Spicy Crab and Corn Chowder Recipe

Crab and Corn Chowder Recipe

There’s nothing better than snuggling up and digging into a warm, savory dish like this on a chilly Autumn day! ‘Tis the season for soup, chili and chowder. Hope you enjoy!

Ingredients

  • 1 medium poblano chile**
  • 1 tablespoon butter
  • 1 cup finely chopped onion (about half of a large onion)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • 1 (16-ounce) package frozen corn kernels, thawed
  • 1 cup half-and-half, (divided 3/4 and 1/4 cup)
  • 1 (8-ounce) russet potato, peeled and chopped
  • 2 cups water
  • 2 tablespoons all-purpose flour (I used Hodgson Mill Gluten-Free All-Purpose)
  • 1 cup 2% reduced-fat milk
  • 1 (8-ounce) container crab claw meat, shell pieces removed

**I might grab two. The pepper really adds the spice to this dish, and with poblano’s it’s hard to tell the level of heat until you cook them!

How to Make Spicy Crab and Corn Chowder:

1. Preheat broiler.

2. Place poblano on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes. Peel off the pepper’s burnt outer skin and chop.

3. Melt the butter in a Dutch oven over medium-high heat. Add onion, salt, sugar and red pepper to pan; sauté 4 minutes, stirring occasionally.

4. Add corn; sauté 2 minutes.

5. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth.

6. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.

7. Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pot. Cook 1 minute, stirring constantly.

8. Return corn puree to pan, stir.

9. Stir in poblano, milk, and crab; bring to a simmer. Cook 3 minutes, stirring frequently.

How to make Spice Corn and Crab Chowder Recipe

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

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Smoked Salmon Salad

Smoked Salmon Salad

I’ve really been embracing salad recently.

Honestly, it wasn’t too long ago that I turned my nose up at leafy greens, but now I’ve started craving them. This salad is one of my favorites. It falls very low on the effort scale, but very high on the flavor scale. Here’s my smoked salmon salad!

Ingredients

  • 2 cups of fresh “spring mix” greens
  • 1 serving of cherry tomatoes (around 10)
  • 1 hard boiled egg
  • 1 fillet of seasoned smoked salmon
  • Oil & Vinegar
  • Pepper

How to Make This Smoked Salmon Salad

Easy! Wash your spring mix, halve the cherry tomatoes, chop up the hard boiled egg and throw it all together with your salmon on top! Sprinkle some oil, vinegar and pepper to taste, and voila! You’re done!

The salad ends up at just around 300 calories, so I usually serve this will some wild rice or quinoa. Hope you enjoy!

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

Cat’s Vegetarian Black Bean Chili

Vegetarian Black Bean Chili

My friend Cathryn had me over for dinner recently. She knows about my dietary restrictions, and like the amazing hostess she is, was more than accommodating with her menu!

She made a delicious spicy black bean chili, and it was so great snagged the recipe to share! It took less than 30 minutes to prep and cook, and is packed full of flavor!

This is an incredibly easy fall/winter dish. Enjoy!

Ingredients

  • 3-4 tablespoons margerine
  • 1 sweet onion
  • 2 15oz cans black beans
  • 1 15oz can fire roasted diced tomatoes, undrained
  • 1 15oz can low sodium corn kernels, undrained
  • 1 4oz can diced green chiles, undrained
  • 1 16oz jar salsa verde (the green kind)
  • 1 1/2 teaspoons red pepper flakes

Optional

  • sour cream
  • mexican blend cheese

How to Make Vegetarian Black Bean Chili

  1. Dice onions.
  2. Melt margerine in large pot over medium heat.
  3. Saute onions until soft, about 5 minutes.
  4. Reduce heat to medium low.
  5. Rinse & drain black beans
  6. Add tomatoes, corn, green chiles, salsa, & black beans to pot; mix well.
  7. Add red pepper flakes.
  8. Bring just to boiling, then reduce heat and simmer 10 minutes.

Preparation time: 15 minutes Cooking time: 15 minutes

Number of servings (yield): 6

Vegetarian Black Bean Chili

(I would suggest using a bigger pot)

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating

Coffee Cup Quiche

quiche

I recently stumbled on a blog post about about coffee cup cooking and fell in love with the concept. Not only is the meal made in minutes, but it’s also automatically set up for adorable presentation. This morning I created my own gluten free coffee cup quiche, and can promise I will be making it again, and again. Hope you enjoy!

Prep time: 

3 minutes

Ingredients:

(I can almost guarantee you have all these items laying around!)

  • 1 egg
  • 1 1/2 tablespoons milk (may substitute soy or almond)
  • Salt
  • Ground black pepper
  • 1/8 of a Shar Gluten-free baguette (you can also substitute 1/4 a bagel or a similar amount of bread)
  • 2 teaspoons cream cheese
  • 1 slice of ham
  • Cheddar Cheese

How to Make a Coffee Cup Quiche:

1. Beat the egg and milk together with a fork in a coffee cup, adding salt and pepper to taste.

2. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear ham into small pieces; add to mixture.

2. Microwave on high about 1 minute 10 seconds. Sprinkle cheese on top; microwave for an additional 30  seconds or until done.

Cals per serving:

approx. 230 calories

There is no sincerer love than the love of food.

There is no sincerer love than the love of food - George Bernard

I mean, really.

Food is pretty amazing, and I’m not shy about saying that I love it, deeply and sincerely.

Food nourishes my body. It has the ability to act as my medicine. It brings me closer to those I love, whether through sharing a meal or swapping foodie tips and tricks. It provides venues to mix with diverse groups of people and an accessible way to share one’s culture. Yeah, I’m a big fan of food.

Food is wonderful in another way, that I would be remiss if I weren’t to mention: Food provides comfort, which I am often happy to accept.

Yes, I am a self-proclaimed comfort (emotional) eater, and I don’t think there is anything wrong with that. When I return home after a particularly challenging day, I wash my face, put on a pair of comfy sweats, and head to the kitchen to start cooking.

Like most emotional eaters (EEs), I have an arsenal of comfort foods for any given day. One of my favorite savory go-to’s is the cheesy, delicious, loaded quesadilla.
Image

Here’s how I like to prepare mine.

What you’ll need:

  • Tortilla (I use a gluten-free version)
  • 1 thawed chicken breast
  • seasoning (garlic powder, salt and cayenne pepper)
  • 1 can of black beans
  • 1/2 cup of white rice
  • 1/4 cup of Mexican blend cheese
  • 1/3 avocado
  • lime
  • Fresh Salsa (homemade or store-bought)

How to Make My Quesadilla

After thawing my chicken breast, I usually brush on some light olive oil and sprinkle it with garlic powder, salt and cayenne pepper. I throw my black beans on the stove to cook and usually add some garlic, onion and jalapeno if I have it lying around.

While heating up my pan, I dice the chicken and check that there is enough seasoning. (I prefer cooking diced chicken in general because it’s so easy to gauge how quickly it’s cooking and avoid drying it out.)

As the beans simmer and the chicken cooks, I move to assemble the quesadilla.

I start by spearing on some lightly seasoned rice (I’ve been in an instant rice kick) and then sprinkle about half a serving of cheese on top. I slice my avocado, add some lime and garlic salt, and place it on top of the cheese and rice. When the chicken is ready, I put that on top, then take a helping of beans and spread it across the other side of the tortilla. This way, I can trap the “top layer” of cheese and avoid some mess!

Image

I think you all can imagine the rest, but make sure to spray your pan and flip the quesadilla a few times until each side is a warm, golden brown and CRUNCHY!

Then, dig in and enjoy! I know I did!

Alright, I shared one of mine! What’s your favorite comfort food?!

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Alternative Eating | Lo Martinez
exploring gluten-free, paleo & clean eating