So this is a recipe I tried from Alice Waters' newest book In the Green Kitchen but I added tempeh so that I could turn it into a meal.
1/2 tsp cumin seeds
olive oil
coarse salt
1 clove garlic, chopped
1/2 a jalapeno, chopped
2 ears of corn, kernels cut off ear
1/2 package of tempeh (4 oz)
Toast cumin seeds for about a minute. She asks you to grind the seeds with salt with a mortar and pestel...I chopped them on my cutting board, working just fine I think. Coat the pan with olive oil, add garlic, saute until sizzling, add jalapeno and cumin. Here's where I added the tempeh too and let it cook for a few minutes. Then add corn, stirring constantly--it cooks pretty quickly, ~3 minutes--you can add water if necessary.
I added cherry tomatoes from P. Allen Smith's farm that I slow-roasted for about 4 hours a couple of weeks back. So yummy and filling and easy!
