Corn Chowder

Last week, mom brought me a huge bag of fresh veggies from the farmer's market. Fresh corn, potatoes, butternut squash, and sweet potatoes!! Yay! I love veggies! As soon as I saw those potatoes and the corn, I couldn't wait to make this corn chowder:

Corn Chowder
Tyler Florence

So good! I used baby red potatoes cut into quarters instead of the Idaho potatoes, since that is what I had on hand. This recipe made enough for two suppers for the two of us.

Back in action....with a new favorite!!

Ahhh. I am so glad to be cooking again! I have been looking forward to the day when I would feel "almost normal" for a while now. I think, maybe, it's here.

First off, it's time to update my "Kitchen gadgets I'm dying for" list. For my birthday, Mary Kay (Justin's mom) got me the Microplane box grater. Check. I haven't used it yet, since I haven't done much in the kitchen since then...but, it is awesome! I can't wait to use it. Last, but certainly not least, Justin got me an early anniversary gift yesterday. I went to a cooking demonstration at Williams Sonoma with my co-worker, Annie. Afterwards, we were looking around, drooling over everything in the store when I saw it....Le Creuset 20% off sale! I showed Justin. He said "pick out which one you want...happy anniversary!" AAAHHH! 6 and 1/2 quart oval french oven. Check!



So...I decided to use my new french oven for EVERY thing I make this week. Here's to breaking in my new favorite gadget!!

The Maiden Voyage:



Last night, I decided to make the risotto recipe we learned in the Williams-Sonoma demo, with a few modifications. Here is the base recipe I used:

Spring Vegetable Risotto

Williams Sonoma

5 cups vegetable or chicken broth
1 1/2 cups dry white wine
1 Tbs. unsalted butter
3 Tbs. olive oil
1 small yellow onion, finely chopped
2 cups arborio rice
1 lb. zucchini, cut into 1/2-inch chunks
2 cups frozen baby peas
1/4 cup minced fresh mint
2/3 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

Cook the risotto:
In a saucepan over medium heat, bring the broth and wine to a gentle simmer, then maintain the simmer over low heat.

Meanwhile, in a heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter with 1 Tbs. of the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the rice and cook, stirring constantly, until all the grains are opaque and well coated with the fat, about 1 minute. Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, 3 to 4 minutes. Reduce the heat to medium-low and continue to add the liquid about 1 cup at a time, stirring occasionally and adding more only after the previous addition has been absorbed.

Sauté the vegetables:
While the rice is cooking, in a fry pan over medium heat, warm the remaining 2 Tbs. olive oil. Add the zucchini and sauté just until softened, about 4 minutes. Add the peas and cook, stirring, until thawed and heated through, about 2 minutes. Remove from the heat.

Finish the risotto:
When the rice is tender and creamy but the grains are still al dente at the center, after about 22 minutes, stir in the sautéed vegetables and the mint and cook for 1 minute to heat through. Stir in the cheese. Season with salt and pepper, divide among shallow bowls and serve immediately. Serves 4.


I wasn't really a huge fan of the mint in the recipe. I mean, it was good, just not my thing. Plus I wanted to add some meat to make the dish a little more "husband-friendly". Here are my modifications: While the rice cooked, I baked some prosciutto in the oven until it was crispy, then stirred it in at the end. I sauteed some mushrooms with the zucchini. I used parsley in place of the mint. It turned out really pretty and yummy....see:





Tonight, my mom was here. We had already planned on having my favorite meal: tomato soup with grilled cheese sandwiches. Since I was using my new french oven, I decided to make homemade tomato-basil soup. (don't get me wrong, I love my Campbell's, but I wasn't about to heat that up in my Le Creuset!) Here is the recipe I used:

Tomato- Basil Soup

Cooking Light

4 cups chopped seeded peeled tomato (about 4 large)
4 cups low-sodium tomato juice
1/3 cup fresh basil leaves
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
Basil leaves, thinly sliced (optional)

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired.

For our grilled cheese, pressed the velveeta(yes!)sammies on my panini press. Delish!



Two days, two recipes, and I am already in love with this pot. It is perfect...plus, it's pretty!!

Cheesy Broccoli Soup

Hi again! No cooking last night...too many leftovers! Plus, we decided to go out to eat with mom since she was in town. Justin is on call tonight, which means he stays at the hospital all night. Boo. I was tired of eating chili, so I made Cooking Light's Broccoli and Cheese Soup! Delicious! It wasn't exactyly my grandmother's, but hey, it was the healthy version... Here is the recipe:

Broccoli and Cheese Soup

Cooking Light

Cooking spray
1 onion diced
2 cloves garlic minced
3 cups low sodium chicken broth
16 oz package broccoli florets
1/3 cup all purpose flour
2 and 1/2 cups 2%milk
8 oz velveeta light cubed

Heat large stockpot over medium high heat. Add onion and garlic and cook for 3 minutes until tender. Add broth and broccoli, bring to a boil. Reduce heat to medium and cook for 10 minutes. In a separate bowl, whisk together flour and milk until smooth. Add milk to broccoli mixture and cook for 5 min, stirring constantly. Remove from heat. Add cheese and stir until melted. Season with salt and pepper to taste. Place 1/3 of soup in blender and process until smooth. Return to pan and cook on low for 5 min.
Makes 6 servings, 1 and 1/3 cup each.

203 calories per serving.

This was very quick and easy soup...time to snuggle up on the couch with some girly TV!

Happy Monday....

Uggh Monday again. I was really in the mood for soup tonight. I found a fabulous recipe for shrimp and corn chowder in Cooking Light (my favorite!). It was perfect on this cold night. Only 250 calories, too! I LOVE this cookbook!!

AAAAnnd...My mom brought me a special treat tonight...My ALL TIME Favorite ice cream-Daquiri Ice from Baskin Robins!
Makes Monday better...thanks Mom!