Time to pull out the favorite recipes for Thanksgiving dinner! I started making this 12 years ago, and it’s a hit every time. This morning my Colorado friend Mac asked me to email it to her, so thought I would post for you as well! The recipe is adapted from the famous Gulliver’s Restaurant in Los Angeles, CA.
Gulliver’s Creamed Corn with Parmesan
2 (20 oz.) packages frozen corn kernels
8 oz. whipping cream
8 oz. milk
1 teaspoon salt
2 tablespoons sugar
1 good pinch cayenne pepper
4 tablespoons melted butter
4 tablespoons flour
1 cup shredded parmesan cheese
1. Combine ingredients up to cayenne pepper in a pot and bring to a boil.
2. Simmer 5 minutes.
3. Blend melted butter with flour.
4. Add to the corn and cook on low until thickened, about 5 minutes.
5. Mix well and remove from heat.
Put finished corn in heat proof casserole, sprinkle with parmesan cheese. Bake for 15 min at 350′, then lightly brown under broiler.
My new favorite vegetable is KALE! I’ve been eating mostly whole foods for the last six months, and kale was something new to my diet. A cruciferous vegetable, it’s said to be one of the healthiest veggies around. It’s low in saturated fat and cholesterol, and also a good source of fiber, protein, vitamins K, A and C. Kale has anti-inflammatory properties and helps fight many types of cancer! This recipe serves two but I make it and eat the whole thing for lunch. You can also make it with the dressing and store it in the fridge, as kale stands up to salad dressing and does not get soggy like lettuce.
4 cups thinly sliced kale, spine removed
Lime juice from half a lime
2 t olive or grape seed oil
1/2 t cayenne pepper
dash of sea salt
12 grape tomatoes, halved
1/2 avocado, cut into chunks
1/2 cup sliced english cucumber
2 tablespoons bacon bits
1 tablespoon crumbled feta cheese
Put kale in large bowl and squeeze lime juice over top. Sprinkle with olive oil, cayenne and salt; toss to combine.
Add remaining ingredients, toss and serve! Can be made one day ahead. Leave out the bacon bits for a meatless Monday dinner.
Fat 17.7 g Cholesterol 17.6mg Sodium 461.4 mg Potassium 832.9 mg
Total Carbohydrate 23.2 g Dietary Fiber7.8 g Sugars 5.2 g Protein 10.9 g
- Kale for all seasons (winterbounty.wordpress.com)
- Superfood Trifecta (musingsofamixedgirl.wordpress.com)
- Baby Greens Salad With Goji Berry Vinaigrette (vijuvenate.com)