Potato Soup with Bacon

Potato Soup with Bacon

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

5-6 small russet potatoes, peeled and cut into pieces
1/2 yellow onion, chopped
2 cloves garlic, chopped
5 slices bacon
1/4 cup dry white wine
1 (14 oz) can chicken stock
1/4 – 1/2 cup heavy cream
Salt and pepper
1 tsp red pepper flakes
Sharp cheddar for topping, shredded

Preparation:

1. Place chopped potatoes in a large pot. Cover with water, salt and boil until potatoes break apart easily when stuck with a fork. Drain and set aside.

2. In the same pan, cook bacon until crisp. Place cooked bacon on a paper towel to drain.

3. Drain bacon fat, leaving about 3 tbs of fat in the pot. Cook onions and garlic in pot until translucent. Add wine, making sure to stir to get the bits off the bottom of the pot. Cook until most of the liquid evaporates.

4. Remove pot from heat. Add potatoes and mash. Add stock and cream and stir. If it’s not soupy enough, add more cream or water. Season with pepper and red pepper flakes (if desired). Return to heat until heated through. Chop/crumble bacon. Serve soup in bowls with cheese and bacon on top.

Recipe is an original.

I ended up with a very large bag of potatoes in my kitchen and my first thought was to make soup! Potato soup was always one of my favorite things my mom would make growing up and I wanted to try to make my own. This was an experiment that turned out well. I just added stuff as I went along and it worked! The soup was nice and rich and still tasted like potatoes. This would also be good with sour cream, scallions and all kinds of things as a topping. My mom also told me her technique for making this, which I will try next time. She boils the onions with the potatoes and makes sure the potatoes are barely covered with water. Then she uses the water instead of stock and doesn’t have to drain the potatoes. She said to keep checking on the water level to make sure the potatoes don’t burn. I will definitely try this the next time I make soup, which may be soon since I have so many potatoes! I am very proud of this recipe and I definitely recommend giving it a try!

Taco!

A Little Taste of Home: Scrambled Eggs

Serves: 1
Prep Time: 2 minutes
Cook Time: 5 minutes

Ingredients:

3 eggs
1 tbs butter
Salt
Red pepper flakes
Cheese of your choice

Preparation:

1. Crack eggs and mix with a fork in a bowl. Heat butter in a pan. Add eggs when butter is melted and mix with a spatula until eggs reach desired consistency. Remove from heat. Season and grate cheese on top.

Recipe is an original.

Some times you have a craving and since I’ve been fighting a craving all day to eat an entire box of Samoas, I figured I would indulge at least one craving which just happened to be for scrambled eggs. I learned how to make scrambled eggs when I was little from a babysitter and even though I don’t remember her name or really any other time I spent with her, I remember how to make eggs. It’s quick, easy, delicious and easy to dress up with red pepper and some fancy cheese (I used Prima Donna Aged Gouda and Manchego because they were in the fridge). I’ve been feeling down and missing my family all day and it’s amazing how food can help your mood. Some times all you need is a little taste of home.

Taco!

Quinoa Mac and Cheese with Chicken

Quinoa Mac and Cheese with Chicken

Serves: 4-6
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

1 1/4 cups uncooked quinoa
1 chicken breast
garlic powder
salt and pepper
red pepper flakes
2 tbs flour
1 1/2 cups milk, divided
1 1/2 cups shredded cheddar cheese
1/4 cup mild cheese such as chevre (goat cheese) or Queso Fresco

Preparation:

1. Cook quinoa according to package directions. Cut chicken into bite-sized pieces and season with garlic powder, salt, pepper and red pepper flakes. Cook in oil until cooked through.

2. Heat 1/2 cup milk and flour, whisking until combined. Add the rest of the milk and a dash of red pepper and stir with spatula. Bring to a boil and stir for an additional minute.

3. Remove from heat and stir in cheese until melted. Add quinoa and chicken and stir.

4. Put in casserole dish and place under broiler for about 2-3 minutes. Allow to set for 5 minutes before serving.

Recipe adapted from Iowa Girl Eats.

More quinoa! It was a quinoa kind of day. This was delicious! Definitely make sure you have enough cheese and keep stirring the milk mixture so it doesn’t curdle. I used what I had so I used Queso Fresco left over from Carnitas Night. Seasoning the chicken was also great because it gave it a great flavor. I’m also a lazy bum and I don’t like waiting for chicken to cook so I cut it up and then cook. It was delicious and easy. And apparently relatively good for me. Yay!

Taco!