Features

Spicy EdamameTuesday, June 23, 2009
Posted by: Nicky Morse

Two to three servings

Blah, blah, blah. It seems like you go to a party, or you have a party, and the food is always the same. I would like to share a fun, easy recipe to make at your next party. I make it spicy, but you can leave out the hot pepper for the kids.

Ingredients
12-ounce bag frozen edamame (in the pod)
1/4 cup olive oil
1.5 teaspoons freshly minced ginger
1.5 teaspoons freshly minced garlic
1 teaspoon red pepper flakes
To taste, salt
To taste, freshly ground black pepper

Procedure
Note: Cooking edamame is simple. Some people steam the edamame; others put them in the microwave. I like them boiled. I boil two quarts of water with 1 tablespoon of salt, then add the edamame; bring the water again to a boil for three minutes and drain the water. Very simple!

Lightly brown the garlic and ginger in the olive oil over medium heat.
Add the red pepper flakes and remove from the heat.
Toss this mixture with the cooked edamame; season with salt and pepper.

Enjoy!
 

Chili CornTuesday, June 09, 2009
Posted by: Nicky Morse

Five servings

About this time last year, Mitzi and I were in Cabo San Lucas eating some unique Mexican food. We went to a number of restaurants, but sometimes we would have dinner while we were taking an evening walk. We had to walk about a mile to get to the woman selling tamales. There were people selling them closer, but she was known for having the best. It was worth the walk.

While we were out walking one night, we found a food we thought looked very interesting. I call it Chili Corn. I am going to share my version of the recipe with you. The combination of ingredients may seem a little odd at first, but it is the perfect mix. This corn is a fun addition to an outdoor barbecue. In Mexico, they cut the corn off the cob and mixed it in a cup with the other ingredients. I like to serve it on the cob.


Ingredients
5 ears corn
1/4 cup mayonnaise
1 tablespoon freshly squeezed lime juice
1.5 ounces grated Romano cheese
2 teaspoons chili powder
To taste, salt
To taste, freshly ground pepper

Procedure
Cook the ears of corn. Some people like to boil their corn, and some like to cook it on the grill in the husk. You choose the way that you like it best. They both will work.
Mix the mayonnaise and lime juice together; brush it on the corn.
Mix the cheese and chili powder together; sprinkle it evenly on the corn.
Add salt and pepper to taste.

Enjoy!
 

Morning Oats with Glazed FruitMonday, June 01, 2009
Posted by: Nicky Morse

(Makes 1 Serving)

I have always loved a good breakfast. I have never been a big fan of rolled oats, except in cookies. I don’t know how I have missed out for so long, but I was introduced to steel-cut oats this year. Wow … what a difference they make. The texture is much firmer and more filling than rolled oats.

There is a lady in my hometown of London, Ohio, named Geraldine Henry. I try to visit her when I go back. I have to tell you that she is a wonderful person. She turned 96 this year and you would never know it. (Sorry Geraldine; I know I m not supposed to ask your age, but I think that I am allowed to tell your age?) I love to play jokes on her. I remember the time I heard that she had been to the dentist. I called her the next day disguising my voice and acting like I was the dental assistant. I told her that she had to come into the office immediately to have all of her teeth removed. I took her to the point of a small argument before I told her who was really calling. She threatened to tell my mother. Another time we were sitting in her kitchen chatting when someone came to the front door. I could tell that the person was going to come into the kitchen with Geraldine, so I had to act quickly. I had a deck of cards in my pocket, so I decided to deal some out on the table like were playing poker. I also threw a bunch of money in the middle of the table so it looked like we were gambling. As they came into the room, I told Geraldine that it was her turn. I wish that you could have seen their faces. It was priceless.

Geraldine and I don’t always have the same style of cooking, but we do share ideas and cooking tips. A couple years ago, she told me about broiling a grapefruit half covered with sugar. I had never thought about that, but I did like the idea. I thought that the grapefruit would be a great accompaniment to this dish along with the pear and banana slices. I left the nuts and blackberries in their natural form for this recipe because that is the way I like them with oatmeal. You can toast the nuts if you like.

I would like to dedicate this recipe to Geraldine and thank her for friendship.

Oatmeal Ingredients:
1 cup water
¼ cup steel cut oats
1 teaspoon cinnamon
1 tablespoon maple syrup

Oatmeal Procedure:
Boil the water in a thick bottom pot. 

Sprinkle the steel cut oats into the boiling water and stir.

Bring the oats to a boil.

Reduce the heat to a simmer and cook the oats uncovered until desired texture, stirring occasionally. (Approximately 30 minutes)

Stir in the cinnamon and maple syrup and put the oatmeal in a warm bowl.

Fruit Ingredients:
3 slices pear (fresh)
3 segments grapefruit
3 slices banana
3 each blackberries
4 each almonds (whole)
2 tablespoons brown sugar
½ teaspoon cinnamon
As needed food release spray

Fruit Procedure:
Mix the brown sugar and cinnamon together and sprinkle it on the grapefruit segments, banana slices, and pear slices. (I do not cook the blackberries or nuts for this recipe.)

Place the sugared fruit on a pre greased baking dish lined with foil. (The foil helps with easy clean up if some of the sugar burns.

 Broil the fruit on high until golden brown.

Arrange the fruit and nuts on the oatmeal. (Use a fork or a flat spatula to pick up the cooked fruit because it will be delicate and break easily.)

Enjoy!

 

Spring Salad DressingTuesday, May 26, 2009
Posted by: Nicky Morse

1/2 cup

I gave the garden another shot this season, so please keep your fingers crossed for me. I do love fresh produce during the year. You can grow some remarkable lettuce in Ohio during the spring. By summer, it gets too hot, and the lettuce goes to seed. There is nothing better than going outside and picking the greens that you are going to eat within the hour. The flavors of produce are amazing when they are fresh. My brother Mat always wanted to grow corn right outside his kitchen window. He thinks that he could bend the plant through the kitchen window, shuck and wash the corn, dip the corn in a pot of boiling water, and then cut the corn cob off the stalk so that the cob stays right in the boiling pot of water and is cooked as fresh as possible. Personally, I love the idea!

I am going to share a recipe with you that I think is wonderful for a fresh spring salad. It does not have a real strong flavor, so you can still taste the different flavors of your greens.

Ingredients
5 tablespoons peanut oil
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon toasted sesame seeds
To taste, salt
To taste, pepper

Procedure
Mix the above ingredients together; chill.

Enjoy!
 

Previous Entries
Next Entries
 
..
TwitterFacebook