Why this blog??

Why this blog?? I often find myself stressing over what to make for my family for dinner. We live a busy life and some meals need time to prep, cook and let's not forget shopping for everything you need. I love cookbooks and websites, but there are so many recipe's at times it is overwhelming. The recipe's I will be posting are things I actually made. I will tell you if they are easy or more time consuming. I will also tell you if they are good. Most of these are recipe's I have made for years and continue to make because they are easy or quick and my family loves them and i know yours will too! I will also try to at least once in a whlie try a new recipe I've found on line or in a book and honestly rate it. I always encourage others to send me their favorite recipe's as well! I am a mom... not a chef. But I am a mom who enjoys cooking for her family and making a somewhat healthy meal (some days more healthy than others:) ) In each recipe I will share how I recommend serving it, any substitutions I can think of that are also good, or ways to prepare ahead of time to make the cooking part seem quicker! I am not a photographer, as you can see... most of these pictures are taken from my phone camera, so may not be the best! I love to hear from others who have made these recipes and what they have done to change the recipe... please post comments! Thank you! To "like" me on facebook, go to this link... It's What's Cookin

Saturday, November 19, 2011

Potato Poblano Soup with Cheese

We learned this recipe in cooking class and made it again during a play date for us moms to eat. I like this soup because it's simple, healthy and I love the spice kick!! It's great for the cooler weather! This recipe is out of the cookbook Cowgirl Cuisine.

*2 T unsalted butter
*1 T olive oil
*2 large leeks, thinly sliced
*kosher salt
*3 lbs (about 6 medium) Yukon gold potatoes, peeled and cubed
*4-6 poblano chiles, as desired (we used 5)
*1/4 tsp nutmeg
*1/8 tsp white pepper
*1 1/2 cups flat-leaf parsley leaves (I chop but you don't have to)
*Asadero, cubed into 1/4 inch dice (We used Cotija. You can also use feta)
*1 cup low sodium chicken broth (or 1 tsp better than boublion added with the water) Optional

1) Heat butter and olive oil in large soup pot or Dutch oven over medium heat. Add leeks and a sprinkling of salt and pepper. Cover the leeks for a few minutes to allow them to steam (about 5 minutes). Remove lid and cook a few minutes, stirring. The leeks should not brown.

2) Add the potatoes, stirring briefly to coat with the oil, then add 8 cups water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 20-25 minutes.

3) Meanwhile, roast the peppers. For gas ranges, place the chiles directly on the burner and char over medium flam. Do this in batches if necessary. Alternately, you can broil pepper, turning once, until they are blistered and evenly charred. (we did ours over the grill... they took longer, but we got that char flavor). Once charred, place peppers in a plastic (grocery store) bag. Tie bag tight and place in fridge until cooled. (this will help make it easier to remove skin) Remove charred skin, stem, seeds. Coarsely chop peppers.

4) When potatoes are tender, add the poblanos, nutmeg, and pepper and simmer for an additional 5 minutes. Add parsley and take off burner to cool slightly. We added some chicken broth at this point because it was a little thick. Puree soup in blender (we used a Cuisinart hand blender that puree's food.) Blend till smooth. Return soup to pot (if you did it in a blender) and season with salt and pepper.

To serve, scatter the cheese cubes into bowls and ladle the soup over the top.
Cube potatoes and thinly slice leeks 

melt butter and oil in bottom of pot

Saute leeks

We grilled peppers until charred

Add potatoes and water and boil/simmer until potatoes are tender

Cotija cheese

cut cheese into cubes to serve with soup

Peel off skin of peppers, cut off stems and de-seed. 

Add chopped peppers to soup (along with nutmeg and pepper)

And parsley 

Blend till smooth

It was a tad too thick so we added a little chicken broth and blended in well.

Put a little cheese in bottom of bowl

Ladle soup over the cheese and serve.

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