Corn & Cheese Chowder

4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole capsicums, finely diced
5 ears corn, kernels sliced off
1/4 cup flour
3 cups chicken stock or broth
2 cups milk
1 cup (heaping) Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cup sliced green onions
Bread Bowls
(hollowed out bread rolls)

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into hollowed out boules and serve immediately.

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Quinoa corn capsicum salad

One box quinoa
Yogurt
Corriander
Fresh red capsicum
Roasted capsicum
Fresh corn on the cob

Cook quinoa (in 2x volume water, about 15 min then close pot and let the quinoa absorb the rest of the water. Don't add too much water otherwise quinoa will be mushy).

Chop corriander, raw capsicum, roasted capsicum, and knife the corn off the cob.

Pour the raw corn corn into a serving bowl, followed by the chopped roasted peppers.

Pour the freshly cooked quinoa into the bowl and onto the raw corn and roasted peppers. The quinoa MUST be hot off the stove so its heat can partially cook the raw corn.

Add yogurt to the mix, enough that the quinoa looks coated but not drenched.

Add chopped corriander and raw capsicum. Stir, refrigerate and serve cold.

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Pumpkin Enchiladas with Mole Sauce

8 tablespoons (about) olive oil
1 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder (or a milder chili powder if you wish)
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate

3-4 cups cooked pumpkin, roasted, peeled, mashed and drained in a sieve
1 ear fresh corn on the cob, kernels removed, or 1 cup frozen corn
¾ cup cooked black beans
4 T fresh corriander

16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)

Heat 3 tablespoons oil in large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes.

Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.

Peel and mash roasted pumpkin with a potato masher. Put in a sieve and mash some more. Let sit to drain out excess water. When drained, add corn, beans and chopped cilantro. Mix well.

Heat 3 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.

Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Lay tortilla in sauce. Spoon 3 T cheese on each tortilla. Add ¼ cup of pumpkin mix and a little sauce on top. Roll up tortillas. Arrange seam side down in prepared dishes. Repeat with remaining tortillas. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)

Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese.

Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes, then serve.

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Stuffed capsicums

1 cup quinoa, rinsed well several times
3 T olive oil
1 bunch scallions, including 2 inches of the greens, thinly sliced into rounds
2 jalapeno chiles, finely diced, seeded (or for a less spicy alternative, Anaheims)
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)
½ pound spinach leaves
½ cup chopped corriander
¼ lb feta cheese, cut into small cubes
4 yellow, orange, or red capsicums

Cook quinoa in 2 cups water until the grains are tender, about 15 minutes.

Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons of water. When the spinach is wilted, add the corriander, quinoa, and feta. Toss everything together, taste for salt, and season with pepper.

Slice the capsicums in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill with quinoa mix and put in a large baking dish.

Drizzle the rest of the oil over the capsicums and bake at 400 degrees F until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm, or at room temperature.

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