Audrey loved the Fisherman’s Wharf when she was little. We would go there a couple of times a month, first stopping at the Musée Mécanique for an hour and then to eat her favorite clam chowder in a bread bowl at the Boudin Bakery, and finally at Candy Baron for some saltwater taffy.
We haven’t been back to the Boudin since Audrey became a vegetarian. After school today Audrey suddenly said, “Oh, I wish I could have a bowl of chowder.”
I used the frozen corn from the freezer and made her a healthy and nutritious corn chowder. And according to everyone in the house it was much tastier than the clam chowder at Boudin. Not to mention much healthier.
Audrey just wished it was in a bowl of sourdough bread.
Corn Chowder with Queso Fresco and Chive
1/2 teaspoon olive oil
1/3 cup chopped scallions
1 garlic clove, chopped
3 1/2 cups frozen corn kernels
1 (6 oz) russet potato, peeled and diced
5 cups 1% milk
1 chicken bouillon cube (or Vegetable Better than Bouillon)
1/4 onion, chopped
1/4 cup fat free Fage
salt and fresh pepper, to taste
3 oz (6 tbsp) crumbled queso fresco or reduced fat feta
Heat a medium heavy pot or Dutch oven on medium heat. Add oil and sauté scallions and garlic and onion for 1 minute. Add the corn, potatoes, milk, bouillon, and cilantro in a large pot and bring to a boil. Reduce heat to medium-low, cover and simmer for approximately 15 minutes or until the corn is tender, stirring occasionally.
Remove from heat and reserve 6 tablespoons of the corn kernels for topping. Add yogurt to the soup and purée in the blender in two batches, careful not to burn yourself; return to the pot.
Adjust salt and pepper, to taste and heat over low heat 2-3 minutes, stirring occasionally.
Pour into 6 bowls and garnish each bowl with 1 tablespoon each of corn kernels and cheese. Top with fresh chive.
Recipe inspired by skinnytaste
Our mother needed a break today, as all mothers occasionally do. Audrey is cooking dinner, which terrifies me, and I am writing today’s blog post.
Tonight’s dinner is vegetarian spaghetti squash lasagna. This healthy lasagna is low-carb, reduced-calorie, paleo (depending on what marinara sauce and cheeses you use), “clean” (depending on your very subjective definition of “clean”), high-protein and veggie-packed! Hey, I think I hit all the buzzwords! Seriously, though, this lasagna is delicious but far far better for you than your usual starch- and fat-laden junk from Olive Garden or whatever.
The idea of spaghetti squash lasagna is not a new one, but given our great love for all things spaghetti squash and all things lasagna, we thought it would be appropriate to make our own recipe and share it with everyone.
Spaghetti Squash Lasagna
Serves 3-4 hungry people
- 3-4 cups cooked spaghetti squash (we microwaved the halved squash for about 8 minutes)
- 1 cup marinara sauce (we used Francesco Rinaldi no-salt-added tomato sauce)
- 15 oz ricotta cheese (we used Trader Joe’s Fat-Free Ricotta)
- 1 oz or 1/4 cup parmigiano reggiano, shredded
- 6 oz or 1.5 cups mozzarella shreds (we used Lucerne Fat-Free Mozzarella, which has 9 grams of protein per ounce, about 50% more than regular mozzarella!)
- Preheat oven to 375 degrees Fahrenheit.
- Layer the spaghetti squash, marinara sauce, ricotta, parmesan, and mozzarella in an oven-safe casserole dish, making sure that the topmost layer is a cheesy layer!
- Cover the dish with aluminum foil and bake for about 20 minutes.
- Remove the foil and broil until the cheese bubbles.
Spaghetti Squash Lasagna, 中文 Translation
- 差不多710 mL意大利面条壁球 （谢谢，Google 翻译）
- 237mL 防切将
- 425 g 乳清干酪 （谢谢，Google 翻译）
- 28 g 干酪 （谢谢，Google 翻译。不知道你对不对。）
- 170 g 无肥马苏里拉奶酪
What is fried rice? It’s essentially a dish made of yesterday’s leftovers. What makes a great fried rice? Quality leftover rice. The return of Twin Peaks and the newly restored The Last Emperor 3D are delicious fried rice for the screen. Great material rehashed from yesteryear to feed a new generation. I am excited to take my daughters to see The Last Emperor 3D this Saturday at the Castro Theater. I am usually afraid of seeing myself on screen, and premieres are excruciating to sit through. I never see what I have accomplished; I only see what could’ve been done better. But The Last Emperor was made 28 years ago. That young lady who played the Empress couldn’t disappoint me even if she tried. If anything I wonder if she would be disappointed in me, wearing an apron, as an “indentured servant” to my children.
In the spirit of giving old things new life, I made a tropical fried rice for dinner. Since I made fried rice hundreds of times, I usually improvise. Today, I loosely followed the recipe from damndelicious.net.
- 3 tablespoons soy sauce (I used 1 tablespoon)
- 1 tablespoons sesame oil
- 1/2 teaspoon ginger powder
- 1/2 teaspoon white pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and grated (I used red bell pepper)
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 3 cups cooked brown rice
- 2 cups diced pineapple, canned or fresh (I used a ripe pineapple)
- 1/2 cup diced ham (I used extra firm tofu for the girls and left over pork for Peter and me)
- 2 green onions, sliced
- I added a 1/3 teaspoon Mae Ploy yellow curry paste, 1 tablespoon of fish sauce and 2 eggs
- In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
- Heat olive oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, (eggs) and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
- Stir in rice, pineapple, ham, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.