1
Shredded Chicken Dumpling Soup
2
Kale Potato Bread Stuffing
3
Slow Cooker Broccoli Potato Cheese Soup
4
Japanese Curry – Karei Raisu
5
Instant Mashed Potatoes Cheesy Broccoli Casserole
6
Roast Pork and Mashed Potatoes
7
Potatoes and Kale
8
Cheddar Cheese Scalloped Potatoes and Broccoli
9
Roasted Vegetable Hoagie
10
Meet Me In the Kitchen For Creamy Ranch Potato Salad (With Video!) + $100 Visa giftcard giveaway!
11
I Can’t Believe It’s Not Butter! Creamy Mashed Potatoes
12
Creamy Cauliflower Mashed Potatoes
13
Royal Cheddar Cheese Soup
14
Slow Cooked Sausage and Sauerkraut
15
Slow Cooker Peanut Butter Potato Stew
16
Crispy Hash Browns
17
Creamy Garlic Dairy Free Mashed Potatoes
18
Hearty Harvest Chicken Vegetable Soup
19
Cheesy French Fry Casserole
20
Slow Cooked Corned Beef Brisket with Vegetables + Leftovers

Shredded Chicken Dumpling Soup

Easy to make recipe for Homemade Shredded Chicken Dumpling Soup with potatoes, carrots and celery. This creamy soup is a healthy comfort dinner food! Best served with biscuits to dip into the chicken broth! Mom, your families are going to love this!

This soup is a Winter comfort food favorite.   It’s so delicious that I can almost guarantee that whenever I make it, we’ll have it the night after again because the craving will still be there.  That’s what happened last week. I made it on Wednesday, we ate it all, we loved it.  On Thursday we decided we were going to make it for dinner again.  And we ate it all again.  

Easy to make recipe for Shredded Chicken Dumpling Soup with potatoes, carrots and celery. This soup is a healthy comfort food!

The best thing about this soup besides the homemade dumplings (yum!) is that it’s also filled with veggies – potatoes, celery, carrots – everything a good chicken soup should have in it.  

Easy to make recipe for Shredded Chicken Dumpling Soup with potatoes, carrots and celery. This soup is a healthy comfort food!

FAQ for this recipe:

Can I substitute or add additional vegetables?
Feel fee to make it your own and add additional vegetables if you’re trying to empty out the fridge – onions, peas, green beans, and bite size cauliflower are all equally good in it.  Just don’t skip on the potatoes – never skip on the potatoes!

Can I use chicken bouillon cubes instead of broth?
Absolutely, I do it all the time.   

Can I make this vegetarian?
You sure can.  Use vegetable broth instead of chicken broth and don’t add in chicken breast.  You might want to add in some additional protein like white or great northern beans. 

Are dumplings hard to make?
No.  Homemade dumplings are one of the easiest things to make.  It’s really just about mixing some simple ingredients together and then dropping it into hot broth to form the dumpling.   The dumplings might not be the prettiest you’ve ever seen, but they will taste just as delicious. 

Do I need to make a side dish for this soup?
I never do, it’s pretty hearty as is.  I like to serve with some buttered bread or rolls.

How many servings is this recipe?
3-4 supper servings.

How good is this soup?
So good you’ll make it again tomorrow.

Read More

Kale Potato Bread Stuffing

This Kale Potato Bread Stuffing is a comforting side dish that goes perfect with a chicken, pork chop or steak dinner.  You’ll love how the top is slightly crispy too! 

I love stuffing.  I’ve shared my Amish Potato Stuffing and Cheesy Broccoli Stuffing Casserole before but wanted to share with you my current favorite side dish, Kale Potato Bread Stuffing!   This recipe uses my Amish Potato Stuffing as a base but I threw in kale to add some greens.  Since the dish has a whopping 4 cups of kale in it, you don’t even need to make a extra vegetable to serve at dinner. 

This Kale Potato Bread Stuffing is a comforting side dish that goes perfect with a chicken, pork chop or steak dinner. You'll love how the top is slightly crispy too!

This is the perfect side dish to a chicken, pork chop or steak dinner.  It’s also a great dish to serve for large potluck parties (think of the upcoming Big Game!) as a small serving of it goes a long way in hunger and taste.  
This Kale Potato Bread Stuffing is a comforting side dish that goes perfect with a chicken, pork chop or steak dinner. You'll love how the top is slightly crispy too!

Read More

Slow Cooker Broccoli Potato Cheese Soup

Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night.  The soup is cooked on high in a slow cooker for 4 hours.  This soup is both delicious and easy to make! 

The end of November brought cold weather and rainy days.  Because of the added layers to stay warm and the drizzle of rain it also brought a laziness to the dinner table.  I’ve been stuck in a dinner rut the last few weeks making easy and quick meals.  It usually gets to dinner time and we’re both too tired to really think of anything new so it’s something simple.    I am craving comfort food right now.  Hearty, creamy and cheesy is what I want.   To make a comforting Winter meal that is still simple and quick, I brought out my slow cooker and this Broccoli and Potato Cheese Soup was born.

Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

This soup pretty much is the definition of comfort food.  It’s potatoes and onions slow cooked in broth.  Then we’re going to add the broccoli.  Add in some cheddar cheese, stir it around and we have a extra creamy soup that is the perfect dish to serve on a cold night.    With most soups, I always suggest adding some crusty bread, or a leftover Thanksgiving dinner roll so you can dip it in the soup. 

Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

Read More

Japanese Curry – Karei Raisu

Delicious homemade Japanese Curry using beef, onions, potatoes, carrots and curry sauce mix.

I love Curry.  And I’m not talking about Steph Curry because you guys know I’m a Cavs fan.  I’m talking about curry, the delicious dish that can be found in multiple varieties around the world.   In Morimoto’s cookbook Mastering the Art of Japanese Cooking he writes “Japanese curry is like the final whisper in an international game of telephone.  It began in India, moved to and morphed in England, and settled in my home country ….every prefecture and every family has its own version”.

Delicious homemade Japanese Curry (Karei Raisu) using beef, onions, potatoes, carrots and curry sauce mix.

Right now I’m really into Morimoto’s cookbook to get better at Japanese cooking. The book has everything in it from this delicious curry (who my husband rated as “one of the best things you ever  made”) to udon noodle soups, shrimp dumplings, rice bowls, tempura and so much more.   For a holiday gift I’d definitely add Mastering The Art of Japanese Home Cooking to your wishlist.  You can also find more recipes at the #JapaneseHomeCooking book blog party if you make this, fall in love and want to try more! 
Delicious homemade Japanese Curry (Karei Raisu) using beef, onions, potatoes, carrots and curry sauce mix.

Read More

Instant Mashed Potatoes Cheesy Broccoli Casserole


Instant Mashed Potatoes Cheesy Broccoli Casserole is a comfort food dish that will have your entire family begging for more!  It uses Instant Mashed Potatoes so it’s easy to make.  It’s the perfect side dish for the holidays because it’s cheesy and delicious and only takes 5 minutes to prepare, 25 minutes to bake.

Before we know it the holidays will be here and we’ll be planning our dinner menu with friends and family.  I wanted to share with you one of my favorite holiday casserole dishes that I think you’ll like because it’s super easy to make and is pure comfort food.  The casserole only has 4 ingredients: mashed potatoes, broccoli, cheese and crackers.   Who doesn’t love those ingredients?  I was serious when I said this was comfort food.  It only takes 5 minutes to prepare, 25 minutes to bake.  What you’re left with is a cheesy delicious casserole that will make everyone at the dinner table happy, including you because it hardly took any work to make!

Instant Mashed Potatoes Cheesy Broccoli Casserole is a comfort food dish that will have your entire family begging for more! It uses Instant Mashed Potatoes so it's easy to make. It's the perfect side dish for the holidays because it's cheesy and delicious and only takes 5 minutes to prepare, 25 minutes to bake.

The dish is easy to make as it’s just 4 level steps.  First you spread out the mashed potatoes.  Next comes the broccoli on top.  Then sprinkle your cheese.  Finally, add your crumbled up crackers.  
Instant Mashed Potatoes Cheesy Broccoli Casserole is a comfort food dish that will have your entire family begging for more! It uses Instant Mashed Potatoes so it's easy to make. It's the perfect side dish for the holidays because it's cheesy and delicious and only takes 5 minutes to prepare, 25 minutes to bake.

Read More

Roast Pork and Mashed Potatoes

In just 45 minutes Roast Pork & Mashed Potatoes with Molasses-Stewed Collard Greens will be ready enjoy. Your family will love this classic comforting meal!

This meal reminds me of my childhood on a Sunday.  Sunday dinners were always the most comforting since Mom or Dad had time to relax and take their time in the kitchen.  One of the most popular Sunday meals were pork, mashed potatoes and a vegetable side – my brother loved this!  Now fast forward 25 years and I still love making a classic dish for my family to enjoy.   I made this for Matthew a few days ago and he fell in love with it!

Do you guys know about Blue Apron? If you live in a city you might have seen the blue boxes being delivered to your neighbors.   Blue Apron is a home delivery food service who’s mission is to make incredible home cooking accessible to everyone.   All you do is sign up for the service, tell them how many meals you want a week, tell them any preferences (vegetarian for example) and then your high quality ingredients will be shipped to you, along with a recipe card for you to create at home.  I love this service and I love reading their Facebook page with so many fans saying how now they make home cooked meals during the week instead of take out.  If you want to try Blue Apron, here’s a coupon for $20 off. 

In just 45 minutes Roast Pork & Mashed Potatoes with Molasses-Stewed Collard Greens will be ready enjoy. Your family will love this classic comforting meal!

Blue Apron approaches most recipes as if you don’t have anything in your kitchen.  They send you all the main ingredients, as well as knick-knack ingredients such as molasses, sugar, butter, seasonings, etc.    For this Roasted Pork recipe, you can see below they sent me every single ingredient.  Also I want to praise how beautiful the Collards were and how fresh all the produce was too.  

Read More

Potatoes and Kale

Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal.  The ingredients are simple: potatoes, kale, olive oil and salt and pepper.  

We have 4 heads of kale growing in the garden right now.  They are hearty plants so they can hold up with Winter temperatures and a dusting of snow that might fall on their pretty little heads.
Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal.  The ingredients are simple: potatoes, kale, olive oil and salt and pepper.

But I’m going to tell you something that might make me a bad gardener.  Please don’t hate me.  Kale isn’t a favorite food of mine.  In fact if someone offers me a kale chip, I will take one because I’m nice, but in the back of my head I’m thinking “Oh, gee, a fake potato chip, great”.   Now don’t get me wrong, kale chips can be good, but I don’t trust anyone who is going to pick a kale chip over a delicious kettle potato chip.   You know those people who tell you they’d prefer a green kale smoothie instead of a chocolate milkshake? Yeah, never trust them.  

So here’s my predicament.  We grow kale because the plants themselves rule.  They grow big and they always produce.  Now comes the hard part.  It’s usually hard for me to find something to do with kale that knocks our socks off in the kitchen.  Out of the hundreds of recipes on this blog, there’s less than 10 that feature kale (and you can find them here).  These are our favorite kale recipes, but you can tell the majority of them use kale in a way of “hiding” it (for example, kale meatballs are one of our favorites, but it gets the help of the meat and spices).    There’s nothing wrong with that, I mean who cares how you get your greens in, right?  But I feel like those recipes don’t give kale the respect it deserves.  I need to respect the kale more.  Kale does a awesome job in the garden and here I am not making it a star.  While all the other plants end their garden season, kale stands out there in the freezing temperatures to keep growing for us.  Gosh, I feel like a horrible garden mom now.  I’M SORRY KALE.  I WILL LEARN TO LOVE YOU MORE!  I WILL LEARN TO EAT YOU MORE!

Say hello to “Potatoes and Kale”.  A basic, easy recipe that taught me to respect the kale, love the kale, eat more of the kale.  I can’t believe I’m saying this but I’m in love with this simple meal.  I super can’t believe I’m saying this but I ask for kale for dinner now.  Matthew is all “What should we have for dinner tonight?” and I’m all like “Kale! Kale! Kale!”.   This little dish changed my feelings towards kale.    Also I should give credit where it’s due, thank you Matthew, because this is his recipe. He’s the chef behind Potatoes and Kale.  After asking this for the 3rd night in a week I got him to write out the recipe which I’m sharing here.

Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal.  The ingredients are simple: potatoes, kale, olive oil and salt and pepper.

The ingredients are simple.  Potatoes.  Kale. Olive Oil. Salt + Pepper.  That’s it.     Eat it as a side dish or throw it on a little bed of  noodles and call it dinner (that’s what we do).   Not only is the meal delicious and easy, but it makes you feel like a all-star afterwards because you just ate a healthy meal and you loved it!

Read More

Cheddar Cheese Scalloped Potatoes and Broccoli

Cheddar Cheese Scalloped Potatoes with Broccoli and Cream of Mushroom Soup is a easy and quick recipe that is loaded with flavor!   My family declares this homemade cheesy dish the best casserole I make!  Warm up to this baked classic meal sometime soon!
 

We’ll be having our first Friendsgiving this Friday and I’m so excited to see friends and eat all their yummy casseroles, vegetable dishes and dessert.  I’m also pretty excited to share this Cheesy Scalloped Potatoes with Cream of Mushroom Soup and Broccoli Casserole with them!

To me holidays are all about side dishes.  As my first year as a Vegetarian during the holidays it’s going to be a culinary adventure but that’s ok, side dishes are always my favorite.  In the past turkey has been good, but those potatoes, green beans, stuffing, rolls and pumpkin pie… load me up!  I made this casserole with the thought of doing a in between of a mac and cheese and mashed potatoes. It’s creamy, it’s cheesy and even better it uses my favorite Cream of Mushroom soup and a bunch of broccoli.  Have you guys noticed my love of broccoli in recipes? I can’t help it. I see broccoli hearts in my eyes.

Cheesy Scalloped Potatoes and Broccoli with Cream of Mushroom Soup. These scalloped potatoes are light on the cheese and use a creamy cream of mushroom mixture. They will be a hit at the next holiday dinner!

Instead of using all that milk and a bunch of cheese this recipe is calling for a Family Size can of  Campbell’s Condensed Cream of Mushroom soup.  You probably already have a can in your pantry for other favorite Thanksgiving side dishes but did you know it makes one heck of a potato dish too?   This is one of my favorite Condensed soups to have on hand because it’s flavorful and saves me a bunch of time when I’m making multiple dishes at once.

You’ll want to slice up 2.5 pounds of potatoes. I throw these into my food processor and they’re done within a minute. I always think it’s magic.  Then you’ll want to cut up a head of broccoli.  Use the reference photo below to the left to see the size of the broccoli cut up, each piece should be small.
Cheesy Scalloped Potatoes and Broccoli with Cream of Mushroom Soup. These scalloped potatoes are light on the cheese and use a creamy cream of mushroom mixture. They will be a hit at the next holiday dinner!

Read More

Roasted Vegetable Hoagie

Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies!  Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese. 

Veggie lovers don’t miss out on your next tailgating party, instead warm up to this Roasted Vegetable Hoagie!

It’s warm it’s cold, it’s warm it’s cold, it’s warm it’s cold,  it’s warm it’s cold, it’s warm it’s cold, it’s warm it’s cold.  Can the weather make up it’s mind already?  Between 80 degree days and 55 degree days, I can’t decide if I should eat watermelon for lunch or a nice bowl of soup.  I’m a chilly loving girl so I would like to say to Fall: Bring it on.  Winter too,  Bring it on.  I love you.  

On those chilly nights that we’ve been having in between and for future chilly weather I can’t get enough of this warm Roasted Vegetable Hoagie.  I mentioned in my Double Chocolate Oatmeal recipe post that I’ve gone meat free a few months ago and I’ve noticed that sporting events and parties are probably one of the hardest parts.  Sometimes there’s some celery, tomatoes and cheese with dip, but for the most part it’s burgers, wings and hot dogs.  What’s a girl to do?  Make some hoagies that are full of vegetables that will have the meat lovers swooning at the smell of these roasted veggies.  And to make it even better, this is a sloppy hoagie that you’ll need a paper towel to hold.  That means you’ll fit in with those football friends that are licking their fingers from their BBQ sauce.  There’s something about finger food that screams SPORTS to me! 
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies!  Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

Read More

Meet Me In the Kitchen For Creamy Ranch Potato Salad (With Video!) + $100 Visa giftcard giveaway!

I feel like I’ve been starting out every recipe lately by talking about the weather.  This winter has been very cold in NYC and we’re all looking forward to the spring.  When it comes summer, I will probably be complaining about how hot it is, but right now I could use some warmth and comfort. Creamy Ranch Potato Salad_3
Potato salad is a family staple at so many events, but especially at picnics.  Maybe it’s for a graduation, or a family get together, or a bbq; most likely there is a big bowl of potato salad there.  I love how versatile potato salad can be.  When chilled in the summer, it’s the perfect food to cool off with next to your hot dog.  In the winter time, you can serve it right off the stove to warm you up.
Creamy Ranch Potato Salad_2  

 

Read More

I Can’t Believe It’s Not Butter! Creamy Mashed Potatoes


What do you think of when I say the words comfort food?  For me, I think 2 things.  Macaroni and Cheese.  And Mashed Potatoes.   Thankfully this post is about one of these foods.  The holy grail of love and comfort… mashed potatoes!

Thanksgiving is just a few days away and then we have the big month of December which is full of festive dinners and parties ahead of us.  One side dish that is always a staple is mashed potatoes.  This weekend we had our annual Friends Thanksgiving dinner and it was fun and delicious. And of course, there were potatoes there!  Is Thanksgiving even possible without mashed potatoes?
Thanksgiving with Friends.  Tons of yum.  Not pictured here, 3 pieces of pie I ate.  #thanksgiving #friends #food #yum #potatoes #stuffing #beans #biscuits #chicken #pie

Read More

Creamy Cauliflower Mashed Potatoes

Creamy Cauliflower Mashed Potatoes , these are just like mashed potatoes but instead uses no potatoes or milk! This will be your new favorite side dish recipe for Thanksgiving and Christmas dinner!

If there’s one side dish that is almost always requested for dinner and holidays it’s Creamy Mashed Cauliflower.  This is a healthier take on regular mashed potatoes as it’s made with cauliflower instead.

Creamy Cauliflower Mashed Potatoes , these are just like mashed potatoes but instead uses no potatoes or milk! This will be your new favorite side dish recipe for Thanksgiving and Christmas dinner!

With cauliflower so popular in the garden right now Summer often becomes a time to enjoy it.  One of my favorite dinners is some BBQ chicken served alongside a big spoonful of Creamy Mashed Cauliflower.   As soon as the basket is full of cauliflower heads it’s almost a given that this recipe will be made in the next few days to be enjoyed.  Right now we have multiple cauliflower heads that we harvested so we’re lucking out being able to have this pretty often.  

Read More

Royal Cheddar Cheese Soup

In today’s recipe we’re going to go back to the Edwardian era and make classically delicious Royal Cheddar Cheese Soup.

I have a new favorite cookbook.  It’s called Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards.  I don’t even watch Downton Abbey (YET) and I’m already obsessed.  The cookbook  includes 80 recipes from Sweet to Savory that include Breads, Side Dishes, Entrees, Desserts.  In the opening the author states “Long before there was the rage of organic food, sustained living and natural eating, there was the abbeys of Great Britain. Though Downton Abbey is a fictitious abbey, what we see dramatized is very real.  Also very real in the television dramatization is the food”.  

Edwardian Cooking
(Those cookies are coming to the blog soon!)

Everything that left the kitchen during this Era was made from scratch. The abbey cook would start their day around 6AM and the day would last 18 hours.  They would prepare 8 meals a day (including meals for the abbey staff). Besides the meals they would also prepare food for the High Teas and many social gatherings on the grounds of the Abbey. Hard work, right?

For this recipe here I have to warn you that this Royal Cheddar Cheese Soup is delicious.  Not only was it good for dinner but I made so much we also had it for leftovers the following day and it even warmed up beautifully.   I’m also pretty proud of myself because this recipe calls for onions and since they are pureed up I totally ate (slurped) them and enjoyed every minute of it!  

Royal Cheddar Cheese Soup

During the Edwardian era it was pratically required that if you served bread with a meal, you had to serve soup. These people knew how to live!  The most popular soup among the aristocrats was the smooth Royal Cheddar Cheese Soup.  The book describes it as the “quintessental English soup” as it includes potatoes, onions, cream and cheese.  When this soup was served it was never served hot.  It was always served at room temperature so guests at the abbey would not have to blow on the soup (the horror!).  

Lastly, it’s cool to note this Soup was always served at dinners when special guests were present.. so consider yourself fancy and enjoy this delicious Satiny Smooth Soup!

Royal Cheddar Cheese Soup_2

Royal Cheddar Cheese Soup_3

 

Royal Cheddar Cheese Soup
Print
Ingredients
  1. 1 tablespoon butter
  2. 2 yellow onions, peeled and chopped
  3. 2 potatoes, peeled and chopped
  4. 4 cloves garlic, peeled and minced
  5. 6 cups chicken stock
  6. 1/2 teaspoon dry mustard
  7. 1 cup heavy cream
  8. 2 cups grated sharp cheddar cheese
  9. 1/2 teaspoon hot pepper sauce
  10. 3 tablespoons minced chives or grated carrots
Instructions
  1. In a medium saucepan, melt the butter over medium heat. Add the onions, potatoes, and garlic and sauté 10 minutes.
  2. Add the chicken stock and bring to a boil. Reduce the heat to simmer and cook 10 minutes.
  3. Remove the contents of the saucepan to a food processor and puree.
  4. In the saucepan, over medium heat, whisk together the dry mustard and heavy cream.
  5. Stir the puree into the saucepan and simmer 5 minutes.
  6. Stir in the Cheddar cheese and hot sauce and keep stirring until the cheese has melted.
  7. Ladle into serving bowls, top with some chives or carrots, and serve.
Adapted from Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards
Adapted from Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Slow Cooked Sausage and Sauerkraut

This Slow Coked Sausage and Sauerkraut will leave you feeling full and happy!

 A few weeks ago I was left with a cup of sauerkraut.  Being a person that doesn’t like any food to go waste I was going crazy with what to do with it.  We used some of it up on chili cheese dogs but what was going to be next?  Then I thought of all the great Polish dishes I ate as a kid.  There was always sauerkraut alongside meat and mashed potatoes so that’s how this Slow Coked Sausage and Sauerkraut recipe was created.

It’s funny how recipes that just came out of no where end up being your favorite.  This slow cooked dish was a huge hit at the dinner table leaving it a now favorite and often requested meal.   The meat becomes so tender and juicy in the slow cooker and it picks up the spices of the brown sugar giving it a slight sweet taste.  I served this on mashed potatoes which I would totally recommend but you could also serve over rice or noodles. For mashed potatoes I would always recommend this recipe, it’s a favorite!

So next time you’re wondering what’s for dinner, give this Slow Coked Sausage and Sauerkraut a shot. I think you will love it just as much as we do!

Slow Coked Sausage and Sauerkraut_1

Slow Coked Sausage and Sauerkraut

Slow Coked Sausage and Sauerkraut_2

 Sausage

Slow Coked Sausage and Sauerkraut
Print
Ingredients
  1. 1 cup sauerkraut
  2. 3 tablespoons brown sugar
  3. 1 pound of Italian sausage cut up into 1-2 inch pieces
  4. 1/2 onion sliced
  5. 1/4 cup water
Instructions
  1. In a bowl combine the sauerkraut and brown sugar. Place this into slow cooker.
  2. Next arrange the sausage pieces and onion over the sauerkraut.
  3. Pour water on top.
  4. Cook on high for 2 hours, checking occasionally to make sure there is still water.
  5. Reduce to low and cook for 2 more hours.
  6. Serve over mashed potatoes.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Slow Cooker Peanut Butter Potato Stew

Just in time for St. Patrick’s day I bring you a delicious potato stew!
Slow Cooker Peanut Butter Potato Stew Finished 2

Even better? It’s a slow cooker recipe so relax for the day.
Slow Cooker Peanut Butter Potato Stew Finished 1

Even better better?  There’s peanut butter in it!
Slow Cooker Peanut Butter Potato Stew Ingredients 2

Head on over to Peanut Butter & Co to get my Slow Cooker Peanut Butter Potato Stew recipe!

Slow Cooker Peanut Butter Potato Stew Finished 4

Slow-Cooker-Peanut-Butter-Potato-Stew

Enjoy and have a great hearty dinner!

Slow Cooker Peanut Butter Potato Stew recipe can be found here.

Crispy Hash Browns

Easy to make delicious Crispy Hash Browns!  Perfect for breakfast and dinner!

We love hash browns a whole lot in this house but we always bought the kind in the frozen section at the super market.   Being that I love to be able to make everything we eat, I had it set in my mind that I would figure out how to make crispy hash browns.  Crispy, that’s the hard part. Did you ever make hash browns and they are wet and moist? That’s just the worst and it upsets my hash brown loving heart.  The key to getting crispy hash browns is by squeezing the grated potatoes, you’ll be amazed by the amount of liquid you can get out of them.  How do you squeeze them?  Well I like to get my exercise in while making dinner so I hold the shredded potatoes in my hand and just squeeze the heck out of them.    If you have a potato ricer this will work amazing as well, but I don’t so instead I just use muscles.

Read More

Creamy Garlic Dairy Free Mashed Potatoes

Creamy Garlic Dairy Free Mashed Potatoes, you won’t believe how good these are!

It’s been 11 days without cheese or milk.

11 days.

11 days.

Let’s rewind a bit before I demand (nicely) that you offer some support (I need it).

I’ve decided to try to go dairy free to help with some health issues, none that I will go into detail about until I know if it actually works for me or not.  Going dairy free is something that has been brought up to me multiple times in passing and readings and finally I woke up and decided “let’s do this”.     Cheese is something I love dearly (let’s be real) so all of a sudden saying goodbye to cheesy casseroles, mac and cheese, pizza and simple cheese slices hasn’t been easy, but at the same time it hasn’t been impossible.     The “no milk” rule I thought was going to be easy, after all I like almond milk and I don’t usually have a whole lot of milk… until I started to read every single label of my favorite snacks and foods and saw “milk”.  Really those have milk in them? That too?  Oh goodness, someone throw a girl a dairy free chocolate cake, please.  So it’s about learning to cook with no cheese and no milk.  Butter I’m not saying no to completely as butter is the fat that is taken from milk and most of the hormones substances I don’t want from milk are filtered out of the butter making process, but when I can I will use Earth Balance anyways because I think it tastes pretty good.

I’m learning about substitutions.  I’m learning about what tastes good.  I’m learning what tastes really horrible.  I’m learning about realizing my taste buds won’t change overnight (real talk: fake cheese will never be as good as real cheese, never, maybe you will think it’s ok, but better – never).   The hardest part is coming up with snack variations, or something that helps my sweet tooth.  Dark chocolate has been a good friend throughout this, but I’m going to try my hand at baking dairy free soon.  In the past I did make some amazing dairy free fudge so I know it can be done.  Wish me luck.

Which brings me to mashed potatoes, if you know about my favorite mashed potatoes recipe in the world you will know it’s very… dairy.   So what’s a girl to do? She’s got to make some Creamy Mashed Potatoes with no milk or butter.  And you know what? It can be done.  And you know what what?  They can be delicious!   These mashed potatoes are creamy because we’re mashing them with chicken broth which is a great liquid to use as a substitution for milk.    Throwing in some garlic gives them a great taste and the smell is pretty delicious.  Bonus points on these potatoes:  You don’t have to peel them, who doesn’t love that?

So going dairy free, or just want a change in your regular mashed potatoes? Give these a try! 

Creamy Garlic Dairy Free Mashed Potatoes, you won't believe how good these are!

Creamy Garlic Dairy Free Mashed Potatoes, you won't believe how good these are!

Creamy Garlic Dairy Free Mashed Potatoes, you won't believe how good these are!

Creamy Garlic Dairy Free Mashed Potatoes, you won't believe how good these are!

 

Creamy Garlic Dairy Free Mashed Potatoes
Print
Ingredients
  1. 1 1/2 pounds Yukon Gold potatoes - unpeeled and cut into equal sized pieces
  2. 2 cloves garlic - minced
  3. 1/2 cup chicken broth
  4. 1 tablespoon olive oil
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon pepper
Instructions
  1. Bring a pot of water to a boil and add your potatoes. Keep boiling and cook these for about 30 minutes. They’re going to be so soft your fork will just slide into them.
  2. Drain the potatoes.
  3. Warm your chicken broth.
  4. In potato pot, add minced garlic, chicken broth, olive oil, salt and pepper.
  5. Mash until smooth and creamy.
  6. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Creamy Garlic Dairy Free Mashed Potatoes, you won't believe how good these are!

Hearty Harvest Chicken Vegetable Soup

Hi lovelies,

I have a bunch of different things to tell you so I thought I would do it by the numbers.

I made 4 different kind of cookies this past weekend.  

Next week will officially be “COOKIE WEEK” here on Brooklyn Farm Girl.  All cookies, all the time, wear those stretch jeans if you have them.

There’s 16 days until Christmas.  

I’ve told myself that we need to buy a tree at least 3 times a day for the past week, but it’s been busy.

We’re busy working on a holiday project which consists of very large props.    

The amount of times I’ve washed my hand of paint is near 100 times this week while painting these props.

The amount of times I’ve told myself to wash the paint stained clothing that lays on the bedroom floor is many. But guess what – it’s in the washing machine now.  Go me.

The amount of times I check the washing machine for a cat before it starts is approximately 6.  They love the washing machine.  Usually Xanadu rides it on top until it’s done.

The amount of times I’ve worked out in the past week is 4, not bad.

The amount of episodes of Scandal I watched is the whole first season and half of the second season. I just started watching, usually while working out, and it’s an amazing show!

The amount of times I’ve fallen in love with the President on Scandal is every single time he’s on the screen.

The amount of bananas I eat in any given week is many.  This follows my Google searching of “How many bananas can I eat a day?”

The amount of tacos I ate the past week: 6.

The amount of times I’ve gotten acupuncture in the last 2 weeks: 5.  Maybe I will do a post about it, it’s working wonders.

The amount of times I watch the Brooklyn Nets lose and think about how expensive those season tickets we got were are too depressing to even count.

The amount of times I ate soup this past week: 4.

So that’s the numbers..  Hoping your week is full of tacos, soup and President Fitzgerald Grant as well.

Now on to this soup (of course).  This delicious Hearty Harvest Chicken Vegetable Soup.     Do you know when you got a hit for a soup? When your dining companions spoon this soup in and out and tell you how good it is. You pat your mouth, wink at them and shake your head.  After all, you know how good it is.    You should be feeling good about yourself right now.

This soup is delicious because it’s full of vegetables to fill you up and keep you warm during the winter months.    It’s also incredibly easy and quick to make.    At the end we throw in some instant potatoes to thicken up the soup to make it a bit more creamy then brothy.   Instant potatoes are my new favorite thickener for soups, I love using them this way.  

And then there’s kale in this soup, my dear kale.   Do you know we’re still growing kale? Yup, under the green house there are multiple kale plants all big and strong that are providing me bags full of  this hearty green vegetable in the refrigerator.  

The last week I’ve been using kale in soups and pastas  frequently which really makes me happy.   I love kale in soup as it really turns into a soft green vegetable in a few minutes of broth,  that also packs a great punch of nutrition.  I just run up to the garden, get the green house off,  and fill up my basket.  All with a winter coat and mittens on of course.

Hearty Harvest Chicken Vegetable Soup_3

And then I run back down and start my soup.  This soup has so much harvest happiness happening, there’s kale, carrots, potatoes and many dried herbs.  I threw in some chicken to make it more hearty, but if you want to go the vegetarian route, feel free to leave out the chicken and add more vegetables or use tofu or pasta instead.  

What I do hope is you give this soup a try, I think it will really warm your heart and taste buds!Hearty Harvest Chicken Vegetable Soup_1

Hearty Harvest Chicken Vegetable Soup_2

Hearty Harvest Chicken Vegetable Soup_5

Hearty Harvest Chicken Vegetable Soup

Hearty Harvest Chicken Vegetable Soup_4

Hearty Harvest Chicken Vegetable Soup
Print
Ingredients
  1. 2 large carrots - peeled and cut up into bite size pieces
  2. 1 extra large potato - cut up into bite size pieces
  3. 1 cup kale - ripped up into small pieces
  4. 1/2 pound shredded cooked chicken breast
  5. 2 cloves garlic - minced
  6. 4 cups chicken broth
  7. 1 tablespoon olive oil
  8. 1/4 teaspoon dried thyme
  9. 1/4 teaspoon dried basil
  10. 1 teaspoon dried parsley
  11. 1 teaspoon salt
  12. pinch of black pepper
  13. 1/2 cup instant potatoes
Instructions
  1. Combine all ingredients except instant potatoes in a pot over medium high heat.
  2. Bring to a boil then simmer for 20 minutes.
  3. Add instant potatoes and cook for 2 more minutes, stirring so everything is mixed.
  4. Serve and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Cheesy French Fry Casserole

French Fries,  I have a real big crush on you.  I love you straight. I love you crinkled. I love you curly.  I love you covered in cheese.  And chili.  And beans. 

Are you like me and stock up on certain items but don’t notice until you open your freezer and multiple bags of frozen french fries are staring at you?  I’m that way for a few things.  When Goya  is on sale I think I need 8 cans of hominy or pinto beans (just in case).  Pasta, yes, let’s buy 10 boxes.  Ketchup, well maybe I will have a cookout, better buy a few bottles.  That 20 pound bag of rice is super cheap, what a deal, better buy it.  Whenever French Fries are on sale, usually 2 bags for $5, I fall in that category.  

A few nights ago I was going through the process of “What to make for dinner”.  There were a few rules:
-I wanted french fries.  
-I wanted to use up heavy creamy which was close to it’s end date.
-I needed to use some type of garden vegetable.
-I wanted to prepare it quickly. This means frozen french fries.
-I wanted it to be delicious.

So French Fry Casserole was born!  

French Fry CasseroleIMG_6893

When I took this out of the oven, I pulled back the foil and I wish I had a video to document Matthew’s reaction.  It was pure innocent excitement for this casserole.   If you like cheese fries (where my cheese fry fans at? holla at me) then you’re going to love this casserole because it’s basically glorified chili cheese fries that we can call dinner and everyone will be ok with it because we added the word casserole to the end.  The chili comes from chili beans which I could eat out of the can with a spoon.  On top is also a green pepper chopped up, this gives the casserole a great crunch and it just makes me happy to use anything we grow in the garden with french fries.

We ate this casserole as a main dish and it was extra filling. There is no meat in this, but you could add chicken, ground beef, or bacon bits to the top if you choose to.  

French Fry CasseroleIMG_6906

Cheesy French Fry Casserole
Print
Ingredients
  1. 1 bag frozen french fries (use enough to cover the bottom of your pan)
  2. 2 cups heavy cream
  3. 8 oz shredded cheddar cheese
  4. 1 can chili beans
  5. 1 bell pepper - chopped
Instructions
  1. Preheat your oven to 400 degrees.
  2. Cover the bottom of a 9x13 baking dish with frozen french fries.
  3. Pour your heavy cream on top.
  4. Sprinkle cheddar cheese on top.
  5. Put chili beans and bell peppers on top.
  6. Cover with foil and poke a fork or knife through the foil 3 times - this helps the steam escape.
  7. Bake for 1 hour.
  8. Remove from oven and let sit for 5 minutes.
  9. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Here are the steps to prepare this casserole quickly.
WP_20131006_06320131006181721.jpgWP_20131006_06820131006181804.jpg
WP_20131006_07320131006181839.jpgWP_20131006_08220131006181925.jpg

And then what comes out of the oven is this gorgeous dish:
French Fry CasseroleIMG_6890

I love the little kick the chili beans provide on top.
French Fry CasseroleIMG_6900

Serve yourself and enjoy!
French Fry CasseroleIMG_6901

Then start diving into those fries..
French Fry CasseroleIMG_6911

Cheesy goodness!
French Fry CasseroleIMG_6925

Slow Cooked Corned Beef Brisket with Vegetables + Leftovers

This was my first time buying Brisket.  I didn’t know where it would be – with the meats on the shelf? Behind a refrigerated door? And what does it look like?  I had no idea. So after a google image search and phone in hand, there I found it in the meat department on the top shelf all the way to the left.  

My first thought- yikes, that is expensive.
My second thought – they had point cut and flat cut.  What is the difference?  Again… to Google I went in the meat department.  Point cut has more fat content but is more tastier.  Flat cut is less fat, less tender.  Also to note Flat cut is about twice the price (twice the yikes).  So when I saw a reviewer saying “If you want taste, go with the Point Cut” that was it. I wanted the flavor and texture,  I wasn’t about to take that away for less fat.   If this is a special meal you have a few times a year, do the point cut – just do it.  

Read More

For more information contact Pamela at pamela@pamelareed.com.    |     Privacy Policy