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Jessi

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About Jessi

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  1. "A world where we take the best of every single place and culture on this earth and establish a new culture out of all of it" ... Teal, I know this place, it is called Canada, and it is wonderful. Our food, fashion, sport, and politics are all borrowed from other cultures. We are not without issue, that is for sure, but our compassion is strong. Maybe a 2nd home for you and yours? It will be a strong contender as a leader for the first steps in our New Earth.❤❤❤
  2. Thanks, for the Blog, and the recipe! Like previous commenters, I am awaiting my new book to dive in to. Excited and a little freaked out at the same time . Here's one of my recipes for you and your subscribers to try: Potato Corn Chowder – Joan Thompson 2 Cobs of corn 2 medium yellow potatoes 1 small or ½ medium onion, finely diced 2 – 3 cloves of garlic, minced 8 – 10 sprigs fresh Thyme or tsp dried Thyme ½ tsp red pepper flakes 2 cups unsweetened coconut milk (I used the brand “Silk”). **You can use a can of coconut milk, but just add enough extra vegetable broth to make it equal 2 cups 1 cup vegetable broth Salt and pepper to taste Cut kernels off the cobs and sauté in a tsp of olive oil over medium heat with the thyme; (remove the leaves while pulling the stems through your pinched fingernails/fingertips), for 7 - 10 minutes, or until some of the corn browns. Heat the coconut milk and broth in a separate pan, over medium heat, until almost boiling. Keep hot. Meanwhile, dice the potatoes finely, and cook over medium heat, with 1 cup of water in a shallow saucepan (Or a wok!), until most of the water has reduced away; this should be enough to soften the potatoes. Add the onion, garlic, red pepper flakes, salt and pepper to the potatoes, “stir-frying” until onion is clear and soft. Add the corn to the potato mixture. Add the heated liquid mixture, cover, and simmer on low for 15 – 20 minutes. If you have a great recipe for Dumplings, this would make a great fall or winter meal. Serves 4; double or triple the recipe as needed. Freezes well.
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