Monster Potato Soup

Yes, my kids named this recipe. They call it Monster Potato Soup because it is green. Why on earth would my potato soup be green? No, its not rancid. But it is full of flavor, oh and leeks. Hence the greenish hue.

I started cooking with leeks a couple of months ago. They were out and about at all of my favorite grocery gettin' spots. My mom accompanied me on one of these occasions and asked me "What are you going to do with that plant in your basket?" Well, Mom-- I am gonna eat it. If I am being completely honest, a few months ago I wasn't quite sure what to do with them. So I just started putting them in everything. And turns out-- Leeks are pretty versatile. And ridiculously yummy. Who knew?

So that's how we get here. Cue my now "famous" (because Macy says so) Monster Potato Soup.

Monster Potato Soup
5 cloves of garlic
1-2 leeks
3 pounds of potatoes (I used a mixture of yukon gold and russet because that's what I had on hand.)
2 Tablespoons EVOO (Extra Virgin Olive Oil)
1 Teaspoon Thyme
6 cups of chicken broth
salt and pepper
Green Onion for topping

Heat a heavy bottom large pot on medium heat. Drizzle in your oil. Meanwhile, chop your produce. Mince your garlic. Cut and clean your leeks. I cut the ends off and then slice the leek in half. I usually remove the very top layer and discard. And then rinse the leek throughly, even between the layers. Apparently leeks are very dirty. Once it's cleaned, I chop like I would an onion. I left the skin on my potatoes and cut into 2 inch cubes. When your oil is warm toss your leeks in and sauté for about 2 minutes. Then add in your garlic, potatoes, thyme, and salt. Sauté all together for 10-12 minutes. Then add your chicken broth, cover, and bring to a boil. Once boiling cook for about 10 minutes or until the potatoes are very soft.

Now, this is how you get creamy smooth soup without adding heavy cream. Grab your Vitamix and scoop out about 1/2 of your soup or all of it, if you don't want any chunks. Add this to your blender and blend (I use my soup option) until thick and creamy. Pour the creamy soup back over top what remains in your pot. Stir, turn off the heat, and ladle your self a delicious helping of creamy potato soup.

I love to top mine with green onion. And if you have some bacon on hand-- cook it nice and crispy and sprinkle on top for a salty crunch. Wow! That would take this over the top. If you are not gluten free, adding a crusty baguette with this is life altering. Yes, it's that good.

  
Happy Eating!!!

Tamale Pie

I love to take a recipe and tweak it. It's another hobby of mine. Usually, this happens because I don't have exactly what the recipes calls for and I just have to wing it with what I have. Remember I am in the middle of nowhere, so no "quick" trips to the store. Sometimes this works out GREAT and a master piece is created...And sometimes it's a big FAIL and we eat popcorn for dinner.

This reminds me of a funny story from my childhood. I remember when I was fairly young, my mom tried to make chicken and dumplings for the first time. It went SO wrong. I am not sure what even happened and I don't think she even knows to this day. Well, she threw it out to the dogs and they wouldn't even eat it...Dogs!!!!! Now, that was a dinner FAIL. But ya know, it's one of the funniest memories that I have from my childhood.

Can you imagine how boring life would be if everything ALWAYS worked?! Lame. And when we make mistakes we learn from them. Like for example: Don't take the cast-iron skillet out of the oven without an oven mitt. Or how about, ALWAYS-- I repeat-- ALWAYS set a timer. I burned 3 batches of Peanut Butter cookies a few years ago...in a row. Thus, now I remember to set a timer. Oh, and this is a good one! Banana bread calls for ripe bananas for a reason. Don't use green ones. Trust me...

With all of that said, here is an EASY go-to dinner that usually takes 30 min or less to whip up. And you can totally tweak it for what you have on hand.

Tamale Pie
1LB ground meat (beef, turkey, venison, chicken)
1 Med onion
Handful of Cilantro
1 Can diced tomatoes
1 Can beans (black, pinto, kidney...etc)
1/2 Bag frozen corn
1/2 Bag frozen spinach
1 Tbsp chili powder
1 Tbsp cumin
1 Tsp garlic powder
1 Tsp onion powder
Salt and Pepper
A couple gluggs of EVOO

For Corn Bread Layer
I have adapted this recipe from Food Networks Alex Guarnaschelli's Cast Iron Skillet Corn Bread
1 1/4 Cup organic Corn Meal
3/4 Cup organic sprouted whole wheat
1/4 Cup honey (local is best)
1 Tsp Salt
2 Tsp baking powder
1/2 Tsp baking soda
1 1/3 Cup organic whole milk
2 Eggs
8 Tbsp organic REAL butter
1 Tbsp apple cider vinegar
What? Why vinegar? Well, if you are like me you NEVER seem to have buttermilk when needed. And this is the case here. So on a whim, I searched what to use as a substitute and HERE is what I found!!!

Now, let's get to work. In a large skillet warm your EVOO per medium-high heat. Pre-heat your oven to 425. Chop your onion. Open your cans and drain your beans (rinse if needed). When skillet is warm add ground meat and brown. When meat is almost browned add in your chopped onion.  Let the onion soften a bit and then add your tomatoes and beans. Next, add in your seasonings: chili powder, cumin, onion, garlic, salt, and pepper. Feeling spicy? Throw a pinch of cayenne in there. Stir that in. After that is mixed add in your frozen veggies and about 1/4 cup of water. Put a lid on the skillet and simmer. While that is working get to work on your cornbread mixture. Take 1 cup of milk and add your vinegar to it. Do this first as it needs time to activate. In a mixing bowl mix all of your dry ingredients. Then make a well in the middle and add in your wet. Stir this all together. Grab a large casserole baking dish. Add in your simmering skillet ingredients into the dish. On top of this you will then pour your corn bread mixture on top. Place dish in the oven and SET timer for 20 minutes. Baking time will vary with different dishes and ovens. Start out at 20 and add time as needed. You can check cornbread with a toothpick. If it comes out clean, you are good to go! When dish is done, grab that handful of cilantro and throw on top of the yummy warm cornbread.

Serve and EAT! 

This is Macy's favorite dish. That girl loves her some cornbread. I love this dish because not only is it easy, but it has tons of veggies. You can pick and choose which ones you like to use. I love to add in bell peppers when I have them. Or what about jalapeño? Oh yeah!!!

This dish also heats up wonderfully for leftovers. It stays together and is almost even better the next day.

Let me know what substitutions you use! I love trying new things!

AND

Enjoy your Tamale Pie!!!

Bek