Monday, December 21, 2015

Comfort Food: Green Beans and Sausage for the Crockpot

3 14.5oz Cans Green Beans (Whole Cut, not french.)
2 Medium Onions
2 14oz. Packages Kielbasa Sausage
6-8 Yellow Potatoes Washed and Sliced
2 Tbl. Worcestershire Sauce (Or more to taste)
1 Cup White Vinegar (approx.)
2 Tbl. Olive Oil
1 Tbl. Garlic Powder
Cracked Pepper to Taste, I didn't use any salt. You can add that if you need. We are a salt free/low salt family. With the Worcestershire sauce and vinegar, salt is not really needed.
Prep Time: approx. 20 minutes
Cook Time: 4 Hours on High in the Crockpot

Potatoes on the Bottom
To start this recipe, there's a lot of chopping, but the end result is worth it! First, put the olive oil and vinegar in the bottom of the crockpot. After that, cut the washed potatoes into small pieces. They'll cook faster that way. *I did have one bakers potato left from another recipe. I peeled it, cut it, and threw it on top. That's why there are white potatoes on top of the yellow.
Onion Layer
Then, put the onions, coarsely chopped, in a layer on top of the potatoes. 
Green Bean Layer
Now, drain off the water of 2 of the cans of green beans. Keep one with the water in it. Pour them on top of the onion layer. 
Kielbasa/Smoked Sausage
 Cut the Kielbasa into small pieces. 

Kielbasa Layer
Put the kielbasa layer on top, and then, put the garlic, cracked pepper, and Worcestershire on top.
I almost had this too full for my crockpot. I put a soup pan upside down on the lid to make sure it stayed shut. You can always to less or more to fit in your crock pot. 
I let this cook for almost 4 hours, but the potatoes were still a little hard, so, I gave it more time. I also stirred this around the 2 hour mark. Cook until your potatoes are fork tender. 
Green Beans and Sausage
This is what the finished Green Beans and Sausage dish looks like finished. This is one of those meals I can throw in the crockpot and leave to do its thing. It doesn't really need stirred. I did because I couldn't leave it alone, because it smelled so good! 


Wednesday, December 16, 2015

Creamy Potato Soup

5-6 Large Baker Potatoes Peeled and Cut into Bight Size Pieces
2 Large Onions Chopped
2 Stalks of Celery Chopped
2 Large Cloves of Garlic Chopped
2 Tbls. Olive Oil
1 Stick Butter
4-6 Cups of Milk or Lactaid (We use Lactaid at our house.)
2-3 Tbs. Flour (Depends on how thick you want it.)
Garlic Powder, Salt, Pepper to Taste
Shredded Cheese to Garnish
Bacon Bits to Garnish
*Makes 6-8 servings.
Prep Time: 15-20 Minutes
Cook Time: 15-20 Minutes

First peel and cut potatoes into bight size pieces and put in a large pan with water and a pinch of salt. Bring to a boil, and then, bring down to a simmer. Let cook until fork tender, but not completely falling apart.

Put the chopped onion, garlic, and celery into a soup size pan (4-6 quart) with olive oil over medium heat. Cook until tender.
Then put in the stick of butter to melt. After the butter is melted, add the flour. You can start with less, then, add more if you are worried about it getting too thick. Stir all of this together until the flour and butter are combined. Turn the heat down just above low so the flour and butter don't burn. Then, add the milk/Lactaid. These can also be added slowly to get the desired thickness you want. Let these things simmer for a few minutes. Add a little garlic powder, ground black pepper, and salt to taste.

Drain the potatoes in a strainer in the sink to get the water off. Then, add them to the rest of the ingredients.
I usually let this simmer while continuously stirring around ten minutes. Doing this also insures that the flour is fully cooked.

Potato Soup Garnished with Shredded Cheese

Serve the soup and garnish with cheese and bacon. This is a heartier soup that is vegetarian without the bacon.