Sopa Paraguaya

Officially, today is the first day of vacation from teaching.  I did not realize just how much I need this break.  I had an easy class so I thought I should be less exhausted in June.  Not the case.   Perhaps, because they are terrific children, I gave more than to a challenging class, where a teacher has to concentrate more on control, less on an organized casualness.

I spent the year researching new ideas, knowing I had more leeway with this group than others.   I learned a great deal from them and hopefully next year’s class will benefit from this.  I guess I have not turned my back on school yet.   I will so I can come back rejuvenated, in September.

Back to the here and now.  I ran my errands, did a shopping to get some items to bake with and came home, before noon.  Before NOON!  What now?  I simply wanted a quiet day, no plans, no “must dos”.   I wanted to put up my feet and read.  Did I do that?  No.

I cooked.  I have a list of recipes I want to try, some from cookbooks, some from blogs, some from featured online cooks.  Yesterday, I was hanging around King Arthur’s — not his court, but his flours and his wonderful recipes.  If one wants to improve his/her baking, King Arthur Flour’s site is the greatest place to be.

I decided to make sopa paraguaya.  I had no idea what to expect other than cornbread.  This was not just cornbread.  It was rich in flavors and a better texture than cornbread.   A good choice for us.

Sopa Paraguaya

2  tablespoons olive oil                                                                                                                                                                                                                                                                                                               1 cup diced onion
1/4 cup  each diced red and green pepper

1 1/2 cups   cornmeal
1 cup milk
2 tablespoons granulated sugar
1/2 cup  low-fat cottage cheese
2 large eggs
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 teaspoons baking powder
1 1/2 cups   frozen corn kernels
4 ounces Monterey Jack cheese, grated

 

Preheat the oven to 375°F.

Grease a 9 x 9-inch pan that’s at least 2 inches deep, or a shallow 2-quart casserole dish.  I used an oval baking dish.

In a medium skillet over medium heat, pour in the oil.

Add the onions and cook until translucent, stirring occasionally.

Add the red and green peppers and cook for 1 more minute.

 

Remove from the heat and cool to room temperature.

In a large bowl, combine the cornmeal and milk.

Stir in the sugar, cottage cheese, eggs, salt, pepper, and baking powder.

Stir in the corn kernels and cooled onion mixture.

The last to add to the bowl is the grated cheese.

Stir and transfer to baking dish.

Waiting………