Global Warming - You're Kidding Right???
I am so tired of being cold! And, I live in Georgia. I can't imagine how those of you in the North and Midwest are dealing with all of the cold and snow.My husband told me this morning that this was one of the coldest January's on record. China has even been hit with snowstorms.What does all of this have to do with Cooking and Healthy Living? Well, all this cold has me wishing for Summer. And, all the wonderful, fresh veggies that we get to devour.Last night I couldn't stand it anymore. I was craving good old fashioned creamed corn. You know the kind your grandmother makes when she has a ton of fresh corn just picked from the fields. She cuts the corn off the cob and scrapes all that wonderful corn "milk" from the cob and then turns it into the most delicious bowl of sunshine!Well, needless to say I did not have fresh corn, but I figured out a way to get that same great flavor using frozen corn that I always keep in my freezer. And, best of all it only took me about 15 minutes. I hope you enjoy this recipe. I know my family did. And, let's all hope for an early spring!
To Your Health & A Long Life,
Lori
Creamed Corn - Hold the Cream
Description: Delicious, Old Fashioned Cream Corn without the GuiltOrigin: The Cooking Diva - Lori WindersYield: 6 servingsPrep Time: 10 minutesCooking Time: 10 minutesDifficulty: EasyIngredients:
- 2 cups Yellow Corn Kernels, Frozen
- 2 cups White Corn Kernels, Frozen
- 1/2 cup Rice Milk, or Mimic-creme
- 1 tsp. Onion powder or1 small Onion, finely chopped
- Salt & Black Pepper, to taste
- 4 tbsp. Ghee (clarified butter), or Extra Virgin Olive Oil
Directions:
- Put the yellow corn kernels in a strainer and run under warm water to thaw and set aside.
- Put the white corn kernels in a strainer and run under warm water to thaw.
- In a food processor or blender, add the white corn and half of the rice milk or mimic-creme and process until fairly smooth.
- In a saute pan, melt the ghee and add the onion, if using. Cook for several minutes until soft. Add the white corn blend, yellow corn kernels, and onion powder, if using, to the pan. Season with salt & pepper to taste.
- Heat until bubbly. Serve.
To print a copy of this recipe Click Here.
Lori Winders, "The Cooking Diva," is an international cookbook author, online entrepreneur, speaker and founder of Cooking What’s Left . She knows what it is like to sit across from a doctor telling her what all she can’t eat any more because she is “allergic.” And, asking the question, “What’s Left?”
She also knows that America is killing itself slowly with our fast-food, unhealthy, toxic laden diet. There are too many people young and old being diagnosed with auto-immune disorders, diabetes, Alzheimer's, lupus, fibromyalgia, cancer, and the list goes on. Something has to change.
Her goal is to make healthy eating quick, easy and available to anyone who wants to make the change. Keep up to date on the latest from Lori here at her blog…The Cooking Diva.
