I have been making potato soup for quite a while. Potato soup is the ultimate comfort soup, rich and creamy. I decided to add cream cheese to my recipe. Since, I have made mac and cheese and put a little cream cheese in to discover that the creaminess of the dish multiplied, I am adding cream cheese to everything. It seems to have worked again.
This soup, most likely, should have been blended a little but we like chunky so I cut my potatoes small and left the solids swimming in the white ocean. If you like smooth and creamy, an immersion blender, should do the trick. I had leftover soup and have been having a cup a day, since making it and it gets better and better. I really love this soup.
This recipe was inspired by Quick Cooking November/December 2003 — The original recipe had ham in it, used one kind of cheese, cream cheese, and used less onion plus other minor differences.
Creamy Cheesy Potato Soup
4 cups water
1 cup vegetable broth
1 packages (8 ounces ) cream cheese, cubed
1 cup shredded white Cheddar cheese
3 large potatoes, cubed
1 cup chopped onion
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dill weed
MethodIn a large saucepan, combine the water and bouillon.Add cream cheese; cook and stir until cheese is melted.In a large skillet, heat oil and cook onions, on low for about 15 minutes until the onion is translucent.Stir the onion and remaining ingredients into the soup.Bring to a boil.Reduce heat; simmer, uncovered, for 18-20 minutes or until vegetables are tender. Sprinkle with chopped scallions.
I thought, I was going to make lasagna and cheesecake for our family party and filled my refrigerator with cream cheese, cottage cheese, ricotta and farmer cheese plus Cheddar, Mozzarella and Parmesan and miscellaneous favorite cheeses. We didn’t make lasagna nor cheesecake. Instead, I made cottage cheese latkes and bagels and lox. Dessert was chocolate cake and cookies.
Are you picturing my refrigerator now? You are right; it is filled with cheeses from top to bottom. I am planning lots of dairy dishes in the next days. We love dairy meals so that is not a problem. I still, I can’t imagine using up all that cheese. I started with one meal, stuffed shells. I added some cream cheese to make it creamier than usual and I like the addition.
Four Cheese Stuffed Shells
1 box large pasta shells, cooked al dente (according to package directions)
1 cup cottage cheese or ricotta
1 cup whipped cream cheese
1/2 cup Parmesan
1 cup mozzarella, shredded
1 tablespoon fresh oregano, chopped
salt and pepper to taste
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 jar Marinara sauce (I did not use the entire bottle – make it as saucy as you like)
extra shredded mozzarella to top casserole
Preheat oven to 350 degrees F.
Combine cheeses in large bowl. Mix together so that you have a creamy cheese mixture. Add egg to the cheese and mix until incorporated. Add seasoning and mix well.
I have some odd-shaped dishes but the closest standard size is a 9 x 13 baking pan. Cover the bottom with a thin layer of marinara sauce and put aside.
Spoon cheese mixture into shells and place each shell into baking pan. When shells are positioned, pour as much sauce as you like on pasta. Add shredded mozzarella cheese on top.
Place in 350 degree oven for 45 minutes. I keep checking to make sure the cheese does not burn.
We find this to be a hearty dish and a side of salad is satisfying for us.
Tonight, I was making an eggplant dish and usually with this, we have rice and a salad. The timing of my meal was completely off. I didn’t know how long the eggplant had to be baked and realized, I could do whatever I wanted with the extra half an hour. I always have a bunch of papers, on the kitchen table, with recipes that I want to make pronto. Usually, “pronto” is a long time coming. I don’t know about any of you but I bookmark and print up many too many recipes, probably more than I could make in a month or even a year. So much looks delicious or interesting or challenging. I want to indulge in all of these interesting, challenging and delicious looking recipes. The ones, I am referring to are ones, I find online, whether on a blog or a food site.
Of course, there are the cookbooks and my collection has grown since I started blogging. Actually, this is my second collection. When I first got married and through the first two kids, I had a collection of those years. So much has changed in cooking that I finally gave these books away and kept a few special ones. When, I became a blogger, I knew I was in the wrong place. Who was Tyler Frances, Bobby Gray, even my favorite Dorie Greenspan. Yes, I did know who Martha Stewart was but that was more her notoriety than her cooking and crafting. I was a dud in knowledge.
I could cook but I didn’t use avocados or fresh ginger. What was kale or spaghetti squash? Oil – there was vegetable oil and that was it. I was definitely challenged as a blogger.
I cooked for years and actually cooked a lot. I even baked everything that came my way. My yeast breads and rolls were delicious. Applesauce was a treat. Cakes and cookies reigned. Salads were limited to macaroni salad, potato salad and three bean salad. Stop laughing, please.
We had company at least, weekly and I made gigantic meals. Despite all of this, I knew little.
Let’s get back to my kitchen table and the top recipe which is these Pizza Puffs. Actually the recipe is called Pepperoni Pizza Puffs but as a kosher Mom, we do not use milk and meat together. (short explanation) Out went the pepperoni and in came the vegetables. I found this in Lynda’s Recipe Box. If you would like to see here which are different because of the ingredients and because of the shape, stop on over and see what else she has to offer, while you are there.
Vegetable Pizza Puffs
Pepperoni Pizza Puffs(adapted from Lynda’s Recipe Box)
3/4 cup gluten -free flour
3/4 teaspoon baking powder
3/4 cup milk- (I only use 1 percent)
1 egg, beaten
4 ounces shredded mozzarella cheese
4 ounces mixture of green pepper, tomatoes and onions
1/2 teaspoon Italian seasoning and 1/4 teaspoon black pepper
1/2 cup pizza sauce warmed
Preheat oven to 375 degrees.
In a bowl add the flour and baking powder.
Stir in the milk and the beaten egg, and then the mozzarella, seasoning and vegetables.
Let the batter rest for 10 minutes. (I admit it. I didn’t do this.)
Spray a 12 count muffin pan with cooking spray. Stir the batter and then spoon mixture evenly into each muffin cup.
Bake for 25 minutes until golden. Remove Pizza Puffs to a plate and s
erve with warmed pizza sauce for dipping.
We ate them plain, in our hands. No sauce.
This had a great taste to it. I ate it while talking to my brother and didn’t pay attention but I remember the first bite got an exclamation, “This is good.” These are easy to make and versatile to use.Tuesday’s Tasty Tidbits Healthy 2day Wednesdays! Totally Tasty Tuesdays Chef in Training All the Small Stuff Tuesday To Do Party Mangia Mondays Slightly Indulgent Tuesdays Muffin Mondays Hearth and Soul Makin’ You Crave Monday Pennywise Platter Thursday
The Penne dish was scheduled for Monday and it feels good to have accomplished sticking to my schedule. Tuesday is also as planned.
I made many changes to this dish. The most obvious one is that I used gluten-free penne. I also had to substitute some of the cheese, using Pizza flavored cheese for the Muenster and using yellow Cheddar in place of white. I could not use bread crumbs so I used processed Rice Chex, an idea I got from another gluten-free cook.
I was fortunate to find this recipe online. I was prepared to type it out, from my book, Not Your Mother’s Weeknight Cooking.
Penne Rigate Macaroni and Cheeses (adapted)
- 3/4 pound penne rigate or mostaccioli
- 1 2/3 tablespoons cornstarch
- 1 cups milk
- 1 cups half-and-half (can be reduced-fat)
- 2 tablespoons olive oil
- 4 ounces pizza flavored cheese, diced
- 4 ounces cheddar, diced
- 2 ounces cream cheese, diced
- 1 16 ounce can of diced tomatoes
- 1/8 teaspoon salt
- Freshly ground black pepper
- 1 egg beater or 2 egg yolks
- 2/3 cup ground Rice Crispies or bread crumbs
- Preheat the oven to 350ºF.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, taking care not to overcook because it will cook more in the oven. Drain and set aside.
- In a small bowl, mix the cornstarch with 2 tablespoons of the milk.
- In a deep saucepan, whisk together the remaining 1 cup and 2 tablespoons milk, the half-and-half, and 2 tablespoons olive oil and bring to a low boil. Add the cornstarch mixture and whisk constantly over medium heat until thickened.
- Lower the heat to the lowest setting and add the cheeses, one at a time, and leave on the lowest heat to melt slowly, stirring occasionally, until smooth. Season with salt, pepper, and nutmeg. Remove from the heat and add the egg yolks one at a time, stirring constantly.
- Place the cooked pasta in a 2 1/2- to 3-quart baking dish or oversized gratin dish. Place one-third of the pasta in the dish, then pour over one-third of the sauce. Make two more layers, then top with the crumbs and dot with the remaining 1 tablespoon olive oil.
- Bake for 25 to 30 minutes, until browned and bubbling around the edges. Serve immediately.
“Excerpted from Not Your Mother’s Weeknight Cooking, by Beth Hensperger, © 2008, and used by permission of The Harvard Common Press.”
Tonight, I threw out my menu plan for the week. I walked in the door, after work and all I could think of was noodles. Thai noodles, Fettuccine Alfredo, Spaghetti and Meatballs, Pasta with Broccoli, Stuffed Shells. Yes, we had pasta for dinner.
My initial plan was to make Noodles Romanoff and you will see elements of the dish but the results are based on my, “take a little of this and a little of that” and there is dinner. Fortunately, I had plenty of cheese, sour cream, Ricotta, cream cheese and most important, smoked salmon. I also had fettuccine.
An aside: I discoved a pizza flavored cheese that I have added to many dishes and it is good. I did not use it, in this.
I had the makings of a nice salad to go with it, greens, tomato, yellow pepper, dressing and feta cheese. This is a good mix.
Noodles Romanoff, Not……..
8 ounces fettuccine (gluten-free)
1 tablespoon olive oil
1 onion, chopped
1/4 pound of lox (smoked salmon)
3/4 cup sour cream (low-fat)
3/4 whipped cream cheese (low-fat)
2 teaspoons Worcestershire sauce
2 drops of Cayenne (liquid form)
1/2 teaspoon salt
1 tablespoon chives
1/2 cup cream
1/4 cup water from drained noodles
Cook noodles, according to directions. Drain, keeping some of the water that the pasta was cooked in.
In a medium skillet, in one tablespoon olive oil, lightly brown onions and smoked salmon.
In a medium bowl, mix sour cream, cream cheese, cream, chives, Cayenne, Worcestershire, and salt. Mix together.
Add salmon and onions to cheese mixture.
Add pasta and mix together. That is all. You are ready to serve your Noodles Romanoff Not.
I served this with a salad but it would go well with broccoli or spinach or green beans.
I have some challah in the house. This is not just challah, not is it just bread. It is challah coated with onion, garlic, sesame seeds and other seasonings. It is absolutely filled with flavor, the way it is. To add scallion cream cheese to it and cook it, makes it a magic meal. I had, in the back of my mind to add sliced tomato to this sandwich to give it more flavor. While that would have been good, it was not needed. The only thing, I did wrong was not to make enough. We never eat more than two sandwiches and I don’t eat more than one but with two, I could have eaten more. Since, it is cooked on the stove, it was easy and fast. Actually, mine browned too much but if it burned, I could not taste it.
The shape of my bread is rather ugly because this was a pull-apart round challah and most of the challah had been eaten. I was cutting slices from round and ragged edges. I certainly don’t care but I feel badly showing you such a luscious sandwich in such bad shape.
I adapted this from Emeril, my chef for the week. I had no mascarpone cheese and since the cheese already had scallions in it, I did add the chives. I also cut the amount of butter used in this recipe.
Although this sandwich needs nothing, it is open to lots of additions, if wanted. Spice the cream cheese. Add fresh vegetables and herbs. Make it your own creation.
|Baby Grilled Cheese Sandwiches|
In a small bowl, blend together the cream cheese and salt. Spread the mixture on 4 slices of the bread and top with the remaining bread. Spread 1/2 teaspoon of the butter on each side of each sandwich.
Heat a griddle or large skillet over medium-high heat. Add 2 sandwiches and cook until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining sandwiches. Cut each sandwich into 2 triangles. Serve immediately.
I hate to admit that I have had this eggplant for almost two weeks and it looks a little worse for its rest. I planned to make it two weeks ago and it didn’t happen. This week, I took it seriously and made sure, it happened, but I wanted to put it off. I took out all the other ingredients before I brought forth the eggplant. I was fighting hard. I looked at everything and thought, I could make lasagna or stuffed shells. I could make a spaghetti pie. Finally, I straightened my back and greeted my eggplant.
The question is why did I procrastinate making it. I think it is a subliminal thing. I think eggplant, and my inner being says, “Ugh.” It is true, I don’t like gushy eggplant but I really do like it breaded and baked or in this case, fried and baked. So, why do I still push away the eggplant and choose something else to make? If I had an answer, I would share it with you.
I must also share, this was one of the best dishes, we have had recently and we have been eating very well. It was a good week, perhaps because, all meals were dairy and if I put a little effort into a dairy meal, it is usually delicious. These were. If I made dairy meals, all the time, we would be happy foodies and a lot heavier in weight.
This recipe was really easy unless you don’t like the breading and frying. I don’t like it for health reasons but I don’t mind doing it. This went quickly. It is a straight forward recipe and I was done before I knew it.
Easy Eggplant Parmesan
(Kosher Food @ About.com) (I made some changes to the recipe.)
1 large eggplant
1 cup crumbs, I made from Rice Chex (use Panko crumbs – that would work beautifully)
1/2 cup oil (add if you need more…..I started with less and added a tablespoon when it was getting dry)
12 ounces spaghetti sauce
1/4 cup Parmesan cheese, grated
1/3 pound Mozzarella cheese, shredded
1. Peel eggplant. Cut eggplant into 1/4 to 1/2 inch slices.
2. Dip each slice of eggplant into eggs and then crumbs.
3. Saute breaded eggplant slices until brown on both sides.
4. Preheat oven to 350° F .
5. In a baking dish, spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.
6. Bake, uncovered, at 350° F for 30 minutes, or until cheese is melted.Next time, I think, I will skip the frying and go right to the baking. We don’t need all that fat. I have made other recipes without the frying and they were fine.
This is linked to
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There has been a change in cooking, recently (meaning years) and we see nuts and cheese and fruits and vegetables being thrown into dishes, probably new to us. This meal is a good example. The nuts are added and that crunch that comes with these nuts makes a difference in the texture, thus in the entire dish. Using the Mexican blend in place of mozzarella also made a taste difference. I thought my stuffed shells were good but they don’t compare to this recipe. The fresh parsley also makes a difference.
I made a salad with this, romaine, garden tomatoes, goat cheese with herbs, basil and oregano rice vinegar and a bit of sugar. A few years ago, there would have been no goat cheese. Lettuce and Tomato make a fine salad without it but how much better it is, with it.
Cheese & Nut Stuffed Shells (adapted - CD Kitchen)
12 dried jumbo shell macaroni pasta
1 eggs, slightly beaten
1/2 carton (15 ounce size) ricotta cheese
3/4 cup shredded Mexican cheese
1/2 cup shredded Parmesan cheese
1/2 cup chopped walnuts
1 tablespoon snipped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/16 teaspoon ground nutmeg
13 ounces marinara pasta sauce
Cook pasta shells according to package directions. Drain shells; rinse with cold water and drain well. Set shells aside. Preheat oven to 350 degrees F.
Meanwhile, for filling, in a large bowl stir together the eggs, ricotta cheese, 1 cup of the mozzarella, 3/4 cup of the Parmesan cheese, the walnuts, parsley, salt, pepper, and nutmeg.
Spread 1 cup of the pasta sauce in the bottom of a 3-quart baking dish. Spoon a heaping tablespoon of filling into each cooked shell. Arrange filled shells in the baking dish. Pour remaining sauce over shells. Sprinkle with the remaining mozzarella and Parmesan cheeses. Bake, covered, about 45 minutes or until heated through.
I was reading the latest Cooking Light (August 2011) . Their reader recipe caught my interest; a zucchini angel hair pancake. I already envision this, using spinach in place of the zucchini. That is for the next time.
I learned a lot, making this recipe. I, basically started off, following directions, until I ran into a problem, I could not solve. I could not turn the large pancake in the pan, whole. I had to resort to dividing in, into 4 sections and cooking a piece at a time, in a smaller skillet. This meant, a recipe, I chose for the short cooking time became one that took, what seemed, forever. I, purposely took a quick recipe because of the abusive heat. I had no desire to stay in the kitchen with the stove on for more than I had to. That did not work out. Next time, I would use two smaller skillets.
I sat in front of an air conditioner and shredded the zucchini and sliced the onions. If you are cooking in the heat, my advice to you, is be organized. I had everything lined up, ready to be used. I had pre-measured. When push came to shove, I had little left to do besides stand over the hot stove, watching my huge pancake.
Zucchini Angel Hair Pancake (adapted)
4 servings (serving size: 2 wedges and 2 tablespoons marinara)
3 cups shredded zucchini
1 teaspoon salt, divided
1 (8-ounce) package angel hair pasta, broken into 3-inch pieces
1/2 cup lower-sodium marinara sauce (I served this without the sauce – I think the sauce would add to the pancake)
1 1/2 ounces all-purpose flour (about 1/3 cup)
1/3 cup reduced-fat sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 onion, sliced and then halved
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon baking powder
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1 garlic clove, minced
1 tablespoon butter
1. Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist. (I am always amazed at the liquid that comes from the zucchini.)
2. Cook pasta according to package directions, omitting salt and fat. Don’t forget to break the spaghetti into smaller pieces, first.
4. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.
5. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. Cut into 8 wedges. Serve with marinara.
*The last step is the one, I had to change. I had some difficulty cutting the wedges and moving them to the smaller pan. They kept falling apart and I kept reshaping them, the best I could. My best was not good enough.
The finished pancake was delicious.