Friday, April 29, 2011

Easy As Pie...But Not

The weather's been so miserably damp I felt like having something warm and filling for dinner last night. A frozen Amy's meal just wasn't going to cut it. And I wasn't in the mood for what's become a staple here, the ever-popular PB&J.

No, I forced myself to cook. Sort of. It was an easy recipe and made enough that I froze some and will have leftovers for at least two meals so that must count as cooking, right?

I threw together a loaf of beer bread--doesn't get any simpler than that!--and I had a meal. Not a bad one, either. I'm sharing the soup recipe because I thought you might be feeling damp and hungry, too.

Oh! Before I forget, I'm blogging at The Lark Journals today. Posted some photos from here on the farm. Please come take a peek if you've got a moment.

Just out of curiosity, what did you have for dinner last night? Hmm?

Sopa del Maiz (Corn Soup)

2 cups corn
1 cup creamed corn
2 small onions
2 tablespoons butter
3 tablespoons flour
3 cups milk
1 cup water
salt and pepper to taste
cheddar cheese

Chop onions. In a large skillet, saute onions in melted butter until onions are translucent. Stir flour into onions and cook over medium heat for 3-4 minutes.

Reduce heat to low, and add milk. Stir constantly to prevent scorching. Add corn and water. Bring mixture to a simmer, and cook, uncovered, for 15-20 minutes. Stir often.

Serve hot. Soup may be sprinkled with grated cheddar cheese, if desired.


Kathleen said...

Sounds very good! Today I'm making tea sandwiches in honor of the royal wedding.

Anonymous said...