Broccoli Chowder with Corn and Bacon

Even without the bacon, this recipe is still yummy!!

Source:  Everyday Food magazine, Sept. 2008

4 slices bacon, cut into 1" pieces

1 medium onion, chopped

1/4 c. all-purpose flour

2 cans (14.5 oz. each) chicken broth

1 large baking potato, peeled and diced

1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

1 package (10 oz.) frozen corn kernels

1/2 t. dried thyme

1 c. whole milk

coarse salt and ground pepper

In a large pot, cook bacon over medium-low heat, stirring occasionally, until crisp, 8-10 minutes.  Using a slotted spoon, transfer to a paper-towel-lined plate.  Increase heat to medium.  Cook onion, stirring until it begins to soften, 6-8 minutes.

Add flour; cook, stirring constantly, 30 seconds.  Add broth and potato; bring to a boil.  Reduce heat to a simmer; cook until potato is tender, about 10 minutes.  Add broccoli, corn, thyme and milk; cook until broccoli is crisp-tender, 8-10 minutes.  Season with salt and pepper.  Serve topped with bacon.

Pumpkin Black Bean Bake

Since I didn't have any fresh jalapeno peppers, cherry tomatoes or cilantro on hand from the garden, I decided not to make the Jalapeno-Olive Relish to go along with the recipe this time.  I'll keep it in mind for early next fall!

Source:  adapted from bhg.com

1 lb. ground beef

2 c. 1/2 " pieces of peeled pumpkin or winter squash

1 medium onion, coarsely chopped

1 15-oz. can black beans, rinsed and drained

1 c. frozen whole kernel corn

1 4-oz. can diced green chiles

1 t. sea salt (or more, to taste)

1 8-1/2-oz. pkg. corn muffin mix

1 egg, lightly beaten

1/3 c. milk

1/3 c. pumpkin puree, or canned pumpkin

Jalapeno-Olive Relish (optional, see recipe below)

Preheat oven to 400 deg.  In a large skillet, cook ground beef, pumpkin and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat if necessary.  Stir in black bean, corn, chiles and salt.  Transfer mixture to a 2-1/2 qt. baking dish.

In a medium bowl, stir together corn muffin mix, egg, milk and pumpkin puree until just combined.  Spoon over beef mixture.

Bake 20 minutes or until toothpick inserted into cornbread topping comes out clean.  Serve with Jalapeno-Olive Relish, if desired.

Jalapeno-Olive Relish

1/4 c. halved pitted green olives

1-2 jalapeno peppers, sliced

6 cherry tomatoes, quartered

1-2 T. snipped fresh cilantro

In a small bowl, combine above ingredients.


Serves 6.

Green & White Bean Salad with Roast Chicken

My seed package describes these pepperoncini peppers as "mildly hot".  I beg to differ!!   So, adjust the amount of pepperoncini called for in this recipe according to your heat tolerance!

Source:  adapted from Everyday Food magazine, May 2011

Coarse sea salt and ground pepper

3/4 lb. green beans, trimmed and cut into 1" pieces

2 T. white-wine vinegar

2 T. extra-virgin olive oil

1 can (15.5 oz.) cannellini beans, rinsed and drained

1/2 small red onion, thinly sliced

roasted chicken breast, chopped

1/4 c. thinly sliced pepperoncini

In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes.  Drain, rinse under cool water to stop the cooking, and pat dry.

In a large bowl, whisk together vinegar and oil, and season to taste with salt and pepper.  Add green beans, cannellini beans, onion, tuna and pepperoncini, and stir to combine.  Serve immediately.

Waldorf Salad

I love this salad, not only for the fond memories it evokes, but also for the wonderful crunch and flavors of fall.  I remember making this at home when I was a child; the recipe is from that dear Betty Crocker's Boys and Girls Cook Book.  My edition was published in 1965.  :)

1/4 c. mayonnaise

2 T. milk

2 apples, cut, cored and diced (unpeeled)

1 c. sliced celery

1/2 c. walnuts

Whisk together mayonnaise and milk in serving bowl.  Add apples, celery and walnuts.  Toss.

Yield:  4 servings



Sausage & Lentil Soup

The word "sausage" may strike fear in your heart, but don't despair!  If your little piggy was raised by a conscientious farmer and ate what pigs were always meant to eat, then sausage is not nearly as unhealthy for you as you may have been programmed to think.  Still, there's no need to eat any more meat than necessary, so I reduced the amount of sausage this recipe originally called for by half without sacrificing the flavor.

Source:  Adapted from K. Keener

Bring to a boil and simmer 20 minutes:

1 c. lentils

2 c. chicken stock

1/2 c. water

1 bay leaf

1 t. salt

Add to cooked lentils:

1/2 lb. sausage, browned

16 oz. canned tomatoes

1/2 c. water

1/4 t. oregano

1/2 - 1 t. sea salt

2 stalks celery, chopped

1 clove garlic, minced

Bring to a boil; reduce heat and simmer 20-30 minutes until lentils and celery are tender.

(The soup is very thick, so you may wish to add more water or broth to thin to desired consistency.)

Broccoli with Parmesan and Walnuts

Source:  Everyday Food magazine, October 2011  

2 T. extra-virgin olive oil

1 head broccoli, trimmed and cut into florets

1 garlic clove, thinly sliced

1/4 - 1/2 t. red pepper flakes

coarse salt

ground pepper

2 t. finely grated lemon zest

1 T. fresh lemon juice

1/4 c. grated Parmesan cheese

1/2 c. chopped toasted walnuts

In a large skillet, heat olive oil over medium high heat.  Add broccoli and cook until broccoli begins to brown, about 4 minutes.  Add garlic and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes.  Add red pepper flakes, season with salt and pepper, and transfer to a serving bowl.  Toss with lemon zest, lemon juice, Parmesan and walnuts.  Serve warm or at room temperature.

Serves 4