Today’s guest post comes from one of my good friends. She’s a pharmacist, and also a very healthy eater. She saw the lasagna recipe I posted last week and wanted us all to consider a healthier version. Thanks to her, we now have a terrific and tasty option. 🙂 Her sharing continues now…
I know, a rather odd picture to post on vegetarian lasagna.
The thing is, this recipe from Saveur magazine, feeds 6-8, and I don’t have any company coming over. Long story short, I’m not making it just for myself, since I know I’d probably end up eating all myself. It’s just that good 🙂
You’re in for a treat. This dish will be the main course for the first night of my upcoming retreat.
I’ve made it twice now, and I will say that I think it tastes much better the second day. Delicious either way, and I’m sure, if you try it, you’ll be making it time and time again.
image courtesy of VintageHolidayCrafts.com
Every good cook as a few signature dishes, and Corn Casserole was one of my mom’s best. I loved it as a kid, and now as an adult, I often take to potluck dinners. It’s an easy recipe to put together, and the results are always good. It’s a fine complement to all the foods of Thanksgiving, so I offer it to you a day ahead, just in case you needed to go to the store to pick up a few last things. I hope you enjoy it as much as me and my family does.
Have a very blessed and peaceful Thanksgiving Day. Safe travels to all who are on the road.
Mom’s Corn Casserole
serves six
2 cups corn kernels
1/2 cup (one stick) butter
two eggs
1 cup sour cream
1 cup diced Monterrey Jack cheese with jalapeno
1/2 cup cornmeal
1 4-ounce can diced green chilies
salt to taste
Preheat oven to 350 degrees. Generously spray 2 qt. rectangular casserole with Pam. Puree 1 cup corn with melted butter and egg in blender or food processor.
Mix remaining ingredients in medium bowl. Add pureed mixture and blend well. Pour into prepared pan and bake uncovered for 50-60 minutes. Can be made one day in advance and reheated. Also freezes well.
I was in the public library the other day, and as I walked past a display of fall cookbooks, one caught my eye.
Entitled An Everlasting Meal, it was the subtitle which led me to pick it up: Cooking with Economy and Grace. Wow, if I could just master that. 🙂
Honesty is important in blogging, don’t you think? So, I want to admit that when I first saw this recipe in a magazine, I wasn’t too excited to try it.
I was on a layover at the Phoenix airport, and browsing a magazine rack, I picked up the latest edition of Phoenix Home and Garden. With plenty of time to burn, I flipped through the pages and found an article entitled Cabbage Is King.
A few days after Christmas, some of my family came together again for a simple dinner.
My mom had asked Deirdre, my brother’s wife, to make this tart, which she found in The Tuscan Sun Cookbook by Frances Mayes. Dierdre did a superb job, and the tart tasted as good as it looks 🙂 I hope you’ll enjoy it as much as we did. Grazie mille, Deirdre!
Now that the big Thanksgiving feast and the leftovers have come and gone, it’s time to get back to some simple food.
The temperatures in my area continue to drop, and it’s time to begin try out some new hot soup and chili recipes. This chili hails from Whole Foods. With only eight ingredients, it’s quick and easy. Did I mention hot and tasty?
A few weeks ago, a couple of my brothers and I attended a conference in San Diego on diabetes.
Overall, we learned a great deal, and I loved one of they key thoughts for the day: “What are the complications of controlled diabetes? Absolutely nothing.” Certainly an important thing to remember if you’re dealing with this disease. Now, on to the gumbo recipe, which was given to us by Bobby Deen, the son of Paula Deen. We all had it for lunch at the conference, and I hope you’ll give it a try. It was fantastic.
I just got back from a weekend conference called Kickstart Intensive. Put on by Dr. Neal Barnard, the goal was to help the 125 people from all over the world “Lose Weight. Get Healthy. Test Drive A Vegan Diet.”
I was really happy that I attended the event, and I brought back tons of helpful information that I hope to pass on to you over the next few weeks. For now, I trust you’ll be satisfied with this recipe for the carrot soup we had for lunch today. I know I just posted a similar recipe in the past couple of weeks, but I actually like this one a little better. 🙂 Give it a try.