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Just a simple gal living on the outskirts of Portland making ends meet. I have lived in Portland for over 20 years and I am happy to call it home. On this blog you will find everything from cooking to my crazy life. I hope you enjoy.

Saturday, December 28, 2013

What do you mean I am sick again?!

I really don't understand what is going on with me this year. I usually catch one cold about every 5 years. This year I have caught two practically back to back. I have spent my entire week off with a chest cold. But life goes on and I was still on the hook for dinners. It has been cold here but not seriously cold, and I am aware of how cold other parts of the country are right now. I wanted to share a soup recipe that literally goes together in no time at all and doesn't require any special ingredients. It is my son's favorite soup recipe. It's called Red Potato Soup not because you use red potatoes. Directions/Ingredients In a soup pot brown 1 pound of *hamburger and 1 small peeled and diced onion. When hamburger is browned drain off some of the fat. To the pot add 4 cu. water, 1 regular sized can tomato sauce and 1 small can tomato sauce. Then add 4 cu. peeled and cubed potatoes, 1 1/2 tsp. ground black pepper, 2 tsp salt and a couple of dashes of Tabasco sauce. Bring to a boil turn down to a simmer and put a lid on it. Simmer until potatoes are done. Then the soups done. Want to bring a smile to their faces make up a batch of buttermilk biscuits to serve with this. This soup makes enough for freezing unless they eat it all. * Note: I haven't tried it but I imagine you could easily swap out hamburger for ground venison or elk and adjust your salt and pepper to taste.
Prime Rib Around my house Christmas Day means Prime Rib, but neither one of my children are fond of it (silly kids) I usually only get a two or three rib roast when I order my meat in the fall. This year was only a two bone, and I always fret about cooking it or should I say over cooking it. It has taken me years but I finally have to admit simple is best and babysit the thing while it is roasting. Preheat your oven to 425-450 (since I had a smaller roast I went with 425). Your roast should have come completely to room temperature (mine sat on the counter for three hours) I seasoned my roast with nothing more than Kosher salt and fresh cracked pepper (simple works). I lined my 10 in. Iron skillet with heavy duty foil place my roast in the pan, place a thermometer in the roast and slid it into my preheated oven and roasted it at 425 for about 20 min. Turned the heat down and cooked it until my meat thermometer read 120 internally pulled the roast out and let it stand for about 20 min. It came out absolutely perfect. I whipped up some sour cream and horseradish to go along with and dinner was served. We also had buttermilk mashed gold potatoes, shredded Brussels sprouts and fried green beans. Wonderful Christmas day dinner.
The bf came up with a brilliant idea for storing away some of the smaller glass ornaments that I picked up on sale this year. I am also in the process of going through all the boxes of ornaments I have and getting rid of some and repacking everything away for next year. I just wanted to share this idea with you.
I truly hope everyone had a wonderful Christmas. I will be doing a bit of baking for New Years and hopefully I will remember to snap some shots and share with you.

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