Friday
Cheddar, corn and potato chowder (recipe in the comments)
Baguette
Steamed haricot vert, wax beans, and baby carrots in Dijon vinaigrette
Soft mints
Gingerbread spice tea
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This was one of the first recipes we made from Whole Foods' "Meals for 4 Under $15". It was fantastic and I say that as someone who made it with a four month old! We love chowders, as regular readers may be noticing (just wait for the Plum Island clam chowder - holy god!), and this is no exception. It's filling and homey, without making you feel like you've eaten a large stone. This is also a favorite of T's and makes enough leftovers for him to have several meals even if M and I have it for lunch one day. Thus, it's become a great Friday dinner, so we don't have to think about lunch plans for Saturday or Sunday. It also freezes quite well. Keep it chunky (don't immersion blend to maintain a very nice rustic texture and don't omit the parsley. Even though it's only a garnish, the flavor infuses the whole soup.
Prep Notes
Difficulty: Moderate
Chopping: Onion, potato, parsley
Time: 40 minutes (not all active)
Make ahead: Absolutely.
Reaction
J: "Chowder, Chowder, Chowder!" - (chant like you would "Toro, Toro, Toro!"
M: "Hearty goodness."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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1 comment:
Cheddar, Corn, and Potato Chowder – Whole Foods
Serves 4-6
1 ½ T butter
1 onion, chopped
1 T flour
4 cups vegetable broth
2 ½ cups Yukon Gold potatoes, diced (about 4 medium)
2 cups frozen corn
⅔ cup skim milk
1 ½ cups sharp cheddar, shredded
Salt and pepper
2 T parsley, chopped
Melt butter in a large stock pot. Add onion and sauté for about 5 minutes, or until tender. Mix in flour, coating the onion. Add broth and bring to a boil, whisking constantly until smooth. Reduce heat, add potatoes and simmer for 20 minutes. Slightly mash potatoes (use hand held masher) and then stir in corn and milk. Cook another five minutes until completely warmed through. Remove from heat and add cheddar cheese, stirring until melted. Season to taste with salt and pepper (cayenne is nice also). Sprinkle bowls with parsley!
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