Creamy Corn

Kernels from 5 or 6 ears of corn

4 Tablespoons butter or other fat, divided

2 Tablespoons flour

2 cups milk

1 teaspoon salt

1 tablespoon onion powder

3 tablespoons dried chives

warm milk in a saucepan.  do not boil.  turn off heat.

melt 2 tablespoons of butter in another sauce pan.  add flour and whisk to combine.  let cook over medium heat.  stir constantly about 2 minutes, do not brown.  Gradually add milk, whisking to prevent lumps.  Whisk mixture til very smooth.  Continue whisking and add salt, onion powder, and chives.  Allow to thicken. Stir in remaining butter.   Serve hot!  You can even add a bit of cayenne pepper for a little spice.   serves 6

Creamy Cucumber Salad

10 baby english cucumbers, sliced thin

1/2 medium purple onion sliced very thin

1 medium red bell pepper diced

3/4 cup sour cream ( or in the amount you desire)

2 Tablespoons white wine vinegar

1 teaspoon salt

toss the cucumbers with the salt and vinegar.  Add remaining ingredients tossing to coat evenly.  Chill 4 hours or preferably over night.

options:

use a flavored vinegar such as raspberry to add a bit of a zing to the flavor.

Purple Cole Slaw

These measurements are approximate.  Feel free to add or subtract from the ingredient list,  except for the cabbage 🙂  You can also use green cabbage for a traditional look

!/4 head purple cabbage, shredded

1/4 purple onion finely grated

2 carrots shredded

1 tablespoon sugar

1teaspoon salt

1/4 teaspoon black pepper

2 tablespoons balsamic vinegar

1/4 cup water

1/4 cup mayo

Mix together the sugar, salt, pepper, vinegar, and water.  Set aside

Combine cabbage, carrots, and onion.  Add liquid and toss together well.

Refrigerate over night.  Add mayo mix together.

Serve chilled.

Refreshing Cucumber Salad

Spiral slice 3 large cucumbers, removing the seeds

( I bought a Vegghetti slicer at bed bath and beyond, they are also available at cvs)

1/3 – 1/2 cup Sour Cream

1/4 cup diced Red Pepper

3 Tablespoon minced Onion

salt and pepper to taste

 

Spiral slice the cukes.  mix with the sour cream, add the onion, red pepper, salt, and pepper mix thoroughly.  Refrigerate for 3 or 4 hours before serving.

 

Roasted Rosemary Potatoes

serves 4

1 pound thin skinned potatoes such as Red Bliss

1/4 cup Extra Virgin Olive Oil infused with garlic

3 Tablespoons or to taste dried Rosemary

2 teaspoons salt

heat oven to 350.  Use the roasting setting if you have one.

 

Wash potatoes, cut into bite sized pieces.  In a roasting pan, lay down a single layer of potatoes.  Pour oil over the potatoes and toss gently to coat.  sprinkle with rosemary and salt, toss again.  Roast for 40 or until starting to brown.  Serve hot.

Cucumber salad

10-12 baby cucumbers sliced thin

2 tablespoons strawberry balsamic vinegar

1/2 – 3/4 cup sour cream

Mix the cucumbers with the vinegar, let set for 10 – 15 minutes.

Add sour cream. Not too much, add just enough to coat the cucumbers.  let sit in fridge for 2 hours or so before serving.

Cranberry Raspberry Coulis

2 cups fresh raspberries

3 cups fresh cranberries

1/3 cup agave syrup.

1/4 cup water

Wash the fruit and pick out any inferior berries.   Add all to a sauce pan and cook over low heat until mushy,  you can ‘mash’ the cranberries with a potato masher or the back of a spoon.  Simmer for 25-30 minutes until starting to thicken.  Remove from heat, cool.  Can be served warm or chilled.  Wonderful on french toast, pancakes or ice cream

 

Mexican Style Rice

3 Tablespoons oil

3 Tablespoons coconut oil

1 2/3 cups uncooked rice

2 1/2 teaspoons salt

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

4 cups chicken broth

2  chicken boullion cubes

1 can tomato sauce

2 teaspoons ground jalapeno or ceyenne pepper (or to taste )

Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned; season with salt, cumin, and pepper. Pour broth over the rice mixture and boullion cubes. Stir in tomato sauce. lace a cover on the saucepan, increase to medium-hot and bring to a boil. Add ground hot pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the broth is absorbed, 15 to 20 minutes more. Serve hot.   6 generous helpings.

 

Cheese Grits

(serves 4)

3 cups chicken broth

3/4 cup grits (not instant)

1 cup shredded cheddar cheese

Boil broth, add grits and stir with a whisk.  Cover and remove from heat.  Let sit 10 minutes or until broth is absorbed ( stir when you remove lid to check)  Add cheese and stir until all mixed up.

serve hot

Cauliflower

I head of cauliflower, cut into flowerets

1 cup chicken broth, canned or home made

Pour  ingredients in medium to large sauce pan.  Heat over med to high heat.  Cook to desired firmness.  Serve with butter and pepper