Tag Archives: recipes

Corn Chowder and MSV Meatball Review

Corn chowder is something that goes way back in my culinary repertoire.  As soon as the weather turns cold and the mittens come out, I start scouring the cupboards for the creamed corn, and my thoughts turn to ice skating.  When I was a kid I used to take skating lessons on Saturday mornings at Groton Academy.  I learned the basics, and then at 16 started to teach introductory skating.  I remember thinking that I was pretty special when I was asked to be a skating monitor on Sundays for the free skate.  Oh the power of being able to determine when the skating direction should change.

That was about as far as I made it in my illustrious skating career.  Monitor at the public skate on Sundays.  I remember being told that I was too tall to really pursue skating in a serious fashion, and that the Ice Capades were all I could hope for…emphasis on HOPE.  To be honest it was a relief to be told that my (rather modest) height was an issue, as I’d feared a life of training in what had to be the coldest rink on the East Coast.  The temperature in the Groton Academy rink could have been rightly measured on the Kelvin scale – hovering a few degrees above absolute zero.  Every week there were children crying, tucking their hands and feet into parent’s armpits.  When not warming their children, parents would go outside to warm up, welcoming a blast from a Nor’ Easter in comparison to the frigid arena.  It’s a wonder that the physics of skating even held up in there.  As anyone from Fairbanks can tell you, there is a point where it is so cold that gliding ceases to exist.


I’d emerge from the rink with two frozen bricks for feet, hobbling to the car and dreaming of the hot chowder that was waiting for me at home.   Having revived me from near hypothermic states, week after week, this simple recipe of pantry staples has always been one of my favorite comfort foods.  Most people that know me well have had this recipe, and despite its humble ingredients list, it continues to be a hit for all who have tried it.

Corn Chowder

  • Servings: 6-8
  • Difficulty: easy
  • Print

2 onions, diced
5-6 medium potatoes, diced small
4 cups non dairy milk
2 tablespoons Chicken Seasoning
2 (15 ounce) cans creamed corn
salt and pepper to taste

Saute onions in medium sized soup pot over medium high heat, adding water as needed to prevent sticking.  When onions are nicely softened and lightly caramelized, add non diary milk, potatoes and ‘chicken seasoning’.  Bring to a simmer and then decrease heat to low, simmering until potatoes are soft and easily pierced with a fork, about 15 – 20 minutes.  Stir in creamed corn.  When corn is heated through, off heat, add salt and pepper to taste.  Serve!


  • I used So Delicious Coconut milk for the non dairy milk.  It did separate at one point, but once the creamed corn was added all was well again.

Now for an update on my quest for a meatball / meatloaf replacement.  I tried the meatball recipe from Market Street Vegan, and am pleased to say that not only were they good, but that their texture was perfect, just as advertised!  I baked mine, per Amanda’s instructions rather than using the slow cooker method.  After about 30 minutes they had a nice crust and were firm, not the soft and mushy consistency of my previous experiments.  Thank you Amanda!


Baba Hummus

It’s 3 pm.  I’m hungry (or restless…sometimes it’s hard to tell), and I start to get a salt craving.  I’ve never been much of a sweets person, but I do seem to have a salt tooth.  Our cafeteria has little single serving hummus and pretzel packs which, while expensive, were a perfect little afternoon snacks…or so I thought.  One day I happened to catch the nutrition label.  Holly holy.  260 calories, 170 from the 19 grams of fat.  From the 1 cup of hummus alone, that’s 29% of the recommended daily fat allowance.

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White Bean and Vodka Pasta

I have been reading Tasty Food Photography from Lindsay over at Pinch of Yum, and had to smile at the sections on ‘light scraping’ (i.e. side lighting).   I was pleased that low angle lighting was a technique that she recommended practicing and cultivating since Alaska summers are all about low angle natural light.    Look at the shadow from the table on the lawn, or even funnier, the tines of the fork on the table!  This photo was taken at 7:30 pm in late July, so it’s not a midnight sun light angle, or even an almost-winter sun angle.  This is the high summer, dinner time, long shadow light of latitude 61.

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Indulgent Chocolate Pudding

This recipe is adapted and veganized from King Arthur Flour’s Chocolate Intemperance Pudding, which I found on the label of their triple cocoa blend cocoa powder.  The title was intriguing to me, since intemperance brings to mind a time in New England history when people were named things like Prudence and Chastity (and Temperance), and the mere thought of enjoying a chocolate treat was apt to result in having to wear a scarlet C on your chest.  Was this recipe to be an old fashioned cure for us chocolate inebriates…err, intemperates, or was is a lure to give in to our dark temptations?  I had to find out.

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Southwest Corn and Bean Soup

This recipe was inspired from an offering at a potluck – Deanna’s Mexican Soup.  Her version was light and brothy, but since we’re back to cold temps and liquid sunshine here in Anchorage, I wanted a version that was more hearty.  For those of you living in states where August is still summer, feel free to thin it out with more stock for a lighter version!

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Plum Torte

This recipe is adapted and veganized from a plum torte recipe originally published in the New York Times in the 1980’s.  According to the New York Times Dessert Cookbook, plum torte is the Times’ most requested recipe! Once you make it, you will see why.  It comes together quickly, it’s beautiful, and most importantly it’s delicious!

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Deviled Potatoes

 A few weeks ago you may recall that I was attending a vegan cooking class with the Valley’s own Delisa Renideo.  She has inspired many of my recipes since then, including this one – deviled potatoes.  Her version was stuffed with a faux egg salad, which had a nice little crunchy filling thanks to the celery, but I decided that I wanted that smooth and tangy orange filling that I knew in my deviled egg eating days.  To that end, I combined some carrots and roasted red peppers for color and depth of flavor, nutritional yeast for cheesy tang and few pressed garlic cloves for zing.  Yum.  They should be called Angeled Potatoes.

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