4 cans corn, drained
8 Tbsp unsalted butter
1-1/2 cups onions, finely chopped
1 large green bell pepper, finely chopped
1 large red bell pepper, finely chopped
3 ribs celery, finely chopped
3 large ripe tomatoes*, peeled, seeded and rougly chopped
2 tsp salt
1/2-1 tsp cayenne pepper
2 tsp freshly ground black pepper
4 Tbsp sugar
1 cup evaporated milk


Melt the butter in a large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes* and saute until the onions are transparent, about 10 minutes. Stir in the salt and peppers, then add the corn, sugar and evaporate milk and stir well. Reduce heat to medium and cook until the corn is tender, about 10-15 more miniutes. Adjust seasonings to taste.

*Can also substitute ripe tomatoes with 2 cans of diced tomatoes (drained).


10 servings


Cooking Club

1 cup quinoa
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
1 pint small red and/or yellow cherry tomatoes
1 cup diced unpeeled English hothouse cucumber
1 cup crumbled feta cheese
1/2 cup diced roasted red peppers from jar
1/3 cup (packed) chopped fresh dill
1/4 cup white balsamic vinegar
1/2 Tbsp ground cumin
3 tablespoons olive oil


Cook quinoa according to package. Transfer to large bowl and cool. Add garbanzos and next 5 ingredients.

Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.


6-8 servings


Epicurious

1-1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
5 Tbsp. butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 oz. all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
Cooking spray


1. Preheat oven to 350°.

2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes (35-40 min for mini load pans) or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely.


16 servings


Cooking Light

Brie or camembert wheel
Olive oil
Baguette


Choose a wheel of cheese with a thick rind and an inside that's soft but not runny, such as Camembert. Slice the baguette to 1/2" slices. Brush bread and rind with olive oil. Grill directly on oiled grates over indirect heat until warmed, about 2 minutes per side. Serve cheese immediately with grilled baguette slices.


4 servings


Martha Stewart

4 boneless, skinless chicken breasts (about 2 lbs.)
5 limes, juiced
1/2 Tbsp sea salt
1/2 Tbsp cumin
1/2 Tbsp ground chipotle pepper
1/4 cup cilantro, chopped
1 garlic clove, minced
2 red bell peppers
2 green bell peppers
1 red onion


Juicing four of the limes into a small mixing bowl. Mix in the salt, cumin, chipotle pepper, cilantro and garlic to make the marinade.

Chop the chicken breasts into cubes and place in a large Ziploc bag or plastic container. Pour the marinade over the chicken. Close and shake well until all of the chicken is covered. Place in the refrigerator for 30 minutes to marinate.

While the chicken is marinating chop the bell peppers and onions.

After the chicken has soaked up all of those amazing flavors start to skewer the chicken, bell peppers and onions. Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes. After the chicken is cooked through, remove from the grill, squeeze the last lime over the skewers and serve!


4-6 servings


Little Leopard Book