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.  

Creamy Tomato Soup

Storebought tomato soup is usually way too sweet.  We like this substitute. 
15 oz can tomato sauce
1/2 cup whipping cream
3/4 tsp brown sugar
1/8 tsp salt
sprinkle of ground pepper

Whisk together in a pot on medium heat until heated through.  Don't boil.  Serve.  Can add 1/2 tsp italian seasoning if desired. 

Chopped Caprese Salad

Yum!  Especially with garden fresh tomatoes.  Measurements are approximate, because it's really just a throw-together kind of thing and it depends on what you like.
1 to 1/2 cups chopped fresh tomatoes
3/4 to 1 cup cubed fresh mozzarella
1/4 to 1/2 cup fresh basil leaves, chopped (15-25 leaves)
2 TBS olive oil
1 TBS balsamic vinegar
salt, to taste

Toss together the tomatoes, mozzarella, and basil leaves in a medium-sized bowl. Drizzle olive oil and vinegar on top and toss together.  Salt as desired. 

Egg Roll Stirfry

Also known by egg roll in a bowl, it really does taste like an egg roll!

1.5 lb ground beef
1 TBS olive oil
1 large onion, diced (or blended)
4-5 garlic cloves, minced
2 tsp fresh ginger, chopped
1/2 tsp pepper
1 tsp salt (less if using salty broth, bouillon cubes or soy sauce)
1/4 tsp crushed red pepper (more if you like it spicy)
1/2 cup beef broth
1/2 head cabbage, shredded
1/2 bag of matchstick carrots (about 1 cup)
1 TBS Soy sauce, tamari or liquid aminos

Brown the beef in a large skillet.  Depending on how lean the meat is, you may need to add the 1 TBS olive oil.  Add the onion, garlic & ginger and saute until onion is translucent, about 3-5 minutes.  Add salt, pepper and crushed red pepper.

Next add the broth, shredded cabbage and carrots.  Saute until cabbage and carrots are a bit soft (you still want a little bit of crunch, not mushy.)  Add soy sauce. 

Eat as-is or serve over rice.  Garnish with green onions if desired.  Serve with sweet chili sauce. 

Vietnamese BBQ Pork Noodle Bowl

When I ordered this at our local Pho restaurant, I knew I had to try and recreate it.  So simple and flavorful! 

Meat + Marinade 
1 lb pork, sliced into small bite-size pieces
2 TBS minced onions
1 TBS pressed garlic
3 TBS cane sugar
2 tsp fish sauce
1 TBS Soy sauce (or Bragg's liquid aminos)
1 tsp pepper
2 TBS olive oil

Mix together marinade and pour over meat pieces in a large ziploc bag.  Let sit for at least an hour, or overnight.  Spread on cookie sheet in a single layer and cook at 375 degrees for 15 minutes.  Broil on high to get a golden color, then flip the meat over and repeat. 

Nuoc Cham (Sauce) 2 minced garlic cloves
2 TBS sugar
1/2 C. Warm water
1/4 c. fish sauce
1/4 c. fresh lime juice
2 TBS white vinegar
red pepper flakes (depending on how spicy you like it, I only added 1/4tsp)
1 green onion, chopped.

Mix together garlic cloves, sugar and warm water and stir till sugar is dissolved.  Add the rest of the ingredients and mix.  This sauce is very water, but it totally works when poured on top of the noodles!

Serve with: Cooked Stir-fry rice noodles
Matchstick carrots
Cucumbers, cut into sticks (kind of like the matchstick carrots)
Bean sprouts
Mint leaves

Egg rolls on the side is a nice touch, if preferred.  You could also leave out the meat easily for a flavorful vegetarian dish.