Corn and Soybean Recipes

[ysabetwordsmith]

Just in case the American foodstream experiences disruptions, here are some recipes for field corn and soybeans, two huge cash crops. Field corn may be ground into cornmeal or nixtamalized into hominy. Soybeans are most often used to make tofu but there are other options.


How to Make Cornmeal -- Alphafoodie

50 Creative Ways To Use That Bag Of Cornmeal In Your Cupboard

Homemade Hominy

23 Must-Try Hominy Recipes

Easy Corn Stock Recipe (Corn Broth)

How to Make Corn Cob Jelly


10 Products Made From Soybeans (and how to use them)

How To Make Tofu at Home -- Two Simple Methods

40 Terrific Tofu Recipes

How to Make Tempeh: Easy Method

Harvest Kitchen: Winter Soybean Recipes

Soybean dry recipes
 

Comments

[vaa]

well, i have near zero ability to make food now. but the last update i did to

https://svenskadikter.com/Postapocalyptic_stew

was replacing rice with cornflakes. really, theyre nutricious. this also made it possible to create the stew without any heating whatsoever. yes, you lose the great taste of microwave oven fried onions, but it is still edible in this form.

[readera]

Thanks for sharing!

[hangingbyastitch]

Any suggestions on making corn or hominy more... Filling, I guess? I have to have most of my calories be carbs, or else my body refuses to process *anything* and I've discovered that gluten is *also* not my friend. I tried to have hominy, but I had to eat so *much* of it to feel full, it was kind of disurbing. (At least the calorie count was consistent with that feeling. I want about 400 calories of carbs per meal, which ended up being an entire small can of hominy.)

Yes ...

[ysabetwordsmith]

Corn is a grain. Grain + legume = complete protein meal, which is much more filling and contains a wider range of nutrients. Either alone is not nearly as filling, as you have discovered.

Three Sisters anything is always corn (which can be hominy), squash (usually winter but can be summer), and beans (dry soup beans, any kind). Three Sisters soup, casserole, etc. is very filling and nutritious. You can also just stuff half an acorn squash with a hominy/bean mix.

Three Sisters Bowl With Hominy, Beans and Squash

Three Sisters Bison Stew
You can substitute beef, venison, etc. if you don't have bison, or just leave out the meat.

Three sisters - Chili (with hominy & beans) and acorn squash cornbread

Three Sisters Soup
Hominy and green beans; I'd recommend a summer squash instead of acorn here.

Super-Simple White Bean Posole

Pinto bean and hominy salad
Use those 2 things as your base, then dump on whatever spring or summer vegetables you can get.

A Cherokee chef turned to tradition for this stuffed squash recipe

STUFFED ACORN SQUASH TWO WAYS – THREE SISTERS PART 1

If you don't have or want squash, sweet potato is an excellent substitute: high in carbs, fiber, and more Vitamin A than you need in a day.

For high-carb, filling recipes in general I recommend African cuisine. The two base layers rely on tubers and dark leafy greens. The details vary per culture. Watch out for Ethiopian, it's hot enough to take the enamel off your teeth. I quite like Nigerian and Congolese. :D You can eat the "silverware" -- fufu is like edible playdough made from pounded yam, cassava, etc. that you wrap around bits of other food. And fried plantains! Plain, with a sweet seasoning, or a spicy seasoning.

>> I've discovered that gluten is *also* not my friend.<<

Just swap in any other grain or seed with similar traits. The only place it really gets tricky is baked goods, and for those, you can mix at home or buy a 1:1 gluten-free flour blend. Grains in soups, bowl meals, salads, etc. are mostly interchangeable.

I hope this helps. I'm happy to talk about food alternatives and recipes. When dealing with body quirks, a good approach is to try many different recipes and save the ones that are both delicious and digestible. I never know when my body is going to reject a formerly reliable food like a toddler throwing the bowl against the wall, so my diet is always an experiment in progress. But the trying new recipes part is fun.

[fred_mouse]

In case it is useful - there is gluten_free where you might find helpful recipes.

Things that might work include making pan bread or dumplings with the corn meal, as both are quite dense, which I find helps with feeling full.

If you are new to gluten free, I recommend checking South Asian grocers for affordable flour alternatives. Be aware that 'atta' is wheat.

Yes ...

[ysabetwordsmith]

The original corn breads and fry breads were made using fat (e.g. buffalo fat) or oil (e.g. sunflower oil) and sometimes a sticky ingredient such as mashed squash since they didn't use wheat flour. If you dig through historic records you can find recipes, although you'll have to throw out a lot of modern ones using wheat.

Thanks!

[hangingbyastitch]

Pan bread and dumplings sound like a really good idea, and I have some recipes saved for a time when I have spoons. I'll see if I can get any South Asian groceries online, since there are none of those within a reasonable distance to just go to in this corner of rural Colorado.

Re: Thanks!

[ysabetwordsmith]

Cornbread makes excellent dumplings, and that's a historic use. If you worry about gluten in purchased broth, you can make corn broth from corncobs.

[ravan]

I'm the oddball - I don't consider soybeans to be human food, because of what they do to my guts. Soy oil is in damn near everything pre-made now, which limits what I can eat or use for ingredients. Feed the soy to the chickens, and make soap out of the oil. It's not people food. Bleah.

Yes ...

[ysabetwordsmith]

I don't like soy products because they always taste like soybeans to me, nothing covers up the flavor. The only exception is soy sauce, where it's fermented to the point of becoming something completely different.