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!!!

Chicken Chickpea Curry

I remember the first time I made this dish. My husband walked in the door and said "What is that smell?" Curry is pretty aromatic. I love it. I would probably wear it as perfume. Not everyone feels the same way and Greg probably falls into that category. Bless his heart.

I found the original version of this recipe in Redbook Magazine a few years ago. It was titled This Dinner Helps You Burn Fat. Needless to say-- I was sold. Of course, I had to put my own Rebeka Does It spin on it and we have been enjoying it ever since.

I think this picture proves what you guys have probably already considered.
I am a little cray-cray. In the best way, of course.

This dish is also the very first time I had ever used Curry, a blend of spices used in Indian Cuisine. And apparently, it has a lot of healthful properties as well. Huh, who woulda thought? You can read more about that Here . This article talks about health benefits like blood sugar control, anticancer benefits,  and even detoxification. Interesting, right? Oh and it tastes great too!

If you are wanting to give Curry a try, this recipe is the perfect place to start. I should also note that the flavors come together even better for leftovers the next day. So make extra. This recipe serves 4.

Best kitchen tool? A sharp knife.

Ingredients
1 TBS Extra Virgin Olive Oil
1 Medium Onion, Chopped
1 TBS Curry Powder
2 Cloves Garlic, Minced
2 Tsp Ginger
1 Jalapeno, Diced and Seeded
1 Bell Pepper, Diced (Red is my favorite in this dish.)
1 (14.5oz) Can Diced Tomatoes
1 (15oz.) Can drained, Rinsed Chickpeas
2 Chicken Breast (Shredded)
2 Cups Brown Rice (cooked)
1 Cup Chicken Broth
Optional Toppings: Greek Yogurt, Cilantro, Sriracha

If you haven't already, get your brown rice cooking. This will take the longest. Follow the directions on your package.

Then figure out your chicken situation. Are you roasting it? Using the breast meat from a rotisserie chicken you bought at Cosco? Or if you are in a hurry, just boil it! Add your chicken breasts to a pot and cover with water. Salt. Cover and heat on med-hi heat. Cook 15-20 minutes until cooked through. Longer if your chicken is frozen. When cooked through remove from pot and shred with your Kitchen Aide Mixer with dough hook.

While your chicken is cooking, heat oil on med-hi heat in a large deep skillet. Prep your veggies: cut, dice, mince. Add your onion, bell pepper, jalapeño, and garlic to your oil. Soften for about 3 minutes. Then add your spices: ginger and curry. Stir for about 1 minute. Then add your tomatoes and chickpeas. Add your broth and shredded chicken. Salt as needed. Cover and let simmer for about 10 minutes.

I like to serve in a bowl: Rice on the bottom and spoon the Chicken Chickpea Curry over the top. Add a dollop of greek yogurt, some cilantro, a drizzle of sriracha and you, my friend, have a fantastic curry dish. Viola!

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

Pumpkin Everything

Someone told me recently that every time they see a pumpkin they think of me. And that makes me VERY happy.

Tis' the season, my dears.

I just wanted to share two pumpkin-y recipes that fit perfectly together. If you like chocolate and you like cream cheese, then you have come to the right place.

Drum roll please...

Pumpkin Spice Cream Cheese
8 oz Organic cream cheese
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp vanilla extract
2 tbsp Organic pure maple syrup
1/2 tsp pumpkin pie spice
1/2 cup of pumpkin puree

This recipe is totally adaptable. Use whatever you have on hand. Add a little and then taste test. If you feel the need to add more...by all means...GO FOR IT! Mix all ingredients together until equally distributed. I put mine in a glass mason jar and put in fridge. Should last at least two weeks, maybe even longer. Take some to a neighbor or friend. Share the Pumpkin Spice wealth.  As Macy would say, "Sharing is caring!"

And then you MUST put some of that yummy Pumpkin Spice cream cheese on a piece of this!!!

Chocolate Pumpkin Bread
This is the BEST! I have had huge success with this tasty treat. You could also slap a little bit of that homemade PB on a slice of this and you'll be my BFF 4 eva. It's THAT good. And what if you swap out the butter in this recipe for coconut oil? Heaven in yo mouth. I love using sprouted whole wheat in this, as well. I also just sprinkle a few chocolate chips on the top instead of using the 1 cup. And lastly, if you can't find dark cocoa, rest assured regular cocoa is just as yummy. The options here are limitless.

I want to hear what changes you made! I love trying new things!

Oh, you are in need of a pumpkin puree recipe to whip up these dishes, right? This one is top notch. Tested and Rebeka Does It approved.

Make Your Own Pumpkin Puree
The Pioneer Woman is awesome. And making pumpkin puree is easy peasy.

Happy Friday!

--Bek

Peanut Butter 101

If you've never had homemade PB, I feel sorry for you. The thing that makes homemade PB so incredible is the simple fact that it's ridiculously easy to make.  I don't even remember how I found out that peanut butter was so easy to make at home. What I do remember was being shocked that it actually worked, and in my handy food processor. So tie up those apron strings and let's get down to PB business. What you'll need...

3 Cups Shelled Roasted Peanuts
2 TBS Coconut Oil
2 TBS Honey
2 TSP Cinnamon (Opt)
Food Processor
Spatula
Glass Jar with a lid

Yes! That is it.

The BEST recipes are those that don't even require a recipe. The ones that you can just fly by the seat of your pants. This is kinda one of those recipes. Find what works for you and GO for it. Don't be afraid to screw up. Being perfect all the time ain't no fun.

Put peanuts in the food processor. Turn it on. And watch the magic happen. The nuts will go through a bit of a transformation. Check out the pics below. PB will keep in jar for up to two weeks...But trust me...It won't last that long.

 After a minute or two the nuts will look like this...

 A few more minutes later and its turning into a ball of dough...

 And finally, it's smooth. If you like chunky add in some whole nuts and zap until desired texture...

 BAM! Peanut Butter! Put in the jar. Lick all bowls and utensils. Do IT!

 Oh yeah!!!

 And if you're feeling really fancy experiment with other ingredients like Cocoa. You can thank me later.

Peace, Love, and Peanut Butter
--Bek