Wednesday, May 29, 2013

Sweet Potato Sausage Soup

This soup is one of my favorites that is out of the ordinary.  Sweet and white potatoes mixed with Chorizo sausage and spinach. Yum!  Even my 2 year old loves it. Perfect for a rainy chilly day. I've been making this soup from Bon Appetite and you can find the link here

  • 2 tablespoons extra-virgin olive oil
  • 1 10- to 11-ounce fully cooked smoked Portuguese linguiƧa sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
  • 2 medium onions, chopped
  • 2 large garlic cloves, minced
  • 2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
  • 1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
  • 6 cups low-salt chicken broth/veggie stock/leftover whey
  • 1 9-ounce bag fresh spinach

Heat up the olive oil in a large pan and cook up the sausage till it is brown. Remove and place in a bowl with a paper towel.
Next saute up your onions and garlic till cooked to your liking (5mins).
Add in the potatoes and cook till softened.
Add in your stock and bring the soup up to a boil.
Cook till potatoes are tender. Mash up about half of the potatoes.
Add in the sausage and spinach.
Cook till spinach is wilted (5mins) and serve with bread.

Monday, May 13, 2013


Burritos, soft tacos, wraps, and quesadillas are all great meals that require the basic flatten tortilla. This recipe of very quick and doesn't require much for equipment that's already in your home.  I will make this dough recipe then begin on my burrito filling. Once the filling is just about done, I can begin to cook my tortillas.

2/3 cup warm water
1 2/3 cup all-purpose or bread flour
1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
3 tbsp softened butter


All all the ingredients into your mixer or a large bowl if hand mixing. Mix till dough is soft, but not sticky.   Let it rest for 30 minutes.
Divide dough into 5-8 pieces depending on large you would like them.
Roll each into a ball first, then flatten with a rolling pin or a tortilla press.
Cook on a hot griddle or heavy skillet over medium heat, for about one minute or till it has some light brown spots. If you like them crispier go longer, if you would like them softer then stick closer to the one minute. Cook both sides.
Keep warm under a cloth while cooking the rest.