Who hates peeling potatoes as much as I do? I even tried to delegate it to my eight year old son, and he is not thrilled with it either, even though he gets to handle the KNIFE. So...I was making potato soup to take to a potluck Holiday Party. We peeled a five pound bag of potatoes for the soup. I put too much almond milk and "potato stock" in the soup, making it too liquid. Yuck. I was basically screwed, as it was almost time to leave for the party. A couple of months ago, I purchased two boxes of instant potatoes at Ingles: Edward & Sons Quick & Easy Organic Mashed Potatoes. Ingredients: Organic Potato Flakes, Organic Palm Oil, Organic Onion Powder, Sea Salt, Organic Black Pepper. Not bad stuff, huh? Something hit me and I grabbed a box. "What will happen if I pour the packet in the soup?" It will make it thicker, or it will eff it up. If it effs it up, I will stop and get a wing platter from Wing King Cafe. okay, here goes. It made it just perfect! In fact, screw peeling potatoes or buying them and having them go soft before I use them. Please, please, please, Ingles, have these taters when I come back, and always stock them.
Here's how I do my potato soup, and I apologize for the sketchy ingredient quantities, because I play around with it every time I make it. I find the recipe online that has the most ingredients that sound yummy to me, use it as a base, and add to it and take away from it to suit our tastes.
First I get a Garrett County all natural uncured seasoned ham nugget from Earth Fare ($11). I cut off less than half for the potato soup, and with the remainder we make sandwiches or I may use it in some other dish. I cut the ham into little cubes, like the disgusting ones you might find on a salad bar, only these are delish.
I use my little chopper to chop an onion or two and a few cloves of garlic.
In a skillet, I pour some Garlic Gold Oil and cook the garlic & onion until it is soft, sprinkle in about a tablespoon of brown sugar and stir it all around until it liquifies, then I add the ham chunks and cook about five more minutes, stirring it all around in the pan. I add two or three tablespoons of organic unbleached flour and stir it all around for about five more minutes. Then I add almond milk a little at a time and stir until I get a nice, thick gravy. This time I put in too much almond milk, so I did have to add some corn starch to thicken it. I try not to do this.
I would make the Organic Mashed Potatoes (two boxes) separate in a tall soup pot, then stir in the mixture from the skillet. Season with sea salt, black pepper. Stir, taste, season. Stir, taste, season.
Right now I have the tastiest Salmon Stew EVER on the stove, AGAIN...thanks to this little box of instant taters. I made the soup with NO POTATOES, then remembered as I was seasoning and tasting that Mike said I should put potatoes in it the next time I made it. Yikes. We used all of the potatoes for the potato soup the other night...What to do??? Hey! I have one box of Instant Organic Mashed Potatoes left! Hell yeah!
Serves 12
3 Tbsp Olive Oil
12 cloves of garlic minced (I nearly puree mine so the kiddos will get their garlic)
2 or 3 onions, diced or minced (same as above)
3 cans of all natural salmon (boneless & skinless if you don't want to end up picking out 5 million microscopic bones like I did this time.)
7 1/2 cups of almond milk (or cow milk if you like)
3 bay leafs
salt and pepper to taste
Heat the onions and garlic in the olive oil, in a skillet, until translucent. Stir in the salmon, cook for about 5 more minutes, stirring.
In a tall soup pot, add the milk & bay leaf. Bring to a simmer but don't burn your milk! Add the mixture from the skillet. Add one box of the instant Organic Mashed Potatoes. Stir, Season, Taste, repeat...for about 20 minutes.
But WHY organic potatoes, you ask? Who cares???
Answer:
Potatoes are on the Dirty Dozen list...
"Not all of us can afford to go 100% organic every time we shop. The solution? Focus on those foods that come with the heaviest burden of pesticides, additives and hormones. According to the Environmental Working Group, consumers can reduce their pesticide exposure by 80% by avoiding the most contaminated fruits and vegetables and eating only the
cleanest. If consumers get their USDA-recommended 5 daily servings of fruits and veggies from the 15 most contaminated, they could consume an average of 10 pesticides a day. Those who eat the 15 least contaminated conventionally grown produce ingest less than 2 pesticides daily.
EWG has been publishing guides to the "dirty dozen" of most pesticide contaminated foods since 1995, based on statistical analysis of testing conducted by the USDA and the FDA. The
latest guide is now available. The dirty dozen list only reflects measurable pesticide residues on the parts of the foods normally consumed (i.e. after being washed and peeled). We have listed these 12 foods in the following pages, along with recommendations for foods
other than fruits and vegetables that are best bought organic.
Can't find organic versions of these foods? We list safer alternatives that contain similar valuable vitamins and minerals. It's also important to remember that this dirty dozen list provides no information about antibiotics or hormones, or about the impact of producing food on the surrounding environment. It is for this reason that we point out some of the most important foods to buy organic, when taking a more holistic approach."
Read more: http://www.thedailygreen.com/healthy-eating/eat-safe/Dirty-Dozen-Foods#ixzz18Jy1q9kJ
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