Saturday, August 11, 2018

Curried Chicken and Shrimp Chowder


This started out as a convenient way to use up leftovers, and has since become a family favorite! I love joining different styles of cooking - like chowder with curry.

Ingredients:

1 tsp olive oil
1/2 cup diced onion
1 tsp minced garlic
2 Anaheim chilies, seeded and diced
4 cups low sodium chicken stock
4 potatoes, peeled and diced
2 ears corn, kernels cut from the cob
1 tsp dried parsley
1 tsp dried basil
1 tsp to 1 Tbs curry powder
1 tsp paprika
1 chicken breast, cooked and diced
6 jumbo shrimp, deveined, cooked and diced
1 Tbs fresh Italian parsley, minced
1/2 cup soy creamer or low fat milk


Directions:

Heat the olive oil in a heavy bottomed stock pot. Add the onion, garlic, and chilies and cook until the onion becomes translucent, about 2 to 3 minutes. Add the chicken stock, along with the potatoes, corn, and spices. Bring to a boil and simmer until the potatoes are almost cooked. Add the chicken, shrimp, fresh herbs, and milk and simmer until everything is hot. Serve along with a salad for a complete meal.

Stealthy Cooking Tip: If you like your curry spicy, you can leave the ribs and seeds in the chilies, or use a hotter chili, like a jalapeno. You can also spice this up by using a hot curry spice. Taste the chowder as it cooks to make sure it's spicy enough for you. 

Monday, July 9, 2018

Street Corn

Here's my version of Mexican street corn, also called elotes. The original calls for crema or sour cream and loads of cheese with some spices. Instead, I've used low fat mayonnaise, with a small amount of flavorful cheese, and lots of spices. This is always a big hit at my house!

Ingredients:

4 ears corn
1 tsp butter
several grinds of sea salt
several grinds of black pepper
1/4 cup low fat mayonnaise
1 tsp sriracha sauce
1 tsp lime juice
1 Tbs minced cilantro
1 Tbs parmesan cheese (optional for dairy free)
1 tsp paprika

Directions:

Husk corn and coat lightly with butter. Use about 1 grind of salt and 1 grind of pepper on each ear of corn. Either wrap corn in aluminum foil, or place directly on a grill and grill over medium high heat for about 10 minutes, turning every few minutes. Mix together the remaining ingredients. When the corn is cooked, coat each ear with 1/4 of the mayonnaise mixture and serve.

Serves 4

Stealthy Cooking Tip: I used Parmesan cheese instead of Cotija because of the tangy bite and strong taste of Parmesan - a little goes a long way! Cutting back the cheese reduces sodium. Also, if you don't have any cilantro, feel free to substitute any fresh herb. When I made this batch, I used celery leaves!