Creamy Potato Soup - Broke Food

I love a hot bowl of potato soup, especially considering how cold it's been lately.  Also, for me, this is comfort food.  When I was a kid and didn't feel well, my mom would make me a bowl of "tater soup."  It was a very soothing soup, especially if you have a stuffy nose or have the flu, and it's extremely easy to make in under an hour. 

As my recipes are prone to be, this is a simple one that can be gussied up or left plain in order to suit your taste, budget, and what you have in your pantry.  Also, as I'm prone to do, I don't follow any "rules" with regard to what is or isn't the right kind of potato to use.  I use what I have and make it work for what I need.  The soup pictured reflects that.  I used Yukon Gold for the soup photographed above.  Some might recommend a red potato or say not to use a white potato.  I believe in your food working for you, not having to go out and buy a bunch of fancy stuff in order to make a meal.  If the type of potato is a hard or very firm potato, slice it thinner and then cook longer, checking consistency of the potatoes while boiling until they're the right consistency.  After all, we're broke!  That's why we're making this soup!

The basic ingredients needed are potatoes, onions in some form (fresh or dried both work), some form of milk product, water, and salt and pepper.  The rest can be added to your taste, based on what you have.  I'm going to list the basic recipe, and then below I will list variations/additions that you may want to try.   The variation shown in the photo above includes:  Potatoes, onions, celery, chopped ham, evaporated milk, and butter. 

Creamy Potato Soup Basic Recipe

3-4 medium to large potatoes peeled and cut into small chunks (or one potato per person)

1 medium onion, minced (or equivalent dried minced onion)

Water to cover

2/3 to 3/4 cup milk, cream, half-and-half, canned evaporated milk, or powdered milk

Salt and Pepper to taste 

3-4 tablespoons butter or Margarine

In a large saucepan, place potatoes and onions.  Add just enough water to cover.  Place lid on sauce pan and bring to a rolling boil.  Reduce heat and simmer until potatoes are soft. Scoop out about 1/2 cup of cooked, drained potatoes.  Mash these thoroughly, then return to the pot and stir in order to thicken the soup.  Turn fire back on under mixture and add milk and butter or margarine.  Heat until steaming, then add salt and pepper to taste. 

Note, if you use powdered milk you may want to only reconstitute it with half the water necessary in order to help the soup's consistency not be too thin. 

Variations/Additions: 

Meat:  Add any cooked meat that you may have such as leftover ham, cooked and crumbled bacon, grilled chicken, chopped turkey, cooked Spam, cooked hamburger meat, kielbasa, and even finely chopped leftover deli meat. 

Vegetables:  Celery, green onions, carrots, corn, chopped sauteed bell peppers, broccoli, cauliflower, or whatever is left in the fridge from prior meals. 

Broth:  If available, you may substitute chicken or vegetable broth for some of the water in this recipe.  

Cheese/Sour Cream:   If desired and available, you can either top the soup with cheese or stir in up to 1/2 cup finely shredded cheese of any type (stir well and do not boil if this is added) or sour cream to add richness and protein to the soup.  

Spices:  You may also add garlic, a small bit of red pepper flakes, rosemary, basil, marjoram, tarragon, or other spices (not all at once; choose wisely).

This is a taste-as-you-go recipe.  Start with the basic recipe, then add ingredients to your liking.  If you have doubts about how an ingredient will taste in the soup, remove a small amount of soup to a cup or bowl, add the ingredient, taste, and see how things are shaping up.  Once you get the recipe to your liking, write down your additions for use the next time.  

Serve with crusty bread, a salad, crackers, or Fry Bread.  This makes a very filling meal.  It keeps well and reheats well, so it's great to take in a lunch the next day or warm up for a quick meal. 

Broke Food - Microwave Scrambled Eggs with Veggies or Heuvos Rancheros

A couple of mornings ago, I was starving, and there wasn't a whole lot in the fridge that was ready to eat.  I hadn't been to the grocery store in a while, and it looked like it was going to be a couple of days before I could make a trip.  

I spotted a carton of eggs and some salsa and knew what I wanted.  I just didn't want to have to take the time to get out a bunch of pots and pans and get them dirty.  

Microwave to the rescue!  I quickly gathered my supplies, and within 5 minutes had a hearty breakfast that was flavorful, spicy, and easy. Normally, any self-respecting southern girl would gasp at not cooking your eggs in butter and a cast iron skillet.  However, I just needed to get to work and fast, without having to listen to a growling belly.  

On a side note, I know that most huevos rancheros are made with fried eggs sunny side up; however, since we're doing this quickly, we had all the components, just a slightly different technique.  

I don't care for tortillas in the morning (yes, I'm weird), so I usually pop a couple of slices of toast in the toaster while I'm microwaving the eggs.  And yes, that's a foam plate.  Did I mention I was in a hurry and didn't want to get dishes dirty?  Ha!   This is also a great way to use up those little tiny packets or containers of salsa you receive with fast food and stick in your fridge!

Microwave Scrambled Eggs with Veggies/Huevos Rancheros 

Pam or other oil

2 eggs

2 tablespoons of milk 

Salt and Pepper 

Spray the inside of a large coffee mug with Pam or lightly grease it with oil.  Crack the 2 eggs into the mug and add the milk, salt, and pepper.  Using a fork, scramble the eggs well.  Microwave on high for approximately 45 seconds.  Remove, stir eggs well, and return to microwave and cook for another 1 minute of time.  Remove the mug from the microwave and immediately dump eggs onto a plate.  Use a fork to break up and distribute scrambled eggs. 

For omelet style scrambled eggs, top with chopped onion, peppers, bits of bacon or ham, cheese, and other goodies.  Use what you have in the fridge.  Leftover stir fried veggies are great heated up and spooned over these eggs.

For huevos rancheros style, top the eggs with shredded cheese and spicy salsa.  Roll into flour tortilla or serve alongside buttered toast.  You could even add refried beans or chili, if you can stomach it first thing in the morning.  Otherwise, it also makes a great evening meal. 

There you have it!  Easy, quick, inexpensive, and satisfying! 

Freezer to Crock Pot - Pork Green Chili

We love spicy food.  This recipe for pork green chili fits the bill.  It is not a heavy chili but is very flavorful and uses broth and other spices to create interesting and satisfying flavors.  

This works well in the crock pot  and can be cooked straight from the freezer.  It also works equally well when made stove top.  Serve it with tortillas or spoon it over rice.  Top with a dollop of sour cream, and you'll be in heaven. 

Pork Green Chili

2 Tablespoons olive oil or cooking oil

3 lbs. pork, cut into medallions (I used pork tenderloins)

Ground black pepper

1 large onion, chopped

2 minced garlic cloves

2 green (bell) peppers, chopped

2  (4 oz.) cans green chiles, chopped

1 teaspoon oregano

½ teaspoon ground cumin

¾ teaspoon salt

2 Tablespoons dried cilantro (If using fresh cilantro, increase to ½ cup).

1 teaspoon vinegar

1 cup chicken broth (or 1 cup water and 1 chicken bouillon cube)

Lightly brown meat in oil over medium heat.  Lightly pepper meat and place in the bottom of a 1 gallon zippered freezer bag.  Add remaining ingredients.  Squeeze air out, seal, and massage ingredients to distribute. 

When ready to cook, place in crock pot and cook on high for 6 hours or low for approximately 8 hours.  Serve with rice, tortillas, and sour cream. 

Stovetop version:  Lightly brown meat in oil over medium heat.  Add onion, garlic, and peppers and saute until onions are translucent.  Add remaining ingredients.  Bring to a boil, cover, and simmer 1-1/2 hours. Stir periodically and check liquid level.  Add water as needed.  

Broke Food - Lentil Chili

Lentil chili may be listed as a "broke food," but realistically it is very tasty, an excellent source of protein, and it's very filling and satisfying, especially on a cold and blustery day. 

I make this at least once a month, if not more, and each time I'm reminded how great it tastes.  Since lentils cook quickly, this is an easy chili to make when you're needing a large, hearty meal.  It's excellent with crusty bread, cornbread, toast, and is equally satisfying served over rice or with noodles.  I hope you enjoy this recipe as much as we do!

Lentil Chili

1-1/4 Cups dry lentils (approximately 1/2 pound)

4 cups water

2 tablespoons oil or bacon grease

1-2 Tablespoons dried minced onions

3 beef bouillon cubes (use vegetable bouillon for a truly vegetarian meal)

15 oz. can diced tomatoes with green chiles like Ro-Tel

1 small can tomato paste

1/2 teaspoon garlic powder

2 teaspoons chili powder

Dash of hot pepper flakes or Tabasco sauce

1/4 teaspoon black pepper
Another 2 cups of water (possibly)

In a large pot, heat lentils and water.  Bring to a boil.  Reduce heat to low, cover with lid slightly tipped to vent steam, and simmer.  Cook for 30 minutes.  Do not drain. If the lentils look dry as they cook, add water in 1/4 cup increments.  Lentils should still have some liquid after cooking time.  After lentils have cooked, add remaining ingredients. Assess thickness of chili and add water as needed.  Simmer for 15-20 minutes or more.  Serve with rice, cornbread, toast, or noodles. 

Broke Food - Pasta with Garlic, Olive Oil, and Red Pepper Flakes

Simple dishes can often be some of the tastiest and most filling.  Spaghetti Aglio, Olio, e Peperoncino fits that bill.  Translated, that means spaghetti with garlic, oil, and red pepper flakes. Its rich flavors combined with pasta make this a decadent yet inexpensive dish to prepare.  

It can be eaten alone as a filling but light main dish.  It can also be be topped with grilled chicken, cooked Italian sausage, or other meat.  It also makes an excellent side dish to serve alongside other vegetables or meats.  

Sunday, when I was doing blog posts, this was my lunch!  It was tasty and filling but light enough that I did not feel like I had eaten a heavy meal.   

The recipe located HERE is similar to the method I was taught and as listed below. 

Spaghetti With Garlic, Oil, and Red Pepper Flakes

7 ounces of spaghetti
2 large or 3 small garlic cloves, minced (substitute garlic powder in a pinch)
1 1/2 teaspoons of chili pepper flakes
1/4 to 1/3 cup of extra-virgin olive oil (may use canola or other oil in a pinch)
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper

Directions

The measurements in this recipe can be shifted depending on your taste preferences.

1. Cook spaghetti according to the directions on the package, until it is al dente.
2. Strain spaghetti and place in a large serving dish.
3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
4. Serve warm or at room temperature.

Creative Cooking - Asian Chicken

This is one of those recipes that is relatively inexpensive and makes a TON of food.  It's great to feed a lot of people, and the ingredients are flexible enough that you can make more of less of it  depending on your resources.  

We used to live in Colorado, and on more than one occasion, we would have a house full of people.  When that happened, I had certain go-to recipes that I knew would be tasty, filling, make large quantities, and were usually something that everyone would like.  Add a salad and drinks, and this is enough to feed a crowd. 

 Asian Chicken

4 pkgs. Ramen noodles
4 C. water
¼ C. soy sauce
1 tsp. crushed red pepper flakes (may omit)
2 (16 oz.) pkgs. mixed vegetables, preferrably Asian stirfry, but any will do
6 cups cooked chicken of your choice (can reduce to as little as 2 cups, if desired; 6 cups is a lot of chicken)

In very large pot bring 4 cups water to boil. Stir in seasoning packets from Ramen noodles, soy sauce, and pepper flakes. Add noodles. Cover and cook for 2 minutes. Do not drain noodles. Add veggies. Cover; cook until noodles and veggies are tender, 3-4 minutes. Stir in chicken. Makes almost 2 gallons.

HINT: To decrease the cost of this dish, you can decrease the chicken and add 2-3 scrambled, chopped up eggs.

Broke Food - Pad Thai Ramen

Ramen has to be the ultimate broke food, and there are millions of ways to make it.  Pad Thai Ramen is one of my favorites because the base mixture is easy to make, and good all by itself, but even better with some creative additions.  

This is by no means haute cuisine, but it is hot, yummy food!  

PAD THAI RAMEN BASIC RECIPE

1 package Ramen noodles

1 tablespoon soy sauce (prefer low sodium, but use what you have; packets from carryout food work great for this!)

1 tablespoon chunky peanut butter (creamy works, too) 

2-3 dashes of Tabasco sauce 

Sprinkle of red pepper flakes 

Prepare Ramen noodles as on package.  Drain 2/3 of liquid off noodles then stir in seasoning packet.  Add remaining ingredients and stir until peanut butter is dissolved.  Eat as is, or mix in additions. 

ADDITIONS  (Use as many or as few as you like, in any combination that pleases you)

Veggies:  Cooked carrots, Lima beans, corn, edamame, snow peas, cooked bits of spinach, shredded cabbage, diced onions, sliced green onions, diced green pepper, diced celery, broccoli, or whatever you have that's available.

Meat:  This is great for leftovers.  Chicken, bits of rotisserie chicken, sliced leftover steak, cubed bits of ham, cooked pork, Spam (yes, really!), leftover shrimp (I know that's an oxymoron), and even browned hamburger meat.  I have even taken several pieces of shaved deli meat, such as chicken or turkey, chopped it fine, and added to this. One or two well-scrambled eggs also work well as protein additions.  

The creative possiblities are endless, and this is a great dish to use up little bits of veggies or meat left over from other meals.  You can make larger portions by doubling or tripling the ingredients for enough to feed a family.  

Add Egg Drop Soup (boiling chicken broth, whisk in 1 well-scrambled egg until cooked and separated in soup,  2 tablespoons soy sauce, dash of red pepper flakes, and sliced green onions), and you've got a full meal!

Broke Food - German Pancake

German pancake, Big Egg, Missionary Pancake, Dutch baby... these are all names for this simple, scrumptious, and filling recipe. It seems that every ethnicity has a version of this recipe, and they all contain the same basic 4 ingredients.  This is very is easy to whip together, and makes a yummy breakfast or even dessert.  

When baking, this resembles a cross between a pancake and souffle.  It puffs up and rises during baking, but then when removed from the oven flattens into a shape that can be cut.  

This can be eaten sliced like a pizza and sprinkled with powdered sugar or served with fresh fruit.  Our favorite way to eat it is with syrup, as it is not a sweet bread and has a very light texture when eaten with syrup or honey.  

Here's the recipe I use.  

German Pancake

2 Tbsp. butter or margarine (prefer butter but margarine is OK)

3 eggs whipped until frothy*

1/2 cup flour

1/2 cup milk 

Place butter in a 8 or 9 inch pie pan and place into a cold oven.  Turn oven to 400 degrees.  This allows the butter to melt in the pan and for the pan to heat up, as well.  

Whip eggs until frothy (see note below).  Add in milk and flour, and mix until smooth.  Remove pan from oven and pour batter into hot buttered pan.  Place back in the oven and cook at 400 degrees for 25-30 minutes.  

Remove and slice into sections.  Serve with syrup, honey, powdered sugar, or fresh fruit in syrup.  

*NOTE:  An easy way to do this is to just place all the ingredients into either a blender or food processor and process for about 30 seconds.  You want a frothy, bubbly consistency to the batter.  Then pour into the hot buttered pan and cook as above.