Tag Archives: corn

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.
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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.

 

 

Southwest Vegetarian Pot Pie

Southwest Vegetarian Pot Pie

 

Using what I learned!

At a local cooking class, once again I was kicked out of my usual thinking:  pot pies have  to have a pastry crust or puff pastry.  Biscuits and refrigerated rolls out of a can are quick and easy toppings.  I had never thought of cornbread.  When do I bake cornbread?   Usually when serving chili or soups there is  a pan of cornbread.  Now to be creative!  What else goes with corn bread other than ham and beans.  BEANS?

Go southwest!

The west is a fascinating landscape, so colorful and different from the mid-west states.  When- ever we drove out to Arizona, I always liked to stop at the Pueblo Indiana Cultural Center in Albuquerque, New Mexico to look in the shops, the museum and the Restaurant.  The food was so good, but look out for the salsa.  Hot!!!

So here is my version of Southwest Vegetarian Pot Pie Recipe.

Southwest Vegetarian Pot Pie

Julia Ann
A blend of southwestern vegetables and seasoning with topping of corn bread, quick and easy to bake together for a one dish meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Vegetarian
Cuisine Southwest
Servings 6

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1/4 cup onion chopped
  • 1/4 cup celery chopped
  • 1/4 cup red bell pepper chopped
  • 3 cloves garlic minced
  • 1-15 ounce pinto beans drained and rinsed
  • 2 cups corn frozen or whole kernel corn, drained
  • 1-15 ounce tomatoes diced and with juice
  • 3/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon cumin
  • 1/4 to 1/2 cup water if needed for more liquid
  • CORN BREAD TOPPING
  • 1 1/4 cups unbleached all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/4 cup sugar
  • 1 cup 2% milk
  • 1 egg beaten
  • 1/4 cup extra virgin olive oil
  • 1/2 cup shredded mild cheddar cheese

Instructions
 

  • Preheat oven 400 F.
  • Use 8-inch cast iron skillet (or grease 2 quart casserole dish)
  • Heat olive oil in skillet.
  • Add onion, celery, red bell pepper, and garlic to softened.
  • Add remaining vegetables.
  • Heat to simmering.
  • MIX CORNBREAD TOPPING
  • Whisk dry ingredients together.
  • Add milk, egg and oil.
  • Stir until just mixed, do not beat until smooth.
  • Pour over the bubbling vegetables in cast iron skillet (Or pour hot vegetables into greased casserole and cover with corn bread batter.
  • Bake 25 minutes.
  • Sprinkle shredded cheese on top, set in oven to melt cheese.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.---------
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!

 

Evening Southwest Sky

Evening Southwest Sky (Personal Photo of cookbookinabox)

Enjoy an evening dinner with Southwest Vegetarian Pot Pie.

 Serve with

 

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.

 

Collard Greens, Corn and Tortilla Strata

Collard Greens, Corn and Tortilla Strata

Several years ago, collard greens and many other vegetables were not available in grocery stores.  With the ‘world trade’, seasonal foods are available all year. Dandelion greens or spinach were only greens I was familiar with.  Maybe turnip or beet greens were available on our farm table, but what kid was going to eat them if they could get out of it.  My children were subjected to lettuces and spinach in salads.

So now I have learned to eat, cook and share Collard Greens, Corn and Tortilla Strata.

Collard Greens, Corn and Tortilla Strata

Collard Greens, Corn and Tortilla Strata

Nutritional Benefits

As you might have gathered, collard greens are good for you.  They are a dark green vegetable with the ability to lower cholesterol and  cancer protection. Collard greens are high in Vitamin K, Vitamin A, Vitamin C, calcium, fiber, and manganese to name a few.  There is your multiple vitamin! Now corn adds B vitamins, folate and thiamin when eaten as a special summertime food, corn-on-the-cob, a midwest favorite side dish.  Corn is considered a staple food, the basis for polenta, tortillas, burritos, corn meal, flour, starch and popcorn!¹

I adapted this recipe by adding roasted red bell peppers instead of mushrooms.  I like the sweeter taste plus the red color. Red bell peppers provide Vitamin C, A, B6 and folate.  Add garlic to the strata, it is credited to  having healing potential of lowering cholesterol and cancer protection.¹  Use 1% milk to lower fat and calories, though I did add cheddar cheese on top.

Collard Greens, Corn and Tortilla Strata

Julia Ann
A layered casserole of vegetables and flour tortillas. A vegetarian side dish to be enjoyed with or without a meat entrée. It's an American lasagna!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Vegetable Casserole
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon olive oil

Instructions
 

  • Preheat oven to 375 F.
  • Grease a 2 1/2 quart or 9 x 13 casserole dish.
  • In a large sauce pan, heat the olive oil, add the minced garlic, cook until soft.
  • Add the blanched fresh or frozen collard greens, cook until tender, about 5 minutes.
  • Combine the milk, salt, pepper sauce into the flour, stir until smooth.
  • Add the milk mixture to the collard greens, stir until the sauce is creamy and thickened slightly, about 5 minutes.
  • Add the corn and roasted red bell peppers, heat about 3 minutes
  • Remove from heat, stir in 1/2 cup of shredded cheddar cheese until melted.
  • Arrange a layer of tortillas on the bottom of the casserole, cover with half of collard/corn mixture.
  • Add another layer of tortillas, cover with remainder of mixed vegetables.
  • Sprinkle top of casserole with remainder of the shredded cheese.
  • Bake for 25 minutes or casserole is hot and bubbling.

Notes

Recipe adapted from Fight Back With Food: Use Nutrition To Heal What Ails You, Readers Digest Association, Inc. cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©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.
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.

Corn-Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

This is a hearty soup for winter or for a summer luncheon, particularly when fresh corn is available from the local Farmer’s Markets.  I am an advocate of using fresh vegetables and fruits.  That is the advantage of living in small rural areas.  However, I have seen Eataly NYC via of the internet.  That is on my bucket list.

When I can’t get the fresh corn, the next best is the frozen bags I have in my freezer.  I never freeze enough; end up using grocery store frozen corn.  Just not the same, it does not have the milk scraped off the cob as for cream corn.

A Summer Time Treat, fresh corn.

Corn-Mushroom Chowder

Julia Ann
A hearty soup of fresh corn, roasted red peppers and mushrooms, enhanced with crisp bacon pieces.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soups
Cuisine American
Servings 6

Ingredients
  

  • 2 tablespoons butter

Instructions
 

  • Prepare the roasted red peppers before starting the chowder.
  • Mince and chop the vegetables to have ready to put into the soup.
  • Melt the butter in a large sauce pan or Dutch oven.
  • Add the onion and garlic, cooking until onion is translucent.
  • Add the roasted red peppers, chopped mushrooms and corn.
  • Cook for 3 minutes.
  • Pour the chicken broth over the vegetables.
  • Add Blend, sugar and parsley.
  • Stir to blend, cover, bring to a boil and simmer 15 minutes.
  • Add the milk to the soup, cover and cook for additional 5 minutes.
  • Do not let boil.
  • Pour 1 cup of the soup mixture into blender, mix briefly before adding the beaten egg yolks and cream. *(See notes)
  • Return the blended egg mixture to the large soup pan and heat only until hot.
  • Fry the bacon pieces until crisp, drain on towelling paper.
  • Serve the bowls of soup sprinkled with crisp bacon pieces.

Notes

*Add a tablespoon or more of the hot soup mixture to the beaten eggs before adding them to the blender. This is "tempering the eggs" to prevent cooking the eggs.  cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©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.
Tried this recipe?Let us know how it was!

 

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers

Roasted Red Peppers are a favorite to have on hand in the freezer.  I clean and cut them to remove seeds and flatten for broiling about 15 mintues until well charred.  Cover them with aluminum foil for another 15 minutes will loosen the skin for easy peeling.  Best to wear gloves to prevent staining or burning your fingers. Lay them flat in one layer in freezer bags makes it easier to remove to use in soups, salads, stews, with vegetables, and meats.  They are tasty heated with olive oil, oregano flakes and balsamic vinegar for a side dish vegetable.

A serving of Corn and Mushroom Chowder

A serving of Corn and Mushroom Chowder

                                                                        

 

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.