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Repost… Summer Corn Chowder

Corn Chowder

i feel that this post needs to be redone.
1. the link in the original post doesn’t work any longer
2. if you follow the link’s recipe and then go back to mine, you may miss the tweaked steps that i feel make the recipe worthwhile…
so, here goes.

Ingredients:
2 tbsp olive oil
2 tbsp butter — BUTTER. DON’T USE MARGARINE… that’s horrible
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 large red potatoes, diced, (not peeled, peeled, it’s up to you – i keep my skin on b/c nutrients baby…)
1 leek, diced (make sure you rinse this REALLY well, you don’t want dirt/sand throughout your entire dish)
1 bag frozen corn
2 cans cream corn (you could keep this out and just use 2 bags of frozen corn, but i feel that it makes the creaminess of the dish)
4 slices bacon
2 chicken breasts – cut into small chunks
2 plum tomatoes, seeded and cut into small chunks
1 cup half and half
5 cups veggie/chicken broth
3 tbsp flour
1/2 cup thinly slivered fresh basil leaves
1/4 tsp pepper
1/4 tsp salt
1/4 tsp smoked paprika

Directions:
cook your bacon to desired crispness, set aside – do not drain pan
take your cut up leeks, onions and peppers and brown them in the bacon grease
set your veggies aside and throw your chicken into the oil…
while that’s cooking, crumble up your bacon
in a large pot, throw the onion and leeks in with the butter and olive oil. i know they are already cooked, but bear with me here…
allow the oil and butter to coat them and then throw the flour in and let cook for 3 – 5 minutes, stirring constantly
add the broth, chicken, bacon and potatoes, bring to a boil. reduce the heat to medium and cook, partially covered ((what is that?!?! i just put the lid on it and stirred it occasionally)) for 10 – 15 minutes until potatoes are tender. then add the corn, peppers, spices, and half and half. cook over low heat for about 10 minutes. throw in the tomatoes and basil and stir. let sit for about 3 minutes.
serve and enjoy! 🙂

Doenjang-jjigae – Fermented Soybean Paste Soup

http://www.maangchi.com/recipe/tofu-stew-doenjang-chigae

^^^ this is where i got my inspiration for dinner tonight…

actually … husband found it last night but it was after we had already eaten … he was just still hungry and he actually almost made it last night… but it was too late and he didn’t feel like cooking…

so we had it tonight.

except. of course. with modifications…

b/c — anchovies and shrimp are just not my thing… no way . .  . no how…

and while i’d be willing to try the tofu – we don’t have any in the house…

but – we do have soybean paste and we have to figure out how to use it … before it goes bad…

so here’s what we did –

1 large chicken breast – cut into small pieces (ours weighed in probably around 12 oz)
1 med/large potato – peeled and cut into 1/2 inch cubes
1 medium zucchini – cut into 1/2 inch pieces
1 red chili pepper – chopped
1/2 large onion – cut into 1/2 inch pieces
5 garlic cloves – minced or put through your garlic press
2 1/2 cups water
5 tbsp soybean paste
1 green onion stalk – sliced

 

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put all of the ingredients except the soybean paste & green onions into a large pot – make sure that the water only just covers the ingredients. (if it takes less than 2 1/2 cups that’s fine…)

bring to a boil (should take about 10-15 minutes), add in the soybean paste and stir well. cook for another 20-25 minutes… stir occasionally. . .  ((it might not take this long — ours didn’t and our chicken was cooked all the way through … keep in mind the bites were very small though))

stir in the chopped green onion and serve with rice ! 🙂

it was pretty good.. husband didn’t like the zucchini aspect — but then again – he never likes zucchini in the first place…

it was kind of mushy.. so next time we make it we were thinking about the following modifications –
it definitely would work with cashews… and we were thinking of adding carrots, snap peas, and possibly pineapple. . .

i’ll let you know how it goes next time!!  but until then — enjoy!!

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Maple Bacon Brussel Sprouts

growing up – brussel sprouts were definitely on my list of most hated foods…

they were usually boiled or steamed (i think) and generally disgusting…

as you get older – things change, and you begin to explore different ways of cooking things…

brussel sprouts came back into light a few years ago… with all these sites saying — i know you hated them growing up by try them this way!!!

and so we did … a couple years ago… tried them roasted and then tried them grilled… no.

still. no.

then i thought i would give them another try…

i found a few recipes and modified/combined them…

and …. it’s SO good!!! husband doesn’t like it so much — but i’m totally in love!!!

here goes:

 

1 lb of brussel sprouts – bottoms cut off and cut in half
4 pieces of bacon
1/2 cup dried cranberries
2 tbsp maple syrup — REAL maple syrup none of that HFCS crap
enough garlic for your liking
salt to taste

(see super simple list!)

pan fry up your bacon and save most of the grease… you’ll know if you have too much… but don’t get rid of it all (I never said this was a healthy recipe)
set bacon aside to drain
throw in your cut up brussel sprouts and stir around a bit to coat them in that deliciously unhealthy grease… let it cook for about 10 minutes… maybe longer depending on how green your brussels are – (how hard they are)
throw in the cranberries and stir around some more
cut up your bacon and throw that in with the garlic and then pour in your maple syrup
taste it… you know you want to — add some salt if you like…
now… this tastes REALLLY good… it really does… but i was thinking ya know… it needs a little kick… something to sass it up a bit…

on my counter i happen to have a bottle of Bragg Organic Unfiltered Raw Apple Cider Vinegar…
it’s zingy… i thought it might give it the kick i was looking for
BEST DECISION EVER!!! i know it’s not listed in the ingredients — b/c the first time i made this – i didn’t use it… you could also probably throw in some balsamic vinegar or another flavored vinegar and have it taste just as good…

stir around and continue to let the flavors meld together and possibly even brown some of the brussels…
cook until desired doneness

serve.

enjoy

repeat!

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2 new dinner creations

no pics
I suuuuck
oh well
the past few nights I’ve been having issues determining what to make for dinner.
the other night I cut up some chicken (of course)
and I browned it with some fennel seed and thyme and balsamic vinegar, but then I was like, ummmm what do I do with this now, what will I serve with it…
so I cut up some onions
and then I steamed some spinach (in the bag)
threw the onions, some minced garlic, and the spinach into the pan with the chicken and threw a small can of coconut milk in there and let it simmer together for awhile.
I was very hesitant about how this might taste.
OMG IT WAS SO GOOD!!!!
I wanted more when I finished it…
but unfortunately, the amount I made only served the two of us…
*sigh* soooo yum
the second creation was tonight
I took about a quarter cup of frozen blueberries ((fresh blueberries would have been SO much better)) and mixed it with some barbecue sauce… probably the same amount — a quarter cup…
I put the two of them into my little food processor and blended away
I threw the chicken in the pan and sprinkled about a tablespoon of brown sugar on top and then poured in 2 tablespoons of balsamic vinegar ((I think… I don’t measure, i’m guessing))
and then I threw the blueberry bbq sauce on top of it and let it cook away
served that with some diced potatoes sautéed with onions, garlic, lemon juice and dill
and some green beans seasoned with tarragon and a slight amount of butter.
it was pretty yummy
husband decided he needed some rice with his chicken, but I chose to go without, it was still so good!!!
sorry I have no pictures!!
but, try them out!! let me know 🙂 enjoy 🙂

Forbidden Rice Risotto

http://www.food.com/recipe/forbidden-rice-risotto-444117
2 tablespoons butter
1 shallot, finely chopped
420 g forbidden rice (Chinese black rice)
4 tablespoons dry sherry
1 1/4 liters hot chicken stock (must be hot at least in the beginning to absorb well)
50 g parmesan cheese, fresh grated
salt ground black pepper Directions:
1
Melt one tablespoon of butter in a pot over medium heat. Add the shallot and gently fry for 3-4 minutes until clear.
2
Stir in the rice and cook for another minute.
3
Add the sherry and deglaze the pan, stirring constantly, about a minute.
4
When the sherry has reduced, add the hot chicken stock only enough to just cover the rice. Keep stirring, adding more stock like before when most of the liquid is gone.
5
Continue to stir and add stock until the rice is tender but still with some bite. This took me about 35 minutes.
6
Add the remaining butter and the parmesan, and season with salt and pepper to taste

As we all know, I’m all about tweaking recipes…
b/c — *shrug* I can??

so, i took this recipe and tweaked it 🙂
I used the shallot, chopped as fine as i could make it.
i used this black rice: (the whole bag!!)

almost 3 cups

I used a 32 oz container of chicken broth – reduced sodium, but i definitely recommend sodium free (they just didn’t have any at the store when i went) as well as a can of vegetable broth – which does give you more than the 1.25 liters, but, oh well. it still works.

and i used white cooking wine instead of sherry – cuz that’s what i had

i followed the instructions tho, heating up the broth(s) and then putting it on low until i used it all… and honestly, you DO have to stir this, but you can let it go for a few minutes at a time to let it absorb what it needs to…

while that was all absorbing away – i browned up some proscuitto:

super thin sliced prosciutto

super thin sliced prosciutto

after browning it up – ( i used probably 6 slices – this one was SUPER thin and stuck to each other like crazy!!)

set it aside, make sure to check on your rice – adding your broth as needed, and stirring it to keep it going

now here’s where you have some options – i chopped my prosciutto into small pieces and threw it into my mini food processor…you can choose to just keep it in small pieces and throw it in that way, but the cheese i bought was shredded and i knew i had to make it finer… instead of parmesan cheese, i purchased asiago cheese – i thought nutty rice? nutty cheese! yum! 🙂

i also used definitely more than the recipe called for…

i love cheese

i love cheese

(( 5 oz))

i threw all that deliciousness into my mini food processor and ground it all up…and once ALL of my liquid was absorbed into my rice i mixed that and my prosciutto into the rice and stirred…and let all the yummy cheese melt…

and then i noticed that i was supposed to add some butter, so i did… probably 2 tablespoons… i don’t remember, i didn’t cut it, just used what i had left out of my little half stick…

and then i served it -throwing some parmesan cheese on top and slicing up some cherry (or grape?) tomatoes on top

and IT WAS AMAZINGLY DELICIOUS!!!

albeit a littttttttle bit salty…

SO GOOD

that’s slap yo mama good

lol!!

anyways — enjoy!!

please let me know if you try it!! 🙂

i’m always interested to know if someone uses one of my recipes for inspiration!!

((if this comes out wonky – it’s b/c when i posted it i noticed a HUGE chunk of information and witty instructions were missing!!!))

BY THE WAY —

i did forget to mention — this recipe, is VERY time consuming…

i think it took me an hour and a half from start to finish…

but, it’s risotto, and if you’re intending to make risotto, you are more than likely planning on having a lot of time put into it…

just — be warned…

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