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Posts Tagged ‘potatoes’

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The forecast for this week?

Highs in the high 20s, low 30s. Snow. Possible freezing rain. Nighttime temperatures in the teens. The teens!

It is too cold, too early. If we ever get this frigid, it doesn’t usually happen until February.

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So all I want is soup.

Creamy, potato soup.

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And after coming home from church Sunday to more snow and blustery cold weather, I decided we needed soup for lunch.

This came together in 30 minutes, and even though it is a creamy soup, there’s no heavy cream used. Using a little flour to thicken the soup and fat free evaporated milk makes for a silky creamy soup that’s a little lighter than a typical cream soup (which are sometimes too rich for me).

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Creamy Potato, White Bean, and Corn Soup

  • 4 medium yukon gold potatoes, scrubbed and diced
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 1 can cannelini beans
  • 1/2 cup frozen corn
  • 2 Tbsp flour
  • 2 cups vegetable broth
  • 1 cup water
  • 1 can (12 oz.) fat free evaporated milk
  • 1 Tbsp oregano
  • 1.5 tsp salt
  • 1 tsp pepper
  • 1/2 tsp crushed red pepper
  1. Put diced potatoes in large microwave safe bowl and cover. Heat 5-6 minutes or until fork tender.
  2. While potatoes are cooking, heat large pot over medium heat and add olive oil.
  3. Toss in diced onions, garlic, and carrots and cook 3-4 minutes or until softened.
  4. Sprinkle in flour and stir until vegetables are covered and you don’t see any white flour spots any longer.
  5. Pour in vegetable broth, a little at a time, stirring constantly until it’s all combined.
  6. Add water, seasonings, beans, corn, and potatoes to pot and bring to a boil.
  7. Let simmer 5-10 minutes or until veggies are tender and soup has thickened a bit.
  8. Pour in milk and cook 5 more minutes until heated through.

 

Help Holly + me raise money for Jovenes en Camino, an orphanage in Honduras for abused, homeless and orphaned children. Tis’ the season for  giving – we hope you’ll join us in this challenge.

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MORE Colors?

I am on a roll today!

 

I have definitely “eaten a rainbow” today and am proud of it!  I try to eat pretty healthy most days, but there aren’t many days when my meals are so colorful  🙂

 

Dinner was leftovers from Sunday night ,with a different veggie on the side.

 

Chicken Paprikaahh, Scalloped Russet and Sweet Potatoes, and Broccoli

 

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(Yes, that is a paper plate – we ate in my office right after work since we had a group thing to go to tonight)

 

 

I’m so excited to see the recipes using ORANGES for this week’s BSI!!! Great choice, Mara!

 

Don’t forget to stop by Beadie’s and enter to win some good lookin’ bbq sauce and a surprise gift she hasn’t explained yet  🙂

 

Late post = tired girl

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I am so excited to pick the BSI winner tomorrow!  Every single recipe I’ve received is something I want to make and eat as soon as I see it  🙂

 

It’s going to be very hard choosing a winner tomorrow – I wish I could pick everyone.

 

IF you have sent me a BSI recipe, please check the announcement post and make sure your recipe is on my list! I think I have everyone’s up so far, but I just want to make sure I don’t leave anyone out.

 

 

On to dinner!

 

Chicken Paprikaahh, Scalloped Russet and Sweet Potatoes, and Roasted Rosemary/Garlic Zucchini

 

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This tasted SO good, you get to see it from 3 angles  🙂

 

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The scalloped potatoes were a little watery in the dish, but they tasted amazing. I based my recipe off the one in the latest Clean Eating magazine, switching out sweet potatoes for the carrots and topping it off with a little soy parm. So good!  🙂

 

 

<– Off to make our bed with fresh, clean sheets and a clean comforter; make some popcorn with olive oil; and get ready for Iron Chef  🙂

 

See you TOMORROW with a winner –  it might not be announced until my dinner post, only because I can’t think about these too much while I’m at work!

 

Hope you had a great weekend!

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