We are moving to a new neighborhood (hopefully to a place with a backyard) next month, so it is imperative to eat down the pantry and start over afresh in a new kitchen.
Shopping at Soulard market yesterday, I had to stop myself from buying any fresh corn because I still have a bag of frozen corn from the winter. This recipe from Phoo-D was very enticing, because it seemed like the perfect way to use up the corn as well as the chipotle peppers in adobo sauce that seem to last me forever. And thus a big pot of corn pepper chowder came to be:
Corn Pepper Chowder
(adapted from Phoo-D; originally from the Canyon Ranch cookbook)
- Saute 1 medium diced onion and 3 minced garlic cloves in some olive oil.
- Dice 1 yellow pepper and 1 red pepper. Add half of the diced peppers at this point to the pot.
- Add 1 tsp. cumin powder, 1 minced chipotle pepper in adobo sauce and Mexican chili powder if you want to amp up the spice level.
- Add 2 to 3 cups frozen or fresh corn, 2 cups vegetable stock and 1 cup milk. Simmer for 10 minutes.
- Turn off the heat, blend the soup partially, then add minced cilantro, remaining red and yellow peppers, lemon juice, and salt to taste.
I served the chowder with some leftover tortilla chips. A zap in the microwave freshened them up. For a chowder made without cream, this soup was silky and thick and simply delicious. It tastes great at room temperature or even chilled, if running the A/C and slurping down a bowl of steaming hot soup seems ironic to you.
For a vegan chowder, use non-dairy milk.
* * *
This was lurking in my fridge- 2 partial jam jars, peach and raspberry. Delicious, both, but we eat jam very occasionally and it was time to find a tasty way to finish these up.
So the jams were nestled in a buttery oat-flour mix to make jam bars- a treat for V to share with his cricket teammates. I adapted the recipe to suit the ingredients I had on hand, using part Earth Balance vegan butter in place of butter, and substituting almond flour and whole wheat pastry flour for some of the flour. This treat is unbelievably easy to make and tastes fantastic. And it happens to be eggless.
Jam BarsApricot Bars recipe from The Pioneer Woman)
1. In a food processor, pulse the following to a crumbly mixture:
- 1 1/2 cups flour (I used part all-purpose flour, part almond meal and part whole wheat pastry flour)
- 1 tsp. salt
- 1 tsp. baking powder
- 2/3 cup sugar
- 1 3/4 sticks cold butter (I used part butter and part Earth Balance butter substitute)
3. Bake at 350 F until golden brown. Cool completely (I refrigerated it overnight) and cut into 24 pieces.
As both these recipes were inspired by other blogs, and both used ingredients lurking in my kitchen, they are perfect for Blog Bites #4. Send in your entries by this coming Friday if you would like to be included in the round-up.
* * *
On the Hooks
I started on a crocheted hexagon blanket this week- and it is ever so addictive and enjoyable. The pattern comes from the brilliant and generous Lucy of Attic42. Her exuberant use of color amazes and inspires me.
I chose a flower patch style, with cheerful flowers in blue, green and yellow scattered on a snowy background. It will take a few weeks to complete; this is just the first corner. You like?