Corn Archive - kitchensplace

Grandma’s salad dressing with cream

Corinna — Sun, 21 Mar 2021 13:33:07 +0000

In this post I’ll show you how grandma’s salad dressing is prepared. For me personally, this is the world’s best dressing for a simple green leaf salad consisting of a good vinegar-oil ratio, onion, cream, sugar and corn.

Salad dressing is sure to come in a hundred if not a thousand different variations. Some like it sour, others prefer sweet. Personally, my favorite is Grandma’s salad dressing, which is a combination of both. The basis of the salad dressing is of course vinegar and oil. In the case of oil, it is particularly important in this recipe that no olive oil is used, but a more neutral vegetable oil (e.g. sunflower oil or rapeseed oil). Then add some sugar as well as fine onion cubes and cream. There is also corn as an add-on, but of course that can be varied as desired.

Now we come to the salad for: I prefer to use a nice, juicy and fresh lettuce. I like the mix of soft and crisp leaves because this mix makes the salad so balanced and varied. Compared to iceberg lettuce, where all the leaves are rather firm and crunchy, the lettuce is the best choice for grandma’s salad dressing. But it also works wonderfully with romaine lettuce or other types of salad.

Overall, this salad is a perfect accompaniment to potatoes, fish and meat. Sometimes I eat it just like that – as a main meal. If you are interested in other recipes from my grandma, then take a look at the recipe Grandma’s cucumber-salad or Grandma’s turkey schnitzel .

Nutritional information per serving of Grandma’s Salad Dressing

Calories: 195 – Protein: 2g – Fat: 19g – Carbs: 4g

This recipe has no ratings just yet.

Grandma's salad dressing with cream

21/03/2021

Servings: 4

Prep: 15 min

Total: 15 min

Difficulty: easy

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By: Corinna

Ingredients

3-4 tbsp. canola oil
1-2 tbsp. vinegar
1 tbsp. sugar
1 small onion
1/2 can corn
100g cream
1 lettuce
salt, pepper

Directions

Step 1 Cut the onion into small cubes. Mix oil and vinegar with sugar and season with salt and pepper. (Tip: If you like it more sour, increase the proportion of vinegar in relation to the oil. If you like it sweeter, add a little more sugar.)
Step 2 Add the cream and stir everything together .
Step 3 Wash the lettuce and pluck / cut into bite-sized pieces. Make sure to cut out the solid parts of the stalk .
Step 4 Finally stir the corn into the dressing, add the lettuce leaves and mix everything together.

If you like you can find my Pinterest here and pin the following picture.

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Honey-lime chicken with corn-avocado salsa

Corinna — Sun, 09 Aug 2020 13:07:25 +0000

In this post, I’ll show you how to prepare a juicy honey-lime chicken in a refreshingly sweet marinade. There is also a corn-avocado salsa and fluffy rice.

Watch out: here comes my new favorite recipe! A refreshing honey-lime chicken with rice and a corn-avocado salsa. The perfect dish for warm summer days (and also ideal for the grill). Especially in summer I love to prepare salads or marinades with fresh lime juice. This gives every dish a summery touch and the right amount of refreshment. In addition, the sweet corn combined with fresh shallots, creamy avocado and fruity tomatoes is just wonderful. Everything together on one spoon is a unique taste explosion.

The combination of all ingredients goes perfectly together, but if you like, you can of course also serve the salsa as a salad or simply combine the chicken differently.

Nutritional Information per serving of Honey-Lime Chicken

Calories: 730 – Protein: 56g – Fat: 28g – Carbs: 59g

This recipe has no ratings just yet.

Honey-lime chicken with corn-avocado salsa

09/08/2020

Servings: 2

Prep: 10 min

Cook: 30 min

Total: 40 min

Difficulty: easy

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By: Corinna

Ingredients

2 chicken fillets
120g rice
1 avocado
1 can of corn
1 large tomato
1 shallot
2 limes
2 tbsp honey
2 tbsp olive oil
1 bunch of coriander
Salt pepper
optional: sesame

Directions

Step 1 Dab the chicken fillets and set aside. For the marinade, mix honey with the juice of a lime, salt and pepper and soak the fillets in it for 10 minutes.
Step 2 Meanwhile, lightly roast the corn in a pan. Cut the avocado, shallot and tomato into cubes and store in a bowl. Add the corn and mix everything with the olive oil and lime juice. Finely chop the coriander and stir in.
Step 3 Boil the rice in salted water.
Step 4 Meanwhile, bring a well-coated pan to a high temperature and brown the marinated chicken fillets on both sides. (Tip: If you have, you can use a grill pan here.) When the fillets are well browned on both sides, reduce the temperature and finish cooking the meat. If there is still marinade left, simply pour it over the fillets.
Step 5 Finally, serve everything together optionally with a few sesame seeds.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Chili sin carne vegan

Corinna — Mon, 10 Feb 2020 10:30:00 +0000

In this post, I’ll show you how to prepare a quick and delicious Chili sin Carne in just 30 minutes. The chili is a real nutrient bomb and is particularly suitable for a vegan diet.

In a purely plant-based diet, in particular, it is sometimes difficult to consume enough nutrients and, in particular, enough protein. If you do without animal products, you should therefore especially use legumes. No sooner said than done – this is how this ultra-delicious and protein-rich Chili Sin Carne was created with lots of legumes, such as kidney beans, corn and red lentils. The vegan minced meat from a well-known slicing company, which can be found in every supermarket, was tried out. The result is this chilli are carne, which is really tasty and filling and is therefore one of my favorite dishes from now on.

Nutritional information per serving of Chili sin Carne:

Calories: 298 – Protein: 22g – Fat: 7g – Carbs: 35g

This recipe has no ratings just yet.

Chili sin Carne

10/02/2020

Servings: 4

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

2 shallots
2 garlic cloves
200g potatoes
280g kidney beans
280g corn
240g red lentils
400g chunky tomatoes
2 tbsp tomato paste
180g vegan ground beef
salt, pepper
chili flakes
optional: chili pepper, chopped
optional: avocado & lime
oil for sautéing.

Directions

Step 1 Finely chop the shallots and garlic and sauté in a pot in a little vegetable oil. Mix with tomato paste and fry briefly
Step 2 Then add kidney beans, corn, lentils and tomatoes, stir and simmer
Step 3 Peel and dice the potatoes and cook in the chili
Step 4 Meanwhile, fry the vegan minced meat briefly in a pan and add to the chili
Step 5 Season the chili with salt, pepper and chili flakes. Tip: If you like it spicier, you can chop a fresh chili pepper and stir it in
Step 6 Serve the chili with avocado and lime if desired.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Chili sin carne vegan erschien zuerst auf kitchensplace.