Curried Potato & Pea Soup

I found this recipe in a magazine at my MIL's house. We made it last night and it was delicious! I had it for breakfast and it was even better! I only made a few minor adjustments that I note:

Curried Potato & Pea Soup
makes 4 cups - 40 mins

Sweat in 2 Tbps unsalted butter
-8 oz yellow potatoes, diced (about 1 1/2 cups)
- 1/2 cup onion, diced
- 2 garlic cloves, minced

Stir in
- 1 Tbsp all purpose flour
- 1 Tbsp curry powder
- 1 tsp garam masala
- pinch of red pepper flakes

Add
- 2 cups chicken broth
- 1 cup whole milk
- 2 tsp sugar
-1 cup frozen peas
- Juice of 1/2 a lime (or two small)
- salt to taste

My changes were that we added extra potatoes and BEFORE adding the peas, we took the immersion blender and made the soup a bit chunkier. We didn't blend all of it, but enough to give it more body. Add the peas after that if you don't want them blended. Enjoy!

Frittata!

Well, I've made this recipe twice in the past three days, and we've eaten it at breakfast, lunch and dinner.  So it's versatile.  And even my kids loved it, which always means I'm going to be adding the meal to our regular rotation!  Therefore, I figured I ought to share it with you!

Spinach and Potato Frittata
2 T olive oil
6 small red potatoes, sliced
1 c torn fresh spinach
2 T sliced green onions
1 t minced garlic
salt and pepper to taste
6 eggs
1/3 c milk
1/2 c shredded cheese of your choice

1. Heat oil in a medium skillet over medium heat.  Place potatoes in the skillet, cover and cook about 10 minutes until tender but firm.  Mix in spinach, onions, and garlic.  Season with salt and pepper.  Continue cooking 1-2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk.  Pour into the skillet over the vegetables.  Sprinkle with cheese.  Reduce heat to low, cover, and cook 5-7 minutes or until eggs are firm.

Notes: I think this would cook better in a non-stick skillet. I think egg dishes always cook better in those.  It always took longer than 7 minutes for my eggs to finish cooking, but keep your eye on it because I did overcook them once and that's never good.  You can substitute rice milk or not use any milk at all; it will still work.  Also, this is a really yummy dish - good for breakfast, lunch or dinner!!

Zesty Roasted Chicken and Potatoes

This recipe is adapted from The Gooseberry Patch What's For Dinner? cookbook. When I told my mom what I was making for dinner, she said that's the same sort of dressing she's been using all summer for a new warm potato salad she's been serving. Once she told me that, I knew we'd like dinner because that potato salad is delish! And we did like dinner. I think we'll like it better when I follow the note below.

I hope you all try this. It's so yummy!!

Zesty Roasted Chicken and Potatoes

6 boneless, skinless chicken breasts*

1 lb. potatoes, cut into about 1 inch cubes

1/3 c mayo

3 T Dijon mustard

1/8 t pepper

2 large cloves garlic, minced

Grease a cookie sheet. Place chicken and potatoes on cookie sheet. Blend remain ingredients together and brush over chicken and potatoes. Bake at 350 degrees for 30-35 minutes, until chicken is cooked through and potatoes are tender.

*I wrote the directions as I made it tonight, but next time I'm going to cube the chicken also and then toss all the chicken and the potatoes in a bowl with the coating to get it covered better. Brushing it on top was not enough. I think I'd give the potatoes a 15 minute headstart and then throw the cubed chicken in too. I'm not sure how long the chicken would take to cook in such small pieces, so I can't give any specific directions. But man this stuff is tasty!

New Book, New Recipe

While I was staying with my parents' last week, I found a new-to-me cookbook in their pantry: New Dieter's Cookbook. I browsed through it while I was there and it's full of fabulous pictures and fast, appealing recipes. I borrowed it. But my sister wanted to borrow it, too. So I promised her I would post each recipe as I made it.

The first recipe I tried was Chicken with Potatoes and Peppers. It was good, not great, but maybe you'll like it better than me. It appealed to me because I like nearly all the ingredients in it, and it was a new way to eat them. The dish looks really beautiful (not necessarily in my picture), but I think maybe the herbs are a wee bit intense for me or something. Anyway, here it is as I made it. You can alter it further to fit your appetite.

Chicken with Potatoes and Peppers

2-3 boneless, skinless chicken breasts, cut into 1 inch cubes

nonstick cooking spray

2 c diced potatoes

1/2 c chicken broth

1 1/2 - 2 roasted red sweet peppers from a jar, diced

1 1/2 t dried basil (I will use less next time)

1 1/2 t dried oregano (less next time)

1/8 t salt

1/8 t pepper

(The orginal recipe suggestions 2 T olives; I do not like olives.)

Spray large skillet with cooking spray. Preheat. Add chicken. Cook and stir 4 or 5 minutes until tender and no longer pink. Remove and set aside.

Add uncooked potatoes, sweet peppers, broth, herbs and spices to the skillet. Bring to a boil; reduce heat and simmer covered until potatoes are tender (10+ minutes). Stir in chicken (and olives). Heat through. Garnish with fresh oregano if desired.

Makes four servings.

Cheesy Potato Casserole

I'm breaking the silence! :)

This recipe is super simple and you probably have most, if not all the ingredients in you pantry. It is a large amount of food to make for a side dish, so I froze half of it.


Ingredients
1 (2 lbs.) package of hash browns, thawed (I used fresh potatoes, shredded and drained)
1 stick of butter, melted
16 oz. sour cream
1 can of cream of mushroom soup
16 oz. (4 cups) shredded cheddar cheese, divided

Directions
Preheat oven at 300 degrees.

1. Mix all ingredients together except 2 cups of cheddar cheese.
2. Place the mixture in a 9 x 13 inch pan and bake for 50 minutes.
3. Top with remaining cheddar cheese and bake for 10 minutes.

Source: cooks.com

Next to my BBQ chicken

Good Fries

I've been wanting to jot these two posts down for awhile now. So finally here we go!

This is how to make delicious oven baked fries!

Cut the potato in half lengthwise. Hold each half up on it's side and cut it in half again, so you have four flat(ish) pieces of potato. Cut each quarter into 3-4 four slices (they should look like sticks) or you can make really thin fries and cut more. Place in large tupperware with lid. Drizzle with olive oil. Add some salt and pepper. Put lid on and shake. Spray a cooking sheet. Then cook the fries for 10 minutes at a time at 400 degrees, stirring or flipping fries every 10 minutes - takes about a total of 30 minutes.

Yummy! And you don't have to mess with frying in hot oil (I'm so bad at that)! Next post will have to wait. The baby is calling...

New England Clam Chowder

INGREDIENTS:
4 slices bacon
1/2 cup chopped onion
4 potatoes, peeled and cubed

1/2 stick of butter
2 tablespoons all-purpose flour
1 cup bottled clam juice
1 cup half-and-half*
2 (6 ounce) cans minced clams; one drained, and one not
salt and pepper to taste
2 tablespoons chopped fresh parsley (I didn't do this)

DIRECTIONS:

1. In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
2. In the same saucepan with the bacon fat, saute the onion and potatoes until onions are tender and translucent. Sprinkle with the flour and stir well to coat.
3. Pour in the clam juice and the juice of one of the clam cans, bring to a boil, reduce heat to low and simmer for about 20 minutes, or until potatoes are tender.
4. In a separate small saucepan, make a roux by melting a 1/2 stick of butter and cooking the flour in it for about 5-7 minutes. Wisk the half-and-half in with the roux. Let it thinken, about 5 minutes.
5. Add the half-and-half roux mixture, minced clams and season with salt and pepper to taste.
6. Garnish with the parsley and crumbled bacon.

*Instead of using half and half, I used heavy whipping cream, and it was really good.

Herbed Potato Soup

I got this recipe from all recipes. I think it's probably the best base recipe, you can build this up so much.

INGREDIENTS

2 medium potatoes, peeled and diced
2 cups water
1 large onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 cups milk

DIRECTIONS

1. Place potatoes and water in a large saucepan; cook over medium heat until tender.
2. Meanwhile, in another saucepan, saute onion butter until tender.
3. Stir in the flour, salt, thyme, rosemary, and pepper. *
4. Gradually add milk. Bring to a boil; cook and stir for 2 minutes.**
5. Add potatoes with cooking liquid; heat through.

SERVINGS: 5

*I cooked the flour for about 2 minutes before adding the liquid.

** I cooked this more than 2 minutes, basically until the potatoes were done (about 10 minutes).

Note: I added about 1/4 teaspoon of red pepper flakes with all the herbs. It gave it a little heat, but oh so good. I could also see putting cubbed precooked ham in as well.

I Made Dinner!!!!

I love, love, love dinners that I can put together at any time and then stick in the oven right before dinner time. These are especially helpful when dealing with morning sickness - which randomly strikes at odd moments. So I seized the moment this morning while I was feeling well, and I put these potatoes together. I'll stick 'em in the oven 20 minutes before Peter is due home and voila - dinner!

P.S. I didn't mean to chose to make dinner on the same day that Garby is asking for help and move her post down on the blog, so please if you have any ideas leave a comment for her in the previous post!!!

Stuffed Potatoes from Whole Food for the Whole Family
5 baked potatoes, hot from oven
1 c plain yogurt
1 c shredded cheddar cheese
3 T butter
2 T milk
2 T finely minced onion (optional)
1/2 t salt
dash of pepper
1/2 c (or so) of crumbled cooked bacon

Slice potatoes in half lengthwise. Scoop out centers, reserving shells. Beat potatoes in mixer bowl with yogurt, cheese, butter, milk, onion, seasonings, and bacon. Stuff reserved shells. Place on baking sheet. Bake at 400 degrees for 15 minutes. Garnish with paprika and/or parsley.

Quick and Easy

This is simple and good. My mom first made it for me.

Potato and Cheese Quesadillas
cooked potato (mashed, baked, whatever)
cheese
corn (or flour) tortillas
butter or oil

Melt butter in pan. Place potato and cheese on one tortilla. Place in pan on top of heated butter. Put another tortilla on top. Fry until crispy. Add butter and flip. Fry until crispy.

Potato Soup

I cannot believe that I haven't posted this recipe yet...I guess because when we started this blog it was too hot for soup. That is not the case today. As the snow continues to fall up here in Chicago-land, I deemed it the perfect day for soup. Especially this super simple, delicious soup from our childhood.

Potato Soup
6-7 Idaho potatoes, peeled
2 large carrots, peeled, chopped
1 stalk of celery, chopped
3-4 buillion cubes, chicken or vegetable
1/2 stick butter
1 can evaporated milk
optional: cheese, bacon

1. Put first four ingredients in a slow cooker, fill with water until just covered. Place butter on top. Cook on low all day or until potatoes are tender. Add canned milk just before serving. Place in blender or food processor and puree. Top with grated cheese and/or bacon bits, if desired.

Recipe credit: my mom

This truly is a great slow cooker recipe for someone working outside the home because it really can cook all day, even 12 hours and it's still going to taste great!

For the Festival

A crockpot recipe and a long time favorite from my childhood to help celebrate the Crock Pot Festival at Bless Us O Lord, hosted by Barbara! This makes a good Friday meatless meal, too. It’s very simple to put together, and like all good crockpot recipes, ready to eat when you are!

Potato Soup
about 6 potatoes, peeled and chopped up
2-3 stalks of celery, chopped
1 large carrot, chopped
½ stick of butter
4 bullion cubes (chicken or vegetable)
water
1 can evaporated milk

Place the potatoes, celery, and carrot in the crockpot. Just cover them with water. Then add the bullion cubes and place the butter on top. Cover and cook on low all day, until potatoes are tender. Add the evaporated milk, mix together. Puree in a food processor and garnish with shredded cheese of your choice.
Optional: add ½ a sweet onion with the other veggies