Tuesday, May 11, 2010
Scrumptious Idaho Potato Soup
My former supervisor Pat Mac passed this scrumptious soup recipe on to me. A food connoisseur like myself, he frequently came to work boasting about the “best meal” he made the night before and more often than not proceeded to elicit my hunger by describing in detail how he prepared each dish. It was a morning ritual. This soup interested me as I had tried to concoct my own potato soup recipes with haphazard success. I remember I jotted each ingredient on a cocktail napkin, which I still have hidden away in my recipe book today. Now I make it frequently for my family, especially on cool days. It's super easy and inexpensive. This recipe appears to be the only dish I make in which both my children ask for seconds or thirds and then proceed to lick their bowls clean.
Serving Size: 4-5 bellies.
12 oz. veggie broth
6-7 large Idaho potatoes peeled and cubed (type depends on preference, Russet are the least expensive)
2 tablespoons olive oil
2 tablespoons butter (optional)
1 yellow onion skinned and chopped in ½ slices
4 cloves garlic, minced
2-3 fresh celery, sliced
1-2 carrot, diced
16 oz heavy whipping cream (or a milk substitute for vegans)
Salt and pepper to taste
• In large stockpot bring veggie broth and potatoes to boil. Cover, turn to low heat and simmer 30 minutes stirring frequently to keep potatoes from sticking.
• Once potatoes have simmered 15 minutes heat oil and butter in a large skillet over medium low heat and sauté the onion and garlic 3-4 minutes until the onions turn translucent.
• Add celery & carrots to the onions & garlic and sauté an additional 2 minutes.
• Add sautéed veggies to potatoes in stockpot and stir. Continue simmering about 10 minutes.
• Turn stockpot heat up slightly to medium low and slowly mix in the cream.
• Cook 5 minutes stirring constantly in a figure 8 pattern to keep from scorching the cream.
• Add salt and pepper and other preferred spices.
• Serve while hot. For an added yum factor, serve with a rolls, biscuits or Italian bread.
• Voila, FEED!
Monday, May 10, 2010
Savory Stuffed Mushrooms
It wasn’t until I was an adult that I discovered that I actually liked mushrooms. Soon after, I went to a catered event where I was introduced to the wonder of spore-bearing fungus jam-packed with goods. I was pleasantly surprised by this newfound love and I remember repeatedly returning to the buffet table to sneak 1 or 2 more mushrooms nonchalantly onto my plate.
I concocted this recipe from a combination of other stuffed mushroom recipes I have tried over the years. I bring this and other variations to weddings, birthdays and potlucks and they are always a hit. This recipe combines a few staple ingredients from Italian cuisine with an added kick.
Serving Size: 8-12 bellies (less if they’re ruthless)
24 whole fresh stuffing or baby bella mushrooms
1 tablespoon olive oil
2 tablespoons minced garlic
1/8 cup water
8 ounces sun dried tomatoes chopped into ¼ inch pieces
2 cups fresh spinach
8 ounce package cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
• Preheat oven to 350 degrees F
• Briefly rinse mushrooms under cold water and thoroughly blot dry with a paper towel
• Break off the stems being careful not to break mushrooms in half
• Place mushrooms top down in glass baking dish
• Use half of the stems, cut off the tough ends and chop finely
• In a skillet, sauté stems and garlic in oil over medium high for approximately 1 minute
• Add water and sundries tomatoes and cook an additional minute
• Carefully add spinach and cook until wilted. Turn off heat and let cool
• Stir in softened cream cheese until well blended
• Stir in Parmesan, onion powder and cayenne pepper
• Put contents into a large ziplock bag and zip shut. Using scissors cut the tip off one bottom corner
• Squeeze 1-2 heaping tablespoons into each mushroom cap
• Bake 15- 20 minutes in oven, or until the stuffing is lightly browned and liquid starts to form under caps.
• Viola, FEED!
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