HOME & LIVING
TUESDAY, AUGUST 24, 2021
Tasty chicken salad, no
need to heat up the kitchen
CORN
Continued from Page B1
Step 3: Stir in 2 cloves minced
garlic and cook for 1 minute.
Stir in 3 cups corn kernels. Cook,
stirring often, about 3 minutes,
then stir in 1 pint halved cherry
tomatoes. Cook until everything
is very hot, about 2 minutes.
Step 4: Season with ½
teaspoon salt and ¼ teaspoon
pepper, or to taste. Remove
from heat and stir in crisp
bacon. Fold in 1 cup sliced basil.
Serve right away.
By LINDA GASSENHEIMER
Tribune News Service
WARM
GRILLED
CORN AND
EDAMAME
SUCCOTASH
SALAD
Prep 25 minutes
Cook 15 minutes
Makes 6 cups, serving 6
Ingredients:
2 ears corn on the cob,
shucked, rinsed
1 large sweet onion, peeled,
sliced crosswise into 3 sections
2 thick wedges Napa or green
cabbage, about 6 ounces total
1/3 cup olive oil, plus
more for drizzling
1/2 teaspoon coarse (kosher)
salt, plus more for sprinkling
1 1/2 cups frozen shelled
edamame or lima beans
2 small limes
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 cup (about 2 ounces)
crumbled queso fresco
or feta cheese or ¼ cup
heavy whipping cream
1/4 cup thinly sliced fresh
chives or green onion tops
Step 1: Prepare a charcoal
grill or preheat a gas grill until
medium hot.
Step 2: Put 2 ears of corn,
onion sections and cabbage
wedges on a baking sheet.
Drizzle all sides with some oil
and sprinkle with salt. Place
vegetables directly on the grill
over the heat. Grill, occasionally
turning until nicely golden on
all sides, about 15 minutes.
Transfer to a cutting board. Let
cool.
Step 3: Meanwhile, cook 1
1/2 cups edamame in a small
pot of boiling salted water until
crisp-tender, about 2 minutes.
Drain.
Step 4: Grate rind from 2
limes into a large bowl. Then
squeeze juice from limes into
the bowl. Stir in 1/3 cup olive
oil, 1 teaspoon paprika, 1/2 tea-
spoon cumin and 1/2 teaspoon
salt in a large bowl. Add warm
edamame to dressing in a bowl.
Step 5: Use a sharp knife to
remove corn kernels from cobs
and add to the dressing. Chop
grilled onion and cabbage and
add to the dressing. Mix well.
Add 1/2 cup crumbled queso
fresco or 1/4 cup heavy cream.
Serve at room temperature
sprinkled with 1/4 cup chives.
THE OBSERVER & BAKER CITY HERALD — B3
Abel Uribe/The Daily Meal-TNS
No need to heat up
the kitchen for this tasty
chicken salad. Raisins,
curry powder and cooked
chicken make this salad a
light, refreshing summer
meal.
Curry powder is a
blend of several spices.
A true curry powder is
freshly made each time
it is used. Although not
authentic, prepared curry
powder, found in the
spice section of the super-
market, works well in this
recipe. It doesn’t keep
long, about two to three
months at most. If you
have an old bottle on your
spice rack, it’s best to buy
a fresh one.
BBT corn skillet, prepared and style by Shannon Kinsella.
SWEET CORN
AND MAPLE
ICE CREAM
Prep 15 minutes
Cook 10 minutes
Chill Several hours
Makes 1 ½ quarts
This rich, sweet ice cream
tastes like the best cornbread
topped with maple syrup. For a
fun salt and salty twist, sprinkle on
a little chile lime seasoning.
Note: The trick to great ice
cream texture is to thoroughly
chill the base before putting it into
the ice cream machine. Don’t skip
the straining of the base through
the sieve; it’ll remove the corn
kernel skins.
Ingredients:
3 cups fresh raw corn kernels
1 cup whole milk
2 cups heavy whipping cream
½ cup sugar
½ cup pure maple syrup
½ teaspoon salt
4 large egg yolks
1 teaspoon pure vanilla extract
Fresh black raspberries or
blackberries for serving
Chile lime seasoning or Tajin
Classic Chile Lime seasoning,
optional for serving
Directions:
Step 1: Puree 1 1/2 cups corn
kernels with 1/2 cup whole milk
in a blender until very smooth.
Transfer to a deep, heavy sauce-
pan. Repeat with remaining 1 1/2
cups corn and 1/2 cup milk.
Step 2: Stir 2 cups heavy whip-
ping cream, 1/2 cup sugar, 1/2 cup
maple syrup and 1/2 teaspoon
salt into the corn mixture. Heat
over medium heat until simmer-
ing.
Step 3: Meanwhile, set a large
bowl over a larger bowl of ice.
Place a mesh sieve in the large
bowl.
Step 4: Whisk 4 egg yolks in a
small bowl.
Step 5: Slowly ladle 1 cup of the
heated corn mixture into the egg
yolks to heat them gently. Then,
whisk the egg yolk mixture back
into the simmering corn mixture
and cook on very low heat just
until thickened, 2 or 3 minutes. Do
not boil.
Step 6: Immediately pour the
mixture through the sieve into
the bowl set over the ice. Whisk
to cool the mixture and stop the
cooking. Stir in 1 teaspoon vanilla.
Refrigerate the corn mixture until
very cold or up to 2 days.
Step 7: Pour the cold corn
mixture into your ice cream maker
and freeze according to the man-
ufacturer’s directions. Scoop into
a container. Cover and freeze solid
for at least 1 hour.
Step 8: Serve small scoops of
the ice cream topped with berries.
If desired, shake a little chili-lime
seasoning over the ice cream.
Helpful Hints
• Any type of rotisserie
or cooked chicken can be
used.
• Honeydew melon
or peaches can be used
instead of cantaloupe.
• Buy cantaloupe
already cut into cubes for
quick preparation.
Countdown
• Mix sauce together.
• Add chicken.
• Line plates with salad
leaves.
• Add chicken salad.
• Toast bread.
Shopping List
• To buy: 1 jar
reduced-fat mayonnaise,
1 jar curry powder, 1 jar
apricot jam, 10 ounces
Linda Gassenheimer-TNS
Curry Chicken Salad.
cooked chicken breast, 1
bunch celery, 1 small box
raisins, 1 container canta-
loupe cubes, 1 bag washed,
ready-to-eat salad greens,
1 bunch parsley (optional
garnish) and 1 loaf multi-
grain bread.
• Staples: salt and black
peppercorns.
CURRY
CHICKEN
SALAD
1/2 cup reduced-fat mayonnaise
2 tablespoons warm water
3 teaspoons curry powder
1 tablespoon apricot jam
10 ounces boneless, skinless
cooked chicken breast cut into
1-inch pieces, (about 2 cups)
1/2 cup sliced celery
2 tablespoons raisins
2 cups cantaloupe cubes
(about 1/2 to 1-inch each)
Salt and freshly ground
black pepper
Several salad leaves
2 tablespoons chopped
parsley (optional garnish)
4 slices multigrain bread
Add mayonnaise and
water to a large bowl. Mix until
smooth. Add the curry powder
and apricot jam. Mix together,
again until smooth. Add the
chicken, celery, raisins and
cantaloupe. Mix well. Add salt
and pepper to taste.
Line two dinner plates with
the salad leaves and spoon the
chicken salad on top. Sprinkle
parsley over salad, if using.
Serve with toasted multigrain
bread.
Yield 2 servings.
Per serving: 662 calories (37%
from fat), 27 g fat (4.3 g saturated,
6.4 g monounsaturated), 126 mg
cholesterol, 48.4 g protein, 56.6
g carbohydrates, 8.3 g fi ber, 761
mg sodium.
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