Thursday, July 21, 2011

Chilled Corn Bisque with Curry Oil

On a hot day you don’t want to turn on the stove top.  Instead, prepare this refreshing chilled corn soup. Keep yourself and the kitchen cool as a lake breeze with this simple-to-prepare, refreshing, cold soup.

Early settlers may have perished if the Native Americans hadn't turned them on to corn.  Settlers learned to grow it by planting kernels in small holes fertilized with small fish. Wise Native Americans celebrated corn’s health mojo.
A one cup serving of sweet yellow corn contains:

·        356 IU vitamin A

·        A significant source of dietary fiber

·        108 mcg of beta-carotene

·         Lutein and zeaxanthin, powerful antioxidants that prevent eye diseases.

·        Cooked corn contains a fraction of these vitamins.

Did you know?

·        The average ear of corn has 800 kernels,

·         Arranged in 16 rows

·        With one piece of silk for each kernel.

·        One bushel contains about 27,000 kernels.

·        Each tassel releases 5 million grains of pollen.  

Raw Corn Bisque with Curry Oil 


·        3 Cups Sweet Corn kernels

·        1 Cup almond milk

·        Sea salt or kosher Salt  


·        ½ Cup Sweet Corn Kernels

·        Julienne zucchini

·        Curry Infused Olive Oil * /

·         *Warm, but not boil ¾ Cups Olive Oil in saucepan and add 3 tbs. of Curry or to Taste. Whisk well.

·        Shut of heat.

·        Let set overnight then strain through cheese cloth or fine mesh strainer. 

To Make Corn Soup:

 In a high speed blender or food processor combine the corn and water and puree until smooth.

 Pass through a fine mesh sieve and season to taste with salt and pepper.

If you wish, do not strain and leave in the fibrous pulp. It’s not going to kill you.

Portion then garnish with julienne zucchini, kernels of corn, and then drizzle with curry infused olive oil. 

Friday, July 8, 2011

Sweet, Beautiful Corn

Dad loved Sunday family drives in the country even though his rambunctious three sons whined and fidgeted in the back seat of our ’55 Pontiac. As we cruised, between cow-counting, we were mesmerized by unending fields of corn. Like windshield wipers in a downpour, in unison, our heads whipped back and forth as our young eyes, at 50 MPH, struggled to fix on each linear row.

Corn is native to the Americas; grown by Native Americans thousands of years before Columbus arrived to the New World. Current World Archeology reports new evidence the earliest domestication of corn was in Mexico 8,700 years ago. Domesticated maize reached Panama by 5,600 BC and northern South America by 4,000 BC. Over millennia, Native Americans transformed maize through special cultivation methods. Maize, developed from a wild grass (Teosinte), originally grew in southern Mexico 7,000 years ago. The ancestral kernels of Teosinte looked different from modern corn. The kernels were small and not fused together.
Early settlers may have perished if the Red Skins hadn't turned them on to corn.  Settlers learned to grow it by planting kernels in small holes fertilized with small fish. Wise Native Americans celebrated corn’s health mojo.  A one cup serving of sweet yellow corn contains 356 IU vitamin A and 108 mcg of beta-carotene along with lutein and zeaxanthin, powerful antioxidants to help combat harmful free radical activity and prevent various degenerative diseases.
The average ear of corn has 800 kernels, arranged in 16 rows with one piece of silk for each kernel. One bushel contains about 27,000 kernels. Each tassel on a corn plant releases as many as 5 million grains of pollen. In the 1930s, before machinery was available, a family farmer could harvest 100 bushels of corn by hand in a nine-hour day.

Corn’s an ingredient in more than 3,000 grocery products.  Pick up a can of cat or dog (carnivores) food and read the first ingredient; corn, used as filler to increase corporate profits. Poor critters. The real bummer; almost all grocery corn today is GMO’s (genetically modified organisms) which has not been adequately analyzed by the USDA for future environmental and socio-health and economic impacts of grafting God’s sacred design.
We are the unwitting experiment. The problem of GMO crops birthed an angry tsunami following the U.S. Supreme Court's ill-fated decision in 1980 to allow corporations to patent life.  God's word cautions against adulterating seed, or defiling produce.  Deuteronomy 22:9-11 asserts fields should not be sown with diverse seeds. Man in infantile false hubris shouldn’t bully the hand of our perfect Creator.
Raw and fresh, popped, grilled, or boiled, just eat it. Sorry, Corn Dogs don’t count. But first educate yourself on real foods, and then seek community sources and Farmer’s Markets close to home with a grower who has a faithful moral obedience towards our magnanimous Creator’s directives. Just Say ‘NO’ to unholy GMO’s.  About 80% of grocery produce is GMO. When a German court ordered Monsanto to make public a controversial rat study in 2005, the data upheld claims by prominent scientists who said animals fed GMO corn developed extensive negative health effects in the blood, kidneys and liver and humans eating the corn might be at risk.
The Universe is the author of life and it’s all His—it’s His corn and His wine, His wool and His flax. Though we’re permitted to use them, the ownership remains His and should be used for His service, not Big Ag.
Karma is impending for GMO Jerkonians for forsaking and not obeying His word. Sermon over, so someone please offer up an Amen and pass the garlic- basil butter.

Saturday, July 2, 2011

No-Mayo Summer Potato Salad

From WISH TV 7-2-11
“Let’s return to the joyous act of cooking from scratch!”

Potato salad asphyxiated in mayonnaise is a red, white, and blue American tradition that causes the pounds to pile up. Plus if you’ve ever read the ingredients labels on aging  grocery store pre-made potato salad, you know inside there’s a stew of harmful preservatives, otherwise it couldn’t stay fresh on the shelf for weeks till you purchase it.  Your friends and family deserve better than that. Try this mayonnaise-free version and the gang will sing your praises

16 Baby Yukon gold potatoes-Don’t forget to wash your spuds! Coarse salt, for boiling water
1 large tomato chopped, save juices
1 cup chopped green onions
4 cloves of minced raw garlic-not powdered
1 cup chopped fresh basil, a couple of handfuls
1/4 cup chopped parsley, a couple of handfuls
3 tablespoons red wine vinegar, eyeball the amount
1/3 cup extra virgin olive oil
Sea Salt and black pepper

*Cut up potatoes to the size you want leaving on the skins.
*Boil about 6-8 minutes depending on the size--just until fork tender: keep them warm
*Add all the ingredients to the warm potatoes. Toss to allow the vinegar to absorb into the potatoes.
*Add oil and gently stir the potatoes taste, and serve.
* Adjust salt and pepper to taste
*Garnish with a sprig of basil leaves