Corn Pudding


  • 2 cups of kernels (fresh is best but frozen is ok)
  • 1 cup of shredded cheese (any cheese you want) I used mozzarella
  • 1 cup of milk (I used silk coffee creamer as it is all I had)
  • 2 eggs
  • 1 chopped green bell pepper but any pepper is ok
  • 1/2  med yellow onion chopped
  • 2 cloves of garlic minced
  • 1/3 cup flour
  • pinch of cayenne
  • pinch of fresh ground black pepper
  • pinch of salt

Preheat oven at 375 degrees. Prepare pan with butter or olive oil. This makes a 9 inch pie pan or oval of same size.

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Whisk eggs and milk and set aside. In a large bowl mix remaining ingredients.

Add egg mixture to corn mixture fold until mixed then pour in pan.

Bake for 45 minutes or until set.

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Fresh Picked Zuchini Tacos

It’s Zucchini time and if you have a garden you are probably running out of ways to use it.  Still you want to make the best of what your bountiful garden has to offer and offer and offer. How much bread can you make?

I searched the web for newer fresher ideas and I came up with nothing. So I decided to experiment by using most of the veggies from my garden and came up with one delicious discovery.

This recipe was inspired by my mom’s Calabacitas Recipe. And by that I mean I have never been able to make hers so I invented mine.  It has everything you need or can use from your garden and it made  for some great tacos without meat.

You will need:

3 tsps High heat  oil

3 cloves of garlic minced

1 large onion finely chopped

4 large zucchinis cut in quarters or squares.

3 peppers any kind (I used jalapenos from my garden) finely chopped.

Fresh cut Cilantro, thyme and basil  chopped and minced. Use to taste.

1 can of organic sweet corn (I used corn from 4 ears)

1 can of organic pinto beans ( I made my own)

10 grape tomatoes cut in half or 2 regular tomatoes cut in small pieces

Salt and pepper to taste.

For garnish you will need:

Goat cheese crumbled

thinly sliced purple cabbage (from my neighbor’s garden)

1  Sliced and Roasted Avocado

fresh salsa is optional

Corn tortillas or tostadas

I chop up all my ingredients first and set them aside ( Like Martha). This way you can just add as you go without having to stop to chop.

Heat oil in a large skillet, saute garlic and onions until almost soft, add peppers and zucchini and toss around until starting to soften. Add corn toss for a couple of minutes, add beans and toss for another four minutes.  Add tomatoes for two or three minutes until they are just about done. Don’t over cook these. Transfer to a large plate.

Rub a small pan with oil and place the sliced avocado. Fry until crusty on each side and transfer to small bowl.

Heat tortillas and set in a heat preserving dish.

If making tostadas it is best to heat them a bit in the oven first then set on table.

Best to let everyone make their own tacos or tostadas.  

Using fresh organic ingredients is what makes this recipe so delicious.