Sunday, October 6, 2013
Corn chowder and gf breadsticks
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.
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
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?