A bowl of Potato Soup on a rainy day is incredibly satisfying!
2 Tablespoons Olive Oil
1 Onion, chopped
4 cloves Garlic, crushed
2 large stalks of Celery, diced
3 litres Vegetable Broth
12 medium Potatoes, White or Red, a combination of the two
1 Tablespoon Parsley
1 1/2 teaspoons Oregano
1 teaspoon ground Sage
1 teaspoon ground Thyme
1 1/2 teaspoons Salt
Freshly ground Pepper, to taste
Shredded Cheddar Cheese, about 1/8 cup per serve
1 Tablespoon crumbled Bacon Bits for each serve
Sautee onion over medium high heat for a few minutes.
Add garlic and continue cooking for a few more minutes.
Add diced celery, cook for another 4 – 5 minutes, stirring often.
Add vegetable broth and slowly bring to a boil.
While bringing the broth to a boil, peel and cube potatoes; carefully add to liquid. (If you prefer, you can leave the skins on and just give them a good scrub)
Add the spices in the order given, stir and bring the whole to a boil.
Reduce heat and simmer for 1 to 1 1/2 hours.
Using a potato masher, mash some of the potatoes before serving.
Top each serving with Shredded Cheddar and Bacon Bits, serve with warmed Crusty Bread.
You bought a package of Flour Tortillas and they have been sitting in the fridge for a few days…this is a great way to put them to good use!
A Mexican version of Lasagne!
2 (540 ml) cans Red Kidney Beans, drained and well rinsed
2 cups Salsa
2 Tablespoons chopped Fresh Cilantro
4 cloves Garlic, crushed
3/4 teaspoon Chili Flakes
1 teaspoon Cumin
1/2 teaspoon Coriander
1 teaspoon Oregano
1 teaspoon Salt
1/2 teaspoon Paprika
1 Tablespoon Lime Juice
1 (540 ml) can Black Beans, drained and well rinsed
1 small Tomato, diced
7 (8in) Flour Tortillas
2 cups shredded Old Cheddar Cheese
1 cup shredded Monterey Jack Cheese
1/2 cup Salsa
1 cup Sour Cream
Sliced Black Olives
Sliced Green Onion
Pour rinsed kidney beans into a medium size mixing bowl and mash or puree with a stick blender.
Stir in half of the salsa, garlic, chili, cumin, coriander, oregano, salt, paprika and lime juice.
In another mixing bowl, combine rinsed black beans, chopped tomato and cilantro.
Preheat oven to 400F.
Lightly grease a 10inch springform pan with Vegetable Oil Spray.
Place 1 tortilla in springform pan.
Spread 3/4 cup of kidney bean mixture over tortilla
Sprinkle with 1/4 cup of Cheddar Cheese and a sprinkling of Monterey Jack Cheese.
Top with another tortilla and 2/3 cup of the black bean mixture.
Sprinkle with 1/4 cup of Cheddar Cheese and a sprinkling of Monterey Jack Cheese.
Repeat layers twice.
Top with remaining tortilla and spread with sour cream, 1/2 cup salsa, a bit of shredded Cheddar cheese and sliced black olives.
Place springform pan on baking sheet and Bake in 400F oven for 40 minutes or until hot and bubbly. Remove from oven and sprinkle with sliced green onions.
Remove ring from springform pan and slice into wedges.
Serve with salsa and sour cream on the side.
*I baked the pie for 10 minutes then threw a few handfuls of tater tots onto the baking sheet for the remaining 30 minute cooking time.
