Baked Potato Soup

You can do this with actual baked potatoes or mashed potatoes.  It also works with hash browns, but you’ll have crispy bits in the soup. Chop the baked potato into 1/2 inch cubes, skins and all.  Set aside.  Roughly chop one small onion and sauté in a tablespoon of cooking oil until the onions are translucent.  Add the potatoes. Mash down the cubes or the hash browns. Add 1 cup of chicken broth, or 1 cube of bullion and 1 cup of water, for every cup of potatoes.  Let simmer for 10 minutes. Whisk together 1/2 cup of mil, or cream, with 1 teaspoon of flour.  Add to the potato mixture. And here comes the fun part.  Set out toppings of bacon bits, chopped chives, grated cheese and sour cream, just what you’d put on a baked potato.  Add crunchy bread and a green salad and you’ve made a hearty lunch or satisfying supper from leftovers.

Potato Dumplings

Save mashed potatoes until you have 2 cups.  Normally potatoes don’t freeze well, but in this case go ahead and tuck the leftovers in the freezer until you have enough. Thoroughly defrost before using.  Add 1 beaten egg, salt and pepper to taste, 1/2 cup bread crumbs (optional) and 1 cup of flour to the potatoes combine well.  Roll into balls half the size of a golf ball.  Top a simmering stew with the dumplings. Press gently into the liquid with the back of a spoon. Cover and cook for 30 minutes. Slice a dumpling in half to make sure it’s cooked through. Dumplings may be cooked in soups or salted water as well as in stews.  Serve with melted butter and sprinkle with parsley.

Recipe Rescues

Cooked potatoes come to the rescue of dishes that are too salty, too spicy, or too thin.  Drop in chunks of cooked potatoes into a dish that’s over salted.  Simmer for 10 minutes, stirring every so often.  Remove the potatoes and some of the salty taste will be removed as well. Potatoes have the same capacity for taking out spice from an over-seasoned dish.  Thicken up spaghetti sauce, chili or soups, by adding in mashed potatoes a tablespoon at a time.  Stir well and cook a few minutes. The potatoes won’t add any odd flavor.

Interesting Facts

Potatoes are tubers and hold everything needed to grow a whole new plant.  That’s exactly what the “eyes” on a potato are — baby potato sprouts.  A green skin on the potato means it’s about to sprout. Potato plants like tomatoes are a member of the nightshade family.  The tubers are safe to eat but the plants are toxic.

January 24, 2011

Learn What a Serving Is

Restaurants, especially fast food restaurants, have led us to expect that a hamburger must weight 1/2 pound; a plate of pasta holds two cups and drowns in sauce, or a rack of ribs should overflow the plate.  Portion control cuts down on leftovers and grocery expenses for that matter.  A serving of protein — that hamburger — is about the size of a deck of cards, a regular 52-card deck not the 82-card pinochle deck.  If you can’t picture a deck of cards, use your palm, not including your thumb, as a guide.  Figure on 4 to 5 oz. of meat per serving. Pasta and starches serving are one cup or 8 oz. Vegetables are full cup and fruit servings are a half cup.

Plate in the Kitchen Not Family Style

I know it’s less work to let everyone serve themselves from common dishes in the center of the table.  The problem is that our eyes are bigger than our tummies.  While your teenage son may eat that mountain of mashed potatoes he put on his plate, your grade schooler won’t.  It’s not sanitary to save the food that’s half eaten.  So prevent over-serving in the first place. Put the food on each person’s plate in the kitchen based on normal serving sizes.  If someone wants more, they can serve themselves from the kitchen.

Cook Just What You Need

When transitioning a family from big portions to normal portions, cook just what you need. I know that it’s tempting to cook two chickens so you have dinner for later in the week, but how often has that second chicken been half eaten during the first meal? Cooking just what you need means there aren’t any leftovers to deal with.  If your family fusses, saying their still hungry when dinner is over, cook normal portions of meat and starch and add an extra vegetable.  Or start dinner with a salad or cup of soup.

January 15, 2012

Use spices and herbs instead of salt.  You might not realize it but most Americans consume double the amount of salt they require.  If you eat one fast food burger you’ve consumed all the salt for the day, half the calories you require and all the fat.  Only 15 percent of the salt most people eat is consumed by salting their food while eating or cooking.

Cut down on the salt by reading labels.  Did you know one serving of a popular canned chili has 30 percent of the salt you’re allowed for the day? And a serving isn’t the entire can it’s one cup.  Make your own chili and freeze it in meal-size portions.  Pick up low sodium cheese and use no-added sodium roast deli beef for sandwiches.

Most people have an acquired taste for salt. Parents actually salt their purchased baby food because the food tastes flat to them.  The baby of course, not being used to eating salt, doesn’t mind the taste. The easiest way to readjust your taste buds is to go cold turkey for three or four days. That means not only not adding salt, but preparing meals from salt-free ingredients.  It will take some extra time but at the end of the time period you’ll recognize just how salty most food is. You might even lose a few pounds because you can’t eat fast food that’s loaded with salt and fat.

Replace the salty flavor with strong tasting herbs such as rosemary, basil, dill or oregano.  Add heat instead of salt by adding in diced fresh jalapenos, cayenne pepper or even hot pepper sauce.  Boost flavor with spices such as fennel seed, cumin or cinnamon.  Try cinnamon in meat dishes such as chili or meatloaf.

Make your own dips using fat-free yogurt instead of sour cream and mayonnaise. A quick and easy dip that can be thinned with apple cider vinegar to use as a salad dressing is to mix one cup of fat-free yogurt with 1 tablespoon of dill seed, 1 teaspoon of dried onion flakes or 1/2 teaspoon of onion powder (not onion salt), 1/4 cup of chopped scallions, 1/4 cup of minced cucumber, throw a tablespoon of fresh chopped dill if you have it.  You won’t miss the salt or the extra calories in purchased onion dill dips with this recipe.

No time for fussing and fancy cooking when the game starts on the West Coast at 5:30 PM.  Grilling and chilling is about the most complicated it gets.  Traditionally po-boys are made with breaded and deep fried shrimp or oysters.  But not everybody likes seafood and fried foods are high in fats. Offer a choice of grilled chicken po-boys and fried shrimp.

Start the menu with a kickoff of gumbo, a rich intensively flavored soup that’s more like a stew.  At half time, lay out a spread of goodies for fan to make their own po-boys. Finish with smothered beignets.

Gumbo can be time consuming with a long list of ingredients but not if you do it this way.  Purchase a commercially-made soup such as Campbell’s Grilled Chicken and Sausage Gumbo.  Add additional andouille sausage slices.  Heat and serve.  Throw away the cans and no one will be the wiser.

Grill the chicken ahead of time.  When the game is on, the grill meister occasionally forgets to keep an eye on the food, especially during tense moments.  Charcoaled chicken does not a good sandwich make. An alternative is to buy a whole roasted chicken.  Remove the skin and bones.  Shred the meat.

Use prepackaged heat-and-serve breaded shrimp.  No sense making a mess in the kitchen while the game’s on. Deep frying takes concentration like grilling does.  Plan on eight shrimp per sandwich, po-boys are overstuffed remember.

Lay out the shredded chicken, shrimps, chopped lettuce, tomatoes, pickles both sour and sweet, and toasted crusty rolls sliced in half but still hinged together.  Offer a selection of spicy mustard, plain mayonnaise and chipotle mayonnaise — add 1/2 tsp of chipolte powder to 1 cup of plain mayonnaise. Chipotle mayonnaise is similar to remoulade sauce and easier to make. Fans build their own sandwiches and enjoy until the game resumes.

Add a few salads such as hoppin john, which is simply cooked black-eyed peas with bacon, celery and onions.  To each can of peas, add two slices of cooked crumbled bacon and their grease, 1/2 cup of celery and 1/4 cup of onions. Mix well.  Purchased potato salad rounds out the offering.  Add a raw veggie platter and you’re done. And so are the New Orleans Saints.

Read Brian Blog about the <a href=”http://www.packers.sportsblog.com”>Green Bay Games</a>

From now on Memorial Day Weekend is the unofficial Peach Festival in our backyard and kitchen. Brian tried his hand at making peach jam, which turned out yummy. He also made peach chutney with dried cranberries instead of raisins, since we didn’t have any raisins. Don’t know how that turned out because it has to mellow for a few weeks. I think it will be fabulous with the turkey breast he smoked on Sunday.

We made heavenly peach ice cream with a simple recipe:

2 cups heavy cream
2 cups half and half
4 cups smashed peaches
1 1/2 cups sugar

That’s it. Combine the sugar with the cream and half and half. Stir to dissolve. Put everything in an ice cream maker. This makes about a three quarts of ice cream.

I’m not finished yet. Also on the peach menu are peach pickles, peach barbecue sauce made with mustard, canned sweet peaches in sugar syrup, peach cobbler and, because by this time we really needed it, peach sangria.

Smash 6 or 7 ripe peaches.
Add to 1.5 liters Rhine wine
Pour over ice.

Oh, if you want this to be a cooler, fill a glass with ice and then halfway with club soda and to the top with the peach sangria. The drunken peaches at the bottom of the glass when you finish the cooler are wonderful served over the peach ice cream. You know I bet you could add a scoop of peach ice cream for an adult ice cream soda.

I’d say I’m all peached out but the tree still has another 20 to 30 lbs. of peaches. So we’ll be making more peach jam… and if we get brave we’ll try making peach wine. My grandmother made mulberry and strawberry wine so if she can do it I think we can make peach wine. The good thing is you’re not supposed to peel the peaches before squishing the juice out. We will need 1 gallon of peach juice so that should take care of the peaches that are left.

Grinding
The meat is ground or chopped into small pieces so it is more easily mixed with spices and seasonings. The small pieces allows the method of preserving the meat to access each small bit of meat more easily. For example, it takes much longer to dry a large piece of meat that a thin slice. Recipes often call for the meat to be put through the grinder three times. Once at a rough cut, once at a smaller cut and a final pass through after the seasonings have been mixed in.

Spices and Herbs
If you’ve ever tasted chorizo, a Mexican sausage, you’ll recognize the flavors of cumin, hot peppers and garlic. Italian sausage is redolent with anise and oregano. Different sausages have different spice and herb mixtures that enhance the meat flavors. The herbs used depend on the region where the sausage originated. If the sausage is to be cured, salt and water — dissolve the salt– is added to the mixture.

Processing
After the herb and meat mixture has been made it is packed into sausage casings. Historically these casing were made from the thoroughly washed and cleaned intestines of the animal. Now collagen casings are used, although pork casings work well for home use. The casings are filled then tied off or twisted between sausages.

Preserving
Some sausages, like the German bratwurst are made to be consumed shortly after being processed. These are fresh meat products which will require cooking before consumption. Other sausages like Italian salami require a long drying time. The salt in the meat mixture helps draw out the liquid in the meat mixture. Others need smoking which dries out the mixture and adds flavor.

Dangers
Ground meat is susceptible to contamination because it has more cut surfaces exposed to air and bacteria. Keep the meat and grinders cold when grinding. Return to the refrigerator between grindings, adding herbs and spices and stuffing the casings. Wash your hands before and after handling the meat. If there is any doubt whatsoever that the sausage has spoiled, throw it out.

Put the inner stoneware compartment into the heating base unit.

Turn on the cook top to high. Place the meat in a skillet with a few tablespoons of cooking oil. Brown the meat on all sides. Remove from the skillet.

Lower the temperature of the cook top to medium. Add sliced onions and garlic to the skillet. Cook about five minutes until the onions are translucent.

Put vegetables such as carrots and potatoes cut up into 1-inch chunks in the slow cooker. Put the meat and onions on top of the vegetables. Vegetables cook slower than meat. Cover with a liquid such as water, broth, wine or beer.

Add dried herbs and spices at the beginning of cooking and fresh herbs at the end of cooking.

Plug in the slow cooker and turn the knob so it points to low. Cook until meat is tender and vegetables are done, which will probably take from six to eight hours. The high temperature setting will speed cooking time. 60 minutes on high is comparable to 90 minutes on low.

Unplug cooker and allow to cool. Remove the stoneware and wash with hot soapy water or place in the dishwasher.

Wipe off spills from the outside of the heating base unit. Do not immerse base unit in water or other liquid.

Don’t be afraid to talk to the wait person about the ingredients in the dish. Toward the end of your meal ask to talk with the chef. If it’s not busy he or she will probably be happy to tell you about their methods or give you special tips.