Linda M. Kurth Author: Divorce & Faith, Romance & Food
  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
    • Recipe Blog
    • Tin Can Footstools >
      • Tin Can Footstools p.2
      • Tin Can Footstools p.3
    • Recipe Index
    • Denim Pennant Banner >
      • Denim Pennant Banner p2

Corn Salad with Buttermilk Herb Dressing

9/29/2016

0 Comments

 
PictureCorn 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
Nutritional Facts for Salad
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. ​
Picture
​Good cooking to you,
Picture
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.
0 Comments

Raw Zucchini Alfredo - You'll Be Surprised

9/19/2016

1 Comment

 
PictureZucchini 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 g
reen 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.
1 Comment

Fire Pit Food Questions

9/10/2016

0 Comments

 
Picture
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

0 Comments

Barbecue Mixed Baked Beans

9/7/2016

1 Comment

 
PictureBarbecue 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.
1 Comment
    Picture

    Author

    Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her  memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

    Archives

    November 2022
    May 2022
    February 2022
    January 2022
    December 2021
    October 2021
    June 2021
    January 2021
    November 2020
    September 2020
    July 2020
    April 2020
    January 2020
    December 2019
    November 2019
    January 2019
    November 2018
    October 2018
    September 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016

    RSS Feed

  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
    • Recipe Blog
    • Tin Can Footstools >
      • Tin Can Footstools p.2
      • Tin Can Footstools p.3
    • Recipe Index
    • Denim Pennant Banner >
      • Denim Pennant Banner p2