Potato, Corn & Sausage Skillet Meal

Attention parents in a hurry:  this dish results directly from the urgent need to produce a tasty, kid-friendly comfort food meal on short notice and based entirely on ingredients on hand.  Do you ever find yourself in a situation like that?

With organic potatoes, no need to peel 'em, just scrub and dice.  Those peels have loads of flavor and nutrition.



Prep time:  10 minutes
Cook time:  25 minutes
Serves:  4-6

INGREDIENTS
3-4 tablespoons olive oil
2 cups potatoes, 1/4 to 1/2 inch dice
1 pound ground sausage
1/2 cup onion, 1/4 inch dice (one small onion)
1 cup corn
2 tablespoons fresh rosemary or one teaspoon dried
5 fresh sage leaves, minced or 1 teaspoon dried
1 tablespoon minced fresh oregano, or one teaspoon dried
Salt
Pepper

DIRECTIONS
Heat the olive oil in a large skillet or saucepan over medium heat, and cook the potatoes, stirring occasionally, for 10 minutes or until browned outside and just soft inside when poked with a fork. Remove potatoes to a bowl and add the sausage and onion and cook, stirring, for 8-10 minutes or until sausage is cooked.  Add the corn, rosemary, sage, and oregano, along with the cooked potatoes and cook, stirring, for more 3 minutes.

Serve, seasoning to taste with salt and pepper.

Photo and recipe by Tod Dimmick

Stoplight Saute - Red, Yellow, & Greens

 












Sweet tender crisp vegetable flavors.  Yum.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

INGREDIENTS
3 tablespoons olive oil
2 cloves garlic, crushed, or a couple of chopped garlic scapes
1 bunch fresh kale, rinsed and coarsely chopped, stems separated from leaves
2 red bell peppers, seeded and coarsely chopped
2-3 ears of cooked corn, kernels sliced off
Shredded Parmesan
Salt and pepper to taste

DIRECTIONS
Heat the olive oil in a large saute pan or skillet over medium-low heat and saute the garlic and kale stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves and the red pepper, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. Add the corn and heat, stirring, for another minute.

Distribute to serving plates, top with parmesan cheese, and season to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Sausage and Veggie Skillet Meal

This simple dish proves the assertion that comfort food can be fast, delicious, and loaded with veggies.  

Prep time:  10 minutes

Cook time: 15 minutes

Serves:  4-6

INGREDIENTS

1 pound ground Italian sausage meat

1 teaspoon Italian seasoning (or a mixture of oregano, basil, rosemary & thyme)

2 large carrots, 1/4 inch slices (about 1 1/2 cups)

1 1/2 cups fresh green beans cut into 1/2 inch pieces

3-4 scallions, white and light green parts in 1/4 inch dice, dark green parts reserved for another use

2 cloves garlic, crushed

1 1/2 to 2 cups corn kernels (about two ears) 

Salt

Pepper

DIRECTIONS

Heat a large skillet over medium heat and add the sausage, Italian seasoning, and carrots.  Cook for 5 minutes, stirring, then add the scallions, green beans, and garlic.  Cook for another 5 minutes, stirring, or until the sausage is just done and the carrots and beans are beginning to turn tender.  Add the corn and cook for 3 minutes, stirring.  Season to taste with salt and pepper

Serve as is, or over pasta or rice.  A glass of rosé would also be nice.

Variation: Make it vegetarian by omitting the sausage.  You could also add mushrooms regardless of whether you're using the sausage, add them with the green beans.

Tip:  Add leftovers to chicken or vegetable stock, along with a handful of rice or pasta, for a quick and hearty soup

Photo and Recipe by Tod Dimmick

Kale and rice

This hearty vegetarian entree will warm you on a cool night.

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  4

INGREDIENTS
4 tablespoons olive oil

1 bunch kale, leaves coarsely chopped, stems cut into 1/4 inch dice
1 onion, 1/4 inch dice (about 2/3 cup)
3 cloves garlic, crushed

1/2 cup corn kernels

2-3 cups cooked whole grain rice

One ripe tomato, 1/2 inch dice, or one can (13 ounces) diced tomatoes.

DIRECTIONS
Heat the oil in a large skillet or saute pan over medium heat.  Add the kale stems and cook, stirring for 4 minutes.  Stir in the garlic and onion, then top with the kale leaves.  Cover and cook for 4 minutes.  Uncover and cook, stirring occasionally, for another 4 minutes.  Stir in the corn, cook for a minute.  Then stir in the rice and the tomato.  Heat for another minute or two and then serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Whole Grain Blueberry-Flax Cornbread

Delicious with dinner, or breakfast.  This version doesn't use much sugar (you could add more).

Prep time: 10 Minutes

Cook time: 20 minutes

Serves: 4-6

INGREDIENTS

1 ½ cups cornmeal (I used medium grind)

1 ½ cups whole-wheat flour

2 tablespoons flax meal

2 tablespoons sugar or equivalent (I used stevia extract)

1 tablespoon baking powder

1 teaspoon salt

2 eggs

1 ½ cups milk

¼ cup canola oil

1 cup blueberries

DIRECTIONS

Preheat the oven to 425F. In a large bowl, mix the cornmeal, flour, flax meal, sweetener, baking powder, and salt. In another bowl, whisk the eggs, then whisk in the milk and canola oil.

Pour the egg mixture over the corn meal mixture and stir to combine into a thick batter. Stir in blueberries until just mixed. 

Scrape batter into an oiled 9x9 baking dish and bake for 20 minutes or until a toothpick inserted into the center comes out clean. (Frozen blueberries work fine, but the baking will more like 25-30 minutes).

Serve warm with butter.

Photo and Recipe by Tod Dimmick

Skillet Baked Cornbread

Fresh cornbread, warm, soft, fragrant, dressed with a pat of butter, offers up the definition of comfort food.  

Prep time:  10 minutes
Cook time:  19 minutes
Serves:  4-6









INGREDIENTS
1 cup corn meal
1 cup whole wheat flour
2 tablespoons sugar or equivalent
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup milk
1/4 cup sour cream
1/4 cup plus 2 tablespoons olive oil, separated
1 cup corn kernels

DIRECTIONS
Preheat oven to 425F.  In a large bowl mix corn meal, flour, sweetener, baking powder, and salt.  Whisk to mix.

In another bowl whisk the egg, then whisk in the milk, sour cream, and 1/4 cup olive oil.  Pour these wet ingredients into the bowl with the dry ingredients, and with a rubber spatula stir to just combine.  Stir in the corn kernels.

Heat the remaining 2 tablespoons olive oil in a 12" skillet over medium heat until a drop of water dances.  Scrape dough in to the hot skillet, and spread evenly .  Move the skillet to the oven, and cook for 18 minutes or until cooked through (test with a knife or cake tester to make sure it has set).

Serve warm.  Butter makes it better, and a touch of raspberry jam adds decadence.

Tip:  Cornbread is best eaten fresh, it tends to dry out the next day.  So the moral of that story is eat up!

Photo and Recipe by Tod Dimmick

Haddock Chowder with fresh Potatoes, Corn, Onions & Sage

Photo:
Tod Dimmick










The whole family devours this creamy version of classic fish chowder. This is a gateway dish for kids who "don't like fish" - they might just change their minds.

Prep time: 15 Minutes
Cook time: 18 Minutes

INGREDIENTS
4 medium potatoes, scrubbed and cut into 1/2 inch chunks
5 strips bacon
1 onion, 1/4 inch dice
2 cups corn
5 fresh sage leaves, minced, or 1 tsp dried sage
3 cups milk
2 pounds haddock fillets
freshly-ground black pepper to taste
Salt to taste
Pepper to taste

DIRECTIONS
Cook the potatoes for 10-15 minutes or until a fork sinks into a piece with less resistance (they will cook further in the chowder). Set aside.

Cook the bacon in a large soup pot over medium heat. When bacon is done, remove to paper towels and drain most of the bacon fat, reserving as much as you like to cook the onions. Cook the onions, stirring, for 5 minutes or until browned and softened. Add the corn and sage, and cook for another 2 minutes, stirring. Now add the milk and the potatoes, and bring to a simmer over medium heat. Add the haddock, and if necessary a little more milk to cover. Return to a simmer and cook for 5 minutes or until the fish turns white and flakes easily. Break fish into 1/2 inch pieces.

Serve steaming bowls of chunky chowder, sprinkling with crumbled bacon and seasoning to taste with pepper (and salt if necessary). A piece of crusty bread and a salad alongside, and you've got the perfect meal. All right, add a glass of white wine, too.

Variation: Roasting the potatoes instead of boiling adds a new flavor dimension to chowder (30 minutes in a 400F oven). For decadence, add a little cream along with the milk. All white fish make good chowder, although flat fish tends to break into very small pieces that disappear. The flavor will still be there, though.

Tip: If you're using organic potatoes, just scrub 'em - no need to peel them. The peels add texture, flavor, and nutrition.

Served up by Tod Dimmick

Black Bean and Corn Salad

--> Submitted by Karen Manor

Served at the Powisset Barn Dinner, August 24, 2013


2 16-oz. cans black beans, rinsed and drained

1 bag frozen corn, thawed (or fresh corn in season)

1 green pepper, sliced into 1-inch strips

2 stalks celery, sliced

4-5 scallions or red onion, sliced/chopped

1-2 tomatoes, seeded and chopped

1/8 cup olive oil

½ cup mild or medium salsa

Freshly chopped cilantro, to taste

Salt/pepper to taste



Prepare up to 2 to 4 hours in advance, if possible. I like to add the tomatoes just before serving. Enjoy!

Beet Salad with Sweet Corn & Parsley

Colorful, flavorful, and delicious.

Prep time:  5 minutes (not including beet cooking time!)
Serves:  6-8

INGREDIENTS
4 cups cooked beets, 1/2 inch chunks
1 bunch parsley, coarsely chopped
1 1/2 cups corn kernels (2 ears)
2 tablespoons fresh lemon juice
3 tablespoons olive oil
3 tablespoons shredded Parmesan cheese
1/4 cup walnut pieces
salt to tastepepper to taste

DIRECTIONS
Mix beets, parsley, corn with the lemon juice and olive oil.  Distribute to serving plates, then sprinkle with Parmesan, nuts, salt & pepper.

Photo and Recipe by Tod Dimmick

Corn, Cucumber, & Escarole Salad

Simple is good.

Prep time:  5 minutes
Serves:  4 as a salad side dish

INGREDIENTS
1 cucumber, chopped into 1/4 inch pieces
5-6 large leaves escarole, coarsely chopped(or lettuce/endive/arugula, etc)
1 cup cooked corn
1 cup chopped fresh parsley
3 TB pine nuts
2 TB shredded Parmesan
Juice from 1/2 lemon
3 TB olive oil
Salt and pepper to taste

DIRECTIONS
Combine cues, escarole, corn, parsley, pine nuts, and Parmesan in your serving bowl, drizzle with lemon juice and olive oil, and toss lightly to combine.  Sprinkle with salt and pepper.

Tip:  one ear of cooked corn, leftover from last night, yields just enough kernels for this salad.

Photo and Recipe by Tod Dimmick

Grilled Corn

Grilled corn is a summer classic – and when cooked with your main course, this dish enables the whole meal to come right off the grill. Mexican-style corn ("Elote") includes lime juice, mayonnaise, cheese, and chili powder. The method below doesn't go quite that far, but takes inspiration from the tradition and uses fresh lemon juice and a spinkling of Parmesan
 

Prep time: 5 Min
Cook time: 10 min
Serves: 4

INGREDIENTS
4 ears corn, shucked
2 tablespoons olive oil
2 tablespoons cup coarsely grated Parmesan cheese
1 teaspoon salt
4 lemon wedges

DIRECTIONS
Preheat the grill.  Drizzle the corn with olive oil and turn to coat.

Grill corn, turning several times, for 8-10 minutes, or until you accomplish those great grill marks. Sprinkle with Parmesan and salt, and drizzle with lemon juice.

Photo and Recipe by Tod Dimmick