Ever wonder what to do with a pile of leftover mashed potatoes? Make soup, of course!
This Mashed Potato Ham and Cheese Soup is a very easy recipe to use up the stragglers in the refrigerator, including ham, cheese and corn. And it’s very versatile, too. If you don’t have ham, substitute chicken or bacon. The corn could be replaced with peas, broccoli or cauliflower – whatever you like.
Don’t let the simplicity of the preparation fool you. It is an excellent potato soup outright – rich, creamy and hearty.
Here in Wisconsin, the Bloody Mary cocktail is serious business. Many bars and restaurants fiercely defend their reputation for serving the “best” or “biggest” bloody in the area. Some of these cocktails are taken to such prodigious levels that the beverage becomes almost a meal in its own right. Overstuffed glasses brim with everything from hard-boiled eggs and cocktail shrimp to beef sticks and pickles.
With a bit of creativity you can customize the drink to your exact specifications, and that’s the inspiration behind this Bloody Mary chili.
Starting with a “base” of spicy hot vegetable juice, I toss in a handful of additional Bloody Mary ingredients, including celery, celery seeds, Worcestershire sauce, horseradish and pickle juice!
The result is a nicely balanced and delicious chili that has plenty of spirit and flavor.
In my opinion, almost any recipe can be transformed into soup, often with just a simple tweak or two. For Sloppy Joe Soup, I take an old favorite and replace the bun with broth for a hearty bowlful of sloppy goodness. It couldn’t be easier!
I love lentils and lentil soup, but after a while I get tired of the same old-same old and know it’s time to mix it up.
What better way to perk up lentils than to bring in the flavors of Ethiopia, one of the world’s most ancient cuisines?
Butter made better
This Spicy Ethiopian Lentil soup’s base flavor begins with a spiced clarified butter called Niter Kibbeh. You can purchase Niter Kibbeh online or at an African grocery, but it’s more fun and satisfying to make your own. This gorgeous, golden-yellow elixir is deliciously aromatic and seductive. I couldn’t help taking the lid off the jar and passing it back and forth with my wife, each of us inhaling deeply as if the Niter Kibbeh were some fresh blossom of spring. There is clarified butter and then there is Niter Kibbeh. It is amazing.
But what about the spicy?
What gives this soup its kick is the use of Berbere (pronounced bear-bear-EH). Berbere is a signature spice mix of Ethiopia with a rich, reddish color. It consists of numerous spices including allspice, cardamom, cinnamon, coriander, ginger, nutmeg, paprika, black pepper and cayenne pepper. The latter is usually the primary ingredient, which gives Berbere its fiery character.