Homaha

Allow me to introduce one of the best things about going home to Omaha:

Meet Louie, the french bulldog puppy!

Louie is my family's dog. We got him and his sister, Violet, in the beginning of the summer. They're both adorable and wonderful dogs, but we failed to do enough research before buying two. Since Louie and Violet are from the same litter, they became increasingly aggressive with one another and were unlikely to bond with humans. Therefore, Violet is now living with a family friend. It's for the best, but I miss her very much!

Anyways, I was in Omaha this weekend!

Friday after classes I made the 6 hour drive, which was actually very enjoyable. I love driving through southern Minnesota and northern Iowa, especially in the fall. All of the cornfields have turned a golden yellow which contrasts beautifully against the dark blue sky as the sun sets. Even saw a rainbow on my way back tonight!

I love going home to my family because they're always very excited to have me home. I got to shop for some cold weather clothes with my mom, see my brothers a bit, and hang out with my dad. They always make sure I'm taken care of. I couldn't ask for better parents!

The end of my visit threw me a bit of a curveball, but I left feeling proud, hopeful, and happy.

One highlight of the trip was cooking for my family! It was wonderful to have their feedback. The recipes in this post got some pretty rave reviews!

Roasted Corn Chowder with Chicken, Cilantro, and Lime
This is a great soup for this time of year! Warm and comforting, but still has some summery freshness.
Serves 5-6

Ingredients:
1 tablespoon olive oil
1 1/2 teaspoon cumin
3 teaspoons curry powder
1/2 teaspoon chili powder
4-5 garlic cloves, minced
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 14 oz can of fire roasted tomatoes
1 cup of fresh tomatoes, diced
1/4 cup green chiles, chopped
4 cups chicken or vegetable broth
1 14 oz can coconut milk
2 cups torn chicken pieces, cooked
Salt and pepper to taste

Fresh cilantro
1 lime

Louie was very eager to help.

Heat olive oil in a large soup pot over medium heat. Add cumin, curry powder, and chili powder. Once the spices are fragrant, add in onion and garlic. Sauté for 5-7 minutes, until onions are clear and soft. Stir in roasted corn, sweet potato, canned tomatoes, fresh tomatoes, and chile peppers. Cook for approximately 10 minutes, stirring occasionally.

Add in broth, then cover and bring to a high simmer. Cook until sweet potatoes are tender, but not mushy.

Add in coconut milk and cooked chicken pieces. Stir in salt and pepper. Turn off the heat shortly after adding the chicken.

To serve, garnish with cilantro and squeeze a tablespoon of fresh lime juice over the soup.

Scroll down for a delicious side for this!

Gluten Free Cornbread
adapted from Celiac Teen
Makes one 9 inch round

Best cornbread I've ever had!

Ingredients:
3/4 cup ground cornmeal
1 1/4 cups milk
1/3 cup millet flour
1/4 cup white rice flour
1/4 cup tapioca starch/flour
1 tsp xanthan gum
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup unsalted butter, melted

Preheat the oven to 400 degrees F.

In a small bowl, whisk together cornmeal and milk. Let stand for 10 minutes.

In a large mixing bowl, whisk together flours, xanthan gum, sugar, baking powder, and salt until well combined.

Temper the butter into the cornmeal mixture, then add the egg. Whisk until smooth and well combined.

Fold the wet ingredients into the dry, gradually, using a rubber spatula. Mix until just combined.

Bake for 20 minutes, or until the surface is golden brown and a toothpick comes out clean!

So good!

Alright, just one more.