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Kicked Up Potato Soup

The other day I had some cheesy potato soup leftovers but not enough so I decided to brown more potatoes to bulk them up.  It made a big, positive, difference in the taste.I’m wondering if I should fry all the potatoes instead of boiling them – add half to the stock for blending and half later to provide texture.

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Cheesy Broccoli Soup

This is easy to make and so delicious!  Chop half an onion and sweat it down in butter, then add chopped broccoli and some chicken stock.  Simmer until the broccoli is tender then stir in your cheese of choice – I used processed American cheese and some shredded cheddar.  When the cheese melts add milk and bring it back to a simmer, stir in a cornstarch slurry to thicken if it needs it.

Sautéed Cherry Tomato Sauced Spaghetti

I’ve been waiting for this since the first tomato turned ripe – enough to do the sauce thing for a delicious summer treat.Cook them down in a little olive oil over medium high heat, using a potato masher to help them along.  Cook the pasta while the sauce is making, reserving some of the pasta water in case the sauce is too dry.  Stir in a couple pats of butter and a tablespoon or two of tomato paste to finish the sauce.  Add the spaghetti and fresh basil to the pan, toss with tongs, or flip it in the pan chef style if you’ve got the chops – this amount was a little too much for me.  I did try and didn’t embarrass myself by spilling any but I will admit to a certain timidity.   Garnish with more grated cheese and basil.

Beef Tacos and Chicken Enchiladas

I had better luck with the press and cooking went OK.  Then my luck turned bad towards the end of this batch, but I did get enough to turn out some tacos.I’m not sure what happened, other than I got tired from being on my feet for too long.  The tortillas were refusing to release from the plastic and I ruined half of them.  I did save some from a trial run this morning – they kept alright in a zip bag and just needed rewarming,I made those enchiladas yesterday but didn’t take any photos.  They were pretty good – chopped grilled chicken breast, Spanish rice, white cheese, and sour cream rolled in the fresh tortillas and drowned in salsa verde.

Biscuit Pr0n

Chili Dogs – Two Ways

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Chili dog burrito for the win!  It works surprisingly well.  That hot sauce is Tapatío, Kroger has been stocking it lately and it’s become my go-to hot sauce.

Sammich Pron

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Dinner Menu: Cream of Potato Cheese Soup And Blueberry Crisp

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Yummy JeffreyW photo

I have an abundance of potatoes that I need to use up. I’m loving my convection oven because I can bake up potatoes in about 30 minutes. So that’s using up a few. And I’m having guests over for pot roast on Sunday, which will use up a few more.

Still, I have a big bag of potatoes from my brother’s garden that I don’t want to go to waste. It’s blustery cold here, so soup sounded like a great idea. So creamy potato soup (mmm, with cheese) it is, with a complete dinner menu, to boot.

On the board:

  1. Cream of Potato Cheese Soup
  2. Orange-Walnut Spinach Salad
  3. Blueberry Crisp

Cream of Potato Cheese Soup

  • 6 large potatoes, cubed (peeling opt)
  • 2 cups water
  • 1 onion, chopped
  • 2 tsp crushed garlic
  • ½ tsp ea: sage, rosemary, basil
  • 4 cups milk
  • 3 tbsp butter, melted
  • 4 tbsp flour
  • 8 oz cheddar cheese, shredded
  • salt & pepper to taste

Lg. saucepan (2 to 4 qt)

In saucepan or Dutch oven, cover potatoes with water and boil until fork tender, drain all but 2 cups water. Add onions, garlic and spices to potatoes*. In a bowl mix together  milk, flour, salt & pepper. Mix well, no lumps, add melted butter. Add to potatoes and mix well.  Bring to a low boil, stirring constantly, add cheese, reduce to low and simmer for 15 minutes.

*A great trick is to remove about ½ cup of the cooked potatoes and mash, then add back into soup, this gives you an extra creamy texture.

Orange-Walnut Spinach Salad

  • 10 oz spinach, washed
  • 2 oranges, peeled, remove white skin & cut into chunks (you can substitute equivalent canned mandarin orange slices)
  • ½ red onion, sliced in rings
  • 1 oz bleu cheese, crumbled
  • ½ cup chopped walnuts
  • Raspberry-walnut dressing

large salad bowl

Tear spinach leaves. Layer in a large salad bowl. Top with orange chunks, onion, sprinkle blue cheese and walnuts. Add dressing & toss before serving.

Blueberry Crisp

Topping:

  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup flour
  • 1 cup oatmeal
  • 1 tsp cinnamon
  • 1 stick butter (1/2 cup)

Combine dry ingredients and cut in butter until mixture is crumbly

Filling:

  • 1 tbsp butter, melted and spread on bottom of baking dish
  • 16 oz frozen blueberries
  • 3 tbsp cornstarch
  • ¼ cup sugar
  • dash of lemon juice

8×8 baking dish, greased

Combine blueberries, sugar, lemon juice & cornstarch. Spread in buttered baking dish. Top fruit mixture with flour topping. Bake at 375° for 25 minutes, until top is golden and blueberries are bubbly.

Shopping List:

  • 6 large potatoes
  • 1 onion
  • 1 red onion
  • 4 cups milk
  • 8 oz shredded cheddar cheese
  • 10 oz spinach
  • 2 oranges
  • 1 oz bleu cheese,
  • 4 oz chopped walnuts
  • Raspberry-walnut dressing
  • 1 stick + 3 tbsp butter
  • 12 oz frozen blueberries

Also: cornstarch, sugar, brown sugar, flour, oatmeal, cinnamon, sage, rosemary, basil, garlic

 



 

Breakfast Pr0n

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Burritos!

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