Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Monday, March 17, 2014
Three Sisters Corn Casserole
1 pound frozen whole kernel corn
1 pound frozen green beans
4 cups summer squash, diced (about 1 pound)
1 pint fat free sour cream
1/2 Cup egg substitute, beaten
4 tablespoons margarine, melted
1 cup yellow cornmeal
1/2 cup Jalapeno peppers, diced
1/2 cup reduced fat Montery Jack cheese, diced
Vegetable oil spray
In a large mixing bowl, mix sour cream and egg substitute together. Add remaining ingredients and mix well. Coat a baking pan or casserole dish with vegetable oil spray and fill with mixture. Bake at 350 degrees Fahrenheit for 45 minutes until golden brown.
Three Sisters Cookbook
Monday, January 27, 2014
Bumblebee Soup A Hearty Bacon Black Bean and Corn Chowder
No actual bees were harmed in the making of this delicious soup. Whenever I do a recipe thats going to have a long name, like Bacon, Black Bean and Corn Chowder, I try to come up with some short name that will fit in the videos subtitle frame. This time the yellow and black highlights inspired the bumblebee moniker.One great thing about this chowder is the thick, rich texture isnt dependent on any blender action. I always cringe when I read a recipe that has the reader pour the soup into a blender and "blend until
smooth." All I see is scalding hot liquid flying out the top of the blender at 500 RPM (been there, felt that).As youll see, this soup is thickened with a safe, simple, and gentle mashing in the pot, with a potato masher. The other great thing with this bumblebee soup is that it tastes like it was cooked for hours, but is actually relatively quick - perfect if youre busy as a, well, you know. So, make this for your honey, and enjoy!
4 strips bacon
1 onion, diced
2 cloves garlic, minced
1 quart chicken stock
1/2 tsp chipotle pepper
1/2 tsp oregano
2 (15-oz) cans black beans
2 cups frozen corn, thawed
salt and fresh ground black pepper to taste
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