Posts Tagged ‘ Corn ’

Hoe Cakes

Hoe cakes are a tasty corn pancake with the texture of traditional cornbread.  They’re a versatile dish because depending on what you toss into the batter they can be a great breakfast or side dish for dinner.

The basic recipe is Paula Deen’s.  She doesn’t make many recipes that I cook due to her love of bacon fat and butter, but this recipe is an exception.  What I love about hoe cakes is that they need no sugary topping poured over them.  They taste great on their own.

We’re up early this morning because my husband had to take our son to the airport.  He’s going to spend a week in Seattle with my brother looking at schools.  My niece is on the east coast of Florida so it’s just me and Bill.  I’m figuring we’ll have a late breakfast so I think I’ll toss in some frozen corn, cheese & chipotle sauce.

Ingredients

  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 eggs (or egg substitute)
  • 1 tablespoon sugar
  • 3/4 cup buttermilk (I use soy plus 1 teaspoon vinegar)
  • 1/3 cup plus 1 tablespoon water
  • 1/4 cup vegetable oil
  • Oil for frying
  • Add ins: a handful of corn, blueberries, cheddar cheese & chipotle sauce,

Directions

Mix all the ingredients in a bowl, heat oil in pan on medium high, drop batter in pan about 1/8th of a cup per hoe cake, Let brown on one side and flip until browned on the other side, once cooked lay on a paper towel to remove excess oil and serve immediately

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Baked Quesadilla

If you’ve read my previous post then you know that my 11 year old puppy Shana passed away on Monday.  With that said the past few days have been both emotional and hectic.  My 2 dogs are a bit lost and confused without their beloved alpha in the house.

Casey my Pit mix is going back and forth between clingy and trying to figure out if she’s the new alpha dog.  We’ve discovered that she can be a bit of a bully but so far not too much so.  Our little Rocki is extremely attached to us and seems anxious when we leave the house.  This is not surprising when you consider that my son left 3 weeks ago for Europe and my daughter has been sporadically in and out.  Bill and I are doing our best to be here for her but it’s not possible 24/7.

What does any of this have to do with quesadillas?  Not much except for the fact that I had a really great recipe in my mind and ended up with a very good but less ambitious version due to an unexpectedly busy day.  Between the dogs and catching my son on Skype I ended up making a quick, simple but delicious quesadilla.

Usually when I make quesadilla’s I use a lot of oil and cook then on the stove top.  Tonight I made a much lighter version by spraying them with cooking oil and baking them in the oven.  They came out surprisingly crispy and took way less effort.

Today’s version was filled with sautéed onions, black beans, mushrooms, and frozen corn,  My original plan had roasted corn and chipolte peppers.  I managed to get a similar flavor with less work.  Then I topped them with a very quick guacamole recipe.

Ingredients

4 large burrito wraps

8 oz shredded sharp cheddar

4 oz shredded monterey jack cheese

1 large onion diced

1 can black beans drained

1./4 bag frozen corn

6 oz sliced mushrooms

Juice of 1 lime

Tabasco Chipolte Pepper Sauce

1 teaspoon cumin

Salt to taste (optional)

A few sprigs chopped fresh cilantro or coriander if available

Sour cream and/or guacamole to top with

Directions

Add all veggies in a bowl and add juice of 1 lime, a few teaspoons of the chipolte sauce, cumin and salt, toss all ingredients until well mixed  Heat oil in a pan and add veggies, saute until onions are lightly browned, add cilantro or coriander.

Lay each burrito wrap and place cheese mixture on 1/2, top with veggie mixture and add another layer of cheese.  Fold in half

Spray a baking sheet with cooking oil and place each quesadilla on the sheet, spray the top of each quesadilla

Bake at 350 5-7 minutes, flip over as lightly browned and cook on the other side until browned as well.  Total bake time 12-14 minutes

If any of the filling oozes out, just spoon it back in, then cut into triangles, top as desired

Summer Quinoa Salad

Today we have been invited to an impromptu barbeque and as always it is up to me to bring my own main course.  This is fine, actually preferred.  However, today I am not in the mood for a veggie burger or hot dog.  In reality  I could go for a hot dog but I only like Morningstar Farms brand and I can’t seem to find them lately.  I will have to find out if they’ve been discontinued or not.  Does anyone know?

Back to tonights dinner.  I decided to throw (literally) together a quinoa salad for my main course but made enough to share. This way others can try it as a side dish and see that eating veg isn’t some kind of self punishment.  The only time requirement for this recipe is the 20 or so minutes it takes to cook the quinoa and corn on the cobb.

Ingredients

1 Cup uncooked Quinoa

2 Ears of corn boiled or grilled (or similar amount frozen and thawed)

3 Plum tomato’s chopped

1 Small onion diced

1 Can black beans rinsed and drained

1 Lemon zested and juiced

Approximately 1/4 cup olive oil

Salt, pepper, cumin to taste

A few sprigs of thyme, fresh basil and 2 lemon balm leaves if available

Directions

Place quinoa and 2 cups of water in a small saucepan and bring to boil, reduce heat and simmer 15-20 minutes

Cut corn from husks and add to cooked quinoa

Add diced tomato and onion as well and black beans

Add olive oil, lemon juice and zest

Chop fresh herbs and add, then salt and pepper to taste

Chill in fridge for a couple of hours prior to serving

Black Bean Corn Salad

I hope someone is still reading this.  I apologize for the time span between posts.  My family life has been kind of hectic and I’ve either been eating take out or cooking the same old recipes over and over again.  I need to plan more time in the kitchen as it really helps me recharge myself.  Yesterday being Mother’s Day meant I had my family over and did some simple cooking.  Chipolte veggie burgers for my son and I, burgers and hot dogs for the rest.  I am very upset at not being able to find Morningstar Hotdogs lately.  They are the only veggie dogs I like, however I am open to recommendations for another brand if you have a favorite.  I’m digressing as usual.  Here is an easy recipe for a favorite side dish of mine.  I can easily eat it as a main dish over a little brown rice or quinoa.

Salad ingredients

1 can black beans rinsed and drained

1 pint cherry tomato’s quartered

4 ears of corn cooked (I prefer on the grill)

Dressing Ingredients

zest of 1 large or 2 small limes

1/3 cup lime juice

1/4 cup agave nectar

1/4 cup olive oil

salt pepper

1-2 teaspoons chopped cilantro or coriander (I use Vietnamese Coriander, it’s easier to grow)

In a bowl combine all 3 salad ingredients

In a separate bowl combine the dressing ingredients whisking well and seasoning to taste

Combine salad and dressing and refrigerate for a couple of hours

Pumpkin Black Bean Soup

Pumpkin Black bean soup is one of my favorite comfort foods.  I go this recipe out of a 15 minute meal cookbook.  After making a few changes to the recipe it can still be put together and served within 30 minutes.  The extra 15 minutes means more chopped and saute’d veggies which equals more flavor.  I realize it’s not quite the season for canned pumpkin but  I’m hoping people are as crazy as me and stock up on it during the fall for the rest of the year.  My daughter made this using fresh pureed butternut squash in place of the canned pumpkin and had very good results.

  • 2 15 ounce cans of black beans drained and rinsed
  • 1 medium onion chopped
  • 1 red or green pepper chopped
  • A few celery stalks chopped
  • 1 tablespoon olive oil
  • 1 tablespoon chili pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 4 cups vegetable broth
  • 1 15 ounce can pumpkin puree (be sure it’s pure pumpkin not pie mix!)
  • 1 cup frozen corn kernels (optional)
  • 2 teaspoons minced garlic
  • Salt, pepper to taste
  • ¼ chopped cilantro (optional)
  • 1 tablespoon fresh lime juice (optional)

Saute onion, pepper, and celery in olive oil until translucent.  Add garlic and seasoning and sauté for another minute.  Add broth and black beans and bring to a boil over medium high heat.  Lower heat to medium and add in pumpkin puree.  Stir until well blended and simmer a few minutes.  Stir in lime juice.

When serving sprinkle fresh cilantro on top of the bowl.