SHEPHERD'S PIE

Mmmmm with the fall and winter months approaching, what better comfort/soul food could there be than a homemade Shepherd’s Pie. This dish is truly the epitome of the world “comfort food.” Cottage Pie or as we know it – Shepherd’s Pie is a traditional English “meat pie.” The term cottage pie started around the 1800’s when potatoes were introduced as an edible crop affordable for those less fortunate. With the ability to cook with potatoes, cottage pie was a means of using leftover meats and incorporating this cheap produce.

After Labour Day I spent about another week at the lake, but it was no hot and sunny week. Cold and rainy - the perfect weather for a delicious, homemade Shepherd’s Pie. A delicious meal, and one that I didn’t even have to make!

Brennan’s Shepherd’s Pie

Ingredients:
- 2 cans of creamed corn
- 1 lb lean ground beef
- 10 peeled mashing potatoes
- Salt and pepper
- 2 tbsp butter
- 1/4 cup milk
- 2 tbsp cream cheese

Directions:
- Preheat the oven to 350 degrees.
- Peel potatoes and boil in hot water until fork tender.
- Once tender mash with butter, salt, pepper, milk and cream cheese until smooth (add more butter, milk or cheese to get desired consistency)
- In a pan on the stove, over medium high heat cook meat (season with salt and pepper) until brown.
- Drain grease before using.
- In a deep dish begin layering ingredients.
- First layer in the cooked meat.
- Second layer the two cans of creamed corn.
- Third layer the creamy mashed potatoes.
- Bake for 45-1 hr or until the top is golden brown and the pie is heated throughout.
- Serve warm with a little bit of butter on top of the potatoes!

photo credit: my own

CORN AND SHRIMP CHOWDER

Last night – while home sick I was lucky enough to have one of my friends bring over some homemade soul-food type chowder. And not a rich creamy calorie filled soup, but a health alternative to the classically fat chowders.
Corn and Shrimp Chowder by Jennifer Iserloh “Source-Secrets of a Skinny Chef.”

A healthy way to make chowder. Shrimp and corn go naturally together as they both have sweet mild flavours. Corn is necessary in any type of chowder and the shrimp provides the “meat” to the soup – making it into more of a dinner dish.

CORN AND SHRIMP CHOWDER

Ingredients:
- 1 tbsp olive oil
- 3 slices turkey bacon, chopped
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- ½ tsp garlic powder
- ¼ tsp cayenne powder
- ¼ tsp freshly ground black pepper
- 2 russet potatoes, peeled and cut into 1 inch cubes
- 1 32 ounce carton or can reduced sodium, fat free chicken broth
- 3 ears of corn kernels removed, or 2 cups frozen corn, defrosted
- ¼ cup half-and-half
- 1 found frozen shrimp, defrosted and peeled
- 4 ounces reduced-fat cream cheese (if you would like a bit more creamier of a soup)

Directions:
- Heat the olive oil in a large stockpot over medium heat.
- Add the bacon, onions, celery, carrots, garlic powder, cayenne and black pepper. Cook 5-6 minutes, until the onions and celery begin to soften.
- Add the potatoes and chicken broth. Bring to a slow boil. Reduce heat to a simmer and cover.
- Cook 15-20 minutes, until potatoes are tender.
- Add the corn kernels, half and half, cream cheese and shrimp.
- Simmer an additional 5 minuets until the corn is tender and the shrimp is cooked through.
- Serve immediately

Serve 8

Thank you Lauren!!
photo credit: skinnychef.ca

FALL PUMPKIN-CORN SOUP

The LCBO Magazine has done it again! Last night my mom and I whipped up two fantastic recipes from their Fall 2010 edition. The first is the fall pumpkin-corn soup and the second, gnocchi with rapini, pancetta & tomatoes.

Coming off a summer veggies high, I am not quite ready to give up my favourites - like corn. Local Ontario corn is where it's at, and this recipe allows for even more cooking with the delicious sweet corn but with a fall twist. This soup is so warm and comforting, perfect for an autumn night. It has a nice bit of heat to it with the cumin and chili!


FALL PUMPKIN-CORN SOUP

Ingredients:
- 8 ears of corn, shucked or 4 cups frozen corn kernels
- 2 tbsp vegetable oil
- 1 large onion, coarsely chopped
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 1/2 tsp seeded and minced fresh hot chili (chili flakes will work as well)
- 1/2 tsp ground cumin
- 4 cups diced, peeled, seeded pumpkin
- 8 cups chicken or vegetable stock
- 1 tsp finely rated lemon zest
- 2 tbsp lemon juice
- 3 tbsp finely chopped fresh cilantro

Directions:
- With a sturdy serrated knife, cut kernels from ears of corn. Set corn kernels aside.
- In a large Dutch oven, heat oil over medium heat.
- Add onion, salt and pepper. Cook, stirring often, for 5 to 7 minutes or until onion is softened but not brown.
- Add garlic, ginger, chili and cumin; cook, stirring, for 1 minute or until fragrant.
- Add pumpkin to pot, stirring to coat with onion mixture.
- Add stock and half of corn kernels. Bring to a boil over high heat.
- Reduce heat to low; simmer, covered, for 20 to 30 minutes until pumpkin is very tender.
- In a blender, or hand held mixer, blend soup in batches until smooth
- Stir in remained corn kernels.
- Simmer, covered, for 10 minutes or so until corn kernels are tender.
- Stir in lemon zest, juice and cilantro.
- Taste and add more salt and pepper if necessary.
- Ladle into soup bowls and garnish with a sprig of cilantro and a few corn kernels.

Serves 6 - 8

ENJOY!


photo credits: my own

CORN MAIZE

I cannot wait for summer, especially for sweet corn! Corn is an essential part of any summertime party! And it is also a apart of the healthy menu, a good source of nutrients such as fiber, vitamin C, vitamin B1 and B5.

Just a neat fact is that corn is an important food plant native to the Americas and is said to have originated in either Mexico or Central America. It has been a staple food in native civilizations dating back over 7,000 years!!

When shopping for corn, make sure you look for husks that are fresh and green and not dried out. To make sure it's a good piece you can pull back part of the husk to examine the kernels. The kernels should be plump and tightly arranged in tight rows.

Corn is a great dish to eat in a variety of ways. I obviously love corn on the cob, but I like it in salads, pasta salads or even just a corn salad itself.

There is also nothing better then beautiful Indian corn decorating a table for Thanksgiving.