{Homemade Hash Browns}

Homemade Hash Browns

Growing up, we often had a large Sunday morning breakfast/brunch and it’s been a tradition I love to continue each week in my own home. There’s just something about waking up to a large starchy breakfast that makes for a good, productive (or lazy…) Sunday!

This weekend, Jeff and I had some regular potatoes and sweet potatoes left over from our CSA box, so we decided to grate them and make our own hash browns for a Sunday morning treat. The process was super easy, but does take some forethought as you have to freeze the grated potatoes the night before to dry them out a bit. This was the first time we had tried this before, and it was great to know there weren’t any additives or chemicals in the potatoes (besides all of the butter, of course!)

Frozen Hash Browns

Frozen Hash Browns

A word of caution, we froze the sweet potatoes and regular potatoes on top of each other with a layer of parchment paper in between–bad idea! The weight of the potatoes caused the parchment paper to stick a bit, so in the future, we’ll be sticking to only one layer.

Here’s the recipe!

Serves 4

Print recipe!

Ingredients:

4 small red rose potatoes, peeled and grated

3 small sweet potatoes, peeled and grated

1 tablespoon butter

Salt, to taste

Pepper, to taste

Steps:

Place shredded potatoes on a baking sheet in between two pieces of parchment paper. Freeze overnight.

Heat butter in a large frying pan. Add potatoes, in clumps, and cook until browned, about 5 minutes per side. Add salt and pepper, and enjoy!

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{Potato Cheese Soup}

Potato Cheese Soup

I love cold weather–it gives me an excuse to make soup at least once a week! This soup is probably not what you would consider traditional potato cheese soup. That was the original intention, but Jeff always seems to find a way to add other ingredients when I’m not looking. I definitely have to watch his butter usage too! But despite a few changes, the soup is still pretty close to the original intention and definitely tasty.

It might make a good after Thanksgiving meal to use up any extra potatoes!

Potato Cheese Soup Recipe

Serves 4

Print recipe!

Ingredients:

1.5 pounds small potatoes (about 5), peeled and chopped

1 large onion, chopped

1 large carrot, chopped

1 container (about 20oz) low sodium chicken broth

1 cup medium cheddar cheese, packed

1 cup low fat milk

1/2 cup parsley, chopped

2 tablespoons spicy dijon mustard or whole grain mustard

Olive oil

Salt, to taste

Pepper, to taste

Steps:

Saute onion and carrot in olive oil over medium heat until onions are translucent. Add parsley.

Note: We sauteed the veggies in our Le Creuset pot and then just continued to add the other ingredients and do the following steps in the same pan. Alternatively, you could saute the veggies in a frying pan and then continue the following steps in a soup pan.

Add potatoes, broth, salt, and pepper, and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until potatoes are soft.

Using an emulsion blender (or transfer to a regular blender or food processor), blend soup until mostly smooth, leaving a few chunks as to your own preference.

Stir in milk and cheese. Continue to cook over medium heat until soup reaches desired thickness (You can always add a roux if you would like it a bit thicker).

Serve immediately, and enjoy!

{Burritos with a Twist}

Burrito

By now, it’s no secret that I love all things Mexican food. Unfortunately, Mexican food doesn’t always have the most vegetables in the world which makes it difficult when you have a box full of them to eat every week! So when Monday came with our veggies and I was craving Mexican food, I decided to get a little creative and try to find a way to get at least a few more veggies into a mix. The vegetable winner? Zucchini! I ended up just sauteing a little garlic, onion, and zucchini with olive oil and adding to my usual beans, rice, and cheese. I then just topped it with a little cheese, a few tomatoes, cilantro, green onions, and salsa verde. Instant veggie usage!

Now, this was a difficult decision for me as I usually don’t like anything interfering with the taste of my beans and rice, but it actually turned out really good! So good in fact, that I had it for dinner two nights in a row. Don’t judge.

{Vegetarian Chili}

Chili

Jeff and I always argue over what goes into “real” chili. In my mind, chili is all about the beans–black, kidney,pinto–perfection. But, Jeff seems to think “real” chili is all about the meat and beans are optional. I will admit that a little turkey meat is often good added to the beans, but chili without beans is just not chili to me. Am I the only one?

Bean or meat preference aside, chili is such a perfect meal on a chilly fall or winter day and one that we make often on the weekends in our household. This past Sunday kicked off our first chili of the season, so I thought I’d share with you our recipe–the vegetarian version that is ;)

Vegetarian Chili Recipe

Serves 6

Print recipe!

Ingredients:

1 32 fl. oz low sodium vegetable broth

1 15 oz can black beans

1 15 oz can kidney beans

1 15oz can pinto beans

1 14.5oz can stewed diced tomatoes

1 6oz can tomato paste

2 stalks celery, chopped

1 yellow onion, chopped

3 cloves garlic, chopped

1 jalepeno, chopped

1 6oz can diced green chilis

1 teaspoon cumin

1 tablespoon chili powder

1 teaspoon cayenne pepper

1/2 teaspoon oregano

2 bay leaves

salt, to taste

pepper, to taste

olive oil

Steps:

Heat olive oil medium size frying pan. Add onions, garlics, celery, jalepenos and cook until onions are translucent, about 4-5 minutes.

Place frying pan ingredients in large soup pot over medium heat. Add broth, beans, diced chilis, diced tomatoes, and tomato paste, stirring until combine. Add spices, adjusting as necessary.

Cook over low heat for 1 hour (longer if desired), serve, and enjoy!

Note: This goes great with some crazy good cornbread!