Very near Meatless Corn Chowder

My all time favorite soup is Corn Chowder. My grandmother made it for us, Mum made it and of course now we make it. 😀

The recipe we have is very basic and has probably lost some ingredients on the way…

And of course to make it meatless….omit bacon 😀

Corn Chowder

6 slices of bacon
1 chopped onion
1 can of mushroom soup
1 can of creamed corn
approximately 2 soup cans of milk sometimes more, sometimes less…:D (usually about 3 – 4 cups)

Cook chopped up bacon then cook the onion until golden, gradually add corn, cream of mushroom soup and milk.  Simmer on low for  15 minutes.

and

ta da that’s it! Best soup ever!!! 😀 😀

I did find fancier version..

Smoky Corn Chowder

Ingredients

•6 slices bacon, chopped
•1 leek (white part only), finely chopped
•1 russet potato, finely chopped
•2 cups frozen or canned corn kernels
•1 1/2 cups chicken broth
•1 1/2 cups milk
•398 ml can creamed corn
•1 sprig of thyme or 1/2 tsp dried thyme
•1 bay leaf

Instructions

Heat a large pot over medium.
Add bacon and cook just until crisp, 4 min.
Discard all but 1 tbsp of bacon fat.
Add leek and sauté until tender, 1 min.
Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf.
Bring to a boil, then reduce heat to medium-low.
Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min.
Remove thyme and bay leaf before serving. Season with fresh pepper.
Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month

Happy Monday

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Baked Root Chips

You can buy all these ingredients for under bucks! You can also deep fry…much healthier this way!
See ma I was listening 😀

Baked Root Vegetable Chips

2 carrots

2 parsnips

1 yam

1 rutabaga

1 turnip

Preheat oven to 400 degrees. Spray 2 baking sheets with cooking spray. I used a mandolin to slice very thin chips, you can use a knife or food processor. Lay the chips onto the sheets and spray with more cooking spray and sprinkle with salt. Cook for 10 minutes, check and remove smaller chips if browning, flip the rest and cook for another 5 minutes. Remove and let cool for a few minutes before eating.

www.babble.com

This one looks really pretty with Lotus root!

• golden yukon potatoes
• purple potatoes
• carrots
• yams
• beets
• lotus root

www.chowtruck.com

Camembert Caprese Grilled-Cheese Sandwiches

Last Monday I shared a recipe for  Caprese Salad

This recipe has put a warm twist on a cool summer salad.
Pretty fancy description eh?

I can’t wait to make these the recipe only makes four….wonder what everyone else will eat??

Camembert Caprese Grilled-Cheese Sandwiches

Serves 4

30 minutes or fewer

Fresh basil and tomatoes bring out the lighter side of Camembert.
8 slices rye or sourdough bread
8 tsp. melted butter, trans fat–free margarine, or olive oil, divided
6 oz. Camembert cheese, thinly sliced
2 large tomatoes, thinly sliced
1 cup large fresh basil leaves
1. Brush 4 slices bread with half of melted butter, and set butter side down on baking sheet.

2. Divide Camembert among bread slices on baking sheet. Top with tomato slices, then basil, and cover with remaining 4 slices bread. Brush sandwich tops with remaining melted butter.

3. Heat large skillet or griddle over medium-low heat. Cook sandwiches in skillet 4 minutes, or until browned and crisp. Flip, and cook 3 minutes more, or until second side is browned.

www.vegetariantimes.com

Caprese Salad

This is one of those meals that looks really fancy but actually requires no brainpower. You need three things: fresh basil leaves, fresh tomatoes, and fresh (soft) mozzarella cheese. Slice the tomatoes and cheese and stack (tomatoes first, cheese on top) with one or two basil leaves. Arrange like patties on a plate (3 or 4 per person) and sprinkle with a little olive oil, balsamic vinegar, salt and pepper. Delicious. Fast. Cheap.

http://webecoist.momtastic.com/2008/10/28/14-quick-vegetarian-recipes-for-the-hopeless-cook/

Spanakopita

 

Spanakopita

Serves 9

            Layers of phyllo make a crisp double crust for this classic Greek spinach pie.

• 3 lb. frozen spinach, thawed
• 2 Tbs. plus ⅓ cup olive oil or melted butter, divided
• 2 medium onions, diced
• 8 green onions, sliced
• ½ tsp. ground nutmeg
• 1 cup chopped fresh parsley
• 3 large eggs
• 8 oz. low-fat feta cheese, crumbled
• 12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)

1. Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)

2. Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.

3. Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.

4. Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.

5. Spread spinach mixture in phyllo crust.

6. Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.

www.vegetariantimes.com

Shakshuka

Shakshuka (Eggs Poached in a Spicy Tomato Sauce)

Ingredients – Serves 2:

– 4 eggs

– 200g cooked haricot beans (you could use chickpeas or any bean though)

– 2 cans of chopped tomatoes

– 3 garlic cloves, crushed

– 1 jalapeno, diced

– 1 onion, diced

– 1 yellow pepper, diced

– 1 tsp cumin

– 1 tbsp smoked paprika

– 2 tbsp feta cheese

– 4 tbsp fresh parsley, chopped

– 2 spring onions/scallions

– 2 tbsp green olives, sliced

– 2 wholewheat pita breads

1) Heat some oil in a pan and add the onion, pepper, jalapeno and garlic and cook for 4 minutes until softened.

2) Add the tomatoes, beans, cumin and paprika and cook for 5 minutes.

3) Crack the eggs on top of the tomato mixture and cook until the whites of the egg have set – around 10 minutes.

4) Grill your pita breads to head them up.

5) Scatter the spring onions/scallions, parsley, feta and olive on top of the eggs and tomatoes and serve with pita breads to dip in.

www.hungryhealthyhappy.com

FUn FriDaY SwiTchy

Well guys….I’m still alcohol free…well except for last night I shared a beer with a friend and it was a Blue Light so it doesn’t really count! 😀

Here is another awesome alcohol free summer cocktail,this ginger punch is flavored with lemon juice and sweetened with honey and molasses for a refreshing drink that quenches even the fiercest summer thirst.  (Could add vodka) 😀

Haymaker’s Ginger Switchel

Ingredients

• 9 cup(s) water, divided
• 1/4 cup(s) minced fresh ginger
• 1/4 cup(s) honey or pure maple syrup
• 1/4 cup(s) molasses
• 3/4 cup(s) lemon juice
• 1/4 cup(s) cider vinegar
• Fresh berries, mint sprigs or lemon slices for garnish

Directions

1. Combine 3 cups water with ginger in a small saucepan. Bring to a boil over medium-high heat. Boil for 2 minutes. Remove from the heat, cover and let infuse for 15 minutes.
2. Strain the ginger-infused water into a pitcher, pressing on the ginger solids to extract all the liquid. Add honey (or maple syrup) and molasses; stir until dissolved. Stir in lemon juice, vinegar and the remaining 6 cups water. Chill until very cold, at least 2 hours or overnight.
3. Stir the punch and serve in tall glasses over ice cubes. Garnish with berries, mint sprigs or lemon slices, if desired.

www.delish.com

Simple Summer Spaghetti

Simple Summer Spaghetti

12 oz. packaged spaghetti

1/4 cup extra-virgin olive oil

5 cloves garlic, coarsley chopped

Pinch of crushed red pepper, or to taste

2 cups cut-up grilled zucchini and/or summer squash

2 cups red and/or yellow cherry tomatoes, quatered

1/4 cup fresh basil leaves, torn

1/4-1/2 cup grated Parmesan cheese

2 Tbsp. chopped fresh basil or Italian parsley

1.Bring large pot of salted water to a boil. Stir in spaghetti. Cook 9-10 minutes, just until tender. Strain pasta, reserving 1 cup cooking liquid.

2.Meanwhile, in extra-large skillet combine olive oil, garlic and crushed red pepper. Cook over medium heat about 3 minutes, until garlic begins to soften. Do not let garlic brown. Stir in zucchini, squash, tomatoes and torn basil. Season with salt & pepper.

3.Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet or large pot. Heat thoroughly. Sprinkle with Parmesan.  Transfer to large serving bowl and sprinkle with chopped fresh basil or parsley. Makes 4-8 servings.

rikkisnyder.com

Stuffed Grape Leaves with Rice and Herbs – Dolmathakia

I tried these for the first time last night and WOW!!!  Loved them!!!

The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but they are worth the effort.

They can be served cold or at room temperature and are a classic Greek appetizer or meze.

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Yield: About 50 pieces

Ingredients:

• 50-60 fresh grape leaves or 1 jar (16 oz.) brined grape leaves
• 1-cup olive oil (divided into 1/2 cups)
• 6 large onions, minced
• 1 1/2 cups uncooked long grain rice
• 1 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup pine nuts
• 2 tbsp. dried mint
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• Juice of two lemons

Preparation:

Note: Brined grape leaves are packed by weight so the quantity will vary from jar to jar.

Rinse the leaves well to remove brine. Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.

In a large skillet, over medium high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes. Stir in the rice, parsley, dill, pine nuts, mint, salt and pepper. Remove from heat and stir in the lemon juice. Allow the filling to cool.

Line the bottom of a heavy saucepan with 2 or three grape leaves (I use the broken or torn ones for this.)

You can also see How to Roll Grape Leaves, step by step with photos.

Roll the Dolmathakia:

Place a leaf with the stem towards you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.

Place a tablespoon of filling in the bottom center of the leaf, just above the stem. Fold the bottom section up to cover the filling. Fold the sides in towards the center.

Continue rolling the packet up towards the top point of the leaf.

Place the rolls in layers in the saucepan. Be sure to place the packets with the seam on the bottom.

Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about an inch. Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to an hour or until the leaves are tender and the rice filling is cooked through.

www.greekfood.about.com

Related articles

• Grape Leaves (arlieneyrosas.wordpress.com)
• Dolmas – Greek stuffed grapevine leaves (ckenb.blogspot.com)

Summer Pupsicles

Our dogs love popsicles and ice cream!!

I found some great Pupsicle recipes at Modern Dog

BASIC RECIPE

1 ripe banana 4 cups orange juice 1/2 cup plain yogurt

Puree all ingredients in a blender—or simply mash the banana by hand and combine with the juice and yogourt—then pour into a popsicle mold, freeze, and serve to your favourite hot dogs.

VARIATIONS

Switch up your fruit. Try subbing in: Blueberries Strawberries Peach Watermelon Or mix in some peanut butter.

You can also vary the juice you use. Try pineapple juice or apple juice; just check to be sure the juice you use is all-natural and has no added sugar.

* watermelon, strawberry, pineapple juice, and yogurt

* peanut butter, banana, apple juice, and yogurt

Homemade (no salt) chicken-broth pops

Had barbequed chicken for dinner? Don’t chuck the carcass! Throw it in a large pot, cover with water, and let it simmer for an hour and a half. Cool, then pick the meat off, discarding the bone but keeping the cartilage, meat, and broth. Left over cooked carrots and/or peas? Mash them up and mix them in! Pour the chicken broth into your popsicle mold (save whatever’s leftover as a tasty addition to your dog’s next few meals) and freeze. Best served outside. –

Feeling lazy?

Simply cube some Watermelon, chuck it in a Ziplock baggie, and toss it in to the freezer for a natural, on-the-go “freezie” you and your dog can share. –

Our dogs love most fruits and veggies especially watermelon, Sims loves cantaloupe and peas!

There is a story making the rounds that ice can cause bloat in dogs. While extreme cold, such as drinking a bucket of ice water, might cause the stomach to spasm, it’s unlikely to cause either bloat (the stomach fills up with gas) or torsion (the stomach flips over and twists the entrance and exit-a life threatening problem). At any rate, we suggest that people only give their dogs one pupsicle at a time; they’re intended to be a treat, not eaten 12 in a go anyways. 🙂

I found these great recipes at the Modern Dog website.

Related articles

• Frozen Yogurt Popsicles (joneschristina.wordpress.com)
• strawberries and cream popsicles (stuffstephdoes.com)
• Yummy popsicles (stayhealthynow.wordpress.com)
• Strawberry Popsicles (thefinishedplate.wordpress.com)