Red Pepper Fish Chowder



The Autumn Equinox has descended upon us with full furry. As I write, a cold rain is coming down in sheets and tree branches are flying past the windows (on the second floor of our house!) But for even this I am thankful. Today's storm means that I don't have to turn the sprinklers on the flowers I planted last week, I have many indoor projects that can now receive my undivided attention (two quilts and a basket of knitting yarn), and I have an excuse to prepare a big pot of fish chowder for dinner:

Red Pepper Fish Chowder

Ingredients

• 3 tablespoons olive oil
• 2 red onions, minced
• 1/2 pound button mushrooms, sliced
• 2 large red bell peppers, seeded and diced
• 2 cans chicken broth
• 1 pound new potatoes, scrubbed and diced (do not peel)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup sour cream (not the non-fat variety)
• 1 1/2 pounds white fish (such as cod or halibut)
• 1 tablespoon lemon juice
• 1/2 cup parsley, minced (optional)

Instructions

1. Heat the olive oil over medium heat in a large sauce pan. Add the onions, mushrooms, and red peppers. Saute until the vegetables are tender, about 5 minutes.
2. Add the chicken broth and bring to a simmer. Add the diced potatoes and cook until potatoes are tender, about 15 minutes.
3. Stir together the cornstarch, water, and sour cream. Stir this mixture into the hot broth, whisking constantly, until the broth begins to thicken.
4. Add the fish and simmer 5 minutes more or until fish is cooked. Stir in lemon juice. Ladel chowder into bowls and garnish with chopped parsley.

Photo Credit: Image by Jack Hernandez from Pixabay 

Carb Diva Cinnamon Rolls (Otherwise Known as Manna from Heaven)

Autumn begins in just three more days, but our little corner of the world is already knee-deep into Fall weather. Leaves are falling and pumpkins are changing from green to glowing orange. In my front yard squirrels scurry about gathering hazelnuts. Today marked the second week of school, and I am delighted that Tuesday morning Bible study has resumed.

It was such a joy to once again fellowship and study God's word with this little group of people. A few were absent due to illness, but we pray that they will gain strength and healing and be able to join us again soon.

As our meeting time is 10:00 a.m. (and we're Lutherans with an ever-present pot of coffee), our gathering centers around the Bible, and brunch. Each of us contributes something--sometimes a homemade coffee cake, or a package of cinnamon rolls from the local bakery, crackers and cheese, or fresh produce from one's garden.

My dear friend Mary was there, and she brought a wonderful treat from a local store--I think it was called "Sin-Dawg" bread--"Sin" for the cinnamon and "Dawg" representing the local nickname for our beloved University of Washington Huskies. How could something advertised as the "healthiest cinnamon roll in the world" (100 percent whole grain) be so amazingly yummy?

I'd like to share with Mary and the rest of you the antithesis of Dave's Sin-Dawg bread--a cinnamon roll recipe I've used for years. It's not whole grain, it's not healthy, and although it might show up at next week's Bible study it certainly isn't manna from Heaven, (but it probably has the "Sin" part down pretty good!)

Carb Diva Cinnamon Rolls

Ingredients

• 1 cup boiling water
• 1 cup instant mashed potato flakes
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons salt
• 1/2 cup sugar
• 2 packages (4 1/2 teaspoons) dry yeast (not instant)
• 2 eggs, beaten
• 5 1/2 cups flour
• 1/2 cup melted butter
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 1/4 cup chopped walnuts, optional
• 1/2 cup raisins, optional

Instructions

1. In large bowl, mix boiling water and potato flakes. Add milk, oil, salt, sugar, yeast and beat well. Add eggs and mix until blended. Add 4 1/2 cups of the flour, one cup at a time, until all flour is incorporated.
2. Sprinkle remaining one cup flour on board. Turn dough out onto floured surface and knead until smooth and elastic, about 15 minutes. Put in warm place and let rise until doubled, about 1-2 hours.
3. Punch down dough gently. Divide into two equal  portions. Roll each into 10x15-inch rectangle. Spread 1/4 cup melted butter on each portion. Combine sugar and cinnamon and sprinkle evenly on each dough rectangle. Add nuts and/or raisins if desired. Roll up, starting at long edge and cut each roll into 6 cinnamon rolls.
4. Place cut rolls in 9x13-inch baking pan that has been coated with cooking spray. Let rolls rise for 1 hour. Bake at 325 degrees for 25 minutes.

Chili Macaroni Casserole

Today we have chili weather.

No, that's not a typo. I awoke this morning feeling a chill in the air, and knowing that despite the calendar, it is no longer Summer. This is exactly the type of day for chili. But it's also a day in which I have, at last count, 101 things to accomplish. So I'm going to rely on my pantry and prepare a casserole for our evening meal that has been a hit with my kids since they were little.

Carb Diva's Chili Macaroni Casserole

Ingredients

• 1 one-pound package macaroni (my kids love the kind shaped like wagon wheels)
• 2 15-ounce cans chili (use whichever type is your favorite)
• 1 cup salsa
• 2 cups grated cheddar cheese, divided
• 4 cups crushed tortilla chips

Instructions

1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions. Drain well and place in large mixing bowl. Gently stir in chili, salsa, 1 cup of the cheese, and the crushed tortilla chips.
3. Spray a large cooking dish with non-stick cooking spray. Spread macaroni/chili mixture in dish; top with remaining 1 cup cheese.
4. Bake uncovered about 25-30 minutes or until bubbly.

NOTE: You can omit the salsa if you prefer a less spicy meal. This is also a great place to "hide" additional vegetables--corn, cooked carrots, or diced zucchini.

Stuffed ("Kicked up a notch") French Toast

I know it's been a while since I've posted. A long-anticipated camping trip (and preparing for said trip) have kept me away. We returned home this afternoon after spending most of the week at an annual church camp out.

Once a year for the past 15 years our church has reserved a U.S. Forest Service campground near a river just east of the Cascade Mountains. When we first began this tradition, most of us were "tenters", but as the years have passed (and our backs have aged) the majority now arrive in trailers, RV's or 5th-wheels. In the morning the first ones up prepare coffee and visit each campsite offering a hot cup of joe and a warm "good morning". In the afternoons we swim, hike, fish, and do "a whole lot of nuthin" together. There is usually a group campfire in the evening where memories are shared, and stories are told and re-told. The week culminates with a Saturday scavenger hunt, a potluck, and then Sunday morning worship service near the edge of the river.

Now, if you know anything about Forest Service campgrounds, you'll recognize that we were not exactly living the life of luxury this past week. No electricity, no showers, pit toilets, and (as we jokingly say) running water only if you can move that quickly with a full bucket. We ate well but not exactly gourmet. So, in between making PBJ's for lunch and grilling hot dogs or turkey burgers for dinner, I dreamed about food--amazing, decadent, imaginative food.

My daydreams started the way we should start each day--with a good breakfast. I've never cared much for pancakes or waffles. Both tend to get rather boring after a few bites. But french toast is a different story--crisp on the outside, soft and almost custard-like on the inside. So, what could I do to make it even better? I've seen recipes for stuffed french toast, most of them involving cream cheese and/or mascapone. In the words of Emeril, I'd like to kick it up a notch. What about brie? Is there anything more deliciously self-indulgent?

Carb Diva's French Toast with Brie

Ingredients

• 1 baguette
• 3 ounces brie, chilled for easier slicing
• 3/4 cup milk
• 1 large egg
• pinch of salt
• 1 tablespoon butter, divided
• fruit topping (see below)

Instructions

1. Slice the baguette on the diagonal (this gives you larger slices of bread), making the slices about 1 1/2 inches thick. Discard the ends or save for another use.
2. With a sharp knife, cut a slit in the bottom (crust) side of each slice. Slice the chilled brie into small wedges, about 1/4-inch thick and 1-inch square. Stuff one wedge of brie into each slice of baguette.
3. In a shallow bowl, beat together the milk, egg, and salt with a wire whisk until well blended. Dip the baguette slices into the milk/egg mixture, turning to coat both cut sides.
4. Heat a large saute pan over medium heat. Add 1 tsp. of the butter; as it melts tilt the pan to coat the bottom. Add as many of the baguette slices as will fit in the pan without crowding. Cook until golden brown on one side (about 2 minutes). Turn over and cook the other side until brown. Remove from pan and keep warm. Repeat with the remaining butter and baguette slices.

Fruit Topping
There are so many things that could be done with this recipe, depending on what seasonal fruits are available. In late Spring I would choose strawberries--slice, sprinkle on a bit of sugar and let sit for a few minutes until juices begin to form.

In summer one could do the same with fresh raspberries or blackberries.

However, my favorite fruit with brie is apples or pears, pared, cored, and thinly sliced, sprinkled with sugar and a generous amount of cinnamon. Let sit for about 30 minutes then place in a small saucepan and simmer over medium-high heat, stirring constantly, until apples or pears begin to soften and juices become syrupy.

Baguettes and brie--could french toast be any more "French" than that? Ooh-la-la!!