Hee!

[wednesday_10_00]

This is my new favorite thing ever. (Deathly Hallows spoilers)

My poor mom got her two remaining wisdom teeth out on Friday, which meant I spent the weekend taking care of her...and four cats. Taking care of my mom is no problem; the cats drive me batty. My dad is 50% helpful, 50% "Hey, Denise, let's go into town and buy new patio furniture!"

Hopefully, manga reviews will resume shortly. I think I'm almost done with the requested titles?

In the meantime, have a yummy recipe:

[This is a Weight Watchers recipe. Shhh, don't tell anyone I'm posting it!]

Grilled Corn and Avocado Salsa

3 medium corn on the cob, grilled, cooled to room temperature*
1/2 cup(s) scallion(s), white and green parts, chopped
1 medium jalapeno pepper(s), cored, seeded and minced**
1/4 tsp crushed red pepper flakes, optional
1 clove(s) (medium) garlic clove(s), minced
1/4 tsp Durkee ground cumin, or other brand
1/4 tsp table salt
1/8 tsp black pepper
1 medium avocado, ripe, peeled, pitted and cut into 1/2-inch cubes
2 Tbsp fresh lime juice, from 1 medium lime
2 Tbsp cilantro, fresh, minced


- Break each ear of corn in half; place flat end on cutting board and using a sharp paring knife, slice kernels off cob (to watch a video of this technique, click here). Place kernels in a medium bowl; add scallion, jalapeno, red pepper flakes, garlic, cumin, salt and pepper. Cover and refrigerate if not using right away.

- Just before serving, stir in avocado, lime juice and cilantro. Yields about 1/4 cup per serving.

Notes

*To grill corn, remove husks and silk and coat with cooking spray. Grill over medium heat, turning occasionally, until browned in spots.

**Don’t touch seeds with bare hands.

You can make this recipe with 1 1/2 cups of frozen, boiled or steamed corn that has been well-drained.

****

I made it with boiled corn, personally (because I'm lazy); I think grilled would give it a nice flavor, but it was delicious as it was, so. For lunch I made soft tacos (black beans + tomatoes + olives + the salsa in whole wheat torillas; delicious AND healthy). There was still some left over, so at dinner I put the salsa on my salad with tomatoes and a little ranch dressing, and that was also really good.

(Lest you think I was neglecting my soft-foods-only mom, for her I made vichyssoise.)

Comments

[mangaroo.livejournal.com]

Don't touch seeds with bare hands?

I feel like I need to say something about the recipe because I would really love it if my friends would share more recipes, but I have a problem of not maintaining the ingredients required to make interesting dishes. And being ignorant. True story: the first recipe I ever prepared that called for a clove of garlic, I used a bulb of garlic...'cause I didn't know.

What I love best about this is your tips on what to do with the salsa for meals,'cause salsa is a snack, not an entree to me and I don't need another snack food. Thank you!

(Also, I didn't initially connect your mother's need for soft foods to her dental work. I thought she had unusual food preferences, like the guy on Numbers who would only eat white foods.)

[wednesday-10-00.livejournal.com]

Don't touch seeds with bare hands?

So you don't have to worry about this (http://www.ehow.com/how_5126032_jalapeno-burn-out-eye.html). The...seed oil, or whatever, can stay on your hands past washing them (I've learned that the hard way...), so it's best to just avoid touching the seeds at all.

re: using up ingredients - I think that's a nice thing about this recipe, that you can use up all the fresh ingredients it calls for. No "1/2 avocado" or anything.

I thought she had unusual food preferences, like the guy on Numbers who would only eat white foods.

lol, well, she DOES eat a lot of yogurt and ice cream, even when she hasn't just had dental surgery.

[sara-tanaquil.livejournal.com]

True story: when I was first learning to cook, I was living in England, and this was before the days of the internet, so communication was difficult and expensive.

My mother sent my a recipe in a letter for a favorite beef-and-rice casserole. One line of the ingredients called for "1/4 cup" ground black pepper.

I examined this for some time. I read it and re-read it. I attempted to perform palaeography on the text (could she have copied a different measurement from the line above or the line below?). I pulled the ground black pepper out of the jar in the cabinet and eyed it. I remember saying to one of my roommates at the time "... but I don't think there's a quarter cup of pepper IN this thing?"

In the end, though, I decided to follow the recipe. The end result was pretty good, but damn peppery. The neighborhood cat refused to eat any.

I later found out the recipe was supposed to read "1/4 tsp of black pepper". True story: to this day, when I make the recipe, I use at least a tablespoon of black pepper. It was good!

... Don't get me started on the time I made kung pao chicken by dipping the chicken in baking POWDER instead of baking SODA. (For the record: THAT was inedible.)

[mangaroo.livejournal.com]

Why were you in England? (Was that really when you were first learning to cook? Your parents didn't co-opt you to help in the kitchen?)

[sara-tanaquil.livejournal.com]

Mmmm, that sounds delicious! Now that I can finally click on the cut tag, I might try making that soon.

(Which reminds me, it's almost time for dinner.)

[gaminette.livejournal.com]

http://youtu.be/3ZW_dwd_WJY edited for: hmph. F U L J. >__<;;;

[wednesday-10-00.livejournal.com]

Oh god, that's amazing. XD