This is What Happens When You Have Children

Marie,

My brain is mush. After having two children my logical mind seems to have left me. I used to have a nearly photographic memory. I never needed to write anything down. I kept my schedule in my head. I always remembered people names.

And I keep thinking I've still got it.

But the reality is that I don't. All this to say that when I interrupted our Butternut Squash series with the chicken chili recipe, I completely forgot how I made that third butternut squash recipe. You know, the Mexican-inspired one. So, we'll have to get to that another time when I experiment with those ingredients again. Darn! That was a good one too. But I just can't remember exactly how I did it.

So instead, I thought I'd share another easy soup recipe that I know by heart. I figure when it's fall going on winter you can't have enough soup recipes. This one is super easy too, it can be made really quickly with just a few ingredients. I love simple food like that--recipes that leave you to taste the food in its natural state. No need to doctor it all up with a bunch of spices and flavors. Anyhow, I'll quit rambling and get to the recipe...

Potato Leek Soup

3-4 leeks, washed and chopped

1.5 lbs yukon gold potatoes, sliced thin

4 tbsp butter or good olive oil (butter will taste richer)

1 box of vegetable broth

approximately 3 cups of water

salt & pepper

Saute leeks in butter for 1-2 minutes, add potatoes and let simmer for 1-2 minutes more with the lid on. Add veggie broth, water and 1 tsp of salt. Bring to boil then turn heat down to simmer for 30 minutes or until potatoes are falling apart. Take pot off heat and use a potato masher or a large spoon to roughly mash the potatoes. Alternatively, you can blend the soup. Serve the soup with a splash of cream if you like.

Now that's a recipe I can remember! Hope you like it too.

Miss you,

N

Simple Roasted Potatoes

Hi Marie,

This side dish is easy and fast. Plus, it's a healthier alternative to fried potatoes when you're having a "I need french fries" moment. When you're scouting out the perfect potato to roast, look for thinner-skinned potatoes. In this batch, I used a combination of blue potatoes, red potatoes and Yukon Gold potatoes. All three of these potatoes are more nutrient dense than your average "baking" potato (which will also likely have been genetically modified, but more on that later). Anyhow, your best bet is to find organic, heirloom varieties of potatoes. And if heirloom varieties are not available--just go for the red-skinned spuds.

When you get your potatoes home and are ready to cook them up, give them a good scrub under cold water, but don't peel them. Most of the nutrients live in the skin. Preheat your oven to 400 degrees. Then chop your potatoes into bite-sized chucks (see above) and spread them on a baking sheet. I prefer to roast my potatoes on a metal baking sheet because I'm able to spread them out into a single layer and the potatoes will get nice and brown with crispy edges. If you like a moister, softer potato then you can use a glass baking dish for this. Drizzle your potatoes with Extra Virgin (preferably cold-pressed) Olive Oil (more on that later too) then sprinkle with salt, pepper and rosemary. Toss potatoes to coat with oil. Bake for 25-25 minutes or until potatoes are browned.

Most of the time, I serve this side dish with turkey, lamb or buffalo burgers and a salad. I also really like to use sweet potatoes too. They are more nutritious and taste really good roasted.

I hope this is something that will be easy and fast--especially now that school is starting up for your soon. Let me know how they turn out!

Love and miss you,

N