I have been on a cornmeal kick for the past few days, so we decided to try out this recipe. Mix ½ cup cornmeal with 1 ¼ cups buttermilk, then set aside. Separately, puree 2 cups corn kernels in a food processor, then add 2 eggs and 2 Tbsp butter (melted but not hot) and mix well. Add the… Continue reading Sweet corn flapjacks
Tag: vegetarian
Spanish potato and onion tortilla
Using a mandolin, thinly slice 3 peeled Yukon Gold potatoes, then pat well with paper towels and lightly salt. Heat ¼ cup (you can use less) olive oil in a large, heavy skillet, then add the potato slices. When partially cooked, add 1 sliced onion and let cook (stirring occasionally) until soft. Remove from pan… Continue reading Spanish potato and onion tortilla
Spiced marinated tomatoes
I first tried this recipe at my friend Sandhya’s party in 2007, and it’s been on my rotation ever since. Combine 4 cups (1.5 lb) halved grape tomatoes, 4 cloves minced garlic, 1 large (or 2 small) jalapeno pepper(s) (seeded and sliced), 1/3 cup balsamic vinegar (I often use classic, not white), 1 Tbsp each… Continue reading Spiced marinated tomatoes
Seville-marinated carrots
When I saw multi-colored carrots at Trader Joe’s last week, I couldn’t resist making this recipe. Peel and trim 1 lb of carrots, then boil in lightly salted water until crisp-tender (about 8 mins). Drain, and then while still warm, cut into penny slices. Separately, blend 4 cloves garlic, 2 tsp each cumin seeds and… Continue reading Seville-marinated carrots
Chayote omelette
Peel one chayote, then cut into large matchsticks. Season lightly with salt and black pepper, then saute until lightly browned in some olive oil. Pour lightly mixed eggs (here, 3 whole eggs and 2 eggwhites) over top, letting egg mixture set and brown on edges. Flip (here, I used a second saute pan) and let… Continue reading Chayote omelette
Jicama omelette
Peel one jicama. Cut in half, and then set one half aside. Cut half the jicama into wide, thin ribbons. Season lightly with salt and black pepper, then saute until browned in some olive oil. Pour lightly mixed eggs (here, 3 whole eggs and 2 egg whites) over top, letting egg mixture set and brown on edges. Flip… Continue reading Jicama omelette
Spicy butterscotch pudding
This is one of my husband's favorite pudding flavors. Whisk together 2 Tbsp cornstarch, ½ cup light brown sugar, and a dash of salt in a small pot. Add 1 cup each milk and half and half, then cook over medium heat, stirring frequently until mixture thickens. When thickened, remove from heat and stir in 1… Continue reading Spicy butterscotch pudding
Banana-egg pancakes (gluten free)
I finally tried this recipe from Briana, and it was tasty. Mix 2 ripe bananas with 2 eggs, then add a dash each cinnamon and nutmeg. Using a nonstick pan, heat a little almond oil, then ladle out one pancake’s worth of batter. Cook until browned on each side, and continue until you use up… Continue reading Banana-egg pancakes (gluten free)
Roasted rutabaga
Preheat oven to 425. Peel and cut 2 rutagabas into largedice (here, I also added 1 small fennel bulb, chopped). Spray with olive oil, lightly season with salt and black pepper, and then roast for 40 minutes. Toss lightly with 1 tsp apple cider vinegar, or add to soup (we’re doing half and half this evening). This recipe… Continue reading Roasted rutabaga
Oven-roasted Korean sweet potato (goguma)
Preheat oven to 400. Wash and scrub four Korean sweet potatoes, dry off with paper towels, and then place two sweet potatoes on a large piece of foil (enough to create a foil pocket for two sweet potatoes). Lightly coat the skin of each sweet potato in olive or neutral vegetable oil. Gently wrap the… Continue reading Oven-roasted Korean sweet potato (goguma)
Cooking Adventures 