Zucchini Garden Chowder

I was more excited to make this soup using vegetables we'd grown than I was to eat the soup!  And the soup was very tasty.  I know for many of you, growing and eating your own vegetables is a normal thing.  I, on the other hand, have never been great at keeping anything but children alive, so I am still marveling that we are actually enjoying meals made with produce brought in from our garden!  This chowder, taken from Simply in Season, was simple, full of flavor and had some good texture (as long as you don't let the zucchini get too soft before adding other veggies).

2 Tbsp butter

2 medium zucchini, chopped

1 medium onion, chopped

2 Tbsp fresh parsley, chopped; or 1 heaping tsp dried

1 Tbsp fresh basil, chopped; or 1 tsp dried

1/3 cup flour

3/4 tsp salt

1/2 pepper

3 cups chicken or vegetable broth

1 tsp lemon juice

2 cups chopped tomatoes

1 1/2 cups evaporated milk (a 12 oz. can)

2 cups corn

2 cups cheddar cheese, grated

1/4 cup Parmesan cheese, grated

Melt butter in soup pot over medium heat.  Add zucchini, onion, parsley, and basil.  Saute until tender.  Then stir flour and seasonings into vegetables.  Gradually stir in broth to make a stock.

Add lemon juice and bring to a boil.  Reduce heat and cook, stirring often, for 2 minutes.  

Add tomatoes, evaporated milk and corn.  Return to a boil then reduce heat, cover, and simmer for 5 minutes or until corn is tender.

Just before serving add cheese and stir until melted.  Add a pinch of sugar to taste and garnish with fresh parsley (optional).

Coconut Cream Baked Oatmeal

Overnight breakfast using steel-cut oats and coconut milk.  Do I really need to say more?!  I doubled this recipe, and my hope of leftovers was shattered when we all took our first bite.  We topped ours with bananas instead of more coconut.  The texture of the oats was a little bit chewy, which I much prefer to the mushy glop I've ended up with in previous attempts to do steel-cut oats in the crock pot overnight.  

• 1 teaspoon coconut oil
• 2 medium eggs
• 1 small can (5 1/2 ounces) coconut milk
• 1/3 cup honey, warmed (I used 1/4 cup)
• 1/2 teaspoon pure vanilla extract
• 2 cups water
• 1 cup steel-cut oats
• 1/2 cup shredded unsweetened coconut, divided
• 1/4 teaspoon salt

1. Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil. 
2. In a medium bowl, beat the eggs, coconut milk, honey and vanilla until smooth. 
3. Add the water, oats, 1/4 cup coconut, and salt. Mix well
4. Pour the mixture into the prepared pan and cover with plastic wrap. Refrigerate overnight. 
5. In the morning, preheat the oven to 350F. 
6. Remove the plastic wrap and bake the oatmeal for 35-40 minutes or until set in the middle. 
7. Meanwhile, toast the remaining 1/4 cup coconut in the oven on the side, stirring once or twice, for 4-6 minutes or until light golden. 
8. Drizzle the oatmeal with a little extra honey and sprinkle with toasted coconut. Serve hot.