Category Archives: Starch

Sautéed Sweet Corn ~ Three Ways

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Sautéed Sweet Corn (Original Version)

Sautéed Sweet Corn (Original Version)

Sweet white corn is still plentiful at your farmers market and grocery. So treat your taste buds to some real happiness with one or all three of these variations!

8 ears of local sweet white corn, shucked and silked
2 Tbs butter
1 cup milk
1 Tbs sugar
1/4 t salt
1/2 t pepper

With a large sharp knife, cut the corn off the cob on a cutting board.
Melt butter in large skillet.
Add corn, milk, sugar, salt and pepper.
Cook over medium high heat stirring often for 4 minutes.
Turn heat to medium low, and continue cooking 3 to 4 more minutes.
Remove from heat and allow to rest 5 minutes.

*Author’s Note: I count on a bit more than 1 ear of corn per person.

Mexican Variation … Where Great Flavors Co-mingle!
Ingredients from Sautéed Sweet Corn
2 Tbs minced ginger
Zest of 1/2 lime
Juice of 1 lime
2 Tbs of chopped cilantro

Add ginger and lime zest to the corn, milk, and sugar as prepared above.
When corn is cooked, remove it from the heat.
Add lime juice and cilantro.
Stir and allow to rest 2 minutes.

Starch Sauteed Corn with JalapenosJalapeño Variation … Ohhh La La!
Ingredients from Sautéed Sweet Corn
10 slices of jalapeño pepper (in a jar), diced
Sauté jalapeño in butter for 2 minutes.
Add corn, milk, and sugar.
Cook over medium high heat stirring often for 4 minutes.
Turn heat to medium low, and continue cooking 3 to 4 more minutes.
Remove from heat and allow to rest 5 minutes.

Polenta and Black Eyed Peas

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I made this last night for a quick and easy supper, again vegetarian…not on purpose.  I had the ingredients on hand and was too lazy to go to the grocery for anything else!  I used to make this with chopped tomatoes, but The Don isn’t wild about tomatoes, so I used a red pepper that was handy, and it made for a sweeter flavor.  Tomato vs red pepper, your choice!  It can also be used as a starch side dish, rather than a potato or rice.  When I serve it as a side I top it with just a bit of black eyed pea mixture, not smothered as below! Polenta Black Eye Pea

Polenta Black Eyed Peas Entree8 oz tube refrigerated sun dried tomato polenta, sliced
*If this polenta is not available, you may use plain, or any flavor polenta.
15 oz can black eyed peas, rinsed and drained
1/2 of sweet onion, finely chopped
1 red pepper, chopped
1/4 cup water
4 Tbs chopped fresh cilantro, divided
1/4 cup light sour cream
Cooking spray

Coat a non stick skillet with cooking spray.
Cook polenta rounds over medium high 4 minutes per side, or until lightly browned.
Remove from heat and keep warm.
Wipe pan with paper towel.

Spray with cooking spray again.
Cook peas with onion, pepper, and water over medium heat 3 minutes,
or until water evaporates.
Remove from heat.
Stir in 3 Tbs cilantro.

Arrange polenta rounds on serving platter.
Spoon warm pea mixture over polenta rounds.
Top with dab of sour cream.
Sprinkle cilantro over sour cream.

Polenta is not highly caloric and is quite filling.  Two slices carry 140 calories.

Here it is as served as a starch side.  I suppose it could be used as a first course as well, rather than a soup or salad.  Why not?!Starch Polenta with Black Eye Peas

Lemon Risotto with Asparagus

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The Don and I enjoyed this nice vegetarian supper this past Sunday night while catching up on all of our DVRed programs from the previous week!  It won’t make my niece’s vegan diet due to the cheese and butter; but all of you non-vegans…consume with happiness!Lemon Risotto and Asparagus

1 medium sweet onion, chopped
2 Tbs butter
1 Tbs olive oil
2 garlic cloves, minced
1 cup uncooked Arborio rice
3 cups chicken broth
1/3 cup dry white wine
1 lb asparagus, cut in to 1/2″ pieces
Zest and juice of 1 lemon
1/4 t salt
1/2 t pepper
1/2 cup grated Parmesan cheese, divided

Combine onion, butter, olive oil, and garlic in microwave safe casserole dish.
Microwave on high 3 minutes.
Stir in rice.
Microwave on high 3 minutes.
Stir in broth and wine.
Microwave 14 minutes, stirring every 4 minutes.
Add asparagus pieces and stir.
Microwave 4 minutes.
Stir in zest, lemon juice, half of cheese, salt and pepper.
Stir well.
Place on plates and sprinkle with remaining cheese.

Serves 4.
350 calories, 13 grams protein

Baked Corn with Peppers

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You see from the images below that I chose to prepare this in individual casserole dishes this time around.  I reduced the cooking time to 25 minutes and it worked out beautifully.  It is a cinch to halve this recipe for a smaller crowd as well.  Mmmmm Mmmmm Good!Baked Corn and Peppers

4 cans of white Shoepeg corn, drained
2 red bell peppers, diced
2 Tbs jalapeno peppers, diced
1 cup heavy cream
1/4 t salt
1/2 t ground pepper
1 stick butter, cut into pieces

Preheat oven to 350°.
In large mixing bowl, combine all ingredients, and stir well.
Pour into 9 x 13” baking dish.
Bake 35 to 45 minutes, stirring midway through, until hot and bubbly.

Serves 8 to 10. Baked Corn and Peppers II

Mushroom Risotto in Wonton Soup Spoons

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Appetizer Mushroom Risotto

8 Cremini mushrooms
3 Tbs butter, divided
2 1/2 cups fat free chicken broth
1 cup long cooking brown rice
1 cup grated Parmesan cheese

Rinse and slice mushrooms into 1/4″ slices.
In a large skillet, heat 2 Tbs butter over medium high heat.
Add mushrooms and cook uncovered 4 minutes, stirring regularly.
Remove from heat.

Bring chicken broth and 1 Tbs butter to a boil.
Stir in rice, reduce heat to medium low; cover and cook according to package directions.
Remove from heat and stir in cheese and 3/4 of the mushrooms, saving a few for garnish.

To serve, place a small amount of risotto on each wonton spoon.
Garnish with small amount of reserved sautéed mushrooms.
Place spoons on serving tray, and pass.
Makes 30.

Naturally, you may serve this as a main course starch.  Simply place risotto in serving bowl and top with extra mushrooms.Starch Brown rice risotta mushroom

Horseradish Mashed Potatoes

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Starch Horseradish Potatoes

This is just wonderful with meatloaf, pork tenderloin, steak, chicken, or by itself! When I have been feeling in a funk I have simply made a bowl for myself in the middle of the afternoon!  HA!

You will need:
Instant mashed potato flakes (I like Idaho Spuds Classic Mashed Potato Flakes)
1/2 cup horseradish
1/2 stick of butter
1/2 cup sour cream
Preheat oven to 350°.
Prepare instant potatoes according to package directions for 10, and add an extra 1/2 cup of flakes to what the directions call for.
(This is because they will become too loose when you add other ingredients.)
When potatoes are cooked, add horseradish, sour cream and butter.
Spoon into casserole dish or individual ramekins.
Bake for 15 minutes.

Serves 8 to 10.

Author’s Notes: I use potato flakes rather that real potatoes because it saves lots of time and labor. The flakes are made from real potatoes that are peeled, prepared, and then dehydrated. The only preservative is sodium bisulfate, which is considered more sulfur than sodium and is not a salt. It is a combination of sodium, hydrogen, sulfur and oxygen. It meets the FDA’s definition of a natural product. It is used in almost all dried foods such as dried fruits, trail mixes and so on. When you add water and/or milk back to the flakes you rehydrate them back to their original state. All of this is to explain that using flakes is the perfect time saver. Enjoy!