Another meal in a bowl.
I love this chowder because it is so sooooo easy and can easily be adapted for any level of spiciness. If you are sensitive to spice, the chorizo itself will provide a little kick but if you like it hotter, add the red pepper flakes or a pinch of cayanne. If you are watching your waistline, you can use lowfat milk but of calories be damned, the heavy cream makes this wonderfully rich. I like the lime juice added which gives the chowder a fine complexity.
Chorizo Corn Chowder
- 12 oz chorizo, casing removed
- 4 cups corn- canned, frozen or fesh
- 2 cups chicken broth
- 1 cup heavy whipping cream or milk
- ¼ tsp red pepper flakes (optional)
- ¼ cup slivered red onion
- ½ cup thinly sliced basil leaves
- lime wedges
Remove the casing from the chorizo. In a large saucepan over medium heat, cook the chorizo breaking it apart into smaller pieces with a wooden spoon. Add a little water, 1 tbsp at a time, to the pan if it seems like the pan is burning and turning black. Remove the meat from the pan and place it on a plate lined with a paper towel to absorb any excess grease. Wipe the pan clean with a paper towel.
Add the chicken broth and the corn to the pan along with the chorizo. Bring to a boil and cook for 5 minutes, stirring occasionally, for about 5 minutes. Reduce to a simmer, add the cream and pepper, cook 2 more minutes.
Ladle into bowls and top with onion, basil and lime wedges.
Bon Appetit Magazine has a recipe for warding off stuffy heads and sore throats, which they have posted here. I only have 2 of the 9 ingredients needed here in my house today and I have no idea how (or why) you “bruise” tarragon and mint, but still its good to know that a cold prevention elixir is out there.
Photo swiped from Bon Appetit. Thanks BA!
Sometimes I get really hungry
Sometimes I get hungry. Really hungry. And when I do I want the good stuff, the comfort food that will please my primal eating urges and leave me satisfied. I want pasta, I want meat and I want it all covered in and filled with cheese.
This Baked Rigatoni has similarities with lasagna but I find it much easier to make. It has the tomato sauce, the noodles and the parmesan but this is all tossed together in a mad mixture instead of all those fussy layers that lasagna requires. This is probably a metaphor for my life; a toss-up of all the things I need in a messy pile as opposed to the neat order of layering. I once met a mom who said that she had “categories” of diapers which she organized in her baby’s drawers. I said that I too had categories for diapers: Clean and Dirty. My baby clothes also have order- they are either in the laundry or in the drawer. I am (proudly) Not One of Those Moms who folds baby clothes. If they’re clean, in the drawer they go! If you are not a compulsive folder, layer-er, or organizer I’ve got a dinner idea for you.
Using a store-bought tomato pasta sauce makes life easier here (as opposed to making your own) and you can choose your favorite. Because it is not fussy, this dish stores well in the freezer for future meals. What you don’t eat the first night you can parcel out into containers and store for later.
- 2 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 24oz jar pasta sauce
- 1 cup pitted black olives rinsed and chopped
- 1 lb bag rigatoni (regular or brown rice)
- 15 oz Ricotta cheese
- Parmesan cheese
- Salt & pepper
Preheat the oven to 350 and lightly oil a 2 ½ quart baking dish. In a large frying pan over medium high heat warm the olive oil then add the sausage and sauté until it is browned. Drain any excess from the pan and stir in the tomato sauce and olives. Season with salt & pepper then set aside.
Meanwhile, fill a large pot with water and bring to a boil. Add the pasta with a teaspoon of salt and cook about 2 minutes less than the package directions, you want it to be al dente. Drain and rinse under cold water, rinse again.
Once it is completely drained, return the pasta to the cooking pot. Stir in the tomato sauce mixture and the ricotta. Spread the mixture in the prepared dish and sprinkle with Parmesan. Bake about 25 minutes. Let cool 5 minutes before serving.
You don’t have to be Jewish to enjoy potato latkes. Who wouldn’t love a hot fried potato pancake on a cold winter night? The fact that its Hanukkah this week makes it the best time of all to give them a try. These are such wonderfully easy-to-make comfort food you’ll want to add them to your regular menu rotation. Serve them up with a side of applesauce or sour cream and they will win you over. If you’re not Jewish, you may be tempted to convert 😉
Once you get the basic version down, you can jazz it up a bit by adding herbs such as rosemary or shredding some peeled carrots and mixing those in with the potatoes. If you are going gluten-free you can substitute all-purpose gluten-free flour here instead of regular flour. And if you have a food processor, go ahead and use it to shred those potatoes.
4 large potatoes
½ cup finely chopped onion
3 tbsp flour or matzah meal
3 eggs well beaten
1 tbsp salt
salt & pepper
vegetable oil for frying
all ingredients in one bowl
Peel & grate potatoes. Drain in colander, squeeze to remove excess water. Place potatoes & onion in a mixing bowl. Add flour, eggs, salt & pepper. Mix well. Heat 1-2 tbsp oil in a large frying pan over medium heat. Drop 1 large spoonful if mixture for each latke. Fry until browned on each side. Transfer to a plate lined with a paper towel. Serve with applesauce or sour cream.
The Nursing Mother’s Cookbook is here for the new mom who’s had to go on an elimination diet while nursing a colic-y baby. Having to eliminate certain foods from your diet to soothe a fussy newborn is a very common situation many new mothers find themselves in. These recipes are flexible, easy to prepare, and contain no hard to find ingredients. Anyone who has to eliminate dairy, wheat, spices, meat and/or other ingredients should look here for inspiration in the kitchen.
If you are nursing, you know that everything you eat, your baby eats as well. Why not feed the baby (and you) something healthy? While take-out is a very good thing for the sleep-deprived-you should not be handling knives after sleeping only 2 hours at a time for days on end-don’t make pizza the basis of your diet. I’ll show you how to keep your freezer stocked with yummy food and how to whip up a meal from a few cans in your cabinet.
If you’re going to bother to cook, make several meals at at time. Many of the recipes you will find here are really 2 or 3 meals worth of food. Prepare it, eat part now and put the rest of it in the freezer.
The Nursing Mother’s Cookbook is not just for moms. Anyone who has to alter their diet or eliminate certain foods should look here as a resource.