Today I stopped at my favorite grocery store, Good Harvest, to grab bananas and chamomile tea, and ended up coming home with corn because it looked good. When I got home and showed it to Elia she was very excited and we discussed what we should do with it for dinner. I mentioned maybe using it in a soup, but she said she wanted it cut off the cob and served with rice. When I asked her if she wanted a creamy sauce with it she said yes, and from there I created a really tasty dinner that Elia and Lily loved...and their Mama and Papa too!
Ingredients:
- 2 Corn on the Cob (cut and scraped off the cob)
- 1 Sweet Potato (cut into small pieces)
- 1/2 Large Onion (diced)
- 1 Broccoli Stalk (finely chopped)
- 2 Carrots (finely chopped)
- 1 Celery Stalk (finely chopped)
- 1/2 Green Pepper (finely chopped)
- 1 Cup Chopped Greens (Kale, Swiss Chard, etc.)
- 1 Cup Water
- 1-1/2 Cups 2% Milk
- 1 Tbsp Whole Wheat Flour
- Olive Oil
- Salt & Pepper
- Seasoning Blend
- Prepared Brown Rice, Quinoa, Israeli Couscous, etc.
Sautee carrots, 1/2 sweet potato, celery, corn from 1 cob and 1/2 of diced onion in olive oil. Season with salt, pepper and your choice of seasoning blend. Once cooked, add 1 Tbsp whole wheat flour and cook for about 2 minutes. Add heated milk and water to the mix and bring to a bubble. Cook for about 5-10 minutes longer, then puree in your favorite blender or food processor. Back in the pan, sautee remaining corn, onion, sweet potato, broccoli, greens and green pepper in olive oil and season to taste. Once soft (check the sweet potato), add pureed creamy sauce and prepared grain. Serve and enjoy! The flavor was really one of creamed corn, and could have been a great creamed corn side dish with an extra cob or 2 of sauteed corn and without the addition of the prepared grain and added sauteed vegetables. With the cooler weather today this was also a very warming dish!
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