Monday, September 28, 2009
Tuesday, September 15, 2009
Friday, September 11, 2009
So as you can tell the star of the dish is PO-TAY-TOES. I was so so excited that my CSA would be delivering freshly dug potatoes from the farm this week. I had heard and read that you have never truly had a potato until you've had a fresh potato. I also had some leftover corn from the previous week's delivery. Perfect for the soup I wanted to try.
Grilled Potato and Corn Chowder
Preheat your grill to medium high heat. Put a grill basket on the grill to warm it up.
* (I really went out on a limb here people, I NEVER grill, I had to call my husband to see how to turn it on. Guess what... its sooo easy I can't believe I thought it was some magical tool only Kevin could use. But you could skip this step altogether if you need and just boil all the veggies, and even used canned corn if you're really pressed. Whatever works!)
Place ~7 red potatoes with 2 teaspoons salt in a saucepan; cover with water and bring to a boil. Let boil for 2 minutes, and then let it stand in the hot water for 5 minutes. Drain and cut into 1/4 inch cubes.
Place 3 ears of shucked corn on the grill rack coated with cooking spray. Place chopped potatoes in grill basket coated with cooking spray and grill both 15 minutes or until slightly charred.
When corn cools:
- cut kernels from cob
- Place 1 cob worth of kernels in a food processor with 1/3 cup half and half and process until smooth.
Sautee 1/4 cup chopped onion in 1 tbl of butter. Add salt and pepper (red pepper if you have it). Stir in potatoes, remaining corn kernels, 2 cups reduced fat milk, pureed mixture, and 2 thyme sprigs. Bring to a simmer, reduce heat and let simmer for 20 minutes. Remove thyme sprigs and add 3 tbl finely chopped chives. Let it sit and thicken up.
************************************************************************I had to supplement my fresh potatoes with 2 from the store because I didnt have enough. You wouldn't believe the difference - when I sliced the fresh potatoes they were golden inside, pumped full of nutrients, with a naturally buttery tatse. I couldn't stop popping little pieces in my mouth. The ones from the store were white and flavorless. Potatoes are in season so go to your farmers market and get your potatoes this weekend!!
And about CORN... did you know that corn is a grain? It delivers all the same nutritional benefits of other grains; reduced risk of stroke, diabetes, heart disease, and some cancers. Its rich in lutein and zeaxanthin, antioxidants that help reduce the risk of age related macular degeneration. You can't beat fresh, but frozen kernels are almost identical nutritionally.
Tuesday, September 8, 2009
Nonetheless, here is a quick recap of whats simmering at my house tonight... What's better than a bowl of soup on a rainy "fall-ish" night like tonight?
I make this often, and I love it because I usually have enough of the ingredients on hand to make it at the end of the week when my fridge is empty and a trip to the store is in order.
It pairs nicely with some grilled cheese sandwiches!
Spicy Black Bean and Tomato Soup
*serves A LOT. but as Kate Gosselin says, (while publicly berating her husband while he makes her dinner) "what's the point if you do all the work and don't have enough for leftovers??"
In a skillet, sautee
- 2 slices of chopped bacon (OMIT for vegetarian!)
- a few stems of chopped celery
- 1 to 2 yellow cooking onions, chopped
- a couple cloves of garlic - as much or as little as you want
- 1 chopped carrot
Let soften up for a bit (5 minutes?), before adding the following spices
- 2 tsp cumin
- 1 tsp chipotle chile pepper (again, as much as you can handle, this stuff is spicy, and I like spicy. Its similar to cayenne ground red pepper but with chipotle which gives the soup a smoky taste.)
- salt and pepper
- grate the rind from one lime
Let it sautee together a bit longer before adding your canned ingredients:
- 2 14.5 oz cans of diced tomatoes, do NOT drain
- 2 14.5 oz of canned black beans. I like to give them a rinse in the colander in addition to straining because I hate the gooeyness on the beans.
- About 2 cups of chicken or vegetable stock, or more if you like it "soupier"
Let all ingredients simmer for 20 minutes or so over medium heat. Transfer to a blender (don't forget to leave your top off! Your blender... get your mind out of the gutter) and puree. I like to leave mine a tad bit chunky.
Transfer to a soup pot and squeeze in the juice from that lime you grated earlier as well as some fresh chopped cilantro. Serve with a dollop of greek yogurt if you're feeling crazy.
*****KID TIP: I've been known to slather a layer as "tomato sauce" on homemade pizzas for the kids. Drew has no idea he's licking up beans, tomatoes, carrots, onions!
I'm headed to a track workout tonight, but given the cold rainy weather, this oughtta warm me up when I get home!
Friday, September 4, 2009
Preheat the oven to 350.
Boil your lasagna noodles, I used whole wheat.
In a sautee pan, sautee 3 cloves chopped garlic, 1 medium onion chopped, 2 small zucchini chopped. Add either...
Quick Homemade Spicy Tomato Sauce:
Add 2 cans of diced tomatoes and the following spices to cover the top so just the red shows through: paprika, garlic powder, parm cheese, 1 tsp sugar, crushed red pepper, basil, a dash of oregano and a bay leaf. If you can handle it, go heavy on the crushed red pepper - its the spicyness of the sauce that blends with the sweet basil that makes this so good!
1 bottle jarred spicy tomato sauce (Arrabbiata)
In a blender, mix 2 cups of fat free cottage cheese with 1 egg and at LEAST 1 cup of fresh basil leaves. The more the better!! The cheese will turn green.
Spread 1/4 cup Zucchini sauce mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third cottage cheese mixture, one-third zucchini mixture, then repeat until ingredients are all used up. Top with the sauce and a sprinkle of part-skim mozzerella cheese.
Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.
I CANT FIND MY PICTURE!!! But we all know what a lasagna looks like :) Enjoy!
Wednesday, September 2, 2009
Oatmeal Chocolate Chip Banana Cookies
Preheat oven to 350.
Combine 1/2 cup mashed banana (about 1 medium), 1/2 cup brown sugar, 1/4 cup butter, 1/4 cup granulated sugar and 1 tsp vanilla extract in a bowl. Beat with a blender, add 1 egg, and continue to beat well.
Mix 1- 1/4th c. flour, 2 cups old fashioned oats, 1 tsp baking soda and 1/2 tsp salt into a separate bowl. Mix, and then add to wet ingredients slowly, beating with a mixer at medium speed.
Stir in 1/2 c. semi sweet chocolate chips and 1/2 c. walnuts (optional)
Bake at 350 for 18 minutes.
Tuesday, September 1, 2009
Toss the shredded meat with about 1/3 or 1/2 of a 12 oz. can of enchilada sauce, and then before serving bake at 350 for about 20 minutes to crisp up the top.
The beans above are pretty self explanatory - but I do add almost an entire jar of salsa and a little enchilada sauce, as well as sauteed onions and garlic just to give it a kick. And top with cheese, obviously!