Creamy Corn, Potato and Sausage Chowder with Corn Relish

Maybe it's because I grew up in New England, home of New England Clam Chowdah. Or maybe it's because it was my mom's favorite soup. All I know is that every autumn, as sure as the leaves fall from the trees, I crave a bowl of steaming hot corn chowder.

When I called my mom to tell her I was posting on corn chowder and would like her recipe, she said, "Ooh, corn chowder! That's my favorite soup." I smiled.

"I'm sorry, honey, I don't have a recipe. But, it's chowder. Everyone knows how to make chowder." Or so every New England mother who makes chowder firmly believes.

So I conjured up images and smells of mom's corn chowder and started chopping and sauteing and pureeing. I added sausage for depth of flavor and cheddar cheese for richness. Then I adorned each serving with a simple corn relish that added just the right amount of texture to keep things interesting. The chowder turned out just like I wanted it to: it was wonderfully thick and creamy and had a deep corn flavor.

After I was finished, I called my mom and told her all about it. Her response: "Ooh, that sounds wonderful, honey! Can I have the recipe?"

Last month I wrote an article, "How to Freeze Corn for the Winter." So if you froze summer sweet corn, now is the time to whip it out. Of course, either frozen or canned corn from the supermarket works just as well.

Creamy Corn, Potato and Sausage Chowder with Corn Relish
Makes 4 servings.
Print recipe only here.

Corn Relish:
1 teaspoon olive oil
1 cup fresh corn kernels (or canned)
2 green onions, sliced
1 teaspoon finely chopped fresh parsley
salt, to taste

Chowder:
1 tablespoon butter
1 cup yellow onion, chopped
2 cups Yukon Gold potatoes, chopped
2 cups vegetable broth
2 cups fresh corn kernels from 2 ears (or canned)
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
6-7 cranks of freshly ground black pepper
2 cups milk (whole or low-fat)
1/4 cup sharp white cheddar cheese, shredded
3 tablespoons finely chopped fresh parsley, plus extra for garnish
1 teaspoon olive oil
1/3 pound of sausage, removed from the casing


To make the relish, heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the corn kernels and green onions, cooking until slightly browned, about 5 minutes. Turn off heat, and add fresh parsley and salt, to taste. Set aside.

In a deep pot over medium-high heat, melt butter. Saute onions for 5 minutes, or until lightly browned. Add potatoes and broth, and bring to a boil. Reduce heat to medium-low; add corn kernels, cayenne, salt, and black pepper, and stir well. Cook until potatoes are tender, about 15 minutes. Add the milk, cheddar cheese, and parsley. Turn off heat and allow chowder to cool for 5-10 minutes.

Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add loose sausage, and cook until browned and crispy, about 7 minutes. Set aside.

Puree soup in two batches until smooth, and return to the pot over medium-low heat. Stir in cooked sausage and warm until thoroughly heated. Season with salt and freshly ground black pepper, to taste.

Garnish eat serving with a spoonful of corn relish and some extra finely chopped parsley.

Note: This soup tastes even better the next day. So it's a good meal to make over the weekend for a quick and easy mid-week dinner.


You might also like:

Italian Lentil Soup

Italian Escarole and Bean Soup

Red Lentil Mulligatawny with Apple-Celery Salsa

Making Cranberry, Banana, and Honey Smoothies In My New Blender

My blender broke the other morning as I was making a smoothie, and I couldn't be happier.

I bought the Black and Decker model last fall for $60 in part because it had an "ice crusher" button, which, in reality, merely "chipped" the ice. So for the last year, I have been drinking rather clumpy smoothies.

As my eyes glazed over the 20 or so blenders available at a local Walmart, I resisted my usual decision making process of reading every word on every single box and simple went with a GE model since I currently like my GE stove. And whadda ya know -- it's wonderful!

Here's what I like about this GE Digital Blender:

1. It's lightweight and easy to clean.
2. It has a button just for drinks. You hit it, and the blender does its thing for 50 seconds, slowing down and speeding up, until it creates the most frothy, luscious smoothie you've ever seen. And it positively disintegrates the ice, even though it doesn't have an ice crusher feature.
3. It has a 600 power motor, which means it should be more durable.
   

Since I drink smoothies year round, I like to experiment with seasonal flavors. My current favorite is a Cranberry, Banana, and Honey Smoothie. Cranberries are a true super food. 1/4 cup of fresh cranberries contains only about 12 calories. Yet, they're high in vitamin C and fiber and contain health-promoting antioxidants and other phytonutrients that may help protect against heart disease and cancer.

This Cranberry, Banana, and Honey Smoothie strikes just the right balance between tart and sweet and is the pick-me-up you need on a sluggish morning. Made with soy milk or skim milk, it's also a great way to boost your calcium intake without adding lots of fat and calories.

I loved my new blender so much that I bought one for my mom who bought one for my brother. Then my mom's next door neighbor find out about it and bought one. Now, that I think of it, you'd better hurry up and buy one yourself before they're all gone.

Cranberry, Banana, and Honey Smoothie
Makes 1 smoothie
Print recipe only here.

1 cup vanilla soy milk or skim milk
1/4 cup fresh or frozen cranberries
1/2 banana
1-2 teaspoons honey
3 tablespoons soy protein powder, optional
1/4 cup ice cubes, optional

Place all ingredients in a blender; blend on high for 15 seconds, or until thick and frothy. If you like it thinner, then simply add a little bit of water.

You might also like these healthy breakfasts:

Creamsicle Power Smoothie





Ginger-y Cranberry Walnut Scones (Heart Healthy & Low Fat!)





Breakfast Quinoa with Dried Cherries, Raisins, and Pecans




I'm sending my pretty pink antioxidant-rich smoothie to Beantown Baker for her event, The Power of Pink, which is designed to promote awareness of breast cancer and to highlight October as National Breast Cancer Awareness Month. Sadly, it seems most of us, know someone who has breast cancer or have lost someone to the disease. This event is just one more way to remind us all of the importance of regular exams and early detection.

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Pumpkin Pie Pudding with Candied Pecans and Freshly Whipped Cream

Pumpkin pie has been typecast. It always plays the same role: The Thanksgiving Day Dessert.

This is unfortunate because pumpkin pie has great range and versatility. In addition to being a great lead, it's a talented supporting player too. Think of the possibilities: pumpkin pie muffins, pumpkin pie cheesecake, and my favorite, pumpkin pie pudding.

Every year, weeks before Thanksgiving, I would anticipate my mom's pumpkin pie: a light, flaky crust filled with sweet, custardy, walnut studded, spiced pumpkin. The only thing better than a slice of her pie on Thanksgiving Day with a dollop of whipped cream was a slice of her pie the next morning for breakfast. To me, nothing beats chilled pumpkin pie.

So it wasn't unusual when one fall day a couple of years ago, I had a serious hankering for my mom's pumpkin pie that couldn't be satisfied. Sure, I could have called her for the recipe, but it never would have tasted as good, and buying one was out of the question. I reluctantly decided to make vanilla pudding with pumpkin pie spice instead. It was so good that the next time I made it, I added canned pumpkin and nuts. After several more experiments and many happy mouthfuls later, I present Pumpkin Pie Pudding with Candied Pecans and Whipped Cream.

This pumpkin pie pudding is ideal for those of you who don't have the time or the desire to make pumpkin pie from scratch. It's a deliciously fast, easy, and satisfying fall and winter dessert that can be whipped up in no time. I find pumpkin pie spice (a mixture of allspice, cinnamon, ginger, and nutmeg) is the easiest and surest way to season the pudding, but feel free to experiment with any spices that suit your taste. If you really need something crust-like, then make a quick mixture of spice-laced toasted oats, nuts, and brown sugar to sprinkle on top.

Of course, you could still have traditional pumpkin pie on Thanksgiving Day. But if you can't wait until then, make yourself a batch of this rich and creamy pumpkin pie pudding. You won't be disappointed.

Pumpkin Pie Pudding with Candied Pecans and Freshly Whipped Cream
Makes 4 small or 2 large servings
Print recipe only here.

Pudding:
2 cups whole or low fat milk
6 tablespoons granulated sugar
2 tablespoons corn starch
a pinch of salt
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup canned pure pumpkin
1/2 teaspoon pumpkin pie spice

Candied Pecans:
2 tablespoons unsalted pecan halves
1 tablespoon granulated sugar
pinch of salt

Whipped Cream:
1/2 cup heavy whipping cream
1 tablespoon sugar

Combine sugar and cornstarch in a medium pot over medium heat. Add 1 cup of milk, whisking until the sugar and cornstarch are dissolved. Add the second cup of milk and salt, and bring to a simmer, stirring frequently. Lower the heat, cooking pudding for 10 minutes, stirring frequently. Remove pudding from heat for 2-3 minutes. Lightly whisk one egg with vanilla extract; slowly add to the pudding, whisking constantly. (Removing it from the heat will prevent the egg from cooking). Stir in the pumpkin and pumpkin spice. Simmer for 2-3 minutes, or until thick, stirring several times. Remove from heat and place in serving dishes.

Before you make the candied pecans, lay a piece of tin foil coated with cooking spray on the counter. Also coat your utensil with cooking spray so the sugar won't stick to it. In a medium non-stick skillet over medium heat, add the pecan halves. Sprinkle sugar and salt evenly over them. As the sugar begins to melt and coat the pecans, quickly stir them until evenly coated and lightly toasted, about 1-2 minutes. Remove from heat and slide nuts onto the tin foil, including any sugar drippings. (Avoid browning the nuts as the sugar will taste burnt.) Let cool and harden, then chop into small pieces.

Before you begin to make the whipped cream, consider these helpful tips: Start with a deep stainless steel bowl that has been chilled in the freezer for about 15-20 minutes. Chill the beaters of the electric mixer as well. Both will help to create more volume in the cream. Once ready beat ½ cup heavy whipping cream on medium-high speed until soft peaks form. Sprinkle sugar evenly over the whipped cream and beat until peaks re-form. Whipped cream can be covered with Saran Wrap and refrigerated for 1-2 hours.

You might also like:

Mom's Chocolate Pudding with Bananas and Graham Crackers





Date, Fennel, and Pistachio Scones (Heart Healthy & Low Fat!)





Dessert Risotto with Wine-Poached Figs





Tuscan Torte di Mele (Apple Cake)





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"This Mac n' Cheese Tastes Like Doritos." (A Healthier Recipe for Mac n' Cheese)

When I was growing up, my mother cooked everything from scratch, including macaroni n' cheese, which, coincidentally, was the one dish that my brothers and I didn't like. Despite her most valiant efforts, we would always complain, "It's not as good as the one in the box." Blasphemy, pure and simple.

To this day, I blame Kraft. Perhaps it was the kid-appealing, artificial orange color of the cheese. Or maybe it was a secret ingredient in that magical powder in the unmarked white envelope. Whatever it was, it was one of few prepared meals we ever ate (and preferred to homemade).

Well, just like my mom, I decided to make mac n' cheese. I made it from scratch and didn't tell Jeff what was in it. After a couple of bites, he said, "Wow! This is good! It may sound weird, but this mac n' cheese tastes like Doritos!" (Hah! I thought. The fajita spice worked.) Considering he finished his plate, then stood at the stove eating the mac n' cheese right out of the casserole dish, it's safe to say he liked it.

I really liked the way this Orange Cauliflower Mac n' Cheese turned out because the cheesy topping got all bubbly and crunchy, while the pasta underneath remained comfortingly soft and creamy. I'm also pleased that the melted cheese isn't a plastic-y, neon orange (sorry, Kraft), but a soft, natural, golden orange.



This healthier mac n' cheese recipe loses most of the fat and cholesterol of traditional mac 'n cheese but holds onto the creaminess and flavor that make it an American favorite. Plus, it's an easy way to get your kids to eat their cauliflower. According to Wiki, orange cauliflower contains 25 times the level of vitamin A as white varieties, so it may even help give them bionic vision.

If you really want to get your kids to eat their cauliflower, then add 1 tablespoon fajita or Mexican spices to the sauce and call it "Doritos Mac n' Cheese." I swear, the spices make it taste just like Doritos. Now, what kid wouldn't love that? Come to think of it, what adult wouldn't love that?



Orange Cauliflower Mac n' Cheese
Makes 4 servings
Print recipe only here.

1 head orange cauliflower (white can be substituted)
1/2 pound small pasta such as gemelli, elbows, or shells
2 tablespoons Smart Balance butter substitute
1/4 cup all-purpose flour
2 cups skim milk, plus 1/2 cup for pureeing cauliflower
1 cup grated sharp white cheddar cheese, plus 1/2 cup for sprinkling on top
a generous amount salt and several cranks of freshly ground black pepper
1 tablespoon fajita or Mexican spices, optional
1/4 cup plain dry bread crumbs
1 tablespoon Smart Balance butter substitute

Preheat oven to 350 degrees F. Coat a 9-inch glass or ceramic baking dish with cooking spray.

Bring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside.

Cook pasta according to directions until al dente.

For the sauce, melt 2 tablespoons Smart Balance in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top.

For the buttered breadcrumbs, melt 1 tablespoon Smart Balance butter substitute in a small skillet over medium heat. Add bread crumbs and toss until coated with butter. Sprinkle even over the top of the cheddar. Or, if you prefer, set crumbs aside, and use as a garnish just before serving.

Bake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edges.

You might also like these comfort foods:

Mediterranean Jacket Potatoes





Butternut Squash Risotto with Rosemary, Walnuts, and Blue Cheese





Doughboys





Penne with Italian-American "Gravy," Meatballs, and Sausage




More healthy mac 'n cheese recipes:

Macaroni and Cheese with Vegetables at My Diverse Kitchen
Macaroni and Cheese with Peas and Roasted Corn at Coffee et Vanilla
The Best Vegan Baked Mac 'n Cheese at Karina's Kitchen

I'm sending my Orange Cauliflower Mac n' Cheese to two lovely ladies, Val of More Than Burnt Toast and Ivy of Kopiaste, who are co-hosting World Food Day, an event that highlights foods from your country.


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A Plantain is Not a Banana

The above picture is not a super ripe banana. (Though I have a couple of those on my counter begging to be baked into a banana bread.) It's actually a perfectly ripe plantain.

Though used primarily as a vegetable, a plantain, like a banana, is a fruit that can be used in both savory and sweet dishes depending on its level of ripeness. When still green, a plantain is hard and starchy, like a potato. As it ripens, the peel turns nearly black, while the flesh becomes yellow and sweet. Fully ripe plantains are soft and creamy in texture, emit a mild banana fragrance, and are supremely sweet. Plantains take several days to ripen, so if you want to cook some soon then buy ones that are already blackened in the supermarket.



How is a plantain different from a banana?

1. Plantains are much firmer and heavier than bananas.
2. Plantains have a lower sugar content than bananas, making them less sweet.
3. Plantains should be cooked, whereas bananas can be eaten raw. Note: My friend Aparna who lives in India, noted that certain sweet plantains can be eaten raw. Thanks, Aparna!
4. Plantains can be cooked when still green and not fully ripe, for a starchier consistency and less sweet flavor, or when blackened and fully ripe, for a softer consistency and sweeter flavor. Bananas, however, cannot be eaten when green or unripe, unless you want to experience a distinctly unpleasant chalky aftertaste.

Plantains are a staple in many South American, African, and Asian countries; fortunately, they're gaining status in the US as well. That's a good thing since they're so versatile: they can be boiled, baked, sauteed, and fried and work in dishes ranging from appetizers to desserts.

In the States, many plantain recipes are Cuban or Mexican in origin and feature ingredients such as chiles, honey, lime, and brown sugar. Plantains make an easy and delicious side dish especially with Baja style fish tacos.



Here's how to peel a plantain:

1. Cut off the top of the plantain.
2. Using a sharp knife, gently cut lengthwise along the plantain, being careful not to cut into the fruit (as shown above).
3. Using your hands, open the skin, remove from the plantain and discard.
4. Slice plantain into equal sized pieces (as shown below).



You'll notice when you slice a plantain, that the fruit is a pinkish-yellow. As it cooks, however, it will magically turn a deep, rich gold color, while the flesh becomes creamy.

I usually saute plantain slices in a little olive oil or butter until lightly caramelized and douse them with some Tabasco sauce and lime juice. Today, however, I opted for a slightly sweeter take. Caramelized plantain slices are drizzled with warm, rich honey, and sprinkled with cayenne pepper and lime juice, for a singular sweet and tangy flavor.



Caramelized Plantains with Honey and Lime
Serves 4
Print recipe only here.

2 fully ripe plantains
2 teaspoons olive oil
2-3 teaspoons quality honey
1 lime, cut in half
salt and cayenne pepper, to taste

Pour olive oil in a large non-stick skillet until evenly coated and place over medium-high heat. Add plantain slices in a single layer (do two batches, if necessary). Cook plantains for 1 minute, flip over, and cook 30-60 seconds, or until browned. Keep your eye on the plantains as they'll brown very quickly. Remove from the pan, and place on a paper-towel lined plate. Cover with foil until all plantains are cooked.

Place plantains on a serving platter. Drizzle with quality honey, then sprinkle with lime juice, salt and cayenne pepper, to taste. Serve immediately.


You might also like:

Fresh Pineapple Chutney




Roasted Root Vegetables with Maple Sage Glaze




Elote, or Mexican Grilled Corn




Fresh Fig and Fennel Pizza




Anna's Bajan Plantain Pikelets (they're like pancakes) with Rum-Butter Sauce at Morsels and Musings
Suganya's Plantain Rice Mix at Tasty Palettes
Gretchen Noelle's Baked Plantains in Orange Sauce at Canela & Camino

I'm sending my plantains to Amy and Jonny of We Are Never Full, this week's hosts of Weekend Herb Blogging, created by Kalyn of Kalyn's Kitchen.

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Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans

When you grow up in Rhode Island, you just can't comprehend 90 degree temperatures in October. While San Diego enjoys nearly perfect 70 degree weather year round, its hottest days are often in October, when dry desert air blows westward and bakes us like cookies in a convection oven.

No, no, no. October should be pumpkins, apples, and 60 degree days with a crisp breeze and clear blue skies set against brilliant orange, yellow, and red trees.

I decided to take the weather into my own hands. I cranked up the AC to 61 degrees, turned on the oven, and made Pumpkin Spice Cookies. Once the smell of pumpkins hit my frigidly cold condo, it was instant New England here in SoCal.

That is, until I went to shoot the pics on my deck and searing hot, dry air hit me in the face (thankfully I was wearing a tank top under my fleece). When I finished, I came back inside my frosty air-conditioned room, lit a Macintosh Apple scented Yankee Candle, and enjoyed a cookie with a cup of Chai tea.

No matter what your weather is, I'd suggest baking a batch of these big, soft, cakey cookies. Each bite is laced with ginger, cinnamon, and nutmeg and studded with cranberries, raisins, and pecans, which is exactly what October should taste like.



Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans
Makes 24 cookies
Print recipe only here.

8 tablespoons (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 dark brown sugar
1 large egg
1 tablespoon pure vanilla extract
1 cup canned pure pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup dried cranberries
1/4 cup golden raisins
1/3 cup chopped lightly toasted pecans

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, beat butter and sugars, then beat in the egg, vanilla, and pumpkin until smooth. Mix flour, baking soda, and salt in a small bowl; add to the pumpkin mixture, and beat until just combined. Stir in the cranberries, raisins, and pecans.

Drop 2 tablespoons of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.

Bake cookies for 13-15 minutes, or until firm and golden brown. Transfer to a rack and cool for 15 minutes.

To store cookies, layer between pieces of waxed paper (to prevent sticking) and place in an air-tight container.

You might also like these autumnal baked goods:

Tuscan Torte di Mele (Apple Cake)





Banana Coconut Almond Bread





Persimmon and Date Bread






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Why I Want to Work for Kashi

I want to work for Kashi. Take a look at their part of their mission statement:

Everyone has the right to healthy food... We love being able to give people all-natural, minimally processed foods that are free of highly refined sugars, artificial additives, and preservatives. Because when we eat well, we feel well....

What's not to like about that? Kashi makes good-for-you-food that actually tastes good. And if you've lived through the Snackwell's and rice cake (aka styrofoam circles) mania of the '90s, then you know that's no easy task.



My current favorite Kashi product is 7 Whole Grain Pilaf, which is great any time of the day. Not only is it deliciously chewy, nutty, and satisfying, but it's super healthy too: 1 cup of this pilaf has twice the fiber and protein of brown rice. In this recipe for Shrimp, Pineapple, and 7 Whole Grain Pilaf Salad, succulent shrimp, sweet pineapple, creamy mango, and chewy Kashi are tossed in an addictive sweet and sour dressing. Topped with crunchy cashews and toasted sesame seeds, this salad has it all.

I'm not receiving any free products or money for this post. However, if any Kashi people are reading this, I wouldn't turn my nose up at a coupon for Heart to Heart cereal -- I'm currently all out. And if you're from the Kashi Human Resources department, I have a discernible palate, get along well with people, know all 19 whole grains, and own a pair of well-worn Birkenstocks. I'm available for part-time work.



Shrimp, Pineapple, and 7 Whole Grain Pilaf Salad
Makes 2 main or 4 side servings.
Print recipe only here.

Salad:
1 cup cooked Kashi 7 grain pilaf**
12 extra large or jumbo shrimp, cleaned and deveined
2 teaspoons sesame oil, divided
1 large celery stalk, julienned
1 large carrot, peeled and julienned
1/2 cup fresh pineapple, diced
2 tablespoons each Thai basil, mint, and cilantro
1 tablespoon cashews, coarsely chopped
1 teaspoon toasted sesame seeds

Dressing:
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar
4 teaspoons low-sodium soy sauce
1 teaspoon light brown sugar
2 teaspoons minced fresh ginger
1 Thai chile, finely chopped (with as many seeds as you'd like)


Following cooking instructions for the Kashi pilaf or grain of your choice.

Place the shrimp in a medium bowl with 1 teaspoon sesame oil, salt and pepper. Toss well to coat, and set aside for 5-10 minutes.

Meanwhile, place all other salad ingredients (except sesame seeds) in a bowl, and toss gently.

To make the dressing, whisk all ingredients together in a small bowl and set aside.

Heat remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add shrimp and cook 5 to 6 minutes, turning to ensure that they brown evenly on both sides.

In a large bowl, combine cooked pilaf, vegetables, and shrimp. Pour dressing evenly over the salad and toss well to coat. Garnish with toasted sesame seeds.

**Kashi 7 Whole Grain Pilaf is available at most major supermarkets and specialty markets such as Whole Foods. Other chewy whole grains such as barley, brown rice, or wheatberries can be substituted.

You might also like:

Asian Noodle Salad with Tofu and Mango





String Beans and Tofu with Thai Peanut Butter Sauce





Grilled Shrimp Skewers with Fresh Pineapple Chutney





Mediterranean Wheatberry Salad with Lentils and Chickpeas





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