Potato Taco Salad.

This meal is easy. This meal is delicious. This meal is filling.

A layer of small, chopped potatoes (but you could use larger chunks!). A layer of beans. Topped with vegetables. Yum. This serves one, but uses a big recipe of beans, because I like to save them for leftovers. Adjust accordingly.

You will need:

1/2 cup small chopped potatoes (cooked and seasoned with salt, pepper, and a little garlic)
1 can black beans
1 can pinto beans
1 can diced tomatoes and chiles
1/2 cup chopped onions
1 clove garlic, minced or whatever
1 tbs chili powder
1 tsp cumin
1 tsp oregano
1 tbs taco seasoning
2 tbs orange juice
vegetables to top (I like using fajitas--made with peppers, onions, zucchini, mushrooms, etc.)

To do:

To make the beans, use a saucepan on medium heat, and saute the garlic and onions in a bit of olive oil. Add beans, tomatoes, orange juice, and seasonings. Cook on low to medium heat for 30 minutes or so. Meanwhile, you can saute some peppers and whatever else you'd like for fajitas. If not, use fresh vegetables--it's up to you! Put the potatoes in the bowl first, followed by the beans in vegetables. Dress with sour cream, Sriracha, cheese, etc. Enjoy!

Potato Parmesan Soup.

Even though it's the end of March, we are under a "Winter Storm Warning" here in Illinois. It was about 55 degrees and sunny 20 hours ago, but you know. And honestly, it doesn't look so bad out there. It's mostly just really, really cold.

So of course, for lunch today, I made a great comforter for these cold days. Some delicious potato parmesan soup. My grandma has always made this for us when we come to visit during Christmas. I naturally have altered the recipe a little, mostly with some added spices. It may not be the healthiest soup out there, but it sure is delicious! Also, this recipe makes quite a bit. We like to save it and have some leftovers. If that isn't your intent, I would suggest halving the recipe. Enjoy!

You will need:

4 cups diced potatoes
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
4 cups water
2 cups milk
4 tbs margerine
4 tbs flour (I have experimented with whole wheat flour; it didn't go so well)
1/2 cup parmesan cheese
1 1/2 tsp black pepper
1 tsp basil
1 tsp parsley
1/2 tsp salt
1/2 tsp oregano
optional: 1/2 tsp paprika and 1 bay leaf

Procedure:

Chop the vegetables and boil/simmer them in the water for about 45 minutes. Basically until the potatoes and carrots seems edible. At this point, in a small sauce pan, begin making your sauce. I start with the butter and flour and "cook" it in the saucepan. Then I add the milk. This takes some patience, but I stir it and whisk it until it seems somewhat thick. Next, add it to the vegetables, which should still have water surrounding them. Now, add the parmesan cheese, and let it simmer just a little longer to thicken up. Stay warm while enjoying this soup!

Potatoes O'Brien with Sriracha

I'll admit it. I love starchy foods. And I absolutely love potatoes, cooked in every way possible. This morning for breakfast, I thought I'd cook up some Potatoes O'Brien with Sriracha. If heat isn't your thing, you can always omit the Sriracha, replace it with ketchup, whatever you fancy.

Here's what you do...

You need:
1 tbs coconut oil (or whatever oil you prefer)
1 cup diced potatoes. If you're lazy, just use those frozen hash browns that come in a bag.
1/2 cup diced onions
1/2 cup peppers (I used bell peppers and poblano)
1 tbs chopped parsley
1/2 tsp fresh ground pepper
Dash of cayenne papper
Sriracha to taste

Procedure:
On medium-high heat, saute the peppers and onions in the coconut oil for a couple minutes.
Turn the heat down to medium, and add the potatoes. Cook this mixture up for a while Ten minutes or so, stirring often. Turn the heat down to low-medium, add seasoning, and continue cooking for another 10 to 15 minutes, or until potatoes are done. Serve, and artistically add the Sriracha on top. Enjoy!