No words just pictures. Four years of pictures documenting four amazing years of my life. The ups, downs, and in-betweens. The firsts, lasts, and now the very end. Tomorrow closes a chapter but starts one too. Bye college, I love you.
Annie
Say hello to one of my favorite meals. Hiiiiiiii favorite meal!!!
You may remember when I first made this dish early last fall, but I recently made it again and now it's time to share the recipe. Last September I was gifted a huge sack of Olathe Sweet Corn from two of my friends. Corn, a pretty random thing to give someone, but they brought it all the way back from Colorado knowing I could turn it into something. Olathe is a teeny tiny town known for their "agricultural jewel," the Olathe sweet corn.
I turned my huge sack of corn into Naturally Ella's Corn Cakes with Roasted Zucchini Salsa. It was amazing to say the least. Corn, zucchini, and red onion are some of my favorite ingredients. With summer on the horizon, it was time to make this warm weather meal again. I had to sub the Olathe corn for whatever average corn they had at Target, but it still did the job!
The corn is shaved off the cob then mixed with some cilantro, red onion, egg, seasoning and flour to make the cakes. I use whole wheat flour because I like the nutty and denseness it gives the cakes. I used an ice cream scoop this time to measure out the perfect size cakes. Then you just pan fry them in a skillet until brown.
While the corn cakes are in the oven, you would have first gotten the veggies in the oven to start roasting them. Once it comes out, lime juice and more cilantro is mixed over the top!
Corn Cakes with Roasted Zucchini Salsa adapted from Naturally Ella
serves 2
Corn Cake Ingredients:
1/2 red onion, finely diced
1 Tbsp. olive oil
2 ears sweet corn
1/3-2/3 whole wheat or AP flour
1/4 tsp. baking powder
1 egg
1 Tbsp. honey
2 Tbsp. lime juice
1/4 tsp. salt
1/4 cup cilantro, chopped
1 Tbsp. olive oil
Salsa:
2 cups cubed zucchini
1/2 red onion, roughly diced
1 jalapeΓ±o, minced
1 Tbsp. olive oil
1/4 tsp. salt
1 Tbsp. lime juice
1/4 cup cilantro, minced
1/4 cup goat cheese, feta or cojita cheese (optional)
Directions:
Preheat oven to 400Λ. Toss cubed zucchini with onion, jalapeΓ±o, olive oil, and salt. Roast until zucchini has turned slightly brown, 20-25 minutes. Remove and toss with lime juice and cilantro.
While the salsa is roasting, heat olive oil over medium heat in a skillet. Add in onions and cook until translucent, 4-5 minutes. Remove corn from cob and stir in to onions, continuing to cook until corn becomes soft, 4-5 minutes. Remove from heat and place mixture in a bowl. Add β cup flour, baking powder, egg, honey, lime juice, salt, and cilantro; stir until well combine. Add more flour until mixture pulls together and can form patties.
Divide batter in to 5-6 patties. I found that an ice cream scoop measures out perfect sized patties. Heat olive oil over medium heat. Pat in to a thick round disc. Fry on each side for 5-6 minutes until browned. Once out of the pan I sprinkle with a little extra salt.
To serve, place a few patties on a plate and sprinkle with roasted salsa and a little cheese! I like to also do a little bit of verde salsa if you have it on hand.
Here is a glimpse at my first go around with corn cakes. I added some feta cheese which is what the original recipe calls for. I may have forgotten to get some at the store this time so that's why it got left off...Head to the store or Olathe, Colorado and get yourself some corn so you can whip up this perfect summer meal!
Annie
Five days people, five days until I have to say goodbye to college. I really can't come to grips with it. I'm not helping the situation by listening to sentimental songs, looking back through old pictures and reminiscing on old memories, but the tears won't stop. They are bittersweet tears. Sad because it's over, but extremely happy looking back on what an incredible and impactful four years it has been.
Each day the past few weeks have been memorable. I'm savoring each last bite. My intentions for this last week is to celebrate not dwell on the sadness. I'll be a big bad college grad when we meet next week. Oh and don't ask what I'm doing after graduation. I don't know yet and don't need to be reminded. Tip: don't ask that question to anyone you know gradating, we don't want to hear it. But if you are looking to buy them a gift, check back tomorrow for a grad gift guide!
-Egg Soup was the second recipe I made from Milk Bar Life. It's essentially just a soft boiled egg with toast, but it still deserved a spot in Christina Tosi's new book. Make sure you check out the Sugar Cookie Squares I made last week from MBL.
-I want to eat this everyday of my life! Zucchini Noodle Carbonara recipe also posted last week.
-Translation: "If you can dream it, you can do it." After being abroad my roommate brought back the most thoughtful gifts. She thought this coffee cup was appropriate because I was graduating. I cried.
-One of my favorite salads that I successfully ate everyday for lunch last week. Chines Chop Chicken Salad comes from my friend Claire, but hopefully I'll get the recipe posted on TAB soon!
-Abbey DeSpain safety returned from Spain! We celebrated with our favorite - pancakes for dinner.
-The college days are coming to an end and I'm not letting go of some of my best friends very easily.
-Friday Fry-Day!
-I've been stealing my roommates bike for long bike rides around campus.
-Last hoorah with my pledge sisters. It was the the party of all parties.
Annie
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Oh my oh my I wish I was eating this right now. Yes I realize it's 8:00 a.m. but I could easily eat this for breakfast. I have had zucchini noodles before when a friend made them for me, but there really isn't a good way to make them unless you have some kind spiralizer. I bought a veggetti the other weekend and was eagerly planning what my first zoodle dish would be.
I made this carbonara Monday night and I think I won dinner. It made a huge bowl of luxurious sinful carbonara, but with the sub of zucchini noodles instead of pasta, the whole skillet came out under 350 calories.
Like I said, I ate the whole skillet myself. I thought it was ambitious at first but I was scraping my plate wanting more. This could easily serve two, just pair with some steamed veggies or a side salad. If you are wanting to make for more people, just note that you should buy about 1 1/2 zucchini per person.
Zucchini Noodle Carbonara
serves 1-2
Ingredients:
2 medium zucchini
1/4 cup diced pancetta
1 garlic clove minced
1/4 cup frozen peas, thawed
1 egg
1/4 cup grated parmesan cheese, plus more for serving
salt and pepper
Directions:
Using a spiralizer or veggetti, create your zucchini noodles and place in a bowl to set aside. In a skillet or sautΓ© pan, over medium heat, cook your pancetta until brown and crispy. Add the minced garlic to the pancetta and cook for about 2 minutes being carful not to burn the garlic. Add your zucchini noodles and peas straight to the skillet. Don't clean your pan, the pancetta renderings give it great flavor.
In a small bowl, beat your egg and parmesan cheese. Pour the cheesy egg sauce into the pan and combine to coat the noodles. The zucchini should have enough moisture to mix with the sauce but if it's too thick thin it out with a little water or milk. Salt and pepper to taste and it's done!
Annie
