Here’s a lighter version of Summertime Corn-tomato chowder

I’m making this tonight– corn chowder with a bit of zesty Mexican seasoning, dapted from This is a Cookbook, by Max Sussman and Eli Sussman.

corn-tomato soup

 

Ingredients:

  • 2 ripe but firm tomatoes
  • Kernels from 6 ears of fresh corn (about 3 cups)
  • 2 red bell peppers
  • 1 yellow onion, chopped
  • 1 red onion, chopped
  • 3 garlic cloves, minced
  • About 2 1/2 cups low-sodium chicken broth, plus more as needed
  • 1 tsp. chipotle chili powder
  • 1 tsp. salt, plus more, to taste
  • 1 cup low fat milk (original recipe was heavy cream)
  • Sliced avocado for garnish
  • Extra-virgin olive oil for drizzling
  • Paprika for garnish

 

Ingredients:

  • 2 ripe but firm tomatoes
  • Kernels from 6 ears of fresh corn (about 3 cups)
  • 2 red bell peppers
  • 1 yellow onion, chopped
  • 1 red onion, chopped
  • 3 garlic cloves, minced
  • About 2 1/2 cups low-sodium chicken broth, plus more as needed
  • 1 tsp. chipotle chili powder
  • 1 tsp. salt, plus more, to taste
  • 1 cup heavy cream
  • Sliced avocado for garnish
  • Extra-virgin olive oil for drizzling
  • Paprika for garnish

 

Directions:

Preheat an oven to 375°F. Put the tomatoes in a lightly greased glass baking dish. Roast until the skins darken and the tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool. Keep the oven on. Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool. Place 1 bell pepper on each of 2 gas burners. Turn the burners on high and sear the peppers directly over the flame, using tongs to turn as needed, until the skins are blackened all over, 10 to 15 minutes total. (Or place the peppers under the broiler and broil, turning as needed, until charred and blistered on all sides, about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly. Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard the skins, core and seeds. In a soup pot, combine the tomatoes, bell peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powder and the 1 tsp. salt. Using an immersion blender, blend the soup until smooth. While blending, slowly drizzle in the cream. Taste and adjust the seasoning with salt. Ladle the soup into individual bowls. Garnish each portion with a couple of avocado slices, a few drops of olive oil, a scattering of the reserved roasted corn and a sprinkle of paprika. Serve hot. Serves 4.

The debate is on—Parasites in Raw Fish

You might recall the warning from fifteen years ago from the World Health Organization that smoked, pickled, and undercooked fish contains parasites.  This hit home recently when a friend who adores sushi complained of pain in her ribs and made a medical appointment.  An increased number of white blood cells indicated an infection.  It was only after she told her doctor she consumed raw fish regularly did her doctor suspect an infestation of anisakiasis nematodes (worms) in her stomach lining and intestines.  Two drugs (albendazole and mebendazole) are fast-acting and also used by WHO, thanks to donations from GlaxoSmithKline and Johnson & Johnson. If left untreated, the parasites invade other organs including the brain.

Sea mammals such as seals act as the parasites’ hosts, and dissections from marine biologists tell us the problem is worldwide.

I get ideas for villains from current news topics. In my work-in-progress, Bittersweet Alliance, the serial killer serves Poke (raw fish appetizers popular in Hawaii) to kidnapped victims.  After ransoms are paid, the victims return home with severe worm infestation in their brains.  Surgical procedures to remove (massive numbers of) parasites leave victims’ brains impaired.  The serial killer leaves victims brain-dead and is using a popular food where the book is set, the Big Island of Hawaii.

raw fish appetizers

You might like this low calorie creamy vegetable stew

Did I write low calorie and creamy in the same sentence? I did! One large bowl is 320 calories.  Enjoy a salad and bread sticks with this filling summer entre.

creamy summer vegetable stew

Ingredients

  • 8 ounces frozen pearl onions
  • 2 cups baby carrots, halved
  • 1 1/2 cups frozen corn
  • 1/2 cup vegetable broth
  • 2 tablespoons red wine vinegar
  • 2 teaspoons herbes de Provence
  • 1/2 pound zucchini, cut into 1/4-inch half-moons
  • 1 15 1/2 – ounce can chickpeas, drained and rinsed
  • 1/2 cup light cream
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 plum tomatoes, seeded and chopped
  • 2 tablespoons grated Asiago cheese
  • 2 cups cooked white rice (optional)

Directions

  1. Place onions, carrots, corn, broth, vinegar and 1-1/2 teaspoons herbes de Provence in slow cooker. Cover and cook on LOW for 3 hours.
  2. Stir in zucchini and chickpeas; cook for 45 minutes. In a small bowl, stir together cream, cornstarch, salt, pepper and remaining 1/2 teaspoon herbes de Provence; set aside.
  3. Stir in cream mixture and tomatoes and cook an additional 15 minutes or until thickened. Sprinkle with Asiago and serve with rice, if desired.

Nutrition Information for Creamy Summer Vegetable Stew

Servings Per Recipe: 4 PER SERVING: 311 cal., 9 g total fat (4 g sat. fat), 23 mg chol., 681 mg sodium, 48 g carb. (9 g fiber), 11 g pro.

For dinner– corn-tomato chowder with a grilled salmon salad

Corn-tomato is a flavorful vegetarian chowder. Believe it when I say it goes well with a salmon salad and bread sticks.  I’m making grilled salmon for dinner and will chill it for the salad.

corn-tomato soup

 

Ingredients

 

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, coarsely chopped
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/4 cups (1 pound) frozen corn, thawed
  • 3 cups low-sodium chicken broth
  • 2 medium tomatoes, seeded and chopped into 1/2-inch pieces
  • 1/4 cup fresh basil leaves, chopped

Directions

In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.

Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.

Ladle the soup into bowls and serve with a salmon salad.

Devilish Chicks for Easter

Aren’t these deviled eggs cute?  They’re a humorous twist on deviled eggs. This recipe originated a few years ago from Taste of Home magazine. 

chicks develed eggs

Ingredients for a half dozen deviled eggs

  • 6 hard-cooked large eggs
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup prepared ranch salad dressing
  • 1 teaspoon Dijon mustard
  • Dash pepper
  • 5 carrot chips
  • 12 capers
  • Fresh dill sprigs
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup prepared lighter ranch salad dressing
  • 1 teaspoon Dijon mustard
  • Dash pepper
  • 5 carrot chips
  • 12 capers
  • Fresh dill sprigs

Directions

  1. Cut a thin slice from the bottom of each egg so it sits flat. Cut the top third from each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add cheese, salad dressing, mustard and pepper; stir until well blended. Spoon into the egg white bottoms; replace tops.
  2. Cut 12 feet and 12 small triangles for beaks from carrot chips. Gently press the capers into the filling for eyes; add beaks. Insert a dill sprig in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving. Yield: 1/2 dozen.

Kathleen’s Eggs Florentine– this variation is easy, elegant, and a little lighter.

Don’t over cook.  That’s the secret! Spit the English muffin with someone.

eggs forentine

Ingredients:

6 large eggs, slightly beaten

Butter

Salt/pepper

3 tablespoons fat-free cream cheese, cut into small pieces

12 cup mushrooms, sliced

Clove garlic, minced

½ 10-oz package fresh spinach
Directions

  • Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
  • Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.

Asian Peanut Slaw with shredded Chicken is a healthy family favorite!

Do you need a delicious easy recipe for tonight?  This is what I will be making because I’m multi-tasking today. Have you noticed the new trend to not separate ingredients and directions– it’s efficient to combine them, don’t you think?

Asian peanut slaw

Cook 4 oz spaghetti according to pkg directions, about 10 minutes. Drain and rinse to cool. In a large bowl, whisk 1/3 cup creamy peanut butter, 1/4 cup water, 3 tbsp each seasoned rice vinegar and lime juice, 1 tbsp packed brown sugar, 1 tbsp low-sodium soy sauce and 1 tsp (or to taste) sriracha until smooth. Add spaghetti, 2 1/2 cups shredded rotisserie chicken, 6 packed cups shredded cabbage, 2 cups shredded carrots, 3 thinly sliced scallions and 1/2 cup roughly chopped cilantro. Toss well. Scatter 1/4 cup chopped roasted peanuts over top.

Irish Soda bread is easy to make and worth the carbs!

Buttermilk is the key for good Irish Soda Bread.

Irish soda bread

Ingredients:

  •  1 and 3/4 cups (420ml) buttermilk1
  • 1 large egg
  • 4 and 1/4 cups (515g) all-purpose flour (plus more for your hands and work it)
  • 3 Tablespoons (38g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 and 1/2 Tablespoons (65g) unsalted butter, cold and cubed
  • 1 cup (150g) raisins (I use half golden, half regular)2

Directions:

  1. Preheat oven to 425°F (218°C). Lightly grease a 8-10 inch oven safe skillet or cake pan with butter or nonstick spray. A baking sheet will also do, though the bread may spread out a bit more.
  2. Whisk the buttermilk and egg together in a small bowl. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry blender, two forks/knives, or your fingers. Work the dough until into coarse crumbs, then fold in the raisins with a rubber spatula or wooden spoon. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently fold the dough together until dough is too stiff to stir. With floured hands, work the dough into a ball as best you can. Turn dough out onto a floured work surface and knead the dough for about 30 seconds or until all the flour is moistened. Dough will be sticky, but if it is absolutely too sticky add a little more flour as needed. Do not overknead.
  3. Transfer the dough to the prepared skillet/pan. Using a lightly buttered serrated knife, score an X on the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top about halfway through bake time.
  4. Remove skillet/pan from the oven and allow bread to cool for 10 minutes before transferring it to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

Kathleen’s Lemon Chicken– made easy

Aren’t we busy? And yet we want to fill our homes with happiness. A good dinner is one way to create a warm atmosphere. I put chicken thighs to use in this Lemon Chicken recipe. It’s easy but requires an hour of marinating before baking. 

lemon-chicken

Here are ingredients for four servings:

  • 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
  • 4 teaspoons lemon zest (about zest from 2 lemons)
  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
  • 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 2 Tbsp melted butter
  • Lemon slices for garnish

 

Lemon Chicken Recipe

  • Prep time:10 minutes
  • Cook time:45 minutes
  • Marinating time:1 hour
  • Yield:Serves 4-6

Ingredients

  • 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
  • 4 teaspoons lemon zest (about zest from 2 lemons)
  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
  • 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 2 Tbsp melted butter
  • Lemon slices for garnish

report this ad

1 Marinate chicken: Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine.

With the tip of a sharp knife, cut into the underside (skinless) of each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.)

Place the chicken pieces in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours.

2 Place chicken in baking dish, brush with butter: Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush melted butter on each piece of chicken.

3 Bake, baste with marinade: Bake for a total of 35 to 45 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (internal temperature of 165°F for breast pieces, 170°F for thighs and legs). Half-way through the baking, at about the 20 minute mark, baste the chicken pieces generously with the reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Save meat juices to serve with chicken: Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain).

Serve the chicken with the juices on the side or a little poured over the top of the chicken. Serve with steamed brown rice.W

 

 

Tried and true: sausage-egg-cheese casserole after church

At our small Episcopal church we take turns bringing food for after the service.  Usually two people sign up. On Sunday I will make three trays of Sausage-egg-cheese casserole, bundt cakes (sliced) and a tossed field greens salad.

sausage-egg-casserole

Here’s the recipe for the casserole:

Ingredients

  • 1 pound bulk pork sausage
  • 6 large eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 6 slices white bread, cut into 1/2-inch cubes
  • 1 cup shredded cheddar cheese

Directions

  1. In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.
  2. Pour into a greased 11×7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean. Yield: 10 servings.