prep time: 20 minutes     bake time: 65 minutes      total: 85 minutes

ingredients
3-4 ears of corn, shucked (or 1 15 oz. can of corn, save some of the liquid)
1 1/4 c buttermilk (milk with vinegar/lemon juice can be substituted)
3 eggs
1/2 c maple syrup
2 c cornmeal
1 c all purpose flour
4 tsp baking powder
pinch of salt
1/2 c cold unsalted butter, cut in 1/2-inch cubes
for berry compote
1 pint berries of your choice (blackberries, blueberries, strawberries, etc.)
4 T honey (or maple syrup can be substituted)
zest of 1 lemon
1/2 c water (can add more if needed)

directions

  1. preheat oven to 375 degrees.
  2. in a large bowl, whisk together the buttermilk, eggs, and maple syrup.
  3. in a food processor or blender, combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix.
  4. add the butter and corn kernels and pulse until corn and butter are coarsely chopped.
  5. stir this dry mixture into the wet mixture and transfer to a lightly oiled baking dish.
  6. bake for 45 minutes until golden and a toothpick comes out clean. rest 20 minutes before cutting.

for berry compote: combine all of the ingredients in a small sauce pot, and bring to a boil. simmer for 10 minutes, just until berries begin to break down slightly.

sources (1 & 2)

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cook time: 10 minutes     makes 1.75 cups (14 oz.)

ingredients
1/2 c minced onion
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T minced fresh ginger
2 T minced celery
2 T ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper

directions

  1. combine all ingredients in a blender.
  2. blend on high speed for about 30 seconds or until all of the ginger is pureed.
  3. chill and serve over salad.

source

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strawberry cake cookies

March 18, 2014

prep time: 20 minutes       bake time: 12 minutes       total time: 35 minutes       makes about 50 cookies

ingredients
1 box of strawberry cake mix (or red velvet, if you prefer)
1 box of 8 oz. cream cheese, softened
1 stick of butter, softened
1 egg
1 tsp vanilla
6-7 tsp powdered sugar

directions

  1. mix cream cheese and butter until well blended.
  2. beat in the egg.
  3. add vanilla and cake mix.
  4. cover and chill for 2 hours (or put them in the freezer for about 20 minutes).
  5. roll into 1 1/4 inch balls, then roll in powdered sugar.
  6. place on cookie sheet about 1 inch apart. (they will spread, the bigger you make the balls.)
  7. bake at 350 degrees for 12 minutes. (don’t worry, they will be soft – that’s what makes them good !)

source

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arroz con pollo

March 18, 2014

prep time: 20 minutes       cook time: 30 minutes       total: 50 minutes       makes 6 servings

ingredients
3.5-4 lbs of chicken (cut into 8 pieces)
extra virgin olive oil
salt
pepper
1 onion, chopped
1 bell pepper, chopped
cauliflower
3 garlic cloves
1 tsp paprika
2 T tomato paste (or 1 can crushed or stewed tomatoes)
2 1/2 c jasmine rice
1/2 white wine
2 c chicken stock
1-2 tsp saffron
1 dried bay leaf
chopped parsley

directions

  1. heat a pan over medium-high heat with a few tablespoons of olive oil. season the chicken liberally with salt and pepper on all sides. cook until golden on all sides, about 10 minutes. remove from pan to a plate.
  2. combine the onion, pepper, and garlic in pan with more oil as needed. season with salt. cook for 3-4 minutes until soft and slightly caramelized. season with paprika.
  3. add tomato paste (or crushed/stewed tomatoes) and allow to cook until darkened. once tomato paste is dark plum colored, add white rice and toast for 2 minutes.
  4. deglaze pan with white wine, then pour in chicken stock. stir in the saffron and bay leaf. bring to a boil then reduce to a simmer. cover and cook for 15-20 minutes until rice is cooked, but al dente. halfway through cooking the rice, add chicken to the pan and let cook for at least 8-10 minutes.
  5. serve arroz con pollo warm with parsley and cilantro.

source

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vietnamese spring rolls

March 18, 2014

makes 8 spring rolls       prep time: 30 mins       assembly time: 20 mins

ingredients
2 ounces rice vermicelli
8 rice wrappers
8 large cooked shrimp, peeled, deveined and cut in half lengthwise
1 1/3 T chopped thai basil
3 T chopped fresh mint leaves
3 T chopped fresh cilantro
2 leaves lettuce (or romaine), chopped
4 tsp fish sauce
1 T water
1 T fresh lime juice
1 clove garlic, minced
1 T sugar
1/2 tsp garlic chili sauce (or sriracha)
3 T hoisin sauce
1 tsp finely chopped peanuts

directions

  1. bring a medium saucepan of water to boil. boil rice vermicelli 3-5 minutes, or until al dente, and drain.
  2. fill a large bowl with warm water. dip one wrapper into the water for 3 seconds to soften. lay wrapper flat. in a row across the center, place noodles, 2 shrimp halves, basil, mint, cilantro, and lettuce, leaving about 2 inches uncovered on each side. fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. repeat with remaining ingredients.
  3. in a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, and chili sauce.
  4. in another small bowl, mix the hoisin sauce and peanuts.
  5. serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

source

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