicken broth, fresh basil, sugar, salt, and pepper.
Stir and bring to a boil. Turn down the heat and simmer uncovered for 30 minutes.
Blend the soup using an immersion blender until creamy.
Give it a taste and add more salt/pepper to your liking.
Turn down the heat and stir in the heavy cream.
Ladle soup into bowls. Enjoy!

Notes

If you use a blender just add the soup in small batches to the blender and return it back to the pot.
You can also use a potato masher if you don’t have an immersion blender.
Dice the onion small and chop the basil if you are not using any type of blender.