This past weekend i created some delicious recipes I want to share with you.   I’m always reading recipes, cookbooks, and cooking magazines – Eating Well magazine and Ellie Krieger’s books being some current favorites.  When I read recipes, I don’t just to see what I can mimic and follow, but I;m thinking of ways I could tweak, change or be inspired by them.  You may think it’s my affection for being in control that leads me to almost never follow a recipe to the T, but I’d argue it’s my creativity gene.  I love to feel like I can make something from nothing, mere parts – flour, eggs, milk, spice, etc. – that is almost enjoyed immediately.  A painting, while I love to relax and create, can take months depending on intricacy and its size.  I’ve spent years of my life first learning about what is healthy for the human body.  I read books, magazines, on-line articles; later took classes on women’s health and nutrition science.  Communications may be my job, health is one of my many hobbies.  One of the wheels that turns while I pour myself into recipe reading is nutrition – how can I make this dish just as delicious but have a bigger nutritional punch.  That alone however, (as most of you know from biting into bland rather dense and dry muffin or slice of bread) could turn everything into, well, less than appetizing.  So the second wheel churning round in my head is the beautiful blend of science and art in cooking.  “If I’d change this ingredient to this one, then I’d need something else to moisten… but if I change that then there’d be a need for something that would leaven…”  O and the flavors “ooo and addition of lemon zest to this would be awesome…. A pinch of chinese 5 spice would make this dish sing…”

So with the chill of Autumn, I think soup, comfort food, and party dishes.  This past weekend I modified a Mexican Soup recipe and made it awesome.  I also created my own hot-dish with a mix of ingredients that naturally complement one another.   The best part of these recipes is that you can share them.  Bring the hot-dish to a family holiday or make to spruce up a weeknight meal.  Make this batch of soup and invite others back to your place after church.  If there isn’t anyone available, freeze some extra to give to those in need.   Bon Appetit!

Easy Mexican Soup

This soup is insanely easy to make and is very inexpensive per person.   This soup has a smooth substantial base with a hint of sweetness.  It may take almost 30minutes to make.  Serves 6.

Ingredients:

1 onion, chopped
1 sweet potato, chopped
1 can diced tomatoes (14oz)
2 cans chicken broth (preferably low-sodium)
1/2 teas. ground cumin
1 can corn (14oz), rinsed
1 cup  smooth salsa (choose your heat level)
1 can tomato sauce (8oz)
1 can black beans, rinsed
1 can pinto beans, rinsed

Directions:

Saute onion over medium heat in a large sauce pan until translucent.
Add sweet potato, diced tomatoes with their juices, broth and cumin.  Cover soup and reduce heat to a simmer.  Simmer for 15 minutes or until sweet potato is tender.
Blend soup until smooth with an immersion blender (you can use a regular blender, but be careful!)
Stir in corn, salsa, tomato sauce and beans.  Simmer for 5 minutes more to blend flavors.

My guests had asked for sour cream, something I do not like so unfortunately didn’t have on hand.  You may want to have some sour cream, chips, and cilantro along side.  Make it a mexican meal and serve with chips, guacamole and salsa.

Corn Broccolini Hot-Dish

Hot-dish is the southern term for casserole.  I created this out of the hankering I had for our family recipe for baked corn and the article in Eating Well about creating hot-dishes.  This has a secret the sweetness of corn alongside the bitterness of broccolini with a hint of lemon will have the flavors dancing on your tounge.  As a nearly vegetarian, I’ll eat this as a main dish, but this hot-dish is a great choice as a comforting slightly special side-dish for any occasion.

2cups fresh corn kernels
2cups broccolini chopped
1/4 cup diced red pepper
1/2 cup sweet onion diced
1/2 teas. salt
2 eggs
2 T. butter, melted
1T each, flour (whole wheat can be used) and sugar
3/4cup low-fat or skim milk
zest of lemon

Pulse the corn in the food processor untill slightly creamed.
In a large bowl mix vegetables, butter, salt, pepper, and sugar. Beat eggs and milk and pour into the vegetable mixture.
Preheat oven to 350 degrees and spray a 9 x 9 (or similar dish) with vegetable spray.  Pour mix into the casserole dish and bake for about 50 minutes until fairly solid.