Taste & Create: Shortcut to Mushrooms: 
I’ve participated in the Taste & Create event on and off for years now. Basically you cook something from another blog, while they cook something from yours. By luck of the draw, I almost always seem to get paired up with vegetarian blogs. While it still leaves me with a ton of options, I’m sure it completely narrows the choices for the other party. This time around, it was the Shortcut to Mushrooms blog. Sorry about the delay in getting this up, I got a bit distracted with school starting.
Cooking from a vegetarian blog means that I inevitably end up making a side dish of some sort, and this was no exception. The only thing I did differently was to use a green bell pepper instead of red, because that was what I had on hand. It had an interesting flavor to it. It was a bit spicy, a bit starchy, a bit salty, but definitely a nice side dish. Would have been even better with fresh corn off the cob. Next time around, I may think about incorporating some maple into it somehow.

Corn Puddingrecipe from the Shortcut to Mushrooms blog
Mix in a bowl:
1 can whole kernel corn, drained
1 can creamed corn
1 slightly-beaten egg
1/4 cup milk
Big handful of grated sharp cheddar cheese
Black pepper to taste
(You won’t need salt using canned corn, but might if you use fresh corn)
Sautee in butter until tenderish:
A few tablespoons each of:
Minced onion
Diced red bell pepper
Diced poblano pepper
While still cooking in the pan, add to the veggies:
2-3 tablespoons of hush puppy mix (or flour w/ some added seasonings if you’d like, or just flour)
Mix well to coat the veggies. Let the flour brown a little.
Allow the cooked veggies to cool a bit.
Mix them with the stuff in the bowl
Pour all of this into a buttered glass baking dish.
Bake in a 325 degree preheated oven for at least 30 minutes. Check for the consistency you like. It may take up to an hour to cook in a deeper pan (or if you want it to be more chewy-licious and golden-brown on top).
Let cool as much or little as you want. This is great hot, room tempurature or cold (but admittedly, I like corn more than most people!)
Taste & Create: Shortcut to Mushrooms:

I’ve participated in the Taste & Create event on and off for years now. Basically you cook something from another blog, while they cook something from yours. By luck of the draw, I almost always seem to get paired up with vegetarian blogs. While it still leaves me with a ton of options, I’m sure it completely narrows the choices for the other party. This time around, it was the Shortcut to Mushrooms blog. Sorry about the delay in getting this up, I got a bit distracted with school starting.

Cooking from a vegetarian blog means that I inevitably end up making a side dish of some sort, and this was no exception. The only thing I did differently was to use a green bell pepper instead of red, because that was what I had on hand. It had an interesting flavor to it. It was a bit spicy, a bit starchy, a bit salty, but definitely a nice side dish. Would have been even better with fresh corn off the cob. Next time around, I may think about incorporating some maple into it somehow.

Corn Pudding

Corn Pudding
recipe from the Shortcut to Mushrooms blog

Mix in a bowl:
1 can whole kernel corn, drained
1 can creamed corn
1 slightly-beaten egg
1/4 cup milk
Big handful of grated sharp cheddar cheese
Black pepper to taste
(You won’t need salt using canned corn, but might if you use fresh corn)

Sautee in butter until tenderish:
A few tablespoons each of:
Minced onion
Diced red bell pepper
Diced poblano pepper

While still cooking in the pan, add to the veggies:
2-3 tablespoons of hush puppy mix (or flour w/ some added seasonings if you’d like, or just flour)
Mix well to coat the veggies. Let the flour brown a little.

Allow the cooked veggies to cool a bit.
Mix them with the stuff in the bowl

Pour all of this into a buttered glass baking dish.

Bake in a 325 degree preheated oven for at least 30 minutes. Check for the consistency you like. It may take up to an hour to cook in a deeper pan (or if you want it to be more chewy-licious and golden-brown on top).

Let cool as much or little as you want. This is great hot, room tempurature or cold (but admittedly, I like corn more than most people!)

posted : Saturday, September 26th, 2009

tags : columbusfoodie_com from_feed