Spicy Cilantro Corn on the Cob

This weekend flew by.

I had my in-laws visiting from Des Moines, which means that we went out to several fabulous meals.

Cube. Cut. Animal. Pace. Pinches Tacos.

Yum. Yum. Yum. Yum. And Yum.

It also means that I did not do as much cooking this week as normal, though I did manage to sneak in this recipe for Spicy Cilantro Corn on the Cob.

Corn season has arrived! I roasted sweet corn on the cob with spicy paprika and cilantro in the oven. It would also work great on the grill. This was so easy with such minimal clean up that I plan to make it again very soon.

Spicy Cilantro Corn on the Cob

Serves 4 people
Cooking time: 35 minutes
Vegan; gluten-free

Ingredients

4 ears of corn, husks removed
2 tablespoons extra virgin olive oil or butter
2 tablespoons fresh cilantro, chopped
1 teaspoon spicy paprika
salt and freshly ground pepper

Directions

1. Preheat the oven to 350 degrees.

2. Lay the corn out on a big sheet of aluminium foil. Drizzle with the olive oil or place pats of butter around the corn. Coat the corn with the chopped cilantro, paprika, and season with salt and pepper. Lay a few sprigs of cilantro over the top if desired.

3. Fold up the aluminum foil around the corn. Place on a baking sheet and roast in the oven for about 30 minutes, or until the corn is tender. Remove from the foil and serve. Enjoy!

Meatless Monday: Zucchini & Chickpea Spaghetti with Hot Paprika

Zucchini & Chickpea Spaghetti with Hot Paprika

The marine layer is back.

This is as close to a change in the seasons as we get in Southern California. Thick cloud cover for most of the day, sometimes burning off a little after midday where I live in the hills. But by the ocean, the layer persists most of the time.

I actually love the chill in the air and the murky sunlight. It gives me a chance to take a breather -- to not have to be go, go, go all the time. To not feel guilty for staying inside, hunkered down with my creaky old white MacBook (I don't even think they make these anymore). Working away on my next novel -- a daunting, but exhilarating task. Like scaling a mountain. Only you don't know the route to take, nor can you see the summit. It's hidden in the clouds.

All you have is hope and a prayer that you'll make it. Will power. It's all up here, in my head, somewhere. I hope I can shake it out, onto the page.

After this post, it's back to work on the story. I'm only at the beginning...

So here's a Meatless Monday recipe that I love. It combines zucchini (though any summer squash will do) and chickpeas with a whole wheat spaghetti. To boost the flavor and make a lovely sauce, I add Hot Paprika (though smoked or regular will work, too). I finish the dish with a dusting of fresh grated parmesan.

This is an easy, healthy recipe that cooks up quickly. It's also hearty and comforting, perfect for these cloudy fall days.

Zucchini & Chickpea Spaghetti with Hot Paprika
Serves 4-6 people
Cooking time: about 25 minutes
Vegetarian
Print Recipe

Ingredients

• 3 cups zucchini, diced
• 1 (15 oz.) can chickpeas, drained and rinsed
• 2 shallots, peeled and chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon hot paprika
• 1/2 vegetable stock 
• 1 pound whole grain spaghetti, cooked and drained
• salt and freshly ground pepper
• parmesan reggiano for grating

Directions

1. In a large saute pan, heat the olive oil over medium heat. Add the shallots and saute until softened, about 4 minutes. 
2. Add the squash and cook until becoming tender, about 5-7 minutes. Add the chickpeas and cook for one more minute. 
3. Add the stock and paprika, stirring to combine. Bring to a simmer and reduce by half.
4. Add the pasta to the saute pan and toss with the zucchini and chickpeas. If needed, add more stock to keep everything moist. 
5. Season to taste with salt and freshly ground pepper.
6. To plate, scoop some pasta into a wide-bottomed  bowl. Top with freshly grated parmesan reggiano. Enjoy!

Source for Ingredients

• hot paprika from All Spice
• zucchini and shallots from West Hollywood Farmers Market
• organic chickpeas, whole wheat spaghetti, parmesan reggiano, and extra virgin olive oil from Trader Joe's