Therapy

Thankfully the weather is improving.  This has been a horribly long winter.  And though today was gloomy and rainy, spring is in the air.  The birds were out and about, things are looking a bit greener, and my daffodils are poking their little heads through the ground.  I could smell the change in the air!

And when I'm home on a Saturday, and I want a pick-me--up, I cook.  Today was no exception.

I started off making potato soup.  It was  kind of late anniversary celebration as last week was our 42nd wedding anniversary and potato soup is the first thing I ever cooked for us as a married couple.  Mike requested it this morning.  I've posted my mom's potato soup previously and it's VERY good.  I almost always use her recipe when I make potato soup. But today, I wanted a little healthier rendition.  How to get the thick, creamy quality of mom's soup without all the flour and milk and butter?  Then it dawned on me.  If you can thicken gravy (vegetarian that is) with white beans, why couldn't you thicken potato soup with potatoes?  Here's how it goes:

My Mom's Potato Soup with a Twist

• Good olive oil
• Potatoes cubed (as many as you want).  I used six large potatoes.
• onion (about 3/4 cup) minced
• water or vegetable broth to cover
• milk of your choice (I used soy milk)
• salt and pepper
• good soy margarine or butter

Decide how much soup you want to make and peel and cube about twice as many potatoes as you normally would.  I used six large potatoes today.

Pour about 1 tablespoon oil into a dutch oven and brown onions slightly.  Add cubed potatoes and just barely cover with water or vegetable broth. Season with salt and pepper to taste.  Bring to a boil and cook gently for about 20 minutes.  When potatoes are done, use a potato masher or immersible blender to mash about half of the potatoes. Don't overdo it or you won't have any body left in the soup!

Gently pour in enough milk to make the soup creamy.  It should be thick.  Don't bring to a boil--heat just until warmed.

Just before serving, add a dollop of butter or margarine and swirl.

I guarntee this will replace your current potato soup recipe.

Potato Soup with a Twist

I just have to share this story.  When Mike and I got home from our honeymoon, I set about deciding what to cook for our first supper in our home together.  I couldn't think of a thing.  I called my mother and asked her what I should cook.  When she said potato soup, I felt great relief, because I had cooked it at home many times.  I made the soup, it was good.  One day down... how many more to go?  I realized on that day that I'd have to decide what to have for supper for the rest of my life.  It was scary.  I wonder if young women (or men) even give that a thought today? 

"The Best" Brownies

These might be the best brownies ever!  So when I found myself unable to get out due to the horrible storm of 2014, Mike requested a batch for Valentine's Day.  Then he said, "and I'd like them with peanut butter.  And no fake stuff." (Sometimes I try to veganize my recipes and use flax seed egg replacer... it works fine, but Mike is old fashioned--and I decided to treat him.  Like my daughter-in-law UnKyong said, "Dad can deserve that for a special day."

So here goes... Valentine's Day Brownies with a peanut butter twist.

From:  Hershey's Coca Cookbook (This was a mail-order cookbook.  You'd send in so many labels and you'd get a little cookbook.  It is copyrighted 1979. And it has been used hard.)

Hershey's Cocoa Cookbook

"The Best"  Brownies

Original Recipe

1/2 cup vegetable oil or melted butter (I always used oil)
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup sifted all-purpose flour
1/3 cup Hershey's Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)  Mike does not like nuts.

Blend oil, sugar and vanilla in a mixing bowl.  Add eggs; beat well with spoon.  Combine flour, cocoa, baking powder and salt; gradually add to egg mixture until well blended.  Stir in nuts if using.  Spread in a 9-inch square pan.  Bake at 350 degrees for 20 to 25 minutes, or until brownie begins to pull away from edges of pan.  Cool in pan.  Frost if desired; cut into squares.  16 brownies

This is a recipe that I'd make quite often when the kids were little.  And I could either make them plain or add the frosting for a special little treat.  I almost always doubled it.  The frosting is a nice consistency and is easy to add a little swirly decoration.  It was a go-to for when I needed something quick to take to a picnic or covered dish.

Creamy Brownie Frosting

3 tablespoons butter or margarine
3 tablespoons Hershey's Cocoa
2 tablespoons light corn syrup or honey
1/2 teaspoon vanilla
1 cup confectioners' sugar
1 to 2 tablespoons milk (I prefer to use soy milk.)

Cream butter, cocoa, corn syrup and vanilla in small mixer bowl.  Add confectioners' sugar and mik; beat to spreading consistency.  About 1 cup frosting.

The Peanut Butter Faction:

To achieve Mike's request for peanut butter brownies, I used half the oil  or butter called for and half peanut butter in both recipes.  That's it.  They were so good--unfortunately, we can't leave them alone!  Not good for two people watching their waists.

Peanut Butter Brownies for Valentine's Day

Hattie's Potato Soup

Hattie’s Potato Soup

        4-5 medium to large potatoes, peeled and diced

        ½ cup diced onion

        Salt and pepper to taste

        Butter

        Flour and water for thickening

Place potatoes and onion in large pot.  Cover with just enough water to cover potatoes and onions. Bring to boil and cook for about 20 minutes—or until potatoes are cooked, but still firm.  Make thickening in 4-cup liquid measure.  Use about ½ cup to ¾ flour.  Add water, to about two cups while beating with wire whisk to prevent lumps.  Beat until smooth.  When potatoes are cooked, while potato liquid is gently boiling, add thickening slowly and stir constantly.  When soup begins to simmer, turn down eat.  Add butter, mom also did about ½ stick and salt and pepper to taste.  You may serve with crackers.

UPDATE:  I fix this soup today by sautéing potatoes and onions in a bit of olive oil.   Then I add water and follow other directions except that I use soy milk and absolutely no butter.  You really can’t tell the difference.

From:  DILYLOPR'S Cookbook Chronicles

This soup was the first meal I prepared in my married life.