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Fried Corn with peppers

Fresh Summer Fried Corn

Fried Corn with Peppers

Fried Corn with Peppers

Early  summer we begin to looking  forward to  eating corn on the cob.  When available at the Farmer’s Market, we made sure we had plenty of fresh corn, green beans and tomatoes.  For a change of taste, I made Fried Corn with Peppers.  It was delicious, the corn was filled out with  milk in the kernels.

It takes 3 large ears of corn to yield 2 cups.  This is also the same amount of Savory Baked Corn and also the quantity for creamed corn. Fresh corn is much tastier when you cut off the kernels of corn and scrape the ear to press out the milky liquid.  When making the Fried Corn, the corn was cut off and scraped before frying.

Fresh Corn

Fresh Corn

 

Fried Corn with Peppers

Fried Corn with peppers

Julia Ann
A hearty vegetable dish to serve with your barbecues and patio dinners, an alternative side dish to serve in place of corn on the cob and yet have the delicious fresh flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Vegetable
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups of corn 3-4 ears of corn
  • 1/4 cup red bell pepper finely diced
  • 1 tablespoon of jalapeno pepper finely diced
  • 2 teaspoons of olive oil
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions
 

  • Remove the husks off the corn, use soon after.
  • Wash to remove any remaining silk strands.
  • Cut uncooked corn off the ear, scrape to get the milky liquid.
  • Dice the red pepper and jalapeno pepper.
  • Heat the olive oil in a 10 inch skillet.
  • Add corn, peppers and sugar.
  • Season with salt and pepper.
  • Cook slowly, occasionally stir.
  • Cover and heat 15 minutes, or heated thoroughly. 

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Other Corn Casseroles you will enjoy.

Collard Greens, Corn and Tortilla Strata Collard Greens, Corn and Tortilla Strata

 

 

 

 

 

Corn and Mushroom Chowder

 

 

 

Corn and Mushroom Chowder

Savory Baked Sweet Corn Savory Baked Sweet Corn

 

 

 

 

 

 

 

 Southern Creamed Corn   Food Network Recipe courtesy of Patrick and Gina Neely

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.  2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

 

Steamed Cauliflower with Mornay Sauce

Picture from Creative cooking Course

Creative Cooking Course: The Creative Cooking Academy 1973

Steamed Caulifower with Mornay Sauce

Cauliflower seems to be latest vegetable in the spotlight, at least from many of the blogs I have been receiving.  It is not one of those vegetables  I  use very often  unless I have a specific recipe. It  is a versatile vegetable to be used in salads, casseroles, soups or vegetable side dish and on a pizza or stir-fried frozen cauliflower.  

Cooking Fresh Cauliflower

Fresh Cauliflower

Fresh Cauliflower

There are several ways to cooking cauliflower and other fresh vegetables. To have them keep their food value and looking fresh and delicious it is best to “undercook”, that is, to cook the vegetables as short as time as possible  and still be tender not over cooked.  The cooking time will vary the cooking method. Here is a list of methods to cook fresh vegetables:  steaming, boiling, pressure cooking, braising, baking, frying and roasting.

Benefits of Cauliflower

Steaming Cauliflower

Steaming Cauliflower cover over 2 ” water for 5-7 minutes.

Cauliflower can provide the healing powers to boost the immune system and inhibit tumor growth. Vitamin C and vitamin B folate support the immune system.  To keep the nutrients at the peak, choose solid white heads without brown spots. Eating raw or steamed cauliflower provides the most nutrients.  Store with the steam down to prevent excess moisture in the florets.  

Mornay Sauce, a French Cheese Sauce

Picture from Creative Cooking Course

Picture from Creative Cooking Course: The Creative Homemaker’s Academy 1973

Looking through an older cookbook, I found this recipe for Cauliflower with Mornay Sauce a French cheese sauce.  It is cauliflower florets steamed then covered with bread crumbs and melted butter as an au gratin. The Mornay Sauce base is Béchamel Sauce, a basic medium thick white sauce, with the added butter and cheese.  This is poured in the center of the cauliflower and browned under the broiler.

 

The Cauliflower with Mornay Sauce was very good even though the finished dish did not look like the picture.  I also used all the cauliflower in the casserole. I should have cooked the white sauce longer  before adding the cheese.  The original recipe called for Parmesan cheese, I used Pecorino-Romano and  too few bread crumbs.   The end recipe turned out to be closer to cauliflower soup and delicious anyway.

Cooking Bechamel Sauce

Cauliflower with Mornay Sauce

Julia Ann
An elegant cauliflower casserole is served with a generous sprinkling of bread crumbs, butter and a French cheese sauce broiled to brown the crumbs and sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Vegetable
Cuisine French
Servings 6 servings

Ingredients
  

  • 1 large head of cauliflower
  • 1 cup freshly ground bread crumbs
  • 1/3 cup melted butter
  • 1 recipe of MORNAY SAUCE
  • Basic White Sauce or Bechamel Sauce as follows.
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • To complete Mornay Sauce add
  • 2 tablespoons butter
  • 1 cup grated Pecorino-Romano cheese

Instructions
 

  • Wash and trim cauliflower into florets.
  • Steam the cauliflower until tender, 5-7 minutes over 2 inches boiling water.
  • Arrange cauliflower around the edge of casserole.
  • Melt the butter in a medium sauce pan.
  • Whisk in the flour until smooth.
  • Gradually stir the milk, constantly stirring or use whisk to blend.
  • Cook until sauce is thick.
  • Stir in the salt and pepper.
  • Prepare the Mornay Sauce
  • Add the butter in small pieces.
  • Stir in the Parmesan cheese, beating until the butter is melted.
  • Generously sprinkle bread crumbs over the cauliflower.
  • Drizzle 1/3 cup melted butter over the bread crumbs
  • Spoon Mornay Sauce into the middle of baking dish.
  • Broil until the crumbs are lightly browned.

Notes

Swiss cheese is often used in the Mornay Sauce, you may prefer other cheeses. Less salt may be better if the cheese is especially salty. Inspired by The Creative Cooking Course, 1973.
Tried this recipe?Let us know how it was!

 

Here are more cauliflower recipes.  Check out these links.

Simply Recipes  – Cauliflower Cheddar Soup

The Taste of Aussie -Crumbed Cauliflower Florets

 Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes  for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

 

 

Braised Fennel and Carrots

 Netta Belle’s Choice® Braised Fennel and Carrots

Dish of fennel and braised carrots.

 

 Fennel

Fennel has a flavor of anise, a mild licorice taste.  In many of the grocery stores it is sold as anise. Fennel can be eaten raw in salads with vegetables or fruits, cooked by braising, sauteing, stir-frying, steaming, or roasting.  It is an excellent source of Vitamin C, dietary fiber, potassium, manganese and folate.  The seeds are used in sausage, meat loaf, tomato sauces and bread. The seeds make a nice flavor to a fruit salad with the mild licorice taste.

Carrots

Carrots, a versatile vegetable, are good to snack raw or even in a cake for dessert. Carrots are in salads, side dishes, stews, soups and roasts.  They have a sweet taste, particularly when cooked in any variety of techniques as in Braised Fennel and Carrots.  Vitamin A is the highest nutrient in carrots, along with vitamin K, dietary fiber, vitamin C, potassium, manganese as well as smaller percentages of vitamin B6, B3, B1, B2 and E.

Braised Fennel and Carrots

Julia Ann
Enjoy the mild anise flavor and herbs of fennel with the sweetness of carrots for a vegetable side dish to serve with roast pork or a tofu entree.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Vegetable
Cuisine Italian
Servings 4
Calories 18 kcal

Ingredients
  

  • 1 fennel bulb cut into quarters lengthwise
  • 1 ½ cup carrots cut into 3 inch pieces
  • 3 cloves garlic minced
  • 1 cup chicken broth low fat
  • 1 tbsp olive oil extra virgin
  • 2 tbsp vinegar white wine
  • ¼ teaspoon sugar
  • 1 teaspoon thyme leaves dried whole
  • salt and pepper to your taste

Instructions
 

  • Trim fennel bulb, cut off stems, leaves and the bottom.
  • Wash thoroughly, cut into quarters. Cut out the core or heart of the bulb.
  • Wash and scrape carrots, cut into 3-inches pieces then quarters.
  • Mince garlic cloves.
  • Combine broth, oil, garlic, fennel, carrots into a large saucepan.
  • Bring vegetables to a boil.
  • Reduce heat to simmer until vegetables are tender, about 15-20 minutes.
  • Remove vegetables to a warm bowl, cover and keep warm.
  • Increase heat on liquid, reduce to 1/3 cup, about 5 minutes.
  • Mix the wine vinegar, sugar, thyme and seasonings
  • Heat through.
  • Pour the seasoned syrup over the warm vegetables before serving.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Nutrition

Sodium: 30mgCalcium: 29mgVitamin C: 7mgVitamin A: 78IUFiber: 2gPotassium: 242mgCalories: 18kcalFat: 1gProtein: 1gCarbohydrates: 4gIron: 1mg
Tried this recipe?Let us know how it was!

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”  Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.