Sunday, October 6, 2013

Corn chowder and gf breadsticks

I'll be mostly absent this coming week, as I mentioned in my last post, so I wanted to get on here and share the yummy recipe we enjoyed last night.  It's perfect for fall evenings!  We had Adrain's sister and her husband over for dinner and then we stayed up way too late playing Phase 10.  It was a truly enjoyable night and my kids were very sleepy this morning from playing games so late.  I love that. Before I share that, here's a little Instagram collage of my weekend happenings to get ya caught up.

Clockwise from top left; My man brought home a gorgeous and huge Cinderella pumpkin from Trader Joes for me on Saturday, because I was saying that I wanted one for the center of the table.  I love that man. (top right) I also shared that if you haven't tried the pumpkin pie almonds from Costco, you were missing out- however I have since amended my opinion on them.  Don't buy them.  Don't do it.  Trust me on this.  Though you will be missing out on what I call a "thanksgiving party in your mouth," you will be so happy that you didn't buy them because you won't find yourself with wild almond addictions, forcing you to invite your in laws over for soup so that you can feed them the rest of the pumpkin pie flavored almonds to avoid further temptation.  Not that anything like that happened to me.  I'm just saying.  (bottom left) Stamps.  If you need me for the following three weeks, I will be hovering over my kitchen table with stamps in my hand.  (bottom right) I realized last night, that it had been months, since I actually set the table cute for dinner.  I'm not sure what I think about that, however it was so fun to have real napkins and pretty dishes, etc.

Oh and I'm not sharing this recipe today really... but that appetizer at the end of the table is two boxes of whipped cream cheese spread into a pan, topped with a can of gf chili (Stagg's brand) and a sprinkling of shredded cheese, baked at 375 until cheese bubbles.  It was quickly devoured by my brother-in-law.  And easy. 

 (I am hoping to make more of those "give thanks" napkins once I get a handle on these Christmas garlands... so stay tuned.)
I had to share this with you.  I stole it from Adrain's instagram feed. I was in the middle of staging my photo for this post and he snapped this.  It tickled me to death!  I laugh because folks, THIS is real life.  (I did end up moving that little wood box full of "coasters" that my son made me last week out of the shot but everything else stayed as is.  Don't ya love it?)
Corn Chowder: (I almost always double this recipe. It will also freeze well, so double it and freeze half for next month.)

2 c water
1 chopped onion
4 peeled, diced potatoes
2 c corn (I use frozen)
1 c bacon pieces
1/4 c butter
1/4 c cornstarch
2 c milk
1 c shredded cheese (I use a blend)

Cook potatoes and onion in water in large stockpot, until tender and use a potato masher to gently smash some of the potato pieces to naturally thicken soup.  Add 1 c bacon pieces and  corn.  Turn heat to simmer on low and set aside.  In large saucepan, melt butter over medium heat.  Whisk in corn starch until smooth.  Add milk a little at a time, whisking until smooth.  Once milk is added, whisk mixture slowly until sauce thickens.  Remove from heat and whisk in shredded cheese until melted.  Add cheese sauce to the potato mixture and stir until combined and heated through.  Optional: top with sour cream, shredded cheese, and sliced green onions.

Gluten Free Parmesan Herb Bread sticks: (I almost always double this as well and it's a huge hit with my kids.  It's very quick to mix together.)

1 c rice flour
1 tsp xanthan gum
1 tsp each: oregano, marjoram, thyme and garlic powder
1/2 tsp salt
1/4 cup shredded fresh parmesan + more for topping if desired
1 c water
1/2 c butter
2 cloves garlic, minced
4 eggs

Mix flour, xanthan gum, spices and salt, and parmesan cheese in a bowl.  Whisk to combine and set aside.  In a large saucepan, heat butter, water and garlic over medium high heat until melted and beginning to boil.  As soon as it comes to a boil, stir in flour mixture and reduce heat to low.  Stir vigorously over low heat about one minute until it forms a ball.  Remove and cool on the counter top for about 5 minutes.  With a wooden spoon, beat one egg at a time into mixture and stir until smooth. Fill a pastry bag or plastic bag with tip snipped off and pipe into 8" long sticks onto baking sheet.  (If desired, sprinkle additional grated fresh parmesan cheese over tops.) Bake at 400 for 10-25 minutes.

What's everyone doing this week? 


Beth said...

Where do you buy rice flour?

Kerri said...

That Cinderella pumpkin is perfect! They had them at the grocery store today but I held off for now on spending $10 for my fairytale pumpkin,lol! The table setting is perfect. What type of white wine is that? And I received my print today! LOVE IT! I even framed your thank you card and I have it sitting in my entry way! XOXO

Jeannie S said...

Does it matter if it's brown rice flour or white rice flour? There are so many dang flours out there. Corn chowder looks yummy!

Prince Snow Farm said...

What a great meal! I want to make every part of it! I love the GF treats like the chili dip and the GF breadsticks. Those will make C so happy! Thanks for the gorgeous pictures and great ideas. Love the basketball the most :)

Alicia said...

this looks amazing!! I love recipes that freeze well. pulling stuff out of my freezer makes me feel so organized :)

Nancy said...

Do you add in the chopped onion at some point? Or is the chopped onion in the ingredients list optional? Thanks!!

Lemonade Makin' Mama said...

Oh thanks for catching that mistake! Just fixed it... you boil the potatoes and the onion at the same time. :)

Lemonade Makin' Mama said...

I get it at the Asian supermarket because it's really fine. Very nice texture for gf baking.

Lemonade Makin' Mama said...

I prefer white rice flour because I use a superfine texture that I get at the Asian supermarket. I'm sure it would turn out with brown, but it would be heavier so I can't say what the result would be... if you try it and it works let me know! :)

Lemonade Makin' Mama said...

I know, right? me too! :)

Lemonade Makin' Mama said...

Hahaha loved your instagram comment on my man's feed. Made me laugh and laugh. Kindred spirits!! :)

Farmgirl Paints said...

Those breadsticks!! Work it girl. Stamp your sweet heart out. Wish we could help each other. I'd love to be a part of your garland craze:-)

Barbara said...

I'm hungry! I bought some corn to make thus but it is still so hot high 80's so we grilled it should tet cooler by the end of this week. I am going to make this soon! Love that pumpkin so sweet of him!

Lisa Joy said...

Sasha, I know you mentioned that the soup freezes well, but could the breadstick dough be made and frozen as well, then baked off when needed? I know bread with gluten can, but I'm unfamiliar with gluten-free baking rules.

Susan Jeffries said...

I could sit and look at your blog photos all day! It must be such a sweet deal to be able to come home to your beautiful house every day! Everything is simply perfect! The soup sounds delicious! I wish we lived closer so we could meet up for dinner! Blessings! Susan

Christy @ MCH PHOTOGRAPHY said...

yum, you had me at breadsticks

pioneercynthia said...

I think you had me a the first word: Corn. I love corn.

I really like the pictures... I just want to pull a chair right up and savor that good soup. And have some almonds. We found some chai-covered almonds at our local co-op and frankly, eating them as fast as I could was the only solution to having them in the house as a never-ending temptation.

Jeannie S said...

Authentic Foods makes a superfine brown rice flour, I think it was $15 for 3 pounds. I'm thinking an Asian market might be a little better on price. Will let you know when I try it, thanks!

Kate@StillRoomToGrow said...

this looks amazing...i will be making this for din-din!

Lea said...

Oh, loved your Instagram collage.......and the chowder, yummy! Have a lovely week!

Tiffini said...

so yummy! and i will be working like a dog..ha!
end of story. but this weekend i will have fun
good trade off:) hugs sweet working girl...xo

Peggy W said...

OH I just found you via Paige and my dresser... or maybe should say I rediscovered you! Okay, not to be a creeper moment here... but did you go to the Influence Conference last year? I just, and I mean as in 5 minutes ago I was cleaning off my dresser and stumbled across your business card. I couldn't remember if it was via last year's Influence Conference or the Midwest Meet & Greet this March. All I know is I squealed when I found it!!! I LOVED your blog and I remember telling my husband that you were the sweetest thing ever... and then I "lost" the business card with your blog info and was so bummed because I could NOT remember the name of your blog. Sorry, I'm rambling... but I was so excited! And then Paige features you yesterday but I didn't check my e-mails because Wednesdays are crazy busy at our house between school, sports, and midweek Bible study/junior high small group. (sorry I babble when I get excited!!) That being said, I am making this chowder tomorrow!!!

Between You and Me said...

love that pumpkin.
love that chowder recipe.
love that table setting. so simple. so warm. so inviting.
it screams FAMILY.

Rachel said...

The recipe sounds delicious! I can't wait to try it. Also, I can't stop thinking about those almonds! I am going to have to run out to Costco this week. :O)

Shannon said...

Oh my gosh ~ I made this tonight and it was AWESOME!!!!!!!!!!! I wasn't sure as I served it because it was thicker than I thought it would be but man oh man. Hubby went back for seconds & my oldest was using her finger to clean the bowl (bad manners but she is SO picky so I didn't care.) :D

brockey said...

I made this for dinner … It was delicious !!!!

asinju1 said...

Hi I would like to use this recipe for an upcoming family dinner. We are all going away together to a resort for the holidays and I am in charge of Christmas Eve dinner. I want to make it two days ahead of time and I'm just wondering if I should keep it in the fridge or if I should freeze it, any thoughts?

asinju1 said...

Oh and if I double it, how many servings would that be?

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