Red Beans and Rice (Makes 4 Gallons)
Leftovers from a large smoked ham with bone. (Almost a whole ham.)
4 pounds red beans soaked overnight, drained, covered with water, boiled 2 hours and drained again.
4 packages Andouille Sausage, cooked and drained
8 onions chopped
1 package celery chopped
8 jalapenos, chopped, seeded and deveined
8 hot banana peppers, chopped, " " "
3 carrots
2 cans tomato sauce or 2 cans tomato paste
2 bulbs garlic, pressed
8 bay leaves
1 tsp basil
1 tsp oregano
1-2 Tablespoons dried thyme(Start with 1 tsp and taste as you increase. I'm not sure I liked as much as I put last time)
Black Pepper
Red Pepper
Tony's to taste (Last time I used 6 Tblsp, but I may like it better with just salt to taste)
Sugar to taste(Last time 1 used 2 Tblsp)
2 tablespoons Worchestershire Sauce
6 T chopped fresh parsley
Boil ham until falling off the bone, defat and add ham and broth to beans. Add tomato sauce. Add seasonings. Bring to boil and reduce to simmer.
Saute vegetables in olive oil until tender. Add to beans. Saute garlic for 1 -2 minutes and add.
Brown sausage, drain, and add.
Simmer until tender.
Tuesday, September 29, 2009
Greek Pasta with Grilled Chicken
Nutrition Facts
Serving Size 1 (233g)
Recipe makes 10 servings
Calories 426
Calories from Fat 155
(36%)
Amount Per Serving
%DV
Total Fat 17.3g
26%
Saturated Fat 3.8g
18%
Monounsaturated Fat 10.4g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 51mg
17%
Sodium 329mg
13%
Potassium 506mg
14%
Total Carbohydrate 42.8g
14%
Dietary Fiber 5.0g
19%
Sugars 3.0g
Protein 25.4g
50%
Greek Pasta With Grilled Chicken (Flat Belly Diet Recipe)
Recipe #385906 15 min 5 min prep
By: Heartsong Aug 18, 2009
I made this today from some ingredients I had on hand. It was yummy.If you want to try to follow a flat belly diet, I will be posting recipes that I try and like. I am trying to increase my intake of MUFA's(Monounsaturated fatty acids), These are really heart healthy fats that help to lower your bad cholesterol(LDL and VLDL, Low Density Lipoprotein and Very LDL) and raise your good Cholesterol, HDL(High Density Lipoprotein) The low density are smaller particles and get into the linings of your vessels, The high density lipoprotein helps keep your arteries clean. A 1600 calorie a day diet with a seving of MUFA's at each meal is the basic premise of the flat belly diet. Scientists already knew that MUFA's were associated with longevity, but new research demonstrates that they also can help you lose belly fat. Several new diets are cropping up centered all around MUFAs – you may hear them called ‘Flat Belly’ diets. Eating one serving at each meal can help control cravings and provide a mental and physical boost. Regardless of what your plan is, you can incorporate these delicious and nutritious foods into your diet. 1.Oils – flaxseed, canola, olive, sunflower, peanut, or soybean oil (and a few others) all do the trick. Pesto sauce also counts! One serving = 1 tablespoon. 2.Nuts & seeds – Nuts and natural nut butters (such as almond butter or peanut butter) are a great source of protein. Try adding nuts as salad toppers, or combine the butters with vegetables or crackers. One serving = 2 tablespoons. 3.Avocado – Slice an avocado for your salad, add a layer to a sandwich with sprouts and Swiss, or chop it and add it to salsa or another dip. One serving = ¼ cup. 4.Olives – Black or green olives can be used as toppings on entrees such as pizza, pasta, or chicken breast. One serving = 10 large olives. 5.Chocolate - Go with dark or semisweet chocolate. Top your Pinkberry with chocolate chips, add shavings to a favorite low-calorie dessert, or simple indulge in a dark chocolate square. One serving = ¼ cup. Bon Appetit!
SERVES 10 , 10 cups
Ingredients
16 ounces rotini pasta
8 tablespoons olive oil
6 garlic cloves, pressed
6 small tomatoes, 2 inch, diced
1 (13 3/4 ounce) can water-packed artichoke hearts, drained and quartered
1 (6 ounce) can black olives (that is 44 black olives, 6 oz dry weight)
1 cup fresh sweet basil leaves, chopped (or to taste)
18 ounces cooked boneless skinless chicken breasts, grilled, chopped
3 ounces feta cheese, crumbled
salt, to taste
pepper, to taste
Directions
1Boil pasta in salted water til al dente. For Rotini, that is seven minutes actual boiling time. Drain.
2Add remaining ingredients and stir well.
3Adjust salt and pepper to taste
Nutrition Facts
Serving Size 1 (233g)
Recipe makes 10 servings
Calories 426
Calories from Fat 155
(36%)
Amount Per Serving
%DV
Total Fat 17.3g
26%
Saturated Fat 3.8g
18%
Monounsaturated Fat 10.4g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 51mg
17%
Sodium 329mg
13%
Potassium 506mg
14%
Total Carbohydrate 42.8g
14%
Dietary Fiber 5.0g
19%
Sugars 3.0g
Protein 25.4g
50%
Greek Pasta With Grilled Chicken (Flat Belly Diet Recipe)
Recipe #385906 15 min 5 min prep
By: Heartsong Aug 18, 2009
I made this today from some ingredients I had on hand. It was yummy.If you want to try to follow a flat belly diet, I will be posting recipes that I try and like. I am trying to increase my intake of MUFA's(Monounsaturated fatty acids), These are really heart healthy fats that help to lower your bad cholesterol(LDL and VLDL, Low Density Lipoprotein and Very LDL) and raise your good Cholesterol, HDL(High Density Lipoprotein) The low density are smaller particles and get into the linings of your vessels, The high density lipoprotein helps keep your arteries clean. A 1600 calorie a day diet with a seving of MUFA's at each meal is the basic premise of the flat belly diet. Scientists already knew that MUFA's were associated with longevity, but new research demonstrates that they also can help you lose belly fat. Several new diets are cropping up centered all around MUFAs – you may hear them called ‘Flat Belly’ diets. Eating one serving at each meal can help control cravings and provide a mental and physical boost. Regardless of what your plan is, you can incorporate these delicious and nutritious foods into your diet. 1.Oils – flaxseed, canola, olive, sunflower, peanut, or soybean oil (and a few others) all do the trick. Pesto sauce also counts! One serving = 1 tablespoon. 2.Nuts & seeds – Nuts and natural nut butters (such as almond butter or peanut butter) are a great source of protein. Try adding nuts as salad toppers, or combine the butters with vegetables or crackers. One serving = 2 tablespoons. 3.Avocado – Slice an avocado for your salad, add a layer to a sandwich with sprouts and Swiss, or chop it and add it to salsa or another dip. One serving = ¼ cup. 4.Olives – Black or green olives can be used as toppings on entrees such as pizza, pasta, or chicken breast. One serving = 10 large olives. 5.Chocolate - Go with dark or semisweet chocolate. Top your Pinkberry with chocolate chips, add shavings to a favorite low-calorie dessert, or simple indulge in a dark chocolate square. One serving = ¼ cup. Bon Appetit!
SERVES 10 , 10 cups
Ingredients
16 ounces rotini pasta
8 tablespoons olive oil
6 garlic cloves, pressed
6 small tomatoes, 2 inch, diced
1 (13 3/4 ounce) can water-packed artichoke hearts, drained and quartered
1 (6 ounce) can black olives (that is 44 black olives, 6 oz dry weight)
1 cup fresh sweet basil leaves, chopped (or to taste)
18 ounces cooked boneless skinless chicken breasts, grilled, chopped
3 ounces feta cheese, crumbled
salt, to taste
pepper, to taste
Directions
1Boil pasta in salted water til al dente. For Rotini, that is seven minutes actual boiling time. Drain.
2Add remaining ingredients and stir well.
3Adjust salt and pepper to taste
The Best Meatballs Ever
Nutrition Facts
Serving Size 1 (163g)
Recipe makes 25 servings
Calories 328
Calories from Fat 182
(55%)
Amount Per Serving
%DV
Total Fat 20.3g
31%
Saturated Fat 8.7g
43%
Monounsaturated Fat 8.1g
Polyunsaturated Fat 1.0g
Trans Fat 0.9g
Cholesterol 114mg
38%
Sodium 438mg
18%
Potassium 403mg
11%
Total Carbohydrate 8.7g
2%
Dietary Fiber 0.8g
3%
Sugars 0.8g
Protein 26.3g
52%
The Best Meatballs Ever
Recipe #389418 55 min 30 min prep :
By: Heartsong Sep 8, 2009
I am posting my recipe so I won't lose it. I changed my recipe a while back and they are even better than ever. I have made these many times and my family says they are the best they have ever had. This makes a ton of meatballs, but when you're making, it's just as easy to make a lot as a little. You can freeze them.
SERVES 25 , 100 meatballs
Ingredients
5 1/2 lbs ground beef
3 cups parmesan cheese, grated
2 cups Italian seasoned breadcrumbs, I use Progresso
4 eggs
1 1/2 cups milk
3 teaspoons season salt
4 teaspoons black pepper
8-12 garlic cloves, pressed (I use a whole bulb)
2 cups fresh sweet basil leaves, chopped (2 big handfuls or 2 loose cups leaves, chopped)
1 cup parsley, chopped (1 big handful or one loose cup leaves, chopped)
1 teaspoon dried oregano
1 teaspoon cayenne pepper
Directions
1Mix all ingredients well.
2Shape into meatballs.(I make the meatballs a good handful. They are probably 1 1/2 inches in diameter or more).
3You may freeze for later use or refrigerate for 24 hours.
4Bake at 350 for 20 to 25 minutes. Test for doneness because it does depend on the size of your meatball.
5These may also be simmered in your sauce without baking. I bake them on a roasting rack to let the fat drip into the pan below, but you don't have to.
6To cook in sauce,drop gently into simmering sauce and don't stir for at least 25 minutes or the meatballs will break. Simmer for a total of about 45 for your meatballs to be done. Test one to be sure.
7Skim the fat off the top of the sauce if you simmer the meatballs.
Capellini Pomodoro
Nutrition Facts
Serving Size 1 (318g)
Recipe makes 4 servings
Calories 322
Calories from Fat 73
(22%)
Amount Per Serving
%DV
Total Fat 8.1g
12%
Saturated Fat 1.2g
6%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 0mg
0%
Sodium 16mg
0%
Potassium 705mg
20%
Total Carbohydrate 53.8g
17%
Dietary Fiber 5.0g
19%
Sugars 7.5g
Protein 9.9g
19%
Olive Garden Capellini Pomodoro
Recipe #385607 12 min 5 min prep
.
By: Heartsong Aug 17, 2009
This is an incredibly easy, incredibly delicious dish. It is a takeoff from the Olive Garden original. I like more garlic, more basil, and less oil than their recipe calls for, but you can go to their website and get the original. This is a real kid pleaser. If they hate tomatoes, leave them out. It's still delicious.
SERVES 4
Ingredients
8 ounces pasta
6 garlic cloves, pressed
salt
pepper
parmesan cheese
2 tablespoons olive oil
8 fresh tomatoes, diced (or 2 cans diced tomatoes)
20 fresh basil leaves, diced
Directions
1Boil pasta in salted water and drain. Add garlic, olive oil, and basil. Stir well. Add salt, pepper, and tomatoes. Adjust seasonings to taste. Top with parmesan cheese
Nutrition Facts
Serving Size 1 (318g)
Recipe makes 4 servings
Calories 322
Calories from Fat 73
(22%)
Amount Per Serving
%DV
Total Fat 8.1g
12%
Saturated Fat 1.2g
6%
Monounsaturated Fat 5.2g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 0mg
0%
Sodium 16mg
0%
Potassium 705mg
20%
Total Carbohydrate 53.8g
17%
Dietary Fiber 5.0g
19%
Sugars 7.5g
Protein 9.9g
19%
Olive Garden Capellini Pomodoro
Recipe #385607 12 min 5 min prep
.
By: Heartsong Aug 17, 2009
This is an incredibly easy, incredibly delicious dish. It is a takeoff from the Olive Garden original. I like more garlic, more basil, and less oil than their recipe calls for, but you can go to their website and get the original. This is a real kid pleaser. If they hate tomatoes, leave them out. It's still delicious.
SERVES 4
Ingredients
8 ounces pasta
6 garlic cloves, pressed
salt
pepper
parmesan cheese
2 tablespoons olive oil
8 fresh tomatoes, diced (or 2 cans diced tomatoes)
20 fresh basil leaves, diced
Directions
1Boil pasta in salted water and drain. Add garlic, olive oil, and basil. Stir well. Add salt, pepper, and tomatoes. Adjust seasonings to taste. Top with parmesan cheese
3 Grain Hot Cereal
Nutrition Facts
Serving Size 1 (238g)
Recipe makes 1 servings
Calories 272
Calories from Fat 114
(42%)
Amount Per Serving
%DV
Total Fat 12.8g
19%
Saturated Fat 1.9g
9%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 7.9g
Trans Fat 0.0g
Cholesterol 4mg
1%
Sodium 33mg
1%
Potassium 520mg
14%
Total Carbohydrate 40.4g
13%
Dietary Fiber 11.9g
47%
Sugars 22.4g
Protein 8.2g
16%
3 Grain Hot Cereal(Flat Belly Diet)
Recipe #388433 6 min 1 min prep
By: Heartsong Sep 2, 2009
This is one of my favorite breakfasts. It is so good for you.The flaxseed meal is only 1/2 a serving of mufa. The walnuts make the other half of the serving. The wheat bran is all fiber. The oat bran lowers cholesterol. You don't have to cook the apple. I like it raw just as well, If you don't cook the apple, just sprinkle the brown sugar and cinnamon on top. Apples have amazing antioxidant content. Increase the milk if you like it soupier, you need your calcium.
SERVES 1
Ingredients
2 tablespoons flax seed meal
1 tablespoon oat bran
2 tablespoons wheat bran
1 apple, small, seeded and diced
1/4-1/2 teaspoon cinnamon, to taste
1 teaspoon brown sugar, to taste
1/4 cup 2% low-fat milk
1 tablespoon walnuts
water
Directions
1Microwave apple with brown sugar and cinnamon for 2 to 3 minutes.
2Mix grains with enough water to get them wet and a little soupy.
3Microwave 2 minutes.
4Mix milk in cereal.
5Top with apple and walnuts and enjoy.
Nutrition Facts
Serving Size 1 (238g)
Recipe makes 1 servings
Calories 272
Calories from Fat 114
(42%)
Amount Per Serving
%DV
Total Fat 12.8g
19%
Saturated Fat 1.9g
9%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 7.9g
Trans Fat 0.0g
Cholesterol 4mg
1%
Sodium 33mg
1%
Potassium 520mg
14%
Total Carbohydrate 40.4g
13%
Dietary Fiber 11.9g
47%
Sugars 22.4g
Protein 8.2g
16%
3 Grain Hot Cereal(Flat Belly Diet)
Recipe #388433 6 min 1 min prep
By: Heartsong Sep 2, 2009
This is one of my favorite breakfasts. It is so good for you.The flaxseed meal is only 1/2 a serving of mufa. The walnuts make the other half of the serving. The wheat bran is all fiber. The oat bran lowers cholesterol. You don't have to cook the apple. I like it raw just as well, If you don't cook the apple, just sprinkle the brown sugar and cinnamon on top. Apples have amazing antioxidant content. Increase the milk if you like it soupier, you need your calcium.
SERVES 1
Ingredients
2 tablespoons flax seed meal
1 tablespoon oat bran
2 tablespoons wheat bran
1 apple, small, seeded and diced
1/4-1/2 teaspoon cinnamon, to taste
1 teaspoon brown sugar, to taste
1/4 cup 2% low-fat milk
1 tablespoon walnuts
water
Directions
1Microwave apple with brown sugar and cinnamon for 2 to 3 minutes.
2Mix grains with enough water to get them wet and a little soupy.
3Microwave 2 minutes.
4Mix milk in cereal.
5Top with apple and walnuts and enjoy.
SPICY SPLIT PEA AND SAUSAGE SOUP
Nutrition Facts
Serving Size 1 (358g)
Recipe makes 16 servings
The following items or measurements are not included below:
low-fat sausage
4 sprigs fresh thyme
Calories 203
Calories from Fat 21
(10%)
Amount Per Serving
%DV
Total Fat 2.4g
3%
Saturated Fat 0.3g
1%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg
0%
Sodium 44mg
1%
Potassium 657mg
18%
Total Carbohydrate 34.3g
11%
Dietary Fiber 14.1g
56%
Sugars 5.8g
Protein 12.9g
25%
Spicy Split Pea and Sausage Soup
Recipe #386837 45 min 15 min prep
Ingredients
4 cups dried split peas or
2 (16 ounce) packages split peas
42 ounces low-fat sausage, sliced
2 tablespoons olive oil
2 carrots, diced
2 onions, diced
6 hot banana peppers, diced
1 bulb of garlic, pressed or 8-10 garlic cloves
1 bunch celery, sliced
16 cups water
4 bay leaves
4 sprigs fresh thyme
salt, to taste
black pepper, to taste
Directions
1Saute sausage in olive oil til almost browned, add garlic and saute for a couple of minutes. Remove and set aside.
2Saute vegetables for 10 or 15 minutes.
3Add water, spices, lentils, sausage and garlic. Bring to a boil and simmer for 30 to 40 minutes or until lentils are tender.
4Remove bay leaf and thyme.
5Serve with crusty bread.
Nutrition Facts
Serving Size 1 (358g)
Recipe makes 16 servings
The following items or measurements are not included below:
low-fat sausage
4 sprigs fresh thyme
Calories 203
Calories from Fat 21
(10%)
Amount Per Serving
%DV
Total Fat 2.4g
3%
Saturated Fat 0.3g
1%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg
0%
Sodium 44mg
1%
Potassium 657mg
18%
Total Carbohydrate 34.3g
11%
Dietary Fiber 14.1g
56%
Sugars 5.8g
Protein 12.9g
25%
Spicy Split Pea and Sausage Soup
Recipe #386837 45 min 15 min prep
Ingredients
4 cups dried split peas or
2 (16 ounce) packages split peas
42 ounces low-fat sausage, sliced
2 tablespoons olive oil
2 carrots, diced
2 onions, diced
6 hot banana peppers, diced
1 bulb of garlic, pressed or 8-10 garlic cloves
1 bunch celery, sliced
16 cups water
4 bay leaves
4 sprigs fresh thyme
salt, to taste
black pepper, to taste
Directions
1Saute sausage in olive oil til almost browned, add garlic and saute for a couple of minutes. Remove and set aside.
2Saute vegetables for 10 or 15 minutes.
3Add water, spices, lentils, sausage and garlic. Bring to a boil and simmer for 30 to 40 minutes or until lentils are tender.
4Remove bay leaf and thyme.
5Serve with crusty bread.
LOADED POTATO SOUP
Nutrition Facts
Serving Size 1 (620g)
Recipe makes 16 servings
The following items or measurements are not included below:
Tony Chachere's Seasoning
Calories 617
Calories from Fat 273
(44%)
Amount Per Serving
%DV
Total Fat 30.4g
46%
Saturated Fat 10.8g
53%
Monounsaturated Fat 15.9g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 44mg
14%
Sodium 1394mg
58%
Potassium 1320mg
37%
Total Carbohydrate 60.6g
20%
Dietary Fiber 5.8g
23%
Sugars 11.7g
Protein 26.8g
53%
Loaded Potato Soup
Recipe #388308 40 min 10 min prep
By: Heartsong Sep 1, 2009
I suppose it qualifies as flat belly, but I'm not sure. I made a white roux with flour and olive oil. I tried for about a half tablespoon of olive oil or so per serving, but the kids ate enough before I got back today that I couldn't accurately measure to see how many cups the recipe made, although I did my best. I had to look at the line left on the pot. Pair a bowl of soup with a salad with olive oil in the dressing and it should be OK. If anyone knows different, let me know. I have thickened potato soup with just the potatoes in the past. This certainly increases the fat and calories. It was delicious, though. I do think you could blend some fat free cottage cheese until smooth and get a good cheese flavor. I didn't have any. Also the fat free cream cheese would be good. I have read that Panera Bread puts cream cheese in their potato soup. Both would reduce fat in the soup. You could garnish with the reduced fat cheddar, then and keep the cheddar flavor without all the calories. I will try them later and post a potato soup II if it's good. Be sure and garnish with bacon( I bought a bag of the 50% reduced fat bits to sprinkle on top) and chives or green onions. It makes all the difference. The kids did think it was the best potato soup I ever made. But I think they say that nearly every time. I am kind of a process cook rather than a recipe cook. Zaar has helped me to pay attention to both. Serving size-2 cups soup.
SERVES 16 -20 , 32 -40 cups
Ingredients
1 cup olive oil
1 1/2 cups flour
3 onions, diced
1 bunch celery, sliced
4 tablespoons olive oil, for garlic
4-6 garlic cloves, pressed
16 medium potatoes, diced
8 cups water
8 cups 2% low-fat milk
16 ounces fat free sour cream
2 lbs reduced-fat cheddar cheese, grated
2 tablespoons salt (to taste)
1 teaspoon Tony Chachere's Seasoning (to taste)
1/2 teaspoon cayenne pepper (to taste)
1 teaspoon black pepper (to taste)
Directions
1. Bring potatoes, salt and water to boil and simmer for 10 to 15 minutes until potatoes are tender.
2. Saute onions and celery in olive oil until tender(about 10 minutes).
3. Add flour to onion and celery mixture and cook for 3 to 5 minutes. Do not brown. You are making a blonde roux.
4. Add the milk one cup at a time and incorporate fully before you add another cup. Bring to a low boil and reduce to simmer, stir frequently.
5. Add potatoes in water.
6. Saute garlic in olive oil for a couple of minutes and add to soup.
7. Add pepper and Tony's.
8. Remove from heat.
9. Stir in cheese.
10. Stir in sour cream.
11. Adjust seasonings to taste. I did add a little extra salt, pepper, and Tony's at the end, but I sprinkled and didn't measure those. I also sprinkled with a little paprika, but that may be the flavor my son commented on that was different. I wasn't going for different. The measurements for salt, pepper and Tony's given were what I started with.
12. Be sure and garnish with bacon, green onion, and a little extra cheese. It does make it decadent.
Nutrition Facts
Serving Size 1 (620g)
Recipe makes 16 servings
The following items or measurements are not included below:
Tony Chachere's Seasoning
Calories 617
Calories from Fat 273
(44%)
Amount Per Serving
%DV
Total Fat 30.4g
46%
Saturated Fat 10.8g
53%
Monounsaturated Fat 15.9g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 44mg
14%
Sodium 1394mg
58%
Potassium 1320mg
37%
Total Carbohydrate 60.6g
20%
Dietary Fiber 5.8g
23%
Sugars 11.7g
Protein 26.8g
53%
Loaded Potato Soup
Recipe #388308 40 min 10 min prep
By: Heartsong Sep 1, 2009
I suppose it qualifies as flat belly, but I'm not sure. I made a white roux with flour and olive oil. I tried for about a half tablespoon of olive oil or so per serving, but the kids ate enough before I got back today that I couldn't accurately measure to see how many cups the recipe made, although I did my best. I had to look at the line left on the pot. Pair a bowl of soup with a salad with olive oil in the dressing and it should be OK. If anyone knows different, let me know. I have thickened potato soup with just the potatoes in the past. This certainly increases the fat and calories. It was delicious, though. I do think you could blend some fat free cottage cheese until smooth and get a good cheese flavor. I didn't have any. Also the fat free cream cheese would be good. I have read that Panera Bread puts cream cheese in their potato soup. Both would reduce fat in the soup. You could garnish with the reduced fat cheddar, then and keep the cheddar flavor without all the calories. I will try them later and post a potato soup II if it's good. Be sure and garnish with bacon( I bought a bag of the 50% reduced fat bits to sprinkle on top) and chives or green onions. It makes all the difference. The kids did think it was the best potato soup I ever made. But I think they say that nearly every time. I am kind of a process cook rather than a recipe cook. Zaar has helped me to pay attention to both. Serving size-2 cups soup.
SERVES 16 -20 , 32 -40 cups
Ingredients
1 cup olive oil
1 1/2 cups flour
3 onions, diced
1 bunch celery, sliced
4 tablespoons olive oil, for garlic
4-6 garlic cloves, pressed
16 medium potatoes, diced
8 cups water
8 cups 2% low-fat milk
16 ounces fat free sour cream
2 lbs reduced-fat cheddar cheese, grated
2 tablespoons salt (to taste)
1 teaspoon Tony Chachere's Seasoning (to taste)
1/2 teaspoon cayenne pepper (to taste)
1 teaspoon black pepper (to taste)
Directions
1. Bring potatoes, salt and water to boil and simmer for 10 to 15 minutes until potatoes are tender.
2. Saute onions and celery in olive oil until tender(about 10 minutes).
3. Add flour to onion and celery mixture and cook for 3 to 5 minutes. Do not brown. You are making a blonde roux.
4. Add the milk one cup at a time and incorporate fully before you add another cup. Bring to a low boil and reduce to simmer, stir frequently.
5. Add potatoes in water.
6. Saute garlic in olive oil for a couple of minutes and add to soup.
7. Add pepper and Tony's.
8. Remove from heat.
9. Stir in cheese.
10. Stir in sour cream.
11. Adjust seasonings to taste. I did add a little extra salt, pepper, and Tony's at the end, but I sprinkled and didn't measure those. I also sprinkled with a little paprika, but that may be the flavor my son commented on that was different. I wasn't going for different. The measurements for salt, pepper and Tony's given were what I started with.
12. Be sure and garnish with bacon, green onion, and a little extra cheese. It does make it decadent.
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