Asparagus and Corn Chowder (with chorizo sausage)

Another recipe as a result of a Costco Multi purchase of two packs…this time asparagus! Had to do some searching since I did not want to use potatoes since I had none…LOL

Asparagus and Corn Chowder

Found this recipe in Pittsburgh Post Gazette dated July 2, 1945….. still works with a couple of modifications for today. Check out my options below the recipe!

1 pound asparagus ( Cut off tops and set aside; cut remaining stalks into 1 inch pieces)

1 ½ tsp. salt

1 ½ cups water

1 can of creamed corn

1 cup of milk

½ teaspoon sugar

1 small white onion chopped

¼ cup flour

2 Tablespoons melted butter

Preparation:

Simmer asparagus STALKS in medium boiling salted water for 10 minutes.

Add asparagus tops and onion – continue to simmer for 5 minutes.

Add creamed corn, milk and sugar. Stir and reduce heat a bit.

Mix melted butter with the flour and slowly add to the chowder mix until it begins to thicken.

Serve.

OPTIONS:

1. While the asparagus is simmering away, chop up two chorizo sausages (Johnsonville Italian would also work) into slices and brown in a small frying pan. Add them to the chowder before adding the flour/butter mix.

2. Consider adding some chopped red pepper when you add the asparagus tops…

Oriental Pork OR Chicken Stroganoff

This recipe was another I picked up from my daughter. It has always been a favourite because of its simplicity.

Oriental Stroganoff

what you need

2 pork tenderloins cut into 1/2 inch rounds or chicken strips
2 tsp sambal oleek (found in the imported foods section of most grocery stores)
2 tsp grated ginger
2 tsp soy sauce
1 tsp sesame oil
1 small onion cut in half horizontally and in strips
1 green pepper cut into strips
3 tsp olive oil
1/2 c white wine
3 green onions thinly sliced
1/3 c sour cream

make it

Stir sambal, ginger, soy, sesame into large bowl. Add pork or chicken. Heat 2 tsp oil. Add half ‘meat’ Cook 2-3 minutes and remove. Cook second half. Heat 1 tsp oil. Add peppers and white onion. Stir 1 – 2 minutes. Add white wine. Return ‘meat’ to pan. Boil, then simmer 3 minutes. Stir in sour cream and some green onions. Serve over rice or noodles.

Taco Seasoning made simple….

Just when we wanted to have tacos for dinner I realized we had no seasoning. Thankfully I found this on the ‘Net, submitted by Bill Echols. It certainly beats buying that packaged stuff and is simple to make as needed. I used the whole amount on 700 grams of beef, which I had precooked with some chopped onion and garlic instead of using onion and garlic salt. We try to limit salt intake…..

Taco Seasoning

Ingredients:

1 T chili powder (I used pepper flakes)

1/4 teaspoon garlic powder (I used chopped garlic in the meat)

1/4 teaspoon onion powder (I used chopped onions in the meat)

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon black pepper

If you just use the spices and not the chopped onion and garlic while cooking the beef, store the spice mixture in an airtight container until you want to use it.

Hot German Potato Salad

I know, what am I doing posting a salad recipe when it is almost WINTER!!! Because it is a hot salad and great with a pork roast. I have been making this for quite sometime and just came across it in my Kraft Foods Recipe Box today. If you are not familiar with the Kraft Foods site, once you sign up you can maintain your recipes online. Wherever you are at in the world you can go online and find that special recipe when you are at a friend’s house! Of course, it is also great with schnitzel or German sausage or bratwurst. It does make a large salad so cut the ingredients in half for two people. How much bacon you want to use is a personal preference…..

Hot German Potato Salad

6 medium potatoes, peeled, cooked and sliced (they look better peeled).

8 slices bacon, cut into 1-inch pieces

1 medium onion, chopped

2 stalks celery, thinly sliced

1 Tbsp. flour

1/2cup water

1/2cup cider or white vinegar

1/3cup sugar

1/4tsp. each: Salt and pepper

Make It

PLACE potatoes in large bowl; set aside.

COOK and stir bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving 2 Tbsp. drippings in skillet. Set bacon aside.

ADD onion and celery to skillet; cook and stir until celery is crisp-tender. Blend in flour. Stir in water, vinegar, sugar, salt, pepper and bacon. Bring to boil. Cook on medium heat 5 minutes or until thickened, stirring occasionally. Pour over potatoes; mix lightly. Serve warm.

Ratatouille on the Run

Ah, too many vegetables and not enough time to eat them all before we go on a little vacation. Eh voila! Epicurious to the rescue…ok…if you skip the cheese it would be great alone…. I served this with a nice rack of lamb….

Ratatouille on the Run (Epicurious.Com)

2 tablespoons olive oil
4 large garlic cloves, chopped
1 large eggplant (unpeeled), diced
2 green bell peppers, diced
2 large tomatoes, chopped
1 onion, cut into 1-inch pieces
1 large zucchini, cut into 1/2-inch pieces
2 cactus pads diced
1/2 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons red wine vinegar

4 ounces goat cheese or Muenster cheese or a mixture of the two, diced (optional)

Preparation

Heat oil in heavy large Dutch oven over medium heat. Add garlic; stir 1 minute. Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Sauté 5 minutes. Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes. Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes. Mix in vinegar; season to taste with salt and pepper.(Can be prepared 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F. Spread ratatouille in 9-inch-diameter pie dish. Sprinkle with cheese, if desired. ( I added the cheese just before serving). Bake until heated through, about 20 minutes.
Read More http://www.epicurious.com/recipes/food/views/Ratatouille-on-the-Run-517#ixzz29wkHJuwF

Grant’s Chaya and Broccoli Soup (hot or cold)

We have just finished two great bowls of this recipe which I got from my friend Grant, and it was awesome amigos! Fortunately, for us in Mexico ‘chaya’ is widely available. It is used in many of the same ways that we used to use spinach. Try it in lasagne or in a smoothie for breakfast or just steamed.

Grant’s Chaya and Broccoli Hot or Cold Soup

Ingredients –

1 large onion

2 large cloves of garlic

1 liter of low fat chicken broth

5 to 10 chaya leaves (or spinach)

1-2 carrots cut up

Broccoli florets (should remain covered by the liquid)

½ cup powdered milk with soy protein (I substituted with a little real milk, mixing it with potato starch instead of the cornstarch)

1 T cornstarch + some water

handful of cilantro stems and leaves

Sauté in canola oil, a large onion and two large cloves of garlic. I like some of the onions to have turned brown and the rest translucent. Add a quart of low fat chicken broth and if you have available, five to ten leaves chaya* leaves, bring to a boil and add a carrot or two, cut up. After five minutes of cooking add enough broccoli to come up to the top of the liquid. You can’t put too much broccoli in. Return to boil and let simmer for five to ten minutes. Throw in a half a cup powdered milk fortified with soy protein. (or the potato starch and milk) Mix a heaping table spoon of cornstarch a bit of liquid (unless you used the potato starch already) and throw that in. Throw in a bunch of cilantro and then plunge in a hand blender and liquefy the whole mess. If you prefer a chunkier variety, do not blend it until pureed. Serve hot or cold. We put a dolop of Larry’s homemade tzatziki on top….mmm. If you don’t mind the fat you could use a little grated cheddar…

PS – we served it hot.