FRIDAY FARE: Summer Corn Soup and Goat Cheese, Pear, and Pecan Sandwiches
Posted Aug 06 2011 1:07am
I'm typing this post, while I sit in a pitch black hotel room in Delta, UT! The lights are off so that my husband can sleep in preparation for his 100 mile bike ride tomorrow. I can hardly see, so I hope this comes out ok. ;-)
I'm posting two healthy recipes - one for soup and one for a sandwich - that I found in September issue of Prevention Magazine. ENJOY!
Summer Corn Soup
6 ears fresh corn 1 Tbsp unsalted butter 1 lg. onion, chopped 3 cups reduced-sodium chicken broth 1 lg. fresh jalapeno, seeded and chopped 1/4 lb Yukon gold potatoes, peeled and chopped 1/4 cup half and half 1/4 cup chopped scallion greens
1. Cut corn kernels from cobs, reserving cobs. 2. Melt butter in pot over medium heat. Add onion and cook until softened, 4 minutes. Add broth, 3 cups water, jalapeno, and reserved corn cobs. Simmer 20 minutes. Remove cobs and discard. 3. Add potatoes and corn kernels. Simmer until potatoes are tender. 15 minutes. Stir in half-and-half and season to taste. 4. Ladle soup into bowls and top with scallions.
Goat Cheese, Pear, and Pecan Sandwich
2 oz herbed goat cheese (about 1/4 cup) at room temperature 4 lg. slices whole grain bread, toasted and halved diagonally 1 red Bartlett pear, sliced 2 Tbsp pecans, toasted and chopped 1/4 cup watercress springs 2 Tbsp honey
1. Spread cheese onto 4 half slices of bread. Top with pear, pecans, and watercress. Drizzle with honey. 2. Top with remaining bread halves and serve.