Curried Corn Fritters

Curry Corn Fritter
Last week I posted a recipe for Curried Cream Corn and today I want to share with you what to do with the leftovers! In our house, we still have leftovers on a regular basis. With just two adults and one three year old who eats like a bird, we don’t usually use up side dishes in one meal. I transform a side dish into probably four different things by the time the week is over. I might start off with simple roasted corn at the beginning of the week and by the time it’s gone, it’s become part of a chicken wrap, a hash, an omelette, a souffle or perhaps just made into baby food.

With this curried cream corn, however, the flavors stack up perfectly to become a tasty little fritter. This is another recipe where I just eyeballed the amounts, but I think it’s pretty fool proof and I do have amount approximations for you to follow. Serve these fritters with a bit of sour cream and a side salad for a light(ish) Meatless Monday!

Curry Corn Fritters

Curried Corn Fritters

  • Servings: about 12 fritters
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2 cup of leftover curried cream corn
1 cup flour
1 egg
chopped chives
1/2 tsp kosher salt and fresh ground pepper
ooo, jalapenoes would be good!

In a large bowl, combine your creamed corn, flour, salt and pepper, egg and chives (and whatever else you think sounds good!) and whisk to combine. You may need more flour depending on how much liquid your curried cream corn still had remaining. You may have cooked off more than I did, so depending on how liquidy it is, add a bit more flour so that your mixture resembles thick cake batter. If it is dry, thin it out with a little milk.

Heat olive oil in a nonstick skillet over medium high heat until it shimmers and drop the fritter batter by tablespoons and let them fry about 2 minutes per side, or until dark brown on both sides. Remove and let them drain on a paper-towel lined baking sheet and keep them warm in a 200 degree oven until you’re ready to serve.

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Dinner Tonight: Tomato Cobbler with Blue Cheese Biscuits and some Blogger Love

Blue Cheese Biscuits with Roasted Tomatoes
I’m loving other foodies’ blogs this week.  After signing off of eating out for Lent, this week I decided to make nothing but food from amazing recipes I saw on Pinterest or other blogs I follow.  Today’s main recipe comes from Joy the Baker’s amazing blog.  I saw her recipe for tomato cobbler and blue cheese biscuits on Pinterest and I wanted it THAT VERY SECOND.  The recipe takes almost two hours, start to finish, so I had to save it for a night where we weren’t running around.  That night was tonight and I absolutely loved this dish.  Sweet and tangy roasted tomatoes, caramelized onions, sweet basil and peppery, blue cheese biscuits…honestly, I can’t think of a more perfect combination of flavors.

Olive ate an entire biscuit, and a couple tomatoes and declared it, “good.” 🙂  I wasn’t sure if she would, so instead of making this dish the entire meal, I served it alongside some baked, herbed tilapia, inspired by my personal friend and fellow food-blogger, Becky from Apronclad.com.  I typically pan fry fish but when Becky posted about baking it, I thought, “hey, I’m already baking the main course, why not pop some fish in the oven, too?”  It turned out light and simple and I love how the protein in this case, was the side dish 🙂

Baked Tilapia with Herbs
I just thought this was a beautiful dish before it was baked! Here’s the simple method I used.  Thanks, Becky for the inspiration!

Baked Tilapia with Herbs
serves 2 and a toddler

3 small fillets of white fish – cod, tilapia, mahi mahi, etc.
1 tablespoon olive oil
salt and pepper
snipped fresh herbs – I used thyme and chives, about a teaspoon each
1 tablespoon of butter, cut into small cubes

In a shallow baking dish, spread the olive oil around and place the fish on the oil. Season fillets  with kosher salt and pepper and sprinkle the snipped herbs all on top and around the fish.  Dot the top of each fillet with a couple pieces of butter and bake at 375F for 15-18 minutes, until fish flakes apart easily.  Serve with a squeeze of lemon if desired.

 

Olive inhaled her fish, as it is a bit of a comfort-food item for her by this point.  I make fish every week.  Familiarity breeds comfort.  Serve your kids something covered in herbs enough and they’ll eventually not balk at it. You think your kids wouldn’t eat this meal?  I disagree! I think eventually they would.  I have watched over the past couple weeks as Olive has really come into a “grown-up” phase of her life where she MUST assert her own authority over things at ALL TIMES.  It’s fine, it’s normal, but I can see where this point in a toddler’s development would create a negative environment around food, trying new foods or even just mealtimes in general.  Here’s what we do:  Every meal, whatever we’re having, I put a tiny portion of each component on her plate.  I tell her what each thing is and then I back away.  Don’t even pay attention.  Make small-talk! The only time I intervene is when she hasn’t tried a particular component and I encourage her to.  Not shockingly, this is the only time during dinner she protests.  She doesn’t want to be told what to eat.  Do you?  I really should back off in this area even more.  So we just say she has to taste it.  Or simply smell it!  After a smell or a tiny lick, she will 99% of the time decide to eat it.  We emphasize that she doesn’t have to like it, but we DO want her to just taste.  If she doesn’t like the taste, that’s fine, and she can spit it back out if she wants.  It’s working!

We have had upsets.  We’ve had back tracking.  We’ve had days where the girl will literally only eat a cracker and declare herself “all done” and get up from the table and leave and not even come back for fruit.  We have had days where she cries because I tell her she can’t have dessert first.  Most of the time her fighting is on days where she really doesn’t have much of an appetite.  So I let it slide.  I think the most important thing you can do to get your kids to eat what you serve is to STOP ACTING LIKE YOU CARE.  And more importantly, if they don’t eat it, don’t serve them something else.  Don’t go to the kitchen and short-order them a side of PB&J.  I always make sure there is something on the table I know Olive likes and then the rest is up to her.  It’s tough to watch your kid not eat much at a meal.  But trust me – they make up for it at the next one!

I’ll do a simple repost on the tomato cobbler recipe.  I know several friends who would fawn over this recipe and I hope they will make it this weekend!  Summer Richards, I’m talking to you 🙂
Tomato Cobbler with Blue Cheese Biscuits

Tomato Cobbler with Blue Cheese Biscuits*
serves 6

For the Biscuits:

2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
3 tablespoon unsalted butter, cold and cut into cubes
3 tablespoons vegetable shortening, cold and cut into cubes
1/2 cup blue cheese crumbles
3/4 cup cold buttermilk

For the Filling:

2 tablespoons olive oil
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, minced
2 tablespoons balsamic vinegar
2 pounds cherry tomatoes
1/4 cup coarsely chopped basil
3 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes
salt and coarsely ground black pepper

To make the Biscuits:

In a medium bowl, whisk together flour, baking powder, sugar, and salt.  Add cold butter and shortening.  With your fingers, quickly break up the fat into the dry ingredients.  Rub the fats into the dry ingredients until well incorporated.  Some butter pieces will be the size of small peas, other will be the size of oat flakes.  Toss in blue cheese crumbles.  Stir to incorporate.

Create a small well in the center of the flour mixture.  Add buttermilk all at once.  With a fork, quickly bring together the wet and dry ingredients.  The dough will be rather shaggy.  Dump dough out onto a lightly floured work surface.  Knead dough about 10 times, bringing it together into a disk.  Wrap dough in plastic wrap and refrigerate until the filling is assembled.

To make the tomato Filling:

Add olive oil and butter to a medium saute pan over medium heat.  Add sliced onions and season with salt and pepper.  Cook and brown onions, stirring occasionally, until caramelized, about 18 to 20 minutes.  Add garlic and cook for one minute more.   Remove pan from heat, add balsamic vinegar and set aside.

In a large bowl, toss together clean cherry tomatoes (no need to cut them), chopped basil, flour, and red pepper flakes.  Add caramelized onions and toss together until everything is lightly and evenly coated in flour.  Season with salt and pepper.

Place rack in the upper third of the oven and preheat oven to 375 degrees F.

Pour the tomato and onion filling into a square 8×8-inch baking dish.  Place in the oven and bake tomatoes filling for 25 minutes.

Remove the biscuit dough from the fridge.  On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness.  Use a 1 1/2 to 2-inch round biscuit cutter to cut out biscuits.  Dip the cutter in flour should it get sticky.  Remove the partially cooked filling from the oven and carefully place 6 biscuits atop the tomato filling in the pan.  Brush biscuit tops with buttermilk and sprinkle with salt and pepper.  Reshape and reroll excess biscuit dough to make extra biscuits at another time.  (The shaped biscuit dough freezes very well.)

Return warm filling and biscuit dough to oven and bake for 17-20 minutes, until the biscuits are golden brown and cooked through, and the tomato mixture is bubbling.

Remove from the oven and allow to cool for about 15 minutes before serving.  Tomato Cobbler is best served warm.

*posted directly from Joy the Baker’s blog

Crustless Asparagus Quiche and the End of All Dieting

asparagus custard

I was first introduced to a savory custard by the wonderful food blogger, Helene Garcia of French Foodie Baby.  The first savory custard I made was her leek and chive flan and I was a bit afraid at first because we just have ingrained in our minds that custards and flans are supposed to be sweet, but this was a very happy and luxurious surprise.  Basically, in American terms, this is a crustless quiche.  Only waaaaay better of a texture than the quiche of your childhood.  Please do refer back to my quiche post on how its texture should be.  I was happy that it was such a silky texture and that Olive could eat it just fine with her limited spoon wielding skills.

I stumbled upon this asparagus and bacon custard in a book called French Women Don’t Get Fat, which I’m reading and working my way through the steps to reshape my life and my patterns of eating.  The book presents a bit of a strict start (a cleanse, which I don’t think is totally necessary for success, just optional) followed by three months of self evaluation of the patterns you’ve made over the years and ways in which you could cut back without feeling deprived.  After three months, by the book, you should only be HALF WAY to your goal weight.  If you are, then she advises to add back a few more pleasures and get on with your life!  If not, then keep going with the plan, making additional adjustments if necessary.

I’m happy to have finally found a book that doesn’t restrict you, doesn’t say that a particular food or food group is bad, and doesn’t push supplements.  I’m DONE with that vicious cycle of crash dieting and then giving up, gaining back and doing it all over again because every new diet makes a new promise.  Why do we keep doing this to ourselves?  I found myself having an epiphany the other day that a diet that promises you’ll lose all the weight you need to lose in a few weeks will only work if it only took you a few weeks to gain that weight.  And like me, I’m sure most of us with serious weight issues have struggled a BIT longer than weeks or even years with our weight.  So why does it not register in our minds that in order to keep a good, healthy weight, we should logically change the way we do things for 10-15 years at least?  Personally speaking, I’ve struggled with my weight for about twenty two years and most of that time was wasted, going through diet after diet that restricted too much, left me wanting and frustrated and ultimately, feeling like I am a loser and can never succeed.

After 11 days of following this book and eating what I personally feel was a bit too indulgent of a menu, I’m down seven pounds.  I know what you’re thinking: all water weight, and besides, wasn’t she just preaching that weight loss shouldn’t be sudden?!  You’re right, it shouldn’t.  But for one, I have a lot to lose and the more you have to lose, generally, the quicker you will drop pounds (at first).  Second, I’ve completely cut out all snacking and all second helpings.  Man, that adds up to a lot with just those two bad habits!  Especially if you snack several times a  day!  The only other thing I’ve given up has been cream in my coffee and that, for me, was the biggest challenge because I love my coffee.  But, for these first three months of “readjusting” how I do things, I don’t consider it that much of a burden to give up roughly 200 calories a day that used to be dedicated to cream in my coffee!  I have even started to prefer it black with just a little sweetner (stevia, for those concerned).  I haven’t been stressed about working out – I just have been taking more walks and enjoying the new, cooler fall weather and I’ve been pulling a few weeds here and there.  This is my new life.  I was done with diets a few years ago, but I was still engaging in bad habits.  It’s hard to undo years of emotional eating, but I’ve found that the distraction of Olive is a grand one.  Or, if I just HAVE to ingest something in the afternoon, I make a cup of cinnamon tea (it’s naturally sweet) and get productive!

This custard recipe was breakfast for a few days last week.  Again, I know what you will say.  This has cream, eggs, bacon AND it’s in a “diet” book?  Yep.  Moderation + Fulfilling Meals = Success.  Moderation + Drab, Restrictive Meals = Failure. I really recommend you picking up this book IF and only if you are done yo-yo dieting,  if you like to cook and you are ready to stop restricting yourself and feeling guilty for eating things like butter.  I’ll keep you posted on my progress and I hope that I can encourage some of you to stop the fad madness and just start “eating real food, not too much, mostly plants.” (from the omnivore’s dilemma) 🙂

Asparagus custards

Asparagus Custard (crustless quiche, if it makes you feel better to call it that)
makes 6 – 1 cup ramekin servings

16 asparagus spears, tough ends cut off and peeled
4 ounces bacon, coarsely chopped
8 eggs
2 cups milk
1 cup heavy cream
8 sprigs chives, minced
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 350F. Boil the asparagus in salted water for 5 minutes. Drain and let cool. Chop each stalk into a small dice and set aside.  Saute the bacon in a nonstick frying pan till crisp. Drain on paper towel and set aside.  Mix remaining ingredients in a large bowl (reserving some chives for garnish). Pour the egg mixture into individual ramekins. Sprinkle in the asparagus and bacon. Bake for 15-20 minutes till the custard is set but not dried out.  Serve with pieces of toast, crackers, or with some fresh fruit and enjoy your day!