Tuesday, May 3, 2016

Corn Salsa

Since corn and cilantro are on our minds, here is a great salsa with TONS of flavor.


1 cup cooked corn kernels
1 tomato, chopped
1 jalapeno pepper, minced
1 tablespoon red onion, chopped
1 tablespoon cilantro, minced
1 tablespoon lime juice
1 tablespoon olive oil
1 clove of garlic, minced


Combine all ingredients in a medium bowl and mix.
Cover and chill one to two hours.

The William Henry Miller Inn
Lynnette Scofield
Proud to be the Ithaca Broad
Pin It

Thursday, April 28, 2016

Buttermilk Corn Pancakes with Cilantro Butter

Isn't it great that we can get fresh sweet corn all year long? Our local supermarket, Wegman's, has corn that is almost as tasty in February as homegrown in August.
And I love corn in almost anything.
These pancakes give you a little extra added bite of sweetness and for those who don't like cilantro, just leave it off and serve with warm maple syrup.


1 1/2 cups flour
1/2 cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt

1 cup buttermilk
2 cups sour cream
2 eggs
4 teaspoons vanilla


Buttermilk Pancakes

Combine flours, sugar, baking powder, baking soda and salt in a bowl.
Separate eggs and in another bowl, beat the egg whites until fluffy.
And, n yet ANOTHER bowl, combine buttermilk, sour cream, egg yolks and vanilla.
Pour the dry ingredients into the wet ingredients and then fold in the egg whites.
Carefully combine.

For the addition of corn:
Take ear of corn and place in the middle of a bundt pan holding the ear up. Cut kernels off and they will fall into the bundt pan.
Combine (and use as much or as little as you like) into the batter.

Cook on preheated griddle until bubbles appear. Turn and finish cooking.

Cilantro Butter

Soften three tablespoons of unsalted butter.
Chop finely one teaspoon of cilantro leaves.
Add one teaspoon of confectioners sugar.
Combine well.
Take a piece of plastic wrap and place butter in the center.
Wrap and then roll so it looks like a little sausage.
Chill and slice. Place on top of cooked pancakes.

The William Henry Miller Inn
Lynnette Scofield
Proud to be the Ithaca Broad
Pin It

Sunday, April 24, 2016

Mice Garnish? Eek!

This is a cute garnish idea.


Serves 8

4 hard-boiled eggs, cooled and peeled
8 pieces of chives
24 black peppercorns
1 small red radish


Slice the eggs in half lengthwise and plate.
Slice the radish into 4 thin slices cut in half.
Using a sharp knife, make slits in the front-side of the egg and insert the radish for ears.
Make tiny slits in the front of the eggs, two slits for eyes, and insert a peppercorn.
Place a peppercorn in front of the mouse for the nose.
Place a chive at the end of the egg for the tail.
What fun!

Birchwood Inn
Ellen Gutman Chenaux
Proud to be the Berkshire Broad
Pin It

Wednesday, April 20, 2016

Vegetable Loaded Three Bean Stew

Thanks to my good friend, Joyce (one of the 8 Broads), I received the Anti-Inflammatory Eating book by Michelle Babb with lots of recipes. That's the good news, and the dishes are helpful for diabetics like me.

However I do not live in a location with lots of organic choices, nor cutting edge ingredients. So I've made lots of changes to the recipe found in Babb's book, and have adapted it to not only my taste but also to the ingredients that I can readily obtain. Enjoy this complete, healthy meal!


Servings: 6-8

1/2 cup navy beans
1/2 cup black beans
1/2 cup light red kidney beans
6 cups of vegetable broth
2 bay leaves
1 tablespoon coconut oil
1 large onion, diced
2 stalks celery, chopped
2 small zucchini, chopped
1 unpeeled sweet potato, washed and cut into bit-sized cubes
1 can fire roasted tomatoes
1 can yellow corn, drained and rinsed
4-ounce can diced green chilies
1/3 cup quinoa
2 cloves garlic, minced
2-3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sea salt
1/4 teaspoon ground cinnamon

Grated Parmesan or cheddar cheese, optional
Pickled jalapeno slices, optional


In large pot or dutch oven, soak beans overnight with water covering the tops of the beans. The next morning, drain and rinse the beans.

Add the broth and bay leaves. Bring to a boil over medium-high heat, then reduce the heat and simmer for 90-120 minutes on low. If needed, add another cup or two of water if the stew gets too thick.

Melt the coconut oil in a 10-inch skillet, then add the onion and celery until translucent. Add the zucchini and saute for another 3 minutes. Set aside.

When the beans are tender, add the vegetables from the skillet. Add the quinoa, sweet potato, roasted tomatoes, corn, chilies, plus all of the spices to the pot of beans. Simmer for 45-60 minutes or until the sweet potato is tender.

Serve with artisan bread. We like topping the stew with a bit of cheese plus a few jalapenos for extra kick.

Lookout Point Inn
Kristie Rosset
Proud to be the Arkansas Broad
Pin It