Friday, November 9, 2007


Corn and hominy chowder (recipe in the comments)

Spicy hot cocoa
Jacques Pepin is one of M's and my favorite cooks and we are especially enamored of his Fast Food My Way cookbook. This was the first entree we ever made from that cookbook and it sold us for good. This is full of wonderful flavors, fast to prepare, cheap, good for you, and doesn't do much terrible to the environment (especially if you recycle the tomato and hominy cans!). In other words, this is an excellent fulfillment of "the 5"! We typically have this with a salad, often using fresh garlic in the dressing for a bit of bite. Sadly, our salad greens didn't make it until tonight and we had to revert to a frozen vegetable. Such are the perils of our life.

* Prepare for a week of easier than usual meals as we have decided that T needs to drop his morning nap (he's cranky with it, but doesn't quite want to drop it on his own) and who knows what that will do to our schedule, much less our mood!

Prep Notes
Difficulty: Easy
Chopping: garlic, onion, scallions, cilantro
Time: 35 minutes
Make ahead: Yep.

J: "Simple perfection."
M: "Yeah, French-Mex!"

1 comment:

J said...

Corn and Hominy Chowder – Jacques Pepin
Serves 4

3 T extra virgin olive oil
4 large cloves garlic, minced
1 medium onion, chopped
3 scallions, minced
½ cup salsa verde (TJs = good)
1 can diced tomatoes, undrained
1 28 oz can white hominy, undrained
½ t cinnamon
2 t ground cumin
½ t dried thyme
4 cups chicken stock (vegetable is also fine)
½ t salt
1/5 cups corn (frozen is fine)
½ cup chopped cilantro

Heat oil in a large stockpot over medium-high heat. Add garlic, onion, and scallions. Sauté for three minutes. Add salsa, tomatoes, hominy, cinnamon, cumin, thyme, stock, and salt. Bring to a boil over high heat, cover, reduce heat to medium, and cook for 15 minutes. Add corn and cilantro. Return to a boil and serve.