FMCC: Mexican Chowder, Coconut-Lime Energy Balls, Cream of Oats Cereal, Strawberry Sauce



This week's FMCC should have been renamed Yummy Club, because all these recipes were so delicious! I'm addicted to the Lime-Coconut Balls -- perfect for an after work-out snack (forget the packaged energy bars, these are amazing!). The chowder was an instant hit with all the husbands --unfortunately my hub was out of town, and it was all gone when he returned (oops, I'll just have to make some more!) My kids love the cream of oats with a little brown sugar and cinnamon, and they like to top their yogurt with the strawberry sauce.

We made everything in about 2 hours. So easy and so much fun! Without further ado... here are the recipes.

THE RECIPES


 
 


 
Mexican Chowder
 
1 can chipotle peppers in adobo (you will need one pepper, plus one teaspoon sauce)
2 tablespoons unsalted butter
1 poblano pepper, chopped
1 bell pepper, chopped
1 medium carrot, shredded
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons flour
3 cups whole milk
2 cups chicken or vegetable stock
3 red potatoes, peeled and cubed into bitesize pieces
1 cup Monteray Jack cheese, shredded
1 cup cheddar cheese, shredded
1 1/2 cups frozen sweet corn
1 bunch swiss chard or kale
juice from 1 lime
 
Optional toppings:
Chopped cilantro
avocado
sour cream
 
 
1. Remove 1 chipotle pepper and the teaspoon of sauce. Mince the pepper and set aside.
2. Melt the butter in a large pot or dutch oven over medium-high heat
3. Add peppers, carrot, cumin, oregano, thyme, and garlic. Stir well and cook about 5-7 minutes until pepper are soft.
4. Add flour and cook for 1 minute, then add the potatoes
5. Add the broth and milk, stirring well and scraping any bits from the bottom of the pan
6. Bring to a boil and then lower to a simmer for 10-25 minutes until potatoes are tender and cooked through
7. Add the cheese, stirring well until melted
8. Add the corn and chard or kale, simmer about 5 more minutes
9. Remove half of the soup and puree in a blender (make sure to crack the blender lid to allow steam to escape), then pour puree back into the pot and stir well
10. Add lime juice, chipotle pepper and adobo sauce.
 
*I have made this recipe with chicken in the past and it is so much better with all veggies! Next time I will add some zucchini, too!
 
Adapted from Brown Eyed Baker
 
Serve immediately or store in fridge for 5 days, freezer for 3 months.
 
 
Lime-Coconut Energy Balls
 
1/2 cup raw cashews
1/2 cup raw almonds
1 1/2 cups pitted Medjool dates
1 tablespoon fresh lime zest
1 tablespoon fresh lime juice
1/2 cup unsweetened coconut
 
1. Place cashews, almonds, and dates in food processor. Pulse until chopped into small pieces and well mixed.
2. Add lime zest and juice. Pulse until thoroughly combined.
3. Roll into 1 1/2 inch balls and then roll to coat outside with coconut (we had to run the coconut in the food processor for a minute or so beforehand, because the unsweetened coconut came in large flakes).
 
*another option is to just combine the coconut in the food processor with the nuts and date mixture. We tried this and it was just as good!
 
Original recipe found on Just a Spoonful
 
 
Cream of Oats Hot Cereal
 
2 cups steel-cut oats
1 1/2 cups milk
 
1. Place steel-cut oats in food processor and process until finely ground, resembling a combination of flour and sand.
2. Heat 1 1/2 - 2 cups milk (any kind will do, cow's milk, almond, or soy) on the stovetop over high heat
3. When it reaches a boil, pour in 1/2 cup of the cream of oats
4. Whisk and bring to a boil
5. Remove from heat and cover for 5 minutes, whisking a couple times while it rests
6. Serve immediately, adding toppings as desired (brown sugar, raisins, nuts, fresh fruit, chocolate chips, etc.)
 
 
 
Strawberry Sauce
 
2 cups fresh strawberries, stems removed and quartered
1 tablespoon sugar
juice from 1 lemon
1 tablespoon corn starch
 
1. Place all ingredients in medium saucepan
2. Heat over medium heat and mash with a potato masher or fork until desired consistency is reached. Once it starts to boil (about 5 minutes) remove from heat
3. For a smoother consistency, blend in blender until smooth (I prefer a chunkier sauce)
 
This is a perfect recipe if you have some strawberries that are no longer at their peak. It is a delicious topping for cream of oats, yogurt, and ice cream. It freezes beautifully and you can keep in the freezer up to 6 months.
 

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