Shrimp and Corn Chowder

Shrimp and Corn Chowder

Shrimp and Corn Chowder

This is a thick and creamy chowder without all the added fat that chowders are usually prepared with.  Using a combination of chicken broth and low-fat milk lowers calories, and blending part of the soup helps thicken it.

Great flavor is achieved by sautéing lots of celery and onion in a small amount of butter till softened, then adding the flour and cooking to incorporate it.  Add the corn, diced potato, chicken broth and seasonings and cook until potatoes are tender.  Then about 1/3 of this mixture is blended in a blender and returned to the soup kettle along with the milk and shrimp.

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To make this a gluten-free meal, omit the flour.  The soup may be a tiny bit less thick, but still deliciously seasoned and filling.  This makes four generous servings with calorie count only 394/serving, and fat at 8g.

We love this soup, and summertime is the perfect time to make it with summer corn at it’s sweetest.  However I made it recently because I ended up with an opened package of frozen corn to use up.  Mr. D. suggested I make corn chowder, so that’s the back story of why I made it now.  Although frozen corn is not ideal, it still gave thickness and corn flavor that was satisfying.

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At serving time I added some chopped green onion, (green parts only) and chopped celery leaves for garnish.  A salty cheese would also be good sprinkled on top such as queso fresco, cojita or feta.  This will add calories and fat so be mindful of that if you are counting calories.

SHRIMP AND CORN CHOWDER

Yield:   Makes 4 servingsIMG_9182

Ingredients:

  • 2 teaspoons unsalted butter
  • 3 stalks celery, thinly sliced
  • 1 medium onion, chopped
  • 3 cups fresh or frozen corn
  • 3 medium or 4 small potatoes, peeled and diced
  • 1 tsp. dried thyme
  • 2 bay leaves
  • kosher salt and freshly ground pepperIMG_9184
  • 2 Tbsp. flour
  • 2 cups chicken broth
  • 2 cups low-fat milk
  • 1 pound medium shrimp, peeled and deveined
  • 1 bunch scallions, green parts only, chopped
  • celery leaves, chopped

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Directions:

1.  Melt the butter in a soup kettle or Dutch oven over medium-high heat.  Stir in the celery and onion and sauté for 2-3 minutes, until they begin to soften.

2.  Stir in the corn and potatoes, then stir in the flour until incorporated.  Cook for about 2 minutes.  Add the chicken broth, thyme and bay leaves, plus 1/2 tsp. salt and a few grinds of black pepper.  Cook until potatoes test done.

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3. Remove bay leaves;  transfer about 1/3 of this mixture to a blender and puree until smooth, then return to the pot.

 

IMG_9187 Return to a simmer, add the milk, and shrimp.  Reduce heat to low, and cook until shrimp are pink, about 4 minutes.  Season with additional salt if needed.  Soup may be thinned with additional chicken broth if it’s too thick.

4.  Divide among serving bowls and sprinkle with chopped scallions and celery leaves.

Shrimp and Corn Chowder

Shrimp and Corn Chowder

 

SOURCE:  a major adaptation of a recipe from Cooking Light

 

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Italian Lemon Almond Cake

Italian Lemon Almond Cake

Italian Lemon Almond Cake

Call me sentimental, folks, but I think there’s something downright romantic about the way all those bright oranges, lemons, grapefruit, and limes show up in the produce aisles just when we’re needing them most.  When the wind is whipping and we haven’t seen green grass since I don’t know when, who couldn’t use a little warm weather fling to reminder them of warm, sunnier times?

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No matter if stirred into a salsa, or baked under a fluffy layer of meringue, these seasonal beauties remind me of how much I long for the sunshine, and so I do my best to incorporate citrus fruits into our diet and our lives whenever the opportunity presents itself.   I would never turn away from the kiss of citrus.

This grain-free lemon cake (also known as Torta Caprese Bianca) is just perfection in my mind.  I would like to say it is “to die for”, but that phrase is so over-worked, that I won’t use it, but you get my meaning, I’m sure.

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The cake is made with almond flour and is full of lemon flavor!  It’s yellow, like a ray of sunshine, a happy color.  Just the thing to cheer you up as this winter weather drags on endlessly.  If you love lemon, this is a dessert you will love.  There are three sources of lemon flavor;  lots of lemon zest, lemon extract, and limoncello ( or lemon juice).

After baking it may look a bit underdone in the middle, that’s what gives the cake its dense texture.  When you remove it from the oven it will be puffed up, but slowly sinks as it cools. It that doesn’t suit you, you can bake it a tad longer.  I loved the edges of the cake–kind of crispy and kind of chewy!   The texture reminds me of marzipan, but with the flavor of lemon.   We loved this cake so much, Mr. D. is asking when I’m going to make it again (his favorite flavor is lemon.)

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 ITALIAN LEMON ALMOND CAKE

Yield:   Serves 8 – 10

Ingredients:

  • 320 Gm (about 1 1/2 cups) almond flour, or blanched almonds ground into flour
  • 200 Gm ( a little over a cup) white chocolate, chopped ( I used white chocolate chips)IMG_9198
  • 2 Tbsp. cream or milk
  • 180 Gm butter, softened     1 stick + 4.5 Tbsp.
  • 130 Gm granulated sugar    about 1 cup
  • zest of 2-3 lemons,  2 Tbsp.
  • 4 eggs, separated
  • 1 tsp. lemon extract
  • 40 Gm (about 2 Tbsp.) limoncello or lemon juice
  • powdered sugar for garnish

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Directions:

1.  Preheat oven to 350*F.  Grease a 10-inch round pan ( a spring-form pan is good) and line it with parchment paper.

2.  Combine the white chocolate and cream/milk in a microwave-safe bowl.  Heat in 30 second intervals, stirring after each, until melted and smooth.  Set aside to cool.

3.  In the large bowl of an electric mixer, beat the butter and 100 Gm sugar (3/4 cup) until fluffy.

4.  Add egg yolks, lemon zest and extract and beat to combine.

Add eggs, zest and extract.

Add eggs, zest and extract.

5.  Add almond flour and melted chocolate.  Add limoncello and beat to combine.

6.  In a clean bowl, with clean beaters, beat the egg whites to soft peaks,  slowly adding remaining 1/4 cup (30 Gm) sugar.  Fold into almond batter and combine gently.

Beat whites to soft peaks.

Beat whites to soft peaks.

Spoon into pan and bake for 40 – 45 minutes.

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A toothpick is not a reliable test for doneness, as the center may still be moist.  The cake should be golden brown, puffed, and spring back when touched.  As it cools it will sink in the center a bit.

Baked when golden brown and springs back when touched.

Baked when golden brown and springs back when touched.

7.  When cool, invert onto a cake plate and dust with confectioners’ sugar before serving.

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Note:  This recipe can be halved easily.  What you see here in my photos is half a recipe.  To bake the smaller volume, use a 7-inch round cake pan and bake for 30 minutes.  Unfortunately I do not have a 7-inch round pan, so I used an 8-inch cake pan, thus my cake is thinner than it should be.  A 7-inch pan will give you a taller cake.

P.S.  I will love this cake in any size 🙂

SOURCE:  Texanerin Baking

Sauteed Mushrooms with Baked Eggs

Sautéed Mushrooms with Baked Eggs

Sautéed Mushrooms with Baked Eggs

Mushrooms and eggs are a classic combo, and with good reason–they compliment each other so well.  This vegetarian dinner stars beefy, juicy sautéed mushrooms along with baked eggs and toasty croutons.  If you enjoy mushrooms and eggs separately, you will certainly enjoy them when combined like this.IMG_9255

Toasted flatbreads such as pita or naan add some crunch to this dish and help round it into a full meal.  Add a green vegetable or salad, you’re ready to sit down to a meatless, but “meaty” entree.

Toasted flatbread adds crunch.

Toasted flatbread adds crunch. This is whole-wheat flour tortilla.

A variety of mushrooms may be used here.   Almost all mushrooms available at the supermarket are cultivated, not wild, and are available year round.  The most common ones are the white button, cremini, or earthy portobellos.  A combination of mushrooms adds variety and a more complex flavor, so if shiitake or oyster “shrooms” are available they can be added also.

Round out your meal with a salad.

Round out your meal with a salad.

Sauteed Mushrooms with Baked Eggs

Yield:  Makes 4 servings

Ingredients:

  • 1 6-inch whole-wheat flatbread, such as naan, pocketless pita, or whole-wheat tortilla
  • 3 Tbsp. EVOO (extra virgin olive oil)

    Sliced mushrooms--any kind will do.

    Sliced mushrooms–any kind will do.

  • 2 cloves garlic, sliced
  • 1 small shallot, diced fine (optional)
  • 1 pound mixed mushrooms, trimmed and sliced 1/8-inch thick
  • coarse salt
  • red pepper flakes, optional
  • 1/4 cup white wine
  • 2 Tbsp. fresh thyme leaves, or 1 tsp. dried thyme
  • 4 large eggs, at room temperature

Directions:

1.  Preheat oven to 425*F.  Toast flatbread over the flame of a gas burner or under broiler.  Tear into 2-inch pieces; set aside.

2.  Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute.

I added a little chopped shallot to mine.

I added a little chopped shallot to mine.

Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes.

Add mushrooms to skillet.

Add mushrooms to skillet.

Season with salt and red-pepper flakes, if using.  Add wine, scraping up browned bits.  Stir in flatbread and thyme;  remove from heat.

Add flatbread and thyme.

Add flatbread and thyme.

3.  Make 4 shallow depressions in mushroom mixture and crack 1 egg into each depression.

I used only 3 eggs.

I used only 3 eggs.

Transfer to oven and cook until egg whites have just set, about 4 minutes.  Season eggs with salt and pepper.

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Note:  Try to keep the egg yolks runny.  When broken, they become an instant sauce that coats the crisp-edged flatbread and mushrooms.

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I served it with a salad consisting of romaine, avocado, and orange sections with  a ginger-sesame dressing.

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SOURCE:   Martha Stewart Living