Saturday, August 21, 2010


Andrew and Camila are reunited again!

After a fabulous, hula-hoop-filled visit to the Salt Lake City farmers market, we picked up fresh fruits and veggie and started working on dinner... which is:

- Corn on the cob dressed with butter, salt, lime juice and a hint of chile powder
- Beans, carrots, brown rice and a variety of grains - the tastiest, healthiest whole protein around!
- Deep-fried zucchini and eggplant
- Home-baked bread and crackers
- 8 kinds of cheese
- Fresh fruit punch (fresh-squeezed cantaloupe, peach, apple and pineapple juice mixed with sparkling water)
- Chocolate-tofu pie with raspberries.



Thursday, April 22, 2010

Corn and Pumpkin Chowder

Without any of my usual nonsense, here is a recipe and directions for a good soup.

Add 2 cans of corn plus 2 cans water to a pot and turn on some heat. Dice 1 lb or so of blue potatoes if you can find them, or your favorite variety and add. Dice two carrots into circles and add. Throw in the guts of one half of a pie pumpkin if you have them (I had some bagged in the freezer since November for just such occassions. I don't think canned would work.) Pour in 4-6 oz of cooking sherry or red wine. Add 3 oz olive oil. Get this to a boil and keep it there for 30 minutes. While doing that, julienne one half of a red bell pepper, and shred 1 large or 2 small kale leaves. Add these along with a half can of black beans to your pot and lower to a strong simmer. For spices you will wan t: 2 tsp white pepper, 1 tsp black pepper, 2 tsp onion powder, 1 tsp garlic, 1 tsp of chef's seasoning mix (just a blend of salt and lots of other stuff). Simmer for say 90 minutes.

Lower the heat to very low simmer. Add 2 cups milk and 4-6 oz of chedder or colby cheese. Stir until blended in. Add corn starch to thicken and that is a very fine corn and pumpkin chowder- colorful, healthy, somewhat low fat and flavorful. The pumpkin disintegrates and just adds color and flavor, nothing stringy. I liked it so much I made a second batch days later.