September 10, 2009
· Filed under Autumn, Side/Salad, Summer · Tagged bell peppers, corn
Posted by Lisa
Corn Fritters
I love these fritters. They are fairly light, but not airy. They have substance like a fritter should have. Chock full of corn and bits of sweet pepper, they taste like summer. You have to use fresh corn from the cob in these fritters or the result will be a sad cousin of these tasty corn treats. I have been making these for several years and I believe I got the original recipe from Magpie Eats, but I have modified it to reflect my laziness preferences. I frequently take these to late summer and early fall potlucks and I usually get at least one serious request for the recipe.
Corn Fritters
printable recipe
- 1 cup flour
- 1/4 teaspoon baking powder
- 1/4 cup olive oil or melted butter
- 1/2 cup water
- 2 eggs
- 1 red bell pepper, finely diced
- 1 clove garlic, minced
- 3-5 ears of corn
- Salt and freshly ground black pepper
- Olive or coconut oil or butter for frying
Remove corn from cobs and set aside. Mix flour and baking powder in a large bowl. Add remaining ingredients to flour mixture along with salt and pepper to taste. Mix gently, but thoroughly.
Heat a large cast iron griddle over medium high heat. Thinly coat with your preferred oil. Spoon batter onto griddle to make fritters about 3-4″ across. Cook until set and browned. flip and continue cooking until other side is browned. Place on plate and cook remaining batter. Eat while warm.
Sour cream, salsa or marinara sauce are great condiments to serve with these fritters.
September 2, 2009
· Filed under Main Dish, Side/Salad, Summer · Tagged corn, tomatoes
Posted by Lisa
Tomato and Corn Pie
I made this last week when I had to whip us some dinner using only the things I had on hand. It sounded strange in many ways, mayo slathered in a pie to be cooked, tomatoes and corn in a pie. It was, however, delicious. We enjoyed it for a light, summery meal. It was fresh and cheesy, slightly sweet from the corn. Just the way to use up summer goods.
You can find the recipe here: Tomato and Corn Pie. If you remember, I am a somewhat lazy cook. I didn’t peel the tomatoes and it still turned out fine.
August 17, 2009
· Filed under Side/Salad, Summer · Tagged basil, corn, summer squash, tomatoes, zucchini
Posted by Lisa
Italian Zucchini and Corn
I’ve no idea if this is legitimately Italian, but it’s got tomatoes, balsamic vinegar, basil and Parmesan, so it sounds plausible, right? This showcases so many things that are in season right now and it’s an easy, unfussy dish.
Italian Zucchini and Corn
printable recipe
- oil for cooking
- 1/2 onion, diced
- 6 or 7 cups of sliced zucchini or summer squash
- 1 medium tomato, chopped or diced
- 1 cup of corn kernels, fresh or frozen
- sea salt
- freshly ground pepper
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped basil
- 2-4 tablespoons grated Parmesan cheese
Heat a couple tablespoons of oil on medium high heat. When oil is hot add onions and cook for a few minutes until they begin to turn translucent. Add zucchini and cook for five to seven minutes. Add tomatoes and cook until zucchini is tender. Add corn and cook until corn is heated through, season with salt and pepper. Remove from heat and add balsamic vinegar and basil and stir to combine. Sprinkle with Parmesan cheese and serve warm.
March 3, 2009
· Filed under Autumn, Main Dish, Winter · Tagged carrots, corn, frozen vegetables, peas, pork, potatoes, stew
posted by Lisa
In our freezer, we have some delicious, natural and pastured raised pork, grown by my good friend and fellow blog contributor, Sheila. We don’t have very much of it, so I’ve been cooking it sparingly, so as to extend the time we can enjoy it’s deliciousness. As I previously mentioned, we didn’t have any vegetables from our CSA last week, so along with the pork I combined winter staples of potato and carrot with frozen vegetables (grown and packaged in the NW) to create a simple, hearty and stick-to-your-ribs stew.
Pork and Vegetable Stew
Pork and Vegetable Stew
- 1 large onion, chopped
- 1 lb pork, cut into bite sized cubes (I used pork steak)
- 2 teaspoons sea salt
- freshly ground pepper
- 1 tablespoon flour
- 8 ounces tomato sauce (preferably home canned)
- 1 quart filtered water
- 2 carrot, cut into 1/2 inch chunks
- 4 medium potatoes, cut into 1/2 inch chunks
- 2 cups of frozen corn
- 1 cup of frozen peas
Brown onions and pork in a little olive or coconut oil of your pork is very lean, like mine was. When the pork is browned, add salt, flour and pepper and cook for a minute or two. Add tomato sauce, water, carrots and potatoes. Bring to a simmer. Continue to simmer until vegetables are tender. Adjust seasonings to your taste and add frozen corn and peas. Cook until corn and peas are heated through.
