This has a few more ingredients than basic potato soup, but they add another level to the flavor. Very Tasty! Bake potatoes at 400°F for 1 hour, or until done. Cool, then scoop out the pulp. Melt butter in heavy saucepan over low heat, add flour & stir until smooth. Cook 1 minute, stirring until… Continue reading Elisa’s Baked Potato Soup
6-8 servings Ingredients Combine the potatoes and salt in a wide pot and add enough water to just cover the potatoes. Set the pot over high heat and bring to a rapid boil. Reduce heat as needed to maintain a vigorous simmer and cook potatoes until tender, 20 to 25 minutes. Pour off all but… Continue reading Salt Potatoes
Some people call it stuffing, others call it dressing. Whichever you use, this one is traditional with a sourdough twist. This is an old family recipe that has been handed down for at least 4 generations – with little changes with each generation. I changed it to sourdough bread, but you can make it with… Continue reading Grandma’s Stuffing
This recipe is deceptive in its simplicity, but it is the perfect side dish for meat and poultry. It is the most requested side dish in our household! Suggested Seasonings – to taste Chop all vegetables into small (½ inch) chunks. Place large skillet on burner & add olive oil. Add onions and garlic &… Continue reading Autumn Root Veggies
Ingredients: Combine veggies in a bowl. I cut the zucchini in quarters lengthwise and then sliced it to make wedges. In a measuring cup, combine juice, vinegar, oil and spices. Whisk together and pour over the veggies. Toss lightly and serve!
Cook the quinoa per package instructions. Mine were 1 cup of quinoa to 2 cups of water. While that is cooking, chop the veggies into small chunks & set aside. Roll the fresh herbs together in a long tube, like a cigar, and slice them. You want them to be chopped very fine. In a… Continue reading Balsamic Quinoa Salad
Flavorful black beans several hours (mostly in cooking time) but it is so worth it! Ingredients This can be used as a main course or as a side dish. In a large bowl soak beans overnight, or at least 6-8 hours. Reserve liquid. In a large stockpot, bring oil to a med-high temperature. Add onions,… Continue reading Cuban Black Beans
