chilled grilled corn soup

by Jackie Newgent  |  August 19, 2014  |  0 Comments
We’re smack dab in the middle of corn* season in much of the country, including where I live in New York. So I thought I’d take advantage of it. Even though I love a good bowl of corn chowder, I really don’t want a steamy serving of it when it’s still so summery hot outside. That’s where this chilled corn soup comes in. It’s rich in flavor from the “naked” grilling of the corn, a hint of “heat” from jalapeño, and a generous pinch of earthy cumin. It provides sweet, smoky, and refreshing goodness in every spoonful! Calories saved: 270 Why it’s better for you? The extra creaminess is from beans, not half-n-half or cream
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cincinnati-style veggie chili

by Jackie Newgent  |  September 22, 2013  |  3 Comments
(Click on photo for full-size image!) Makes 8 servings Though a New Yorker now, I was born and raised in Ohio. And when in the great Buckeye state, you need to try chili the way so many Ohioans do … over spaghetti. But it’s not just any ordinary chili; it’s full of intriguing and earthy spices. My vegetarian version is richly spiced, full of veggies, and specifically designed to be paired with pasta, not eaten straight from a bowl. I’ve also included a touch of chocolate, even though there isn’t consensus if it’s “allowed” to be in a traditional Cincinnati chili recipe. So my dear hometown friends and family … I developed this “4-Way” recipe with you in mind. I...
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sunny-side-up farmers market breakfast

by Jackie Newgent  |  September 14, 2013  |  2 Comments
(Click on photo for full-size image!) Makes 1 serving Like most people, I don’t usually have much time to whip up a glamorous meal in the morning. However, I’ll gladly spend 15 minutes for an almost glam one. So this breakfast is one answer to a simple meal for one in the morning. You can double it for two—and you can prepare it with nearly any fresh veggie pick, such as sliced bell peppers, chopped leafy greens, or finely diced sweet potato. Eggs pair nice with basil, rosemary, and tarragon; so vary the herb as you wish, too. Any way you whip up this flavorful dish, you’ll be well on your way to getting all the veggies you need for...
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creamy corn and bell pepper bake

by Jackie Newgent  |  August 18, 2013  |  2 Comments
(Click on photo for full-size image!) Makes 12 servings: 3/4 cup each It may be nearing the end of summer, but it’s still the best of corn season. So here’s a way to celebrate it. First, to assure your corn is GMO-free, pick organic. Then rather than going greasy with bacon, I created a flavorful and more eye-appealing corn casserole-style dish by using a variety of peppers. What’s more, there’s now no overly-processed cheese-like product in the recipe. Yep, that means no Velveeta; I just can’t go there … ever. The end result is a lovely side to take your tastebuds deliciously into the fall. By the way … don’t feel that you need to use fresh corn; frozen corn...
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