Dave & Dave’s Tater Soup

Original recipe by Dave Hayes. Modified by David McLain

Ingredients:

4-6 slices bacon, cut small

4 medium potatoes, peeled and diced

¾ cup chopped celery 

½ cup finely minced onion

2 tsp chicken bouillon paste

½ cup potato flakes

¼ cup nonfat dried milk.

1 cup (more or less) milk or half-and-half or cream (wouldn’t that be nice!)

Pepper and possibly a very tiny amount of salt to taste

Directions:

• Cook bacon in the bottom of a Dutch oven or stockpot.
• When the bacon is done (but not crispy), add the cube potatoes, onions and celery.
• Add water, but don't quite cover the vegetables. Less is more.
• Bring to a boil and add the bouillon paste; lower heat, cover and simmer for 30 minutes, or until all of the vegetables are tender. Add potato flakes to thicken the liquid a little bit. Add dried milk.
• Using a potato masher, coarsely crush the potatoes, but don't mash them. You want chunks left.
• Add enough milk (or cream) to thin to desired thickness and add salt & pepper to taste.
• Simmer for 5 or 10 minutes more, and serve.

Chicken Pasta Mornay

Per person:

1 chicken breast, seasoned with salt, pepper, thyme and sage; grille to internal temperature of at least 160 degrees. Slice into 1/4" thick slices. Use 1/2 to 1 chicken breast per serving.

• Put a small mound of hot cooked pasta on a plate or shallow dish. In a pinch, a thick slice of toasted homemade bread will work.
• Sprinkle cooked vegetables over the pasta: broccoli or stir-fry vegetables. Veggies are optional, of course.
• Ladle on a healthy portion of Chicken Parmesan Mornay Sauce over the pasta and vegetables.
• Spread sliced chicken over sauce.

Chicken Parmesan Mornay sauce (white sauce with cheese)

2 TBSP butter, melted
2 TBSP all-purpose flour

Melt together in a medium saucepan. Stir until very smooth.

Slowly add 1 cup of warm milk, stirring constantly.

When it’s warm, add:
1 tsp chicken bouillon paste
½ cup shredded parmesan cheese
¼ teaspoon ground sage
½ teaspoon fresh thyme
Freshly ground pepper

This makes enough for three servings of Chicken Pasta Mornay.

Sprouted Almond Herb Bread

2 tsp yeast
1 cup sprouted almonds
1¾ cups white bread flour
½ cup rye flour
¾ cup whole wheat flour
3 TBSP finely chopped sage
2 TBSP finely chopped oregano
1 TBSP chopped thyme
1 TBSP gluten 2 tsp salt
2 TBSP sugar
2 TBSP butter, in small pieces
2 TBSP buttermilk powder
1½ cups 2% milk

Mix together. Let it raise until it has about doubled. Divide into 8 portions & shape. Let raise a second time. Cook on parchment paper, on barbecue if you like.

Spicy Stuffed Steaks

Begin with the stuffing:

3 large cloves garlic
2 TBSP sweet onion
2 TBSP red pepper
1 TBSP fresh pineapple sage
1 tsp fresh chives
1½ tsp fresh thyme

Mince all of these ingredients finely. Mix together. Pepper to taste. Microwave on high for 1 minute (to warm them well).

Then prepare the steaks:

2 5-ounce steaks

Slice them open; I cut one side, then from there create a pouch in the center of the steak, closed on three sides by ¼” of uncut meat. Salt inside and outside.

Fill the steaks with 1/3 of the stuffing mixture in each steak. Add a large tablespoon of shredded cheese; I used parmesan, but Monterey Jack might be better. Spread the remaining third of the mixture over the top of the steaks and let them rest for 20 to 30 minutes.

Pre-heat barbecue to high. When it’s hot, add the steaks and immediately turn down to medium. Cook to medium.



In hindsight: flavor is very good. I might add some oil to the stuffing mixture, for moisture. Be careful not to undercook.

Sprouted Sunflower Wheat Bread

2 tsp yeast
1 cup sprouted sunflower seeds
1¾ cups white bread flour
½ cup rye flour
¾ cup whole wheat flour
1 TBSP gluten
2 tsp salt
2 TBSP sugar
2 TBSP butter, in small pieces
2 TBSP buttermilk powder
1½ cups 2% milk

Load it into the bread machine and press go

Alfredo Hash

4 oz cooked chicken breast (leftover barbecue is excellent for this!)
4 oz cooked potato (leftover barbecued potato slices are excellent!)
Olive oil
1 tsp fresh basil and/or oregano, very finely chopped, or herbs to taste.
1 or 2 cloves of garlic, chopped
Butter for frying
3 oz alfredo sauce (I like Newman’s Own)
1 egg

Uses (2) small (cast iron) skillets or frypans.

Heat a small cast iron skillet, melt some butter and fry the garlic a little; probably doesn’t need much more than just heating up.

Dice the chicken breast and potato into ¼” cubes. Drizzle with some olive oil and add salt & pepper, and the basil & oregano. Add them to the butter & garlic as the garlic is beginning to think about getting whether it ought to begin browning. Turn down to medium heat and cover; cook unmolested for 5 or 10 minutes. Stir once and re-cover to cook several more minutes.

Heat second skillet. Melt some more butter.

Add the alfredo sauce to the hash and stir well. Turn heat down to low.

Fry an egg in the second skillet: over medium (boiled to medium will also work). When it’s done, chop it into the hash. Serve with fresh hot coffee, some orange juice and a side of toast.