Tasty Tuesday

We've been enjoying fresh sweet corn from our local corn wagon for most of the summer.  It is the best!  Since school started last week, we're back to soup for dinner on Monday.  Ryan takes the leftovers in his lunch all week.  They boys can even take some this year since they have some nifty Thermos Funtainers.

I usually make corn chowder with bacon, but had some leftover Italian sausage in the fridge from pizza.  It was a great combo with the corn. 

Italian Sausage and Corn Chowder
Ingredients

• 1 pound Italian Sausage (hot Or Sweet)
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• ¼ cups Flour
• 2 cups Chicken Broth
• 4 cups Half-and-half
• ¾ teaspoons Dried Thyme
• 1 teaspoon Dried Basil
• ¼ teaspoons Red Pepper Flakes
• 1 whole Red Bell Pepper, Diced
• ⅓ cups Celery Finely Chopped
• ⅓ cups Carrot, Shredded
• 2 whole Medium Potatoes, Peeled And Cut Into 1 Inch Dice, About 2 Cups
• 1-½ cup Corn
• ½ teaspoons Kosher Salt
• ¼ teaspoons Pepper
• 4 whole Green Onions, Sliced, For Garnish **I used chives**

Preparation Instructions

Cook sausage in a Dutch oven over medium heat until browned. Remove sausage from Dutch oven and set aside. Drain excess grease, leaving about 1 tablespoon. Add onion and saute 3-4 minutes until tender. Add garlic and saute another minute. Add flour and cook for 1-2 minutes, stirring constantly.

Slowly whisk in chicken broth and half-and-half. Bring to a simmer. Add thyme, basil, and red pepper flakes.

Add red pepper, celery, carrot and potatoes. Return the sausage to the Dutch oven. Continue simmering for 25 minutes or until the potatoes are tender.

Add corn and continuing simmering 5 minutes or until the corn is tender.

Season with salt and pepper.

Ladle into bowls and garnish with parsley and sliced green onion.

I was able to pickup some fresh peaches at Curtis Orchard last week.  Our local orchard had no peaches this year due to the frost destroying the crop :(  I froze most of them, but whipped this up for company on Saturday.  It's like a peach pie in bar form.  Yum!

Peach Crumb Bars

Ingredients

• 3-½ cups All-purpose Flour (separated)
• 2 cups Granulated White Sugar, Separated
• 1 teaspoon Baking Powder
• ½ teaspoons Salt, Separated
• 2 sticks Butter, Cold, Cut Into Small Pieces
• 1 whole Egg, Lightly Beaten
• 5 cups Diced Fresh Peaches (about 5-6 Peaches, Peeled)
• 2 Tablespoons Lemon Juice
• 1 teaspoon Ground Cinnamon
• ½ teaspoons Nutmeg

Preparation Instructions

Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.

For the Dough: In a medium bowl whisk together 3 cups flour, 1 cup sugar, baking powder and 1/4 teaspoon salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.

For the Filling: Place the diced peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together 1/2 cup flour, 1 cup sugar, 1/4 teaspoon salt, cinnamon and nutmeg. Pour over the peaches and mix gently.

Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.

Bake in the preheated oven for 45-50 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

And finally, did you know you can add oats to a smoothie?  It might sound weird, but it's good and adds some extra fiber and protein for more staying power.  This morning I made one with yogurt, peaches, banana, and strawberries for the boys.

Banana Peanut Butter Oat Smoothie

1 cup milk

1 banana, frozen

1 TB peanut butter

1/3 cup uncooked old fashioned oats

Place the oats in your blender.  Blend until it is a powder.

Add the rest of the ingredients and blend until combined.