I have a soar throat. I don’t know if it’s because we are going from upper 20 degrees weather to 50 degree weather, but I have this sucks.
I can take vomiting, sitting on the toilet, running a feaver, or a stuffy nose, but I can’t stand having a soar throat! You can’t swallow anything, talking is painful, and soar throat medicine is probably the worst because it just numbs other parts of your mouth that don’t need the numbing…
So here’s are some recipe’s for my swollen, soar throat.
Seafood Corn Chowder Soup
- 1 or 2 slices of bacon cut into small pieces
- 1 tbsp. Buttery Sticks
- 1 clove of garlic minced
- 1 Yukon Gold potato
- 1 celery stalk
- 1/4 cup carrots
- 1/4 cup yam
- 1/4 cup green pepper
- 1 cup frozen whole corn kernels
- 1 & a 1/2 tbsp. flour
- 2 tsp. vegetable Better Than bouillon
- 1 cup water
- 1 cup organic 2% milk
- 1 bay leaf
- 1 tsp. parsley
- 1/4 tsp. pepper
- 1/2 cup Kani-Kama (immitation crab) or real crab if you have the money to spend.
- 1 cup of frozen seafood blend. (I get the one from Trader Joe’s that has shrimp, bay scallops, & calamari pieces in it)
- salt & pepper to taste
Brown the bacon pieces in a 4 qt. Le Creuset pot (or any other pot with lid). Dice all the vegetables (not the corn) into small pieces, about 1/4″ cube or less. Add butter into pot, with the vegetables and cook for about 5min. lid closed until vegetables are soft.
Sprinkle flour over vegetables, using a sifter and stirring constantly to coat everything. Add the water, bouillon, cover and cook on low for 10min. stir occasionally. Add the frozen corn, cover and cook for another 5 min. Add milk and cook for another 5 min.
Add Kani Kama and frozen seafood and cook for another 7~10 min. Until seafood is cooked through. That’s it!
You can sprinkle it with some Sharp Cheddar & paprika. Serve with some crunchy bread to those who don’t have a soar throat, and you can have the soup over rice. Japanese style! (We put everything over rice)
So now comes the dessert.
A soothing gelatin treat to satisfy my sweet tooth after dinner.
Milk Kanten (Agar Agar)
- 1 cup water
- 1 cup organic 2% milk
- 1 tbsp organic Fat Free Milk
- 3 tbsp organic cane sugar
- 20 grams of Kantenko (agar agar) about 2~3 tsp’s
- 1 can of sliced mango
Put 1 cup of the water in a sauce pan and sprinkle the Kanten (agar agar) on top. (Do not put it on the burner yet) Let it sit for 5~10 min.
Mean while, dissolve the powdered skim milk in 1 cup of 2% milk and set aside. Turn the burner on medium low and wait until simmer. Stir for 2 min., or until the Kanten has disolved. Add sugar, the skim milk + 2% milk, turn the burner off, and stir.
Line a 6″ by 8″ glass storage container with the well drained mango pieces and pour the liquid milk Kanten over them. Let it sit aside until cool and then put in the fridge until firm. (about 3 hours)
It’s sweet and cold to sooth that soar throat. Yummm!
