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Posts tagged “recipe”

May 21, 2012

Corn Chowder

We love soups. This corn chowder is one of our favorites. In fact, we enjoyed it just last night.

Ingredients

  • 1/2 cube margarine
  • 1/2 cup chopped onion
  • 1 cup diced celery
  • 1 teaspoon salt
  • 2-3 cups peeled, cubed potatoes
  • 2 cups water
  • 1 large bay leaf
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried parsley flakes
  • 1 can whole corn
  • 1 can creamed corn
  • 1 can evaporated milk

Directions

Melt the margarine in a pot and add the onion and celery; saute. Add the salt, potatoes, water, bay leaf, celery salt, and parsley flakes. Cook slowly until the potatoes are half cooked. Add the whole corn (drained) and creamed corn and simmer for 10 minutes. Add the evaporated milk and let stand for 15 minutes.

 

April 8, 2011

Vegan Cream of Broccoli Soup [Recipe]

I travel to the Sacramento area for work. As a plus, I get to visit my parents and Melissa. On one trip, my mother served a wonderful, green soup. I had to ask for the recipe.

Vegetable ingredients

  • 2 stalks broccoli (approximately 4 1/2 cups)
  • 1/2 medium onion
  • 1 stalk of celery
  • 1 cup of water

Vegetable directions

Cut the vegetables into chunks. You’re going to blend this up later, so don’t worry about cutting the veggies pretty. You’re cutting them so they’ll cook more evenly and faster.

Put all of the vegetable ingredients in a covered kettle and cook. Don’t overcook the vegetables. If you do, your soup might turn gray like it sat on a cafeteria hot plate for hours and will taste icky1.

Sauce ingredients

  • 1 cup water
  • 1/2 cup slivered almonds or raw washed cashews
  • 1 tablespoon chicken seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried dill
  • 1/8 teaspoon marjoram

Sauce directions

Blend all the sauce ingredients in a blender until they are smooth and creamy.

Add cooked vegetables to the blender and blend smooth. Be careful when blending hot ingredients, especially hot liquids2.

Return the mixture to a kettle and reheat. Add 1/2 to 1 cup of water as needed.

Variations

We made it without salt and didn’t miss it. Others in my family seem to think it’s great with grated cheddar cheese or cottage cheese. So much for keeping it vegan…

Photo credit: “Broccolli doesn’t grow on trees, you know” by Darwin Bell on Flickr, used under a Creative Commons license.

1Okay, maybe not icky, but it could look like it should. I cooked a double recipe for 20 minutes or so and it was great.
2As I explained in the vegan tomato basil bisque recipe, the expanding hot air wants to blow the top off your blender, mess up your kitchen, and burn you. Don’t let it.

April 3, 2011 4 Comments

Pumpkin Pancakes

We received this recipe for pumpkin pancakes in the mail from Anthem Blue Cross. I suppose that suggests these are healthy pancakes — depending on what you top them with. We tried them for breakfast this morning. They were delicious!

Dry ingredients

  • 2 cups flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 1/4 teaspoon pumpkin pie spice (see variations, below)
  • 1 teaspoon salt

Wet ingredients

  • 1 egg
  • 1/2 cup canned pumpkin
  • 1 3/4 cup low-fat milk
  • 2 tablespoons vegetable oil

Directions

  1. Mix dry ingredients in a medium mixing bowl1.
  2. Mix wet ingredients in another medium mixing bowl2.
  3. Add the wet ingredients to the dry ingredients. Stir just enough to mix, but no more. It should still be lumpy.
  4. Heat griddle to medium heat. Lightly oil with spray.
  5. Use a 1/4 cup measuring cup to put the mixed batter on the heated griddle. Turn after bubbles begin to burst. Cook other side until desired darkness3.
  6. Serve and eat. We top them with whipped cream4.

Makes about 12 pancakes5.

Variations

You might not have pumpkin pie spice; we don’t. AllRecipes.com has a recipe for making your own pumpkin pie spice. To get the 1 1/4 teaspoons needed for this recipe, I used:

  • 3/4 teaspoons ground cinnamon
  • 1/4 teaspoons ground nutmeg
  • 1/4 teaspoons ground ginger
  • 1/8 teaspoons ground allspice
1I used a 3-quart mixing bowl. It was perfect.
2I used a 1-quart mixing bowl. The ingredients fit — just barely. A 2-quart bowl would be better.
3For some reason, we used to pat down pancakes while they cooked. All it does it make them dense. Who wants that? Don’t do it.
4For some, I should add one more step: Hose down the kitchen. I find that if I clean all the way through cooking, there’s less of a mess at the end. I know others who wait until the very end to clean. Your choice.
5I counted because I like “trust, but verify.” I got 14.
August 26, 2009

Pad Thai

Photo by Chez Pim

I was going to post a Pad Thai recipe. Before I clicked “publish” I thought to look for other Pad Thai recipes to include as additional resources. What a stroke of luck! Now instead of posting a recipe, I’m just linking to Chez Pim’s Pad Thai for Beginners.

After reading Chez Pim’s tutorial, I’m too embarrassed to post the recipe I had, but inspired (and hungry). :-)

Photo credit: Photo by Chez Pim used under a Creative Commons license.