Warm & Tasty Potato Soup

It is getting cold outside & I was craving a creamy soup (my previous “go-to’s” would have been Cheddar/Broccoli or Cream of Mushroom).  Since potatoes are inexpensive right now, I decided to try my hand at creating a FAILSAFE version of my grandmother’s recipe for Potato Soup.

Warm & Tasty FAILSAFE Potato Soup

Warm & Tasty FAILSAFE Potato Soup

(Remember that what we post here works for our families…if there is an ingredient that you/yours cannot tolerate, either substitute it or eliminate it completely)

Warm & Tasty Potato Soup

Saute until soft:

  2 T            Butter

  2 stalks   Celery, diced

  3              Green onion white tips, diced (separate-save green ends for garnish)

  1 T            Garlic, minced

Add to stock pot:

  4 c            Stock (I used FAILSAFE chicken stock, p.96 The Failsafe Cookbook)

  6 Lg         Potatoes (peeled, diced)

                   sautéed ingredients from above

Cook on med/high until potato is cooked/soft (about 20 minutes or so).  Use immersion blender to “cream up” the soup, but do not blend until smooth-you still want chunks of the potato & celery. 

Add:

  2 c             Milk

  1 T             Butter

                    Salt to taste

Garnish with:

                    green onion

 

Enjoy!

B.

 

GF Crepes

(The recipes we list work for OUR families and are suggestions for yours.  If there is an ingredient listed that you cannot tolerate, simply omit or modify it.)

Ingredients

2/3 C GF Flour (I use Namaste Perfect Flour Blend)

1 tsp sugar

1/4 tsp salt

1 tsp vanilla

1 Tbsp canola oil

1 C milk

2 eggs

Directions:

Combine all ingredients except the flour into a blender and mix.  Add the flour and blend well.

Heat a skillet or crepe pan over medium heat.  Grease lightly with canola oil if needed.

Pour enough batter onto the skillet or crepe pan to cover the bottom- you may need to lift the pan and gently turn it to spread the batter around evenly.  Let cook for about a minute or until the edges get dry and start to turn up.  Carefully loosen the edges with a thin spatula and flip to finish cooking, about another minute or so.

Place the finished crepe on a plate and fill with sliced pears and a drizzle of maple syrup.   I also like to fill the crepes with custard and sliced pears and top with some homemade whipped cream.  Yummy!!

This makes about 5 crepes in my crepe pan.

K.

Faux Chipotle

Before embarking on the F.A.I.L.S.A.F.E. journey, my family and I loved eating at Chipotle.  I was craving it the other day, so I came up with a safe version for us and it was a HUGE hit!  I lined up the ingredients on the counter, buffet style, and everyone could “order” whatever they wanted.

Here’s our “Chipotle” food line…

Cooked rice with chopped parsley (looked like cilantro rice:)

Cooked hamburger (I sautéed with garlic, green onion and salt)

Beans (I used black & kidney so it was more colorful and looked like more choices:)

Green onion

lettuce

sour cream (I know some people argue whether or not US sour cream is FAILSAFE, but my family is fine with it)

It was delish and the kids loved it.  For lunch the next day (we use a 24 hour period for eating leftovers) we had “taco salad” to get rid of the overage – just used lettuce as a base instead of the rice…

Enjoy!

B.