Gotta Eat!!

A Pickled Treat!

Refrigerator Pickles...mmm mmm good.

Yes, It's been a moment since I have updated my Gotta Eat page.  I made these super easy refrigerator pickles a few weeks ago with the help of a good friend.  It was my first attempt at 'non-processed' pickles and boy were they good!  The hardest part of this recipe is waiting  a few days for the veggies to pickle. 

You will need fresh picked cucumbers

Carrot slices 

Onion slices

Cucumber Slices

Cauliflower chunks

Garlic cloves

Fresh Dill

Mustard Seed

Vinegar 

Water

Kosher Salt

Canning Jars and Lids

Step 1: Wash and slice veggies (set aside)

Step 2: Combine Vinegar and Water in a 2:1 ratio (amount depends on how many jars you plan to make) and 1-2 tsp salt for every 3 cups of liquid - You can choose to heat up the liquid to dissolve the salt, or not- I didn't for this batch and they still turned out great!

Step 3: Put 1/2 tsp of mustard seed, 1 clove of garlic and 2 sprigs of fresh dill in each jar

Step 4: Fill each jar with a cut veggies (maybe 1/4 onion, 1/4 cucumber,1/4 cauliflower and 1/4 carrots)

Step 5: Pour Vinegar/Water/Salt mixture over the veggies and put lids on tightly. 

Step 6: Refrigerate for 4 days minimum before serving, they can store in refrigerator unopened up to 2 months. 

We like to eat them with Tuna Salad Sandwiches!!

Easy Potato Soup

The hard thing for me when cooking is to remember to measure out ingredients precisely.  I rarely measure on something like potato soup.  I somehow managed to get it down this time.   It is extremely simple and can be altered to accommodate your texture and seasoning preferences.  Did I mention that this one easy?

Easy Peasy Potato Soup
5 pounds of peeled and cubed white/russet/gold potatoes (I used organic)
1 32 oz container of Free Range Organic Chicken Broth
1 Cup of  Heavy Cream
1/2 cup of half and half
1/2 cup of milk
1/8 Cup of Butter
Onion Powder (approximately 1 tspn  + a few extra sprinkles)
Nature's Seasoning- my personal favorite brand of seasoning (you can use whichever you prefer)

Boil the potatoes in 32 oz of Chicken Broth and 2 Cups of Water, onion powder and natures seasoning.  Boil them until tender  (approximately 20 minutes on med- med/high heat).  Use a potato masher or immersion blender to mash the potatoes or blend until a nice creamy texture forms.  My family likes small bits of potato to chew on so I don't mash or blend until completely smooth.    Add heavy cream, half and half and milk and butter.  Mash the potatoes a little more and season to taste- cover and let simmer stirring often for about 10 more minutes.  Serve in a bowl with the following Garnish options:  Crispy Bacon Pieces, Shredded Mild Cheddar Cheese, Green Onion, Sour Cream ( I use Plain Greek Yogurt instead)

Check back to this page - working on setting up link for recipe archive.  You will see it here once it is ready!  Enjoy the soup!  Serve with fresh baked baguette or a toasty ham sandwich.  Your family will love it!