Potato Chowder

This is my favorite potato soup. Perfect for colder weather. Also a perfect recipe for those times that I don't want to eat what I had planned on making. I always have these ingredients in my fridge and cupboard. Also a great way to use up last nights left over veggies.

Ingredients:

Olive oil

1 onion diced

about 4 lbs of potatoes peeled and cubed

salt and pepper to taste

whole milk

1-2 cups grated cheese

chopped cooked veggies (any kind you like) or you can boil them with the potatoes

Directions:

-saute onion in oil until soft

-add salt, pepper and the potatoes, and veggies if you are using raw

-add enough water to just cover potatoes and lightly boil just until potatoes are cooked (don't over boil)

-Pour off at least half of the water from pot

-add cheese and veggies (if not already in the pot)

-add milk to desired consistency

chile relleno tart

Crust
1 cup all purpose flour
3/4 cup blue cornmeal* or yellow cornmeal
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons (about) ice water Filling
3 large fresh poblano** or New Mexico chilies
1 cup grated Gruyère cheese
1 cup grated mozzarella cheese
4 large eggs
3/4 cup whipping cream
3/4 cup crumbled soft fresh goat cheese (such as Montrachet), room temperature
1/4 cup ( 1/2 stick) butter, room temperature
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup grated Colby cheese
*Blue cornmeal is available at natural foods stores and some specialty foods stores.
**A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
Preparation
For crust:Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
Preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.
For filling:Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.
Preheat oven to 375°F. Sprinkle Gruyère and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.
Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.

Creamy Fettuccine with Two Cheeses

This recipe comes from my everyday food magazine. I love this magazine. I have had a subscription for the past two years and have found wonderful recipes every month. Now that I am cooking without meat I can't use quite as many but there are still lots to choose from. This one was very fast and easy to make. The original recipe served 4 so I've changed it to serve more.

Ingredients:

1 lb. fettuccine

3 T butter

1 1/3 c half & half

1/2 c (plus a little more) grated Romano cheese

1/2 c (plus a little more) grated Parmesan

1/4 c chopped fresh parsley

Directions:

-boil fettuccine in a pot of salted boiling water, reserve 1 cup of pasta water and set aside

-in large pot, melt butter over med heat

-add half & half and cheeses, bring just to simmer

-add pasta and toss to combine

-if needed, gradually add enough of the pasta water to thin the sauce ( I added almost all of the water) sauce thickens as it stands

-sprinkle with parsley and serve

Pizza Crust

I have been trying to make my own pizza since we first got married. I never had much luck with the dough. It would either burn or it wouldn't cook all the way through. I gave up and would buy the pre-baked crusts but they were not really good. After I got my kitchen-aid mixer and started making bread, I thought I could give it a try again. I searched the Internet and found two recipes which were very similar and combined the two. It has worked perfectly every time!

Ingredients:
1 c warm water
1 T honey
2 1/4 t yeast
2 3/4 c flour
1 t salt
2 T olive oil

Directions:
-Mix first 3 ingredients and let the yeast rise
-In mixer bowl combine remaining ingredients and add yeast mix
-knead with dough hook on the lowest setting for 5 min.
-Oil bowl and let rise in warm spot for 1 hour
-Divide dough into 2, roll out, add toppings, bake @ 475 for 10 min each
-Makes 2 pizzas

You can use white or wheat flour or any combination of the two. Some of our favorite toppings are: tomato with basil and goat cheese, pineapple with olive, and zucchini with corn (It's delicious I promise). I also like to sneak spinach in by layering some down on top of the red sauce before I put the cheese on.

French Bread

My good friend Kelli taught me how to make this bread in the beginning of the year. Even though it does take a bit of time, it is easy. I have had lots of success with it. (Except for the time that it tasted like I poured the whole jar of yeast into it, still not sure what happened there) Anyway, I hope everyone enjoys it as much as we do.


Ingredients:
2 T yeast
2 T sugar
2 1/2 c warm water
3 c flour
1 T salt
2 T olive oil

Directions:
-Mix first 3 ingredients together and let yeast rise
-Mix next 3 ingredients together in a large mixing bowl
-add liquid mix to flour mix
-Slowly add up to 3 more cups of flour
-let rise for 10 minutes and punch down, repeat 5 times
-shape into 2 long skinny loaves and bake @ 400 for 20-25 minutes

for a crispy crust, brush egg white over loaf before baking

This recipe makes 2 loaves but I usually half it and it turns out great

Butternut Squash Soup

I need to remember to take pictures of my meals from now on. Next time I make this soup I will take a pic and add it to this post but for now this picture of a butternut squash will have to do.

I first had this soup at Stephanie's house and I loved it. I have always loved squash but had never tasted butternut squash. It immediately became and remains my favorite.



Ingredients:
1 butternut squash
1 yellow or white onion diced
2 T butter
about 2 cups water
1-2 cups milk
salt and freshly ground pepper

Directions:
-preheat oven to 375
-cut squash in quarters, scoop out seeds and place cut side down in baking dish with 1 inch of water.
-bake 45min to 1 hour, till soft
-melt butter in large pot, add onion and cook till lightly brown over med-high heat.
-peel and cube squash, then add to pot with salt and pepper
-add water to pot just to cover and simmer for 15 minutes
-puree soup in blender or food processor (or use a potato masher if you like chunky soup)
-return to pot and add milk until desired consistency
-salt and pepper to taste

I served this soup with salad (spring mix, dried cranberries and pine nuts) and homemade french bread ( I will post that recipe soon)

My meat loving father and brother loved it!