Baked Potato Soup

Sometimes I don't think that the potato gets the credit it deserves. Sure, it's a homely root that grows all over the country, but they're also delicious, velvety and filling. i love their versatility, and I'm convinced that, if needed, we could feel the world with potatoes. I remember growing up we had "potato bars" which was basically a baked potato drowning in as many sides as possible, chili, cheese, beef, sour cream, broccoli, chives, onions, and if mom was in a good mood, Fritos. Insanely satisfying, great for kids and very inexpensive. Ah, the great potato.





When I found this recipe I realized how long it had been since I'd cooked with a tater and quickly got busy. I love this recipe because, since the potato is already dense with a lovely texture, you really don't need to add much to the soup for it to be rich. We piled this with bacon, cheese, and chives and ate like kings, for cheap!



Baked Potato Soup

From Skinnytaste



Ingredients



2 russet potatoes, washed and dried

1 small head of cauliflower, stem removed cut into florets

1 1/2 cups fat free chicken broth

1 1/2 cups 1% reduced-fat milk

salt and freshly cracked black pepper

1/2 cup light sour cream

10 tbsp reduced-fat shredded sharp cheddar cheese

6 tbsp chopped chives, divided

3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)



Directions



Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.



Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.



Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Watermelon Cake Balls

I know a lot of you food bloggers are already doing this, but you've got to check out pinterest.com. It's a really fun website full of ideas, and ways to file and bookmark your ideas for others to see. I've found a ton of great ideas, including these little babies.







I so wish I could have gotten a better picture of these, but when you're away from home and out of your element it doesn't always work out. The kids and I made these cake balls and they were as delicious as they were cute. I needed to hurry and post these because it's not too late, there's still two weeks left of summer, right? :)



Watermelon Cake Balls



Ingredients



1 strawberry cake mix, prepared according to directions

1 tub strawberry frosting, or vanilla frosting, colored red

1-1 1/2 chocolate chips

1 bag white almond bark

1 bad green chocolate melts (I like Wilton the best) or white chocolate colored green (be sure to add coloring BEFORE you melt it, otherwise the chocolate will seize)



Directions



Crumble cake mix into a large bowl. Add entire tub of frosting and chocolate chips, mix until completely combined. Roll into balls the size of a bouncy ball. Freeze for at least a half hour. Lay out a long sheet of wax paper on the counter. Melt your white chocolate (I usually melt the chocolate a third of the bag at a time). Using a spoon, completely dip the cake ball in chocolate, tapping off excess. Dry on wax paper. Repeat the same steps with green chocolate. Allow to dry and eat, after everyone admires the cuteness of course. :)

Quinoa Pilaf with Pine Nuts

I think one of the best things about our summer at home were the family dinners. Every night my mom and I would decide what we were making, and my siblings came over just about every time to eat with us. It was so much fun and made all the preparation so worth it.



One of my mom's trademark side dishes is this quinoa pilaf, a recipe that she got from Ellie Krieger's cookbook. Now, I knew that quinoa was the new thing, I understood how good it is for you and how all the cool foodies are chomping it down these days, but I just hadn't gotten there yet. I found it too bland, too grainy, I don't know, just too quinoa-y.





I'm now a believer.



I could eat this pilaf all day long. It's nutty, it's soft, and has such a great flavor. I think one of the best parts about it is the fresh parsley. It adds a wonderful brightness to an earthy grain that goes just beautifully. If you don't think you're quite sold on quinoa yet, I really urge you to try this, you just might change your mind.





Quinoa Pilaf with Pine Nuts

Ellie Krieger



Ingredients



2 cups low-sodium chicken broth

1 cup quinoa, rinsed

1/4 cup pine nuts

1 tablespoon olive oil

1/2 large onion, chopped

1/3 cup chopped fresh parsley leaves

Salt and pepper



Directions



Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.



Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.



When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

6 Years Old

No food today, just pink. Pink and Giggles and Fancy Nancy books.

This blonde little thing turned six today, SIX! How does this happen? It feels like just yesterday that we brought her home from the hospital, completely adorned in ruffles, bows and all things girly. Not a lot has changed, she's just a lot more talkative, and I'm okay with it.

For her birthday we brought home a package of Parmesan Arugula ravioli and Lobster ravioli from Trader Joe's, both were her requests. I'm okay with that too.

Happy birthday Princess, we sure love you!

Skillet Eggs with Squash

For a person who doesn't care much for breakfast, I sure have been posting a lot of breakfast dishes. Maybe it's growing on me!

When I was home for the summer, I must have been infected with the Crazy Virus, which is the only way I can explain the 5:30 AM workouts I had with my mom. NUTS! And on vacation too!

But, as you would expect there were a lot of benefits to exercising that early (besides the obvious exercise benefits), even while on vacation. I loved coming home at 7:00, oftentimes before the kids were awake, and getting ready for the day. And I loved having all the time in the world to prepare a decent breakfast to sit down and enjoy. Normally our mornings are rushed and frantic, which is perhaps another reason I'm not crazy about breakfast.

I LOVED eating this dish for breakfast. Vegetables aren't something you see often first thing in the morning, but I think they're so good with eggs. This dish is savory, salty, slightly spicy, and full of vitamins and protein. I enjoyed this with a slice of whole wheat toast and a cup of tea, a fabulous start to the day!




Skillet Eggs with Squash
Food Network Magazine July/August 2011

Ingredients

3 pounds (6 medium) summer squash, and/or zucchini
Kosher salt
2 tablespoons extra-virgin olive oil
4 scallions, thinly sliced, white and green parts, separated
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
freshly ground pepper
1 tablespoon unsalted butter
6 large eggs
1/2 cup cup grated pepper jack or sharp white cheddar cheese

Directions

1. Grate the squash into a colander using the large holes of a box grater (or use a large food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

2. Preheat the oven to 375. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

3. Spread the squash evenly in the skillet. Make six 2 1/2 inch wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.

4. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

What's your favorite breakfast food?