Monday, March 12, 2012

Sunday at the River

Yesterday we spent the day skiing at Sunday River.  It was 50 degrees and amazing! I enjoy spring skiing much more than skiing in the freezing cold.



See me in his goggles??


We had lunch at the Foggy Goggle where I enjoyed a bloody mary :)



and a veggie burger by Portland's own Blue Mango. It was unlike any veggie burgers I've had and it was really really good! I also love that it is Maine made. I will definitely be purchasing more Blue Mango products soon!


Today temperatures neared 60 degrees in Portland. What better way to enjoy the warm day than with hot chowder?! It was a weird choice... but I had to cook some Cod and I wasn't about to let it go to waste!

Fish and Corn Chowder:
1 carton veggie stock
1 huge fillet of Cod (or any white fish)
1 large onion
frozen corn
1/2 teaspoon Thyme
1/2 teaspoon Sage
2 bay leaves
s&p
1 cup 1% milk
1 tablespoon butter

This was so easy and delicious.  I usually steer clear of chowders because they are so heavy and definitely filled with lots-o-fat.  This version is quite light even though it looks really creamy.  I did not use any cream!  Saute the onions in your soup pot until tender, add stock, spices, corn. Bring up to med-high heat and add butter and milk.  Add fish and simmer until white and flaky.


Corn bread muffins were a mix. They look great but were actually quite unpleasant. I didn't have vegetable oil which it called for so I substituted Greek yogurt and vegan butter... I don't recommend this.


Have a great evening!

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