The corn relish recipe is from the Moosewood Restaurant Low-Fat Favorites cookbook.
1.5 c fresh or frozen corn kernels 1 c finely chopped celery 1 c finely chopped bell peppers (any color) 1 c finely chopped red onions 1/3 c brown sugar 1 c white or cider vinegar 2 T Dijon mustard 2 garlic cloves, pressed (or 1 t minced garlic) 1 fresh chile, seeded and minced
Combine everything in an uncovered saucepan and bring to a boil on high heat. Reduce the heat and simmer for at least 15 minutes. Serve at room temperature.
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The cracked wheat recipe is one I made up, and it seems like it would be infinitely forgiving, so go wild! (It just happens that I loved the way I first made it and have been making it the same way ever since.)
Large yellow or white onions Kale/baby kale Cracked wheat Salt Crushed red pepper Vegetable oil
[So here's what I do. I use as many large onions as I do cups of raw cracked wheat (usually 3) and then I throw in as many boxes of baby kale as I can fit in the pot (usually 2). When my mom came for Thanksgiving, she insisted on buying all of the produce for the dinner, and she bought bunches of fresh (adult) kale, which had a much more bitter (but still very pleasing) taste than the baby kale I was used to; I used one and a half bunches of that.]
Finely slice your onions (lop off the ends of an onion, cut vertically through the chopped ends to halve it, then do your fine slices). In a large pot (a soup/stew pot or a Dutch oven), pour enough oil to just cover the bottom. Throw in all of your onion slices. Add salt and crushed red pepper to taste. Stir occasionally, but you're going to let the onions caramelize, which should take at least twenty minutes, probably more like thirty, so bring a book. When the onions are a nice deep gold/light brown and are fragrant, add in the kale (baby kale can go in straight from the box, while adult kale will need to be chopped into bite-sized pieces) and let that cook until the kale has released its water and has cooked down. (This usually takes me less than ten minutes.) Add in your dry, raw cracked wheat and add enough water to comfortably cover. Stir occasionally, but it's a pretty hands-off recipe. When all of the water has been absorbed by the cracked wheat, taste a bit to make sure the cracked wheat tastes cooked. (Usually about seven minutes.) Add more salt and crushed red pepper if necessary.
1.5 c fresh or frozen corn kernels
1 c finely chopped celery
1 c finely chopped bell peppers (any color)
1 c finely chopped red onions
1/3 c brown sugar
1 c white or cider vinegar
2 T Dijon mustard
2 garlic cloves, pressed (or 1 t minced garlic)
1 fresh chile, seeded and minced
Combine everything in an uncovered saucepan and bring to a boil on high heat. Reduce the heat and simmer for at least 15 minutes. Serve at room temperature.
#########################################
The cracked wheat recipe is one I made up, and it seems like it would be infinitely forgiving, so go wild! (It just happens that I loved the way I first made it and have been making it the same way ever since.)
Large yellow or white onions
Kale/baby kale
Cracked wheat
Salt
Crushed red pepper
Vegetable oil
[So here's what I do. I use as many large onions as I do cups of raw cracked wheat (usually 3) and then I throw in as many boxes of baby kale as I can fit in the pot (usually 2). When my mom came for Thanksgiving, she insisted on buying all of the produce for the dinner, and she bought bunches of fresh (adult) kale, which had a much more bitter (but still very pleasing) taste than the baby kale I was used to; I used one and a half bunches of that.]
Finely slice your onions (lop off the ends of an onion, cut vertically through the chopped ends to halve it, then do your fine slices). In a large pot (a soup/stew pot or a Dutch oven), pour enough oil to just cover the bottom. Throw in all of your onion slices. Add salt and crushed red pepper to taste. Stir occasionally, but you're going to let the onions caramelize, which should take at least twenty minutes, probably more like thirty, so bring a book. When the onions are a nice deep gold/light brown and are fragrant, add in the kale (baby kale can go in straight from the box, while adult kale will need to be chopped into bite-sized pieces) and let that cook until the kale has released its water and has cooked down. (This usually takes me less than ten minutes.) Add in your dry, raw cracked wheat and add enough water to comfortably cover. Stir occasionally, but it's a pretty hands-off recipe. When all of the water has been absorbed by the cracked wheat, taste a bit to make sure the cracked wheat tastes cooked. (Usually about seven minutes.) Add more salt and crushed red pepper if necessary.
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