Sweet Corn Pudding
Makes 8 servings
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Dry Ingredients
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⅓ – 1/2 cup sugar (½ cup is dessert sweet)
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7 1/4 cup cornstarch
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7 11/2 teaspoons baking powder
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2 teaspoons fresh thyme (or ½ teaspoon dried)
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I teaspoon salt
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7 1/2 teaspoon each of dried mustard and onion powder
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Pinch of pepper and nutmeg
Corn Ingredients: -
5 large eggs, room temperature
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1 cup heavy cream, room temperature
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4 ears fresh corn, husked (or 2 (15.25 oz.) cans whole kernel corn, drained)
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2 (14.75 oz) cans cream-style corn
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6 tablespoons unsalted butter, melted and slightly cooled
Instructions
First, go ahead and preheat your oven to 400°F. Grease your baking dish generously with some softened butter. Trust me, you don’t want your pudding sticking to the edges when you’re trying to serve it later.
In a medium bowl, whisk together your sugar, cornstarch, baking powder, thyme, and spices. The cornstarch helps thicken the pudding just right, while the thyme adds that little something special. If you’re using dried thyme, remember to reduce the amount a bit-it’s stronger than fresh.
In a larger bowl, whisk together your eggs and heavy cream until it’s light and frothy. It’s worth spending a little extra time on this step to make sure the eggs are fully incorporated. Once that’s done, slowly whisk in your dry ingredients. Add the melted butter last, and stir in the two kinds of corn. (Pro tip: Make sure the butter has cooled a bit so you don’t end up scrambling your eggs!)
Recipe from Recipe Vibe
Sauteed Collard Greens & Cabbage
Makes 4 servings
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1 bunch of collard greens, cleaned, stems removed and chopped
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1/2 green cabbage, outer leaves removed, cleaned, and sliced
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1 red bell pepper, diced
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1/2 onion, chopped
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2 cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon fresh cracked pepper
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1/2 cup (125ml) low-sodium vegetable broth
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1/2 teaspoon hot sauce (we used Sriracha)
Instructions
To make the sauteed collard greens with cabbage: Heat oil in a large pan. Add the chopped onion to the pan and cook for 2 minutes, until softened. Add the garlic, salt, and pepper, then cook for 30 seconds until the garlic is fragrant.
Add the chopped collard greens, cabbage, and red bell pepper and cook for 3 or 4 minutes or until collard greens and cabbage are wilted. Pour in the vegetable broth, add black pepper and bring to a simmer.
Reduce the heat to a low simmer, then cover the pot and let steam the collard greens and cabbage for 5-10 minutes or until collard greens and cabbage are tender. Stir in the hot sauce and cook for 3 minutes to reduce the sauce a little
Adjust seasoning and immediately serve the sauteed collard greens and cabbage. Enjoy!
Recipe from Eat Well 101
Stuffed Bell Pepper Soup
Makes 4 servings
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2 pounds ground beef
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2 bell peppers diced
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1 onion chopped
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3 cloves garlic minced
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1 teaspoon Slap Ya Mama seasoning
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1 teaspoon black pepper
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¼ teaspoon red pepper flakes
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1 tablespoon Worcestershire sauce
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1 14.5-ounce can diced tomatoes
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1 14.5-ounce can crushed tomatoes
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32 ounces beef broth
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1 cup rice
Instructions
In a large pot or Dutch oven over medium heat, cook the ground beef, onions, bell peppers, and seasonings until the meat is browned. Add the minced garlic, stir, and cook for an additional 2 minutes. Drain the excess fat and return everything to the pot.
Add the diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer until the rice is tender, about 25-30 minutes.
Serve the soup in bowls, and top with cheese if desired. Enjoy!
Recipe from An Organized Chaos