Monday, February 19, 2007
Ahhhh
I just spent the most delicious weekend tucked away in the Rocky Mountains with thirty-five women, four of whom did all the cooking. It was such an amazing opportunity to do very little, but talk with complete strangers (thank you Mildred G. Arnold!). For the next year ten of us will meet once a month and continue our discussions and play although it will be up to us to do the cooking. Our gourmet goddesses from the weekend were kind enough to leave us with a few recipes.Today’s Lunch
Mexican Corn Chowder
1 can white beans
1/2 cup chopped onion
1 minced garlic clove
3 tbsp butter
2 vegetable bouillon cubes
1 cup hot water
1 tsp cumin
2 cups milk
2 cups (8 oz) shredded Monterey Jack cheese
1 can (16 oz) cream-style corn
1 can (4 oz) chopped green chilies
1 tsp hot pepper sauce
1 medium tomato, chopped
fresh cilantro
In a soup pot brown onion and garlic in butter. Dissolve bouillon in hot water and add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add milk, cheese, corn, chilies, beans, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately with cilantro as garnish.
