Last night for dinner I made baked potato soup, homemade biscuits, carrots and squash. Here is the original soup recipe:
2 cups chicken broth
2 cups milk
4 Tbsp butter
1/4 cup flour
3 bay leaves
1/4 tsp white pepper (I just use black pepper)
2-3 large potatoes peeled and diced
1/2 tsp salt
but....I cut the butter measurement in half, and instead of butter I used olive oil. So my revised recipe looked like this:
2 cups chicken broth
2 cups milk
2 Tbsp olive oil
1/4 cup flour
3 bay leaves
1/4 tsp white pepper
2-3 large potatoes
1/2 tsp salt
Heat chicken broth in milk in large sauce pain to almost boiling. Remove from heat and set aside. Reduce heat to low. In large soup pot heat olive oil and add flour, stirring constantly for 3 minutes. Gradually add milk mixture. Add bay leaves and pepper. Add diced potatoes and salt, then simmer on low for 20-30 minutes. Slightly mash potatoes before serving. May serve with grated cheese, sour cream, chopped green onions or bacon bits on top if desired.
*If you are cooking for someone with high blood pressure who is on a low sodium diet, leave the salt out, I've done it this way and it tastes great without it too
I also substituted canola oil for shortening in my homemade biscuit recipe making it look like this:
2 cups flour
3 tsp baking powder
1/2 tsp salt (again you can leave this out if cooking for a low sodium diet)
1/4 cup canola oil
2/3-3/4 cup milk
Sift first three ingredients together, then add oil and milk. Roll or press with hands on counter making dough 1 inch thick. Use cup or cookie cutter to cut out circles. Place side by side on ungreased cookie sheet and bake at 450 F for 10-12 minutes or until top is golden brown.
Lastly, I boiled my squash and steamed my carrots, mixed them together with a little olive oil and salt and pepper and wallah! It was a great meal and was relatively low in fat!
