Corn and Pepper Chowder

This is a hearty soup which goes down well on a damp, rainy day. Served with warm brie and Honey Crisp apple slices, makes a well balanced, heavenly meal which can be prepared in advance. Variations are available on allrecipes.com. Helpful hint when using allrecipes.com - read the user comments, they're frequently creative and can add a twist to make the dish more interesting.


Ingredients:


2 T. butter
1 onion, chopped
2 cloves garlic, minced (optional if you're allergic)
1 red bell pepper, chopped
1 green bell pepper, chopped
2 c. chicken broth
1 lb. red potatoes, cut into chunks
1/4 tsp. ground pepper
1/4 tsp. ground cumin
3 c. whole kernel corn
14 oz. kielbasa, halved and sliced (can substitute turkey sausage for a "lighter" option)
1 c. fat-free half and half


Directions:

1. In a large pot over medium heat, melt butter. Cook onion, garlic, and bell peppers in butter until tender, 10 to 15 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender. 
2. Stir in corn, kielbasa, and half & half into soup. Simmer 20 minutes more. 

Steve found this dish, although hearty, lacking "bite" and added red pepper flakes to pump it up a bit, so this is another option. Also, the original recipe calls for pureeing half the corn and adding it that way, we chose not to. In any event, it's a good base with many possible variations. Be creative and enjoy!

Greek Quinoa Salad

This is my first blog entry EVER so please bear with me if it's not quite up to par. Rest assured the recipe is and one I hope you'll have occasion to enjoy it. I tried this recipe because I was looking for something interesting, out of the ordinary (sure, we can pretend I can cook......), and most importantly, something I could make ahead in preparation for a dear friend's visit after 15 years!

Ingredients:

2 c. chicken broth

1 clove garlic, smashed (optional if allergic to garlic)

1 c. uncooked quinoa

3 large cooked chicken breasts cut into 1" cubes (chick peas can be substituted for a vegetarian option)

1 large yellow onion

1 large orange or green bell pepper, diced

1/2 c. sliced olives (original recipe calls for kalamata, I only had green on hand and they were yummy!)

1/2 c. crumbled feta cheese

1/4 c. chopped fresh parsley

1/4 c. chopped fresh chives

1/2 tsp. sea salt

1/2c. fresh lemon juice

1 T. balsamic vinegar

1/4 c. olive oil

Directions:

1. Bring the chicken broth and garlic to a boil in a saucepan. Stir in the quinoa and reduce heat to medium low, cover and simmer about 15 to 20 minutes, quinoa should be tender and the liquid absorbed. Discard the garlic clove and transfer the quinoa to a large bowl. 
2. Add in the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa, stirring gently. Pour the lemon juice, olive oil and balsamic vinegar on top and mix together. May be served warm or  cold and in one of those recipes that tastes best the day after, once all the flavors come together. 

Steve tasted this one, but is more a meat and potatoes guy, so much for exotic grains! Hope you will enjoy, none the less.......