Recipe – Page 36

Roasted Poblano Corn Chowder (Vegetarian)

March 20, 2013 Nicole

This is a wonderful recipe full of flavor and heat! Wow it’s spicy considering there are no spices in it. The peppers pack a mean punch especially if you don’t remove the ribs. I chose not to do that and lived to regret it. Wow smokin’ hot!

I have purchased poblanos before that were not hot at all …these on the other hand were very hot. We loved this recipe because it was so full of flavor without any cream soup or any type of dairy. It’s an impressive recipe that is easy and delicious! It’s hard to find a poblano chowder recipe without any dairy or meat in it.

Ingredients:

1 large sweet onion, peeled and quartered
1 clove garlic, peeled
1 teaspoon olive oil
Pinch of salt
3 large poblano chilies
1 (16-ounce) package frozen corn, thawed
2 cups vegetable broth
Salt and pepper to taste
Chopped cilantro to garnish, if desired

Directions:

Preheat oven to 400° F.
Place quartered onion and garlic clove on a large sheet of foil.
Drizzle with oil, and sprinkle with salt. Bring corners of foil up over onion to make a packet.
Place foil packet on a baking sheet or large cast iron skillet, and place chilies next to foil packet on the baking sheet.
Roast onion packet and chilies for 15 minutes, or until chilies look soft and are starting to char. Using a pair of tongs, flip chilies over, and return to the oven for another 5-10 minutes, or until they are uniformly softened and charred. Remove chilies from oven, place on a plate, and set aside to cool.
Return onion packet to the oven to continue to roast another 30-40 minutes (about an hour total). Onion will look slightly golden and very soft when done.
Peel cooled chilies under running tap water. Remove stems and seeds from chilies, and chop into small pieces, about ¼ to ½-inch. Set aside.
Once onion and garlic have finished roasting, place onion, garlic, and any juices that have accumulated in the foil in the bowl of a blender.
Add half of the thawed corn, and 1 cup of broth to the blender. Puree until smooth.
Pour pureed corn mixture into a medium pan, and heat over medium-high heat. Add remaining corn, 1 cup broth, and chopped poblanos, and simmer until heated through.
Taste and season with salt and pepper as needed. Ladle chowder into bowls, and sprinkle with chopped cilantro.

Original Recipe Source

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();
Check Out Our Online Recipe Book: www.CafeChatterbox.com

Recipes

Frozen Peanut Butter Hot Chocolate

March 19, 2013 Nicole

I love Abuelita’s hot chocolate mix. I don’t need a special occasion to have a major craving for it. As summer starts approaching here in the south the last thing my mind is “hot” chocolate. I want cold and colder if you can get it.

By combing the desire for hot chocolate and the desire for something incredibly cold you come up with frozen hot chocolate! Frozen hot chocolate is always high on my list of delicious beverages. I love the flavor and the creaminess.

My favorite is certainly Abuelita’s because of the fantastic cinnamon flavor. Mexican hot chocolate is the best!! Now add peanut butter to it. Oh the thrill and the happiness.

Ingredients:

2 tablespoons Abuelita’s Hot Chocolate Powder Mix (Bagged)
1 cups of unsweetened coconut milk
1 tablespoon of honey
2 tablespoons of PB2 with chocolate (Powdered Peanut butter)
1-2 cups of ice

Directions:

Place all ingredients in the blender and blend well.
Garnish with cinnamon, whip cream or even sprinkles.

Number of Servings: 1

Nutritional Information:

243 calories per serving
23 carbs
6 grams of fat
6 protein
39 sugar

*Nutritional information found on http://www.myfitnesspal.com this information will vary based on the products you use.*

Recipes

Zesty Meatless Spaghetti Sauce

March 14, 2013 Nicole

In search for a meatless spaghetti sauce I came across this delicious pot of yumminess. This is a fantastic sauce. I wasn’t sure if I would like it or not because I grew up on sauce with ground beef in it. It’s hard to change your ways if you know what I mean. The only time I have ever had any spaghetti sauce without meat came from a jar on the grocery store shelf.

I was really impressed with the ease and simplicity of this recipe. The longer it cooks the better the flavor. It was even better the next day. This would be a really great recipe to double or even triple then freeze for future use.

Ingredients:

4 medium onions, chopped
1/2 cup vegetable oil
12 cups chopped peeled fresh tomatoes or canned tomatoes
4 garlic cloves, minced
3 bay leaves
4 teaspoons salt
1/2 teaspoon cumin (camino)
2 teaspoons dried oregano
1-1/4 teaspoons pepper
1/2 teaspoon dried basil
2 cans (6 ounces each) tomato paste
1/3 cup packed brown sugar

Directions:

In a Dutch oven, sauté onions in oil until tender.
Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil.
Bring to a boil.
Reduce heat; cover and simmer for 2 hours, stirring occasionally.
Add tomato paste and brown sugar; simmer, uncovered, for 1 hour.
Discard bay leaves.

Original Recipe Source

Recipes

Jumbo Pumpkin Chocolate Chip Muffins

March 13, 2013 Nicole

There is a bakery here outside of Houston called Great Harvest Bread Company. They offer some really incredible products. For the most part I love their Pumpkin Chocolate Chip muffins. They are very good but a little dense for me. Another thing that makes me back off from them is that they are $3 each and they are 660 calories each (supposable they are 2 servings per muffin).

I wanted to see if I could make something similar to the Great Harvest Company’s Pumpkin Chocolate Chip Muffin. I remembered a Weight Watchers recipe I saw online a few years ago that I thought might work to replicate this recipe. What’s so great about this recipe is that its egg free and oil free which helps elevate some of the calories.

Three ingredients and that’s it! An entire jumbo muffin is 357 calories! Wow much better! It’s very filling so you can get away with just the muffin for breakfast. If you need a little more you could add a side of fruit to keep your calories down.

These muffins blew me away! They are sooooo good! I made them jumbo to make them easy to carry to school for breakfast. You could make these any size which would cut down the calories … depending on how many you eat! Good luck with that one.

Ingredients:

1 boxed Betty Crocker Spice cake mix
1 can 100% Libby’s pumpkin
¼ bag Hershey chocolate chips

Directions:

Place cake mix and pumpkin in a bowl and mix.
Once your ingredients are mixed well fold in the chocolate chips
Divide into unlined muffin tins. (These muffins tend to stick to muffin liners. You might try silicone liners or even the tin foil looking liners)
Bake on 350 degrees for 20-30 minutes depending on your oven
Check for it to be done with a toothpick to make sure it comes out clean.
Allow to cool at least 15 minutes.

Number of Servings: 6

Nutritional Information:

357 calories per serving
75 carbs
7 grams of fat
6 protein
40 sugar

*Nutritional information found on http://www.myfitnesspal.com this information will vary based on the products you use.*

Check Out Our Online Recipe Book: www.CafeChatterbox.com

Recipes

Strawberry Banana Ice Cream

March 12, 2013 Nicole

If you like delicious healthy ice cream this is a recipe for you. It’s not only low in calories but it’s full of fruity goodness. We love making recipes like this around our house because you feel like you are getting something bad for you when you are craving bad, but in truth you are getting nothing but goodness!

I have altered the original recipe a bit, but the original is included down at the bottom. Check out The Primal Home for some fun and healthy recipes.

As I posted below if you are not planning on eating this right away you may end up with a solid block. No it doesn’t freeze like ice cream… it freezes more like ice. In the past I have added 2 tbsp. of whip cream vodka to the recipe to prevent it from freezing. Although this isn’t a healthy option it’s a way to prevent it from freezing all the way and BTW you won’t taste the vodka.

Ingredients:

1 medium banana, sliced and frozen
1 cup strawberries, frozen
1/2 cup (More or less) unsweetened coconut milk (Depending on the size of your banana)
1 teaspoon vanilla extract

Directions:

Place the frozen bananas and strawberries into a blender. Start blending then add in the vanilla and coconut milk.
Once it is nice and smooth but still very thick scoop it out and enjoy! It needs to be eaten right away as it will not keep very well in the freezer.
If you do not want to eat it right away add 2 tbsp. of vodka this will prevent it from freezing. (I use whip cream vodka when needed)
Makes 2 servings.

Original Recipe Source

Number of Servings: 2 (not including the vodka)

Nutritional Information: