Skillet Corn and Edamame with Spinach and Bacon for #SundaySupper

Jan 13, 2013 by

Today is a very special day for #SundaySupper. We are celebrating our very first birthday! For one year, #SundaySupper has been inspiring families with home cooked meals every Sunday. Most Sundays, you will read my accolades about the #SundaySupper family and the camaraderie we share. The internet is a huge place, and I feel quite privileged to have found a very special group with whom I can break bread with and get to know through their weekly posts. I remember my very first #SundaySupper post. I joined in April 2012. The theme was Budget Friendly Meals and I made Baked Butternut Squash & Asparagus Risotto. I loved that recipe. And I still bake my Risotto to this day. There were about 12 of us participating that day. Who knew that #SundaySupper would become such an integral part of my blogging experience. We get to learn about cuisine from all over the world. We learn about family history and traditions.

We are celebrating this week’s birthday event by choosing recipes from contributors that have inspired us during the past year. Honestly, it took me a few days to decide on a recipe from past #SundaySupper events. I finally decided on a very colourful and healthy salad that was part of the event titled  “100 recipes every mom should have“  by  Katie Workman. This event was held in July so I was unable to participate since I was on vacation. But I felt like I didn’t skip a beat. Every recipe for our #SundaySupper events is listed on the Family Foodie website for ongoing inspiration.

I was inspired by a post from Sunithi, from Sue’s Nutrition Buzz. Her post was titled “Skillet Spinach Corn with Edamame and Bacon Bits“. Absolutely delightful! This recipe totally fit in with my current mindset which is to eat healthy! The ingredients are items that I generally have on hand and the combination of colours is just absolutely visually appealing. Sue always posts healthy recipes which I have always appreciated. I know you will love and appreciate this recipe from our #SundaySupper archives.

Skillet Corn Edamame with Spinach and Bacon

Skillet Corn Edamame with Spinach and Bacon

 

 

Skillet Corn and Edamame with Spinach and Bacon for #SundaySupper

Recipe Type: salad
Author: Lyn, adapted from Sue’s Nutrition Buzz
Prep time:
Cook time:
Total time:
A warm salad filled
Ingredients
  • 1 Cup Sweet Corn
  • 1 Cup Edamame
  • 2 Heaping handfuls of baby Spinach
  • 2 scallions, chopped
  • 1/2 Red Sweet Pepper, slice and diced
  • 1/4 Cup Cilantro, chopped
  • 1/2 Cup Red and Orange Cherry Tomatoes
  • 2 Slices Bacon
  • 1/2 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Cumin
Instructions
  1. In a serving dish, place spinach to cover most of the dish.
  2. In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits.
  3. Drain the skillet of most of the oil, reserving about a tablespoon
  4. Add scallions to the hot skillet and sautee for about a minute
  5. Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes
  6. Add cilantro and fold in gently
  7. Add tomatoes and fold in and allow to warm through for about a minute
  8. Using a large spoon, transfer the contents of the skillet to the bed of spinach.
  9. The heat from the salad will cause the spinach to soften nicely
  10. Top the salad with the bacon bits. Serve warm and enjoy

 

Skillet Corn Edamame with Spinach and Bacon - main ingredents

Skillet Corn Edamame with Spinach and Bacon – main ingredients

 

The main change to the original recipe – I did not add the spinach to the skillet. It will soften when the corn and edamame are placed on top. I also changed the title just a bit because of this change. I also did not use any oils. I just used some of the fat rendered from the bacon. It gave the salad such flavour!

I can see this salad being served with most meats as a side dish. I had it myself as a main dish and it certainly hit the spot. The salty bacon, the creamy edamame, the cilantro, the sweet corn, the tomatoes, sweet pepper..they all combined very well together.

 

Skillet Corn Edamame with Spinach and Bacon-7a

Skillet Corn Edamame with Spinach and Bacon

 

Here are the recipes from the #SundaySupper family. They all look wonderful! This must have been a big task! After all, How do you choose just one recipe from 52 weeks of fabulous Sunday Supper Recipes?

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

 

Announcing a New Addition:  Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

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Risotto Pie

Nov 30, 2012 by

Today I’m sharing a recipe I tried out of curiosity. I love trying new recipes, and after looking through the ingredients, I knew I couldn’t go wrong. I did however add a few items to give some more flavour and of course, a pop of colour. I have made risotto a few times and most definitely enjoy everything about it. The texture, the possibilities, even the technique – I like it. I’ve made risotto the traditional way, by stirring consistently. I’ve also baked risotto, with excellent results. I’ve never made Risotto  Pie, though. Until now.

This recipe is adapted from a cookbook called “Gluten, Wheat & Dairy Free” – I want to make everything in this book. The recipes are so easy and delicious looking! I won’t necessarily prepare each recipe based on the exact ingredients (whether it be gluten-free, wheat free or dairy free) but it will be good for my readers to know that it can be adapted to suit your personal preferences and sensitivities. Those are the recipes I enjoy the most!

 

Risotto Pie

 

Risotto Pie

Recipe Type: Main, Lunch
Author: Lyn via cook book “Gluten, Wheat & Dairy Free”
Prep time:
Cook time:
Total time:
Serves: 6
A savory pie made from risotto, scallions, spinach, mushrooms and corn
Ingredients
  • 1 Tbsp Olive Oil + Cooking Spray
  • 1 Cup Arborio Risotto Rice
  • 2 Cups (Gluten Free) Low Sodium Chicken Broth or Vegetable Broth
  • 1/2 Cup Coconut Milk
  • 4 Scallions, thinly sliced
  • 1 Cup Fresh Baby Spinach
  • 1 Cup Mushrooms, chopped
  • 1 Cup Sweet Corn
  • 2 Eggs, beaten
  • 1 Tbsp Chopped Parsley
  • Salt & Pepper
Instructions
  1. Preheat oven to 400F
  2. Using a 9-inch spring form pan, line with parchment paper and spray with cooking spray.
  3. In a medium-sized saucepan, heat olive oil.
  4. Add the rice and stir for about a minute. Gradually add about 1/4 cup of broth at a time, stirring often until the liquid is absorbed.
  5. When the rice is tender and all the broth has been used, stir in the coconut milk, scallions and mushrooms.
  6. Season well with salt and pepper.
  7. Remove from heat.
  8. Stir in eggs
  9. Add spinach, parsley and corn, stir to combine.
  10. Transfer the mixture into the prepared pan
  11. Smooth the mixture into the pan, then bake for 30 minutes until golden brown
  12. Cut and serve when warm

 

I’m so glad I added the sweet corn and mushrooms. The corn adds a little sweetness to this savory dish. And the mushroom gives that added flavour and texture.

 

Risotto Pie, ready for the oven

 

This pie is quite delicate so care should be taken when transferring to a serving platter.

 

Risotto Pie, made with spinach, scallions, mushrooms, parsley and sweet corn

 

I garnished with some fresh spinach and a few carrot shavings.

 

Risotto Pie

 

This is Risotto after all. But I tried my best to resist adding cheese…for as long as I could.

 

Risotto Pie

 

My husband and I really enjoyed this Risotto Pie. It was different, it was interesting.  I enjoyed my serving with Parmesan cheese! I just couldn’t help myself.

 

Risotto Pie

 

I hope you enjoyed this recipe today!

~Lyn

 

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Grilled Polenta Cakes for #SundaySupper

Sep 30, 2012 by

Here we are again, another #SundaySupper. Can you believe that September is over already? Where does the time go!? Soon enough, we’ll be Thanksgiving, Trick-Or-Treat-ing, Tree decorating then Mistletoe-ing :-) I really do enjoy the fall season ~ the beautiful colours, the food, and the change in fashion. There’s just so much to appreciate.

Back in May, I shared a recipe by Cristina Ferrare for #SundaySupper. The recipe was called Fall Off The Bone Chicken and my family enjoyed every bite. The theme for that Sunday, was to prepare a recipe from Cristina’s cookbook called Big Bowl Of Love. I really enjoy her recipes and there were a few that I wanted to try. This recipe fits very well with todays #SundaySupper theme which is “Meals with five ingredients or less”. Our fabulous host is Amber of Mama’s Blissful Bites! We will be sharing recipes all day, but please do join us during our #SundaySupper Twitter chat at 7pm EST. Join the fun and share your favourite recipes and get meal ideas and inspiration while you’re at it! Whether you’re on a budget, want to use up some pantry items, or just need to whip up something quickly~ you’ll have a wonderful list of ideas to consider from our lineup this week!

 

Grilled Polenta Cakes

 

Grilled Polenta Cakes

Recipe Type: Starter, Appetizer, Snack
Author: Lyn, adapted from Cristina Ferrare
Prep time:
Cook time:
Total time:
Serves: 4-6
Polenta, Tomato Sauce & Spinach!
Ingredients
  • 1 tube polenta, removed from casing, cut into ½-inch slices, and patted dry with paper towels
  • Approximately ¼ cup extra-virgin olive oil
  • Cooking spray
  • 1 cup Garlic & Herb Tomato Sauce (Or a tomato sauce of your choice)
  • 1/2 cup grated Parmesan cheese
  • Pinch of salt
  • 1 cup baby spinach (a generous handful)
Instructions
  1. Brush both sides of the polenta cakes with the olive oil, and set aside.
  2. On a hot griddle pan, place the polenta slices in one layer on the pan
  3. Grill for 10-12 minutes on each side or until both sides are golden and have grill marks
  4. Remove the slices from the grill and let cool on a baking rack
  5. In a small saucepan, add tomato sauce and bring to a gentle boil
  6. Add the spinach and stir until combined and warmed through
  7. Just before you are ready to serve, preheat the oven to 350°F
  8. Spray a baking sheet with cooking spray
  9. Arrange the grilled polenta cakes on the baking sheet
  10. Place a heaping tablespoon of the tomato sauce with spinach on each slice, then add a pinch of parmesan cheese on top
  11. Bake for about 15 minutes
  12. Garnish with fresh parsley, salt & pepper to taste
  13. Serve and enjoy
Notes

Adapted from – Page(s): 55-55, Cristina Ferrare’s Big Bowl of Love (Delight Family and Friends with More than 150 Simple, Fabulous Recipes) by Cristina Ferrare

 

This recipe is really simple and easy – my favourite kind. I was interested in this recipe because I have always made polenta from scratch. This would be the first time that I would be buying ready-made polenta. It certainly was easier! I won’t make this a habit but at least I’ll be able to compare and know the difference. All I really needed was polenta, tomato sauce, spinach and parmesan cheese. I think this makes a great appetizer, side dish or a very tasty snack!

 

Grilled Polenta Cakes

 

 

Grilled Polenta Cakes – Grilled Polenta, Tomato Sauce with Spinach & Parmesan Cheese

 

Here’s the lineup for todays #SundaySupper:

Breakfast, Starters, Butters and Jams:

Main Dishes:

Desserts:

Beverages:

 

 

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Meatloaf & Smashed Potatoes

Feb 29, 2012 by

Have you ever had meatloaf before? It may sound strange to ask. But when I had meatloaf for the first time, I knew I was missing a great deal! I saw the recipe on Everyday Food and decided to give it a go. Of course, I made changes to their recipe. I generally do. Ha! I enjoyed preparing it but found that it’s really a lot of meat! I may have to find a way to prepare it differently or make mini meatloaves or something. All in all, it tasted great and the family enjoyed it. I chose to mix the meats to get the most flavour. Originally I was going to use the usual ground turkey but felt the flavour would not be rich enough. I’m sure there are many variations of meatloaf so if you’re a food blogger, and you happen to come across my version, please leave a comment and a link to your recipe. I’d love to see.

Oh, and as for the smashed mini potatoes – I saw Laura Calder do it and I thought it was hilarious! But after the first few times I did it, I found them to be cute little things. And I LOVE the taste of baked mini red potatoes. LOVE.

I have to tell you guys that my son ate his dinner with no fuss. Knowing that he would not eat meat for so long, and finally he’s eating like a “big boy” really makes me happy. My daughter is now going through this meatless phase, so I’m being patient with her but I look forward to when she can eat just like her brother. She might even start asking for broccoli or string beans with her dinner, just like her big brother! It’s a daily task, offering her different veggies, and foods, but she’s just 2 and still trying to figure it all out. I’m here to help and show her by example. A mother’s work is truly never done.

I’m proud of my first attempt at meatloaf. Here’s the recipe and photographs.

 

Meatloaf, Smashed Mini Potatoes, Steamed Broccoli

 

 

Meatloaf & Smashed Potatoes
Recipe Type: Dinner, Main
Author: Lyn
Prep time: 30 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 45 mins
Serves: 6
A family favourite – Meatloaf & Potatoes
Ingredients
  • 12 Baby Red Potatoes, washed and dried
  • 1/4 Cup Milk
  • 3 Slices Whole Wheat Bread
  • 1 Small Onion, coarsely chopped
  • 3 Cloves Garlic, finely chopped
  • 1/2 Cup chopped spinach
  • 1 Egg lightly whisked
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Oregano
  • Salt & Pepper
  • 1/2 Cup Tomato Sauce + 1/4 Cup for garnish
  • 1 lbs Ground Veal
  • 1 lbs Ground Beef
Instructions
  1. Preheat oven to 375F
  2. Boil the potatoes until it can be easily pierced with a fork, about 15 minutes
  3. Tear bread and place in a small bowl
  4. Pour 1/4 cup milk over the bread and allow to absorb
  5. In a large bowl, combine bread, beef, veal, onion, garlic, spinach egg, thyme, oregano, salt, pepper, 1/2 cup tomato sauce
  6. Combine to make a loaf (I used my hands) and place into a 9″ X 5″ bread pan
  7. Bake for 30 minutes
  8. Take the mini potatoes and toss in olive oil and season with salt and pepper
  9. place them onto a rimmed baking tray
  10. using the bottom of a saucepan, smash the potatoes in order to flatten them a little bit, not completely
  11. After 30 minutes, remove the meat loaf and spread remaining tomato sauce on top
  12. Continue baking for another 30 minutes
  13. At this time, add the tray of smashed mini potatoes and bake alongside the meatloaf for about 30-40 minutes
  14. Test meat loaf for an internal temperature of 180F
  15. Remove from oven and allow to rest for about 10 minutes
  16. Removed from pan, and serve in slices
  17. Remove the potatoes when the skin is crispy

 

While taking into consideration the fact that some ovens are hotter than others, I wanted to ensure that the loaf was cooked through. You can never be too sure.

 

Internal temperature

 

It looked great, and smelled wonderful. I couldn’t wait to cut it into slices.

 

Meatloaf

 

The tomato sauce was so sweet… a perfect combination.

 

Meatloaf slices

 

When will you be making meatloaf for your family?

 

Meatloaf, Smashed Mini Potatoes, Steamed Broccoli

 

Take care folks! See you again soon :-)

 

 

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Banana Berry Smoothie

Feb 23, 2012 by

I haven’t posted a smoothie to The Lovely Pantry in a while. My first (and only) smoothie post thus far was the Banana Nutmeg Smoothie. I think its safe to say that every smoothie that I make will have a banana in it. Everything else is purely optional. For  the past week, I’ve been eating soft foods and so smoothies almost became mandatory – which is great. I’ve been whipping up smoothies for me and the kids, and even allowing them to choose some of the ingredients. Great!

 

Banana Berry Smoothie

 

I generally keep smoothies pretty simple. Occasionally, I’ll add vegetables or a flavoured protein powder (if I’m making just for me).

 

Banana Berry Smoothie
Recipe Type: Smoothie
Author: Lyn of The Lovely Pantry
Prep time: 10 mins
Total time: 10 mins
Serves: 2
A quick fix smoothie
Ingredients
  • 1 Cup Almond Milk
  • 1 Cup Baby Spinach
  • 1 Banana
  • 1/2 Cup Frozen Berries (of more if you like)
Instructions
  1. Place all ingredients in a blender
  2. Strain into serving cups (optional)

 

Banana, Berries, Spinach, Almond Milk

 

Frozen berries are always in my freezer specifically for smoothies. That way I have them on hand throughout the year and also I don’t have to add ice. I’ll use frozen bananas too if I don’t have fresh on hand. Whatever works, right?

 

 

My cousin told me that she adds spinach to her smoothies. I’ve been putting it in my smoothies ever since. You don’t even know it’s there. But I let my son put it in the blender so that he knows there is goodness his smoothie.

 

Spinach - the ingredient you don't realize is even there...

 

 

 

Into the blender they go

 

And here you have a healthy and refreshing breakfast drink!

 

Banana Berry Smoothie

 

Have a wonderful weekend everyone! Take good care of yourselves :-)

 

 

 

 

 

 

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