Day Two: Chowda

I've never tasted let alone made corn chowder, but as usual I had some extra cans of corn (regular and cream) that I bought on sale and wanted to use them. I looked up some recipes all over the internet but none of them seemed quite right so based on what I found I created my own. Here's what I came up with:

Ingredients

1 can of whole kernel corn, drained
2 cans creamed corn
2 small white potatoes, peeled and cubed
2 large boneless skinless chicken breast
1 medium onion
2 celery stalks, chopped
3 carrots
3 cups chicken stock
1 cup milk
Fresh cracked pepper
Two strips bacon, crisped for garnish

Prep

In a large pot, crisp bacon and remove. Leaving the bacon grease, sauté onions and celery. Add chicken stock and bring to a boil. Reduce heat and add chicken. Poach chicken then remove, let cool enough to cube into bite sized pieces. While the chicken cools, add the potatoes and carrots. When tender add all the corn, milk, and the chicken; simmer until whole corn is done. Add cornstarch to thicken if desired and season with cracked pepper. Serve in a bowl topped with crumbled bacon or green onion.

Day One: Inspired by the Motherland

The cinnamon and orange makes this soup unique and delicious! Enjoy!

Moroccan Chicken and Butternut Squash Soup

Ingredients

1 tablespoon olive oil
1 cup chopped onion
3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
3 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons no-salt-added tomato paste
4 cups Chicken Stock or fat-free, lower-sodium chicken broth
1/3 cup uncooked couscous
3/4 teaspoon kosher salt
1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
1/2 cup coarsely chopped fresh basil
2 teaspoons grated orange rind

Preparation

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

A Soup a Day Keeps the Doctor Away?

Ok probably not but who doesn't love a hot bowl of soup on cold winters day. It always feels like home when soup's on! I decided this winter to challenge myself to make as many soups, stews, chowders, and chilies as possible. So far I've found about thirty recipes that I can share when I find more I'll add to it! So here goes!

Sweet Ending

Before Thanksgiving I bought cranberries because they were on sale. I had no intention of making cranberry sauce but I wasn't sure what I wanted to make with them so I popped them in the freezer. While browsing Taste of Home magazine I found a recipe that had peaches and blueberries. I decided I could substitute cranberries for this so it was perfect. Not to mention how incredibly easy the recipe is. Easy as pie isn't a saying for no reason!

Peach-Cranberry Crumble Tart
(Adapted from James Schend's submission to Taste of Home Oct-Nov 2012)

Ingredients

Crust
1 9" Frozen Pie Crust

Filling
2 Cups fresh cranberries
2 Cups frozen unsweetened sliced peaches, thawed
1 Tbsp honey

Crumb Topping
1/4 Cup all-purpose flour
1/4 Cup packed brown sugar
1/4 Cup old-fashioned oats
1/4 Cup chopped pecans
1/8 Tsp ground cloves
2 Tbsp butter, melted

Preparation
1. Sprinkle the pie crust with cinnamon and pre-bake at 350 for 15-20 minutes or until lightly browned. Let cool.
2. In a large bowl combine the cranberries, peaches, and honey; toss to coat.
3. In a small bowl combine the first 5 topping ingredients; stir in butter.
4. Spoon fruit mixture into crust, sprinkle with topping, and bake at 350 for 35-40 minutes or until topping is golden brown and fillings is bubbly.
5. Cool for at least 15 minutes before serving.

*Note: It's pictured here without the crumble that's just because I forgot to take a picture, but don't leave it out, its the best part!

Curry Comfort

I absolutely love curry! The aroma that fills the house when its cooked makes me feel so warm inside. Curry is comfort food for me. I make it like some people make spaghetti: all the time. Its a go-to meal when I have no idea what else to make. Its delicious, colorful, and like most simmer dishes, tastes better the next day! Enjoy!

Ingredients

4-5 Chicken Thighs
2 Medium Russet or White Potatoes, cubed
1 Large Red Onion, sliced
1 Large Green Bell Pepper, sliced
1 Large Yellow Bell Pepper, sliced
3-4 Carrots, sliced
3 Tbsp Curry Powder
1 Tsp Cumin
1/2 Tsp Paprika
1/2 Tsp Cayenne or Crushed Red Pepper
Garlic Powder
Onion Powder
Seasoned Salt
Pepper
2 Cups Chicken Stock or Water
2 Cups Basmati or Jasmine Rice

Preparation

1. Season the chicken thighs (just eyeball it) with seasoned salt, garlic powder, onion powder, pepper, and paprika. Pan sear until skin is crisp and golden brown.
2. Add 1 cup of chicken stock and 1 tbsp of curry powder, cover and simmer until chicken is cooked through and fork tender.
3. Add the remaining chicken stock, curry powder, cumin, cayenne pepper, carrots and potatoes. Simmer until veggies are tender.
4. Add peppers and onions. Cook until tender but still colorful.
5. Serve over rice with a side of sauteed cabbage.