Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts

Saturday, January 20, 2024

Mom’s Potato soup


Making Potato Soup on a very cold day!




Every now and again I get a craving for the way my mom made potato soup. It's quite simple and so delicious.  There are many days I think of my mom and feel so grateful for her sharing her passion and  love for baking and cooking to me.  I hope I am helping a lot of young and older people who have a passion for good home cooked food.

This recipe is a guesstimate because she never gave me the actual recipe written down. I decided to do exactly what I remember on those oh so good soup days.

She always made a pot of chicken or beef soup once a week and it usually was Monday(laundry day).

I pretty much do the same and I remember her pot was a big and I mean big stock pot.  She always used mostly thighs and breasts but did use (the pic of the chic) which contained legs too as I recall or even she'd cut up a whole chicken.  Note:  She always had extra broth which she would freeze for another day.

I will simplify my recipe as there are only two of us.  

2  to 3 lb.  bone in chicken breasts and thighs.(Bone in makes the broth hearty).
Celery tops (green tops and a few pieces)
1 medium onion
Several cleaned carrots
Salt (a few Tablespoons) depending on your taste.
At least 6 cups water or more (fill a Dutch oven pot to a reasonable amount with water).  Enough to have chicken immersed completely in the water.

In a large Dutch oven pot in COLD WATER place all ingredients.  Cook on medium heat until chicken starts to fall off bone. That will be several hours.  Note:  Use a crockpot for convenience and you can allow it to cook for at least 6 hours on low heat or 4 hours on high heat.

After chicken is cooked (mine will usually fall of bone)  Remove chicken, carrots, onion and celery from broth/soup.  Cut carrots in small pieces. Remove chicken from bone and allow to cool.   Discard the rest.  After cooled cut chicken in cubes or shred.  Mine usually shreds.  If you have too much chicken I would use the rest for chicken salad or I have frozen cooked chicken in freezer for later use.  Use a large freezer storage bag or wrap in clear wrap and aluminum foil and label it cooked chicken.  

Note:  I have found cooked chicken is handy to have in the freezer.  I have used it in casseroles and actually made chicken salad with it later.  
 

After chicken is strained I cut up two medium potatoes and add to broth(you could CUBE potatoes and cook separately and drain while you are cleaning chicken parts.  They will need to be cooked in broth until tender.  I have found to like my potatoes for this soup cooked separately and added to broth after I have thickened it.

   Speaking of thickening the soup/broth.  Here's how I do it.  I melt several (at least 2 TO 4 Tablespoons butter in a small pot.  Once the butter has completely melted I add approximately 1/2 cup of flour and a ladle of the chicken broth to the pot while whisking until incorporated.  It'll be like a smooth thicker liquid.  Once I have done that I add that mixture to the pot of broth making sure to keep stirring until butter/flour mixture has blended in soup.

Next I add the potatoes, carrots and chicken to the slightly thickened soup. Keep stirring and allow everything to heat to a slight boil and serve.

Please note:  I refer to soup/broth.  They are both the same.

If you desire you can use an immersion blender and puree it for a thicker consistency.  I would not puree the carrots with it.

I hope you enjoy this recipe and I also hope it was clear for you to understand.  I can get a little wordy at times trying to explain my recipes.  Enjoy!!








9/24/19

Monday, January 23, 2023

Potato Gnocchi, My way!!

Recipe rewind!

One of my favorite blog posts.


 FYI:  One of my Italian favorite recipes is Gnocchi.  I'm proud to be Italian 50% Italian.  Ha ha it's true.  I'm a blend of two 100% Italian grandfathers and a 100 % Slovak grandmother and 100% English grandmother.  A good combination!

  I spent a great deal of  time with my grandparents so I am blessed to combine a lot of my recipes using what I remember they used and am able to create really delicious meals. 

Note:  I have included a few of my pictures of my grandparents.  

One of Dad's favorite dishes.

  8/4/14 I shared this post for the first time. 

From my kitchen to yours,

Grandma and Grandpa
Nana and my daughter






My mom and my m-i-l put their potatoes through a ricer to make gnocchi but I’m decided to give it a whirl and try my mixer to mash the potatoes to see how light they’d be.  Took a taste test on a few to make sure the combination was what I was looking for and they turned out delightful.. I want to share my recipe and pictures with you…


Ingredients:

8 medium russet potatoes (baking potatoes, peeled and cut in medium cubes)
1 tablespoon salt
1 large egg
3 + cups Pillsbury Pre Sifted Flour


Put potatoes in large pot and salt water.. Boil until tender (fork will go right through center)
Take off heat and drain thoroughly in large colander
Mash potatoes with hand held potato masher until potatoes are breaking down.  Next Using electric mixer beat on medium and then high speed until all potatoes are mashed thoroughly.    Do this while potatoes are still hot.  (You could use food processor but I used mixer just to see if it would accomplish the task).  It worked fine..



 Transfer potatoes to large bowl and cool potatoes completely after mashing..(I cover slightly while cooling).  When cooled add 1 egg and slowly while working with your hands add 1 cup at a time of flour at a time until a large ball forms..(I have picture examples on blog).






Cover large ball of dough( Set aside) Slice in sections to make a long tootsie roll like piece of dough.. Add a little flour if needed to  have dough not stick to cutting board.. Cut in pieces and score with fork..(Picture will demonstrate..)  Cook immediately in large pot of boiling water until gnocchi comes to surface.  Stirring now and then to make sure they don’t stick to bottom of pot…

Using a medium strainer ..scoop gnocchi out and place on a platter that has some sauce on it.   Add gnocchi and top with sauce.  Serve with Red or white sauce.. 

I use Red Sauce and top with grated Pecorino Romano Cheese.. 

 9-4-2011
11/2/13 
6/7/14
1/23/24

Tuesday, November 29, 2022

Easy Gnocchi!


*****Updated gnocchi today with leftover mashed potatoes.

Updated photos 11/5/2023








2 or 3 cups (room temperature )mashed potatoes 
2 eggs at room temperature 
3  1/2 + cups flour ( approximate) you may need more.







NOVEMBER 29,2022





Original 2017
By now you should know I love gnocchi and I have made them several different ways.  Sweet potato gnocchi with brown butter was fabulous!  Gnocchi, using ricotta cheese instead of potatoes was wonderful!  My favorite are potato gnocchi with my traditional red sauce.

Today I played around with refrigerated mashed potatoes and I have to say these were by far the easiest.
  
***I used a 1 lb. pkg. (16 oz.)of refrigerated mashed potatoes at room temperature,an egg and approximately  3 1/2 cups of flour.  

That is all it took 3 ingredients and I used my freshly made red sauce. If you don't have some feel free to use your favorite jar sauce. 

The next time I make the yummy gnocchi they will be swimming in some pink vodka sauce.  You can be sure I'll be looking for sales on refrigerated mashed potatoes because I can never have enough gnocchi.  My freezer will be stocked.

Note: You may like to make some of these and top with butter and grated cheese for the kiddo's.   Something I think they'd enjoy!! :)

Happy Cooking!



Bring a large pot of water to a boil with a bit of salt, add gnocchi, stir , turn down heat to medium, stir again and when gnocchi come to top let simmer for a few minutes and drain well.

Updated 11/29/2022

6/17/13
9/3/2018

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.


Monday, October 31, 2022

Hasselback or Accordian potatoes





4 medium (Russet)baking potatoes washed and peeled
1/4 cup (1/2 stick softened butter)
1 clove garlic minced(I used garlic powder)
1/2 tsp. coarse salt(I used Kosher Salt) lots :)
1/4 tsp. pepper

Preheat oven to 400 degrees


Combine butter, garlic and salt and pepper in a bowl.


Note:  If worrying about fat content rub olive oil on potato when baking instead of butter. 

Slice potato crosswise, leaving about 1/2 inch at bottom still attached.


Smear butter mixture all over potato carefully working in between slices and coating all sides


Repeat on all potatoes.


Place potatoes on non stick baking sheet and bake 20 minutes or until golden brown.




Tuesday, May 3, 2022

Half and Half Potato salad updated

Updated with asterisks***

Half and half as half mayo and half miracle whip!

***Without eggs!




         Egg slices on top!

When you're in the mood for potato salad quite honestly nothing stops me. It can be Day, night or in between it really doesn't matter.  I put this together last night and ate some while slightly warm. I can't help myself when I want something the hour does not matter.  Just in time for the weekend...One of my favorites side salads........Yummy!




Today's weekend potato salad includes:

5/or 6 good size Idaho baking potatoes
1/2 to 1 cup each...Miracle Whip and Mayonnaise
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 to 3/4 cup diced celery
1/4 cup grated sweet onion or onion powder to taste ***( I find in potato salad I prefer onion powder)
2 hard boiled eggs
Sprinkle or two of paprika




Instructions:


Boil potatoes in salted water until fork inserted in center is slightly soft
Remove, drain and allow to cool a bit.  It'll be easier to remove skin without burning your fingers. Cube potatoes to desired size.  Place in a large bowl. Set aside. 

Mix miracle whip, mayonnaise, salt, pepper, and ***onion powder in a medium size bowl or do as I do after I cut my potatoes in cubes I add all of the ingredients to the potatoes and mix thoroughly with either a large spoon or hands.

Note: the eggs.........you can either clean and dice white of eggs and include or add yolks to mixture making sure to smash eggs thoroughly tossing well to coat all potatoes or slice and top potato salad.  Taste test for correct salt amount. I like salt and feel it adds to flavor but too much is not good so I know in this recipe my amount of salt is good to our liking but you can adjust to your particular taste or salt restrictions.

Sprinkle paprika for a garnish.

Refrigerate a few hours or overnight to allow seasoning to settle and soak up all the wonderful flavor.

 Enjoy!
5/25/17 original 

Tuesday, January 11, 2022

Baked meatloaf! with potatoes and carrots.


Today I made a smaller meatloaf  using 1/2 lb. Ground beef and red skinned potatoes cut in half.  Carrots again because I do like carrots!

New photo for the new year.  Recipe and Ingredients the same just smaller amounts used.




All in one meal.  Baked meatloaf with white potatoes and carrots.

I love all in one meals.  Whether it is crock pot handy or in the oven the thought of putting several good ingredients in a pan or pot and coming out with a delicious, easy to do meal ranks top on my list of happy moments.  Call me crazy but finding meals to not only be healthy but also satisfying is not always easy and when you can put them all in one pan or pot I am one happy chick.  LOL  

This one was delicious.  We had leftovers so hubby had some the next day and me too!  Afterall meatloaf is healthy and this recipe had little bread crumbs so it was low in the carb area. The amount of ketscup was minimal so it was a good healthy choice in my book.  Enjoy and feel free to add anything else you'd like to this meatloaf.  I did not add the Worcestershire sauce(not a fav of mine).  And notice no eggs in this meatloaf and it held together perfectly.  YUM






  • 1/2 to 3/4 cup milk (use low fat is you want)
  • 1/4 cup ketchup
  • 1/2 cup crushed saltines or panko bread crumbs
  • 1/2 small onion grated 
  •  1 tablespoon Worcestershire sauce(optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground beef (chicken or turkey if you desire)
  • 2 small onions, quartered
  • 4 small potatoes, peeled and quartered
  • 4 medium carrots, quartered
  • 1 large green pepper, cut into quarters(optional)
  • parsley for garnish







  1. In a large bowl, combine milk, ketchup, cracker crumbs, Worcestershire sauce optional , salt and pepper. Add ground beef. Shape meat mixture into an 8-in. x 4-in. oval; place in a lightly greased baking pan. Place the onions, potatoes, carrots and optional green pepper around the loaf .
  2. Cover and bake at 350° for 1-1/4 hours depending on your oven. Uncover; bake 15 minutes longer or until there is no longer any pink in the center and potatoes and carrots are fork tender.  Note: mine took a little longer than time  suggested.  I used beef and pork in my adapted recipe. 




1/10/16 original recipe 




All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.



Thursday, September 23, 2021

Chicken meatloaf with potatoes and sautéed spinach




I’ve been not feeling the cooking lately and it’s not good!

I’m the type of person who wants to have ingredients available at all times..  I know it isn’t that easy and not having a desire to cook really has me at a disadvantage so…

The other day I shopped for groceries and decided a chicken meatloaf might be enjoyed.  We will see!





1 lb.  ground white meat chicken 
3/4 cup to 1 cup breadcrumbs 
I small onion grated fine
2 cloves minced garlic 
1 tsp. Salt
1 egg beaten
1 tsp. Dried parsley 
Grated pecorino Romano on top when serving.(optional)

Filling
1 large russet potato cut in slices
1 cup chopped spinach seasoned with olive oil, salt and minced garlic

Mix chicken with seasonings.  Set aside 

I’m a small pot cover sliced potato with water and cook until it partially cooked.  Salt water!




Using a large slotted spoon remove potato to cool.
In the same water you cooked the potato place chopped spinach.  Bring to a boil and drain.

Sauté spinach in olive oil and minced garlic.

Place half of meatloaf mixture in a small but deep baking dish.  Spray with cooking spray first. Note:  use your hands to press down half of mixture.  Layer potatoes next and then place chopped sautéed spinach.

Using the rest of chicken mixture ( make a large size patty) to top of spinach.
 
Brush slightly with oil and bake uncovered approximately 1 to 11/2 hours or until you put a fork in center and the potatoes are tender and you see no raw chicken.

Enjoy!

I’m having a salad tonight with this meal! Yummy