Sweet corn | NancyC

Potato chips remind me of summertime–I guess it’s because they always seem to be at picnics and cookouts! I’m not a heavy potato chip eater, and maybe because of that, the last bag of chips I bought at the grocery store about a month ago seemed super salty and greasy to me. Then I heard about Tyrrell’s Hand Cooked English Chips–and agreed to try the seven flavors they have launched in the U.S., compliments of Tyrrell’s. I had read that Tyrrell’s Chips are handcooked in small batches on the company’s farm in the English countryside and made from just two kinds of potatoes local to the farm–the Lady Claire and Lady Rosetta.

These chips are made with all natural ingredients, too. So I thought they would have to taste better than the last bag I bought from the grocery store! I was right–these chips have a great potato taste and are available in unique flavors like Lightly Sea Salted, Mature Cheddar and Chives, Sea Salt and Black Cracked Pepper, Sweet Chili & Red Pepper, Sea Salt and Cider Vinegar, Worcestershire and Sun Dried Tomato, and Veg Chips (Beetroot, Parsnip, & Carrot Chips with a pinch of sea salt). I had the chance to sample every flavor and I liked them all! I guess my very favorites were the zingy Sea Salt and Cider Vinegar, the slightly spicy Worcestershire and Sun Dried Tomato, and the savory Veg Chips–those were awesome!

I loved these chips so much I decided to make a recipe with one of the flavors. I had seen some salads that were served over corn chips, so I thought I’d try a salad that was served over Tyrrell’s Veg Chips. The savory flavors of the salad and the crunchiness of the chips make a great combination!

VEGGIE CHIP SALAD WITH AVOCADO by NancyC

Makes 4 to 6 servings

1 (5.3 ounce) bag Tyrrells™Veg Chips

6 cups well-packed pre-washed lettuce mix

2 tomatoes, diced

1 (15-ounce) can yellow sweet corn, drained

1 (15-ounce) can pitted black olives, drained

1/2 medium size red onion, diced

1 medium size red bell pepper, seeded and diced

2 ripe avocados, peeled, seeded, and diced

1 1/2 cups shredded sharp Cheddar cheese

1/2 cup light Italian salad dressing (or more or less, to taste)

Just serve the salad over the chips!

Divide the Veg Chips among 4 to 6 plates and spread chips in a layer over each plate; set plates aside.

In medium to large bowl, toss the lettuce, tomatoes, corn, olives, red onion, avocados, red bell pepper, and shredded Cheddar cheese. Add the Italian dressing and toss until everything is coated. Serve salad over Veg Chips.

Tyrrell’s Chips are available at Shop Rite, Fairways, Food Emporium, Whole Foods, Piggly Wiggly, Fresh Market, and Vitamins Plus, and you can also purchase them online at www.tyrrellschips.com. They also have a handy store locator on their site.

Sea Salt flavored potato chips have been a favorite of mine for quite a while, but now that I’ve tried the Veg Chips, that may change! 🙂 What’s your favorite potato chip flavor?

One of the reasons I was interested in reviewing FOOD: Vegetarian Home Cooking is because I’ve gradually been eating less meat and more veggies, but it can be challenging to make interesting veggie meals. I’ve never actually been a big meat-eater, but I do crave a juicy burger now and then! I may crave one less frequently now though, because there are so many great veggie recipes to try in this book! If you are wanting to eat less meat and find delicious ways to make fresh and simple vegetarian meals, you may want to check this book out, too.

Author Mary McCartney, an acclaimed photographer, grew up on vegetarian cooking and remembers many happy times in the kitchen with her mother, Linda McCartney. “During those times,” she writes, “I soaked up her knowledge, and gained an understanding of how certain extra-simple ingredients or cooking techniques could transform an ordinary dish into something special.” There are many gorgeous color photos throughout the book, taken by Mary, and even a few old family photos at the beginning that include her mother and her father Paul.

There are a wide range of great-sounding recipes, with chapters on…

Breakfast and Brunch
Snacks and Sandwiches
Soups, Salads, and Starters
Mains
Basics and Sides
Desserts and Baking

I thought the Deep-Filled Omelette, Lip-Smacking Minestrone, Asparagus Summer Tart, Mac and Cheese with Crispy Topping, Linda’s Lemon Drizzle Cake, and Peaches and Cream Pavlova sounded especially good. But I couldn’t resist trying the Black Bean, Sweet Corn and Feta Tacos first, because it was such a unique recipe! I’m so glad I did, because I thought they were great–I love all these flavors together. They are a little messy to eat, like most tacos are, but you can always wrap the ingredients up in a soft taco or tortilla shell if you prefer. Here’s the recipe…

BLACK BEAN, SWEET CORN AND FETA TACOS from Food: Vegetarian Home Cooking

I’ve always loved tacos but this is a little deviation from how I usually make them, to include the corn. My mum loved Mexican food and she also loved corn, eating it from the cob when it was in season. I think it adds a lovely, crunchy texture to this particular taco combination. The added bonus is that these are quick and easy to make. –Mary McCartney

Serves 2 (2 tacos per person)

3 Tablespoons vegetable or light olive oil

1 medium onion, finely chopped

15-ounce can black beans

3 cloves garlic, finely chopped

4 slices pickled jalapeno (from a jar), chopped, or 1/2 teaspoon chili flakes, or 1/2 teaspoon finely chopped fresh red chili

pinch sea salt, or to taste

1/2 teaspoon ground cumin

3 ounces sweet corn, cut (1 large cob fresh, frozen, or canned)

4 taco shells

3 ounces feta cheese, crumbled

juice of 1 lime

Preheat the oven to 350˚F.

Heat the oil in a medium frying pan over medium heat and saute the chopped onion for 5 minutes. Drain and rinse the black beans in a sieve, and then stir them into the onion in the pan. Add the garlic, jalapeno or chili, the sea salt, and the cumin, and heat for 5 minutes until cooked through.

To cook the corn (if fresh), place it in a small saucepan with boiling water and simmer for a couple of minutes until hot; drain.

In the meantime, wrap the taco shells in aluminum foil and put them in the oven for 5 –10 minutes to heat up.

When the taco shells are warm, remove them from the oven, then divide the bean mix evenly between the 4 tacos, top with the cooked corn and, finally, sprinkle the crumbled feta over the top. Finish off with a little squeeze of lime juice, and serve hot.