How To make Lima Bean, Leek and Corn Chowder
BEANS:
2 c Dry lima beans -- soaked 2 to
-4 hours 4 c water
1 Sprig fresh rosemary OR
1/4 ts Dried rosemary
:
STOCK 3 md Leeks
8 c :
water
5 Ears of corn (4 to 5 cups
-corn kernels) Sprig fresh rosemary OR 1/4 ts Dried rosemary
3 tb White miso or salt to taste
Beans: Drain and rinse beans. Place beans in a 2-quart saucepan and cover with water. Bring to a boil
over medium heat.Add rosemary sprig or dried rosemary, place lid ajar, lower heat and gently simmer for 45 minutes to 1 hour, until beans are soft and cramy.Stir occasionally. Add more water if needed to cover beans as they cook. Stock: Slice leeks in half lengthwise. Cut off and discard root end. Slice off dark green tops; chop into 2-inch pieces and set aside. Chop white and light
green leek into 1/2-inch pieces; set aside. Slice corn off cobs; reserve fresh kernels. Place corncobs, corn silk and inner light-green corn husks in a large soup pot. Add leek tops.Cover with water and add rosemary sprig or dried rosemary. Bring to a boil, lower heat and simemr for about 20 minutes. Place colander orlarge strainer into another pot or large bowl and strain stock; discard corncobs, silks, husks, and leek tops. In soup pot, place white and light green leeks and a tablespoon of stock. Sprinkle with a large pinchof salt. Over medium-low heat, stir leeks, then cover so leeks "sweat" and reduce in volume by half. If leeks stick, add a little more stock. Stir occasionally. Drain lima beans; add beans and fresh corn kernels to soup pot with leeks. Add stock. Simemr uncovered until corn is tender, about 10 to 15 minutes. If seasoning with miso instead of salt, mix miso with 3 to 4 tablespoons of hot stock in a small bowl or cup, then add miso mixture back into chowder; stir to blend. To serve, garnish with a tablespoon of salsa or chpped roasted red peppers, or a teaspoon of a fresh herb or pesto. Serves 6. Variation: Use 3 cups chopped onions instead of leeks, and make stock with 1 chopped onion., 1 chopped celery stalk, a few sprigs parsley and the corncobs. Per serving: 241 cal; 8 g prot; 1 g fat; 48 g carb; 0 chol; 40 mg sod; 11 g fiber; vegan Source: Vegetarian Times, Jan 94/MM by DEEANNE
How To make Lima Bean, Leek and Corn Chowder's Videos
Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
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INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
How to rescue a salty dish
Learn how to fix a dish that you accidentally put too much salt into!
Carla Makes Beans | From the Test Kitchen | Bon Appétit
Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes the perfect pot of beans. After enjoying some of the best ones she'd ever had at Marlow & Sons in Williamsburg, Brooklyn, Carla reached out to chef Patch Troffer to learn just what kind of magic he was conjuring. Armed with her new legume knowledge, Carla is eager to share.
Check out the recipe here:
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Carla Makes Beans | From the Test Kitchen | Bon Appétit
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$22 FOR A WEEK OF FOOD| GROCERY BUDGET CHALLENGE
I'm planning an extreme grocery budget challenge where I'll be eating for $22 for the week. I'm planning frugal meals to save money on groceries and eat frugally by planning budget friendly meals. In this Walmart grocery haul I'll be reusing ingredients across meals. This meal plan can be doubled or tripled to feed a family on a budget for frugal living.
#budgetgroceryhaul
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#walmartgroceryhaul
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INGREDIENTS
tomatoes crushed large can Great Value 1.36
ground turkey 1 lb FESTIVE frozen 2.54
1 gouda Great Value small block 2
1 onion brown WC 0.37
celery Wholesome Choice 0.89
rice 1 lb 0.82
pinto beans dry 1 lb Great Value 1
eggs 6 1.36
corn tortillas 30 Great Value 2.34
muffins great value 1.42
peanut butter DOLLAR TREE 1.25
potatoes .39 wholesome choice 0.24
avocado 1 0.68
pasta - garden rotini - Great Value 0.92
corn muffin mix - JIFFY 0.47
2 tomatoes .69 per pound 0.69
1 can cream style corn 0.58
sour cream - Great Value small container 1.16
1 jalapeno 0.08
1 zucchini 0.52
corn on the cob 1 ear 0.5
2 apples honey crisp .69 0.61
1 can tomatoes small can diced 0.88
TOTAL 22.68
Marinara
1 can of diced tomatoes
1/2 stalk celery diced
1/3 cup chopped onion
Garlic powder
Trader Joe’s Italian Seasoning (has
Red pepper flakes to desired level of heat
Pinch of sugar
Salt to taste
Olive oil
Simmer for at least an hour, adding the reserved pasta sauce when needed to thin out sauce.
Top noodles with marinara and chopped fresh Italian parsley
Pasta Salad Dressing
¼ cup olive oil
1/8 c red wine vinegar or other vinegar of choice
½ teaspoon basil
½ teaspoon dried oregano
dash of garlic powder
dash salt
dash pepper
• I added an extra dash of vinegar on my salad at the end because I love the acidity
PASTA SALAD
chopped Italian parsley
cubed gouda
diced tomato
chopped roasted tomatoes
diced zucchini
DICED CELERY
CHILI
3/4 c diced celery
5 cups pinto beans
1 pound ground turkey
1 large can crushed tomatoes
3 tbsp chili powder
1 teaspoon garlic powder
2 teaspoons cumin
1 teaspoon ground oregano
chicken bouillon powder to taste
*1/8 teaspoon chipotle powder (optional)
*2 bay leaves (optional)
3 cups water (or fill tomato can full of water=3 cups)
sauté celery and onions until soft. Remove from pan. Brown ground turkey, drain fat. add remaining ingredients. simmer for at least 2-3 hours or in crock pot on low.
Top with cheddar, sour cream and crispy tortilla strips.
For a richer chili, add one carton of chicken broth as well as a tablespoon of the chicken bouillon ( to taste). This chili makes a lot of servings and will probably feed two people for 3-4 meals. If you are feeding a larger family you can triple this recipe, but omit doubling the meat for every second person.
Leftovers= 1 cup dry rice, 3 stalks celery, 13 corn tortilla shells, 1/3 can cream style corn
MENU
BREAKFAST
1- 2 scrambled eggs with 2 tortillas
2 english muffin with eggs, gouda and sun dried tomato
2 avocado muffin
1 egg muffin with gouda
1 muffin with peanut butter
LUNCH
2 chilis
1 avocado english muffin ( I also ate the zucchini with marinara)
1 soup with cream style corn, potatos, onions
1 pasta with homemade marinara
1 bowl with rice beans tortillas, corn and corn bread
1 pasta salad with zucchini, tomatoes, celery and vinaigrette
DINNER
1 pasta with marinara and zucchini
2 chili with cheese and tortillas
1 gouda quesadilla with rice and sour cream and beans
1 soup with cream style corn, potato, onions, celery and corn bread
1 pasta salad with zucchini, tomatoes, celery and vinagrette- and corn fritters
1 bowl with rice beans tortillas, grilled zucchini and chili tortilla chips
SNACKS
chips and guac
apple with cheese cubes
apples with peanut butter
celery with peanut butter
Mexican Corn & Cauliflower Soup(Vegan,Oil-Free)
This is a recipe I came up with a few years ago and now I'm glad to share it with you :) Enjoy!
Tomato base:
2 tomatoes (about 2 cups)
a small piece of white onion (about 1/3 cup)
1-4 garlic cloves
1/2 Tb. tomato paste (optional)
1 tsp. salt
1/2 - 1 chipotle en adobo or about 1/2 tsp. chipotle powder
1 cup water
Soup:
2 ears of corn shucked (about 1 1/2 cups fresh corn) you can use frozen however fresh is best ;)
2 cups chopped fresh cauliflower
2 cups potatoes (about 2 medium size potatoes)
1 15 oz can garbanzo beans, rinsed and strained
3 cups water
1 small dry bay leaf
1/2 tsp. vegetable broth powder or paste (optional)
1/4 tsp ground or whole cumin seeds
1 tsp salt
ground black pepper
Garnishes:
chopped fresh cilantro
chopped white onion
lime or lemon juice
avocado slices
NOTE: I added 1 whole chipotle en adobo and it did not come out spicy at all for me. I could have added 1/2 chipotle more. However you can play around with the recipe and adjust it to your taste :)
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