This Week's Meals (1/3): Threadgill's Southern Corn on the Cob
I'm eatin' Threadgill's this week! And trying a new meal plan.
My blood sugar isn't doing to hot, and my doctor wants me to drop my carb intake to 150g a day. So I decided, well, let's still eat whatever the heck we want, but cut it to 37g of carbs per meal, four meals a day.
There's not much here...only 144 calories in this meal. But it should hopefully keep my blood sugar a but more normal. And I have a lot of no-carb snacks if I get hungry.
# Sweet Corn Off The Cob
Threadgills: The Cookbook
6.0 Jenn sized servings
6.0 cups water (boiling)
0.25 whole yellow onion (diced)
0.5 whole green bell pepper (diced)
0.25 whole red bell pepper (diced)
1.0 tbsp Threadgill's Vegetable Seasoning
2.0 tbsp cornstarch
0.5 cup cold water (cornstarch)
2.0 pounds sweet kernel corn
1 - Add cornstarch to water, and whisk, making a slurry.
2 - In a 4-quart pot, put water, onion, bell peppers, seasonings and cornstarch.
3 - Boil, reduce to simmer, and add corn.
4 - Cook until corn is tender, about 30 minutes.
5 - Drain and serve.
# Threadgill's Vegetable Seasoning
Threadgills: The Cookbook
Makes a BUNCH.
1.0 cup salt
2.0 tbsp black pepper
6.0 tbsp white pepper
4.0 tbsp cayenne pepper
2.0 tbsp onion powder
2.0 tbsp mustard powder
1 - Mix ingredients well
