Kitchen: Potato Leek Cheese Soup

Potatoes, leeks, carrots, celery, bacon, and CHEESE!

Soups are so much easier on the budget right now...back in the day, at least there was "cheap" food.  Even the "cheap" foods today aren't that cheap.  Ok, there is always Ramen noodles...but so high in sodium (salt) and not much food value or flavor.  Tuna is on sale for $1 a can and the cans just keep shrinking in size.  
This soup, is really good for lunch by itself, or with a sandwich...or as part of your evening meal.  Leeks are perfect with potatoes (and btw with chicken as well).  I haven't tried this with purple (aka blue) potatoes, but the Yukon Gold works nicely with this.  (You might even slip in a little white sweet potato in this--they aren't as sweet as regular sweet potatoes or yams)

• 2 TB Olive Oil
• 3 medium sized leeks, carefully washed, and sliced*
• 4-6 carrots, sliced (or small chunks) (I usually use 2 med carrots per person)
• 4 ribs of celery, sliced on an angle, if you like
• 1 TB dried parsley leaves (optional)
• 1/2 tsp celery seed
• 1/2 cup fresh or frozen corn (optional)
• Water (enough to cover the potatoes when you add them)
• Salt (I use Vegesal (blue label)--a celery salt with other dried vegetables) (This amount will depend on taste preference and the amount of potatoes used)
• Potatoes, (I prefer Yukon Gold with the skins on, but they do tend to break down a little) I use 2-3 medium potatoes per person--if I expect to have leftovers--otherwise, 1 1/2 potatoes per person.  You might prefer a "waxier" potato.
• milk or half and half or cream
• thickening agent (like flour or corn starch)
• crumbled cooked bacon (or vegetarian substitute)
• grated medium cheddar cheese 
• Arizona Cheese Curds

Heat the olive oil and add the leeks to a dutch oven or soup pot.  Add the carrots, celery, parsley (you could substitute a little kale), celery seed and corn.  Allow them to cook a bit and mingle their flavors. 
At this point you add the water to cover the vegetables and cook them until they are just starting to become tender.  The potatoes can be left unpeeled (scrubbed well), or peeled.  It doesn't matter if you want large chunks or smaller bits of potato, just try to keep the size fairly uniform.  Once the potatoes have been added to the dutch oven or soup pot, make sure they are covered with water to at least an inch or two above their level.  Cover with lid and test often to see if the potatoes are done.  You are looking for a softened, but still firm, potato.  Add 1-2 cups of milk.  Prepare your thickening agent.  Once the water and milk have returned to a boil add the thickening agent.  Keep stirring until thickened, making sure there are no lumps and it doesn't burn.  Set the bacon bits and cheese out for family members and guests to top the soup themselves.  Salt and pepper to taste.  The cheese curds are great in soups...little globs of partially melted cheese...mmmmm!

CRAFT: "Lady in Hat" Pin

Bits and Scraps become a lovely pin

The thing I love about this home crafted pin is that it took very little time to make and cost next to nothing...I could have used a little more "expensive" technique, but this was just an experiment.   
I am always looking at things around the house to see if they can be repurposed to something else.  If you break this piece down to it's parts, this is what you need:

• A plastic base...by using the side of a pink plastic bottle, I cut out the shape and made good use of the curve already in the plastic.  Why pay for plastic blanks when you can use plastic bottles to make the base for bracelets, pins, hair ornaments, magnets, etc.?

• decorative netting...I had found an old hat at the thrift store that was pretty far gone, but it had this netting, and some great feathers, that I rescued for art projects.

• feathers...again, these were rescued from the old hat, and there were quite a few.

• image of lady in hat...this was the most fun part of the pin.  I had gone to a swap meet and found an old catalog...it wasn't even complete!  It had many interesting (mostly) black and white images; very few in color.  I already knew how to easily "colorize" the images the way I wanted them...all I had to do was to photocopy them on some heavy paper and use watercolor pencils to color them.  I added the circular highlights on my own.  If you are a talented artist, you could draw your own image.  You can also take advantage of the many copyright free image books and discs available, like those from DOVER BOOKS. (check out the free samples subscription on the left hand side of the page!) I buy those from thrift stores and used bookstores as well.  [IMPORTANT COPYRIGHT NOTE:  I did have to pay to do a search at the copyright office to make sure they were copyright free, which they now were. The copyright had expired.  That wasn't exactly cheap...but since they were no longer under copyright protection, I was free to use them as I wished--and there were quite a few.]  After I had colored the lady in the hat with the water color pencils, and used water to enhance the color, I let it dry.  

• paper backing...if I were doing this over, I would use some type of cloth and sew the pin back to the cloth first, before gluing.

• pin back...since I prefer stick pins, I probably would have used a stick pin instead, but as I said, this was just an experiment.  I attached it with a bit of hot glue)

• Elmer's or Aleen's Glue...there are many really nice glues to try...this was just several coats of plain old white glue. 

Using the plastic blank I had cut from the pink plastic bottle, I took the netting and cut a piece that would fit over the blank, and used glue overall.  After that dried, I applied the feathers.  Apply several coats of glue to the colorized image.  Affix the image (after it is dried and trimmed of any excess dried glue) over the feathers.  Glue the paper (or cloth backing) to the back, and hot glue (or sew) the pinback.  So, keep your eyes open...look at those plastic bottles before you toss them!  

KITCHEN: Multi-colored Fries

Multi-Colored Fries

What I like about trying to eat "healthier" is that you can sometimes do the old "bad" habits in a new way.  Ok, so maybe french fries aren't supposed to be included in our new diets, but is there anything we can do to tweak that just a little?  I could have done this in the oven as oven fries...I didn't, but that was an option.  I could have used an egg white wash instead of olive oil and grapeseed oil, that was another option.  I wanted real french fries...so I made them with the oil and fried them in a deep skillet.  The only change I wanted to see was the colorfulness of the fries.  I used 

• Yukon Gold, for a buttery flavor
• Sweet Potato, for a lightly sweet flavor
• Blue (or purple) Potatoes, for a little more earthy flavor

The mix of the three types worked pretty well.  And I could have saved calories by using the oven fries option.  When switching a family member that is resisting the changes...you make them little by little...nothing too drastic.  We had already tried the blue potatoes, so that wasn't new, but using the sweet potato was different for us.  It turned out alright...everyone liked them.  I am liking the mix of the colors even more.  I did fry each type of potato separately though, since they have varying levels of sugars in them, I wanted to make sure some wouldn't burn while others were left undone.  I also use the process of frying the potatoes until they are transparent and have developed a "skin" from cooking, but they are not browned.  Remove them from the heat, cooling them on paper towel, and then re-frying them until they turn nice and brown.  This is supposed to help them get a good crisp, so they don't go limp.  Apparently, I did not re-fry them long enough, some of them did go a bit limp, but they tasted so good...who cares!  It has been a LONG time since I made regular french fries.  It's important to eat many "colors" as that is where the antioxidants seem to be. 
In a past blog I wrote about using tomato paste in a tube, (see Nov. 13, 2011), now there are suggestions that we switch out the use of tomato ketchup (catsup) in preference to the tomato paste in a tube.  While I could probably make the switch on a hamburger, I think I'll stick with the regular ketchup on fries for right now. 

also check out these links: Sweet potato vs. Yam

                                    : What George Washington Carver Wrote about Sweet Potato

Kitchen: Asparagus Soup

Asparagus Soup

Asparagus soup is relatively easy to make--unless of course you have an equipment failure during the process--as I happened to have!!  Once the ingredients are soft you generally put them in a blender or food processor or use one of those immersion blenders...but my blender AND my food processor FAILED; one after the other!  I did manage to finally blend the soup, but it took me a lot longer than it should have.  That is why the color of the asparagus is not quite as "green" as it should be...it did get a little over-done...but these are things we have to deal with in the kitchen...it didn't affect the taste, and I don't think the nutritional value was too hindered either.  


ASPARAGUS SOUP:

• 2 TB olive oil

• 1 medium onion, chopped  (you could substitute shallots if you like)

• 1 or two cloves (not heads) of garlic, crushed

• 1 bunch of asparagus...about a pound, tips cut off and saved (and a bowl of ice water), ends removed and discarded or better yet..composted.

• 4 cups chicken stock or broth (lower salt version) (you may also substitute water instead)
  

• 3/4 c. milk, cream, half and half, or non-dairy milk (are you going for low cal? or creamy--your choice) (or as little as you like)

• 2 TB butter (salted or unsalted...asparagus is low in sodium to begin with)

• thickening agent of your choice (flour, corn starch, arrow root, etc.)

Since most of us already have most of the ingredients on hand, except for the asparagus, when you see a good sale on asparagus you can easily whip this up.


Begin by chopping the onions.  Take the garlic cloves and smash them on a cutting board (wood or plastic) with the bottom of an iron skillet--remove the outer skins.  (Or remove the skins and crush them in a garlic press, if you prefer.) 

• Prepare the fresh asparagus by washing thoroughly--making sure there is no sand or dirt in the tips.  Cut off the tips and set them aside to be cooked separately.  Remove the ends.  Try cutting in a few places moving each time a little farther from the end.  When it slices easily, you will cut off and discard the tough part.  OR you can take the time to peel the tough ends only discarding the very ends.  Chop the remaining stems into 1-2 inch pieces...trying to keep them about the same so they cook at the same rate. Prepare an "ice bath" (water with ice cubes)  for the tips, which you will cook separately. The ice bath will stop the cooking and keep your tips looking very green so you can used them to "dress" the soup.  (If you don't want to take this extra step, just cook the asparagus...tips and all...together.) 
• Once you have all your ingredients cut, chopped, washed, and ready to go...
• it's time to turn the heat on the dutch oven or soup pot.  Don't leave it too long heating before you add your oil...it's not good for the pan.  
• Add the onions and cook them until they are starting to become softer, and almost translucent stirring so as not to brown too much



onions, garlic, asparagus and chicken broth

• Add the garlic, again stirring frequently...no one likes the taste of burned garlic.

• Add the chicken broth, stock, or water.  (If you have the time, it is nice to heat it before pouring into the pot, but it is not necessary.) 

• Add the chopped asparagus spears...not the tips if you are going to use them for a garnish.
• Allow this to cook on medium heat 'til the spears are tender.

asparagus tips on ice stops the cooking so keeps them green

• Next, prepare the tips, either using a steam basket or placing them in boiling water for a short time...checking often until just tender...they should be fairly green.  When they are "done", remove them from the steamer or drain the water and immediately plunge them into the ice water.  (To stop the cooking so they retain their color and texture.)
• After you allow the soup to cool a bit, you can use whatever means to blend it thoroughly...please use your imagination here, no pics, since I 

had and equipment failure!

• Once all the soup is nicely blended...taste it to see if you have any "strings" from the stems, if you do, strain the soup. 
• Return the soup to the pot and add the milk, cream, etc. or milk substitute and the butter (again, if you are going for low cal--you can skip the butter)
• Bring the heat back up and add the thickening agent.  You don't want it really thick, only slightly thickened, if you used cream or half and half, you may not need any thickener at all)
• Be VERY CAREFUL not to scorch your soup...if you think you have...DON'T STIR!  Remove the pan from the fire and pour it into another pan WITHOUT scraping the bottom...whatever sticks should stay in the old pan!!

almost there!

•  Once heated through and thickened, you are ready to PRESENT your soup!
• Placing it in a cup or a bowl, take several of the tips (either quickly heat them for a few seconds in the microwave--or dip them for a few seconds into boiling water to re-heat them) and arrange them in the bowl.  
• My new go-to garnish is Pea Shoots!!  Kind of like sprouts, but the early growth of peas.  They are wonderfully pretty, and stand up well to temperatures...also great in salad, stir frys, etc. Tasty too!
• Croutons and a bit of butter also for garnish.  If you feel you need salt, (and you may), you can use Gaylord Hauser's Vege (a kind of celery salt) or regular salt, and pepper is nice too.

 

mmmmmm......enjoy!

 

 Here is a link to some asparagus nutritional facts to help you decide if this is right for you...and REMEMBER that some people process asparagus differently and it may cause a slight change in the odor of your hmmm...pee!  Yes, this happens and it is nothing to cause concern or alarm.  If you are doing any medical tests where you need to avoid sources of iodine, this is not the soup for you until they are completed.






 
 


 

KITCHEN: Runza's and the quicker Runza Alternative!!!

traditional Runzas  with regular dough

Runza Recipe ( oven 375 degrees)

(filling)
1 medium cabbage (coursely chopped or thinly sliced)
4 medium onions, chopped (I use less)
1 pound lean hamburger
1 tsp black pepper
2 tsp salt

The trick to the filling is the pre-cooking part--you want the meat cooked,
but NOT the cabbage. A very large skillet is preferred. Most people start
with the chopped onions, but I like to let them "sweat" in the partially
cooked meat (crumbled). The onions will have less chance to burn. Add
the salt and pepper (you can adjust this if you need to). When the
hamburger is cooked (just barely) and the onions are transparent, you can
add the coursely chopped cabbage. Stir to keep it from weeping too
much. You are not trying to cook the cabbage, only "sweat" it just a tad
so you can manage it as a filling. When it is no more than halfway done,
remove it from the heat. Stir it to cool it more quickly--you are trying to
keep the cabbage from cooking and getting soggy. If you can cool it
quickly and get it into the fridge--that would be good. 

Dough:
1 pkg active dry yeast (or equivalent) (usually a TB)
1/2 cup warm water (110-115 degrees)
2 cups milk (scalded--NOT boiled
5 TB sugar
1 TB salt
6 TB oil (olive or canola or whatever)
7-8 cups of flour

(This is a very versatile dough. I make dinner rolls with it and have made
dessert runzas with fruit (especially apples) fillings. I even use it for
cinnamon rolls--very good.)

Dissolve the yeast in the warm water--to hurry this process sprinkle just a
bit of sugar on it. Set that aside to start getting "frothy". Scald the milk.
(To test for the scald point-gently blow across the top to see if a film has
begun to form--you will see little wrinkles in it when you blow) (Don't ask
me why you scald the milk--I don't know, and I am not sure we even have
to do it--it's just what the recipe calls for) As the scalded milk is cooling,
add the sugar, salt, and oil to it. Stir and let it cool to the 110-115
degrees that the yeast likes. Once it has reached that point you can place
the milk mixture in a large mixing bowl and add the yeast mixture. Stir.
Take 3-4 cup of the flour and dump it into the liquid. Stir with a fork or a
spoon (I use a fork). This will be a lumpy yucky mess. Continue to add
the flour one cup at a time, mixing it in after each addition. It will get
more and more difficult to blend it in. (due to fluctuations in the the
amount of moisture in the flour and the air etc. you will have to judge
whether you stop at 7 cups of flour, or 8 cups. I usually have no trouble
getting in 7 cups and then use the 8th cup to work the dough as I knead it.
After the dough has kind of become one mass, it is time to pour it out on
a floured surface and begin getting the lumps out by kneading. I usually
knead the dough for at least 10 minutes and sometimes 15 minutes. The
dough should become smooth and spring back readily if poked or gently
pinched. It should be very elastic. Oil the original mixing bowl--about 2-3
tsp should do it. No, you don't need to wash the bowl first. (But, you
should remove any loose stuff if you didn't quite get all the flour mixed in.)
Plop the dough mass into the bowl and use it like a sponge to move the
oil around the insides of the bowl and make sure to cover all the dough
with the oil. Cover the bowl with a tea towel or plastic wrap, and set the
bowl in a warm area to allow the dough to double in size. (This should
take anywhere from 1 1/2 hours to 3 hours) (Always make sure you have a
large enough bowl or it will spill over and be a big mess!)
When it has doubled, you can pound it down and knead the air bubbles out
of it--you should have to knead very long. Traditionally, I think most
people make their runzas long, kind of like a sub roll. I never mastered
that technique and use an alternative. Divide the dough. (I can work with
half at a time, but if you have never made them, you may want to work
with 1/4 of the dough at a time. I roll out the dough to about 1/4" thick
and cut squares about 7" or 8" out of it. (Try not to have to roll it out
again, it doesn't perform well then) The filling--doesn't have to be cold,
just cooled enough to handle. A large serving spoon is heaped on the
center of the square and then I bring up the sides to meet at a point in the
middle on top. (Make sure you have drained any liquid from it) (Like an
apple dumpling) Then I press the edges together and twist the center
points into a little knot. The seams make it easier to break open for
reheating in the microwave and adding the butter or the mustard (I only
put butter on mine, but I know many people use mustard) 
These can tend to be a little messy when in the oven, so I usually place
them on aluminum foil on the cookie sheet. Place 6-8 on cookie sheet
and bake them in the oven for about 15-18 minutes. Check to see if they
are beginning to brown on the top. You want them to be a nice light
brown, so check them every few minutes. My oven seems to take longer,
so I am only giving you an approximate time. I serve this with potato
cheese soup or celery soup (homemade), if I serve anything else with it.
These will freeze well. Wrap each cooled runza with a heavy plastic
wrap, like STRETCH-TITE, doubling it over. You can thaw them in the
fridge and re-heat them (without the plastic wrap) wrapped in a paper
towel. You can also reheat them in the microwave when they are frozen,
but you will have to experiment, as the filling likes to stay frozen.
Breaking it open along the seams will help.
If you have questions, just ask....



Cinnamon Rolls, Runzas and dinner rolls from the same recipe!

And now for the super alternative to the long version!

EGG ROLL RUNZAS!!

 Using the same Runza filling as above...place in egg roll wrappers, folding and sealing as directed on the package.  I opt for the BAKED version...brushing a little olive oil on the top of each egg roll (to allow for browning)...and using my small (but efficient) tabletop oven, in a very few minutes we can have our Runza Alternatives!!  I use lower salt beef broth, a little butter, some chopped green onion, a little parsley...thicken slightly (corn starch or arrowroot), and use that as a dipping sauce.  You can get a little experimental and try adding some carrot shreds, or summer squash shreds to the filling, just to change it up a bit.  These were a huge hit since the regular runzas need a normal oven and it heats up the kitchen to do that...we only make runzas in the cooler weather...and in Phoenix...there's not a lot of that!