Michael Nolan's Roasted Corn Chowder

You might not be thinking about soups and stews in the heat of the summer, but when fresh corn is at its peak, I just can’t help myself. My Roasted Corn Chowder is rich and creamy, and no one would believe that it is completely vegan! You won’t miss the butter or heavy cream – in fact, you will think you taste them and yet there is none in this recipe.

Give it a shot and don’t tell your guests that it is vegan. No one will ever know.

Smooth as Silk Roasted Corn Chowder
Serves 4
Velvety smooth, rich, and creamy corn chowder. Surprise! It's vegan!
Print
Ingredients
  1. 4 ears of sweet yellow corn
  2. Olive oil
  3. Salt
  4. 2 Russet potatoes, peeled and diced
  5. 1 carrot, peeled and finely diced
  6. 2 celery rubs, finely diced
  7. 1 medium sweet onion, diced
  8. 2 garlic cloves, minced
  9. 1 quart Vegetable broth
  10. 1 cup non-dairy milk (soy or almond work best)
  11. 1/4 cup fresh parsley, finely chopped
Instructions
  1. Preheat oven to 425F.
  2. Brush corn with oil and sprinkle with salt. Place on a baking sheet lined with parchment paper and bake for 15 minutes. Turn and bake for another 15 minutes. Remove from oven to cool.
  3. In a large stockpot, heat 1/4 cup oil over medium heat. Add onion, carrot & celery and saute for 2 minutes.
  4. Add garlic and potatoes, stir to coat with oil and cook for 5 minutes, stirring constantly. Add vegetable broth, stir, and reduce heat to a simmer. Partially cover and simmer for 10 minutes, or until the potatoes are fork tender.
  5. Using a sharp knife, cut the corn kernels from the cob. They will be slightly dry, making the process a lot easier and less messy. Reserve the kernels from 1 ear of corn, placing the rest in the stock pot.
  6. Add 1 cup of non-dairy milk and parsley. Stir to combine
  7. CAREFULLY ladle the mixture into a blender, filling the blender only about 1/3 full. It is very important that the hot mixture is allowed to vent steam or you're going to have a big mess on your hands (and all over your kitchen). If your blender lid has a removable center, take it out and cover the lid with a folded kitchen towel. PULSE the mixture a few times to break everything down then blend until smooth and velvety.
  8. Repeat the process until all of the soup is blended and taste for seasoning.
  9. Ladle soup into bowls, garnish with a sprinkle of parsley & the reserved corn kernels, and serve.
Michael Nolan's My Earth Garden http://www.myearthgarden.com/

{ 1 comment }

roasted cherry tomatoes

Now that the summer tomato harvest is beginning for most of us, it seemed only right that we delve headlong into an easy, tasty tomato recipe. One of my favorite ways to prepare the little bulbs of sweetness known as cherry tomatoes is to roast them, so that’s what we’re going to explore today.

There is no doubt that when it comes to produce, tomatoes are at the top of my list of favorites. You can prepare them any way imaginable: slice them for a sandwich, coat and fry them when they’re green, chop them for salsa, slow cook and puree them for sauce… the delectable list goes on and on.

The best part about this particular recipe for Roasted Cherry Tomatoes is that if you can turn on the oven, you can make this amazing magic happen in less than half an hour.

Roasted Cherry Tomatoes
Simple, delicious tomato recipe that is so sweet and flavorful you will want to eat them like candy.
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. cherry tomatoes
  2. olive oil
  3. salt
Instructions
  1. Preheat oven to 400F.
  2. Halve the cherry tomatoes and place in a bowl.
  3. Drizzle just enough olive oil into the bowl to lightly coat.
  4. Sprinkle lightly with salt and toss to coat evenly.
  5. Spread tomatoes cut side up on a baking sheet lined with parchment.
  6. Bake at 400F for 20 minutes.
Notes
  1. Use your roasted cherry tomatoes in chilled pasta salad, toss them with sauteed green beans, or add them to Aglio e olio (pasta with garlic and olive oil).
Michael Nolan's My Earth Garden http://www.myearthgarden.com/

{ 0 comments }

Late last year I took a big step toward realizing a lifelong dream.

Anyone who knows me knows that my beliefs and lifestyle have always veered a bit left of center. One of those beliefs that I haven’t spoken much about until now focuses on the concept of the retirement plan and all that such a plan entails. It will probably come as no big surprise that my ideas about a plan for retirement are far different from what is generally accepted. Those ideas are what lead me to the next chapter in my life.

[click to continue…]

{ 8 comments }

6 Things You Need to Know

1. You are not always right. Even if you’re a Leo (like me), what you think or believe is not going to be right all the time, every time. The good news? Nobody is right all the time and the world is still turning.

2. You are not a failure. Mistakes and bad choices don’t make you a failure. Giving up does. Don’t give up, even if you have to change directions from time-to-time.

3. You have not cornered the market on pain. No matter what has happened to you, someone somewhere has been through worse. The fact that you are alive and reading this means that you still have opportunity. Don’t squander it by feeling sorry for yourself and expecting others to follow suit.

4. You can make your life better. That “you can’t teach an old dog new tricks” thing? Total crap. If you need a change, come up with a plan and take the first step. You don’t get what you wish for, you get what you work for. Boom.

5. You can improve the lives of others. Sometimes that is by being a part of their life, sometimes it is by walking away. Learn to spot the difference and have enough respect for yourself (and for them) to do what needs to be done.

6. You are loved. Regardless of how much of an ass you have been, or how much bad you may have done in your lifetime, regardless of how you may have been told otherwise, you are worth loving, and you are loved.

{ 2 comments }

Harvesting Onions

Thanks to all the crazy weather we have had this year, some of my onions bolted early. What that means is that the onion plant has created a flower stalk, and is preparing to sow its seed, effectively ending its life cycle. When this happens, the onions need to be harvested and used quickly, as they will not store well.

I did harvest about 60% of my onions yesterday to avoid them becoming nothing more than food for the slugs that seem to prefer them above all else. I saved the bloom ends in a jar so that I might enjoy the natural beauty of their flowers even though they won’t be in the garden.

What to do with all of these tasty onions… I’m thinking a flaky onion tart might be in my future.

stay tuned.

{ 0 comments }

Homemade Baked Ziti

28 April 2014

If you don’t love pasta, I don’t know what is wrong with you. What I do know is that my homemade baked ziti will probably cure you of whatever it is.  

Read the whole story →

Introducing Food Camp: My new digital cookbook

25 March 2014

Food Camp Kitchen Survival Skills Level 1 is the first in my new series of cookbooks available now on Amazon.com. Food Camp is survival training for the kitchen impaired; a how-to guide that will teach you to prepare the basic dishes we all love and to do them well. Start your training with basic breakfast […]

Read the whole story →