Wednesday, February 11, 2015


Ready for spring, but still cold enough for soup. Had potatoes and cauliflower hanging around so figured I'd come up with something edible. Those it was served to seemed to find it acceptable. :)

1 tbs Olive oil depending on pan
1 med sharp onion, diced
3 cloves garlic, diced
1.5 cups finely diced celery
Approx: 3 tsp paprika (I added a little more because our wine was probably older than it should have been and I needed a little more sweetness)
              2 tsp turmeric
              3-4 tsp rosemary salt depending on potato flavor
fresh ground black pepper
3 tsp McKay's chicken seasoning
1 cup $2 buck chuck Sav blanc
3 cups cold water
4 cups chopped Potatoes
2-3 cups Cauliflower florets
16 oz Frozen white corn, out of freezer at beginning

Take the bag of corn out of the freezer. By the time you are ready for it, it won't be frozen solid anymore, but not too mushy.

Put soup pot/pan on large burner, turn to low/med-low (our stove is old and crappy). Add olive oil to pan. As oil gets hot, add onion & garlic. Let cook for about 2 minutes, add paprika, turmeric, 1 tsp salt (save the rest of the salt for later in the cooking process).

As onion and garlic starts to turn clear, add celery. As the celery starts to turn clear add the wine. Cook for 2-3 min and add water and chicken seasoning.

Raise temp to med/med-high, once it starts to simmer, add potatoes and bring back to boil, reduce to med/med-low and simmer about 12-15 minutes. Taste the broth, add salt if needed, paprika if needed. Check potatoes with a fork, if they are not quite cooked but starting to soften, add the cauliflower and raise to a high simmer. Add a few grinds of black pepper. Cook about 5 minutes, add the bag of corn and cook til heated through. I took the potato masher and squished around in the pot a little with it, so part of it was a little more chowder-y.


Friday, June 27, 2014

Potato Leek Soup

I intended to make my Potato Cheese Soup tonight but ended up with a different base, and it came out as a different (but equally delicious) thing!

Potato Leek Soup

- Olive oil or butter equivalent (totally negotiable amount based on your pan and taste, I used Smart Balance)
- 1 leek, diced (I bought the Trader Joe's 2 pack of trimmed leeks)
-1/8 tsp Sea salt (I used a purple sage and thyme sea salt mix)
- Sprinkling of granulated garlic (I would have used a minced fresh clove if I had it)
- Dried sage
- 3 Yukon Gold potatoes 
- 2 tbs chicken seasoning (you can sub the seasoning and water for chicken broth if you're not a vegetarian)
- 4 cups cold water
- 1 cup white cooking wine (I used Trader Joe's "2 Buck Chuck" Pinot Grigio)
- 1 package cream cheese or Neufchâtel cheese (I used Trader Joe's light cream cheese)
- additional sea salt to taste

Wash potatoes, you can peel if you like, I just took out eyes and any bad spots and left the skins on. I like the texture! Cut into approx 1"-2" pieces. 

In a medium/large saucepan/soup pot, heat oil/butter until ready to sauté (butter starts bubbling/browning).

Add salt, garlic and sage (I used about a 1/2 tbs but it totally depends on the strength of what you have and how much you like sage!), stir a little and add diced leeks.

Cover and let sauté until soft and starting to turn clear.

Add broth/seasoning-water, cover and bring to a boil. Add potatoes and cook until fork tender on medium.

Add wine and cream cheese, use potato masher to break down potatoes and cream cheese so it will melt faster. Add salt to taste.

Once heated thoroughly and cheese is mostly melted.

Made about 6 cups of soup. We had it with Grilled Muenster sandwiches. Fantastic!! 

Thursday, November 22, 2012

Thanksgiving 2012 #2

Thanksgiving Dinner #2 had seven guests but we ended up with about twice as much food as we had for ten guests on Tuesday!

Scott made the turkey (his third in the last week) and I made yet another batch of Quadruple Bypass Mashed Potatoes (although they were technically Triple Bypass because I didn't have sour cream).

Here's the menu in total:

Roast Turkey
Turkey Gravy
Deli Ham
Cranberry sauce (home made whole berry AND canned jellied)
Brussels Sprouts w/ Bacon & Cream (and a bowl of Roasted Brussels Sprouts w/ no bacon for me)
Sweet Potatoes w/ Marshmallows (and a small container without for me)
Mashed Cauliflower 
Green Bean Casserole
Deviled Eggs
Red Velvet Cake

Shiitake and Sourdough Stuffing

I wanted to have stuffing for Thanksgiving Dinner this year but really didn't want to venture out into the chaos of grocery stores in the days immediately preceding the holiday.

I checked out what all we had in the house and decided I could make a go of it without trekking to the store.

Here's how it went down.

Reese's Shiitake & Sourdough Stuffing:

In a large saucepan over medium heat, melt 4 tbs butter or margarine (I used Smart Balance)
add 1 large yellow onion, diced
and a pinch of kosher salt

As onions start to soften, add
2oz dried Shiitake mushrooms, rehydrated according to package directions (makes about 3-4 cups rehydrated) - reserve liquid when draining
pinch of kosher salt
a few grinds of black pepper
2 tbs organic dried sage
1 tbs organic dried thyme

Dissolve 1 tbs McKay's Chicken Seasoning into 1 3/4 cups mushroom liquid, add to pan cook another 5 minutes.

1 loaf sourdough bread, cut into slices lay in single layer on cookie sheet bake 10-15 350F
slice into 1/2" to 1" pieces, place in large mixing bowl. Pour mushroom/onion mixture over bread, toss to combine evenly and pour/spoon into large baking dish.

Bake covered at 350F for 45 minutes, then uncover & cook for 20 minutes more or until browned.


I grew up eating apple crisp made by my Mother on select weekends and special occasions. I always loved the sweet, crumbly topping better than the apples when I was young, but as an adult I can appreciate the tartness of the apples as a complement.

Somewhere I have her recipe, but I haven't been able to find it for some time. This is what I came up with last year and it works well enough to satisfy my memory!

Reese's Apple Crisp 

  • 1 cup oats
  • 1 cup brown sugar
  • 1/2 cup Krusteaz Gingerbread mix
  • 1 tsp cinnamon
  • 1/4 tsp kosher salt
  • 1/2 cup butter/margarine (1 stick) at room temperature
  • 5 large honeycrisp apples, peeled and chopped into approximately 1" pieces
  • 1 tbs cinnamon
  • 2 tbs vanilla
  • 2 tbs lemon juice
  • 1 tbs butterscotch schnapps
  • 2 tbs Ellie Bluebell Bourbon Vanilla Bean Sugar
  • (I also added about 1/4 tsp of freshly grated nutmeg)
  • In a small mixing bowl combine all dry topping ingredients. 
  • Once butter/margarine is room temperature, cut into dry mixture with fork or pastry cutter.
  • Spread apple slices over bottom of 9"x12" baking dish.
  • Combine filling wet ingredients and pour over apples, tossing to coat
  • Combine filling dry ingredients and sprinkle over apples, tossing to coat
  • Bake at 350F until topping is golden, about 45 minutes.

Wednesday, November 21, 2012

Thanksgiving 2012 #1

We are having multiple Thanksgiving dinners this year (seems to be a trend).

Our first was last night and we had 10 people total. It was a group effort and everyone contributed to create a wonderful meal.

The menu:
Turkey Gravy
Quadruple Bypass Mashed Potatoes
*Cranberry Sauce
Green Bean Casserole
Sweet Potato Casserole
*Quinoa with Roasted Mushrooms
*Sparkling Apple Cider 
Ginger-Pumpkin Pie
Pecan Pie

*Cranberry Sauce (by Kelly)

1 bag of cranberries
2 cups apple cider
3/4 cup brown sugar
pinch of salt
Siimmered for 20 minutes-ish

*Quinoa with Roasted Mushrooms
Make quinoa as directed
Sprayed mushrooms with olive oil and roast with dried thyme, salt & pepper 
Toast walnuts 
Combine and toss with Red Wine Vinegar and salt & pepper to taste

*Sparkling Apple Cider (my changes)
Four cans frozen apple juice concentrate
1 1/2 cans cold water
5 or 6 cinnamon sticks, a couple of dashes of ground cinnamon
1 honeycrisp apple sliced thin
2 liters club soda added just before serving 
(served over ice)

Saturday, September 22, 2012

Two-Ingredient Sugar Free Pumpkin Cake with Apple Cider Glaze

As usual, I came across an interesting pin on Pinterest that looked both delicious AND easy. I decided to try it out to take to a party this evening, but the host is diabetic so I wanted to try to make it a little more diabetic friendly.

The original recipe called for "a" cake mix, she used a yellow cake mix. The blog that the pin came from used a yellow cake mix with Pudding In The Mix!!.

I found a sugar free yellow cake mix the same brand the other bloggers used, and I grabbed a box of sugar free cook-n-serve vanilla pudding out of the cupboard. The glaze is NOT sugar free, but at least you can control how much glaze you get, if you want to.

Here's how I made it, today:

Two-Ingredient Sugar Free Pumpkin Cake
  • Pillsbury Moist Supreme Sugar Free Yellow Cake Mix 16oz
  • 15 oz can 100% pumpkin- puree, (NOT pumpkin pie filling)
Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 8x8 inch baking dish. Bake for 35 minutes (start checking at 25 minutes) or until tooth pick comes out clean. (If you bake in a shallower, longer pan it will not take as long to bake through) Do not overbake! 

Cool partially before glazing, the hotter the cake the more the glaze will soak into it. Serves 9 or 16 depending on how you cut the slices. :)

Apple Cider Glaze
  • 1 cup powdered sugar
  • 2 T. apple cider
  • 1/2 t. pumpkin pie spice
In a small bowl blend all ingredients until smooth. Pour some glaze over Pumpkin Cake letting it drizzle down the sides of the cake, reserve the rest for serving. Let set before covering.