Ingredient: Water

Summer Corn Chowder

Summer Corn Chowder
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Servings
4
Servings
4
Summer Corn Chowder
Print Recipe
Servings
4
Servings
4
Ingredients
Corn Broth
Chowder
Servings:
Instructions
Corn Broth
  1. Put the bare corn cobs and chopped onion in a soup pot. Add 5 cups water (or enough to cover) and a pinch of salt. Bring to boil. Reduce heat to simmer and cook covered for 1 hour. Turn off heat and allow to steep covered for another hour. Remove the cobs and onions and use in soup.
Chowder
  1. Heat a large soup pot over medium heat. Add the chopped bacon and cook until crisp. This should take about 5 minutes. Remove the bacon, let it drain on paper towels and reserve. Remove all but 1 tablespoon of the bacon drippings from the pot.
  2. Add the onions, celery, jalapeno, and peppers to the pot and cook about 5 minutes stirring occasionally, until they begin to soften. Add the corn kernels and cook another 2 - 3 minutes. Stir in the chili powder and cook 1 minute more.
  3. Add the half and half and corn broth to the pot. Bring to a boil. Lower to a simmer and add the shredded potatoes, green onions and thyme. cook 15 minutes until the potatoes are tender and everything is happy. Add salt and pepper to taste.
  4. Ladle the soup into bowls and garnish with the reserved bacon and grated cheddar.
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Hummus with Oven Baked Whole Wheat Tortilla chips

DIGITAL CAMERAA healthy and delicious snack. Try it for your next party. Your guests will love the flavor and not realize that it’s fiber rich and healthy.

 

Hummus with Oven Baked Whole Wheat Tortilla chips
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This is the basic recipe for hummus. You can make it your own with the addition of herbs and spices. Add some raw vegetable dippers to up the health and color factor.
Servings
6
Servings
6
Hummus with Oven Baked Whole Wheat Tortilla chips
Print Recipe
This is the basic recipe for hummus. You can make it your own with the addition of herbs and spices. Add some raw vegetable dippers to up the health and color factor.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. To Make the Chips: Cut the tortillas into wedges or strips, as you like. Spray two large baking sheets with the olive oil spray. Lay the tortilla pieces in a single layer on the sheet. spray with cooking spray and sprinkle lightly with the salt. Bake at 325 degrees for 7 minutes or so. Turn the chips over and sprinkle with a little more salt and bake another 7 minutes or so. The chips should be crisp and slightly darker brown. Cool completely and store airtight. use as you would any chip.
  2. To Roast the Garlic: Cut the top off a head of garlic (you should see the tops of the cloves). Place in the center of a piece of aluminum foil. drizzle with a little olive oil and seal in the foil. Bake at 350 degrees for 30 - 45 minutes. The cloves should look golden and the head should feel soft. Oh, and it will smell divine.
  3. In the bowl of a processor, combine the garbanzos, lemon juice, water, tahini, olive oil and the cloves of roasted garlic. Process until as smooth as you want it. Add the seasonings and process again.
  4. Taste and adjust the seasonings. If mixture is too thick add a little more water. Scoop into a bowl and cover. Chill in the refrigerator at least 3 hours or if possible over night. Serve with chips or vegetable dippers.
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Stir Fried Quinoa with Chicken

Stir Fried Quinoa with Chicken
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The flavors of Asian Fried Rice, but made with Quinoa. All the flavor and many more nutrients.
Servings
3
Servings
3
Stir Fried Quinoa with Chicken
Print Recipe
The flavors of Asian Fried Rice, but made with Quinoa. All the flavor and many more nutrients.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Bring the water to a boil. add the quinoa and cover. Reduce heat and cook for 15 minutes or until the water is absorbed.
  2. Heat oven to 300 degrees. Line a rimmed baking sheet with parchment paper. Spread the quinoa on the paper lined baking sheet. Bake for 15 minutes, stirring half way through. Remove from oven and allow to cool completely.
  3. Heat a non-stick wok over medium heat. Coat the pan with non-stick cooking spray. Add the chicken pieces and 1/2 teaspoon of the Five Spice Powder. Toss and cook for 3 minutes. The chicken should be barely browned. Remove to a plate and set aside.
  4. Lightly beat the eggs and add to the hot wok. Turn pan to create a thin layer. Cook until light golden brown turning once. remove from pan and allow to cool. Cut into thin strips and set aside.
  5. Add the broccoli, peppers, broccoli to the wok. Add several tablespoons of the chicken broth. Toss and cook until the vegetables soften slightly. Add more broth as needed to prevent burning. Remove from pan and set aside.
  6. Add the canola oil an allow it to get hot. Add the garlic, ginger and red pepper flakes to the oil. Cook and stir until the ingredients are fragrant. 3 - 5 minutes.
  7. Add the quinoa to the pan and toss to mix all the ingredients together. Cook, tossing to allow the quinoa to brown. This should take 5 - 7 minutes. Add chicken broth a little at a time to keep everything from burning.
  8. Add the chicken and vegetables to the pan and toss. Continue cooking and tossing until everything is heated through.
  9. Mix the soy sauce, sesame oil, hoisin sauce, and the remaining Five Spice Powder together in a small bowl. Add several tablespoons of chicken broth. Pour over the mixture in the pan and toss to mix.
  10. Serve topped with the egg strips and the sliced green onions.
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Simple and Delicious Artichokes

Simple and Delicious Artichokes
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This recipe is the essence of artichoke. These are wonderful warm or at room temperature.
Simple and Delicious Artichokes
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This recipe is the essence of artichoke. These are wonderful warm or at room temperature.
Ingredients
Servings:
Instructions
  1. Cut stems off artichokes even with the bottom. Slice 1/2 -3/4 inch off the top of the artichoke. Snip sharp ends off the leaves. Wash well and drain.
  2. Place the prepared artichokes top side down in a microwave safe shallow pan. Add enough water to come up about 1/2 inch on the artichokes.
  3. Squeeze the lemon half over the artichoke bottoms then place it in the center of the artichokes. Drizzle with the olive oil. Cover it all with plastic wrap
  4. Microwave on high for 15 minutes. Without removing the plastic, press on the bottom of the artichokes. They should yield easily to your touch. If they don't microwave another 3 - 5 minutes.
  5. Remove from microwave and carefully remove the plastic wrap. Allow to cool for at least 5 minutes. Place upright in individual bowls. Serve with your favorite dipping sauce.
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Italian Beef Stew

DIGITAL CAMERABeef Stew warms the heart and fills the stomach. It’s a comfort food that that can even be romantic when shared with the one you love. This takes a bit of time, but it is worth every minute and step.

 

Italian Beef Stew
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An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Italian Beef Stew
Print Recipe
An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Before you begin cooking, put your cooking vessel in the oven. Adjust the rack so that the covered pot will fit and slide in and out easily. Preheat the oven to 325 degrees.
  2. Heat a 5 -6 quart dutch oven. Add the bacon pieces and cook until the bacon is brown, but not crisp. Remove the bacon and drain on paper towels. Leave the drippings in the pan and add 1 tablespoon of the olive oil.
  3. Cut the meat in 1-1/2 inch to 2 inch pieces. Dry on paper towels for at least 10 minutes (this helps the meat brown). Season the meat with salt and pepper just before browning.
  4. Brown the meat in batches turning to brown all sides. Put the browned meat into a bowl. If the pot is becoming dry, add additional olive oil. Set the bowl of browned meat aside.
  5. Add the chopped onions, garlic, and carrots to the pot and begin to cook over medium low heat. Add the bay leaf, rosemary, fennel seeds, red pepper flakes, lemon zest and tomato paste. Cook, stirring often for 3 or 4 minutes. Return the bacon to the pot.
  6. Add the cup of red wine and stir to loosen the browned bits and de-glaze the pan. Continue to cook for a few minutes until things are smelling beautiful. Add the beef stock and water, (and a little more wine if you want). Bring the mixture to a boil.
  7. Add the beef and any accumulated juices to the pot. Cook until the mixture returns to a simmer. Once it is gently simmering, cover it and place in the oven. Cook covered for one hour.
  8. Remove the pot from the oven and add the onion wedges and sliced garlic. Mix gently, cover and return to the oven for another 30 minutes.
  9. Remove the pan from the oven and add the mushrooms. Stir to gently combine. Cover and return to the oven.
  10. Check the meat after 45 minutes or so. The meat should be fork tender, but not falling apart. When the meat is perfect, remove the pot from the oven.
  11. Add the lemon juice and olives. Stir to incorporate. Taste the sauce and add salt and pepper to taste. Transfer to a serving bowl or ladle into individual dishes. Sprinkle with the parsley.
  12. This can be served as is with crusty bread or on top of your starch of choice; pasta, polenta, farro, etc.
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