It’s Spring, Maybe?

            Spring started 11 days ago but for most of us we are still waiting for it to arrive.  But that doesn’t mean we aren’t seeing the tender and small vegetables that we see in the spring.  One of those vegetables is fresh corn.  I thought fresh corn chowder would be a great warming soup.  Here is my Spring Corn Chowder.

Spring Corn Chowder

2 Tbsp. Canola Oil

2 c. finely diced Onion

4 c. fresh Corn Kernels

1-1/2 lb. Yukon Gold Potatoes, diced small

1 10 oz. can of Tomatoes and Peppers

4 c. Low Sodium Chicken Stock

1 tsp. Ground Cumin

1 c. Milk (optional)

1. Heat the Oil in a large Dutch oven and add Onions.  Sauté Onions until translucent.
2. Stir in Corn and Potatoes.
3. Stir in the Tomatoes and Peppers.
4. Add Ground Cumin.
5. Pour the Stock over the cooked vegetables.
6. Turn down the heat to a simmer and cover for about 40 minutes until the Potatoes are fork tender.
7. From this point you can serve the soup three different ways. 

1.    Eat as it is, standing as a vegetable soup. 

2.   Separate half of the vegetables and put in a blender.  Add the Milk and puree.  Return the mixture to the remaining vegetables and reheat for a chunky soup.

3.    Put all of the vegetables in the blender.  Add the Milk and puree.  Return the mixture to the Dutch oven and reheat for a thick smooth soup.   

Optional Garnishes: A dollop of Sour Cream and snipped Chives.

                

              I hope you enjoy this tangy chowder.

It’s Still Cold Outside

          It seems to be cold and snowy just about everywhere in the U.S.  Even the southern states are experiencing weather that normally is part of the northern half of the country.  Right now when I ask my daughter what she wants for dinner she says something warm.  Soup is a universal warming food.  My daughter likes thick soup so I am going to share my Split Pea Soup recipe.

Split Pea Soup

1 lb. bag of Dried Green Split Peas

2 c. finely diced Onion

2 c. finely diced Carrots

2 Tbsp. Canola Oil

4 c. Low Sodium Vegetable or Chicken Stock

Water

½ to 1 tsp. Spice Islands Old Hickory Smoked Salt

1. Soak Split Peas in a bowl of cold Water for 1 hour.
2. In a pot Sauté Onions and Carrots in the Oil until Onions are translucent and Carrots are softened.
3. Add soaked Split Peas to the Onions and Carrots.
4. Add Stock and enough water to cover the Peas, Onions, and Vegetables.
5. Put the mixture on simmer.
6. When the Peas have lost their shape and they are a think soup consistency, add the Smoked Salt to taste.
7. Heat for another 10 minutes and serve.
8. If you want a smoother soup, put the mixture into a blender and puree.

Additional ways to make this soup:

You can add smoked ham hock after adding the stock.  When the soup is through cooking take the hock out and shred the meat.  Add the hock back into the soup.

or

Add cooked ham or chicken (about 2 c. cubed or shredded) with the Salt and make sure the meat is warmed through before serving.

I hope this warms you up.

Valentine’s Day 2014

            This year I am in the odd position of not having an oven.  I have worn out the electric ignition switch.  That means I will be using ready-made ingredients for this Valentine’s Day dessert.

Strawberry Pound Cake

1 Frozen Pound Cake, thawed

2 qts. Fresh Strawberries

1 6 oz. container French Vanilla Yogurt

2 Tbsp. Unsalted Butter, melted

1. Heat a grill pan.
2. Cut the Pound Cake into ½” slices.
3. Brush melted Butter on one side of the Pound Cake.
4. Place Pound Cake in the grill pan, Butter side down.  Brush the second side of the Cake with Butter.
5. Grill both sides of the Pound Cake until golden and there are good grill marks.
6. Grill the rest of the slices.
7. Hull the Strawberries and cut in half.
8. Place two slices of Pound Cake on a plate.  Arrange Strawberries on top.
9. Drizzle the Yogurt over the Pound Cake and Strawberries.

Substitutes

Gluten Free Pound Cake (See my other blog, Gluten Free Milwaukee, for where to find one.  glutenfreemilwaukee.blogspot.com)

Soy Yogurt

Your preferred butter alternative

               
                 I wish you a Happy Valentine’s Day.

Secret Sauce

          It’s a new year and a lot of people are trying to stick to their resolutions of a healthier lifestyle.  One of the resolutions may be about the consumption of too much salt.  I for one have to watch my salt intake so I won’t get swollen ankles.  So what does all this have to do with a secret sauce?  Well the reason it is called Secret Sauce is that it was the secret to getting my son to eat his broccoli.  It is made with a salt-free seasoning called Sunny Paris Seasoning from The Spice House. www.thespicehouse.com  Secret Sauce is a simple ranch style sauce you can use as a dip, on vegetables as in the case of my son, or any other way you use ranch dressing.  I personally like it on baked potatoes instead of sour cream.

Secret Sauce

1 c. Low Fat Mayonnaise (Don’t use salad dressing)

1 c. Buttermilk

2 tsp. Sunny Paris Seasoning

1. Blend together the Mayonnaise and Buttermilk.  (Tip: I use pint size mason jars.  Close it up and shake the Mayonnaise and Buttermilk until blended.)
2. Add Seasoning and blend in or, if using the jar, shake until the Seasoning looks like it has been distributed throughout the Mayonnaise-Buttermilk mixture.
3. Use the Sauce right away or refrigerate until needed.

This sauce has such flavor you won’t miss the salt.

   For a lactose free Buttermilk option, consult moms.popsugar.com for a recipe.

New Year's Resolution

            I would like to say Happy New Year and wish you well with those resolutions to lose weight.  Here is a salad I enjoy and it has a great flavor.  It’s made easily with a trip to the deli counter.

Turkey & Baby Portabella Salad

1 oz thinly sliced Blackened Turkey

5 Baby Portabella Mushrooms

1 Tbsp grated Parmesan or Romano Cheese

2 Tbsp Lime-Cumin Dressing (recipe will follow)

2 c. Lettuce

1. Cut the Turkey into pieces.
2. Slice the Mushrooms.
3. Put Lettuce in a bowl.
4. Top Lettuce with the Turkey and Mushrooms.
5. Drizzle the Dressing over the Salad.
6. Top with a sprinkle of Cheese.

Find your favorite Soy or Lactose Free Cheese as a substitute.

Lime-Cumin Dressing

¼ c. fresh Lime Juice

½ c. Olive Oil

½ tsp Ground Cumin

1. Put all the ingredients together and whisk until blended.

      I hope you enjoy the salad.

Holiday Appetizer

               It’s time for the holidays and anytime you can do a make-ahead appetizer it helps you out.  Here is where I hope you froze some of the Ratatouille I talked about in September.  If you didn’t, you can always make a new batch.

Ratatouille Vegetable Spread Appetizer

2 c. Ratatouille

1 loaf of French Bread

4 Tbsp Butter, softened

1 c. grated Italian Blend Cheese

1. Heat oven to 350°.
2. Put Ratatouille into food processor.  Let the food processor run until the Ratatouille is slightly chunky.
3. Cut the French Bread in half the long way.
4. Spread Butter onto each half of the Bread.
5. Put the Bread into the oven and let it toast for about 10 minutes.  Check on the Bread periodically so it doesn’t burn.
6. Remove the Bread from the oven and spread the Ratatouille on top of each half.
7. Sprinkle the Italian Cheese on top and return the Bread to the oven.  Bake until the Cheese melts, about 5 minutes.
8. Remove the Bread from the oven and cut it crosswise in slices.  It is now ready to be served.

The amount of servings is determined by how many slices are able to be cut from each half.

Substitute a Soy Cheese for the regular Italian Cheese in this recipe.

    
       Happy Holidays

Now It's Colder Outside

                It’s December and it’s become cold.  This time of year everyone’s mind thinks of hot chocolate to warm them up.  This is how I make mine.

Hot Chocolate

2 servings

2 Tbsp Cocoa Powder

4 Tbsp Sugar

1 tsp Vanilla

3 cups Milk

1. Heat the Milk.
2. Blend the Cocoa and Sugar together.
3. Once the Milk is hot enough, add the Cocoa and Sugar.  Stir until it is blended.
4. Add the Vanilla and stir.
5. Keep Hot Chocolate warm until it is served.

 Lactose free Almond or Soy Milk can be used as a Dairy Milk substitute.