My Special Potato Cheese Soup

I love this recipe...It doesn't take a TON of work, but it's very, very good. I don't know exact quantities, but you can just kind of wing it. I usually make a big pot full of this stuff, because it stores really well in the fridge.

Red Potatoes
Two family size cans of chicken broth (regular Swanson is best, NOT reduced sodium or diet...trust me on this one.)
diced celery
shredded carrots
a small white (or yellow) onion, or half of a large onion (chopped up as small as you can get it.)
shredded cheddar cheese to taste
whatever spices you love....Casey likes it if I put a little garlic on there.
flour or cornstarch as a thickener...flour tastes better.

peel and cut the potatoes into chunks and put them in a pot (no water). Pour in all of the chicken broth (like mashed potatoes..but with broth.) Boil the potatoes until they're done. Do NOT drain. While it's cooking, throw in the onions and carrots near the beginning, and the celery near the end. Mush up the potatoes either with a spoon or potato smusher. Then the spices. Then the flour. (to add it in without clumps, put a little cold water in a cup with about 2 tbs of flour and make sure it's blended. Put a little of the potato mix in there and stir...then dump it all in the pot.) Then put in cheddar cheese to taste.... Then you're done! Dish it up and enjoy!

*** If you put too much cheese in, it'll still be really good, but when you put it in the fridge later, it'll congeal into cheesy mashed potatoes. It's still good, but to make it soup, just stir some water in there before you put it in the microwave to reheat.

****Some people like to put crumbled bacon in there, too..but I don't. I think it's better without it. The bacon flavor takes away from all the other yummy flavors of the veggies.

Fresh Peach Cobbler

If your peaches are firm, you should be able to peel them with a vegetable peeler. If they are too soft and ripe to withstand the pressure of a peeler, you'll need to blanch and shock them before peeling. In the biscuit topping, low-fat or nonfat plain yogurt can be used in place of whole milk yogurt, but the biscuits will be a little less rich. If you live in an arid climate, the biscuit dough may require up to an additional tablespoon of yogurt for it to form a cohesive dough. Do not prepare the biscuit dough any sooner than the recipe indicates; if the unbaked dough is left to stand too long, the leavener will expire and the biscuits will not rise properly in the oven. This recipe can be doubled to serve a crowd. Use a 13 by 9-inch baking dish and increase the baking times in steps 2 and 4 by about 5 minutes. Serve the warm cobbler with vanilla ice cream or whipped cream. Leftovers can be reheated in a 350-degree oven until warmed through.

INGREDIENTS

Filling
2 1/2 pounds peaches , ripe but firm (6 to 7 medium)
1/4 cup granulated sugar (1 3/4 ounces)
1 teaspoon cornstarch
1 tablespoon lemon juice from 1 lemon
pinch table salt

Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces)
3 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
5 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1/3 cup plain whole-milk yogurt
1 teaspoon granulated sugar

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2. For the filling: Peel peaches (see note), then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 10 minutes.
3. For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
4. To assemble and bake: After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

Brown Rice Salad

Tanner, who traditionally does not eat anything green, won't leave me in peace to eat this salad. I have to share at least half with him.

Brown Rice Salad
Ingredients
Cooked brown rice (warm is the best!)
Chopped romaine lettuce (I just buy it in bags)
Parmesan cheese
Italian dressing

Combine ingredients to taste and voila!

*Heather recommends toasting the brown rice in the oven with the parmesan cheese. It is quite delicious that way, but easier to forego that step. It's really tasty either way, but the oven-toasted, cheesed-up rice is a special touch!

**I like to add shredded chicken or anything else that suits your fancy!

*** I should mention that I don't like brown rice and I don't like lettuce. So there you go. I LOVE THIS SALAD!!!

Sweet and Sour Meatballs

Rice:
3 C brown rice
8 C water

-Put rice and water in a pot and turn it to high heat.
-Bring to a boil.
-Cook for about an hour, stirring occasionally at first, then as it starts to thicken, turn it down to medium heat and stir more often, then turn it down lower until it is on low heat and it is done.


Meatballs:
3 lbs. ground beef
1 C uncooked wheat, finely cracked in blender (3 minutes on high speed)
1 C crushed pineapple (if in rings, crush in food processor) (save juice and the leftover pineapple for the sauce)
1 tsp ginger
1/2 tsp sage
2-1/2 tsp salt
2 eggs
1/2 C milk

-place all ingredients in a bowl and mix well with hands. Chill 30 minutes. Form into balls the size of walnuts and place on a large, tin foil lined, cookie sheet, or stone. Bake at 375 for 20 minutes.

Sauce:
4 TBS soy sauce
1/2 C apple cider vinegar
3/4 C honey, Rapadura, or sugar
2 tsp beef boullion granules (can smash cubes into 2 tsp too)
3-1/2 C water
1/2 C cornstarch or arrowroot, PLUS 1 C cold water
2-1/4 C crushed pineapple AND juice

-put all ingredients (except the arrowroot plus cold water) in a sauce pot.
-Mix arrowroot with 1 C cold water, stir well with a fork, then add it to the pot mixture.
-Cook over medium heat until thick, stirring constantly.
-Add meatballs.
-Serve over rice.

Chicken Tikka Masala

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Serves 6

INGREDIENTS

Chicken Tikka

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger

Masala Sauce

3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

See Illustrations Below: Chicken Tikka Masala

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

STEP BY STEP: Chicken Tikka Masala

1. RUB: Coat chicken in salt and spice mixture and refrigerate.
2. MAKE SAUCE: Prepare creamy tomato-masala sauce.
3. DIP: Dunk chicken in protective coating of yogurt and oil.
4. BROIL: Broil chicken, then allow to rest.
5. COMBINE: Cut chicken into chunks and add to sauce.

Nutritional Info does not include rice.