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Potato Soup

Potato Soup

by Pam on February 4, 2014

My son stayed home from school today with a fever and cold. When I asked him what sounded good for dinner he said potato soup. I wanted to keep it simple and comforting but still fairly healthy.  My daughter jumped in and helped me peel potatoes and sauté the veggies – I love that! At first, I was concerned that the soup was too simple, but once I added bacon bits and spicy pepper jack cheese to each bowl, it turned flavorful and delicious. We all enjoyed this potato soup, especially both of my kids. I am looking forward to the leftovers tomorrow. 

Peel the potatoes then dice all of the veggies.

Heat a very large Dutch oven over medium heat. Add the bacon and cook until crispy on both sides. Remove from the Dutch oven and place on a paper towel then cut into bits; set aside.Remove from the Dutch oven and place on a paper towel. Remove all but 1 teaspoon of bacon grease from the Dutch oven. Add the onion, carrot, and celery; cook, stirring often, for a couple of minutes. Add the minced garlic cayenne pepper, sea salt and freshly cracked pepper, to taste then  cook, stirring constantly, for 1 minute. Add the diced potato and chicken broth. Cover with a lid and simmer for 30 minutes or until the potatoes are tender.

Add the milk then partially blend the soup with an immersion blender. Taste and re-season. Add the parsley and stir. Ladle into bowls then top with shredded cheese and bacon bits. Enjoy.

Side Note: If you would like your soup to be a little more decadent and creamy, add 1/2 cup of  half and half or heavy cream. 



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Potato Soup




Yield: 8+

Total Time: 30-40 min.



Ingredients:

6 slices lean bacon
1 small sweet yellow onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
2 cloves of garlic
Dash (or two) Cayenne pepper
Sea salt and freshly cracked pepper, to taste
6 large russet potatoes, peeled and diced
8 cups chicken stock
1 cup milk
1/2 cup of half and half or heavy cream (optional)
Fresh parsley, chopped
Pepper Jack or extra sharp cheddar, grated
Bacon bits

Directions:

Heat a very large Dutch oven over medium heat. Add the bacon and cook until crispy on both sides. Remove from the Dutch oven and place on a paper towel then cut into bits; set aside. Remove all but 1 teaspoon of bacon grease from the Dutch oven. Add the onion, carrot, and celery; cook, stirring often, for a couple of minutes. Add the minced garlic cayenne pepper, sea salt and freshly cracked pepper, to taste then cook, stirring constantly, for 1 minute. Add the diced potato and chicken broth. Cover with a lid and simmer for 30 minutes or until the potatoes are tender.

Add the milk then partially blend the soup with an immersion blender. Taste and re-season. Add the parsley and stir. Ladle into bowls then top with shredded cheese and bacon bits. Enjoy.

Side Note: If you would like your soup to be a little more decadent and creamy, add 1/2 cup of half and half or heavy cream.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Pork Medallions with a Balsamic Honey Mustard Sauce

Pork Medallions with a Balsamic Honey Mustard Sauce

by Pam on September 16, 2013

I haven’t made a pork tenderloin for quite awhile so I decided to make one for dinner. I found a tasty looking marinade at The Dinnervine[1] that looked delicious. The marinade was a snap to put together and the pork cooked quickly –  it was perfect for a weeknight meal. The marinade/sauce was flavorful and made the tender meat taste extra delicious.

Combine the olive oil, chicken broth, balsamic vinegar, spicy brown mustard, honey, thyme, sea salt and freshly cracked pepper, to taste, and minced garlic together in a large zip lock bag. Mix well; pour 3 tbsp of the marinade into a separate dish then cover with a lid. Reserve for later use.

Remove the silverskin from the pork tenderloin (click this link for instructions[2]). Cut the tenderloin into 1 inch thick medallions. Place into the zip lock bag and seal. Place into the refrigerator for 30 minutes.

Remove the meat from the refrigerator 20 minutes prior to cooking. Preheat the oven to 400 degrees. Coat an OVEN proof skillet with cooking spray and heat over medium heat. Once the pan is hot, add the pork medallions and cook for 2-3 minutes or until golden brown. Flip the pork over, add the reserved marinade to the pan along with the chicken broth, then place the pan into the oven and cook for 13-15 minutes or until pork is cooked through. Remove from the oven. Place the medallions on a serving platter then drizzle with the sauce from the pan. Garnish with chopped parsley. Enjoy.



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Pork Medallions with a Balsamic Honey Mustard Sauce




Yield: 4

Prep Time: 10 min.

Cook Time: 15 min.



Ingredients:

3 tbsp olive oil
3 tbsp chicken broth
2 tbsp balsamic vinegar
1 tbsp spicy brown mustard
1 tbsp honey
1/2 tsp dried thyme
Sea salt and freshly cracked pepper, to taste
1 garlic clove, minced
1 pork tenderloin, silverskin removed & cut into 1 inch medallions
2 tbsp chicken broth

Directions:

Combine the olive oil, chicken broth, balsamic vinegar, spicy brown mustard, honey, thyme, sea salt and freshly cracked pepper, to taste, and minced garlic together in a large zip lock bag. Mix well; pour 3 tbsp of the marinade into a separate dish then cover with a lid. Reserve for later use.

Remove the silverskin from the pork tenderloin (see link above for instructions). Cut the tenderloin into 1 inch thick medallions. Place into the zip lock bag and seal. Place into the refrigerator for 30 minutes.

Remove the meat from the refrigerator 20 minutes prior to cooking. Preheat the oven to 400 degrees. Coat an OVEN proof skillet with cooking spray and heat over medium heat. Once the pan is hot, add the pork medallions and cook for 2-3 minutes or until golden brown. Flip the pork over, add some of the marinade to the pan, then place the pan into the oven and cook for 13-15 minutes or until pork is cooked through. Remove from the oven. Place the medallions on a serving platter then drizzle with the sauce from the pan. Garnish with chopped parsley. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by Dinnervine

References

  1. ^ The Dinnervine (www.dinnervine.com)
  2. ^ (click this link for instructions (www.learninghowtocook.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Creamy Asparagus Leek Soup with Creme Fraiche

Keeping things green today in the spirit of St Patrick’s Day! Cream of asparagus is one of my favorite Spring soups. The addition of leeks, a relative of onions, scallions and shallots gives this soup a wonderful subtle flavor. But the star here is a touch of creme fraiche added on top, which I like to swirl in to my soup for a creamy delicious finish.

My daughter Madison loves helping me in the kitchen, here I let her snap off the tough ends of the asparagus – she’s a pro!

Creme fraiche is wonderfully creamy, and a bit thinner than sour cream. If that’s not available near you can swap it for sour cream or even Greek yogurt. If you want to go dairy-free, you can of course leave it out, it will still taste wonderful. Enjoy!

Creamy Asparagus Leek Soup with Creme Fraiche
gordon-ramsay-recipe.com
Servings: 5 • Size: about 1 1/2 cups • Old Points: 2 • Weight Watcher Points+: 4 pt
Calories: 141 • Fat: 5 g • Carb: 20 g • Fiber: 5 g • Protein: 7 g • Sugar: 4  g
Sodium: 476 mg (without salt)  • Cholest: 14 mg

Ingredients:

  • 2 lbs asparagus (2 bunches) tough ends snapped off
  • 1 tbsp butter
  • 4 leeks, white and pale green only, halved lengthwise, sliced thin
  • 2 cloves garlic, minced
  • 32 oz container + 1 cup Swanson reduced-sodium chicken broth
  • 2 tbsp Creme Fraiche[1]
  • kosher salt and fresh pepper to taste
  • optional chives for garnish

Directions:

In a large heavy pot, melt better over medium-low heat. Add leeks and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes. Add garlic and cook 1 minute, or until fragrant.

Chop the asparagus into 2-inch pieces. Add to the pot with the leeks. Add the broth and bring to a boil. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat and puree until smooth with a blender. Adjust salt and pepper, to taste.

To serve, divide in 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish.

Makes 7 1/3 cups

References

  1. ^ Creme Fraiche (www.amazon.com)