Bertsche Family Savings: Some Recipes

If you haven't figure it out yet, Brian and I are major "Foodies." We love to scope out new restaurants and then go home and invent our version of them. I can still remember being newly married, and driving around SC looking for a good restaurant to try. The last few weekends, Brian has experiment on a couple of them. Here is one of my favorite. I am so glad to have a good Chef on the weekends :)

Bang Bang Shrimp

Onion- 1/4 Cup

Garlic- 1 Tlbs

Ginger- 2 Tsp

Oil- 2 Tlbs

Chicken Broth - 1 Cup

Curry- 2 Cubes

Carrots- 3 Julienne Carrots

Zuccini-1 Julienne Cut

Coconut Nut Milk- 3 Cups

Shrimp

Peanut Sauce

Green Onions Garnishing

* Steamed Rice

Sauté Onion, garlic, ginger, and oil for 1-2 minutes

Add Chix Broth, and Curry

Simmer for 5 minutes

Add Coconut milk, and bring to a boil then reduce heat for 20 minutes until sauce thickens.

Add Carrots, Zucchini

Sauté Shrimp in a little butter

Put rice on center of plate, pour the sauce around and drizzle the peanut sauce on the rice. Garnish with the green onions.

* Yes, this does seem like a lot to do. It took about 30 minutes, and was well worth it. Yummy!

Cheesy Hamburger Potato Soup W/ Homemade Bread

¾ – 1 pound ground beef (or less

)

1 medium onion, finely chopped, or 2 teaspoon onion powder

2 cloves garlic, minced, or 1 teaspoon garlic powder

6-8 medium potatoes, peeled and cubed

2 carrots, peeled and chopped

2 teaspoon basil

1 teaspoon parsley

4 cups chicken or vegetable broth

2 cups milk

1/3 cup flour

1 cup shredded sharp cheddar cheese*

½ cup shredded parmesan cheese

Salt and pepper to taste

*If you use mild cheddar, you will need to use more of it to get the same amount of cheesy flavor.

DIRECTIONS:
In a medium-sized pot, combine the ground beef, onion, and garlic. Cook and stir until meat is no longer pink. Drain. Add the potatoes, carrots, basil, parsley and broth.
Bring to a rolling boil. Reduce heat to medium low. Simmer, covered, for 15-20 minutes or until vegetables are tender. Combine milk and flour in a blender. Blend until smooth. Gradually pour the mixture into the soup, stirring constantly.
Cook and stir until soup is thickened and starting to boil. Add cheeses and continue cooking until cheese is melted (another minute or so). Add salt and pepper to taste. Ladle into bowls and sprinkle with additional cheese if desired.
Note: This is a soup you don’t want to cook too long as the potatoes will start getting mushy.

*I love this recipe that I found on moneysavingmom.com. The whole family enjoyed this soup. I am trying to use less meat, so I brown 1lb of meat. I put 1/2 in the soup, and saved the other half for tomorrow dinner(Tacos). I am going to add my homemade refried beans to compensate for the other half of the hamburger.