ersa moon is a very special dish that I enjoy preparing every summer. This summer corn pasta recipe is a delicious use of summer produce and is a perfect way to use up a huge amount of fresh corn. It’s also a great way to use up leftover corned beef or corned beef strips and serve it over a bed of fresh corn and tomatoes.
The recipe is easy to make and the results are absolutely amazing. It’s so easy to throw together that you can make multiple bowls (or even individual ones) to really save your hands. I have a few leftovers of this recipe and will be making them all this winter. It’s also a perfect summer dinner for all that leftover meat on the grill.
Ersa moon is a corn-based soup based on cornbread, but you can use any grain you like, like barley, wheat, or quinoa. It can be made in a large, slow cooker, or you can cook it in the slow cooker and then just put it in the slow cooker again for a quick meal. This particular version is a bit more spicy because it includes hot peppers. If you like spicy food, then this is the recipe for you.
And it looks as good as it feels. The recipe calls for corn oil, chilies, onion, and carrots, but it can be made without these ingredients, and many other ingredients can be used, like spices or fresh herbs.
I can’t tell you how many recipes I’ve tried lately that aren’t quite as flavorful as I thought they would be. In fact, for me, the whole process of cooking in a slow cooker has been a bit of a disappointment. I like my food to be flavorful, but I hate cooking at a low temperature. I think when you over cook the food, it loses its flavor.