Roasted sweet corn and tomato soup

Fall is the time for soup. Or.. Well anytime is the time for soup in my world. I love soup!

This recipe for corn and tomato soup is quite different than other soups I’ve made. I have never blended up corn before. I had my doubts… But it turned out really tasty!

Step 1 was to roast the corn, tomatoes and garlic. I just used frozen corn since it was no longer in season. But I used lovely tomatoes from our garden.

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Step 2 was to cook up the onion in some oil in a pot. Then the peppers, broth, paprika and chili powder are added. Note- the recipe called for chipotle chili powder, so I used chipotle, but it made it very spicy! I will use regular chili powder next time!

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The next step is to add the roasted corn and tomatoes to the pot. Then it is simmered for about 20 minutes.

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My helper was busy stirring.

Finally, the soup is blended. I chose to use an immersion blender.

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Other than this soup being too spicy for my daughter to eat, it was very tasty!

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Potato ham chowder

The other day it was rainy and cool out. It was the kind of day you want warm, comforting food. I had 2 potatoes left in my pantry, so I searched ‘potato’ in my pins on Pinterest and found a recipe from damn delicious.
It sounded delicious so I had to try it.

The first thing I did was cook up some bacon and put it off to the side.

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Then I cooked up the onion and garlic.

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Frozen corn and fresh thyme were the next ingredients that went into the pot. Back in late January, Chloe and Matt planted a bunch of herbs inside, so we have a huge thyme plant.

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Once the thyme was fragrant, I whisked in the flour.

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The recipe then called for the milk to be added slowly and whisked in. I somehow missed that, and dumped it all in and whisked away. It seemed to be fine. The potatoes also went in at this step. I brought the soup to a boil and then reduced it and let it cook for about 15 mins.

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The last step was to add the ham. Here is a picture of the soup in a bowl. Unfortunately, I forgot to add the bacon as a garnish until halfway through dinner. I had hid it so it wouldn’t be picked at by anyone. Haha..oops!

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I really enjoyed this soup. It was warm, hearty and full of flavor!

Mexican Quinoa

I love quinoa. Seriously. I would eat it every day if it wasn’t so expensive.
Right before cinco de mayo, I was searching for dishes to make. I found this recipe for Mexican quinoa and added it to my list of things to try. Although, I didn’t end up making it for cinco de mayo.

This week I finally got around to it. And I’m sure glad I did. It was a hit! Even with my daughter, although she would really only eat the quinoa part (with an occasional hidden corn or diced tomato).

The recipe is really quite simple.

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First, I put the garlic and the (homegrown) jalapeƱo in the pan.
The next step is basically adding every ingredient in.

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I brought the dish to a boil, covered and reduced the heat.
20 minutes later, I added the avocado, lime juice and cilantro.

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Once everything was all mixed together, it was ready to eat.

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Matt added a cooked egg on top of his because I was worried it wouldn’t be filling enough.
I was full from my serving. Although, later on I noticed I was a bit hungry.

I’m very happy how this turned out. It was so easy to make, nutritious and delicious! I highly recommend this dish!