Archive for April 2nd, 2009

Some time ago, the folks at Bob’s Red Mill were kind enough to send a number of samples of various healthy products.  One of these was Blue Cornmeal.  Tonight’s recipe features this unique product.


A bit about the Blue Meal….

The blue corn is a variety of “flint” corn, also called “Hopi Corn”.  It is a dark bluish to red color and when ground for meal or flours it retains a blue color.  It is grown mainly in the Southwestern part of the United States, hence “Hopi Corn”.  For the Hopi Indians, this type of corn has spiritual significance:  Rising Sun. Beginning of Life. Wisdom. Understanding.  It is slightly courser in texture, not harvested in the quantities of other corn varieties due to some harvesting problems it may cause, therefore producing a lower yield.  It has a unique nutty flavor.

Maybe you are familiar with it because of Blue Corn Tortilla Chips?  The blue corn is also used to make hominy which is used for tamales or pozole.




Blue Corn Crepes with Cajun Shrimp


The ingredients for tonight’s recipe, which will serve 2, are as follows:

The Crepes:

  • 1 egg, slightly beaten
  • 2/3 cup soy milk
  • 1/2 TBS olive oil – for cooking
  • 1/3 cup blue cornmeal
  • 2 Tbs flour
  • 1/2 tsp sugar

The Filling:

  • 1/2 lb fresh shrimp
  • 1 /2 TBS Cajun Seasoning
  • 1 TBS melted Smart Balance (or butter)
  • 1/2 cup white wine
  • 2 TBS soft cheese (such as Goat cheese, or ricotta, or cream cheese)
  • 1/4 cup diced tomatoes seasoned with salt and pepper.
  • 1 TBS yogurt

To prepare the crepes:  Whisk the egg, sugar and milk into the cornmeal and flour. Cover and let stand 30 – 45 minutes.

Lightly oil a non stick pan and place on medium high heat.  Pour two tablespoons of crepe batter onto pan, keeping them thin. Cook until edges are slightly brown (1 – 2 minute). Flip and cook other side, 1/2 a minute. They are delicate due to thinness and the cornmeal as opposed to cornFLOUR.

To prepare the filling:  Peel and devein shrimp.  Season with the cajun seasoning.  Heat the smart balance in a saucepan on medium and when hot, add shrimp.  Let cook 1 minute. Add the wine. Let cook 2 more minutes. Add the tomatoes, cheese and the yogurt. Stir to mix and melt.  Let simmer 5 minutes or until heated and shrimp are cooked. Taste sauce and add salt if necessary.

To serve:

Place the crepe on a plate, add about 2 shrimp inside crepe, roll up and turn so fold is underneath (so it won’t unwrap).  Continue with rest of crepes. Reserve some shrimp and sauce to put on top of filled crepe.  Makes 2 servings.

Our crepes were served with Cajun spiced oven roasted zucchini logs.

dscn0526That’s all for tonight.  Everyone out there, take care and enjoy the evening.


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It’s that time again! The time we have all been anxiously awaiting. Thursday’s episode of Craving Ellie.  We have a creative group of cooks who enjoy cooking together in “blog land” once a week using the same recipe from Ellie Krieger’s book “The Food You Crave”.

The Food You Crave

The Food You Crave

  This week’s recipe was chosen by AJM of You Eat Now.  What a great choice she made. Both of us here at Apple Crumbles thoroughly enjoyed our meal.  For the complete recipe, go to AJM’s blog, linked above and find out exactly how to create this tasty dish. But… don’t go away… since you’re here, please see what happened in our kitchen from chopping block, to oven, to mouth.

Step 1:  Make the Blue Cheese Dressing.

Showing Blue Cheese Dressing on top of Quorn

Showing Blue Cheese Dressing on top of Quorn

The dressing was made Wednesday morning. One less item to prepare at dinner time.  It was very easy to make. The ingredients used were:

  • 1/4 cup nonfat, plain yogurt – allowed to drain on paper towel in fridge for one hour.
  • 1/4 cup soy milk with 1 tsp lemon juice (no buttermilk)
  • 1 TBS white wine vinegar
  • 1/4 tsp sugar (recipe called for 1/2)
  • 3 1/2 oz Gorgonzola cheese (recipe called for 1/3 cup Blue Cheese however, Gorgonzola was what we had in the fridge.)
  • Salt and pepper to taste.

The mayonnaise was omitted. It didn’t seem necessary.  More Gorgonzola was added because, upon tasting, the cheese flavor was hardly detectable. 

Step 2:  The Salad


  • 1 heart of romaine lettuce
  • 4 stalks celery
  • Enough baby carrots to grate and finish with 1 cup.  Note to SelfBUY grated carrots next time! Hate grating ANYTHING! Can’t stand cleaning the graterTed said “What do you mean?! I clean the grater!”
  • 1/2 each green and red bell peppers, chopped (needed some color in the salad)
  • 2 scallions – using only the green part.  Save the lower end for another use. Don’t be wasteful! 😉

You are reading the post of the world’s most renowned salad Queen. I love salad.  Bouquet of love:9789  This meal had a place in my heart just because of that wonderful word in the title.  In order to make the salad a little more colorful, a green and red pepper were added. They provided a little extra flavor as well.

Step 3:  The Chicken and the “Quorn” (Quorn is a meatless, soyless protein source).

The Quorn

The Quorn

  • 1 1/2 lb chicken breasts (skinned and boned)
  • VEGETARIAN:  1 bag of “Quorn” Chik’n Tenders.
  • 1 TBS Frank’s Red Hot – Xtra Hot Sauce for Ted’s chicken
  • 1 1/2 TBS Frank’s Red Hot – Xtra Hot Sauce for Joanne’s Quorn
  • 2 tsp Olive oil to each hot sauce portion.

Ted pounded his own chicken.  The Quorn simply needed to be mixed up with the sauce and oil as it came cubed.  Ted wanted his picture taken while pounding the chicken.  I refused.  It just wasn’t time for him to make stardom.

Step 4:  Putting it all together.

Buffalo Chicken Salad with homemade Blue Cheese Dressing

Buffalo Chicken Salad with homemade Blue Cheese Dressing

The salad was easy to prepare.  The chicken cooked in the time specified – to perfection.  We plated the salad, topped the greens with our proteins, drizzled some Blue Cheese Dressing on the meat (and the “meatless”), put some on the side with extra celery, and served our meals with squash patties (see last nights post).   It was excellent. Ted’s words were “Fun to eat. It has lots of crunch and lots of flavor”. 

Thanks AJM for a great choice.

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