Did you take home economics in high school? I, for one, did not. Although now that I look back on it, I should’ve taken it. Seems like a class I would’ve aced. Crafts and cooking and suzy home-making are kinda my thing. (Unless you consider cleaning a part of suzy home-making. That’s just an area this suzy home-maker would prefer not to touch with a 10-foot pole.)
My mom seemed really concerned back then about the fact that I wasn’t going to take home economics. How on earth was I going to learn to cook? Fortunately, I have grown up in the age of the Internet where even the dumbest suzy home-maker can become the next Martha Stewart. All it takes is a few YouTube video tutorials. (Seriously, that’s how I learned how to sew missing buttons back onto my clothes a mere four months ago.)
And as it turns out, in the three years that the hubs and I have been married and owned our own home, we’ve done a lot of cooking. Makes me realize that I ought to share more of our recipes on here. So here goes. Some of the yummiest recipes we’ve cooked for dinner in the past couple weeks.
Potato & Leek Soup
Recipe courtesy of AllRecipes.com
- 8 potatoes, peeled and cubed
- 4 cups chicken broth
- 1 pound bacon, cut into 1 inch pieces
- 3 leeks, sliced
- 1 cup heavy cream
- In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
- When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.
Bean & Cheese Taquitos
- 1 cup black beans, rinsed
- ½ cup grated Cheddar (2 ounces)
- kosher salt
- 8 6-inch corn tortillas, warmed
- ¾ cup olive oil
- ½ cup salsa
- ¼ cup sour cream
- In a medium bowl, gently mash the black beans with the Cheddar and ½ teaspoon salt. Dividing evenly, roll up the mixture in the tortillas.
- Heat the oil in a large skillet over medium-high heat. In batches, fry the rolls, seam-side down, until crisp, 2 to 3 minutes per side. Serve with the salsa and sour cream.
Pasta with Goat Cheese & Basil Oil
Recipe courtesy of Real Simple
- 12 ounces gemelli or other short pasta
- 3 cups fresh basil leaves
- 1/2 cup olive oil
- 4 ounces crumbled fresh goat cheese
- kosher salt and black pepper
- Cook the pasta according to the package directions; drain and return it to the pot.
- Meanwhile, in a blender, puree 2 cups of the basil leaves with the oil until smooth; pour through a fine-mesh sieve and discard the solids.
- Toss the pasta with the basil oil, goat cheese, the remaining 1 cup basil leaves, ½ teaspoon salt, and ¼ teaspoon pepper.