Skip to main content


Showing posts with the label corn

Mexican Polenta Pie

This delicious polenta pie recipe is my attempt to replicate the yummy polenta pie we sampled on my birthday at  Delicado's in Downtown Nanaimo . It's my way of feeding and thanking our son for building a shed today. CRUST: Preheat the oven to 400F "Eggy" mix: 1 T.  Ground Flax  in 3 T.  Water  (let sit while you mix the other ingredients together first) Cut the following together until small pea-sized: 1 1/2 C.  Bob's Red Mills GF Biscuit Mix  (or 1 1/2 C. Brown Rice Flour) 1/2 C.  Shortening  (I use solid Organic Virgin Coconut Oil) 2 T. Cold  Water Mix up the "Eggy" and add it to the Biscuit Mix. Make into a ball and press into a pie plate. Poke fork tracks into the crust so it doesn't buckle while cooking. Pop into the oven and bake until golden (12-17 minutes) Cool on a rack. "Mexican" Stir Fry Veggies: Next fry up  some "Mexican" type veggies  in 1 T.  Coconut Oil . Just check out your fridge and crack open a can of  kidney

Chunky Three Sisters Soup - Organic, Non-GMO, GlutenFree, Vegan, No Added Oils

Today is rainy and foggy.  We must eat a delicious, nurturing, nourishing, healthy hot soup to be revived!  I have innovated to create the following: Chunky Three Sisters Soup ... the Three Sisters are, of course, the hearty indigenous fruits of our North America: Corn , Squash and Beans .  I have also added in Tomato Sauce, Onions , and fragrant Brown Basmati Rice .  This recipe will serve 6 people, or 2 people, if it is spread over a couple of meals for my husband and I. Ingredients: 1 C. Brown Basmati Rice Water to cook Rice in (according to your rice-cooking directions on your package) 1 medium size Squash , your choice, split in half, and roasted in the oven 2 medium Yellow Onions , roughly chopped and toasted in oven with squash 14 oz/398 ml can of Organic Black Beans (or beans soaked and pre-cooked by you) 1 C. Organic Tomato-Basil Pasta Sauce (or 1 C. of your preferred Tomato Sauce) 1 C. Frozen or Fresh Organic Corn kernels 4-8 C.  Water or Vegetable Stock 1/2 tsp