Tag Archives: potato

Heels on High

Smokey Loaded Potato Soup

loaded_potato_soup

This is most certainly the season for snow, considering there is snow on the ground with more forecasted for tomorrow afternoon – fun times!  However this means lots of time at home messing around in the kitchen – which is perfect considering the awesome blog event I’m taking part of starting Feb. 2nd!  As part of this I got lots of goodies, one of which I already mentioned, and a few more that I’ll be talking about over the next week or so.  One of the more interesting items that arrived was a container of mixed spices thanks to VooDoo Chef – I knew  that testing it would be a bit difficult as a single whiff indicated that this stuff was good and POTENT.   I had been toying with the idea of a loaded potato soup for a few days at this point, and decided that this package of Red goodness would be a great way to add a smokey taste to my potatoes – allowing me to skip the roasting step.

 

Heels on High

Serves 4-5

Ingredients

2 tbsp extra virgin olive oil

1 bunch spring onions, cut all the whites the flip and cut half-way down the green

2 cloves garlic, minced

1/2 tbsp Red Spice

2 lbs butter potatoes, in large cubes (eights)

4 cups vegetable stock

1 cup water

1/2 cup greek yogurt

1/2 cup extra sharp cheddar cheese

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the white parts of the spring onions and cook until transparent, about 5 minutes.
  2. Add the garlic and Red Spice and stir well then continue cooking for 3 minutes before adding the potatoes. Cook for an additional 10 minutes, stirring frequently to prevent the potatoes from burning but allowing them to brown.
  3. Add the vegetable stock and water and bring to a boil. Cover, turn heat to low, and allow to simmer for 30 minutes.
  4. Use an immersion blender to puree soup, or remove in portions to a stand blender. Blend in the greek yogurt, then begin adding the cheese - allowing it to melt before adding more.
  5. Season to taste with pepper and top with the green sections of the spring onions. Serve and Enjoy!

Notes

If you don't have Red Spice, most Creole spices will work - just make sure to go for a smokey one and/or add a bit of cayenne powder

For a Vegan version, replace the extra sharp cheddar with your favorite meltable vegan cheese - such as Daiya or Chao!

http://dancingveggies.com/2015/01/heels-on-high.html

Perfection!  The spice had the perfect balance of smokey and cheesy without any one ingredient being too overpowering.  This soup also gave me an idea for another dish that I’ll be sharing next week during TripleSBites.  By the way, this blog challenge will also include my first (!!!) giveaway!  More details coming Monday February 2nd so be sure to check back!

Note:  I received VooDoo Chef’s Red Spices as part of the #TripleS blog challenge, which starts February 2nd.  I was not required to use the products, or post anything about them outside of acknowledging that I received them, so all opinions and experiences are my own.  

Life is a

Potato Corn Chowder

potato_corn_chowder

I first started to “really” cook when I was in college, thanks to the lack of a meal plan and a dorm room that included a full kitchen.  Most of my dishes were the results of experiments, tossing various ingredients in to a pot to see if the results were edible.  Then I started getting serious, picking up recipe books in the clearance department of Barnes and Noble and using those as the basis for continued experiments.  One such clearance book was all about using canned vegetables – and for a fair amount of time I was convinced that the potato chowder in that book was the be all, end all potato corn chowder recipe.  Then I left college, went up north, and realized what potato chowder really was.  Which is why this is the perfect recipe for /r/52weeksofcooking “screw ups revisited” challenge.  Once I had real chowder, I cut the cord on the recipe which required, no joke, 7 different cans.  It wasn’t horrible by any stretch, but it wasn’t good and the sodium level was insane.  My first attempts to improve this dish involved me switching out some of the cans for fresh ingredients, replacing more and more as my skill level increased.  As a bonus, the recipe wound up being dairy free as well as gluten free.

Potato Corn Chowder

Serves 4-5

Ingredients

1 tbsp olive oil

3 cloves garlic, minced

1/2 vidalia onion, chopped

1/2 tbsp fresh thyme, chopped

1/4 tsp smoked paprika

4 butter potatoes, partially skinned and quartered (about 2.5 lbs)

4 cups vegetable stock (plus extra just in case)

1 cup corn off the cob

2 tbsp plain Greek Yogurt (I used So Delicious Coconut milk plain)

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook for 10 minutes before adding the spices. Cook for an additional minute, stirring constantly.
  2. Add the potatoes and cook for 5 minutes, allowing the potatoes to slight brown. Then pour in the stock and bring mixture to a boil. Cover, then turn heat to low and allow to simmer for 30 minutes.
  3. Use an immersion blender to puree the mixture, adding more stock as needed.
  4. Add in the corn, then stir in the yogurt. Cook for a final 5 minutes, then season to taste with salt and pepper as needed.
http://dancingveggies.com/2014/10/life-is-a.html

I’m sure this recipe will continue to evolve, but thrilled to say that my potato corn chowder is no longer a canned screw up.   This recipe can also be easily adapted for the slow cooker, just cook the onion and garlic in advance then toss everything in on low for 7 hours.  This chowder can also easily transition to a sweet potato corn chowder by swapping out the potatoes – for a real treat add some curry powder for a samosa like taste!

and Love

Mustard Potatoes with Chickpeas

spicy_mustard_potatoes_chickpeas

It’s September!!!  That awesome month filled with birthdays, cooler temperatures, and Renaissance Festivals.  Since today is the first Monday in September, in addition to being the 1st of September, that means the month is starting on a high note with September’s installment of the Secret Recipe Club.  This month I was assigned Easily Good Eats, which is stuffed to the brim with delicious recipes – ranging from the sweet to the savory.  I had a rather difficult time figuring out what recipe to pick, at one point I had “narrowed” it down to 10 before realizing that two of the recipes I was drooling over would not be well received by the other member of this house (silly people who don’t like coconut!).    This left me with lots of bean recipes, which isn’t so surprising cuz vegetarians do love their beans.  I debated back and forth between her tomato chickpea pilaf and her spiced mustard potatoes with chickpeas before deciding on the mustard – it was so different from anything else I had tried that I had to give it a whirl.   Since the recipe is already vegan all I wound up doing was adding a bit more curry powder, which could be due to the variety used in her version vs. mine.   I also double the recipe since this was for two instead of one – which still resulted in enough for two dinners and two packed lunches!

and Love

Serves 4

Ingredients

1 lb butter potatoes, quartered and peeled

2 cups presoaked chickpeas

1 teaspoon mustard seeds

½ tablespoon mixed spice such as curry powder

2 cloves garlic, minced

1 tablespoon extra virgin olive oil

Instructions

  1. Boil the potatoes in lightly salted water until tender but not soft. Rinse in cold water and set aside.
  2. Heat a deep saute pan over medium heat and toast the mustard seeds for 2 minutes before slowly adding the oil and garlic. Cook for an additional minute, seeds should be lightly golden, before adding the potatoes and curry powder. Stir
  3. Keep heat on medium and cook potatoes for about 6 minutes on each side, allowing them to slightly caramelize. Once all sides have been cooked add the chickpeas and stir well. Cook for a final 5 minutes, stirring to prevent the potatoes from burning.
  4. Serve and enjoy!
http://dancingveggies.com/2014/09/and-love.html

 This recipe was fantastic!  Not that I had any doubts as anyone who has over a dozen polenta (!!!!) recipes obviously has fantastic taste.  For more fantastically delicious treats be sure to check out the rest of the recipes featured in this month’s Secret Recipe Club!

 For my regular readers, I’m in the process of writing up a post to go with my vagueblogging from last week – and it should be up shortly.   I’ve also been busy in the kitchen, so hopefully that will prevent any more 3 weeks absences.  August was a rough month but (fingers crossed) September will be better.

Missing Pieces

Creamy Garlic and Potato Soup

Creamy Potato Soup

A garlic challenge?!?!  It seriously does not get much better than trying to figure out the perfect garlic recipe, at least for this garlic addicted Italian 😀  Of all the allergies in the world, an allergy to garlic would probably have the biggest effect on my life as I have it in almost every savory dish – garlic makes my world go round.  I thought about making a vegetarian friendly version of 40 Clove Chicken but I really wanted to focus on the garlic and not have a protein overshadow it.  So I decided to recreate one of my favorite vacation dishes: knoblauchcremesuppe (trying saying that three times fast!).  When Joe and I went on our honeymoon, this is THE dish I was most looking forward to – and with that introducing it to Joe.  This dish screams garlic – and it’s also insanely delicious and comforting which is perfect for this dreary time of year.

Knoblauchcremesuppe

Serves 4-5

Ingredients

2 tbsp unsalted butter (or margarine)

2 tbsp olive oil

10 cloves garlic, minced

1 large sweet onion, diced

1/2 lb butter potatoes, cubed

2 cups vegetable stock

1 cup plain Greek Yogurt (dairy or coconut milk)

Instructions

  1. Melt the butter in a large dutch oven over medium heat. Add the olive oil along with the garlic and onion, cook for 5-7 minutes or until garlic has started to turn golden.
  2. Add the potatoes along with the stock and bring to a quick boil. Cover then turn heat to low and allow to simmer for 20 minutes. Use immersion blender to puree the soup, then add the Greek Yogurt.
  3. Recover and cook for a final 10 minutes, adding salt and pepper to taste.
  4. Serve and enjoy!
http://dancingveggies.com/2014/02/missing-pieces.html

Traditionally this would be served with cream but since I’m trying to keep my doctor happy I used Greek Yogurt.   I topped mine with some homemade croutons, but crusty bread would be a great alternative – anything to help soak up every last drop!

Part of Me

Potato and Mushroom Soup

Mushroom and Potato Soup

Welcome to December’s installment of the Secret Recipe Club!  I sat November out due to the move, which made me twice as excited to see what blog I would be assigned after my break.  I was beyond thrilled to see I was assigned Shelby’s outstanding Life&Loves of Grumpy’s Honeybunch blog – one that I have been following for years.  I knew that finding a single recipe to focus on was going to be a challenge, and bookmarked a good dozen recipes (a few of which will be part of my New Years Eve menu).  In the end I “narrowed” it down to four final recipes before deciding to go with her almost vegetarian Potato & Mushroom Soup.  By following her awesome notes in red I was able to go full vegan with this recipe – while keeping the original flavor and taste.  I knew this was a total hit when my husband brought it up in conversation with his parents, bragging about the insane soup we had for dinner.  WINNER!!!!

Potato and Mushroom Soup

Serves 5-6

Ingredients

2 tbsp extra virgin olive oil, divided

2 leeks, chopped

2 large carrots, sliced

4 cups vegetable brother

2 cups water

2 teaspoons dried dill weed

2 teaspoons salt

1/8 teaspoon ground black pepper

1 bay leaf

2 pounds potatoes, peeled and diced

1 pound fresh mushrooms, sliced

1 cup Greek Yogurt (I used So Delicious)

Instructions

  1. Heat 1 tbsp of olive oil in a dutch oven over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf.
  2. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. (optional: I used an immersion blender at this point to make it more "cream of" style)
  3. Heat the remaining olive oil in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
  4. Stir the Greek yogurt and flour into the soup to thicken. Serve soup hot and enjoy!
http://dancingveggies.com/2013/12/part-of-me.html

This dinner came together so quickly, and I have a feeling that it could easily be adapted for a slow cooker.   So to answer the question posed in Shelby’s original post, this is easily vegetarian – and now vegan – love!