Tag Archives: corn

Busy actress=great recipe, less description

12 Feb

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I haven’t too too much fascinating to say on these corn cakes. I have been a busy busy actress.

I’m all about the repeated words with no comma separating them today. My my.

Why was I busy?

For one, putting together a new set of acting reels!
One funny:

One dramatic:

For seconds, I had a part in a short! Any weekend acting is a good one, particularly with these goombas:

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And now your regularly scheduled gruel. It was worth wading through all the nonsense about my career to get to the recipe, no?

This is one of the few recipes I have made multiple times.
If you love the sweet corn cakes you get at Mexican restaurant you will love this healthier take on them.

That’s all she wrote, folks.
As I type this I am between shots on set so I better get back to set!

Sweet Corn Cakes from just barely adapted from More Healthy Home Cooking by Evelyn Tribole
5 Tbsp. Smart Balance(I used the light variety that is vegan)
1/3 c. Masa harina(or as auto correct says, mass hate)
1/3 c. applesauce
2 c. corn(I used frozen)
1/3 cup splenda(bad me)
2 Tbsp. buttermilk
1/4 tsp. baking powder
1/4 tsp. salt
Preheat yer oven to 350. Spray and 8×8 pan. Beat that balance good. Slowly pour in masa harina and applesauce whilst you beat.
Chop that corn a bit in your lover. I mean in your candy-red Kitchen Aid food processor. My bad. Add that to the other bowl and mix in along with the remaining ingredients. Spread in you pan and bake around 40 minutes. I know, I know, its a thick pasty mix, how could it need 40 minutes? It just does. It should be getting a bit golden on top when you take it out.
This would have been great with the EZ recipe I posted last.

corn: because this post does not need a clever title to titilate

24 Aug


Hee, I just wanted to use the word titilate. That’s just the 15 year old boy that lives inside my woman-body talkin’. I’m stopping before this gets any weirder.

This dish is simplicity at its best. Few ingredients. Quick process. Smells like heaven and looks like gold. And it came from Mark Bittman. Yeah, so I am obsessed with a cookbook author. Eat it.
No, really. Do. Its delicious.
Pan-grilled Corn with Chile(reduced and adapted from Mark Bittman’s How to Cook Everything Vegetarian
4 ears of corn, shucked, kernels cut off
1 minced padron chile pepper(or whatever chile you have)
1/2 tsp. minced garlic
sea salt
freshly ground black pepper
chopped cilantro
lime wedge
Spray pan and heat over high heat. Add corn, chile and garlic. Let sit a moment then toss til brown on at least one side of each kernel.. Remove from heat. Add salt and pepper. If serving immediately garnish with cilantro and a squeeze of lime. This is also fantastic chilled. Like I like my Reese’s Peanut Butter Cups

Simple again, can you tell it’s hot?

3 Aug


This is one of those irritating recipes because it really depends on how good your ingredients are: Vegan Creamed Corn with Chile. My corn was superfresh organic deliciousness. So tasty I could have nibbled it raw. So things worked out alright.
I can never neglect my dearest, my darling, my man with a cooking plan, Mark Bittman, for long. I had enjoyed his How to Cook Everything Vegetarian’s regular creamed corn so I decided to give the vegan/chile option a whirl. Methinks that you should too.
I afraid after my admonitions about the importance of parsley garnishes I fell down on that this time. I didn’t have it, couldn’t justify going and buying more greens. I need an herb garden. I made up for lack of green with some red: an extra dusting o’ paprika.
Vegan Creamed Corn with Chile(just barely adapted and downsized from How to Cook Everything Vegetarian)
Two ears of corn
chile powder
salt
pepper
1/2 cup almond milk
paprika
Spray a small pan with some olive oil, heat over medium high. Add corn and saute a bit. Add chile powder, salt and pepper and almond milk and simmer til it is as thick as you like. If you want it thicker Bittman advises a bit of cornstarch. Add paprika to taste. If you are like me, you are going to not eat it hot but put it in the fridge and chill it, cause I like my summer foods like I like my coffee. And oatmeal. Ice cooooooold.

Corn-y

29 May

I don’t know that I had ever eaten creamed corn-wait no, actually I once had some out of a can once. Meh. However I had two lovely ears of corn from the CSA delivery and some half and half to use up so I turned to my cookbook man Mark Bittman. He and I and his cookbook How to Cook Everything Vegetarian are going steady. I hope they’ll go to the winter formal with me.
Since I so enjoyed Bittman’s creamed spinach this time I tried creamed corn. It was easy peasy. No sorry, corn-y. It was corn-y. No peas were involved.
It was also perfection in a bowl next time I’ll try the vegan version and see if I can get some vegan perfection in a bowl.