Finally some rain
Jun. 19th, 2009 07:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jaunthieI woke up this morning to an almost forgotten sound; the gentle shishing of thousands of raindrops falling against the roof and windows. I am *extremely* glad of a bit of moisture, although naturally it comes a) the morning after I finally broke down and watered *everything* last night and b) the day before a big outdoor event that ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
fisherbear and I will be attending, probably all day. Let's hope that the rain rains today, holds off tomorrow, and then comes back for a bit more saturation. Things were getting entirely too dry, and the air really needs a good washing.
I did a bunch of cooking last night in order to have plenty of leftovers on hand for meals in the next few days, where more than likely I'll be too busy to cook (except for Father's Day brunch, which I still need to shop for). I made a big batch of basalmic-mustard chicken for dinner/leftovers last night, and I also cooked up a second batch of a corn chowder that I invented last week, both for leftovers and to see if I could successfully replicate the yumminess of the first batch. The chowder is a combination of a Mexican garlic soup recipe I make occasionally and some innovations I picked up from watching a corn chowder cooking demo, with my own tweaks added (read: I was clearing out stuff from the refrigerator). The second batch seems to have worked out as well as the first batch, so I'll post the recipe for those interested. It is a very healthy alternative to cream-based chowders.
2-3 large red bell peppers
4 stalks celery
1 large onion, preferably red
10-12 garlic curls, or a head of garlic, minced (I have garlic curls aplenty right now)
a handful of parsley or cilantro, chopped (optional)
a splash of olive oil
Chop veggies into medium-sized dice. Heat oil in your trustiest soup pot. Add veggies and sautee until soft and starting to carmelize.
4 small zuchinni or summer squash
4-8 yukon gold potatoes or fingerling potatoes
1 small lime
Chop veggies into chunks and add to sauteeing veggies. Squeeze lime juice into pot over cooking veggies.
4 cups broth
16 oz frozen corn kernels
10 oz frozen butternut squash chunks
1/2 cup nonfat milk or plain soy milk
about 1 cup plain yoghurt, if you have any on hand (optional)
4 cups water (approximate)
1 package smoky/spicy sausage, chopped into bits (optional; if you want vegetarian, add more spices instead of sausage. I used turkey chipotle meatballs in the first batch, and a chicken smoked sausage in the second; both worked well)
ground cumin
A good smoky chili powder blend (chipotle, aneho, or anything with smoked paprika or smoked peppers as part of the blend)
salt and pepper
Put corn kernels and butternut squash chunks into Cuisinart or blender and puree (note: this works a little better if the veggies are partially defrosted). Add broth as needed to thin out the slurry in the blender/cuisinart. Add milk and yoghurt, if you're using yoghurt, and blend thoroughly. Pour slurry and any remaining broth into the pot with cooking veggies; thin out with water until you have all the veggies covered and a good thick consistency in the broth. (The blended corn kernels and butternut squash make the soup thick and creamy without any actual cream. It's pretty nifty.) Reduce heat to a simmer. Add chopped sausage if using, and cumin, chili powder, salt, and pepper to taste. Cover and simmer for at least 20 minutes; do not boil. Serve hot. Makes a lot; stores and reheats very well.
Today feels like soup weather, so I'm doubly pleased I just made a big batch.
fisherbear and I will be attending, probably all day. Let's hope that the rain rains today, holds off tomorrow, and then comes back for a bit more saturation. Things were getting entirely too dry, and the air really needs a good washing.I did a bunch of cooking last night in order to have plenty of leftovers on hand for meals in the next few days, where more than likely I'll be too busy to cook (except for Father's Day brunch, which I still need to shop for). I made a big batch of basalmic-mustard chicken for dinner/leftovers last night, and I also cooked up a second batch of a corn chowder that I invented last week, both for leftovers and to see if I could successfully replicate the yumminess of the first batch. The chowder is a combination of a Mexican garlic soup recipe I make occasionally and some innovations I picked up from watching a corn chowder cooking demo, with my own tweaks added (read: I was clearing out stuff from the refrigerator). The second batch seems to have worked out as well as the first batch, so I'll post the recipe for those interested. It is a very healthy alternative to cream-based chowders.
2-3 large red bell peppers
4 stalks celery
1 large onion, preferably red
10-12 garlic curls, or a head of garlic, minced (I have garlic curls aplenty right now)
a handful of parsley or cilantro, chopped (optional)
a splash of olive oil
Chop veggies into medium-sized dice. Heat oil in your trustiest soup pot. Add veggies and sautee until soft and starting to carmelize.
4 small zuchinni or summer squash
4-8 yukon gold potatoes or fingerling potatoes
1 small lime
Chop veggies into chunks and add to sauteeing veggies. Squeeze lime juice into pot over cooking veggies.
4 cups broth
16 oz frozen corn kernels
10 oz frozen butternut squash chunks
1/2 cup nonfat milk or plain soy milk
about 1 cup plain yoghurt, if you have any on hand (optional)
4 cups water (approximate)
1 package smoky/spicy sausage, chopped into bits (optional; if you want vegetarian, add more spices instead of sausage. I used turkey chipotle meatballs in the first batch, and a chicken smoked sausage in the second; both worked well)
ground cumin
A good smoky chili powder blend (chipotle, aneho, or anything with smoked paprika or smoked peppers as part of the blend)
salt and pepper
Put corn kernels and butternut squash chunks into Cuisinart or blender and puree (note: this works a little better if the veggies are partially defrosted). Add broth as needed to thin out the slurry in the blender/cuisinart. Add milk and yoghurt, if you're using yoghurt, and blend thoroughly. Pour slurry and any remaining broth into the pot with cooking veggies; thin out with water until you have all the veggies covered and a good thick consistency in the broth. (The blended corn kernels and butternut squash make the soup thick and creamy without any actual cream. It's pretty nifty.) Reduce heat to a simmer. Add chopped sausage if using, and cumin, chili powder, salt, and pepper to taste. Cover and simmer for at least 20 minutes; do not boil. Serve hot. Makes a lot; stores and reheats very well.
Today feels like soup weather, so I'm doubly pleased I just made a big batch.
