Smoky Corn Chowder/Pan-Seared Dumpling Salad

I found a few great recipes in my Real Simple magazine a few weeks ago that we really enjoyed. Here's a great non-traditional combination for a soup & salad night.

Smoky Corn Chowder:

Serves: 4-6
Time: 25 minutes

8 oz sliced bacon, cut into 1/2 inch pieces
1 lg sweet onion, chopped
2 cloves garlic, finely chopped
1/2 tsp paprika
1/4 tsp crushed red pepper flakes
2 10oz pkgs frozen corn
3 cups chicken or vegetable broth
1 cups half & half
4 scallions, trimmed & thinly sliced
salt & pepper

Cook bacon over medium heat until crisp. Transfer to a paper towel-lined plate. Spoon off and discard all but 2 tbsp of the drippings and return the pan to medium heat. Cook the onion, stirring occasionally, until soft. Add the garlic, paprika, and red pepper and cook, stirring for 2 minutes. Stir in the corn, broth, and half & half. Bring to boil. Reduce heat and simmer for 15 minutes. Transfer half the soup to a blender and puree until smooth. Return to the pan, add 1/2 tsp salt and 1/2 tsp pepper. Stir to combine. Divide the soup among individual bowls and top with the scallions and reserved bacon.

Pan-Seared Dumpling Salad:

Serves: 4

Time:25 min

2 tablespoons canola oil

12 frozen dumplings, pot stickers, or Japanese gyoza

2 shallots, thinly sliced

1 cup frozen shelled edamame

2 tablespoons grated ginger

2 bunches watercress, thick stems removed

1 tablespoon sesame oil

3 tablespoons rice vinegar

3 tablespoons soy sauce

salt

Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the dumplings and cook until browned, 2 to 3 minutes per side. Add 3 tablespoons water and cook, covered, until cooked through, 8 to 10 minutes.Meanwhile, heat the remaining canola oil in another large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the edamame, ginger, and 2 tablespoons water. Reduce heat to low and cook, covered, until the edamame are heated through, about 5 minutes. Remove from heat and add the watercress and 1/2 teaspoon salt and toss until just wilted.Divide among individual bowls and top with the dumplings.Whisk the sesame oil, rice vinegar, and soy sauce in a small bowl and drizzle over each salad.

More Spinach Salads

Crunchy Spinach Salad

1 package fresh spinach
½ head purple cabbage (sliced into thin strips)
½ cup toasted slivered almonds
1 package Sun maid dried fruit bits (Next to raisins)

Dressing:
¼ c. sugar
½ c. vegetable oil
¾ tsp. salt
1 ½ tbs. dry minced onion
¼ cup vinegar
¾ tsp. dry mustard
½ tsp. celery seed
Combine dressing ingredients in a jar. Cover tightly. Shake vigorously. Chill several hours. Shake again before serving over salad. Serves 6-8.

Spinach Salad #2

Dressing:
3 Tbl cider vinegar
3 Tbl Honey
6 Tbl Mayonnaise
1 Tbl. Dijon Mustard
1 Tbl. Finely minced onion
1.5 Tbsp chopped fresh parsley
pinch of salt
3/4 cup vegetable oil

1. Heat vinegar & honey until honey dissolves
2. Pour into bowl and cool
3. whisk in mayo. must, onion, parsley, and salt.
Gradually whisk in oil Makes 1.5 c- can be prepared 3 days
ahead. cover and Refrigerate.

Salad:
Baby spinach Red Onion
mushrooms Strawberries
Craisins Pine Nuts
bacon-crumbled
Swiss cheese
*Obviously you can substitute with whatever toppings

Strawberry Spinich Salad

Serves: 4
Time: 5 min

1 bag spinich (6 oz)
2 c sliced strawberries
1/2 c fetta cheese crumbled
Newman's Own Raspberry & Walnut Dressing
1 c Thick sliced deli turkey crumbled or cubed (optional)(good without but with its a meal)

Mix Spinich and strawberries together in a bowl. Sprinkle with fetta and turkey and serve with raspberry dressing. So good! I can eat all of this for lunch.