- Food: homemade pretzel dogs
- Ingredients: flour, yeast, sugar, salt, baking soda, hot dogs
- Prep Time: 1 hour
- Cook Time: 20 minutes
Author Archives: 2girls10potatoes
- 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
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.
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 was really easy to turn our lentils into delicious soup.
First, dump the leftovers into a pot.
Then add tomato paste, one box of chicken broth, cumin (to taste), and salt.
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.
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).
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!
- 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
- 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.
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