Slow-Cooker Potato Soup

Slow Cooker Potato Soup3Y’all. This soup is hearty, creamy, and just plain soul-warming. The cayenne gives it a kick, so those who fear the spice, beware.Slow Cooker Potato Soup1  Slow Cooker Potato Soup5

Enjoy!

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What you need:

  • 6 potatoes, peeled and cut into 1/2 inch cubes
  • 2 smallish onions, diced
  • 2 carrots, peeled and thinly chopped
  • 2 14.5 ounce cans chicken broth
  • 1 bottle beer (or up the chicken broth to 3 cans)
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 up all-purpose flour
  • 1/2 cup sour cream
  • 1.5 cups milk
  • toppings: sour cream, cheese, bacon, saltines

What to do:

  1. Combine first 9 ingredients into crockpot. Cook on high for 3.5 hours.
  2. During last 15 minutes of cooking, add flour, milk, and sour cream. Stir until blended. Enjoy!
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Cheese Pizza + Relaxed Dough

Cheese Pizza

Why post another pizza recipe? Well, I’m eating my words on how rushed dough is the way to go. Yes, rushed dough is fine if you are getting home from work and forgot to let the dough rise all day. But y’all. This let-it-rise-all-day (or even overnight) dough is da bomb! I will use this dough recipe every time if I can remember/have time to make it in the morning or night before. I also tried a new sauce recipe. This sauce is a thicker, more traditional sauce than the one I originally posted. I can’t decide which one I like better! They are so different. My previous one is so fresh tasting! But this one is super yummy too! I’ll probably just rotate. This sauce recipe may be better for the fall/winter months because fresh tomatoes are no longer in season. Ok, enough about sauce. This was my favorite homemade pizza yet! We had no toppings in our fridge except for a copious amount of cheese-but I love a good, simple cheese pizza every now and then.

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I used the rise all day (12-hr) method. Be sure to check out Deb’s for the rise over night and half-day rise recipe! I made my dough at 6 am and we were ready to start assembling our pizza at 6 pm.Cheese Pizza3 Cheese Pizza2 Cheese Pizza4

Enjoy!

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Recipe for Relaxed Pizza Dough

Adapted from here.

yields 2 12-in round pizzas, or one giant/thick pizza

What you need:

  • 3 cups all-purpose flour
  • 1/4 teaspoon active dry yeast
  • 1 1/2 teaspoon sea salt
  • 1 1/4 cup water

What to do:

  1. In your kitchen-aid mixer, or with a spoon in a big bowl, mix all ingredients. Dough will be craggy, but if it seems excessively so, add another tablespoon or so of water.
  2. Cover bowl with plastic and let rise at room temperature for 12 hours.
  3. Once dough has risen, preheat oven to 500 degrees. Dough should now be soft and pliable. On a well-floured counter, divide dough in half. Mold the dough into balls. If you’re only making one pizza, wrap the other dough ball in plastic wrap. It can be kept in the fridge for up to 3 days or stick it in the freezer. Make sure to let a refrigerated, or thawed, dough ball sit at room temperature under a damp cloth for 2-3 hours prior to use.

Recipe for Traditional Pizza Sauce + Cheese Pizza

What you need:

  • 1 28-oz can whole, peeled tomatoes
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1 teaspoon red pepper flakes
  • pinch of sugar
  • a few drops of red wine vinegar
  • 4 oz aged mozzarella (in plastic, not shredded)*
  • 1/2 cup freshly grated parmesean

*add more cheese if you like yours extra cheesy!

What to do:

  1. Drain tomatoes (over a bowl if you have another use for tomato juice), and give them a little squeeze to rid them of excess juice.
  2. Place tomatoes, garlic, salt, red pepper, sugar, and red wine vinegar in food processor until smooth.
  3. Spread out one of your pizza dough on your baking sheet or pizza stone. Add 1/3 cup sauce to dough. Place the rest of the sauce in the fridge for up to a week or the freezer for longer.
  4. Tear the mozzarella into tiny pieces and scatter over dough. Add parmesan. Bake in oven for 10-15 minutes until top is bubbling and crust is golden.

Renewed Peace + Veggie Pizza

The biggest test of my life is in 2 weeks. 2 WEEKS. I’ve had trouble going to sleep the past couple of nights because I feel like a giant animal of stress and anxiety is sitting on my chest. How little faith I have! Yesterday morning this is what I woke up to:Sunset

I am continually reminded of the peace and comfort that can come only from my Sustainer, my Redeemer, my Comforter, my Savior. I learn more from the great Physician and the ultimate Teacher than I can learn in a lifetime of pouring over Board exam books. He calms my racing heart and butterfly filled stomach with just a prayer. Today, I am full of the peace that my identity and meaning come not from a grade on a test, but from my Savior Jesus Christ.

Thanks for reading about my anxious heart, and I hope that y’all open your hearts to be filled with the peace of Christ daily. Now, y’all know pizza is our jam.  Sam is always a little hesitant about anything that does not involve meat. Despite the lack of meat, this pizza (and Sam agreed) ROCKED.VP pizza pie

Onions are not my fav, so I rarely order a veggie pizza out since 99% of the time restaurants include onions. This pizza is onion-free, colorful, and has banana peppers-what’s not to love? Here’s what we threw on our pizza. Veggies

The sauce on this pizza is so fresh! We use it on all of our homemade pizzas. Every time we make pizza (which is kinda a lot), Sam comments on how yummy the sauce is. Be warned: the sauce is pretty thin, but that’s the kinda pizza I like. I despise Papa John’s because of their thick, gloopy sauce.VP slicesVP veggie pizza

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Recipe for Veggie Pizza:

What you need:

Sauce:

adapted from here.

  • 3 tomatoes, sliced in half
  • 2 pinches of Salt
  • 1 tsp Red pepper flakes
  • 1 small garlic clove, minced
  • Pinch of sugar
  • Few drops red wine vinegar
  • Few drops balsamic vinegar

Toppings:*

  • about 4-5 oz of mozzarella cheese (or more if that’s how you roll)
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 1/2 orange bell pepper
  • 1 jalapeno sliced (I would remove seeds to cut spiciness-my tongue was agree with me for about an hour after we ate)
  • 1/2 tomato thinly sliced
  • 1/4 cup banana peppers
  • 1/2 cup fresh mushrooms, sliced**
  • 1 tablespoon olive oil
  • I head of broccoli

*Add and subtract whatever veggies you like or have on hand

**I do not like raw mushrooms that much, so I sautéed ours. Feel free to skip step 5 if you like raw shrooms.

What to do:

  1. Make your dough! See recipe here.
  2. Preheat over to 475 degrees.
  3. Throw all your sauce ingredients into a food processor or blender and pulse until pureed.
  4. Pour sauce over flattened pizza dough leaving a small margin at the edges.
  5. Drizzle olive oil into a pan and heat over medium-high heat. Once hot, add your mushrooms and sauté for about 5-7 minutes or until soft.
  6. Sprinkle cheese over sauce. Add all of your toppings!
  7. Bake for 10-15 minutes, or until bubbles and the crust is slightly browned.

Roasted Jalapeño Soup

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Lately, Sundays have become “Soup Sundays” for us. Last Sunday, I tried this yummy, flavorful soup and it was a success! Sam said it was a top 10 of things I have ever cooked. Those who don’t like spicy food, fear not, this soup really isn’t that spicy! The jalapeños give the soup a nice, robust flavor without too much of a kick. The velvety consistency is soul-warming as well! Image

First, take 4 jalapeños, slice them length-wise and remove the seeds and membrane (this takes out most of the spicy factor). Place them face down on a foil-lined cookie sheet and roast for about 15 minutes on 400 degrees. Once cool enough to touch, chop. Next-WASH YOUR HANDS. I failed to do this before the next step and touched my eye. Seriously, I thought my face was going to melt off. The searing pain left me incapable of doing anything except sitting with an ice cube on my face, watching Sam sauté veggies. My skin was red and sizzling for the duration of the night. If you read one thing from this blog, handle peppers with caution and wash hands often (hey-o that rhymed).

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I digress-while waiting for the pepper to cool, chop your onions and carrots.

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In a sauce pot, heat the olive oil and sauté carrots and onions for about 7 minutes or until softened.

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Add in butter and stir in flour until everything is coated. Stir in chopped jalapeños. Slowly add in broth and bring to a boil.

ImageStir in heavy cream and bring to a boil.

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I was soo excited about using this gizmo for the first time-

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However, my hand got very tired trying to blend up the carrots (which were very stubborn). When I make this again, I’m just going to puree it using a blender.

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Yumm! There is no cheese in this either, despite the color. It all comes from the carrots! Next add your sliced mushrooms and diced tomatoes.

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You may add chicken too if you have that on hand. This soup is creamy delicious! Perfect for fall and football Saturdays!

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Enjoy!

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Recipe adapted from here.

Recipe:

What you need:

  • 4 green jalapeno peppers
  • 1/2 cup carrots, peeled and chopped (roughly 2 carrots)
  • 1/2 cup onion, chopped (I used 1/2 an onion)
  • 2 cloves minced garlic
  • 2 tbsp olive oil
  • 3 Tbsp butter, softened
  • 1/4 cup flour
  • 2 1/2 cups broth (chicken or vegetable)
  • 1/2 cup heavy whipping cream or milk
  • Salt and pepper
  • 1/2 can chopped tomatoes
  • 1/4 cup mushrooms, sliced

What to do:

  1. Preheat oven to 400F. Line a cookie sheet with foil. Cut each jalapeno in half lengthwise and remove the seeds and membrane. Place them face down onto the cookie sheet. Roast for 10-15 minutes or until slightly darkened. When cool enough to handle, chop. WASH HANDS.
  2. In a medium sauce pot, heat the olive oil. When hot, saute the carrots, onion, and garlic for about 7 minutes or until the carrots and onions start to soften.
  3. Add in the butter. Once the butter has melted, stir in the flour until everything is coated. Stir in the chopped jalapenos. Slowly stir in the broth and bring to a boil. Then stir in the heavy cream and bring back to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes.
  4. When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. If using a regular blender, add about half the mixture then puree until smooth. Add the rest of the soup then puree until smooth. Pour back into the sauce pan. Stir in the tomatoes and mushrooms. Reheat if necessary.