Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts
Sunday, May 11, 2014
SPICY CORN FRITTERS
SPICY CORN FRITTERS
I have been making this dish sometimes for an evening snack since the past year. I don’t remember from where I learnt this dish, I think it was from Epicurious. In the beginning, I prepared it according to the original dish just with ground corn, salt, and pepper but it not suit our taste buds, so I pepped it up a little our Indian style. It tasted good nonetheless. For all my dishes, the measuring is for 2 persons. The measurements can be increased or decreased accordingly.
INGREDIENTS:
Corn (Frozen or fresh off the cob), 1-1/2 cup.
Onion, small, 1.
Green chilies, 2.
Garlic, 2 cloves (optional).
Garam masala, 1 teaspoon, (optional).
Salt, as per taste.
Curry leaves and cilantro, a handful each.
PREPARATION:
If fresh corn is used, cut the corn off the cob and keep aside. It need not be cooked. I have used frozen corn here, which I microwaved for 1 min to take out the thaw. Chop the onion, chilies, cilantro, and curry leaves into small pieces. Grind the corn into a rough paste. Two cloves of garlic can also be ground with the corn. Some of the corn can even be left whole. Add the chopped onions, chilies, curry leaves, and cilantro to the ground corn. Add some salt and a teaspoon of garam masala to the mixture and mix everything well. If needed a tablespoon of rice flour or all purpose flour can be added to make it crispier. Heat a pot with a cup of oil for deep frying. When the oil is hot enough take small spoonfuls of the mixture and drop into the hot oil. When the fritters get cooked and start rising, remove them from the oil and drain excess oil in a paper towels. Serve hot with ketchup.
Saturday, April 12, 2014
Corn Chicken Egg Drop Soup
This is a classic and popular soup in Chinese restaurants everywhere. Usually its made with canned or frozen corn - and no reason why not - but it is much more delicate and delightful made in season with fresh corn.
Im a little vague about how many servings this makes, because it depends upon what else you are serving. Mr. Ferdzy and I actually ate it all, 2 full bowls each, but it was our entire lunch. As part of a larger feast it would certainly stretch as far as for 8. Since it was our full meal, I was a bit more generous with the chicken, but if I made it as just one component of a larger meal I would use the lower amount.
Really, this soup is very flexible. You could use fish broth and whitefish instead of chicken, or you could make it vegetarian by omitting both fish and chicken and using vegetable broth and an extra egg. I would probably like to add some finely diced lightly fried tofu to give it a little more textural interest in that case. And finally, to make this all year long, use a can of creamed corn and a handful of frozen corn instead of the fresh corn. Reduce the water to 1 cup in this case.
Quick and easy as this recipe is, its important to keep the temperature just right - it should be just simmering from the time the chicken goes in until it gets served. Dont let it boil hard, and dont let it get too cool to keep the ingredients cooking as they are added.
4 to 8 servings
40 minutes prep time
4 cups chicken stock
1" x 1" x 1" piece of fresh ginger
200 to 300 grams (1/2 pound) skinless boneless chicken
2 large cobs of corn
2 cups water
1 tablespoon arrowroot or cornstarch
2 tablespoons soy sauce
salt & pepper to taste
1 teaspoon toasted sesame oil
1 or 2 green onions OR 1/4 cup chopped cilantro
Put the chicken stock into a generously sized pot (as more will be added) and bring to a boil. Peel and slice the ginger, and add the slices to the stock along with the piece(s) of chicken. If you use the green onion, mince the white parts of the onions and add them now too. Simmer gently for 15 minutes. Remove the chicken pieces with a slotted spoon and let them cool enough to handle. Remove the slices of ginger and discard them.
Meanwhile, husk the corn and cut the kernels from the cobs. When the chicken and ginger come out of the soup, add the corn, along with all the water except for about 1/4 cup of it. Mix the starch and soy sauce into the remaining water, and add it to the soup, stirring constantly until it is slightly thickened. Keep the soup at a bare simmer throughout the rest of the cooking process.
Break the egg into a small bowl and beat it well with a fork.
Finely chop the chicken and return it to the soup. When the corn has been in the soup for about 5 minutes, take the fork from beating the egg and use it to make the same beating motions in the soup. Pour in the egg, beating it into the soup until it forms small, set strands. Mix in the sesame oil.
Serve the soup, with the minced green onion tops or chopped cilantro sprinkled on top.
Read More..
Im a little vague about how many servings this makes, because it depends upon what else you are serving. Mr. Ferdzy and I actually ate it all, 2 full bowls each, but it was our entire lunch. As part of a larger feast it would certainly stretch as far as for 8. Since it was our full meal, I was a bit more generous with the chicken, but if I made it as just one component of a larger meal I would use the lower amount.
Really, this soup is very flexible. You could use fish broth and whitefish instead of chicken, or you could make it vegetarian by omitting both fish and chicken and using vegetable broth and an extra egg. I would probably like to add some finely diced lightly fried tofu to give it a little more textural interest in that case. And finally, to make this all year long, use a can of creamed corn and a handful of frozen corn instead of the fresh corn. Reduce the water to 1 cup in this case.
Quick and easy as this recipe is, its important to keep the temperature just right - it should be just simmering from the time the chicken goes in until it gets served. Dont let it boil hard, and dont let it get too cool to keep the ingredients cooking as they are added.
4 to 8 servings
40 minutes prep time
4 cups chicken stock
1" x 1" x 1" piece of fresh ginger
200 to 300 grams (1/2 pound) skinless boneless chicken
2 large cobs of corn
2 cups water
1 tablespoon arrowroot or cornstarch
2 tablespoons soy sauce
salt & pepper to taste
1 teaspoon toasted sesame oil
1 or 2 green onions OR 1/4 cup chopped cilantro
Put the chicken stock into a generously sized pot (as more will be added) and bring to a boil. Peel and slice the ginger, and add the slices to the stock along with the piece(s) of chicken. If you use the green onion, mince the white parts of the onions and add them now too. Simmer gently for 15 minutes. Remove the chicken pieces with a slotted spoon and let them cool enough to handle. Remove the slices of ginger and discard them.
Meanwhile, husk the corn and cut the kernels from the cobs. When the chicken and ginger come out of the soup, add the corn, along with all the water except for about 1/4 cup of it. Mix the starch and soy sauce into the remaining water, and add it to the soup, stirring constantly until it is slightly thickened. Keep the soup at a bare simmer throughout the rest of the cooking process.
Break the egg into a small bowl and beat it well with a fork.
Finely chop the chicken and return it to the soup. When the corn has been in the soup for about 5 minutes, take the fork from beating the egg and use it to make the same beating motions in the soup. Pour in the egg, beating it into the soup until it forms small, set strands. Mix in the sesame oil.
Serve the soup, with the minced green onion tops or chopped cilantro sprinkled on top.
Wednesday, April 2, 2014
Mexican Grilled Corn “Elote” – The Last Grilled Corn Recipe I’ll Ever Need
I have no idea how authentic this is, as I’ve never had this in Mexico, or even prepared by actual Mexicans, so let’s play it safe and just say this was inspired by “elote,” as it’s called. I’m sure there are hundreds of variations, but the one constant seems to be the final step, which consists of grating copious amounts of Cotija cheese over the seasoned ears.
Cotija can be found in any large grocery store (at least in California), and for me it’s like a bland, slightly drier Feta cheese. I know that doesn’t sound especially appetizing, but when combined with the creamy chili mayo, and the smoky grilled corn, it’s absolutely to die for. In a pinch, Parmesan or Feta would work, but I can’t imagine it being as perfect.
There should be no shortage of fresh corn on the cob this time of year, so I highly encourage you to get some (twice as much as you think you are going to eat), and give this amazing recipe a try soon. Enjoy!
corn on the cob, boiled in salted water for 5 minutes, drained
melted butter, as needed
grated cotija cheese, as needed
For the chili mayo (makes enough for about 8 ears):
generous 1/2 cup mayonnaise
1 tbsp ground ancho chili powder
1 tsp smoked paprika
juice of one lime
salt to taste if needed
View the complete recipe
salt to taste if needed
View the complete recipe
Tuesday, March 18, 2014
Gluten Free Pumpkin Corn Muffins
Gluten-free corn muffins with a pumpkin twist.
Today's muffin recipe is seasonal favorite- a tender and golden pumpkin corn muffin. It's one of the most popular recipes on Gluten-Free Goddess.
The coyotes were up bright and early this morning, yelping in the cool blue air as my old English tea kettle sputtered and complained. Tea for breakfast is not an efficient way to wake up. It's more of a coaxing than the throttle of a double espresso fueled Americano, but right here, right now, it will have to do. At least this week.
The closest cafe is an hour's drive away.
The closest cafe is an hour's drive away.
When people ask what it is I miss most living out here in the rural desert, my answer is always the same. But the list is growing...
Read more + get the recipe >>
Sunday, March 16, 2014
Corn and Chive Savoury Muffins
The Midweek Muffin on What the Cook is that? was a Corn and Chive Savoury Muffin. I made these today and we had them with a bowl of soup. DH dropped his right into the soup :o I tried to be a bit more refined lol.Thursday, January 30, 2014
Easy Breakfast Idea Sweet Corn Coconut Cream
Today morning I was feeling very lazy, may be due to the weather. It was raining all night. I got up really late, wanna try easy breakfast for my hubby. Just was searching a refrigerator for any instant food. Then I found Corn and Coconut cream, immediately I got an idea and implemented it. the recipe is very simple and easy.
All you need is
Sweet Corn Frozen-1cup
Coconut Cream-1ts
Method:
Take the corn in a bowl and microwave for 2-3min and when hot add coconut cream and enjoy. The coconut cream will melt in and give a marvelous flavor to corn. Its not just simple but easy, healthy and tasty too. From now Im gonna make it regularly.
Hope you like my recipe :)
All you need is
Sweet Corn Frozen-1cup
Coconut Cream-1ts
Method:
Take the corn in a bowl and microwave for 2-3min and when hot add coconut cream and enjoy. The coconut cream will melt in and give a marvelous flavor to corn. Its not just simple but easy, healthy and tasty too. From now Im gonna make it regularly.
Hope you like my recipe :)
Tuesday, January 28, 2014
Mojo Marinated Carne Asada in Fresh Corn Tortillas
Last night was the 20th season premier of Survivor "Heros vs. Villians", so in keeping with my 10 year old tradition of Mexican style food on Thurday night, I made Carne Asada. Carne Asada is grilled beef which is thinly sliced and commonly served in tacos and burritos. It is generally marinated in a flavorful herbacious mojo and simply accompanied with onion, avocado (or guacamole) and salsa. In case you are wondering, there is no correlation between Survivor and Mexican food. I dont really know why I started this habit, other than I love Mexican food and I love to watch Survivor. Profound, huh?
For the marinade combine the following in a food processor and pulse until ground down: 1/4 cup fresh cilantro, 2 cloves of garlic, 1/4 red onion, 1 teaspoon cumin, juice from 1/2 lime and 1 tablespoon of red wine vinegar. Add canola oil and continue to process until a paste is formed. Retain about 1/4 of the marinade in a seperate bowl in order to mix with the meat after it has been grilled and sliced.
The best type of meat to use is either flank steak or skirt steak. I prefer skirt steak but it is very difficult to find in my area so flank steak works just a well. If it is a large piece of meat, take the time to cut it down into smaller more manageable sized pieces. Place the meat in a large baking dish and poke all over with fork. Then spread the marinade all over the flank steak and turn to coat. Cover with plastic wrap and marinate in the refrigerator for at least an hour.
To cook the meat, prepare and indoor grill by preheating and coating it lightly with canola oil. Add the steak to the hot grill and cook on each side for about 6 minutes. Resist the urge to peak at the underside while its cooking because that will prevent a really nice crust from forming which is what you want. When he meat has finished cooking remove from the grill to a plate and let rest for 10-15 minutes. Slice very thinly against the grain and toss in the reserved marinade.
Prepare the fresh corn tortillas by warming them directly over the heat of a gas stove, in a foil packet in the oven or in the microwave. I really prefer to heat them over a flame because of the texture the flame gives to the tortilla as well as the toasty corn flavor and aroma. Assemble the tacos by piling on a hearty helping of the carne asada, some fresh avocado, mild red onion and salsa.
Wednesday, January 22, 2014
Gluten Free Corn Muffins A Spicy New Recipe With a Secret Ingredient
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| Our newest gluten-free muffin recipe- grainy and tender with a hint of spicy. |
Come Together
My heart is often tugged in multiple directions. Yanked this way, and pulled that way. Like one long, drunken walk of contradiction. Opposing strategies, assumptions, and intentions collide and churn and grip my emotional little pump like a fist- far more often than I care to admit. For all kinds of reasons. If I was a believer in astrology I would now confess my Gemini imprint. Which allegedly explains my dual nature and divergent tendencies. I have always pursued two paths at once, and wrangled opposites like the celestial twins I supposedly embody. But the only current subscription card I carry is not to the stars above in any connect-the-dot sense, but to the Big Kahuna. The Mother of All. That's right.
Love.
That's why this past year was so tough, Babycakes.
So much anti-love. So much devoted divisiveness. So much snide finger pointing and blame. So much snark and cynicism. So much collective denial. So much hurt and incredulity for anyone who has a heart. Or tenders a tendency to listen rather than rail. And this year's ending. Its post-hurricane holiday season bruised by glass-eyed shock and long, long heartache. Every mother in the world nested that cold pit of terror darkly inside her deepest, secret place. That place without words. The terror is clean and razor sharp. It beats, too, like a heart.
So I must write about it. In words that sting and stutter in their inadequacy.
I am tired of our culture of death. I am weary of our appetite for power and violence. I am numb from the depth of greed that poses as success.
I tell you this because I must. I have no choice, truth be told. I gotta talk about it. If you visit for the recipes only, or stop by for encouragement and celiac support, you may be raising an eyebrow right about now. You might prefer fun and perky chit chat. Not all this complicated feeling stuff. I know.
Recipes, inspiration and support- it's all here for you. My family and I knit our love of good food and gluten-free support for you. We have for seven years. And will continue to do so in the new year.
But you should know- goddess status aside- I struggle with this stuff every day- just like you. I know you do, too, because you are here right now. Reading these words.
You care.
You love.
You worry.
You are tired of the superficial, the weak reasoning, the shrugging dull acceptance that this is the way it has to be. Because you know- like I do- it doesn't.
You care.
You love.
You worry.
You are tired of the superficial, the weak reasoning, the shrugging dull acceptance that this is the way it has to be. Because you know- like I do- it doesn't.
Love can win.
Light can penetrate the darkest hour. Denial can be pinched and prodded awake. Common sense values can be sexy. Golden Rule ethics are still hot. Still small voices can be excavated. And heard.
Light can penetrate the darkest hour. Denial can be pinched and prodded awake. Common sense values can be sexy. Golden Rule ethics are still hot. Still small voices can be excavated. And heard.
I am turning to the new year with hope for a better one. Where not one single child is riddled with bullets (is this really too much to hope for?). Where our political process is governed by doing the right thing- and not by money, and its corporate culture of greed. Where guns are not sexy. And our appetites are hungry for knowledge, art, culture and truth.
I know, I know. My Age of Aquarius hippie artist proclivities are showing.
And if I could? I would invite you all over for cocoa and muffins. I would make you a big bowl of mulligatawny and hand you my favorite spoon, and play some Yo Yo Ma and James Taylor on the HiFi. We could watch the deer outside the kitchen window as snowflakes spin their magic just before dark. The recipe I would make would be this new corn muffin recipe spiked with spicy green chiles and golden pumpkin.
A match made in heaven.
Or hatched by a Gemini goddess wrestling with light and dark.
You decide.
And if I could? I would invite you all over for cocoa and muffins. I would make you a big bowl of mulligatawny and hand you my favorite spoon, and play some Yo Yo Ma and James Taylor on the HiFi. We could watch the deer outside the kitchen window as snowflakes spin their magic just before dark. The recipe I would make would be this new corn muffin recipe spiked with spicy green chiles and golden pumpkin.
A match made in heaven.
Or hatched by a Gemini goddess wrestling with light and dark.
You decide.
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