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.

Portuguese-Style Potato and Kale Soup

Prep Time: 20 minutes
Cook Time: 4-6 hours on low

Grade: A

Make Again: Yes

Recipe Source: Slow Cooker Revolution Book

I am shocked I didn't report on this recipe last year, because I ended up making it at least 3 times last winter after I first tried it. It is one of the easier recipes from Slow Cooker Revolution and it tastes great. The onions, garlic and spices are only cooked in the microwave first making this a little bit simpler prep. Also since it uses kielbasa, that prep is easy as well. I make it with Turkey Kielbasa, since it is lighter. Of course, I use the full 13oz that comes in the package instead of the 8oz called for, so that may erase any efforts to keep this lighter.

This is a great soup though with a nice little heat to it. My picker eater doesn't like kale, so I usually spoon some out for him before I add the kale and then we re-heat his soup when ready to eat.

Pork and Apple Stew

Prep Time: 30 minutes
Cook Time: 25 minutes

Grade: A-

Make Again: Yes
 
Recipe Source: Everyday Food (January 2003)

I've been trying to make some of my original favorites from Everyday Food. Recipes that I tried when the magazine first came out and that made me love the magazine. This is from the very first issue, and I remember loving this recipe, even though I was skeptical of the apples. I made it several times, but I haven't made it for years.

So, I made it again, and I only used one Granny Smith apple. Unfortunately, the apple part was very unappealing to me this time. I'm not sure why. I cooked it the 10 minutes called for, but I may have cut the pieces too small, because it was very soft.

I'm not sure what I will do the next time I make this. Maybe skip the apples (the potatoes, pork and cabbage are enough) or maybe just use a smaller apple with small pieces that I add at the last moment with the pork so the pieces stay crisp and are just an accent.

Regardless, I will make this again on occasion, because I do like it overall. 

Steak Salad

Prep Time: 35 minutes
Cook Time: minutes
Grade: A-
Make Again: Yes
Recipe Source: America's Test Kitchen Light & Healthy 2010

I actually made this recipe over a month ago, and forgot to write my post until now. I did like this, it was simple and good.  However, I would have been happier if it took a little bit less time to make. I may make again though.  

I'm not sure if I kept it light and healthy, because I don't know my beef cuts very well, and picked a higher fat steak at Trader Joe's accidently. It had tip in the name, so I thought it was what I wanted, but I was wrong.

The dressing was mustard-y and tangy. I liked it and it paired well with the potatoes and meat.

Caldo Verde

Prep Time: 30 minutes
Cook Time: 20 minutes

Grade: A-

Make Again: Yes

Recipe Source: Best of America's Test Kitchen 2009

I really don't know where this recipe can be found. I just got the lastest Best of book, and this version does not give the original source of the recipe. I assumed it came from the International cookbook, but I don't see it in there. There was a somewhat similar recipe in the Best 30 minute cookbook, but more streamlined.

Regardless of the source, I know I liked it, although the final product was a bordering on being too salty. Probably from the sausage. I acutally used half the called for chorizo, which works fine, IMO since it is so flavorful. Anyway, this is a simple soup, with chorizo, kale and potatoes and nice to have on a cold day. I will make this again when I find the chorizo on sale.

The only time consuming thing here is that you need to peel the potoates. Mine were small so it added to the time. Otherwise, a simple recipe.

Grilled German Potato Salad

Prep Time: 5 minutes
Cook Time: 10 minutes
Prep/Cook Time: 35 minutes

Grade: B+

Make Again: ??

Recipe Source: Cook's Illustrated (July 2001)

This was OK, but ends up being more work than I think it should. I think I will probably stick to the poblano version which is a little more exciting. Also, for a nice potato salad with red potatoes, the French Potato salad is really good and fairly light.

Hearty Beef Stew

Prep Time: 40 minutes
Cook Time: 6-7 hours

Grade: A

Make Again: Yes

Recipe Source: Cook's Country (October 2005)

A lot of people would groan knowing that this recipe (a slow cooker recipe) takes 40 minutes to prep. But it is necessary to prebrown the beef and the onions to get the best flavor, and I think it is well worth the time. For me, the beauty of the slow cooker is the long cook time and time to get a lot of things done before serving dinner. If you want to make something, (like biscuits) you have the time. Plus, it is nice to have the smell of dinner all afternoon to whet your appetite.

This is a very tasty stew. I made a half recipe, remembering that they create huge recipes for very large slow cookers. It got 4 good size servings out of this, and I am freezing the leftovers. I was skeptical that the vegetables would end up as flavorful as I like, since they are cooked separately on top in a foil packet. But when stirred in with the beef, the tasty sauce flavors them enough, in additional to their own seasonings.

Italian Sausage with Peppers, Onion and Potatoes

Total Time: 37 minutes

Grade: B

Make Again: No

Recipe Source: Best 30-Minute Recipes

This was fine, but I didn't love the potatoes in it, so I would probably just stick with the Hoagie version next time which is a little bit easier.

I used less sausage then recipe called for and I would have preferred more.

French Potato Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 10 minutes

Grade: A+

Make Again: Yes

Recipe Source: Best Light Recipe (Modified)

This is a very good recipe that I modified just a little because I don't have all the herbs required for this recipe (and don't think they are needed.) I also like reducing the potatoes a bit and adding in a bunch of green beans to get some extra veggies in. Instead of the 2 lb of potatoes, I used 1.5 pounds plus 3/4 pounds of green beans.

Grilled Garlic Rosemary Potatoes

Prep Time: 30 minutes
Cook Time: 12 minutes

Grade: C

Make Again: No

Recipe Source: Cook's Illustrated (July 2007)

This recipe was one of the few from Cook's Illustrated that was not a winner for me. It tasted fine, but not GREAT. I would probably just prefer to roast the potatoes, even though that means having the oven on, because it is so much easier. If I want the grilled taste, and was willing to put in just a little bit more effort than this recipe, I would make one of the Grilled Potato Salads, which are much more flavorful, IMO.

Indian-Style Vegetable Curry

Prep Time: 45 minutes
Cook Time: 20-25 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (May 2007)

This recipe does require a bit of prep (onions, potatoes, serrano, cauliflower, garlic, ginger, toasted spices, and more) but it is very good. I used less oil (1.5 T instead of 4T) and had trouble with the potatoes sticking. I probably should have used more. It is a completely lean dish otherwise, so it wouldn't hurt to use a little bit more.

Pasta with Pesto, Green Beans and Potatoes

Total Time: 26 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (July 2003)

I had Pesto in the freezer, so I didn't have to make it for this recipe. However, even if I did have to make the Pesto it would still be a quick recipe. I had a lot of down time while making this.

The only think I change is to add a little more green beans (12 oz) and to add them with about 4 or 5 minutes left. The trickiest part of this is getting everything cooked at the same time. Usually something is slightly overcooked, but not so that is is bad.

Grilled Potato Salad with Corn and Poblano Chiles

Prep Time: 45 minutes
Cook Time: 5 minutes

Grade: A
Make Again: Yes, but I would try to do potatoes ahead
Recipe Source: Cook's Illustrated (July 2001)

This was very delicious, but took a while to make. Partly because I had to roast the poblano chilies and peel, seed, and cut them. Also there is the two step process of cooking the potatoes - first boiled, then on grill. However, this does allow you to precook the potatoes 2 hours early and then grill them with the rest of your dinner. I think if you do that, and have all the other ingredients prepped, this recipe will work nicely for a barbeque.

I am going to try the other versions of this recipe (German and Arugula Mustard), before I do the poblano and corn again, but I did really like these flavors.

Summer Chipotle Vegetables and Black Beans

Prep Time: 40 minutes

Grade: A

Make Again: Yes

Recipe Source: Me

This recipe was inspired by a Stuffed Zucchini Recipe from Cook's Illustrated. I find that recipe to be too much trouble, but I liked the flavors and idea of roasting the zucchini, so I came up with this instead.

NOTE: This recipe is very flexible and you can skip any ingredients you don't like or alter the amounts of the main ingredients to your tastes. You can use canned or fresh tomatoes and use either frozen or fresh corn.

I usually dice the potatoes, put in the oven, then continue prepping items because the zucchini doesn't need to cook as long as the potatoes.

Summer Chipotle Vegetables and Black Beans

Ingredients:
1 lb red potatoes, 1/2" dice
4 medium zucchini, 1/2" dice
2 T. olive oil
coarse salt
1 small onion, finely diced
15 oz. petite diced tomatoes, or 2 tomatoes, diced; drained
1-2 chipotle chilis minced with some of the sauce
1 can of black beans
1 cup frozen corn, thawed, or fresh corn kernals cut off of cob
1-2 T. cilantro, minced
2 oz. shredded cheddar or pepper jack cheese (optional)


1. Preheat oven to 450.

2. Toss the potatoes with 1 T. of olive oil and a pinch or two of salt on a jelly roll pan and put in oven. Roast for 30 minutes, until browned and cooked through. Toss once or twice with a spatula.

3. Toss the zucchini with 1/2 T. of olive oil and a pinch of salt on a second jelly roll pan. Rost for 20-25 minutes until zucchini is browned. Toss during cooking.

4. Meanwhile, saute onion in 1/2 T. of olive oil over medium heat, until softened, 5-10 minutes. Add chilis and sauce and saute for 30 seconds. Add tomatoes, and cook until liquid evaporates.

5. Add corn with tomatoes if cut off of cob. Otherwise add now with the black beans, and heat through.

6. If room in pan, add in roasted potatoes and zucchini when done. Otherwise, mix in a large bowl. Season with salt and pepper to taste. Add minced cilantro and toss. Serve.

7. Top with shredded cheese if desired.