My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in potatoes (21)

Friday
Mar092012

potato tomato leek soup

I no longer fear soup making.

I once did, but now I don’t.

I’ve actually grown to love it.

Vegetables.  Broth.  Spices. 

Sauté.  Simmer.  Slurp.

Leeks have been on sale for the past few weeks, which means I’ve been putting them in everything.  I really prefer them to onions but don’t buy them too often because they tend to be pricey.  The flavor is much more mellow than an onion, and I think they are the perfect addition to any vegetable soup.

I wanted this soup to be full of texture, packed with fresh herbs, in a nice and light tomato broth.

 

I’ve consumed the entire batch of this soup by myself, topping it differently with each serving.

  • pepitas + fresh thyme
  • ricotta cheese
  • goat’s milk mozzarella <- favorite!!
  • 2 sunny side up eggs <- sounds strange but it was delicious

 

Print this!

Potato Tomato Leek Soup [serves 4-6]

  • 4c vegetable stock
  • 1 1/2c leeks, chopped
  • 28oz can, whole peeled tomatoes, chopped
    • reserve the juice for the broth – I used canned plum tomatoes
  • 2.5c red potatoes, 1/2” cubes
  • 4c kale, finely chopped
  • 1c chickpeas
  • 1T garlic, minced
  • 2.5t fresh thyme, chopped
  • 1T fresh basil, finely chopped
  • 2T safflower oil
  • 0-1t salt*
  • black pepper
  1. In a large pot, heat the oil over medium.
  2. Add the chopped leeks and sauté for 4-7min, stirring frequently, until light golden brown.
  3. Add in the garlic, salt, thyme, and black pepper, stirring for 1 minute. *I use no-sodium vegetable bullion cubes to make broth, so I added 1t salt total to the soup.  If your broth has low sodium or the full amount of sodium, taste + add salt towards the end of cooking if needed.
  4. Add in the basil, chopped tomatoes, tomato juice, and broth.  Stir and bring to a boil.
  5. Reduce heat to simmer for 20min, uncovered.
  6. Stir in the potato, kale, and garbanzo beans. 
  7. Cover + simmer for about 15min until the potatoes are tender.
  8. Taste and add more salt/pepper if desired.

Just the soup to get you through what’s left of winter.

Enjoy the weekend!

Ashley

Wednesday
Dec212011

twice baked potatoes with smoked tempeh crumbles

It’s been one of those weeks.

  • Lost + then found keys.  Luckily, because the dang car key is $150!  Thanks to Kelsey, they’re now found.  And yes, she permitted me to use this photo.

Photo 494

  • Toilet is leaking and is currently detached from our floor.  We have 1 toilet.  Plumber is getting a phone call at 8am.  We’re possibly going to have to renovate the bathroom + subfloor, and get it all planned 2 days before leaving for Ohio + PA. 
  • There were a few gifts I had bookmarked last week, but didn’t order until yesterday.  Of course the prices both went up by 30%.
  • Trying to shop at Michaels, 5 days before Christmas.  No further explanation needed. 
  • Specifying 2c of butter, instead of 1c for my cookie dough balls, and didn’t notice the error until after someone already made them.

Things could be much worse, but they could also be slightly better.

At least there’s dinner.

It’s kind of hard for me to believe, but I’ve never made twice baked potatoes.  Do you remember the twice baked potato freezer packs??  Gosh, I loved those.  The potato was always whipped up so fancy-like.  That, I could not replicate, but the taste exceeded my expectations.

After baking for an hour, I went at these spuds with a fork.  A spoon just wasn’t cutting it. 

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After mixing everything together with my immersion blender, the potatoes were headed back into the oven.  If you don’t have an immersion blender, it’s a handy little kitchen tool that only costs about $30.  You can use it to puree sauces, soups, cream potatoes, and so many more things.  I love mine!  Great holiday gift for the cook in your family!

So creamy.

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So cheesy. 

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Now what to top these with, to make a full on meal?

Smoked crumbled tempeh?

I think so!

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With a little steamed broccoli and a dollop of Greek yogurt on top.

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It’s like a potato boat.

Docked at my table.

Ready to devour.

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Twice Baked Potatoes with Smoked Tempeh Crumbles [serves 4-6]

  • 4 med-lg russet potatoes
  • 1/2-3/4c unsweetened almond milk
  • 1/2c 2% plain Greek yogurt [+ extra to top]
  • 2T butter
  • 1t oregano
  • 1t parsley
  • 3T green onion, diced [+2T for garnish]
  • 1.5t garlic, minced
  • 3/4t salt
  • black pepper
  • 2 heads of broccoli
  • 1/2c-3/4c cheese
  1. Preheat oven to 400*
  2. Clean potatoes, dry + poke through to the middle with a fork, in a few different spots.
  3. Bake for 1 – 1 1/4hr, or until tender. 
  4. Remove, slice lengthwise and let cool for 10min.
  5. Scrape out the potato with a fork, into a large bowl, leaving about 1/4” of potato on all sides.
  6. Add 1/2c milk [to start], yogurt, butter, oregano, parsley, 3T green onion, garlic, salt + pepper.
  7. Cream together with an immersion blender, hand mixer, or potato masher until smooth.  Add more milk if needed. 
  8. Fill the potato halves to the top + bake for 20min on a large baking sheet.
  9. Start tempeh + broccoli once in the oven –> steam or boil broccoli for 6-10min, until desired tenderness is reached, then drain + toss with a small amount of salt + butter.
  10. Sprinkle on the cheese + broil the potatoes on the top rack, for 3-5min, watching closely so nothing burns.
  11. Top with tempeh, broccoli, green onion, Greek yogurt, or any other desired topping.

Smoked Tempeh Crumbles

  • 1 block tempeh
  • 1T tamari/soy sauce
  • 1T water
  • 1T sunflower oil
  • 1T apple cider vinegar
  • 1/2t garlic powder
  • 1/2t liquid smoke
  • black pepper
  1. Crumble tempeh into a bowl, add all ingredients, and mix until well combined.
  2. In a dry, pre-heated pan over med-high heat, add the tempeh spreading in a single layer.
  3. Cook for 1-2min, then stir and cook for another 2-4min, until golden brown.

tips/substitutions:  Use 1.5c washed + drained chickpeas instead of tempeh.  Use any type of unsweetened, unflavored milk.  Sub sour cream for Greek yogurt if desired.  Use any type of cheese to top the potatoes.  I used parmesan.

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So smooth. 

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So crispy.

Ah, childhood meals.

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And a little peak at 1 gift project that is complete!

I pinned this idea on Pinterest the other week and had to make it for Chris.

[source]

Pinned Image

While I love the big size of this painting, I decided to break mine up into 3 pieces.  I painted the words to our first song, from our wedding.

Swept Away – The Avett Brothers

I meant for it to not be completely readable.  I was going for a subtle look. 

All the words are there, including an “I love you Chris” at the end.  Man it’s been a long time since I’ve done anything in cursive!

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Now that I’m looking at the original version, I’m second guessing my decision for the small canvases!  Dangit!

Kenna was contemplating my decision as well.

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And so Dakota doesn’t feel left out…

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Here’s hoping Wednesday goes a little more smoothly.  Not sure how likely that is, when the first thing I have to do is call the plumber and possibly a contractor.  However, dinner will be cooking in the crock pot all day, so at least I can count on that!

Ashley