Pesto Potato Soup

Potato soup has always been my favorite!  I usually make it chunky, but this was a good pureed version, with the texture of the croutons added.

Making the croutons...

I read an interesting tutorial on cleaning leeks.  I've only used them once before this and I must have eaten all that sand in between layers... ew!

Look Rachael!  I'm using your chicken broth to make your potato soup!

Difficulty: easy
Will I make it again? yes

Creamy Potato Soup

Ingredients 2 tablespoons EVOO 1 large leek,white and light-green parts chopped 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces 4 cups low-sodiium chicken broth 2 cups whole milk

Directions In a large pot, heat EVOO over medium-high. Add leek and cook, stirring occasionally, until soft, about 6 minutes. Add potatoes, broth and milk. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. In a blender, working in batches, puree until smooth. Season with salt and pepper. Serve immediately or use as a base for the variations. PESTO POTATO Tear three 1-inch- thick slices crusty whole-wheat bread into bite-size pieces. Toss with 2 tbsp. EVOO and 1/2 cup chopped fresh herbs, such as parsley or basil. Heat a large skillet over medium and add bread mixture. Cook, turning occasionally, until croutons are crisp and golden, about 4 minutes. Top soup with 2 tsp. store-bought pesto and croutons. From EveryDay with Rachael Ray magazine http://www.rachaelraymag.com/recipe/creamy-potato-soup/

Beef & Broccoli Bowls

Difficulty: Medium
Will I make it again? No... it was so good, but I'll only make it if I can find a cleaner way.  I spent days cleaning grease slime off everything after frying that steak.  I would do it in my Foreman Grill but I always overcook everything in it.

When I first cut into the steak after removing it from heat and letting it rest I was devastated to see that the middle was seriously under... like TOO raw.  But after I poured the hot broth on it, it faded to a decent medium rare.  SCORE!

We ate this with chopsticks and felt young again.

Beef & Broccoli Bowls

Ingredients 4 tablespoons reduced-sodium soy sauce 1 tablespoon plus 1 1/2 tsp. vegetable oil 3 teaspoons finely grated ginger 3 scallions, thinly sliced, dark-green parts separated 1 1 pound top sirloin steak 4 cups beef broth 4 2.1 ounce packages  dried ramen noodles, spice packets discarded 8 ounces head broccoli, broken into small florets 1 large red bell pepper, sliced 1 7 ounce jar  baby corn, drained

Directions Whisk 2 tbsp. soy sauce, 1 tbsp. oil, 1 tsp. ginger and the white and pale-green parts of the scallions in a large bowl. Add the steak to the marinade and turn to coat. Bring a kettle of water to a boil. Bring the broth, the remaining 2 tbsp. soy sauce and 2 tsp. ginger to a boil in a 6-qt. pot. Reduce the heat to low and simmer while you cook the steak. Heat the remaining 1 1/2 tsp. oil in a large nonstick skillet over medium-high. Remove the steak from the marinade, scraping the scallion pieces back into the bowl. Add the steak to the skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer the steak to a plate. Pour the scallion marinade into the skillet; stir to heat through and add to the soup pot. Add the noodles in a large bowl and cover with boiling water. Cover the bowl with a plate and let the noodles sit while you cook the vegetables. Add the broccoli to the soup pot; cook 3 minutes. Add the pepper and corn, and simmer until crisp-tender, about 2 minutes. Slice the steak against the grain. Divide the noodles among bowls using tongs. Top with the vegetables, broth and steak. Sprinkle with the dark-green scallions. From EveryDay with Rachael Ray magazine http://www.rachaelraymag.com/recipe/beef--broccoli-ramen/

Coconut Milk Braised Turkey Breast with Rice

If you like the smell of a Thai restaurant, make this!

Difficulty: easy
Will I make it again? yes

Coconut Milk Braised Turkey with Rice

Ingredients 1 1/2 cups long-grain rice, rinsed 1 tablespoon EVOO 1 boneless turkey breast (2 1/2 lbs), sliced into 4 pieces 1 14 ounce can  coconut milk, shaken 1/3 cup cider vinegar 1/3 cup soy sauce 1 large head garlic (about 10 cloves), smashed and peeled 3 bay leaves 1/4 teaspoon crushed red pepper 8 ounces baby spinach

Directions In a medium saucepan, combine the rice and 1 1/2 cups water. Cover and cook over medium-low heat until the water is absorbed, about 20 minutes. Set aside, covered, for 5 minutes. Fluff with a fork. Meanwhile, in a medium dutch oven or other heavy pot, heat the EVOO over medium-high heat. Add the turkey (in batches if necessary) and cook, turning, until browned, about 8 minutes. Add the coconut milk, vinegar, soy sauce, garlic, bay leaves and crushed red pepper; bring to a boil. Lower the heat, cover and simmer, turning the turkey halfway through, until the turkey is cooked through, 10 to 12 minutes. Transfer the turkey to a plate. Boil the sauce until reduced to 2 cups, 8 minutes. Discard the bay leaves. Stir in the spinach to wilt in the sauce for 1 minute. Return the turkey to the sauce to warm through. Serve with the rice. From EveryDay with Rachael Ray magazine http://www.rachaelraymag.com/recipe/coconut-milk-braised-turkey-with-rice/

Greek Salad Clubs

This post gets the distinction of being the most highly requested repeat from Forrest!

Difficulty: easy
Will I make it again? yes

Greek Salad Clubs

Ingredients 1/2 cup crumbled feta 1/4 cup mayonnaise 2 teaspoons red wine vinegar 1/4 teaspoon dried oregano 6 slices bread, toasted 1/4 pound sliced turkey 1/4 cucumber, sliced 2 tablespoons black olive tapenade 1 tomato, sliced 1/4 red onion, thinly sliced 4 leaves bibb lettuce

Directions Mix feta, mayonnaise, vinegar and oregano. Spread some onto 1 piece of toast; top with half of turkey and cucumber. Stack with another piece of toast; spread with 1 tbsp. tapenade. Top with half of tomato, onion and lettuce. Spread some feta mixture onto another piece of toast; close sandwich. Secure with toothpicks. Repeat with remaining ingredients. From EveryDay with Rachael Ray magazine http://www.rachaelraymag.com/recipe/greek-salad-clubs/

Pasta with Mussels and Vodka Cream Sauce

This was the most out-of-the-box recipe I've made since starting this challenge.  First of all, I've never eaten a mussel, let alone cooked one.  My hubby and I grew up in the mountains, so the extent of our experience with seafood has been frozen breaded fish patties.

I was so nervous about the mussels that I studied some tutorials.  They weren't as intimidating as I was afraid.  I got them all clean, including removing a few of the 'beards', tossed the broken ones, dumped them in the pot, lidded it, then waited the indicated time.

Hubby's advice for the first bite was, "Just put the whole thing in your mouth and chew it."  That worked!  It was good!  And I love vodka sauce, so it was a win.  Did NOT work for leftovers.  The mussels all got gross and the pasta absorbed the sauce till it tasted like Chef Boyardee.

Difficulty: medium
Will I make it again? only if I have seafood-loving company over

Pasta with Mussels and Vodka Cream Sauce

Ingredients Salt and black pepper 2/3- 3/4 pound bowtie pasta or penne rigate 2 tablespoons EVOO 1/3 pound pancetta or lean bacon, finely chopped 1 small onion, finely chopped 3 - 4 cloves garlic, chopped 1 small red chile pepper, seeded and chopped, or 3/4 tsp. crushed red pepper 1/2 cup vodka 1 14 1/2 ounce can  diced or crushed tomatoes A few leaves basil, torn About 1/3 cup heavy cream 1/2 cup thawed frozen or fresh peas 2 pounds scrubbed and debearded mussels Crusty bread, for mopping Grated parmigiano-reggiano, for serving (optional)

Directions Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the cooking water. While the pasta is working, in a deep skillet with a tight-fitting lid, heat the EVOO, 2 turns of the pan, over medium heat. Add the pancetta (or bacon) and cook until the fat renders, 2 to 3 minutes. Add the onion, garlic and chile; season with pepper. Cover and cook, stirring, for 5 minutes. Stir in the vodka and reduce by half. Stir in the tomatoes and basil and bring to a simmer. Stir in the heavy cream and bring to a simmer. If using fresh peas, stir them into the sauce (if using frozen peas, wait to add them with the cooked pasta in Step 3). Add the mussels, cover and cook until they open, 7 to 10 minutes. Discard any unopened shells. Add the pasta to the mussels, adding some of the reserved cooking water as needed to thin the sauce. Toss to combine. Serve the mussels and pasta with crusty bread and cheese, if desired. From EveryDay with Rachael Ray magazine http://www.rachaelraymag.com/recipe/pasta-with-mussels-and-vodka-cream-sauce/

Fruity Cereal Bars

Difficulty: Easy
Will I make it again? No

I used cranberries instead of cherries because I have a giant bag of them.
I'm not sure if I cooked this long enough, but it wouldn't hold together.  And it was too sweet for my taste.

Fruity Cereal Bars

Ingredients 1/3 cup agave syrup 1/4 cup brown sugar 2 tablespoons butter 1 teaspoon vanilla extract 3 cups puffed rice cereal 3/4 cup cashews 1 cup dried tart cherries 1/2 teaspoon salt

Directions Line 8-inch square pan with parchment; grease parchment. Simmer first 3 ingredients, stirring, until sugar dissolves. Off heat, stir in vanilla, then remaining ingredients. Press into pan; refrigerate 30 minutes. From EveryDay with Rachael Ray magazine http://www.rachaelraymag.com/recipe/fruity-cereal-bars/

Lemony Lamb Chops with Chickpea Puree

Another great experience with lamb!  I can't believe I've only had tough overdone lamb my whole life.  And I love the chickpea puree, I can smell thyme just remembering it.

Difficulty: easy
Will I make it again? yes

Lemony Lamb Chops with Chickpea Puree

Ingredients 12 small lamb loin chops Sea salt and coarse black pepper 6 tablespoons EVOO 4 large cloves garlic, finely chopped 3 tablespoons finely chopped fresh rosemary 1 large lemon, juiced 1/2 cup finely chopped onion 2 tablespoons fresh thyme leaves 1 tablespoon tomato paste 1 cup chicken stock 2 14 ounce cans  chickpeas, rinsed 1/4 cup grated parmigiano-reggiano 5 - 6 cups swiss chard or kale leaves Freshly grated nutmeg

Directions Season the lamb chops with salt and pepper. In a small bowl, combine 2 tbsp. EVOO, half of the garlic, the rosemary and lemon juice. Coat the chops with the marinade and let stand at room temperature for 15 minutes. Meanwhile,in a medium saucepan, heat 2 tbsp. EVOO over medium heat. Add the onion and thyme; season with salt and pepper. Cover the pan and cook, stirring, until the onion is softened, 6 to 7 minutes. Stir in the tomato paste. Add the stock and bring to a low boil. Transfer the mixture to a food processor; reserve the saucepan. Add the chickpeas and cheese to the food processor; puree. Spoon the mixture into the reserved saucepan, cover and keep warm over low heat. Position a rack in the uppermost part of the broiler and preheat to high. Preheat a broiler pan. Broil the chops, turning once, for 6 minutes for rare or 8 minutes for medium-rare. Meanwhile, in a large skillet, heat the remaining 2 tbsp. EVOO over medium heat. Add the remaining garlic and swirl for 1 minute. Add the chard (or kale) and cook until wilted, 3 to 5 minutes; season with salt, pepper and nutmeg. To serve, top the chickpea puree with 3 chops. Serve with the greens. From EveryDay with Rachael Ray magazine http://www.rachaelraymag.com/recipe/lemony-lamb-chops-with-chickpea-puree/