Sweet Corn Cake

YUMMY this was good 🙂  (I had to use half and half – and I used less than they called for – because heavy cream was sold out on Thanksgiving day when I made this)

• 12 cup softened butter
• 13 cup masa harina
• 14 cup water
• 1 12 cups corn kernels (frozen, thawed)
• 14 cup cornmeal
• 13 cup white sugar
• 2 tbsps heavy whipping cream
• 14 tsp salt
• 12 tsp baking powder

1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Pan-braised carrots with orange and rosemary

1lb small carrots with tops on (about 2 bunches) or bagged baby carrots
2tbl olive oil
1tbl unsalted butter
1tbl chopped fresh rosemary
juice of 1 orange
sea salt and black pepper

trim tops off carrots, leave about1/2 in of green stem attached, wash thoroughly

Heat oil and butter in large saute pan over med heat until butter melts. Add carrots and cook, stirring from time to time, for about 8 minutes until carrots are tender and have a little color.

Add orange juice and cook 1-2 min longer. Add rosemary, 1/2c cold water, salt and pepper. Cover, reduce heat to low and simmer until almost all water is gone, about 10 minutes. can add more salt and pepper if needed.

Toasted-Coconut Rice

Serves 4

* 1 tablespoon extra-virgin olive oil
* 1/2 cup finely shredded unsweetened coconut
* 1 cup basmati rice
* 2 cups water
* 3/4 teaspoon coarse salt
* 2 scallions, thinly sliced on the bias

Directions

1. Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
2. Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
3. Garnish with reserved coconut and the scallions.

Mediterranean Pasta with Tomatoes and Arugula

12 oz whole wheat penne
2 tbl olive oil
1/2 c chopped shallots
1 pint cherry tomatoes halved
6 oz marinated artichoke hearts drained, quartered
1/4c pitted kalamata olives, halved
1/2 tsp salt
1/4tsp pepper
4c baby arugula
1/2 c crumbled ricotta salata or feta

cook pasta – save 3/4 of cooking water

heat oil in 12 in skillet
add shallots and cook 5 min
add tomatoes, toss until soft
remove from heat, add artichoke, olives, salt and ppepper, toss.

Stir in pasta, arugula and pasta water, toss
sprinkle with cheese

Snail Breadsticks

Ingredients

* 1  tube (11 oz.) refrigerated breadsticks
* 1/4  cup purchased basil pesto
* Coarsely shredded carrots

Directions

1. Heat oven to 375°F. Unroll dough and separate at perforations into strips. Spread strips with pesto and roll up into a coil, leaving a curved end, so it looks like the head of the snail. Secure with a toothpick. Place upright on a baking sheet.

2. Bake for 10 minutes, or until golden. To serve, use the tip of a sharp knife to poke holes for antennae; insert two carrot slivers. Refrigerate for up to 2 days; reheat at 350°F. Makes 12.

Hope’s Colorful Pasta Salad

This was actually pretty good.  I don’t like bell peppers or peas so next time I would do this:  either more pasta or a little less of the dressing mix… No peppers or peas… add celery and tomatoes.
Ingredients

* 2 (16 ounce) packages tri-color pasta
* 2 heads fresh broccoli, cut into bite size pieces
* 1 red onion, diced
* 2 green bell peppers, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 1 (10 ounce) package frozen green peas, thawed
* 2 cups mayonnaise
* 1 (8 ounce) bottle red wine vinegar salad dressing
* 1/4 teaspoon dry mustard

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Rinse with cool water; drain well in a colander set in the sink; set aside to cool completely.
2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green and still crisp, about 2 minutes. Remove the broccoli and rinse well with cold water until cold; drain.
3. Stir together the onion, green bell pepper, red bell pepper, the cooled pasta, and the cooled broccoli in a large bowl. Whisk together the mayonnaise, red wine vinegar dressing, and dry mustard. Pour the dressing over the pasta and vegetables; stir to combine. Cover and refrigerate overnight.