Karina's Kitchen Tasty Links

Recipe of the Month: Fresh Basil Pesto

noreply@blogger.com (Karina) — Fri, 06 Jun 2008 20:46:00 +0000

Fresh Basil Pesto

Summer around here means only one thing. Pesto! Fresh, herbal and delicious. My husband (aka Steve) has become the primo pesto maker in the family. Here's our basic recipe using basil. He changes it up depending upon his mood. Options we've tried are below the recipe.

3 cups washed, fresh basil leaves, stems removed, patted dry
2-4 garlic cloves, peeled- according to taste
1/3-1/2 cup pecans, pine nuts, almonds or walnuts
10 or more tablespoons fruity extra virgin olive oil, as needed
1/2 cup grated Parmesan or Romano cheese, optional (omit for vegan)
Pinch of sea salt, if desired

Combine the above ingredients in a food processor and pulse it on and off until it becomes a smooth paste.

Taste test for seasoning and process off and on for texture adjustments.

Use immediately, or cover and chill.

If it becomes too stiff add some extra virgin olive oil and stir till smooth.

TIP:: Pesto will darken if exposed to high heat and will lose its vibrant green color, so don't "cook" pesto in a hot pan or add it to hot pasta in a hot pot; rather, transfer the cooked pasta into a bowl first; then add the pesto and toss gently.

Serve basil pesto as an appetizer spread on toasted bread, baked artichoke hearts, or triangles of flatbread.

Toss it with warm cooked brown rice pasta.

Dab it on roasted potatoes or carrots.

Spoon it on toast, croutons, pizza shells or crackers.

To keep the pesto fresh, I layer mine with a thin coat of extra virgin olive oil on the top before I cover and store it in an air-tight container, chilled. Storage isn't usually a concern, as pesto disappears quickly in our house.

Some folks like to freeze pesto in ice cube trays, but I've never had enough extra pesto to set aside for freezing.

Makes about a cup and a half- it really depends upon the size of the basil bunches, how much adjusting you do, etc.

More Fun With Pesto:

Toss it: Pesto is a flavorful raw sauce, fresh and herby, and perfect for cooked pasta [in all sizes and shapes].

Slather it: It's terrific spread on sliced baguettes [and thin slices of gluten-free toast] and baked potato skins, or your favorite pizza shell covered with cooked sliced red potatoes and topped with crumbled goat cheese [one of Steve's favorite combinations]. Throw on a handful of sliced ripe olives, some roasted red peppers and feta to add a Greek touch.

Stir it: Pesto is a wonderful flavor spike for soups. Stir in a spoonful to liven up a minestrone, chunky potato, bean, or garlicky chicken and greens soup. Or float a pesto-slathered crouton in a bowl of fresh tomato bisque.

Spike it: Options make pesto so individual. Add garlic- or don't. Use pecans, walnuts, almonds or pine nuts. Change out the basil for cilantro or a combo of parsley and mint. Add a roasted red pepper or a few olives. Pesto can be as varied (and inventive), or as traditional as you make it- and remember, it's wise to taste test and balance the flavors. Herby- nutty- garlicky- cheesy- salty?

Enjoy!

Recipe of the Month: Breakfast Brownies

noreply@blogger.com (Karina) — Thu, 01 May 2008 04:55:00 +0000

Spring Breakfast Brownies

Here is a yummy hefty brownie full of oatmeal goodness. If you don't do oats, try substituting quinoa hot cereal flakes. They bake up quite similar to oats.

Preheat the oven to 350 degrees F. Line and lightly grease an 11x13-inch baking pan or line it with parchment.

Whisk together these dry ingredients::

1/2 cup brown rice flour or sorghum flour
1/2 cup certified gluten-free oat flour, white rice or sorghum flour
1/2 cup buckwheat or quinoa flour
1/2 cup tapioca or potato starch
1 1/3 cup certified gluten-free rolled or steel cut oats
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice or nutmeg
1 and 1/2 cups organic light brown sugar

In a large measuring cup blend::

2/3 cup light olive oil or Spectrum Organic Shortening
2 tablespoons molasses, agave or maple syrup
2 teaspoons good vanilla extract

Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.

Add in::

2 large organic happy eggs, beaten, or- make your egg replacement using:

1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

Whip the egg replacer ingredients till foamy.

Add the eggs or egg replacer to the batter and combine well. The dough should be thick and rather sticky. If the batter appears too wet, add a tablespoon of rice flour.

Now add:

1/2 cup golden raisins, dried cherries, cranberries or blueberries
2/3 cup dairy-free chocolate chips- or chopped pecans or walnuts, if you prefer

Spread the batter into the prepared baking pan, and using moist hands, smooth and pat the surface evenly.

Place the pan into the center of a pre-heated oven and bake until golden and set- about 20 to 25 minutes.

Cool on a wire rack.

Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze for future breakfast snacks! Makes 15 to 18 brownies.

Recipe of the Month: Roasted Vegetables in a Nest

noreply@blogger.com (Karina) — Tue, 01 Apr 2008 15:56:00 +0000

Roasted Vegetables in a Nest

Balsamic vinegar and sea salt make for fabulous roasting, complementing the caramelized sweetness with a perfect touch of salty-tart (and who doesn't love a little salty tart?). Seriously, nothing could be easier.

Cut up any veggies you happen to have kicking around and throw them in a roasting pan.
Give them a hefty toss in some fruity olive oil and balsamic vinegar. Season.
Crank up the oven.
Pour the wine.
Put on a pot of salted pasta water.
Kiss your favorite person.

You'll need:

Half a head of cauliflower, cut into bite sized pieces
Half a head of broccoli, cut into florets
1 yellow summer squash, sliced
1 zucchini, sliced
1 sweet onion, sliced into chunks
3 large carrots, sliced into thin sticks
A handful of grape tomatoes
6 cloves of fresh garlic

Seasoning:

A goodly splash of fruity extra virgin olive oil
Sea salt and freshly ground pepper
More balsamic vinegar than you think you'll need
A spoonful of your favorite herbs - oregano, thyme, rosemary, sage, parsley, basil

Pasta:

Your favorite rice spaghetti or linguni- we like this creamy white rice Tinkyada

What to do::

Roast the veggies in a hot oven- 375 to 400 degrees F- for about an hour, until they are caramelized; stir them at least once or twice while roasting. If you prefer your vegetables less cooked, shorten the roasting time.

Cook your pasta according to directions; drain. Toss in your best fruity extra virgin olive oil- or kick it up with a spoonful of Basil Pesto.

Serve the roasted vegetables in the center of a nest of pasta noodles.

Shave Parmesan or vegan cheese, or a crumble of goat cheese on top, if desired.

Recipe of the Month: Gypsy Soda Bread

noreply@blogger.com (Karina) — Sat, 01 Mar 2008 15:26:00 +0000

Here is a version of my favorite pre-celiac Irish soda bread, incorporating the Native American grains corn and sorghum. An eclectic improvisation that was grainy, tender and without pretense. And so I named it after my heart.

Gypsy Soda Bread

Every soda bread is different. And every cook has her preferences. Caraway or no caraway? Raisins or currants? Buttermilk or plain milk? You decide. A soda bread is all about the differences, reflecting the tastes (and the pantry) of the baker.

Dry ingredients::

2/3 cup Pamela's Ultimate Baking Mix - or other GF flour/pancake mix
1/2 cup organic cornmeal- I use Arrowhead Mills
1/2 cup sweet sorghum flour
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup light brown sugar
3/4 teaspoon xanthan gum

Wet Ingredients::

3/4 milk or plain rice milk
1 teaspoon apple cider vinegar
2 large happy free-range organic eggs- room temperature
2 tablespoons grassy extra virgin olive oil

Stir In::

1 rounded teaspoon caraway seeds
1/3 cup golden raisins or currants

Preheat oven to 350 degrees F. Lightly oil a 7 or 8-inch cake pan and dust it with cornmeal.

Whisk the dry ingredients together in a large mixing bowl.

Whisk the wet ingredients together in a separate bowl.

Make a well in the center of the dry ingredients and slowly pour the wet into the dry ingredients, gently mixing as you go [I use a soft silicone or rubber spatula]. When the dough is evenly moist, add the caraway and raisins. Stir only briefly to mix them in.

Scrape and spoon out the dough into the prepared cake pan; and using moist palms, flatten and shape the dough into a round loaf. Sprinkle with a very light dusting of gluten-free flour.

Using a dry sharp knife, slice a criss-cross into the dough [not too deep!] to discourage the mischievous fairies from messing with your humble loaf of bread.

Place the pan into the center of a preheated oven. Bake for about 30 minutes, until the loaf is golden and crusty. Insert a wooden toothpick into the center if you like, to test for doneness.

Cool on a wire rack for ten minutes; and turn the loaf out of the pan to cool to room temperature- although it's best warm and tender from the oven, I think, even if it crumbles a bit.

Cook's Notes::

Soda breads are definitely best eaten the day they are baked. Slice and freeze leftovers for grilling in butter or olive oil.

Use leftovers to make bread pudding.

Recipe of the Month: Dark Chocolate Brownies

noreply@blogger.com (Karina) — Fri, 01 Feb 2008 18:49:00 +0000

Dark Chocolate Brownies

Need a gluten-free dairy-free sweet for your sweetie? Try these. Melted Belgian dark chocolate and golden brown sugar create a tender, rich brownie that rivals flourless chocolate cake. Bake a batch for your sweetheart.

5 ounces dairy-free Belgian dark chocolate
1/2 cup vegan margarine such as Smart Balance
2 happy organic free-range eggs
1 cup packed organic light brown sugar
1/2 rounded cup almonds, processed into a fine meal* see options
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract

Optional::

1/2 cup chopped pistachios, pecans or walnuts, if desired
1/2 cup semi sweet chocolate chips for the top, if desired

Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.

Melt the dark chocolate and vegan margarine in a large Pyrex cup in the microwave until you are able to stir it together easily. Set aside.

In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.

Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly - and beat well for a good minute. The chocolate will look smooth and glossy.

In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so. You now have your brownie batter.

If you are adding chopped nuts, stir in the nuts by hand and spread the batter into the prepared baking pan (this brownie batter is much thinner than any brownie mix batter I've tried - don't worry - it's going to be wonderful).

Shake the pan a little bit to even out the batter. Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.

Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. Err on the side of gooey, if you must- that's what I do; I find gluten-free brownies are better slightly undercooked than over-cooked.

Cool on a wire rack and remove from the pan by gripping the foil edges. Chill before cutting. Wrap leftover brownies in foil and freeze.

These brownies are outstanding slightly chilled. Intense, fudgy and tender.

Makes 9 squares.

Options::

Allergic to nuts? Switch out the almond meal with your favorite gluten-free flour.

Switch out 1 teaspoon of vanilla extract with 1 teaspoon peppermint extract for mint-chocolate brownies.

Switch out 1 teaspoon vanilla extract with 1 teaspoon orange extract and add 1 tablespoon freshly grated orange peel for chocolate-orange brownies.

Recipe of the Month:: Pasta Smothered with Roasted Vegetables

noreply@blogger.com (Karina) — Tue, 01 Jan 2008 15:19:00 +0000

Pasta Smothered with Roasted Vegetables

It's the time of year for roasting. And this sweater-clad goddess couldn't be happier. Roasted veggies = my favorite comfort food. Balsamic vinegar, fruity olive oil and sea salt make for simple, fabulous roasting, complementing the caramelized sweetness of the vegetables with a perfect touch of salty-tart [and darling, who doesn't appreciate a little salty tart?]. Nothing could be easier.

You'll need::

1 package of your favorite rice pasta

Veggies::

Half a head of cauliflower, cored, cut into pieces
1 head of broccoli, trimmed, cut into pieces
1 yellow squash, cut into half moons
1 zucchini squash, cut into half moons
1 half a butternut squash, skinned, cut into pieces
3 large carrots, trimmed, peeled
3/4 cup grape tomatoes
1 sweet onion, peeled and cut into pieces
1 red or yellow bell pepper, seeded, chopped or sliced (or use half of both colors)
6 cloves of garlic, chopped
Dried herbs- sage, rosemary, thyme, etc., to taste

Toss the veggies and garlic together in a large roasting pan. Let them co-mingle. Feel the love.

Sprinkle with sea salt and ground pepper. Splash on some extra virgin olive oil. Add more balsamic vinegar than you think you'll need. Throw in a heaping spoonful of your favorite dried herbs. I like a combo of parsley, sage, rosemary, oregano, thyme and basil. [There's a song in there somewhere.]

Give them a hearty toss. Crank up the oven to 400 degrees F.

Put on a pot of salted pasta water.

Roast the veggies for about 45 minutes to an hour - stirring them at least once or twice - until they are charred a bit and caramelized. If you prefer your vegetables less cooked, shorten the roasting time. Bubela, you're in charge.

Cook the pasta according to package directions; drain. Drizzle and toss in your best tasting olive [or go all the way and coat the pasta in pesto]. Plate the pasta in shallow bowls and top generously with the roasted gems.

Cook's Notes:

Shave some good Parmesan cheese over the top, or a crumble of goat cheese, if desired.

To keep this vegan and dairy-free forgo the cheese or add a dash of vegan "Parmesan".

Add a topping of lightly browned herbed gluten-free bread crumbs straight from the pan.

Serves 4 to 6. It all depends upon your exact pick of veggies and how hearty appetites are. Me? I always cook way more than I think I'll need. For leftovers. You know, frittatas. Lasagna.

gluten free vegetarian roasted vegetables pasta vegan

Recipe of the Month:: Smoked Salmon & Spinach & Goat Cheese Strata

noreply@blogger.com (Karina) — Mon, 03 Dec 2007 04:54:00 +0000

Smoked Salmon & Spinach & Goat Cheese Strata

Serving strata makes entertaining so easy. And the colors are uber-festive. Make it a day ahead to let the custard seep in and get happy. My trick? I don't use bread. I use gently toasted gluten-free waffles instead--- and Babycakes! Such a golden pastry-like crust they make. It melts in your mouth. Like buttah.

Extra virgin olive oil
8 gluten-free waffles, lightly toasted, but still soft and tearable
3 cups hand torn pieces of smoked salmon
1 large bag chopped frozen spinach, thawed, drained [or two 10-oz boxes]
6 cloves of garlic, chopped
Sea salt and ground pepper, to taste
A pinch of nutmeg, to taste
1 15-oz jar organic red and yellow roasted peppers, drained, seeded, cut into strips
12 medium to large organic free-range eggs
1 cup Half and Half or light cream
Nutmeg, or Old Bay Seasoning, to taste
8 oz. fresh goat cheese
2 tablespoons shredded Parmesan

Prepare a large lasagna-style baking pan - say, 12 x 15 inches - by schmearing it with extra virgin olive oil.

Tear the cooled waffles into two or three pieces and line the bottom and sides of the oiled pan to make a crust.

In a large hot, dry skillet, sear the salmon for a minute or two. Keep it rather rare. Remove the salmon and set it aside to cool a bit. When cool enough to handle, remove the skin, and any bones. Flake it into bite size pieces.

Dump the thawed spinach into the hot skillet, add the garlic, season with sea salt and pepper. Stir and cook it down over medium to low heat until all the liquid is reduced, about ten minutes. Press with paper towels, if needed, to remove all the moisture. You don't want a soggy strata, now do you? Remove from heat and set aside.

In a large mixing bowl, beat the heck out of the dozen eggs and add the milk. Add a dash of nutmeg or Old Bay Seasoning, to taste.

Assemble the strata:

Scatter the smoked salmon all over the waffles.
Cut and layer the goat cheese evenly over the salmon.
Spread the garlicky spinach evenly over the goat cheese.
Press the spinach with a flat spatula [if there is any remaining liquid, blot it up with a clean paper towel].
Add a layer of red and yellow pepper strips. Pat gently with the spatula to flatten.
Slowly pour the egg custard all over the layers, and allow the mixture to seep in and around all the nooks and crannies, without disturbing the layers. You want the egg custard to reach the bottom crust and soak in.
Sprinkle some shredded Parmesan all over the top- but not too much- let the beautiful red and green colors of the spinach and peppers show through.
Cover the strata with plastic wrap and chill overnight (or at least eight hours).

Next Day::

Remove the strata from the fridge thirty minutes before baking. Pre-heat the oven to 350 degrees F. Take off the plastic wrap and bake the strata in the center of the oven till set and slightly golden. For me, that was about 45 to 50 minutes, but it can cook for up to an hour, depending upon the size and depth of your dish, your alititude, etc.. Just keep an eye on it. Test the center with a wooden pick to make sure it is cooked all the way through. Set the strata on a wire rack for ten minutes before slicing and serving.

Serves 6 hearty appetites or 8 as a light meal or side dish.

Serve with an herbal green salad or fruit salad, if desired.

gluten free strata salmon

Recipe of the Month:: Holiday Turkey Enchiladas

noreply@blogger.com (Karina) — Thu, 01 Nov 2007 19:31:00 +0000

Holiday Turkey Enchiladas

Our son Alex loves these uber-easy enchiladas- usually featuring torn pieces of tender chicken, lime juice, chunks of sweet pineapple, and spicy salsa. But after Thanksgiving, when all the traditional Pilgrim-inspired foods have shared their hand-holding moment in the fast fading sun, leftover turkey makes for some scrumptious enchiladas, too. Talk about re-enlivening taste buds. Baby.

3 cups of your favorite salsa- spicy or mild
4-5 cups of cooked turkey, hand torn or shredded
Juice from one fresh lime
2-4 tablespoons sour cream- light or regular
Sea salt and ground pepper
Pinch of cumin
Light olive oil, as needed
12 corn tortillas
1 cup diced pineapple
2 4-oz. cans chopped green chiles, drained
2 cups shredded Jalapeño Jack cheese
Hot red pepper flakes, to taste

Preheat oven to 350 degrees F.

Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans, for six enchiladas each.

Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; add enough sour cream to moisten; stir; season with sea salt and pepper, and cumin; toss well to coat.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish; fill with 1/12 of the turkey pieces, and roll up seam side down, placing it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed.

Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple, then the green chiles. Sprinkle with cheese and red pepper flakes.

Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes.

Serves 6

Cook's Note:

For a homemade authentic green chile sauce recipe, try here.

Have a healthy and happy Thanksgiving 2007!

gluten free Thanksgiving leftovers enchiladas turkey

Recipe of the Month: Maple Frosted Pumpkin Cake

noreply@blogger.com (Karina) — Tue, 02 Oct 2007 16:14:00 +0000

Maple Frosted Pumpkin Cake

Nothing stirs up autumn memories like the scent of pumpkin baked with sweet spices. Treat yourself to a slice of this beautiful cake after a brisk walk through falling leaves.

For the cake::

3 large organic free-range eggs
2 cups organic light brown sugar
2/3 cup light olive oil
1 15-oz can cooked pumpkin (or two cups of fresh cooked pumpkin)
2 teaspoons vanilla extract
2 cups gluten-free flour mix* see notes
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Line a 10 x 13" baking pan with greased foil or parchment.

Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.

In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.

Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.

Cool on a wire rack while you make your frosting.

Maple Cream Cheese Icing:

8 oz. softened cream cheese
3-4 tablespoons softened unsalted butter
3 to 4 tablespoons pure maple syrup
1 1/2 teaspoons vanilla extract
3 cups powdered sugar (more, if needed)

Beat until the cream cheese and butter until fluffy. Add 3 tablespoons of the maple syrup, and vanilla. Add in the powdered sugar a cup at a time; beat till smooth. Add another tablespoon maple syrup, if needed. Add more sugar, if needed.

When the cake is cool, frost with the Maple Cream Cheese Icing. Sprinkle with finely chopped pecans or walnuts, if desired.

Yields 15 pieces.

Cook's Notes:

My GF flour mix changes from recipe to recipe. For this cake I used 1 and 3/4 cups of my standard baking mix - 1 cup brown rice flour with a 1/2 cup sweet rice flour and a 1/4 cup corn flour (aka cornstarch) with 1/4 cup quinoa flour. Quinoa flour has a strong, nutty taste that compliments pumpkin and spice. Buckwheat flour also works well instead of the quinoa. [See comments below for more discussion on baking with various flours.]

For a change of pace I sometimes use Pamela's Ultimate Baking & Pancake Mix as my flour mix (and leave out the baking soda, powder). I make a simple vanilla icing, and sprinkle it with flaked coconut.

To make sweets for future treats: This pumpkin cake freezes quite well. I place the whole frosted cake into the freezer for about 20 - 30 minutes before slicing and wrapping individual pieces (this chills the frosting a bit so it doesn't stick as you slice and wrap). I store the wrapped pieces in a zip-sealed freezer bag.

gluten free dessert pumpkin cake Pamela's Baking Mix

Recipe of the Month: Roasted Corn Chowder

noreply@blogger.com (Karina) — Mon, 03 Sep 2007 23:13:00 +0000

Roasted Corn Chowder

It's time to take advantage of the dwindling corn harvest and make a big pot of chowder. Nothing is quite as sweet as savoring the last fresh corn of the season.

1-2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon curry powder or paste, mild or hot
1/2 teaspoon chipotle powder, or to taste
5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of fresh corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 large gold potato, peeled, diced
1 14-oz can fire roasted tomatoes, diced
2-3 tomatillos, chopped
4 plum tomatoes, seeded, chopped
4 oz. chopped roasted green chiles (mild or hot)
1 quart vegetable broth
1 14-oz can coconut milk
1 14-oz. can pinto beans or chick peas
Sea salt and ground pepper, to taste
Pinch of organic brown sugar
3 tablespoons fresh chopped cilantro
Fresh lime juice from 1 to 2 limes

Heat the olive oil in a large soup pot over medium heat and stir in the cumin, curry and chipotle; cook for one minute to infuse the oil with spice. Add the chopped garlic and onion. Stir and cook for five minutes.

Add the roasted corn, sweet potato, canned tomatoes, tomatillo, fresh tomatoes, green chiles and stir for a minute. Add in the broth. Cover and bring to a high simmer. Lower the heat and simmer gently, covered, until the potatoes are tender, about twenty minutes or so.

Add the coconut milk and beans. Stir and season with sea salt and ground pepper; and add a pinch of brown sugar, to taste. Heat through gently (please don't boil it).

Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice.

Garnish with a lime wedge and pass out the spoons. Slurp!

Serves 6-8.

Cook's Notes & Options:

You may add a good splash of cream to this recipe near the end if you like a creamy dairy chowder.

Serve with warm corn tortillas or corn muffins.

Try it with wedges of mozzarella bread. Bake a gluten-free pizza crust ahead of time; cool to room temperature. Brush the baked crusts with olive oil and add thin slices of marinated mozzarella; bake again just until the cheese melts. Cut into wedges. These make a yummy cheesy flat bread for a quick snack, pasta or soup.

This chowder was even better the next day. The flavors got happy overnight.

This chowder recipe is also tasty cooked in a Crock Pot. Follow manufacturer's instructions for a vegetable soup. Add the coconut milk near the end of cooking time and warm through.

For a yummy-looking and less spicy rendition of corn chowder, check out Elise's Corn Chowder at Simply Recipes.

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