Sometimes, you’ve just got to make chili, but you don’t have any beans, meat, or meat-adjacent foods in the house. So you improvise! My husband is a garbanzo fiend, so I knew he wouldn’t sweat the substitution.
It’s been bitterly cold in New England for the past few weeks (no lie—we got a storm that was called a “bomb cyclone” in case we weren’t miserable enough), so something hot and spicy was what the doctor ordered.
I whipped this up using ingredients I had on hand, but it turned out so delicious, I wanted to record the recipe for posterity! Enjoy!
P.S. I highly recommend using all organic ingredients, if possible, because of course I do.
Picante Chickpea & Lentil Chili
2 cans garbanzo beans*
1 c. green lentils
6 c. vegetable broth
1 red onion, diced
1 red bell pepper, diced
1 zucchini, diced
2 potatoes, diced
2 stalks celery, diced
3 cloves garlic, minced
2 chipotles in Adobo sauce, diced**
juice of 1 lime
2 tbsp. tomato paste
2 c. premade salsa (or diced tomatoes)
1 oz. bourbon (or 2 oz. beer), optional
1 tbsp. coconut oil
1 tsp. cocoa powder
1 tbsp. Adobo seasoning***
1 tbsp. cumin
1 tbsp. chili powder
salt to taste
*You’re probably a better person than me and make your own chickpeas from dried. In that case, 2-3 cups should suffice.
**Add as much chipotle as you want—just be warned that going heavy on the peppers will make this very, very spicy.
***If you don’t have Adobo seasoning, get some sub garlic & onion powder, tumeric, paprika, black pepper, and oregano.
Over medium heat, melt the coconut oil in the bottom of a large saucepan or dutch oven. Add the red onion and celery, lightly salt. Saute until soft. Add the red pepper, potatoes, and zucchini and saute until soft. Add minced garlic and stir until fragrant, 30 sec-1 min. Turn up the heat and deglaze the pan with bourbon, if using. Return to medium heat and add garbanzos, lentils, tomato paste, salsa, chipotles, and spices. Stir until fragrant, 1 min. Add vegetable broth and bring to a boil. Once it reaches a boil, reduce heat and simmer, uncovered, for 30 mins. At the 30 min mark, check the lentils and potatoes for doneness (I know this is a meat term, but I’m appropriating it!). If soft, turn off heat and add lime juice. Salt/spice to taste.
Serve with brown rice and top with avocado, cilantro, sour cream, or shredded cheese!
It probably comes as no surprise that I’m into juicing. I mean juicing like kale smoothies, not like steroids, of course. Ah, juice: $7 cups of raw goodness that pick you up without a caffeine crash later. Heaven!
Well, heaven for Gwyneth Paltrow and the GOOP co., maybe. I don’t know about you, but I don’t have the funds for a $7/day juice habit! In a perfect world, yes, I could endlessly patronize my local juiceries, but I had to find a more practical way of incorporating this healthy habit into my lifestyle.
Enter, the Jack LaLanne juicer. I’ve linked to the one I actually own, but other choices can be found here, here, here, and here. Funny story—I have been gifted 2 identical Jack LaLanne Power Juicers in my life! The first one came many moons ago from the grandfather of an ex-boyfriend (random), and the second came last year when a thoughtful coworker noticed that I was into healthy eating. I can certainly understand the impulse to ditch your juicer: they’re bulky, they take up valuable cabinet space, and they come with a million parts, all of which need to be cleaned with every use. It’s annoying! However, the five minutes you’ll spend washing your juicer is, in my opinion, worth saving the $5-$10 you’ll spend on a takeout juice, especially since you can make as much as you want at once. I just made a quart of the stuff!
For the longest time I kept meaning to juice, but felt overwhelmed at concocting a recipe. What, for instance, can be juiced? If I throw all of the produce in my fridge into the machine, will it taste disgusting?
As it turns out—everything and no! So, here’s my foolproof recipe, my “everything but the kitchen sink” juice that is as delicious as it is nutritious!
“Kitchen Sink” Juice, makes just under 1 quart
1 lemon, halved
2 clementines or 1 orange, halved
2 small or 1 large apple, seeds and stems removed
2 stalks celery, rough chopped
1 small head romaine lettuce, rough chopped
1 inch piece of ginger, peeled
2 cups baby carrots
3 large leaves cabbage, optional
Wash and prep all of your fruits and veggies. Shove them down the juicer chute to extract juice. Pour into a quart mason jar or pitcher and top off with filtered water. Give it a shake and serve right away! I like to save my leftovers for the next morning, because what kind of psychopath gets up early enough to juice before work? Not me.
Alternate preparation if you don’t have a juicer: combine all ingredients (including filtered water) in a high speed blender until liquefied. Strain the pulp out with a nut milk bag.
*very Stefon voice* This juice has everything: Vitamin A, Vitamin C, Vitamin K, B vitamins, folate, potassium, manganese, anti-inflammatory agents, Vitamin E, and calcium! If it were any healthier, I might have to ditch my one true love, coffee, in the mornings! But don’t worry, coffee, that will never happen.
I’ve found the trick to delicious juice every time is the addition of citrus and ginger. Apart from the health benefits they each bring to the table, they make anything taste delicious. For instance, I despise raw celery with a passion, but I’m out here tryna get that Vitamin K!
These ingredients were selected, because at least in my limited scope of understanding, you can reasonably expect to have most of this stuff in your fridge at any given moment. The cabbage is optional, since I don’t think it’s common to have a head of cabbage rolling around in your produce drawer, but I highly encourage you all to get on-freaking-board with cabbage. It’s so good, and good for you! Cabbage is the ride-or-die of greens (or is it a cruciferous veg?)—it can be eaten raw, steamed, sauteed, roasted, or boiled in a soup, it’s packed with vitamins, there are a million different varieties, and best of all, studies have shown that eating yo’ cabbage can help to prevent Type II diabetes! #cabbageappreciationpost
P.S. The next National Cabbage Day is February 17, 2018. If our current administration hasn’t destroyed the planet in nuclear war by then, see you there!
I. Love. Noodles. I know that I have argued that tacos and burritos are the world’s best foods, but noodles put up a very good fight for that title. Noodles are versatile AF! There are a million different kinds, all of which are the most fun to eat. There is nothing glamorous to slurping down a big bowl of noodles—perhaps it is the great equalizer we have all sought. Maybe noodles will bring world peace at last.
A note on terminology: I don’t know if this is actually correct, but to me, a noodle is derived from rice, and pasta is derived from wheat. When people call pasta products “noodles”, I get a mild aneurysm, but then again, I never said I wasn’t compulsive.
I grew up a ramen fanatic, and I never grew out of it. I did, however, grow out of that MSG life. Health nuttiness and packaged food ne sont pas les choses qui vont très bien ensemble, très bien ensemble. I’ve been listening to Rubber Soul a lot lately, can you tell?
Unnecessary and ill-advised Beatles reference aside, my life’s mission is to eat noodles daily, and this is my go-to recipe when I come home from a long day at work and just want to gorge on something that won’t give me heart disease or diabetes #pieloverforlife. This recipe is also one of many in my personal give tofu a chance crusade, the sword I have chosen to fall on. Enjoy, my loves!
Easy Breezy Noodle Bowls, serves 2
prep time: 10 mins / cook time: 10 mins
1 pkg udon noodles
2-3 c. chopped broccoli florets (the broccoli shrinks when cooked!)
1 pkg firm tofu, drained and cubed
soy sauce or tamari
coconut oil for frying
ginger paste, optional
garlic, chopped, optional
chopped nori, optional
matchstick carrots, optional
matchstick cucumber, optional
To start, set a pot of lightly-salted water on to boil. When it reaches boiling, cook your noodles according to package directions. I buy frozen, so it usually takes about 4-minutes of cooking. Drain noodles and set aside.
Next, whisk together your soy sauce mixture. I use a few tablespoons of soy sauce, a squirt of sriracha, and a dash of sesame oil. Optionally, you can add ginger, garlic, and/or agave to this mixture to add more flavor to the final product. But this is the basic 10-minute version of this recipe, so fancy ingredients be damned!
Drain your block of tofu. Press out as much of the water as humanly possible, and then chop into cubes. This is a great guide to pressing tofu! Once cubed, toss the tofu in some cornstarch and pan fry in the oil of your choice—I like to use coconut for this. Fry the tofu until it’s golden on all sides—do your best with this, it’s hard to flip that many little pieces evenly! Then pour your soy sauce mixture over the tofu, toss in the pan until evenly coated, and then remove from heat. Save a little bit of the soy mixture—you’ll want to toss the broccoli in it later!
While the tofu is frying, get out your wok (if applicable) and start cooking your broccoli! I like to cook the broc in sesame oil, because it has such a great flavor. Heat the oil over medium heat, add the broccoli, and stir-fry! I like to let it cook in the oil for a few minutes, and then squirt in a little rice vinegar to help soften the broc (I’ve seen Hibachi chefs do this, so it must be the proper way, right?) After the broccoli has reached your desired texture, drizzle the soy sauce mixture over it, toss, remove from heat, and then proceed to assemble your bowls! Start with noodles, add broccoli, and top with tofu! Sprinkle the whole bowl with sesame seeds, and grab some chopsticks! You’re ready to eat a passably nutritious meal that kicks take-out’s ass any day of the week!
My favorite way to eat this is with an additional sprinkling of chopped nori and some cold matchstick veggies on top (carrots or cucumbers are the way to go). Also, everything tastes better if you eat it with chopsticks, so don’t skimp!
That’s it, honeys! I usually have all of these ingredients on hand, so this is a common throw-together lunch in my household. This is also a great starter dish for anyone who is looking to cut a little bit of meat from his or her diet. It’s packed with protein (and probiotics if you add the nori). The above method of preparing tofu ensures a nice crisp on the outside that will have even the most adamant tofu naysayer begging for seconds.
If you’re anything like me, you often find yourself wondering, “How can I incorporate more tacos into my every day life?” Soft or hard, veggie or bean, I love all tacos indiscriminately (get your mind out of the gutter).
Breakfast tacos aren’t exactly a stunning innovation. The breakfast burrito is a restaurant menu staple for good reason—Tex-Mex and breakfast foods are a beautiful marriage of flavors. But it is my life’s mission to eat (specifically cruciferous) vegetables at every meal, and damn it, I will accomplish it!
These tacos are endlessly customizable, and a great way to pack some serious nutrition into your morning. Plus, everything tastes better in a taco shell. It’s literally science.
Cauliflower is my favorite here, but other veggie options include broccoli, sweet potato, Brussels sprouts, or zucchini!
Eggy Brekkie Tacos
soft corn tortillas, taco size
1-2 eggs (per person), scrambled
leftover roasted veggies (I recommend cauliflower)
Optional toppings might include: shredded cheese, sour cream, avocado, bean dip, hot sauce, sauerkraut—if you can dream it, you can do it!
If you don’t have any leftover veggies (I seem to always have something in my fridge), toss your chopped veggie of choice in olive oil, salt, and black pepper, and roast until soft and slightly browned.
Scrambled your eggs and heat up as many tortillas as you plan to eat. I like to heat my tortillas over the open flame on the stove, but the microwave or the oven on a very low setting will work just as well. As soon as everything is piping hot, assemble your tacos by dividing the scrambled eggs and vegetables amongst the tortillas. For the less adventurous (read: messy) eaters among us, combine all desired ingredients into a bowl and top with the corn tortillas, chopped. Dig in!
There you have it: every food group before 10 am. Brb—gonna go whip up some more breakfast tacos!
I found myself in an incredibly rare predicament the other night: I had a ton of time on my hands, but zero chef-spiration! Usually it’s quite the opposite—I’m racing the clock to get a meal on the table and I have to edit my ideas down to what’s achievable in the span of an hour.
My malaise was so powerful that even after flipping through a few of my cookbooks (The First Mess Cookbook, One Part Plant, and Thug Kitchen) I was without direction. A lot of recipes sounded great, but I was always an essential ingredient or two off. I’m, like, the Dowager Countess of substitutions, but, like I said, I had zero creativity.
So, since time was on my side, I decided to make something that has evaded and frustrated me for years: polenta.
I know, I know. You’re like, “Chelsea, wtf? Polenta is two ingredients. Do you secretly suck at cooking, and you’ve been stringing us along with this psuedo-cooking blog for almost 2 years?” Ugh, shut up. I was the same way with rice (Martha Stewart recipe, bless up!). For me, it seems, the simpler the recipe, the more I struggle. Bake a pie from scratch? No problem, friend. Make quinoa? *frantically Googles instructions*
Polenta is a tricky beast. It’s technically easy to make, but making it properly is difficult and time-consuming. When I saw the cornmeal in my cabinet, I knew I had found my white whale. Combining this singular vision with a bunch of pantry staples, I embarked on making the least cohesive, yet most delicious dinner I’ve made in ages. And I thought I’d share.
Creamy Polenta with ‘Wino Forever’ White Beans & Roasted Veggies
5 cups water
1 cup cornmeal
1 summer squash, chopped
1 zucchini, chopped
1 onion of your choice, chopped finely
1 head of cauliflower, chopped into florets
2 cloves garlic
1-2 tbsp butter (vegan butter or coconut oil will also work!)
extra virgin olive oil
1 cup cooked corn, fresh or frozen
2 cans white beans, drained and rinsed
1 bay leaf
1/2 cup white wine
1/2 cup vegetable broth
red pepper flakes
Preheat the oven to 400, on the roast setting if you have it.
Start the polenta—I use this recipe. I’ll give some basic instructions, but I strongly recommend reading the Serious Eats recipe, as well as the accompanying backstory. I did not follow this recipe properly, which led the polenta to take twice as long to cook. Do as I say, not as I do.
In a large pot, warm the water over a high heat. Whisk in the cornmeal. Bring the pot to a boil, and let boil/simmer, stirring consistently, until the mixture begins to thicken and “spit”. Then lower the heat and let cook for about an hour longer. Make sure you’re stirring frequently! When it’s thick enough that you can pull it away from the pan with your stirring implement, it’s ready to be seasoned with salt and butter. Stir and then serve.
While the polenta is simmering away, steam your corn for a few minutes, until soft. Set aside. Chop your onion, zucchini, squash, and cauliflower, and place them in a glass baking dish. Toss them in a tbsp of olive oil, salt, and black pepper. Stir at the 15 minute mark, and add more olive oil if they’ve dried out. Roast until they reach your desired doneness, browned on the outside, about 30 minutes.
While the polenta and veggies are cooking, start your beans. Drain and rinse 2 cans of white beans. Set aside. Heat 1 tbsp of olive oil over medium heat. Add garlic and cook for a minute or so, until fragrant. Add beans, and toss to coat in the oil. Once the beans are warmed, add your white wine, hot pepper flakes, and bay leaf. Simmer together for 5 minutes, or until the alcohol has cooked off. Add butter and veggie broth, stir, and let simmer for 20 minutes, or until the beans start to fall apart and the liquid has reduced to a gravy-like consistency. Season with salt and black pepper to taste. Remove bay leaf before serving. When finished, the beans have a surprisingly meaty taste!
Stir the corn into the polenta before serving!
Plate the meal in layers, starting with a bed of polenta, piling on the veggies, and topping with the beans and “gravy”. Finish with a sprinkle of freshly ground black pepper. Dig in and enjoy!
**There’s a way to make this so that everything finishes at just about the same time. But I’m more of a renegade chef, plating on the fly.
It’s not the most beautiful meal (lots of yellow and beige) but it is to-die-for delicious! It made a huge batch, so I got to enjoy the leftovers for days to come. For non-veg folk, it might seem odd to eat beans & vegetables for dinner, but trust me—all of your essential food groups are represented, and if I’m not mistaken, this meal is gluten-free!
Welcome back to another installment of Kool Things, a series in which I blab about the handful of things that brought sparkle and shine to my life this week. Let’s dive in!
This Comedy Special
Remember how, in the first installment of this series, I said, “Get you a Netflix special that can do both”? Well, here’s another one, coming at you. Amy Schumer serves up some realness on her latest, The Leather Special, which has, like all specials released by women, been ratings-trolled by the same MRA garbage piles that do things like, I assume, picket Planned Parenthood and still bring up Bernie Sanders all the time.
Amy’s stand-up is not my absolute fave (we all know I’m a Jen Kirkman stan), but her show, Inside Amy Schumer, has done some really important work, tackling topics like gun violence, online harassment, and sexual assault in the military, among others. The show was even given a Peabody! The special was no different—it’s mostly her trademark “blue” comedy, but she devotes a portion of the hour to discussing the insane gun loopholes that allow the severely mentally ill, domestic abusers, and suspected terrorists to legally purchase guns in the U.S. At a 2015 screening of her film, Trainwreck, two young women, Mayci and Jillian, were fatally shot, inspiring Schumer’s dedication to sensible gun law advocacy. The special, and a portion of Amy’s book, The Girl with the Lower Back Tattoo, are dedicated to the memory of the two women.
It’s the particular burden of comics and artists, at least in my opinion, to simultaneously distract and delight us in the ever-darkening political landscape and to raise awareness about social and legislative issues in a way that politicians are failing to do. It is clear from The Leather Special and Inside Amy Schumer that Amy takes the responsibility of her platform seriously and is using her voice to spark positive change. So, if you live outside of the glorious liberal havens known as “blue states”, call your Congressperson and demand gun regulation! Amy Schumer even prints a list of the Congresspeople who receive NRA money in her book—what a handy guide!
Two-fer this week! Jerrod Carmichael’s latest special, 8, is currently streaming on HBO and it is wild! I watched it today, on the heels of badass news about his returning NBC sitcom, and I’m glad I did. I’ve really enjoyed his sets on late night shows, so I was super pumped to check out the special, which was directed by my fave, local hero Bo Burnham.
Carmichael’s performance was atypical of what we expect from such a high-profile special. HBO! He appeared to be performing in the center of the room, as opposed to from a giant theatre stage, and his delivery was slow and deliberate. The material itself was, as expected, controversial, but the takes were refreshing and unexpected. I can’t believe a comic got me to laugh at the fact that he doesn’t care about global warming! I plan to watch this special again with my husband—maybe I’ll devote a whole post to it then!
A note: post-watching the special, I read a bit of the press on the special and was really surprised to hear some of the criticism. For example, he got called out on doing divisive rape material, but the material itself seemed (at least to me) to be drawing attention to the issue of consent, and how the culture surrounding sex in this country discourages an open dialogue surrounding consent. So, I guess I’m gonna throw a trigger warning on my recommendation to watch this? I encourage everyone to feel their own feelings about the material.
Relatable pull quote: “I’ve got a lot of fears…I’m afraid of going bald before I fuck Rihanna.”
The live action Beauty and the Beast is out! I went to see it yesterday with my dad (cuz we cute), and it was a visually spectacular delight!
Obviously, as a feminist, I have a lot of issues with the content of this and other fairy tales. Narratives like Beauty and the Beast can have really damaging consequences on malleable young minds, and if I have children, I plan to allow them to watch these films with a side dish of discussion on consent, agency, and whack societal norms. I went into this film prepared to love it, but willing to be critical. Also, just FYI, I 100% agree with Dana Schwartz’s brilliant Observer piece, “Why Belle Should Have Chosen Gaston”.
Also, while it was super important for Disney to announce that it would include an out, gay character (Le Fou, played by Josh Gad), the “exclusively gay moment” amounted to little more than cheeky innuendo. The portrayal of Le Fou, and the “Musketeer” that he eventually dances with at the end of the film, leaned very heavily on outdated gay stereotypes, like the assumption that all gay men harbor a secret desire to dress in drag. Drag is a magical, beautiful art form, but not all gay men are drag queens and not every drag queen is gay. I shouldn’t have to explain this to filmmakers in the year of our Lord 2017. To clarify, I’m happy that Disney is finally taking baby steps towards inclusivity, I was just deeply underwhelmed.
All of that being said, I loved this movie. I started tearing up during the opening musical number, “Belle”. Beauty and the Beast and all of the (now) classic animated Disney films, like Aladdin, The Lion King, The Little Mermaid, came out right around the time I was born. I must have worn holes in my VHS tapes watching them. I was shocked at how much emotion hearing those songs again brought back. The whole film is visually stunning (I’m sure it will be up for an Oscar next year for costume design or visual effects), Emma Watson holds her own with the singing, and hot British men abound.
Dan Stevens, who I loved on Downton Abbey and still haven’t forgiven for leaving the show, looks exactly like the cartoon prince/Beast in the animated film. It is uncanny! And Luke Evans as Gaston—dear God, that is one beautiful Welsh man. The cast for this film is insane—you spend the whole film internally screaming, “I KNOW THAT VOICE!” whenever you hear Cogsworth, Lumière, and Mrs. Potts speak, and lo and behold, it’s Ian McKellan, Ewan McGregor, and Emma Thompson! Audra McDonald and Stanley Tucci as the wardrobe and the maestro was simply inspired casting. We were also graced with the presence of Gugu Mbatha-Raw, who is so beautiful that, upon her transformation from feather duster to human, I nearly had a stroke. I hereby demand that all movies be remade with her as the lead!
The new songs were, well, underwhelming, as they always are in these circumstances (“Paris of My Childhood” is never taking off), but the old songs hold up beautifully and were nearly shot-for-shot the same as the animated film. Notable exceptions are the line, “Marie! The baguettes!” which is the best moment in the original film, and “every last inch of me’s covered with hair” during “Gaston”. Did we not, as audience, deserve to see Luke Evans shirtless, Disney?
Run, don’t walk, to go see this lovely film. I will fully be buying it on Blu-ray as soon as it comes out!
Watch Ariana Grade & John Legend sing the theme song here. Listen to Queen Céline’s new BatB ballad here.
This Tote Bag
I have been to the mountaintop, y’all. The JCrew All-Day Tote in Aqua Haze is where. it. is. at. I’ve been dying to get one of J.Crew’s gorgeous leather bags for ages, and I finally took the plunge this week. Why the hesitation, you ask? Well, price point for one. I have a lot of designer bags (ugh, you rich bitch) that I’ve gotten during sales or at similar price points, but those have the added bonus of resale value/demand, so they’ve been (somewhat) justified purchases. But you’ll have to pry this one out of my cold, dead hands. No resale, just love. *very Stefon voice* This bag has everything: pebbled leather, interior slip pockets, an exterior slip pocket that would fit a novella, a sweet little exterior buttoned pocket the size of a credit card, and a cute little hang-tag. It’s the perfect bag for school or work—it easily fits my MacBook!
Basically, I’m obsessed. I recently read this amazing article on Racked about the surprising inclusivity of handbags, so lately I’ve been super appreciating my growing collection.
Right now this bag is on sale in three colors, with an extra 30% off with code “HAPPYSPRING”! Happy shopping!
Wow, really, Chels? Following up a call for sensible gun law reform and a Disney movie with a beverage referenced in a System of a Down song? #priorities
But who cares—I love kombucha! Every time I bring up the ‘buch, I feel like that scene in Annie Hall where Alvy orders the alfalfa sprouts and mashed yeast in L.A. However, I’ve recently started drinking kombucha on the regs and I really love it! The American diet is appallingly lacking in probiotics, so ‘buch is a fun and delicious way to up your daily dose. I haven’t tried making my own yet, but I plan to get a kit soon.
My local Wegman’s (shout of to Wegman’s, the best grocery store ever) has an entire cold case devoted to the stuff, and after weeks of lusting after it, I decided to grab a few to try. KeVita has a bunch of amazing flavors that make the idea of drinking fermented mushroom tea a little bit more palatable. GT’s sells them by the case—I highly recommend “Trilogy”.
I am officially a kombucha convert—come join my club!
Yeah, yeah, yeah. I’m pimping my own recipe from earlier this week. But this series is about my favorite things, damn it, and corn chowder is the best! Haters, make the Beyoncé song and exit to the left. This soup is vegan, contains six different vegetables, and tastes like summer cookouts in a bowl. I’m so into it, I might make it twice this week!
Thanks for listening! Check out some of my other weekly faves here and here!
Corn chowder is flipping delicious. Actually, you can put any creamy soup in a bowl, call it chowder, and I will love it, but that’s another issue entirely. #gordo
The only problem with this arguably perfect food is that it is often full of cream and butter, which in moderation are aces, but don’t exactly make for healthy nightly fare. Well, no more. I have created a chowder that is both vegan and made out of six vegetables!
All the veggies / who independent / throw your hands up at me!
I’m really sorry about that. Every time I’m passionate about something, I start helplessly paraphrasing Beyoncé. Six vegetables, though! Now are we getting the title? Where my AP Latin nerds at?
Anyway, here’s my foolproof corn chowder recipe!
Sex-y Corn Chowdah
4 cups corn kernels (fresh is best, frozen will do)
5 cups vegetable broth
1 yellow onion, chopped
3 ribs celery, chopped
1 large russet potato, chopped
1 yellow bell pepper, chopped
1 large organic carrot, peeled and chopped
3 cloves garlic, chopped
1/4 cup scallions, chopped (the green parts)
black pepper to taste
1 tsp dried basil
juice of half a lemon
Some like it hot…for extra zazz, add 1/4 tsp. of cayenne pepper, or a tablespoon of pimenta moida in with the garlic. Highly recommend.
If using corn cobs: lightly grill or roast the cobs. Let cool and cut the kernels off the cob.
If using frozen corn: measure out 4 cups. Line a baking sheet with parchment paper. Spread the kernels out, drizzle with olive oil and dust with salt. Roast at 400 degrees for a few minutes, until the kernels start to brown.
Heat the olive oil in a large pot and add the onion and celery. Sprinkle with 1/4 tsp salt and stir. Cook for 3-5 minutes, until the onion is translucent. Next add the carrot, bell pepper, and potato. Cook for another few minutes, adding black pepper and more salt if desired. Next, add the garlic, 3/4 of the corn, and dried basil. Stir and cook until the garlic becomes fragrant. Next, add the broth and let simmer for 10 minutes, or until the potato is fork tender. Remove the pot from heat and blend the soup with an immersion blender until creamy. Once blended, return the pot to low heat and add the lemon juice and the remaining 1/4 of the roasted corn. Simmer for a few more minutes to allow the flavors to combine. Turn off the heat and add the chopped scallions. Stir around and then taste to see if more lemon juice, salt, black pepper, or basil is needed. Serve immediately and top with more chopped scallions, shredded cheddar cheese, or sour cream if desired. Happy snacking!