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Corn consumption is rich in family and cultural traditions. Do you use butter and salt? Do you use your knife to apply butter, or do you get up close and personal with it, rolling the cob right on the butter slab? Do you use those little corn holder tines that go in the ends of the corn? (And are they cute – like little cows or yellow plastic cobs with smiley faces?) Or, in your family, do you just grab it and hold it? (And sometimes yell “Ouch”?) There are five ways that I like to cook corn. And I don’t mean frozen corn. I mean the tasty, pick-it-up-from-the- road-side-stand sort of corn that makes living in farm country great. Boil It: This is the traditional way and it is pretty darn good. Don’t add salt when you boil it—adding salt will take out the sweetness. Shuck the corn right before cooking and boil for about 15 minutes. Steam it: Husk it and steam for about 20 minutes. Roast it: Leave the husks on and toss it on your barbeque for about 25 to 30 minutes. Or, remove the husks and toss it on the BBQ for about 15 minutes. I baste it with butter at the end. The kernels brown a bit. Yeah, this one is my favorite! Off the Cob: Cut the kernels off the cob and include in any stir-fry dish or freeze for the winter. Microwave it: Leave it in the husk and microwave for 10 to 15 minutes or until it is steamy inside. Corn is the perfect food to microwave, with its built-in splatter-shield! However you make it, fresh corn says summer....
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I love cooking food from the CSA (community supported agriculture) box I get each week. Here’s a video and recipe for my breakfast. It was delicious! 2 Tbsp diced onion 4 radishes, sliced 4 shiitake mushrooms sliced 3 stalks asparagus, sliced 2 eggs 2 heaping Tbsp grated Reggiano parmesan cheese 2 Tbsp sour cream 1 Tbsp chopped cilantro ...
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I love making kale chips and my kids like them too. They are always a hit at a party and people are always a little surprised when they like them. They are great for parties and I use them as a somewhat healthy snack. For me they really do replace chips. I love how my friends eat them skeptically and get a surprised look on their face. “These are really good,” they say. “Yes,” I reply. “No, I mean really really good,” they say “I know. Have I ever served you bad food?” I say. Try them for yourself! 1 Cup Almonds or Cashews, soaked in water for 24 hours, water discarded 2 bunches of Kale, any type 1 Red Bell Pepper 1/4 cup Nutritional Yeast 1/4 cup Wheat-free Tamari 1 Jalapeno, seeded (optional) 1/4 cup Cider Vinegar (optional) Start by soaking the nuts. By soaking them, it accomplishes two goals. The first is to remove an enzyme that makes them harder to digest, the second is to make them soft and creamy for the kale chips. Make sure to discard the water. Next, prepare your kale. You are going to remove the fibrous stem. I fold the leaf in half and use scissors to clip down the back. Tear the kale into bite-sized pieces. Preparing the sauce: I use my Vitamix to blend the rest of the ingredients. If you don’t like spicy, then leave out the jalapeno. If you don’t want tang, then leave out the vinegar. They are also delicious without these ingredients and more kid friendly. Toss the kale in the sauce and spread out on dehydrator trays. Dehydrate under 115 degrees to maintain raw temperature. Keep them in the dehydrator until they “crunch” when you taste them usually about 4 hours. I find it best to flip them around to loosen them from the tray after about 2 hours so they don’t stick to the tray at the end. I keep these in a zip-lock bag in my...
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Last night I found a way to make Low-carb tacos that worked for us. I love the flavor of tacos but I don’t always want the carbs and the fat from traditional tacos. These gave me the flavor of a taco without the shell. I loved them and wanted to share them with you.
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My kids don’t always like spicy salsa. This is a great condiment for eggs or Lettuce Tacos or anything that needs some added flavor. The shredded jicama makes it look like cheese and for my brain that makes my Lettuce Taco taste better.
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