Corn Chowder

Prep Time: 25 minutes
Cook Time: 35 minutes
Assemble Time: 35 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (July 2011)

I've been wanting to make this for a long time. I finally remembered to do it this weekend, towards the end of corn season.

This recipe is for a "lighter" corn chowder but it still includes 1 cup of half and half, which does not seem that light to me. I decide to make it without that and just add some milk if it was needed. I ended up adding a splash of milk to thin the soup out a bit, and it worked great.

I used a little less butter and cut off some of the fat from the bacon also. So overall, my version was lightened even more. The taste was rich and delicious without the added dairy and just the fat from the bit of butter and bacon.

I did not squeeze my pulp in a towel and just used a fine mesh strainer. That worked fine and it was easy to clean.

I probably won't make this again real soon, since the corn will be gone in a few weeks, but it is a great recipe for September when the corn is good but the nights are getting cooler.

Lentil Soup

Prep Time: 20 minutes
Cook Time: 60 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (January 2004)

I made this months ago but forgot to put it in the blog. So this is not very timely. Who wants to make soup as summer is just getting started!

This is a pretty simple recipe for Cook's Illustrated standards. It tastes very nice and went over well with my picky eater. I have made this before and I will make it again.

Chili and Cornbread

Emeril's Turkey Chili
Prep Time: 30 minutes

Cook Time: 30 minutes

Grade: B
Make Again:No

Recipe Source: Everyday Food (January 2011) 



Cornbread
Prep Time: 6 minutes
Cook Time: 20-25 minutes

Grade: A
Make Again: Yes

Recipe Source: Everyday Food (October 2011) 

The cornbread recipe is not on Martha's website yet, but I will check back later, but most of the recipes end up there.

The chili was fine, but nothing special. I think I will stick to the Cook's Illustrated version, which takes longer to cook, but isn't anymore effort.

The cornbread was very good. It should be with a stick of butter and 1/3 c. of sugar in it. As much as I love cornmeal, I don't always love the cornbread recipes I try, so I will probably make this one again.

Spaghetti Alla Carbonara (Lighter)

Total Time: 44 minutes
Grade: B
Make Again: Maybe?

Recipe Source: Cook's Country (October 2008)
Recipe Source: America's Test Kitchen Light & Healthy 2010

This was good, but maybe more work than I wanted. My bacon always takes longer to cook than they say it will. I may have used thicker bacon though.

I did add some boneless chicken breast to this to add some more protein. It was a good addition, IMO.

Also, I didn't have any evaporated milk on hand, so just used a tiny bit of cream instead.

I was surprised that the leftovers were still good. I thought it would be a gloopy mess, but it wasn't bad. Not as good as fresh, but still quite edible.

Cuban Inspired Black Beans and Rice

Soak Time: 8-24 hours
Prep Time: 13 minutes
Cook Time: 30-40 minutes
Prep Time: 27 minutes
Cook Time: 30 minutes

Grade: B-
Make Again: No
Recipe Source: Cook's Illustrated (March 2011)

I was sure I'd love this recipe, but it fell a little flat with me. I think the cumin taste overpowered everything else. It calls for 4 teaspoons of cumin, and I think half of that would have worked better.

It wasn't bad, but not something I think was worth the effort. This past winter when I had no time to cook at all, I discovered a quick beans and rice meal. (Boil in the bag Brown Rice, plus canned black beans, plus some salsa with a little bit of cheese on top.) That takes about 3-4 minutes of effort and 12 minutes of cooking time, and was almost as satisfying as this dish.

This dish isn't hard to make, but you do have to soak the beans and cook in stages, so there is some effort involved.

I should add that I used bacon instead of salt port. I used 2 thick slices instead of the 6 regular they suggested. Maybe more bacon or salt port would have tempered the cumin.

I will say the beans after cooking initially were very good, but the final recipe was were things fell flat.

Pan Fried Pork Chops

Prep Time: 5 minutes
Cook Time: 20 minutes

Grade: A-

Make Again: Maybe

Recipe Source: Cook's Country (February 2009)


I found some 2 year old pork chops in my freezer last week when I was cleaning it out.  They weren't even wrapped well, just frozen in the thin plastic they were wrapped in at the grocery.  I've only cooked pork chops once or twice before, and I forgot about them.  I didn't have much hope for them, but they seemed ok after they were defrosted and I didn't notice much freezer burn, so I decided to try this simple recipe.

I was pleasantly surprised.  It was super easy and fast.  The biggest time suck was waiting for the bacon to cook.  But you have to wait 10 minutes in between flour dredging the chops the two times, so it works out well.  I used less oil and it worked fine.  The chops are seasoned first before they go in the flour with garlic powder, paprika, and salt and pepper (and a little cayenne.) 

I was starting to not want to try them though because of their age.  When they were resting some blood started to seep through the flour from the bones and as an ex-vegetarian this grossed me out!  Then I really didn't want to try them. 

But I did anyways, and they tasted really good.  The crust was perfect on them and they were still moist.  I may have to try them once more with fresher meat.

Whole-Wheat Pasta with Kale and Fontina

Total Time: 28 minutes
Cook Time: minutes

Grade: A-

Make Again: Yes

Recipe Source: Everyday Food (October 2003)

If you like kale, then this is a good recipe. I love that it is so quick, and the ingredients in here really do taste well with the whole-wheat pasta (although, technically, my pasta is not 100% whole-wheat - Ronzoni.) I had some extra fontina left from the Baked Pasta dish last week, and this was perfect way to use up the extra, because it just calls for a little bit.

This calls for just a little bit of bacon which really adds to the flavor. I always freeze my bacon that I buy on sale in one and two piece portions so I always have some on hand. (A bonus: it is really easy to cut frozen bacon.)

Chicken with Bacon and Rosemary

Total Time: 32 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Country (October 2005)

I use boneless chicken a lot cut up in various things or with stir-fries, but rarely do the full breasts. But this is a recipe that works really well, and produces delicious breasts with lots of flavor. Mine took longer than the suggested 8 minutes to cook, but it was still a quick dish to make. I will definitely make these again, if I have some rosemary on hand.

The sauce called for a little bit of lemon which I forgot to add, and I don't think it suffered. I served on egg noodles which was very good with the sauce.

Corned Beef Hash

Total Time: 32 minutes

Grade: A

Make Again: Yes

Recipe Source: Best 30-Minute Recipes

I had a tiny bit of trouble with the recipe, because the bacon takes longer for me to cook than recipes tell me it should. Perhaps I need to chop it smaller. Also, the "minced" onions it called for started to over-brown. So I will chop the bacan smaller and the onions larger next time.

I haven't had hash in ages, and this was great. I definitely will have it again, if only to use the rest of the bag of the hash browns that I bought.

Southern Style Green Beans with Bacon

Prep Time: 22 minutes
Cook Time: 18-22 minutes

Grade: B

Make Again: Maybe

Recipe Source: Cook's Country (June 2004)

This was fine, but not my favorite green bean recipe. And since it isn't quick, I'm not sure I would go for this one again.

Garlic-Potato Soup

Prep Time: 25 minutes
Cook Time: 45 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2007)

Some of the prep time and cook time overlaps. You can't prep everything at once, because the potatoes don't go in the soup until after the garlic is almost completely cooked.

I made some bacon to put on top instead of the garlic chips. I think that is a better option for me, because it adds a different flavor, and it was easier. This is a nice hearty soup. However, I think I would up the ratio of red bliss potatoes to the russets actually. Just a little. Otherwise, it was about perfect.

French Onion and Bacon Tart

Crust Prep Time: 10 minutes
Crust Freeze Time: 30 minutes
Filling Prep Time: 50 minutes
Bake Time: 20-25 minutes
Cool Time: 10 minutes

Note: The crust is cooked initially before the tart, but this is done while prepping the filling.

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (January 2007)
Recipe: America's Test Kitchen TV Show (Season 10)

This is actually a very easy recipe that doesn't take too long make, despite what the times above may indicate. There is a lot of down time during the prep. The only knife prep includes the bacon and slicing the onions which is easy. There is very little stirring or attention that needs to happen, so this is a great recipe.

I didn't do it perfectly, because I was impatient, and didn't really let my crust brown before adding the filling. It was still very good, but I bet it would have been even better, if I had let the crust cook more initially.

Penne and Chickpea Soup

Prep Time: 15 minutes
Cook Time: 25 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated Magazine (Sept 1999)

This is such a simple soup recipe, and very flavorful. It calls for 4 pieces of bacon (including rendered fat) and 1/4 c. olive oil. However, I soak up much of the rendered fat from the bacon (leaving about 1 T.) and then add only 1 T. of olive oil. This still leaves you with a very rich broth. The broth flavor comes from the bacon, garlic, rosemary, and the tomatoes.

The biggest problem with the soup is that it doesn't save well, because of the pasta. The pasta soaks up all the broth in the leftovers. So, I take some out of the pot for freezing before I add the pasta and then add less pasta.

Sautéed Corn, Green Beans, Bacon, and Scallions

Prep Time: 20 minutes
Cook Time: 12 minutes

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (September 2003)
(See my index of EF favorite recipes here.)

This is one of my favorite summer recipes, using up the great corn and green beans that I can get at the farmer's market weekly. It is simple and highly flavored. Prep time would be a lot quicker with frozen corn and green beans, and this would probably still be good. But I save this recipe for the summer and fresh produce.

I have modified this recipe as follows, to make a little lighter and healthier. I don't love green beans on their own, but adding them into this combo is delicious. It lets me get a serving of veggies with this side dish.

You could saute the beans instead of cooking in boiling water, and save dirtying a pot, but it takes longer for them to cook, and timing becomes more of an issue, so I prefer starting them separately.

Sautéed Corn, Green Beans, Bacon, and Scallions (my version)

4 slices bacon, cut into 1-inch strips
3 cups corn kernels (best if cut off of fresh corn cobs)
12 oz green beans, trimmed and cut into 1" lengths
Coarse salt and ground black pepper
Pinch crushed red pepper
3 sliced scallions

1. Heat 1 quart of water over high heat to bring to a boil. When boiling, add 1 teaspoon of salt, and the green beans. When just tender, drain beans.

2. Meanwhile, cook strips in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes. When crisp, remove with slotted spoon and drain on paper towels. Remove all fat, and add back 1 - 1 1/2 tablespoons of bacon fat.

3. Add corn kernels; season with coarse salt, ground black pepper, and a pinch or two of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in 2 to 3 thinly sliced scallions, green beans and bacon. Serve immediately.

Stewed Pinto Beans

Prep Time: 5-10 minutes
Bean Time: 70 minutes or 4 hours (slow cooker)
Cook Time: 25-30 minutes

Grade: A

Make Again: Yes

Recipe Source: Restaurant Favorites at Home (modified)

I have changed this recipe a little so that it is easier, for example using canned diced tomatoes with chilis, so I can avoid chopping onions and peppers. I also tried making the beans in a crock pot, so I have less stove time and heat in the kitchen. It worked pretty well in the slow cooker, but of course, takes longer.

I prefer to make this with a full pound of pinto beans, because I buy the bags, and dont' want to keep 1/2 c. of beans laying around.


Stewed Pinto Beans in a Slow Cooker

NOTE: The original recipe doesn't tell you when to cut the bacon, but tells you to leave the bacon in when adding onions. I assume that means you should cut bacon when raw. I cooked bacon whole and crumble it later, which is easier.

1 lb dried pinto beans, picked over and rinsed.
4 medium garlic cloves, pressed through a garlic press
Salt
3 slces thick bacon
1 small onion, cut into 1/4" dice (about 1 c.)
1 15 oz can petite diced tomatoes with chilis (hot), drained (or 3 plum tomatoes, seeded and diced, and 2 jalapenos, minced)
1/2 c. chopped fresh cilantro leaves

1. Put beans and 6-8 cups of water (enough to cover beans by an inch or so). Cook on HIGH for 1 hour.

2. Add minced garlic and 1 1/4 teaspoon salt, stir, and continue cooking on HIGH for 2-4 more hours, until beans are tender.

3. Drain beans and reserve the liquid. (Or do as I did, and use a ladle to remove most of the water and leave beans in crock, to keep warm.)

4. Cook bacon in a Dutch oven over medium heat until browned and crisp, about 10 minutes.

5. Remove bacon, and drain all but 1-3 T. of fat, depending on your preferences. Drain bacon on paper towels.

6. Add onions to pan, and cook over medium heat until softened and golden, about 3 minutes.

7. Add tomatoes and jalapenos and continue cooking about 10 minutes.

8. Crumble drained bacon and return to pan.

9. Combine beans and tomato mixture and cook for 5 minutes more to blend flavors.

10. Stir in chopped cilantro and season with salt and pepper.

I think the bacon adds a lot, but it does become unappealing in leftovers. I am wondering if saving it for sprinking on top would be best, if it won't all be eaten when first cooked. This makes a large amount of beans, so it is likely there will be leftovers. I may try this next time I make this.

Pasta with Onion, Bacon, and Goat Cheese

Total Time: 25-35 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (March 2004)
(See my index of EF favorite recipes here.)

This is one of the many great pasta recipes I've tried from Everyday Foods magazine. It is one of those recipes that you can almost get done in the time it takes to boil the water and cook the pasta. There are basically 6 ingredients: pasta, bacon, red onions, garlic, fresh thyme and goat cheese. They make a great combination, and the goat cheese and some pasta water create a quick and creamy sauce.

The recipe calls for cooking the onion for up to 20 minutes (after the bacon), but I sometimes increase the heat a little, and cook less. It helps if the onions are sliced thin. I find it best to start the bacon cooking, then get the water boiling.

Alsatian Onion and Bacon Tart

Dough Prep: 10 minutes
Rest Time: overnight
Prep Time: 50 minutes
Bake Time: 5-6 minutes at 500 degress (longer with colder oven!) per half recipe

Grade: A

Make Again: Yes

Recipe Source: Restaurant Favorites at Home

This recipe is really delicious if you like the flavor of bacon. It isn't super quick, but you can actually make all the pieces before hand, and put it together later. It would make a great appetizer for a dinner party, you would just have to roll out, add toppings and bake. Rolling is easy because you do it on top of parchment paper which goes right onto the baking stone.

I'm having trouble getting my oven to 500 degress, so my baking time took longer, and I probably didn't get as much browning as I should have.

I used the thick bacon, and before cooking onions, I drained off all except about 1 T. of the fat. Done this way, you still get lots of great bacon flavor (from bacon and onions) but this recipe is actually a lot lighter than you would think. I think it comes to around 400 calories per tart (the recipe makes 4) and can make a nice lunch or dinner.

Wilted Spinach Salad

spinach-salad2
Originally uploaded by vg123.

Prep/Cook Time: 28 minutes

Grade: A+

Make Again: Yes







I combined and adjusted recipes from Cook's Illustrated magazine and the America's Test Kitchen Family Cookbook. This has a slightly lighter dressing with less fat used and no sugar, which I don't find is needed with the sweetness of these ingredients.

It is really my favorite way to make a salad with baby spinach.

Wilted Spinach Salad
Makes 3 - 4 large servings.

3 eggs
2 slices bacon, minced
9-12 oz baby spinach
1 T. extra virgin olive oil
salt
ground pepper
1 1/2 T. Balsamic vinegar
1 T. Water

1. Hard boil the eggs. Put in saucepan with water and 2 t. salt over high. When water starts to boil, turn off heat, cover and let sit 10 minutes. Set in cold water when done. Peel eggs and cut into quarters.

2. Meanwhile, saute bacon over medium heat until crisp, about 5 minutes.

3. Remove bacon with slotted spoon and drain on paper towels.

4. Pour off all fat except 1 T.

5. Saute onion in fat with olive oil and 1/4 t. salt for a few minutes, until softened.

6. Add water, vinegar and pepper to taste off heat.

7. Combine spinach and dressing in a large bowl. Top with bacon bits and egg quarters.