Clam Chowder

<Picture to come!>

This one is my first attempt at a chowder (which is ridiculous given that we live in a fishing town). Its a mix of lots of recipes that I’ve read  and I’m sure I’ll update as I make this more often this summer but we had this version tonight and it was really… really…. good.

+++ servings 4 – 6 +++

ingredients:

  • 5 or 6 small Potatoes (we used a mix of sweet potatoes and purple potatoes)
  • 1 small Sweet Onion, minced
  • 1 Garlic Clove, minced
  • A couple Tablespoons of Butter
  • 1/4 C Flour
  • 2 Cups Chicken Stock (more if you need to thin it out)
  • 1 Cup Half & Half (more if you like that kind of thing)
  • Dash Lemon Thyme (because I don’t like regular Thyme)
  • 1 Bay Leaf
  • Salt & Pepper to taste
  • A bunch of Frozen Corn (however much you like)
  • Cooked Clams, chopped up small (no bellies). (We used about 20 leftover steamers)
  • Scallions on top

directions:

  1. In a pan that isn’t the one you’re going to cook the soup in, heat up water to boiling. Throw in the potatoes and cook for 5 minutes.  Drain and run water over them to cool them. Set aside
  2. In the mean time, saute the onion and garlic in the butter in the bottom of your soup pot.
  3. When they’re good and translucent, (about 5 min) add in the flour and stir around.
  4. Add in Broth, Half & Half,  the cooled Potatoes, Thyme, Bay Leaf,  Frozen Corn & Chopped Clams.
  5. Cook for 20 min or so or until it all comes together. Salt & Pepper to taste.
  6. Serve with some scallions on the top (unless you have children who will cry their faces off and never touch the soup because of those tiny evil beings floating in their dinner)

Cauliflower Tacos w/ yogurt lime sauce

0X1A0583 (1).jpg

We’re doing a whole lot of vegetarian lately. This is a family faaaavorite. (recipe ingredient amounts altered on 4/12/17)

ingredients:

  • 1 Head Cauliflower
  • 2 T Olive Oil
  • 1/2 tsp cumin
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Kosher Salt
  • Pepper (to taste)

directions:

  1. Turn your oven to 425 degrees.
  2. Cut up the Cauliflower into bite sized pieces. Try to keep them all around the same size so they cook evenly.
  3. Put into a bowl and toss with Olive Oil, Cumin, Garlic Powder, Paprika, Salt and Pepper.
  4. Spread out Cauliflower onto a baking sheet and cook for 30 min. You should flip them a couple times… every 10 minutes or so.
  5. From here you can customize. Any simple cabbage slaw works well. Also saaaauce. (directions below)

Sauce ingredients: (updated 4/22/17)

  • 1/4 Cup Yogurt
  • 1/8 Cup Mayo
  • 1/2 Lime – juice and zest
  • 1/4 tsp Cumin
  • 1/4 tsp coriander
  • 1/4 tsp dill
  • Dash Garlic Powder
  • A dash of Hot Pepper or Siracha (We use 1/4 tsp Aleppo Peppers)
  • Dash Paprika
  • Pickles (chopped tiny) to taste
  • Salt/ Pepper

Combine yogurt and mayo and whisk in lime juice. Add the rest of the ingredients and Salt and pepper to taste. I think it tastes best when you make it ahead but do what you gotta do.