Busy weekend. Had the opportunity to pick up some extra work so I jumped at it. As you can imagine catering slows after the holidays so I am trying to get prepared for the lull. Perhaps it's time for a regular Monday through Friday job again utilizing those degrees I pay for each month instead of scraping by. Uggh. How about we all just barter services, grow our own food and live evil green paper free. Shall we? Googling communes.
Hit the Farmer's Market yesterday morning. Picked up the usual suspects zucchini, onions, peppers, eggplants. I roasted most of them already. Roasting veggies makes the house smell amazing. I'll use them in a few different dishes this week. They keep great for a few days in the fridge or you can toss them in a Tupperware in the freezer and defrost when needed. I also picked up a cauliflower which is destined to become that Scallop Casserole from a few weeks ago. My Mum made a request.
On the fruit front I bought a basket of strawberries. They are tiny so not suitable for my favorite Strawberry Cannoli but they were super sweet and I after sampling one I couldn't pass them up. The selection of apples was great. So many different varieties. I love the fall. Thinking Strawberry Apple Crumbs maybe. It's "The Amazing Race" finale tonight. So we need a yummy dessert. My Globetrotters Flight Time & Big Easy are gone :( so go Meghan & Cheyne, Brian & Erica... beat the annoying whiny brothers. Well if the whiny brothers do win at least dessert will be good ;)
Hope everyone is having a nice weekend. I hear we may have had our last day of sunny weather for a couple of days. It's chilly, the sky is super cloudy and my hair is even more CRaZy looking than usual. Storm's a-brewing = soup weather. Made some for lunch...
Shelly's Mexican Chowder
3/4 lb. (about 1/2 a package) Ground Turkey (or Chicken or Beef)
1 Maui Onion, diced
4 small Zucchini, diced
1 (7 oz.) can Mild Green Chilies
1 Tablespoon Cilantro, chopped
1 1/2 teaspoons Chicken Soup Base (usually near soups/bullion or seasonings)
a few twists of Black Pepper
1/2 teaspoon Kosher Salt
1 Tablespoon Butter
1 Tablespoon Multigrain Pancake Mix (I use this)
1 (14 oz.) can Chicken Broth
1 cup Milk
1 cup Frozen Corn, defrosted
1/2 cup (divided use) Colby Jack Cheese, shredded
Olive Oil for sauteing
Saute onion and zucchini till golden, Add turkey and cook till no pink is seen. Add chilies, cilantro, soup base, salt and pepper. Make a well and add butter and pancake mix. When butter is melted slowly pour in broth & milk. Bring to a low boil.
Whiz using this gadget or in batches in the blender. Return to heat.
Add corn and 1/2 the cheese. Cook till warmed through. Serve topped with remaining shredded cheese, sliced avocado and a dollop of Shelly's Spicy Yogurt Dip.
Listening to: "Smile" Ryan Webster. Great song. Hope everyone had tons of reasons to smile this weekend.