Sunday, November 27, 2011

Gina's Spicy Corn Chowder


* 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


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.

Chicken and White Corn Chowder


* 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


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.

Harvest Creamy Corn "Choup" with Parsley

Recipe courtesy Rachael Ray, 2007

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


4 servings

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

* 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


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.

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
Yield: Makes 10 servings
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

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.

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Friday, November 25, 2011

slow cooker corn chowder

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

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

Tuesday, November 22, 2011

adjusted oatmeal cookies

1/2 cup (1 stick or 4 ounces) butter, softened
1/4 cup brown sugar
1/3 cup splenda
1 egg
1/2 teaspoon vanilla extract
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt
in my baked goods)

2 cups rolled oats
1/2 cup chocolate chips
1/2 cup walnuts

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and
vanilla until smooth. In a separate bowl, whisk the flour, baking
soda, cinnamon and salt together. Stir this into the butter/sugar
mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge
and then scoop it, or scoop the cookies onto a sheet and then chill
the whole tray before baking them. You could also bake them right
away, if you're impatient, but I do find that they end up slighly less

The cookies should be two inches apart on a parchment-lined baking
sheet. Bake them for 10 to 12 minutes (your baking time will vary,
depending on your oven and how cold the cookies were going in), taking
them out when golden at the edges but still a little
undercooked-looking on top. Let them sit on the hot baking sheet for
five minutes before transferring them to a rack to cool.

Saturday, November 19, 2011

Sweet Cornbread Cake

1 cup cornmeal
3 cups all-purpose flour
1 1/3 cups white sugar
2 tablespoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
1/3 cup melted butter
2 tablespoons honey
4 eggs, beaten
2 1/2 cups whole milk
1. Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
2. Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
3. Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Friday, November 11, 2011

healthy oatmeal cookies


o 3/4 cup canola oil
o 1 cup brown sugar
o 1/4 cup granulated sugar
o 3 egg whites (or use 2 eggs)
o 1 teaspoon vanilla
o 1 cup oatmeal
o 1 3/4 cups all-purpose flour
o 1 cup wheat germ
o 1 teaspoon salt
o 1 teaspoon baking soda
o 1 teaspoon cinnamon
o 1/2 teaspoon nutmeg
o 3/4 cup chopped dried apricots
o 1/2 cup dried sweetened cranberries
o 1/2 cup chopped walnuts


1. Preheat oven to 375 degrees.
2. Blend first five ingredients.
3. In a separate bowl, mix next 7 ingredients (dry ingredients).
4. Stir a spoonful of flour mixture into fruit and nuts to separate fruit.
5. Add dry ingredients to oil mixture, then stir in fruit and nuts.
6. Drop 1 1/2 tablespoons onto parchment-paper-covered baking sheet.
7. Flatten slightly.
8. Bake at 375 degrees for 8 to 10 minutes.
9. Cool slightly on pan and then transfer to rack to cool
completely before storing.

Wednesday, November 09, 2011

Lentil, pumpkin & potato slow cooker curry

2/3 cup dried brown lentils
2/3 cup dried red lentils
1 tbs vegetable oil
1 large brown onion, chopped finely
2 cloves garlic, crushed
2.5cm piece fresh ginger, grated
2 tsp ground cumin
2 tsp ground coriander
2 tsp black mustard seeds
1 tsp ground turmeric
1 fresh long red chilli, chopped finely
3 cups vegetable stock
440g canned diced tomatoes
500g pumpkin, chopped coarsely
6 gourmet potatoes, chopped coarsely
270ml canned light coconut milk
150g baby spinach leaves
½ cup fresh coriander, chopped coarsely

Rinse lentils under cold water until the water runs clear; drain. Heat
oil in a large frying pan and add onion, garlic and ginger. Stir until
onion softens then add the spices and chilli; stir until fragrant. Add
stock and bring to the boil.
Pour the stock mixture into a 4.5 litre slow cooker and add the
undrained tomatoes, pumpkin, potatoes and lentils. Cover and cook on
low for 6 hours.
With about 15 minutes remaining stir in coconut milk and cook for a
further 15 minutes. Stir in spinach and coriander, and season to
Serve with freshly steamed jasmine rice, chapatis and plain yogurt. YUM!
** Suitable to freeze prior to adding coconut milk.

Tuesday, November 08, 2011

Awesome Slow Cooker Pot Roast

* 2 (10.75 ounce) cans condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 1/4 cups water
* 5 1/2 pounds pot roast

- add a pound of baby carrots and cut up potatoes


1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix
and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Campbell's(R) Slow Cooker Savory Pot Roast


* 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or Healthy Request)
* 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
* 6 small red potatoes, halved
* 6 medium carrots, cut into 2-inch pieces
* 1 (3 pound) boneless beef bottom round roast or chuck pot roast


1. Stir the soup, onion soup mix, potatoes and carrots in a 4
1/2-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

*Or on HIGH for 4 to 5 hours.
Serving Suggestion: Serve with buttermilk biscuits and steamed
broccoli spears. For dessert serve turtle or blonde brownies.

Sunday, November 06, 2011

Winter Minestrone

Recipe courtesy Giada De Laurentiis


* 2 tablespoons olive oil
* 1 onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 3 ounces thinly sliced pancetta, coarsely chopped
* 2 cloves garlic, crushed
* 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
* 1 russet potato, peeled and cubed
* Kosher salt and freshly ground black pepper
* 1 (14 1/2-ounce) can diced tomatoes in juice
* 2 fresh rosemary sprigs
* 1 (15-ounce) can cannellini beans, drained and rinsed, divided
* 2 (14-ounce) cans low-sodium beef broth, divided
* 1 (1-ounce) Parmesan rind
* 1/4 cup chopped fresh flat-leaf parsley


In a large, heavy stockpot or Dutch oven, heat the oil over medium
heat. Add the onion, carrots, celery, pancetta, and garlic. Cook,
stirring frequently, until the onion is translucent, about 10 minutes.
Add the Swiss chard and potato. Season with salt and pepper and cook
for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the
mixture to a boil. Reduce the heat and simmer until the chard is
wilted and the tomatoes are very soft, about 10 minutes.

In a food processor or blender, combine 3/4 of the beans with 1/2 cup
of broth. Blend until almost smooth. Add the pureed bean mixture,
remaining broth, and Parmesan rind to the vegetable mixture. Simmer,
stirring occasionally, until the potato pieces are tender, about 15
minutes. Stir in the remaining beans and the parsley. Simmer until the
beans are heated through and the soup is thick, about 2 minutes.
Discard the rosemary stems (the leaves will have fallen off) and
season with salt and pepper, to taste. Ladle the soup into bowls and


* 1/2 pound (about 1 1/4 cups) dried white beans such as Great
Northern, picked over and rinsed
* 1/2 teaspoon salt
* 1/4 pound pancetta (Italian cured pork belly, available at
Italian markets and specialty foods shops) or sliced lean bacon,
* 1/3 cup olive oil
* 1 onion, chopped
* 1 large carrot, cut into 1/2-inch dice
* 1 rib of celery, cut into 1/2-inch dice
* 3 garlic cloves, chopped fine
* 2 zucchini, scrubbed and cut into 1/2-inch dice
* 1/4 pound green beans, trimmed and cut into 1/2-inch pieces
* 1/2 pound boiling potatoes
* 4 cups shredded green cabbage (preferably Savoy)
* 1/2 pound kale, rinsed, drained, stems discarded, and the leaves
chopped (about 6 cups)
* a 28-ounce can tomatoes, chopped coarse and drained well
* 4 1/2 cups chicken broth (preferably low-salt)

* freshly grated Parmesan, garlic bruschetta , and dry-cured
sausages as accompaniments

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In a large bowl let the white beans soak in enough water to cover them
by 2 inches overnight or quick-soak them. Drain the white beans, in a
saucepan combine them with enough water to cover them by 2 inches, and
simmer them, uncovered, adding more water if necessary to keep them
barely covered, for 45 minutes to 1 hour, or until they are tender.
Add the salt and simmer the white beans for 5 minutes more. Remove the
pan from the heat and let the white beans stand, uncovered.

In a heavy kettle cook the pancetta in the oil over moderate heat,
stirring, until it is crisp and pale golden, add the onion, and cook
the mixture, stirring, until the onion is softened. Add the carrots,
the celery, and the garlic and cook the mixture, stirring, for 4
minutes. Add the zucchini, the green beans, and the potatoes, peeled
and cut into 3/4-inch dice, and cook the mixture, stirring, for 4
minutes. Add the cabbage and the kale and cook the mixture, stirring,
until the cabbage is wilted. Add the tomatoes and the broth and simmer
the soup, covered, for 1 hour.

Drain the white beans, reserving the liquid, in a blender or food
processor purée half of them with 1 cup of the reserved liquid, and
stir the purée and the remaining white beans into the soup. Simmer the
soup, uncovered, for 15 minutes, thin it if desired with some of the
remaining reserve liquid, and season it with salt and pepper. The soup
may be made 3 days in advance and kept covered and chilled. Reheat the
soup, thinning it with water as desired. Serve the soup with the
Parmesan, the bruschetta, and the sausages.

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Friday, November 04, 2011


2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1. Preheat oven to 450 degrees F (230 degrees C). Grease and flour
six 6-ounce custard cups.
2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt
until just smooth; being careful not to overbeat. Fill custard cups
1/2 full.
3. Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease
oven temperature to 350 degrees F (175 degrees C) and bake for 20
minutes more. Immediately remove from cups and serve piping hot.

Teatime Perfect Popovers

Epicurious | January 2009

by Sara Perry

The Tea Deck: 50 Ways to Prepare, Serve, and Enjoy

yield: Makes 6 popovers
These crispy, lighter-than-air popovers make an elegant afternoon
treat spread with butter and homemade jam and served with your
favorite Assam or Lapsang Souchong blend. It's crucial to follow the
recipe, making sure that all ingredients are at room temperature.
While a popover pan may seem an extravagance, the depth of the cups
creates a dramatic presentation. You can use deep ironstone custard
cups, but avoid using muffin tins. hide ›
subscribe to Bon Appétit

* 2 tablespoons unsalted butter cut into 6 pieces
* 2 large eggs, lightly beaten, at room temperature
* 1 cup whole milk, at room temperature
* 1 cup all-purpose flour
* 1/2 teaspoon salt

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Preheat the oven to 400° F for 20 minutes. Place 1 piece of butter in
the bottom of each cup of a six-cup popover tin (or six 1/2-cup
custard cups). Place the popover pan on a baking sheet.

In a smaller bowl, lightly whisk the eggs until they change color.
Whisk in the milk.

In a medium bowl, whisk together the flour and salt until well
blended. Gently whisk the egg mixture into the flour mixture until
only small lumps are left, and set aside.

Place the popover tin and baking sheet in the oven for 4 minutes. At 3
minutes, give the batter a light whisk. Using an oven mitt, remove the
hot tin from the oven and immediately divide the batter among the
prepared cups. Bake for 25 minutes without opening the oven door. The
popovers will be puffy, with crisp brown crusts and hollow, moist
interiors. Serve immediately.

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