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Homemade Pretzel Dogs: No Chopping Needed!

  • Food: homemade pretzel dogs
  • Ingredients: flour, yeast, sugar, salt, baking soda, hot dogs
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
Having given up any facade of eating healthy, Jill and I chose a delicious, easy, and cheap meal this week: Pretzel Dogs! Pretzel dogs are my favorite food in the whole world (except for potatoes, of course). I had never attempted to make them at home before, so thank goodness Jill is an amazing baker. The dogs turned out so good that we have decided to open up a pretzel dog food truck and sell them on the mall. We should be billionaires soon enough…
 
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Posted by on March 20, 2012 in Dinner, Sunday meal

 

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Bacon and Potato Potpie: Pie Day Extravaganza!

  • Food: Bacon and Potato Potpie
  • Ingredients: bacon, potato, pie crust, cream, thyme, puff pastry, salt and pepper, swiss cheese
  • Prep time: 1 hour
  • Cook Time: 1 hour
In honor of pie day this week, Jill and I made pot pies! Jill had the idea, but there was one problem: I don’t like potpie! After a little searching, I came up with a recipe for bacon and potato potpie, and figured there was absolutely no way I could dislike it. I was right! It is impossible to create bad food out of bacon, potatoes, pie crust and cream!

Bacon and Potato Pac Man

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Posted by on March 16, 2012 in Sunday meal

 

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Bacon, Onion and Gruyere Quiche: Heaven in a Pie Crust

Ted and I made the most delicious quiche in the world today. We followed this recipe pretty closely, so I won’t bore you with the details. Instead, here are some pictures of the deliciousness.

We got a little creative and decided to make a second quiche with bacon, asiago, and feta. It was good, but the gruyere quiche was the clear winner. This was the perfect easy brunch/lunch/dinner. Yes, I will be eating it for my next four meals. It’s that good.

Jealous?

 
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Posted by on March 10, 2012 in Uncategorized

 

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Lentil Left Overs: Lentil Soup!

There is a famous saying: When life gives you lentils, make lentil soup.

Now, I may be adapting the phrase just a tad…but I like it better this way. One question I am constantly asking myself is “what is better than lentil soup?” Strangely the answer I constantly give is a definitive “NOTHING!”

It even has healing powers.

It was really easy to turn our lentils into delicious soup.

First, dump the leftovers into a pot.

They may look slightly undead, but unlike zombies they make fantastic soup.

Then add tomato paste, one box of chicken broth, cumin (to taste), and salt.

Just in case you were unsure what these things looked like

Once the vegetables are cooked through (they weren’t quite done in our original lentil dish), take out a bit of the soup and blend it together. I’m not sure why you are supposed to do this step – but I promise it is vital to the whole magical process.

Do your thing knockoff magic bullet

Because I am now a culinary genius (though I had to look up how to spell culinary), I thought a little lemon zest and juice would make the soup even more scrumptious (that I know how to spell).

And it did!

In about 20-30 minutes, I had lentil soup! After ladling it into a bowl, I added even more lemon juice (Seriously, is there a thing called lemon soup? If so, I would probably eat it every day). For me, this week included a good Sunday meal and AMAZING leftovers!

 
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Posted by on March 8, 2012 in Dinner, Leftovers

 

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Lentils and Italian Sausage

  • Food: Lentils with Italian Sausage
  • Ingredients: lentils, chicken broth, carrots, celery, shallots, italian sausage, diced tomatoes, salt, pepper, cinnamon, clove
  • Prep time: 25 minutes
  • Cook time: 1 hour, 15 minutes
After our delicious overdose of carbs and steak last week, we decided to keep this week’s meal a little healthier. So we did the unthinkable and cooked a meal that included vegetables! Right now you are probably about to close the tab and move on to another blog because you don’t believe anything with vegetables could ever taste good, but wait! It was actually tasty, I promise!!

It may look like something that's already been digested, but I promise it tasted good!

 
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Posted by on March 5, 2012 in Dinner, Sunday meal

 

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Leftover Beef Wellington in a Red Wine Reduction Sauce

  • Food: Beef Wellington in a Red Wine Reduction Sauce
  • Ingredients: leftover beef wellington, red wine, shallots, beef stock, butter
  • total time: 10 min

Jill and I got sophisticated this week in honor of the Oscars and made the most delicious meal in the history of our blog: Beef Wellington! That’s right, it’s so fancy I had to capitalize it. For leftovers, I knew I needed to kick it up a notch in order to maintain this snazzy streak we are on. Ergo, I decided to try making a reduction sauce.

Reduction sauces are basically really delicious gravy. My dad always makes them with steak, and he is an amazing cook, so I knew if I was successful I would have something to be proud of. My dad likes to joke about how I don’t like gravy unless you call it a “reduction sauce.” I also don’t like meat loaf unless you call it “meat balls,” or hamburger unless you call it “ground beef,” or yard work unless you call it… nope, there is nothing you can call yard work that will make me like it. Sorry, Dad.

Spoiler alert: The sauce was delicious.

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Posted by on March 2, 2012 in Dinner, Leftovers

 

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Frequently Asked Questions

For the record, these are not actual questions people have asked us. We made them up. They are questions we imagine that people would ask us, if we were super famous and everyone read our blog and wanted to know everything about us. We wrote the post in case we ever do get super famous overnight, because we might not have time to answer everyone’s questions in between interviews and book signings, and we wouldn’t want half the world to go to bed with unanswered questions about Two Girls, Ten Potatoes swimming in their heads.

Q. Why is your blog named Two Girls, Ten Potatoes? Do you always cook potatoes?

A. No, we do not always cook potatoes, but we do enjoy eating them very much. Aside from bread, they are our favorite food group. We would love to cook them every week, but then we might grow morbidly obese, have a heart attack, and die–which would upset our fan base, especially because that fan base consists mainly of our parents. Additionally, the “ten potatoes” serves as an homage to our very first post, Krubs, which actually required more than ten potatoes, but we liked the alliteration in the title.

Q. Speaking of heart attacks, why don’t you ever cook healthy things?

A. Healthy things don’t taste good. They also don’t make great leftovers. We have found that the more butter something has, the better it will taste reheated. That doesn’t mean we don’t ever make healthy things–one time,  we made harira. We have also been known to eat grapes on occasion.

Q. Lots of people blog about cooking; what sets your blog apart?

A. The main focus of our blog actually isn’t cooking; it’s leftovers. We really only cook so that we have leftovers to eat the rest of the week. We are lazy like that. Also, most people that blog about cooking are pretty good cooks; we are not, so that should set up apart. Also, potatoes.

Q. Who is that cute dog you are always feeding scraps to?

A. That is Kelly’s dog, Milo. He has his own blog here. He doesn’t update very it much. He doesn’t have thumbs (or any fingers, for that matter) so using the computer can be a struggle.

Q. What if I want to cook with you?

A. Please do!  We love guest cooks. That way we don’t have to touch the raw meat.  That is, unless you are a crazy psycho killer.  If you are, we would rather you just use our recipes and start your own blog, titled “Crazy Psycho Killer Ways to Cook Human Flesh”! We will link to you. Really…

Q. I have a question that you didn’t answer yet. What do I do?

If you have a burning question for us, it probably means we are already famous and won’t have time to answer it, but you are welcome to post it in the comments just in case. (Mom, just call.)

Kelly and Jill

 
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Posted by on February 29, 2012 in Uncategorized

 

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