Author Archives: Elaine Broughton

About Elaine Broughton

As a child I grew up eating a traditional American diet that was heavy on meat and potatoes(mostly fried). After three heart attacks I became acutely aware of the need to actively use my diet to heal the damage done to my body, which means eating a healthy, mostly plant based diet. I've always loved to cook and to garden, so I approached this change as a kind of culinary adventure in learning new ways to prepare foods that I was already familiar with, as well as trying new and different fruits and vegetables. As I used more and more fresh produce in season, I discovered that foods not only tasted better, but my grocery budget slimmed down along with my waistline. In addition, I noticed that the character of my kitchen changes with the seasons as I try to enjoy the foods that are freshest and most affordable. I've included traditional recipes (using meat, dairy and eggs) along with the vegetarian recipes. Hopefully, this will appeal to others hoping to bring a healthier way of eating to their family table. Please let me know what you think of the recipes and feel free to share your own versions of how to use the main ingredients. Elaine...in the Kitchen.

Something New from Elaine in the Kitchen

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It’s been a while since I posted anything new.  It’s been a busy August-September with the garden coming in, and doing some canning and freezing for the winter months.  We’ve got canned tomato sauce, frozen beans (wax and green), the beets are beautiful and the carrots were better than I could have hoped.  There is an assortment of pickles and even some applesauce.  I took some time out to visit with friends that I don’t get to see as much as I’d like, and I’d like to thank them all for sharing the bounty of their gardens as well.

I’ve also been working on some other big changes.  Yes, I’ll still be blogging and sharing my favorite recipes and exploring new dishes.  But I’m excited to let everyone know that I have decided to take on a new project.

Several months ago, I began experimenting and developing a line of floral jellies with the hope of being able to market them online.  It’s been an adventure, with some impressive disasters as well as some satisfying successes.  So far, I’m offering four flavors:  Lavender, Garden Rose, Hibiscus and Sunflower.  My jellies are made from all organic ingredients and use no animal products.  I will also accept special orders for jelly sweetened with stevia or honey.

Handcrafted Floral Jelly Ad

As part of this new direction, Elaine in the Kitchen has moved to a new hosting site and I’ve done some redesign to set up an ecommerce page.  You can find the link on the menu bar above.  I hope all of you will check out the new site and the ecommerce section and hopefully do some of your holiday shopping with Elaine in the Kitchen.  If you like what you see, please share a link with your friends and family.  I can use all of the additional exposure, and if you have suggestions or comments please let me know what you think.  ε

 

The Corn is High

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It’s been a busy few weeks for me.  I changed hosting companies in preparation for setting up an e-commerce page for a line of handmade floral jellies (more about that later.)  And there’s almost daily weeding to be done in the garden.  It’s the heart of summer here in the upper Midwest, and that means fresh sweet corn, something I look  I look forward to all year.

Even in the summer I always make a soup of the week, and the corn at the farmer’s market was calling my name.  Corn chowder is rich, creamy and irresistible, and we’ll eat it for lunch all week, usually with a little fresh salad from the garden on the side.

When it comes to corn, I try not to waste any of it, the first thing I do is make corn stock.  You’ll need 5 to 6 ears of fresh sweet corn.

Corn Stock

Fresh Sweet Corn

The first step is to remove the husks and silk.  Once the ears are silk free, stand the cob upright with the big end down, and using a sharp knife, slice the kernels from the cob moving from top to bottom.  Sorry, I don’t have any pictures since I needed both hands for this process, but this is what it looks like when you’re done.

Ater the kernels are removed

Set the corn aside and turn your attention to the cobs and the delicious corn stock that is the base for corn chowder.  You can use it as a base for any soup, but it really adds something special to corn chowder.  The method I favor is to put the fresh cobs in the slow cooker, cover with water, add a couple of bay leaves, and some salt and let it simmer on low for 4-6 hours.

Slow Cooker Corn Stock

It smells wonderful.  After 4-6 hours, you can strain the stock and pour it into jars and refrigerate for later, or use it straight away for chowder.

Creamy Corn Chowder

  • 4-6 cups corn stock
  • 3 cups fresh corn kernels (you can use canned or frozen)
  • 1 medium onion, chopped
  • 1 medium carrot, grated
  • 2-3 medium potatoes, peeled and cut into cubes
  • 1 clove garlic, minced
  • 2 small bay leaves
  • salt and pepper to taste
  • 1 cup half & half or heavy cream
  • 1/4 cup butter

In a large pot (you could also do this in the slow cooker, it just takes longer), sweat the onion, carrot and garlic in a small amount of stock.  When the onions are soft, add the rest of the stock, the corn, potatoes, salt and pepper, bay leaves and simmer for about an hour until the potatoes are soft.

Corn, potatoes and carrots

At this point, if a smooth texture is desired, you can puree in batches in the blender and return to the pan.  (I have a stick blender so that makes it easy.)  Add the cream and butter, and simmer gently for another hour.

 

Serve with crusty bread and a side salad for a great summer lunch or light supper.

Creamy Corn Chowder

 

 

 

 

 

Easy Frozen Treat

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There’s an ongoing dispute in my house about dessert.  Some people believe that dessert is BAD and the main cause of weight gain.  For my part, I believe that we all deserve dessert and that it is one of life’s  happiest pleasures as well as a fitting reward for giving up bread and butter and eating strange vegetables.  The good news is that it doesn’t have to be a fat filled, sugar loaded dietary disaster.  This past week I managed not to slave over a hot stove and opted instead for salads, sandwiches and even a couple of chilled soups.  So,  I was looking for something sweet and light and summery to finish off the meal.  Years ago a neighbor of mine showed me a great low budget dessert idea that is quick and perfect for those hot summer evenings.  The added benefit is that it’s non-dairy.

Now almost everyone has a can of some kind of fruit in the pantry, or even a bag of frozen fruit in the freezer.  (This is so easy it’s almost embarrassing.)

Frozen fruit dessert

What You Need

 

 

 

 

Take a can of fruit such as peaches or pears or cherries (preferably packed in a light syrup or water) and put it in the freezer for a couple of hours.

Or use canned fruit

Canned Fruit

When it’s frozen, open the can, put the fruit and the liquid into the food processor or blender.  Distribute the chunks evenly and puree.  If you’re using frozen fruit add a little water for a smooth consistency.

Once the fruit is pureed, I blend in a couple of large dollops of non-dairy topping to make it creamier.  You could leave it out if you like your dessert more sorbet like, or if you have a strong bias against whipped topping, you could also use whipped cream, but then it wouldn’t be low budget or low calorie.

Blend until everything’s smooth and creamy. The result will be something similar to soft serve or sorbet.

This is what it looks like

Frozen fruit puree and whipped topping

 

 

 

 

 

Put it into an ice cream dish and serve immediately,

Frozen fruit dessert

Fruit dessert

or place the mixture into a covered container and put in the freezer to harden for later.  I promise it’s delicious and you didn’t even add any sugar.  And…this the best part, it counts as a serving of fruit.

ε

Breakfast Five Ways

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If you’re one of those people that can’t stand the thought of food “pre-coffee,” you probably don’t spend any time thinking about breakfast which is too bad because it’s yummy and the most important meal you’ll eat all day.  No excuses, for your own good, suck up that first cup and prepare to force down that first bite of breakfast.  I guarantee by the third day, you’ll hit the floor hungry and be a lot more wide awake by the time you get to work.  Now, I have years of experience scrambling to get to work on time which made breakfast in the drive-thru really tempting.  But instead of indulging in a paper wrapped fat bomb, I managed to come up with some breakfast recipes that are fast, easy and offer maximum nutrition. No one wants to just eat the same thing every day (well, some people might, but I think that’s just downright boring), so here are five different breakfasts that I use to make those hectic mornings (heart) healthy and delicious.  You can have breakfast ready in less than 15 minutes and be out the door and on your way. 

Salsa Eggs on Toast (1 serving)

Salsa and Eggs

Scrambled Eggs with Salsa

I like to start my week with eggs, and Salsa Eggs on Toast is a tasty, convenient, high protein way to start the day.

  • 1 egg scrambled (or 1/4 cup egg beaters)
  • 1 slice of whole wheat toast
  • 1 tablespoon of your favorite salsa (I like black bean and corn)

Heap the scrambled eggs on the toast and top with spicy salsa.   For more servings just increase the amounts in proportion.

Blueberry Quinoa Parfait (1 serving)

Blueberry Parfait

Blueberry Quinoa Parfait

This is almost like dessert for breakfast.  Husbands, kids and other household entities will love it too.

  • 1/2 cups cooked quinoa
  • 1/2 cups vanilla yogurt
  • 1/2 cups blueberries
  • 1/4 cup toasted walnuts or pecans, chopped

You can save yourself some time by cooking the quinoa the night before and putting it in the refrigerator.  I use quinoa frequently, so I usually have some on hand.

In a parfait dish or tall glass, layer the quinoa, yogurt and nuts.  You could also use cereal in the place of nuts. Again, adjust the proportions for more or fewer servings.

Avocado Toast with Fruit and Cottage Cheese (1 serving)

Toast with Avocado and Cottage Cheese with Fruit

Avocado Toast with Fruit and Cottage Cheese

If you’re not a big fan of plain avocado, try using guacamole.

  • 1 slices whole wheat toast
  • 1/2 ripe avocado, peeled and mashed
  • 1/2 cup fruit (blueberries, raspberries, strawberries, etc.)
  • 1/2 cup cottage cheese (or plain Greek yogurt)

Peel and mash the avocado and spread on the whole wheat toast.  Sprinkle with lemon juice and salt and pepper to taste (try a few dried red pepper flakes)

Serve open face on a plate with a scoop of cottage cheese and fruit.

Egg, Cheese and Spinach Wrap (1 serving)

Spinach Egg Wrap

  • ¼ cup frozen chopped spinach
  • 1 egg plus or 1/4 cup egg substitute
  • 1 ounce shredded pepper jack cheese
  • ½ avocado, sliced or mashed (or use store-bought guacamole)
  • 1 whole wheat tortilla wrap
  • Salt and pepper to taste

Spray a skillet with cooking oil, sauté the spinach until wilted.

Combine the egg and egg white and beat with a fork or whisk.  Add to the spinach and scramble gently.

Egg and Spinach Scramble

Egg and Spinach Saute

Spread the mashed avocado on the tortilla and place the egg and spinach mixture in the center.  Sprinkle shredded cheese on top.

Tortilla with Spinach and Egg

Spinach Egg Cheese on a Tortilla

Fold burrito-style.  Cut in two pieces.  You could even wrap it in some aluminum foil for a take-along breakfast.

 Toasted Walnut and Apple Breakfast (1 serving)

Just the right amount of juicy and crunchy in a high protein bowl of goodness. 

 

Apple Cottage Cheese

What you’ll need

 

  • 4 ounces cottage cheese
  • 1 apple chopped
  • 1 tablespoon chopped walnuts
  • 1 slice whole wheat bread toasted

Place cottage cheese in blender or food processor, process until smooth.  Stir in fruit and walnuts and spread mixture on toasted bread or eat it with a spoon, it’s yummy either way.

Cottage Cheese Apple and Walnuts

Apple Cottage Cheese Breakfast Bowl

Please feel free to share your own variations and comments are always welcome.