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.

 

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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.

Rice Tortilla Pizza

This weekend the kids wanted personal pizzas…since we don’t eat yeast products in our house, the gluten-free options for pizza crusts are limited.  I usually use rice cakes as a base, but it takes A LOT of those to fill up my household of 5!  Everyone liked these…even our adult non-FAILSAFE-ers…

Delicious FAILSAFE "Food For Life, brown rice tortilla" pizza.

Delicious FAILSAFE “Food For Life, brown rice tortilla” pizza.

(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.)

Food For Life brown rice tortillas

Butter, melted

1 clove Garlic, minced

Hamburger, cooked & salted

Cheese (Farmers or Mozzarella), shredded/sliced

Green Onion, chopped (if desired)

Sour Cream (if desired)

********************************************************************************************************************************

Pre-heat oven to 350 degrees.  Lay out the tortillas on a baking sheet, not overlapping.  Mix melted butter and garlic together, brush on tortillas-make sure to evenly coat the tortilla all of the way to the edges for a yummier crust.  Top with hamburger and cheese.  Bake at 350 degrees until cheese is melted & bubbly.  Top with chopped green onion & sour cream.

We had leftovers and these were delicious reheated in the microwave…also good as a lunchbox item!

B.

Busy night Nachos

This is a staple meal at our home…made at least once a week.  We like to switch up the ingredients based on what we have on hand or from whatever leftovers are available.  To complete the meal, serve with a side salad and dish of pear sauce.  It is great for nights when sports/clubs/meetings/practices take over the schedule.

(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.)

1.  Base-

Kettle Chips (our favorite)

Fried Potato slices

2.  Cheese-

Farmer’s cheese

Mozzarella cheese

Cream cheese

*Any Mixture of the above (I like to add the cream cheese in little spoonfuls amidst the other cheese to make a creamier texture)

3.  Toppings-

Cooked hamburger (we like it with garlic cooked in)

Leftover cooked shredded chicken

Leftover cooked shredded beef roast

Green onion

Preheat oven to 350 degrees.  On a large cookie sheet layer the base, then cheese, then topping.  Cook for about 10 mins or until cheese is melted.  Serve immediately.

Condiments…

Sour cream

“Ranch dressing” (sour cream, chopped green onion, garlic and salt…dilute with milk if needed to get consistency)

Green onion-raw

White Chicken Chili

(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.)

4 T     Canola oil, divided by 2T/2T

1 C     Leeks, diced

2        Chicken breasts, boneless/ skinless, finely diced

2 t      Garlic, minced

2 cans Cannellini beans, rinsed/drained/partially mashed

2 C      Chicken stock (homemade)

4 C      Water

2 t       Salt

1 C      Sour cream

In a 5 quart pan, heat 2T oil over medium heat.  Add leeks and cook for 5 minutes, until tender.  Remove leeks and set aside.  Add the other 2T of oil to pan, add diced chicken.  Cook for 5 minutes, stirring.  Return leeks to pan and add remaining ingredients, except sour cream.  Simmer on medium low heat for 1 hour, stirring occasionally.   Add sour cream.  Serve immediately.