Corn Basil Soup

I made this ages ago but havent felt like blogging it for some reason (maybe because the pictures arent as exciting as other dishes? I dunno.) It was very good, I think I would have liked it with a little milk, or maybe blended more to make it creamer but overall it was really good, light and healthy.

Recipe is from "Recipes from the Night Kitchen" by Sally Niremberg

1T EVOO or Canola

1 small onion, chopped

1 garlic clove pressed or minced

6 large ears of corn, kernals scraped or cut off (or 2 17 oz cans)

5 cups stock

2-3 T dried basil or 3T fresh chopped (i used fresh, hey its summertime :) )

pinch sugar

Heat oil, onion, garlic in a stock pot over low until golden (10-15)

Raise heat to medium, add corn, stock, basil, sugar, and cook partially covered for 25 min.

transfer 1/2 the solids to food processor and puree. Ret puree to pot, sitr and serve.

OK, ready for FALL

Confession: I am ready for fall I think. All of a sudden... it hit me. And I have been SO good about enjoying summer this year too! The awesome produce being the main reason since I can't say its from our beautiful yard and flowers (that the deer ate) ha. I think it started with seeing mums are S&S yesterday (yes... MUMS. The harbinger of fall). Then, I saw the word "pumpkin" somewhere. Not sure where (cooking related Im sure) but now its in my head... pumpkin bread.. pumpkin soup... nutmeg... cinnamon... apple picking... foliage... the build up to xmas... ahhhhhhhhhhh! I cant.freakin.wait.

Platinum Chef 4 (I think?)

This PC Challenge included the following ingredients: Sweet Potato, Garlic, cilantro (yay!), yogurt and Chocolate. I made a summer sweet potato soup and a fruit dessert with a chocolate-yogurt dip. Both were yummy but the soup was maybe a bit TOO flavorful - I would make it again, with less (or no) ginger and less cilantro.

Cilantro Pumpkin Bisque:

In a large stock pot add about 1-2 TB EVOO, 2-3 cloves garlic, minced, and 3 small teeks (whites only, rinced well, chopped). Cook till softened. Add 4 cups of Chicken Stock, 2 large sweet potatos (peeled and chopped into 1 inch cubes) and 3 carrots (peeled and chopped). Cook on med high stirring occassionally until potatos are soft through (about 30 min). Add 1 inch fresh ginger, minced (again, I would omit or use less) and cook for another minute or two. Adda handful of Cilantro, minced (I woudl keep but use less as it is a strong flavor). Immediatly, strain and add the solids to food processor and run until smooth (do in batches as needed). Add in the liquid and run till combined. Add juice from 1 lime. Pour out and add 1/2 to 1 whole large container of fat free plain yogurt (to taste). Serve topped with fresh chopped cilantro. Voila!

Cilantro Lime Chicken

Just for the heck of it, our protein fits too. I used my usually method for chicken - 1+ pounds of CHicken Breast (tenders cut) in a sealable container. Add a healthy dose of Tequila (maybe 1/2 cup?) a little bit of EVOO, 3 limes, squeezed, about 3 cloves of garlic, minced, and a handful of cilantro, chopped. Seal the container and shake well. If you have time, let it sit but the flavors will be imparted if you dont. Cook on a hot pan about 4- 6 min per side (should be brown and crispy)

Rummy Banana's with Chocolate Yogurt Cream:

In a baking dish, add 4 bananas sliced in 1/2 lengthwise and again widthwise. Top with a mixture of: Dark rum, brown sugar, cinnamon, vanilla. Top with thin slices of butter (about 2 TB). Broil about 15 min (turning bananas halfway).

In mixer, beat 4 oz of heavy whipping cream with a little sugar (1-2T) and about 1/2 cup of cocoa powder until stiff (note: fabulously yummy at this stage!!!).

Stir in about 1/2 to 1 cup of vanilla yogurt. At this stage, I felt it needed to be more chocolatey and added another 1/2 cup of powder. Overall it was V good! I think I woudl have been happy with the Chocolate stuff on its own - the yogurt gave it a nice 'bite' and it was almost like a soft mousse.

Time out for Flowers

None from the Farm Share this week so I cut a few from our yard... one of the few lilies that the deer didnt eat, and some pretty hydrangea - the hydrangeas are covered in buds which is FAB since I love them! Thankfully the deer (orthe bear that was in our yard Saturday...) don't like the hydrangeas or didnt find them!

Using Up Summer Squash via Chicken

We have had a ton of summer squash from our farmshare - which is great! But I was getting tired of always eating it one way. So tonight I cooked two chicken breasts in a pan with a can of diced tomatos with some dried herbs (oregano and thyme) and some chopped up fresh basil, plus a couple chopped up summer squash. Cooked covered till the chix was done (I added a little water with the tomatos were looking a little dry). REALLY easy REALLY healthy and REALLY yummy :) This is a case of tastes prettier than it looks though ;)

Ill bet it would taste good with a little parmesan on top too!

When the cat's away, the mouse shall...

...eat avocado! :) Ryan puts up wiht avocado now and then as long as it isnt the main star but I have been on such an avocado kick lately myself. So when he went down to PA to help a friend move, I took the opportunity to eat avocado :) I amended the Martha stewart dish I made, below. Sliced the kernals off an ear of corn and cooked them in a teeny bit of oil until soft. The mixed in: 1 tomato, diced, a small handful of cilantro roughly chopped, 2 limes, squeezed, about 1/2 a red onion, diced, and 1 avocado diced. Mixed together and topped a steak with the avocado mixture. Served along with another fav of mine that I could eat daily that ryan DOES like... just not as much as me - asparagus roasted with kosher salt and sesame seeds (recipe earlier in blog). Throw in some Luna di Luna Char/pinot Grigio and finish it off with an Edy's Slow Churned Cookies n Cream ice cream bar (omg so good and ONLY 150 cal!!!!)

Yummmmm!

Part two:

I made a ton of the topping and I remember how good it was after sitting int he fridge overnight (flavors mingled). I cooked up some chicken breast (tenderloin cut) and topped them with the same mixture. Served with an ear of fabulous corn and a tiny summer squash sauteed with onion, garlic oil, and parmesan. And of course the vino! I was so satisfied after this meal that no ice cream was necessary (!!!). Good thing about this: I have leftover topping and chix which will be today's lunch.

Better thing: these dinners were both super healthy and with my sensible bfast and lunches, exercise, etc... as of this morning I am down another pound :)

Farm Share Week 5!

We sure got a ton of great stuff this week! 9 ears of FABULOUS corn (the "super sweet" hybrid they grow), a head of iceberg (gag), a green and a white pepper, blueberries, peaches, yellow squash, basil, 2 huge tomatos, cukes, beets, and a cantelope! No flowers but they made up for it with all the other yummy stuff! Luckily my Hydrangeas are almost ready to cut so I can still enjoye some flowers inside :)