Note: And yet another post that I never published. This time with photos!
And soup for me. I thought, maybe there was a chance Picky would like my veggie soup. I should have known better. But then again, it did have bits of broccoli in it. I was hoping to put that one past Picky. He must have known it was there since he said he wasn't crazy about it.
What to do? Potatoes of course! Picky loves his potatoes. If he could, he would marry them. I had these cute little gold potatoes. So tiny! What I love to do with them is to slice them up small, but not thin. Then I like to toss them in a bit of olive oil, salt, pepper, or any other mixed herb seasoning you might have on hand. Then I like to put a bit of grated parmesan on top. Magical!
But really, the key to really good roasted potatoes is to properly roast them. You want to see them get a little crisp on the top, and really crisp on the bottom. You want them to get a really nice golden brown. And the most important key is to make sure you have small-ish pieces. Big pieces will get cooked, but I find their consistency to be kind of chalky and gross.
Oh, here I am going on and on about potatoes that I didn't even eat! Ok, the soup is really simple. Chop up a bunch of veggies. The ones you really need are onions, celery, and carrots. You can toss in zucchini and broccoli like I did. And then you cook them a bit, add your broth or water, doesn't matter. Add some herbs. And it's done. You can leave it as is, or use a hand blender to blend it up (to try to trick Picky). Next time, I'll just leave the veggies as is.
Roasted Potatoes
However many Potatoes you can eat, halved, then sliced into 1/2 inch pieces
Olive oil
Herbs (any kind you want) chopped up or grinded up
Salt and pepper to taste
Grated parmesan
Preheat your oven to 350.
Throw your potatoes on a baking sheet. Pour some olive oil over them. Put your herbs and salt and pepper on them. Toss your grated parmesan on them. Then toss around the potatoes on the sheet until everything is equally coated. Make sure they are in a single layer. Put in the oven. Around the 25 minute mark, start checking on them. You want them to be golden brown on the edges. When they have reached that point, take out of the oven, and while still hot, loosen the potatoes from the sheet with a metal spatula if you have one.
Vegetable Soup
3 carrots, chopped
2 stalks of celery, chopped
1 Onion, chopped
1/4 head of broccoli, chopped
1 zucchini, chopped
3 tablespoons of olive oil
32 oz. of broth or water
Herbs, like rosemary, thyme, sage
Salt and pepper to taste.
1/2 cup of buttermilk or regular milk (optional)
Place a large soup pot on the stove over medium high heat, pour in your olive oil. When olive oil starts to shimmer, add all of the chopped veggies. Saute over the heat until slightly softened about 8 minutes. Add the broth or water and bring to a simmer. Add your herbs in. After about 15 minutes, the veggies should all be softened. Add your buttermilk or milk and let it come back to a simmer. At this point you can use a hand blender to blend it up. Add salt and pepper to taste.
And soup for me. I thought, maybe there was a chance Picky would like my veggie soup. I should have known better. But then again, it did have bits of broccoli in it. I was hoping to put that one past Picky. He must have known it was there since he said he wasn't crazy about it.
What to do? Potatoes of course! Picky loves his potatoes. If he could, he would marry them. I had these cute little gold potatoes. So tiny! What I love to do with them is to slice them up small, but not thin. Then I like to toss them in a bit of olive oil, salt, pepper, or any other mixed herb seasoning you might have on hand. Then I like to put a bit of grated parmesan on top. Magical!
But really, the key to really good roasted potatoes is to properly roast them. You want to see them get a little crisp on the top, and really crisp on the bottom. You want them to get a really nice golden brown. And the most important key is to make sure you have small-ish pieces. Big pieces will get cooked, but I find their consistency to be kind of chalky and gross.
Oh, here I am going on and on about potatoes that I didn't even eat! Ok, the soup is really simple. Chop up a bunch of veggies. The ones you really need are onions, celery, and carrots. You can toss in zucchini and broccoli like I did. And then you cook them a bit, add your broth or water, doesn't matter. Add some herbs. And it's done. You can leave it as is, or use a hand blender to blend it up (to try to trick Picky). Next time, I'll just leave the veggies as is.
Roasted Potatoes
However many Potatoes you can eat, halved, then sliced into 1/2 inch pieces
Olive oil
Herbs (any kind you want) chopped up or grinded up
Salt and pepper to taste
Grated parmesan
Preheat your oven to 350.
Throw your potatoes on a baking sheet. Pour some olive oil over them. Put your herbs and salt and pepper on them. Toss your grated parmesan on them. Then toss around the potatoes on the sheet until everything is equally coated. Make sure they are in a single layer. Put in the oven. Around the 25 minute mark, start checking on them. You want them to be golden brown on the edges. When they have reached that point, take out of the oven, and while still hot, loosen the potatoes from the sheet with a metal spatula if you have one.
Vegetable Soup
3 carrots, chopped
2 stalks of celery, chopped
1 Onion, chopped
1/4 head of broccoli, chopped
1 zucchini, chopped
3 tablespoons of olive oil
32 oz. of broth or water
Herbs, like rosemary, thyme, sage
Salt and pepper to taste.
1/2 cup of buttermilk or regular milk (optional)
Place a large soup pot on the stove over medium high heat, pour in your olive oil. When olive oil starts to shimmer, add all of the chopped veggies. Saute over the heat until slightly softened about 8 minutes. Add the broth or water and bring to a simmer. Add your herbs in. After about 15 minutes, the veggies should all be softened. Add your buttermilk or milk and let it come back to a simmer. At this point you can use a hand blender to blend it up. Add salt and pepper to taste.
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