Sunday, November 4, 2012

Creamy Potato Chicken Soup

5 red potatoes, cubed
3 carrots, peeled and sliced thinly
3 stalks celery, chopped thinly
1 onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
1 tsp salt
1 tsp ground black pepper
1 head cauliflower, in small pieces
6 cups chicken broth (3 1/2 14 oz cans)
2 cups milk
2 chicken breasts, cooked and shredded
8 oz pepper jack cheese, shredded

Preheat oven to 425. Put potato cubes in one layer on a lightly greased cooking sheet. Bake for 30 mins, or until tender.
While the potatoes are baking, heat olive oil in large pot. Add in carrots, celery, onions, garlic, salt, and pepper. Cook on medium high until softened, about 10 minutes.
Add in chicken broth, milk, and cauliflower. Bring to a boil and cook on medium until cauliflower is softened, about 10 minutes.
Puree mixture with immersion blender.
Add in chicken, potatoes, and cheese. Stir until cheese is melted.
Serve hot.
(Optional: crumble bacon on top of served soup...I forgot to cook the bacon, I'd advise cooking it earlier in the day and refrigerating.)

Pumpkin Cherry Oat Muffins

1 cup oats, ground (I use a food processor)
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
1/2 cup butter or margerine, softened
1 cup brown sugar
1 cup sour cream
2 eggs
1/2 cup pumpkin puree
3/4 cup dried cherries

Preheat oven to 400 F and line or grease muffin pan.
Cream together butter and sugar. Add in sour cream, eggs, and pumpkin and mix well.
Add in all dry ingredients except cherries and stir until combined.
Spoon into muffin pan. Each should be pretty full.
Bake for 20 minutes.
Makes 12 muffins.