Tag Archives: recipes

I don’t know how the weather is where you live but we’re still getting cold weather here in Vermont. Recently I shared a wonderful recipe for pork, bean and kale soup. This recipe is a chowder. Sometimes you find a chowder recipe that is just so comforting you find yourself making it several times during the cold months. This shrimp and corn chowder is one of those recipes. The addition of the fennel gives it a slightly peppery taste but isn’t strong. Next time you’re in for some colder weather mix up a batch of this delicious shrimp and corn chowder. You probably have everything you might need on hand, use frozen corn and frozen shrimp that you might have in your freezer and you’ll be enjoying a nice bowl of this chowder in no time!Shrimp and corn chowder

 

Shrimp and Corn Chowder

 

Ingredients:

 

2 Tsp butter

2 leeks, chopped

1 fennel bulb, chopped

½ tsp salt

¼ tsp pepper

2 Tbsp flour

1 8oz bottle of clam juice

3 cups milk

1 pound of potatoes, peeled and cut into small pieces

¾ pound shrimp, peeled and deveined

1 – 10oz package of frozen corn

 

Toppings:

 

2 Tbsp parsley chopped

2 Tbsp fresh lemon juice

 

Directions:

 

Heat the butter in a large saucepan over medium heat. Add the leeks, fennel, salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 4-5 minutes. Stir in the flour.

 

Add the clam juice, milk, potatoes and bring to a boil. Reduce heat and simmer for 12 minutes. Stir occasionally. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3-5 minutes.Shrimp and corn chowder

 

Stir in the parsley and lemon juice and serve with bread or corn muffins.Shrimp and corn chowder This shrimp and corn chowder makes 4-6 servings depending on how generous you are.Shrimp and corn chowder

popoversI love popovers. They are a little time consuming, but once you’ve mixed the batter you pop them in the oven and wait. Waiting for the popovers to come out of the oven is the hardest part! The batter can even be made ahead of time and stored in the refrigerator, if you want. Popovers are best right from the oven. Serve with butter, jams, or other sweet or savory spreads. I have two popover pans, which make the most perfect popovers every time. One pan makes 12 mini popovers while the other pan makes 6 large popovers. Depending on how many people we have for dinner dictates which pan I will use.popovers

 

Popovers

 

Ingredients:

 

1 popover pan

1 1.4 cup flour

¼ tsp salt

3 large eggs

1 ¼ cup milk

2 Tbsp butter cut into either 6 or 12 pieces, depending on what size popover pan you are using

1 Tbsp butter, melted

 

Directions:

 

Oil or spray (with nonstick oil) popover pan. Preheat your oven to 400 and set the rack in the middle of the oven. Preheat the popover pan for about 2 minutes.

 

Blend the flour, salt, eggs, milk and melted butter until the mixture has the consistency of heavy cream. This can be done in a food processor, a blender an electric mixer or by hand. Batter should be at room temperature.

 

Place 1 small piece of butter in each cup and place back in the oven until the butter is bubbling, about one minute. Fill each cup half full with batter and bake for 20 minutes. Reduce the oven to 300 degrees and continue to bake for 20 minutes. Serve immediately.popovers

 

Popovers are not hard to make and my family considers them a real treat. They are best eaten warm. Leftovers probably won’t be a problem as I’m sure your family will eat them right up!popovers

Carrot Seaweed MedleyRecently my husband and I tool part in a three-day refresh program. We just wanted to get ourselves back on track after a period of too much eating and not enough exercise. The 3-Day Refresh consists of three daily shakes, a fiber drink, plenty of water, plus a wide variety of fresh fruits, vegetables, and healthy fats throughout the day to keep your energy and metabolism going. This carrot seaweed medley was one of my favorite dishes.Carrot Seaweed Medley

 

The meal plan is simple and they give you a variety of options for delicious dinners. My favorite is the Carrot-Seaweed Medley. The recipe only makes one serving but is easily doubled or tripled depending on how many people you are feeding. I plan to make it again as a side dish. The seaweed adds a mild flavor and cooking the vegetables in sesame oil give the whole dish sort of a nutty flavor. This is a dish I will enjoy again! I found the package of dried arame seaweed on Amazon. I’m sure you have all the other ingredients on hand.

 

Carrot-Seaweed MedleyCarrot Seaweed Medley

 

Ingredients:

 

½ tsp sesame oil

¼ medium onion, cut into thin slices

½ medium carrot, cut into matchstick size pieces

¼ medium red pepper, cut into strips

2 Tbsp shelled edamame

2 Tbsp arame seaweed

¼ cup water

1 dash of Himalayan salt

1 scallion thinly sliced.

 

Directions:

 

Soak the seaweed in cool water for 5 minutes, drain and set aside.Carrot Seaweed Medley

Heat sesame oil in a large skillet over medium heat. Add the onions and cook, stirring frequently for two minutes.

Add the carrots, bell pepper, edamame, seaweed and water. Bring to a boil. Reduce the heat to maintain a gently boil; cook covered for 5-8 minutes.

Remove cover. Add salt and cook for 1 minutes. Add scallion. Mix well and serve.Carrot Seaweed Medley

Don’t let the seaweed throw you off from trying this delicious dish!Carrot Seaweed Medley

Cycling MealsCycling Meals

We all need food to fuel us. A cyclist needs to pay particular attention to make sure they’re fuelled to perform at their peak.

But the struggle to consistently eat healthily and ride strong is hard. That’s why I’ve prepared a list of nutritious, convenient meals that are super easy to access and make.

In fact, you’ll most likely have some of the ingredients in your garden already.

 

Oatmeal cereal

Oatmeal is one of the simplest foods to prepare – all you need is some water, a pinch of salt and a few minutes of your time. Perfect for someone as lazy as me!

You can spice up the flavor by adding healthy topping combos like cinnamon, dates and coconut flakes; peanut butter and ripe banana slices; or just simple brown sugar and milk.

Oats are a low GI food, which means they’ll fill you up for longer by releasing energy slowly into the bloodstream. So they tick all the boxes by being satisfying, delicious, convenient and nutritious.

For some more ideas check out some of the ideas on active.com.

 

Vegetables

If you want to grow big and strong you need to eat your veggies, at least that’s what my Mum always told me. Ten years on and I’ve found out she wasn’t making it up!

You need at least five portions of fruit and veg per day. That’s because veggies are filled with all the essential nutrients that your body needs.

When it comes to options, the greener the better, although it’s also advisable to eat the rainbow to your heart’s content, as each vegetable color variant contains different vitamins and minerals that all benefit you as a cyclist.

Vegetables are also much lower in calories and higher in fibre than the usual foods we consume. Less calories is great for those watching their weight, but cycling burns lots of calories, so make sure you’re eating enough to power those pedals!

Experts over at Bicycling have some great tips on the best veggies to keep you nourished while on your ride.Garden vegetables
Fish

Fish is an excellent source of protein, and it also contains healthy fats like Omegas 3 and 6. You can prepare fish steamed or cooked, although it’s advisable to stay away from fried fish as they contain Trans fats, which might slow you down over time

Here’s a great fish taco recipe by USA Cycling Marathon Team member Sonya Looney from Outside Online

 

Nuts and Seeds:

Nuts and seeds are a fun snack to enjoy while you’re out on the road and they make the best substitute for unhealthy junk food. They’re jam-packed with good fats and consuming them regularly can help lower your body’s production of bad cholesterol.

Nuts and seeds also help to fight inflammation in the body, which is one of the leading causes of diseases such as cancer, diabetes, heart disease, infections, and allergies.

You can enjoy nuts and seeds as they are or you can blend them up with water, herbs, and spices to create a variety of nut butter and dips.

 

Eggs

If you have a few chickens running around your garden eggs are a light but satisfying source of protein to add to your diet. You can enjoy them boiled, fried or lightly cooked, and then season them lightly to add some flavor.

Getting enough protein into your blood stream is important if you want to continue cycling effectively, as it builds muscle, promotes post-workout recovery and plays a significant role in immune function.

You can of course use supplements to get enough protein but proper food is always preferred.cycling meals

 

Coconut water

Depending on where you live it’s entirely possible to find these falling into your back garden! According to Global Cycling Network, coconut water is one of the healthiest and most convenient ways of getting nutritious hydration for your workouts. You can just enjoy it as it is or you can make it fruity with cucumber, strawberries, kiwis and apples.

Staying hydrated has the potential to improve your performance exponentially and the more you ride and sweat, the more hydrated you need to be. So, make sure to add some coconut water to your arsenal of body strengthening and hydrating tools for more efficient training.

 

When To Eat It All

Cycling Weekly advises consuming a carb-rich meal at least 20 minutes after an intense race, as the body tends to absorb the nutrients more efficiently during that period.

So carb up post-work out while including some protein and good fats to strengthen your body and to keep a clear head throughout the race.

Hopefully, these tips will help you to maintain a balanced and healthy diet that’ll help you ride at your peak as often as possible.

 

Authors Bio:

Mike McLeish is the owner of the bicycle blog Pinch-Flat. He’s currently taking full advantage of the of the warm weather in SE Asia. You can find him cycling through traffic in Kuala Lumpur, attempting to drink coffee from a plastic bag, or eating Nasi Lemak at a local corner shop. Follow him on Twitter at @Pinch_Flat.

Monday Muffin’s – Corn Muffins

 

I have shared with you my recipe for corn bread; today I share my recipe for corn muffins. Corn muffins differ from ordinary muffins because of the addition of corn meal. I often use sprouted corn meal in my corn muffins. These muffins are a perfect accompaniment with chili, barbecue or even soup. Placing a basket of these delicious muffins on your table will sure to please everyone. The addition of just a few extra ingredients dresses up these corn muffins and makes them special. The addition of the peppers, onions and cheese also gives these muffins a tender moist texture, which I’m sure you will enjoy! My favorite addition is the cheese as it gives the crust of the muffin a wonderful crisp texture and the flavor can’t be beat!corn muffins

 

Corn Muffins

 

Ingredients:

 

1 ½ cups flour

1 Tbsp baking powder

1 tsp salt

3 Tbsp sugar

¾ cup yellow corn meal

1 egg, beaten

1 cup milk

¼ melted butter

1 Tbsp finely chopped green pepper

1-2 tsp finely chopped onion

½ cup grated Cheddar cheese

 

Directions:

 

Sift the flour with the baking powder, salt and sugar; add the cornmeal and blend well. Combine the egg, milk and melted butter. Stir the liquids into the dry ingredients until all the flour is dampened. Add the green pepper, onion and shredded cheese and fold in. Pour the batter into greased muffin pans.corn muffins Bake at 400 degree for 25-30 minutes. Makes one dozen muffins. Remove from the muffin tin and either let cool on a wire rack or serve immediately. These corn muffins are best served warm.corn muffins

 

If you don’t eat all the muffins they also freeze well.corn muffins

 

Next time you are cooking chili or barbecue be sure to mix up a batch of these delicious corn muffins.

 

Thai Chicken with Ginger SauceHave you ever cooked with fish sauce? Fish sauce is also called nam pia and is strong flavored and salty, so only a tiny amount is needed in this Thai Chicken with Ginger Sauce. Dried wood ear is another unusual ingredient in this Thai dish. Dried wood ear mushrooms are a type of mushroom commonly used in Asian cooking. You may be surprised by their small package but don’t let that fool you, when reconstituted they increase almost six times in size! Both fish sauce and dried wood ears can be found in most supermarkets or in Asian markets, they make this Thai Chicken with Ginger Sauce taste authentic!Thai Chicken with Ginger Sauce

 

Thai Chicken with Ginger Sauce

 

Ingredients:

 

1 cup water

1 (1/2 oz) package dried wood ear mushrooms

1 cup homemade chicken broth

2 Tbsp soy sauce

1 Tbsp rice vinegar

! Tbsp cornstarch

1 tsp Asain fish sauce

2 tsp oil

1 ¼ pounds boneless chicken cut into 1 inch pieces

8 scallions, sliced

2 tsp minced peeled fresh ginger

1 garlci clove, chopped

½ pound sugar snap peas

¼ cup cilantro, chopped

2 cups cooked brown rice

 

Directions:

 

Bring water to a boil. Add the dried wood ear, remove from heat and let stand for 20 minutes. Drain the mushrooms, coarsely shop and set aside.

 

Meanwhile whisk together the broth, soy sauce, vinegar, cornstarch and fish sauce in a small bowl, set aside.

 

Heat the oil over high heat in a wok or large nonstick pan, then add the chicken and sauté until lightly browned, about 3 minutes. Transfer to a plate.Thai Chicken with Ginger Sauce

 

Return the wok to the heat, add the scallions, ginger and garlic. Sauté about one minute, until the scallions have softened slightly. Add the mushrooms, chicken and snap peas and broth mixture. Bring to a boil stirring constantly. Reduce the heat and simmer until slightly thickened, about two minutes. Stir in the cilantro and serve with rice. Make about 4 servings.Thai Chicken with Ginger Sauce

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