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Potato Corn Chowder Sloppy J's


Potato Corn Chowder
From the Kitchen of: Dr. Terry Shintani and 
Reynaldo Calaro of Zippy's Restaurants


2 tsp. dry cooking sherry
2 each garlic cloves, crushed
1 can vegetable stock (14 1/4 oz.)
1 c. corn kernels, fresh or frozen
1/4 tsp. paprika
1 tsp. basil
1 1/4 c. sweet yellow onion, finely chopped
2 c. red potatoes, cubed
1 c. soy milk
1 bay leaf
1/4 tsp. thyme
salt & pepper to taste
olive oil cooking spray

Add wine to a large oil-sprayed skilled and heat. Add onions and garlic. Sauté 5 minutes stirring frequently. Add water as needed. Add potatoes, bay leaf, herbs and stock to sautéed onions and garlic. Cover pan, bring to a boil and cook over medium heat for 10-15 minutes.

When potatoes are tender, add the corn and soy milk. Simmer until the corn is tender, about 3 minutes. Discard bay leaf.

Use a hand blender to partially puree the soup mixture or remove one cup of soup and puree in a blender or food processor, then return it to the pot. This will give your soup a creamy texture. Season with salt and/or white pepper to taste.


Sloppy J's
From the Kitchen of: Dr. Terry Shintani and 
Reynaldo Calaro of Zippy's Restaurants

1 c. textured vegetable protein
2 each garlic cloves, minced
1 c. onion, diced
1/2 c. celery, minced
16 oz. tomato sauce
1/4 tsp. hot pepper sauce
1/4 c. water
1 c. green pepper, diced
1/2 c. carrot, minced
3 Tbs. tomato ketchup
2 Tbs. chili powder or to taste
6 whole grain rolls
sea salt to taste
canola oil cooking spray

Soak textured vegetable protein in water for 20 minutes. Spray oil on skillet and heat. Add vegetable and sauté until soft (about 5-7 minutes). Reduce heat, mix in all remaining ingredients (except rolls). Cook until heated through, about 3 minutes. Serve on rolls. Serv