Corn-Bell Pepper Relish

Corn-Bell Pepper Relish

  • Servings: 4
  • Difficulty: easy
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I had a leftover assorted bell pepper from the other day when I made a vegetable pizza and I wanted to use them before they expire, and I had a big bag of frozen corn, I normally buy big bags of frozen vegetables, it is cheaper that way!
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I had to come up with a quick side dish that will not take a long time to prepare, and a healthy one at the same time.IMG_5201

This dish turned out awesome, it was delicious and healthy as a side dish to any meal, and tonight I paired it with frozen readymade chicken patties, from the freezer to the oven, cannot get simpler than that…Just keeping it real here!

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Tonight I did not feel like cooking an entire meal, because I wanted to test a chocolate cake recipe I wrote the other day, and I did not want to be in the kitchen all night long after a busy day at the office…

I promise to post the cake recipe if it comes out the way I invasion it. 

.3 cups frozen corn

.1 cup chopped green bell pepper

.1/2 cup chopped red bell pepper

.1/2 cup chopped yellow bell pepper

.1 tbsp butter

.3 tbsp olive oil

.1/2 tbsp salt

.1/4 tbsp black pepper

.1/4 cup whipping cream

.2 medium shallots chopped

.1/2 tsp crushed red pepper

.1 tsp grated fresh ginger

.1 tsp lemon zest

In a large skillet over high heat, add olive oil and butter, add chopped shallots and the mixture of bell pepper, sauté for 2-3 minutes or until slightly brown.

Add salt, black pepper, crushed red pepper, grated ginger, lemon zest and mix well.

Add corn and cook for 2 -3 minutes just to heat it through, add the whipping cream and cook for 1 minute or until slightly thickened.

This recipe could be completely transformed in to vegan dish, by replacing the butter with coconut oil and the whipping cream with coconut milk, its equally delicious. Enjoy!

Corn-Asparagus Salad

Corn-Asparagus Salad

  • Servings: 4
  • Difficulty: easy
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I could never keep Asparagus long enough in my refrigerator to cook them, I always buy it and forget about it until the following weekend when I clean my drawers and say ohhhh there they are!!

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So this time I made sure to keep them visible so they would be in my face every time I open the door of the refrigerator.

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Also had a bag of frozen corn in the freezer I needed to start using, and had mixed colors of bell peppers and these also have a short shelf life.

So I roasted the bell peppers and added them to the corn and asparagus and this salad was born.

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I paired it as a side dish with my easy to prepare chicken kebab and baba ghanoush.

Salad

.2-3 lb. asparagus chopped to 2 inches

.3-4 cups frozen corn

.2 roasted yellow peppers

.4 tbsp. olive oil

.2 medium shallots chopped

.1 tsp. paprika

.1 tsp. chili powder

.1/2 tsp. salt

Dressing

.2 tbsp. olive oil

.1/4 cup fresh lemon juice

.1 clove garlic, minced

.1 tbsp. chopped flat leaves parsley

.1 tbsp. fresh chopped thyme

.1/2 tsp salt

.1/2 tsp. pepper

.1 tbsp. lemon zest

Preheat oven broil on high.

Line up baking sheet with thick layer of aluminum foil, spray with non-stick vegetable spray.

Wash and dry bell pepper and place on the baking sheet, broil for 10 minutes or until all side blistered making sure to turn it every few minutes.

Remove and set aside to cool.

On medium high heat, in a large sauté pan, heat olive oil add chopped shallots, add salt and sauté for few minutes or until light golden.

Add chopped asparagus and cook for 3-5 minutes, mix in paprika and chili powder… In the main time peel, deseed and chop the bell peppers.

Add to the pan and mix with the asparagus.

Add corn mix and cover to cook for 4 minutes.

Make the dressing

In a measuring cup add olive oil, minced garlic, lemon juice, chopped parsley, chopped thyme, salt, pepper, and lemon zest, and whisk well.

Turn off the heat, add the dressing to the pan, mix well, cover and let it stand for 5 minutes for the flavor to incorporate… Enjoy!