GRILLED CORN, RED PEPPER & TOMATO CHOWDER

Tomato soup is tops on my list of comfort food. I love Tomato Basil Bisque, Fire Roasted Tomato Bisque, Creamy Tomato Soup, Smoky Tomato Soup, and Roasted Tomato Soup. I thought I had tried tomato soup in all its forms, but I was wrong. Grilled Tomato Soup is the best one yet, and my new fave.

The June 2009 issue of Cooking Light had this recipe, titled "Roasted Corn, Pepper and Tomato Chowder," (Italics mine). But the oven was not used. Instead, the veggies were grilled. It sounded great, but I thought it needed a title change to more accurately reflect the cooking method used. CL topped the soup with crumbled blue cheese and fresh chives. I had chives in my garden, but no blue cheese. After tasting the finished soup, I didn't think it needed chives or blue cheese. I cut some cream cheese into little pieces and dropped it on the soup. It wasn't bad, but I still say the soup should stand alone.

Grilling the veggies is easier and faster than roasting them in the oven, and the grilling sweetens and intensifies the flavor, just as if the veggies had been roasted. CL pureed everything, even the corn. I opted to add the corn back in after everything else was pureed. Hubby and I both loved this soup and will be having it again, when more tomatoes are available. (Hubby pulled our plants out and planted green beans because we had another tomato plant ready to produce. But the little gecko that frequents our patio has been eating the tomatoes before they ripen, leaving us with nothing. Oh, well, there's always the farmer's market.)

Grilled Corn, Red Pepper & Tomato Chowder
Adapted from Cooking Light
Rating: 10 out of 10

INGREDIENTS:
3 ears shucked corn
3 Tbsp. extra-virgin olive oil, divided use
3 red bell peppers, quartered and seeded
1-1/2 lbs. tomatoes, halved and seeded* (about 4 big ones)
4 cups chopped onion (about 2 medium)
2-3 (14 oz.) cans fat-free, lower sodium chicken broth
1/4 tsp. sea salt (or more if needed)
1/4 tsp. black pepper

Optional garnishes: 1/4 cup (1 oz.) crumbled blue cheese
2 Tbsp. chopped fresh chives

Heat grill to medium-high heat (about 400-425F). Rub corn with 1 Tbsp. EVOO. Arrange bell peppers, skin side down, and corn in a single layer on a grill rack; grill 5 minutes, turning corn as needed to keep from burning. Add tomatoes; grill 5-10 more minutes or till peppers and tomatoes are charred.

Keep turning corn to keep it from getting too charred, and remove it when you see it's done enough. Let peppers and tomatoes get nicely charred skins, and do not turn them.

Remove veggies from heat; cool 10 minutes or till they can be easily handled. Peel skins from peppers and tomatoes, if desired, then coarsely chop. Cut kernels and scrape milk from corn cobs; set aside separately.

Heat remaining 2 Tbsp. oil in 3-1/2 to 4-quart heavy pot over medium heat. Saute onion till almost caramelized**, about 30-40 minutes, stirring as needed and reducing heat if necessary. (You can cover the pot after you reduce heat, and onions should cook without burning, but be sure to check them.) Stir in tomato-pepper mixture, 1 can chicken broth, salt and pepper; bring to boil; cover, reduce heat to low and cook about 30 minutes to blend flavors. Using an immersion blender, puree soup (or puree in blender in batches and return to pot). Taste soup to adjust seasonings, adding more salt and pepper if needed. Add corn and enough additional broth to bring soup to desired consistency. Taste again to see if more seasonings are needed. Garnish as desired. Yield: 5-6 servings

* To seed tomatoes, gently squeeze them until juice, seeds and membrane begin to come out. With fingers, pull out remaining seeds and membrane.

**You do not have to caramelize onions if you don't want or don't have time. I did so because I prefer their sweet, rich taste. Caramelizing the onions definitely adds more flavor to the soup, but it will still be delicious if you just saute the onions till transparent, about 10 minutes.

COCONUT-ALMOND CUPCAKES WITH COCONUT CREAM CHEESE FROSTING

Coconut-Almond is a great flavor combo, one that never gets old. I found this recipe (for cake) on dianasdesserts.com, and tweaked it to make it my own. These were so very yummy. They're a tad lower in fat since I subbed applesauce for half of the butter. This is a tender but dense-crumb, flavorful cupcake with subtle coconut-almond flavors.


Coconut-Almond Cupcakes
Adapted half recipe from dianasdesserts.com
Rating: 8 out of 10

CUPCAKES:
1/2 stick (1/4 cup) unsalted butter, softened
1 cup sugar (I used 1/2 cup sugar + 1 Tbsp. Stevia)
2 large eggs, room temperature
1-1/2 cups + 2 Tsp. low-protein flour (White Lily all-purpose or cake flour)
1 tsp. baking powder
1/2 tsp. sea salt
1/2 cup lite coconut milk
1/2 cup plain applesauce
3/4 tsp. pure vanilla (I used vanilla bean paste)
1/4 tsp. almond extract

COCONUT-ALMOND SYRUP: 1 Tbsp. sugar
1 Tbsp. almond liqueur
3 Tbsp. lite coconut milk

TOPPING: 1/2 cup shredded sweetened coconut
1/2 cup sliced almonds



FOR CUPCAKES: Heat oven to 350F. Set out muffin tins and line with paper cups or grease and flour cups. Beat butter and sugar at medium speed of electric mixer till creamy. Add eggs, one at a time, beating until blended after each.

Sift flour, measure; sift with baking powder and salt twice in medium bowl (Flour will have been sifted three times, in all. (You may think it's a lot of work to sift the flour so many times, but it makes a definite difference in the finished cake or cupcake.) Add flour mixture alternately with coconut milk, beginning and ending with flour mixture, beating on low speed until blended after each addition. Stir in applesauce and flavorings. Bake 17-20 minutes, or till a toothpick inserted in center returns with just a few crumbs. Cool in pan 10 minutes, then turn cupcakes out onto wire rack to finish cooling.

TOAST COCONUT AND ALMONDS: Combine coconut and almonds in pie plate; reduce oven heat to 325F; bake about 12 minutes, or till coconut is golden brown; cool.

MAKE COCONUT SYRUP: Combine syrup ingredient in small microwaveable cup; microwave on high 30 seconds; stir till sugar dissolves. Brush tops of warm cupcakes with syrup. Let cool.

MAKE COCONUT CREAM CHEESE FROSTING:
8 oz. cream cheese or Neufchatel, softened
1/2 stick unsalted butter, softened
3 cups 10 X sugar, sifted
1-1/2 tsp. lite coconut milk, or more if needed
1/4 tsp. pure vanilla extract
1/8 tsp. coconut extract

In medium bowl, cream the cheese and butter till smooth. Slowly add the sugar, continuing to beat on medium speed till smooth. Add enough coconut milk to make a frosting of spreading consistency. Add extracts and beat on high till smooth and creamy. Spread frosting on tops of cupcakes; sprinkle with toasted coconut and almonds.

FAVORITE CORN MUFFINS

Recently, we had hot dogs, chili and corn muffins for dinner. I've made some pretty decent corn muffins in the past, but this time, I think I've topped them all. No, I didn't add berries, bacon or nuts. Instead, I sauteed onions in Smart Balance 50/50 butter blend, then added fresh scraped corn kernels with their milk and some fat-free half and half. I cooked this down a bit, cooled it, then added it to the corn muffin batter. These were the bomb! The sauteed onions and the creamed corn together brought these muffins over the top. Besides the outstanding flavor, the texture of this muffin is soft, tender and moist. These are now my favorite corn muffins; and, though they're a bit more work than opening a box of corn muffin mix, they are oh, so worth it. You can double this recipe to get 18 muffins, or make it as is for about 9 standard, or 6 standard + 12 minis.

Favorite Corn Muffins
Source: Judy's Kitchen
Rating: 10 out of 10

INGREDIENTS:
1 Tbsp. solid + 4 Tbsp. melted, cooled Smart Balance 50/50 butter blend (or butter or olive oil), divided use
1/2 cup finely chopped sweet onions
1 ear fresh corn, kernels and milk scraped clean in two stages (first the kernels, then the milk)
2 Tbsp. + 1/4 cup fat-free half and half (or milk or cream), divided use
3/4 cup Ultra-Grain flour (or all-purpose)
1/4 cup regular cornmeal (not whole grain)
1/2 cup whole-grain cornmeal
1-1/2 tsp. baking powder
1/2 tsp. sea salt
1 large or jumbo egg
6 Tbsp. sugar
6 Tbsp. lite sour cream

In medium skillet, over medium heat, saute the onions in 1 Tbsp. SB till transparent. Add the corn, corn milk and 2 Tbsp. half and half, and continue to cook over medium-low heat, uncovered, till the mixture is the consistency of a creamed corn. Don't let all the liquid evaporate, but don't let it be too loose. Remove from heat and let cool.

Heat oven to 475F. Spray 9 standard muffin cups with non-stick cooking spray (or 6 standard cups + 12 mini). Combine flour, cornmeals, baking powder and salt in small bowl. In medium bowl, whisk egg, sugar, and melted, cooled 4 Tbsp. SB till smooth. Whisk in sour cream and
1/4 cup H&H till again smooth. Stir in dry ingredients all at once and gently mix with spoon or spatula, just till barely combined. Fold in corn and onion mixture and don't worry about lumps. Do not overmix. Divide batter among muffin cups, using about 1/4 cup for standard muffins and about 1-1/2 Tbsp. for minis. Place muffins in oven, close door, and immediately reduce heat to 400F. Bake about 12 min. for minis, about 15 min. for standards, or till toothpick inserted near center returns with just a few crumbs. These will not brown, so be sure to test them before you think they're done. Transfer muffins to wire rack and cool in pans 5 minutes, then turn out onto wire rack to finish cooling or serve immediately.

Muffins are easy to freeze -- just put them in a plastic container and pull one out when you want one -- nuke it for 20-30 seconds and let sit for 1 minute, then serve. Or wrap in tinfoil and place on grill or in oven alongside your other items.

QUICK AND EASY FROZEN PEA SOUP

This soup is so easy to make and so tasty, I may never make split pea soup again, much to my hubby's consternation. Of course, you can buy fresh peas and sit there and shuck them, but frozen organic peas were my choice. Most of the work had already been done for me. Serve this with a slice of pizza or a grilled cheese sandwich and you have a complete meal.

Quick and Easy Frozen Pea Soup
Adapted loosely from allrecipes.com, Lizz C., Recipe ID 95110
Rating: 9.5 out of 10

INGREDIENTS: 2 Tbsp. Smart Balance 50/50 butter blend
1/2 cup chopped onion
2 large garlic cloves
1 lb. bag frozen organic peas, rinsed and drained
Sea salt and pepper to taste
4 fresh thyme sprigs
1 (14 oz) can low-sodium chicken (or vegetable) broth
Optional: 1/4 cup fat-free half and half
Optional Garnish: cooked crumbled bacon & additional thyme sprigs

In 3-quart heavy pot, melt SB over medium heat; saute onions and garlic till soft, about 5 minutes. Add peas, salt, pepper and thyme sprigs. Bring to boil, reduce heat to low, cover and simmer until peas are tender, about 10 minutes. Remove thyme sprigs, then use immersion blender to puree soup (or pour soup into blender in 2 batches to puree and return to pot). Stir in broth. If desired, top each serving with some half and half, bacon and thyme sprigs. Yield: about 4 servings (This freezes very well.)

SOUTHERN LIVING'S CHOCOLATE MINT BUTTERCREAM FROSTING, ADAPTED

You've got to hand it to Southern Living -- sometimes they come up with really good recipes. This frosting recipe is to die for -- that is, if you like chocolate and mint together. Actually, their recipe calls for peppermint schnapps. Since I didn't feel like buying a bottle of schnapps that would probably sit for 10 years in my cupboard, I decided to improvise with what I had (peppermint extract and cream de cocoa). This frosting will take a so-so cupcake to a sublime level.

Chocolate Mint Buttercream Frosting
Adapted from Southern Living
Rating: 10 out of 10

INGREDIENTS: 1/4 cup (1/2 stick) unsalted butter, softened
1/2 tsp peppermint extract (if using creme de cocoa -- do not use with mint liqueurs)
1-1/2 Tbsp. cream de cocoa or peppermint schnapps or creme de menthe
1/8 tsp. sea salt
1/2 box 10X sugar (1 box is 16 oz.)
1/2 - 1 Tbsp. fat-free half and half or milk
2 oz. finely chopped good quality bittersweet chocolate, 60-70% cacao

In medium bowl, beat first 3 ingredients at medium speed of electric mixer until creamy. Gradually add sugar, alternately with milk, until frosting is of desired consistency. Beat in chocolate. Yield: about 1-1/4 cups

MIKE DOUGLAS' BUTTERMILK CHOCOLATE CAKE

Mike Douglas was a TV personality in the 60's and 70's, for all you young'ns out there. He was an avid cook, and even penned a cookbook. This recipe was printed in a magazine in the 60's. I added some "coffee essence" to it to bring out the chocolate flavor. Instead of cake, I made cupcakes, and used a half recipe. Other than that, I followed the recipe exactly. These are not the best chocolate cupcakes I've ever had, but they're good.

Mike Douglas' Buttermilk Chocolate Cake, adapted
Rating: 8 out of 10

INGREDIENTS: 1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2-1/2 large eggs, room temperature, yolk and white separated
2 squares unsweetened chocolate, melted and cooled
1-1/4 cups cake flour, sifted, spooned lightly into cup
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 cup low-fat buttermilk
1/2 tsp. pure vanilla extract
1/2 tsp. coffee essence (mix equal parts of instant coffee with coffee liqueur)

Heat oven to 350F. Line a 12-cup muffin tin with paper cups. In medium bowl, cream butter and sugar on medium speed of electric mixer. Add egg yolks and melted chocolate. Beat well.

Sift together flour, soda and salt in small bowl. Add alternately to creamed mixture with buttermilk. Stir in vanilla and coffee essence. Fold in stiffly beaten egg whites. Spoon into cupcake liners, dividing batter evenly. Bake 16-18 minutes, or till toothpick inserted near center of cupcake returns with just a few crumbs. Cool in pans 5 minutes, then transfer to wire rack to finish cooling, about 1 hour. Frost with favorite frosting. (SL's Chocolate Mint Buttercream Frosting is delicious on these.) Yield: 12 cupcakes

WHOLE-GRAIN BLUEBERRY CRUMB BARS

We went to a crab party a few weeks ago. My hubby took some photos in between cooking batches of crabs. That's me in the pink, going for "one more" crab. They were so sweet, meaty and delicious. We decorated the tables with our crab paper and Guy's crab boards, and had a really good time.

I don't know what it is with Guy, but he always gets me in the most dignified poses, like with my mouth open, eating some delicious Mediterranean chicken orzo salad. All the photos are on my other blog, if you want to see them and read more about the party.

It was potluck in addition to the crabs. I brought green bean and radish salad, these delicious blueberry bars, and Peanutty Peanut Butter Bars (recipe to post soon). I used fresh blueberries to make the bars, but frozen would be fine, too. They were just sweet enough for me, and the oats and whole wheat were perfect with the fruit. For you purists out there, adding a touch of cinnamon and cardamom will not destroy the blueberry flavor. In fact, it enhances it. And you will not know you have added spices, because they work in the background. Honest. Try it once and you may be converted. These bars are easy and good and I'll be making them again. I promise you they don't taste of lemon, orange, cinnamon and cardamom. They taste of blueberries.

Whole-Grain Blueberry Crumb Bars

Adapted from allrecipes.com, A. Beavers, Recipe ID 10462

Rating: 9 out of 10

INGREDIENTS:

CRUST: 1 cup sugar

2 cups white whole wheat (or whole wheat) flour, whisked first then lightly spooned into cup

1 cup old-fashioned oats

1 tsp. lemon zest

1 tsp. baking powder

1/4 tsp. sea salt

2 tsp. molasses

1 cup (2 sticks) Smart Balance 50/50 butter blend

1 large egg

Heat oven to 375F. Grease a 9" x 13" pan. In work bowl of food processor, combine sugar, flour, oats, zest, baking powder, salt and molasses. Pulse till well mixed. Cut butter into pieces and add with egg to flour mixture. Pulse till mixture is a crumbly dough, and ingredients are well distributed. Pat half of dough into prepared pan.

FILLING: 4 cups blueberries (if frozen, do not thaw)

1/2 cup sugar

1 Tbsp. cornstarch

1 tsp. lemon juice

1 tsp. lemon zest

1/ tsp. orange zest

1/4 tsp. cinnamon

1/4 tsp. ground cardamom

In large bowl, combine all ingredients, stirring gently so as not to break the berries. Spoon the fruit mixture over the crust evenly. Crumble the remaining half of dough over the berry layer. Bake about 50 minutes, or till top is nicely browned and filling bubbles. Cool completely before cutting into squares.

These are nice party bars because they can easily be picked up. I had no trouble removing them from the pan either. However, they have a good amount of sugar and fat, so eat sparingly. These are not healthful. They are just a little less harmful because of the whole grains.