Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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3 posts tagged organic corn

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Purple Cornmeal Banana Blueberry Muffins These muffins were a delicious experiment. I bought a box of purple cornmeal from Peru at a fancy Italian deli. This “Farine de Mais Violet”, as it is called on the box, is cornmeal made from a blue corn that’s thousands of years old. It’s organic and non GMO. They say blue and purple foods are really healthy and full of antioxidants. My man and I are trying to eat as many nutritious foods as possible. This box of corn meal was about 5 bucks, which isn’t cheap, but neither is going to the doctor. And it’s delicious! I swapped out some of the regular flour in my favorite banana bread recipe for the purple cornmeal, added blueberries from the garden, and these muffins came out so delicious!   In a bowl mash 2 ripe bananas, add 1/3 cup room temp unrefined coconut oil, 2 eggs, 1 tblsp vanilla, and 1/2 cup milk. Mix well. In another bowl, sift 1 cup organic whole wheat flour, 3/4 cup blue cornmeal (or any cornmeal you have) 1 tsp salt, 2 tsp baking powder, and 1/2 to 3/4 cup organic sugar.  Mix the dry into the wet and fold together until just combined. add 3/4 cup fresh or frozen blueberries. Spoon into baking cups and bake at 400 for 15 to 20 minutes until cooked through. Yum!

Purple Cornmeal Banana Blueberry Muffins

These muffins were a delicious experiment. I bought a box of purple cornmeal from Peru at a fancy Italian deli. This “Farine de Mais Violet”, as it is called on the box, is cornmeal made from a blue corn that’s thousands of years old. It’s organic and non GMO. They say blue and purple foods are really healthy and full of antioxidants. My man and I are trying to eat as many nutritious foods as possible. This box of corn meal was about 5 bucks, which isn’t cheap, but neither is going to the doctor. And it’s delicious! I swapped out some of the regular flour in my favorite banana bread recipe for the purple cornmeal, added blueberries from the garden, and these muffins came out so delicious!  

In a bowl mash 2 ripe bananas, add 1/3 cup room temp unrefined coconut oil, 2 eggs, 1 tblsp vanilla, and 1/2 cup milk. Mix well.

In another bowl, sift 1 cup organic whole wheat flour, 3/4 cup blue cornmeal (or any cornmeal you have) 1 tsp salt, 2 tsp baking powder, and 1/2 to 3/4 cup organic sugar. 

Mix the dry into the wet and fold together until just combined. add 3/4 cup fresh or frozen blueberries.

Spoon into baking cups and bake at 400 for 15 to 20 minutes until cooked through. Yum!

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Turkey Tacos with Red Jalapeño Salsa   Mmmm, tacos… These are better than anything you might get at a corner taco place. These are actually better than anything. I love tacos. Especially the kind with savory crumbled meat. However, chain restaurant food always makes me wonder, “What exactly did I just eat?” So, I like to make my own at home. That way I know what foods are in my food. In order to get the “all day cooked” taste of the corner tacos, I slow cook the lean ground turkey with olive oil, garlic, chili powder and other aromatics. Here’s how we made this: Add to a skillet a little olive oil, sauté one chopped shallot, 1 small chopped onion, 2 or 3 fresh chopped garlic cloves, and 1/2 red jalapeño pepper, seeded and minced. Season with celery salt and pepper. Add 1 lb free range ground turkey and sear until parts of it get golden brown. Break the ground turkey apart as it cooks with the aromatics. Once the meat is mostly cooked, deglaze the pan with 1/2 bottle of beer, drink the other half. Add 1 tsp ancho chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, a sprinkle of garlic powder, a sprinkle of onion powder, black pepper and salt and fresh chopped cilantro. Cover and turn the heat way down. Slow cook for about 40 minutes or more, stirring occasionally and adding more beer or stock as the liquid evaporates. Cook until very tender. Meanwhile, grate cheese (we used cheddar and queso fresco), chop lettuce (these were from our garden) chop tomatoes and avocado, slice lime wedges. I also like to make a little fresh hot salsa for this by combining some of the chopped tomato with the other half of the minced jalapeño pepper, salt & pepper, chopped cilantro and crushed garlic and lime or lemon juice. Heat oven to 350 and cook taco shells according package directions. These were organic blue corn taco shells. Assemble tacos with meat on the bottom, tomatoes and avocados,  lettuce, cheese, and the spicy salsa. Yum!

Turkey Tacos with Red Jalapeño Salsa

  Mmmm, tacos… These are better than anything you might get at a corner taco place. These are actually better than anything. I love tacos. Especially the kind with savory crumbled meat. However, chain restaurant food always makes me wonder, “What exactly did I just eat?” So, I like to make my own at home. That way I know what foods are in my food.

In order to get the “all day cooked” taste of the corner tacos, I slow cook the lean ground turkey with olive oil, garlic, chili powder and other aromatics. Here’s how we made this:

Add to a skillet a little olive oil, sauté one chopped shallot, 1 small chopped onion, 2 or 3 fresh chopped garlic cloves, and 1/2 red jalapeño pepper, seeded and minced. Season with celery salt and pepper. Add 1 lb free range ground turkey and sear until parts of it get golden brown. Break the ground turkey apart as it cooks with the aromatics.

Once the meat is mostly cooked, deglaze the pan with 1/2 bottle of beer, drink the other half. Add 1 tsp ancho chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, a sprinkle of garlic powder, a sprinkle of onion powder, black pepper and salt and fresh chopped cilantro. Cover and turn the heat way down. Slow cook for about 40 minutes or more, stirring occasionally and adding more beer or stock as the liquid evaporates. Cook until very tender.

Meanwhile, grate cheese (we used cheddar and queso fresco), chop lettuce (these were from our garden) chop tomatoes and avocado, slice lime wedges.

I also like to make a little fresh hot salsa for this by combining some of the chopped tomato with the other half of the minced jalapeño pepper, salt & pepper, chopped cilantro and crushed garlic and lime or lemon juice.

Heat oven to 350 and cook taco shells according package directions. These were organic blue corn taco shells. Assemble tacos with meat on the bottom, tomatoes and avocados,  lettuce, cheese, and the spicy salsa. Yum!

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Black Rice & Black Bean Mini Burritos with Corn and Bean Salad This was our lunch today! Yum, it was so good. Black rice is good for you, full of  phytochemicals and such. I use organic frozen corn for the corn salad. A lot of the corn grown in the US is the creepy Monsanto GMO corn. That stuff is scarrie. I say no to Monsanto and their plan to dominate food supplies with their creepy monster crops. I digress… Here’s how to make this yummy plate of homemade Mexican food: Cook some black rice in plenty of water. It takes about 20 minutes. Once it’s cooked, drain the remaining water off, add the rice back to the pot, cover and set aside. For the black beans: Chop a small onion, 1 stalk celery, 1 carrot, and a few garlic cloves and sauté in a skillet with a little olive oil. Drain and rinse 1 can of black beans, divide it in half, (add half to a bowl and set aside ) add the other half to the skillet. Add 1/2 c. water or stock, reduce heat,cover and simmer. For the Corn and Bean Salad: Rinse 1 cup frozen corn (to speed up the thawing process) add to the bowl with the reserved black beans, along with 1 small minced shallot, 5 or 6  chopped sun dried tomatoes, 1 small crushed garlic clove. 2 tblsp rice vinegar, 2 tblsp red wine vinegar, a squeeze of fresh lemon juice, a drizzle of olive oil, salt and pepper, 1 tsp ancho chili powder, 1/2 Cup fresh cilantro, chopped, and a sprinkle of paprika. You could also add a pinch of red pepper flakes if you like it spicy. For the mini burritos: Place some of the cooked rice, the thickened bean & veggie mixture, and a little cheese on one end of a blue corn tortilla and roll it up. Wrap with foil and bake at 350 for about 5-10 minutes until piping hot and melted.  Chop iceberg lettuce, tomatoes and avocado, and lay them on a serving plate, top with the corn and bean salad, sour cream or plain yogurt, and a few olives, and of course the mini burrito hot out of the oven, yum!

Black Rice & Black Bean Mini Burritos with Corn and Bean Salad

This was our lunch today! Yum, it was so good. Black rice is good for you, full of  phytochemicals and such. I use organic frozen corn for the corn salad. A lot of the corn grown in the US is the creepy Monsanto GMO corn. That stuff is scarrie. I say no to Monsanto and their plan to dominate food supplies with their creepy monster crops. I digress…

Here’s how to make this yummy plate of homemade Mexican food:

Cook some black rice in plenty of water. It takes about 20 minutes. Once it’s cooked, drain the remaining water off, add the rice back to the pot, cover and set aside.

For the black beans: Chop a small onion, 1 stalk celery, 1 carrot, and a few garlic cloves and sauté in a skillet with a little olive oil. Drain and rinse 1 can of black beans, divide it in half, (add half to a bowl and set aside ) add the other half to the skillet. Add 1/2 c. water or stock, reduce heat,cover and simmer.

For the Corn and Bean Salad: Rinse 1 cup frozen corn (to speed up the thawing process) add to the bowl with the reserved black beans, along with 1 small minced shallot, 5 or 6  chopped sun dried tomatoes, 1 small crushed garlic clove. 2 tblsp rice vinegar, 2 tblsp red wine vinegar, a squeeze of fresh lemon juice, a drizzle of olive oil, salt and pepper, 1 tsp ancho chili powder, 1/2 Cup fresh cilantro, chopped, and a sprinkle of paprika. You could also add a pinch of red pepper flakes if you like it spicy.

For the mini burritos: Place some of the cooked rice, the thickened bean & veggie mixture, and a little cheese on one end of a blue corn tortilla and roll it up. Wrap with foil and bake at 350 for about 5-10 minutes until piping hot and melted. 

Chop iceberg lettuce, tomatoes and avocado, and lay them on a serving plate, top with the corn and bean salad, sour cream or plain yogurt, and a few olives, and of course the mini burrito hot out of the oven, yum!

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