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The forecast for this week?

Highs in the high 20s, low 30s. Snow. Possible freezing rain. Nighttime temperatures in the teens. The teens!

It is too cold, too early. If we ever get this frigid, it doesn’t usually happen until February.

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So all I want is soup.

Creamy, potato soup.

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And after coming home from church Sunday to more snow and blustery cold weather, I decided we needed soup for lunch.

This came together in 30 minutes, and even though it is a creamy soup, there’s no heavy cream used. Using a little flour to thicken the soup and fat free evaporated milk makes for a silky creamy soup that’s a little lighter than a typical cream soup (which are sometimes too rich for me).

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Creamy Potato, White Bean, and Corn Soup

  • 4 medium yukon gold potatoes, scrubbed and diced
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 1 can cannelini beans
  • 1/2 cup frozen corn
  • 2 Tbsp flour
  • 2 cups vegetable broth
  • 1 cup water
  • 1 can (12 oz.) fat free evaporated milk
  • 1 Tbsp oregano
  • 1.5 tsp salt
  • 1 tsp pepper
  • 1/2 tsp crushed red pepper
  1. Put diced potatoes in large microwave safe bowl and cover. Heat 5-6 minutes or until fork tender.
  2. While potatoes are cooking, heat large pot over medium heat and add olive oil.
  3. Toss in diced onions, garlic, and carrots and cook 3-4 minutes or until softened.
  4. Sprinkle in flour and stir until vegetables are covered and you don’t see any white flour spots any longer.
  5. Pour in vegetable broth, a little at a time, stirring constantly until it’s all combined.
  6. Add water, seasonings, beans, corn, and potatoes to pot and bring to a boil.
  7. Let simmer 5-10 minutes or until veggies are tender and soup has thickened a bit.
  8. Pour in milk and cook 5 more minutes until heated through.

 

Help Holly + me raise money for Jovenes en Camino, an orphanage in Honduras for abused, homeless and orphaned children. Tis’ the season for  giving – we hope you’ll join us in this challenge.

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Clubbin’

I feel like this weekend is super long for some reason – I hope it keeps going for the rest of the day. We have a bunch of stuff to get done in the house so I hope the time doesn’t go by too quickly! I have some other fun plans for dinner + dessert tonight, too  🙂  This has just been a super fun weekend!

Ever since I saw this recipe in a Rachael Ray magazine on our road trip a few weeks ago, I’d been waiting to make it. Today was the day!

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Strawberry Chicken Club Sandwich

We didn’t make ours triple deckers and I only used about 1 Tbsp olive oil mayo in the avocado mayo mixture, but the rest is pretty much the same!

I had one and a half slices of bacon on mine, broken into pieces. We also used romaine instead of spinach and rotisserie chicken.

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Mashed avocado is so good on sandwiches. I need to remember to use it more. We both loved the strawberry + avocado + bacon flavors on this sandwich – definitely a keeper recipe.

We also cooked up some fresh corn on the cob I got at the store today – I had one half and went back for more.

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 I can’t wait to make this sandwich more – this was a great summery meal.

 I guess I’ve got to get off my butt and do something – we’ve got to move all the furniture out of one room to put a rug down, plus clean the house and finish laundry.

See you for a fun and special dinner and dessert!

 

What’s your favorite unusual sandwich item?

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