Corn Griddle Cakes

I follow many blogs and cooking sites, I'm constantly introduced to new recipes. Some of them I simply  re post and others, I adapt and give credit to the original post. I realize that thousands of recipes trade hands and are re posted. There are still chefs and cooks that create original recipes. I happen to enjoy creating them and I note that on any of mine that are posted on my blog.

I loved this recipe when I was first introduced to it, but I chose to adapt it. Sometimes I do that to make a recipe vegetarian, but I never claim them as my own. I made some changes to this one, but kept the integrity of the original recipe. I'm sure it's been passed around  many times. But thank you to I Love Texas Recipes, again, for posting another great recipe that I like. This one came from Recipe Girl via I Love Texas Recipes.

2 Tbs of vegetable oil, divided
1 C diced onion
1 C flour
3 TBS diced fresh chive
1 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
2/3 C whole milk
1 egg, beaten
1 (4oz) can of  Hatch peeled and diced green chiles, or 1/2 C of diced Roasted Hatch Chiles.
1 C corn (frozen, fresh or canned) If using frozen, thaw first!
1/2 C shredded Pepper Jack Cheese
Warm Maple syrup

You need a 10" Cast Iron Skillet

In the skillet, heat 1 TBS of oil over medium high heat.
Cook the onions until they begin to turn golden brown.
Transfer onions to a small bowl and set aside.
Keep the skillet ready to cook the corn cakes, don't wipe it clean.

In a medium mixing bowl. Whisk together:
flour
chives
baking powder
salt
cayenne pepper

Stir in:
milk
egg
oil
Just to moisten.
Fold in, onion, corn, cheese and green chiles.

Heat the remaining 1 TBS of oil in the skillet.
Pour 1/4 C of batter into the heated skillet for each corn cake.
Cook on each side for 3 - 4 minutes.
The cakes can also be prepared in a Cast Iron Griddle.

Serve each cake with warm Maple Syrup, Bacon and Sausage.
I serve mine with Vegetarian Bacon and Sausage.

Enjoy!
Peace in the Kitchen!

Warm Vegetable Salad served on Iceberg Lettuce

1 TBS of Grape Seed Oil
3 Leeks, rinsed and thinly sliced (white part and light green only), approximately 2 C.
Sea Salt
3 C of Asparagus pieces cut into 1" pieces
1 1/2 C of Sugar Snap Peas cut into i" pieces
1 C Water
8 Radishes, cut into quarters
1 tsp Mustard, your choice of style
1 TBS fresh chopped Herbs, your choice.

Heat Oil in a skillet on medium heat.
Saute the Leeks for a few minutes.
Sprinkle to taste with sea salt.
Add Asparagus and Water, cover and simmer for 2 minutes.
Add Snap Peas and Radishes, cover and simmer 2 more minutes.
Stir in Mustard and Herbs.
Serve individually on a bed of Iceberg Lettuce.

Enjoy!
Peace in the Kitchen!

Chick Pea Salad

"Chickpeas are Garbanzo Beans, and vice versa. But there are two types of chickpeas, the larger, lighter kind that grows in Mediterranean areas and north Africa, and a smaller, darker kind that grows in India, Ethiopia, and Mexico. They don't appear to be available fresh in the US. Dried beans are fine, but will require some hours of soaking, probably overnight, before they are cooked. Canned chickpeas are more expensive, but you can use them right away".


Vinaigrette:
1 clove of Garlic, minced
fresh ground Black Pepper
3 TBS Rice Wine Vinegar
2 TBS Grape Seed Oil
3/4 tsp dried Oregano
Place all ingredients in a jar and shake well.

3 cans of Chick Peas or (Garbanzo Beans) drained
2 C Cherry Tomatoes, cut them in half
1 Cucumber, un peeled and roughly chopped
1 Green Bell Pepper, roughly chopped
4 Green Onion, sliced
3 TBS fresh chopped Parsley
2 TBS fresh chopped Basil

In a large serving bowl:
Chick Peas
Tomatoes
Cucumbers
Bell Pepper
Green Onions
Parsley
Basil
Mix well to combine.
Fold in Vinaigrette
Refrigerate before serving.

Enjoy!
Peace in the Kitchen!

Tex - Mex Cucumber Salad with Lime Vinaigrette

Just because I'm thinking healthy doesn't mean I have to stay away from Tex - Mex.

This is a delicious and easy Summertime Salad!

Here's what you'll need:

4 Cucumbers, un peeled and roughly chopped

4 TBS Lime Juice

4 TBS Grape Seed Oil

1/4 tsp Sea Salt

1/8 tsp Fresh Ground Black Pepper

1/8 tsp Chile Powder

2 TBS Fresh Chopped Cilantro

Vinaigrette Dressing:

In a Glass Measuring Cup or a Vinaigrette Shaker:

Lime Juice

Grape Seed Oil

Sea Salt

Black Pepper

Chile Powder

Whisk or Shake Well

Transfer Cucumbers to a Serving Bowl.

Fold in Vinaigrette

Sprinkle with Chopped Cilantro

Refrigerate before serving.

Enjoy!

Peace in the Kitchen!

Grilled Zucchini Strips and Tomato Salad

What a great healthy and tasty summer salad.

Here's what you'll need:

Zucchinis or Yellow Summer Squash
Roma Tomatoes
Grape Seed Oil
Sea Salt
Fresh Ground Black Pepper
Fresh Chopped Parsley

Trim the ends of the Squash.
Slice them into thin strips lengthwise with a Mandolin or a large Vegetable Peeler.
Brush each strip with Grape Seed Oil, sprinkle with Sea Salt and Pepper.
Grill the Squash on an Outdoor Grill or an Indoor Cast Iron Griddle until golden brown on both sides.
Transfer to a Serving Platter.

Cut Tomatoes into wedges, arrange on the platter with the Squash.
Sprinkle with additional Sea Salt and Pepper to taste.
Drizzle with additional Grape Seed Oil.
Top with Chopped Fresh Parsley.

Enjoy!
Peace in the Kitchen!

Grape Seed Oil

I've been referring to Grape Seed Oil in all of my latest recipes. Here's some information on it:
I've always said that you should eat Olive Oil and cook with Vegetable Oil. I've discovered the benefits of Grape Seed Oil.

Grape seed oil benefits in cooking

It is very appreciated by many chefs for retaining the original flavor of foods and for its versatility. It is able to handle high-temperatures without smoking, burning or splattering.  As it has a smoke point (around 420 F) higher than other oils , such as olive, corn or sesame, grape seed oil can be safely used for deep frying and baking.  Not only this, but it is also delicious, with a light nutty flavor lacking the heaviness of other oils. 

The recommended daily amount for grape seed oil is 25-45 g per day, around 2-4 tablespoons per day. Grape seed oil is an excellent ingredient in salad dressings, marinades and homemade mayonnaise.

It is cholesterol free and helps lower the bad cholesterol and raise the good one. Grape seed oil is health-conscious, especially if you buy one that is free of solvents and preservatives (such as TBHQ and BHT). The cold-pressed organic oil retains most of the natural beneficial ingredients compared to the chemically pressed oils.  It is also extremely durable because it contains fatty acids and antioxidants which prevent the potentially breakdown products from excessive frying of foods to form.

Enjoy!

Peace in the Kitchen!

Cauliflower Salad

This recipe is an alternative to Potato Salad.

1 Head of Cauliflower
2 stalks of celery, diced
1/2 C diced onion
1 TBS fresh chopped Parsley
2 Hard Boiled Eggs, chopped
2 TBS of Mayonnaise or Vegenaise
1 TBS of Mustard, your choice of style
1/2 tsp Sea Salt

In a saucepan with a steamer. steam the Cauliflower with an inch of water, until florets are tender (about 10 minutes).
Drain and rinse in ice water.
Transfer to a large serving bowl.

Fold in Celery, Onion, Parsley and Egg.

In a small bowl or glass measuring cup, whisk together:
Mayonnaise or (Vegenaise), Mustard and Sea Salt.

Fold Dressing into the salad and refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!