Southern Fried Corn

Posted by Michele at 9:51 AM 0 comments

Before anyone says it, yes, I know.  This recipe has basically taken corn and made it hardcore unhealthy.  But oh how delicious!  And the smell of it simmering... Yum!

It's really not ttthhhaaattt bad.  If you divide the recipe into 12 servings, they weigh in at about 285 calories each (about 20g carbs, 21g fats, and 2g protein... I know, I know- but delicious!!!)

In a large, cast iron pan (Don't have one? Stop now and go buy one.  Not kidding.), melt:
1 stick (4oz) of butter.

Stir in:
32 ounces/ 2 pounds of sweet, white corn (freshly schucked, in season is the best, but frozen will work).

Once the corn is fully coated in the butter, reduce the heat to low and stir in:
1 pint of heavy cream,
1 tbsp (to taste) of pepper, and
1 tsp (to taste) of salt.

Slow simmer all day (yep, I start this in the morning to serve with dinner), or for a minimum of 4 hours.  You want the cream to reduce and thicken, and the corn to melt in your mouth.

Colcannon

Posted by Michele at 3:03 PM 0 comments

3lbs. potatoes (washed, skin on, diced)
1/2 large heat of green cabbage (sliced into thin strips)
1/2 cup butter (1 stick) (sliced)
Salt to taste

In a large pot, bring to a boil the potatoes and cabbage with enough water to cover.  Salt to taste (I use about 1 tablespoon).

When tender (15 to 20 minutes), remove and drain.  In a large mixing bowl, put the butter pieces and cover with the potatoes and cabbage.  Use a potato masher to loosely mash, then whip with the mix attachment until smooth.

Taste and salt appropriately.

(Makes about 8 cups.  This makes amazing potatocakes if you have leftovers!)

Peanut Butter Cantaloupe Muffins

Posted by Michele at 3:11 PM 0 comments

This recipe was created by Bobby and I as a homeschool science class.  What better way to learn science and math than by creating and cooking different recipes!!

Preheat your oven to 325 degrees.

 First, make a cantaloupe puree by filling the blender about 2/3 way full with cantaloupe pieces.  We added a dash of water and then hit puree until it was liquid.  It will make approximately 2 cups of cantaloupe puree.

Mix the following together:
3 eggs
2/3 cup full fat Greek yogurt
1/2 cup coconut oil (at room temp/solid)
1 tbsp. vanilla

When that is blended well, add:
1 cup brown sugar
1 cup granulated sugar

Finally, add
2/3 cup (freshly made) crunchy peanut butter.  (We use fresh PB from our local Farmer's Market.)

In a different bowl, mix together:
2 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
1tsp baking powder
1 tsp cinnamon

Alternate adding the flour with the cantaloupe to the sugar mixture, starting and ending with flour.  Then, set up your muffin tins with liners and pop those bad boys in the oven!

Bobby getting the muffin tins ready

This recipe made 36 muffins.  We topped half of them with a cinnamon sugar mixture and half with a pinch of Michele's Pumpkin Spice Granola for a taste of early fall! 

The muffins baked in a 325 degree oven for 25 minutes.  I'm happy to report they are moist and delicious!  A hint of peanut butter and that crisp sweetness of cantaloupe.  A definite success!!

Herbed Green Beans and Baby Potatoes

Posted by Michele at 9:02 PM 0 comments

Preheat oven to 350.
Put a large piece of aluminum foil on a cookie sheet.

In a large bowl, mix 12oz baby red potatoes, diced, skin on; approx. 60 green beans, ends snapped off; 1/2 cup slivered almonds; 2 tbsp. olive oil, and 1tbsp dried dill. 

Mix well to coat and place, singly, on the cookie sheet.  Top with another sheet of foil, crimping the edges.  Roast for 30 minutes or until done.

Makes 2-3 entrees or double that as a side dish. 
For 3 entrees, approx. 300 calories each serving.

Sweet, Warmed Kale

Posted by Michele at 7:12 PM 0 comments

I love kale.  Just love it.  Every single way.

http://www.doitdelicious.com/static/uploads/recipes/86/kale_chips-01.jpg

Heat 2tbsp olive oil in a large pot over medium-high heat.  Add 1 diced red onion, 1 medium green bell pepper (cubed), 1 medium red bed pepper (cubed), and 1 sliced apple (any variety).  Cook for approximately 5 minutes, then add in 2 washed bunches of kale.  Stir well, then cover and wilt the kale, 3- 5 minutes.  Remove from heat and eat immediately.

Roasted Beets with Orange and Rosemary

Posted by Michele at 7:08 PM 0 comments

I'm not a fan of beets, but they were beautiful and in bounty at the farmer's market so this is what I came up with!

http://onebodelive.com/wp-content/uploads/2013/04/Beets.jpg

Lay out a large piece of aluminum foil.  Chop 6 beets into cubes and spread in the foil.  Cut off the ends of 1 large orange then cut the rest into chunks and toss with the cubes.  Squeeze the juice from the ends over the beets and orange pieces.  Sprinkle 2 tbsp. rosemary  over the  combination, then drizzle with 2tbsp olive oil.  Fold up the foil to make a packet.  Roast at 350 for 45 minutes.

Flag of Italy

Posted by Michele at 7:29 PM 0 comments

In a large pan, heat 2 tbsp. olive oil and, when hot, add 1 large onion, chopped.  When the onion begins to turn translucent, add 1 14.5oz can of diced tomatoes with juice.  Bring to a boil, then add 1 large (peeled) zucchini, chopped and 1 lb of fresh green beans, ends removed and halved.  Cover and cook over medium for 5 minutes.  Add 1 14.5oz can of cannellini beans.  Cook for 5 more minutes. 

We opted to just enjoy this as the main dish without any additional sides, but you could toss it with pasta or serve it over rice.   You could also use it as a side dish.

Makes 3 entrée servings at 350 calories a pop.

Brussel Sprouts with Bacon and Apples

Posted by Michele at 5:41 PM 0 comments

Cut 5 pieces of thick bacon in half and then julienne.  Toss in a pan over medium heat (once hot) and cook for 5 minutes.  DO NOT DRAIN.  Add in 1.5 apples, julienned and 1 small red onion, diced.  Cook for 5 minutes.  Add in 1 lb brussel sprouts, cut in half.  Cover and cook for 15-20 minutes, or until dark green and soft. 

As if I'll have enough left over after dinner to eat cold...

Delicious hot or cold!

Watermelon Salad

Posted by Michele at 5:38 PM 0 comments

Toss together 2 cups cubed watermelon, 1 cup cubed cucumbers, and 1/2 cub crumbled feta (up to 3/4 cup to taste).  Sprinkle with tricolored pepper.  Serve cold.

It's on the menu for dinner tonight!

Apple Muffins

Posted by Michele at 11:35 AM 0 comments

1. Preheat oven to 350.  To prepare, dice 2 small-medium apples (I used pink ladies).  Also, mix 1tbsp ground flax with 3tbsp water, and put aside.

2. Mix together:  1.5c AP flour, .5c AP whole wheat flour, 1tsp baking powder, .5tsp baking soda, .5tsp salt.

3. In a mixing bowl, combine and mix on low until well combined: 1/4c plain Greek yogurt, 1/4c unsweetened applesauce, 2tbsp oil, 1 egg, flax mixture (from step #1), 1tbsp vanilla, 2/3c sugar.

4.  Mix in the diced apples (from step #1).

5.  Add the flour mixture to wet ingredients and blend on "stir" setting.  The dough will be very sticky.  Divide into 12 muffin tins.

6.  Mix together: 3tbsp brown sugar, 2tbsp hazelnut meal, 1tsp cinnamon, 1tbsp butter.  Mix with your fingers until crumbly (a cornmeal texture) and sprinkle evenly over each muffin.

7.  Bake at 350 degrees for 25 minutes.

Vegan, Gluten Free Goldfish Crackers

Posted by Michele at 2:33 PM 0 comments

A huge shout out of thanks to Chef Chloe, who originally crafted the vegan version of this recipe.  I make my own version of gluten free all purpose flour, but you could use one of the ready made versions.  Bob's Red Mill makes one that I've heard is good; I've also heard that the King Arthur's version works well.  Or, you can make your own!  (I have a lot of GF flours to work with, so mine is quite a 'whole grain' version, LOL)

The texture is not like a Pepperidge Farm Goldfish Cracker; it has more of a crumbly texture.  That being said, and even though the taste isn't perfect, Peter and I couldnt stop eating them.  (The kids?  They havent fallen in love with them like we have, but it's just one batch, so I'll keep working on it!).  From a shape standpoint, mine look more like spades, thanks to my little cookie cutters.

Vegan, Gluten Free "Goldfish" Crackers

In a food processor, mix together:
1 cup gluten free flour, tbsp nutritional yeast flakes (I use KAL), 4 shakes of minced onion (I'm guessing 1tbsp???), 1/4tsp garlic powder, 1/8tsp tumeric, 1tsp salt, 1/2tsp black pepper.

Pulse in, until crumbly:
5tbsp vegan butter (I use soy-free Earth Balance)

Add in:
3tbsp cold water

Pulse until dough forms.  Put the dough in the center of wax paper and use your hand to flatten it to an eighth of an inch or so. Cut out the shakes and place on a greased baking sheet.  Bake at 375 for 9 minutes.  You dont want the crackers to brown; they will be a light orange and have a sweet, buttery, cheesy, nutty flavor.

Butternut Squash Risotto

Posted by Michele at 7:45 PM 0 comments

Roast 1 small butternut squash (peel and cube, and toss it with 1tbsp olive oil) with 4 green cardamom pods at 425 degrees for 15 minutes.  Stir and toss, then roast another 15 minutes or until the butternut squash is soft.  In a large mixing bowl, add the squash (throw away the cardamom pods) and blend with 3/4 cup sunflower milk until it is a smooth puree.  Set aside.

Heat 4 cups veggie broth.  Remove 1 cup and toss in a pinch of saffron. Let this sit while you continue.

Over medium heat, heat 1.5tbsp olive oil. When hot, add 1/2 cup diced shallots.  Cook for 3 minutes, stirring constantly.  Add 1 cup sushi or arborrio rice, coating well and cooking for 3 minutes.  Pour in 1/2 cup white wine (vignoles works really well) and stir as it dissolves. Add in the removed cup of broth with saffron, stirring well.  Cook until the rice absorbs the liquid and add in a cup of broth, cooking until it absorbs and repeating.  Prior to adding the last cup of broth, stir in the squash puree and lower the heat to low. 

The Mini DG stirring and checking if it's time to add more broth

Once the liquid has absorbed, add your last bit of broth, stirring well and cooking over low heat until the liquid has been completely absorbed by the rice.  The rice should be soft and plump; if not, add in 1/4 cup of water or broth and cook until absorbed (checking for doneness).

The butternut squash gives you the richness of butter and cheese, as well as a slightly sweet, nutty flavor.  All in all it was a pretty delicious fall dish!

Game Day Nachos

Posted by Michele at 6:31 PM 0 comments

Normally, I dont specify brands, but I'm going to make an exception, since a lot of the deliciousness of this dish came from some specific ingredients.

What you will need:
Simply Sprouted Way Better Snacks Blue Corn (entire bag)
Simply Sprouted Way Better Snacks Sweet Chili (entire bag)
2/3 container of Bobbie's Black Bean Hummus
8 small tomatoes, quartered
1 small-medium orange bell pepper, diced
1/3 large (or 1 small) red onion, diced
1/2 can spicy black beans (I used organic, 365 (Whole Foods) brand), drained
1 small can of sliced black olives, drained
1/4 cup (or up to 1/2 cup) of mixed cheese (I used organic "Mexican" blend of colby, jack, and cheddar)
1/2 jar black bean and corn salsa (I used 365 (Whole Foods) brand)

Heat the oven to 350 degrees.

Mix up the bags of chips and empty 3/4 of each bag into a 13x9 dish. Dollop out the hummus evenly. Sprinkle the onions, peppers, tomatoes, and olives.  Spoon over the beans, followed by the salsa, then sprinkle with cheese. (You can use vegan cheese to make this vegan friendly).

Bake for 15 minutes and serve with the remaining chips.

 

Go NY Giants!!!

Slow Cooked Delicious

Posted by Michele at 9:36 AM 0 comments

Because freshly picked apples in fall never gets old... :)

You will need:
a dozen medium apples (6 red delicious, 6 golden delicious)*
1/2 cup white sugar
1 cup apple cider*
2 cinnamon sticks

Wash the apples but do not peel them.  Split them into quarters and thinly slice them, tossing them at random into your crock pot.

Sprinkle over the sugar and combine well.  Pour over the apple cider, then tuck the cinnamon sticks into the apples.

The apples, prior to cooking

Slow cook for 8 hours on low heat, stirring every few hours.

These are delicious as a topping to pancakes or waffles, spooned hot over ice cream, mixed in with yogurt, or served as a sweet side dish.
You can freeze these; reheat by simply adding a splash of apple cider (or water) and bringing up to your desired heat.


*The apples and apple cinnamon are from our local orchard, Tabora Farms (Lansdale and Chalfont)

Fried Corn

Posted by Michele at 3:21 PM 0 comments

This is a southern treat that I grew up on and love to make it (unhealthy though it is!) for my family, especially with our delicious PA white corn in season.  Like my mom and grandmother and great-grandmother before me, I make this dish and then freeze it to have when fresh corn isnt available.

You will need a cast iron pan for this.  This recipe is for 1 dozen ears of corn, which requires either a huge pan or a large pan plus a medium pan.  If you are using 2 pans, you'll need to use 1/3 of the ingredients in the smaller pan and 2/3 in the large one.

Shuck 12 ears of white corn. Using a sharp knife, shear the corn kernals from the cob.  Melt 1 stick of butter. Scoop the kernals into the pan, over medium heat, and pour in one pint of heavy cream. When the corn begins to boil, lower the heat to low.  Stir in 1tsp salt and 1tbsp pepper. Stir frequently to avoid scorching or burning.  Cook on low heat for 2-3 hours. 

When you bite into the corn, it should be al dente and should 'pop' in your mouth.

Greek Pasta Salad

Posted by Michele at 3:22 PM 0 comments

Originally posted here on April 17, 2012 as "When It All Works"

I had a taste and man... I didnt know how I'd get there, but this is what I had and what I made... And it was good!

1/2 box macaroni, cooked then washed in cold water
1 can italian herb diced tomatoes, drained
1/4 cup shredded carrot
1/4 cup mixed greek olives, pitted and sliced
2 slices of fresh pineapple, cubed (after peeling of course!)
1/3 avocado, diced
1/4 large red onion, diced
1/3 bag (a little under 1 lb?) frozen, precooked shrimp, tails off and thawed
a handful of feta, crumbled

Mixed all together in a bowl and then mixed well with a mustard vine that I made. (measurements are all really off... I eyeballed it)

2tbsp mustard
1/8 cup white vinegar
1/3 cup olive oil
1/8 cup white wine
1tsp minced garlic
handful dried italian herbs (or you could even use maybe 1/4-1/3 packet of the italian dressing mix)

Chill and eat. Or, do like I'm doing, and eat it right from the bowl...