Archive: February, 2012

Corn Chowder with Butternut Squash

Wednesday, February 8th, 2012

It’s rainy and chilly here in San Diego, which has me longing for a warm bowl of this chowder, except I just had it last night…and a bunch of other nights since I discovered the recipe on Vegetarian Times’ website. It is so simple to make, healthy, filling, and really yummy (so yummy that my husband who is not a huge fan of corn loves it too).

I’ve adapted the original recipe to serve two portions as a full meal (with maybe some crusty bread thrown in on the side), but it can easily be doubled to make more or served as a side dish and split into four portions.

This is what a butternut squash looks like in case you didn’t know (no air plants were harmed in the making of this chowder):

2 cups frozen sweet white corn kernels
1 1/2 cups peeled and diced butternut squash
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups water
2 tsp. vegetarian Better Than Bouillon no chicken base (can substitute with chicken-flavored bullion cubes if not available but it really is better than bouillon)
olive oil
1/2 lb. firm tofu, diced
wheat flour
1/4 cup pine nuts
scallions, chopped, for garnish

1. Microwave corn on high for approximately 60 seconds in order to thaw
2. Place corn in blender or food processor, and purée until coarse.
3. Transfer corn to saucepan. Add squash, garlic, salt, pepper, water and Better Than Bouillon no chicken base. Bring to a boil over medium heat, and cook until squash is tender.
4. While chowder is cooking, heat olive oil in a medium skillet over medium-high heat.
5. Toss diced tofu in flour, add to skillet, and sauté until browned on all sides.
6. Add pine nuts to tofu, and sauté 1 minute more.
7. When squash is tender, add tofu and pine nuts, stir and continue cooking 5 minutes.
8. Remove from heat, garnish with scallions, and serve.



*The next time I make this, I am going to skip coating the tofu in flour & sautéing it, and simply add it to the chowder earlier. If successful, this is a little healthier of an option, makes the recipe even easier, and I doubt there will be much (if any) difference in taste. In fact, it might be even better.

Featured: Angela & Wing + 100 Layer Cake!

Monday, February 6th, 2012

One of my favorite blogs featured one of my favorite weddings today! Check it out over on 100 Layer Cake and then check out the full set of their wedding and tea ceremony photos over here. As always, I would love your comment love!


These Are a Few of My Favorite Things: Portland, Oregon

Thursday, February 2nd, 2012

I don’t have a lot of down time these days, so when I made the trip to Portland for Jillian & Tim’s wedding, my husband and I decided to spend a couple of extra days in the city for a mini-vacation. It was pouring buckets of rain most of the time, which might seem kind of a bummer, but it wasn’t so bad because 1.) I was expecting it and dress accordingly (hello hooded puffy jacket & boots!), and 2.) it gave us the chance to actually stop and relax (we hung out in tons of cafes and book stores; I read two books while I was there and I can’t remember the last time that happened). I didn’t get as many photos as I would have liked due to the risk of water damage to my camera but I’m pleased as punch with what I did get. Portland is a beautiful city with maybe the most gorgeous light I have ever seen.


I set this photos up and then asked Richard to snap it for me (note my cold weather outfit).

Oh this food! Tasty n Sons was THE BEST meal I had in Portland. It was so good we just kept ordering dish after dish. I am kind of salivating right now just thinking about it. I am sucker for a poached egg.


I shot most of these photos with my 24mm lens, not my normal go-to piece of gear, but I wanted to challenge myself and see what I could get. It shows that it pays to take chances. Portland, I hope I see you again real soon!


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