Remember when I put together the 2013 Savvy Food Bucket List? No? That’s okay, because I apparently forgot, too. I remembered only last week, as I was making plans and goals for the year. Despite my forgetting that the list even existed, I did still manage to complete quite a few things off the list – manicotti, stuffing, limoncello, peach and tomato salsas and both German chocolate and ice cream cakes made appearances in my kitchen last year. Still, over half the bucket went unfilled. Oops!
So I don’t think I’m going to be creating a 2014 Savvy Food Bucket List for myself. Clearly, I didn’t find it quite as inspiring as I had hoped last year, given that I forgot about it entirely come February. Isn’t that how a lot of resolutions go?
Instead, I’m going to focus on my new projects – on making Savvy Game Night come to life, and making the Best Life Ever podcast more awesome with each new episode. I’ve already neared completion of one project – the Savvy Eats redesign (hence the radio silence all week!). What do you think? I’m now using the Foodie theme by Shay Bocks, and am so happy with the new, clean look. I’m especially excited about the new recipe index!
As far as my blogging goes, I’m using my editorial calendar to keep myself focused. Since this month is all about healthy comfort food, I’m starting with the healthiest dish of all: a hearty, creamy corn chowder… without the cream. All it requires is some vegetables, a whole grain, some chicken or vegetable stock and about 20 minutes on the stovetop. Then just puree half of it, and a comforting, thick chowder is ready for serving. Dan and I are loving this soup and variations on it lately. I don’t know about him, but I would happily eat this every day during this vicious cold snap!
Filled with whole grains and vegetables, this cream-less corn chowder is the perfect warming winter soup. A bowl of comfort on a blustery day is just what the doctor ordered!
Adapted from Whole Grains for a New Generation.
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, sliced
- 1 sweet potato, diced
- 4 cups vegetable stock
- 2 cups frozen corn kernels
- 2/3 cup quinoa
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Heat the oil over medium-high heat in a Dutch oven or soup pot. Add the onion, bell pepper and garlic and stir to coat the vegetables with the oil. Cook, stirring often, for five minutes.
- Add the rest of the ingredients. Cover the pot and bring the soup to a boil. Uncover and reduce the heat to medium, and simmer the soup for 20 minutes.
- Using an immersion blender, puree the soup until it is half-blended. If you don't have an immersion blender, you could also pour 1/2 of the soup into a blender or food processor (be careful, though!). Serve warm.
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