Makai na Chino

2 16 oz packets of frozen corn, defrosted
3-4 green chilies (more or less depending on spice tolerance level)
2 tbsp water
2 tsp. mustard seed
1 tsp. asafoetida (hing)*** optional
2 tsp. ground coriander/cumin mix
4 tbsp. shredded coconut
enough milk to submerge most of the corn
2 tbsp. olive oil
1 tbsp salt

Cut off stems from green chilies, add it with water to food processor, set aside.
When corn is completely defrosted, blend or food process 3/4 of corn separately, and in batches to make it easier. Add oil to large pan, and then hing. When it starts to simmer, add mustard seeds. When it starts to pop, add corn. Stir a few times to get mustard seed throughout, and then add milk (I would say 1-2 cups, but I'm not sure - submerge most of the corn, but not completely). Let corn reduce in milk - stir occasionally. After much of the milk has evaporated, add the rest of the ingredients (chili liquid, coriander/cumin, salt, and coconut) and stir thoroughly. Keep stirring so it doesn't stick to bottom of pan, and serve. Makes 8 servings.

Kale (or Spinach) and Quinoa pilaf

• 2 cups water with some salt added
• 1 cup dry quinoa
• 1 bunch kale or spinach, washed and chopped
  
• 1 lemon, zested and juiced
• 2 scallions, minced
• 1 tablespoon toasted walnut oil or olive oil
  
• 3 tablespoons salted sunflower seeds (or walnuts)
  
• 1/2 cup crumbled goat or feta cheese
• handful of raisins (or dried cranberries)
  
• salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale/spinach and re-cover. Simmer another 5 minutes, then turn off the heat, add the raisins scallions and allow to steam for 5 more minutes. Ask a question about this step.
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, oil, seeds, and goat cheese. Ask a question about this step.
3. Check the quinoa the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. Fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.