Mexican Corn Soup

If it’s fall, it’s time for soup. And for me, any soup that contains corn is a good one.

The problem can come in when you want a naturally thickened soup. Pureeing the corn can lead to problems if the hulls aren’t pulverized. It leaves a chewy residue if not.

So pay close attention to the directions to avoid the problem.

And then sit back and enjoy the taste!

INGREDIENTS

4 ears fresh or 3 cups frozen, thawed corn kernels
2 medium tomatoes, roughly chopped
2 cups chicken broth
1/2 teaspoon dried oregano
4 slices thick cut bacon
1/2 onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
Coarse salt and freshly ground black pepper
1/2 cup heavy cream, optional
3 tablespoons chopped fresh flat-leaf parsley
1/2 cup queso fresco, fresh farmer’s cheese, feta cheese, or sour cream, optional
Tortilla chips or fried tortilla strips, optional

INSTRUCTIONS:

1. If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano.
   Puree until smooth. Set aside.

2. In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.

3. Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.

4. Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.

SERVES: 4

NOTES: The important thing is to use a high speed blender like a Magic Bullet. You need a powerful motor to puree the corn husk of the kernel properly. Do not use an immersion blender, it is not strong enough, and frankly I’d be concerned that even a Cuisinart won’t be enough. If you don’t have a big motored blender, then I would consider skipping the puree step and leave the corn intact.You might also consider roasting/seeding and pureeing with the rest some chiles if you would prefer a more spicy soup.

SOURCE: Simply Delicioso with Ingrid Hoffmann

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Orange Pound Cake*

This is a wonderful recipe, which I tweaked quite a bit and I must say, it turned out great.

Dryness is a constant problem with low carb desserts I find. So I’m always looking to introduce liquid and fat into the recipe to help it along. Also, I find that adding various flours does help to boost its height and therefore presentation.

Hope you enjoy it.

INGREDIENTS:

• 1½ sticks unsalted butter, softened
• 4 oz. cream cheese, softened
• 4 beaten eggs
• ½ c. + 2T. vanilla whey protein
• 1/4 c. oat flour
• 1/4 c. coconut flour
• juice of ½ small orange or 1/2 c
• zest of l small orange (about 1 T.)
• 1/2 tsp orange extract
• 1 T. oat flour
• 2 T. oat fiber or wheat fiber
• 1 tsp. baking powder
• 1 tsp. cream of tartar
• ½ c. each granular Splenda and erythritol
• 1/2 c pumpkin seeds, and sliced almonds
• glaze made from sugar and orange juice for the top

INSTRUCTIONS:

1. Preheat oven to 350º.
2. Soften cream cheese and butter and blend the two together until very smooth.
3. Beat in the 4 eggs, fruit zest and juice.
4. Now add in the Splenda and erythritol.
5. Stir well.
6. Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth.
7. Add the nuts if using.
8. Using rubber spatula, scrape batter into 5×8″ oiled loaf pan and spread batter evenly in pan.
9. Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary.
10. Toothpick test center for doneness.
11. Cool on a rack until about half cooled, turn out on plate and continue to cool.
12. Add the glaze.

SERVES: 12

NOTES: You can omit the nuts and seeds if you desire, or add different ones. You could also add dried fruit of your choice. Makes a great desert for company with the addition of fresh fruit as a compote or fresh.

SOURCE: Sherry Peyton

My Best Low Carb Brownies*

Well, after months of messin’ around with all sorts of ingredients, and a lot of bean recipes, I’ve come up with my own.

And I’m pretty happy with it. I still find that it dries out quickly so it works best with some ice cream or some mousse as a foil, but otherwise the taste works just fine.

I know the ingredients aren’t easy and are expensive in some cases. I urge you to buy in bulk, and buy the base item and use your food processor to make the “flours”.

INGREDIENTS:

• 1/2 c almond flour
• 1/4 c coconut flour (I use dried unsweetened flakes and whirr them in the food processor)
• 1/4 c oat flour (regular oat meal whirred in the food processor)
• 1/4 c whey protein
• 1/4 quinoa flour
• 1/2 c cocoa powder unsweetened
• 1 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 c sugar substitute of your choice
• 3 eggs
• 1 tsp vanilla
• 1/2 c mayonnaise
• 1/2 c bittersweet chocolate chips
• 1/2 c walnuts chopped

INSTRUCTIONS:

1. Whisk together all the dry ingredients except the sugar in a bowl.
2. Whisk the sugar and wet ingredients in another bowl.
3. Add the wet to the dry and mix until well mixed.
4. Ad the chips and the nuts.
5. Place in a well-greased 9 x 9 pan.
6. Place in a 350° pre-heated oven for about 35-40 minutes, until a toothpick comes out dry.
7. Cool on a rack in the pan.

SERVES: 9

NOTES: you can change up the nuts of course and the chips if you prefer something else. Don’t over bake…It’s better to be slightly wet in the middle than too dry.

SOURCE: Sherry Peyton

No-Bake Cheesecake Pie*

This is easy to make and so good, well, let’s just say it’s hard to eat one piece.

What is delightful, is that you can pair the cheesecake with any fruit that you wish, making it as elaborate or simple as you desire. Plain or dressed up, it tastes spectacularly good.

INGREDIENTS:

• 1 1/2 cups almond flour
• 1/4 cup sweetener of your choice, (powdered will leave a smoother consistency)
• 1/4 cup butter, melted
• 12 ounces cream cheese, softened
• 2 tbsp sour cream or Greek yogurt, room temperature
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 3/4 cup sweetener of your choice
• 1/2 cup plus 2 tbsp heavy whipping cream, divided use
•  1 envelope Knox gelatin

INSTRUCTIONS:

1. In a medium bowl, whisk together almond flour and  sweetener. Stir in butter until well combined and clumps form.
2. Press firmly into the bottom and up the sides of a 9 inch pie pan. Refrigerate until needed.
3. In a large bowl, beat cream cheese, sour cream or yogurt, lemon juice and lemon zest together until smooth. Beat in sweetener until well combined.
4. In a small bowl, whisk together 2 tbsp heavy cream and the gelatin. Stir into cream cheese mixture until combined.
5. In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.
6. Spread filling in prepared crust, cover with plastic and refrigerate 2 to 3 hours, until set. Pour topping over chilled cheesecake and serve.

SERVES: 8

NOTES: I love this plain, but any fruit will work, and any method. You can use fresh fruit, or cook it down to a sauce.

SOURCE: All Day I Dream About Food

Spittin’getti Casserole

Comfort food time is rolling around and you shouldn’t be caught short. This recipe is sure to please everyone. Mild enough for kids and sophisticated enough to please the adult palate as well.

It makes enough for an army, and warms up pretty well too.

INGREDIENTS:

• 1/2 lb. ground round, browned
• 2/3 lb. pasta of your choice, cooked al dente
• 1/2 lb Italian sausage or other sausage, browned.
• 1 c diced onions
• 1 c diced mushrooms
• 2 c spaghetti sauce homemade or store-bought
• 1 c parmesan cheese
• enough slices of pepperoni to cover the top
• 8 oz mozzarella cheese, shredded

INSTRUCTIONS:

1. Brown the beef and sausage together, remove to another dish.
2. Cook the onions in the fat from the meet until translucent, then add the mushrooms and saute until limp cooked.
3. Heat salted water in a separate pot and cook up the pasta, drain well.
4. Add the meat back in with the onion mixture and mix.
5. Add the sauce and the pasta to the meat mixture and stir until mixed.
6. Spread half of the mixture into an casserole pan.
7. Top with half the cheeses.
8. Add the rest of the meat mixture to the top, cover with the balance of the cheeses and then the pepperoni..
9. Bake at 375° for 35-40 minutes, or until bubbly.
10. Serve with bread and a crisp salad.

SERVES: 8

NOTES: You can use other cheeses if you wish. Use any type of mushroom you desire.

Sherry’s Seafood Alfredo

This is what you call decadent. It’s what you call “company dinner”. It’s what you call romantic, rich, and so good you wanna lick the spoon. Go ahead.

INGREDIENTS:

• 2 lbs of assorted seafood. Use shrimp, scallops, lobster, crab, oysters, crawfish, fish, clams, etc.
• 1 lb fettuccine noodles, cooked al dente.
• 1 stick butter
• 1 c cream
• 1 c Parmesan cheese (the best quality)
• 3 lg cloves of garlic minced
• 1/2 c white wine
• EVOO
• pepper
• 1 c shredded mozzarella
• 1/2 c chopped fresh parsley

INSTRUCTIONS:

1.  Melt about 4 tbsp of butter in a saute pan and 1/4 c EVOO.
2. Salt the seafood which has been defrosted (if frozen and patted dry.
3. Saute the seafood until barely done. Remove to a separate plate.
4. Add the garlic and wine and simmer until wine is reduced by half and the garlic is opaque and fragrant.
5. Add balance of the butter and melt.
6. Add the cream and simmer softly until reduced and thickened.
7. Add the parmesan cheese and melt into the sauce.
8. Add the fettuccine noodles, the seafood, and mozzarella and mix carefully but fully. Salt and pepper to taste.
9. Reheat gently and serve.

SERVES: 4

NOTES: I would not put more than 3 different seafoods together.

SOURCE: Sherry Peyton