Non-Dairy Clam Chowder

It's been raining the last four days, so I have been seriously craving clam chowder- trouble is dairy has been really upsetting my stomach lately.  Hence this tasty creation!  If I'm gonna go without cream in my clam chowder a little bacon grease is allowed, no?  If that's too much work feel free to sub in margarine, but you'll be missing out on some delicious flavor!

• 3 Tbs bacon grease
• 2 Tbs flour
• 1 small onion, diced
• 2 cloves garlic, minced
• 6 cups potatoes, diced
• 1 cup frozen corn
• 2 6 oz cans minced clams
• 2 cups almond milk
• 1 cup water
• 1/4 tsp thyme
• 1/4 tsp parsley
• 1/4 tsp salt
• Pepper to taste
• green onion

1. In a large sauce pot heat bacon grease over medium heat.  Add onions and garlic, and cook 3-5 minutes or until soft.  Sift in flour, stirring to incorporate.
2. Add water, almond milk, thyme, parsley, clams and juice, and potatoes, cover and bring to a boil for 25-30 minutes, or until potatoes are fork-tender.
3. Add corn, and cook another 5 minutes uncovered.
4. Garnish with green onions, and serve.

Yields 4 servings.

Blackened Chicken with Couscous & Blackbeans

This whole meal comes together in 20 minutes- which is basically why it's blog worthy.  The flavors aren't ground breaking or anything- but 20 minutes folks! And, the chicken isn't really blackened.. obviously, but it has all the same flavors as your typical blackened chicken... hence the name.

 Chicken

• 1/2 tsp paprika (I like smoked)
• 1/8 tsp salt
• 1/4 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1/4 tsp dried thyme
• 1/8 tsp white pepper
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• 1/4 cup whole wheat flour
• 2 Tbs olive oil
• 4 skinless, boneless chicken breasts

1. In shallow bowl combine everything but the olive oil and chicken.  Heat the olive oil over medium-high heat in a large skillet.  Coat the chicken in the flour-spice mixture, and place in the heated pan.  Cook about 6 minutes per side, until the crust is golden and the juices run clear.

Couscous

• 2 cups whole wheat couscous
• 2 cups vegetable stock
• 1 15oz can black beans
• 1 cup frozen corn
• 1 tsp Worcestershire sauce

1. In a saucepan bring the vegetable stock to a boil, add the couscous, beans, and corn, then turn off the heat.  Cover and let sit for at least five minutes.  Add Worcestershire sauce, fluff with a fork and serve.

Yields 4 servings.