Chile Chowder
This recipe recently appeared in the Dallas Morning News, and was provided by Michelle Rodarte, cooking school manager at the Dallas Central Market.
It is now one of my all-time favorite soups and I find it is at it's best a couple days after being made.
The chiles give what might be a bland soup, a nice kick and warms your innards!
That makes it perfect for a simple, autumn dinner for family and friends.
4 Tbsp. BUTTER
2 ONIONS, cut in small dice
3 JALAPENO PEPPERS, finely diced
4 Tbsp. FLOUR
3 cloves GARLIC, minced
1/2 gallon WHOLE MILK
1 Tbsp. KOSHER SALT
2 lb. IDAHO OR YUKON GOLD POTATOES, peeled and cut into small dice
2 c. frozen CORN (I prefer the white corn)
3 POBLANO PEPPERS, roasted, peeled and diced
2 RED BELL PEPPERS, roasted, peeled and diced
SALT and PEPPER, to taste
1 bunch of CILANTRO
In a large stockpot over medium heat, melt butter. Sauté onions until tender and translucent.
Add jalapenos, flour, and garlic. Stir for 2-3 minutes so that the flour cooks and the garlic becomes fragrant; do not allow mixture to brown.
Slowly whisk in milk, a little at a time, making sure to thoroughly incorporate flour into the mixture so that it is smooth.
Add salt, potatoes, corn, and poblano chiles, and red pepper. Cook for 20 minutes, stirring occasionally until potatoes are tender.
Taste and adjust seasoning with salt and pepper. Toss in a handful of chopped cilantro, saving a small amount for garnish.
Makes 6-8 servings.
Here are some variations...
Try adding: Some pieces of grilled chicken, shrimp or bacon
Hominy, sweet potatoes, butternut squash, or lima beans
Cooked and crumbled chorizo
Grilled Vegetable and Goat Cheese on Ciabatta
This is a scrumptious sandwich and worth the work of grilling the vegetables.
If you wish to make it ahead of time, prepare the grilled vegetables, goat cheese mixture and vinaigrette and refrigerate.
Microwave the vegetables, and bring the goat cheese to room temperature before making the sandwiches.
1 EGGPLANT, ends trimmed, and cut into 1/3" thick rounds
4 BELL PEPPERS of assorted colors
1/2 c. OLIVE OIL
2 RED ONIONS, sliced in 1/2" thick slices
1 ZUCCHINI, cut on the diagonal into 1/3" slices
1 YELLOW SQUASH, cut on the diagonal into 1/3" slices
Kosher SALT and PEPPER, freshly ground
12 ounces soft, mild GOAT CHEESE, at room temperature
1 large clove of GARLIC, minced
4 Tbsp. OLIVE OIL
3 Tbsp. fresh BASIL, minced
1-2 loaves of CIABATTA (depending on size), sliced horizontally and then vertically.
BALSAMIC VINAIGRETTE (recipe follows)
Preheat a grill to medium high.
Place the eggplant slices on a wire rack, and sprinkle them lightly with salt on both sides.
Set aside until the eggplant begins to "sweat", about 15-20 minutes.
Meanwhile, brush all sides of the peppers with some of the olive oil.
Grill the peppers, turning them occasionally, until they are blistered and lightly charred on all sides.
Place them in a bowl and cover tightly with plastic wrap and set aside to steam while you grill the remaining vegetables.
Pat the eggplant dry with paper towels.
Brush all vegetables (both sides) with olive oil and sprinkle with salt and pepper.
Grill all the vegetables until they are lightly charred on the edges and marked on both sides. This will take about 10-15 minutes.
Transer grilled vegetables to a platter.
Slide the skins off the peppers. Core and seed and then cut into strips.
Add them to the platter with the other vegetables.
In a small bowl, combine the goat cheese, garlic, olive oil and basil.
Lightly toast the slices of ciabatta on the grill or in the toaster.
Assemble a sandwich by drizzling some of the vinaigrette over one side of a slice of ciabatta.
Arrange an assortment of vegetables on this slice of bread.
Spread inside of top slice of bread with the goat cheese and place on top of the vegetables.
BALSAMIC VINAIGRETTE:
1/4 c. BALSAMIC VINEGAR
1/2 c. OLIVE OIL
1/2 tsp. SUGAR
1/2 tsp. GARLIC, minced
Whisk the vinegar, olive oil, sugar and garlic in a small bowl. Season to taste with salt and pepper.
Makes 6-8 sandwiches.
JENNIE'S PICKLED EGGS
My mother-in-law made pickled eggs every Easter.
I particularly like them paired with bibb lettuce and a drizzle of vinaigrette.
Be sure to sprinkle the eggs with some coarse salt before serving.
1 c. JUICE FROM CANNED PICKLED BEETS
1 c. VINEGAR
4 c. WATER
1 large clove of GARLIC
1 BAY LEAF
2 tsp. PICKLING SPICE
1/2 tsp. SALT and PEPPER
12 HARD-COOKED EGGS
1 ONION, sliced and separated into rings
In a large jar or bowl, combine beet juice, vinegar, water, garlic (smashed), bay leaf, pickling spice, salt and pepper.
Stir and then add eggs, onion rings and beets.
Cover and refrigerate for several days.
Slice in half and serve on salad greens with a sprinkling of coarse salt.
May garnish with additional sliced beets and red onion rings.
(Do not use the beets and onions that have been marinating, to garnish the salad).
COLONIAL PUMPKIN PIE
(From an old New England recipe)
My mom made this pie every year around Halloween and Thanksgiving and baked it in an old earthenware pie plate.
It was always one of my favorites and I hope it will be your favorite too!
1 1/2 c. canned PUMPKIN
1 c. DARK BROWN SUGAR
1/2 tsp. SALT
1 tsp. CINNAMON
1 tsp. GINGER
1/8 tsp. ALLSPICE
3 large EGGS, slightly beaten
1 1/2 c. MILK, scalded
Combine pumpkin, sugar, salt and spices and mix well.
Add eggs and milk.
Pour into a 10" unbaked pie shell.
Protect the edges of the pie shell with foil and then remove for the last 10 minutes of baking.
Do not cover the entire pie with foil.
Bake in a 450 degree oven for 30-40 minutes.
Serve with a dollop of whipped cream sprinkled with cinnamon.
Barbecued Lentil Chili
This recipe appeared in the Dallas Morning News by Alicia Ross and Beverly Mills of "Desperation Dinners".
I have recently been in the mood for chili and have been trying to go vegetarian whenever possible.
I have tweaked the recipe a bit to my liking and the taste will vary depending on which barbecue sauce you add. So here is my rendition... Hope you enjoy it!
2 cans of SWANSON VEGETABLE BROTH, and water added to make a total of 5 cups
1 lb. BROWN LENTILS
1 (14 1/2 ounce) can DICED TOMATOES
1 c. ONION, chopped
2 c. GREEN BELL PEPPER, chopped
4 cloves GARLIC, minced
1-2 Tbsp. CHILI POWDER
2 tsp. ground CUMIN
1 c. prepared BARBECUE SAUCE (I used Bullseye Original)
HOT PEPPER SAUCE, to taste
For Garnish: CHEDDAR CHEESE (shredded), SOUR CREAM, CILANTRO (chopped)
Bring broth and water to a boil in large soup pot.
Rinse and drain lentils, add to broth. Bring back to boil and then turn heat to low and cook covered for 20 minutes.
Add tomatoes with their juice, onion, green pepper, garlic, chile powder, cumin and barbecue sauce.
Simmer 15 minutes, covered, stirring frequently. Add a little more water if too thick.
Remove from heat and add hot pepper sauce to taste, if desired.
Serve topped with cheese, sour cream and cilantro.
I like to serve this with cornbread...
Serves 6
Goat Cheese with Olive Oil, Herbs and Lemon
Looking for an easy appetizer that does not take much time to prepare? Give this a try.
There are no quantities listed as you can make as much or as little as desired.
Present this on a simple platter accompanied by crusty toasted bread and a glass of Sauvignon Blanc.
GOAT'S MILK CHEESE, cut into 1/2 inch thick rounds
EXTRA VIRGIN OLIVE OIL
PARSLEY, chopped
CHIVES, chopped
LEMON ZEST, finely grated
CAPERS
COARSE SALT
PEPPER, freshly ground
CRUSTY RUSTIC BREAD
Arrange the cheese in a single layer on a serving plate.
Drizzle olive oil over the cheese.
Sprinkle with parsley, chives, lemon zest, capers, salt and pepper.
Serve with crusty toasted bread as you share a glass of wine with your guests...
Bon Appétit!
15 Bean Soup with Soyrizo
20 ounce bag of dried 15 BEAN SOUP
1 c. ONION, chopped
15 ounce can DICED TOMATOES
1 tsp. CHILI POWDER
Juice of 1 LEMON
2 cloves GARLIC, minced
1 lb. *SOYRIZO, sauteed until lightly browned (or you may substitute chorizo or ground sausage)
Soak beans in a large pot covered with 2 quarts of water for at least 8 hours.
After soaking, drain water and add 2 quarts of water to drained beans.
Bring beans to boil, reduce heat and simmer uncovered for 1-2 hours, or until nearly tender.
Add onion, tomatoes, chili powder, lemon, garlic, and cooked soyrizo or it's substitute.
Simmer for another 30 minutes.
Add salt and pepper to taste.
If made ahead, it may thicken. Add additional water or tomato juice to thin as desired.
I have recently "discovered" soyrizo produced by the Frieda company.
It is a vegetarian product with a soy base and very much tastes like chorizo.
Soyrizo is excellent mixed in with sauteed potatoes, in quesadillas or tacos, and is a spicy addition to "Egg McMuffin".
I found it in the Walmart Neighborhood Market.
Rustic Apple Pie with Caramel-Pecan Sauce
1 UNBAKED PIE CRUST, preferably homemade
1/3 c. SUGAR
4 tsp. CORNSTARCH
1 tsp. CINNAMON
4 c. APPLES, peeled and thinly sliced
1 tsp. MILK
1/4 c. BUTTER
1/2 c. DARK BROWN SUGAR, packed
2 Tbsp. LIGHT CORN SYRUP
1/4 c. PECANS, chopped
1/4 c. WHIPPING CREAM
1/2 tsp. VANILLA
SUGAR or COARSE DECORATING SUGAR to sprinkle on crust
Preheat the oven to 450 degrees. Spray a cookie sheet with cooking spray.
Place rolled crust on the cookie sheet.
In medium bowl, mix the sugar, cornstarch and cinnamon. Stir in the apples.
Spoon the apple mixture onto the middle of the crust, spreading to within 2 inches of the edge.
Fold the crust partially over the filling.
Brush the crust with milk and sprinkle with either granulated sugar or coarse decorating sugar.
Bake for 15 minutes and then cover with foil for another 10 minutes to prevent excessive browning.
While pie bakes, melt butter in a saucepan over medium heat.
Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat. Boil gently for 2 minutes.
Add the pecans and boil 2-3 minutes or until the pecans are lightly toasted, stirring occasionally.
Remove pan from heat and add whipping cream and vanilla.
Cool 15 minutes. Serve over warm or cool pie.
This recipe was from The Detroit News/ Pillsbury.com and appeared in the Dallas Morning News.
Pork Chops with Barley Mushroom Casserole
There is nothing better than coming home from a busy day of work, open the door, and smell dinner cooking.
On the days that I work, my husband cooks dinner. It is never a frozen entree or fast food.
He shops, he preps, he tastes, he obsesses and he reviews what might have been done differently... all while sipping a glass of wine.
He very much likes to fix casseroles, pasta and stews, and invariably will make enough that there are leftovers for another meal or two.
We have both been eating much less meat than years ago but tonight, he felt like some pork chops simply seasoned with salt and pepper and sautéed.
To go with this, he prepared this barley mushroom casserole. He found the recipe on FoodNetwork.com.
2 Tbsp. BUTTER
2 medium ONIONS, finely diced
1 CARROT, finely chopped
1 CELERY RIB, thinly sliced
3/4 lb. MUSHROOMS, thinly sliced (such as shitake, button, baby portobellos, and oyster)
1 1/2 c. PEARL BARLEY
1 1/2 tsp. minced fresh THYME (or 3/4 tsp. dried thyme)
3/4 tsp. SALT
Freshly ground BLACK PEPPER, to taste
4 1/2 c. boiling VEGETABLE STOCK
Preheat oven to 350 degrees.
Melt butter in a large skillet over medium high heat.
Add the onions, carrot, celery, mushrooms, barley, thyme, salt and pepper and sauté, stirring frequently, until the mushrooms begin to brown... about 10 minutes.
Scrape the mixture into a shallow 2 1/2 quart baking dish, and add the boiling vegetable stock.
Cover tightly and bake 60-75 minutes, or until all the liquid is absorbed. (Be careful of the steam when removing the cover.)
The barley should have a slightly crunchy texture when done.
If it is too hard after all the stock has been absorbed, add some boiling stock or water and cook 10 to 15 minutes more.
Just before the casserole is done cooking, sauté or grill several pork chops.
It would be nice served with a dish of applesauce on the side.
This would also make a delicious vegetarian entrée with the barley casserole served in a grilled portobello mushroom.
Pour yourself a glass of cold beer, and bon appétit!
Cream of Butternut Squash and Apple Soup
I happen to like butternut squash in all it's forms... oven roasted, mashed, in stews and soups.
This recipe is light enough to serve as a nice beginning to a holiday dinner and is easy to prepare and can be made ahead.
1 BUTTERNUT SQUASH, peeled, seeded and cut into 2" chunks
3 GREEN APPLES, peeled, cored and chopped
1 ONION, chopped
1/4 tsp. ROSEMARY (dried)
1/4 tsp. MARJORAM (dried)
3 cans CHICKEN or VEGETABLE BROTH (I used Swanson's vegetable broth)
3 1/2 c. water
2 slices of WHITE BREAD
1 tsp. SALT
1/4 tsp. PEPPER
1/4 c. HEAVY CREAM
Place all ingredients except the heavy cream in a soup pot.
Bring to a boil and simmer uncovered for 45 minutes.
Puree the soup in a blender until smooth.
Return soup to the pot and bring to a boil.
Just before serving, stir in the heavy cream.
Serve hot garnished with chopped parsley and a dollop of sour cream.
Gobs of Goodies
I received this recipe back in the late 1970's from a gal who worked in the laboratory of our hospital.
It became a favorite in our family, and we still make it for the holidays.
These were recently made by my oldest daughter. When I looked for my recipe, I could not find it.
My youngest daughter was kind enough to send the recipe along with her own side notes which I found to be amusing.
1 lb. DATES, chopped
1/2 c. WALNUTS, chopped
2 c. CONFECTIONER'S SUGAR
6 Tbsp. BUTTER, melted
12 ounce jar CHUNKY PEANUT BUTTER
7 oz. CHOCOLATE CHIPS
A little less than 1/2 bar of PARAFFIN (yes... it is edible and helps to set the chocolate and make it glossy)
Mix together the dates, walnuts, confectioner's sugar, butter and peanut butter.
Shape into balls to make stuffing your face easier.
Melt chocolate and yummy paraffin in a double boiler.
Dip heart attack balls into chocolate.
Place in pretty little paper cups that make them look innocent and dainty and not at all like something you shouldn't be eating.
(I admit... I like them too, but my thighs do not!)
Spinach Dip
Okay... now this is a "no brainer".
I forgot how good this dip is until Cindy, our tele tech at work, brought some in to nosh on. Quick and easy to make and I have also found this to be good smeared on a tomato sandwich.
1 pkg. frozen CHOPPED SPINACH, thawed and squeezed dry (you can thaw it in the microwave)
16 oz. SOUR CREAM
1 c. MAYONNAISE
1 pkg. KNORR VEGETABLE RECIPE MIX
3 GREEN ONIONS, chopped
Combine all ingredients and chill for about 2 hours.
I like to garnish it with some chopped jarred pimentos for added color.
Serve with your favorite dipper... chips, crackers, veggies.
Now eat your spinach... it's good for you!
