Potato Soup

Ingredients

10-12 small potatoes, peeled and cubed
1 small chopped onion
3 scallions chopped
2 carrots, chopped
1 sweet potato, chopped
4 cups chicken broth
3 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

Directions

In a large saucepan, combine the potatoes, onion, scallion, carrot, and broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender; lightly mash/ use immersion blender.

Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into potato mixture. Cook and stir until thickened and bubbly. Add parsley, salt and pepper. Remove from the heat; stir in cheese until melted.

Kale Soup

Ingredients:
~1lb London Broil
Chourico (2 packages
1-2lbs of kale (broadleaf or curly)
1 small cabbage
4 cans kidney beans
6 potatoes (chopped)

Directions:

• Put a small London broil (about 1lb) into a fairly large pot and cover with about 1" of water and bring to a light boil for about an hour and add about 2 packages of Chourico sliced (like a coin) and add that to the pot (add more water if necessary). Let that keep boiling for another half hour.
• Chop up about 1-2 lbs of kale (broadleaf or curly) doesn't matter and chop up 1 small cabbage and add about 4 cans of kidney beans (water and all) and keep boiling for another half hour or so
• Add about six chopped potatoes and keep boiling until the everything is tender. It's ready to eat

Notes from the chef: "It's good with Italian bread It also tastes better the second day."

Recipe from Perry Jordan.
Thanks Perry! This is one of Dan's favorite meals.

Ina Garten- Potato Salad

Ingredients
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Crockpot Beef Stew

INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

DIRECTIONS
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Crock Pot Root Vegetables

--2 pounds carrots

--2 pounds rutabagas

--2 pounds parsnips

--1/2 cup chopped parsley

--3 T olive oil

--1 tsp kosher salt

--1 tsp black pepper

--1 tsp basil

The Directions.

Peel all of your vegetables, and cut into 2-inch chunks. Chop the parsley.Put all the vegetables into your crockpot, and add the olive oil, basil, salt, and pepper. Toss with your hands to coat fully coat the vegetables.

Cover and cook on low for 8 hours, or on high for 4-5. The vegetables are done when they have reached desired tenderness. I cooked ours on low for 6 hours, then on high for about 90 minutes.

(Jen's Notes: I make this with whatever I have on hand: turnips, potatoes, sweet potatoes, squash. Just nothing too flimpsy that couldn't withstand being cooked for a longer period of time)

from: A Year of Crockpotting

Classic American Style Potato Salad

Ingredients:
2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 hard-cooked eggs
1 small celery stalk
1/4 cup chopped sweet pickle (not relish)
3 scallions
2 tablespoons chopped fresh parsley
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard

Directions:
•Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
•Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

Warm Sweet Potato Salad

6 large sweet potatoes, peeled and diced
4 large baking potatoes, peeled and diced
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/3 cup balsamic vinegar
1 teaspoon ground turmeric
1 tablespoon chopped chives
salt and ground black pepper to taste
2 slices crisply cooked bacon, crumbled
2 green onions, finely chopped
1 red onion, finely chopped

Directions:
Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.

Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion