By now you probably have more corn than you know what to do with. So rather than eating ANOTHER corn on the cob (seriously, my floss is running low…) put it into some chowder. This steamy dish is perfect for those cooler nights. And if you have leftovers, freeze it in some Tupperware for a middle-of-the-winter treat.
1 large onion, chopped
3 stalks of celery, chopped
1 medium potato, cubed (add in 1 additional for a heartier meal)
5 ears of corn (or 2 12oz cans)
4 cups of chicken broth
1 can evaporated milk
1 sprig of thyme
1 tbsp corn starch
1 tsp of salt
1 tsp of pepper
Toss all of the ingredients in a crock pot and cook on low for 6-8 hours. Easiest. Recipe. Ever.
Ever since I got back from Portugal I’ve been in an international state of mind. It’s still pretty cold in Philly and I wanted something hot and sweet. I decided to toy with the idea of making a rice pudding and found a Mexican recipe for arroz con leche. Luckily, I had most of the ingredients in my fridge and although it was a lengthy cooking time, it was very easy to make. Also its funny how many cultures eat similar variations of rice pudding – North Indians make a twist on this called Kheer with cardamom. (Had to toss that tip out there since Jess is obsessed with cardamom these days, did you try her cookies?)
1 tsp almond extract (my 1st batch I definitely put too much-yikes!)
1 tsp vanilla extract
1 cup white, long grain rice
so the recipe said 7 cups of water I did like 3 cups I don’t get why you need 7 but just letting you guys know.
1 handful of raisins (optional)
1 handful of slivered almonds (optional)
1 14 oz can of sweet condensed milk
1 12 oz can of evaporated milk
1 cup of whole milk
1/2 tablespoon ground cinnamon
Put the water, rice, and cinnamon in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the excess liquid and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk (Along with the extracts I added to the original recipe, this is also where you could add the cardamom seeds-remove from pods) . Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins & almonds and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon to look pretty and serve!
FYI: this recipe is GLUTEN-free, Vegetarian, and serves 4-5 people.