Miel’s Broccoli Salad

Combine:

• 1 bunch broccoli, cut into bit-sized pieces
• 1 c. raisins
• 1/4 c. diced red onions
• 10 strips bacon, fried and crumbled
• 1 c. sunflower seeds

Mix the dressing:

• 2 T. sugar
• 1/2 c. mayonnaise or plain yogurt
• 1 T. vinegar

Combine the salad dressing and the salad fixings.

If you want this to be a vegetarian dish, just leave out the bacon. Miel actually brought a bacon-less version of this salad to MOPS and we all scarfed it down. It still worked without the meat. This salad goes together really quickly and it's even faster without the bacon.

http://www.mysisterskitchenonline.com/2011/03/21/miels-broccoli-salad/

Potato Soup with Capers by B.J. Hanson

1 pound baby potatoes

1 pound Yukon gold or russet potatoes

2 yellow onions

3 cloves garlic

1 tablespoon finely chopped ginger root

4 tomatoes

2 ears corn

4 tablespoons oil

4 pounds chicken pieces

2 teaspoons cumin seeds

6 cups Basic Chicken Broth (see recipe on page 3)

1 cup cream

2 tablespoons fresh chopped cilantro

3 tablespoons capers

• Place the baby potatoes in a pot, cover with water, and bring to a boil; reduce to a simmer and cook for 12 to 18 minutes, until tender.

• Meanwhile, peel the other potatoes and submerge them in a bowl filled with cold water. Finely chop the onions, garlic, and ginger root. Coarsely chop the tomatoes. Shuck (or defrost) the corn. Using a sharp knife, cut the kernels of the cobs, and discard the cobs.

• Heat the oil in a large skillet. Place the chicken pieces, in a single layer, and brown for 7 minutes on each side. Using a slotted spoon, remove the pieces and set aside, reserving 1–2 tablespoons of the fat.

• In a soup pot, combine the reserved fat, the onions, garlic, cumin seeds, and ginger, stirring for 10 minutes. Add the chicken broth. While it is coming to a boil, slice the big potatoes as thin as possible (as thin as potato chips if you can). Add them to the pan, along with the tomatoes and the chicken pieces. Reduce to a simmer and cook for 15 minutes, frequently skimming off any fat that rises to the top.

• Remove from heat and allow to cool slightly. Take out the chicken pieces and set aside. Using a blender or food processor, purée the soup. Return the mixture to the soup pot and heat thoroughly on medium.

• Remove the skin and bones from the chicken pieces, cubing the meat and discarding the rest. Add the meat and the corn kernels to the pot. Cut the cooked baby potatoes into halves and add them to the soup pot.

• Remove from heat. Chop the cilantro and add it to the pot, along with the capers. Drizzle in the cream, stirring constantly. Return the pot to the heat and bring the mixture to a gentle simmer; cook for 5 minutes, making sure not to let it boil.

If corn isn't in season, you can use 10 ounces of frozen corn kernels to replace the 2 ears called for.

Sweet Potato Bread Pudding with Caramel Pecan Sauce

serves 8-10

For the Pudding:

2 garnet sweet potatoes (about 1 1/2 pounds)
2 teaspoons butter
1-1 pound loaf day old Challah bread, cut into cubes (about 6 cups)
6 eggs, lightly beaten
1 cup sugar
1/2 cup maple syrup
1 tablespoon molasses
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of allspice
Pinch of salt
2 cups heavy cream
2 cups milk

For the Sauce:

4 tablespoons butter
½ cup pecan halves
1 cup brown sugar
1 cup cream

Peel and cut the sweet potatoes into 3-inch chunks. Steam until tender (about 15 minutes). Set aside to cool.

While the potatoes steam, generously butter a 13 x 9 inch baking dish and place the bread cubes in the dish. Whisk together the eggs, sugar, maple syrup, molasses, vanilla, spices, salt, milk and heavy cream.

Once the sweet potatoes are cool, mash them well (you can put them through a food mill for a smoother texture, but I didn't). Add them to the egg mixture and blend thoroughly. Pour the egg mixture over the bread and press down on the bread with the back of a wooden spoon to ensure all the bread cubes are soaked in the custard mixture. Let sit for about 20 minutes while you preheat the oven to 350° F (you may let it sit up to 4 hours, refrigerated if needed).

Place the bread pudding in the oven and bake for about 45 minutes to 1 hour until browned and the custard is set, rotating the pan halfway through for even browning.

While the bread pudding bakes, make the sauce:
Melt the butter and add the pecans. Cook the pecans in the butter, stirring, until fragrant (about 3-4 minutes). Add the brown sugar and stir until the sugar melts. Add the cream and stir to blend until smooth. Sauce can be made ahead and reheated. Serve warm pudding with heated sauce poured over and whipped cream on the side (if desired).

Steamed Fish With Lemon Grass (Pla Neung Takrai)

adapted from Stylish Thai In Minutes by Vatcharin Bhumichitr

Ingredients:
1 whole fish, about 500g (grouper, sea bass, pomfret or any lean, firm
textured fish)
4 stalks lemon grass

Sauce:
4 cloves garlic, finely chopped
3 Thai bird's eye chili, finely sliced
3 tbsp Thai fish sauce (nam pla)
3½ tbsp lime juice
2 tsp sugar

Method:
Make sure the fish has been scaled, gutted and cleaned. Score fish
with 2 or 3 diagonal cuts on both sides.

Remove outer layer of lemon grass. Trim the top and bottom of the
stalks to fit a heat proof dish. Bruise the lemon grass with the back
of a knife and then halved each stalk length wise. Stuff a few pieces
into the cuts on the fish. Layer the rest of the lemon grass on the
dish.

Place fish on the bed of lemon grass and steam over medium to high
heat for about 15 minutes or until cooked.

Put together the fish sauce, sugar and lime juice. Stir until the
sugar has dissolved. Add chili and garlic to the sauce. Let stand for
at least 30 minutes before use to allow the flavors to blend.

When the fish is cooked, remove it from the steamer straight away.
There will be be some liquid in the dish due to moisture from the fish
and the lemon grass. Spoon that liquid over the fish. Then pour the
sauce over and around the fish. Garnish with coriander leaves. Serve
immediately.

Notes:
Freshness of the fish is in my opinion what makes or break this dish.
If possible, get the fish fresh from the market and cook it on the
same day.

I specify the use of Thai fish sauce in this recipe because it is
milder in flavor and as the sauce is not cooked, a more robust fish
sauce like the Vietnamese or Chinese variety may be too salty and
fishy. If you have to use Vietnamese or Chinese fish sauce, replace 1
to 2 tablespoon of the fish sauce with water to dilute.

The sauce used here is very similar to a popular Vietnamese dipping
sauce known as nuoc cham. I usually make extra to use as dipping
sauce, salad dressing and marinade. It will keep in the fridge for
about a week.

http://cheateat.typepad.com/blog/2005/07/steamed_fish_wi.html

Thai-style steamed fish

2 trout fillets, each weighing about
140g/5oz
a small knob of fresh root ginger ,
peeled and chopped
1 small garlic clove , chopped
1 small red chilli (not bird's eye),
seeded and finely chopped
grated zest and juice of 1 lime
3 baby pak choi , each quartered
lengthways
2 tbsp soy sauce

Nestle the fish fillets side by side on a large square of foil and
scatter the ginger, garlic, chilli and lime zest over them. Drizzle
the lime juice on top and then scatter the pieces of pak choi
around and on top of the fish. Pour the soy sauce over the pak
choi and loosely seal the foil to make a package, making sure
you leave space at the top for the steam to circulate as the fish
cooks.

Steam for 15 minutes. (If you haven't got a steamer, put the
parcel on a heatproof plate over a pan of gently simmering water,
cover with a lid and steam.)

http://www.bbcgoodfood.com/recipes/1031/thaistyle-steamed-fish

Gina's Spicy Corn Chowder

Ingredients

* 4 pieces thick-sliced bacon, chopped
* 1 medium Vidalia onion, finely chopped
* 1 medium red bell pepper, chopped
* Salt and freshly ground black pepper
* 1 small jalapeno, chopped seeds and ribs removed
* 3 cloves garlic, finely chopped
* 1/4 cup all-purpose flour
* 4 cups chicken stock
* 2 large red potatoes, well scrubbed and small diced
* 1 cup heavy cream
* 16 ounces frozen corn
* 1/4 teaspoon cayenne pepper
* 1 bay leaf

Directions

In a small saucepan over medium heat, saute the bacon until crisp and
browned and the fat is rendered. With a slotted spoon, transfer bacon
to paper towel and reserve. There should be about 4 tablespoons of
bacon grease in pan.

Add the onions and red pepper to pan. Saute until tender and
translucent, about 4 minutes. Season with salt and pepper, to taste.
Add the jalapeno and garlic and saute until fragrant, about 1 minute.
Stir in the flour until thoroughly combined. Cook the flour until it
reaches a slight blonde color, about 1 minute. Stir in the chicken
stock and the potatoes and simmer for 10 minutes; potatoes will become
soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more
minutes. Pour into a serving bowl and garnish with the reserved bacon.

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-spicy-corn-chowder-recipe/index.html

Chicken and White Corn Chowder

Ingredients

* 3 strips bacon, roughly chopped
* 1 medium onion, diced
* 3 tablespoons flour
* One 15-ounce can chicken broth
* 3 cups milk
* 3 ears white corn, kernels removed and cobs reserved
* 2 sprigs fresh thyme
* 2 1/2 cups shredded chicken from store-bought rotisserie chicken
* Salt and freshly ground black pepper

Directions

In a large pot over medium heat, add the bacon and cook until browned,
about 5 minutes. Add the onions and cook until softened, about 5
minutes. Add the flour, stirring constantly for 1 minute, until the
flour is just slightly golden. Slowly add the chicken stock, whisking
constantly to avoid lumps. Whisk in the milk and add the corn cobs and
thyme to the pot. Bring to a simmer and cook about 15 minutes,
stirring occasionally to infuse the corn flavor into the soup. Remove
the cobs and thyme from the pot. Stir in the corn kernels and shredded
chicken. Bring back to a simmer, remove from the heat, ladle into
bowls and serve hot.

http://www.foodnetwork.com/recipes/sandra-lee/chicken-and-white-corn-chowder-recipe/index.html

Harvest Creamy Corn "Choup" with Parsley

Recipe courtesy Rachael Ray, 2007

Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
20 min

Level:
Easy

Serves:
4 servings

Somewhere between chowder and soup, this is a tasty vegetable Choup
Ingredients

* 2 tablespoons extra-virgin olive oil
* 4 slices bacon, chopped
* 1 onion, chopped
* 4 to 5 large ears corn, scraped from cob or 1 box frozen corn
* 1 medium or 2 small zucchini, chopped
* 1 pound small potatoes, chopped
* 1 red bell pepper, chopped
* 1 bay leaf
* 5 to 6 sprigs fresh thyme
* 1 teaspoon paprika
* Salt and freshly ground black pepper
* 3 tablespoons all-purpose flour
* 1 quart chicken stock
* 1 cup heavy cream
* 1/2 cup chopped flat-leaf parsley, a couple of generous handfuls
* A few dashes hot sauce, to taste
* Oyster crackers or white Cheddar popcorn, to pass at table

Directions

Heat a medium soup pot over medium-high heat with extra-virgin olive
oil. Add bacon to hot oil and cook until crisp at edges. Add onions
and corn, zucchini and potatoes and bell pepper as you get them
chopped. Also add to the soup pot the bay leaf, thyme sprigs, paprika,
and salt and pepper, to taste. Cook for about 7 to 8 minutes to begin
to soften the vegetables. Sprinkle flour into the pot, stir and cook 1
minute. Stir in the stock and let it come up to a bubble and thicken
up a bit. Then stir in cream, parsley and hot sauce, to taste, and
simmer 5 minutes. Season the soup with salt and pepper and serve with
crackers or popcorn to float on top.

http://www.foodnetwork.com/recipes/rachael-ray/harvest-creamy-corn-choup-with-parsley-recipe/index.html

chicken and corn chowder

Chicken and Corn Chowder Bon Appétit | October 2003

Entertaining with Style

Purchased roast chicken and frozen corn kernels simplify the
preparation. Serve the chowder first, then a variety of grilled
sausages with the mixed-greens salad and corn bread alongside. Kids
will likely prefer the Pastry-Wrapped Sausages over plain grilled
ones.
Yield: Makes 10 servings
ingredients
10 bacon slices, chopped

2 tablespoons (1/4 stick) butter
3 medium onions, chopped
2 cups chopped red bell peppers (about 2 large)
1/4 cup all purpose flour
9 cups low-salt chicken broth
4 cups 1/2-inch cubes peeled seeded butternut squash (cut from one 1
3/4-pound squash)
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch cubes
1 1/2 tablespoons chopped fresh thyme
2 16-ounce bags frozen corn kernels
1 cup whipping cream
4 cups diced skinned roast chicken
2 cups chopped green onions
1/2 cup plus 2 tablespoons chopped fresh cilantro
preparation

Cook bacon in large pot over medium-high heat until crisp. Using
slotted spoon, transfer bacon to paper towels to drain.

Pour off all but 1/4 cup drippings from pot. Add butter to pot; melt
over medium-high heat. Add onions and 1 cup bell peppers. Sauté until
onions are soft, about 10 minutes. Add flour; stir 2 minutes. Mix in
broth, then squash, potatoes, and thyme; bring to boil. Reduce heat to
medium-low; simmer uncovered until squash and potatoes are tender,
about 12 minutes. Add corn, cream, and 1 cup bell peppers. Simmer
until corn is tender, about 10 minutes. (Can be made 1 day ahead.
Cool. Chill uncovered until cold, then cover and keep chilled. Bring
to simmer before continuing.) Add chicken, 1 cup green onions, and 1/2
cup cilantro; simmer 5 minutes. Season with salt and pepper.

Ladle chowder into bowls; sprinkle with remaining 1 cup green onions
and 2 tablespoons cilantro.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Chicken-and-Corn-Chowder-108712#ixzz1exuGne9E

slow cooker corn chowder

Ingredients:
2 1/2 cups milk
1 (14.75 ounce) can cream-style corn
1 (10.75 ounce) can condensed cream
of mushroom soup, undiluted
1 3/4 cups frozen corn
1 cup frozen shredded hash brown potatoes
1 cup cubed fully cooked ham
1 large onion, chopped
2 tablespoons butter or margarine
2 teaspoons dried parsley flakes
salt and pepper to taste

Directions:
1. In a slow cooker, combine all ingredients. Cover and cook on low for 6 hours