Home of the Heart Recipe Blog

Corn Salad with Buttermilk Herb Dressing

9/29/2016

Corn Salad

As the season for corn draws to an end, I urge you to try this delicious corn salad while you can still make it fresh. Yes, you'll have to *cut the kernels off the cob after cooking, but it's really not that difficult. Cooking the corn in the microwave is easy too; You'll find several videos of this process on YouTube. I've found it's fun to try different herbs in this recipe. As for the dressing, I suggest you keep a container of buttermilk powder in the fridge to use whenever you want to make this dressing or use for other purposes.
*My favorite video for how to cut corn off the cob. www.youtube.com/watch?v=q50JhRiw26Q

Corn Salad
Servings: 6 Serving size: 2/3 cup Preparation time: 30 minutes Chill time: 30 minutes

Ingredients
3 cups fresh, frozen or canned corn
1 cup bell pepper (red, green,
and/or yellow) chopped
1/2 cup celery, diced
*3 tablespoons chives, minced
6 small cherry tomatoes, halved
1 cup Buttermilk Herb Dressing

*May substitute chopped basil and/or mint
for the chives.

Instructions
1. If using fresh corn, cut it off the cob. If using canned corn, drain the liquid off.
2. Put corn in a bowl and add the other vegetables.
Stir in Butter Milk Herb Dressing.
4. Put in a pretty bowl and garnish with tomatoes and chill for at least 1/2 hour before serving.

Buttermilk Herb Dressing

Ingredients
1 cup buttermilk
4 tablespoons plain, non-fat yogurt
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
*1 teaspoon dill weed
1 teaspoon lemon pepper
1/4 teaspoon salt
*Experiment adding other herbs if you desire.

Instructions
1. Add all the ingredients and whisk or process in a blender until well blended.
2. Chill.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Raw Zucchini Alfredo - You'll Be Surprised

9/19/2016

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Zucchini Alfredo

Think you can't have pasta unless it's gluten free? Who said anything about pasta? This dish is made from zucchini ribbons, and at the height of zucchini season, it's an excellent non-traditional way to use this vegetable. Oh, and the sauce … think you can't have an Alfredo sauce because it's too rich? There's probably not a sauce on the planet that's better for your health or tastier. No kidding. Just check out these ingredients.

Servings: 4 Serving size: ½ cup Preparation time: 30 minutes

“Noodle” Ingredients
5 cups Zucchini
1 teaspoon Sea Salt
1 medium Garlic clove, minced
3 Tablespoons Olive oil

Sauce Ingredients
½ cup walnuts
½ garlic clove
2 tablespoons fresh basil
1 Tablespoon oregano
¼ cup olive oil or walnut oil
1 Tablespoon fresh lemon juice
*½ cup milk
½ teaspoon ground sea salt
pinch of white pepper
⅛ teaspoon ground nutmeg

Toppings
2 tablespoons pine nuts
Fresh minced herbs

Instructions
Choose a medium-sized zucchini that has not yet developed many seeds. Use as many fresh ingredients as possible.

The "Noodles"
1. With a peeler, make ribbons of zucchini and place in a serving dish. (Seems a little tedious, but it's worth it. If the zucchini skin is tough, peel and discard.)
2. Combine garlic, sea salt, and olive oil. Pour over the zucchini and rub into the ribbons.

The Sauce
1. In a blender, add walnuts, oil, garlic, lemon juice, nutmeg, white pepper, basil, oregano, milk, and sea salt.
2. Blend until creamy.
3. Pour over zucchini ribbons.
4. Top with pine nuts and fresh herbs and serve cold, or warm in microwave or oven.

Variation: You may add sun-dried tomatoes or fresh, uncured green olives.

*For those who avoid dairy, use same amount of almond or coconut milk or soft tofu.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Fire Pit Food Questions

9/10/2016

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Do you have a fire pit that you sometimes cook on? We just set up our new fire pit circle and we're wanting to do more with it than sitting around drinking beer and wine with our friends while staying warm. We want to cook! If you have suggestions, I'd love to hear them. I'd especially appreciate you commenting on this blog.

Thanks a bunch!

Linda

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Barbecue Mixed Baked Beans

9/7/2016

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Barbecue Mixed Baked Beans

Going to a potluck soon or a tailgate party? Try this interesting version of traditional baked beans. The flavor is familiar, but the addition of other beans makes it new. I never fail to get compliments on this dish, especially at a recent potluck where I again took these beans and discovered a secret. Normally, this dish is a bit soupy, but I decided it would be easier to transport and serve if it was less so. So I baked it for about 1 1/2 hours until most of the liquid was absorbed. That intensified the flavor and made it even tastier. If you have the time, I highly recommend this option.

Servings: 12 Serving size: 1 cup Preparation time: 15 minutes Cook time: An hour or more

Ingredients
15 ounces canned baked beans
15 ounces canned black beans
15 ounces canned green beans
15 ounces kidney beans
15 ounces yellow wax beans
1/2 cup chopped onion
1 medium chopped green pepper
6 ounces tomato paste
1-1/2 teaspoons salt
2 teaspoons dried mustard
2 tablespoon molasses
1/2 cup brown sugar
3 tablespoons apple cider vinegar

Directions
1. Drain all the cans of beans except the baked beans.
2. In a large bowl, combine all of the beans, plus the onions and bell peppers.
3. In a small bowl, mix together the tomato paste, salt, dry mustard, molasses, brown sugar, and vinegar to make a sauce.
4. Pour sauce over beans and mix well.
5. Place in baking dish and bake in a 350 degree oven for one hour or longer. (When in a rush, I've had good luck heating this dish in the microwave.)

Tips: You don't have to stick with the beans I've listed in the ingredients. Choose which canned beans you like most.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Corn Salad with Buttermilk Herb Dressing

Raw Zucchini Alfredo - You'll Be Surprised

Fire Pit Food Questions

Barbecue Mixed Baked Beans

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Corn Salad with Buttermilk Herb Dressing

﻿Raw Zucchini Alfredo - You'll Be Surprised

Fire Pit Food Questions

Barbecue Mixed Baked Beans

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Archives

Raw Zucchini Alfredo - You'll Be Surprised