Blog issues...The photo of the flowers below and the Summer Corn Saute are only showing part of the picture and it's not letting me delete it and re post a new pic. Frustrating! Oh well, It's Friday!
I'm still working from our laptop, I prefer our desk top PC.
|Certified Organic Flowers from the Farmers Market|
|Grilled Seitan Cutlets with Cilantro Lime Sauce|
When you are looking for something with texture, flavor and something to satisfy that carnivore in your life, grilled seitan smothered in a sauce seems to do the trick. For a quick seitan recipe I love to use the Seitan Cutlets from Veganomicon. Dave loves grilled seitan smothered in some kind of sauce.
Cilantro Lime Sauce
In a food processor I blended 1/3 C. cilantro(don't be shy make sure the cup is packed high), 1/4 c. sweet onion, 4 garlic cloves, 1/2 jalepeno, juice of 1 large lime, 1/4 C. olive oil and s & p to taste.
In a small casserole dish I poured about 3/4 of the sauce over the seitan cutlets and let it sit for about an hour. Use the rest of the sauce over the grilled seitan.
This kind of reminds me of a succotash but there are no beans.
The market down the street was selling locally grown corn 3 for 98cents and the cashier said they were so sweet and good we bought a few more. I usually use up fresh corn the day I buy it because the older it gets the more starchy and less taste it has. So just make sure to wrap it up well and store in the refrigerator if not using the same day you buy it. Thinking of how to use the rest of the corn besides grilling it again, Succatosh came to mind. I didn't have any bean to use in it so I just thought of what would go well with it and I ended up with a sweet and flavorful dish.
Summer Corn Saute
3 fresh corn on the cob, corn sliced off into bowl
1 T. olive oil (if more is needed use water a little at a time instead)
1/2 large sweet onion, diced
3 garlic cloves, chopped
1 sweet potato, peeled and chopped
1 Italian red pepper, diced
1 small tomato, diced
1/4 tsp. oregano
1-2 T. chives
1/4 c. cilantro
salt & pepper to taste
In a small saucepan heat water and add sweet potato, cook until almost done. Strain and set aside.
Heat a cast iron skillet and add 1 T. olive oil, you will probably want to use more oil but I usually add some water a little at a time instead. Next add the onion and garlic, saute until just translucent. Then add the Italian pepper, corn and sweet potato, cook until corn is fully cooked. Add the tomato and oregano, stir until soft. Turn off heat and stir in the chives, cilantro salt and pepper.