Showing posts tagged Cook

It is that time of year for chilis and soups, chowders and slow cooker meals to warm and comfort your innards.  This one looks good to me!  Shall have to try it. ~~~
Smoky corn chowder

Adapted from a recipe in Real Simple: Easy, Delicious Meals (2009). Serves 6.
Ingredients
8 oz sliced bacon, cut into 1/2-inch pieces1 large leek, chopped2 cloves garlic, chopped1/2 tsp smoked paprika (sweet or hot)1/2 tsp cayenne pepper15 oz frozen corn3 cups low-sodium homemade or store-bought chicken broth1/2 cup half-and-half1/2 cup skim (nonfat) milkKosher salt and fresh black pepper, to taste4 scallions, thinly sliced on the diagonal, for garnish
Directions
In a Dutch oven or large sauce pan, cook the bacon over low heat until it’s crisp, but not burned. Transfer to a paper-towel lined plate. Pour off all but 2 tablespoons of the bacon drippings. Add the leek and cook, stirring frequently, until soft but not yet brown.
Add the garlic, paprika and cayenne, and cook for 2 minutes. Stir in the corn, broth, half-and-half and milk. Raise heat to medium and cook, stirring occasionally, until the soup is just beginning to boil. Remove from heat.
If you like your chowder thicker, use an immersion blender to puree half of the soup. Add the bacon back into the pot. Season with salt and pepper to taste, and serve hot, garnished with scallions.
Related articles
Chicken and Corn Chowder (meggieskitchen.wordpress.com)
Veggie Corn Chowder - poor shopping skills style (maryaquino.wordpress.com)

It is that time of year for chilis and soups, chowders and slow cooker meals to warm and comfort your innards.  This one looks good to me!  Shall have to try it. ~~~

Smoky corn chowder

Adapted from a recipe in Real Simple: Easy, Delicious Meals (2009). Serves 6.

Ingredients

8 oz sliced bacon, cut into 1/2-inch pieces
1 large leek, chopped
2 cloves garlic, chopped
1/2 tsp smoked paprika (sweet or hot)
1/2 tsp cayenne pepper
15 oz frozen corn
3 cups low-sodium homemade or store-bought chicken broth
1/2 cup half-and-half
1/2 cup skim (nonfat) milk
Kosher salt and fresh black pepper, to taste
4 scallions, thinly sliced on the diagonal, for garnish

Directions

In a Dutch oven or large sauce pan, cook the bacon over low heat until it’s crisp, but not burned. Transfer to a paper-towel lined plate. Pour off all but 2 tablespoons of the bacon drippings. Add the leek and cook, stirring frequently, until soft but not yet brown.

Add the garlic, paprika and cayenne, and cook for 2 minutes. Stir in the corn, broth, half-and-half and milk. Raise heat to medium and cook, stirring occasionally, until the soup is just beginning to boil. Remove from heat.

If you like your chowder thicker, use an immersion blender to puree half of the soup. Add the bacon back into the pot. Season with salt and pepper to taste, and serve hot, garnished with scallions.

Apple Nachos Recipe(Adapted from Taste of Home)
Ingredients:
4 medium tart apple (I used Granny Smith), peeled, cored and sliced very thin
juice of 1-2 lemons
1 jar caramel sauce (or melt together 36 caramels and 1 Tbsp. water in microwave)
30 large marshmallows
1/3 cup butter, cubed
1/3 cup chopped peanuts
1/3 cup miniature chocolate chips

Method:
After slicing the apples, immediately dip them in lemon juice (or give them a good sprinkle) so that they do not brown.  Set aside.
In a large saucepan, melt marshmallows and butter over medium heat, stirring frequently.  Remove and set aside.
Arrange apple slices on a large platter.  Drizzle with caramel, and then with the melted marshmallow mixture.  Sprinkle with peanuts and chocolate chips.  Serve immediately while the caramel is still warm.

Apple Nachos Recipe
(Adapted from Taste of Home)

Ingredients:

  • 4 medium tart apple (I used Granny Smith), peeled, cored and sliced very thin
  • juice of 1-2 lemons
  • 1 jar caramel sauce (or melt together 36 caramels and 1 Tbsp. water in microwave)
  • 30 large marshmallows
  • 1/3 cup butter, cubed
  • 1/3 cup chopped peanuts
  • 1/3 cup miniature chocolate chips

Method:

After slicing the apples, immediately dip them in lemon juice (or give them a good sprinkle) so that they do not brown.  Set aside.

In a large saucepan, melt marshmallows and butter over medium heat, stirring frequently.  Remove and set aside.

Arrange apple slices on a large platter.  Drizzle with caramel, and then with the melted marshmallow mixture.  Sprinkle with peanuts and chocolate chips.  Serve immediately while the caramel is still warm.


Lemon Pepper Zucchini Cakes



Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients


http://www.littlebgcg.com/2012/07/lemon-pepper-zucchini-cakes.html


1 large Zucchini grated, excess water removed
1/2 cup grated Parmesan cheese
1 cup Italian Bread Crumbs
1 tbs Lemon Pepper Seasoning
1 clove garlic, minced
1 egg
salt and pepper to taste
1-2 tablespoons olive oil

Directions
1. Using your food processor or a grater grate the Zucchini and remove the excess water.2. Combine the grated Zucchini, 1/2 cup grated Parmesan cheese, 1 cup Italian Bread Crumbs, 1 tbs Lemon Pepper Seasoning, 1 clove of garlic, 1 egg, salt and pepper to taste.3. Turn your stove on med-high heat using 1-2 tablespoons of extra virgin olive oil to to coat the bottom of the pan.4. Using your hands create small balls with the mixture. Place it on the hot pan and press down using a spatula to create a circle.5. Cook on each side for 7-10 minutes or until browned. Repeat until you have no remaining mixture.6. Enjoy!Freezing Instructions: Follow Directions 1-5. Let cool. Once cool, place in a freezer bag. Reheat in the microwave for approximately 1 min. Other options including cooking it on the stove until warmed through, popping it into the toaster oven until warmed through (about 5 minutes at 350) or my favorite so far GRILLING IT!
Lemon Pepper Zucchini Cakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients
1 large Zucchini grated, excess water removed
1/2 cup grated Parmesan cheese
1 cup Italian Bread Crumbs
1 tbs Lemon Pepper Seasoning
1 clove garlic, minced
1 egg
salt and pepper to taste
1-2 tablespoons olive oil
Directions

1. Using your food processor or a grater grate the Zucchini and remove the excess water.
2. Combine the grated Zucchini, 1/2 cup grated Parmesan cheese, 1 cup Italian Bread Crumbs, 1 tbs Lemon Pepper Seasoning, 1 clove of garlic, 1 egg, salt and pepper to taste.
3. Turn your stove on med-high heat using 1-2 tablespoons of extra virgin olive oil to to coat the bottom of the pan.
4. Using your hands create small balls with the mixture. Place it on the hot pan and press down using a spatula to create a circle.
5. Cook on each side for 7-10 minutes or until browned. Repeat until you have no remaining mixture.
6. Enjoy!
Freezing Instructions: Follow Directions 1-5. Let cool. Once cool, place in a freezer bag. Reheat in the microwave for approximately 1 min. Other options including cooking it on the stove until warmed through, popping it into the toaster oven until warmed through (about 5 minutes at 350) or my favorite so far GRILLING IT!

Stawberry Hazelnut Tart
Rich, buttery hazelnut pastry, luscious strawberries and cream filling and a toffee sauce dribbled over.  
HH: Yum! and a cup of coffee, please.

Stawberry Hazelnut Tart

Rich, buttery hazelnut pastry, luscious strawberries and cream filling and a toffee sauce dribbled over.  

HH: Yum! and a cup of coffee, please.

Carrot, Ginger, and Beet Soup Recipe
posted by Annie B. Bond 
Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).
You can’t do better than beets and carrots for sweet, earthy winter nourishment, and this zesty recipe combines them with ginger and a touch of orange rind to make an intriguing soup that will surprise and delight your whole family.
What a tasty way to get your beta-carotenes and minerals: this is borscht with a citrus and ginger twist, a sure-fire crowd-pleaser!
INGREDIENTS3 medium beets (about 1 pound)1 tablespoon canola or corn oil1 cup chopped onion1 pound carrots, coarsely chopped1 tablespoon minced fresh ginger1 large garlic clove, minced6 cups water or vegetable stock1 teaspoon grated orange rind3/4 teaspoon saltFreshly-ground black pepper to taste4 teaspoons sour cream (optional)
1. Under running water (this is very messy otherwise), peel the beets with a vegetable peeler. With a chef’s knife, cut the beets in half, then lay them flat side down and cut them into large chunks.
2. In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.
3. In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the salt and pepper. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with dollops of sour cream.  
Serves 4
From  http://www.care2.com/greenliving 

Carrot, Ginger, and Beet Soup Recipe

  • posted by Annie B. Bond 
  • Adapted from Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).

You can’t do better than beets and carrots for sweet, earthy winter nourishment, and this zesty recipe combines them with ginger and a touch of orange rind to make an intriguing soup that will surprise and delight your whole family.

What a tasty way to get your beta-carotenes and minerals: this is borscht with a citrus and ginger twist, a sure-fire crowd-pleaser!

INGREDIENTS
3 medium beets (about 1 pound)
1 tablespoon canola or corn oil
1 cup chopped onion
1 pound carrots, coarsely chopped
1 tablespoon minced fresh ginger
1 large garlic clove, minced
6 cups water or vegetable stock
1 teaspoon grated orange rind
3/4 teaspoon salt
Freshly-ground black pepper to taste
4 teaspoons sour cream (optional)

1. Under running water (this is very messy otherwise), peel the beets with a vegetable peeler. With a chef’s knife, cut the beets in half, then lay them flat side down and cut them into large chunks.

2. In a stock pot over medium heat, heat the oil. Saute the onion until it is translucent. Add the carrots, ginger, and garlic. Cook for 5 minutes, stirring frequently. Add beets and water or stock. Simmer the soup, covered, for 50 minutes. Add orange rind, and stir well.

3. In a food processor or blender, puree the soup in batches. Transfer the pureed soup to a large container, and stir in the salt and pepper. Taste the soup, and adjust the seasonings, if you like. Serve the soup hot or chilled, garnished with dollops of sour cream.  

Serves 4

From  http://www.care2.com/greenliving