Check out this recipe for glowing skin and amazing energy!!
This video taken from the blog Food52.
“Think of sweet corn as your endlessly accommodating, warm-weather friend. It longs to do what you want — whether you’re craving salad or chowder or ice cream. If you like, it’ll get all dressed up with clams, but it’s equally happy on the cob, with just a pat of butter and a sprinkle of salt. In return, corn asks only one thing of you: prep it right.
We’ve spent many a messy hour readying those unassuming ears. Our kitchens have become minefields of flying kernels and renegade cobs. But this spring, we’re doing things a little differently. With a few kitchen hacks, our Assistant Editor Marian and Community Manager Catherine show us how to easily take corn from the husk to the table. Grab a knife and a bundt pan — here’s how to shuck, boil, and roast your corn all season long.” Thanks for the tips Food52.com!
This recipe is taken from our favorite Food Blog, Food52.com.
Serves 6 to 8
Sweet Corn Broth
5 to 6 cobs of sweet corn, raggedly stripped
5 cups water
2 teaspoons kosher salt
3 to 4 cloves garlic, peeled
1. Add water to a large sauce pot with a lid. Add the salt, smashed garlic, and corn cobs.
2. Bring the water to a boil and then immediately turn the burner to low, then cover and simmer for one hour.
3. After simmering for an hour, discard the smashed garlic pieces. Pick up each corn cob with tongs and, using the back of a large knife, scrape the sides of each cob back into the pot to get all the goodness still clinging onto it. Discard the cobs, and do not strain the liquid. Keep it on a low simmer while you make the risotto.
1 tablespoon olive oil
1 tablespoon salted butter
1/3 cup chopped shallots
3 cloves garlic, smashed and chopped
3 sprigs of fresh thyme, leaves only
1 cup arborio rice
1/2 cup white wine
4 to 5 cups sweet corn broth, heated in a separate sauce pan
1 cup grated Parmigiano Reggiano
1 cup reserved corn kernels (or more, to taste)
3 tablespoons butter, cold and chopped into cubes
1. Heat the olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the shallots and cook until they start to brown, stirring occasionally. Next, add the garlic and thyme leaves, stir to combine, and cook for one minute.
2. Add the risotto to the saucepan and stir to combine. Continue cooking and stirring for two to three minutes, until the rice absorbs all the fat.
3. Add the white wine to deglaze the pan. Stir to pull up any shallot mixture goodness. Simmer until the rice starts to absorb the wine, two to three minutes.
4. Using a ladle, add two ladlefuls of sweet corn broth to the rice mixture, stirring. Continue stirring until the rice absorbs most of the broth.
5. Continue adding ladles of broth and stirring. One cup of rice should use approximately four cups of stock, sometimes more, sometimes less. After 20 minutes or more, the rice should start looking creamy. Stir and cook until the rice is al dente.
6. Turn the heat off the pan. Add the cubed, cold butter and stir vigorously. Add the Parmesan and one cup of reserved corn kernels (or more to taste). Stir to combine. Cover and let sit for at least five minutes before serving.
Prep time: 5 mins
3 Ear of Corn, boiled ahead of time or grilled
1 Red Bell Pepper, finely diced
3 Scallions, finely chopped
2 Tbsp of Olive Oil
Juice of one Large Lime
1 Tsp of Ground Cumin
2 Tbsp of Fresh Cilantro, chopped
2 Tbsp Fresh Parsley, chopped
1 Jalapeno, seeded and minced
¾ cup of Cherry Tomatoes, quartered if really big or just halved
Salt and Pepper, to taste
1) Place all ingredients into a bowl and toss to mix.
2) Cover with plastic wrap and allow to sit in the fridge for about an hour.
Serve this salad alone for a light lunch or as a side to any grilled fish, chicken, steak or even my tex mex burgers for a delicious and healthy dinner.
Recipe By: Laura Vitale
Prep time: 15 min | Cook time: 20 min | total time: 35 min
Serves 4 – 6 people
¾ cup quinoa (red or white)
½ teaspoon salt
4 green onions
1 ear of corn
1 tablespoon oil
¼ teaspoon salt
½ teaspoon chili powder
½ teaspoon coriander
¼ teaspoon cayenne pepper (optional)
4 teaspoons red wine vinegar
1 clove garlic, minced
½ teaspoon crushed dried oregano
¼ teaspoon black pepper
¼ cup chopped cilantro
¼ cup toasted pecans or other nuts
3-4 radishes, thinly sliced
thinly sliced fresh jalapeno
Cook the quinoa: Put it into a small sieve and immerse in a bowl of water; soak for 15 minutes. Drain and put into a pot with the ½ t salt and 1¼ cups water. Cover and bring to a boil. Reduce heat and simmer 20 minutes.
Dice the zucchini and cut the corn kernels from the cob. Toss together in a large bowl with the oil, ¼ teaspoon salt, chili powder, coriander, and cayenne pepper to coat.
Spread onto a baking sheet along with the whole green onions and broil for 5-10 minutes or until softened and beginning to brown. Stir half-way through.
Remove. Slice green onions and add to a bowl with the other vegetables.
Once the quinoa is cooked and all the water absorbed, combine with the vegetables.
Add the vinegar, garlic, oregano, and pepper to the hot mixture and stir gently to combine.
Serve warm or cold.
Add cilantro, pecans, radishes, and jalapenos just before serving.
While quinoa is a good source of protein on its own, this meal could be made “more complete” by the addition of canned tuna, cooked chicken, or shrimp.
Cauliflower Crust Pizza’s
MAKES 12 3” PIZZAS OR 1 10-12” PIZZA
olive oil for brushing on pizza stone or baking sheet
1 small head of cauliflower (about 1 1⁄4 pounds), cut into large florets pinch of sea salt
1⁄2 teaspoon dried oregano
1⁄2 teaspoon garlic powder
Pinch crushed red pepper flakes
1⁄4 cup grated parmesan or pecorino-romano cheese
1⁄4 cup shredded mozzarella cheese
1 Tablespoon almond meal/flour
2 egg whites, lightly beaten with a fork
Desired accompaniments: marinara sauce, shredded mozzarella cheese
Preheat oven to 450 degrees and place a baking sheet or pizza stone in the oven as it is heating up.
Brush a large piece of parchment paper with olive oil (big enough to fit your pizza stone or baking sheet.)
Place the cauliflower in a food processor fitted with a metal blade. Pulse for about 30 seconds until you get very small pieces (resembling snow or rice.) You should end up with about 3 cups of cauliflower.
Place the cauliflower and 2 cups of water in a medium saucepan and bring to a boil, lower the heat to a simmer, cover, and allow to steam for about 5 minutes, or until the cauliflower is tender. Drain and allow to cool.
When the cauliflower is cool enough to handle, wrap it all up in a clean, thin dish towel and squeeze out as much excess water as possible. The less moist the cauliflower, the crispier the crust will be.
Transfer the squeezed cauliflower to a bowl and stir in the parmesan or pecorino, mozzarella, salt, dried oregano, garlic powder, red pepper flakes and almond meal/flour. Add egg whites and mix with your hands until combined.
Using your hands, form the mixture into tightly packed 3” rounds or a 10-12” round and place them on the oiled parchment paper. You can shape the large crust right on the paper.
Slide the parchment paper onto the HOT baking sheet or pizza stone. An inverted baking sheet can help with this.
Bake for approximately 15 minutes until the crust starts to turn golden brown.
Remove crusts from oven and top with desired toppings, then place back in the oven and cook for another 7 minutes until cheese is melted and bubbly. You just don’t want to overdo it with any toppings that are very wet.
Allow to cool slightly and serve.
Notes: You can bake the crusts earlier in the day and refrigerate them until ready to top and bake.
Video by: Sasha Young
If you are like me, working out seems like just another chore to check off the daily ‘to-do’ list. Instead of following your normal boring routine everyday, change things up so working out becomes less of a duty and more like a time for you to have fun! Celebrity trainer Tracy Anderson has finally launched her cardio dance DVD, “Unleash your inner Pop Star.” In here DVD she includes not only full dance sequences, but she breaks all the dances down step-by-step. Her new DVD not only makes you forget you are working out, but the break down sequences really do bring out your inner pop-star. Check out this short preview and you will ask yourself when you can work out next!
There is nothing more satisfying than seeing your childhood friends succeed in turning their own ideas into business realities. This is why I am so excited to write a post about my incredible friend Greg Geronemus, an executive officer at SmarTours,’a new way to experience luxury travel at affordable prices to exotic destinations around the world.’ (Greg and I go way back, as we both attended the Fieldston School for Middle School and High School.) I hated taking classes with Greg because, yes, he was that annoying “wiz kid” with all the answers, but I sucked it up because he was dating my best friend (his high school sweetheart who he is now married to, Dr. Katherine Pier.) A few years back, when I was a producer for Bloomberg News, I was honored and incredibly impressed to watch Greg charismatically and passionately speak about his new endeavor with Deirdre Bolton on Bloomberg Television. Since its inception in 1996, SmarTours has had a single goal in mind: “to provide high quality, exciting group tour packages to some of the most fascinating countries in the world at the lowest possible price.” To Greg and the rest of his team at SmarTours, there is no reason why high quality, luxury international travel should be so pricey! Click here to read more about SmarTours, but in the meanwhile check out this video of a SmarTours Cycle Tour through Vietnam, and you will understand why it is such a huge growing success.
Located in San Pedro at the foothills of the Andes in Chile, Atacama is known as one of the driest places on Earth. A few years ago my family and I did a joint trip, where we stayed first at the Explora Lodge in Atacama, and then at the Explora Lodge in Patagonia. When we landed in the Atacama desert, we exchanged glances of awe, as if we had been transported to another planet, or back in time to when the earth was a much simpler place. However, upon arriving at the Explora lodge, you are immersed into an atmosphere of pure luxury in a hidden oasis. The Explora Lodge “actively seeks disconnection from everyday routine, which is why our rooms are not equipped with televisions or Wi-Fi, which is only available in the lodge’s common areas.” This is the perfect family or honeymoon retreat for a week or more. Visit the website: http://www.explora.com/explora-atacama/explorations/exploring-atacama.htm