January Days of Happy: Day Twenty-Six - Recipes
Some tried-and-true recipes I enjoy may be found below. Let me know if you have questions or if you try them out.
Corn Chowder
My sister introduced me to this recipe several years ago. It is an old-school Paula Dean recipe (back in the holla!butter days) that she adjusted to suit us better. I then adjusted it more so I could share it with our gluten and dairy free parents.
Ingredients
1/3 to 1/2 cup butter/non-dairy butter substitute (like Earth Balance)
1 1/2 cups onion, diced
1 1/2 cups celery, diced
1 clove garlic, minced
1/2 cup flour (white, wheat, rice, or other GF alternative all work fine)
3 1/2 cups potato, diced
3 cups corn kernels
3 cups chicken or vegetable stock
2 cups fat-free half-and-half or milk or soy/rice milk
Pinch grated nutmeg
Salt and black pepper
(Optional) Crumbled cooked bacon, if desired
Directions
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Boil the diced potato for 10 minutes until softened, drain, then set aside.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Add potatoes. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
Enjoy!
Please note that with the extra veggies added to this recipe, it become very thick (more like a stew). If you want a thinner soup consistency either cut back on the veggies or add more stock and milk. Also note that this recipe makes A LOT!
The roux
Finished product
Whole Wheat Oatmeal Pancakes
Another recipe courtesy of my sister.
Ingredients
1/2c plain yogurt
1/4c milk or milk substitute (more if the batter seems thick)
1 egg
1 tbsp vegetable oil
1 tbsp honey
1 tbsp brown sugar
3/4c whole wheat flour
1/2c old fashioned oats
1/4 tsp baking soda
1 tsp baking powder
pinch cinnamon
pinch nutmeg
+ whatever extras you feel like adding
Directions
Whisk together yogurt, milk, oil, honey, and egg in a large bowl.
Stir the remaining ingredients together in a medium bowl, then add to the wet ingredients and mix gently. If batter seems especially thick, add a tablespoon or two of milk/milk substitute.
Add whatever extras you are in the mood for. (My sister made me apple, blueberry, & peach pancakes; I used frozen blueberries because I had a giant bag in the freezer). Fresh, canned, or frozen are fine, whatever you like.
Heat your griddle and spray with nonstick spray. Use 1/3-1/2 cup of batter for each pancake (or whatever you feel like, really) and cook on both sides until golden.
Enjoy!
Grilled Cumin-Lime Zucchini Quesadillas
This recipe is from this site.
Ingredients
½ medium zucchini
½ tablespoon olive oil
2 teaspoon cumin
¼ teaspoon chile flakes
½ lime juice and zest
½ tablespoon honey
2-3 ounces fresh mozzarella cheese
2-4 whole wheat tortillas
Directions
Cut zucchini in to ¼in slices and place in a large bowl. Whisk together olive oil, cumin, chili flakes, lime zest/juice, and honey. Pour over zucchini, cover, and let sit for at least 30 minutes.
When ready to cook, light grill to medium heat. Place slices on grill and let cook on each side until browned, 2-3 minutes. Alternatively, if, like me you don't have a grill (or can't be bothered ;) ) cook in the oven at 400 degrees fahrenheit or broil until browned.
Remove from heat and carefully cut in to small strips. Layer strips on half of the tortilla and sprinkle mozzarella on top, and fold the tortilla over (half-moon shape).
Return to grill and cook on each side until tortilla is crisp and cheese is melted. For the non-grillers, I put my quesadillas in the oven at 350-400 degrees fahrenheit until the cheese was melty and the tortilla crispy. I didn't feel the need to flip over for both sides, but you certainly could.
Serve with greek yogurt mixed with lime juice and cilantro.
Corn Chowder
My sister introduced me to this recipe several years ago. It is an old-school Paula Dean recipe (back in the holla!butter days) that she adjusted to suit us better. I then adjusted it more so I could share it with our gluten and dairy free parents.
Ingredients
1/3 to 1/2 cup butter/non-dairy butter substitute (like Earth Balance)
1 1/2 cups onion, diced
1 1/2 cups celery, diced
1 clove garlic, minced
1/2 cup flour (white, wheat, rice, or other GF alternative all work fine)
3 1/2 cups potato, diced
3 cups corn kernels
3 cups chicken or vegetable stock
2 cups fat-free half-and-half or milk or soy/rice milk
Pinch grated nutmeg
Salt and black pepper
(Optional) Crumbled cooked bacon, if desired
Directions
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.
Boil the diced potato for 10 minutes until softened, drain, then set aside.
Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Add potatoes. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste.
Enjoy!
Please note that with the extra veggies added to this recipe, it become very thick (more like a stew). If you want a thinner soup consistency either cut back on the veggies or add more stock and milk. Also note that this recipe makes A LOT!
The roux
Finished product
Whole Wheat Oatmeal Pancakes
Another recipe courtesy of my sister.
Ingredients
1/2c plain yogurt
1/4c milk or milk substitute (more if the batter seems thick)
1 egg
1 tbsp vegetable oil
1 tbsp honey
1 tbsp brown sugar
3/4c whole wheat flour
1/2c old fashioned oats
1/4 tsp baking soda
1 tsp baking powder
pinch cinnamon
pinch nutmeg
+ whatever extras you feel like adding
Directions
Whisk together yogurt, milk, oil, honey, and egg in a large bowl.
Stir the remaining ingredients together in a medium bowl, then add to the wet ingredients and mix gently. If batter seems especially thick, add a tablespoon or two of milk/milk substitute.
Add whatever extras you are in the mood for. (My sister made me apple, blueberry, & peach pancakes; I used frozen blueberries because I had a giant bag in the freezer). Fresh, canned, or frozen are fine, whatever you like.
Heat your griddle and spray with nonstick spray. Use 1/3-1/2 cup of batter for each pancake (or whatever you feel like, really) and cook on both sides until golden.
Enjoy!
Grilled Cumin-Lime Zucchini Quesadillas
This recipe is from this site.
Ingredients
½ medium zucchini
½ tablespoon olive oil
2 teaspoon cumin
¼ teaspoon chile flakes
½ lime juice and zest
½ tablespoon honey
2-3 ounces fresh mozzarella cheese
2-4 whole wheat tortillas
Directions
Cut zucchini in to ¼in slices and place in a large bowl. Whisk together olive oil, cumin, chili flakes, lime zest/juice, and honey. Pour over zucchini, cover, and let sit for at least 30 minutes.
When ready to cook, light grill to medium heat. Place slices on grill and let cook on each side until browned, 2-3 minutes. Alternatively, if, like me you don't have a grill (or can't be bothered ;) ) cook in the oven at 400 degrees fahrenheit or broil until browned.
Remove from heat and carefully cut in to small strips. Layer strips on half of the tortilla and sprinkle mozzarella on top, and fold the tortilla over (half-moon shape).
Return to grill and cook on each side until tortilla is crisp and cheese is melted. For the non-grillers, I put my quesadillas in the oven at 350-400 degrees fahrenheit until the cheese was melty and the tortilla crispy. I didn't feel the need to flip over for both sides, but you certainly could.
Serve with greek yogurt mixed with lime juice and cilantro.