Southwest Potato & Corn Chowder

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Southwest Potato & Corn Chowder

I haven’t been able to stop thinking about this soup since I made it two weeks ago. I thought a potato corn chowder sounded great, and remembered  a poblano potato soup my friend Katie had posted. I didn’t have any poblanos on hand, but I did have a couple bell peppers. So I went with that, added a little bit more corn, and topped with some cilantro before serving for a Southwestern twist.

I used bacon this time around, but I’m thinking that chorizo might be a nice addition and spice it up even more – so I’m looking forward to trying that rendition next time. The tender potatoes and sweet corn, along with the colorful peppers made for a perfect marriage of flavor. And the cilantro on top was just the bright, fresh kick that it needed.

It was reminiscent of my favorite Loaded Baked Potato Soup – but much lighter in flavor without the addition of a bunch of sour cream. We all went back for seconds the first night I made it, and Andrew even went back for a third bowl. I enjoyed leftovers for lunch the majority of the rest of the week – and it was one of those things that I was very sad when it was finally gone. It’s definitely going to be making an appearance on our menu again very soon!

Southwest Potato & Corn Chowder

8 slices bacon, chopped
1 large onion, chopped
1 red bell pepper, diced
1 orange bell pepper, diced
3 cloves garlic, minced
1 Tbsp butter
1/3 cup flour
1 tsp salt, plus more to taste
1/2 tsp freshly-ground black pepper, plus more to taste
1 tsp ground cumin
8 cups chicken broth
4 cups starchy potatoes (Russet or all purpose), peeled and cut into 1/2-inch cubes
1 lb frozen corn kernels
1 cup half-and-half
1/2 cup grated Pepper Jack or cheddar cheese, for serving
1/2 cup fresh chopped cilantro, for serving

Cook bacon in a large stock pot until crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve.

Reduce heat to medium and add the butter, onions, and bell peppers. Cook 10 minutes, until the onions are translucent. Add the garlic and cook for an addtional minute until fragrant.

Stir in the flour, salt, pepper, and cumin. Cook 3 minutes. Slowly add in broth and bring to a boil. Add the potatoes, reduce heat and simmer, uncovered, 15 minutes, until the potatoes are fork tender.

Add the corn, as well as the half-and-half to the soup and cook for about 15 minutes more. Season to taste with salt and pepper. If you want a thicker consistency, give the chowder a few mashes with a potato masher to break down some of the potatoes and thicken the mixture.

To serve, ladle chowder into bowl. Top with cheese, bacon, and fresh cilantro.

Source: adapted from So Tasty, So Yummy

Greek Salad

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Greek Salad

The week before last I shared my new favorite salad dressing recipe, so I thought it was only prudent to share my favorite salad that goes with it. Greek salads are so basic, but definitely more special than your run-of-the-mill tossed green salad. There’s something about the zesty flavors of the kalamata olives and feta cheese that have always made this salad a superstar in my book.

I’ve mentioned before that one thing we have around here in our rural area is plenty of good Greek food, as several Greek families, whom are all related – relocated to our area ages ago and opened up restaurants. They take pride in always having the best ingredients when it comes to olives, olive oils, and cheeses. So, my first taste of a Greek salad was at a small place called Ocean Deli – and it’s pretty tough to beat.

Andy puts roasted green peppers on his Greek salads, and I think it really sets it apart from all the others I’ve tried over the years. So, I always add that to the ones I make here at home. I always try to stock up on good feta cheese while I’m in the big city too. You know, the variety that’s packed in brine and usually made with sheep’s milk…or at least a combination of cow and sheep’s milk. I find it’s always creamier than the other stuff. But, in a pinch – a standard supermarket feta suffices just fine.

I have been packing this salad for Jon to take to lunch at least 2 days a week for 2 years now, and he’s never gotten tired of it. I often make it for side salads as well, or even topped with some grilled chicken – it makes a delicious light meal in the warmer months. I’m pretty sure if you make it once, you’ll find yourself making it often too! A kitchen standard for sure!

Greek Salad

2 cups romaine lettuce, washed and roughly chopped
2 cups mixed baby greens, rinsed
1 green bell pepper
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cucumber, peeled and sliced
1/2 cup Creamy Feta Vinaigrette (or your favorite Greek salad dressing)
1/2 cup pitted kalamata olives
1/2 cup feta cheese, crumbled
8 whole pepperocini peppers

Roast the pepper over an open flame on a gas grill, or roast it in the broiler until the skin is nice and blistered on the outside – about 4 minutes per side. Once charred, place in a small bowl and cover with plastic wrap for 10 minutes. This “steams” the pepper, and make the skin easier to peel off. Once cooled enough to touch, peel as much as the skin off as you can. Roughly chop the pepper into bite-sized pieces.

Combine the lettuces, roasted pepper, onion, tomatoes, cucumber, and salad dressing in a large bowl. Toss to combine.

Sprinkle kalamata olives and crumbled feta cheese on top of the salad before serving. Garnish with pepperocini peppers.

Mushroom Risotto

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Mushroom Risotto

Last week I’d made a delicious roasted chicken for dinner, and being the frugal girl that I am – couldn’t let that chicken carcass go in the trash can without making a batch of chicken stock with it first. When menu planning for that week I took stock of what I had in the pantry before heading to the store to do my weekly grocery stock-up. I had a full package of arborio rice, and a bunch of samples of different varieties of dried mushrooms that the good folks at Marx Gourmet Foods had sent me – so I put mushroom risotto on the lineup.

I ended up making it on a cold, rainy evening…and this filling meal couldn’t have been more perfect. I’ve gone on before about how wonderful dried mushrooms are to keep around. They add so much flavor to whatever dish you use them for, and they never go bad in the pantry. While I’d say porcini is my hands down favorite, I was pleasantly surprised at how much I enjoyed the matsutake. They were lighter in flavor, almost floral. I’d imagine they would be absolutely perfect in a big batch of homemade ramen noodles! But, if you can’t find them – don’t sweat it. The dried porcinis alone, combined with the earthy flavors of the sauteed fresh mushrooms will give more than enough flavor to this dish!

The stirring necessary is a little bit time consuming, but take if you take the time to enjoy a glass of wine (that you’ve been forced to open for the dish!)…it makes it a little more fun, and the time pass quicker. And the result you’ll get in the end is so worth it! A thick, rich, and creamy dish – that is just bursting with flavor. Great for my gluten-free friends, and could easily be made into a vegetarian dish by using vegetable broth instead of chicken stock. I’ve only made one other risotto in the past, but I’m looking forward to trying some different recipes in the future!

Mushroom Risotto

1/2 ounce dried porcini mushrooms
1/2 ounce dried matsutake mushrooms
1 cup boiling water
1 Tbsp butter
1 Tbsp olive oil
3 shallots, minced
4 ounces shiitake mushrooms, sliced
6 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon thyme, minced
1 1/2 cups arborio rice
1 cup white wine
6 cups chicken or vegetable stock (warm)
1 tablespoon butter
1/2 cup Parmesan cheese (grated)
salt & pepper to taste
2 Tbsp parsley, chopped

Cover the dried porcini mushrooms in the boiling water and let sit 30 minutes. Strain through a coffee strainer to remove and grit, reserving the soaking liquid. Pour reserved liquid into chicken stock warming on stove. Roughly chop the dried mushrooms and set aside.

Melt the butter and olive oil in a pan over medium heat. Add the shallots and saute until tender, about 3 minutes. Add the fresh mushrooms and saute until they turn tender and have released their liquids and are starting to brown, about 10 minutes. Add the garlic and thyme and saute until fragrant, about a minute longer. Add chopped dried mushrooms and toss to combine. Remove the mushroom mixture to a bowl and set aside.

Add the rice to the hot pan and toast until it starts to turn translucent, about 1-3 minutes. Add the white wine to deglaze the bottom of the pan, stirring with a wooden spoon until the wine has been soaked up by the rice.

Add the warm stock to the sauce pan 1 cup at a time while stirring constantly, until most of the liquid is absorbed. Repeat process until you’ve used all the stock and the rice is nice and tender to the bite.

Add the butter and Parmesan and stir until it’s combined. Season to taste with salt and pepper. Garnish with fresh chopped parsley just before serving.

Source: adapted from Back to Basics by Ina Garten

Vegetable Beef & Barley Soup

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Vegetable Beef & Barley Soup

Gosh, it’s cold here. And I know our 10 degrees is nothing compared to some of my friends up north, who have been fairing in the negative temperatures this week. In this kind of weather, there’s nothing that’s better than a big pot of soup bubbling away on the stove.

Soups was one of the things I found hardest to “get right” in the kitchen when I was just learning how to cook. My mom made THE BEST vegetable beef soup, and for something that seemed so simple – the hell if I could ever get it right. I finally figured out I was being too fussy with it, it really does come down to simplicity. And time. Time is key too. Unlike chicken soups, beef soups don’t take all day. With the aid of a good store-bough beef stock (I personally love the Campbell’s brand found in the condensed soup aisle) a delicious, hearty, and filling soup can be on your dinner table in just a couple hours.

We usually reserve this meal for when I’ve cooked a roast of beef – either a big fancy prime rib roast, or a more affordable cut like an eye-of-the-round. In fact, I think we all might look forward to the second meal of soup than the first meal of roast beef! Well, I do at least. I can’t speak for the 3 other carnivores in my house. Did I tell you guys we found out Baby #3 is ANOTHER BOY?! It’s a good thing I love to cook, as I’m going to have quite a few bottomless pits to feed in a few years with three growing boys in the house! Big pots of soup will be my savior, and this one is my absolute favorite!

Don’t be afraid to play around with veggie combinations either. This is just usually what I have on hand in the pantry, and in the freezer – so I go with that. But I love to add chopped cabbage if I have that hanging around, or any other veggies that are hanging out in the fridge at the time. You can’t really go wrong with anything in here. I hope it becomes a favorite in your home too!

Vegetable Beef & Barley Soup

1 large onion, diced
3 carrots, peeled and sliced
3 stalks celery, diced
1 Tbsp olive oil
4 cups beef broth
12 cups water
1 (28 oz) can diced tomatoes
2 cups frozen corn kernels
2 cups frozen cut green beans
1 cup frozen green peas
1 cup frozen baby lima beans
5 cups leftover cooked beef roast (and bones if you have them), cut into small cubes
1 cup dried pearled barley
1 Tbsp kosher salt
1 tsp black pepper

In a large stockpot or dutch oven, heat oil over medium-high heat. Add the onion, carrots, and celery. Cook until starting to soften, about 5 minutes. Slowly add the beef broth, water, and tomatoes. Stir and bring to a boil.

Add the corn, green beans, peas, lima beans, cubed beef, salt, and pepper. Stir to combine, cover, and bring to a boil. When boiling, reduce heat to low and let simmer for about 1 hour – stirring occasionally.

Add barley to the soup, stir, and recover. Cook on low for an additional hour, longer is fine if time permits – stirring every now and again.

Season to taste with additional salt and pepper if desired before serving.