Creamed Corn with Crusty Parmeson

Favorite creamed corn!  We used to only do this for thanksgiving, then wondered why limit yourself?   

2-1/2 cups frozen corn (20 oz) 
1 cup cream 
1 cup whole milk 
2 TBS sugar (can sub monkfruit for sugar free) 
1 tsp salt 

1/4 tsp cayenne pepper 
2 TBS butter 
2 TBS cornstarch 
1/2 cup fresh grated parmesan (not kraft)  

In a saucepan, mix together corn, cream, milk, sugar, salt and cayenne.  Heat on medium on the stove until it comes to a simmer.  (This takes a while since the corn is frozen.)  Simmer 5 minutes.  

Pour into an 8x8 glass pan.  (At this point, you can cover and put in the refrigerator if you are serving later.) 
Sprinkle parmesan on top, evenly coating.  Broil on high 2-3 minutes, until bubbly and cheese is browned a bit.  Serve immediately. 

(If you refrigerated it, then heat for 10-12 minutes at 350 degress, then add the cheese and broil.)    

Double for a  9x13 pan.  

Red Lentil Daal in the Instant Pot

I never really liked lentils. Possibly because I never had them cooked well.  This is really a really delicious version of Indian Dal!  Also, I really don't know if you spell it dal, daal, or dahl, but I'm not sure there is a correct translation to English.  

1 TBS butter
1 onion, finely diced
2 cup red lentils
4 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric

1/2 tsp garlic powder

1/4 tsp crushed red pepper 
6 cups chicken broth 

Set Instant Pot to sauté, then add butter & onions.  Saute until softened and turning golden, about 3-4 minutes.  

Meanwhile, mix the spices.  Add to the pan and saute for another minute or so, until fragrant. 

Add lentils, stir.  Add broth. 

Put lid on the instant pot and set on pressure cook high 12 minutes.  Natural release at least 10 minutes (Longer release = creamier). 

Add salt & pepper to taste. 

Serve on rice or quinoa, or alone  

Mexican Pizzas

Nice gluten-free version of pizza!  

24 Corn tortillas  (or so) 

Olive oil 

1 can of refried beans 

1/2 lb ground beef 

Taco seasoning 

8 oz shredded cheddar or mexican blend 

Toppers: 
salsa

Sour cream 
Tomatoes, chopped 

Avocado, chopped 
Green onion, chopped 
Olives, chopped 

Shredded iceberg lettuce 

Preheat the oven to 425.  

Spray or drizzle oil on a skillet.  Heat the tortillas one each side, for about 30-60 seconds.  

Place tortillas on a baking sheet.  Spread a thin layer of refried beans on the tortilla.  

Sprinkle about 1-2 TBS of ground beef.  Sprinkle taco seasoning.  

Sprinkle about 2-3 TBS of cheese on top.  Top with another tortilla. 

Bake at 425 for 10-15 minutes or until top tortilla is crispy and cheese is melted.  

Serve with any of the toppers.