Posted by ckmallon on 08/27/2017

cheesy corn chowder

cheesy corn chowder

 

nothing beats perfectly cooked corn on the cob, especially in the summer time for those family BBQs <3   but if you’re looking to change it up a bit (or trying to use up a massive amount of corn you have before it goes bad) this recipe is MONEY!  enjoy :)

ingredients

 

•     2 slices bacon, cut into pieces (we used Sweet Earth’s Benevolent Bacon <3)

•     1/4 c. (half stick) butter

•     1 medium onion, chopped

•     1 small yukon gold potato, cut into 1/2 inch cubes

•     5 ears of corn, raw, cut off the cob

•     1 red bell pepper, chopped

•     1 poblano pepper, charred, peeled, seeded & chopped

•     1/2 tsp. chili powder

•     1/2 tsp. paprika

•     1/2 tsp. dried oregano

•     1 tsp. salt + more to taste

•     1/2 tsp. ground black pepper + more to taste

•     1/4 c. all-purpose flour

•     3 c. vegetable or chicken stock

•     1 large bay leaf

•     2 c. whole milk

•     1 c. grated pepper jack

•     2 c. grated sharp cheddar

•     2 scallions, thinly sliced

 

method

 

1.     in a large pot cook the bacon until crispy and the fat has rendered.  remove bacon.  once cooled you can crumble and set aside till later. 

 

2.     add butter to the pot and melt over medium heat.  add the onion and potato and cook 3 min.  

 

3.     add the corn, bell pepper, poblano pepper and reserved bacon.  season with chili powder, paprika, dried oregano, 1 tsp salt and 1/2 tsp ground black pepper.  cook, stirring occasionally, for 5 min.

 

4.     sprinkle in the flour and stir well to combine.  add the bay leaf and pour in the stock. cook 5 min until thickened.  reduce the heat to low, stir in the milk, cover and simmer, stirring occasionally, for 15-20 min or until the potato is cooked all the way through.

 

5.     remove from the heat and stir in the cheeses and green onions.  season to taste with salt and pepper and serve.

 

 

published 8/26/17
Cooking For Now

 

featured food

11 beneficial & beautiful breakfasts to get you bossed up

11 beneficial & beautiful breakfasts to get you bossed up

breakfast, the most important meal of the day right?  RIGHT!  i’m usually the type who’s content to have a cup of coffee and forge ahead until lunchtime.  however, after seeing these delicious, healthy (mostly healthy) and BEAUTIFUL recipes, i am so ready for the morning and cannot wait to eat breakfast!  now which recipe to choose…

1.  turkish egg and quinoa breakfast bowl  ::  recipe from Half Baked Harvest

 

 

 

 

2.  terrarium inspired green power smoothie  ::  recipe from Dine x Design

 

 

 

 

3.  avocado toast with dukkah, spring flowers and soft boiled eggs  ::  recipe from Hello My Dumpling

 

 

 

 

4.  Valeria’s orange ricotta cake  ::  recipe from Hortus Cuisine

 

 

 

 

5.  sourdough cinnamon rolls  ::  recipe from The Perfect Loaf

 

 

 

 

6.  vegan pumpkin waffles  ::  recipe from Love & Lemons

 

 

 

 

7.  egg in a hole  ::  recipe from Pure Wow

 

 

 

 

8.  chia infused french toast  ::  recipe from Sassy Kitchen

 

 

 

 

9.  savory oatmeal with garlicky kale  ::  recipe from Naturally Ella

 

 

 

 

10.  coconut black rice breakfast pudding  ::  recipe from My New Roots

 

 

 

 

11.  immunity-boosting beet and camu camu breakfast bowl  ::  recipe from Golubka Kitchen

 

 

 

published 3/10/17
Cooking For Now

taking on Tasty: (vegetarian) prime rib with garlic herb butter

taking on Tasty : (vegetarian) prime rib with garlic herb butter

 

last year, Tasty dropped a juicy gem of a recipe for prime rib with garlic herb butter, causing millions to wet themselves in meaty rapture. (recipe vid here)

 

although we may look longingly its succulence, here at CFN we don’t eat cow.  no judgements either way, it’s a personal choice but i know there are a lot of peeps out there who share our dietary habits.  as a former carnivore who still gets meat cravings every now and then (especially while watching these vids) i can tell you this recipe is legit and i want it in my mouth.  right.  now.

 

so, in order to satisfy personal cravings and offer a comparable recipe for the masses, CFN has decided to take on Tasty’s prime rib dinner and turn it into a vegetarian feast!

vegetarian prime rib 04
vegetarian prime rib 03
vegetarian prime rib 02
vegetarian prime rib 01

vegetarian prime rib with garlic herb butter (serves 2-4)

 

ingredients:

 

•     4 large portobello mushrooms, wiped clean with a damp paper towel or cloth & stems removed

•     4 tbsp unsalted butter, softened (vegans, use oil or your fav fat substitute)

•     1-2 cloves garlic, minced

•     1/2 tbsp fresh rosemary, finely chopped

•     1/2 tbsp fresh thyme, finely chopped

•     1/2 tsp salt (omit salt if using salted butter)

•     1/4 tsp pepper

•     1 tbsp soy sauce

•     1/2 tbsp worcestershire (veg/vegans get the non-anchovy kind)

•     1 c water

•     1 tbsp butter

•     1 tbsp flour  (gluten freebees, use your fav flour substitute)

•     (optional: splash of brandy or wine)

 

 

method:

 

1.     pre-heat oven to 400ºF.

 

2.     mix together butter, garlic, rosemary, thyme, salt and pepper.  mix in the soy sauce and worcestershire—it doesn’t mix in very well at first but keep stirring until it forms a homogenous mixture.  brush butter mixture all over both sides of the portobellos.

 

3.     place a rack into a roasting pan and pour in the 1 c water.  (this keeps the mushrooms moist throughout baking and creates great drippings for a gravy base!)  lay the portobellos on the rack, gill-side up.

 

4.     bake at 400ºF for 30 min, flipping halfway through.  when done, set portobellos aside & cover in foil to rest. 

 

5.     in a saucepan, melt 1 tbsp butter over med heat.  whisk in 1 tbsp flour and cook, stirring constantly for 1 min.  (optional: add a splash of brandy or white wine.) slowly whisk in the pan drippings and reduce to desired gravy thickness (add a small amount of water if it thickens too much). season to taste with salt & pepper.

 

6.     slice portobellos and serve along with your desired side dishes.  DROWN EVERYTHING IN GRAVY!  lol jk, you don’t have to.  .  .  but gravy = life so……..

 

 

 

this meal is so. feaking. delicious.  i would eat it even if i still consumed meat.  seriously, its that good!  for those of you worried about getting enough protein with this vegetarian version, i recommend serving steamed peas and mashed lentils with quinoa (3:1 ratio of lentils to quinoa.  simply cook and mash your fav lentils and mix with quinoa).  these side dishes are very high in protein and, by combining beans and grains, gives us all 9 essential amino acids making it a complete protein like meat!!

 

based on generic food nutrition facts, a 6oz piece of prime rib gives you 36g of protein.  You can basically get the same amount of protein with this vegetarian meal.  34g protein from 2 caps portobellos, 1 c peas, 1 c mashed lentils & quinoa and 1 c gravy (yes i eat that much gravy, don’t judge.)

 

happy eating!

 

 

published 03/09/17
Cooking For Now

sugared pecans

sugared pecans

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LAWD almighty, welcome to my southern roots.  the south: where pecans reign supreme and sugar is the american dream!  seriously though, if you’ve never had sugared pecans, you’re not living life.  make these.  eat them.  be fulfilled.

ingredients:

 

•   1 c brown sugar

•   1 tsp salt

•   1/2 tsp cinnamon

•   1/4 tsp allspice

•   1/4 tsp ground ginger

•   1/8 tsp cayenne pepper, or to taste

•   1 egg white

•   1 tbsp water

•   1 lb pecan halves

 

method:

 

1.     pre-heat oven to 250ºF.  prepare a baking sheet with lightly greased parchment paper.

 

2.     in a bowl, mix together brown sugar, salt, cinnamon, allspice, ground ginger and cayenne pepper.  set this sugar & spice mixture aside.

 

3.     in a large bowl, beat egg white and water until soft peaks form then fold in the pecans.  add the sugar & spice mixture and stir until all the pecans are well coated.

 

4.     spread the pecans onto the prepared baking sheet in one even layer.  bake at 250ºF for 1 hour, stirring every 15 min.

 

5.     allow to cool completely then store in an airtight container.  stored properly, they will last 30-40 days at room temp…if they last that long ;)  TIP:  spices can be adjusted to your taste.  try other seasonings like your favorite spice rub or add cocoa powder for a delicious “hot chocolate” twist!

 

 

published 3/10/17 
Cooking For Now

11 scrumptious springtime recipes

scrumptious springtime spread: 

11 recipes for the season

spicy, salty, sour sweet, bring us something good to eat!  our tastebuds are in full bloom this week, ready to try these vibrant and refreshing springtime recipes!

satsuki’s caramels

 satsuki’s caramels

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recipe inspired by My Neighbor Totoro <3

ingredients:

 

•     1-1/2 tsp vanilla extract

•     2 tsp salt

•     1 tbsp butter, cubed

•     1-1/2 c heavy cream

•     1 c sugar

•     2/3 c light brown sugar, packed

•     1/3 c light corn syrup

•     cooking spray or vegetable oil

 

method:

 

1.     lightly grease your desired candy mold.  if using a baking dish, lightly grease the dish then grease parchment paper and lay it into the dish, leaving excess parchment hanging over the edges—this will allow you to remove the candy easily once it’s cooled.  attached a candy thermometer to a medium sized (3-5 quart) pot—for an accurate reading, make sure the thermometer doesn’t directly touch the bottom of the pot!

 

2.     in your pot, mix together the cream, sugar, brown sugar and corn syrup.  turn the heat to medium and, using a wooden spoon, stir gently but constantly.  when the mixture comes to a boil, quit stirring and reduce the heat to med-low.

 

3.     cook until the temperature reads between 245-250ºF.  do not stir while the candy comes to temperature.  instead, gently swirl the pot occasionally to avoid scorching on the bottom.  (TIP:  remove the sugary ring residue that forms around the pot edge by brushing down with a pastry brush dipped in warm water—this will prevent crystals from forming in your caramel.)

 

4.     when the candy comes to temperature, turn the heat off and stir in the butter, salt and vanilla extract.  when everything is well incorporated, carefully pour the caramel into your prepared candy mold or baking dish.  (TIP:  sprinkle on rock salt for delicious salted caramel!)

 

5.     allow caramel to cool completely before removing from the mold/dish.  if using a baking dish, use a knife soaked in hot water to cut into pieces.  wiping the knife in between cuts will prevent a sticky mess!  wrap individual pieces in parchment paper and store in an air tight container.

 

published 3/3/17
Cooking For Now

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