Monday, June 22, 2015

Turkey Corn Chowder



For the last several months I've been the designated "soup kitchen" person at my son's deli.  All his soups are made from scratch and most are delicious, or so I've been told.  As the weather has warmed I've been wanting to make the transition from hot soups to cold pasta salads.  It hasn't caught on yet since there are quite a few die hard soup lovers in the neighborhood!  

To me, soup is very basic and not a science.  Unfortunately, I don't have exact ingredients for you unless you're planning on serving an army.  At the deli, a batch of soup is anywhere from 1 - 2 gallons, or so.  I'll do my best to scale it down for you.

Turkey Corn Chowder

2 Tbsp butter

2 Tbsp oil

1/2 cup chopped onion

1 celery stalk, chopped

1 tsp garlic powder (or a Tbsp of fresh)

flour for roux (about 3-4 Tbsp)

1/3 jalapeno, diced

1 parboiled and peeled potato, cubed

1 cup milk

3 cups broth, chicken is good

1 cup frozen corn kernels

2 cups, diced turkey

salt to taste

1/8 tsp cayenne pepper

Start by parboiling a potato. set aside to cool.  In a large pot add the butter and oil.  Heat on medium, add the onion, celery garlic and cook until soft.  Add the flour and stir until a thick roux is formed.    Add the remaining ingredients and bring to a boil, reduce the heat to low and simmer for 10-15 minutes.  It should thicken a bit from the roux and the addition of the potatoes.  

This proved to be a "hit" at the deli.  Another similar favorite was the addition of roasted poblanos.

Tuesday, June 9, 2015

Banana Walnut Pancakes


Pancakes for dinner?  Why not?  Growing up this seemed like such a treat to have on a Sunday evening, before we curled up in front of the TV to watch Ed Sullivan and Bonanza.   In all actuality, it was a go-to meal when 1) you ran out of money before month  2) laziness crept in and you didn't want to make the trek to the grocery store or,  3)  you wanted a bit of nostalgia.  The answer was 2 and 3!  But, while these are not the epitome of a healthy dinner at least there were a few redeeming ingredients....bananas and walnuts!

These were "melt in your mouth" banana walnut pancakes!

6 Tbsp melted butter

1 1/2 cups flour

2 Tbsp sugar

2 1/2 tsp baking powder

1/4 tsp salt

1/2 cup chopped walnuts

1 very ripe banana, mashed

1 ripe banana for garnish

1 cup milk

2 eggs

1/2 tsp vanilla

more walnuts for topping, optional

Melt butter in microwave.  In larger bowl mash banana.  Add milk, beaten eggs and vanilla.  Add dry ingredients, flour, sugar, baking powder, salt and walnuts.   Blend until well mixed.  Batter will be lumpy.

Heat griddle or pan until a water droplet bounces on a lightly greased surface.  Spoon batter onto griddle and cook until edges are dry and middle "bubbles".  Flip and cook for just a few more minutes.  Butter or no butter, syrup and cut up banana on top!  Don't forget the walnuts!