Vegetarian Corn and Sweet Potato Chowder

Every week we get a lovely, fresh, frothy half-gallon of farm fresh milk from a local farm. And then, the race is on. We don't have a refrigerator, so I buy a fresh bag of ice every day until the milk is gone. But even so, sometimes it isn't "getting gone" quite fast enough. I don't want to waste something so precious. No spoiled milk down the drain here. So, when I realized our milk was on its last legs--with a fair amount left--I went looking for a chowder recipe.

It had to be simple. It had to be child-friendly. And it had to have LOTS of milk. I found it, by blending two different recipes together.

Vegetarian Corn & Sweet Potato Chowder

   
Serves 4
You will need...

1 1/2 Tbsp unsalted butter
1 medium yellow onion, chopped
1 large carrot, chopped
1/2 celery stalk, chopped (optional, I didn't have so didn't use)
16 oz. sweet corn (can be fresh, frozen or canned. just don't buy "cheap corn" as it is tough.)
1 large bay leaf or 2 small
4 cups milk, whole or low fat
1 large sweet potato, peeled and diced
1 red bell pepper, chopped (I only had a green pepper, so used that instead)
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme leaves (or substitute 1 tsp dried thyme)

What to do...

1) In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.

2) Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer. Be sure heat is low enough to prevent scalding the milk on the bottom of the pan.

3) Discard the bay leaf. Raise the heat, add the potatoes, red/green pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.

4) Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.

Spicy Black Bean Soup

MMMmmmmmmmmmm

When I have several dinners planned out in advance, I feel powerful. Kind of silly... but it feels a bit like being able to tell the future. I know what is coming, and I don't have to worry about it. Who ever worried about spicy black bean soup? or mushroom and black bean tortilla casserole? It's like knowing really good friends are coming for the weekend: You know you'll enjoy yourself, but without any stressful preparation.

So, yesterday I sat down with several cookbooks and flipped around. I was on the lookout for recipes that struck me as simple, healthy, and inexpensive. I made a shopping list of the ingredients, and now (after an incredibly mellow shopping trip with my four year old... she was actually really helpful...) I bring to you the deliciously simple spicy black bean soup! To be followed Friday with the casserole mentioned above! The future, revealed, no crystal ball required.

Spicy Black Bean Soup
from everyday food, Serves 4

You will need...

1 1b dried black beans, picked over, soaked overnight, and drained (see tip in step one for quick-soak method)
2 large yellow onions, diced small
2 jalapenos, minced (I used serrano chiles, and only one due to child)
1 Tbsp extra virgin olive oil
4 garlic cloves, minced
coarse salt and ground pepper
2 tsp ground cumin
1 3/4 cups veggie or chicken broth
1 Tbsp cornstarch
2 Tbsp fresh lime juice (read about my mistake here later in post)
Optional: diced avocado, diced onion, cilantro, plain yogurt and tortilla strips or corn chips for serving. (we used avocado, yogurt and corn chips)

What to do...

1) In a medium saucepan, cover beans with cold water by 2 inches. Add one-quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender ~ 45 to 50 mins. (If you are going to make the aforementioned mushroom and black bean casserole, to be posted Friday, then use a slotted spoon to transfer 1 1/2 cups beans to container for refrigeration)

If you didn't soak overnight, don't despair: Instead of soaking dried beans overnight, cover them with cold water by 2 inches in a pot. Bring to a boil and cook 2 mins. Remove from heat, cover, and let sit 1 hour.

2) In large Dutch Oven or heavy bottomed pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown ~ 10 mins. Stir in remaining jalapenos, cumin, beans and their cooking liquid and broth. Bring to a simmer and cook until beans are soft, ~ 20 mins. If necessary, add up to 1 cup water or broth to keep beans covered)

3) Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, 1 -2 mins. Add lime juice and season to taste with salt and pepper.

Here is something funny. When I read the recipe (with many interruptions) I read "juice from two limes," instead of "2 Tbsp fresh lime juice." Yup. In my defense, the original recipe had, in parenthesis, "from 2 fresh limes." So, I bought two big limes and put ALL the juice in the soup. While I was squeezing away my husband (The Real Cook) commented on the quantity of the juice and I blithely replied, "It's the recipe!" And... It was very good. Very limey, but great! So... I don't know how just 2 Tbsp tastes, but if you like lime go ahead and add some more if you like! 

Proof of my error!

4) Top with avocado, diced onion, cilantro, yogurt and tortilla strips/chips if desired. (Can I say that I made the yogurt with fresh milk from the Coffelt Farm? Yum!)

Simply Amazing Split-Pea Soup

I have to tell you all about this soup, even though I didn't take a picture. !!

I know... pictures are best, but I didn't know it was going to be so good, and then I was too busy "eating" to take a picture. When you are trying to spoon soup with one hand, hold a bowl with the other, flip fresh biscuits in the pan with your elbow, and calm a freaking out four year-old with deep breaths and lots of love... well, the camera suffers.

But this soup... nothing suffers with this soup. Not your budget, not your time, not taste, nothing! I don't have exact measurements because I just threw it together, but I think it would still be amazing by approximation.

Serves: Two adults and one child, with leftovers for two adult lunches! You will need...

1 fantastic, large pork chop, ~ 3/4 lb. I got mine from a small local farm. I found this very exciting.
1-2 carrots, sliced small
1-2 celery stalks, sliced small
1 large yellow onion, chopped
1/2 -3/4 cup barley
1 1b green split peas
water
salt and pepper to taste

What you do...

NOTE:  I didn't measure my water, but the package for the peas says about 8 cups per pound. I'm guessing I used somewhere between 11 and 13 cups of water total. Just start with closer to 8, and add water throughout as your soup thickens. This way, you'll get the consistency you want.

1) Place ~8 cups water and raw pork chop (mine was even frozen) in Dutch oven or heavy bottomed pot and heat over high flame. Add chopped onion and barley and bring to a boil.

2) Add carrots, celery and split peas. Return to boil, then reduce to steady simmer and cover.

3) Check regularly to stir and add water as necessary. My soup simmered for about an hour and fifteen minutes. Yours will be done when the peas reach the consistency you like. We like very soft here.

4) When the peas are done, remove the pork chop and place on cutting board. Remove all meat from bone, dice, and return meat to pot. If the soup is too runny, simmer with cover off until right. If soup is too thick, add water slowly.

5) When soup is ready, ladle into bowls and serve with salt and pepper. So Yum!!! I am eating the leftovers for lunch as I type, and am going to go heat up the last bowl now.

khalil's turkey and white-bean chili

Dear Khalil,

I’ve never met you, but you are a culinary genius. When I read your quote, (“Turkey and white-bean chili with no tomatoes may sound unorthodox, but mine is destined to become a classic”), I’ll admit I thought you sounded a touch impudent. But that was before I made your chili. I have never (ever) before sat down to a bowl of chili and with every bite proclaimed: “This is sooo good! Oh, this is really good.”

I loved your chili. Loved it. I made it on a damp, cold evening, and it was incredibly perfect. After scooping the last bit out of the pot, I decided that whenever we have a guest, I’m making your chili. It’s true. So if you decide to visit, you can be sure I’ll be serving your classic.

Sincerely,

Your biggest chili fan

P.S. I made your chili again for the holidays. Win!

From everyday food

Serves 6
Active Time 45 min
Total Time 1 hr 20 min

You will need...

3 Tbsp vegetable oil
1 large white onion, chopped
3 garlic cloves, minced
1 to 2 serrano chiles, seeded and minced (I used one since cooking for a kid)
4 teaspoons chopped fresh rosemary leaves
1 1/2 tsps ground cumin
1 tsp dried oregano (preferably Mexican, but not necessary)
1/4 tsp cayenne pepper
coarse salt
1 lb. ground white meat turkey or chicken
5 cups chicken or veggie broth
1 can (~15.5 oz) cannellini beans, rinsed and drained
1 can (~15 oz) white hominy, rinsed and drained
3 Tbsp cornmeal

Suggested Toppings:
Sliced Radishes, Sliced Scallions, Sour Cream

1) In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook until softened ~ 8 mins.

Onion...

Serrano chili, garlic and rosemary.

2) Add garlic, chiles, rosemary, cumin, oregano, and cayenne and cook until fragrant, ~ 2 mins; season with salt. Add turkey and cook, breaking up meat with a wooden spoon, until cooked through, 5 mins.

Onion and spices softening and "fragrant-ing"

With ground turkey or chicken

3) Add broth, beans and hominy; bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 mins. Stir in cornmeal and cook 15 mins. Season to taste with salt.

Beans, hominy, broth

Get it all in the pot!

Cornmeal! Last step!

4) Sit. Eat. And frequently comment on how good this is.

Top with sour cream, (and radishes and scallions if you like!).

Southern Peanut Stew with Sweet Potatoes and Collard Greens

With a recipe title that long, you wouldn't think one should necessarily tackle it while under sail. And perhaps one shouldn't. But I did, and I estimate that it took only roughly four times as long to make as it should have. Flying along at 8 or 9 knots with significant heel on, it was hard to get a grip on cubing chicken and shredding collard greens, but it can be done. A better question might be, "Why was it done?"

Well, our daughter's grandparents were visiting, and I had planned this as a yummy, new dish to try for which I already had many of the ingredients. Once I'd purchased the chicken (with no home refrigeration), I was committed. Given the increased prep time, we didn't eat until rather late, but it was so good when we did.What can compare to a hearty sail followed by a hearty soup?

Now, if you read my earlier blog entry, "Where am I?", you'll know already that I have only one picture for this recipe. Sadly, it is not of the completed, delicious, and beautiful stew. No, it is only of the (blurry) cup of peanuts before the wind picked up, the peanuts went flying, and we were sailing!

P.S. With this recipe, all the work is in the prep, sailing or not. After that, it's easy!

Southern Peanut Stew with Sweet Potatoes and Collard Greens

Peanuts just before I chopped them, and they became airborne.

Recipe from Mother Earth News
Serves 6
You will need:

2 tbsp peanut oil (I used olive oil)
1 med sweet onion, chopped
11/2 tbsp fresh ginger, grated and minced (I used... oh, about 2 or 3 tsp of powdered ginger)
3 large garlic cloves, minced
1 lb. skinless, boneless chicken, cut into 1-inch cubes (optional. you could go veggie)
1/2 cup roasted, shelled peanuts, finely chopped (if you're wondering like I did, half a cup pre-chopped is about the same as 1/2 cup finely chopped)
2 - 3 tsp cayenne pepper, ground
kosher salt and fresh ground pepper to taste
8 cups chicken or veggie stock
2 cups collard greens, shredded with stems removed
11/2 lbs. sweet or regular potatoes, peeled, cut into 1-inch cubes (I used half sweet half regular)
4 cups fresh or canned tomatoes, diced, seeded and drained
3/4 cup peanut butter

Garnish:
Cilantro leaves, roughly torn
1/2 cup roasted, shelled peanuts, whole or roughly chopped
plain yogurt or sour cream (optional)

1) In a heavy pot, heat oil to medium, then add onion and ginger, cooking for a few minutes or until onion is soft. If you are using powdered ginger, add it after the onion is softening, otherwise it will burn.

2) Add garlic and chicken and saute for a few minutes more.

3) Add the finely chopped peanuts and seasonings, sauteing for a minute or two. Stir in the stock and collards, bring to a boil, then turn heat down to medium-low simmer.

4) Add the sweet potatoes and tomatoes, then cook for another 15 minutes, stirring occasionally. Stir in the peanut butter. Taste and adjust seasonings.

5) Ladle into bowls and garnish: a nice dollop of plain yogurt/sour cream, a sprinkle of cilantro and a sprinkle of peanuts.

So warming and delicious!!!

Chicken-Sausage Stew

I'm still thrilled by the discovery that there are so many NEW-to-me dishes out there that are simple to make! When I first started this blog, I thought I might be getting myself in over my head a bit. I mean, I was about to tackle really cooking. Cooking for real, not cooking by poorly developed instinct.

Don't get me wrong. There are plenty of more complex things I'd love to tackle, and plenty of incredible recipes that all seem to begin with the words, "Preheat oven to..." We're still waiting on that oven though. Batteries first. Then wind charger, then solar panel, then oven. Well. We'll see.

In the meantime, I can keep making things like this wonderfully warm and filling stew, especially since it is mid-May but still cold and raining...

Chicken-Sausage Stew

Adapted from Self Magazine
You will need...

1 large can condensed tomato soup
milk for condensed soup
4-5 chicken sausages (cooked and sliced)
3 cups cooked quinoa
1/2 head cauliflower, chopped.
pesto to garnish

1) Once you've cooked and sliced your sausage and prepared your quinoa (1 cup quinoa added to 2 cups boiling water, reduce heat and simmer covered until all liquid absorbed), you're nearly golden.

2) Wash and chop that cauliflower (bite size pieces or slightly smaller).

3) Warm condensed soup plus one can milk (as per instructions on can) in pot over medium-low heat. Add sausage, quinoa and cauliflower. When cauliflower is hot and tender, your soup is ready!

4) Ladle into bowls and top with tsp. of pesto. Presto! Dinner is served!

PROS: Easy, healthy, yummy, few dishes!
CONS: Cannot think of any...

Chicken with Cornmeal Dumplings

This amazing meal is supposed to be cooked in a (drum roll) Dutch Oven!

Before I begin, I have to say that it came out perfectly. So perfect that I'm pretty darn sure mine looked even better than the pic in my little magazine. Take that Martha! That said, I got caught up in letting my daughter pick out which dumpling she wanted, and I spooned out the first dumpling before I took a picture. Curses! So, here is my almost better than Martha picture. You'll note the dumpling gap... something Martha never would have done.

Now we can get started. Here is what you will need:

Chicken with Cornmeal Dumplings
serves 6, from "Everyday Food"

3 T. unsalted butter
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
(I only had a little over a pound, and it was fine)
sea salt and ground pepper
1/2 bunch scallions
(this is my onion week... what are scallions? they are green onions)
1 green bell pepper, seeded and diced medium
celery stalks... the recipe called for 2. I had very slender ones so used 6 or 7.
2 medium carrots, diced medium
1 shy teaspoon ground, dried thyme
1/4 cup all-purpose flour
2 bottles pilsner (12 oz) or another light or medium lager
1 can (28 oz.) whole peeled tomatoes
recipe called for 1-2 T. red-wine vinegar... I didn't have any so didn't use.
1 recipe Cornmeal Dumpling Dough (to follow)

1) In Dutch Oven (or heavy pot with tight fitting lid -- you don't have to use a Ducth Oven) melt 1 T. butter over med. high heat. Season chicken with salt and pepper, add to pot, and cook, stirring occasionally, until browned on all sides, ~ 5 mins.

2) With slotted spoon, transfer chicken to a small bowl.

3) Add 2 T. butter, scallions, bell pepper, celery and carrots to pot. Cook, stirring occasionally, until scallions and celery are tender, ~ 4mins.

4) Stir in thyme and flour and season with salt and pepper. Cook 1 minute.

Return chicken to pot and whisk in beer.

With your hands, roughly tear tomatoes and add to pot along with juices.

Bring to a rapid simmer and cook, uncovered, 30 minutes (While simmering, make your dumpling dough. Recipe below). Season to taste with vinegar.

5) Reduce heat to a simmer and drop dumpling dough by rounded tablespoons on top of stew. Cover and simmer until dumplings are cooked through, about 7 - 10 mins.

Dumpling Dough

In a medium bowl, whisk together 2/3 cup all purpose flour, 1/3 cup fine yellow cornmeal, 1.5 teaspoons baking powder, 1 teaspoon sugar, and 1/4 teaspoon sea salt. Using your fingers, work in 1 T. unsalted butter until small crumbs form. Stir in 1/2 cup buttermilk.

Beef, Potato, and Leek stew

I found the leeks!

I am easily seduced by recipes calling for me to purchase fewer than five ingredients. For this stew, I already had the potatoes, so I had to buy 3!!

Beef, Potato, and Leek stew
serves 4, adapted from "everyday food magazine"

1.25 lb cubed beef (stew meat)
sea salt and ground pepper
1 bunch leeks (1.5 lbs), use white and green parts only, halved lengthwise, rinsed well and thinly sliced crosswise
5.5 cups organic chicken broth
3/4 pound red potatoes, diced medium


1) Season beef with salt and pepper. In a large Dutch Oven (!), cook beef over medium until some fat has rendered, ~5 mins. Increase heat to high and cook, stirring occasionally, until beef is browned on all sides.

2) Add leeks and cook, scraping browned bits from bottom of pot, until leeks are translucent. Add broth.

3) Bring mixture to a boil. Reduce heat and simmer, partially covered, for 45 minutes. Add potatoes and cook until potatoes and beef are tender, 15-20 mins.

4) Season to taste with salt and pepper.

I don't think a delicious stew could get much easier. I've never cooked with leeks before (no surprise there!), and found the resulting broth sooo good.

Happy stewing!

Broccoli Cheddar Soup

This soup was an accident, for me. I had planned to make a different soup, and bought all but one of the right ingredients for it. As proof of my "not-a-cook-ness," I will confess that I bought one bunch of green onions instead of one bunch of leeks. When I returned home and began to read the recipe, I noticed the improbable smallness of my "leeks." There was no way my "one bunch" weighed one and a half pounds. Their true name surfaced in my mind, and I knew I had to shake up the dinner plans. A trip to the cooler revealed broccoli needing to be used, and a block of cheese. Aha!

Broccoli Cheddar Soup
if serving solo, only two adult dinner servings
Adapted from Food Network

6 T. unsalted butter (I only had 1 T. so subbed 5 T. canola oil)
1 bunch green onions, cleaned and thinly sliced (use only white and light green portion)
1/4 cup all-purpose flour
2 cups milk
3 cups chicken broth
2 bay leaves
1/4 tsp grated nutmeg
salt and freshly ground pepper
1 head of broccoli, minced to oblivion (see pic)
2 1/2 cups (about 8 ounces) grated cheddar cheese, plus more for garnish if desired.

1) Melt the butter in Dutch oven or pot over medium heat. Add oil. Add the green onion and cook until tender, ~5 minutes.

2) Whisk in the flour and cook until golden, 3-4 minutes. Then, gradually whisk in the milk until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

3) While base simmers, prepare broccoli. Add the broccoli to the base. As the pieces are so small, it will cook very quickly. Once broccoli is cooked, remove bay leaves.

4) Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into bowls and garnish with cheese if desired.

5) YUM! (would look better if I had anything besides white bowls!)