Potato and Corn Chowder with Fresh Avocado

 Hello! Here I am just real quick, like always, because I just can't find the time to blog consistently... Maybe some day ... when my girlies are older... we'll see... but I refuse to give up my blogging and sharing about cooking and baking... it's just part of what I love! So... today I am just wanting to share this delicious recipe that I recently stumbled upon.... see, I've been getting cookbooks from the library for inspiration... I can't afford to buy too many cookbooks neither I have the space to store them or have them around our apartment... So... I thought I could use the wonderful resource of the library to get cookbooks and get inspired... and it's great! If you're not doing it yet, I encourage you to do so!

So, I got this book called "Chicken for Dinner" by Williams-Sonoma, since chicken is definitely a staple, nothing could go wrong... except that the book constantly calls for wine in the recipes... and that was a turn off for me... We don't drink and I am not going to be buying wine just for cooking... right? especially because you do want good wine if you're going to cook with it and.... the fact that the book is called "chicken for dinner" for some reason gave me this idea that all ingredients would be pretty basic... maybe wine should be a basic? I don't know... I just know I am not buying wine... LOL! But... I was pleasantly surprised with simple, comforting, inexpensive and yummy recipes like the one I am sharing right now... ready? Here it goes...

Potato, Corn and Avocado Chowder
Adapted from "Williams-Sonoma: Chicken For Dinner"

Serves 6-8

Ingredients:
2 tbsp. olive oil
2/3 large white onion, chopped
2 cloves of garlice, minced
8 medium-large red potatoes peeled and cubed
1 large sweet potato peeled and cubed
8 cups of chicken stock (or hot water mixed with about 3 tbsp. of chicken bouillion)
1/2 cup fresh cilantro, chopped
salt and black pepper to taste (if you used chicken bouillion be really careful when adding salt as the chicken bouillion is salty by itself)
2 cups corn kernels (you can use frozen)
1 cup half and half
1 avocado (pit, peel and chop right before serving)

In a sauce pan over med-high heat, warm the olive oil. Once the oil is hotadd the onion and sautee until translucent (about 5 mins). Stir in the garlic and potatoes/sweet potato. Saute for an additional 5 minutes, stirring occasionally. Pour stock or hot water and add half of the chopped cilantro. Increase heat to high and bring to a boil. Once it's boiling reduce the heat to low and let it simmer uncovered for about 22 mins. Taste and season with some salt and pepper.

Add corn and half and half. Simmer for an additional 5 mins. and mash some of the potatoes if you want to thicken the soup a little bit more.

Ladle the chowder into soup bowls. Top with the avocado and remaining fresh cilantro (dividing it all evenly).

Enjoy!

Paloma.
© Paloma K.

My weight battle and a Healthy recipe

Hello everybody! This year is just being hard to get the groove of things, I had a respiratory flu last week, that wasn't a good way to start the year... Thankfully I am much better but still fighting the residues of the congestion and my ears, well... those hurt a lot!

On the bright side I am doing much better with my eating/exercising... Most of you don't know that I am in a weight-loss journey and I've been at it since January last year... Today is actually my "anniversary"! Happy Anniversary to me! This never started as a "New Year Resolution" ... I just got tired of my extra weight, which has always been a struggle for me... Particularly being a foodie and food blogger! Come on! How can one keep the waist line in check with such passion for food/cooking/baking!!! But it IS possible and I am doing it! So far I've lost over 40 pounds and I am going for more! This will be MY year!

Even when in the past I've lost/gained again/lost again and so on ... all the extra weight... I had never actually done it for the right reasons and in the right way! I had always lost my weight just "to look good" which isn't bad in itself... but it can't be "the only reason" why one loses the weight... Because if "appearance and my image" is the only motivation ... then it's easy to resort to "shortcuts" and "easy/fast" ways to get rid of the pounds that "look so bad" ... This time I am doing it because I want to be healthy, I married the most wonderful man on the face of the earth and he's never actually "met ME" IYKWIM ... he's never really seen the "real me" that's been hiding inside all these extra pounds! and I am doing this to enjoy my life (which I already do) but to enjoy it more with him and my girls for longer! To avoid illnesses and just the "exhaustion" that comes from being overweight! And I am doing it "the right way too" just eating healthy and exercising A LOT! who knew! that actually works! LOL! And it's not a "quick or temporary fix" it's "the real deal"

So... today ... I am going to share with you a very healthy recipe, it's not only healthy but also very satisfying! I actually found the original at Allrecipes.com but this is my version... so... I hope you enjoy it! Don't worry... I'll continue to blog about luscious desserts and comfort food (LOL!) ... I've learned to resist the temptation of eating them... I can now cook them and just indulge moderately on special occasions... But I'll also try to share with you more and more healthy recipes like this:

Kale and Potato Soup with Cannellini Beans
Yield: 8 servings
Calories per serving: about 270

Ingredients:

2 tablespoons olive oil 1 medium white onion, chopped 2 tablespoons chopped garlic 1 bunch kale, stems removed and leaves chopped 8 cups water 6 cubes chicken bouillon (I use Knorr)

1 (15 ounce) can petite diced tomatoes 8 red potatoes, peeled and cubed 1 (15 ounce) cans cannellini beans (drained if desired) 1 tablespoon Italian seasoning 2 tablespoons dried parsley salt and pepper to taste

Directions:

1.

Heat the olive oil (at medium-low heat) in a large pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 5 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Increase heat to med-high and bring to a boil. Once the soup is boiling, reduce heat to med-low and simmer soup for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Enjoy!

© Paloma K.

Quotes and Soup for your Soul!

First of all... Remember to mention "coffee" on any of your posts this week so you can link up on Friday... even if you ask your readers if they already had their cup of coffee, anything... just "say the word"

Now let me tell you I am working hard trying to stop by your blogs... I've been blessed with many friends and great fellow bloggers so it takes me a bit to catch up with everybody! My Google Reader has always over 200 unread items... and I can't keep up! How do others do it? give me your tips... I guess there are many others don't try to reply or comment back that much! LOL!  But at least for sure I try to pay the visits back!

Well, for this post I've prepared a delicious Mexican "Sopa de Coditos" (Elbow Noodle Soup) which is really good and perfect for fall (although you can eat it any time of the year!) it makes you feel warm inside and loved as well! It's one of those soups that screams "La hizo mi mamá" (My mom made this)

But First I have some quotes... Quotes about Soup! Why not?

Only the pure in heart can make a good soup. Ludwig Van Beethoven

A first-rate soup is more creative than a second-rate painting. - Abraham Maslow

I live on good soup, not on fine words. - Moliere

I always think if you have to cook once, it should feed you twice. If you're going to make a big chicken and vegetable soup for lunch on Monday, you stick it in the refrigerator and it's also for Wednesday's dinner. - Curtis Stone

And now to our recipe:

Sopa de Coditos - Elbows Mexican Soup (with corn)

Ingredients: 

1. 1 tbsp. olive oil
2. 1 1/2 cups of dry small elbow macaroni pasta
3. 1/4 chopped white onion
4. 3 cups of hot water
5. 1 tbsp. chicken bouillion granules
6. 1/2 cup tomato sauce
7. 1/2 tsp. garlic powder
8. 1/2 cup frozen corn kernels
9. 1/4 cup chopped cilantro (must be fresh)
10. queso panela or queso fresco for garnish (optional)

Directions:

• In a saucepan (med-big) warm up the olive oil at medium heat, once it's hot add the elbow pasta and chopped onions and stir frequently with a wooden spoon until the elbows start turning a light golden brown.
• Add the hot water, chicken boullion, tomato sauce, garlic powder and corn and bring to a boil.
• Once it's boiling reduce heat to low and cover with a lid (just leaving a small crack open) let it simmer for about 8 minutes.
• Add chopped cilantro, remove from heat, cover tightly and let it rest for about 2 more minutes before serving.
• Serve in bowls and garnish with the queso (cheese) if desired. 

Enjoy!

Click on the pictures to enlarge.

Should look like this

 

 

Fry until light golden

Do not use parsley instead of cilantro

 

 

 

 

 

 

 

Deliciousness!

This is the cheese you need

 

 

© Paloma K.

Ham and Potato Soup! Recipe!

So, today, just like last Tuesday instead of our coffee-related Jokes/quotes/facts/news that I usually share on Tuesdays I am going to be sharing a Soup Recipe! This time is the turn for a delicious Ham and Potato Soup! This soup is delicious! My husband never really liked soups until now... each soup I've made lately has been a big hit but this one is now a favorite! I am glad I started making soups even when I knew he was "all against them" I thought I would make him "cross to this side" and he did! And oh! am I happy he did! because I really love soups especially in cold, cloudy days!

So, here is our soup:

Ham and Potato Soup
(About 8 servings)

Ingredients

• 2 tbsp. olive oil
• 1 big carrot (or 2 medium/small ones) -peeled and diced-
• 3 1/2 cups peeled and diced potatoes
• 1 stalk of celery finely chopped
• 1/2 cup finely chopped onion
• 1 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules (or 1 1/2 cubes)
• Salt to taste (about 1 tsp.)
• Black pepper to taste (about 1/2 tsp.)
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
•  1 cup of shredded Monterey Jack cheese (for garnish)
• 4 green onions (for garnish)

 

Directions

1. In a stockpot warm the olive oil at medium heat, once it's hot add the potatoes, celery, onion and carrots stirring occasionally until they soften (about 8 minutes) -season with some salt and pepper, remember you will be adding the chicken bouillion granules - or cubes - and those will add more salt.
2. Once the 8 minutes have passed and the vegetables are a little softer add the ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon.
3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
4. Stir the milk mixture into the stockpot, stir a little to make sure it combines and cook soup for 3-5 more minutes. Serve immediately garnishing with the shredded cheese and green onions

Enjoy!!!

 

© Paloma King

Fall is here ... so let's talk SOUP!

Hi everyone! I know I usually post quotes, jokes or facts about coffee on Tuesdays... but... being a Coffee Shop we need to stay "on top of things" and adapt to what people want and would like to see here! So... who doesn't crave a good soup on cold days? Aren't they warming and satisfying? I feel like when you eat soup it tells you "someone loves and cares for you"!  or at least that's what I hope my family feels when I make soups for them...

Here is a very easy and delicious soup recipe, try it! I know you'll love it!

Creamy Chicken and Rice Soup with Vegetables

Ingredients

• 2 tbsp. olive oil 
• 1/2 white onion (finely chopped)
•  1 stalk of celery (finely chopped)
• 1 big carrot (or 2 smaller ones) -finely chopped-
• 4 cups chicken broth
• 2 cups water
•  Cooked and shredded chicken meat (I used 6 chicken drumsticks you can use 3 chicken breast halves, I just prefer dark meat for soups)
• 1 (6.2 ounce) package Fast Cooking  Long Grain&Wild Rice with seasoning packet (I use Uncle Ben's)
• 1/2 teaspoon salt (plus more to taste for seasoning vegetables)
• 1/2 teaspoon ground black pepper (plus more to taste for seasoning vegetables)
• 1/2 cup all-purpose flour
• 6 tbsp.butter
•  1 cup heavy cream
• 1 cup of milk 

Directions

1. In a large pot over medium heat, warm up the olive oil and add the onion, celery and carrots, season them with some salt and black pepper to taste (not too much because you will add more salt later, just a little bit so they are not bland) sautee them for about 9 minutes (until they are softer) combine broth, water and chicken. Bring to a boil turn heat down to medium low and let it simmer for about 5 minutes, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream and milk a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat (about 15 minutes) and serve. 

Hubby loved this soup! He even took it to his job for lunch the next day! If you refrigerate it then you just need to add a little water when you re-heat it.

 Enjoy!

© Paloma King