Creamy Potato Soup | Garlic, My Soul

There’s been a turn in the weather here in Los Angeles; although the daily highs have still been in the 80s (which to you might sound great but to us is too hot for nearly November) the daily lows are creeping to the 50 degree line, which means evenings are cool enough to pretend you’re on the east coast (or some other seasonal section of this country) and turn the stove on to making a piping hot soup.

We love fall around these parts, even if it doesn’t show its face until October (and slides away sometimes right around November, making us curse an entire day with the oven on). So when it shows up, I try to make things inaccessible from March through October, and I try to make Jeff’s favorite soup, Creamy Potato, often because making someone’s fave food is just plain fun.

Creamy Potato Soup | Garlic, My Soul

This recipe was adapted from a recipe on Taste of Home.

Ingredients:

2 medium red or purple (or white) potatoes, diced
1/2 medium red onion, diced
2-3 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
fresh parsley
s/p

optional:
grated cheese
green veg (I added crispy Brussels to mine one day, and spinach the next)

Directions:

1. Put your potatoes on to boil. Cook until a fork slide out of them – depending on the size of your dice, this should take about 10 minutes.
2. Meanwhile, dice your onion, and mince your garlic. Measure out your milk so you’re ready when the time comes to add milk.
3. In the bottom of a Dutch oven or pot, melt butter. Add garlic and onion, and allow to sweat for 3-5 minutes. Check your potatoes now, and make sure they’re not done. If they are, drain ‘em.
4. After allowing your garlic/onion to sweat, add your flour, and whisk constantly about 2 minutes. Slowly add your milk at this point.
5. Allow to thicken, simmering over low heat, and after about five minutes, add your potatoes. Allow to continue to thicken for about 30 minutes, until the soup is thick and creamy.
6. Top with fresh parsley and any cheese/veggies you feel like adding. Enjoy hot with crackers!

Creamy Potato Soup | Garlic, My Soul

We hope you’re enjoying some fall-friendly foods yourself – let us know what you love so we can add it to our repertoire!

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Sometimes, even food bloggers commit pinterest fails, but that doesn’t make our creations any less delicious. We wanted to make something cute and seasonal to take to our annual pumpkin carving event. We spent a few hours on pinterest, in which I discovered that virtually any food shaped like a ghost will make me giggle out loud (I think it’s something about their ghostly surprised faces). Eventually, though, we decided that a bite sized caramel apple would be perfect.

Caramel Apple Bites | Garlic, My Soul

Truthfully, these were easier than we expected. We used a melon baller to cut smaller rounds out of larger apples and dipped them in caramel and nuts. The whole process took about 30 minutes from start to finish. If we made these again, we’d probably use shorter sticks to make things more proportional, and we’d recommend eating these right away. The caramel starts to slide off the longer these sit.

Caramel Apple Bites | Garlic, My Soul

Even better, these are so much less messy than a whole caramel apple! All in all, it’s a good reminder that food can still be fun, easy, and taste great even if they look a little droopy in photographs. Plus they’re still pretty cute, aren’t they?

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White Chicken Chili | Garlic, My Soul

I used to work at a school, and although I wasn’t a teacher, there would be these teacher appreciation lunches that all staff was welcome to attend. At every one there would be this slow cooker full of the most delicious white chicken chili that everyone would save room for – it was that good. After a couple of years of savoring this chili, I finally asked someone for the recipe, and I tucked it away in my email, excited to have this amazing chili at my fingertips at any time.

It crept back into my memory recently, as all good things do, and although I haven’t worked at the school for three years, I found the recipe in a folder (in a folder) in my email, and I promised Cor that it’d be amazing. The best white chili she’d ever had. We slow cooked it instead of making it the way it original was prepared, because slow cookers are magical and everyone should use one as often as possible.

White Chicken Chili | Garlic, My Soul

Our adapted recipe is as follows:

Ingredients

1 lb chicken (we used skinless thighs)
2 tsp chopped garlic
1 medium red onions
2 cans Great Northern white beans
2 small cans of green chiles
2 cups chicken broth
1 tbsp oregano
1 tbsp thyme
1?4 tsp ground cloves
1 pinch cayenne pepper
1 tsp cumin
2 cups Monterey Jack cheese – grated
1 cup sour cream

Directions

1. Rinse and drain beans. Chop chicken, garlic, and onions.
2. Place chicken, garlic, onions, beans, chiles, broth, two cups of cheese, and spices into a slow cooker.  Add 1-2 cans of water (use the bean cans to measure).
3. Cook on high for four hours, stirring occasionally, adding liquid if needed.
4. With 30 minutes to go, add remaining cheese and sour cream, stirring well. Serve hot with tortilla chips.

This recipe was as good (or better!) than I remembered, and it was enough to feed an army – this filled our slow cooker, so you can adjust as needed if you’re feeding, in fact, an army, or just feeding a couple lucky ones.

White Chicken Chili | Garlic, My Soul

What is your favorite chili? Let us know – we love new chili recipes for the cold days ahead!

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Jeff's Bruschetta | Garlic, My Soul

Years ago, I taught Jeff how to make homemade garlic bread after finding some offensive frozen stuff in our apartment’s freezer. (It may have not been his, because at the time we had a few roommates, but I was disgusted either way and vowed to set him straight.) Over the years, I have become inept at making it, but Jeff has perfected it, leading people to request him to bring it to parties, events, and it’s even become a staple at Thanksgiving. (He has also added cheese to it, god bless him.)

Recently we had a dinner party at Megan and Mitchell’s, where we brought the food and cooked for them at their house! It was very fun, and George did a great job planning out who was to make what – and Jeff got assigned bruschetta.

After maintaining that it was essentially jazzed up garlic bread, Jeff got to work making some deliciously toasted bread, topped with fresh tomatoes, basil, and just a little parmesan cheese.

Jeff's Bruschetta | Garlic, My Soul

Here’s what you need to make this quick and easy bruschetta for your next dinner:

1 baguette, sliced in about one-half to one inch pieces
garlic
butter
tomatoes of your choice (we used cherry tomatoes)
fresh basil, julienned
parmesan cheese, grated
balsamic vinegar

Here’s what you do: put your oven on broil. Then, cut up your baguette. Melt butter and add in minced garlic. You can do this at whatever intervals and amounts you want – we love garlic, so we used about a one-to-one ratio (I know, call us crazy.)

Smear that onto each piece of bread, then toast until just crispy and browning, about five or so minutes (but watch the bread because it can burn quickly!)

Meanwhile chop your tomatoes (in quarters or bite-size pieces) and julienne your basil. When the bread comes out of the oven, top each piece with some tomato, basil, and a sprinkle of parmesan cheese. Drizzle the whole thing with balsamic vinegar, and you’ve got an impressive looking, vegetable touting appetizer to eat while you wait for dinner to be ready!

Jeff's Bruschetta | Garlic, My Soul

I have a feeling this is going to become a staple, and that Jeff will be the only one who can make it…

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I discovered Bo Nuage, a Melrose Ave bakery, while on one of my morning jogs around the neighborhood. The awesome black-and-white decor immediately caught my eye and I turned around in place so I could make a mental note of the shop’s name.

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Bo Nuage – or “beautiful cloud” – is owned by Audrey and Pascal Achcar, a Parisian husband-wife team who relocated to Los Angeles a couple of years ago. They have perfected these cloud-like whipped meringue cakes, which have become a fairly new trend in France.

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The majority of these meringues are gluten free, and all of them are made with natural ingredients and zero artificial additives. Lots of bonus points for being colorful too!

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Bo Nuage recently started selling their version of traditional French croquettes, and they are amazing.

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All of the Bo Nuage employees are incredibly kind and welcoming! Pascal made me this delicious plate of croquettes to accompany a cup of Stumptown coffee. I was in heaven!

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I took home this pumpkin spice meringue in the spirit of the season. It was light, airy, and absolutely delicious!

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If you’re ever on Melrose Ave and want to pretend like you’re in Paris (which is basically every day for me), head over to Bo Nuage immediately. What a treat!

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