If you eat beans from a can, you’re doing it wrong. So wrong. Making beans from scratch (soak and Instant Pot) not only taste better, but it’s super cost-effective and dried beans have a very long shelf life. A bag…
Pantry Series: Soups that are easy to make with staples on hand like dried lentils and onions. This lentil and rainbow chard soup with freshly squeezed lemon juice is incredibly easy to make! It’s also very healthy as the lentils…
In continuing with our St.Patrick’s Day Irish themed food series, here is a super easy recipe for Irish Soda Bread. You may mix and knead the bread by hand, but if you have a stand up Kitchenaid mixer, I really…
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We go big on St. Patrick’s Day. So big, in fact, that I’m already testing out some dinner ideas for the month of March. Here’s a favorite dinner in my household – I changed it up a little, and happy…
Not only is this ridiculously easy to make, but if you have kids on Instagram, all they see are beautiful chia pudding combos so you’re not going to have to twist their arms to try it! Ha..social networking peer pressure…
Chilly winter days just beg for comfort food! This creamy chowder will hit the spot, but without the high-fat guilt. It’s also loaded with potassium rich sweet potatoes.
- You will Need:
- 1 tablespoon extra-virgin olive oil
- ½ cup celery, diced
- 1½ cups finely chopped red bell pepper
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn, thawed
- 1 adobe chipotle pepper, seeded and minced (from a can of chipotles in adobo)
- ½ jalapeno, seeded and minced (optional)
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups low-sodium vegetable broth
- 2 cups peeled and cubed sweet potato or yam
- 1½ teaspoons cornstarch
- 1½ cups milk, divided
- FOR THE SHRIMP: (Optional! This chowder is great by itself!)
- 18 medium-large shrimp, fresh (thawed if frozen), peeled and deveined
- ¼ teaspoon smoked paprika
- 1/4 teaspoon brown sugar
- ¼ teaspoon black pepper
- ½ tablespoon olive oil
- In a Dutch oven or large stockpot, heat 1 tablespoon olive oil over medium-low heat. Add celery, bell pepper, onion, garlic, corn, chipotle and jalapeño; sauté for about 10 minutes, stirring often.
- Stir in salt, pepper and veggie stock, stirring well. Increase heat to medium and bring to a low boil. Once boiling, reduce heat and add sweet potatoes. Simmer over low for 8–10 minutes or until potatoes are tender.
- Meanwhile, in a medium bowl, toss shrimp with smoked paprika, brown sugar, black pepper and ½ tablespoon olive oil. In a nonstick skillet over medium-high heat, cook shrimp 2–3 minutes per side or until cooked through. Set aside.
- Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat. In a small bowl, make a slurry with the cornstarch and ¼ cup of the milk. Add to soup and stir well. Stir in the remaining 1¼ cups milk. Stir over medium heat until the soup becomes slightly thickened. Serve immediately and garnish each serving with the cooked shrimp.
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