Reviews

Potato Leek Soup Recipe

November 5, 2019 by Sandra 12 Comments

I have a delicious, healthy, and all-around flavorful recipe for you today.

It’s a recipe for potato leek soup, and it’s definitely a soup that you’ll want to have in your arsenal of recipes to make over and over again. My mom gave me a great vegan cookbook for my birthday this year, and this recipe originated from that book. The original recipe called for the soup to be pureed, and I simply could not do that.

Just Say No To Pureeing

Look at that picture. This soup in its whole, chunky state is just about perfect. It’s too good to puree, and I can’t do it. 😉 (Bonus = less dishes to wash afterwards)

After deciding not to puree the soup and making several other changes to the recipe, I’ve created a new, delicious and hearty potato leek soup. We’ve made this soup several times already, and it’s so, so good.

Here’s the recipe:

Potato Leek Soup

Ingredients

2 tablespoons extra-virgen olive oil
2 large leeks, trimmed, washed, and chopped coarsely
1 pound mini baby bella mushrooms, washed and sliced
4 cups vegetable broth
4 1/2 cups water
5 large russet potatoes, peeled and cut into small chunks
1 1/4 teaspoons fine sea salt
pepper, to taste
lemon juice (optional)

Instructions

Heat the extra-virgen olive oil in a large pot, then add the leeks and mushrooms to cook.
Stirring occasionally, cook the leeks and mushrooms for about 7 minutes, then add to the pot the vegetable broth, water, potatoes, sea salt and pepper.
Continue cooking the soup over medium-high heat until the potatoes are soft and cooked through.
Once the potatoes have cooked through, remove the soup from the heat.
Serve and enjoy! (Optional: Serve with a splash of freshly squeezed lemon juice.)

https://thesensiblemom.com/2019/11/potato-leek-soup-and-a-giveaway/

Do you know what makes this soup even more enjoyable to make in the kitchen?

A great set of Good Cook kitchen knives to chop the potatoes, mushrooms, and leeks is just what I need to get this soup cooking on the stove sooner rather than later. This Good Cook chef’s knife is great for chopping potatoes.

And this paring knife is perfect for slicing the mushrooms that’ll go into the soup.

Seriously. These knives get the job done. And, the colors? Well, they’re pretty great, too. Just look at these vibrantly colored nonstick kitchen knives…

The colors alone are sure to make meal prep a little more fun! But be careful, because these knives are extremely sharp.

More about these Good Cook knives:
Add some color to your cutting! These nonstick knives are fun to have in the kitchen. They’re sleek, stylish high performers. (Safety note: Although every knife in this collection comes with its own fitted safety sheath, these products are not kids-in-the-kitchen friendly because they are very sharp. Please keep out of reach of children.)

Nonstick Knives
These nonstick-coated knives come in inviting colors for ready access—the bright coding signals that purple is for sandwiches, green is for paring, etc. The serrated blades are crafted from high-carbon steel, which stays sharp through regular use. The nonstick coating prevents crumbs from sticking. Each knife includes a safety sheath to help protect the blade and allow for safe storage. The soft-grip, ergonomic handle fits comfortably in the hand and provides better control when slicing and when hands are wet.

A special thanks to Good Cook for supplying me with this fabulous knife set to review. This blog post was originally published in 2013.

Recipe: Pumpkin Spice Cupcakes with Buttercream Frosting

October 18, 2019 by Sandra 1 Comment

A special thanks to Good Cook for the bakeware and kitchen tools I received to create
a delicious recipe for pumpkin spice cupcakes.

This fall, I’ve been going a little crazy when it comes to pumpkin.

But who isn’t, right? It’s that time of year. Pumpkin EVERYTHING.

I’m all for it.

Pumpkin Spice Cupcakes with Buttercream Frosting
Since I have a strong love of pumpkin, I’ve naturally tried to get my family to share in this love, so that we can enjoy more pumpkin-laden foods together. Honestly, I’m surprised by how easy it has been this year. 😉

But I shouldn’t be. Because who doesn’t want to eat pumpkin spice cupcakes with homemade buttercream frosting?

That’s right. They most certainly do.

Good Cook Bakeware
This week, I threw caution to the wind and made a huge mess in the kitchen baking with my boys. We made a big batch of pumpkin spice cupcakes using Good Cook bakeware.

And they turned out beautifully.

I actually compared the cupcakes made in the Good Cook pan to cupcakes made in one of my older muffin pans, and the ones baked in the Good Cook pan turned out superior in shape and size compared to the ones baked in my old pan. Those came out wider and flatter, but they still tasted amazing, which is what really counts.

Here’s the recipe:

Pumpkin Spice Cupcakes

Ingredients

2-1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
12 tablespoons unsalted butter, melted and cooled
2-1/2 cups sugar
4 eggs
1-1/4 cups pumpkin puree
1 cup buttermilk (I used 1 cup of almond milk combined with 1 tablespoon of vinegar -- left standing for 5-10 minutes)

Instructions

Adjust an oven rake to the middle position, then preheat the oven to 350 degrees.
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon, ginger, baking soda, and sea salt. Set aside.
In a separate large bowl, whisk together the butter and sugar, then adds eggs one at a time, whisking after each addition. Add the pumpkin puree to the mixture, then slowly whisk in the buttermilk.
Slowly whisk the wet ingredients into the dry ingredients just until combined.
Line muffin pans with cupcake liners and fill the cupcake liners about two-thirds full with batter.
Bake for about 20-25 minutes.
Cool completely, then frost with buttercream frosting (see recipe below).

https://thesensiblemom.com/2019/10/recipe-pumpkin-spice-cupcakes-buttercream-frosting/

Buttercream Frosting Recipe
While the cupcakes are scrumptious on their own, the buttercream frosting makes them even better. I think you’ll love this recipe. It’s easy to whip up, and takes just a few ingredients.

Here’s the recipe:

Buttercream Frosting

Ingredients

2-1/2 cups powdered sugar
1 stick of butter, softened
1-1/2 teaspoons vanilla extract
2-3 tablespoons almond milk

Instructions

In a medium sized bowl, stir ingredients together until incorporated.

https://thesensiblemom.com/2019/10/recipe-pumpkin-spice-cupcakes-buttercream-frosting/

Have you ever baked pumpkin cupcakes? What’s your favorite way to use pumpkin in a recipe?

Thanksgiving Leftovers Recipe: Turkey Pot Pie

October 17, 2019 by Sandra 3 Comments

A special thanks to Good Cook for the bakeware I received to create a delicious recipe for turkey pot pie.

I love pot pies.

I think they’re one of the best comfort foods on the planet, so you can imagine how excited I was to have the time carved out to make two turkey pot pies using leftover turkey meat.

Turkey Pot Pie
The first pot pie that came out of the oven was history in no time at all, so I decided to make a second turkey pot pie yesterday afternoon before David came down with a fever and had to be taken to the emergency room and subsequently admitted to the hospital a day earlier than expected. That’s for another post, though. 😉

The good thing is that David is feeling better and my husband is going to be bringing me some of the leftover pot pie to eat as we continue our latest hospital stay. A little comfort away from home…

Achieving the Perfect Pot Pie Crust using a Good Cook Pie Pan
There are two things that you need to create the perfect crust for a pot pie. First, you need an awesome double pie crust recipe. I used the recipe that I posted here. Next, you need a fantastic 9-inch round pie pan. I used the one I received from Good Cook, and I was very impressed with how well it performed.

It’s important that both the top and bottom crust of a pot pie be just right — flaky, soft, and delicious. The Good Cook pie pan definitely got the job done, and I’ll be using it again and again, whenever I make a turkey or chicken pot pie.

Here’s the recipe for this Turkey Pot Pie:

Turkey Pot Pie

Ingredients

2 tablespoons unsalted butter
2 carrots, peeled and cut into small pieces
2 ribs celery, cut into small pieces
1/4 teaspoon onion powder
1/4 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 cup flour
1-2/3 cups vegetable broth
1/4 cup heavy cream
1 bay leaf
1/8 teaspoon pepper
1-3/4 cups pre-cooked turkey, shredded or cut into small chunks
1/2 cup frozen peas
1 tablespoon fresh parsley, minced
1 double pie crust (see link in this post for a double pie crust recipe)

Instructions

Adjust an oven rack to the lower-middle position, then preheat the oven to 425 degrees.
Melt the butter in a large saucepan over medium heat. Add carrots, celery, onion powder and 1/4 teaspoon of salt. Cook until vegetables have softened, around 7-9 minutes.
Stir in the garlic and thyme. Then add the flour, vegetable broth, heavy cream, bay leaf and pepper. Lower the heat and simmer until the mixture has thickened, about 5-7 minutes.
While the filling is simmering, roll out the bottom pie crust and place it in the bottom of the pie pan. Then place the pie pan in the oven and bake the pie crust for about 7 minutes.
Back to the filling, stir in the turkey and continue to simmer for another 5 minutes.
Remove the bay leaf, then taste to see if you need to add more salt and pepper. After tasting and adding the appropriate amount of salt and pepper, stir in the peas and parsley.
Remove the filling from the heat and set aside.
Take bottom pie crust out of the oven and let it cool for about 7 minutes.
In the meantime, roll out top crust, so that it's ready.
Once the bottom crust has cooled for about 7 minutes, pour in the filling, then place the top pie crust over the filling. If necessary, trim the edges of the pie crust and then use either a fork or your fingers to pinch the edges of the crust all the way around the pie pan. Cut four slits in the top crust.
Bake for about 20 minutes or until the edges of the pie crust are golden brown.
Allow the turkey pot pie to cool for at least 10 minutes before serving.

https://thesensiblemom.com/2019/10/thanksgiving-leftovers-recipe-turkey-pot-pie/

I can’t think of a better way to use leftover Thanksgiving turkey than to create a simple pot pie that doesn’t take long to make and tastes great.

What’s your favorite way to use Thanksgiving leftovers?

Want more Thanksgiving Leftovers Recipe inspiration? Be sure to stop by the Good Cook blog for over 100 mouth-watering recipes!

Enchilada Recipe: Black Bean & Cheese Enchiladas

October 4, 2019 by Sandra 6 Comments

Special thanks to Good Cook for providing the fabulous kitchen tools to make this tasty enchilada recipe.

I’m mexican, and I’ve eaten my fair share of enchiladas.

But somehow, whenever I’ve tried to make them on my own, I’ve ended up with a mushy mess of what’s supposed to be enchiladas.

So I’ve steered clear of making them on my own for a long time. Instead, I’ve admired the photos that other bloggers have posted of their amazing looking enchiladas and thought, “How did they do that?” and “How come enchilada recipes never turn out well for me?”

Or, “What’s wrong with me? Why can’t I make such a ridiculously simple recipe taste good?”

Well, assuming you’ve read the title of this post, you know that things have changed. 😉

I can make enchiladas now, AND they taste good. They actually taste good enough to share with people beyond your immediate family. My dad popped in for a sort of surprise visit from Mexico this week. He called on Monday morning to…um…let me know that his flight would be in at 9:15pm and needed a ride to my house from the airport. Yeah. This is ~~how he rolls~~ his style of living, and we’ve become accustomed to it.

Anyway, he loved them.

Good Cook Touch Kitchen Tools
I used my fabulous Good Cook kitchen tools to make this recipe happen. The tool I used most often and absolutely love is this cutting board.

It was perfect for cutting lettuce, tomato, and cheese for the enchiladas. It doubled as a great surface on which to assemble the enchiladas, too.

Enchilada Sauce

To make these enchiladas, you’ll want to make the sauce first. Then as the sauce simmers, go ahead and start prepping the other ingredients.

Enchilada Sauce

Ingredients

2 dried guajillo chilies
8 oz. can of tomato sauce
2 cups vegetable broth
1/4 teaspoon garlic powder
1 1/2 tablespoons chili powder
1 tablespoon extra-virgen olive oil
1 1/2 teaspoons paprika
1/4 teaspoon sea salt
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper

Instructions

Heat the chilies in a cast iron skillet (or pan) over medium-high heat until they're aromatic or for about 2–3 minutes - turning them once or twice as they cook. For best results, make sure the chilies don't burn.
Turn off heat and add enough water to cover the bottom of the pan. Allow the chilies to soak in the water for at least 10-15 minutes.
While chilies soak, add all of the other ingredients to a blender.
After the chilies are finished soaking, take them out of the pan, and remove the stems and seeds.
Add chilies to a the blender with the other ingredients and blend until smooth.
Once smooth, pour the sauce into a saucepan and allow it to simmer on low heat as you prepare the enchiladas that go with the sauce.

https://thesensiblemom.com/2019/10/enchilada-recipe-black-bean-cheese-enchiladas/

Perfection is Not Required
Now, when you’re making enchiladas, it’s not like you’re baking a cake. You can use a little more or less cheese than I did or you could add different toppings to your enchiladas. One thing I love about this recipe is that it’s versatile. Just try not to overstuff the enchiladas. You want to be able to roll them closed and remember that the cheese will melt and start to come out, so it’s okay to go easy on the cheese inside the enchilada. You’re going to be putting more on top anyway. 🙂

Here’s the full Enchilada Recipe:

Black Bean & Cheese Enchiladas

Ingredients

One package of corn tortillas
2-3 tablespoons oil (I used grapeseed)
9 oz. package of chihuahua cheese (you can usually find this type of cheese at the grocery store, but if you can't, then use mozzarella cheese), you'll slice as much as you need for the inside of the enchiladas and then shred the rest
2 cups black beans, warmed through (freshly made or canned)
Enchilada Sauce (see above recipe for the sauce)
Romaine lettuce, chopped
Tomatoes, diced
Extra cheese to go on top of the lettuce and tomato once the enchiladas have finished cooking (optional)

Instructions

Preheat oven to 425 degrees.
Add about 1 tablespoon of oil to a pan (or cast iron skillet) and heat. Once the oil is hot, add one tortilla to the pan and cook about 1 minute per side, just until the tortilla is soft and pliable. Repeat this step for the remaining tortillas.
In each tortilla, add 2-4 strips of cheese, and about 2 tablespoons of black beans. Then roll the enchilada closed and place in a large baking dish.
Repeat these steps until the pan is full or you're out of tortillas.
Pour enchilada sauce over the enchiladas in the baking dish, being careful NOT to overdo it.
Top with shredded cheese and place in the oven.
Cook for about 15 minutes or until the cheese on top of the enchiladas has melted.
Remove from oven, plate, top with lettuce, tomato, and more cheese (optional).
Serve and enjoy!

https://thesensiblemom.com/2019/10/enchilada-recipe-black-bean-cheese-enchiladas/

I can’t wait to make these enchiladas again!
They were devoured and next time, I’ll be sure to double the recipe so that we can have leftovers the next day. 🙂

What’s your favorite Mexican recipe?

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