After a couple days of really warm and humid weather I’m ready for cooler weather, and it sound like it’s coming this week! Cooler temps drew me to the soup section of my recipe box. I thought this one is appropriate because its called Summer Soup. I suppose because it calls for fresh corn, although you can use frozen. I had never used edamame before, but I enjoyed it. You can find it in the frozen vegetable section at your grocery store. I think this is another recipe from a magazine.
Summer Corn Chowder
4 ears of fresh corn or 2 cups frozen corn
1- 14 oz. can vegetable broth
1-12 oz. pkg. frozen edamame (shelled soybeans)
1-10 oz. pkg. frozen baby peas or lima beans
1 large onion, chopped
2 tsp. chopped fresh marjoram or 1 tsp. dried
1/2 tsp. salt, 1/2 tsp. pepper
1 can cream style corn
1 cup cubed ham
1-5 oz. can evaporated milk
In large soup pot bring corn, broth, onion, salt, pepper, marjoram, edamame and lima beans (or peas) to a boil, cover and simmer 10 minutes. Then add milk, cream corn and ham. Heat until hot.
Have a great week!
If you recall, my doctor gave me three months to get my blood sugar, A1C and weight down. Last week I had the check-up and although the numbers were above normal, my weight was down seven pounds (it should have been 27 by the way I watched my carbs!).She said that I was on the right track, so didn’t need to be on medication and she would see me in six months. Of course, I celebrated by going to Baker’s Square and having a piece of pie! The big test will be the holidays. I made a Blueberry coffee cake when I served circle on Saturday. They requested that I print the recipe. It comes from a Lutz Wing/FCH cookbook and was submitted by Kay Sandersfeld. It says to bake it in a bundt/tube pan. I used a 9x13 pan, so it works both ways.
Blueberry Coffee Cake
3 cups unsifted flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, softened
1 1/2 cups granulated sugar
1 tsp. vanilla
1 cup sour cream
2 cups blue berries
1/4 cup light brown sugar
1 Tbsp. flour
1 tsp. cinnamon
1 cup confectioners sugar
1-2 Tbsp. milk
Preheat oven to 350 degrees. Lightly grease and flour a 10 inch tube/bundt pan or 9x13 inch pan. Sift the three cups flour with baking powder, soda and salt, set aside. In a large bowl beat granulated sugar, vanilla and butter until fluffy. Add eggs, one at a time, beat after each egg added. At low speed beat in flour mixture (in 3 additions) alternately with sour cream (2 additions). Turn 1/3 batter into prepared pan, spreading evenly. Sprinkle half the blueberries, then sprinkle on half of the brown sugar/flour/cinnamon mixture. Repeat layering, ending with a batter layer.Bake 50-60 minutes or until toothpick comes out clean. Cool on wire rack 10 minutes. Remove from pan, if using a tube/bundt pan. Mix confectioners sugar and milk until smooth, drizzle over cake.
Have a great week!
My fresh garden tomatoes are dwindling. They have been so good this year, I hate to see the season end! I love the weather we have been having, but fall never lasts long enough. The recipe I am sharing today is one I received from my friend Carmen Davison. It’s a good way to use those last tomatoes! I used Roma tomatoes because they aren’t quite as juicy as the regular kind. If you don’t use Romas, after cutting them up I would let them drain on a paper towel for 20 minutes so they aren’t quite so juicy.
Baked Garden Tomatoes with Cheese
2 Tbsp. extra-virgin olive oil
3 garlic cloves, chopped
1 medium onion, chopped
1 3/4 lb. tomatoes, cut into 1/2 inch chunks
3 Tbsp. chopped fresh chives or basil (I used basil)
1 cup packed grated parmesan cheese
1 cup packed grated Romano cheese (I used mozzarella because I didn’t want to make a trip to the store.)
Preheat oven to 350 degrees. Grease a 7 x 11 baking dish. Heat the extra-virgin olive oil in a heavy large skillet over medium heat. Add garlic and saute’ until fragrant (about 30 seconds). Add onion and saute’ until soft (about 5 minutes). Add tomatoes, reduce heat to medium-low and cook until just beginning to soften (about 5 minutes). Mix in chives or basil, season with salt and pepper. Transfer tomato mixture to prepared baking dish, sprinkling grated cheeses over top. Bake until cheese melts and begins to turn golden (about 20 minutes).
Have a great week!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.