beauty:design:life

When I graduated from college and got my first apartment, I had no idea how to cook. Because I went from my parents' home to the dorms to my sorority house (and chef) (I know), my cooking skills consisted of punching buttons on the microwave and calling for delivery. Feeling some guilt that she had never taught forced me to cook while I was growing up, my mom bought me this cookbook.

I am not exaggerating when I say that it changed my life. The recipes are easy, use accessible ingredients, and each just makes two or four servings, which is perfect for a single lady. And although I didn't appreciate this until later, most of the recipes are, or can be made, vegetarian.

Although this cookbook is perfect for someone who is just learning to cook, I still use it on a fairly regular basis. This warm, comforting corn chowder is one of my favorites. And because it has a little spice, the husband loves it too.

Mexican Corn Chowder

1 yellow onion, diced
3 celery stalks, chopped
2 tbsp corn (or olive, or vegetable) oil
1 tbsp unbleached flour
1/2 tsp group cumin

Heat the oil over medium heat. Cook the onion and celery until they begin to soften, about five minutes. Add the flour and cumin and stir until they are absorbed into the vegetables.

1 15-oz can creamed corn
1/2 c. frozen corn
2 oz. diced green chilies (These will come in a 4-oz. can. Half of the can will give a good, but not overwhelming, heat. Use more or less to taste.)
2 c. milk (unflavored soy or almond milk will also work!)
1/2 tsp. salt
black pepper to taste

Add corn, chilies, milk, salt & pepper. Cook, uncovered, over medium heat for about 10 minutes, stirring occasionally, until the soup is at a desired thickness.

1 c. shredded Mexican cheese

Add the cheese and stir for another minute or until it has melted. Serve with cilantro and a squeeze of lime.

and enjoy!