Hearty Vegetarian Corn Chowder Recipe

There's something very comforting about fresh corn chowder, on rainy nights, summer dinners, and just about anytime. This vegetarian and vegan recipe uses plenty of vegetables as well as cornmeal for a corn chowder soup that is both filling and healthy, as well as very low in fat.
Ingredients:

•     3 cups corn
•     5 cups water
•     1/4 cup margarine
•     3 cloves garlic, minced
•     1 onion, minced
•     2 red bell peppers, diced
•     1 leek, sliced thin (optional)
•     4 cups vegetable broth
•     1 carrot, grated or sliced thin
•     1 potato, diced
•     2 tbsp cream cheese or Tofutti vegan cream cheese
•     1/4 cup corn meal
•     1 tsp chopped fresh sage
•     1/2 tsp thyme
•     salt and pepper to taste

Preparation:
Place one cup of the water and one cup of corn in a blender and puree until smooth.

In a large pot, sautee the garlic, onion, peppers, leeks and celery until soft, about 5 minutes. Add the remaining water, vegetable broth, carrot and potato and bring to a simmer. Allow to cook for at least 20 miutes.

Stir in the cream cheese, corn meal, herbs, remaining corn and the pureed corn, gently whisking until well combined. Allow to cook for another ten minutes. Sprinkle with a dash of salt and pepper.
Recipe from this source.

Cod in White sauce

Ingredients

    1 medium shallot, finely chopped
    1 cup vegetable broth
    2 lemons, 1 juiced and 1 sliced into 1/4-inch-thick rounds
    6 tablespoons unsalted butter, cut into small pieces
    1/4 cup capers, roughly chopped
    1 teaspoon salt
    Freshly ground black pepper
    1 cup loosely packed mixed fresh herbs, such as parsley, tarragon, chervil, dill, and thyme, roughly chopped
    4 (about 6 ounces each) codfish fillets

Directions

    Step 1

    Combine shallot, broth, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
    Step 2

    Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.

Recipe inspired from Martha Steward

Vegitable Minestrone Soup

Ingredients 

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28 -ounce can no-salt-added diced tomatoes
1 14 -ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15 -ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basi

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Recipe taken from Food Network

Chicken Pasta with Lemon Cream Sauce

Ingredients

• 1 lb boneless skinless chicken breasts
• 8 ozs rotini (uncooked)
• 13/4 cups asparagus (slices, about 1/2 pound)
• 1 cup green peas (frozen, thawed)
• 1 tbsp butter
  ? Tasty tip
• 1 garlic clove (minced)
• 1 cup chicken broth
• 1 tsp cornstarch
• 1/3 cup heavy cream
• 3 tbsps fresh lemon juice (about 1 lemon)
• 1/2 tsp salt
• 1/4 tsp ground black pepper (freshly)
• 1 dash crushed red pepper flakes

Chicken Pasta with Lemon Cream Sauce

Yield: Serves 4

Ingredients:

1 lb. boneless, skinless chicken breasts
8 ounces uncooked rotini
1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
1 cup frozen green peas, thawed
1 tablespoon butter
1 garlic clove, minced
1 cup chicken or vegetable broth
1 teaspoon cornstarch
1/3 cup heavy cream
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of crushed red pepper flakes

Directions:

Preheat oven to 350 degrees. Place chicken on a baking sheet and bake for 30 minutes, or until fully cooked and juices run clear. Tent with foil and set aside.
Cook pasta according to package directions, omitting salt and/or olive oil. Add asparagus during last 2 minutes of cooking time.
Place peas in a colander. Drain pasta mixture over peas; set aside.
Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper flakes. Add pasta mixture to broth mixture; toss gently to coat.
Slice chicken and serve immediately with pasta.

Recepie from Yummly