Corn Chowder with Bacon

 Recipe Tin Eats

CORN (CHOOSE ONE)

• ▢4 ears of corn
• ▢4 cups / 750g / 1.5 lb frozen or canned corn , drained

SOUP:

• ▢1 tsp butter (or oil)
• ▢250g / 8 oz bacon , chopped
• ▢30g / 2 tbsp butter (use 3 tbsp if bacon is lean)
• ▢1 garlic clove , minced
• ▢1 small onion , diced (or half large onion) (yellow, brown or white)
• ▢5 tbsp flour
• ▢2 cups chicken broth , low sodium
• ▢3 cups milk (I use low fat but full fat will work too)
• ▢600g / 1.2 lb potatoes , cut into 1 cm / 2/5" cubes (about 2 large)
• ▢2 sprigs of thyme OR 1 tsp dried thyme
• ▢3/4 cup cream (Note 1)
• ▢3/4 cup shallots / scallions , green part finely sliced
• ▢Salt and finely ground pepper to taste
• 
  
• • Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
  • Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
  • Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
  • Add flour and mix it in. Cook, stirring, for 1 minute.
  • Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
  • Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
  • Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

  Recipe Notes:

Cheesy Potato Bacon Soup

INGREDIENTS

• 6 large potatoes, peeled & diced
• 1 medium onion, chopped
• 1 ¾ qts chicken broth (that equals
• 7 cups chicken broth)
• 1 cup flour
• 2 cups cheddar cheese, shredded
• 1 qt heavy cream (I use milk) (or could use cream cheese and little mayo)
• ½ lb bacon, cooked & cut up

DIRECTIONS

Mix first 5 ingredients in crockpot. Cook on low 6-8 hours or on high for 3-5 hours.
A half hour before end of cooking time add last three ingredients.

NOTES

Don't add bacon until ready to eat.

Italian Inspired Vegetable Barley Minestrone Soup

2 t oil
1 large carrots, diced
1 small onion, diced
3/4c celery, diced
4 t garlic
4 c chicken broth
1 c water
14 1/2 oz canned diced tomatoes
1/2c pearl barley
8 oz mushrooms, slcied
1/4t black pepper
1 small zucchini, diced
1/2c basil, chopped
4 T parmesan

Heat up oil, add carrots, onion, celery, carrots till onions are golden. Stir in garlic cook 1 min. Add broth, water,tomatoes, bring to boil. Add barley, mushrooms, pepper and cover for 40 minutes.
Stir in zucchini and cool for 5 minutes. Stir in basil

Butternut Chili

  

INGREDIENTS    Doctor Yum

1 tablespoon coconut oil (or other cooking fat)

2 onions, chopped

3 carrots, chopped

4 cloves garlic, minced

½ pint mushrooms, diced

32 ounces broth (chicken or vegetable)

1 15 ounce can diced tomatoes

1¼ pound butternut squash, peeled and cubed (I'm going to try an actual pumpkin)

2 tablespoon paprika

1 teaspoon chili powder

½ teaspoon ground turmeric

2 teaspoon ground cumin

1 teaspoon flax meal

1 teaspoon salt

1 pound turkey, lean ground (can sub other ground meat or 16 ounces grated tempeh)

2- 15 ounce cans beans (favorite kind)

2 cups spinach, chopped

METHOD

Heat 1 tablespoon olive oil in a large soup pot, and cook onions until soft about 1-2 minutes, add carrots, then garlic and mushrooms and cook until veggies are softened. Add chicken broth and diced tomato with juices. Cut largest butternut squash pieces smaller, making it faster to cook through. Add butternut squash, spices, flax meal, and salt. Bring to a boil. Cover and simmer about 30 minutes. While chili is simmering, heat 1 tablespoon olive oil in skillet on medium. Cook turkey until almost brown and cooked though. Turn off heat and set aside. When butternut squash is softened use the back of a spoon in the chili to mash the cubes until broken apart. At this point squash should be dissolved and incorporated into the broth. Add turkey and simmer 5 minutes. Add beans and spinach and cook until beans heated through, about 3-5 minutes.

12/8/18 I'm going to roast a pumpkin instead of a squash. Cut open the pumpkin, cut off the skin and scoop out the seeds. Chop the pumpkin into 1 inch chunks, then coat with olive oil, garlic powder, salt and pepper. Roast 20-30min

ASIAN CHICKEN NOODLE SOUP

Doctor Yum

1 tablespoon oil (Coconut prefered)
1 tablespooon sesame oil1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 inch ginger (peeled and cut into thin slices)
2 dashes cayenne pepper (add more to taste)
⅛ teaspoon red pepper flakes
48 ounces chicken broth
1 cup crushed tomatoes, with juices
1¼ pounds chicken thighs, cut into 1 inch or smaller cubes (boneless, skinless)
3 tablespoons fish sauce
1 cup cilantro, roughly chopped (plus extra for garnish)
½ pounds udon noodles (can substitute spaghetti, gluten-free or egg-free thin noodles)
salt (to taste)
3 cups baby bok choy (or spinach, bok choy, kale)1 lime, cut into wedges for garnish
sriracha (to taste)
METHOD
In a large soup pot, heat both oils at medium heat. Add onion, celery, garlic, ginger, cayenne pepper, and red pepper flakes and cook for 5 minutes, stirring occasionally. Add the broth, crushed tomatoes, chicken, and fish sauce, cilantro. Bring to a boil. Simmer for 15 minutes. Add noodles and cook for an additional 4 minutes, or for the cooking time recommended on the package of noodles you are using. Add salt to taste. Add bok choy and cook another 1-2 minutes until soft. Serve with chopped cilantro, lime wedge, and Sriracha for extra heat.

How To Make Congee Rice Porridge

on the stove top The Kitchn  or In a crockpot

Ingredients

1 cup rice — any kind
6 cups chicken stock, vegetable stock, or water
2 celery stems and onions (chopped and sauteed )
1 (3") piece ginger, thinly sliced
2 garlic cloves, pressed
1 1/2 teaspoons kosher salt
2T chicken boullion
(Optional, for richer congee: leftover cooked chicken wings or bones from a roasted chicken, skin removed)

• When serving add Optional garnishes:
• 
  
• -Soy sauce
• -Sesame oil
• -Thinly sliced green onions
• -Wilted greens
• -Soft- or hard-boiled egg
• -Leftover cooked chicken, pork, or beef
• -Fried garlic
• -Fried shallots
• -Pickled vegetables
• -Cubed avocado, lime wedges, cilantro, fish sauce

• Equipment
• Strainer
• 2- to 4-quart saucepan with lid

Instructions

1. Rinse the rice: Place the rice in a large strainer or colander and rinse it under cool water. The water running through the rice will usually look milky at first, but will then become clearer. It's fine if there's still some haze in the water.
2. Combine the rice and cooking liquid in the saucepan. If you're using any chicken bones, add them to the saucepan now. Or cook in a crockpot for 5-8 hours
3. Bring to a boil, then reduce to a simmer and partially cover.
4. Continue simmering for about 1 1/2 hours: Stir the congee occasionally during cooking — this will make it more creamy. If the porridge is getting a little stiff, or if you'd like a looser porridge, add more cooking liquid. The congee is ready when the rice is as soft and porridgy as you prefer.
5. Remove any bones and shred the meat: If you used any chicken bones, pull them out of the congee. Shred the meat and stir it back into the congee.
6. Serve the congee: Ladle the congee into individual bowls and garnish with whatever toppings you like.

Recipe Notes

Leftover congee can be kept in the refrigerator for up to 5 days. Warm in the microwave or on the stovetop, and stir in a little extra cooking liquid to loosen it up, if needed.

ROASTED RED PEPPER POTATO SOUP

Garden and table

2 medium yellow onions, chopped
3-4 garlic cloves
2 T EVOO
1 jar (7oz) roasted sweet peppers, undrained and chopped (roasted my own peppers)
1 can (4oz) chopped green chilies, drained
1 t  ground cumin (she recommended 2 T)
1 t salt
Didnt have 1 t ground coriander
3 C diced potatoes
2 c chopped tomatoes
3 C vegetable broth
2 T minced fresh cilantro
1 T lemon juice
Didnt have 1/2 C cream cheese ( or coconut milk)

method:
1. In your soup pot, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt, and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth, bring to a boil.
2. Reduce heat and cover. Simmer for 10-15 minutes until potatoes are tender. Pull off heat.
3. Pour half the soup into a blender and puree with cream cheese until smooth. Pour back into the soup pot with the other half of the soup. Heat through again on medium.  Stir in cilantro and lemon juice. Serve warm. 

10/4/18 I added too many potatoes so I poured half the soup in the blender and pureed it a bit, it turned out amazing

Sour Creamy Enchiladas

Genius Kitchen

1lb chicken breast, diced (Or leftover chicken)
1 medium onion, minced
1 garlic clove
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1⁄2cups grated monterey jack cheeseor 1 1⁄2 cups Mexican blend cheese, divided
1⁄4  cup butter
1⁄4  cup flour
1   (15 ounce) can chicken broth
1   cup sour cream or cream cheese
1  (4 ounce) canchopped green chilies or 2 fresh chili peppers, minced

1. In a frying pan, cook chicken, garlic and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chilies.
6. Pour sauce evenly over enchiladas.
7. Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Lemon Garlic Honey Cold Kicker

I got this from Danielle Checketts at the mermaid birth center

Dble   Single
5        2&1/2c water
4        2 garlic cloves
4        2 T honey
1/2c   1/4c lemon juice

For family size portions, I use My big pot-
10 c water
8-11 garlic cloves
1/2 c honey
1c lemon juice


Mince or press cloves of garlic put in water.
Bring to boil, steep for 10 min
In pot or separate glass jar put  honey and  lemon juice
Stir and enjoy when temperature is right.
Can be consumed hot or cold.
do 2-3x daily until cold is gone

continue with extra vitamins until you are well.
Use vit D liquid supplements or capsules
Green Smoothies
Broth

Chicken & Veggie Chowder

1 lb chicken/turkey from leftovers
4 c frozen chicken/turkey broth from carcass
3 diagonally sliced carrots
1 chopped onion
1 can corn with liquid
2t garlic powder
2 c of bite sized chunks of  zucchini
1/2t thyme
cream of soup recipe or can of cream o soup
can add broccoli or mushrooms
1/2c Half and half

Combine everything put in crockpot.  Cover cook on low 5-6 hours. The last 15min stir in half and half

For the cream of soup part all I did- melt butter on skillet, add garlic and onion powder to get browned, add in flour for 2 min, then add milk and broth and whisk together and cook for 10 min, stirring occasionally.

chicken pot pie

2 refrigerator pie crusts (or from scratch Food Network)
2 c cooked chicken (I had a whole chicken I roasted and used the leftover broth and chicken as the base of this pot pie)
1 chopped sauteed onion
2 sliced carrots (diagonal slice if you want the carrots to look a little different)
1 c peas
2 c broth from the chicken (whisk 1/4-1/2c of flour to thicken, b/c it is so flavorful I don't need to add any seasonings)
Can do potatoes, chopped celery or corn. ( I sometimes do too many ingredients, so I thought I'd simplify this time).

Spray the circle pan you are putting the pot pie in, put down first later of crust.

Warm up the broth and add flour to thicken and any seasonings you want (salt, pepper, garlic, boullion, basil/oregano). Then add onions, carrots, chicken and peas. When the chicken mixture is warmed then put in circle pan. Then top with the last pie crust. Cut slits in top.

Preheat oven to 425°, 35-40min.  Let sit 15min

FREEZE- Great idea to make 2 chicken pot pie's and freeze one assembled but unbaked for a later date. About freezing- Taste of home

Traditional or Vegan Hawaiian Haystacks

TWO versions- VEGAN with Cashews and Traditional broth

Hawaiian Haystacks

Cooked Brown Rice could use quinoa if you want
Your choice of toppings like:

Peas
Tomatoes
Green/Red Peppers
Green Onions
Pineapple
Celery
Pimentos
Avocados
Slivered Almonds
Olives
Chow Mein Noodles
Shredded Coconut
shredded cheddar cheese
mandarin oranges 

(1) Vegan Cheezy/cashew  Sauce from Vegan

1 ½ C. Cashews, raw, unsalted
½ -1 c. water
1-2T lemon juice
1-2 t. salt
2-3T Nutritional Yeast
1 t. minced garlic

Add all to food processor and blend until smooth.

(2) Or Traditional chicken sauce-

Double     Original Recipe

4T            2 T butter/oil

1              1/2 chopped onion (I did add some chopped green tops of celery too)

1/4c         2-3T stir in flour

2c            1c of broth and/or milk

1              1/4-1/2t  garlic powder or 3 garlic cloves

salt and pepper

I had leftover cooked chicken

In the morning, I like to cut the veggie toppings and prepare the sauce. Then 40 min before dinner I cook the rice

For the Sauce- Brown the onion with the butter, add in flour and mix till all incorporated. whisk in the broth and/or milk, garlic. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Pour mixture into crockpot to keep warm till you serve it.

I make extra of this sauce so I can freeze some for a easier preparation  for a future dinner in a month.