Dairy has been an ongoing struggle in our house for a few years now. Mostly because we love it and can’t digest it. Unfortunately, it looks like half of our family is lactose intolerant. So this summer’s mission #1 is to find healthful snacks and substitutes to lead a dairy-free lifestyle. For me, an avid cheese lover this is a challenge to put it lightly. We’ve been eating low-dairy for about four years, but now it’s time to cut it out entirely. While I spent a solid hour in Whole Foods looking for easy-to-send-to school snacks, it really hit me that dairy is in everything! If you’re in the same boat as me, just learning how to eat dairy-free, check out the link here to a wonderful resource with plenty of reviews of products as well as recipes. Continue reading Non-dairy Creamy of Anything Soup
Although it’s not summer yet (read: oh please let it be summer!), the weather is warming up in these parts. I hope I didn’t just jinx it for everyone in LA with saying that our weather is getting warmer. Anyway, I am fantasizing about spring and summer which reminds me of the barbecue and lazy days at the beach. Piling the corn and the burgers on the grill after a sun-soaked day can certainly quench anyone’s hunger. And of course, what mom doesn’t know foods that go on a grill are always simpler to make–less clean-up you know. Sorry this recipe isn’t for the grill. But it sure is easy, and it’s a nice segue into putting fresh corn on the grill in a couple of months.
This recipe can certainly satisfy that craving for a steakhouse-style creamed corn anytime of the year with being friendlier on your waist. It uses frozen corn, garlic, a touch of butter, broth and flour–that’s it! And…wait for it… this morphs into corn chowder so easily. Just add more broth. Puree it in the blender. Stir in some shredded potatoes and supermarket chicken and this will stretch into next evening.
16 ounce package frozen corn
1/4 cup low sodium chicken broth
2 tablespoons butter
2 tablespoons flour
1 whole garlic clove
salt and pepper to taste
1.Place the frozen corn in a large microwave safe bowl and cover it. Microwave it on 50% power for 5 minutes.
2. Meanwhile, melt the butter in a 3 quart saucepan over medium-high heat.
3. Once the butter begins to melt, sprinkle in the flour and stir it around until the flour and butter become a golden paste. This is called a roux (pronounced: rue, like I will rule the world, except no l.). Be forewarned: once you know how to make a roux you’re on the road to making homemade macaroni and cheese.
4. Once the roux is golden, add the garlic clove and heat for 2 minutes, this is pretty much when you start to smell it.
5. Then add the defrosted corn and broth. Stir it all up and put the lid on that baby.Reduce the heat to low.
6. Let it warm for 10 minutes, then remove the garlic and add salt and pepper if you like.