savory

We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn.  This dish is simple yet quick could be used as a side dish or plate filler.

Corn on the Cob - Boiled

corn on the cob, remove husks

water

butter (optional) or 1 tablespoon margarine (optional)

salt, (optional)

black pepper, to taste (optional)

In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).

On a medium heat allow the pot of water to boil.  Once the water is boiled, add in the corn into the pot and cover.  Cook for 10-15 minutes depending on how soft you want your corn.

Drain water and remove corn on the cob. Be careful as cob will be extremely hot.

Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.

i thought the recipe was perfect as is, it brought me back to some very fond childhood memories. I could never even imagine not piling on a bunch of salt, pepper, and butter because that's what my taste buds prefer. Just a thought for some of you who feel the need to put their 2 cents in on every comment section of every recipe and rewrite it with all the corrections the way they think it should be made, why not just post your own recipe on your own recipe page instead. Tweaking is one thing, and we all welcome that, but I find it extremely rude and disrespectful when people pick apart a recipe that someone else took the time out of their busy day to share with others who can benefit from it. If I wanted a recipe for a very bland corn on the cob in it's all natural state I would've picked one. I will say, I appreciate the fact that you weren't terribly rude in the way you went about it, most of the ones Ive read are, and those people ought to be ashamed of themselves, you know who you are. Thank You!

The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.

Spicy Korean chicken stew (Dakdoritang)

chicken

garlic

ginger

Korean chili paste

Korean chili flakes

soy sauce

tbsp Korean soy sauce

tbsp honey

tsp sesame oil

tbsp oyster sauce (optional)

tbsp rice wine (optional)

0.5 oz dried sea kelp (e.g. kombu)

onion

carrots

potatoes

green chilies

green onions

rice

Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.

To make the sea kelp stock, put the dried sea kelp in a small pot with water. Bring to a boil first, then simmer for approx. 5 min. over low heat. Discard the sea kelp and you will have sea kelp stock.

Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.

Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.

Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.

If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.

Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!

A healthier and lower calorie alternative to potato chips and the fancy veggie chips available because these are not fried! These beet chips make a wonderful (and pretty!) snack. Good for packing in a lunch, serving at parties or just nibbling on. These are chips you can feel GOOD about eating. :)

Unfried Crispy Baked Beet Chips (Low Fat)

beets, large, scrubbed clean

nonstick cooking spray

salt,

Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the size of a potato chip.

Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.

Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. you may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them. :).

serve as is, or with sour cream or another favourite dip.

I've never really had beets and this was easy and tasty. Salty and sweet. You really need to keep the beets evenly sliced and watch them because they will burn. Thanks for posting and I will be making this again!

Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011.  NOTE:  Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!

Spicy Roasted Okra

okra

olive oil

coriander

cumin

smoked paprika

cayenne pepper

salt

lemon wedges (for garnish)

In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.

Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.

Serve immediately with lemon wedges (squeeze over each serving)!

This recipe was so simple and easy I did not use the cayenne pepper but I used sumac that give it the kind of tart taste oh so good. Thanks to my daughter Chermonthia Grant for sharing this.

Every Christmas we make a ham...and then we make pea soup...I love traditional pea soup but wanted it to have just a little more &quot;oompf&quot;.  so I added a little bit of spices and the results are pretty yummy..  This is not a &quot;quick&quot; recipe, but the flavors of the homemade ham stock are really worth the extra time.  Hope you all like it.

Ham Hock Split Pea Soup

peas

ham stock (boil down ham bone)

bay leaves

chicken broth (**)

ham, diced

carrots, finely chopped

celery ribs, with leaves finely chopped

onion, finely chopped

garlic cloves, finely chopped

sugar (optional)

lemon juice

bay leaf

salt & pepper

parsley

thyme

marjoram

Make 6 cups of ham stock using either left over ham bone or store bought hamhock - sometimes for a little kick I use a smoked ham or ham hock.  Put the ham hocks or ham bone in a pot add 8 quarts of water and the bay leaves and cook on a slow simmer for about 2 hours - this should yield about 6 cups of stock.  Let this cool and then taste.  **If it is salty then add plain water first and then chicken stock to create a total of 5 additional cups of liquid - total stock should equal about 10 to 12 cups.  Put cooled stock in refrigerator to allow fat to rise to the top.  Skim off as much fat as possible and set aside.

Dump the uncooked peas in a dish and pick over.take out any rocks, off color peas etc.  Then put them in a pot and add water.  Remove any floating debris. Drain and set aside.

In a large stock pot, heat 2 - 4 Tablespoons of the ham fat on a medium high heat.  Add the onions, carrots and celery and saute till tender.

Add all the remaining ingredients except the salt and pepper.  Reduce the heat and simmer for  45 minutes.  Taste.  Now add salt and pepper as needed. Continue to cook for an additional 45 minutes or until peas are tender.

Final step. If you like lumpy, clear broth pea soup then leave as is and enjoy.  If you want it a little thick then partially puree 1/2 of the soup and if you want no lumps.Puree away.we use one of those blender sticks and mash around till its partially pureed.

SO good! I used the ham bone to make stock in the pressure cooker. Skipped the sugar. It was delicious and even the toddler and baby loved it. We sprinkled it with Parmesan to serve.

This is an easy dish to make that is great served at any time of day. I sometimes crumble some crispy bacon in there for even more flavour variety! It has a nice zing to it due to the spices but is not overpowering.

Easy Ham and Potato Hash

potatoes,

onion, diced

ham, shredded

butter

cheddar cheese, shredded

pepper

onion salt

garlic powder

cajun seasoning

Heat oil in large skillet over medium-high heat until sizzling.

Add cubed potatoes and the last six ingredients to pan.

Fry potatoes until golden brown and fork tender, stirring occasionally.

Then add the butter and diced onion. Mix.

When the onion has softened slightly, add the ham to the pan and mix again to combine.

Once heated through sprinkle the cheese over hash.

Whenever I cook ham, I make extra baked potatoes. Cold previously cooked potatoes make the best fried potatoes or hash dishes. Sometimes I scramble a few eggs and pour over near the end of cooking time and sometimes I leave out the cheese. But, as is, WONDERFUL recipe. Thank you!

This recipe comes from Vegetariana a great cook book to have when vegaterian guests are coming. I keep a premixed can of this easy to make curry powder on hand at all times.
It is NOT a HOT curry, just aromatic and flavoursome.

Home Mixed Curry Powder

turmeric

nutmeg

cinnamon

black pepper

Spoon each of the spices into a spice jar, put the lid on, and shake it well to mix.

OR, if you don't have such a jar on hand, mix by stirring in a small bowl.

Perfect combination of spices to create overall lovely flavour

I've been making this &quot;sauce&quot; to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too.

Fish With Lemon, Butter, Caper Sauce

fish

all-purpose flour

salt and pepper

lemon zest

capers

Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.

Cook the fish to your liking and remove to serving plates.

Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.

This is decent. I've had much better. Next time, I would coat the fish in Dijon and clarify the butter.

I love falafel but rarely eat it given that most kinds are fried. Just found this on the Internet and it looks like a wonderful option.

Grilled Falafel

extra virgin olive oil

onion,

garlic clove,

(15 ounce) can chickpeas, drained and rinsed

cilantro leaf

flat leaf parsley

brown rice

curry powder

breadcrumbs

pita bread, whole-wheat

green lettuce

tomatoes

Heat the oil in a medium, non-stick skillet over medium-high heat. Saut&eacute; onion and garlic until the onion is soft and the garlic golden, about 4 minutes. Let cool.

Place the saut&eacute;ed onion in a blender or food processor. Add the chickpeas. Pulse to coarsely chop the beans. Add cilantro, parsley, rice, curry and cayenne. Pulse until all ingredients are finely chopped and evenly distributed. Turn the mixture into a bowl.

Add the juice and 1/4 cup of the bread crumbs. Have the remaining bread crumbs ready in a shallow dish or bowl. With your hands, knead the chickpea mixture until it is like a moist dough. Scooping up 1/4 cup at a time, form the chickpea mixture into patties. Coat lightly with remaining breadcrumbs. Repeat, making eight 3-inch patties.

Heat the grill, griddle, or cast iron skillet. Brush lightly with oil. Place the patties down an inch apart. Cook 4 minutes, until brown in spots. Turn and cook another 4 minutes, to brown lightly on second side. Or, heat the broiler and place the falafel in a shallow foil-lined pan. Broil 3 minutes, turn and cook on the other side for 3 minutes. Serve immediately on whole-wheat pita with lettuce and sliced tomato.

This recipe did not disappoint. I&#039;m not sure why I even tried it considering I&#039;ve never liked it all that much when I&#039;ve eaten it out. I&#039;m so glad I tried your recipe, because not only did I like it, but my VERY skeptical DH really liked and said he would absolutely eat it again. I added a1/4 t. of cumin, a couple shakes of hot sauce, and a little extra lemon. We couldn&#039;t taste the cilantro, which really surprised me, considering how much the recipe called for. Thanks for posting this great recipe, I&#039;ll be making it again.

Low fat, simple and very tasty. This is a great way to get back on track after the Holidays but it's great at any time of the year! Save time by purchasing the squash already cut into cubes.

Moroccan Vegetable Stew With Couscous

carrots,

lbs butternut squash, peeled and cut into 1 inch cubes

(15 ounce) can garbanzo beans, drained

(14 tomatoes

pitted prunes, chopped

cinnamon (more if you like)

red pepper flakes

couscous

vegetable broth

cilantro parsley

In a nonstick skillet, heat oil over medium high heat.

Add carrots, squash, and onion and cook until golden, about 10 minutes.

Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water.

Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender.

Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label.

Yummy, but DH didn't like the cinnamon. I made it without the extra water and served as a side dish. Also didn't have prunes so used raisins. Made for February Sun and Spice 2013.

Easy healthy baked lemon chicken that is loaded with yummy flavor and you can make in a hurry with just a few simple ingredients.

Easy Healthy Baked Lemon Chicken

chicken breasts

chicken broth

honey

Italian seasoning

fresh rosemary and lemon slices

Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.

Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.

In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.

Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.

Garnish with fresh rosemary and lemon slices if desired and serve.

This is a good recipe for a quick pork chop dinner. It is simple yet still delicious. My family loves this recipe with roasted garlic potatoe bites and veggies.

Pan Seared Pork Chops

center pork chops

balsamic vinegar

onion (thinly sliced)

Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).

Season chops and heat a black iron skillet or shallow fry pan.

(Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.

(searing will seal in the juices so chops will not dry out).

As soon as chops are done remove them and put butter and onions into pan.

Cook till onions are done to desired consistency.

Great recipe, even my picky 10 year old and 3 year old triplets gobbled it up. I will definitely make this again.

With 2 types of caramelized onions, this savory twist on the sweet classic packs a punch of sweet and tangy flavors.

Caramelized onion tarte tatin

onions

puff pastry

unsalted butter

Port wine

tbsp balsamic vinegar

chicken stock

rosemary

tbsp sugar

crème fraîche (for serving)

Roll out puff pastry on a piece of parchment paper and cut into a circle the size of the pan you will use to make the tarte tatin. Fold the edges over onto themselves so the pastry is now a bit smaller than the pan. Prick all over with a fork and transfer to the fridge while you make the filling.

Peel and trim onions. Slice some of the onions in thin slices, and transfer to a bowl. Slice other onions into thicker rings. Pluck leaves from sprigs of rosemary and thyme, then roughly chop.

Add some butter to a small pot over medium heat and let melt. Once the butter foams up, add the thinly sliced onions and season with salt and pepper. Let cook, stirring often, for approx. 15 min. Deglaze with port wine and balsamic vinegar, scraping any bits from the bottom of the pot. Add chicken stock, rosemary, and thyme and bring to a simmer. Lower heat and let simmer for approx. 15 min., then remove from heat and set aside.

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