Foodie Friday: 15 min. Marmalade and Quinoa, Leek and Corn Chowder

I love food. It is one of my love languages. If I love you, I will cook for you, and if you cook for me, I will assume you love me too.
It is where connections are made. Gatherings of one or of many bring us closer together when we commune around a table of bread and wine, tea and cookies or a 6 course meal.
As I want this space to be a true representation of who I am, I have decided that I need to talk about food just a little bit more, because in real life, I can honestly go on and on about the latest recipes, what I had for lunch, or for breakfast or for dinner. I love to cook. I love food.

On a side note: given my love for food, I would also love to improve at photographing food. So I give you…

I realize I am not the only blog on the block with a Foodie Friday but really, it is just such a great idea for us foodies. I would love it to eventually become an online potluck where we all bring our favourite recipes so if something like this would interest you, please comment or send me an email.This week the two items I would like to share are 15 minute marmalade, a recipe published by my grocery delivery company here in the UK, Abel and Cole. And the second is from a cookbook my brother bought me for Christmas, Quinoa: The Everyday Superfood 365.Recipe for 15 Minute Marmalade: This was incredibly quick and tastyPrep: 5-10 minutesCook: 7 minutesServes: Enough for 4-6 pieces of toastYou’ll need2-3 oranges depending on the size4 Tablespoons of liquid honeyJuice the fruit to collect 4 Tbsp of juice and place in a saucepan.Cut the juiced halves into thirds and remove all the fleshy bits and white pith. Slice the remaining zest into thin wisps till you have 2 Tbsp of zest. Add to pan.Let bubble over medium heat.Stir in Honey. When it boils again, reduce heat and simmer for 7 minutes. Stir the whole time.It will be a little runny, but just let it sit a bit and it will be ready to go. Use right away or store in the refrigerator for 2-3 months. Review: Super easy but impressive. Good, simple taste without any added processed sugars or preservatives.

Recipe For Quinoa, Leek and Corn Chowder Prep: 20 minutesCook: 30 minutesServes: 6-8 moderate servingsYou’ll need:1 Tbsp butter1 cup chopped onion1 cup sliced leek (white part only)1/2 cup of quinoa3 cups of frozen corn2 cups of chicken or vegetable broth1 red bell pepper, chopped1/4 tsp cayenne pepper5 saffron threadsSalt and pepper to tasteIn a large saucepan, melt butter and sauté the onion and leek until the onion is tender and opaque, about 7 minutes. Add the quinoa and 2 cups of the corn; set aside the remaining corn to thaw. Cook for an additional 5 minutes, until the corn partially thaws. Add a few drops of the broth to keep it from sticking to the saucepan, if necessary.Add the broth and bring to boil. Reduce the heat, cover and simmer for 15 minutes or until the quinoa is completely cooked. Remove from the heat. Purée the cooked mixture with a hand blender or cool slightly and purée in 2 batches in a food processor. Return the mixture to low heat. Add the remaining 1 cup of corn and the red pepper, black pepper, cayenne, saffron and salt. Reheat and stir. Serve immediately.Reviews:My daughter with sophisticated taste loved this as did my husband. Jakob knows he does not like peppers and so was not too fond of it.It might be a bit much corn but I definitely appreciated the flavour and absence of heavy cream. I did not feel the taste was compromised without it. Whole Wheat Biscuits (to serve with soup)Biscuits are SO easy and yet so incredibly delicious. Ben always has a couple with dinner and then one for dessert with jam. The beauty of this recipe is that I have altered it to be gluten free, or vegan friendly and it always works out and tastes great. It is also a really easy recipe to do with the kids.Preheat oven to 400 degrees F.1-1/4 cup of white flour1/2 cup of whole wheat flour4 tsp of baking powder1/2 cup of shorteningabout 1/2 tsp of salt1/4-1/2 cup of milk (soy or rice milk works too)Mix flours and baking powder. Cut in shortening and mix until the shortening forms pea sized balls (I just use my hands and Jakob always loves to help)Add enough milk to form a slightly sticky dough.Roll out onto a floured surface and cut out with cup or about a 3-4 inch diameter cookie cutter.Place on a cookie sheet lined with parchment. Bake for 15-20 minutes or until golden brown.Serve warm.

I don’t have a blender so I just use my hand mixer to puree the onion and leek: So mine will look a little cornier than most. Still delicious.

I sincerely hope you enjoy these recipes and give them a try. I would love your feedback as to whether this is something you would like to see more of on this blog. Goodness knows, I love sharing food tips and recipes. I hope you all have a great weekend!