Double Dose

I lied to you about posting photos every time... I made a lazy potato hash the other night that I didn't even think to take a picture of until it was too late. To make up for it, you get two recipes.

Clean-Out-the-Fridge Potato Hash
As this is a "using up the bits" recipe, don't worry about not having something. Chop and throw in whatever veggies you have in your fridge! Seasoning salt does wonders for lazy meals, get some if you don't have it already.

Makes about 3 servings.
4-5 medium potatoes, scrubbed and chopped into bite sized pieces
1/2 medium onion, chopped
2-3 cloves of garlic, diced
2 stalks of celery, thinly sliced
1 carrot, thinly sliced
1 bell pepper, chopped
1 jalapeño, diced (clean out the ribs and seeds for a mild hash)
all-purpose seasoning salt to taste

In a covered container, microwave the potatoes with a couple tablespoons of water for 3 minutes. Stir, microwave for three more minutes. This cooks off some of the starch, keeping the potatoes from burning as easily.

In a large skillet, sauté the onions, garlic, and celery in 2-3 tbsp of oil (olive/canola/vegetable) for 3-4 minutes. Add carrots, potatoes, and 1 tsp of seasoning salt. Sauté until the potatoes are not quite tender. Add the bell and jalapeño peppers, sauté until the potatoes are tender. Taste and season to taste.

Serve in a tortilla, with or without black beans, or alone.

Sick'n'Noodle Soup
First cold of the season means first soup of the season. For a nice mock-chicken flavor, check out the Kosher aisle in your grocery store for Osem chicken style consomme - as it's parve, it should be both meat and dairy free, but read the label. Again, add any other veggies you please!

Tip: When cleaning and chopping all your veggies, keep a used produce bag or a bowl on your counter for all your scraps. This way you don't have to keep going to the trash can and, more importantly, you don't have to keep touching the trash can while cooking.

Makes about 4 servings.
1/2 medium onion, diced
3-4 cloves of garlic, minced
2 stalks of celery, thinly sliced
1-2 carrots, thinly sliced
6 cups vegetable broth
1/2 - 1 cup small noodles, depending on how noodle-y you like it
1 ear fresh corn kernels, optional
1/2 pkg firm or extra firm tofu, chopped into 1/2" cubes

Sauté the onions, garlic, and celery with 1/2 tsp salt, until the onions are becoming translucent (the salt draws out some water from the vegetables). Add the carrots and sauté for 4 - 5 more minutes. Add the broth and bring to a boil. Add the pasta, bring back to a rolling boil, stirring frequently so the noodles don't stick. Let boil for 2 miuntes less than the package suggestion, add corn if using. Bring back to a boil, add tofu. Let boil until the noodles are done. Add a bit of fresh ground black pepper, if desired, serve with bread, crackers, etc.

A pale, but delicious soup