Corn Chowder

This recipe is great for those days when you just need some good warm soup. Its really easy to throw together. It also makes great leftovers. 

Corn Chowder

• 1 large onion, chopped
• 1/2 cup butter
• 2 1/2 cups water
• 2 (14.75 ounce) cans cream-style corn (I also add a bag of frozen corn)
• 4 medium potatoes, peeled and cut into 1/2-inch cubes
• 2 cups milk
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• Minced fresh parsley
• 
  
• In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Pumpkin Snickerdoodles

I made these cookies last night and they are SO GOOD. Luckily I took most of them to someone I visit teach, because Jeff, Will and I probably could have eaten the whole batch!

For the cookies:
2 sticks butter (1 cup), at room temperature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp pure vanilla extract
3 3/4 cups all-purpose flour (can do half white, half wheat)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

For the rolling sugar:
1/2 cup granulated sugar
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Directions:
1. In a large bowl, cream butter with the sugar in an electric mixer until fluffy. Add the pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls until about 1 cm thick.

6. Bake at 350°F for 9 to 12 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 3-4 minutes or so, then remove them to a wire rack to cool completely.

Yield: About 3 dozen

(Taken from a blog I read - http://telestialkitchen.blogspot.com)

Turkey and Black Bean Burritos

Woo hoo - here comes the first recipe :-) This is a really easy recipe that we tried last week.

Turkey & Black Bean Burritos
(From Good Housekeeping)

1 TB oil
1 lb ground turkey
1 cup canned black beans, rinsed and drained
1 cup finely chopped red pepper (I used green - they were cheaper)
1/2 cup finely chopped red onion
1/4 cup barbecue sauce
4 tsp lime juice
1 tsp chili powder
1 tsp ground cumin
salt
4 (12-inch) whole wheat flour tortillas
1 cup lettuce
1/2 cup low-fat Cheddar cheese, shredded
Hot sauce (optional)

1. In skillet, heat oil on medium until hot. Add turkey and cook 7 minutes or until browned, stirring occasionally and breaking up the meat.

2. Add beans, pepper, onion, barbecue sauce, lime juice, chili powder, cumin and 1/4 teaspoon salt; cook mixture 5 to 7 minutes or until turkey is cooked through.

3. To serve, place turkey mixture on tortilla; top with lettuce and cheese. (We added sour cream too.) Roll tightly and serve with hot sauce, if you like.