Adaptable Recipes, Food Glorious Food, Summer Cooking Delights

Bonus Makeover Monday Recipe- Corn Chowder

One of the very best things about summer is the availability of fresh fruit and vegetables. With fruits like blueberries, cherries, and blackberries in season, berries are wonderful on their own, on top of yogurt with a little granola, or baked up in a pie.

The same applies to the bounty of fresh vegetables. You can find zucchini, yellow squash, eggplant, green beans, herbs, and tomatoes (which are technically not a vegetable) in many backyard gardens, farm stands, farmer’s markets, and your favorite market or grocery store’s produce section.

Summer corn is found everywhere. It’s so delicious this time of year and there are so many ways to enjoy it besides boiling or grilling it to indulge in its sweetness. When  I came across this recipe by Simply Recipes, which was touted as their very favorite, I was intrigued enough to put aside a few other recipes I’d been eyeing to give this one a whirl.  I wasn’t disappointed.

Simply Recipes has this along with many other recipes that feature corn as the star of the show. Check out their website for more ideas to enjoy it to the maximum.

The recipe includes bacon and milk, which won’t work for vegans or vegetarians. I have adapted it so you can still enjoy this lovely bowl of soup.

Sweet Corn Chowder by Simply Recipes

1 tablespoon unsalted butter ( For the vegetarian or vegan chowder: 2 tablespoons unsalted vegan butter, plus 2 tablespoons of extra-virgin or virgin olive oil)

1 strip bacon, or 1 teaspoon bacon fat (omit for vegetarian and vegan soup)

1/2 large yellow onion, chopped (about 3/4 cup)

1/3 cup diced red bell pepper

1/2 cup small-diced carrot

1/2 cup small-diced celery

4 to 5 ears sweet corn, kernels removed from the cobs (about 3 cups), cobs reserved

1 bay leaf

4 1/2 cups milk, whole or low fat (soy or rice milk)

2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)

3 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves

For vegetarian and vegan chowder, go straight to sauteing the vegetables in the vegan butter/olive oil)

Cook the bacon:

Place butter and bacon into a large, heavy-bottomed soup pot. Heat on medium heat until the bacon renders its fat, 3-4 minutes.

Cook the vegetables (except the corn and potatoes):

Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium-low and cook until vegetables soften about 5 minutes.

Add corn cobs and bring to a simmer:

Break the corn cobs in half (after you’ve stripped off the corn) and add the cobs to the pot. Add the milk and the bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 20 minutes.

Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the “warm” setting) to prevent scalding the milk on the bottom of the pan.

Add potatoes:

After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.

Finish the soup:

Discard the cobs, the bacon strip, and the bay leaf. Add the corn kernels and black pepper. Again raise the heat to bring the soup to a simmer, then lower the heat and cook for another 5 minutes, until the potatoes are fork-tender.

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Check out more recipes from Simply Recipes

http://simplyrecipes.com

Adaptable Recipes, Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal- Summer Salad Edition

It’s hard to believe that we are already more than halfway through the month of July. With summertime temperatures rising across the country, light, refreshing, and easy-to-prepare recipes are the order of the day.

In our search to find the best of light, healthy, and tasty, this recipe from Simply Recipes for Tex-Mex Chopped Chicken Salad with Cilantro Lime Dressing fits the bill. Moreover, we were able to adapt it to add protein to fit with vegetarian and vegan diets too.

This recipe fits the dietary requirements for:

  • Gluten-free diets
  • Low Sugar or No Sugar diets
  • Low-Carb
  • Keto-Friendly (don’t add corn or tortilla chips)

Tex-Mex Chopped Chicken Salad by Simply Recipes adapted by Chamein Canton

PREP TIME25 mins
COOK TIME10 mins
TOTAL TIME35 mins
SERVINGS4 servings

Ingredients

  • For the salad
  • 6 cups Romaine lettuce, chopped and packed
  • 1 medium red pepper, diced
  • 1 cup English or Persian cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 3 scallions, thinly sliced
  • 1 tablespoon plus1 teaspoon extra-virgin olive oil
  • 1 1/2 cups fresh corn kernels (2 medium ears) or frozen and thawed
  • 3/4 teaspoon kosher salt, divided
  • 1 pound boneless, skinless chicken thighs (1 package of extra-firm tofu, drained or 1 package seitan)
  • 1 tablespoon taco seasoning mix (low-sodium taco seasoning or your favorite taco seasoning in the packet or homemade)
  • 12 corn tortilla chips
  • 1/4 cup crumbled Cotija cheese (Feta cheese or Cheddar cheese can be substituted)  (For Vegans mozzarella or cheddar shreds are a good choice)
  • For the dressing
  • 1 tablespoon lime juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cilantro leaves, lightly packed
  • 1/4 cup extra-virgin olive oil

Method

  1. Combine salad ingredients:

    Combine the lettuce, red pepper, cucumber, tomatoes, and scallions in a large serving bowl. Set aside.

  2. Char the corn:

    Heat 1 teaspoon olive oil in a medium or large heavy-bottomed skillet over high heat. When the oil is hot, add the corn.

    Season corn with 1/4 teaspoon salt and cook, stirring occasionally, until blackened in spots and tender, about 3 minutes. Transfer to a plate.

  3. Season the chicken:

    Sprinkle the taco seasoning and 1/2 teaspoon salt over the surface of the chicken, rubbing it in and coating it so the chicken is fully seasoned.

  4. Cook the chicken:

    In the same skillet used to cook the corn add 1 tablespoon of olive oil and set over medium-high heat. When the oil is hot, add the chicken and cook until deeply brown along the bottom and the flesh turns opaque about halfway up the side, 4 to 5 minutes.

    Flip the chicken and continue cooking, until brown on the second side and fully cooked through another 3 to 5 minutes.

  5. Cut the chicken:

    Transfer the cooked chicken to a cutting board. Once it is cool enough to handle, cut it into bite-sized pieces.

  6. Make the salad dressing:

    Place the lime juice, vinegar, honey, cumin, salt, pepper, cilantro, and olive oil into a blender and blend until smooth. Add 1 tablespoon of water, if needed, to get the blender going.

    Alternatively, make this dressing by hand. Finely chop the cilantro and place it in a medium bowl. Combine all salad dressing ingredients and whisk until smooth.

  7. Finish and serve the salad:

    Add the corn and chicken into the bowl with the salad ingredients. Crumble the tortilla chips over the top.

    Add about two-thirds of the dressing and toss to lightly coat. Add more dressing and toss again, if needed. Divide salad into 4 bowls, top with crumbled Cotija cheese, and serve.

Notes for Vegan and Vegetarians

  • To replace the chicken, you can use extra-firm tofu or seitan instead. Prepare it as you would the chicken, being mindful not to crowd the pan when sauteing in the pan. To keep it from steaming, cook the tofu or seitan in batches.

For those who don’t like Cilantro

  • You can use parsley to make the dressing in the same proportions.

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