New Eating Adventures

Posts tagged corn

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Vegetable Pot Pie

During finals week, naturally the weather is cold, Jacki and I both had an indescribable sickness/cold, and we haven’t had a real meal in weeks. This is what I decided to make to brighten our spirits… or at least feed us for one more day so we can continue with finals and papers.

Vegetable Pot Pie

Serves 4



  • 1 tablespoon olive oil
  • 1 small sweet potato, cubed
  • 2 celery stocks, cubed
  • 1 carrots, cubed
  • 1 shallot, sliced thin
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/2 teaspoon paprika
  • 1 cup frozen corn, thawed
  • 1 cup frozen peas
  • 1 cup frozen chopped spinach, defrosted
  • 1 can Cream of Mushroom soup
  • 1/2 - 1 cup milk
  • salt and pepper


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon white sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/2 cup melted butter
  • 1 cup milk
  • 1 cup cheddar cheese, shredded (optional)


Preheat the oven to 425 degrees F. In a large pot, heat the olive oil over medium to medium high heat. Add in the sweet potato, season with a pinch of salt and pepper. Cover and let cook for until it is cooked half way through, about 8 minutes. 

Add in celery, carrots, shallots, and garlic. Season with a pinch of salt and pepper and the sage, thyme and paprika. Stir and cook for 3 minutes.

Stir in the corn, peas and spinach. Add the cream of mushroom and enough milk to thin the mixture but still keeping it thick. Turn off the heat and cover while you make the topping.

For the topping, combine the flour, baking powder, sugar, salt, garlic, and parsley (and cheese if you please).

Stir in the butter and milk until it is just moistened.

Put the veggie mixture in either an 8x8 baking dish or in 4 individual bowls/ramekins if you want a personal portion.

Drop the batter on top of the filling.

Bake in the oven until golden about 10-15 minutes.

If you can wait, let cool for about 10 minutes, and enjoy!

Filed under sweet potatoes biscuits corn peas spinach mushrooms carrots dinner soulful

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Pastel Azteca (Zucchini-Tortilla Casserole)

Pastel Azteca (Zucchini-Tortilla Casserole)

(Revised from Marcela Valldolid)

Makes 8 servings


  • 12 corn tortillas
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 jalapeno pepper, seeded, deveined and minced
  • 4 1/2 cups chopped zucchini (3 large)
  • 1 1/2 cup corn (fresh or frozen, thawed)
  • 3 poblano chiles charred, seeded, deveined and chopped
  • 1 15-oz can enchilada sauce
  • 3 cups Monterey Jack cheese, grated
  • Salt and pepper to taste
  • non stick cooking spray


Start by charring our poblano chilies. You can do it over an open flame or under the broiler. Blister the skins then place them in a large zip-lock bag and let them sit until they cool. Pull off the skin, cut off the top and pull out all the seeds. Chop so it is ready to cook with.

Preheat oven to 350 degrees F. In medium saute pan over medium heat, heat 1 tablespoon of oil and add the garlic, onion and jalapeno, season with salt and pepper. Saute until the onion is translucent, about 3 minutes. Add the enchilada sauce. Cook for 10 minutes and turn off heat.

In a large saute pan over medium heat, add 1 tablespoon oil. Add the zucchini and corn. Cook for 2 minutes, and then add the chopped poblano chilies. Season with salt and pepper and cool for 5 more minutes.

Spray a 9x13 inch baking dish with nonstick spray. Add enough enchilada sauce to just cover the bottom. Cover the bottom with 5 tortillas (I cut one in half to cover the middle). Add 1/2 cup of enchilada sauce on top of the tortillas. Top with 1 1/2 cups zucchini mixture. Add 1 cups of cheese. Repeat with tortillas, sauce, zucchini and cheese to add to 3 layers. Place the casserole in the over until the cheese is melted, about 10-15 minutes. Serve hot and enjoy!

I love Mexican fare and thought this is was GREAT dish. Easy to make like a lasagna but so much better. It is packed with vegetables and has a mild kick from the jalapeno. It is cheesy and perfect for this time of year because it uses seasonal ingredients. Hit up the farmer’s market to get all you need!

Happy Cooking!

Filed under vegetarian seasonal vegetables zucchini corn Mexican tortillas green cheese melty food yum

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White Bean Chicken Chili

Soup comforts the soul, chili feeds hungry tummys, warm food makes me forget how cold my apartment gets when it is windy in the winter. Jacki has been politely hint that I should make this because she loves the white bean chicken chili at Axel’s Bonfire. I haven’t had their’s before but I think this recipe is a serious knock-out!

White Bean Chicken Chili

(Revised from Giada De Laurentiis)


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and diced
  • 1 teaspoon salt, plus more for seasoning
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 3 tablespoons flour
  • 2 (15-ounce) cans cannellini or white beans, drained and rinsed
  • 1 (12-ounce) bag of frozen corn
  • 4 cups low sodium chicken stock
  • 2 cups rotisserie chicken, shredded or pulled
  • salt, pepper, and cayenne pepper, to taste


In a heavy-bottomed saucepan, heat oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeno and cook for 30 seconds.

Add 1 teaspoon salt, cumin, oregano, chili powder, and paprika. Stir with a wooden spoon to let the spices bloom, about 30 seconds. Add in the flour and stir, let cook for 1 minute.

Add the beans, corn and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with your wooden spoon.

Simmer for 30 minutes and add the chicken. Let simmer for 20-30 more minutes until the liquid has reduced and the chili has thickened. Season with salt, pepper and cayenne pepper to taste. I added a large pinch of salt, a pinch of pepper, and a small pinch of cayenne pepper. 

Jacki told me that she wouldn’t be mad if I made this every single week, and it is that freaking delicious! It warms the throat, the corn is sweet to the savory flavors, and the chicken is flavorful and tender. This chili is thick which is just the way I wanted it! Make this recipe and your family and friends will think you are ah-maz-ing!

Filed under chicken soup vegetables broth corn spinach dinner lunch