Warm soup belly strikes again!!

I originally wanted to title this entry "Yummy yummy yummy I've got soup in my tummy and I feel like eating more."  But I wasn't sure if the title would fit, so rather than actually trying I just fixed the title.  That's a lesson for all you kids out there, never try.

Like the last entry, this was actually a meal from a while back but since it is so soup appropriate weather today I figured I would enter this one.

One of the down sides of the fall months is the massive amounts of cloudy and rainy days you get here in the Chicago area so you've got to do some cooking to fix the gloom that inevitably comes from day after day of nastiness.

Summer Squash and Corn Chowder with Tomato Bruschetta
(Compliments of Cooking Light)

Based on this picture you might be wondering.....'chowder with cheese and bacon? How can that be light?'  That is a good question and in all likelihood the fact that you use 1% low fat milk instead of whole milk or cream probably doesn't actually make it so much 'light' as 'less heavy'.

2 slices applewood smoked bacon (our bacon doesn't look that great because it is the cheap stuff from Target)
3/4 sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen corn, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup shredded cheddar

1.  Cook the bacon in a large dutch oven. Remove from pan and reserve 2 tsp of drippings (I suppose the fact that you actually remove some of the drippings can also qualify as 'light'). Crumble the bacon and set aside.  Add 1/2 cup onions, celery and squash to the drippings in the pan; saute for 8 minutes or until your veggies are tender.

2. Reserve 1 cup of the corn; set aside.  Put the remaining corn and 1 cup of milk in a blender or processor and blend until smooth.  Add the remaining 1 1/2 cups milk, thyme, 1/2tsp salt and pepper to mixture.  Process just until combined.  Add the puree and reserved cup of corn to the pan.  Reduce the heat to medium and cook 5 minutes or until thoroughly heated, stirring constantly.

3.  Top with remaining bacon and green onions...that is if you didn't already eat the rest of the bacon



I hope you all enjoy your next opportunity to have warm soup belly.  I know I always do!

Bruschetta topping
1/2 cup chopped tomato
2tsps of fresh basil or tarragon if you don't have basil
1 1/2 tsps. extra virgin olive oil
1 tsp balsamic vinegar
1/8 tsp salt.

Combine and place on toasted bread.

Is it fall already??

(This is from an entry from the beginning of September.  I had started writing it but got sidetracked....)

Fall is our favorite season.  For my wife and I there is nothing like the cool weather, changing leaves aaaaannnnnnndddd chili.

I am aware that it is not officially fall yet, but the weather would have you think otherwise.  It's a pretty nice day when the temperatures barely crack 60, especially when the days before were over 90.

Since it is Kathy's birthday this week, she picked chili for one of her official birthday meals.
Off to Mariano's Grocery Store we went.  I don't know if Mariano's puts an addictive chemical in their ventilation, but it seems that everyone and their mother is ALWAYS there.  For those of you who don't know what Mariano's is or at least have never been there, it is the best grocery store per cost ratio.  There you will find all your staples as well as your exotics (for example, Ghost peppers) cheaper than almost anywhere else.  The only down side is because it is always so busy, parking and check out are a hassle.  All things considered, it is still worth it.

Sandberg's soon to be world famous chili.
1.5 to 2 lbs of lean ground beef
2 large white onions diced
3Tb extra virgin olive oil
1Tb each of cumin, chili powder, paprika
1tsp salt, pepper
1 dry bay leaf
1-4 chipotle peppers in adobo sauce (depending on your spice preference. 1 if you consider Lucky Charms just spicy enough)

I think that was about 4 peppers.  Muy Caliente!!

1Tb unsweetened cocoa powder
1Tb molasses
2 14 oz cans tomato sauce
2 14 oz cans diced tomato
2 cups of beef broth or red wine (You can add more or less depending on your texture preferences)
2 cans dark red kidney beans, drained.

Directions:
Heat the Oil in large stock pot
Add the Cumin, Paprika, Chili Powder, Salt, Pepper, Bay Leaf and saute for about 1 min.

Don't get the oil too hot or cook it too long.  Burnt oil is no good!!

Add the beef and brown
Add the Diced Onions and cook for about 3-5 minutes.
Add the Tomatoes, stir
Add the cocoa, molasses, chipotles, wine or broth
Bring to a boil and then simmer for one hour.

 It will smell so good you will be tempted to just stick your face in the simmering chili.  I would advise against this, but this is America after all so do whatever you want.  But I suggest finding something to do during this time.

After the chili has simmered for about an hour add the beans and heat throughout.
 Serve with all your favorite chili toppings...

And in case you were wondering what kind of beer that is..

Enjoy the greatest chili ever.  You're welcome world!!