It started to snow today, and the temperature dropped to below 0 c. This is not your usual spring weather in Vernon. So, it inspired me to make something that would heat the body and soul.


Chicken & Corn Chowder

The What

  • 2 boneless skinless chicken thighs
  • ¼ cup corn starch
  • 1 shallot
  • 1 inch ginger root
  • 1 tbs Olive Oil
  • 1/4 red pepper
  • 2 cups water or Chicken Stock
  • 1 tbs Better Than Bouillon (Chicken), if not using Stock
  • Small handful of fresh cilantro.

The How

  1. Trim Fat from Thighs
  2. Generously coat thighs with cornstarch and refrigerate for 20 minutes
  3. Reserve remaining cornstarch
  4. Chop shallot, ginger root
  5. Chop reserved chicken into byte size pieces
  6. Add olive oil to pot and heat to medium high, hot but not smoking.
  7. Add chicken to pot and stir with a wooden spoon.
  8. Add Shallot and Ginger to pot, continue stirring and cooking until shallot is translucent.
  9. Add water or stock to pot
  10. Stir in Better Than Bouillon if using water.
  11. Bring to a boil and reduce heat to simmer
  12. Add reserved cornstarch around 1 tbs to cupo and add 2 tbs of cold water. Stir until dissolved, the add to pot.
  13. Stir pot to incorporate cornstarch and continue simmering for 20 minutes.
  14. Ladle into bowls and garnish with cilantro.

Skillet Corn Bread

The What

  • 2 tbs coconut oil
  • ½ cup butter
  • 1 cup flour
  • 1 cup cornmeal
  • 1 cup yogurt
  • ½ cup milk
  • 2 eggs
  • ¼ cup sugar
  • 1 tbs molasses
  • 1 pinch salt
  • 1 tbsp baking soda
  • 1 tbsp baking powder

The how

  1. Preheat oven to 450F
  2. Add coconut oil to a 10” cast iron pan or equivalent
  3. Place pan in over for 7 minutes.
  4. Remove Pan from over and add butter to pan.
  5. Add flour, cornmeal, yogurt, milk & eggs to pan and mix until smooth.
  6. Add melted butter from pan to bowl and stir to incorporate.
  7. Add sugar molasses, salt, baking soda and baling powder to bowl and stir to incorporate.
  8. Pour batter into pan and put in oven. Reduce heat to 425 and bake for 15-20 minutes until golden and firm to the touch.
  9. Remove from oven and let cool 5 minutes.
  10. Remove cornbread from pan. I usually work a knife around the edge then flip the pan over a plate, then flip it back right side up.