Corn Chowder

Now for the soup on the right. My roommate made this delicious summer corn chowder, but I wanted to find a way to make it allergy-free.

Ingredients: 

2 tbsp olive oil

1 small onion, peeled and cut into 1/4 inch dice (1 c.)

2 ribs celery, cut into 1/2 inch dice (3/4 c.)

8 sprigs thyme (FYI 1 sprig is not a leaf but an entire stem)

Salt and Pepper

3 cups chicken broth

2 cups frozen corn 

5 small fingerling potatoes, cut into 1/2 in. thick slices

1/2 poblano chile, seeded and cut into 1/2 inch dice

1 can coconut milk

Directions: 

• Add oil, onions, celery, thyme, and salt and pepper to taste to stockpot. Cook over medium-low heat until translucent, about 8 minutes. Add chicken broth and bring to a boil. Reduce heat to medium and simmer 15 minutes.
• Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add coconut milk and simmer until soup is hot.

The recipe calls for crumbled bacon as a garnish, but I left it out because the soup was already so hearty.

Spicy Thai Soup

I stumbled upon this recipe on the Thai Cooking channel on my Roku. I made 2 soups at the same time, this is for the soup on the left. The recipe calls for chicken, but I used potatoes instead of chicken. 

Ingredients: 

3 lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced

4 cloves garlic, chopped

1 (4 inch) piece fresh ginger root, chopped

4 cups chicken broth

1 tablespoon vegetable oil

7 baby red potatoes quartered

12 ounces fresh white mushrooms, quartered

2 teaspoons red curry paste

3 tablespoons fish sauce

1 lime, juiced

2 (14 ounce) cans coconut milk

1 red onion, sliced

1/2 bunch cilantro, roughly chopped

1 lime, cut into wedges, for serving

1 fresh jalapeno pepper, sliced into rings

Directions:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

This can easily be made vegan with the following substitutions: 

• potatoes for chicken
• vegetable broth for chicken broth
• soy sauce for fish sauce

Vegetarian/Vegan Cassoulet (french stew)

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

I however used the Vegetarian version of this (it's SO much cheaper!)

I made this last night. It was easy and it tasted good. I would definitely make it again. - my alterations are in bold.

Vegetarian/Vegan Cassoulet

Vegetarian Cassoulet by Gourmet Magazine, March 2008

Ingredients:

3 medium leeks (white and pale green parts only)

4 medium carrots, halved lengthwise and cut into 1-inch-wide (25 mm) pieces

3 celery ribs, cut into 1-inch-wide (25 mm) pieces

4 garlic cloves, chopped

1/4 cup (60 ml) olive oil

4 thyme sprigs

2 parsley sprigs

1 Turkish or 1/2 California bay leaf

1/8 teaspoon (2/3 ml) (1 gm) ground cloves

3 (19-oz/540 gm) cans cannellini or Great Northern beans, rinsed and drained

1 qt (4 cups/960 ml) water (next time I would use vegetable broth)

Optional: (I would definitely leave this out and eat the soup with French bread)

4 cups (960 ml) (300 gm) coarse fresh bread crumbs from a baguette

1/3 cup (80 ml) olive oil

1 tablespoon (15 ml) (12 gm) chopped garlic

1/4 cup (60 ml) (80 gm) chopped parsley

Directions:

1. Halve leeks lengthwise and cut crosswise into 1/2-inch (13 mm) pieces, then wash well (I submerged the cut pieces in the salad spinner bowl because there were clumps of dirt in the leeks) and pat dry.

2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon (2½ mm) each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

3. Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth.

4. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs (or serve with French Bread).

Optional:

5. Preheat oven to moderate 350°F/180°C/gas mark 4 with rack in middle.

6. Toss bread crumbs with oil, garlic, and 1/4 teaspoon (1¼ ml) each of salt and pepper in a bowl until well coated.

7. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

8. Cool crumbs in pan, then return to bowl and stir in parsley.

Pumpkin Black Bean Soup

I made this tasty soup for our R.S. Christmas program and for Diner's Club. Second time around was even better! The cayenne pepper really does make a difference. It gave it the little kick I like.

Ingredients:

4 Tablespoons olive oil

1/2 cup onion, finely diced

2 garlic cloves, minced

1 Tablespoon ground cumin

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon ground black pepper

¼ teaspoon cayenne pepper (optional)

2 cans black beans (15 oz each), drained and rinsed

1 can (14.5 oz) diced tomatoes

1 can (16 oz) pumpkin puree

4 cups vegetable or chicken broth

Salt to taste

Optional Garnishes

Baked pumpkin seeds

Cheese

Sour Cream

Parsley

Crushed tortilla chips

Instructions

1. In a large pot heat the oil until shiny, then turn to medium low. Add the onion, garlic, cumin, kosher salt, cinnamon, allspice, pepper, and cayenne and stir often until the onion has softened. About 3 to 4 minutes.

2. In a food processor puree the beans, tomatoes, and 2 cups of broth. Add the puree, pumpkin and remaining broth to the pot.

3. Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Salt to taste and garnish as desired.

Adapted from Home Made Simple and Noble Pig. Picture by Laura Flowers.