I know it. I never ever post on Thursdays, hardly ever. And I’m one of those people who likes to have things on schedule, on specific days, at specific times, and this healthy chipotle sweet corn fettuccine is definitely NOT following the plan. Thanks a lot, you plate of creamy summer noodles you.
I may or may not have a few good excuses as to why my routine this week is totally out of whack.
- Noodle distraction.
- With golden fresh sweet corn.
- Face planting in Chobani.
- Googling ways to offset chipotle spiciness on hands.
- More distraction.
- eBook. more specifically, eCookbook.
And now we’re going to temporarily leave the topic of chipotle sweet corn fettuccine and focus on that #6.
A few weeks ago I got in in my head that I really wanted to try something: rolling around in cauliflower sauce for three weeks. Er, nope. More like this:
I’m writing a (short) eCookbook!
Like, a cookbook, but E. Lec-tronic.
There are a few reasons I wanted to try to write an eCookbook, and while I’m really tempted to throw another list at you (see what happens when I lose control of the routine? numeration and order try to claim me back), I’ll just go through some of it in normal paragraph form instead. Can I just use bold headers, though?
I love cauliflower sauce. And so do you.
I have had so much positive feedback on that recipe (check out the comments) and it’s one of my own personal faves. And for that reason, I am writing an ecookbook with recipes for the creamy cauliflower sauce. The rolling around in cauliflower sauce joke? You get it now.
I want to learn how to make an ecookbook.
Literally, I want to learn how to create an ecookbook out of… nothing. To start at zero and end with a product. From the cooking and recipe testing to the design, format, and sales process. I want to know what potential challenges eCookbook writers face and how to efficiently overcome those and finish out with a product that makes me proud (and makes you happy). Just the whole thing. If I can get this thing into your hands AND learn things about e-cookbooking that can then be shared here or on Food Blogger Pro, two thumbs up.
I want to see if I can do it… in 21 days.
Um, hi. The true/scary thing is that I started on Monday so I’m already on DAY 4. This challenge could be either a death sentence or the best gift I could ever give myself, and so far it’s been a little of both. The good news is that I’m documenting each day so you can see exactly when I have my mental breakdown. Just kidding, fingers crossed. I am recording myself each day giving a little one minute schpeel about how the whole thing is progressing, which you can watch when I either die of cauliflower sauce overload or exhaustion.
I’m excited, you guys! I am really excited. The eCookbook should be done and ready for you on Monday, August 19th, assuming me and my camera and my computer live to see that day. If you have any wonderful ideas that you’d like to see in the cookbook, shoot me an email or leave a comment here! I have loved reading all your comments on the original post about your creative uses for that sauce, and I’m looking forward to putting some more ideas out there for you to try.
Enough is enough, says the healthy chipotle sweet corn fettuccine. And I get it. Let’s talk summer pasta.
This is sort of reminiscent of fettuccine alfredo, but way more fun. This is the kind of summer pasta that puts a little dance in your pants, see? Spicy chipotle (I added a little extra and we were definitely feelin the heat), bright little bursts of roasty-browned sweet corn, and a HEALTHY creamy sauce made with a few classic yums like butter, cream, and flour, but more notably boosted up with a little Greek yogurt.
Toss some herbs in there and have a solo summer party at 5pm on a Thursday.
- 4-6 ears of fresh sweet corn
- 1 lb. uncooked fettuccine noodles
- 3 tablespoons salted butter
- 1 teaspoon garlic
- 1/4 cup flour
- 1 cup milk
- 1/2 cup half and half
- 1/2 teaspoon salt
- 3/4 cup water (the stuff that you boiled the corn in is best)
- 1/2 cup Greek yogurt – I used Chobani plain low fat
- 1 single chipotle pepper in adobo sauce, minced
- cilantro for serving
- [b]Corn:[/b] bring a large pot of water to boil. Place the ears of sweet corn in the pot, cover, and remove from heat. Let the ears “cook” for a few minutes before taking them out and letting them cool. (This helps partially cook the corn so it’s not so raw, but this step is optional.)
- [b]Corn:[/b] Cut the corn off the ears. Place the corn kernels in a large nonstick skillet over medium high heat with no oil or butter. Let the corn sit for a few minutes with stirring. Stir once, and let it sit again so that the outside of the corn gets roasty-looking. When the corn is as browned as you want it, remove from the heat.
- [b]Pasta: [/b]Cook the pasta according to package direction. Keep a little bit of the pasta water.
- [b]Sauce:[/b] Melt the butter in a small saucepan over medium low heat. Add the garlic and saute until soft and fragrant, about 2 minutes. Don’t burn the garlic – it will taste bad. Add the flour and stir for 1 minute. Whisk in the milk, half and half, salt, and corn water until the sauce is smooth. Finally stir in the Greek yogurt and the chipotle pepper. Combine the sauce, pasta, and corn in one large pot. Add extra Greek yogurt or pasta water to get the desired consistency for your sauce. Sprinkle with cilantro for serving. Basil would be nice, too.