a little of each

A family's cookbook

Creamy Corn Soup July 24, 2015

Filed under: Soups and Salads — alittlemoreofeach @ 10:08 pm
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My two girls love to cook. Mostly it’s macaroni and cheese, but to help expand their culinary horizons, I got them each a book by Moosewood Cookbook author, Mollie Katzen. Five-year-old Alice got Pretend Soup, while eight-year-old Adeline got Honest Pretzels, and I have to say these books have been perfect for them and for us to cook together. The instructions are laid out as step-by-step pictures, but Katzen offers more detailed instructions for a supervising adult.  She also makes it clear which parts a child should be able to do on their own and which parts might require an adult’s help: uncovering the pot and deciding if the liquid is hot enough, setting up the blender, taking the pureed soup out of the blender. These are great reminders for me to go ahead and let them chop things up, stir things in a hot pot, mash the button on the processor. How else will they learn if not by doing?

When I manage to be organized and create a weekly meal plan (man, I feel like a rock star when that happens!), I ask the girls to each pick a recipe. For her first selection, Adeline chose Creamy Corn Soup.  And we made it together.

Look at that proud face!  She was thrilled to serve it to the family, and you know what? It was good!  Not made-by-my-own-child-so-I-have-to-act-like-i-like-it good. Like, honest to goodness tasty!  It was fresh, healthy, perfectly balanced between light and filling, and inexpensive.  Pretty much perfection, no?


1 Tbl butter

6 scallions, minced (just the white and lower half of the green part)

1 stalk celery, chopped small

2 cups corn (we used Trader Joe’s frozen white corn – it’s awesome! You can use fresh, frozen, canned.)

1/2 tsp salt

1/2 tsp dried basil

1 cup vegetable broth

1 cup milk

shredded cheese for garnish (optional)


Melt the butter in a medium-sized saucepan on low heat until melted. Add the scallions, celery, corn, salt and basil.

Increase heat to Medium and cook for about eight minutes.

Add the broth and heat until it begins to boil.

Reduce heat to low and cover the pot. Let cook covered for five minutes.

Add the milk and then blend or process the soup until it is smooth. (We left some texture.)

Return to saucepan to reheat if needed and serve with a little shredded cheese garnish.


Shepherd’s Pie April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:10 pm
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1 lb ground beef or turkey

1 package frozen corn

1 can cream of mushroom soup

2 – 3 cups mashed potatoes

3 tsp parmesan cheese

2 tsp butter



Brown the meat in a skillet with some garlic salt. Drain the juice from the meat and mix in the can of soup (undiluted). Add the frozen corn and transfer mixture to a casserole dish. Top the meat mixture with the mashed potatoes. Dot the top with butter and sprinkle the cheese on top of that. Bake at 350 degrees for about 30 minutes, or until top is bubbly and the edges are brown.


Fresh Corn Salad March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:39 pm
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corn salad


A wonderful summertime recipe when corn is in season. Tomatoes, black beans, and red peppers are all good additions.


5 ears corn, shucked

½ cup small-diced red onion (1 small onion)

3 Tbl cider vinegar

3 Tbl olive oil

½ tsp kosher salt

½ tsp freshly ground black pepper

½ cup chiffonade fresh basil leaves


In a large pot of boiling salted water, cook the corn for three minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.


Sweet Corn Pudding

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:12 pm
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From Bon Appetit, December 1999


Everyone Jennifer has made this for absolutely loves it.  It’s so quick and delicious and even compliments Mexican dishes.



6 cups frozen corn kernels (thawed)

4 large eggs

1 cup whipping cream

½ cup whole milk

6 Tbl sugar

2 Tbl flour

2 tsp baking powder

1 tsp salt



Preheat oven to 350 degrees.  Hold 4 cups of corn to the side.  Put the rest of the ingredients in a blender and blend until smooth.  Mix in the last 4 cups by hand.  Pour batter into two buttered pie plates and bake for 35-45 minutes or until the center is set.  Cool 10 minutes before serving.  Enjoy.


Mexican Chicken Corn Chowder March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:03 pm
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Makes two quarts. This soup should not be frozen.



3 Tbl butter

4 boneless, skinless chicken breasts, cut into chunks

1 small onion, shopped

2 garlic cloves, minced

2 cups half and half

2 cups Monterey Jack cheese, shredded

3 packages frozen cream-style corn, cooked

1 can green chiles, chopped

½ tsp ground cumin

½ tsp hot sauce

¼ tsp salt

2 Tbl fresh cilantro, chopped



Melt the butter in a Dutch oven over medium-high heat. Add the chicken, onion, and garlic, and sauté for 10 minutes. Stir in the half and half and the next six ingredients (cheese through salt). Continue to cook over low heat, stirring constantly. Stir in the cilantro, and serve.


Curried Shrimp and Corn Chowder December 20, 2012

Filed under: Soups and Salads — alittlemoreofeach @ 8:10 pm
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Ingredients (8 servings)

  • 1 medium-size sweet onion, diced
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 2 large Yukon gold potatoes (14 oz.), peeled and diced
  • 1 large sweet potato (1 lb.), peeled and diced
  • 2 cups fresh corn kernels (about 5 ears)
  • 1 (14-oz.) can chicken broth
  • 1 (13.5-oz.) can unsweetened lite coconut milk
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound peeled, large raw shrimp
  • Toppings: toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts


Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add Yukon gold potatoes and next 7 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionally, 25 minutes or until potatoes are tender. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.

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