Tag Archives: potato

Sweet Potato Corn Chowder #SoupSwappers

sweet potato corn chowderThis is starting to be my favorite type of post. When someone picks a theme and I get to play along but make my own recipe based on that idea. This month’s Soup Swappers theme is Root Vegetables.

I made this Sweet Potato Corn Chowder, since I love corn chowder, and make it all the time. Just switching up the potato for sweet potato made a nice difference! Guess what? The sweet potato is sweet! It adds a really nice balance to the rich little bites of bacon that I put in here. And if this doesn’t float your particular boat, there are lots more recipes for Root Vegetable Soups at the end of the post too.

Sweet Potato Corn Chowder #SoupSwappers

Sweet Potato Corn Chowder #SoupSwappers

This is such a great and fast soup to make for a rainy day or to have for the weekend.

Ingredients

  • 4-5 slices bacon
  • 1 Tbsp. olive oil
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • 4 cups chicken broth
  • 2 medium sized sweet potatoes, peeled and diced
  • 2 cups frozen corn nibblets
  • 1 Tbsp. all purpose flour
  • 1/4 tsp pepper
  • 1 tsp. salt
  • 1 cup low fat milk

Instructions

  1. In a saute pan, cook the bacon, until crispy. Set aside. Cool and then crumble.
  2. While this cooks, get a large soup pot, add the oil and heat to medium.
  3. Add your celery, carrot and onion. Cook until the onion is translucent.
  4. Add the broth. Simmer for 10 minutes.
  5. Add the sweet potato and corn. Simmer for 20 minutes.
  6. In a glass jar with a lid, add the flour, salt and pepper. Add the milk (and lid). Shake the jar until totally combined. Pour into the broth. Simmer for another 5 minutes.
  7. Stir in the bacon crumbles and serve!

Notes

*Garnish with chopped parsley to brighten up the color and add a fresh taste.

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sweet potato corn chowder

Come check out all the other soups featured at #SoupSwappers this month!


Classic Leek & Potato Soup

Classic Potato Leek SoupI have been making soup once a week. It’s like a tonic against the cold that I can’t seem to shake and the chill in my bones that will not warm up no matter what! Last night I made my semi-homemade chicken soup, and I made chili the day before. Obsessed. I am a soup crazed person right now, pinning every soup under the sun.

I borrowed a few cookbooks from my library, one of which, I should buy, as I have taken it out so many times, I think it is just not fair anymore! It’s this guy:

*By following my links to sites like Amazon, (and purchasing something), I earn a small commission at no extra cost to you. Any money I get goes towards supporting this site or buying supplies for my cooking adventures.

Fanny Farmer cookbook

She is the master. Marion Cunnigham is the absolute master, and Fannie Farmer was the original master. Or mistress. Hmmm. Let’s say master.

As I said, I was interested in the soup chapter this time. There are some really old-fashioned recipes in here, that I will (mark my words) never try: like “Oatmeal Soup”- pass. “Baked bean Soup”- pass. But Potato and Leek soup is right up my alley- It can be made 2 ways according to her book: One is Vichyssoise (p.89) and one as regular old, Leek & Potato Soup (p.92). Fine. Confuse the issue. Honestly, the difference is really, just that one recipe uses broth and the other uses water. One is served cold- the other hot. Either recipe is delicious, and if you use broth and heat it up, it is still Leek & Potato soup in my view. That said… Here’s the recipe that I used and adapted:

Here’s what I changed:

3 Tbsp butter=> 1 Tbsp. olive oil
3 cups milk=> 2 cups 2% milk
6 leeks=> one bag frozen leeks from Trader Joe’s
2 medium potatoes=>3 medium white potatoes
Salted the potatoes right as I added them to cook, not just after
Left out the 1 cup of heavy cream at the end…because- cream. And it’s one cup.
I pureed it when done, adding 1 Tbsp. fresh parsely

Here’s my adapted recipe:

Classic Leek & Potato Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Classic Leek & Potato Soup

This classic and economical soup is so easy that it can be whipped up with minimal time and ingredients. It's smooth texture goes great with grilled cheese croutons or sandwiches for dunking!

Ingredients

  • 1 Tbsp. olive oil
  • one bag frozen leeks from Trader Joe's
  • 3 stalks celery, sliced thin
  • 3 cups water
  • 3 medium white potatoes, peeled and cubed
  • 2 cups 2% milk
  • 1 tsp. kosher salt
  • 1 Tbsp. fresh parsely

Instructions

  1. Heat the oil in a large stock pot over medium heat.
  2. Add the celery and leeks and cook, stirring often for about 10 minutes.
  3. Add 1 cup of the water, cover and cook for 10 more minutes.
  4. Add the potatoes and the rest of the water. Add 1 tsp. salt. Cook 10 more minutes.
  5. Add the milk. Cover, with the lid propped open a bit, and simmer on low until the potatoes are done (about 10 minutes more).
  6. Add the parsley.
  7. Puree the soup with either an immersion blender or blender, and season with salt and pepper. Serve & garnish with more parsley.

Notes

I lightened this up quite a bit, by using lowfat milk and also omitting the extra 1 cup of heavy cream that the original recipe calls for. While I love that too, the soup doesn't need it to be super rich and creamy.

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If you need a good, standard recipe book, I have to say that this one is my favorite. I own the Betty Crocker Cookbook, but I go to this one time and time again…which is surprising for me, as there are NO pictures. I have looked at many editions of this book, but this one is the 13th edition. The original is from 1896! But the beauty of this cookbook is it’s breadth. There is literally a recipe for everything here and it is for the home cook- not super hard recipes or weird ingredients. You can adapt to your hearts content any one of her recipes and make it your own with success.  I also like that in the 13th edition, the newer recipes that have been added to this edition are highlighted in orange. That is great to know, since I like finding the super old recipes alongside the more updated ones.

Just for fun, here’s a little snippet of the 1896 dedication by Fanny Farmer:

fannyfarmer 1896

See? You are part of the elevation of the human race! Congratulations and “thank you” to Fanny Farmer!

*By following my links to sites like Amazon, (and purchasing something), I earn a small commission at no extra cost to you. Any money I get goes towards supporting this site or buying supplies for my cooking adventures.

Potato Pancakes Redux: Whole 30 Healthier Version

sweet potato and zucchini pancakes

I love potato pancakes.  Not the fluffy version, but the really greasy, crispy, potatoey-version.

Since deep-frying isn’t really my bag these days, and white potatoes aren’t considered really “healthy” when you deep fry them…well, I decided to redo my recipe for Potato pancakes to make a healthier, allbeit carb-laden, treat on those days I am needing a bit more substance.  Totally allowed on Whole 30.  Potatoes are not forbidden, but deep frying is.

In order to healthify my original recipe for potato pancakes (also called ladkes), I shredded some sweet potato and zucchini to mix with the regular russet potatoes and then sautéd in a healthy oil (mixture of coconut and olive) instead of using my normal 1/2 inch of canola.  They are NOT the same as the original version that I use, but then Whole 30 is not how I normally eat! Not using a flour to bind them, makes this version a bit more delicate.  If you want to add a binder, I would add a coconut flour, or almond flour.  These are still the same rich taste, that is perfect with my (ugh) egg in the morning! I feel like I am full.  Seriously, full.

My Original version uses white potato, garlic, onion, flour (or matzo meal), egg, and oil. Simple.

My New-Healthier version uses sweet potato, zucchini, white potato, onion, garlic, egg, and oil. Simple.

Here’s the recipe for the healthier version:

Potato Pancakes Redux: Whole 30

A great portioned amount of a healthier but still deliciously rich tasting potato- side-dish for any meal!

Ingredients

  • Since all potatoes and zucchini are different sizes, I will give you measured amounts of shredded vegetables.
  • 1 cup shredded zucchini
  • 1 cup shredded sweet potato
  • 1 cup shredded russet potato
  • 1/2 cup shredded white/yellow onion
  • 2 cloves pressed garlic
  • 2 eggs
  • Salt & Pepper to taste

Instructions

With a food processor or by hand, shred the potatoes, zucchini, onion and put in a large bowl. Press the garlic in and mix all this together. Crack and mix in the 2 eggs. Salt and Pepper to taste.

Heat a large non-stick (a must) pan, and 1/4 cup of healthy oil (I used a mixture of coconut and light-olive oil) until hot, but not smoking- at medium heat. You may need to lower the temp to keep from burning.

Using a 1/4 cup measure, scoop out the mixture and saute in the heated pan. Wait until one side is starting to brown on the edges, and then flip and cook on that side until browned. Like this (see how the one on the bottom of this pic is ready to flip?):

Let cool on a pan lined with paper towel. Separate with parchment or waxed paper on a plate.

These can freeze flat in ziplock bags.

Notes

I usually make these, and then freeze flat, separating them with wax paper. I take one out and heat either in a pan or in the microwave to portion them out.

I did not use a flour to bind them, which makes this version a bit more delicate. If you want to add a binder, I would add up to 1/4 cup of a coconut flour, or almond flour to the amounts above.

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I hope you enjoy these- any time.  Not just on a Whole 30.  I make Ladkes/potato pancakes all year for a vegetarian meal that is economical, but super filling.  Served alone with a salad, this is a meal that really speaks comfort and now in it’s healthier version- healthy!

Linking up with Tasty Tuesday & Totally Talented Tuesday for great recipe links!