Ingredients

2 tablespoon butter or margarine
1 cup chopped onion
½ cup chopped celery
1½ cups diced, pared potatoes (cut in ½-inch cubes)
2 cups corn. fresh or frozen
1½ cups water
2 chicken bouillon cubes
¼ teaspoon thyme
1 cup milk
1 cup light cream
Salt and pepper to taste

Procedure

1.In a medium saucepan, melt butter; add onion and celery and cook until tender.
2. Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.
3. Cover and simmer for 15 minutes, or until potatoes and corn are tender.
4. Add milk and cream. Heat through.

Tips, Notes, and Variations
If cooking outdoors, you can substitute evaporated milk or powdered milk.

I like to spice it up with some minced jalapeno pepper, or try chopped red or green bell pepper if you need to be more cautious!

This article is licensed under the GNU Free Documentation License. en.wikibooks.org/wiki/Cookbook:Corn_Chowder.

Ingredients

2-3 chicken breasts
~3 tablespoons olive oil
1 small onion, diced
1 can (28oz/800ml) whole tomatoes
3 cloves of garlic, minced
2 cinnamon sticks
1/4-1/2 peach, chopped finely OR 1-2 tablespoons honey
1 splash of vinegar
salt and pepper to taste
enough pasta for 4 servings (cheese tortellini is good)

Procedure

1. Heat olive oil in a medium saucepan. LIGHTLY brown chicken breasts – don’t cook them through.
2. Add the onion and fry for a couple of minutes.
3. Add peach (if you’re using peach) and fry for another minute.
4. Cut the tomatoes in half and add them.
5. Add everything else and simmer, covered, for 45 minutes, stirring occasionally. Remove the lid and let it simmer for about 15 more minutes.
6. In the meantime, cook the pasta according to the directions on the package.
7. Remove cinnamon sticks from sauce. Serve over hot pasta with freshly grated Parmesan and garlic bread.

Serves 4.

This article is licensed under the GNU Free Documentation License. en.wikibooks.org/wiki/Cookbook:Nick’s_Cinnamon_Chicken.

www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner~y2009m10d25-Gluten-free-dino-kale-white-beans-and-pasta-recipe

http://eatdrinkbetter.com/2009/03/24/cheap-organic-recipe-vegetarian-and-gluten-free-sloppy-joes/

¼ cup olive oil
1 tablespoon honey
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoon cayenne
½ teaspoon ground coriander
2 tablespoons fresh lemon juice
Kosher salt, to taste
4 (6-ounce) center-cut salmon fillets

Directions

In a shallow dish, combine oil, honey, mustard, garlic, cayenne, coriander, lemon juice, and salt.

Mix well.

Add salmon and let marinate at room temperature for 30 minutes.

Preheat oven to 350°F.

Grease a baking dish.

Remove salmon from marinade and place in a prepared dish.

Bake for 10 to 12 minutes or until desired “doneness”.