Eggplant Bake with Tomato Cream Sauce

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In the process of putting this together last night I wasn’t quite sure what the end result would be.  What I did know is that I wanted something that reminded me of my moms zucchini casserole but a little more on the healthful side and I wanted it to be indulgent and light all in one.  All I can say is that I will be making this again and again.  It was incredibly simple with just a few ingredients and had our protein, veggies and healthy fat all in one delicious dish.  Although I have never done so, I would suspect this would be a great dish to put together ahead of time and bake just before you are ready to serve it.

I really felt I was taking a risk by not technically making a cream sauce and just mixing cream and parmesan together to pour over the top of the layers but man, it was a risk well worth taking; it made the process so fast and simple, too.

Here are what the layers look like

eggplant on the bottom

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Next goes the ground beef, if using, and the marinara sauce

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And last, the parmesan cream mixture and mozzarella

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Eggplant Bake with Tomato Cream Sauce

Ingredients

3/4 Pound Ground Beef, browned and drained, optional

4 Tablespoons Olive Oil

1 Large Eggplant, sliced 1/2 inch thick

1/3 Cup Heavy Cream

1/3 Cup Freshly Grated Parmesan Cheese

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 3/4 Cup Marinara

3 Ounces Fresh Mozzarella Cheese, cut into cubes

Directions

Preheat oven to 450.  Brush both sides of eggplant slices with olive oil and place on a baking sheet in a single layer.  Place in the oven and roast for 25 minutes, flipping halfway through, or until both sides are nicely browned.  Remove from oven and cool slightly.

While eggplant is roasting mix cream and parmesan together in a small bowl; stir well to combine.

Turn the oven down to 375 and grease a 9×13 baking dish.  Place the eggplant in a layer to cover the bottom of the dish…if the eggplant overlaps a bit that is just fine.  Next layer the ground beef, if using and then the marinara.  Last pour the parmesan cream mixture over the top and dot the top with mozzarella cubes.  Place in the oven and bake, uncovered, until bubbling and the top begins to brown, about 30 minutes.  Remove from oven and let sit for 5-10 minutes before serving.

Mediterranean Chicken Lettuce Wraps

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I don’t know about you but this past long weekend overflowed with indulgent food around here….flooded, really, and I have not a single complaint.  All good things in moderation, right? It started with date night with my much better half that consisted of oh so good eats…that included but was not limited to:  pork belly, shrimp scampi, spinach salad with bacon and a soft boiled egg (that I will be recreating immediately) and a stop at my favorite ice cream joint for dessert.  This was just one night, my friends.  We also enjoyed some amazing local bbq and met some family and friends for, by far, the best burger in the Twin Cities…I will even throw myself out there and put it up against the best burger known to human kind.  I’m still drooling..and somehow those ridiculous burgers get more and more enjoyable each time we have them.  If you’ve never been, please treat yourself and go…life changing, I swear.

So, needless to say, we were ready for a light, refreshing meal last night.  I give you…Mediterranean Chicken Lettuce Wraps.  In the good old days of newlywed life living downtown we often ate these wraps at our local neighborhood bar; they usually followed a couple of bloody mary’s on a Saturday afternoon.  My gosh that life seems like so many moons ago and as much as I loved every ounce of it I wouldn’t take it back for the world.  What’s different now?  Instead of following a couple of bloody mary’s they now follow a long day of changing dirty diapers, washing crayon marks off the walls and reasoning with a 1.5 year old on why Paddington the Bear is not allowed to take baths in the potty.  I mean, who needs bloody mary’s?

Truly, these wraps are even better than what we got at the bar.  They are so satisfying and the flavor is just top notch.  They make a great, fast weeknight meal and I have even served them as appetizers at cocktail parties.  Once you make these they will become a regular in your kitchen…your’e going to love them.

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Be sure to slice the chicken after it has rested while it is still in the pan…this allows you to coat the slices with all of those savory pan juices.

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My husband took one bite and I ran to get the camera…I mean look at this!  So many layers of awesome flavor…and you see the juice drippings on his plate?  You should be sold by now.

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Mediterranean Chicken Lettuce Wraps 

note:  Greek or Mediterranean Seasoning is available at your local market.  It makes a wonderful shortcut for quick meals and is something I’d highly reccomend keeping on hand.  It’s ingredients:  Mint, Oregano, Onion, Garlic, Sea Salt

Ingredients

2 Tablespoons Olive Oil

2 Boneless Skinless Chicken Breasts

1 1/4 Teaspoons Greek or Mediterranean Seasoning

1 Cup Greek Yogurt, preferably full fat

1 Tablespoon Lemon Juice

1 Small Garlic Clove, minced or pressed

1/4 Teaspoon Dried Mint Flakes or 1 Teaspoon Fresh Chopped Mint Leaves

1/4 Teaspoons Salt

1/4 Teaspoon Pepper

6 Leaf Lettuce Leaves

Sliced Cucumber, for topping

Sliced Tomato, for topping

Sliced Red Onion, for topping

Directions

Preheat oven to 400 and season both sides of the chicken with greek/mediterranean seasoning.  In an oven proof skillet heat olive oil over medium high heat.  Add the chicken and cook, top side down, until you get a nice sear on the top, about 4 minutes.  Flip chicken over, transfer to the oven and roast until cooked through, about 15-20 minutes.  Remove from the oven and let chicken rest in the pan for about ten minutes so the meat can absorb all the pan juices.

While the chicken is cooking combine yogurt, lemon juice, garlic, mint, salt and pepper in a small bowl.  Stir well to combine.  Can be made 2 days ahead and stored in the refrigerator.

Slice the chicken while it is still in the pan and stir the slices around to coat them in all of the pan juices.  Serve chicken on top of lettuce leafs and top with a spoonful of the yogurt sauce, cucumber, tomato and onion, if desired.

Nourished Kitchen Staples

~ nourishedpeach ~ 8 Comments

Happy long-weekend-Friday!  Several of you have inquired about where I do my shopping and find the best products and prices…and while there is not one concrete answer I would love to share a couple of ideas with you.  I typically make my “meal plan” for the week on Sundays according to what we have in our freezer and pantry.    Then, on that same day, I head to our local market for things like produce, most dairy and typical last minute grocery needs to fulfill my meal plan.

Aside from that, on a weekly, sometimes every-other-week basis I make a Costco run.  Included in this run are most meats and fish (to keep the freezer stocked), eggs and a a few produce items that are unbeatable in price such as berries, greens and other things I am unable to get local during a particular time of year.  I find that Costco’s prices for organic produce and most meats tend to be much cheaper per pound than the non-organic varieties at most grocery stores so I often go that route.  And while quantities are large, we go through an awful lot of food in this household, eating breakfasts, lunches and dinners from our own kitchen at least six days a week…and I typically portion and freeze quite a bit of it too.

And then there is the Trader Joe’s run that happens when the staples get low; typically once a month or so.  While I prefer the produce at my local market there are just certain things from Trader Joes that I can’t live without.  Today I have created a list of those items to share with you.  I think you will be astounded when you compare the below items prices to the ones you currently buy; and what’s even more amazing is how much of a nutritional advantage most of these items have over your typical “name brand” varieties.  Take a peek…and let me know what you think!

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Trader Joe’s Organic Brown Rice Pasta

16 Ounce Package $1.99

First off, this price is absolutely unbeatable.  If any of you have purchased this at your local grocery store you know it is nearly impossible to find it under $3.75 per pound.  Second, the taste and texture are awesome and you would never know you are eating a much healthier version of pasta.  Third, check the ingredients.  Brown rice and water.  That’s it.  Need I say more?  A pantry staple in this house.

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Trader Joe’s Unsweetened Organic Applesauce

24 Ounce Jar $2.49

It’s made of organic apples with not one other thing added.  My main use is for yogurt.  Instead of buying the sweetened yogurts that are loaded with sugar and additives I buy plain whole greek yogurt, put a spoonful of this applesauce in and you have a naturally sweetened, delicious snack.  Trust me, it tastes much better than the flavored yogurt you may be buying already and is a much much better choice nutritionally.

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Trader Joe’s Just Almond Meal

16 Ounce Package $3.95

I use this for recipes that call for almond meal or almond flour.  It is just ground almonds and the reason it is called a “meal” is because it is just not ground quite as fine as your typical “almond flour”.  This price is absolutely unbeatable.

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Trader Joe’s Tahini Sauce

8 Ounce Container $2.99

People, this may be the best thing since sliced bread.  Holy smokes.  It must be in my fridge at all times or I will go insane.  It is simply tahini paste (sesame paste), garlic, lemon juice and salt.  It makes an extremely easy hummus by just pureeing it with garbanzo beans but we use it for dip with crackers or pita or as a topping for grilled meats, veggies, sandwiches, ANYTHING.  My addiction that will probably never go away…and I’m totally fine with that.

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Trader Joe’s Uncured Apple Smoked Bacon

12 Ounce Package $3.99

You won’t find a better tasting bacon, I assure you.  It’s sweet, smokey and thick cut and without preservatives, nitrates or nitrites.  I don’t know about you but this is literally half the price of it’s competitors at my grocery store…its a no brainer.  I always keep a backup or two in our freezer for quick meals.

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Trader Giotto’s Tomato Basil Marinara

26 Ounce Jar $1.79

A pantry staple for quick, need a break meals.  The taste is as good as homemade and the price is absolutely awesome.

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Trader Joe’s Dijon Mustard

13 Ounce Jar $1.69

Unlike most other brands this does not have sugar or fruit pectin added.  Ingredients:  Water, mustard, vinegar, wine, salt and citric acid.  It tastes perfect and the price is great, too.

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Trader Joe’s Real Mayonnaise

32 Ounce Jar $3.99

This also does not have sugar added and I would highly encourage you to take a peek at the ingredients on the current brand in your fridge.  This tastes much better and much more real without the additives.

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Trader Joe’s Organic Ketchup

24 Ounce Bottle $1.99

This stuff has made my husband a ketchup snob.  There is not a better tasting ketchup on the planet, I promise.  There is no high fructose corn syrup added and it is made from real tomato puree, not “tomato concentrate”.

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Trader Joe’s Almonds In-the-shell

16 Ounce Package $2.99

I just cant make it to the checkout lane without throwing a bag of these in the cart.  They are roasted and salted and pure wonderfulness.  If you haven’t had an almond directly from the shell my goodness you need to.  Amazing.

Have I put you to sleep yet?  That was quite a list.  It’s a perfect long weekend to head to your local Trader Joe’s and stock up your kitchen…what-da-ya-say?  I promise you’ll be so happy you did…and I will take full credit 😉

Baked Sweet Potato Fries

~ nourishedpeach ~ 1 Comment

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I love bar food.  Like, seriously love bar food.  Buffalo wings, fries, potato skins, nachos, all of it.  While I don’t indulge in it much, I am always trying to find new ways to get those fixes at home.  Sweet potato fries have become quite popular over the last couple of years and they are one of my favorites.  Quite honestly, put me in a restaurant that owns a deep fryer and give me a choice between a regular fry and a sweet potato fry and I’m team sweet potato all day long.  There is something about the crispy outside and the sweet soft inside…and when they top them with salt right out of the fryer?  Don’t even get me started.

Well, this is my home version.  I will say in all honesty they are not as crispy and indulgent as the deep fried version but folks, they’re wonderful.  And they will give you the exact same satisfaction with much less guilt.  They make a wonderful, easy side dish for so many meals and they are great solo or dipped in just about anything.  If you’d like to treat you tastebuds to one of my very favorite combos pair these bad boys with the spicy mayo dip from this recipe.  Knock-your-socks-off-delic.

It’s almost embarrassing to share this recipe with you because there is nothing to it.  Literally. An oven, a pan, sweet potatoes, olive oil and salt.  So now you have no excuse 🙂

A quick nourishment note about sweet potatoes:  It is nearly impossible to find a more nutrient rich food; full of antioxidants, fiber, folate, potassium, protein, Vitamin C, iron, calcium, the list could go on and on.  One of natures best medicines.

Baked Sweet Potato Fries

Ingredients

2 Medium Sweet Potatoes

3 Tablespoons Olive Oil

Sprinkling of Salt

Directions

Preheat oven to 400 with the racks in the middle.  Line two baking sheets with foil and grease or spray with nonstick cooking spray.  Slice sweet potatoes into 1/4 inch strips, heres an example

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Place potatoes in a plastic storage bag, add olive oil to the bag, seal and toss the potato strips around until they are well coated with the oil (if they are not completely coated in oil add a little more).  Arrange the potatoes amongst the two prepared baking sheets and be careful not to overcrowd them as they will steam instead of crisping up.  Heres what one of my pans looked like

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Place baking sheets in the oven and cook for 15 minutes or until bottoms begin to brown.  Remove from oven, flip the fries over one by one and place back in the oven for an additional 10 minutes or until desired crispness.  Remove from oven, sprinkle with salt and toss to coat. Serves four.

Vanilla Spice Cookies

~ nourishedpeach ~ 3 Comments

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I know, I know, this is not a “mom blog”.  But this little cookie date was too much wonderfulness not to share with all of you.  Below meet Hadley, my beyond dear friends adorable little lady.  We had a plan to head to the park but the weather was pure gloom so we made a cookie date out of it instead.   I think all were happy about the decision…including the mothers who have ingested 98.7% of the results.  I was going for a take on an animal cracker but calling these a cracker would be selling them far too short.  They are so simple tasting but so addictive; the hint of vanilla and spice are perfect and that tiny bit of salt hits you right at the end.  The plan was to make these into number shapes but we were working with two toddlers.  Who both liked stars.  Clearly the stars won, but any shape cookie cutters would do.  Such a fun treat.

The method is as simple as it gets.  Measuring the ingredients is the most difficult part

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And cutting out the shapes is the perfect job for the kiddos.  Look at that teamwork

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Tasting their blood, sweat and tears

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Taste test approved.  They were so good high fives were given

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Vanilla Spice Cookies

adapted from this recipe

note:  I chose to use gluten free flour in this recipe  but any all purpose flour would do.  Also, butter can be substituted for the coconut oil, so you would be using 1/4 cup total butter.  If you are using coconut oil you can zap it in the microwave for a couple seconds to melt it.

Ingredients

1 1/2 Cups Gluten Free Flour (xanthan gum included)

1/2 Cup Oats

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Ground Nutmeg

1/4 Teaspoon Ground Cinnamon

1/2 Cup Sugar

1/4 Cup Melted Coconut Oil

4 Tablespoons Chilled Butter, cut into cubes

1 Teaspoon Vanilla

1 Large Egg

Directions

Preheat oven to 350.  Add flour, oats, baking powder, salt, nutmeg, cinnamon and sugar to the food processor and pulse a couple of times to combine.  Add butter and pulse until it is broken up into little pieces, about 10 pulses.  Add coconut oil, butter, vanilla and egg and pulse until a dough ball has formed.  Remove dough from processor, pat into a firm ball, wrap in plastic wrap and refrigerate for 20-30 minutes.  Remove from wrap, place on a floured surface and roll out until dough is about 1/4 inch thick.  Cut out shapes, place on a greased cookie sheet and bake 12-15 minutes or until bottoms are just golden.  Makes 45-55 cookies.

Hadley thanking Georgia for the fun morning.  And baby Will wondering how he got screwed out of the cookie deal

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Two words.  Heart Melting.  xo

Ricotta and Parmesan Meatballs with Red Sauce

~ nourishedpeach ~ 5 Comments

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I write this with a mouthful of leftovers and, most likely, a fair amount of red sauce smeared all over my face.  It’s just that good.  My husband requested “pasta Sunday” this weekend and this was the outcome.  So fast and perfect for the entire family and I love the fact that there are no breadcrumbs in the meatballs.  Simple, real and so incredibly tasty.

Ricotta and Parmesan Meatballs with Red Sauce

Adapted from this recipe

Ingredients

For the Meatballs:

1 Pound Ground Beef, preferably 85/15

15 Ounces Whole Milk Ricotta

1 Egg, lightly beaten

3/4 Cup Freshly Grated Parmesan Cheese

1/4 Cup Chopped Fresh Parsley

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/8 Teaspoon Ground Nutmeg

For the Sauce:

1 Tablespoon Olive Oil

6 Cloves Garlic, chopped

3/4 Cup Red Wine

1 28 Ounce Can Crushed Tomatoes

1 28 Ounce Can Tomato Sauce

1 1/2 Teaspoons Onion Powder

2 Teaspoons Salt

1 Teaspoon Pepper

2 Tablespoons Chopped Fresh Basil

1 Tablespoon Agave or Honey, optional

Directions

For the Meatballs:

Preheat oven to 400, line a baking sheet with foil and grease the foil to prevent meatballs from sticking; non stick cooking spray would work fine also.  Combine all ingredients in a large bowl and mix gently with your hands until just combined.  Use an ice cream scoop to measure out portions of the mixture and then roll into balls.  Place meatballs on prepared baking sheet about 1 inch apart and cook for 15-20 minutes or until just cooked through.  Makes 24-26 meatballs.

For the Sauce:

Heat olive oil in a large saucepan over medium high heat.  Add garlic and cook, stirring constantly, for one minute.  Add wine and bring to a boil and let boil for 2 minutes or until most of the alcohol smell has cooked out.  Add tomatoes, tomato sauce, onion powder, salt and pepper and simmer, over low heat, for 15 minutes.  Add basil and if the sauce tastes too acidic add agave or honey.  Place meatballs in the pot of sauce and simmer for five minutes, stirring occasionally.  Serve with your favorite pasta or polenta, if desired.

Asparagus Soup with Whole Grain Croutons

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I have a confession.  Want to hear it?  Spare you?  Geez, sorry…it was so harmless.  Fine, moving forward.  Asparagus could not be more delicious, fresh and affordable this time of year not to mention it’s impressive nourishment profile:  it is full of antioxidants, fiber, folate and vitamins A, C, E and K.   So let’s all agree to take advantage of it as much as we are able.  Okay?  Okay.

This soup is a mystery to me.  It is absolutely amazing how much flavor comes thru with such few ingredients.  It is gorgeous to look at and even better to taste; it’s rich, silky and bright tasting and the crispy, chewy croutons on top are the perfect compliment.  Insanely good paired with a grilled ham and cheese…mmm,  pure comfort on a rainy day like today.

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I love the way asparagus makes my pee smell.  Sorry.  I had to.  If you don’t like confessions this probably isn’t the best place for you to stop by.  I’m catholic and full of guilt that I need to get off my chest.  I feel so much better, thank you.

Asparagus Soup

Ingredients

3 Tablespoons Olive Oil

2 Pounds Asparagus, roughly chopped

2 Medium Onions, roughly chopped

6 Garlic Cloves, roughly chopped

2 Tablespoons Fresh Thyme Leaves

3/4 Teaspoon Salt

3/4 Teaspoon Pepper

4 Cups Chicken Stock

3/4 Cup-1 Cup Half and Half

Directions

Heat olive oil over medium high heat in a large soup pot or dutch oven.  Add asparagus and onion and saute until asparagus is tender, about 10 minutes.  Add garlic, thyme, salt and pepper and saute for 1 minute.  Add chicken stock and bring to a boil.  Turn heat down and simmer soup until asparagus is soft, 20 minutes.  Transfer soup to a blender or food processor and puree until smooth, 2 minutes.  Return puree to soup pot and place back on the stove over medium low heat.  Add half and half until the soup has reached your desired thickness and cook until warmed through.  Top with Whole Grain Croutons.  Serves 4.

Whole Grain Croutons

Note: these can easily be made gluten free by opting for gluten free bread.

Ingredients

3 + Tablespoons Olive Oil

2 Slices Whole Grain Bread, cut into 1 inch cubes (about 2 cups)

Directions

In a medium skillet heat olive oil over medium heat.  Add bread and stir to coat with the olive oil.  Toast, stirring occasionally, until bread is golden in color and begins to crisp up, 7-10 minutes.  If the bread seems too dry and is not toasting well add another drizzle of olive oil to coat the bread.

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Quinoa Cakes

~ nourishedpeach ~ 1 Comment

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I have to be honest.  My main reasons for eating quinoa are for the health benefits and the sense of fullness it gives me, not necessarily the taste.  I’ve tried it in pilafs, casseroles, baked goods, salads, you name it and while it is not horrible tasting, I am just never wowed by the flavor of a dish with quinoa in it.  Until I met these quinoa cakes.

About a year ago I had some leftover cooked quinoa in the fridge so I decided to throw a bunch of ingredients with it and fry them on the stove into “cakes”.  I typically do this with leftover rice so thought I would give it a try.  The taste was shockingly good but the texture wasn’t perfect, they fell apart on me while cooking them.  After a few other attempts and some changes in the ingredients and process they are just what i was hoping for.  Nutty, cheesy, crunchy on the outside gooey on the inside wonderfulness.  They contain an insane amount of protein, magnesium, iron, fiber and vitamins and are the perfect meal in one little cake. Your kids will love them dipped in anything…we prefer a dolop of sour cream and salsa right on top.

One last note….my freezer is never without these.  I make a batch, freeze them and pull a few out for quick lunches.  They reheat wonderfully in the oven or microwave.

Quinoa Cakes 

Ingredients

3 Cups Cooked Quinoa, cooled

1 Cup Oats

1 Cup Shredded Cheddar Cheese

2 Cups Fresh Spinach Leaves, chopped

1/3 Cup Cooked Corn Kernels

5 Eggs, lightly beaten

2 Teaspoons Onion Powder

1 1/2 Teaspoon Baking Powder

1 Teaspoon Salt

1/2 Teaspoon Pepper

Directions

Preheat oven to 400 and grease a baking sheet with butter or oil.  Combine all ingredients in a large bowl and use your hands to mix well.  Form mixture into patties using either 1/4 cup or 1/3 cup measuring spoon so that they are all about the same size.  Place cakes on greased baking sheet about 2 inches apart.  Bake for 15-20 minutes or until bottoms turn golden.  Flip over and bake the other sides for 5 additional minutes.  Makes 10-12 cakes.

Chickpea and Sun Dried Tomato Dip

~ nourishedpeach ~ 4 Comments

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Hello friends!  I apologize for my short absence…the little peach and I went away for a few days for some MUCH needed family time.  Felling rejuvenated and blessed, to say the least.

Hummus is something I always keep in the fridge whether it’s homemade or I’ve picked it up from our favorite local Lebanese spot.  It’s a fantastic source of protein and a great dip or topping for so many things.  I went to whip up a batch this afternoon to find that I am out of tahini.  Reason number 472 why I wished my parents lived here.  “Mom, do you have some tahini I could borrow?  Or better yet, would you mind coming over and sitting at the house while the kiddo sleeps so that I can run out and grab some?  And then maybe I’ll stop and grab a coffee.  And run to target super quickly.  What?  You’ll just make me some hummus?  Ok!”  Keep dreaming, me.

I decided to try something different today with what I had on hand and I am so very happily surprised by the results.  Still packed full of protein, still hits the “hummus spot” and is such a nice change of pace.

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Chickpea and Sun Dried Tomato Dip

Ingredients

15 Ounce Can Chickpeas, drained and rinsed

1/4 Cup Sun Dried Tomatoes

1/2 Cup Greek Yogurt

1 Green Onion, green part only

2 Ounces Goat Cheese or Cream Cheese

1 Garlic Clove

2 Tablespoons Olive Oil

Salt, Pepper to taste

Directions

Combine all ingredients in a food processor and puree until smooth, about 2 minutes.  Season with salt and pepper to taste and chill.

Salmon and Corn Chowder

~ nourishedpeach ~ 2 Comments

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This is one of the most simple, fast, flavorful recipes on the planet.  It’s perfect for a rainy, warm day because it’s light and comforting all at the same time.  I don’t know about you but I often get sick of the typical roasted or grilled salmon and this is a wonderful, think-outside-the-box way to prepare the omega rich food.  Salmon and vegetables in a lemony, creamy broth…that only takes about a half hour?  Sold.

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Note:  If you are using frozen salmon I would suggest keeping it slightly frozen while you cut it as it will make slicing much easier.

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Salmon and Corn Chowder

Adapted from this recipe

Ingredients

3 Tablespoons Olive Oil

2 Carrots, finely chopped

1 Onion, finely chopped

4 Medium Sized Red Potatoes, cut into one inch pieces

2 Sprigs Fresh Thyme

1 Teaspoon Salt

1 Teaspoon Pepper

1 1/2 Cups Corn, fresh or frozen

2 1/4 Cup Chicken Stock

1 Cup Half and Half

1 1/2 Pounds Salmon Fillets, cut into 1 inch pieces

1 Tablespoon Lemon Juice

Crushed Red Pepper Flakes, optional

Directions

Heat olive oil in a soup pot or dutch oven over medium high heat.  Add carrots and onion and sauté until onions soften, 4-5 minutes.  Add potatoes, thyme, salt and pepper and sauté 2 minutes. Stir in corn, add chicken stock and simmer 15 minutes or until potatoes are just cooked through.  Stir in half and half and lemon and bring to a simmer.  Add salmon and cook, stirring occasionally, 4-5 minutes or until salmon is cooked through.  Discard thyme stems and serve with crushed red pepper flakes on top.  Yeilds 4 Servings