Easy Corn Chowder

Easy Corn Chowder
Makes 6-8 servings, great for a potluck.
(Adapted from Nigella)


Nouns-
20 oz frozen sweet corn (2 bags)
3 jalapenos, seeded and chopped
6 scallions, chopped
4 cloves garlic, minced
23 oz (one carton) vegetable stock
1 tbsp chili garlic sauce
1 tsp olive oil
salt and pepper to taste

Optional: tortilla chips, shredded cheese, cilantro.

Verbs-
Saute the scallions, garlic and jalapenos in the olive oil in a dutch oven over medium high heat until fragrant and beginning to caramelize.  Add in the other ingredients and simmer for 20 minutes.  Using an immersion blender, carefully puree the mixture off the heat.  If you don't have an immersion blender, then very carefully pour the mixture into a blender and puree in small batches.  Return to the stove top over low heat and serve with tortilla chips, chopped cilantro and shredded cheese.

Vegan Citrus-scented Split Pea Soup

Split Pea Soup


Nouns-
3 cups dried green split peas
8 cups water
zest of 1 orange
zest of 1 lemon
1 large onion, diced
3 celery stalks, diced
3 carrots, peeled and diced
2 jalapenos, minced
1 veggie boullion cube
salt and pepper to taste
olive oil

Verbs-
In a large pot or dutch oven, saute the onion, carrots and celery in the olive oil over medium high heat for several minutes, until the onion is translucent.  Add the jalapenos and cook for another minute or two.  Add half the peas, the boullion cube and all the water.  Simmer or 30 minutes and add the remaining peas.  Simmer until peas are tender, another 30-45 minutes.  Add the zest, stir to combine, and serve.

Chorizo Lentil Stew

We had a salad planned for dinner tonight, but it was cold and rainy and I felt like having something warm and comforting instead, so I put this together with what we had on hand.  It was delicious.

Chorizo Lentil Stew

Nouns:

2 cups dry lentils

3 links chicken chorizo, chopped in 1/2 inch pieces

3 carrots, chopped

2 celery ribs, chopped

1 onion, diced

2 cups vegetable broth

2 tsp curry powder

1 tsp cumin

1 tsp chili garlic sauce

1/2 cup OJ

additional water as needed cover lentils 

Verbs:

Drizzle some olive oil in the pan and add the carrots, celery, onion and chorizo, stirring over medium high heat for several minutes.  Add the lentils, broth, spices and chili garlic sauce.  Simmer over medium heat for 30 minutes, or until lentils are done.  Add more water if necessary.  When the lentils are done, add the OJ and stir to combine.  Simmer 1-2 more minutes, and serve.

Yummy!

Recipe: My husband's favorite Soup

This is a Thai Curry noodle soup based on a dish we have had many times at our local Thai place. I cobbled together this version from the regular grocery store, but if your regular super market isn't as thoroughly stocked as ours, then you might have to make a trip to an Asian market.

Ingredients:

1 quart chicken broth

4-6 ounces red curry paste

1 package (13 ounces) of rice noodles.  I use the 1/4 inch wide ones

2 bunches of scallions, finely chopped

1-3 tsp chili garlic sauce (to taste)

1 tsp fresh grated ginger

1lb ground chicken

3 limes, sliced

1 bunch cilantro, stemmed and chopped

6-10 basil leaves, stemmed and ripped

Fish sauce- a splash

soy sauce- a splash

1 can coconut milk

sesame oil

Optional: bean sprouts

To prepare:
Brown the chicken in sesame oil with about half the ginger
Prepare the noodles according to package directions and drain
In a large pot, combine the broth, curry paste, and coconut milk
Add in the cooked chicken, the rest of the ginger, and the soy sauce, chili garlic sauce and fish sauce
Stir thoroughly be sure the curry paste is incorporated, and taste to adjust the soy, fish sauce and chili garlic.
Add half the basil and simmer 10 minutes.

Serve by pouring the broth mixture over the noodles, in a large bowl, and garnish with large amounts of chopped scallions, shredded basil leaves, cilantro, and lime wedges.  Squish the limes on in there for extra yumminess. If you are using the bean sprouts, those go on top.