Yummy Potato Soup
Prepare 8 servings of Bear Creek Creamy Potato Soup mix according to directions.
While that is cooking, fry up a small package of bacon.
When the bacon is cooked crispy, remove and pat dry. Cut into small pieces or crumble.
With remaining bacon grease, sautee about 1/2 white onion until it smells so wonderful you can hardly keep yourself from just digging straight into them with a spoon. They should be tender and will probably be a little brown from the grease.
Chop one bunch of green onions.
Dump bacon and onions into soup. Stir.
Serve up in bowls and top with grated cheddar cheese.
Oh my. This was the best of creamy potato soup which I already love PLUS all the flavor of an onion soup without the slithery wormy feeling. Totally divine. But don't talk to me about the fat.
link | posted by Real at 4:54 PM
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Upcoming projects I might someday accomplish:
- the great label project (in which posts/recipes are labeled and become easier to browse)
- and buttons for people to link here
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link | posted by Sarah Jean at 1:24 PM
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Here's how I made the latest batch:
First I browned 2 lbs of stew meat in olive oil in a skillet with plenty of salt and pepper.
Chopped up 8 potatoes with skins.
Peeled and sliced about 6 large carrots.
Sliced about 6 celery stalks and sauteed in olive oil.
While the celery was sauteeing, I chopped up one large white onion and then added it to the celery along with about three tablespoons of minced garlic.
Then I dumped it all together in my largest pot with a 14 oz can of diced tomatoes.
Then I made up about 8 cups of beef boullion and poured that in.
My "secret" ingredient that just makes stew wonderful is grape juice. But I didn't have any, so I substituted about half a can of frozen apple juice concentrate.
I added about a tablespoon each of rosemary and thyme and more salt and pepper.
Brought it to a boil (that took about 30 minutes) and then let it simmer for an additional 2 hours.
It was so yummy! And the meat was so tender. Usually I add frozen peas just before I serve it, but I forgot. This meal could have used more potatoes and carrots, because it was still a little meat heavy for our tastes. But I had used all the potatoes and carrots we had. So what can you do?
The really great thing is that it made enough to feed our family for two entire meals. The frustrating thing is that it did not make enough to keep me in lunches for the rest of the week PLUS another dinner. So I squeaked out one meager bowlful for my lunch today (it's just so yummy!) and put the rest in the freezer for another time.
link | posted by Real at 8:11 AM
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Thank you.
That will be all.
link | posted by Real at 8:19 AM
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Today, I just felt like eating that. So I whipped up a batch in about 5 minutes. It's not all that healthy but it sure is warm and filling. And fast. If I wasn't so lazy I would make myself a nice drink instead of sitting here with a cup of water--which really just doesn't go with nachos. But alas...
link | posted by Real at 10:43 AM
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Butternut Soup
1 small butternut squash
2 T. honey
1 t. salt
½ t. ground nutmeg
¼ t. ground ginger
3 cups chicken stock or bouillon
Roast the squash. First poke it with a fork or knife to vent, then pop it in the oven at 400º for 45 minutes. When you take it out, it should be soft and a little puffy (like a big baked potato). Cut it in half and scoop out the seeds, peel the skin off. It should come off easily. Cut what’s left into chunks and throw it in a pot or microwave-safe bowl.
Over the squash chunks, pour the honey, salt, nutmeg and ginger. Some dried onions can be good, too. Then pour your chicken stock over the whole thing. It should be enough to cover the squash chunks plus an inch or so. If not, add water until it does. Nobody likes dry squash.
On the stove, bring it to a low simmer for 45 minutes to an hour. In the microwave, 10 minutes on high seems to do it. Then let it cool. Now you’re going to puree it. Do it a little at a time, and vent the steam as you go, or you will have squash splatters! That little rubbery thing in the top of the lid? It comes out—ya, like that, it’s for pureeing hot stuff, just like this. You don’t think it’s hot, but when those soft chunks of cooked squash burst open—it is. Awesome.
Now, if you’re going to eat it right away, warm it back up and throw a dollop of cream on there. Yummy. If you’re saving it for later, it freezes great! What a yummy autumn treat!
Labels: butternut squash, soup
link | posted by Sarah Jean at 11:40 AM
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We have a bag of precooked breaded sesame chicken that I buy periodically on sale at Macy's. But I suppose you could use any cooked chicken that you have handy. Here's what I did.
1. Take a tortilla, warmed up in the microwave so it's pliable.
2. Place two leaves of Romaine lettuce in the center.
3. In the fold of the leaves, place as much chicken as you like. We did about 4 or 5 little "nuggets."
4. Add sliced, garden fresh tomatoes
5. Add sliced onions
6. Add thinly sliced bell peppers
7. Add thinly sliced cucumbers (we actually didn't do that last night, but it would have been heavenly!)
8. Squirt the thing with a generous amount of ranch dressing.
9. Wrap the sides of tortilla around chicken mixture.
10. Wrap bottom of rolled tortilla in aluminum foil to hold it all together and prevent leaking.
YUM!
link | posted by Real at 3:38 PM
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