October 5, 2010

keep yourself warm.

sharing my "art" with friends. 
yesterday i didn't have evening class per usual. therefore, i had more "free" time than i typically do after work. i don't take such time for granted. more oftentimes than not i spend such time with paints and a canvas. however, yesterday i was inspired to cook. cooking, and baking, are both fantastic forms of artistic expression. the common flavors and spices of fall i find to be altogether inspiring. here are two of the recipes i {tried} to follow {however, rules have never really been my thing...}:


shrimp chowder:

  • 1 Tbl. butter
  • 1/4  cup chopped green onions
  • 1/8 tsp. black peppper
  • 1 can whole kernel corn ( do not drain)
  • 2 cans cream of potato soup
  • 3 oz. cream cheese
  • 2 cups milk
  • 1 1/2 lbs. fresh shrimp peeled and cup into pieces
Melt butter in a large boiler. Add onions, and pepper. Saute until tender. Stir in soup, milk, cream cheese, and corn. Bring to a boil, stirring occasionally from the bottom to keep from sticking. Add shrimp. Then cover. Reduce head and cook 5-7 minutes (until shrimp turn pink).  Serve hot {with whole wheat toast and good company...}.


pumpkin muffins {as seen on The Pioneer Woman}:

  • 1 cup all-purpose flour
  • 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1.5 teaspoos Cinnamon
  • 1/4 teaspoon Group Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter, cut into pieces
  • 1 cup Pumpkin Puree
  • 1/2 cups Evaporated Milk
  • 1 whole egg
  • 1.5 teaspoon Vanilla
Topping:
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon Nutmeg
Preheat oven to 400 degrees. Generously grease 12 muffin tins. Mix flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined. Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. 



where there is love, there is art {in the kitchen}. 

1 comment:

  1. that shrimp chowder is about to change my life.
    xoxo

    ReplyDelete