Tag Archives: cheese

May 20, 2013

Elote (Mexican Corn Dip)

What better way to start off the week than already looking forward to the long weekend?

I don’t know about you, but I’ve been looking forward to Memorial Day for quiiiite some time. Like, January 2nd? My company gives no days off between New Year’s and Memorial Day, and it is a pretty brutal stretch with no break. Then again, I’m currently getting paid to be in Mexico, so I probably have to take that back. But. Memorial Day means summer is here, barbecues are here, long weekends are here. Finally.

Elote (Mexican Corn Dip)

This recipe came to me from my lovely friend and ex-roommate of two years, Martha. She suggested elote, which I had never heard of before, when I was looking for a recipe for anything but guacamole to bring to a barbecue a few weeks ago. I never think that bringing guacamole is a bad idea, I just knew that I would likely be going up against at least three other guacamoles if I did bring it. I just wanted something a little different, you know? Elote was the perfect thing to get me out of my dip rut.

Elote (Mexican Corn Dip)

Have you ever heard of elote before? Do I just live way too far from the border and have totally been missing out my whole life? It is basically a creamy, cheesy, Mexican corn dip with a little kick from hot sauce and spices. It’s served hot, and it’s to die for! And to make things even better, it’s eaten with tortilla chips. Corn + corn! It’s yummy.

Elote (Mexican Corn Dip)

I wish I could have gotten some better action shots of this dip so that you could really see the texture. It’s mostly corn, with a little cheesy yogurty goodness filling in the cracks. Nothing too heavy or soupy, but definitely creamy and flavorful.

Elote (Mexican Corn Dip)

I’ve modified this recipe a bit from the original, which called for a cup of mayonnaise and not nearly enough cheese. I will take cheese over mayo any day! Also, while I’ve included instructions for roasting whole ears of corn in the husks, I felt that this step could have been skipped by simply using frozen sweet corn. Aaaand that way the oven can stay off. On the other hand, if you have access to amazing fresh ears of corn that you’d like to roast or barbecue, they will definitely shine here! Go whichever route appeals to you.

Elote (Mexican Corn Dip)

5.0 from 1 reviews

Elote (Mexican Corn Dip)

Hands-on time

15 mins

Cook time

15 mins

Total time

30 mins

Author: Erica

Serves: about 5 cups

Ingredients

6 ears of corn, still in the husks (or 4.5 cups frozen sweet corn, thawed)
1 cup Greek yogurt (I used Fage 0%)
2 Tbsp fresh lime juice (about 1 lime)
1 tsp kosher salt
1 tsp ground pepper
1 tsp sugar
1/4 cup vegetable stock
sprinkle of paprika, for garnish
1/2 cup crumbled cotija cheese, for garnish
chopped cilantro, for garnish
tortilla chips, for serving

Instructions

If using whole ears of corn: Preheat your broiler. Place corn on a baking sheet. Broil until husks are thoroughly charred, about 10 minutes, flipping with tongs halfway through. (This can also be done on a medium-hot barbecue.) Set aside until cool enough to handle, then husk the corn and slice kernels off with a knife. (If using thawed frozen corn, simply skip this step.)
In a large pan over medium heat, combine the remaining ingredients except for garnishes (Greek yogurt through vegetable stock). Stir in corn and heat through. Scoop into a serving dish and garnish with paprika, cheese and cilantro. Serve alongside tortilla chips.
Enjoy!

Notes

This dip can be made ahead of time and reheated, either in the microwave or in a 400 degree oven, before serving. Adapted from the Elote Cafe Cookbook.

2 Comments

Filed under Appetizers, Dips & Spreads, Vegetarian

Tagged as cheese, corn, mexican, vegetarian

April 5, 2013

Roasted Vegetable Poutine

Can I convince you to turn on your oven just a few more times before it gets too warm?

Roasted Vegetable Poutine

If you’ve ever had poutine, I don’t think I’ll have to try too hard to convince you. If all you have are the visuals, on the other hand, I probably have my work cut out for me. (Do you remember the Modern Family clip where Mitch and Cam serve poutine and Jay says “Well it looks like vomit, and I’m not poutine it in my mouth.”? So grumpy… so funny.)

Roasted Vegetable Poutine

Yes, poutine has a reputation for looking rather unappetizing. But didn’t your mama ever tell you not to judge a book by its cover? Potatoes, cheese curds, and gravy: Let’s think about those three ingredients, and how unbelievably hard it would be to go wrong with them. They make the ideal comfort food.

Roasted Vegetable Poutine

I first had this comforting Canadian dish a few years ago in Washington D.C. while visiting my friend Taryn. I had never even heard of poutine before, yet I swear it was on the menu of every restaurant and bar we went to that weekend. I’m not sure why, but D.C. seems to be the poutine capitol of the U.S…. in addition to being the actual capitol of the U.S. Hmmm. Needless to say, we ordered it several times over the course of the weekend.

Did I mention that it goes great with beer? Taryn and I met while studying abroad together in Munich, so when we get together (which is not often enough these days!) we like to drink a few beers for old time’s sake.

That weekend was around this same time of year, which I have to say is the perfect poutine-eating time. The weather is fluctuating between summer and winter; one day you break out the sandals and the next day you have to turn the heat back on. On those chillier April days, I recommend cranking up the oven and making this healthier, vegetarian version of Canadian poutine.

Roasted Vegetable Poutine

5.0 from 1 reviews

Roasted Vegetable Poutine

Hands-on time

15 mins

Cook time

15 mins

Total time

30 mins

A healthier version of the indulgent French-Canadian specialty.

Author: Erica

Serves: 2 as a snack

Ingredients

For the roasted vegetables:

2 large carrots, peeled and cut into matchsticks
1 parsnip, peeled and cut into matchsticks
1 Yukon gold potato, scrubbed and cut into matchsticks
1/4 head cauliflower, chopped into bite-sized pieces
1/2 Tbsp olive oil
1/4 tsp salt

For the gravy:

2 Tbsp butter
2 Tbsp all-purpose flour
1 1/2 cups vegetable stock
sprinkle of dried oregano
1 tsp adobo sauce from a can of chipotle chilies in adobo (I omitted, but would recommend using)
salt and pepper to taste

To top:

1/2 cup cheese curds (or cubed cheddar cheese)
chopped fresh parsley

Instructions

Preheat oven to 450. Toss vegetables in olive oil and sprinkle with salt. Spread on a baking sheet or two lined with parchment paper. To ensure even roasting, make sure that they aren’t touching. Roast for 20-25 minutes or until crispy, flipping once halfway through.
Heat butter in a small pan over medium heat. Whisk in flour and allow to cook for 1-2 minutes, bubbling and turning a golden color. Whisk in a tablespoon or two of vegetable stock at a time until you have a thick liquid. Pour in the rest of the stock and bring to a simmer. Simmer uncovered for 10-15 minutes, until thick and gravy-like. Add oregano, adobo sauce, and salt and pepper to taste.
When vegetables are done, remove from oven and place in a serving dish. Top with cheese curds and pour gravy over the top. (You may not use all the gravy.) Sprinkle with chopped parsley and serve immediately.
Dig in. I recommend a fork!

Notes

Adapted from Everybody Likes Sandwiches and Flourishing Foodie.

Roasted Vegetable Poutine

P.S. And then you’ll have some leftover cheese curds… which is never a bad thing.

16 Comments

Filed under Snack, Vegetables, Vegetarian

Tagged as broth, cauliflower, cheese, gravy, stock, sweet potatoes, vegetarian

February 25, 2013

Boyfriend-Approved Buffalo Veggie Pasta Bake

Remember when I didn’t eat cheese for 6 months?

Hah.

Sorry, former vegan self. Sorry but I’m not sorry. I ate a lot of cheese this weekend, and it tasted reeeeally good.

I’ve actually been craving this dish for a few weeks, since a co-worker brought in some buffalo chicken casserole for lunch. As she warmed up her leftovers in the microwave and the smell wafted through the kitchen, it was alllll I wanted.

I had brought a salad.

Major food envy.

I knew I had to recreate it for you guys ASAP. My one hesitation to go out of town last weekend was that I’d have to wait an extra week to bring this dish to life! Such hardships :) Luckily, that gave me an extra week to fantasize and brainstorm… making the end result positively perfect.

Nate agrees. That’s him going back for seconds.

I wouldn’t go so far as to call this dish healthy, but it is vegetarian – come on, aren’t those synonymous?! It’s loaded with veggies, replacing 1/2 the pasta and all of the chicken that would be used in a regular buffalo chicken casserole. It’s just cheesy enough to be indulgent, but still loaded with nutrients.

It’s like a cross between buffalo chicken, mac and cheese, and veggie pasta dish. Also known as…the tastiest thing ever. For real. I don’t think I have to try too hard to convince you on this one.

Guess who’s going to have the jealousy-inducing leftovers for lunch this week?!

Boyfriend-Approved Buffalo Veggie Pasta Bake

Serves 6

Ingredients:

For pasta:

1/2 lb whole wheat pasta

1/2 tsp olive oil

2 cloves garlic, minced

1/2 large yellow onion, chopped

3 carrots, peeled and chopped

sprinkle of ground black pepper

8 oz. baby bella mushrooms, sliced

1 lb Brussels sprouts, sliced (about 5 cups sliced)

1 Tbsp butter

1 Tbsp whole wheat flour

1 1/2 cups plain unsweetened almond milk (or other unsweetened milk of your choice)

2 cups grated cheddar cheese, divided (4-5 oz.)

1/2 cup hot sauce such as Frank’s RedHot

To top:

3-4 green onions, thinly sliced

additional hot sauce

1 recipe lightened up blue cheese dressing

Instructions:

Preheat oven to 375 degrees. Spray a 9×13 inch baking dish.

Cook pasta in a large pot until slightly al dente. Drain and return to pot. Set aside.

Next, saute your vegetables. Heat olive oil over medium heat in a large pan. Add garlic, onion, and carrots, season with ground pepper, and saute until soft, 9-10 minutes. (The carrots will not soften up much in the oven, so you want to get them to your desired softness on the stovetop.) Add the mushrooms and saute 3 minutes more, then add the Brussels sprouts and saute another 2 minutes. Pour vegetables into the pot with the pasta and scrape pan clean.

Now prepare the roux. In the same pan, melt the butter. Stir in flour and let bubble 1-2 minutes. Stir in the milk. Simmer, stirring occasionally, until slightly thickened, 5-7 minutes. Add 1 cup of the grated cheese and stir to melt. Stir in hot sauce. Pour the mixture over the pasta and vegetables and stir to combine. Pour into the prepared baking dish and top with the remaining cup of cheddar cheese.

Bake for 25 minutes, until cheese is melted and bubbling. (If cheese starts to burn before 25 minutes, cover the top of the dish with tin foil and continue baking.)

Remove from oven and sprinkle with green onions. Serve in scoops, topped with additional hot sauce and blue cheese dressing.

Enjoy!

Time:

1 hour