Chipotle Lime Corn on the Cob

The Hungry Teacher is back! I’m now not only The Hungry Teacher, but I’m now Mom to the most
precious baby boy on the face of the planet! As my husband wrote almost two months ago (!), we are now parents to Caleb James. He’s incredibly cute and is now 10 weeks old! He’s smiling, cooing and interacting a lot with us! I love being a mom!

As all moms (and dads) know, having a baby at home is a HUGE adjustment! Just when I think I get things figured out, Caleb throws a curve ball in (he had two weeks without napping—which meant we had a cranky baby and a cranky mommy). But, for right now, things

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are great! He’s sleeping pretty well at night (no, not through the night yet!), taking naps during the day, and he’s generally a happy, content baby!

I’m ready to start blogging again! I’ve got an appetite, and I’m gaining energy to try new meals, and to document them with photographs and by blogging! I think we’ll be having a lot more simple, healthy, flavourful meals- things that taste great with minimal effort.
I live in Chilliwack, BC, and we are known for our corn. We not only have the best corn I have ever tasted, but we have corn drive-thrus. I even worked at one for a summer!!!! Triple Sweet Jubilee is Sparkes specialty, and it is amazing! The corn is picked fresh every morning- and nothing beats it! If you live in the Fraser Valley, it’s worth the drive for

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the corn!

Corn is best eaten on the day it’s picked. Once it’s picked, the sugars begin converting to starches, and if you don’t eat it soon, it will be tough, starchy corn- not the juicy, sweet corn that we love! There are lots of different ways to cook it, and the Sparkes Corn Barn website has the basics on it!

Last week, when entertaining friends, I tried this recipe for Chipotle Lime Corn. It was AMAZING! It gave the corn a tangy, smoky, spicy taste that just could not be beat. I made it again tonight for my sister and her husband.

I don’t care for cilantro, which the original recipe calls for, so I substituted in fresh parsley. The original recipe also calls for Asiago cheese- I used Parmigiano Reggiano instead. The recipe also called for the corn to be grilled, but since we were using our BBQ for our main dishes, we didn’t have enough room, so I boiled the corn.

Oh, a quick chipotle pepper tip. Forgive me if you’ve heard it before! Chipotle peppers are sold in cans that have at least 8 peppers in them. Most recipes call for just one pepper, though. With the remaining peppers, freeze them individually with a bit of the adobo sauce in a small Ziploc bag. They’ll last for at least 6 months. When you need a chipotle
pepper, just pull it out of the freezer! I’ve been defrosting them by putting them in hot water for a few minutes.

Chipotle Lime Corn on the Cob
Recipe adapted from Taste of Home

Serves 6 (although, we had 7 cobs of corn both times, and the mixture is enough!)6 ears of corn, husked and silk removed

½ cup mayonnaise
1 chipotle pepper in adobo sauce, finely chopped
2 Tbsp. minced fresh parsley
2 Tbsp. lime juice
1-1/2 tsp grated lime zest
1 garlic clove, minced
½ cup grated Parmigiano Reggiano

Bring a

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large pot of water to boil. Add the corn, cover and boil for about 5 minutes, until kernels are tender. (Don’t add salt- it toughens the corn!). Drain the corn.
In a small bowl, combine mayo, chipotle, parsley, lime juice, lime zest and garlic; spread about one heaping tablespoon
full over each ear of corn. Sprinkle with cheese!

We spread the mayo mixture and grated the cheese over each ear at the table. Serve with a lot of napkins- this is an unapologetically messy food that gets all over your face. It’s worth it!


The Hungry Teacher

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Caprese Salad- Summer on a Plate

Late summer… ahh! The days are getting slightly shorter, the nights are cooling down, and tomatoes are in season!

There is nothing– absolutely nothing– as delicious as a tomato right off the plant. When you pop a ripe red cherry tomato in your mouth, the first bite yields a burst of fresh, sweet juice. Plus, it’s sun-warmed, which somehow adds to the flavour. It’s like nothing else in the world!

In Italy last summer (and even before that), my husband and I fell in love with Caprese Salad. It’s so simple, but made with fresh ingredients– there is nothing else like it. There are three major requirements for Caprese Salad. 1) Fresh tomatoes in season. Please,

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please, please make this with farm fresh tomatoes, or better yet, those from your garden. It makes all of the difference. I found a little Veggie Shack on the side of the road selling heirloom tomatoes. They’re delightfully coloured (purple, red and green striped, yellow). I used them for my salad. 2) Fresh mozzarella cheese, called bocconcini. You buy it in tubs in the specialty cheese section (usually by the deli). The cheese is packed in water. You can buy it in bigger balls, which you slice (like I did for this salad), or you can buy smaller balls, and serve them with cherry tomatoes. A sliced salad is traditional, but cherry tomatoes and small balls of cheese is just as delicious. 3) Fresh basil. It’s a must. There is no flavour like fresh tomato and fresh basil.

This salad makes a stunning presentation when it’s plated on individual plates. You can drizzle it with your best olive oil and balsamic vinegar, or you can leave it plain. I have made a vinaigrette before (balsamic vinegar, olive oil, garlic, salt and pepper), and tossed a cherry tomato and mini bocconcini salad with it, which is also delicious.

While on vacation last week in the Kooteneys of BC (an amazingly beautiful, rustic, uncrowded part of our province), we had a Caprese Salad. They had salted each tomato slice before layering it with the cheese. I highly recommend this. It seems to really draw out the flavour of the tomato.

Caprese Salad

tomatoes (approximately 1 per person)
bocconcini (approximately 1 ball per person, if about the size of an egg)
fresh basil
coarse salt, pepper
olive oil and balsamic vinegar, to drizzle (optional)

Slice your tomatoes about 1/4″ thick. Slice bocconcini about the same thickness.

To plate the salad, put down a slice of tomato, lightly salt it (coarse salt is best), put down a slice of mozzarelle, and a leaf of fresh basil. Continue until you have used up your ingredients. Drizzle with olive oil and balsamic vinegar, if desired.

So simple. So delicious. Summer on a plate.
The Hungry Teacher

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A Step By Step Guide to Roasting Red Peppers

I’ve learned a lot about barbecuing this summer.

1. If you’re cooking fatty foods, stay close to the BBQ.
2. Keep the heat on medium.
3. If you don’t want your food to be completely black on the outside, preheat the BBQ and then turn off the burner under the

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food you’re cooking.
4. How to roast red peppers.

There’s other things I’ve learned, but I’m going to keep this post short and sweet!

Roasted red peppers are delicious! This is the first year I’ve made them, and they are so versatile! You can make hummus with them, roasted red pepper sauce, throw them in pasta, put them in sandwiches… yum!

Yes, you can buy roasted red peppers in a jar. But, here, in my part of Canada, they’re expensive! It’s around $6.00 for a jar (which isn’t very big), and I can buy peppers from the green house for $2.50 for 2 lbs!!! And, I think they taste better fresh! Plus, they’re very easy!

1. Preheat your BBQ. I like to turn all of my burners on high, and then turn them down once it’s hot.

2. Keep

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the heat on medium under your peppers, and turn the other burners off if you don’t need to use them.

3. Wash and dry your peppers and put them whole on the BBQ.

4. Wait about 2 minutes, until the first side is black, and turn them over (yes, this is one time when you want your food to be black!)

5. When they look like this on all sides, they’re ready!

6. Put them in a bowl:

7. Cover them with plastic wrap (this allows them to steam and makes the skin really easy to remove):

8. Wait until they’re cool, and then peel all of the skin off. It’s usually really easy. Whatever you do, don’t rinse them! You’ll take away the smoky, delicious flavour!

9. Rip or cut them in half and remove the seeds and stem.

10. Voila! You’ve got roasted red peppers to slice, puree or do what you please with!


The Hungry Teacher

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Green Beans Galore!

Jamie Oliver's Best Ever French Beans

With summer in Chilliwack comes the fresh produce! Strawberries, blueberries, raspberries and green beans have been on the menu so far, and we’re eagerly waiting for our world-famous corn!

Last night and tonight we had green beans. Oh man! There is nothing better than fresh green beans picked and eaten on the same day!

I made two different recipes, each good in its own way. I think that the second one is my favourite, but that is probably because it is an old family recipe, one my grandma always made! Grandma Jacob’s recipe seems a bit odd, but try it! It is soo good! You’ll be pleasantly surprised!

To prep the green beans, pinch off the stem end, but leave the wispy end on. Wash under running water.

To cook the beans, boil a pan of salted water. Put the beans in, and cook for 6-8 minutes, until tender, but still crisp. It’s a bit of a personal thing, but cook them a

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bit under what you think is good, as both of the recipes will cook the beans a bit more. Drain the beans in a colander and let steam dry for a

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Best Ever French Beans
Recipe adapted from Jamie’s Food Revolution
Serves 4-6

1 lb fresh green beans
3 cloves garlic, peeled and sliced
1-1/2 cups Parmesan cheese, grated
extra-virgin olive oil
juice of 1/2 a lemon

Prepare beans as noted above. When you drain your beans, save some of the cooking water (about 1/2 cup or so). Return the pan to the heat. Add in some olive oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and stir around. Add a ladleful of reserved cooking water, the cheese and lemon juice. Stir and simmer until the water and cheese start to form a sticky sauce, then remove from heat and serve immediately!

Grandma Jacob’s Green Beans
Old family recipe
Serves 4-6

1 lb green beans
2 Tbsp butter
2 Tbsp flour
salt and pepper

Prepare green beans as noted above. Return the pan to the heat and add butter. When the butter melts, stir in flour. Add in the green beans and salt and pepper to taste. Stir until the beans are coated. Serve immediately! So good!!!!

Enjoy summer’s bounty!
The Hungry Teacher

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Roasted Potato Bacon Salad

Well, BBQ time is supposedly upon us. We’ve had a couple of nice days in June, but it’s been pretty rainy so far. Nevertheless, we have been out in the rain, BBQing away!

Potato salad is a classic summer food. Although it’s delicious, your typical potato salad can get a bit boring. This recipe is fresh and tastes lighter than the original. The texture is unique and overall the salad has a delicious flavour!

Now, this salad has chopped up pickles, which my husband hates (I know, how can anyone hate pickles?). He picked some of them out of the salad, but he did eat a few of them. You could use a spoonful of dill pickle relish instead of the chopped up potatoes, which would probably be harder to detect. I had no red wine vinegar, which the recipe called for, so I used white wine vinegar instead.

Oh, and by the way, my herb garden is planted, and I was able to use my own fresh parsley for this!!! What a treat!!

Roasted Potato Bacon Salad
Recipe from The Best of Chef at Home by Chef Michael Smit

4-5 slices of bacon
20 or so baby potatoes
salt and freshly ground pepper
a handful of fresh flat leaf parsley leaves
a few pickles, finely diced

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Tbsp grainy mustard
1 Tbsp mayonnaise
a splash of red wine vinegar

Slice the bacon into thin pieces. Brown in a saute pan until crispy. Reserve the fat.

Meanwhile, preheat the oven to 400°F. Cut the baby potatoes in half. Toss them with the reserved bacon fat and some salt and pepper. Roast them until they are golden brown, about 40 minutes, and then cool to room temperature. Toss the potatoes with the bacon pieces, parsley, pickles, mustard, mayo and vinegar. Serve right away, or refrigerate till later. This is a great dish to make the night before you’re having people over!

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Crispy Garlic Chicken and Sweet Spiced Pecans

Dinner tonight was simple, but so delicious! We were supposed to have softball, but our game got rained out.

Now, before I get onto dinner, I simply must share this recipe for granola bars with you. I have been raving about for a few weeks. Everyone keeps telling me to blog about it, but Smitten Kitchen did such a good job that there is nothing I would change about it! These granola bars are far better than store bought and can be made with whatever ingredients you have/want in them! They are truly delicious, and I can make them peanut free so I can bring them to school. So, if you want to make AMAZING granola bars, check out this recipe for Thick, Chewy Granola Bars.

So, for dinner, I decided to try this recipe for Crunchy Garlic Chicken from Jamie’s Food Revolution. There were two main reasons it appealed to me. 1. Garlic. 2. It looked quick. I was not even going to blog about this recipe, but after tasting it, I decided I must! The breading on this chicken has so much flavour it is incredible! We had chicken and a green salad and it was a great, simple week night meal. I can definitely see this meal becoming a stand-by! I baked the chicken, but it could also

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be fried in olive oil in a skillet, 4-5 minutes on each side.

Now, the Sweet Spiced Pecans are from Grazing, by Julie Van Rosendaal. Oh, my, goodness! These pecans are to die for! You must try them. They add so much to a simple green salad that it is incredible! They are also amazing as a snack! I make the full recipe and store the rest in a ziploc baggie in the freezer. They stay good for as long as they last (which won’t be very long!), and are amazing sprinkled on a salad. The recipe calls for fresh rosemary, and I have substituted dry before. But, I was all out tonight, and the pecans are still really good without it!

Crunchy Garlic Chicken
Serves 2
Recipe adapted from Jamie’s Kitchen

1 clove garlic, peeled
1 lemon, zested
6 crackers (I used Stoned Wheat Thins)
2 Tbsp butter
4 springs of fresh parsley (I didn’t have any, but I used some dried parsley)
sea salt and freshly ground black pepper
2 heaped Tbsp all-purpose flour
2 skinless, boneless chicken breasts
1 large egg

Preheat the oven to 450ºF. Put the garlic, lemon zest, butter,

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parsley and some salt and pepper into a food processor. Whiz until the mixture is very fine and pour onto a plate. Sprinkle the flour on a second plate. Crack the egg into a bowl and beat with a fork. If you want to, you can pound the chicken breasts with a heavy

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pan, plate or pounder in between some plastic wrap to flatten it. This helps it to cook more evenly. Dip the chicken into the flour so both sides are completely coated, then dip into the egg and into the crumbs. Press the crumbs onto the chicken to make sure it is completely coated. Place the chicken onto a sheet pan and bake for 15 minutes, until cooked through, golden and crisp. Serve with a lemon wedge on the side!

Sweet Spiced Pecans
Makes 2 cups
Recipe from Grazing

2 cups pecan halves
2 Tbsp butter, melted
1 Tbsp packed brown sugar
1 tsp balsamic vinegar
2 drops hot sauce
1 Tbsp chopped rosemary
1/4 tsp cayenne pepper
1/2 tsp salt
freshly ground black pepper, to taste

Preheat oven to 300ºF. Combine everything but the pecans in a medium bowl. Add the pecans and stir until they are well coated. Spread in a single layer on a baking sheet. Bake for 10 – 15 minutes, until golden. Let cool, and enjoy!

Enjoy this quick, healthy meal!
The Hungry Teacher

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I Love Cornbread

Cornbread is one of my favourite foods.  I should say that I have about twenty-five favourite foods!  But, I love cornbread.  I’m not sure what it is… maybe the golden yellow colour, the crumbly, amazing texture, the feel of cornmeal, the taste of butter melted on top… it could be any one of those things!!  It’s so delicious!

This recipe comes from a parent at my school.  The grade 7′s made hot lunch for the entire school, and their cornbread was delicious!  So, I asked for the recipe.  It may just be the  oddest place I have ever acquired a recipe, but a good recipe is a good recipe!!!!

Now, before I get to the recipe, I just have to say how proud I am to be a Canadian!  The Olympics are practically in my backyard, and all day today my husband and I have been glued to the TV, cheering on our country!  We’ve watched speed skating, women’s moguls and women’s hockey!  The Opening Ceremonies last night was incredible!  I am a Canadian!!!!!!  Next week, we are going to watch women’s preliminary curling (Canada vs. Japan) and also men’s hockey preliminary (Canada vs. US!)!!!!!!!!  GO, CANADA, GO!

Recipe from a parent at my school
Recipe serves 8 to 10.
I doubled the recipe and made it in a 9×13 pan, and cut it into 32 pieces.

1 cup all-purpose flour
3/4 cup cornmeal
2-3 Tbsp sugar (I used 3)
2-1/2 tsp baking powder
3/4 tsp salt
1 Tbsp butter
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter (I used butter)

Preheat oven to 400°F. 

In a medium bowl, stir together flour, cornmeal, sugar, baking powder and salt; set aside.

Add 1 Tbsp butter to a 10-inch cast iron skillet, a 9-inch round pan or a 8×8 pan.  Place in hot oven for about 3 minutes, or until butter melts.  Remove pan from oven, swirl butter to coat the bottom and sides of pan.

Meanwhile, in a small bowl, combine eggs, milk, and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened.  Pour batter into hot pan.  Bake for 15-2o minutes, or until a wooden toothpick inserted near center comes out clean.  If you doubled the recipe, you may need to bake the cornbread for longer.  Serve warm!  

Enjoy this delicious treat!
The Hungry Teacher

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