Help Please

If you would like to help add recipes to the blog and be an author, let me know.
If you have cool recipes that you would like to share, please let me know.

Just e-mail wardrecipes@yahoo.com

Tuesday, November 23, 2010

Baked Potato Soup

Baked Potato Soup from All Recipes

Ingredients (I doubled my recipe to save/freeze later)

  • 3 bacon strips, diced (I used Oscar Mayer Turkey Bacon - trying to avoid nitrates when pregnant)
  • 1 small onion, chopped (ran out of onion, so lots of onion powder)
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour (I did 4-5 TBSP per batch to make it thicker)
  • 1 teaspoon salt
  • 1 teaspoon dried basil (I didn't have)
  • 1/2 teaspoon pepper
  • 3 cups chicken broth (when I doubled the recipe, I only used 2 cans - 28 oz)
  • 2 large baked potatoes, peeled and cubed (3-4 medium potatoes per batch)
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce (didn't have)
  • Shredded Cheddar cheese
  • Minced fresh parsley (didn't have)

Directions

  1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.
  2. Saute onion and garlic in the drippings until tender.
  3. Stir in flour, salt, basil and pepper; mix well.
  4. Gradually add broth. Bring to boil; boil and stir for 2 minutes.
  5. Add the potatoes, cream and hot pepper sauce; heat through but do not boil.
  6. Garnish with bacon, cheese and parsley.


It was still delicious even though I was missing some ingredients!!! I'd defintiely make this again. Ate it with these Rolls.

Sunday, November 21, 2010

Persimmon Salsa

PERSIMMON SALSA taken from Basket 411 (perfect site for those who participate in Bountiful Baskets on the west coast)
  • 8 tomatilloes (I used 1 Roma Tomato)
  • 4-5 persimmon
  • 1 onion (I used sweet onion)
  • garlic, fresh or garlic salt (or both!)
  • 1/2 serrano pepper (these peppers are smaller than jalapenos but are much hotter. Add gradually. The 1/2 pepper was almost too much for my kiddos. But they still ate it!) (I didn't have - don't like spicy!)
  • juice of 2 limes
  • fresh cilantro
  1. Chop and dice it all up (or be lazy like me and throw it in the food processor!)
  2. Taste it and adjust any flavors spices as needed. 
 
 
I just diced mine and also added one mango - mmm!
 
 
 
I really can't tell you though what persimmon (yuyu) tastes like on it's own. I wasn't brave enough. I had my toddler taste it; he kinda liked it (took a bite, spit it out, took another bite, etc.)
 

Brussel Sprouts with Apple and Bacon

  • 12 oz. brussel sprouts, quartered
  • 1 fuji or gala apple, cut in 1/2" dice (I used 2) (I used 3-4 because I was scared of tasting brussel sprouts, never tried them because my dad hated them as a kid)
  • 1 red onion, cut in 1/2" dice (I used a sweet onion)
  • 3 slices applewood smoked bacon or good quality bacon, cut in 1/4" strips (I used Oscar Mayer Turkey Bacon - trying to stay away from nitrates during my pregnancy)
  • 1 Tbsp. canola oil
  • 3/4 tsp. kosher Salt
  • 2 Tbsp. fresh lemon juice





It was surprisingly good. Brussel sprouts just remind me of cabbage. They do tend to have an after taste if you eat just one by itself. It was better to have a piece of everything in each bite. I ate mine with some Chicken Rice Sides.
Place the oil, bacon, and onions in a sautee pan on medium heat. Stir constantly and cook 4-5 minutes to caramelize. The onions should be golden brown and fairly crispy.

Add the apples, brussel sprouts and salt and continue cooking for another 5-8 minutes. Stir occasionally, but you want to let sit in the pan long enough to sear and color.

When all are nice and seared golden brown, but brussel sprouts are still partially crisp, turn off the heat and add lemon juice. Stir and remove from pan to stop the cooking process. Serve warm.
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