Mediterranean Pepper Salad.

For those of you who protest that it's 'weight loss season', and I've just posted a chocolatey dessert, allow me to share with you my favorite summer salad, with not a lettuce leaf in sight!

I cannot claim to have come up with this recipe, or even own a cookbook which it comes out of. Let me simply say it is delicious, refreshing, and I hope you enjoy it as much as I do.

http://smittenkitchen.com/2009/06/mediterranean-pepper-salad/

(I leave out the tomatoes and the olives, and use reduced fat feta.)

Light Corn Chowder.

This recipe was delicious, light as promised, and dead simple to make. I love having soup for its filling yet light quality, especially when it's just packed with flavor. I topped this bowl with paprika, mainly for color, but it did add a nice depth of flavor to the bowl. 

Light Corn Chowder, from Family Favorites Made Lighter

Makes 4 side-dish servings (I count them as main dish servings, this is filling!)

Ingredients:

4 medium fresh ears of corn

-or-

10 oz. pkg. frozen whole kernel corn (I used Birdseye frozen corn (most Birdseye stuff is unsalted, which is lovely!))

1/2 c. cubed, peeled potato (1/2 med, I used 1 whole. It's soup! The ingredient amounts can be adjusted a bit.)

1/2 c. chopped onion (1 sm/med)

1/3 c. water

1 t. instant chicken bouillon granules

1/8 t. white or black pepper

1 1/2 c. skim milk (I used 1%)

2 T. nonfat dry milk powder

2 T. all-purpose flour

1/4 c. skim milk

1 T. cooked bacon pieces (not a fan of bacon, left these out, lower cal, balanced my use of 1% milk.)

paprika (optional)

Directions:

If using fresh corn, use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife. ( You should have 2 cups of corn.)

In a large saucepan combine fresh/frozen corn, potato, onion, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till corn and potatoes are just tender, stirring occasionally. Stir in the 1 1/2 cups milk.

In a small mixing bowl stir together the dry milk powder and flour. Gradually stir in the remaining 1/4 cup milk till smooth. Stir the milk-flour mixture into the corn mixture. Cook and stir till mixture is thickened and bubbly. Cook and stir for 1 minute more. Ladle soup into bowls. Sprinkle with bacon pieces or paprika (or nothing.) Enjoy!

Smashed Potato Chowder.

I love this recipe in the winter. Every time I make it, it goes a bit quicker, and this is no longer a 'labor all afternoon' recipe, so I'm inclined to make it more often. (I used to peel the potatoes while watching tv, a movie, whatever...not the fastest method!) In any case, when there's a blizzard outside, I don't immediately think of having meatloaf, casseroles, etc. I think of soups, and this is one of my favorites.

Smashed Potato Chowder from Better Homes and Gardens, Anyone Can Cook 

Ingredients:

3 1/2 lbs. potatoes, peeled and cut into 3/4 in. cubes (I like using yukon golds, but any kind will do)

3/4 c. chopped red or yellow sweet pepper (1 med.)

1 1/2 t. bottled roasted minced garlic (We mince fresh garlic and throw that in.)

1/2 t. ground black pepper

5 c. chicken broth

8 slices bacon, crisp-cooked, drained, and coarsely chopped (We omit this. Our family is simply not into bacon, and I figure it saves on calories too.)

2 cups shredded cheddar cheese, divided (We used 1 1/2 c. co-jack, and then monterey jack for garnish)

1/2 c. whipping cream, half-and-half, or light cream

1/2 c. thinly sliced green onion (about 4, we used a whole bunch)

1/2 c. dairy sour cream (Again, we left this off, not fans)

Directions:

In a 4-quart dutch oven combine potato, sweet pepper, garlic and black pepper. Stir in broth. Bring to boiling, reduce heat. Simmer covered for 20 to 25 inutes or until potato is tender.

Use a potato masher to mash potato mixture slightly. Stir in bacon, 1 1/2 cups of the cheese, the whipping cream, and green onion; heat through. To serve, ladle soup into bowls. Top each serving with sour cream and remaining cheese. Makes 8 main dish servings. Enjoy!

Couscous with Broccoli and Walnuts.

My apologies, dear readers, for missing my post yesterday. For the miss, you're getting two posts this week! The first is this lovely lunch recipe, Couscous with Broccoli and Walnuts. It's a variation on the original recipe, which called for cauliflower and almonds, and really, you can add any veggies you like to this, and it's still delicious.

This is a great Saturday light lunch, or, if you have the time during the week, a great lunch anytime.

Couscous with Broccoli and Walnuts from How to Cook Everything, by Mark Bittman

makes 4 servings

Ingredients:

1/2 c. walnuts

3 T. extra virgin olive oil

1 large shallot or small red onion (we used 1/2 med. white onion)

A few stalks of broccoli (about 3 cups)

salt and pepper

1 cup whole wheat or regular couscous (we used tri-color couscous)

1 1/2 c. chicken/vegetable stock, white or rosé wine, water, or a combination (we used white cooking wine and water)

1/2 c. fresh parsley leaves

bread crumbs, preferably fresh

Directions:

Put the walnuts in a deep skillet with a lid over med-high heat. (I would recommend medium heat, or you risk burning them and the onion after.) Cook, stirring constantly, until toasted and fragrant, about 2 minutes.  Remove them from the pan and set aside to cool.

Return the pan to the heat and add the olive oil. When hot, add the shallot/onion and cook, stirring occasionally, until soft and beginning to color, about 2 minutes.  Add the broccoli and sprinkle with salt and pepper. Cook, stirring occasionally, until it is coated with the oil and starts to soften and turn golden, 5 to 10 minutes. Stir in the couscous and keep stirring until it is coated as well, and begins to toast, 3 to 5 minutes.

Stir in the stock and bring to a boil. Cover and turn the heat off. Let rest, undisturbed, for 15 minutes. Chop the walnuts as finely as you can. (Mini food processors work great for this if you've got one, as do spice grinders...) Mix them with the chopped parsley, and stir into couscous, fluffing gently with a fork. Return the lid and let the couscous rest another minute or two, the taste and adjust the seasoning.  Serve immediately, garnished with bread crumbs, or let cool and serve at room temperature, up to an hour later.

Enjoy!

Risotto.

Mmm, risotto. So creamy, so yummy, and I can make it up as I go. Those really are the best recipes! For this risotto, I used brown rice, broccoli, cauliflower, and the requisite onion. Yum!

Risotto

Ingredients:

1/2 to 1 onion, chopped small

3 cups brown or white rice (cook time is about twice as long for regular brown rice, about 1 to 1 1/3 hours...)

1/4 cup wine or water

pinch of salt and pepper

4 to 6 cups broth, chicken, vegetable, or beef, you choose. (See, isn't this fun?)

4 to 6 T. Butter

Various veggies, chopped small and steamed

Nuts of any variety (I like walnuts or pine nuts)

1/2 to 1 c. shredded cheese (I used mozzarella)

Directions:

Heat broth on low in a small saucepan.

Sauté onion in 2 T. of butter. When soft, about 2-3 minutes, add rice and stir. Once rice is fully coated in butter, and butter is nearly gone, add the wine/water. Sprinkle with salt and pepper. Stir, and stir every minute or so until wine is nearly cooked out, then add about a half cup of the broth. The mixture should never be soupy or too dry. Stir each time you add more broth, and otherwise continue to stir at 1 minute intervals. After about 20 minutes for white rice, and 40 minutes for brown rice, you can begin tasting the rice to see if it's nearly cooked. It should be soft when cooked, but still have a faint crunch in the center of the grain.

When rice is done, stir in vegetables and/or nuts until veggies are heated through. Stir in a handful or two of cheese and last 2-4 T. of butter (depends how creamy and, inversely, healthy, you want this...) and serve with a sprinkling of cheese on top. Enjoy!