Now I’m just finally getting back in the kitchen [being that I actually possess one now] but it’s been difficult with my work schedule and having an actual life also. But I have gotten a few things whipped up in the past couple weeks. I know I promised you a Strawberry Rhubarb Pie and I’ve got the filling down to a science, but I haven’t perfected the gluten free crust and I’m not happy giving you anything less than perfect. Well beyond that I’ve made a few other concoctions one of which I can’t wait for you to try. I ate this entire batch within 24 hours and will definitely be making more soon. Now the stock for this soup can be a bit time consuming but good for us it’s not very hands on which means you can go about your routine of frolicking beneath a cloudless sky.
This is Chili Corn Chowdah [sorry, that’s the Boston girl coming out] is not a chowdah at all but it’s thick and creamy and deliciously goodness all vegan and gluten free. It was a rainy day [very unlike today, it’s even too sweltering to do yoga] and really hit that warm homey goodness spot. It’s got a bit of a kick but is balanced out by the accompanying Sweet Basil Cream Sauce.
First you have to start with a Corn Stock. A vegetable stock is, well, a vegetable stock. For this chowdah you really want to get that corn flavor.
3 Large Fresh Ears of Corn with husks
¾ Cup Chopped Scallion
2 Tsp Sea Salt
- Shuck corn and place ears in large pot and cover with water placing husks aside for later.
- Bring to a boil and cook for 8 minutes, then remove from heat and set aside for 10 minutes.
- Using tongs remove corn ears from pot and place aside.
- Chop Scallion and add to pot along with the salt and corn husks.
- Add about 4 cups of water/ enough to cover husks.
- Bring to a boil, then lower heat to simmer, covered for 25 minutes
- Let cool, strain stock into large bowl, discarding all solids.
Now, thanks to all your tedious prep work, on to the deliciousness of
Chili Corn Chowder
4 C of Corn Stock
3 Ears of Corn [from corn stock recipe]
2 C. Frozen/Fresh Corn
1 ½ TBSP Chili Powder
2 Tbsp Corn Starch
- In a large soup pan, combine corn stock, 2 C. of frozen corn, chili powder, and corn starch and set to simmer.
- In a separate pan toast remaining corn with olive oil, salt and pepper. About 10 minutes. Place aside.
- Remove soup from heat and blend until thick with some chunks remaining, return to heat and add toasted corn. Simmer for 10 more minutes, remove from heat.
Sweet Basil Cream Sauce
½ Cup Whole Raw Cashews
2/3 Cup Soy Milk
½ C Fresh Basil
- Blend all ingredients in a food processor until smooth with no chunks are remaining.
Now that the you’ve been taught the ways of my vegan gluten free chowdah I can tell you about plans!
Oh how I love plans, and by love I mean I adore the idea and principle of the matter. I love that plans tell you what your doing, they give you direction. So I’ve got plans, they include this little ditty that I grabbed at Marshalls for a WHOPPING $12. Steal, right?!
So I blocked off a border with my trusty blue painters tape. And I got to it.
I got some Chalk Board Spray Paint, a pack of chalk, and 5ft of sticky velcro. All together this project cost me about $27 and well worth every 2,700 pennies. After a leisurely day of sitting and applying coats of toxic spray paint, I let it dry for 24 hours and “primed” the surface by going nutters with the flat side of a piece of chalk all over this mother.
B got all nutso and magivered a hanging system with velcro strips after I refused to let him drill through the tray. [ Uhh, duh, It’s so pretty I don’t want to put any holes through it!]
B relaxing after hanging the new chalk board and installing our flag pole on the deck
See that fabulous seagull print hanging so nicely above the couch? $5 at the flea market!! WHAT!? I know I’m a total freakshow when it comes to bargains.
Our new flag pole [and a fabulous momma hand-down flag] on the deck:
Live Music Tonight, yeah, I’ll be sitting out with a sauce pan and wooden spoon serenading the squirrel who peek over the edge of the deck to my smooth voice doing a rendition of B.Spear’s “Lucky”, free admission.
Oh and B and I are starting the Insanity workout tomorrow, get ready for those updates…