I started with the recipe here, but I modified it so much that I wrote up my own version:

Photo from Potato Soup Recipe.

• 1 C leek, sliced
• 4 large garlic cloves, chopped coarse
• 2 T olive oil
• 3 russet potatos, baked, peeled, and cubed
• 3 cans chicken broth (you could make your own, of course, if you’re into that sort of thing which obviously I am not though I like to pretend I am)
• 1/3 C whole milk (yah, I know — WHOLE milk but it’s better than the heavy cream the original recipe called for!)
• 4 strips bacon
• 2T butter
• salt and pepper to taste

In a big honkin’ saucepan, cook the leek and garlic in the olive oil until the leek begins to soften. Add the broth, the cooked, peeled, and cubed potato (you really don’t want to forget to cook it first), and simmer.

While it’s simmering, cook the bacon, reserving the drippings (doesn’t that sound better than “fat?” I’m going to try that from now on. That extra around my waist is not fat, it’s drippings.) Set bacon aside to drain and cool.

Add the milk and butter and 2T of the “drippings,” adding more of any or all if you think it needs it. Simmer another 5-10 minutes or so.

Get out your immersion blender, (mine is similar to this one: KitchenAid KHB100ER Hand Blender, Empire Red and blend for a minute or two, depending on how chunky you like your soup to be.

Serve with crumbled bacon bits and cheddar cheese.

P.S. If you liked this recipe, check out my Easy Chicken and Rice Soup!

Related posts:

1. Quick and Easy Soup Recipes
2. Quick and Easy Soup Recipes: Chicken and Rice
3. Quick and Easy Recipe: Black Bean Soup

Gourmet

It’s the first day of school here at the Ehmann household, and my family (with their very fancy tastes for gourmet foods) has requested tuna noodle casserole for dinner. That, I think I can do — and tonight I’m livening it up a bit with the help of my good friend Mrs. D!

Here’s the scoop:

Ingredients:

1 bag wide egg noodles

2T butter

2T flour

1-1/2C milk

2 cans tuna (I use white albacore)

1/2C grated parmesan cheese (I buy the ready-grated from Trader Joe’s)

1/2C grated cheddar cheese

2T Mrs. Dash original seasoning

Go to it:

1. Boil egg noodles according to package directions: drain.

2. While noodles are boiling, melt butter in heavy saucepan. Slowly add flour over medium heat, stirring all the while. Then slowly add milk while whisking, to make a roux. When liquid is smooth, let cook for a few minutes (keep stirring) and add most of the cheese (reserve some for the top). Stir until all gooey and lovely. If it gets too thick, you can turn up the heat A TAD and add more milk, a little at a time, to smooth it out. Add Mrs. Dash.

3. Drain tuna and add to cheesey goodness. Mix it all together with the noodles and stir until evenly coated and yummy. Sprinkle with remaining cheese.

4. Pour into greased casserole dish and bake covered in tinfoil at 425 degrees for about 20 minutes, removing the tinfoil for the last five minutes.

5. Serve with a side of broccoli and fresh bread, and chow down!

P.S. Want more fab Mrs. Dash low-sodium recipes? Pop over here!

P.P.S. Disclosure: Monetary compensation has been received in exchange for promotional consideration. For more information please see the Mrs. Dash/TwitterMoms ambassador program.

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1. Welcome, Mrs. Dash!
2. Simple Scrambled Egg Mix-Up
3. Quick and Easy Soup Recipes

At lunch yesterday, my good friend Nicole Dean told me about her daughter’s favorite food, black bean soup! Of course, I asked for the recipe (because you know how I feel about black bean soup). Here’s the scoop:

Saute chopped celery and onion in olive oil until soft. Add a can chicken stock, and a can (or two) of drained black beans. When it’s heated through, blend to desired chunkiness using an immersion blender.

Serve with shredded cheese, chips for dipping, sour cream, chopped onions… whatever your little heart desires! Enjoy!

P.S. Need an immersion blender? This is my fave:Cuisinart CSB-76 Smart Stick Hand Blender

Related posts:

1. Quick and Easy Soup Recipes
2. Quick and Easy Soup Recipes: Chicken and Rice
3. Simple Scrambled Egg Mix-Up

As you already know, I’m all about the quick and easy recipes. So when Mrs. Dash asked to sponsor 30-Minute Martha to share their low-sodium cooking tips and recipes, I was all, “Uh, duh!”  (Yes, that’s the California girl in me coming out). Mrs. Dash = 30-Minute Martha? HELLO???

I am proud to be a Mrs. Dash ambassador this month on behalf of TwitterMoms, and to kick it off, I’d like to offer up a tasty and easy recipe for your eating pleasure.

Quick Brown Rice and Barley

Ingredients:

• 1 1/2 Tbsp. Mrs. Dash® Extra Spicy Seasoning Blend
• 1 cup raw brown rice (I like organic long-grain)
• 1/2 cup pearl barley (organic if you can get it)
• 1 tsp. olive oil (here’s one case where more expensive typically is better)
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 Tbsp. butter (yeah, organic if you can swing it)

Instructions:

1. Cook the brown rice and barley as indicated on the package. (typically takes about 40 minutes — I’m not counting that in my 30-minute meal prep time because you can do other things like de-clutter the kitchen, annoy your kids, or watch CSI while you’re waiting).
2. Heat olive oil in small skillet, add onion and garlic and saute until tender.
3. Combine brown rice, barley, onion mixture, Mrs. Dash® Extra Spicy Seasoning Blend, and butter. Serve warm.

I like to use this as a base for chicken. Tastes great and full of heart-healthy whole grains. Yay, you!

P.S. Want more fab Mrs. Dash low-sodium recipes? Pop over here!

P.P.S. Disclosure: Monetary compensation has been received in exchange for promotional consideration. For more information please see the Mrs. Dash/TwitterMoms ambassador program.

Related posts:

1. Quick and Easy Soup Recipes
2. Quick and Easy Soup Recipes: Chicken and Rice
3. Super-Easy Red Wine Vinaigrette

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