This week, I cooked our two big pots of food from recipes taken from PF blogs.
First, I made the lentil and goat cheese soup with English Major Money recommended. Our ghetto Giant doesn’t have goat cheese, so I substituted Pepper Jack (~8 0z.) which made it fun and spicy. I also added half a bag of rice (extra water, too) to go with the lentils and make it even bigger.
Then tonight I made a recipe by JD’s wife Kris for a hearty baked potato soup. Made a number of changes here…first I got 4 big red potatoes, cut them into little pieces, and boiled them (I also put on about 2 cups of brown rice to cook in another pot). Then I did the butter/onion/garlic/flour/evaporated milk part just like in the post. It got done before the potatoes, so I had to turn it off. I added the boiled, softened potatoes about two big spoonfuls at a time (slotted so no water carryover) and mushed them up a bit. I also added about 2 cups of water and 1 bullion cube (crumbled) and the salt.
I let this simmer and kept stirring for while added chopped broccoli. Lots of it, for a nice veggie element. Then I added more water (because the broccoli increased the volume so much) and let that simmer until it was soft.
I gradually mixed in the now-cooked rice (few non-slotted big spoonfuls at a time). Then while I kept stirring it, Micah chopped about 4 oz. of the Pepper Jack mentioned above and I stirred that in until it melted.
Delicious! Wonderful! And reasonably frugal.
Thanks, English Major and Kris/JD.