Grab a Book & Cook: It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier. (Of course, please don’t forget to give credit the original recipe – and change enough of the recipe to make it your own!)
So…here’s the thing. I don’t actually really only very many cookbooks. (It’s because of all the amazing food blogs out there!) The bulk of my rather meager collection of cookbooks is currently hanging out in California, which is over 3000 miles away. I only have the following 3 cookbooks here:
- Country Life Vegetarian Cookbook (affiliate link!)
I discovered this cookbook because of my church, and although I don’t actually follow a vegetarian diet, I love the recipes in here! Unfortunately, page 42 has a recipe for a cold soup (it’s too cold to be drinking cold soup right now) or a tomato soup (and I already made a similar mixed vegetable soup somewhat recently).
- The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making
Page 42 = pancakes. I adore pancakes, but have never successfully made them, so I didn’t think playing around with the proportioning for a pancake mix would be the best of ideas for me to start on. 😡
- Raw Star Recipes
With page 42 as a “popcorn” recipe that’s actually cauliflower with nutritional yeast and various spices, I was pretty sure there was little else I could do to make it even healthier. :O
So what did I do?
Well, shortly before I moved away from Lewisburg, I happened upon a stack of free food/recipe magazines hanging out in a box outside a renovating shop, so I confirmed that they were in fact free and swiped em’! I went through the page 42’s of all of them and the winner is…the Nov/Dec 2009 issue of Cooking with Paula Deen! Page 42 is a reader submission (Trina Mobley) for “Green Tomato BLT with Fried Cream Corn Pudding Topped with Bacon Drizzled in Balsamic Glaze.”
As a Seventh-Day Adventist, I can’t actually eat bacon, so the easy fix was subbing it all with turkey bacon. I’m also terrible with frying things, sooo…here’s my healthy take on this indulgently savory dish! :] (I basically turned it into a salad. 😛 )
Cream Corn Turkey Bacon Salad Drizzled in Balsamic Glaze
- 1-2 tbsp EVOO or coconut oil
- 6 oz. turkey bacon, cut into 1-inch. pieces
- freshly ground black pepper, to taste
- 1/4 cup almond meal
- 1/4 cup almond milk
- dash of cayenne pepper
- dash of ground ginger
- 2 cups fresh corn kernels
- 3/4 cup chicken broth
- 1 1/2 tbsp molasses
- 1 tbsp balsamic vinegar
- 10 oz. fresh spring mix
- In a large skillet, add oil and cook turkey bacon over medium heat until crispy. Remove turkey bacon and reserve drippings in skillet.
- Add the corn and stir in 1/2 cup chicken broth and 1/4 cup almond milk, along with the almond meal. Sprinkle in some black pepper, cayenne pepper + ground ginger, then lower the heat and simmer for ~10-15 minutes.
- In a small saucepan, combine molasses, balsamic vinegar and 1/4 cup chicken broth over medium high heat. Bring it to a boil, then reduce heat and simmer for ~5-7 minutes.
- Divide spring mix evenly among 3 plates. Top with corn “pudding,” turkey bacon, and molasses mixture.