Jump Up and Kiss Me

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* Exported from MasterCook *

 

Corn Gumbo

 

Recipe By :Jump Up and Kiss Me

Serving Size : 6 Preparation Time :0:00

Categories : Jump Up And Kiss Me

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons vegetable oil

3 tablespoons flour

1 green pepper -- chopped

1 stalk celery -- chopped

1 yellow onion -- chopped

1 16 oz can stewed tomatoes OR

---2 cups chopped fresh tomatoes

1 cup vegetable stock

2 cups okra

---sliced into 1/4 " thick rounds

1 cup baby lima beans

1 cup fresh or frozen corn kernels

1 tablespoon Worcestershire sauce

2 tablespoons Tabasco sauce -- (or to taste)

3/4 teaspoon salt

1/2 teaspoon thyme

1 cup water

3 cups cooked long-grain white rice

 

In a stockpot, heat the vegetable oil over medium heat and stir in the flour.

Cook, stirring constantly, until the flour is browned, but not burned, about 10

minutes. Add the green bell pepper, celery, and onion, and cook over medium

heat until the vegetables are just tender. Stir in the tomatoes, stock, okra,

lima beans, corn, Worcestershire sauce, hot sauce, salt, thyme, and water, and

bring to a boil. Reduce heat and simmer 20 minutes to blend flavors.

 

 

 

 

 

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Per serving: 346 Calories (kcal); 8g Total Fat; (21% calories from fat); 12g

Protein; 57g Carbohydrate; trace Cholesterol; 600mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Gumbo is Creole patois for okra and refers to a soup made with a roux

and thickened with okra. The secret of good gumbo is to slowly bring the roux

to a toasty brown color, which gives this thick soup a rich, nutty flavor.

Serve ladled over rice in soup bowls and set out a bottle of hot sauce.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Roasted Corn Soup with Chipotles

 

Recipe By :Jump Up and Kiss Me, pg 67

Serving Size : 4 Preparation Time :0:00

Categories : Jump Up And Kiss Me

 

Amount Measure Ingredient -- Preparation Method

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1 head roasted garlic

1 1/2 cups corn kernels (fresh or frozen) -- thawed if frozen

1 tablespoon olive or vegetable oil

1 yellow onion -- finely diced

1 teaspoon salt

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

2 cups milk

1 pint heavy cream

2 tablespoons pureed canned chipotle chiles in adobo

chopped scallions for garnish -- (optional)

 

Squeeze out the cloves of roasted garlic, chop, and set aside.

 

Turn the oven to broil. Spread the corn in a single layer on a baking sheet and

place under the broiler shaking the sheet every few minutes until the kernels

are caramel colored all over. Remove from broiler.

 

In a heavy stockpot, heat the oil and saute the onion and garlic until the onion

is transparent. Add the salt, spices, and corn, and then add the milk.

Carefully bring to a boil, reduce heat, and stir in the cream. Simmer for 15

minutes. With a slotted spoon, remove the corn and onion and transfer them to a

blender or food processor. Puree with a little of the milk-cream mixture, then

return to the stockpot. Add the chipotles, simmer another 10 minutes, and

serve. Garnish with scallions if desired.

 

 

 

 

 

 

 

 

 

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Per serving: 496 Calories (kcal); 48g Total Fat; (85% calories from fat); 7g

Protein; 11g Carbohydrate; 180mg Cholesterol; 639mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 1/2 Fat;

0 Other Carbohydrates

 

NOTES : If you can't find canned chipotles, soak dried chipotles in hot water

for about 15 minutes (until soft), remove the stems, and puree in a food

processor. If you leave in the seeds, you'll have a scorcher of a soup.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0