Commissary Conundrum

Tonights dinner was far from the usual Fresh Farmer’s market Saturday dinner I am used to cooking. This food came straight from the commissary here in Germany, and most of the veggies came from a natural food store here called Alnatura. Considering I have yet to see a Mexican food restaurant here in Germany I was craving some mexican food and this is what I came up with. I apologize for my photos…the fluorescent lighting is brutal and it makes the food look like a hot mess…but it’s good I promise.

Baked Corn Mexican Casserole


For the baked corn bottom:
about 4 cups of corn ( I used frozen organic corn )
1 tsp. of salt, or to your liking
4 Tbs. of butter or margarine ( I used organic Smart Balance )
First start off by making the bottom layer.  Preheat the oven to 400 degrees F. Thaw the corn in a medium sized saucepan. Then with a spoon, fork, or whisk, smash up the corn and make it as creamy as possible. Or if you are fortunate enough to have a food processor (unlike me at the moment ) mash it up in there for a few spins. Add in the salt…
Then transfer to a greased baking dish and bake for approximately 40 minutes.
For the the rest of the ingredients:
1 Zucchini
1 clove of garlic
2 bell peppers
1 can diced tomatoes
1 Tbs. Tomato paste
1 can of kidney beans
1/4 cup chili powder
Tbs. of mustard
Tbs. Cumin
1 red onion, diced
olive oil
Mexican Cheese blend ( just enough to cover the top )
Heat oil in a medium saucepan. Add the onion and garlic and stir until translucent. Then pour in the can of diced tomatoes, and tomato paste. Stir and add in the spices and kidney beans ( don’t drain them throw it all in ). Salt and pepper to taste. Simmer until the rest of your ingredients are ready.
Once your corn is done baking pull it out of the oven and set aside. Cut the tops off of your bell peppers and pull out the seeds. Cut in half and coat lightly in a little olive oil, salt and pepper. Place cut side down on a baking sheet and bake at 450 degrees F for 15-20 mins. 
In the meantime, slice up your zucchini and saute it it in a pan with a little garlic, salt and pepper just until tender.
After everything is done baking you can start building your casserole.
Place roasted bell peppers over the baked corn first lying them flat. Then layer the zucchini over the peppers. Add the Chili sauce over the peppers and zucchini until completely covered and then add the cheese.
Place in the oven for about 15 minutes at 400 degrees F or until cheese is nice and melted.
Now how about some rice…
This isn’t your average mexican rice. It is just a really simple yet delicious side dish.

1 Cup short-grain brown rice
2 Cups of water
1 clove of garlic, minced
1 Tbs. butter or margarine ( I used organic smart balance )
1/2 to 1 cup of cilantro roughly chopped
Heat butter or margarine in a medium skillet, add garlic and stir until coated. Add in rice stirring constantly until slightly browned and glistening. Pour in water and bring to a boil. Cover and turn down heat. Let cook until all water is absorbed. Fluff, salt and pepper to taste and stir in cilantro.


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