Food In Many Forms

I had a little soup mishap, and it didn't turn out quite as delicious-looking as this one. But it was still pretty tasty, and I'm confident that if I could learn to follow directions, I could make some legit potato leek soup. I made this recipe even shorter and quicker than it already is by not mashing the potatoes or pureeing the leeks. So it actually looked more like the soup pictured. But I would definitely have chopped up the potatoes and leeks into smaller pieces if I had known I was going to go the lazy route. Potato Leek Soup From Eatingwell.com Makes 6 1-cup servings Active Time: 25 minutes Total Time: 45 minutes Ingredients 1 1/2 teaspoons canola oil 3 leeks, trimmed, cleaned and thinly sliced (3 cups) 2 cloves garlic, minced 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried 6 cups reduced-sodium chicken broth 1 1/4 pounds all-purpose potatoes, (about 3 medium), peeled and cut into small chunks 1/2 cup reduced-fat sour cream Salt &...

It's a little early for Hanukkah, but I always think it's good to work for your food. My fingers hurt after shredding and peeling four cups of potatoes, but it was worth it! These labor intensive latkas took about an hour to make, so we fried them up tonight while we had the patience. For dinner tomorrow, we will heat them back up in the oven, serve them with applesauce, and enjoy! Ingredients 2 cups peeled and shredded potatoes 1 tablespoon grated onion 3 eggs, beaten 2 tablespoons all-purpose flour 1 1/2 teaspoons salt 1/2 cup canola oil for frying Directions 1) Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. (Or use a strainer to get some of the potato juice out, like I did ) 2) In a medium bowl stir the potatoes, onion, eggs, flour and salt together. 3) In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them...

This November has been a month a white sauces... and I never make white sauces. Last week I made an attempt at cheese fondue, and it didn't turn out, so I made macaroni and cheese from the melted cheese/milk/butter mixture. Last night I made cheesy potatoes because the potatoes were sprouting and I needed to use them up. Both of them required a white sauce and both of the white sauces were kind of funky. The macaroni cheese sauce was grainy, and the potato cheese sauce wouldn't thicken!! Clearly I need to learn how to make white sauces!