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.
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!
The next step is to add the roasted corn and tomatoes to the pot. Then it is simmered for about 20 minutes.
My helper was busy stirring.
Finally, the soup is blended. I chose to use an immersion blender.
Other than this soup being too spicy for my daughter to eat, it was very tasty!
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.
Then I cooked up the onion and garlic.
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.
Once the thyme was fragrant, I whisked in the flour.
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.
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!
I really enjoyed this soup. It was warm, hearty and full of flavor!
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.
First, I put the garlic and the (homegrown) jalapeño in the pan.
The next step is basically adding every ingredient in.
I brought the dish to a boil, covered and reduced the heat.
20 minutes later, I added the avocado, lime juice and cilantro.
Once everything was all mixed together, it was ready to eat.
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!