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Elliot's Birthday Broken Noodle Steak Salad
1 13-ounce box whole wheat lasagna noodles, broken into approx. 1-inch pieces 2 1-pound skirt steaks 1 bunch asparagus, trimmed 3 tablespoons fresh chives 3 tablespoons red wine vinegar 2... More
1 13-ounce box whole wheat lasagna noodles, broken into approx. 1-inch pieces 2 1-pound skirt steaks 1 bunch asparagus, trimmed 3 tablespoons fresh chives 3 tablespoons red wine vinegar 2... More
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Looking for lunch, breakfast, dinner and snack ideas? Here are recipes and columns our nutritionists have contributed. Since this is a recipe exchange we welcome you to contribute your favorite recipes too.
Fresh Corn Soup
Posted on Thu, September 10th, 2009
By CAROLINE BARRETT
The author is the food writer for The Spotlight and the mother of three children, Lucy, age 9, Zoe, age 7, and Elliot, age 5. She can be reached at news@spotlightnews.com.
a little olive oil
1 large onion, cut into about 12 wedges
6 ears fresh corn, husks removed and kernels cut from the cob
5 cup chicken broth
4 strips cooked bacon
2 cups shredded chicken (leftover chicken works well, as does rotisserie)
sea salt and fresh pepper
1/4 cup fresh chives
In a large pot, heat the vegetable oil and add the onion. Cook over low heat, stirring the onions, until they get very soft and brown, about 12-15 minutes. Remove the onions from the pot, place in the bowl of a food processor, and add the corn to the pot. Add a little more oil if necessary. Cook the corn over medium heat until fragrant and starting to brown, about 5-7 minutes. Add the corn to the onions, add a little broth, and pulse in the food processor until coarsely chopped. Pour back into the pot. Add the chicken broth and heat to barely a simmer, stirring for a few minutes. Crumble the bacon in, add the chicken and taste for seasoning. This soup will definitely need salt and pepper, but because of the salty bacon it's a good idea to add a little at a time, tasting as you go. You can always add more. Before serving, stir in the chives. Serve with a green salad.
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Posted on Thu, September 10th, 2009
By CAROLINE BARRETT
The author is the food writer for The Spotlight and the mother of three children, Lucy, age 9, Zoe, age 7, and Elliot, age 5. She can be reached at news@spotlightnews.com.
a little olive oil
1 large onion, cut into about 12 wedges
6 ears fresh corn, husks removed and kernels cut from the cob
5 cup chicken broth
4 strips cooked bacon
2 cups shredded chicken (leftover chicken works well, as does rotisserie)
sea salt and fresh pepper
1/4 cup fresh chives
In a large pot, heat the vegetable oil and add the onion. Cook over low heat, stirring the onions, until they get very soft and brown, about 12-15 minutes. Remove the onions from the pot, place in the bowl of a food processor, and add the corn to the pot. Add a little more oil if necessary. Cook the corn over medium heat until fragrant and starting to brown, about 5-7 minutes. Add the corn to the onions, add a little broth, and pulse in the food processor until coarsely chopped. Pour back into the pot. Add the chicken broth and heat to barely a simmer, stirring for a few minutes. Crumble the bacon in, add the chicken and taste for seasoning. This soup will definitely need salt and pepper, but because of the salty bacon it's a good idea to add a little at a time, tasting as you go. You can always add more. Before serving, stir in the chives. Serve with a green salad.
Readers had this to say
Nobody has made any comments about this yet... you could be the first. Comment about this article.