Place a large skillet over medium high heat.
Add the oil and when it is hot add the onion.
Cook for about 5 minutes. Stir frequently.
Add the brown rice, paprika, chili powder and cumin. Cook for about 3 minutes, stirring occasionally.
Add the tomatoes, salt, and water.
Reduce the heat until the rice is simmering and cook for about 40 minutes until the rice is tender.
Serve.
Place the water in a medium sauce pan over high heat.
When the water boils reduce the heat to medium-high and slowly add the polenta. Stir continuously while adding the polenta.
Add the salt and dried sage and stir.
Reduce the heat to medium and cook the polenta for about 12 minutes, stirring to keep the polenta from sticking to the bottom of the pan.
Add the gouda and stir until well blended, then serve.
Place the corn kernels and water in a small sauce pan over medium high heat.
Bring the water to a boil and immediately reduce the heat until the corn is simmering.
Add the salt and pepper.
Cook for about 7 – 10 minutes until the water is almost evaporated.
Add the lima beans and cook for about 3 minutes until the water has almost evaporated.
Add the butter and toss until melted.
Serve.
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.
Mix all dry ingredients in a large bowl.
In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.
Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and jalapenos and stir.
Pour the cornbread batter into the melted butter in the skillet.
Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.
Mix all dry ingredients in a large bowl.
In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.
Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and stir.
Pour the cornbread batter into the melted butter in the skillet.
Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.
(Alternatively, you may place equal amounts of the cornbread batter in 8 standard size muffin tins. Baking time will be the same.)
Place the bell pepper, green onion, cayenne pepper, mint, salt, and goat cheese in a large mixing bowl.
Set aside.
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot, add the olive oil and swirl to coat the pan.
Add the corn and place the pan in the oven.
Roast for 20 to 25 minutes. Toss occasionally.
Remove the pan from the oven and add the corn to the mixing bowl with the goat cheese, veggies and spices.
Fold together until the cheese melts and the spices are blended.
Serve.
Place the oil in a medium sauce pan over medium high heat. Add the shallot and cook for about 1 minute. Add the corn and cook, tossing frequently, for about 5 minutes until the kernels begin to brown.
Add the cornmeal, water, salt and pepper. Reduce the heat to low and simmer for about 15 minutes, stirring occasionally.
When the grits are done, add the cheese and stir well until melted. Serve.
Place a large skillet in the oven and preheat to 325°F.
When the pan is hot, add the sesame oil, swirl to coat the pan, and add the yams.
Roast for 15 minutes. Toss occasionally.
Remove the pan from the oven and add the soy sauce and black pepper.
Toss well to coat and return the pan to the oven to roast another 5 to 10 minutes, or until the yams are tender.
Serve topped with sesame seeds.
Place the olive oil in a medium skillet over medium high heat. Add the green onion and cook for about 30 seconds stirring constantly.
Add the corn kernels. Cook, tossing, frequently, for about 10 minutes. If the corn begins to brown too fast, reduce the heat.
Add the lima beans, salt, pepper, cumin, chili powder, and paprika. Toss for about minute.
Add the water and cook for about 4 – 5 minutes until the water is almost evaporated. Serve.
Line a 9″ by 9″ cake pan with aluminum foil.
Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the corn and jalapeno peppers. Cook for about 5 minutes. Adjust the heat to keep the corn from burning but hot enough to lightly brown the corn.
Add the chili powder, cumin, and cayenne pepper and cook for another 5 minutes.
Place the mixture in a large mixing bowl.
Place the water in a medium sauce pan over high heat.
When the water boils, reduce the heat to medium-high and slowly add the cornmeal. Stir continuously while adding the cornmeal.
Add the salt and stir.
Reduce the heat to medium and cook for 12 minutes, stirring often to keep the cornmeal from sticking to the bottom of the pan.
Add the cooked cornmeal and the cheese to the mixing bowl with the corn.
Fold together until well blended and then pour into the pan.
Place the pan in the oven and bake for 15 minutes.
Remove and let cool.
Cut into 6 equal pieces and serve warm or cold.
