#Olive Corn

[perfettamentechic]

22 marzo … ricordiamo …

22 marzo … ricordiamo … #semprevivineiricordi #nomidaricordare #personaggiimportanti #perfettamentechic

2022: Giovanni Battezzato, attore e doppiatore italiano. Ha debuttato nella stagione 1973/1974 con la compagnia del Piccolo Teatro di Milano. 1974 entrò a far parte della compagnia Teatro Franco Parenti, dove diventò socio e partecipò a quasi tutte le produzioni. Fra le sue interpretazioni televisive, quella del preside in Quelli dell’intervallo e il doppiaggio di Dragon Ball. Ha preso parte a…

[morethansalad]

Charred Corn and Peach Salsa Bowls (Vegan)

[hypnogogyc]

A Post-Mortem report for reality.

[fattributes]

Southwest Chicken Salsa Ranch Taco Salad

[apollos-olives]

might be going home this summer ya rab inshallah 🙏

[selinaeliott]

Pumpkin in Korean

[harbingerofsoup]

next episode of last week tonight should start with john oliver exiting the corn

[maliciousindungeon]

not to flex but i made chicken noodle soup at work tonight and my coworker told me "it tastes like a grandma made it, not some 20 year old man. it tastes like love and thats crazy" and thats like. the nicest thing anyones ever said to me about my cooking. i could weep rn.

[carnivalcarriondiscarded]

i am officially making the worst soup known to man

[jamboreeartsupplies]

well, thanks to the Lord of Histamine i didnt die yesterday but i haven't eaten since then either bc i tried and my mouth became possessed so Lord More Hungry had to exorcise the histamine demons and i couldn't eat. now its back to plain salted chicken and some plain white rice. hurray :,)

[fieriframes]

[Gotcha. Gotcha. All right. A little olive-oil blend. And rhyme and reason answer all problems. Fresh corn. Sautée this up a bit. So this is some apple-cider olive oil.]

[dr-archeville]

Corn: Last Week Tonight with John Oliver (HBO) [source]

"John Oliver discusses the financial and environmental impact of corn in the U.S., and whether or not he really knows what Pearl Harbor is." [24 min 53 sec]

[morethansalad]

Poppyseed Cauliflower and Fresh Corn Salad (Vegan)

[oysterie]

watched the guy at the pizza place cutting my pizza wave his coworker over and twice point and say something while laughing abt my pizza pls be nice to me 😭😭

[fattributes]

White Bean Salad with Summer Vegetables

[askwhatsforlunch]

Chicken and Corn Soup

This fragrant and hearty Chicken and Corn Soup make a simple yet deliciously comforting dinner on a rainy night!

Ingredients (serves 2):

2 tablespoons olive oil

2 beautiful chicken breasts

1 onion

1 heaped teaspoon Herbes de Provence 

¼ teaspoon Red Chili Flakes

2 small garlic cloves, minced

1 cup sweet corn

3 Whole Peeled Tomatoes 

½ teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

2 1/2 cups water

1 tablespoon olive oil

a small Green Onion

Heat olive oil in a large Dutch oven over medium-high heat.

Add chicken breasts and cook, a few minutes, until well browned on all sides. Transfer to a plate; set aside.

Peel and finely chop onion. Stir onion into the Dutch oven, and cook, a couple of minutes.

Stir in Herbes de Provence in the hot oil. Cook, 1 minute. Add Red Chili Flakes, and cook, 1 minute more. Then, stir in minced garlic; cook, 1 minute.

Add sweet corn, saving a couple of tablespoonfuls, and stir into the Dutch oven, coating in herbs and spices.

Roughly chop Whole Peeled Tomatoes, and stir into the corn mixture. Cook, a couple of minutes.

Return reserved chicken breasts, along with their resting juices, to the Dutch oven, and season with coarse sea salt and black pepper. Give a good stir, to combine.

Cover with water, and bring to the boil over medium-high heat. Once boiling, reduce heat to medium-low, cover with a lid, and simmer, 15 minutes.

Remove cooked chicken breasts, and pour corn mixture into a blende. Close tightly and blitz, until smooth. Return to the Dutch oven, and keep warm over a medium flame.

Cut chicken breasts into small chunks, saving a couple of larger chunks, and stir into the Dutch oven.

Heat olive oil in a small frying pan over medium-high heat. Add reserved chicken chunks, and brown well, a couple of minutes. Add reserved sweet corn, and cook, a couple of minutes more, until golden brown. Remove from the heat.

Finely chop Green Onion.

Pour Chicken and Corn Soup into two bowls, top with browned corn and chicken, and sprinkle with chopped Green Onion; serve immediately.