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Corn Cakes
Jun 10th, 2004

Dinner last night turned out to be nothing special. I got home to Jim talking wistfully about how we had some sausage in the freezer and some potatoes in the fridge. I think sometimes he misses the good old days of eating crap all the time. So we compromised and had spinach ravioli over greens topped with red pepper, summer squash, and sausage. Much basil was scattered about. Ian scarfed up the little sausage coins as fast as he could and then spent the rest of the evening torturing us with baby farts. Jay took one bite of a ravioli and then spent five minutes spitting it out and making horrified faces, before he regained his delicate constitution long enough to eat a few bites of left over ramen.

Therefore, percent of semi-nutritious meal eaten by Jay: .00001% (some ravioli may accidentally have been ingested)

The Corn Cakes recipe (requested in comments on previous post) follows. It's from a daffy cookbook/nutrition tome called Cooking the Real Age Way by Michael Roizen, M.D. and John La Puma, M.D. This book wraps up some fairly sound nutrition concepts into this weird 'Real Age' wrapper where they figure out how many days longer you'll live if you eat a certain recipe twelve times a year. Eat Canola Double Corn Cakes once a month and live 3.3 days longer. Woo hoo! Anyway, I checked it out from the library and ended up copying about 8 recipes out of it before returning it, so even though a lot of the recipes were just stupid (unless you really don't have any clue how to cook) there were some good ones. Like the following:


Canola Double Corn Cakes

1 tsp butter (I used Smart Balance)
1 tsp canola oil
1/4 cup minced red bell pepper
2 cups corn kernels (I used frozen)
1/4 cup thinly sliced green onions or scallions
1/2 cup cornmeal
1/2 cup unbleached whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs (I used 3 egg whites which is 1/2 cup prepared egg whites)
1 cup 1% buttermilk (didn't have any so added a tbsp of lemon juice to a cup of milk and let sit for five minutes)
Cooking spray


Melt butter in a small skillet. Add the canola oil, bell pepper, and corn and saute over medium heat for approximately 5 minutes. Remove from heat, stir in green onions, and set aside.

Combine cornmeal, flour, baking powder, baking soda, and salt in a medium bowl. Make a well in the center. Combine eggs and buttermilk and beat until frothy. Pour this mixture and the corn mixture into the well in the center of the dry ingredients, stirring briefly until everything is combined. Do not overmix. (Don't be surprised at how thin the batter is, it's okay).

Coat a griddle or two skillets (I used one but two would have gone faster as this makes about a zillion cakes) with cooking oil spray. (They don't say what heat setting to use, I used the same I use for pancakes, start at just a tinge above medium and then turn down to medium as the skillet heats up) Use a 1/4 cup measuring cup to pour a scant 1/4 cup of batter for each corn cake. Cook the corn cakes for approximately 2 minutes on each side or until golden. Serve hot, topped with a few cilantro leaves or a dollop of guacamole, if desired.

I like to serve these with Black Bean Avocado Salsa (not from the New Age Way cookbook obviously):

drained & rinsed canned black beans
chopped tomatoes
chopped mild onions or green onions
minced garlic
chopped jalapenos or pour in some remnants of jarred salsa you have lying around
a squeeze of lime
chopped cilantro
diced avocado
pinch of salt (optional)

Combine all ingredients except avocado. Taste and adjust seasonings. Add the diced avocado just before serving.

-Cooking the New Age Way
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© 2006, Kimberly Cooperrider | kymmco@excite.com