>> Tuesday, October 12, 2010
We posted a recipe for wasabi dinner rolls a couple weeks ago. I've been meaning to post the chowder recipe since then, but couldn't find my notes. Fortunately, during the cleaning and reorganizing that went on this weekend, I found them. Phew! I'm always losing things. Seriously, despite how clean the house may look online, it can be quite messy. OK. I can be quite messy. Stephen's nodding his head at that statement . . . right . . . now.
This chowder isn't traditional. What prompted us to create it? Well, what usually is responsible for our crazy flavor combos: We use what we have, when we can, and we don't worry about the end-result.
If that means using shiitake mushrooms instead of white . . . so be it! If that means subbing in sesame oil for vegetable oil . . . alright, then! Low on spices means using green curry paste to give the whole thing flavor. And speaking of green curry paste, if you'd like to make your own, Emily recently posted a wonderful, from-scratch recipe!
What you'll need . . .
- 1 tablespoon sesame oil
- 1 cooking onion, diced
- 1 green bell pepper, seeded and chopped
- 3 cloves of garlic, crushed
- 2 cups red-skinned potatoes, diced
- 2 tablespoons whole wheat flour
- 1 tablespoon green curry paste
- 2-1/2 cups almond or soy milk
- 1 can (about 1-1/4 cups) vegetable broth
- 1 tablespoon low sodium soy sauce
- 1/2 cup shiitake mushrooms, washed and sliced
- 1 can low-sodium corn kernals, drained and rinsed
- 1 can black beans, drained and rinsed
- Salt and pepper to taste
Method . . .
- Heat sesame oil in a large stock pot. Add the onion, green pepper, garlic, and potato. Saute over medium heat for approximately 3 minutes. Until onions are glassy.
- Add in the green curry. Stir to coat everything well.
- Stir in the flour (make sure it coats everything). Then stir in the almond milk, vegetable broth, and soy sauce.
- Add the mushrooms, corn kernals, and black beans. Bring everything to a boil (keep stirring it), then reduce heat and simmer for 30 minutes. The green peppers and onions should be tender, but not soggy.
- Add salt and pepper to taste. Serve with wasabi dinner rolls.
This recipe is great to make for dinner . . . and then turn around and pack for lunch. Just toss in your dinner roll. It will get soggy -- but not too soggy -- and absolutely delicious. Feel free to add/substitute whatever vegetables, mushrooms, oils, milks, and spices you need/wish to. Just use equal measurements for whatever you exchange. You should be just fine. :)
How have you recently used the ingredients you have on hand? Sometimes it's difficult. But I hate seeing good food go to waste. We'd love to hear you creative recipes! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.
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