Sweet Corn Fritters Are a Tasty Breakfast, Lunch, Or Dinner

Corn has existed for centuries. When the pilgrims reached the New England coast in 1620 the flour they brought with them had spoiled. Fortunately, the Indians taught the pilgrims how to grow and grind corn and these skills helped them to survive. Many historic corn recipes have survived as well and each region of the US seems to have its favorite.

In the South it is hushpuppies. In the North it is johnnycakes. In the Southwest it is tortillas. Fritters were also popular with chuckwagon cooks. The batter was easy to make on the trail and the fritters were fried in a cast iron skillet or kettle.

Corn fritters used to be a mainstay of Southern cuisine. Then, for some unknown reason, their popularity faded. But this historic recipe is making a comeback. Today, fritters are a popular side dish and may contain zucchini, green onions cilantro and and chiles. You can even find recipes for Southeast Asian fritters with soy sauce on the Internet.

Some recipes call for meat. In the first “Joy of Cooking” cookbook, authors Irma s. Rombauer and Marion Rombauer Becker include a recipe for corn and ham fritters. Baking powder and stiffly-beaten egg whites make the fritters rise. According to the authors, the liquid (water or milk) should be added quickly to the dry ingredients and you should avoid over-mixing.

The Betty Crocker website has posted a recipe for spicy corn fritters made with the original Bisquick mix, water, canned corn, and canned chiles. But the recipe I like best is from the “Good Housekeeping Cookbook,” a wedding gift my husband and I received decades ago. It makes puffy, golden fritters which are served with maple syrup. Add crispy bacon, ham, or link sausage, fresh fruit and you have a meal.

I have changed the recipe a bit. Instead of whole milk, I use skim, and have added sugar for sweetness. Here is the makeover version of the original recipe.

Ingredients

1 cup pre-sifted regular flour

1 teaspoon baking powder

1 teaspoon low sodium salt

2 tablespoons sugar (or Splenda blend)

2 large eggs, room temperature

1/4 cup skim milk

2 tablespoons canola oil

2 1/2 cups whole kernel corn (drained canned corn or corn cut from the cob)

Frying oil (canola or peanut)

Method

In a large bowl, whisk the flour, baking powder, salt and sugar together. In a small bowl, beat eggs, milk and salad oil. Add corn. Whisk the dry ingredients into the wet, making sure the corn is evenly distributed. Pour oil into a cast iron or electric skillet. Heat oil until it reaches 365 degrees. Drop tablespoons of batter into the oil (do not crowd the pan) and shallow fry until golden brown. Drain on paper towels. Serve immediately with warm maple syrup or sugar-free syrup. Makes about 6 servings.

Copyright 2010 by Harriet Hodgson

Stuffed Flying Fish

Flying fish is a delicacy in Barbados. This recipe for stuffed flying fish is a favorite with the Food Affairs staff, presented by Chef David Watts. This dish is perfect for an elegant dinner party.

Ingredients:

10 Flying Fish filets

20 Asparagus spears (blanched)

10 thinly sliced Proscuitto or Cappocola Ham

2 cups Crabmeat mixture (see note below)

1/2 cup Parsley

2 Limes

Salt and pepper to taste

Method:

Heat oven to 400F.

Place the flying fish on a lightly greased sheet pan.

Place 2 blanched asparagus spears in the “ridges” of the flying fish; layer with a thin slice of the ham.

Top with a heaping portion of the crab mixture, pressing down to cover the filet completely; bake for 8 to 10 minutes or until golden brown.

Squeeze lime juice over each piece and garnish with sprinkled parsley before serving.

Serve over linguine, rice, or garlic mashed potatoes. Serves 10

Crab Meat Mixture

Place 1 lb of backfin crabmeat in a bowl (pick through to remove any shells). Add 3 tablespoons of mayonnaise, 1 tablespoon of dijon mustard, 1 egg lightly beaten, 1 teaspoon of Old Bay Seasoning, pinch of sugar, and 1/2 cup fine bread crumbs. Mix thoroughly and refrigerate for at leat one hour.

Spicing With Radishes – Horse, Red, Daikon and Wasabi

I am most familiar with the red radish, which I grow in my garden. If you want to introduce your children to the miracle of turning a seed into something on your dining room table (a.k.a. gardening), the red radish is your answer. It grows quickly in mediocre soil and is usually the first thing I pick from my garden each spring. Just don’t let them plop one in their mouths, or they may never want to garden again.

Alas, the red radish has very little energy value, but it is high in vitamin C compared to other root vegetables. It does perk up a salad or coleslaw, not only with its peppery, pungent flavor, but also with its bright, Christmas red color. The leaves are also edible and have more nutrients than the vegetable itself. That makes it a great little filler when you are low on salad greens. Soak the leaves and radishes in ice water to make them crisp before serving. Another reason to include radishes in your salad is for its crunchy texture.

Both the red radish and the horseradish are members of the mustard family, which explains their spicy flavor. Because of this bite, a little goes a long way. They are the small and tall of radishes. The horseradish can be five feet in height, while the red radish is the height of most ground cover. The root of the horseradish is bland until you grate it, which releases its pungent mustard oil. Mix it quickly with vinegar or it will lose its bite, darken and become bitter. It is best to use roots soon after you pick them or get them from the grocery store. Horseradish leaves are also edible, unless you are a horse, in which case it is poisonous. But I digress.

Vinegar and lemon juice complement horseradish by adding a sour flavor to it. Vinegar acts as a preservative and keeps the root from loosing flavor. If your jar of prepared horseradish has darkened from its original creamy white color, it is time to replenish it. Cream or mayonnaise improves the taste of horseradish by adding sweetness. Thus, it is often found in the form of a relish, but you may buy the light yellow roots as fresh produce. Fresh is better than dried. Add ¾ teaspoon of salt and 2/3 of a cup of white vinegar for every 1½ cups of grated horseradish root. You’ll like it better than the prepared stuff.

Horseradish is often associated with seafood, roast beef and cocktail sauces. It is also great with cream cheese in dips and with hard-boiled eggs. As with many salad fixings, you don’t have to cook radishes. A little known fact is that southwestern Illinois grows about 85% of the world’s horseradish market.

In Japan horseradish is often dyed green and served as a substitute for the more expensive wasabi radish. Daikon is also a radish used mostly in Japan. It looks like a white carrot and is peeled like one. It is often pickled in soy sauce and sugar.

This is probably more than you ever wanted to know about radishes. All in all they are easy to grow, colorful, spicy, crunchy and full of vitamin C with edible leaves. What else do you need to know?

Six Week Body Makeover – Body Type C Meal Plan

The 6 Week Body Makeover meal plan is about customization. The more you customize your meal plan, the less bored you will be with your diet. The less bored you are with your diet, the more likely you will stick to the meal plan and lose weight. This article is directed towards people who have taken the body blue print questionnaire and have body type C.

Body Type C people are known to have more lean muscle mass than the rest of the body types. This is good as lean muscle mass increases your metabolism. When your metabolism has increased, it will burn calories (energy) at a faster rate, which will allow you to lose weight faster. The majority of “C” bodies are allowed to eat simple and complex carbohydrates (in moderation) and fruit. They should stick to chicken and fish for protein and stay away from red meats as red meat will make them “bulk up”. Here is a sample menu using the Infinite Menu Planner for a body type c daily meal.

Breakfast

4 oz. protein A

1 cup carb A

1/2 cup fruit A

Mid Morning Snack

4 oz. protein A

1/2 cup of carb A

Lunch

4 oz. protein A

1 cup carb A

1-2 cups veggie A

Mid Afternoon Snack

4 oz. protein A

1/2 cup carb A

Dinner

4 oz. protein A

1 cup carb A

1-2 cups veggie A

PM Snack

1/2 cup fruit A

If you use the infinite menu planner, you will have an unlimited amount of food choices. Losing weight doesn’t have to be about suffering and being on a boring meal plan. Learn to eat correctly and eat for a lifetime.

Shrimp Tomato Cheese Toast – Easy Recipe

Italian tomato shrimp cheese toast is a delightful and easy dish to make at home.

Ingredients:

One dozen ready to cook shrimp

One tomato

Sweet tomato sauce – 1 cup

Basil

Oregano

Garlic Salt

Thinly Sliced Bread

Mozzarella cheese – 1 1/2 cups

Olive Oil

Parmesan cheese

First you must toast your bread in the oven. Next, heat up your olive oil in a skillet and season it with garlic salt, oregano, basil, salt and pepper. Once the olive oil heats up, place your shrimp in the mixture and saute them. Take care not to burn the spices with the oil.

Once the shrimp are done, empty them and the remainder of the oil mixture into a bowl and add your sweet tomato sauce to the same skillet. Add a little Parmesan cheese and mix until it is thoroughly heated.

Place a layer of Mozzarella cheese onto your toast, followed by the tomato sauce and Parmesan mixture. Next, slice your tomato and place one slice on top of each piece of toast. Place about a half dozen shrimp on each top of each piece of toast. Cover it with the rest of the Mozzarella cheese.

Broil the toast in the oven for about 10 minutes, or until the cheese on top of the toast is brown and bubbly. Take the toast out of the oven and place directly onto a serving dish or kitchen plates. Serve with an Italian salad and red or white wine for a delicious and easy meal.

Schlemmertopf Clay Pot Recipes – Fun Cooking for a Healthy Holiday Diet

We all desire to eat healthy so we try to get a good diet every day. But it’s hard to do that on the Christmas season where food is abundant. One of the modern ways to maintain a good eating lifestyle even on the holidays is preparing food in clay pots – and Schlemmertop can be your partner.

The original glazed Schlemmertop is a type of clay cookware with a lightly-glazed bottom to offer more advantages to cooking in clay. If washing cookware is a daunting process for you, you will find glazed clay pot easier to clean as food particles, flavors, spices, and odors are not absorbed into the pot. While this clay is glazed, it offers the same healthy meals, without added fats and oils, that unglazed clay cookware can give. With it, your food is also cooked in their natural juices, with all liquids, flavor, taste, nutrients and vitamins retained.

Try this savory Schlemmertopf clay recipe with the essence of fresh herbs.

Stuffed Flank Steak

Ingredients

  • 1 flank steak
  • Some flour
  • 4 cups bread cubes
  • 3/4 cup of fresh celery, chopped
  • 2 small onions, chopped
  • 1 1/2 teaspoons sage
  • Salt and pepper

Procedure

Always begin with the basic requirement when using clay pots. Soak lid of Glazed Schlemmertopf clay pot. Position flank steak crosswise then dust with salt and pepper; dredge with the flour and pound well with a potato masher. In a small bowl, bring together bread cubes, onions, celery and sage. Dampen with a little amount of water then season with salt and pepper. Spread stuffing over the flank steak. When done, roll the meat and tie or fasten the edge with toothpicks. Put in your Schlemmertopf clay pot and cover. Place into the cold oven and turn temperature to 425 degrees F. Bake for 115-120 minutes. By then, you’ll get a lovely crust and juicy steak.

Cooking Schlemmertopf clay recipes is a fun way to savor your favorite foods even on the long holidays. For an added advantage, the glazed pot is easy to clean without bacteria build up; no worry about mold and no staining or problems with food sticking. You may even serve your dish directly from the pot to your holiday dinner table. Note that if it stays covered, your food will remain hot for a long time. This makes cooking in clay not just an ideal way to cook low-fat diets but a traditional trick to enjoy warm food from the beginning to the end of your meals.

So this Christmas, enjoy Schlemmertop clay pot recipes for a healthy holiday diet!

Salmon Fishing Rods – Choosing The Right One

Setting up for a fishing adventure doesn’t mean focusing only on where you sink your line or how pretty the weather is although those things are equally important. Salmon fishing gear is important, of course, and you will want to make sure that you take all gear into consideration. Equipment such as salmon fishing rods, salmon fishing reels , the type of line and leader that you are going to use will be most important while terminal tackle such as hooks, baits and lures, will be secondary.

Because of the variety in species of salmon as well as their many habitats, there are an infinite number of combinations that can be made to produce your ideal salmon fishing setup.

While salmon fishing tackle is available at many different rod and gun shops, not just those on the ocean but also those inland, it’s more convenient to learn about these things before you go ahead and purchase items. Lets take a look at some of the tackle you will need for a successful day out there.

Common tackle

Rods, reels, weight’s, swivel’s and salmon fishing line and leader are going to be your basic tackled needs on any salmon fishing excursion, whether on the ocean or in freshwater, casting or trolling. In all cases, your line is going to have to be of a good braid variety or “test” expensive braiding brands are often referred to as super lines. These lines are good for casting, but when it comes to actually landing the fish, results can vary from company to company. For trolling in clear water, many anglers choose clear monofilament or fluorocarbon line. The unfortunate thing about salmon fishing is that if one of these big fish manages to snap your line, you are out some pocket money, not only for the line itself but also for any lure and attractant tackle that you happen to be using (and your bobber if you are bob or float fishing!). All that and nothing to show! Make sure your line is endorsed by fellow anglers before trying it out on the water.

Common Saltwater Tackle and Gear

Different types of salmon fishing are going to call for different gear. Any ocean salmon fishing is going to mean that the salt water takes its toll on your equipment, and we’re not just talking your basic gear; if you fish in a boat, you are going to have to have your motor checked constantly- some estimates put the turnover rate for an inboard motor on the ocean at seven years. This can really add up, but there are tricks, like using fresh water coolant, that can help add life to your motor.

Ocean fishing for salmon, whether from a boat (mooching, trolling, or drift fishing) or from the shore requires some very specific salmon fishing tackle. You need hooks and weights that get the line down to the level that you want, but that also don’t pick up a lot of kelp on the way in. Bottom bouncers and lures work great for casting from a wharf or from the shore, and packed roe is one of the most successful baits. Remember that baits and lures for salmon are always based on smaller fish; bugs won’t get you a lot of bragging rights at the end of the day when it comes to salmon, unless you’re talking crawfish which are commonly referred to by anglers as bugs.

As far as tackle and gear composition goes, it’s a must to pay close attention to detail. Fishing rods and fishing reels should be made of a material that does not corrode, such as aluminum (common in high end reels), stainless steel, graphite (this is the most popular material in ocean fishing rods), plastic, or good old wood. Don’t use equipment that is made of mixed metals; different metals will react in different ways to the salt content, and you could end up with a reel or rod that is 25% corroded; it will look fine for the most part but it won’t work.

Salmon fishing tackle considerations such as lures and bait will depend on the type of fishing you are engaging in. Fishing for salmon on the ocean will mean a lot of trolling. You will want a setup of rod, reel, and line appropriate for trolling, preferably one that can shake or flip piles of seaweed off so that the weight of the fish on the other end isn’t compounded by the weight of debris. The bait on the line is usually going to be a fish simulating device, perhaps with a few spoons to catch the eye of the salmon. Plugs are also common on the ocean when salmon fishing. It’s important to check regulations for the area you are fishing so that you don’t use a hook/lure combination that is illegal (years ago quadruple hooks were common, but regulation has meant that double hooks are now the norm in fish-like lures).

Freshwater Salmon Gear

Freshwater salmon fishing will usually mean the use of floats and live bait such as roe or prawns. This might sound like a tame way to fish, but it can be quite a rush to see that float sink in the river and realize that it might not just be a rock, but a massive Spring salmon on the end. Check the rod quick, because you will want to hook the fish before he realizes what is going on. This is done by a quick firm jig or set towards you. Slowly let your tip back towards the river with the current keeping some tension on the line, and if it keeps going down, give it another real good jig and yell fish on if you’ve got something

Casting, in freshwater can be one of the most rewarding salmon fishing experiences, especially when the costs are weighed against those incurred fishing from a boat. The tricky part can be in determining the right kind of flies or lure’s; in fact, the only type of salmon that is really going to bite on a fly are Steelhead or Coho. The flies you are going to be successful on for steelhead will depend on whether the fish are winter or summer run, and of course the kind of bugs that are around the river or stream you are casting on. The real challenge in casting for steelies is just getting the fish to bite on any flies at all. If you decide to use a lure or blade, this is a very productive way to fish for a wider range of salmon and can be used in both saltwater and freshwater.

Bottom bouncing is also a casting method used in a river system and involves lots of casting. In these methods, live bait, synthetic worms and wool are the weapon of choice by most anglers. When targeting Coho or steelhead a smaller rig is used as these fish can be easily spooked off of a huge and intimidating set-up. A couple of split-shots (or small amount of lead) and a nice compact presentation that is stealthy will work well for you for these two species. If your out for the Spring or Sockeye in a large river system like B.C.’s Fraser, or the Columbia, you’re more likely to use a larger bouncing betty and some wool while you “floss” the mouth of the King salmon, as these fish moving up the river to spawn are going to be attacking your line rather than biting it because they want to feed. Flossing is a productive way to fish that brings a good table fare, but uses much less skill than other methods and some anglers disapprove of this method.

Tip; on buying bottom bouncing weights:

Excalibur is a leading manufacturer of bouncing betty type weights that are in the midst of lead weight replacement, which is harmful to the environment. These environmentally safer weights use Tungsten nickel alloys and are 25% smaller, denser and more rigid, which means longer life, less likely to damage lines and more effective in river systems as they transmit a better bounce to the line! VERY COOL!

Specific Tackle

Choosing A Salmon Rod

As far as rods go, seven feet long rods for trolling seem to be the most recommended. The base of the rod should be able to handle a lot of weight; if you are fishing the Pacific waters in particular, you need a rod that can handle the possibility of a 50lb Tyee on the other end. Lightweight and flexible material is essential for ensuring a successful battle.

Salmon Reels

Reels for salmon fishing are usually spinning or baitcasting reels. They need to have smooth drag systems and should keep the actual act of reeling thoughtless. The tension between fish and reel should be smooth and not a jarring tension that can cause the line to snap. Since you will want to concentrate on the fish on the other end and not the actual reeling process, drag becomes very important when deciding which reel is best for you.

Salmon Fishing Line

There are different schools of thought when it comes to the right type of fishing line to use as far as your salmon fishing tackle is concerned, but in most cases the more expensive line is the best option because as my dad always said “you get what you pay for.”

Now, it doesn’t have to be the MOST expensive fishing line on the market, but higher priced lines tend to be best for clear water fishing; the less visible line will not spook a fish off of your bait. More expensive lines are also more resistant to breaking, kinking, and tangling. More times than none you are going to be paying for a new technology as the older technologies move by the wayside.

Just remember that good salmon fishing tackle is essential when it comes to having a good fishing trip. Something as simple as the proper Salmon fishing line and leader will make all the difference and If everything goes right, you will be able to break out those salmon recipes on your return home!

Quinoa Bread: Your Daily Source of Protein and Vitamins

Quinoa bread provides your system with fiber and other important nutrients like Vitamin E, iron, potassium, magnesium, zinc and B vitamins. Magnesium is an important mineral that regulates more than 300 enzymes, most importantly those related to the body’s consumption of glucose and secretion of insulin.

Quinoa provides a good source of vegetable protein and it is the seeds of the quinoa plant that are ground to make flour for the bread. It has significantly low quantities of saturated fatty acids. It contains phenolic acids, lignans, phytoestrogens and certain phytochemicals and all these elements help lower the risk of cancer, heart disease and diabetes.

To make quinoa bread you need to start from zero, otherwise you can mix quinoa flour (usually 5% to 10%) with other flours to make your favorite bread recipes. What you mix with quinoa flour is dependent on any special dietary needs you might have.

You don’t have to worry about calories when consuming quinoa bread. As another benefit of this type of bread is its complex carbohydrates which helps keep your stomach full for a longer period of time, and because it is complex it has properties that regulate the steady release of energy in your body. If you have a weight problem, you could go on a diet to see satisfying outcomes in losing that extra weight. And those who will stick with a bread diet would see significant effects when it comes to thinning their size and weight.

Quinoa bread has a lot of fiber in it. Fiber helps you digest food better as the nutrient increases bowel movement, assisting you to burn those fats easier and faster. Fiber is also known to eliminate bad cholesterol which will reduce health threats like constipation, hemorrhoids and colon cancers. Fiber has been proven to be effective in lowering the risk of diabetes.

Quinoa (Chenopodium Quinoa) is considered as the most nutritious grain in the world. It is one of the main food crops in South America, but recently has raised interest in North America, Europe, and Asia. Quinoa has a variety of uses in food processing industry. Both the seeds and the leaves of the Quinoa plant can be eaten. The leaves are naturally cooked and served as a salad or side dish, similar to spinach or beet greens. The seeds are processed to produce quinoa flour to create your nutritious quinoa bread or use the whole quinoa grain as a major ingredient in your whole grain quinoa bread. Compared with other commonly consumed bread, it has excellent nutritional value and tastes great too!

The right healthy foods will not only perk up your daily living but add precious years in your life. Conditions such as cancer, obesity, heart disease, high blood pressure, diabetes, etc. are all attributed to a lack of whole grains in our diets. Increasing your consumption of whole natural grains and its byproducts is one of the best ways to speedily improve your health and well-being without any major effort. It only requires a change. A change in the way you eat, and feed your body with natural foods like quinoa so your body can better perform its natural functions.

So make that switch now! Switch to a healthier bread! Switch to quinoa bread!

Pairing Fish And Fruits

Fish and fruit are two of the healthiest food groups you can choose from but many people do not think of pairing the two to create an array of interesting and tasty dishes. Fruits are naturally sweet, tangy, and juicy and lend texture, flavor, and interest to all types of seafood salads.

Although you should use your favorite types of fish, white fish is always a good choice as it is mild and does not have that “fishy” taste that many are not fond of. Grilled white fish tastes wonderful with a mixture of mangos, peaches, and honey and grilling the fish helps to lock in the flavor and create a delicious crust. Alternatively, you can also create a fruit salsa to serve along with several different types of fish including salmon steaks.

To make the fruit salsa, combine diced pineapples, mangos, with lemon and lime juice and other assorted fresh fruits like kiwi or strawberries and serve with salmon steaks, sea bass, cod fillets, or other white fish.

You can also quickly make Hawaiian style tacos with mild white fish and tortillas. Bake the fish after sprinkling with lemon and lime juices and seasoning with salt and pepper. Make the taco filling with pineapples, mangos, cilantro, and shredded lettuce then combine with the baked fish after slicing it into strips.

You might also enjoy a simple fruit and fish salad plate with cooked crab, prawns, salmon, or shrimp, or perhaps a selection of each, along with fresh peaches and salad greens.

Mix mayonnaise and sour cream with lemon juice, ground ginger, salt, and white pepper then stir in finely chopped celery and green onions and peppers. Toss all the ingredients to mix well and refrigerate for a few hours to chill before serving.

Do not be afraid to experiment with the different types of fish and fruits you use as there are endless delicious combinations to discover. You can prepare the fish using your preferred cooking method. Fruits in the melon family like honeydew, cantaloupe, and watermelon offer plenty of sweetness and mix well with many other types of foods.

For a spicy kick to your fruity fish dish, use peppers including poblanos and jalapenos along with various seasonings.

Fruity Tuna Salad Recipe

What You Need

  • 4 tablespoons white wine vinegar
  • 4 tablespoons oil
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon dry mustard
  • Dash white pepper
  • 1 teaspoon lemon juice
  • 6 ounce can white tuna, drained
  • 1/2 cup celery, sliced
  • 2 tablespoons sliced green onion
  • 1 cup cantaloupe melon, cut into cubes
  • 1 cup honeydew melon, cut into cubes
  • 1 cup red grapes
  • 1 cup Granny Smith apple, chopped
  • 1 head lettuce

How to Make It

In a small mixing bowl, combine the white wine vinegar, olive oil, sugar, salt, dry mustard, white pepper, and lemon juice and stir to mix well.

In a medium sized mixing bowl combine the rest of the ingredients and then toss with the prepared dressing.

Cover and chill the salad mixture for 1 hour.

Place leaves of lettuce on 4 plates and top each with the fruity tuna salad and serve immediately.

Serves 4.