I love corn, but I hate all the mess and hassle.  I’ve always boiled my corn, but it’s such a pain to heat up the giant pot of water–it takes time.  And I HATE shucking corn.  It’s messy, and it gets silks everywhere, and i never feel like I get all the silks off.

So, this is the perfect solution.  Wait for it…. The Microwave!  Seriously.

But before you cook it, you have to buy it.

How to Pick Good Corn

Really, the key to good corn on the cob is FRESH corn.  The best trick I know for determining whether corn is fresh enough is pull the husk down enough to see the first kernels.  Use a fingernail to pierce a kernal.  A bit of juice should squirt out.  If you don’t get a nice spurt, then skip it!

Found some good ones?  Buy and use asap.

Microwaved Corn on the Cob

So we got our corn home.  Just leave the corn inside the husks.  It’s a perfect package for steaming in the microwave.  Put 3 ears of corn in the microwave.  Microwave on high for about 6 minutes (I have a pretty high powered on built in one, I think 1500 w, if yours isn’t that powerful, you may need to go a few minutes longer.)

Take out the corn (use potholders or oven gloves!) and chop off the stalk end about 1/2 inch in. (see photo above)  You’re cutting off maybe the first row of kernels.

Then hold on to the silk end, and squeeze the corn out of the husk.  With luck, the entire ear comes out silk free and perfectly cooked!  If it doesn’t squeeze out easily, just peel off the husks, and you’ll still get a lovely silk free ear.

Top with butter / salt & pepper, or whatever your favorite corn toppings!

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From the original site: This is a fresh and nutritious raw pie, filled with spring greens such as wild garlic (ramsons) and with a crust made from soaked seeds. It’s great fur lunch but can also makes a delicious dinner, along with a leafy salad.

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From the original site: Today I tried another ancient recipe. This one is from Apicius’ book, “De Re Coquinaria”. Marcus Gavius Apicius was a Roman epicure who lived in the 1st century AD. However, “De Re Coquinaria” ( eng. “About Cooking” or “On the Art of Cooking”) was not written by Apicius himself, even though it is attributed to him. The collection was probably compiled later, at the end of the 4th century AD. It contains lots of interesting recipes, some of them using exotic ingredients, pointing to the fact that these recipes were used mostly by the upper classes or for banquets and parties. Today’s recipe is made with eggs, asparagus, wine and lots of herbs. It turned out better than I though. We started eating it during the photo session (as the last photos on the page will show) and we didn’t stop until we finished it. I can’t wait to make it again!

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From the original site: So, my first experiment with quinoa was much less disastrous than I expected it to be. In fact, it motivated me to try out different recipes using it as a key ingredient.

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Instructions:

Whisk eggs lightly & add salt & pepper. Throw in spring onions, carrots & red pepper. Set aside.

Heat oil & sauteed garlic till fragrant. Add shrimps.

When shrimps turn slightly pinkish, pour in eggs. Turn eggs over when eggs are almost set.

Transfer to serving plate & have your yummy Shrimp Omelette as a side dish or even as a one-dish meal!

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From the original site:

I literally have to struggle to make my elder one have some veggies. She doesn’t mind it as Pulao but if it’s a stir fry, or some sabzi for rotis, I always face rejection. Anyways, I am also not the one to give up, so I keep coming up with something different every now and then, and she is just too curious to not have it.

Here is a great way of sneaking in some greens into your kid’s meal. I myself am a great fan of these sandwiches. I had these for the first time at Café Coffee Day. I guess, many would’ve tasted these awesome sandwiches there. Also, had them a couple of times in Spice Jet flights. That’s when I realized that my daughter likes these sandwiches and made a special request to prepare these for her at home. These sandwiches have always been in my mind, but I somehow never got around making them, the reason being, that, Spinach was there, corn wasn’t or if corn was available, spinach wasn’t fresh enough and if both were available, then bread was not there. So finally, determined to make these sandwiches, went out to the market and got the ingredients especially for this. So here is my way of making these yummy sandwiches.

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Yogurt with honey and fruit is a fun way to enjoy as a dessert or a simple snack with no fuss or additional cooking. It truly is one of those yum things you can make in less than 5 minutes ! I found some beautiful strawberries at the local farmers market and thought those would go perfect with yogurt for an evening snack.
On any given day I would dice the strawberries and throw in a cup of yogurt, but this time I just wanted to make something different…different from the usual. So I whipped up some cream and yogurt along with the strawberries and decided to pair it with graham crackers….a parfait so simple yet so delicious!

From the original site: Yogurt has always remained one of my favorite ingredients. What I love is the versatility in the ways you could use it.

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From the original site: It’s got a nice spicy flavour that hits the back of your throat, and smells divine!

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