Friday, April 10, 2009

Found It! Still Don't Have A Picture of It, Though!

Here is the elusive potato soup recipe that I mentioned in
my last post. As I was trying manfully to clear my desk
of the debris from the tornado (or maybe it just looked like
a tornado had swept through my bedroom) I finally unearthed
the copy I'd printed out from my Google Reader.
I'd love to give the originator credit for it,
if only I could remember whose site I found it on.
If it sounds familiar, let me know. I'd be glad to
print and credit the cook--and congratulate her/him.
It's a great soup!

Chunky Potato Cheddar Soup with Bacon
and Broccoli


3 medium red potatoes
1 small onion
3 Tablespoons butter
3 Tablespoons all-purpose flour
crushed red pepper flakes
ground black pepper flakes
3 cups milk
1/2 teaspoon sugar
1 cup shredded cheddar cheese
1 cup cooked cubed Canadian bacon or ham or bacon, or meat of your choice
1 cup broccoli florets, chopped small


Put medium sauce pot of water on to boil. Meanwhile, peel potatoes and cut into 1 inch cubes. Cook potatoes in salted boiling water just until they are beginning to get tender. Scoop out 1 cup of the potato cooking water and set aside. Drain potatoes. Peel and finely chop onion. Melt butter in medium to large soup pot and add the onions, stirring frequently until they are tender and translucent. Add flour, red pepper flakes, and black pepper to onions and cook for a minute or two into a thick, pasty mixture. Add reserved 1 cup potato-cooking water and stir. Add milk, potatoes, and sugar to the pot, stirring well. Add cheese and ham. Add broccoli. Simmer over low heat for 30 minutes, stirring frequently. Do not boil. Stir frequently and scrape bottom often. (that makes me giggle, dunno why).
Taste and adjust for seasonings. Serve with good homemade bread.

Okay, as near as I can remember, I used this as a starting point. First, I used about nine potatoes, left skins on, increased the amount of onion, doubled the
amount of milk to 6 cups (also threw in some leftover heavy cream-be still, my screaming arteries), omitted the meat, used frozen broccoli and doubled the amount. I put it all in my crockpot and left it on low for two, two and a half hours. Other than that, I followed the recipe as written. (joke)

This lovely stuff tastes even better the second day.

Wednesday, April 8, 2009

Of All The Things That I Have Lost, I Miss My Mind The Most

Has this ever happened to you? You choose a recipe to make and
post about, you cook/bake the recipe, get ready to write about this
amazing thing you re-created (because, let's be honest here,
you followed someone else's creation, albeit with
modifications) and then, you can't find the damn recipe.

Please, someone, tell me that this has happened
to you, too, so I don't feel like such a dolt.

Truly, I had discovered the most brilliant
recipe for Potato-Broccoli Soup--
I made it, with some slight alterations
(see? I'm getting braver).
I would have posted it earlier, before the recipe
went missing, but I forgot to take a picture of
the soup, too.
The next day, I thought I'd take the pic after work,
so I raced home and ripped open the fridge, intending to use
whatever leftover soup I could scrounge into a
decorative bowl, when I spied the empty container
on the counter.

My husband ate it for lunch.

I guess this is a long-winded and laborious way of
saying that I have no post for that luscious soup.
I hope the recipe resurfaces soon so I can make it
again (if I can recall the changes I made!) and
photograph the damned stuff!

In the meantime, I offer this recipe, also with no picture.
I found it in Taste of Home several years ago, and it's been
a good, reliable quick dinner ever since.

Simple, no weird ingredients, and it goes together

Salisbury Steak***


1# ground beef
1 egg white, slightly beaten
1/3 cup chopped onion
1/4 cup saltine crumbs
2 tablespoons milk
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper


In a bowl, combine the beef, egg white, onion, crumbs, milk, horseradish, salt and pepper.
Shape into four oval patties. Fry in a skillet over medium heat for 10-12 minutes or until cooked through, turning once. Remove patties and keep warm. Add
gravy, mushrooms, and water to skillet. Heat for 3-5 minutes. Serve over patties and noodles or rice if desired.

***First, I'd like to address the name of the recipe. Clearly this is not steak, Salisbury or otherwise. I'm fairly sure that no one on Salisbury Plain makes this, and even if they did, the British know the difference between ground beef shaped into patties (a shape which no self-respecting steak would find itself) and true steak.

Secondly, I have doubled this recipe with good success, and I also up the amount of horseradish to add more of a kick. I've sometimes used Healthy Choices fat-free beef gravy to cut the cals.