Loaded Potato Soup

I found this recipe in Cooking Light magazine. I made a few changes, one of which was exchanging the baking potatoes for small new potatoes. Also, in the recipe they gave instructions to peel the potatoes and I left the skins on. It would work either way. And, I used fat free chicken broth and skim milk.

Loaded Potato Soup

1.5 pounds small new potatoes (I used both red and gold potatoes)

2 tsp. olive oil

1/2 cup finely chopped onion 

One can (14.5 ounce) reduced sodium, fat free chicken broth

3 Tbl. all-purpose flour

2 cups skim milk, divided

1/4 cup reduced-fat sour cream

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

3 bacon slices

1/3 cup shredded cheddar cheese

4 tsp. thinly sliced green onions

Cut potatoes in half and place in a microwave safe bowl with a few tablespoons water. (My microwave has a baked potato automatic setting.) If you don't have a setting available, cook covered for about 10-12 minutes on high.

While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth.

Combine flour and 1/2 cup milk; add to pan with 1.5 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on high for 4 minutes. Crumble bacon.

Carefully add potatoes to soup. Coursely mash potatoes into soup. Top with cheese, green onions and bacon. Yield: 4 servings (serving size: about 1 1/4 cups).

The Best Pancakes Ever!

Sorry, no pictures (I'll add some next time I make them) but I had to share this recipe. I combined what I love about pancake recipes -- I've tried quite a few -- and came up with a winner. 


Very simple to make. Enjoy!

The Best Pancakes Ever

1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
2 tsp. baking powder
2 tsp. granulated sugar
1/4 tsp. salt
3/4 cup milk
2 eggs
1 tsp. vanilla
2 heaping Tbl. low fat sour cream

Mix flours, baking powder, sugar, and salt in a large mixing bowl. Make a well in the center. Pour milk, eggs, vanilla, and sour cream into the well. Mix gently until just combined.

Coat a nonstick griddle with butter (preheated to medium-high, 375 degrees on an electric skillet). I just lightly rub a stick of butter over the surface of the pan.

Spoon a skant 1/4 cup of batter on to prepared pan. When the bubbles pop, flip the pancakes over. Cook just a minute or two more. Makes about 8-12 pancakes.

Serve with a drizzle of real maple syrup.

Cooking Dried Beans

Why have I never done this before? It might be food science, but it certainly isn't rocket science.

I did some research online and ended up using a combination of cooking methods. It worked for me and I was very happy with the outcome. One pound of dried beans makes approximately the equivalent of three cans of beans. 

My motivation: reducing the sodium in our diets, cutting down on the use of prepared foods in my cooking, and saving money.

I didn't get photos of the process, but it was simple. 

After rinsing and sorting a pound of dried beans, place them in a large oven-safe pot with 6-8 cups water. Don't measure, just run water in until it is a good inch or more over the beans. Soak overnight.

The next day, drain and rinse the beans. Cover with fresh water, again a good inch or more over the top of the beans. No salt, no seasonings. 

Cover the pot and place it in a 325 degree oven. Bake for about 90 minutes. Start checking at about 1.25 hours. To check, take a bean out with a spoon, let it cool, and taste it to see if it is tender. 

When the beans are done to your liking, drain again and package into freezer containers. I simply used a slotted spoon to transfer them from the pot into plastic containers.

No more canned beans for us!