Saturday, February 26, 2011

Oven Fries

I know, I know. This is such a non-recipe. But I never take the time to make side dishes, so it's always exciting to me when I do. And instead of hitting up the freezer for some fries, it was fun to make my own. We both thought these turned out beautifully. I would make these again!


Oven Fries
Cooking Light

Cut 3 medium baking potatoes into 24 wedges (about 1 inch thick), toss with 1 tablespoon canola oil. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 30 minutes or until lightly browned, turning once. Sprinkle with 1/4 teaspoon salt.

Corn and Two-Bean Burgers with Chipotle Ketchup

I made this on Wednesday night of last week. It was pretty good, but it frustrated me because it wouldn't stay together. I really like some of our other recipes that are more cohesive and stay in little patty shapes. But this was yummy. The chipotle ketchup is tasty and I may consider it again for other burgers. But I probably wouldn't try the burger itself again.


Corn and Two-Bean Burgers with Chipotle Ketchup
Cooking Light, September 2004

2 tablespoons olive oil
15 ounces kidney beans -- rinsed and drained
15 ounces black beans -- rinsed and drained
1/3 cup dry breadcrumbs
1/4 cup canned whole-kernel yellow corn -- drained
1/4 cup prechopped onion
1 large egg

1/3 cup ketchup
1 teaspoon honey
1 teaspoon lime juice
1/2 teaspoon chipotle chile powder
1/2 teaspoon ground cumin

Remaining Ingredients:
8 ounces Kaiser rolls or hamburger buns
4 lettuce leaves -- (optional)
4 (1/4-inch-thick) slices tomato -- (optional)

1. To prepare burgers, heat oil in a large nonstick skillet over medium-high heat.

2. Combine kidney beans and black beans in a large bowl; partially mash with a fork. Add breadcrumbs, corn, onion, and egg; stir until well blended. Form bean mixture into 4 (1/2-inch-thick) patties. Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.

3. To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin, stirring with a whisk.

4. Spread 1 tablespoon ketchup on bottom half of each bun; top each serving with a patty, 1 lettuce leaf and 1 tomato slice (if desired), and top half of bun.

soup and wolves

Tonight I made Melancauli Baby, which is still one of our favorite soup recipes. Yum yum yum.

I haven't posted in a couple days because we went to the Great Wolf Lodge in the Poconos. It's a big indoor water park and hotel. We had a lot of fun, but I cannot comment on the food because it was basically like overpriced cafeteria food. So... no review there!

Tuesday, February 22, 2011

Orzo with Roasted Vegetables

Well, I didn't get this started until after 7:30pm so it wasn't done for quite awhile. I don't like to eat dinner that late but this is what we were having and I refused to change it. I thought it was very good, though the roasted vegetables could have been better. The eggplant kind of mushed onto the pan. I'd love to toss in some zucchini or something. It's a pretty standard vegetable-feta-grain/pasta dish. It's yummy, though. Definitely cut back on the amount of olive oil. Ina Garten certainly loves her calories. You don't need to add that much.


Orzo with Roasted Vegetables
Barefoot Contessa (Food Network)
and Barefoot Contessa Parties!

1 small eggplant -- peeled and 3/4-inch diced
1 red bell pepper -- 1-inch diced
1 yellow bell pepper -- 1-inch diced
1 red onion -- peeled and 1-inch diced
2 garlic cloves -- minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the Dressing:
1/3 cup freshly squeezed lemon juice -- (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions -- minced (white and green parts)
1/4 cup pignolis -- (pine nuts ) toasted
3/4 pound good feta -- 1/2-inch diced (not crumbled)
15 fresh basil leaves -- cut into julienne

1. Preheat the oven to 425 degrees F.

2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula .

3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta , scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

4. For the dressing , combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Servings: 6

Baked Rice (Arroz Al Horno)

Last night I made some simple tacos with my Penzeys Taco Seasoning and some soy crumbles. To go along with it, for some reason I decided to try out this rice. Now, it is pretty cool to cook Arborio rice and never have to stir it. But I still don't think we'll make this again. It was described as being "too saffron-y," which may have been my fault but was enough to turn us off to it. I will definitely keep in mind this method of cooking the rice, though!


Baked Rice (Arroz Al Horno)
Cooking Light, July 2005

Traditional in Valencia, baked rice is delicious with pork or chicken.

1 1/2 tablespoons olive oil
1/3 cup finely chopped shiitake mushroom caps
2 tablespoons minced onion
1 1/4 cups uncooked Arborio or other short-grain rice
2 1/2 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon crushed saffron threads
2 tablespoons minced fresh parsley
1 1/2 teaspoons minced fresh thyme

1. Preheat oven to 400°.

2. Heat olive oil in a 2-quart ovenproof saucepan. Add mushrooms and onion; cook 5 minutes. Add rice, broth, salt, and saffron; bring to a boil. Wrap handle of pan with foil; cover and transfer pan to oven. Bake at 400° for 15 minutes. Remove from oven; let stand, covered, 10 minutes. Add parsley and thyme.

Servings: 6

Triple-Layer Chocolate Pie

If you know anything about me at all, you know I love pie. Nothing makes me happier than pie. So this weekend I decided I MUST HAVE PIE. Luckily, I hoard food (I think the word is stockpile) and I happened to have all the ingredients for this super-simple non-recipe no-bake pie. So I made it, and the world rejoiced.

I used an all-natural chocolate crust, and some Dr. Oetker's organic chocolate pudding mix. With almond milk. I don't think there's any organic or healthy way of having Cool Whip though, though I did pretend by buying their fat-free version.


Triple-Layer Chocolate Pie
Kraft Foods

2 packages JELL-O Chocolate Instant Pudding -- (3.9 oz. each)
2 cups cold milk
1 OREO Pie Crust -- (6 oz.)
1 tub COOL WHIP Whipped Topping -- (8 oz.) thawed, divided

1. BEAT pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)

2. SPREAD 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.

3. REFRIGERATE 3 hours or until firm.

Servings: 8

Sunday, February 20, 2011

Baeckeoffe & Coffee Cake

Last night I made some Potato, Turnip, & Spinach Baeckeoffe. Oh, it is just so delicious. I love it. A lot of work, so it's fine for a Saturday night. Yum yum.

Then I also made some Cinnamon-Apple Cake to bring with me to a party today. There were only five of us and the entire thing was consumed. I swear, it's excellent. I used some of my frozen Honeycrisps, which are wonderful. I also did only a light sprinkling of cinnamon on top this time, followed by some Penzeys Vanilla Sugar. It was a great choice!

Thursday, February 17, 2011

Vegetarian Reubens

Tonight I made myself Vegetarian Reubens with Russian Dressing. I still like it a lot.

As I was cooking, I started to ponder: what the hell is sauerkraut? I understand it means "sour cabbage," but how is it made sour? Cole slaw is sometimes made with vinegar, so what happens to sauerkraut? So I looked it up. Seems as though it's cabbage that has been fermented with lactic acid. Sexy. Now you know.

Wednesday, February 16, 2011

Ravioli & Vegetable Soup

This is super-easy because it uses a ton of frozen stuff. And if you know us, you know we stock up on frozen stuff once a month. We're good like that. So this came together quickly since I had most of the ingredients already. Instead of the onion/bell pepper, I had a frozen mirepoix (onions, carrots, and celery) so I used that. I had some frozen squash/zucchini so I tossed that in instead of fresh. And I had some cheese tortellini, so we used that. Perfect. It was good but not great. I'd consider making it again but only if we already had all the ingredients on hand.


Ravioli & Vegetable Soup
Eating Well

Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well.

1 tablespoon extra-virgin olive oil
2 cups frozen bell pepper and onion mix -- thawed and diced
2 cloves garlic -- minced
1/4 teaspoon crushed crushed red pepper -- or to taste (optional)
28 ounces crushed tomatoes -- preferably fire-roasted
15 ounces vegetable broth or reduced-sodium chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or marjoram
1 6- to 9-ounce package fresh or frozen cheese ravioli -- (or meat) preferably whole-wheat
2 cups diced zucchini -- (about 2 medium)
Freshly ground pepper -- (to taste)

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

Servings: 4

Make Ahead Tip : Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.

Monday, February 14, 2011

Lehigh Valley Restaurant Challenge

I screwed up dinner tonight and Gibby is at class til after 10pm so I will take this opportunity to post about our self-imposed restaurant challenge.

You see, a quarterly magazine comes out in the Lehigh Valley discussing various companies, events, and restaurants. This month, it came with a supplemental magazine focused on fine dining in the area. 25 excellent restaurants, all in one place. CHALLENGE ACCEPTED.

We decided that we have to eat at all of them. You can see the information and restaurant reviews here: Lehigh Valley Good Taste.

Excitingly, we have already eaten at a few of them, and then last night, we went to Pearly Bakers with Gibby's mom. It was delicious and wonderful. So that's another one we can knock off. Not only will this challenge be exciting and delicious, it also will force us to explore other towns in our area, like Emmaus and Quakertown. That is always a plus, right?

Without further ado, here is the list that will be updated as we eat (crossed-out means we have eaten there):

Emeril's Chop House, Bethlehem, PA
Miguel's Restaurant and Lounge, Belfast, PA
GIO Italian Grill, Macungie, PA
Henry's Salt of the Sea, Allentown, PA
Paolo's Italian Restaurant, Northampton, PA
Sette Luna, Easton, PA
Savory Grille, Macungie, PA
Blue Grillehouse, Bethlehem, PA
deLorenzo's Italian Restaurant, Easton, PA
The Belmont Inne, Bethlehem, PA
Prime Steak House, Bethlehem, PA
Hunan Springs, Wescosville, PA
Melt, Center Valley, PA
Historic Weaversville Inn, Northampton, PA
Spinnerstown Hotel, Spinnerstown, PA
Glasbern, Fogelsville, PA
Shula's Steak House, Center Valley, PA
Vintage Restaurant & Bar, Easton, PA
Grille 3501, Allentown, PA
The Brick Tavern Inn, Quakertown, PA
Pearly Baker's Alehouse, Easton, PA
Pistachio Bar & Grille, Allentown, PA
McCoole's-Historic Red Lion Inn, Quakertown, PA
Burgers and More By Emeril, Bethlehem, PA
Andrew Moore's Stone Bar Inn, Snydersville, PA
The Farmhouse, Emmaus, PA

Saturday, February 12, 2011

Spicy South Asian Roasted Fish

What's the best way to eat fish? Spicy. That's how. I never seem to like it unless it's spicy. So I picked this recipe for dinner tonight. It was great! Definitely make sure to use halibut because it works so beautifully with the sauce. I added some extra spice and it was great. We would make this again!


Spicy South Asian Roasted Fish
Cooking Light, April 2008

Even though salmon garners the most attention for omega-3 fats, one serving of this halibut entrée has about 0.6 grams, about half the amount of one's daily intake goal.

1/2 cup light coconut milk
2 tablespoons minced peeled fresh lemongrass
1 tablespoon minced peeled fresh ginger
2 tablespoons chili sauce
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
2 garlic cloves -- minced
24 ounces skinless halibut fillets

1. Preheat oven to 425°.

2. Combine first 7 ingredients in a food processor or blender; pulse 30 seconds or until well combined.

3. Arrange fillets in a single layer in a 13 x 9–inch baking dish. Pour lemongrass mixture over fish; turn fillets to coat evenly. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve sauce with fish.

Servings: 4

Coconut-Cashew Basmati Rice Salad

Alright. Where do I start? First of all, the fact that this recipe says to cook the rice for 15-20 minutes is insane. It's still liquid at that point. Basmati rice typically takes 45 minutes or so to cook. But I am stupid and went by the recipe, so it was not even close to done by the time our fish was done. So we hate the fish and then later ate the rice. It was not really great and had us pining for the Caribbean Coconut Rice I made awhile ago. It was much better.


Coconut-Cashew Basmati Rice Salad
Bobby Flay: Boy Meets Grill // Food Network

3 tablespoons peanut oil
1 tablespoon for the cashews
1 medium yellow onion -- peeled, halved and thinly sliced
1 clove garlic -- chopped
1 tablespoon grated fresh ginger
2 cups basmati rice -- rinsed several times in cold water and drained well
Salt and freshly ground pepper
1/4 cup raw cashews -- halved
2 cups unsweetened coconut milk
2 cups water
1/2 cup thinly sliced green onion
1/4 cup grated fresh coconut

1. Heat oil in a medium saucepan . Add onion, garlic and ginger and cook until soft. Add the drained rice, salt and pepper and cook for 3 to 4 minutes.

2. While the rice is cooking, heat the remaining tablespoon of oil in a small saute pan over medium heat. Add the cashews and cook until lightly golden brown. Drain on paper towels.

3. Place coconut milk and water in a medium saucepan and bring to a simmer . Add the hot liquid to the rice and bring to a boil. Reduce the heat, cover and cook for about 15 to 20 minutes. When the rice is cooked, remove from heat and fold in the green onion, and coconut. Spoon the rice onto a platter and garnish with the toasted cashews.

Servings: 4

Rice Noodle Salad with Vegetables and Tofu

Last night's dinner was a little bit of a disappointment. I haven't actually had Vietnamese food other than what I've cooked, but this just seemed pretty boring. I don't know. I can't pinpoint what went wrong here, but it just seemed meh. I wouldn't make it again.


Rice Noodle Salad with Vegetables and Tofu
Cooking Light, July 2002

Rice noodle salads are found on almost every Vietnamese restaurant menu. The addition of sauteed summer squash, red bell pepper, and tofu gives the dish added texture and flavor. Look for baked tofu in health food stores or in the produce section of large supermarkets.

4 ounces rice noodles
1/4 cup chopped fresh mint
1/4 cup low-sodium soy sauce
3 tablespoons sugar
2 tablespoons chopped dry-roasted peanuts
6 tablespoons rice wine vinegar
2 serrano chiles, seeded and thinly sliced
2 garlic cloves, minced
2 teaspoons dark sesame oil
2 cups yellow squash, thinly sliced
2 cups sliced red bell pepper
1 1/4 cups zucchini, thinly sliced
3 cups sliced green cabbage
2 cups fresh bean sprouts
1/2 cup chopped green onions
12 ounces baked tofu, cubed

1. Cook noodles according to package directions; drain.

2. Combine mint and next 6 ingredients (mint through garlic). Combine half of mint mixture and noodles in a large bowl.

3. Heat oil in a large nonstick skillet over medium-high heat. Add squash, bell pepper and zucchini; sauté 4 minutes. Add cabbage and remaining ingredients, sauté 3 minutes.

4. Arrange noodle mixture on a platter, top with tofu mixture. Drizzle with remaining mint mixture.

Servings: 6

Wednesday, February 09, 2011

Vegetable and Chickpea Curry

Oh, Vegetable & Chickpea Curry, I have missed you. I thank my coworker for giving me her spare crockpot, and I rejoice in getting home at 8 and having dinner waiting for me. Hooray!

Now if only I hadn't added so much habanero... too spicy for us because we've both had a wicked cold the past few days :( Oh well. Yum anyway.

Monday, February 07, 2011

Winter Vegetable Stew Over Couscous

A nice wintery soup with nice wintery vegetables. And over couscous, it's quite delicious. My only complaint is that it took forever to cook. It's very tasty, it just isn't worth the cooking time. Oh well. Yum!


Winter Vegetable Stew Over Couscous
Cooking Light, April 2004

This dish serves a crowd. Prepare the couscous as the vegetable mixture simmers. Try serving with harissa, a Tunisian hot sauce found in Middle Eastern markets and large grocery stores.

11 1/2 ups water -- divided
4 cups vertically sliced onion
2 cups thinly sliced leek
1 1/2 cups slices carrot -- (1/2-inch-thick)
3 cups cubed peeled turnips -- (1-inch) (about 1 pound)
1 bay leaf
4 cups cubed peeled butternut squash -- (1-inch) (about 1 1/2 pounds)
1 teaspoon ground cumin
3/4 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
dash saffron
4 garlic cloves -- mince
15 1/2 ounces chickpeas -- (garbanzo beans) rinsed and drained
6 cups chopped Swiss chard -- (about 12 ounces)
1/2 cup chopped cilantro
2 1/2 teaspoons salt -- divided
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
3 cups uncooked couscous
2 tablespoons extravirgin olive oil
1 1/2 cups crumbled goat or feta cheese -- (6 ounces)

1. Combine 10 cups water, onion, and the next 4 ingredients (10 cups water through bay leaf) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove 2 cups cooking liquid; set aside. Add squash and next 6 ingredients (squash through chickpeas) to onion mixture. Simmer 25 minutes or until squash is tender. Stir in chard, cilantro, 2 teaspoons salt, and black pepper; cook 5 minutes or until chard wilts. Stir in juice. Discard bay leaf.

2. Place couscous in a large bowl. Combine reserved cooking liquid and remaining 1 1/2 cups water in a small saucepan; bring to a boil. Stir in remaining 1/2 teaspoon salt and oil. Pour water mixture over couscous; stir well to combine. Cover and let stand 20 minutes or until liquid is absorbed. Fluff with a fork. Serve vegetable mixture over couscous. Top with crumbled cheese.

Servings: 10

Oreo-Stuffed Chocolate Chip Cookies

So, when I saw this recipe posted, I was equally appalled and intrigued. Luckily, I came up with a great solution: Make them for Annie. Annie, you may remember, is my grad school buddy who I used to cook for. And now I mail her cookies every once in awhile since I no longer live nearby. So I made a batch of these, intending to put them in this cute little box I'd found, and discovered that the cookies are GIGANTIC. They're like softballs. I managed to fit 8 or 9 of them into a Barnes & Noble box and mailed that out to her.I had two - ohmygosh they were fantastic - and then I gave the rest away. And therefore, the world gets to enjoy one of the most unhealthy things I've ever made.

So. Damn. Good.


Oreo Stuffed Chocolate Chip Cookies

2 sticks softened butter
3/4 cup packed light-brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla
2 eggs
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 ounce bag chocolate chips
1 package Oreos

1. Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.

2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Yield: Makes about 2 dozen VERY LARGE cookies.

Friday, February 04, 2011

Chai-Spiced Buttermilk Pancakes

Well, these are delightful. I really liked them. So much so that I actually made the full recipe and froze them for a later date. I have never done that before so I have no idea how they'll be when they're reheated, but hopefully they'll be just as good. We had them last night and they were delicious.

Now, I initially felt like I wanted to skip all the individual spices and just use garam masala. I've had snickerdoodles made with garam masala before and they were delicious, but the addition of caraway and coriander in my garam masala freaked me out. I kind of wish I'd just gone with it, though. My instincts are usually correct. Well, actually maybe 40% of the time. But I think it would have worked well here. So make that change if you want to.


Chai Spiced Buttermilk Pancakes
Joy The Baker

Pancakes. Sweet. Slightly spiced. Otherwise perfect. Do it.

2 eggs
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Healthy pinch ground cloves
Scant 1/8 teaspoon ground ginger
1/8 teaspoon crushed black peppercorns (or a dash of freshly ground black pepper)
1 1/2 cups buttermilk
1/2 cup brewed black chai tea
4 tablespoons butter, melted and cooled
1/2 teaspoon vanilla extract
Olive oil or spray (for cooking)

1. In a large bowl beat eggs. Add buttermilk, chai tea, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Let batter set for a few minutes.

2. Heat griddle or pan over medium heat. Add a teaspoon of oil (I used grapeseed oil) to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, when the drops start to dance its hot enough.

3. Pour 2 Tablespoons of batter onto the griddle. Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve. Maple syrup… that’s nice!

Thursday, February 03, 2011


Yesterday we had a snow day, so I prepared some Colcannon and put it in the refrigerator to hang out. Then when I got home from work today, I popped it in the oven. Voila! Easy peasy delicious dinner. Perfect for a 6-degree Fahrenheit evening. If only I'd remembered to do this for the Spaghetti Pie I plan to make tomorrow night.

Tuesday, February 01, 2011

Creamy Hungarian Mushroom Soup

This was pretty good. I was surprised. Despite the huge amount of mushrooms and mushroom broth, it wasn't particularly overpowering with the 'shroominess. The potatoes added a great contrast. Make sure you use some excellent Hungarian paprika (our favorite is from Penzeys, obviously) because it really makes the soup. Yum! I would consider making it again.


Creamy Hungarian Mushroom Soup
Eating Well

Mushroom-soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add plenty of flavor. We skip the generous amount of full-fat sour cream and butter typically used in creamy mushroom soups. Serve with a green salad and warm pumpernickel bread.

1 tablespoon extra-virgin olive oil
1 1/2 pounds mushrooms -- thinly sliced
1 medium onion -- diced
3 tablespoons all-purpose flour
2 tablespoons paprika -- preferably Hungarian
2 tablespoons dried dill
4 cups mushroom broth or reduced-sodium beef broth
2 cups low-fat milk
1 1/2 pounds russet potatoes -- peeled and cut into 1/2-inch pieces
1/2 cup reduced-fat sour cream
3/4 teaspoon salt

1. Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.

2. Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.

Servings: 6

Make Ahead Tip : Cover and refrigerate for up to 2 days; reheat over low.

Note: Paprika labeled “Hungarian” is worth seeking out for this soup because it delivers a fuller, richer flavor than regular paprika. Find it at well-stocked supermarkets, specialty-foods stores or online at