Easy Potato Soup

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My house was freezing yesterday which made me think of soup which made me think of potato soup.  Convoluted thinking, yes, but I am addicted to potatoes so it’s an easy way to feed that addiction.  Besides, Mr. Meat Eater was out of town and he hates potato soup so it was the perfect choice.

This is a very easy recipe.  I know I’ve made a similar recipe before that seemed to take half a day but this one sure didn’t.  Just make sure you remember to bake your potatoes earlier in the day.  I also didn’t want to open a package of bacon for 3 slices so I used real bacon bits bought at the store.  It’s a recipe that would be easy to make vegetarian by leaving off the bacon and switching the chicken broth for vegetable broth.

Easy Potato Soup

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tbsps flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half and half
1/2 tsp Tabasco
shredded cheddar cheese

In a large saucepan, cook bacon until crisp; drain, reserving 1 tbsp drippings. I used real bacon bits instead of cooking bacon so I used 1 tbsp butter, melted, instead of saving the bacon drippings. Set bacon aside.

In the drippings or butter, saute onion and garlic until tender. Stir in the flour, salt, basil, and pepper and mix well. Very gradually add the broth while whisking to prevent lumps. Bring to a boil and stir for 2 minutes.

Add the potatoes, cream and Tabasco and heat through but do not boil.

Garnish with bacon or bacon bits and cheese.

Makes 4 servings.

Happy Cooking!

Roast Potatoes with Lemon and Horseradish

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A recipe that combines my two favorite things ~ potatoes and horseradish!  This is a very simple recipe that goes well with just about any main dish.  I served them with grilled strip steaks and sauteed onions and mushrooms.

The recipe comes from the Land O’Lakes website ~ if you haven’t visited, please do since there are loads of delicious recipes!

Roast Potatoes with Lemon and Horseradish

1/4 cup butter
1 tbsp prepared horseradish (I used more)
2 tsps fresh lemon juice
1/2 tsp salt
1/8 tsp pepper
12 small new red potatoes, peel a small strip around center of potato
1 small lemon, cut into 6 slices (I didn’t do this)
2 tbsps chopped fresh parsley (I used dried as my store had none)

Heat oven to 350º.

Melt butter in 2 quart casserole. Stir in the horseradish, lemon juice, salt and pepper. Stir in the potatoes until well coated. I melted the butter in the microwave, added the ingredients and mixed, then added the potatoes and poured all into the baking dish.

Cover and bake for 55-65 minutes or until potatoes are fork tender.

Garnish with lemon slices and sprinkle with the parsley.

Makes 6 servings

Happy Cooking!

 

Honey Roasted Potatoes

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I had a great Pi Day post in the works with a pie from my friend, Ann, but I am having a terrible time downloading the pictures so I am putting it off for another day.

You all know I am seriously addicted to potatoes but I try not to eat them too often.  Sometimes I just can’t help myself.  This recipe is easy and delicious and would go with just about anything.  I used a bag of small, yellow potatoes, but you can use any potato that you want.

Honey Roasted Potatoes

1 lb small potatoes, halved or quartered
2 tbsps diced onion
2 tbsps butter, melted
1 tbsp honey
1 tsp dry mustard
1 pinch salt
1 pinch freshly ground black pepper

Preheat oven to 375º. Lightly grease a 9×13 baking dish.

Place potatoes in prepared pan and sprinkle onion over the top.

Combine the butter, honey, mustard, salt and pepper in a small bowl and pour over the potatoes and onion.

Bake for 35 minutes or until the potatoes are tender, stirring halfway through the cooking time.

Makes 4 servings.

Happy Cooking!

Cauliflower Casserole

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I love veggies and cauliflower is one of my favorites.  I don’t think many people like it because of the smell but it doesn’t bother me.  I’ll eat it cooked or raw ~ doesn’t matter.

I found this recipe on Allrecipes and tweaked it just a bit to make it less fattening.  I wouldn’t call it low fat but it’s yummy and lower in fat than it was.  Feel free to change it up to make it your own ~ which I hope everyone is doing to all of the recipes here 🙂

Cauliflower Casserole

1 head of cauliflower, cut into florets
1/4 cup butter, melted
1/4 cup Parmesan cheese
2/3 cup Italian seasoned bread crumbs, store bought or make your own
1 tsp crushed red pepper flakes, leave off if you don’t want the heat

Preheat oven to 350º.

Steam cauliflower for about 10 minutes, drain, and put into a casserole dish.

In a small bowl, mix the rest of the ingredients together and sprinkle over the cauliflower in the casserole dish.

Bake for 20 minutes.

Makes 4-6 servings.

Happy Cooking!

Teriyaki Snow Peas and Mushrooms

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I think if it weren’t for Mr. Meat Eater, I could cheerfully never eat meat again.  I crave veggies and I am always on the prowl for something new to do with them because I’m not a fan of “plain” veggies when I can have “fancier” veggies.

Super easy recipe and it’s easy enough to make at the last minute.  I think it works with just about any main dish.

Teriyaki Snow Peas and Mushrooms

1 tbsp vegetable oil
1/2 lb snow peas
8 ozs mushrooms, sliced ~ use your favorite
2 tbsps teriyaki sauce

Heat the oil in a skillet over medium-high heat. Stir in the snow peas and the mushrooms and cook until they are tender, about 4 minutes or so.

Place the cooked veggies in a serving bowl and pour over the teriyaki sauce and toss to distribute the sauce evenly and serve warm.

Makes 4 servings.

Happy Cooking!

Easy Stir-Fried Vegetables

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One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great.  It’s such a great way to use up those veggies in your fridge, so please, use whatever you have on hand.   All of these veggies can be found year-round so it’s easy to make whenever you are in the mood.

Easy Stir-Fried Vegetables

1 green bell pepper, julienned
1 red bell pepper, julienned
2 carrots, sliced
2 cups broccoli florets
3 tbsps vegetable oil
2 tbsps low sodium soy sauce
1 tsp ground ginger
1 bunch green onions, thinly sliced
2 tbsps cornstarch
1 cup chicken broth
1/4 cup cold water

Saute the peppers, carrots nad broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.

Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.

Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables. Bring to a boil and cook and stir for 2 minutes or until thickened.

Makes 4-5 servings.

Happy Cooking!

Home Fries

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I always wondered about the term “home fries” so I looked it up on dictionary.com and according to it, the term came into use  in the 50s and refers to home-fried potatoes.  I already figured that and since I could find nothing else about the term, I guess that’s all there is to it.

This recipe is easy and delicious.  I don’t make home fries for breakfast too often but I am more apt to make them for dinner.  They seem to go with so many main dishes.

Home Fries

4 large potatoes, peeled and cubed
1 tbsp olive oil
1 onion, chopped
1 bell pepper, any color, seeded and chopped
2 tbsps olive oil
1 tsp salt
3/4 tsp paprika
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add cubed potatoes and cook until tender but still firm, about 10 minutes. Drain.

In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and bell pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.

Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Makes 4-6 servings.

Happy Cooking!

Warm Mushroom Salad and Some Blog Housekeeping

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Something else that I want to do this year is to make an index tab at the top of the page to make it easier to see what all is here.  That will take a bit of time so maybe in the next couple of months that will get done.

The printing issue continues to vex me so I found a neat little site that will take a page from here and put it into a printable form.  You will have to copy the URL of the page you are trying to copy, then go to Print Friendly, paste the URL in the bar and hit print preview.  From that page you can print, put it in a PDF, or email it.  It works, I’ve tried it.  I’ll be adding the button to my sidebar here shortly.  That’s about the best I can do until wordpress puts in a printer friendly function.

Now, the recipe.  This salad is the BOMB!!  I love mushrooms ~ I mean I REALLY love mushrooms.  I was in mushroom heaven eating this.  It’s super easy to make and I can’t see any reason why you can’t just use whatever mushrooms you like.

Remember I said I was going to cook from my cookbooks more?  This recipe is adapted  from one of my newer cookbooks ~ More Recipes Worth Sharing by Favorite Recipes Press.  Really delicious recipes in this book and well worth buying!

Warm Mushroom Salad

2 tbsps olive oil
2 shallots, sliced thinly
8 ozs white mushrooms, sliced
4 ozs shiiitake mushrooms, sliced
4 ozs baby bella mushrooms, sliced
2 tbsps olive oil
salt and pepper to taste
1 tbsp balsamic vinegar
6 cups salad greens
2 tbsps olive oil
2 tsps balsamic vinegar
4 ozs crumbled Gorgonzola cheese

Heat 2 tbsps olive oil in large skillet over medium-high heat. Add shallots and saute until shallots begin to caramelize. Add all the mushrooms, 2 tbsps olive oil, sand salt and pepper and continue to saute until the mushrooms are tender. Stir in the 1 tbsp balsamic.

Toss the salad greens with 2 tbsps olive oil and 2 tsps balsamic and season with salt and pepper if desired. Arrange the salad greens on a platter and spoon the warm mushrooms mixture over the greens. Sprinkle the Gorgonzola over the top.

Serve warm.

Makes 6-8 servings.

Happy Cooking!

Easy Guacamole

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I have a couple of recipes for guacamole but I turn to this recipe the most because it’s super easy to make and doesn’t call for a bunch of ingredients.  I really *HATE* cilantro so I don’t add it and no one has ever missed it.  Sometimes I sub parsley but usually I just leave it out altogether.  This guac seems to stay green longer than other recipes I have tried but it doesn’t keep until the next day so use it up!

I found this recipe on Food.com submitted by Theresa in Chi-town.

Easy Guacamole

5 Hass avocados
2 limes
1 onion, diced
3/4 cup cilantro, chopped ~ leave it out or sub parsley if you don’t like it
1 tomato, diced and let sit on a paper towel for a minute to drain off much of the liquid
salt
chopped jalapenos ~ I used diced from a jar but fresh is fine as well or you can leave it out

Place meat of the avocados in a bowl and squeeze the juice of one lime over the top immediately to prevent browning. Using a fork or potato masher, mash up the avocado to the consistency that you want. I leave mine a little chunky.

Add the onion, tomato, and cilantro and mix together. Add the juice of the second lime and then add the salt to taste. Mix to combine. Add jalapeno and mix together.

Use as a dip or topping.

Makes 6-8 servings (or more)

Happy Cooking!

Goat Cheese and Mushroom Tart

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This is such a simple appetizer but packs loads of flavor.  It was a huge hit at our party and with my family.  I made it again the next day so we could have a bigger piece.  It would be great as a light supper as well as an appetizer.

Goat Cheese and Mushroom Tart

Mushroom Filling:
8 ounces baby bella mushrooms
3/4 cup coarsely shopped onion
2 tbsps butter
salt to taste
1/2 tsp fresh thyme leaves
1 tsp fresh lemon juice
1 tbsp mayonnaise
1/2 tsp Worcestershire sauce

Tart:
1 refrigerated pie crust
1/3 cup crumbled goat cheese
Leaves from 3 or 4 sprigs of fresh thyme

To make the spread:
Clean the mushrooms, remove stems and cut into quarters. Place the mushrooms and onions in a food processor and finely chop ~ I just chopped finely by hand.

Heat a skillet over medium heat and melt the butter. Add the mushroom/onion mix, salt and thyme and saute for 5 minutes. Reduce heat to low and saute for 5 minutes longer or until most of the moisture has evaporated and the mixture is like a paste in texture.

Spoon into a small bowl and let it stand until cool. Add lemon juice, mayo and Worcestershire sauce and mix well.

This filling may be made 1 day ahead and refrigerated until needed.

For the tart:

Preheat the oven to 450º. Let pie crust stand at room temperature according to package directions. Unroll the pastry on a parchment paper lined baking sheet.

Spread the mushroom filling evenly to within 1 1/2 inches from the edge. Sprinkle with cheese and thyme. Fold in one edge of the pastry toward the center covering part of the filling. Work around the edge, pleating as you go.

Bake for 10 minutes. Then reduce heat to 350º and bake 20 to 25 minutes or until pastry is golden brown.

Remove from oven and cool pan on wire rack for 10 minutes before serving.

Makes 6 servings.

Happy Cooking!