Deceptively Delicious Potato Soup

So, it finally got cold last night and I was NOT in the mood for anything... really. I knew I would be hungry (being pregnant does that to ya) but I didn't know what I wanted. I searched in pantry, that pretty much had nothing, then I searched in our fridge, and came up with Buttermilk, garlic, and cheese? Potato Soup is all I came up with.

I got the recipe from Deceptively Delicious but to be honest I didn't really care for it. Now, I do

have to preface this by saying, I have never eaten potato soup so... I don't really know if it was good or not? My hubs liked it so I thought I would share it with you and if you try it out... let me know? I did add a couple things, but they can be removed if you are a vegitarian.

Potato Soup

Serves 8

4 Slices of bacon
1 small onion
1 clove garlic, cut in half
2 (14 ounce) cans reduce fat, low-sodium chicken broth
2 pounds potatoes, and kind, peeled and chopped
1/2 cup cauliflower puree
1 1/2 cups butternut squash or carrot puree
1 cup lowfat buttermilk
1/2 teaspoon salt
1/4 cup shredded reduced-fat cheddar cheese (optional)
store bought croutons (optional)

Cook bacon in medium heat pan until very crispy. Remove bacon and remove grease, leaving 2 teaspoons of drippings. Add onion and garlic to drippings, and cook, stiffing occasionally, until onion is soft but not brown, 5-6 minutes. Be careful not to burn the garlic!

Add broth and potatoes and bring to a boil. Reduce heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. Carefully spoon mixture into a blender or food processor and add the vegetable purees, buttermilk and salt. Puree until smooth. Ladle into bowls and sprinkle with cheese, bacon, and croutons.

*Here is what I found out... after you blend everything it comes out very fluffy, like there is a lot of air in it. If you like that texture, serve. If not, I would put it back in the pan, I would turn it on low and stir to release some of that air.
*Also, be careful if you don't have low-sodium chicken broth. Do not add salt until you have tasted it.

Enjoy... or at least... tell me what you think!

Deceptively Delicious Chocolate Chip Cookies

So I bought this book a while back and I finally got around to making a recipe. I have been craving chocolate so I thought this was a great one to try. You see my hubs is like a child and only eats about 3 vegitables out of the 100, so I figured I would give it a go.

Recipe by Jessica Seinfeild - Decepetively Delicious

Chocolate Chip Cookies

Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
3/4 cup trans-fat free soft tub margarine spread
2 large egg whites
2 teaspoons pure vanilla extract
1 (15 - ounce) can chickpeas, drained and rinsed. *She does non suggest pureing these, but after making them I would!*
2 Cups (12 ounces) semisweet chocolate chips
3/4 cup chopped walnuts (optional)
3/4 cups raisins (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees, F. Coat a baking sheet with cooking spray.

In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, walnuts and raisins (if wanted,) and mix on a low speed until a thing dough forms.

Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 mintues; do not overbake. Transfer to a rack to cool.

Store in an airtight container for up to 3 days.