Enchiladas (chicken, shrimp, or vegetarian)

Enchiladas!

Enchiladas are an easy and delicious dinner that comes together quickly enough to enjoy on a weeknight. These particular enchiladas are filled with a mix of onion, pepper, corn, black beans, and an optional protein of your choice. The seasoning mix of cumin, marjoram, and chipotle powder provides notes of warm spice, herb, and smoked pepper to create a full-flavored filling that won't disappoint!

This recipe makes 6 enchiladas, but can easily be doubled to serve a larger group or to make extras for leftovers. Enchiladas make excellent leftovers for lunch or dinner. A typical serving is one enchilada, as these are fairly large, so a pan of 6 enchiladas is enough for three meals for the two of us.

Serves: 6

Time: about 50 minutes

Ingredients

• 1 Tbsp vegetable oil
• ½ red bell pepper, diced (about ½ cup)
• ½ medium yellow onion (about ½ cup)
• 3 cloves garlic, minced
• 1 cup frozen corn
• 1 x 15 ounce can black beans, drained
• 1 x 4 ounce green chilis
• ½ pound chicken or shrimp, cooked and cut into ¼"-½" pieces (about 1 cup total)
• 1 tsp cumin
• 1 tsp marjoram
• ½ tsp chipotle powder
• ¼ cup chopped cilantro (leaves and thin stems)
• 1 x 16-19 ounce can green enchilada sauce
• 8 ounce bag shredded Mexican blend cheese
• 6 tortillas

Directions

Sauté pepper, onion, and garlic (we added some hatch chili pepper this time)

1. Heat vegetable oil in a large skillet over medium heat and sauté onions, bell pepper, and garlic for 3-5 minutes, until fragrant and vegetables are beginning to soften.
2. Add corn, drained beans, and green chili and sauté for another 2 minutes.
   
   

   

   Enchilada filling, removed from heat and ready to stir in cilantro.

   
   
3. Add chicken or shrimp, cumin, marjoram, and chipotle powder, then season lightly with salt and pepper. Cook for another minute or two until combined and warmed through. Remove from heat and stir in cilantro.
4. Grease a 9"x13" glass pan so enchiladas will not stick to pan.
   
   
   

   

   Filled, rolled, and topped enchiladas ready for the oven

   
   
5. Roll enchiladas: take a tortilla and spread a small sprinkle of cheese down the center then fill with one-sixth of the enchilada filling. Roll tortilla then place in greased pan seam side down. Repeat until pan is filled (a standard pan will fit six enchiladas perfectly).
6. Drizzle enchilada sauce over the enchiladas then top with remaining cheese (or as much as desired).
7. Bake enchiladas in a 350℉ oven for 20 minutes. Cheese should be fully melted and gooey. After baking, remove from oven and let sit to cool slightly before serving.
8. Serve with chopped cilantro, guacamole, sour cream, and hot sauce.

Notes

• We love garlic and typically use 4 or 5 cloves. This gives the dish a touch more garlic kick, but by no means makes it overpowering.
• Chili pepper and paprika can both be added to the dish if desired. Cayenne pepper could also be added to give the filling a bit more kick, but add sparingly at first!
• Try adding a little poblano or hatch chili pepper to the dish for an additional twist. We recommend keeping at least ¼ cup of regular bell pepper in the mix for its natural sweetness to balance the flavors of other chili peppers.

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Burmese pumpkin stew

 This is one of my favorite side dishes to make when cooking Southeast Asian food (and I will make it with both Burmese curries and Thai curries). You could certainly eat this on its own, but it is more common to eat along with something else (as is common in both Thai and Burmese cuisines!). 

I find that it pairs well with a vegetable (such as stir fried bok choy or green beans) and a curry, such as a Thai red curry dish or a Burmese meat curry). 

Ingredients:

• 1 1/4 lb. peeled Kabocha squash cut into 1-in cubes (about 4 large cups)
• 3 Tbsp minced garlic
• 2 Tbsp minced ginger
• 3/4 - 1 cup of diced yellow onion
• 1/4 tsp chili powder (or more if you want more heat)
• 1/2 tsp turmeric
• 1/4 tsp paprika (ideally not smoked)
• 2 tsp salt
• 1/2 tsp tamarind concentrate
• 1/2 tsp Garam Masala
• 2 cups water
• 2 Tbsp vegetable oil

Directions:

1. Cut, peel, and seed the Kabocha squash (note: I highly recommend buying pre-peeled and pre-cut Kabocha squash if you can...it is an absolutely pain - and potential danger to your fingers if using a knife - to peel)
2. In a large sauce pot, heat the oil over medium heat. Add the onions and cook until they begin to turn translucent (about 6 minutes). 
3. Add the garlic, ginger, and chili powder and cook for an additional 5 minutes. 
4. Add the squash, turmeric, paprika, and salt and give 1-2 stirs to mix together. 
5. Add the water and the tamarind concentrate and give another 1-2 stirs. 
6. Bring the pot to a boil and then reduce the heat to a simmer and cover. 
7. Simmer (uncovered) for about 10-11 minutes. The squash should then be tender when pierced with a fork or knife but not mushy. If you cannot pierce with a fork or knife easily, cook an additional 2 minutes. 
8. Remove the pieces of pumpkin from the pot (but not the juices!)
9. Bring the heat to medium-low and reduce the stew/curry sauce for an additional 4-5 minutes until thicker
10. Remove from the heat, add the pumpkin back into the pot, and stir gently until combined. 
11. Serve over rice with whatever else you are serving!

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Pierogi (potato and cheese)

 

Pierogi!

I completed my undergraduate studies at The Ohio State University and downtown Columbus had this wonderful food hall and public market: North Market. I would go just for the pierogis. One of the food vendors in the market was a Polish market vendor and they made amazing pierogi.

During this ongoing pandemic, we were looking for something new to cook together and I was really craving pierogi. It was not something we had attempted to make before, so we gave it a go! They turned out great!

This recipe is based off of recipes from the New York Times Cooking and King Arthur Baking but we certainly made ours much bigger and took some liberties in changing the ingredients.

 

Ingredients:

Dough:

2 cups all-purpose flour

1 tsp kosher salt

4 tbsp unsalted butter, room temp

1 large egg, beaten

½ cup sour cream

Filling:

1 cup mashed potatoes (warm) with garlic and sour cream*

1 cup sharp cheddar cheese, shredded (or half cheddar and half gruyere)

3 cloves of garlic, minced

¼ yellow onion, diced

Finish:

4 tbsp butter

1/2 -1 medium yellow onion, sliced

1 leek, sliced thin

Green onions for topping

Sour cream for topping

 

**We sautéed sliced Brussel sprouts in pancetta and onion as a side dish. 

Directions:

Prepare the dough (1 hour ahead of time): mix together the flour and salt. Add the egg to the flour and combine. The dough will be lumpy. Add in the butter and sour cream until the dough forms a sticky ball.

Knead the dough (but don’t add more flour unless absolutely necessary due to sticking that hinders the kneading process) until the dough is much less sticky but moist (it should form a nice ball)

Wrap the dough in bees wax (or plastic wrap but we love to see people be eco conscious!) and refrigerate for 30-60 minutes.

Make the mashed potatoes (while you chill the dough): Make the mashed potatoes. We used one peeled russet potato, and during the mashing we added in 1 tbsp of butter, approx. ¼ cup of milk, approx. ¼ cup of sour cream, and salt and pepper to season. You want your mashed potatoes creamy but not too thin, so you may want to adjust the sour cream and milk.

Filling: Sautee the diced onion until translucent. Combine the warm mashed potatoes and cheese. Stir until the cheese is melted. Stir in the garlic and the onion. Season with salt and pepper as needed.

Assembling pierogi: remove the dough from the fridge and roll the dough until it is approximately 1/8 in. thick. You then need a round cutter or a small bowl to cut circles in the dough. We used a boll that was approximately 4 inches in diameter. We re-rolled the scraps about 3 times in order to get as many circles of dough as we could.

Place 1-1/2 tbsp of filling onto each round of dough. Fold over the dough to form a pocket and pinch the edges of the pierogi dough together with a fork to seal.

          

Cooking pierogi: Bring a large pot of water to a boil. Do not crowd your pierogi (we could fit about 6-8 large pierogi in our big stockpot). When they float, they are finished.

*If you want to freeze your pierogi, do so before boiling them.

Toppings: While your pierogi cook, sauté the leek and onion slices in the butter in a large skillet until the onions and leeks begin to brown. Add the pierogi to the pan and cook until the pierogis are slightly brown and crisp. Place pierogi and onions/leek on a plate and serve with sour cream and green onions. **You will notice in the below image that we also added pancetta.

 

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Healthy Granola (natural sweeteners)

I love granola but am often not compelled to buy it at the store because it can be quite expensive and I can be a bit turned away by the ingredient list, especially the amount of sugar in granola. But it is quite easy to make! I tend to have most of the ingredients on hand, so it is easy and affordable for me to make a batch of tasty and relatively healthy granola. Below are some of my favorite recipes!

Pictured above is the honey, nut, and fruit granola (before topping with fruit) and the chocolate sea salt granola 

Honey, Nut, and Fruit Granola

I have modified Cookie and Kate’s excellent granola recipe in creating my own basic granola recipe!

Ingredients (Makes about 3 cups)

2 cups old-fashioned oats

1 cup nuts/seeds (whatever you have on hand) [I used walnuts, almonds, cashews, and sunflower seeds in this picture)

½ cup dried fruit (optional) [I used dried cranberries and dates]

½ tsp sea salt

½ tsp ground cinnamon

¼ cup melted coconut oil

¼ lite cup honey (just shy of 1/4 cup) [I highly recommend raw unfiltered honey]

½ tsp vanilla extract

½ tsp almond extract

 

Directions

Heat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.

Combine the oats, nuts/seeds, salt, and cinnamon in a bowl.

Melt the coconut oil in a separate bowl, mix in the honey while the coconut oil is still warm, and then mix in the vanilla and almond extract.

Pour the liquid mixture into the dry ingredients and mix well until all the oats are coated.

Bake 24-28 minutes, stirring after about 15 minutes.

Cool granola for at least one hour.

Top granola with dried fruit

Break the granola into pieces with your hands, stirring with a spoon if you don’t want larger chunks

Granola will keep at room temperature in an airtight container for 2 weeks.

 

Dark Chocolate, Coconut, Almond, Sea Salt Granola

I modified an excellent recipe from Erin lives whole, swapping maple syrup for agave nectar and reducing some of the sweetness.

Ingredients:

2 cups old-fashioned oats

2/3 cup sliced almonds

1/3 cup coconut flakes

½ tsp sea salt

¼ cup coconut oil

¼ lite cup agave nectar [just shy of ¼ cup]

¼ cup cocoa powder

½ tsp vanilla extract

1 tbsp brown sugar (optional)

1/3 cup chocolate chips (optional)

 

Directions:

Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.

Mix together the oats, almonds, coconut flakes, and sea salt in a bowl.

In a saucepan over medium heat, heat the coconut oil, agave nectar, cocoa powder, and brown sugar (if using) and stir until everything is dissolved and combined (about 3-4 minutes).

Remove the saucepan from the heat and add the vanilla.

Pour the liquid mixture over the dry ingredients and stir until combined.

Pour oat mixture onto the baking sheet and bake for 28-30 minutes.

If you are adding chocolate chips, pull the granola out of the oven after 25 minutes, place the chocolate chips over the granola, and bake for the remaining 3-5 minutes.

Allow granola at least one hour to cool before breaking up with a spoon or your hands.

Granola stores in an airtight container at room temperature for two weeks.

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Pizza! (Pear, Caramelized Onion, Gorgonzola)

 

Pizza!

We love pizza and we love fun toppings! This pear, caramelized onion, and gorgonzola pizza is one of our favorites! We also like to top it with bacon or prosciutto, but we also enjoy topping it with fresh, lightly dressed arugula.

We have a pizza stone from pampered chef, which we love, and we highly recommend cooking pizza on a pizza stone. That being said, if you do not have a pizza stone, you can use a large non-stick baking sheet that is comfortable an oven above 400 degrees F. If you do use the non-stick pan, we do recommend using the bottom side (so it is easier to slide the pizza on and off) and brushing with olive oil.

 

Ingredients (1 large pizza):

• Pizza dough (or make your own using the recipe below)
• 1/2 pear (I use bosc), thinly sliced
• 3 tsp olive oil
• 1 yellow onion, thinly sliced
• 1 tsp fresh thyme
• ¾ cup shredded smoked gouda cheese (we have also done without and used extra of the other cheeses)
• ¾ cup shredded mozzarella cheese
• ½ cup crumbled gorgonzola cheese
• 2-3 pieces of bacon, cooked, optional
• 2-3 slices of prosciutto, cooked, optional
• Fresh arugula, optional

 

Directions:

1. Preheat the oven to 450 degrees.
2. In a large skillet over medium heat, heat 2 teaspoons of the olive oil and add the sliced onions. Cook until they soften and turn a light golden brown (about 10 minutes).                
3. Roll your dough out on your sheet or stone and brush the top of the dough with the remaining teaspoon of olive oil. Sprinkle with salt and pepper.
4. Sprinkle the mozzarella and smoked gouda cheeses evenly over the pizza. Top with your pear slices, add your bacon/prosciutto (if using), add your caramelized onions, and add the fresh thyme.
5. Sprinkle evenly with the gorgonzola crumbles.                                   
6. Bake for approximately 10-15 minutes until the pizza and crust are golden brown.
7. Remove from the oven and remove from the pizza stone onto a cutting board or surface for cutting the pizza                                                                                          
8. Allow the pizza to cool a few minutes and then serve
9. OPTIONAL: If you want to top with fresh arugula, prep the arugula while the pizza cools. Toss your *already rinsed and dried* fresh arugula with a little bit of olive oil, fresh lemon juice, and salt and pepper. It should just be very lightly dressed. Top each slice of pizza with a hearty scoop of the arugula and enjoy.
10. TIP: Always top with fresh parmesan cheese

Pizza Dough Recipe (Passed on to us from our friends, Kyle and Tanya, who do live at high altitudes). I modified their recipe slightly.

• 1 cup all-purpose flour
• 1 cup bread flour
• 1 tsp sea salt
• 1 ½ tsp dry active yeast
• ¾ cup warm water
• 1 tsp olive oil

Directions:

1. Whisk together the flours and salt in a bowl (stand mixer bowl, if you have one)
2. Heat your water so that it is lukewarm and whisk together the water, yeast, and olive oil in a separate bowl.
3. Add the flour mixture to the flour mixture.
4. Using a bread hook attachment (or your hands), combine all of the ingredients (you may need to add slightly more water).
5. I allow the bead hook to combine all ingredients until I have a slightly moist ball (not too dry but not too sticky) (~1 minute). Then I knead/mix the dough on the counter-top with my hands for 3-4 minutes.
6. Coat a medium bowl with olive oil, place the dough inside the bowl, cover the bowl tightly with plastic wrap or beeswax and allow to rest for 15 minutes in the refrigerator.
7. Remove the dough from the fridge and kneed on a lightly floured surface for 8 minutes until the dough is smooth and elastic. Place the dough back in the oiled bowl (you may need to re-oil the bowl) and allow to sit in the refrigerator for 3-4 hours.
8. Remove the dough from the fridge 30 minutes before you wish to make your pizza 

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Rice Pilaf with Homemade Vegetable Stock and Saskatchewan Wild Rice (Gratitude Post!)

Rice Pilaf (Vegan Sausage) and Homemade Tzatziki !

This is a gratitude post! This is a recipe that is grateful for friends and family who share recipes, food, and resources.

This is a rice pilaf dish that I came up to use homemade vegetable stock, based on our friends’ recipe (check it out on their blog!), and a long grain wild rice given to us by Mark’s Aunt and Uncle in Saskatchewan (Canada).

It made for a really easy and tasty weekday meal and the leftovers were just as good as the original. NOTE: You do not need to have fancy Canadian rice for this, but I do urge you to diversify the rice(s) you put into your pilaf for different flavors and textures. Just note that you may want to slightly adjust the broth/liquid depending on the type of rice.  

This recipe uses a field roast, but you could certainly sub for real sausage, fish, other meat, or simply veggies.

 

Ingredients (4 servings):

• 2 Tbsp butter (sub olive oil if you prefer/if cooking vegan)
• ½ cup orzo pasta
• ½- ¾ cup diced onion (yellow or red)
• 1/2 cup bell pepper, diced
• 3 cloves of garlic, minced
• 1/3 cup uncooked white/jasmine rice
• 1/3 cup Saskatchewan wild rice (sub for another wild rice, long grain rice, etc.)
• 2 ¼ cup vegetable broth/stock
• Field roast Italian garlic and fennel plant-based sausage (or other protein)
• ½ cucumber, diced  

 

Homemade Tzatziki (from Love and Lemons!)

• ½ cup plain Greek yogurt
• ¼ cup finely grated cucumber
• ½ Tbsp lemon juice
• ½ Tbsp olive oil
• 1 small clove of garlic, grated
• Pinch of sea salt
• ½ Tbsp chopped dill

 

Directions

Melt the butter (or heat the olive oil) in a lidded skillet over medium-low heat. Add the orzo and cook until golden brown stirring frequently.

Stir in the onion and bell pepper and cook until the onion becomes translucent (approx. 5 min), add the garlic and cook for an additional 1-2 minutes.

Add all the rice and the broth/stock. Increase heat to high and bring to a boil

Reduce the heat back to low/medium-low, cover, and simmer until rice is tender and liquid has been absorbed (approx. 25 minutes).  

While the rice pilaf is cooking, slice your sausages and warm up in a pan over medium heat until they brown slightly on both sides (if you are using uncooked meat, you will need to properly cook it)

While your sausages are browning and your rice pilaf is cooking, make the tzatziki: Squeeze liquid from the cucumber slices using a towel and then combine all ingredients in a bowl.

Remove from the heat (cook for a few minutes with the lid off if there is noticeable liquid remaining), let sit for a few minutes, and then stir.

Place rice pilaf into a bowl, top with the browned sausage slices (~ 1 sausage per person), add fresh diced cucumbers, and top with tzatziki! 

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Bagel Bites Stuffed with Cream Cheese (Air Fryer!!)

Stuffed bagel bites in the air fryer has become a weekend regular in our household! I love bagels [check out my favorite bagel place when you are in Seattle!], but they are time intensive and not always a task I want to dive into on a Saturday morning. Thus, I was pumped when I found this air fryer bagel bite recipe from skinnytaste! The recipe is very simple, includes ingredients I often already have in my house, and it is quick to make in the air fryer! The original recipe has directions for making these in the oven, but I have only ever made them in our air fryer. 

This recipe makes 8 bagel bites.

 

Ingredients:

1 cup of all purpose flour

2 tsp baking powder

¾ tsp salt

1 cup Greek yogurt [I use 0% Fage]

4oz cream cheese, cut into 8 cubes

1 egg white, beaten

Everything bagel seasoning [you can buy this at Trader Joes but we make our own!]

Directions:

1. Prepare the everything bagel seasoning: 1 tsp. sesame seeds, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp poppy seed, salt and pepper to season
2. Spray the air fryer basket
3. Pre-heat the air fryer to 325 degrees F
4. Combine the flour, baking powder, and salt in a medium bowl
5. Add the yogurt to the dry ingredients and mix with a fork [it will look like small crumbles]
6. Dusk your counter or work surface and knead the dough a few times until it is no longer sticky but tacky
7. Divide the dough into 8 equal balls [I use a kitchen scale, diving the dough first in half, and then each half into half again, and then each piece half again]
8. Flatten out each piece of dough into a disk/circle and place one piece of cream cheese on the dough. Fold the dough over the cream cheese to make a ball and roll on the counter to seal the ball.
9. Top the bagel bites with the egg wash and the everything bagel seasoning
10. Cook the first 4 bagel bites in the air fryer for 12 minutes. Then cook the remaining 4 bagel bites.
11. Allow bagel bites to cool for 10 minutes before eating.

*Pro-tip: I love chives in cream cheese. You can also cut up chive and mix in chive and garlic powder into your cream cheese before dividing into 8 parts if you want flavored cream cheese. 

 

            

                     

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Curry Vegetable Pie

 This is an excellent vegetable pie recipe that we adapted from Mark's brother! It has a lot of great flavor (is not spicy!) and is a great way to use root vegetables. 

Ingredients:

- 1 cup sweet potato, peeled and cut into ½-in chunks

- ¾ cup butternut squash, peeled and cut into ½-in chunks

- ½ cup red potatoes, peeled and cut into ½-in chunks

- 1 cup parsnips, peeled and cut into ½-in chunks

- 1 cup carrots, peeled and cut into ½-in chunks

- 1 leek (just the white part), washed and sliced

- 1 cup of frozen peas

- ½ yellow onion, chopped

- 1 tbsp olive oil

- 1.5 tbsp unsalted butter

- ¾ cup vegetable broth

- ¼ cup milk

- 2 tbsp flour

- 2 tsp curry powder

- 1 deep dish pie crust, frozen.

- Optional (but delicious): puff pastry for the top

- Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F

2. In a bowl, toss sweet potato, red potato, butternut squash, leek, carrots, parsnip in the olive oil and season with sea salt and black pepper. Spread evenly on a roasting pan and roast in the preheated oven until vegetables are slightly softened, 20 minutes.

3. With about 5 minutes left on the roasting vegetables, heat ½ tablespoon of butter in a large pot over medium heat; cook and stir the onion until slightly softened, about 4-5 minutes.

4. Simultaneously, heat together the vegetable broth and milk in a small, separate saucepan over medium heat until the mixture is almost at a boil.

5. Add the roasted vegetables to the onions and add the remaining 1 tbsp of butter and season with salt and black pepper. Cook and stir until the butter is melted.

6. Add the peas to the pot of vegetables.

7. Place the pie crust into the oven and pre-bake for approximately 8-10 minutes.

8. Stir the flour and curry powder into the pot of vegetables until evenly coated.

9. Gradually pour the broth mixture into the vegetable mixture and stir until the liquid has thickened, about 3 minutes.

10. Remove the pie crust from the oven.

11. Fill the pie crust with the mixture and top with puff pastry (however you choose)

12. Bake until the pastry is golden brown and puffed, about 20 minutes.

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Hearty Vegan Corn Chowder

 This is a recipe that we adapted from Mark's mother to be meat-free and dairy-free. While the original recipe calls for half-and-half, milk, and white wine, these are not often things that we have readily on hand. We also have people who are either vegetarian or dairy-free in our family and friend groups and so this is a really great, easy recipe that easily accommodates lots of people in our lives!

Key, however, is using a hearty vegetable broth. When using store bought broth, we always use Pacific Foods Low Sodium Vegetable Broth! I appreciate that it is low in sodium and that the ingredient list is short and lists nothing that I myself wouldn't recognize easily as being included in a vegetable broth! It's also a very hearty vegetable broth. 

Vegan corn chowder topped with fresh cilantro, green onion, and avocado!

Prep your onions, red pepper, and potatoes before you begin. Sauté your onion and red pepper in olive oil over medium-medium high heat for about 10 minutes. Add flour before the broth to coat the pepper and onion - this makes a 'rue' to make this chowder a bit creamier and heartier!

Then add your broth and thyme and bring to a boil. Once it is boiling, add the potatoes. I also like to season with a little salt and pepper at this stage. Bring to a boil again and then reduce the heat to a simmer for about 10 minutes (you may decide you need a few more minutes depending on how big you cut your potatoes and how cooked you like them). Lastly, add the corn and simmer another 10 minutes!

We like to to the soup with some chopped up cilantro and green onion and some slices of avocado. We also often add a few drops of hot sauce for a bit of a kick! If you are wanting this dish to have a little meat, it is also excellent topped with some chopped bacon (note: if you are not cooking this to be vegetarian/vegan, then you can cook your bacon first, remove the bacon from the pan, and sauté your onion and red pepper in the bacon fat).



Ingredients (~8 servings)
1 tbsp olive oil (preferably extra virgin olive oil) [you could also use butter]
1 yellow onion, finely chopped
1 red pepper, finely chopped
2 tbsp of all-purpose flour
4 cups (1 32oz container) hearty vegetable broth (we use Pacific Foods Low Sodium)
1 lb red-skinned potatoes, unpeeled, cut into 1/4-1/2in pieces
1 tsp dried thyme
1 16oz bag of frozen corn
chopped green onions (for topping)
chopped fresh cilantro (for topping)
slices of avocado (for topping)


Steps
1. Heat the olive oil in a large Dutch over over medium-medium high heat (a large pot also works well).
2. Add onion and red pepper and sauté until onions are soft (and a bit translucent).
3. Add flour and stir until the onion and red pepper are coated and slightly browning (~2 min).
4. Pour in broth, add the thyme, and bring to a boil.
5. Add potatoes, bring to a boil again, and then reduce to a simmer for 10 minutes (or until potatoes are cooked).
6. Add frozen corn and simmer about another 10 minutes.
7. Ladle into bowls and top with chopped cilantro, green onion, and slices of avocado if you desire. You can also add a few drops of hot sauce if you want a little kick!

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