Grillin’ Corn

12 07 2011

I love Calgary’s City Palate magazine. It comes out every two months and I read it cover to cover. It is always seasonally scripted, linking restaurants, foodie tips and tricks, notes from chefs and this and that of kitchen love. This summer’s issue was full of great stuff and one that we used immediately this weekend after picking up a copy at our weekend haunt, the Kingsland Farmers Market. On page 48 laid the simplest grilled corn quickie. You might all know this tip but I have never grilled corn, shucked, naked on the BBQ (well let’s be honest I don’t personally grill anything on the BBQ, Tony does :)). In the little note, it says nah, you don’t have to soak the corn in the husks for a while before BBQ’ing (although, if you remember and have the time, I highly recommend this way to steam it in the husks), or cooking it a bit before finishing it off on the BBQ. You just brush it with olive oil and grill over low heat turning it over so there is a bit of charring all around. Huh. So we tried it. It was divine. The kernels actually come off the cob much easier. You really only need a bit of salt and pepper (although, I added butter, yummy).

We {heart} grilled veggies, the more the better. Zucchini is a favourite and recently we tried cauliflower.

What is your favourite grilled veggie?

Eat well, Be well,

Nat

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Lunch at Work v.3

16 09 2010

This week I ate bean, cheese and corn quesadillas for lunch, well for three days anyhow. We had Mexican last Friday after work and I had opened a can of Amy’s Organic Black Bean Refried Beans so I had to use up the beans. I had one cob of corn left, so I used that too. I made three quesadillas by slathering a thick layer of beans onto whole grain tortillas, then sprinkled some cheese, corn and a little shake of dried cilantro (which is not the best, but in the absence of fresh cilantro, it does the trick, well sort of).

Fold the filled tortillas in half and on a heated non-stick skillet brown each side, melting the cheese and fillings together. To cool without sweating, place on cooling rack. When they are cool, cut into three triangles, stack and wrap up for lunch. I placed them in a container with fresh garden carrots and tomatoes. When lunch came, I didn’t worry about warming them, just dug in when the time came. Satisfying as they are or pack a little bit a salsa with you. Ole!

Eat well, Be well,

Nat