#fine yellow corn meal

[mittalcornezza]

Exploring the History of Fine Yellow Cornmeal in Traditional Dishes

1. The Timeless Appeal of Fine Yellow Cornmeal

Fine yellow cornmeal, a product derived from finely ground yellow corn, has been a staple in various culinary traditions around the world for centuries. Its versatility and rich flavor have made it a key ingredient in numerous traditional dishes. From cornbread in the United States to the famous "makki di roti" in India, Fine yellow corn meal has stood the test of time, and its presence in kitchens continues to endure. This blog delves into the rich history of fine corn meal and its role in traditional cooking across cultures.

2. The Origin of Cornmeal: A Staple in Ancient Cuisines

The use of cornmeal dates back to ancient times, with its origins in the Americas. Indigenous peoples in North America were the first to cultivate corn, using it in a variety of ways, including grinding it into meals for bread and other dishes. Yellow cornmeal has been a primary food source for many generations, long before it became the international ingredient we know today. Its adaptability to different cooking styles made it a popular choice in many cultures, forming the foundation of numerous traditional recipes.

3. Traditional Uses of Fine Yellow Cornmeal in Cooking

Fine yellow cornmeal has played an integral role in traditional dishes from many parts of the world. In Southern American cuisine, it is essential to make cornbread, a beloved side dish that pairs perfectly with everything from fried chicken to stews. Meanwhile, fine cornmeal is used in tortillas, tamales, and other corn-based delicacies in parts of Mexico and Central America. Across the world, this fine ingredient has been key to creating hearty, flavorful meals that highlight its rustic appeal and nutritional value.

4. Fine Yellow Cornmeal in Indian Cuisine

In India, yellow cornmeal, known as “makki ka atta,” is widely used in preparing regional favorites. The most notable dish is “makki di roti,” a traditional flatbread made with fine cornmeal, commonly enjoyed with sarson da saag (mustard greens) in Punjab. Fine yellow cornmeal is also prevalent in various savory dishes like porridges and halwas, where it provides texture and a rich, earthy flavor. The growing popularity of yellow corn meal in Indian cooking has solidified its role as an essential kitchen ingredient, especially in rural regions where corn is a staple crop.

5. The Impact of Corn Meal Manufacturers on Traditional Cooking

Today, cornmeal manufacturers play a crucial role in maintaining the quality and authenticity of fine yellow cornmeal. As global demand for cornmeal has increased, manufacturers have adapted their production methods to ensure that traditional flavors and textures are preserved while meeting the needs of modern kitchens. Using high-quality corn and eco-friendly production processes, these manufacturers ensure that fine cornmeal remains a reliable ingredient for making traditional dishes. Their commitment to quality has allowed yellow corn meal to remain a key player in the culinary world.

6. The Evolution of Fine Yellow Cornmeal: From Ancient Times to Today

The journey of fine yellow cornmeal from ancient grains to the modern-day kitchen is fascinating. Early forms of cornmeal were manually ground by hand, using stone tools. Today, cornmeal is produced using advanced milling techniques that ensure fine textures and consistent quality. These developments have made it easier for chefs and home cooks to incorporate fine yellow cornmeal into their meals, maintaining a connection to traditional cooking methods while adapting to contemporary tastes and dietary needs.

7. Buying Fine Yellow Cornmeal Online in India

In India, the convenience of buying fine yellow cornmeal online has made it easier for home cooks to access this essential ingredient. Whether preparing traditional Indian dishes or experimenting with global cuisines, purchasing cornmeal online offers a wide selection of high-quality options. Numerous platforms now provide the convenience of delivering fine cornmeal directly to your doorstep, supporting local and international manufacturers. Cornmeal buy online in India has become a popular choice for many consumers looking for fresh, authentic, and convenient ingredients.

8. The Future of Fine Yellow Cornmeal in Traditional Dishes

As more people turn to traditional, wholesome ingredients, fine yellow cornmeal is making a strong comeback in home kitchens and professional settings. Its ability to blend seamlessly into various cultural dishes ensures its longevity in culinary traditions. Whether used in cornbread in the United States or Makki di roti in India, fine yellow cornmeal is poised to remain an integral part of cooking for generations to come.

9. Keeping the Tradition Alive with Fine Yellow Cornmeal

Fine yellow cornmeal continues to be a beloved ingredient in traditional dishes worldwide. From its origins in ancient civilizations to its place in modern kitchens, it has earned its reputation as a versatile, nutritious, and flavorful component in many meals. As consumers increasingly seek out authentic, sustainable ingredients, fine yellow corn meal remains a vital link to the past and a symbol of the enduring appeal of traditional cooking. So, whether you're looking to buy fine cornmeal online in India or explore its uses in conventional recipes, fine yellow cornmeal will continue playing an important role in kitchens worldwide.

[rederiswrites]

Menus, Oct. 23-30

Several people were open to seeing my menu planning, and it's something I enjoy doing well, so here we go!

Notes: My dishes can all be gluten free (they are, for us) by using gf pasta (we like Rummo brand gf noodles and Tinkyada are good too). Otherwise, we're pretty generally low carb and most things are from scratch, but typically pretty simple. Most of these rely on root vegetables or beans for their carbohydrates.

Feta tomato pasta and sausage --This was viral on Instagram a while back, and I decided to try it. Now my daughter requests it pretty often. I don't make it quite like the original--mostly, I add some zucchini, double the feta, and add a bunch of Italian seasoning. This link is pretty much the same thing. They add shallots, which does sound lovely but costs a bit extra. I cooked some sausage with the meal because I didn't want to load up on pasta, personally, as I'm still staying very low carb.

"Bowl of the Wife of Kit Carson"--modified caldo tlalpeño--Pity poor Maria Carson, whose indigenous name I can't even learn, now remembered by her husband's name. That aside, it's a family favorite. We make it with the entire can of chiles in adobo, but that's a family preference. The avocados are pretty much the vegetable in this one so uhh...have plenty. I make the rice separate, both because that way you can vary it depending on your spice tolerance and because that way the rice doesn't suck up all the soup for leftovers.

Roast whole chicken, roasted mixed root vegetables, and garlicky kale. I basted the chicken with avocado oil (expensive but healthy; feel free to sub cheaper vegetable oil), seasoned it with a Penzey's mix I like called Ozark Seasoning, and stuffed it with rosemary, onions, and garlic. The root vegetables can be whatever; mine were yellow beets (slightly less "earthy" tasting than red, which might be more appealing to some), rutabaga, and carrots. Salt, pepper, and garlic powder is enough, seasoning-wise. And the kale, I blanch and then saute with a LOT of garlic.

Garlic parmesan white beans, brussels sprouts, and Gujerati carrot salad. I've not made the beans yet; they'll be a new dish for us. Sound great, though, and I'm trying to learn more meatless dishes generally and bean dishes specifically. We like to halve or quarter our brussels sprouts, depending on size, steam them, and then eat them with sour cream. And the carrot salad is a longstanding family favorite, which I got from my well worn copy of Madhur Jaffrey's Indian Cooking. This is almost the same recipe, but I don't add cayenne, and I wouldn't use olive oil, since it has such a low smoke point. I'd use peanut or canola or something. It's not spicy or "exotic" tasting, and it's been well-received at potlucks.

Pot Roast. There's no point giving a recipe for this one; just pick one that looks good to you. Just include lots of good veggies. I like carrots, onions, potatoes, and parsnips. It's fun to add a bag of frozen pearl onions, and I like frozen peas put in at the very end of cooking.

Tuna salad. I eat it over lettuce, the others eat it as a sandwich. Dinner for a tired night. My tuna salad is made with well-drained chunk light (in water), finely diced celery, finely diced green salad olives, salt, pepper, and mayo to bind. My family really likes the olives so I go heavy and also use a little of the jar liquid as a salt stand-in.

Deviled eggs and raw veggies with hummus. Another phone-in meal, or it would be if I didn't find making deviled eggs such a hassle. We all love them, but I have some inexplicable personal antipathy for how long they take to make. ANYWAY, my deviled eggs are the bestest, and you will not think so if you eat yours southern-style with (shudder) "salad dressing" instead of mayo, or sweet relish. No, mine are made with salt, pepper, mayo, and lots of finely minced green salad olives, and topped with paprika, preferably sharp paprika.

Pork tenderloin, frozen corn, and stewed apples and quince. Aren't we just POSH? Jacob got me a quince to try at the farmer's market. It's uh...well pretty much I guess it's like a rock-hard and fairly tart apple, with the granular texture of an Asian pear. They're generally eaten cooked, which is why I decided to stew it mixed with apples. So I just sliced the apples and the quince up fine (just leave out the quince if you don't have it which you probably don't, and maybe add a dash of lemon juice instead), simmered them in a couple tablespoons of apple cider (or juice; we had cider), and threw in a teaspoon of pie seasoning, a fistful of dried cranberries (the recipe called for raisins) and very approximately a tablespoon of allulose syrup. Obviously you could just use sugar instead. I topped mine with pecans and it was so so good. Oh, and also the pork: Usually two tenderloins come in a pack of tenderloins, so I put a different seasoning on each just for fun. Various blends. Lemon pepper and Montreal Steak Seasoning are favorites, but tonight I opened an unlabeled container in the pantry and discovered that it was rosemary salt the bestie made and left here, so I mashed it up with some garlic and put that on one, and did bbq rub on the other. The frozen corn....is frozen corn. Except, you know, microwaved.

[laurasimonsdaughter]

I got a copy of Erdoes and Ortiz's American Indian Myths and Legends (1984) for Christmas and it is fascinating to me how various Native American tales portray romance between humans and non-humans. Especially compared to the European takes on that motif, which usually center on the relationship being doomed from the start, because humans belong only with humans. But this does not seem to be the default in the Native American tales in this collection!

There was one story which did portray the relationship as doomed (Tolowim woman and butterfly man, Maidu) and one where a human woman was taken against her will and gladly rescued by her husband (The stolen wife, Tewa). But there is also a tale where a wife is willingly taken by a great buffalo and when her human husband steals her back and kills White Buffalo Chief, she mourns him so that her jealous husband kills her (Apache chief punishes his wife, Tiwa).

That last tale, while tragic, already goes out of its way to show that the woman was happy with the powerful buffalo, and there are four stories in the collection that make a point of ending in happiness:

The industrious daughter who wouldn't marry (Cochiti)

A beautiful young woman who is a master at making beautiful garments spurns all her human suitors, until it is widely known that she doesn't care for young men. Coyote hears of this and goes to court her, dressed in his finest clothes. He does not offer her any gifts, but he dances very well and he brings a branch of blackcurrants, which are her favourite. She is pleased with him, so she takes him home, sleeps with him, and gives birth to two little coyotes. Her parents are dismayed and the other people turn away from her, but Coyote brings her to his home under the ground. There he has all kinds of clothes just as fine as the ones she makes, and she lives there happily with him ever after.

The Serpent of the Sea (Zuni)

The beautiful daughter of the priest-chief of the village Home of the Eagles cannot abide dust or dirt. Every day she spends almost all her time bathing in the sacred spring of the Serpent of the Sea and this angers him. He changes himself into a beautiful baby boy and she finds him and takes him home to care for him. As soon as she falls asleep the Serpent takes his true form again, coiling himself all around the maiden and all around the room. In the morning the whole household panics, but the girl’s father understands what happened and begs the Serpent to let his daughter return to her family once more, even though she now belongs to him. The Serpent moves enough to release her, finally waking her. She is very frightened, but after four days of ceremonies she bids her family goodbye and goes with the Serpent. As they travel the Serpent takes the shape of a beautiful young man, and speaks in a kinder and kinder voice, until she dares to look at him. Startled she asks him where the terrifying creature has gone. He explains that he is the serpent, but that he loves her, and that if she will consent to come and stay with him they will live and love each other forever in the Waters of the World. The maiden goes with him, forgetting her sadness and forgetting her family, and lived with him ever after.

The man who married the moon (Isleta Pueblo)

The great leader, weaver, and medicine man Nah-chu-rú-chu (the bluish light of dawn) got tired of all the young women trying to win his affection. He proclaimed that he would marry the girl who could grind corn meal so fine that it would stick to his pearl water dipper. The only woman who could do it was the Moon, who was an Isleta maiden before she went to live into the sky. He marries her and loves his moon-wife above all things. Two sisters, the Yellow Corn Maiden, are so jealous that they persuade the moon to admire her reflection in the water of the well, and push her in to drown her. The chief mourns so deeply that it no longer rains and all the crops begin dying, until they bring him a mysterious flower from a mound in the forest where his wife disappeared. He performs a sacred ritual and the moon is brought back to life. The corn maidens are changed into helpful, gentle snakes as punishment, and the moon lives happily with her husband.

The woman who married a merman (Coos)

A girl who refuses all her suitors and goes swimming in the creek every day becomes pregnant without understanding how. She gives birth to a baby that always cries unless it is left outside, where someone brings it seal meat to eat. The young mother watches over her baby and at night is approached by a man who says he is her husband and promises she will be safe if she goes with him. The merman takes his wife and child to the bottom of the sea, where many people lived. Her husband was one of the five sons of the village chief and the couple lived there happy and satisfied. She goes to her relatives once to get arrows for her little boy to play with, and once to visit her brothers. The second time they see her shoulders are turning dark and scaly like those of a sea serpent. She never returned again, but sea serpents came into their harbour, and every summer and winter they would send a whale ashore, a gift to their kinsmen above the sea.

Erdoes and Ortiz even draw a parallel between the tale of the Serpent of the Sea and Beauty and the Beast, but I rather love the girl running off with the Coyote and "the woman who married a merman" is such a lovely counterpoint to the selkie and mermaid stories I grew up with. I'm really happy with this book~

[rubykgrant]

Rvb characters having a big harvest dinner together-

Church; F*CK thanksgiving, it's stupid, and turkey isn't even that good. We can do a big meal, but we're not having turkey. I like chicken, I'm making a chicken

Wash; Is that gonna be enough, though?

Church; FINE, I'll make TWO whole chickens, plus I'll get a big pack of legs so everybody can have one without Sarge trying to make a monster chymera-bird. I'll also get those thin-sliced chicken breasts for Caboose, because he likes dried-out bird meat for reasons I don't understand, but WHATEVER, I'll cook it all with the same seasonings

Wash; Still might need more meat. What about a ham?

Church; No, the rest of you can have ham for that OTHER holiday you're all obsessed with. If we need more, I'll... I'll make a pot roast. Happy now?

Wash; If it's too much trouble, we could just order some food, or go out to eat...

Church; NO! I am making roast chicken, with olive oil, broth, garlic salt, cracked peppercorn, parsley, dried chives, rosemary, and chopped shallots, and a pot roast with a tri-tip, with butter, a packet of stew mix with more garlic salt and pepper and chives added, golden potatoes, baby carrots, celery, and red onions! I'm gonna use the broths from the chicken to make the gravy, and then I'll make a TON of mashed potatoes and stuffing, but I'm not putting the stuffing IN the chicken, because that's stupid as hell and doesn't even work I don't care what anybody says, I'm just doing on the stove! I'm also gonna make sauteed zucchini squash and yellow crook-neck squash, and green beans, and three kinds of corn off the cob- golden corn, peaches and cream corn, and sweet silver corn! I'll make a big oven roasted vegetable tray, with more of the golden potatoes and baby carrots, and also mushrooms, yellow orange and red bell peppers, red onions, cauliflower, asparagus, with salt and pepper and rosemary and thyme! I get a can of jellied cranberry sauce and fresh cranberries, then mix it all together, I'll make spiced peaches with cinnamon and nutmeg and ginger! I'll do a pig pot of wild rice with butter and shallots mixed with the chicken broth! I'll make TWO apple crumbles with oatmeal, brown sugar, cinnamon, nutmeg, and clove, a big pumpkin pie cheesecake, and a chocolate pudding pie! IS THAT ENOUGH?

Wash; Yeah, that sounds really good

Wash (to everybody else); Hey guys, Church is gonna make us all dinner!

Church; Wait. WAIT. You all need to help me, dammit! I hate peeling potatoes!

[petermorwood]

An old article, but amusing regardless.

First it was James Lileks and the Gallery of Regrettable Food. What were the photo editors on these cookbooks thinking?

I'm well aware the colour quality of old pictures degrades and yellows, to their detriment, but IMO the images on that website can't have looked very appetising even when new.

There are ways to assemble variegated foodstuffs on a plate that looks attractive, and then there are these.

Dimly-lit meals for one and Sad desk lunches are yet more shuddersome antidotes to lovingly-photographed food porn erotica (porn would be messy close-ups of eating it).

However, despite what the article suggests, food photography doesn't need "the highest-spec kit while dangling from light-fittings for just the right angle" to look good.

*****

Using a phonecam while out with your friends in a crowded pizzeria isn't going to give the best results, but then neither is a joyless packed lunch on a rainy Monday in February, even if shot with a $33,000 camera like this Hasselblad, and full studio lighting.

@dduane's hobby site European Cuisines (down for maintenance) did just fine for years with a Sony W17, a compact digicam with a superb Zeiss lens.

Here are Sony shots of an apple upside-down cake made with Beauty of Bath apples from our own tree (they really are pink all the way through) and a quiche Lorraine just out of the oven.

After a while I got a second-hand Nikon D40 DSLR; the money saved on second-hand let me afford an excellent lens, a top-of-the-line flashgun and that neat little flash which is so much better than the camera's built-in one.

Here's the Nikon's take on last year's roast-goose-and-all-the-trimmings Christmas Dinner, as well as bacon (corned beef is the Americanised version) and cabbage for St Patrick's Day.

Now we're mostly using HTC U11+ smartphones whose cameras are not only top-notch but have excellent low-light capability.

This is good, because our lighting has always been mostly natural daylight with occasional flash and reflector-screen assistance.

Here are U11+ images of soda bread done in a cast-iron casserole or Dutch oven, and Geflügelragout (a stew of roast chicken with red wine and lemon) with saffron-pumpkin noodles.

This has become Brightwood Vintner's Chicken in the Food and Cooking of the Middle Kingdoms project, and why not? It's delicious! Here's DD and U11+ in action, and the noodle close-up she was shooting in that pic.

None of the food we shoot is "styled" for photography with varnish for glossiness, paint for cream, machine oil for honey, microwaved cotton-wool for steam and lots of other cunning but inedible trickery.

Our stuff is all for eating - so much so that getting "photograph the food" and "eat the food" in the proper order can sometimes be a struggle.

Like these crumpets, for instance.

You would, wouldn't you?

I nearly did, giving DD conniptions because she hadn't photographed them yet, and the Kerrygold butter was melting Just Right...

In a choice between shooting Have To Eat images and Want To Eat ones, we'll stay on the Want To side of the fence, and if people looking at those pix also Want To take a bite out of their screens, we're getting the job done.

And we're not hanging from the light-fittings to do it... :->

[stuffyflowers]

thoughts on ceroba

You would ask that

- how I feel

i HATE her!!!!1!1!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

- ships

sonaroba have you guys heard about sonaroba it’s sona from kissy cutie and ceroba from undertale yellow and they’re forced into each others lives and they hate each other but they soon realise they’re a reflection of each other in all the worst ways and that keeps drawing them together despite it all and ceroba reaches out to sona when she loses it because she knows what it’s like to make a mistake so horrible the guilt is eating you alive and you truly believe there is nothing left in life for you and you have to die because you’re beyond redemption but really you just need people who care about you and know you’re only trying to do what you believed was right even if it was terribly misguided and you’re capable of good and want to give you a second chance. I also like staroba and ceroba/chujin and ceroba/toriel and ceroba/alphys 👍

- non romantic otp

I thiink I talked abt her and clover th last time I did one of these 4 her so ummmm. remember. Ceroba and dalv best friends. Source: me + also the pacifist ending that no one talks about ever except me!!!!! They r going to enjoy a nice corn based meal together :)

- unpopular opinion

You all probably know how I feel abt The Scene by now. I think it’s fine!!!!!! good even!!!!! Ceroba isn’t a mastermind who thinks things through she’s just had her ordinary life ripped away from her and been thrust into the expectation of saving monsterkind from a presumed inevitable and fast approaching slaughter against humanity despite having no qualifications of COURSE she’s going to make a stupid as fuck decision.+ I’ve seen ppl claim she’s acting ooc for making the decision she did bc she should know better and it feels like ppl r just taking her being the mysterious and sensible straight man in the wild east at face value while forgetting that the game from the steamworks onwards quickly reveals how easy it is to break this put-together composure she maintains in front of others, showing how impulsive, unprepared and uninformed she actually is. Ceroba sucks and is a loser but I think that is. A good thing

- thing I wish would happen in canon

They could start by finally fixing all her bugged/missing text LMAO bugged ceroba is not currently meeting the ceroba hater moment quota.

^i could’ve talked about smth else here but I love these sm I need to make sure as many ppl are aware of their existence as possible. Anyway yeah ceroba I don’t care about her that much.whatever

[honey-minded-hivemind]

Okay, people! Time to explore the fluffy cow platonic yandere alternate universe I made for Marvel, the 🍓StrawberryMilk!AU! First, a quick advisory: this isn't sexual, or romantic, it is the same platonic yandere stuff as my other posts. The worst it will get is the reader being treated as a child, slight body modification (cow au), and possible lactation (again, a cow au). If you don't like or want to read those kinds of things, then please avoid this au.

Now, for this au, well... the platonic yanderes (any Marvel character you want, especially anyone I've mentioned in previous posts) are part cow. I like to imagine they are part Highland cow (have you seen them? Look at their fluff! They are the sweetest cow I've ever seen). If you want to use another kind, go ahead. But imagine they are fluffy, and can produce milk. For that part, they don't have udders. They lactate from their nipples, regardless of what they have on their chest. The platonic yanderes are in a group of sorts. This group is either their regular team, or whoever the reader has as Marvel platonic yandere favorites. The group is rather peaceful, and have a good business selling their milk. It makes them plenty of money, and they get to live in a nice, large, well-furnished house. It acts like a barn, but it has rooms/stalls for each member of the group. The doors are like a regular stall's doors, but the room is spacious, has soft carpeting, and a large bed with plenty of blankets and pillows (they're bigger than the average or really tall person). Not to mention whatever personal belongings they own. The house is large, looks like a barn or stable mixed with a farmhouse, and is painted red. Has soft hay, warm yellow lights, and a long dining table for communal eating.

As to what they eat: pretty much anything. They can eat meat, although they probably prefer bacon and sausages as their preferred meat. A few of them ate snake one time. Eggs are fine. Pancakes and waffles and biscuits are a must. Veggies and fruits they like include corn, carrots, asparagus, potatoes, peppers, tomatoes, oranges, and apples. And they do drink milk. And add it into anything that requires milk, such as the aforementioned pancakes, waffles, and biscuits.

They are very protective of anyone they perceive to be young... especially if they think they are a calf. Do not mess with their herd, and they will leave you alone. But mess with anyone, especially a younger member, and you get the horns. They full-heartedly belive the reader is their little one. They want to help them, be family to them... but their bby is adamant they aren't their calf.

Because the platonic yans perceive their bby as a calf, they start to produce the type of milk meant for young. And let me tell you, if you've ever tried milk fresh from a nursing cow, my relative can tell you it is the richest, creamiest thing you will ever taste. It tastes like melted ice cream. It is just that good. The platonic yans have tried pretty much everything they could think of to earn their bby's trust... but then they realize their bby hasn't been eating. Every time the group has a meal, they refuse to eat anything. Nothing offered entices them to take a bite. And after a week, with the most their bby has eaten being a few biscuits and some water, they decide that one of them needs to check on their bby and find out what is troubling them, why they won't eat anything. When they find out that the reader misses their life before being there, that they are stressed over all that's happened to them... well, the main platonic yan realizes they need to calm them down and have a heart to heart... and they do, talking about how it's okay to be upset, to miss what you used to have... they eventually hug, and they end up sleeping in the platonic yan's room/stall, cuddled in a nest of warm blankets and pillows... (and when their bby finally falls asleep, they make sure they can suckle a bit. After all, their milk has a way of making calves forget their previous pains, anything before being a calf... and what their bby doesn't know won't hurt them. They need to eat... and their milk is meant for little calves like them. And if they end up with their own little tail and fluff... that certainly isn't a problem. All they want to do is help them thrive, to make them feel comfortable and at home in the herd, to be healthy and happy, and if a bit of tender love and care can do that, who are they to withhold it, especially from their newest member?).

And it doesn't really go much farther than that. The platonic yans are happy to have their bby feeling better and eating again, and if they don't remember their previous troubles, then that's okay. They have them, after all. And the herd won't let anything hurt them. They may tease them for being so small compared to them, or for how shy they get when it comes to drinking milk, but otherwise, they are treated as their original age. They are still their calf, but, they aren't helpless. They are them, and if they ever need help, the platonic yan fam will be there. Happy to help their little calf, and happy to have them as their newest family member, teen or young adult they are.

And yes, I plan to make a short scenario with this. Remember, this is all platonic, non-sexual and non-romantic, as well as fictional. If you like this post, that is good😊 If you don't, that's also good! Just avoid this au of mine if you don't like the sort of things it involves, okay? I hope you enjoyed this honeycomb thought!

[rabbitcruiser]

National Corn on the Cob Day

Nothing says summer quite like a perfectly grilled (or boiled) corn  on the cob, doused with butter, salt, pepper, or perhaps a more creative  seasoning profile.

In the height of summer, under a cornflower blue sky filled with  cotton-ball clouds, the smell of grilled meat fills the air. Children  are laughing and playing in the creek, and the adults are setting up the  picnic tables with checkered table cloths, red solo cups and paper  plates.

In the middle of the table sits a giant bowl covered with a layer of  aluminum foil, with steam gently escaping from around the edges, rich  with the smell of fabulous, buttery corn on the cob.

Corn on the Cob Day celebrates events like these, whether held  outdoors or indoors. It reminisces about the gathering of family around  one of the sweetest healthy cookout treats that is available throughout  the summer.

It’s Corn on the Cob Day!

History of Corn On The Cob Day

The history of Corn On The Cob Day goes back to a time even before  European settlers actually first came to the Americas. Corn is a new  world plant, native to the American lands, that was originally enjoyed  by the Native Americans who were there before the westerners  “discovered” the land.

Since then, corn has made various appearances in dishes all over the  world, and the by-products of this plant have been used in quite  literally millions of different products. For instance, in the United  States, high fructose corn syrup is found in almost every candy, and  certainly, in almost every carbonated beverage that can be found. Other  corn products that are used en masse include oil, cereals, snacks,  breads and even fuel.

Corn on the cob comes in more varieties than a person might think!  Sure there’s the traditional yellow corn, but there are also white and  mixed colored corn that can be eaten on the cob.

In any case, almost every type of corn can be prepared into corn on  the cob through various methods of preparation, and each brings its own  combination of tastes and flavors. There is no limit to the delicious  meals and fantastic flavors when a little corn on the cob is added to  the table.

Corn On The Cob Day is the opportunity to try different flavors, grab the butter, and enjoy delicious corn on the cob!

How To Celebrate Corn On The Cob Day

Celebrating Corn On The Cob Day is simple and fun! Try these ideas for celebrating or create new ideas:

Try Different Ways of Cooking Corn on the Cob

Start by cooking up some corn on the cob in the traditional  way–boiling. It only takes a few minutes in the water (don’t salt it  first!). Then enjoy eating it with a generous heap of butter and salt!

Now that opens the doorway to a whole variety of options to be  considered. Another way to prepare the dish is to wrap corn on the cob  in aluminum foil and let it roast in the coals of a campfire (or in the  same way on a gas or charcoal barbecue grill) until it’s positively  bursting with deliciousness.

Explore Seasoning Options

Anyone knows that corn on the cob needs butter and can be delicious  just on its own. But don’t stop there because other options are worth a  try as well! Start by adding butter as a base, and then dust the corn on  the cob with a choice of seasonings. Simple salt can work just fine, or  get more creative with seasoning salt, pepper, or any of a variety of  spices that suit your palette.

Try these varieties:

Cajun Corn on the Cob. Mix garlic powder, onion powder, red pepper, paprika and oregano, then sprinkle lightly.

Corn on the Cob Citrus Seasoned Salt.  Add sea salt, hot smoked paprika, black pepper, smoked salt, and finely  grated orange zest, then rub on (while cooking on the grill, if  preferred).

Italian Corn on the Cob. Go  Italian by sprinkling buttered corn on the cob with parmesan cheese,  powdered garlic and italian seasonings (basil, oregano, rosemary, thyme  and marjoram).

Learn More About Corn  

While it is in most people’s kitchens at one time or another, many  people don’t know some of these fun facts about corn. For instance,  although the most common corn color is yellow, it can also be cultivated  to be purple, green, blue-gray, red, white and even black. Here are  some other fun facts about corn:

The word ‘maiz’ or ‘maize’ has Native American/Spanish language  origins and that is what this grain is called in many languages.

Most cobs of corn have an average of 800 kernels, arranged in 16 rows around the cob.

Corn is produced on all of the inhabited continents on the planet (but it cannot grow in Antarctica).

The United States is the largest single producer of corn on the planet, providing at least 40% of the world’s corn harvest.

Celebrate Corn on the Cob All Summer Long  

While corn on the cob day comes at the beginning of June, anyone from  the corn growing belt in the US knows that the best time to get fresh  corn on the cob is at the end of the summer. The great news is that it  isn’t necessary to choose between the two–just go ahead and celebrate at  both times. In fact, corn on the cob can be celebrated all throughout  the summer!

Source

[spiceberrie]

i need a new year's outfit but i'd rather shave my head off . moody december already since i can't stand having hair!!!!!!!!!!!!!!!!!!!!!!!! also starting the new job on friday -_- nervewrecked. so tired already. i need to fix my bank account info too but i hate having to go places. or run errands. i haven't decided yet what I'll do for lunch when classes are back but i need to eat full meals or ill kms before the month is over ☝️ that being said. nothing too garlicky unfortunately. where was i. i was gonna do pink satin after the lilac one last year but i wanna do flowy pants instead. or just staying home 💙 also i was thinking of buying myself a switch to play mario kart but that's ridiculous... i dont want a kindle since . idk should i? i need to be away from screens... also are we boycotting amazon 🧐 maybe 2nd hand is fine? the hair situation is that my length has been bleached since 2021 and ive been cutting it off to grow the damage out but my tips are so yellow... and my roots are like a dark red... and the regrowth... burnt candy corn...

[p1shp0sh]

Easy cornbread! A tweaked love letter from an old church cook book

Dry Ingredients

1 cup all purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

3 packed tablespoons of brown sugar

1 tsp salt

Wet Ingredients

1 cup buttermilk

2 eggs

1/3cup + 2 tablespoons of hot oil

(If I have it available I substitute the hot oil for hot bacon grease!)

Grease your pans! Muffin pans or a cast iron skillet will work as well if you dont have corn stick pans! Preheat your oven to 425 degrees Fahrenheit, and go ahead and place your greased pans in there while they're preheating! You want that oil hot so the edges crisp up!

First put all your dry ingredients into a bowl, you can either whisk them all together, or sift them in, but they need to be finely mixed without clumps before you continue!

Make sure before you add your wet ingredients that the oven has reached 425 degrees, and your oil is hot! :)

Whisk your eggs and milk together, before you go and add them to the dry ingredients! This process needs to move quick! Mix while your pour them in and make sure that you mix only enough to incorporate everything, overly mixed cornbread won't rise as well!

Right after you mix in your wet ingredients you'll need to pour that hot oil in! Immediately! Don't mix while your pour that oil now guys, don't go burning yourselves for some cornbread! But stir right afterwards just enough to make sure it's all together, the cornbread is supposed to cook a little, it betters the texture!

Now once your done with that you can go ahead and pop that in the oven for 12 to 15 minutes (my oven takes 14 1/2), and pop then back out! Voila! Cornbread!

(Most cast iron skillets will take about 20 to 22 minutes, muffins closer to 18! But you can test it by trying to pop one out, if it comes up in one piece it's ready)

There's tons of ways you can tweak the recipe to your own tastes, I know I prefer it with just two tablespoons of brown sugar if I'm having a less salty meal! But you can replace half the milk with sour cream, throw in some jalepenos, bacon bits, a salty cheese, some sausage, anything you want, really! As long as it isn't a powder or liquid, it's fine to add in so as not to change the texture!

[mittalcornezza]

https://www.mittalcornezza.com/corn-meal-manufacturers/

[tameblog]

This post may contain affiliate links. Read my full disclosure policy. Taco soup: All the bold, zesty flavors of your favorite tacos—packed into a satisfying one-pot meal that’s ready in under an hour. Taco soup is like a quicker, soupier version of chili, ready in just 45 minutes. Made with homemade taco seasoning, Rotel tomatoes with green chilies, your choice of ground meat—turkey, beef, chicken, or pork all work nicely—plus beans and corn, it’s the perfect way to enjoy your favorite taco flavors in a hearty soup. What sets this taco soup recipe apart from the hundreds of others online is blending some of the beans and tomatoes into a smooth base, which thickens the broth just enough. Satisfying, healthy, and packed with Tex-Mex flavor, it’s perfect for loading up with all your favorite taco toppings—avocado, cheese, sour cream, tortilla chips, or whatever else you’re craving. Video Tutorial What You’ll Need To Make Taco Soup Spices: Chili powder, ground cumin, smoked paprika and dried oregano make a smoky Tex-Mex seasoning blend. Rotel Tomatoes with Green Chilies: Adds tomato flavor and a touch of heat, giving the soup its signature Tex-Mex kick. Black Beans: Provide heartiness, protein, and creaminess when partially blended. Extra-Virgin Olive Oil: Used to cook the veggies. Yellow Onion and Garlic: The sweet and aromatic base for the soup. Ground Meat: Adds richness, texture, and protein. Tomato Paste: Deepens the tomato flavor. Chicken Broth: The savory base for the soup. Frozen Corn: Adds a pop of sweetness, texture, and color. Cilantro and Lime Juice: Brightens and balances the dish with fresh, zesty notes. Jump to the printable recipe for precise measurements Step-By-Step Instructions Mix chili powder, cumin, smoked paprika, oregano, and salt in a bowl. Blend 2 cans of Rotel and ¾ cup beans until smooth; set aside. This mixture will thicken the broth. In a large pot, sauté onion in oil until soft, then add garlic and cook briefly. Add ground meat and seasoning, cooking until browned. Stir in tomato paste. Add the tomato/bean mixture, remaining tomatoes, beans, and broth. Bring to a boil, then simmer for 15 minutes. Add corn, cilantro, and lime juice; simmer briefly. Adjust seasoning and serve with toppings. The soup can be refrigerated for up to 4 days or frozen for up to 3 months. You May Also Like Print Taco Soup Ready in just 45 minutes, this taco soup is packed with Tex-Mex flavor and perfect for loading up with your favorite toppings. Servings: 6Prep Time: 15 minutes minutesCook Time: 30 minutes minutesTotal Time: 45 minutes minutes 2 tablespoons chili powder2 teaspoons ground cumin1 teaspoon smoked paprika1 teaspoon dried oregano¾ teaspoon salt3 (10-oz) cans Rotel diced tomatoes and green chilis2 (15-oz) black beans, drained and rinsed¼ cup extra-virgin olive oil1 large yellow onion, finely chopped5 cloves garlic, minced1⅓ pounds ground turkey, chicken, beef, or pork (see note) 1 tablespoon tomato paste2½ cups chicken broth1 cup frozen corn¼ cup chopped fresh cilantro, plus more for serving1 tablespoon fresh lime juice (from 1 lime) In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and salt. Set aside.Combine 2 cans of the Rotel tomatoes and ¾ cup of the beans in a blender or food processor. Blend until smooth. Set aside.In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute more. Do not brown.Add the ground meat and seasoning mix, breaking it up with a spoon, and brown until no longer pink, about 5 minutes. Add the tomato paste and stir until combined.Add the blended tomato and bean mixture, the remaining can of tomatoes, the remaining beans, and the chicken broth to the pot. Increase the heat to high and bring to a boil. Reduce to low and simmer, covered, stirring occasionally, until the flavors have melded, about 15 minutes.Stir in the frozen corn; simmer, uncovered, until the corn has heated through, about 5 minutes. Add the cilantro and lime juice. Taste and adjust seasoning, if necessary. Serve with toppings of choice. Note: When selecting ground meat for this recipe, 90 to 93% lean is ideal, as it provides a good balance of flavor and texture without making the soup greasy. If you're using ground chicken or pork, the lean percentage may not always be listed. For chicken, avoid extra-lean options like "all breast meat," as they can make the soup too dry. Ground pork typically has a higher fat content and is not usually sold in leaner versions, so just keep that in mind when selecting.Make-Ahead/Freezing Instructions: Once cooled, transfer the soup into an airtight container and store it in the refrigerator for up to 4 days, or freeze it in a freezer-safe container for up to 3 months.  When you're ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat it on the stovetop over medium heat until warmed through. You may need to add a bit of broth or water as it reheats to reach the desired consistency. Make sure to add toppings like cheese, sour cream, or tortilla chips just before serving for the freshest taste. Calories: 814kcalCarbohydrates: 106gProtein: 59gFat: 27gSaturated Fat: 4gCholesterol: 73mgSodium: 782mgFiber: 27gSugar: 11g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[ramestoryworld]

This post may contain affiliate links. Read my full disclosure policy. Taco soup: All the bold, zesty flavors of your favorite tacos—packed into a satisfying one-pot meal that’s ready in under an hour. Taco soup is like a quicker, soupier version of chili, ready in just 45 minutes. Made with homemade taco seasoning, Rotel tomatoes with green chilies, your choice of ground meat—turkey, beef, chicken, or pork all work nicely—plus beans and corn, it’s the perfect way to enjoy your favorite taco flavors in a hearty soup. What sets this taco soup recipe apart from the hundreds of others online is blending some of the beans and tomatoes into a smooth base, which thickens the broth just enough. Satisfying, healthy, and packed with Tex-Mex flavor, it’s perfect for loading up with all your favorite taco toppings—avocado, cheese, sour cream, tortilla chips, or whatever else you’re craving. Video Tutorial What You’ll Need To Make Taco Soup Spices: Chili powder, ground cumin, smoked paprika and dried oregano make a smoky Tex-Mex seasoning blend. Rotel Tomatoes with Green Chilies: Adds tomato flavor and a touch of heat, giving the soup its signature Tex-Mex kick. Black Beans: Provide heartiness, protein, and creaminess when partially blended. Extra-Virgin Olive Oil: Used to cook the veggies. Yellow Onion and Garlic: The sweet and aromatic base for the soup. Ground Meat: Adds richness, texture, and protein. Tomato Paste: Deepens the tomato flavor. Chicken Broth: The savory base for the soup. Frozen Corn: Adds a pop of sweetness, texture, and color. Cilantro and Lime Juice: Brightens and balances the dish with fresh, zesty notes. Jump to the printable recipe for precise measurements Step-By-Step Instructions Mix chili powder, cumin, smoked paprika, oregano, and salt in a bowl. Blend 2 cans of Rotel and ¾ cup beans until smooth; set aside. This mixture will thicken the broth. In a large pot, sauté onion in oil until soft, then add garlic and cook briefly. Add ground meat and seasoning, cooking until browned. Stir in tomato paste. Add the tomato/bean mixture, remaining tomatoes, beans, and broth. Bring to a boil, then simmer for 15 minutes. Add corn, cilantro, and lime juice; simmer briefly. Adjust seasoning and serve with toppings. The soup can be refrigerated for up to 4 days or frozen for up to 3 months. You May Also Like Print Taco Soup Ready in just 45 minutes, this taco soup is packed with Tex-Mex flavor and perfect for loading up with your favorite toppings. Servings: 6Prep Time: 15 minutes minutesCook Time: 30 minutes minutesTotal Time: 45 minutes minutes 2 tablespoons chili powder2 teaspoons ground cumin1 teaspoon smoked paprika1 teaspoon dried oregano¾ teaspoon salt3 (10-oz) cans Rotel diced tomatoes and green chilis2 (15-oz) black beans, drained and rinsed¼ cup extra-virgin olive oil1 large yellow onion, finely chopped5 cloves garlic, minced1⅓ pounds ground turkey, chicken, beef, or pork (see note) 1 tablespoon tomato paste2½ cups chicken broth1 cup frozen corn¼ cup chopped fresh cilantro, plus more for serving1 tablespoon fresh lime juice (from 1 lime) In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and salt. Set aside.Combine 2 cans of the Rotel tomatoes and ¾ cup of the beans in a blender or food processor. Blend until smooth. Set aside.In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute more. Do not brown.Add the ground meat and seasoning mix, breaking it up with a spoon, and brown until no longer pink, about 5 minutes. Add the tomato paste and stir until combined.Add the blended tomato and bean mixture, the remaining can of tomatoes, the remaining beans, and the chicken broth to the pot. Increase the heat to high and bring to a boil. Reduce to low and simmer, covered, stirring occasionally, until the flavors have melded, about 15 minutes.Stir in the frozen corn; simmer, uncovered, until the corn has heated through, about 5 minutes. Add the cilantro and lime juice. Taste and adjust seasoning, if necessary. Serve with toppings of choice. Note: When selecting ground meat for this recipe, 90 to 93% lean is ideal, as it provides a good balance of flavor and texture without making the soup greasy. If you're using ground chicken or pork, the lean percentage may not always be listed. For chicken, avoid extra-lean options like "all breast meat," as they can make the soup too dry. Ground pork typically has a higher fat content and is not usually sold in leaner versions, so just keep that in mind when selecting.Make-Ahead/Freezing Instructions: Once cooled, transfer the soup into an airtight container and store it in the refrigerator for up to 4 days, or freeze it in a freezer-safe container for up to 3 months.  When you're ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat it on the stovetop over medium heat until warmed through. You may need to add a bit of broth or water as it reheats to reach the desired consistency. Make sure to add toppings like cheese, sour cream, or tortilla chips just before serving for the freshest taste. Calories: 814kcalCarbohydrates: 106gProtein: 59gFat: 27gSaturated Fat: 4gCholesterol: 73mgSodium: 782mgFiber: 27gSugar: 11g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[alexha2210]

This post may contain affiliate links. Read my full disclosure policy. Taco soup: All the bold, zesty flavors of your favorite tacos—packed into a satisfying one-pot meal that’s ready in under an hour. Taco soup is like a quicker, soupier version of chili, ready in just 45 minutes. Made with homemade taco seasoning, Rotel tomatoes with green chilies, your choice of ground meat—turkey, beef, chicken, or pork all work nicely—plus beans and corn, it’s the perfect way to enjoy your favorite taco flavors in a hearty soup. What sets this taco soup recipe apart from the hundreds of others online is blending some of the beans and tomatoes into a smooth base, which thickens the broth just enough. Satisfying, healthy, and packed with Tex-Mex flavor, it’s perfect for loading up with all your favorite taco toppings—avocado, cheese, sour cream, tortilla chips, or whatever else you’re craving. Video Tutorial What You’ll Need To Make Taco Soup Spices: Chili powder, ground cumin, smoked paprika and dried oregano make a smoky Tex-Mex seasoning blend. Rotel Tomatoes with Green Chilies: Adds tomato flavor and a touch of heat, giving the soup its signature Tex-Mex kick. Black Beans: Provide heartiness, protein, and creaminess when partially blended. Extra-Virgin Olive Oil: Used to cook the veggies. Yellow Onion and Garlic: The sweet and aromatic base for the soup. Ground Meat: Adds richness, texture, and protein. Tomato Paste: Deepens the tomato flavor. Chicken Broth: The savory base for the soup. Frozen Corn: Adds a pop of sweetness, texture, and color. Cilantro and Lime Juice: Brightens and balances the dish with fresh, zesty notes. Jump to the printable recipe for precise measurements Step-By-Step Instructions Mix chili powder, cumin, smoked paprika, oregano, and salt in a bowl. Blend 2 cans of Rotel and ¾ cup beans until smooth; set aside. This mixture will thicken the broth. In a large pot, sauté onion in oil until soft, then add garlic and cook briefly. Add ground meat and seasoning, cooking until browned. Stir in tomato paste. Add the tomato/bean mixture, remaining tomatoes, beans, and broth. Bring to a boil, then simmer for 15 minutes. Add corn, cilantro, and lime juice; simmer briefly. Adjust seasoning and serve with toppings. The soup can be refrigerated for up to 4 days or frozen for up to 3 months. You May Also Like Print Taco Soup Ready in just 45 minutes, this taco soup is packed with Tex-Mex flavor and perfect for loading up with your favorite toppings. Servings: 6Prep Time: 15 minutes minutesCook Time: 30 minutes minutesTotal Time: 45 minutes minutes 2 tablespoons chili powder2 teaspoons ground cumin1 teaspoon smoked paprika1 teaspoon dried oregano¾ teaspoon salt3 (10-oz) cans Rotel diced tomatoes and green chilis2 (15-oz) black beans, drained and rinsed¼ cup extra-virgin olive oil1 large yellow onion, finely chopped5 cloves garlic, minced1⅓ pounds ground turkey, chicken, beef, or pork (see note) 1 tablespoon tomato paste2½ cups chicken broth1 cup frozen corn¼ cup chopped fresh cilantro, plus more for serving1 tablespoon fresh lime juice (from 1 lime) In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and salt. Set aside.Combine 2 cans of the Rotel tomatoes and ¾ cup of the beans in a blender or food processor. Blend until smooth. Set aside.In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute more. Do not brown.Add the ground meat and seasoning mix, breaking it up with a spoon, and brown until no longer pink, about 5 minutes. Add the tomato paste and stir until combined.Add the blended tomato and bean mixture, the remaining can of tomatoes, the remaining beans, and the chicken broth to the pot. Increase the heat to high and bring to a boil. Reduce to low and simmer, covered, stirring occasionally, until the flavors have melded, about 15 minutes.Stir in the frozen corn; simmer, uncovered, until the corn has heated through, about 5 minutes. Add the cilantro and lime juice. Taste and adjust seasoning, if necessary. Serve with toppings of choice. Note: When selecting ground meat for this recipe, 90 to 93% lean is ideal, as it provides a good balance of flavor and texture without making the soup greasy. If you're using ground chicken or pork, the lean percentage may not always be listed. For chicken, avoid extra-lean options like "all breast meat," as they can make the soup too dry. Ground pork typically has a higher fat content and is not usually sold in leaner versions, so just keep that in mind when selecting.Make-Ahead/Freezing Instructions: Once cooled, transfer the soup into an airtight container and store it in the refrigerator for up to 4 days, or freeze it in a freezer-safe container for up to 3 months.  When you're ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat it on the stovetop over medium heat until warmed through. You may need to add a bit of broth or water as it reheats to reach the desired consistency. Make sure to add toppings like cheese, sour cream, or tortilla chips just before serving for the freshest taste. Calories: 814kcalCarbohydrates: 106gProtein: 59gFat: 27gSaturated Fat: 4gCholesterol: 73mgSodium: 782mgFiber: 27gSugar: 11g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link

[angusstory]

This post may contain affiliate links. Read my full disclosure policy. Taco soup: All the bold, zesty flavors of your favorite tacos—packed into a satisfying one-pot meal that’s ready in under an hour. Taco soup is like a quicker, soupier version of chili, ready in just 45 minutes. Made with homemade taco seasoning, Rotel tomatoes with green chilies, your choice of ground meat—turkey, beef, chicken, or pork all work nicely—plus beans and corn, it’s the perfect way to enjoy your favorite taco flavors in a hearty soup. What sets this taco soup recipe apart from the hundreds of others online is blending some of the beans and tomatoes into a smooth base, which thickens the broth just enough. Satisfying, healthy, and packed with Tex-Mex flavor, it’s perfect for loading up with all your favorite taco toppings—avocado, cheese, sour cream, tortilla chips, or whatever else you’re craving. Video Tutorial What You’ll Need To Make Taco Soup Spices: Chili powder, ground cumin, smoked paprika and dried oregano make a smoky Tex-Mex seasoning blend. Rotel Tomatoes with Green Chilies: Adds tomato flavor and a touch of heat, giving the soup its signature Tex-Mex kick. Black Beans: Provide heartiness, protein, and creaminess when partially blended. Extra-Virgin Olive Oil: Used to cook the veggies. Yellow Onion and Garlic: The sweet and aromatic base for the soup. Ground Meat: Adds richness, texture, and protein. Tomato Paste: Deepens the tomato flavor. Chicken Broth: The savory base for the soup. Frozen Corn: Adds a pop of sweetness, texture, and color. Cilantro and Lime Juice: Brightens and balances the dish with fresh, zesty notes. Jump to the printable recipe for precise measurements Step-By-Step Instructions Mix chili powder, cumin, smoked paprika, oregano, and salt in a bowl. Blend 2 cans of Rotel and ¾ cup beans until smooth; set aside. This mixture will thicken the broth. In a large pot, sauté onion in oil until soft, then add garlic and cook briefly. Add ground meat and seasoning, cooking until browned. Stir in tomato paste. Add the tomato/bean mixture, remaining tomatoes, beans, and broth. Bring to a boil, then simmer for 15 minutes. Add corn, cilantro, and lime juice; simmer briefly. Adjust seasoning and serve with toppings. The soup can be refrigerated for up to 4 days or frozen for up to 3 months. You May Also Like Print Taco Soup Ready in just 45 minutes, this taco soup is packed with Tex-Mex flavor and perfect for loading up with your favorite toppings. Servings: 6Prep Time: 15 minutes minutesCook Time: 30 minutes minutesTotal Time: 45 minutes minutes 2 tablespoons chili powder2 teaspoons ground cumin1 teaspoon smoked paprika1 teaspoon dried oregano¾ teaspoon salt3 (10-oz) cans Rotel diced tomatoes and green chilis2 (15-oz) black beans, drained and rinsed¼ cup extra-virgin olive oil1 large yellow onion, finely chopped5 cloves garlic, minced1⅓ pounds ground turkey, chicken, beef, or pork (see note) 1 tablespoon tomato paste2½ cups chicken broth1 cup frozen corn¼ cup chopped fresh cilantro, plus more for serving1 tablespoon fresh lime juice (from 1 lime) In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, and salt. Set aside.Combine 2 cans of the Rotel tomatoes and ¾ cup of the beans in a blender or food processor. Blend until smooth. Set aside.In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute more. Do not brown.Add the ground meat and seasoning mix, breaking it up with a spoon, and brown until no longer pink, about 5 minutes. Add the tomato paste and stir until combined.Add the blended tomato and bean mixture, the remaining can of tomatoes, the remaining beans, and the chicken broth to the pot. Increase the heat to high and bring to a boil. Reduce to low and simmer, covered, stirring occasionally, until the flavors have melded, about 15 minutes.Stir in the frozen corn; simmer, uncovered, until the corn has heated through, about 5 minutes. Add the cilantro and lime juice. Taste and adjust seasoning, if necessary. Serve with toppings of choice. Note: When selecting ground meat for this recipe, 90 to 93% lean is ideal, as it provides a good balance of flavor and texture without making the soup greasy. If you're using ground chicken or pork, the lean percentage may not always be listed. For chicken, avoid extra-lean options like "all breast meat," as they can make the soup too dry. Ground pork typically has a higher fat content and is not usually sold in leaner versions, so just keep that in mind when selecting.Make-Ahead/Freezing Instructions: Once cooled, transfer the soup into an airtight container and store it in the refrigerator for up to 4 days, or freeze it in a freezer-safe container for up to 3 months.  When you're ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat it on the stovetop over medium heat until warmed through. You may need to add a bit of broth or water as it reheats to reach the desired consistency. Make sure to add toppings like cheese, sour cream, or tortilla chips just before serving for the freshest taste. Calories: 814kcalCarbohydrates: 106gProtein: 59gFat: 27gSaturated Fat: 4gCholesterol: 73mgSodium: 782mgFiber: 27gSugar: 11g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. Source link