The Anticipation

I love finding a great recipes, reading through them, considering the possibilities, mmm…looks good. I examine the picture (if there is one) with great interest. I imagine myself and loved ones, sitting around, chatting eating the amazing creation.  What do I need? Can I make this? I relish in gathering the ingredients…oh the anticipation. For me it’s not just about preparing the recipe, it’s about creating something--something delicious. It’s about putting a bunch of separate little things together to end up with one big thing. I guess it’s about results and sharing. I like the process of chopping the veggies. I get everything ready first, measure things out because once  I get going things tend to happen really fast and who wants to  stop and chop while something is frying.

Food is such a delightful pleasure for me. I thank the Gods every day that I have access to such bounty especially at this time of the year when everything is as fresh as can be.  Recently, I made this chowder with someone I know that also enjoys cooking. It was  so much fun. Making the meal was just as much a part of the experience as eating it. Lots of “ooos” and “ahhhs” and “yums” when we finally sat and enjoyed it.  

BEST CORN CHOWDER I have ever tasted and easily adaptable to a vegetarian diet just by omitting the bacon and using veggie broth instead of chicken. Since I was making this recipe with non-vegetarian friends I decided still include the bacon for their taste buds but just didn’t garnish my own with it.

YOU WILL NEED:

*6 strips of bacon (diced) smoked is great

*1 large yellow onion

*3 stalks of celery (De-stringed and diced)

*2 carrots (peeled and diced)

*3 cloves of garlic (minced)

*3 uncooked potatoes  (peeled and diced)

*1 med leek (I USED 2)

*3 ears of sweet corn (I USED 4)  removed from cob SAVE THE COBS  (I cooked them briefly before removing the corn, but you likely don’t have to)

*1 can of cream style corn ( for texture I think)

*2 cans of chicken OR veggie  stock. (or one tetra box, I used the box but perhaps if you are really serious you could make your own, aprox 900ml)

*1 500ml heavy cream.  (the first time I made this I used whipping cream…yum, but..it is just as good with 18% which is what I used last time)

*½ cup of butter

*½ cup flour

*½ teaspoon salt

*¼ teaspoon garlic powder

*Freshly ground black pepper to taste

*Pinch of cayenne pepper

*2 tablespoons of FRESH thyme (this is key, fresh is better. I  use as much as I  feel like, but at least 2 TBS)

*Fresh Parsley finely chopped

SO…now that you have all these YUMMIE COLOURFUL ingredients…

  

1 .Remove the kernels from the cobs,  set corn aside. (you can cook before removing from cobs if you like, but don’t have to) Place kernelless cobs in pot with stock. Let simmer while you prepare other ingredients. This creates a very tasty corny stock.

2.Sauté bacon until crispy and remove from pan. Should smell really really  in your kitchen by now.

3.Saute diced onion, celery, carrot, garlic in bacon fat (or some butter if not using bacon) until onions are translucent.

4. create a roux with flour and butter for a few minutes before combining with  sautéed veggies.

5. Remove cooked cobs from the pot and discard.  (there will be little pieces of tasty corn bits in stock now) Add the corn that was set aside, the creamed corn, the potatoes, and sliced leek to the stock. Simmer about 15 mins or until potatoes tender.

6. Add the sautéed veggies and roux, cream, thyme, and seasonings to taste, Simmer for another 20 mins. Serve hot. (Garnish with chopped parsley, bacon, cheese or even sour cream if you like)

7. ENJOY WITH LOVED ONES…OR SET YOURSELF A NICE TABLE AND ENJOY!

Should be enough for 6 generous servings.

I  am not sure who to  give credit to  for this recipe. I  got it online a couple of years back and have since added bits of my own as I  go along…so…thank you google I guess???

A Funny Thing Happened...

Let me reintroduce myself; it has been too long. I'm Liza...AND...

I love the thick and juicy burgers my friend Andre whips up. We call them Dre burgers and I look forward to them especially this time of the year. I watch with sweet anticipation as he smacks the meat jammed packed with all its secret ingredients from hand to hand forming the perfect disk, knowing I'll soon be biting into one of these tasty delights. I look forward to a steak, med rare, thrown on the BBQ and the onions sauteed in all it's meaty juices. I am the one who loves the fresh sausage at the farmer's market. I sometimes cook a roast on a Sunday afternoon just to have the aroma seep through the house. When hamburger is on sale I buy pounds of it. I always order the meat lovers pizza. Pulled pork...well hold me back. kibbi, well, I'll have a side order of that. I grew up on Bologna in all it's marvelous forms. I never know what to cook for vegetarian friends.

So when I woke up a vegetarian about a month ago it really confused me. I thought I was done with identity crisis. That's right, with no explicable reason I woke up one morning not caring if I ever ate meat again, not wanting too. In fact, I was a bit repulsed by the thoughts of devouring animal tissue to get my required nutrients. Nothing happened. I did not see the movie Food Inc. (many have since asked me this question) I did not see rotten meat, road kill, or have a bad experience. In fact the night before I enjoyed some great ribs and some meaty lasagna. I could not and currently can't think of any reason for this strange twist in my taste buds.

Initially I was in denial. I went shopping as usual. Straight to the meat dept as usual. I couldn't"t do it. I had to get away from there quickly. Well, I had no choice but go with my body's instructions. I assumed I would resume my normal habits as soon as I started making sense again. Nope, It has been a month and the urge has not yet returned. Although I am not yet calling myself a vegetarian (sounds so committal and limiting??) I have no desire to return to my life as a carnivore. WEIRD!!!!!

THEN A FUNNY THING HAPPENED...I started to feel better, spiritually and physically...though I had no idea I could feel better or that my body felt badly. SMART BODY!!! Then, in seeped the protein panic. I have always admired vegetarians, but wondered about protein. I mean in my previous state of mind I could only imagine consuming so many nuts, cheese, peanut butter etc...

Since then i have learned so much more. I've discovered a whole new world of spices and foods rich in everything I need. I've made a nut loaf, veggie lasagna, parsnip and ginger soup, quiche, a tomato and basil pizza. I've discovered corn pasta, kamut pasta. I'm having fun with quinoa, ...and...and...and...It has been an exciting gastronomical adventure, but not yet a challenge.

I love eating this way.

I've looked for answers. I've tried to blame hormones perhaps...but I can't find any biological explanation for any of this. I don't know where its going, how long it will last, but I am enjoying the transformation thus far and the process of becoming a vegetarian. MAYBE (-;
I'd be interested in hearing stories of why you chose to be/why you are vegetarian. Thanks to my friend Andre Comeau for the pics.