Corn Chowder with Bacon and Cheddar

The key to this delicious chowder is fresh, sweet white corn. Not only is the corn tasty, but the leftover cobs are simmered in the stock to give the chowder even more flavor. (And remember to shuck the corn carefully, so you'll have nice husks to make corn husk dolls!)

This is the best corn chowder that I have ever tasted, and it makes the perfect pot of soup for autumn! This chowder tastes even better the next day, so it's great for entertaining, because you can prepare it the day before your guests arrive and simply reheat it before serving.

Here's what you need:

6 cobs of sweet, white corn
5 cups chicken stock
2 cups half and half
8 slices bacon, chopped
1 sweet white onion, diced
2 scallions, chopped
1 carrot, diced
1 celery stalk, diced
2 Yukon gold potatoes, peeled and diced
1/4 cup flour
1 tsp dried thyme (or 1 tbsp fresh)
2 tbsp fresh dill
1 cup cheddar cheese, shredded
dash turmeric 
dash nutmeg
salt and pepper


Here's what you do:

To prepare the corn: Hold corn upright in a large pot or other container to catch the corn kernels, and with a sharp knife, carefully slice down to cut the corn from the cobs. Save the cobs, because you will use those to flavor the stock!

1. In a large stock pot, saute 8 slices of chopped bacon until crisp, around 5-6 minutes.

2.  Meanwhile, in another pot, bring 5 cups chicken stock to a boil along with the leftover cobs. Cover and simmer at least 10 minutes. Simmering the cobs in the stock will add wonderful corn flavor to the stock.

3. Once you've removed and reserved the bacon from the pot, to the bacon drippings, add the onion, carrot, celery, scallion, and dried or fresh thyme. Saute until veggies begin to soften.

4. Once the veggies are soft, add flour, and stir to coat veggies thoroughly.

5. Pour in the stock (with cobs removed) and the half and half. 

6. Add potatoes. Bring to a hard boil, and let boil for a few minutes until potatoes soften.

7. Add corn to the pot, fresh dill, a dash turmeric, and a dash nutmeg. Season with salt and pepper.

8. Simmer for 10-12 minutes until corn is cooked. It will still have a bit of crunch.

9. Add reserved bacon and shredded cheese (if making the soup ahead, wait to add cheese when you reheat the soup).

10. Taste for seasoning, and garnish with more fresh dill if desired.

Serve with homemade bread and salad for a filling lunch!

Celebrating the Autumnal Equinox

The hydrangeas in our front yard have declared the onset of autumn, brushing the ground with their heavy, spent, color-drained blooms. The temperatures are finally starting to dip into a comfortable range here in eastern North Carolina. Soon, we may even have reprieve from the mosquitoes!

The Earth in Balance

The autumnal equinox occurs in the northern hemisphere this year (2013) this Sunday, September 22 and marks the first day of autumn. On this day, the hours of light and dark are equal as the Earth's axis is neither tilted away nor towards the Sun, but has both northern and southern hemispheres experiencing equal amounts of sunshine. Earth is in balance. 

Soon, the darkness will overtake the light, as darkness falls earlier and earlier. The air will get crisper, leading us toward the cold of winter. 

Many regard this day as a religious or natural holiday rooted in ancient harvest celebrations. I am drawn to celebrating such earth-based events, taking time to recognize the changing of the seasons, our connection to nature, the passing of time, where we have been, and our lives as they are right now. Having a child makes this pull all the more powerful for me.

Celebrating the Equinox  

This year, our family will be celebrating the autumnal equinox with a simple lunch and a couple of easy, natural crafts.

Easy equinox lunch

The autumnal equinox is a time of harvest; some of the foods that are popular for celebrations on this day include apples, corn, breads, nuts, and various root vegetables.

To keep things easy, I am planning a simple lunch of homemade corn chowder with bacon and cheddar along with a loaf of life-changing no-knead yeast bread with herb butter. For dessert, apple walnut crisp with ice cream.

Natural autumnal crafts

I have two crafts in mind for this occasion, a very simple apple tealight candle votive and a Native American corn husk doll, which will be a perfect way to use some of the husks from the corn I'll be putting in the chowder.

How will you celebrate the autumnal equinox? 

Simple Apple Tealight Candle Votive

One of the foods most associated with celebrations of the autumnal equinox and second harvest is the apple, so it makes a perfect decorative item this time of year. This craft is so easy, and you are likely to already have all the materials you need to make it. 

Though not really a craft for toddlers, my son was very interested; he enjoys saying "apple" and having an apple of his own to roll around. He also enjoys the circles (a.k.a. unlit tealight candles). 

Here's all you need:

• Apple
• Tealight candle
• Lemon juice
• Small knife
• Pen and optional marker (not pictured)

Here's what you do:

1. With a pen, trace around a tealight candle on the top of your apple to mark where you need to cut.

2. You might find it easier to judge how deep to go with your knife if you use a marker to mark the height of the candle on the tip of your knife.

3. Using a small knife, cut out the circle.

4. Once you've carved your hole, use a small spoon to carefully scoop out the apple just to the candle's depth. Be careful not to go too deep, but you want the hole deep enough to completely hide the candle's edges.

5. Brush a little lemon juice onto the apple flesh to prevent browning, and then push the tealight candle into the apple, so that the candle is as flush as possible with the top of the apple.

6. Light and enjoy! A grouping of apple votive candles would be very pretty. I also think arranging a few in a bowl filled with acorns would be lovely and seasonal. Our back yard is covered in acorns right now, so I think my son and I will start collecting!

Corn Husk Doll

Corn husk dolls are Native American dolls made out of corn husks that were traditionally used as toys and sometimes in rituals. They run the gamut from simple stick-like figures to ornate dolls decorated with colorful, dyed husks, beads, leather, and other items. One thing all traditional corn husk dolls have in common is that they have no face. 

The legend says that the Creator of the "three sisters" (beans, corn, squash) made corn into a doll at her request, so she could be a gift to the children. The doll played nicely with the children until the day she caught a reflection of her beautiful face in a pond of water. She then became extremely vain, wanting only to stare at her reflection all day, so the Creator punished her by taking away her face!

Corn husk dolls are a lot of fun to make and are a popular autumn craft. You can make them from fresh or dried husks. The dried husks are available at craft stores, and you can even use tamale wrappers from the grocery store. But I like the idea of using fresh husks from corn we eat on the equinox. Fresh ones probably won't last as long, however.

Here's what you need:

• Corn husks (I used husks from three ears of corn to make one doll as some of the pieces were too small to be useful)
• Twine (or some other material to tie the husks)
• Scissors

Here's what you do:

1. If your husks are not pliable (especially if they are dried), soak them for 10 minutes, then dry. You might consider sorting by size to reserve wider pieces for the skirt later.

2. Bring the tips of two pieces of husk together, then wrap a third piece around them.  

2. Pull the first two pieces down over the bulbous part to create a head. Tie off with twine.

3. To make arms, take three small pieces of husk, tie one end together, braid the pieces together, then tie the other end.

4. Then, tuck the braided piece between the two pieces of husk and push up near the head.

5. Next, take two more medium-sized pieces, and cross them over each shoulder to form a shirt, then tie off with twine. Tying here will also keep the arms in place.

6. For the skirt, take the widest pieces of husk and arrange them pointing up around the doll, then tie off. By arranging them this way and then pulling them down, you'll create a fuller skirt and hips. If you have gaps, just lift the pieces back up and add in another piece or two. Once satisfied, you can trim the ends of the skirt to be the same length.

6. You may wish to tie another piece of twine around the skirt pieces at the waist to help secure them. I then tied a piece of husk around the waist over the twine to create a belt.

That's it! Isn't she beautiful? At this point, you could decorate the doll (or let the kids decorate it) with all kinds of items, such as dried flowers, feathers, felt, or paint. But I think the fresh husk dolls look good with their natural, unadorned look. 

You can make male dolls, too. Instead of a skirt, you would make two additional braided pieces, similar to but longer than the arms, then tie those to the waist. You might also wish to put legs under the girl's dress, but I didn't find it necessary.

Anti-Nausea Electrolyte Drink

Several weeks ago, I got an awful stomach virus that was going around our town. One morning, I was happily playing in the park with my boy, and by dinner time that night, I was laying on the bathroom floor wondering how I was going to get up.

I hadn't been so sick since I was a kid. It lasted for eight days, and for the first couple of days, I could not eat at all. At one point, I couldn't even drink water without throwing up. Not good for a breastfeeding mommy of a big, growing toddler! To make things worse, a few days in, my son also got a touch of this virus, though fortunately, he had a much, much milder version.

I'm going to share with you the homemade electrolyte drink that helped me fight nausea, stay hydrated, and get back on my feet. It is based on a re-hydration beverage recipe distributed by the World Health Organization, but replaces refined sugar and salt with raw honey and unrefined salt.

Many people in the world can't just go buy a bottle of Pedialyte or Gatorade when they're sick. We are fortunate to have easy access to these drinks in a pinch, but I much prefer this homemade version, because not only does it not include the artificial flavors, sweeteners, and dyes that store-bought drinks do, it includes health-promoting, nourishing foods, like raw honey, full of minerals and other nutrients.

Note that my son did not drink the recipe below because he is still breastfeeding. Breast milk not only re-hydrates extremely effectively but also has powerful antibodies to actually fight off the particular illness. Unlike me, my son had a mild illness and was better in just a couple of days. If your little one is sick, and you're concerned, get your doctor's advice. Be aware that babies under one should not have honey as it may cause infant botulism.  


Why raw honey?

Growing up, I thought honey was just a natural sweetener that was especially yummy on toast. But honey, in raw form, is an anti-bacterial, anti-viral, anti-fungal food full of powerful phytonutrients.

Raw honey contains natural antioxidants, enzymes and minerals including iron, zinc, calcium, potassium, magnesium, phosphorous, and selenium. Vitamins found in honey include B6, riboflavin, niacin, pantothenic acid, and thiamin. Honey boosts immune function and eases digestion, among many other amazing benefits, which makes it perfect for this drink! 

The reason why honey should be raw is because excessive heating of honey destroys the natural enzymes, vitamins, and minerals. Much of store-bought honey is ultra-filtered and doesn't even contain pollen, the source of all the good stuff. In addition, honey from outside of the U.S. can contain harmful additives. 

The best honey is local from a source you trust and in raw form, so that all the good stuff is left in tact. Many stores seem to carry at least one raw honey these days, and your local farmer's market may, too. If you cannot find raw honey locally, here is a source I trust.

Unrefined salt

Regular table salt is bleached and refined, giving it a uniform appearance and long shelf life, and in the process, it is stripped of minerals naturally found in salt. Synthetic iodine is then reintroduced.

Unrefined salt, by contrast, still contains those naturally occurring minerals, such as magnesium, potassium, and bromide, as well as many other minerals in trace amounts. Because it's not bleached, unrefined salt may come in a range of colors, from gray to a gorgeous pink! [Note that just because a salt is called "sea salt" does not mean that it is unrefined]. 

In my opinion, unrefined salt tastes much better than refined salt, and that is reason enough to use it, especially since salt is one of the stars of the show in this drink.

Ginger

We have solid research evidence to show that ginger not only relieves the symptoms of motion sickness (dizziness, nausea, cold sweats) better than drugs, but it also relieves nausea and vomiting during pregnancy. And you only need a small amount of ginger to reap the benefits. The addition of fresh ginger in this drink makes a huge difference if you are experiencing nausea, vomiting, or stomach upset.


Here's what you need:

5 cups filtered water
2 tbsp raw honey
1/2 tsp unrefined salt, such as Celtic sea salt or Himalayan salt
A  knob or chunk of fresh ginger
1/2 cup freshly squeezed orange juice, for flavor and to add additional potassium.

Here's what you do:

1. In a small pot, add 1 cup of the water, honey, and salt. 

2. Cut a hunk or small knob off your ginger root, peel with a small paring knife, then cut it into a few pieces, and add to the pot. Note that if you keep your ginger root in the freezer like I do (it lasts forever in there!), you will have an easier time peeling the knob right on the root, then shaving the pieces into the pot with your paring knife.

3. Heat the water just enough to melt the honey and salt. You don't want to cook the honey and destroy the enzymes, thus losing the benefit of the raw honey.

4. Meanwhile, juice your orange. You may need a couple of oranges to equal 1/2 cup juice.

5. In a large pitcher, pour remaining 4 cups of cold, filtered water, add honey/salt/ginger mixture (keep ginger chunks in to continue steeping in the jug) and orange juice. Mix well and refrigerate.

6. Serve cold with ice, especially if you're fighting nausea. Take small sips, as tolerated; I think drinking with a straw helps. Drink throughout the day and night until you are well. You need to drink quite a lot to stay hydrated when fighting a stomach virus. I kept a glass of it with me at all times.

This drink would also be great for times when you sweat excessively, such as when working out. If you don't need the anti-nausea boost, or if you cannot stand the taste of ginger, you can always omit it and still reap all the benefits of electrolyte replacement. The taste of the drink is very light, however. You could add more juice to give more flavor.

Do you have any natural tips for recovering from the stomach flu?

Life-changing No-knead Yeast Bread

I care about you. Your happiness is important to me. That's why for my first blog post I'm about to share with you the single most life-changing, earth-shattering recipe of my life. Yeast bread that requires no work. No kneading. No fussing. Absolutely perfect fool-proof bread. 

I love homemade bread slathered in real butter so thick you leave teeth marks in it. I can remember as a little girl visiting my aunt's house after an all-day bread baking marathon. The kitchen counters were crowded with bread loaves, dinner rolls, and buns of all sizes. This was back when you weren't shunned for eating white bread instead of whole grain. Her cloverleaf dinner rolls were my favorite, because you could pull them into three parts and butter each section. One of those with a bowl of her rabbit stew...yes, please!

You may have seen a few no-knead bread recipes floating around online. I believe the rage started when the New York Times published a recipe in 2006. I tried a different version of the recipe a few times, and while the results were good, I wasn't blown away. The recipes I tried either used the wrong flour, too much salt, or called for overly complicated and unnecessary steps. Recently, I decided to try again with a few tweaks, and the results are outstanding! I haven't purchased bread from the store in over two weeks. You really must try this recipe.

Overnight No-Knead Bread

3 cups unbleached white bread flour*

1/2 tsp active dry yeast

1 tsp salt

1 1/2 cups cold water (yes, cold)**

* I strongly recommend King Arthur Unbleached White Bread Flour. Bread flour makes all the difference here. If you can't get King Arthur, try another unbleached bread flour. I've tried white wheat, and the resulting bread was gummier and less flavorful. I also tried whole grain spelt on a lark, and well, don't ask. I might experiment with a mixture of white wheat and bread flour, but for your first loaf, I suggest all unbleached white bread flour, so you can see what this bread is capable of. It's okay; you have my permission to eat white bread.

**I always use water at the temperature of cold tap water rather than refrigerated water (from, say, a Brita pitcher), so I can't attest to the results of super duper cold water, though it may be fine. If you want filtered water, I'd either use freshly filtered or let refrigerated water warm up a tad. Again, it may not matter.

Here's what you do:

1. Mix the ingredients together with a fork in a large bowl at night before you go to bed. You'll have a shaggy dough that looks like this:

2. Cover the bowl with plastic wrap and then a clean dish towel (I also lay a pan or cutting board on top to help lock in warmth and to make sure our cat Chloe doesn't get any wise ideas). Just set it on the counter, and go to bed. 

The next day (usually about 12 hours later for me), you'll be met with a beautiful, bubbly dough that's risen considerably, like this:

3. Dump the dough out (using your hand to gently loosen the dough from the bowl as needed) onto a well-floured cutting board or pan (something you can carry over to the oven later), and fold the dough over on itself a few times to form a ball.

4. Cover the dough with your plastic wrap and dish towel again, and let the dough rest for at least 30 minutes, but preferably 45 or so minutes. I find the longer resting time gives me a slightly bigger loaf. However, it won't rise much during this time. That's okay; it's resting. Relax.

5. Meanwhile, get your baking vessel out. Now, here's the important part: You will be preheating the dish in a very hot oven; you must use a dish with a lid that can withstand 450 degrees. I don't have a proper dutch oven. In fact, I cracked the bottoms of two dishes trying similar recipes before I realized I had the perfect pot, one that my brother-in-law had gifted us. It's a hard-anodized stock pot that looks similar to this one.The lid is glass, so I'm afraid to use it in the oven, but no matter, because a regular old baking sheet makes a perfect lid.

6. Preheat your bread pot with lid in a 450 degree oven.

7. Once your bread has finished resting, your oven is fully preheated, and your baking vessel hot, carefully dump the dough into the hot pot (coax it off the cutting board/pan with your hand), and put the lid back on.

8. Set your timer for 30 minutes exactly. Don't open the oven fretting about whether the bread is rising or browning. It is. It'll be gorgeous.

9. When 30 minutes have elapsed, carefully remove the hot pot from the oven, and dump the bread out onto a cooling rack.

The finished loaf will have a lovely shape and fantastic crust.

Let it cool before slicing. I've found the bread is much easier to slice thinly for sandwiches the next day (if it lasts that long!), and it refrigerates beautifully. Look at the gorgeous air holes in the sliced bread, big enough but not too big:

Though it's hard to beat homemade bread with plain butter, I suggest making a little herb butter to serve with this bread. I usually use dried herbs, because I always have those on hand. But you could use fresh herbs, just increase the amounts from 1/2 tsp to 1 tbsp or so.

Herb Butter 

1 stick real butter, softened
1/3-1/2 clove garlic plus pinch of salt
1/2 tsp dried dill
1/2 tsp dried oregano
1/2 tsp dried basil

1. Depending on the size of your garlic clove, use 1/3 to 1/2 of the clove (we want a subtle garlic flavor; we're not making garlic bread). Crush or finely chop garlic onto a cutting board. Sprinkle with a little salt (a coarse salt works well). Then, with the back of a spoon, mash the salt into the garlic until you have a smooth paste. The paste will have a more mellow garlic flavor than straight garlic.

2. Add garlic paste and other herbs to your butter and mix well. Let flavors meld a few hours before serving. It's perfectly fine to refrigerate and pull out to re-soften later.

Enjoy!

Have you tried the bread? Let me know what you think.