Rivera - Corn Recipes 30 healthy Dishes for every day
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- Book:Corn Recipes 30 healthy Dishes for every day
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In this book, you will see 30 recipes with the ingredient (corn)
The book will mainly feature delicious and healthy Mexican food.
These recipes are great for family gatherings.
yiel d : 16 PIECES
prep time:
15 MINS
cook time:
30 MINS
total time:
45 MINS
- One-quarte r cu p unsalted butter
- tbs p honey
- one cup yellow cornmea l I like average grind for the texture
- hal f cu p white whole wwarmth flour
- two tsp s baking powder
- hal f ts p baking soda
- hal f ts p kosher salt
- two egg s at approximately 25 C
- one cup low-fat butter milk at approximately 25 C; either one cup 2% milk mixed with one tbsp lemon juice either white vinegar
- one hal f cup s freshly grated sharp cheddar, cheddar jack, either pepper jack cheese, either a blend divided
- one (7-ounce) can Mexican-style cor n drained (approximately one cup)
- one big jalapeo peppe r seeded, membranes take awayd, and minced
- two green onion s sliced, divided (approximately One-quarter cup)
- Line some 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. slightly coat with nonstick spray. put aside.
- Melt the butter in a average microwave-safe mixing bowl and put aside to cool to approximately 25 C.
- In a big, else bowl, blend along the cornmeal, flour, baking powder, baking soda, and salt.
- Add the egg s to the bowl with the softened butter and blend till blended. Stir within the butter milk and honey . place the wet ingredients to the dried ingredients and, by hand, stir carefully simply till mixd. The batter possibly lumpy. Carefully stir in one cup of the cheese, corn, jalapeo peppers , and half of the green onions. allow the batter sit at approximately 25 C for 20 mins whereas you prewarmth the oven.
- Place a rack within the middle of your oven and prewarmth the oven to 350 degrees F. Pour the batter in the prepared pan and smooth the top. Strew the remaining green onions and half cup cheese on top. Prepare in oven the cornbread for 28 to 32 mins, either till middle is set, the top is golden brown, and a toothtake inserted within the middle comes out clean. allow cool within the pan, then employing the parchment paper, lift this onto a cutting board. For tidy slicing, allow cool completely. For warm, messy slices, slice right away and enjoy!
yiel d : 8 submittingS
prep time:
ten MINS
cook time:
6 HRS
total time:
6 HRS 15 MINS
- one tbs p extra-virgin olive oil
- one poun d ground turke y either chicken, I used 93% lean ground turkey
- one average yellow onio n diced
- one cup unprepared quinoa
- two can s red enchilada gravy (ten ounce cans) (mild either average)
- one ca n black bean s (15 ounces), drained and rinsed
- one ca n fire-roasted diced tomatoes within their juices (15 ounces)
- one cup corn kernel s fresh either frozen
- one red bell peppe r cored and diced
- one green bell peppe r cored and diced
- two tbs p chili powder
- one tbs p ground cumin
- one ts p garlic powder
- hal f cu p water
- one cup shredded Mexican blend chees e divided
- For submitting: sliced fresh cilantr o diced avocado , sliced green onion, sour cream either plain Greek yogurt
- Warmth the olive oil in a big skillet either Dutch oven over average high. place the turkey and onion. prepare and stir, breaking up the turkey as you go, till the turkey is no longer pink, approximately 5 mins. Place to the down of a big slow cooker .
- To the slow cooker, place the quinoa, enchilada sauce, black beans, tomato es, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and half cup water. Stir to mix, then overlay and prepare on high for two half to 3 hours either poor for 5 to 6 hours, till the liquid is absorbed and the quinoa is tender.
- Take away the lid and stir. Taste and adsimply any seasonings as desired. Stir in half cup of the shredded cheese, then strew the remaining cheese over the top. Overlay and prepare on high till the cheese softens, approximately ten to 15 mins. submit hot with any desired toppings.
- Make this ahead: Youll saut the turkey and onions up to one day in advance and chop the peppers one day in advance as good. Keep within the refrigerator in else containers, then place to the slow cooker therefore to the directions just as ready to cook.
- Keep leftovers within the refrigerator for up to 4 days either chill for 3 months. allow thaw overnight within the refrigerator and rewarmth carefully within the microwave either in a casserole dish, covered, within the oven.
yiel d : ten submittingS
prep time:
ten MINS
cook time:
3 HRS 35 MINS
total time:
3 HRS 45 MINS
- two tsp s extra-virgin olive oil
- two average sweet onion s either yellow onions, sliced (approximately 3 cups)
- two clove s garli c minced
- two bi g red bell pepper s sliced (approximately 3 half cups)
- three-quarter s cu p unprepared wild rice blen d rinsed and drained (I love this one ; this is another option, though this is not gluten free)
- one cup chilled whole kernel cor n either corn slice from the cob
- one ts p kosher salt
- hal f ts p black pepper
- one tbs p lemon juice
- hal f cu p toasted pine nut s either sliced toasted pecans
- hal f cu p sliced fresh basil
- Lightly coat a 3- to 4 half-quart slow cooker with nonstick spray. Warmth the oil in a big skillet over average heat. place onions and garlic. prepare simply till the onions begin to soften, approximately 5 mins.
- To the slow cooker, place the onion mix, bell peppers, unprepared rice , corn, salt, and pepper. Pour one half cups very hot water over the top. Stir to mix, cover, and prepare 3 half to 4 hours on poor either two to 3 hours on high.
- Just as ready to serve, stir within the lemon juice, toasted pine nuts, and basil. Taste and place additional salt as desired. Enjoy warm.
- Cooking times can vary widely based on the model and size of your slow cooker. Be sure to check the rice early, especially supposing you are employing a bigr-size slow cooker, to prepare sure this does not overdo.
- Keep leftovers within the refrigerator for up to 4 days. Rewarmth carefully within the microwave.
yiel d : 12 CUPS APPROX. (34 MAIN, 6 SIDE SALADS)
prep time:
25 MINS
cook time:
15 MINS
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