Creamy Potato Leek Soup

Creamy Potato Leek Soup

Potato Leek Soup HeaderIf I’ve said it once (and I totally have), I’ve said it 1,390,423,825 times.I could live off of soup.

Every kind of soup. I’m not even biased, it doesn’t even have to be “soup”, stews and chili’s are equally amazing to me.

Ever since my Vitamix came into my life, I’ve been obsessed with making “creamy” (with no cream) blended soups that are chock-full of nutrients and as easy as literally throwing all the ingredients in a blender and…..blending. It couldn’t get easier. Creamy Potato Leek Soup 4This past week was Saint Patrick’s Day and every year it makes me think of my Irish family heritage. My grandma used to make a delicious potato leek soup and I decided to make a faux creamy version and make it thicker and denser but with the same nostalgic flavor.

Behold this amazingly delicious and a tiny bit spicy original Irish delicacy 😉

As you can see from the pictures you can switch your toppings up. One way is reserving some of the roasted veggies, another is the delicious sautéed mushrooms or you could do both! It’s all good because to be honest the real star is the soup itself. Creamy Potato Leek Soup 2It’s thick and stick to your ribs-y (a made up adjective but you guys feel me, right??) it’s creamy and smooth but yet dairy free (unless you want to use dairy milk).
Creamy Potato Leek Soup 1Creamy Potato Leek Soup RecipeCreamy Potato Leek Soup 3Creamy Potato Leek Soup 5Don’t forget about the ‘schrooms too. They’re good enough to eat alone!
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There’s still a sweet spot in my heart for my grandmas version but this one is hard to beat. You haveeeeee to try it and come back to tell me if you liked it too! 🙂 Enjoy!

xoxo

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Potato Leek Soup Pinterest
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Butternut Squash & Spinach Lasagna

Butternut Squash & Spinach Lasagna

HeadersThe weather the past week or so around here has been out of this world! In Wisconsin, weather fluctuates pretty extremely. One day could be 70 degrees and then you get snow the next.  It’s a lot to handle sometimes.

You know what’s not hard to handle? This super duper easy and even more super duper delicious lasagna. It’s simple to make and a nice mix up from tomato sauce lasagnas.

I love to stock up on winter squashes and hoard save for use throughout the winter and spring. Some of them I chop and freeze (really just the butternut to have on hand for recipes) but mostly I just leave them in a cool, dark, dry place and I’ve never had one go bad before I get to use it.

These flavors will warm you from the inside out and the steps are simple. BONUS for you- in a rare chain of events, I actually documented the process (sort of). Feast your eyes and hopefully later your belly on this:

ONE: combine your butternut squash filling ingredients in food processor or high powered blender. Blend well until creamy. DSC_0639TWO: combine all of your spinach and cheese filling ingredients in a bowl. DSC_0653THREE: layer and assemble the lasagna. Follow those “layer instructions” below. DSC_0662FOUR: finish the layers and then top generously with cheese, because #Wisconsin.
DSC_0671FIVE: bake it, divvy up, and devour ❤DSC_0690Oh so delicious. I love nutmeg but some people are not big fans, you can omit if you would like, although I might judge your sanity because it’s so good. I could go on and on, but I’ll let these pictures speak for themselves. Hopefully you make this and love it too!DSC_0705DSC_0723DSC_0706DSC_0749If you’re not drooling now, something might be wrong with you. Here’s the recipe so you can make this for yourself. Recipe Cards

DSC_0762We’ve had a LOT of new views and new subscribers in the past few days because of the love from and a post by Madison Magazine. If you’re a new reader or just popping by, WELCOME! I hope you enjoy taking a peak around Eat Laugh Craft. Feel free to comment or send me messages, I love to connect with all my readers.

xoxo

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Báhn Mì Pizza

Báhn Mì Pizza

20151215_182330editI think I’ve found a new hobby, turning delicious foods into pizza. Like this incredibly, insanely delicious Bahn Mi pizza.

I am a big time menu planner and I usually try to plan at least a weeks’  worth of meals at a time, and sometimes more. I made this delicious carnitas recipe and knew I would have leftovers. That, on top of the fact I had this delicious aioli sitting in my cupboard just waiting to be used, randomly inspired this bomb a** pizza. 20151215_185919editThe first time I had Bahn Mi was several years ago at Saigon Sisters in Chicago and I think I just stopped drooling over it like… last week. Hands down one of my favorite flavor combos is south east asian flavors….scratch that, most asian flavors are my favorite.  But Thai, Vietnamese, Korean ❤ ❤ ❤ maybe it’s the rice, ginger, lemongrass, curry, cilantro…not sure but I love it all.

Although I used this pre-made sauce for the base layer of the pizza, you could totally make your own. Just by mixing a little homemade mayo with chili sauce, lime juice, grated or powered ginger and tada! delicious creamy pizza base. 20151215_183408eeditSince national pizza day was this past Tuesday, I thought it was only fitting to share this recipe this week!ALWAYSSUMMERIngredients:

1 pizza crust of your choice
1/3 cup thai aioli or spicy mayo (see note above)
pork carnitas leftovers (around 1.5 cups)
1 cup mozzarella cheese
2 medium carrots, julienned
½ English cucumber, julienned
1/4 cup cilantro
Sriracha or thai chili sauce

Directions:

►Preheat oven to 400° or what your pizza package directions say
►Spread thai aioli over pizza crust and top with shredded pork, mozzarella cheese, and julienned carrots.
►Bake in oven for 14-17 minutes or until ingredients are heated through and starting to brown.
►Remove from oven, garnish with the julienned cucumber and cilantro.
►Drizzle with spicy hot sauce if desired and ENJOY!!

20151215_183103editSoooooo good. Pizza is like the chameleon of food. There are so many possibilities and any type is amazing! No, try me…. name one that isn’t good. Didn’t think so 🙂 20151215_185741edit

xoxo

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Roasted Brussels Sprouts & Butternut Squash

Roasted Cauliflower Beer & Cheese Soup

Roasted Cauliflower Beer & Cheese Soup

DSC_0330editWinter.is…..here. It’s snowy, it’s sleeting, it’s icy, it’s…..COLD.

But that’s nothing this delicious and *BURSTING* with flavor soup, can’t fix.

Jake helped me make this soup and when we got to the part where you put all the ingredients in the blender and puree into the freaking smoothest thing this side of, I don’t even know… he was a little concerned.

“Wait. What are you doing? You’re going to blend it all up? It looks good enough as it is. Are you sure?”

Truth is, he had a good point. The soup did look delicious and great as is, before blending. But seriously you guys….. don’t be tempted. The silky smooth creamy velvet texture that a Vitamix blender creates is out.of.this.world.20160106_171020editNow we were  fortunate enough to have received a Vitamix as a wedding gift, but any high powered blender will work well (I’m told). I’m still learning the ways of the Vitamix and all the amazing things we can do with it. This was the first soup we made and I am SERIOUSLY impressed. I’ve obviously had a regular blender for most of my life and I’ve tried to make blended soups, both in the regular blender and also with an immersion blender. But seriously while those other two methods obviously work to a degree and definitely have their place in my kitchen for other tasks, I’ll never, EVER use either one again for the purpose of creating a smooth blend of ANYTHING(smoothies, soups, dips, hummus, etc…).

Yummm. I’m actually eating leftovers of this for lunch today so these pictures are making me hungry already. DSC_0322editEven though the soup does have beer and cheese in it, because, why not? Oh and Bacon….we got a hearty 6 servings out of this batch of soup so for each serving you aren’t really indulging toooo much. But it will taste like you are. While eating this soup, it was like an EXPLOSION of flavor. So many of them. We both said aloud, “Wow, this is great. It’s like you can taste all the individual ingredients but yet they combine to make a kick a** combo!” Paraphrasing of course 🙂 And no lie, the leftovers were even better.

But it was really good, and overall pretty simple:
ALWAYSSUMMERWe used some pretty serious dark beer in ours, a dark ale from a local brewery, so our soup had some serious beer flavor, which we loved. But if you aren’t really into that, you could try a lighter brown ale (like Newcastle or something similar).

Additionally, you could make this vegetarian/vegan by omitting the bacon. If you did this, I would add an extra tbsp of oil when sauteing your veggies. I honestly still think it would be delicious even without bacon, so no fear of missing out on flavor!

Serve with some crusty bread or crunchy crackers and ENJOY!!!20160106_170921edit

xoxo

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Roasted Brussels Sprouts & Butternut Squash

Gnocchi w/ Browned Butter, Pancetta, & Sage

Gnocchi w/ Browned Butter, Pancetta, & Sage

5Well as you are about to see, this is NOT by any means a low fat recipe. But I assure you it is by EVERY means, delicious.

I mean letzzzz get real. Butter, pancetta, sage, are there flavors more comfy cozy for fall? Nope!

I had a lot of leftover sage from a butternut squash soup (maybe coming to the blog later?) recipe that I had made and needed to use it up. Butter and pancetta sounded like the perfect accompanists for it so I threw them all together and came up with this deliciously rich quick dinner.

Even while eating it Jake said, “Oh man, this is delicious. This isn’t very healthy for me is it?”

But sometimes I think we should just enjoy the flavors and not worry about “healthy” vs. “unhealthy”. Which is exactly what we did. Enjoyed it and savored it and savored it some more.  1ALWAYSSUMMER (1)3

I really love the prepackaged Gnocchi that Cost Plus (World Market) has. It’s cheap, not full of any weird or unpronounceable ingredients and tastes delicious. You can even order it online if you’re not lucky enough to have a store close to you. And I say lucky because I’m convinced that they cannot produce or sell an item I wouldn’t be thrilled to have either in my home, in my stomach or on my body (home decor, food, jewelry/clothes in case you were confused) 🙂 4Pancetta and bacon are very similar. Basically the same except for one small step. Both are usually cured pork belly but while pancetta is done after the curing step, bacon is then smoked afterwards. Typically it’s a cold smoke and it’s never heated, which is why both pancetta and bacon need to be cooked before eaten. (Different from prosciutto which has been cured a little differently and for a much longer period of time and can be eaten without being “cooked”). There’s your food lesson for the day!
2We have our first snow fall in the forecast for this weekend. I suppose can’t be that bent out of shape about it, we’ve had such a mild fall and it’s almost the end of November. Maybe if we get enough this year, I can finally go snow shoeing as we couldn’t last year!

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Roasted Brussels Sprouts & Butternut Squash