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Baked Acorn Squash, Corn Fritters, and Blackeyed Peas with Greens

Posted Nov 12 2009 10:04pm

Happy new week everybody! We had a V-E-R-Y cold weekend here in Colorful Colorado. It was a good time for a big 'ol plate of comfort and this dinner hit all the cold spots in our chilly bodies. While simple baked squash might not be outstanding on the creative-meter, its worth wild applause on the comfort-meter, especially when topped with some whole-berry cranberry sauce. Yum! Since baked squash is ubiquitous, I figure there's no need to tell you how to make it. Just bake up your favorite variety and top with some canned cranberry sauce. (We used an organic was very nice.)

Cooked greens with blackeyed peas are equally ubiquitous and need no recipe. Just cook up your favs with onions and garlic, add beans and season with a pinch of red pepper flakes.

The real treat in this dinner was the fritters! Wubba created a gluten-free recipe that's zingy and full of flavor. The only "special" items required for this dish are gluten free all purpose flour, gluten free corn flower, and gluten free corn grits. You can find them at your natural food store and in most grocery stores these days.

Gluten-free Corn Fritters

- 1 cup gluten-free all purpose flour
- 1/2 cup gluten-free corn flour
- 1/2 cup gluten-free corn grits
- 1 teaspoon baking powder
- 1/2 teaspoon baking powder
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon ground coriander seeds
- 1 teaspoon paprika
- 1 pinch of salt
- 1 can corn, drained
- 1/2 of a large onion, diced
- 4-6 cloves of garlic, minced
- juice of 1 lime
- 1 very hot roasted green chili (the ones we had were flaming hot! add more if using mild)
- 1/2 cup chopped cilantro
- 1 cup soy milk (or other milk substitute)

Mix all ingredients and form mixture into small patties. "fry" in lightly oiled skillet until browned on each side.
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