Category Archives: Multi-Veggie

These recipes contain three or more different vegetables

Stuffed Baby Bella Bites

May 22, 2016Appetizer, Dairy-Free, Gluten-Free/Wheat-Free, Multi-Veggie, The Recipe Redux, Vegan, Vegetarian (lacto-ovo)chefmichelle

Stuffed Baby Bella Bites
The Recipe Redux – May, 2016: Small Bites

For gatherings big or small, often the perfect party dishes come in little packages. Small bites are done right when packed with big flavor. It’s much so easier for your guests to mingle around with a little plate of goodies versus a big dinner dish.

mushroom, spinach, artichoke, multiveggie, vegetable, fiber, dairy free, vegetarian, vegan, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare — Stuffed Baby Bella Bites ready to party

Stuffed mushrooms are a definite party favorite, but their fillings are often not very heart-friendly. Fortunately, there are ways to make delicious mushroom appetizers without all the added saturated fat. Here we chose to stuff the savory mushrooms with flavorful, heart-healthy veggies. The red pepper flakes add a little nice heat to each bite as well.

mushroom, spinach, artichoke, vegetable, multiveggie, vegan, vegetarian, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare — Ingredients jam-packed with flavor and goodness

When prepping the mushrooms, do make sure to save the stems so you can later add them into your next vegetable stock.

Portobellas, mushroom, spinach, artichoke, vegan, vegetarian, dairy free, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, appetizer — Portobellas stuffed and ready for the oven

Planning on using plain, and not marinated, artichokes for this recipe? Then I recommend you add a 1/2 tablespoon vinegar to your saute pan while as you are cooking the shallots and spices. But the marinated artichokes will give you the most flavor, so do try your best to use those instead.

Have a big crowd coming over? This recipe can easily be multiplied.
Bonus: There’s no such thing as eating too many of them!

portobella, mushroom, baby bella, spinach, artichoke, vegetable, multiveggie, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, appetizer — Stuffed Baby Bella Bites

INGREDIENTS
1 pound Baby portobella mushrooms
2 teaspoons Olive oil, divided
1/8 teaspoon Red pepper flakes
1/8 teaspoon Smoked paprika
1/8 teaspoon Dried mustard
1 large Shallot, minced (about 1/4 cup)
5 cups Baby spinach
3/4 cup Artichokes, marinated, minced
salt and pepper

PREPARATION
Preheat oven to 375 degrees F.

Carefully remove the stems from the baby portobella mushrooms. With a small spoon, gently scrape gills out from the underneath of the mushrooms. lightly baste outside of mushrooms with 1 teaspoon of the olive oil. Set aside.

Add the second teaspoon of olive oil into a heated saute pan over medium high heat. Add the red pepper flakes, smoked paprika, dried mustard and shallots and saute until shallots are softened, about 2 minutes. Add baby spinach and saute until the spinach is softened, about another 2 minutes. Remove from heat and stir in the minced artichoke. Lightly season with salt and pepper.

Stuff mushrooms with the artichoke/spinach mixture, making sure to pile the filling high for each bite. Bake mushrooms until mushrooms are fully cooked, about 15-18 minutes.

Plate the stuffed mushrooms, making sure to drizzle some of the liquid on the bottom of the baking pan onto each bite.

Serve warm.

Makes about a dozen servings
Serving size: 2 Baby Bella Stuffed Bites

portobella, baby bella, mushroom, spinach, artichoke, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, appetizer, dairy free, multi veggie — Stuffed Baby Bella Bites

A Lentil – Veggie Fest

March 2, 2016Dairy-Free, Entree, Gluten-Free/Wheat-Free, Multi-Veggie, Salad/Side, Vegan, Vegetarian (lacto-ovo)chefmichelle

A Lentil – Veggie Fest

March is National Nutrition Month. One powerful, yet simple, way for many people to improve their diet is to include more veggies. The recommend goal is to consume 3 cups of veggies daily, yet the average American does not reach even half that amount.

Need to get in more veggies? This dish can deliciously help up your veggie intake throughout the week. It stores well in the refrigerator, and reheats easily in the microwave. With so many veggie varieties included, it’s a festival of color and flavor. Serve it as an entree or as a side to your favorite protein. Add a side of greens for an even better, balanced plate.

In this recipe I used fresh turmeric. While it is very delicious (with flavor kind of like a spicy carrot when eaten raw), working with fresh turmeric is messy, as it can stain things yellow. Wear gloves and use a cutting board that does not have much sentimental value to you when preparing it (unless you find the color yellow on everything appealing). If you cannot get fresh ginger and/or turmeric, then substitute with a teaspoon each of the dried spice versions. Add the spice(s) when you add the onions to the coconut oil at the start of cooking.

turmeric, garlic, ginger, vegan, vegetarian, diary free, fiber, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, coconut — fresh turmeric, garlic and ginger

I prefer using fresh turmeric and ginger over their dried spice versions for several reasons. The depth of flavor is definitely greater in fresh turmeric and ginger than in the dried. Using the fresh root versions are also a safer bet when it comes to food allergies and intolerances. Depending on where and how processing is done, there is often risk of cross-contamination with possible allergens during manufacturing. Always read spice labels and/or check with manufacturers first before using spices in dishes prepared for someone with a food allergy or intolerance.

vegetables, vegan, vegetarian, fiber, lentils, ginger, turmeric, garlic, wok, diary free, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, coconut — A Wok full of happy Lentils and Veggies

I love using coconut oil with lentils because lentil + coconut flavors are so amazing together. If you don’t have coconut oil, you can substitute it with olive oil instead.

The Garlic Chili Paste can be found in most grocery and specialty stores. Don’t have any on hand? Then use 1/2 teaspoon of chili pepper flakes and 1/4 teaspoon of salt as a replacement. Add the chili pepper flakes when you add the onions to the coconut oil, and add the salt the same time you add the lemon juice.

lentil, vegetables, vegan, vegetarian, dairy free, gluten free, side dish, protein, fiber, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, coconut, turmeric, garlic, ginger — A Lentil – Veggie Fest with sauteed baby spinach greens and roasted Asian chicken.

Try to cut the veggies into very small pieces, especially the sweet potato. The larger the dice, the longer you will have to cook the veggies to bring them to an al dente consistency.

Lentil, Veggie, vegetables, multiveggie, fiber, ginger, garlic, turmeric, coconut, vegan, vegetarian, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, side dish — A Lentil – Veggie Fest

INGREDIENTS
1 pound Lentils, dried (about 2 cups)*
4 cups Vegetable stock, low-sodium*
1/4 cup Sun-dried tomatoes, chopped
1/4 cup Water
2 tablespoons Coconut oil
2 cups White onion, peeled, diced small
2 cups Sweet potato, peeled, diced small
1 1/2 cups Carrot, peeled, diced small
1 cup Celery, diced small
2 tablespoons Turmeric, fresh, peeled, minced
2 tablespoons Ginger, fresh, peeled, minced
3-4 cloves Garlic, peeled, minced
1 cup Scallion, minced
2 medium Lemons, zested and juiced
2 tablespoons Rice vinegar
2 tablespoons Tamari, low-sodium*
1 teaspoon Chili Garlic Sauce
3/4 cup Parsley, fresh, chopped

PREPARATION
Add lentils and vegetable stock to a medium saucepan on high heat. Bring to boil, then simmer until lentils are softened, about 20-30 minutes. Set aside.
In a small bowl, add the dried tomato and water. Soak tomato for at least 15 minutes.
To a large wok over high heat add the coconut oil. Add the onions and saute 3 minutes.
Add the sweet potato, dried tomatoes and soak water to wok and saute another 5-6 minutes, or until sweet potato is softened.
Add carrots, celery, ginger, turmeric and garlic to wok and saute another 5 minutes, or until veggies are al dente.
To wok add the cooked lentils, scallions, lemon juice and zest, vinegar, Tamari, and Chili Garlic Sauce and saute another 3-4 minutes, making sure to stir well.
Remove wok from heat. Toss in the chopped parsley. Serve warm.

*Note: These food items may contain gluten; check label before using if preparing gluten-free.

Makes about 10 servings.
Serving size 1 cup.

fiber, lentil, vegetables, multiveggie, wok, vegan, vegetarian, ginger, garlic, turmeric, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, coconut, dairy free — A Lentil-Veggie Fest: A delicious way to get in more veggies and fiber into your diet.

What will you serve with it?

Not Your Mama’s Porridge

August 9, 2015Breakfast, Dressing/Rub/Sauce, Entree, Gluten-Free/Wheat-Free, Multi-Veggie, The Recipe Reduxchefmichelle

Not Your Mama’s Porridge
Recipe Redux: The Beef Checkoff

Every meal, every day it is a healthy idea to include some protein on your plate. Many people have a hard time accomplishing this at breakfast. With muffins, breads and cereals often taking center stage in the morning, the total protein amount can fall far short of the 20-30 gram amount that’s ideal for muscle maintenance and building. Anyone trying to control their blood sugars will find it easier to do so when their meals include a good protein source.

This recipe will surely put a fix to the morning protein dilemma…

Creamy grits + savory steak and mushrooms + fiery pepper sauce = total mouth party!!!

hot sauce, beef, polenta, corn, mushroom, vegetables, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, brunch breakfast — Fire up your next breakfast with this savory dish

The creamy grits make for a comforting hot breakfast and pairs deliciously with grilled steak and mushrooms. This fiery pepper sauce recipe is one of my favorites. Feel good about eating as much as you want of it, as it’s made from pureed roasted vegetables. The recipe will make a big batch of sauce; more than is needed for this breakfast for two. Have the extra sauce with corn chips or another meal. You can cut the sauce recipe in half for less of a commitment, but don’t blame me if you make that call and then later find yourself upset when you run out of sauce so quickly!

This recipe is for two people. If cooking for more, you can easily multiply the porridge, beef and mushrooms. You don’t need to make extra sauce (unless upscaling for an army).

Just about any lean cut of beef will work with this recipe, including round, flank, tenderloin, ranch, sirloin or strip. I especially like using flank steak for this; if you choose it make sure to cut it against the grain. Whichever lean cut looks good and is on sale that week, I say that’s the one for you to use!

This dish would also work well with poached egg. If you decide to add eggs, use small sized and cut the beef portion in half.

Not your Mama’s Porridge

polenta, porridge, corn, beef, steak, hot sauce, vegetables, mushroom, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, breakfast, brunch — Not your Mama’s Porridge

INGREDIENTS
(for the Fiery Pepper Sauce)
2 large Bell peppers, red
2 large Plum tomatoes
1 medium Onion, Peeled, sliced in half
2-4 small Cayenne pods, or other dried hot pepper
1+ tablespoons water
1 teaspoon White wine vinegar
To taste Black pepper, fresh ground

(for the Porridge)
1 1/3 cups Milk, low-fat
1/3 cup water
1/8 teaspoon salt
pinch white pepper
1/2 cup Grits, yellow or white, coarse ground
(for the steak and mushrooms)
cooking spray
1 1/2 cups Mushrooms, sliced thick
2 tablespoons Parsley, flat-leaf, chopped
7 ounces Steak, lean cut, sliced into strips

PREPARATION
(for the Fiery Pepper Sauce): Preheat oven 400 degrees F. Place the peppers, tomatoes,onion and dried peppers into a small oven-proof dish and roast for an hour, or until the bell peppers lose all their firmness. Take dish out of oven and cover with aluminum foil for 5 minutes. Remove foil and let vegetables cool slightly. Peel skin from tomatoes and bell peppers and remove stems and seeds from bell peppers. Discard the removed skins and seeds.
Place roasted vegetables into a high-powered blender with a tablespoon of water, teaspoon of vinegar and some freshly ground black pepper. Blend on high for 2 minutes. If sauce is too thick, you can add more water, 1 teaspoon at a time. Note:If you accidentally make the sauce too thin, you can thicken it by adding a teaspoon or two of chia seeds and blending on high for 2 additional minutes.

(for the Porridge): Add milk, water, salt and white pepper to a medium saucepan over medium heat and bring to a simmer. Stir in the grits. Bring to a simmer again. Without stirring, cook until the grits float the surface, about 2 minutes.
Cover porridge with a tight-fitting lid and remove from heat. Let sit until all the moisture is absorbed, about 15 minutes. Whisk until smooth. Whisk in a little extra milk if needed to reach a creamy consistency.

(for the Steak and Mushrooms): Lightly spray saute pan with cooking oil and heat pan over medium-high heat. Add mushrooms to and saute 2-3 minutes. Add parsley and saute another 30 seconds. Remove mushrooms from pan and set aside. Reheat pan. Season steak with salt and pepper and add to pan. Cook to desired doneness (medium rare, medium, well-done).

To serve: Place 1/2 of the porridge onto a plate or bowl. Top with 1/2 the steak and mushrooms. Serve with fiery pepper sauce.
Makes 2 servings.

Disclosure: I received beef product mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.

breakfast grits, polenta, corn, beef, steak, hot sauce, vegetables, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, brunch, southern — Coarse grits make breakfast extra delicious

Steak, breakfast, brunch, hot sauce, vegetables, mushroom, polenta, grits, corn, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, fiery — Steak – it’s what’s for Breakfast!

Cucumber Shrimp Salad

July 23, 2015Appetizer, Dairy-Free, Entree, Gluten-Free/Wheat-Free, Multi-Veggie, Salad/Side, The Recipe Reduxchefmichelle

Cucumber Shrimp Salad
Recipe Redux – July, 2015: Fresh from the Garden

One of the best things about summer is shopping the farmer’s markets. It is such a treat to have so much local produce readily available. It’s especially nice when you live in a city like New York, where housing usually doesn’t leave much room for plant growing. Here, living spaces larger than a closet are considered expansive! Alas, I do not live in such luxury… :/

Every Tuesday there is a lovely little farmer’s market that springs up right by NewYork-Presbyterian’s Columbia University Medical Center. During my lunch break I always make a quick stop over and pick up some freshly harvested goodies. (Someday I will have a little room to grow my own again – thank goodness for Farmer’s Markets until then!)

health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, farmers market, shrimp, cucumber, herbs, salad, appetizer, lunch, brunch, seafood — Tuesday’s Farmer’s Market near NewYork-Presbyterian Hospital’s Columbia University Medical Center, NYC

As fruits and vegetables age, they can lose some of their nutritients. So buying and preparing locally grown foods helps you get the most nutrition bang out of each delicious, healthy bite.

This week there was an amazing deal on cucumbers – 3 for $1.00! (Who says healthy eating is too expensive?!?!) I also grabbed a fragrant bunch of dill, parsley and purple spring onions. I was on my way to making one delicious cucumber salad.

The shrimp I used were not not natives to NYC . They came from Ecuador. Says they were “sustainably” raised on the bag, but – who knows?!? Nonetheless, they co-mingled with the veggies quite deliciously in the mixing bowl.

With all the light pastel colors, this salad is very pleasing visually. I also like how the way the cucumbers are sliced mimics the curves of the shrimp. The light, lemony sauce makes for delightful dining on a hot summer day.

Cucumber Shrimp Salad, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, seafood, appetizer, herbs, farmers market, lunch, brunch — Cucumber Shrimp Salad

Cucumber Shrimp Salad Recipe

INGREDIENTS
2 large cucumbers, peeled
1 pound Shrimp, peeled, deveined, boiled, chilled
1/2 cup Red onion, peeled, minced
1/4 cup Dill, fresh, chopped
1/4 cup Parsley, fresh, chopped
1/4 cup Lemon juice, fresh squeezed
1 teaspoon Honey
1/8 teaspoon Sea salt
1/4 cup Olive oil, extra virgin
2 cups Watercress leaves

PREPARATION
Slice the cucumbers lengthwise so you have two long halves. With a spoon, carefully scrape out all the seeds from the center of the cucumbers. Slice the cucumbers into 1/4″ slices and toss into a mixing bowl with the shrimp, onion, dill and parsley.
In a small bowl, add the lemon juice, honey and sea salt. Whisk the dressing as you slowly pour in the olive oil.
Pour dressing over salad. Toss to mix everything well.

Serve salad over the fresh watercress.

Serve chilled.

Makes 6 substantial salad servings, or 12 mini salad appetizers

An InLinkz Link-up

Smokey Vegged-Out Chili

January 22, 2015Appetizer, Dairy-Free, Entree, Gluten-Free/Wheat-Free, Multi-Veggie, Soup, The Recipe Redux, Vegan, Vegetarian (lacto-ovo)chefmichelle

Smokey Vegged-Out Chili
Recipe Redux – January, 2015: Smoking in the New Year

Looking for a tasty, healthy dish to shake off that winter chill? Nothing heats things up better inside than diving into a hot, spicy bowl of chili. My version here is bursting with veggies and spices. It’s also great served over brown rice, quinoa, millet or any other delicious whole grain. This recipe is for about 10 servings, and, as long as you have an extra-large pan, you can easily double the recipe with success to feed a really large group.

nutrition, veggies, dietitian, nutritionist, black bean, chili, healthy kitchen, recipe, Portsmouth, New Hampshire, chef, vegan, vegetarian, gluten free, dairy free — Smoky Vegged-out Chili

If you want to keep things mild, do not include the jalapeno seeds. For medium heat, through in about 1/3 the seeds of one jalapeno pepper. Want the painfully hot firehouse-hot chili? Then throw in even more jalapeno seeds and double the cayenne pepper- oh my, lookout!

INGREDIENTS
1 teaspoon Olive oil
1 large White onion, peeled, diced
1 large Orange bell pepper, cored, diced
2 medium Carrots, peeled, diced
1-2 Jalapeno peppers, seeded (or use for extra heat) minced
1 large Corn ear, shucked (about 1 cup kernels)
1 medium Zucchini, diced
1 pound Mushrooms, white or crimini, diced (two 8-ounce packages)
1 tablespoon EACH Chili Powder, Cumin (ground), Smoked paprika
1 teaspoon Dried mustard
1/4 teaspoon EACH Salt, Cayenne pepper, Black pepper
15 ounce container Tomatoes, No sodium added, diced, in liquid
1/2 cup Water
2 1/2 cups Black beans, cooked (or about 1 1/2 cans, rinsed well)
5 tablespoons Sour cream (omit if preparing vegan or dairy-free)
1/2 cup Cilantro, chopped
1 medium Avocado, peeled, cored, sliced

DIRECTIONS
In a large pot heat the olive oil. Add the chopped onion, bell pepper, carrot and jalapeno (plus the seeds if using) and saute over medium-high heat about 6 minutes, or until the onions become translucent. Add the spices and cook another 2 minutes, stirring well. Add the corn, zucchini and mushrooms and cook another 7 minutes, stirring often. Add in the tomatoes with its liquid, black beans and water and bring everything to a boil. Reduce to simmer and cook 20 minutes.

To garnish, top with 1/2 tablespoon sour cream (if using), a few slices of avocado and 1/6 of the cilantro.

Makes 10 servings.

An InLinkz Link-up

Corn Cakes

November 7, 2014Appetizer, Gluten-Free/Wheat-Free, Multi-Veggie, Salad/Side, The Recipe Redux, Vegan, Vegetarian (lacto-ovo)chefmichelle

Recipe Redux Sponsored Contest: Libby’s Starter and Sides Contest
Savory Corn Cakes

corn cakes, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare — Savory Corn Cakes – perfect with your next brunch, lunch or dinner

So, one of the perks of writing a food blog is getting opportunities to try out fun, new food products, sometimes even before they hit the store shelves. A perfect example of this happened just this very week when I received a few samples of Libby’s new Vegetable Pouches in the mail to test out in my kitchen.

Packed in adorable, easy to open, shelf-stable pouches, these veggies can even be heated in the microwave right in their own packaging in less than a minute (please, don’t try this with your canned veggies!) The pouch containers are more environmentally friendly than canned counterparts, as they take 75% less energy to produce. Libby’s Vegetable Pouches come in Sliced Carrot, Sweet Corn, Green bean, Sweet Pea and Mixed Vegetable varieties.

Now the challenge posed to all of us Recipe Reduxers was to develop a recipe for a side dish that could be made in ten minutes or less. The first quick food item that popped in my head was pancakes. I went with the Sweet Corn and came up with these delicious, savory Corn Cakes. The Batter is super easy to prepare and you can mix it in advance and then store in the fridge until you are ready to use it. Or, you can cook some up now, some later if you are feeding a small group.

I used cheese with jalapeno to save myself the time and trouble of chopping up a hot pepper. The heat from the jalapeno-spiced Monterey Jack cheese is mild enough to still make this dish kid-friendly. If you want extra heat you can add additional fresh, chopped jalapeno into the batter too. And mix the batter as much and as fast as you like; since there’s no gluten there’s no worry of over-stirring and toughening up your cake batter.

These corn cakes pair great with anything southwestern- chicken, pork or seafood, as well as black beans, salsa, sliced avocado and/or sour cream.

Happy Healthy Eating!

INGREDIENTS

1 cup Cornmeal, stone ground
1/2 cup Potato starch flour
1 teaspoon Baking soda
1 teaspoon Sugar
1/4 teaspoon each Salt & Black Pepper
1 tablespoon Olive oil
2 large Eggs
1 cup Buttermilk
1 package (1 1/2 cups) Libby’s Sweet Corn Kernels, drained
1/2 cup Scallions, chopped
1 cup Monterey Jack cheese with Jalapeno, shredded

PREPARATION
In a medium bowl, mix together the cornmeal, potato starch, baking soda, sugar, salt and pepper.

In a separate bowl, whisk together the oil, egg and buttermilk. Stir in the Libby’s sweet corn, scallions and cheese. Add the cornmeal mix and stir together well so that batter is fully combined.

On a heated griddle lightly sprayed with olive oil over medium-high heat, drop the batter in 1/4 cup measures onto griddle. Let batter lightly spread to for 3 – 4 inch cakes. Cook corn cakes about 1 1/2 – 2 minutes per side, or until golden.

Serve cakes warm.

Makes about 18 Corn Cakes.
Serving size: 2 Cakes.

I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.

An InLinkz Link-up

Healthy in the Kitchen

Every Meal is Opportunity to Nourish your Body

Category Archives: Multi-Veggie

Stuffed Baby Bella Bites

A Lentil – Veggie Fest

Not Your Mama’s Porridge

Cucumber Shrimp Salad

Smokey Vegged-Out Chili

Corn Cakes