Saturday, March 18, 2017
Cafe Corn ChowderServes: 6
Preparation Time: 15 min
Cooking Time: 1-1.5 hours
¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream
- Melt butter in saucepan over medium heat.
- Add in the flour and whisk until smooth and a roux forms (2 minutes).
- Add onions and celery and sautée 5 minutes until soft but not brown.
- Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
- Cover and simmer until potatoes are barely tender, about 30 minutes.
- Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
- Season to taste with additional salt and pepper if needed.
Got Rotten Tomatoes?
Got rotten tomatoes? Do what I learned to do a long time ago...take the seeds and plant them in your garden! There's no reason not to use the seeds within these tomatoes. Think about it...1 rotten tomato can yield 30 - 50 new tomato plants! Each plant can give you 25 - 50 tomatoes when they mature.
You do the math. 30 X 25 = 750 tomatoes! Wow! And if you are into canning, you can prepare all kinds of different tomato products such as canned whole tomatoes, crushed tomatoes, stewed tomatoes and salsas!
Now if you're thinking of selling these products at your local farmer's market or festival, well, you can rake in some big $ here. It can be a great way to supplement your income!
This is something to think about!
Lemon Caper Butter Sauce
This lemon caper butter sauce was a creation made by Chef John. It was recently posted on Allrecipes.com and is to die for, especially on seafood such as fish and shrimp. Kick it up by adding garlic, herbs or chili.
- Crush capers in a small bowl with the back of a spoon.
- Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
- Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.
Going Green by Gardening
Are you thinking about "Going Green" ? This has been something I have been thinking about for a long time now. One of the things that has crossed my mind is growing a garden and making a positive impact on the grocery bill. One of the questions I asked myself was "How much of an impact will growing your own produce such as vegetables, fruits and herbs, have on your grocery bill?"
I have been investigating this question, along with many others, and I have found many benefits to growing a garden rather than just the monetary aspects. Once you consider the freshness of the produce, the convenience of having it within arm's reach of your door, not using pesticides during the growing process, the incredible taste and the potential for storing this food by canning or drying, the picture became very clear. It's no contest...gardening, along with learning and developing some basic homesteading skills, have important long-term benefits for anyone!
Making Your Own Crushed Tomatoes
There is nothing like making homemade recipes and using them instead of store bought canned vegetables. I found this great recipe on Food.com, written by Paula, an expert in canning. She uses this recipe for making her own canned tomatoes. From this base recipe, I can see how you could add herbs and spices to it to give it different flavors. I can not wait to use this recipe on the tomatoes growing in my garden. Yum!
- 3 lbs tomatoes (approximately, to fill a quart jar)
- 2 tablespoons bottled lemon juice (per quart jar)
- 1 teaspoon salt (per quart jar)
- 1 teaspoon sugar (per quart jar)
- Dip tomatoes in boiling water for 30 to 60 seconds; then dip into ice water. If you have alot of tomatoes to do, I've found that it makes the job easier to boil water in one large kettle, place the tomatoes in another large kettle and pour the boiling water over them. Allow the tomatoes to stand for 2 minutes; then drain and place in your cold water bath.
- Remove the core and peel the skins.
- Cut into quarters.
- Place some of the quartered tomatoes in a large kettle and crush them with a potato masher, while heating rapidly.
- Gradually add the remaining quartered tomatoes, stirring constantly.
- After all the tomatoes are added, boil gently for 5 minutes.
- Fill clean, hot quart-sized canning jars with hot tomatoes, leaving 1/2-inch headspace.
- Add 2 T. lemon juice, 1 teaspoons salt, and 1 teaspoons sugar to each quart jar.
- Remove excess air from the jar by running a spatula or bubble freer between the tomatoes and the side of the jar.
- Wipe jar rims and cap with properly treated lids. Screw on the bands and process in a boiling water canner for 50 minutes.