Food Challenge Recipe 24: Succotash

This week’s recipe is Succotash, which I’ve only ever know as a Sylvester phrase ‘Sufferin’ Succotash’ or a lyric from Groove Is In the Heart by Deee-Lite. I never really knew what it was until I stumbled across the recipe in my trusty America: The Cookbook.

As huge fans of sweetcorn, I was Deee-Lited (geddit) to find out that succotash is a skillet corn side dish, and interested to learn that the word succotash actually comes from the Native American word for boiled corn. This is a West Virginian recipe, and is so simple to make. We made enough for 3-4 people as a side.

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You start off with 1 1/2 cups of fresh sweet corn kernels. I used this natty little corn stripping device I picked up off Amazon for G-Man’s birthday. It’s fairly effective, but feel free to use a sharp knife to trim your corn cobs. I used two, which gave us a little more than we needed but we used it all anyhow.

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I like to buy our corn cobs from Costco because you get these lovely colour variations in the kernels, and therefore variations of flavour. I can’t buy anything like this locally, and I wish I could because I know there are so many different types and colours of corn, I’d love to try.

Anyway, I digress. I chopped a small shallot and added this to a large frying pan (the recipe calls for a cast-iron skillet but I don’t have one of those) which already had warm olive oil in it.

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These were fried over a medium heat until translucent, for about five minutes. Then I added the corn, and cooked for about 6 minutes, stirring frequently.

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Next I added 3/4 cup of halved cherry tomatoes, a small can of drained butter beans (1 cup) – on this note I’ll mention this should be lima beans but I can’t find those anyway, and I’m assured that butter beans are the equivalent and though they don’t have the same green colour, should work as an alternative – and 90ml of hot chicken stock (use vegetable if you want to keep this vegetarian).

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All stirred up, I left this to simmer for 3-5 minutes, stirring occasionally. At this point the tomatoes should be starting to break down.

I then removed the pan from the heat, and this is where the magic happened.

I stirred in 1.5 tbsp of butter (I used dairy-free Vitalite), 1/2 tbsp of fresh lemon juice and salt and pepper (the recipe calls for a heaped tbsp of fresh chopped parsley, but I detest the stuff so left this out). I added the butter and lemon and tasted so I could compare flavour for the seasoning. The dish tasted nice, but didn’t wow me. But as soon as I’d added the seasoning and tasted again – pow! What an amazing flavour! It once again points out the importance of correctly seasoning your food!

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Despite it looking very ‘yellow’ toned, and this being due to the lack of real lima beans and parsley, to add some green colour, the flavour of this dish was incredible.

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It’s a bit like stew, but without the sloppiness but also had a grilled or charredness to it. The flavours all marry wonderfully and the tomatoes added some needed freshness. Everyone knows butter and corn goes wonderfully, but the shallots added some savoury notes which just worked so well.

I didn’t know what to serve this with. Ideally it would have been nice with a roasted chicken, I think, but I served it with breaded chicken steaks and roasted potatoes. This was mainly because I had been craving roasties and I’m pretty sure I would have had them with whatever I was cooking on this day…… Not the greatest combo. The succotash was definitely the star of the show.

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I’m certain this would have been the perfect accompaniment to a BBQ, so if you’re invited to one and need to take a dish, maybe consider this?

What’s perfect about this was that it was crazy easy to make, used some great ingredients, and packed an amazing flavour punch. I’ll definitely be making this again!

I give this recipe 10/10

Food Challenge Recipe 17: Simple, Quick Pasta Sauce

I’m going to be straight with you, I was really stumped for this week’s recipe. I had no inspiration and after spending 2 days on Pinterest I gave up. But Gary made a good point – the pasta sauce we usually buy (just a stir-in tomato and basil sauce) isn’t available in stores any more for some reason and we’re struggling to find a sauce we like.

So he found a recipe on the NHS website (did you know they had recipes?!) and it looked simple and quick so I thought I’d give it a go. Being from the NHS, the recipe had no salt or sugar in it and very little oil, so I adapted it a little so that it would actually potentially taste nice. Which is the point, right?

This was a recipe for 2 people’s worth of sauce.

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The only ingredients you need other than the pasta you’re going to put it on are:

  • 1 400g can of chopped tomatoes
  • 1 onion chopped as finely as you can manage (for me that’s not very fine!)
  • 2 tsp of garlic infused olive oil
  • 1 tbsp double concentrate tomato puree
  • a sprinkle of Italian seasoning, to taste
  • pepper, salt and sugar to taste (sugar is really important to take away the acidity of the tinned tomatoes)

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All good recipes start with frying an onion. I fried this off in the garlic oil until they were soft (but should have probably left them in a little longer than I did…. I was feeling lazy!)

Then you add the tin of tomatoes, puree and herbs.

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I mixed this all together and allowed it to simmer for about 15 minutes. I tasted this at the start of this time, seasoned and added sugar. I also tasted again about 5 minutes before the end and tweaked it a little.

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In this time you can cook your pasta according to the packet.

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The finished sauce was okay. But it was just okay. It needed more sweetness, and I should have fried the onion down a little more. It was fresh flavoured and the herbs came through. But I still had that creaky feeling on my teeth from the acidity of the tomatoes. I feel like maybe some stock and a bit more sugar would have helped that.

The recipe suggested this might also make a good pizza sauce, and I can see how that would work. I appreciated the speed of this recipe and the fact that you would probably have all of these ingredients in your cupboard anyway.

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I give this recipe 5/10

Food Challenge Recipe 16: The Ultimate Veggie Burrito

For about a week before I made this recipe, I wanted to eat it. I pulled the bulk of the method from this recipe, and adapted it to my skill set and for the kind of flavours I like.

I love carbs and this recipe includes rice, potatoes and tortilla wraps, as well as beans and peppers. It was love at first sight! Burritos aren’t really a thing in the UK and I can’t say I had much to compare this to, but it was easy and delicious, and though my burrito wrapping needs some practice, I don’t mind eating one with a knife and fork until I’ve perfected that part!

Also, this part of the recipe (the filling) feeds 8 people, and I made that much so I would have leftovers for my lunches in the week.

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I started with 3 tablespoons of garlic infused oil in my largest pan, and popped a diced onion and 3 peppers, also diced.

Once these had cooked down a little and softened, I added 3 peeled and diced potatoes, 1 can of rinsed black beans, 500ml of vegetable stock, 85g of double concentrate tomato puree, 1 tsp of ground cumin and 1 tsp of smokey chipotle paste (add more or less dependent on your tastes and how hot the paste you have is). I then seasoned to taste once this was all mixed together.

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I brought this to the boil and then let it simmer, uncovered for 30 minutes, stirring occasionally.

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You need to make sure, after this time, that the potatoes are fork tender, so if they’re not keep them simmering until they are.

When the filling was nearing the end of its cooking time, I started on the rice. No matter how hard I try, I just can’t cook rice, so I like to use the microwave rice packs. They’re so easy and the rice is perfect, so why not! I microwaved one pack according to the packet, and then heaped in 3 large spoonfuls of salsa from a jar. I mixed this together lightly, and presto the rice was done!

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By this point the filling was cooked, the liquid had boiled down nicely, and I tasted for seasoning and everything tasted good!

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To put this together, I laid a tortilla down, popped a thick line of filling down the middle, and then some rice to one side and some grated cheese to the other.

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My condiment of choice for these type of flavours is ketchup, but you choose whatever you want or no sauce at all. Guacamole would be lovely too. I added mayonnaise and ketchup and then tried to roll my burrito….

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I decided to leave my second one ‘open’ since my first collapsed so much, and I definitely ate this was a knife and fork. But either way, it was delicious!

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Despite the first one collapsing, the flavours were all wonderful and it was all very filling. Gary and I both agreed we could have managed one and a half instead of the two we ate!

This was a definite success, and I’ll be making this again!

I give this recipe 10/10!

Food Challenge Recipe 12: Butterbean, Chickpea & Butternut Squash Stew

Despite the weather becoming more spring-like, it’s still chilly, so for this week’s recipe I chose something that encompassed fresh produce and flavours but was still hearty and warming.

Enter the butterbean, chickpea and butternut squash stew! The actual title of this recipe was SPICY butterbean, chickpea and butternut squash stew, but for reasons you’ll understand shortly I was forced to adapt.

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You start with three humble ingredients, a small butternut squash, two red onions and a leek. The onions are wedged, leek sliced on a slant and the squash chopped into 2cm cubes.

This recipe is for 4 people so you need a bigger pot than I have, but alas I only learned this later on….

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The chopped veg goes into your pot with some warmed olive oil (1 tbsp) and 2 tsp of smoked paprika. These cooked down for about 10 minutes.

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I then added 1 tin of chopped tomatoes in tomato juice – this was meant to be chopped tomatoes with chilli but I couldn’t find it ANYWHERE – and 450ml of vegetable stock. This simmered for 15-20 mins. During this period, I tasted, seasoned and added 1 tsp of sugar (which wasn’t in the recipe) to offset the acidity from the tomatoes. I also added 1/2 tsp of mild chilli powder, but I think I could have added more. Next time!

I drained and rinsed 1 400g can of chickpeas and 1 of butterbeans.

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These were stirred into the pot along with what was meant to be 200g of fresh spinach, but this was when I realised my pot wasn’t big enough. So I added the leaves in stages until they wilted down, and managed to put most of it in before giving up!

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This simmered for about 10 minutes before serving!

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Despite needing a little more heat from the chilli, I really enjoyed this. The flavours from all the veg were present and fresh and the beans made for a comforting stew. I don’t think it needed the amount of spinach the recipe asked for, so it was probably a good thing that I didn’t add it all! And next time, I’ll use a bigger pot!!

Because this makes enough for 4, we have it again later this week, and I’m looking forward to it!

I give this recipe 7.5/10!

Food Challenge Week 2: NY Deli Style Dill Potato Salad

Two weeks into my challenge and I’m feeling pretty good. I have been asked a few times whether I have a list of possible recipes, which sounds like a good idea, but I haven’t had the time to sit and think of one yet!

Last week’s recipe was a little of a let down, so this week I decided to try something a little lighter, and make something I would be able to add to my daily work lunches.

I’m a HUGE fan of the humble potato. If I was told I could only pick one ingredient to eat the rest of my lifetime it would be a potato. When I was in New York last, I ate the most incredible potato salad at Katz’s Deli, I think I reminisce about this salad at least a few times a week still, and this trip was over 2 years ago now!

So, a while back I picked up a recipe book called New York Cult Recipes.

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Inside it talks about fantastic eateries (Katz’s being one of them) and although the recipe for potato salad inside this book doesn’t replicate the one I ate on that trip, having never made potato salad before, I thought this was probably a good place to start.

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You start off with your potatoes (700g) and you chop them into quarters or smaller, depending on how big your new potatoes are.

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The recipe said to peel the potatoes first, but who has the patience to peel new potatoes? You boil them for about 10 minutes on a slow boil until they’re cooked through but still a little firm. Then drain and rinse with cold water to stop the cooking process. These then can be left to cool.

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Chop your red onion (50g) really small, and then put this into a bowl of cold water for a few minutes and drain. This will get rid of some of that acridity you get from a raw onion.

You put 1 1/2 tablespoons of capers, the drained red onion and the cooled potatoes into a big bowl, ready for the dressing.

Now, there’s a lot of sugar in this dressing. An alarming amount – and when I tasted it after I’d made it, I was a little shocked. But actually it worked really well with the rest of the ingredients and there was a good balance of flavours. So please run with it.

For the dressing you add caster sugar (40g), 2 pinches of salt and 2 grinds of the pepper mill, 1 garlic clove, 1 1/2 tablespoons of rice vinegar (I used rice wine vinegar), mayonnaise (60g) and natural yogurt (60g). Mix all of this together until all the sugar has dissolved and everything is combined. Give it a taste and make sure it feels balanced – it will taste sweet, like I said.

Then you add some finely chopped fresh dill (1 tablespoon).

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Add all of this to the potatoes, and stir gently, making sure not to crush the potatoes.

My potatoes were still quite firm (that’s what she said), so there was no risk of that!

Then you just chill and serve as and when you want to eat it. This recipe says it’ll serve 6 people. I divided it between 5 working days as an accompaniment to a fresh salad.

I used soy plain yogurt and found the dressing to be fairly runny. It also separated a bit between servings so I had to keep mixing it before serving. But it tasted REALLY good.

Not the most photogenic of concoctions though…

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I really enjoyed the addition of the dill in this, which made the whole dish special in my opinion. I’ll probably end up making this again!

I give this recipe 8/10 🙂