Monthly Archives: March 2014

Corn torte

From the kitchen of Terri Wemett

1 cup corn meal
1/2 cup milk
1 cup cottage cheese
3 cups jack cheese (I used pepper jack)
1/4 cup oil
1 (15 oz) can creamed corn
1 can Niblets corn (drained)
4 eggs
1 1/2 tsp baking powder
1/4 cup sour cream
1 can chopped green chilies
8 tbsp butter
salt and pepper to taste

Mix all ingredients except butter together and pour into 9 x 13 greased pan. Dot with the butter. Bake at 350 for 55 minutes or until done. Enjoy…

Crockpot breakfast potatoes

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Crockpot breakfast potatoes
(adapted for the crockpot from numerous recipes)

•    2 lbs. potatoes
•    1 can condensed cream of potato soup (or your favorite flavor condensed cream soup) reduced-fat, reduced sodium okay
•    1 c. non-fat plain Greek yogurt (or non-fat sour cream)
•    1 onion, chopped and sauteed (or 1/2 c. dried minced onion, rehydrated with a couple Tbsp. of water)
•    1 c. shredded cheese (such as cheddar), optional
•    ½ tsp. black pepper
•    crumbled bacon, optional

Wash and peel the potatoes (or not).  Cut the potatoes into bite-sized pieces (1″-1.5″ cubes).  Boil the potatoes until a fork pierces easily.  Drain and cool.

Mix the soup, yogurt, and onion together in a large bowl.  Add the potatoes and ½ c. cheese and mix well.

Throw the mixture into a greased 3.5 qt. crockpot (spray with cooking spray) and sprinkle the top with remaining ½ c. cheese.  Optionally, you may just mix all the cheese into the potatoes instead of putting any on top.  You can put your crockpot insert into the fridge at this point and cook it in the morning.  Otherwise, cook on high for 1.5 to 2 hrs. until the edges are starting to brown and the potatoes are heated through.

Dr. Weil’s Kale Salad

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Dr. Weil’s raw kale salad

(recipe featured in Whole Living)

  • 1/2 cup extra-virgin olive oil*
  • 1/4 cup lemon juice*
  • 3 cloves garlic, mashed
  • 1/2 tsp coarse salt
  • Pinch red pepper flakes
  • 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds*
  • 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
  • 2 Tbsp whole wheat breadcrumbs, toasted (optional)

In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat.  Let sit at room temperature for 10 to 30 minutes.

Add grated cheese and breadcrumbs and toss.

Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

*Notes: I used equal parts olive oil and lemon juice to make the dressing and only needed ¼ c. total.  I also used baby kale leaves which don’t need trimming.