Simple Corn Chowder - The Council of Churches of Greater Bridgeport

Transcripción

The Council of Churches of Greater Bridgeport, Inc.
Simple Corn Chowder
Serves 6-8
Ingredients:
2 tbs. unsalted butter or olive oil
1 medium onion, diced
1 clove of garlic, minced
2 russet or Idaho potatoes, scrubbed, peeled and diced
1-10oz bag of frozen cauliflower, thawed or 1 head of fresh cauliflower
Few springs of thyme or 1 Tbs. Dried thyme
1-16oz bag of frozen sweet corn, thawed or 6 ears of corn, reserve 1/2 cup of corn
1 box of low sodium chicken or vegetable stock or broth
Salt & pepper to taste
Directions:
1. In a large stock pot melt 2 tablespoons of butter or heat 2 tbs. of olive oil.
2. Add onion and cook until golden approximately 8 to 10 minutes over medium low heat. Add
garlic and cook for 30 seconds.
3. Next add potatoes, corn, cauliflower, thyme and chicken or vegetarian stock/broth. If needed add
enough water to just cover the vegetables. Cook until potatoes and cauliflower are tender,
approximately 25-30 minutes.
4. Carefully pour soup in batches into a blender or use an immersion blender to purée the soup. If
the soup is too thick add a bit of water, milk or broth. Add reserved corn kernels to soup. Adjust
seasoning with salt and pepper, serve and enjoy!
Chef Notes:
You can make this completely dairy free by replacing butter with olive oil and adding
water or broth to loosen the consistency of the soup if necessary.
Helpful hint:
The cauliflower in the dish adds creaminess. Add cauliflower the next time you make
mashed potatoes from scratch!
Recipes Provided by Chef Raquel Rivera-Pablo
Chowder de Maíz
Sirve 6-8
Ingredientes:
2 cucharadas. mantequilla sin sal o aceite de oliva
1 cebolla mediana, cortada en cubitos
1 diente de ajo, picado
2 rojizo o Idaho patatas, lavada, pelada y cortada en cubitos
Bolsa 1-10oz de coliflor congelado, descongelado o 1 cabeza de coliflor fresca
Pocas fuentes de tomillo o 1 cucharada. Tomillo seco
Bolsa 1-16oz de maíz dulce congelado, descongelado o 6 mazorcas de maíz, reserva 1/2 taza de maíz
1 caja de pollo bajo en sodio o caldo de verduras o caldo
Sal y pimienta al gusto
Direcciones:
1. En una olla grande derretir 2 cucharadas de mantequilla o calentar 2 cucharadas. de aceite de oliva.
2. Agregue la cebolla y cocine hasta que estén doradas, aproximadamente 8-10 minutos a fuego lento
media. Agregue el ajo y cocine durante 30 segundos.
3. A continuación añadir las patatas, maíz, coliflor, el tomillo y el pollo o vegetariana común / caldo. Si es
necesario agregar agua suficiente para cubrir sólo las verduras. Cocine hasta que las papas y coliflor son
tiernos, aproximadamente 25-30 minutos.
4. Con cuidado vierta la sopa en tandas en una licuadora o utilizar una batidora de inmersión para hacer
puré la sopa. Si la sopa está demasiado espesa añadir un poco de agua, leche o caldo. Añadir los granos de
maíz reservadas a la sopa. Rectificar la sazón con sal y pimienta, servir y disfrutar!
Chef Notas:
Usted puede hacer esto completamente libre de lácteos mediante la sustitución de la
mantequilla con el aceite de oliva y añadir agua o caldo para aflojar la consistencia de
la sopa, si es necesario.
Consejo útil:
La coliflor en el plato añade cremosidad. Añadir la coliflor la próxima vez que haga puré
de papas desde cero!
Honey Balsamic Vinaigrette
Makes 1 cup
Ingredients:
1 Tbs. of yellow mustard or Dijon
¼ cup of balsamic vinegar
½ - ¾ cup of extra virgin olive oil
1 Tbs. of honey
salt and pepper, to taste
Directions:
1. In a bowl add mustard and vinegar, whisk to combine.
2. Drizzle in olive oil. Then add honey.
3. Season with salt and pepper and serve over greens.
Did You Know?
• Vinaigrette can last up to 5 days in the refrigerator.
• Is more cost effective and healthier than store brought!
Chef Notes:
Try other vinegars like apple cider vinegar, red wine vinegar, even distilled vinegar
Add herbs like rosemary or thyme to enhance flavor
Try adding minced onion/shallot or garlic
Roasted Chicken
Serves 4-6
Ingredients:
1-4 or 5 pound chicken
5-8 springs of fresh thyme or dried
1 medium onion, halved, optional
1 lemon, halved, optional
1 head of garlic, halved, optional
2-3 carrots, large dice (you can also roast with celery or potatoes or any other root vegetable)
salt & pepper (about 1 tablespoon of salt total and ¼ - ½ teaspoon of pepper)
extra-virgin olive oil
Directions:
1. Preheat oven to 425 degrees.
2. Season the inside of the chicken with salt and pepper.
3. Fill the inside of the chicken with the onion, lemon, thyme and garlic, optional.
4. Drizzle chicken with olive oil (or rub butter). Season liberally with salt, pepper and dried herbs.
5. Add vegetables to bottom of roasting pan, place chicken on top of veggies and add about ½ cup
of water into pan.
6. Put roasting pan in oven. Cook chicken for 40-50 minutes depending on size. Test chicken with
a thermometer. Remove chicken when it reaches a minimum of 160 degrees, max of 165.
7. Allow chicken to rest for a few minutes. The carry over cooking will allow the chicken to reach
165 degrees. Carefully slice, serve with vegetables and pan juices and enjoy!
Roasted Chicken Breast w/ Lemon
Serve 4
Ingredients:
1/4 cup olive oil
8 cloves of garlic, minced
1/3 cup of low-sodium chicken broth or stock
2 lemons, zest and juice reserved
1½ teaspoons dried oregano
Few springs of fresh thyme or 2 tsp. of dried thyme
salt and pepper to taste
4 boneless chicken breasts, skin on or off
Directions:
1. Preheat the oven to 400 degrees F.
2. In a saucepan over medium low heat, warm olive oil, add garlic and cook for 30 seconds. Add broth or
stock, lemon zest, lemon juice, oregano, thyme, and salt and pepper to taste.
3. In a baking dish add chicken breast, drizzle with olive oil and season with salt and pepper. Add lemon
wedges. You can also add some of the above sauce to the baking dish.
4. Roast the chicken breast for 30-40 minutes, depending on thickness and size. Test chicken with a
thermometer. Remove chicken when it reaches a minimum of 160 degrees, max of 165. Allow
thechicken breast to rest for a few minutes. Serve chicken breast with remaining pan sauce.
Zucchini & Summer Squash Confetti Pasta
Serves 4
Ingredients
½ pound of linguine or fettucine
1 Tablespoon of olive oil, more for drizzling
1-2 cloves of garlic, thinly sliced
1 summer squash, grated
1 zucchini, grated
½ cup Parmesan cheese, grated
¼ cup of Fresh basil and/or parsley, roughly chopped
Zest of 1 lemon
Salt & pepper to taste
Directions:
1. Bring a large pot of water to a boil. Add 1 tbs. of salt and return to a boil. Add pasta and cook
until al dente, according to package instructions.
2. Meanwhile, in a pan add 1 TBS. of olive oil. Allow to warm for 2 minutes then add in garlic,
cook for 30 seconds. Add in zucchini/summer squash and cook until softened, about 5 minutes.
3. Drain pasta, but keep ¼ cup of the pasta water. Add to pan with cooked zucchini squash mixture.
Add pasta water as needed to make into a sauce. Stir in cheese, fresh herbs and lemon zest.
4. Adjust seasoning with salt and pepper as needed. Serve immediately and enjoy.
Chef Notes:
1. You can replace the water with low sodium chicken broth if you wish for more flavor.
2. For a creamy alfredo type of sauce add some heavy cream when cooking the squash.
Calabacín y Calabaza de Verano Confetti Pasta
Para 4 personas
Ingredientes:
½ libra de linguini o fettucine
1 cucharada de aceite de oliva, más por llovizna
1-2 dientes de ajo, en rodajas finas
1 calabaza de verano, rallado
1 calabacín, rallado
½ taza de queso parmesano, rallado
¼ taza de albahaca fresca y / o perejil, picado o menos
Cáscara de 1 limón
Sal y pimienta al gusto
Direcciones:
1. Traiga una olla grande con agua a hervir. Añadir 1 cucharada de sal y de retorno a ebullición. Agregue
la pasta y cocine hasta que estén al dente, de acuerdo con las instrucciones del paquete.
2. Mientras tanto, en una sartén añadir 1 TBS. de aceite de oliva. Se deja calentar durante 2 minutos y
luego agregar el ajo, cocine por 30 segundos. Añadir el calabacín / calabaza de verano y cocine hasta que
estén suaves, aproximadamente 5 minutos.
3. pastas de drenaje, pero mantener ¼ de taza de agua de la pasta. Añadir a la sartén con la mezcla de
calabacín calabaza cocida. Añadir agua de la pasta, según sea necesario para hacer en una salsa. Añada el
queso, las hierbas frescas y la ralladura de limón.
4. Rectificar la sazón con sal y pimienta si es necesario. Sirva inmediatamente y disfrutar.
Chef Notas:
1. Puede reemplazar el agua con el caldo de pollo bajo en sodio si usted desea para más sabor.
2. Para un tipo alfredo cremosa de salsa de añadir un poco de crema de leche al cocinar la calabaza.

Simple Corn Chowder - The Council of Churches of Greater Bridgeport

Transcripción

Documentos relacionados

Print an activity for the story.

Virgin Olive Oil Processing Technology - Influence