Monday, November 3, 2014

October Corn Chowder

Our last October Food Revolution Ambassador Challenge was to make Jamie’s Corn Chowder recipe. My family loved this one! Not only did they love eating it, my oldest also loved helping to make it. She pretty much made this on her own while I read the recipe to her. It is a great comfort food recipe that is quick enough for a busy week night. I also love that it uses 1% milk instead of heavy cream. So give this a try on a crisp, fall night. Add a green salad and some fresh bread and as Jamie says, “tuck in.” 

Jamie Oliver’s Corn Chowder

Serves 4


1 celery stalk
1 medium onion
1½ tablespoons butter
½ teaspoon dried thyme
1 tablespoon all-purpose flour
3 cups 1% milk
1 medium Yukon Gold potato, peeled and cut into little cubes
3 scallions
2 cups frozen corn 
¼ cup chopped fresh chives and/or parsley (optional)


  • Pull the leaves from the celery stalks and set them aside. Chop your celery and onion.
  • Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
  • Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the cut potatoes and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
  • Meanwhile, chop the celery leaves, trim the ends off the scallions and slice them thinly. When the potatoes are tender, stir in the corn, scallions and celery leaves. Bring the soup back to the boil, then serve.

Thursday, October 30, 2014

Throw Back Thursday!

October totally got away from me and that’s a shame because I loved October’s Monthly Challenges for the Food Revolution Ambassadors. Since I’ve run out of time I’ve decided to cheat a little bit and take advantage of the fact that today is Thursday. So, here’s a little Amy’s Food Revolution Throw Back Thursday to answer two of this month’s challenges.

1. Using leftovers! Make something awesome from what you have left in your fridge and or cupboards without heading to the shops. 

Answer: One of my favorite leftovers recipes is from Jamie Oliver’s Food Revolution Cookbook. Here’s the post from when I made Leftover Curry Biriani during my food revolution.

2. Scare yourself this Halloween! Try out a recipe that has always scared you. 

Answer: This one is easy, before I started my Food Revolution I was scared to death to roast a chicken. 

Tune in tomorrow for the last challenge!

Tuesday, September 30, 2014

Soup’s On!

The weather is getting cool and crisp and I’ve been fighting my first cold of the season…and craving Jamie Oliver’s sweet potato and chorizo soup. This soup recipe is a favorite in our house and has been since I first made it during my Food Revolution. It is made with my favorite food on the planet, sweet potatoes, and the spicy chorizo sausage is great for clearing out your sinuses when you are sick. Since then I’ve made it so many times and have even included it in some of my cooking classes.  Our second challenge this month was to share a recipe that you like to make for specialty diets.  I had so many great ideas for this ( I love spaghetti squash as pasta for example) but once I was sick this is the recipe that kept coming to mind for this challenge. Creamy soups in the fall are the best but my kids and I can be a bit sensitive to dairy. This recipe is great because it is dairy free but tastes so creamy after you’ve blended it. Enjoy!

Sweet Potato and Chorizo Soup
From Jamie Oliver's Food Revolution
1 3/4 quarts chicken stock 
olive oil
2 large carrots, peeled
2 celery stalks, sliced evenly
2 medium onions, peeled and rough chopped
2 cloves garlic, peeled and sliced
1 3/4 pounds sweet potatoes, peeled and rough chopped
7 ounces chorizo sausage, sliced
small bunch fresh parsley, fine chopped
1 heaped teaspoon Madras curry powder
sea salt and freshly ground black pepper
1 fresh red chile, fine diced (This is just for garnish at the end, I bought very spicy sausage so I actually topped mine with either plain yogurt or grated cheddar and also some nutmeg)

Bring the stock to boil in a saucepan. Let it simmer on the back burner.
Bring a large pot to medium-high heat. Pour in the olive oil. Put all the chopped and sliced foods (all the veggies and the chorizo) into the hot oil. Add the curry powder and mix it all up.
Cook until the carrots have softened but are not falling apart and the onions have turned a little golden, about 10 minutes.
Pour in the hot stock. Give the soup a stir and let it come to a boil. Reduce the heat and simmer the soup until the sweet potato is cooked through, about 10 minutes.
Season the soup with salt and pepper. Stir. Taste. Season it to your taste.
Blend the soup with an immersion blender (easiest) or by pouring it into a large blender or food processor. This part is very important and totally "makes" the soup!
Jamie says top with diced chile and serve but I used some plain yogurt and nutmeg.