FROM THE KITCHENS OF:
THE RECIPE REBEL
THE KITCHEN MAGPIE
THE PRETTY BEE
RICOTTA AND RADISHES
CLEAN WELLNESS
ASHLEY FEHR is a high school English teacher and the writer, recipe developer
and photographer behind The Recipe Rebel blog. Growing up in a family of
cooks and bakers, she had the essential skills needed to survive in her own
kitchen when she left for University at 17. Being forced to fend for herself helped
her to realize how much she loved to experiment with new flavours and cooking
techniques.
Today, she is cooking and sharing everything from quick, easy meals to
extravagant desserts and scratch-made breads. Ashley has a strong belief in
involving kids in the kitchen, and 2-year-old daughter and sous-chef, Halle,
occasionally makes a guest appearance. With a toddler and a new baby on the
way in December, she's always looking for ways to make her favourite foods a
little better for her family, without sacrificing flavour.
Creamy Nacho Potato Soup
EATIN
FOOD
BLOGGER
SPOTLIGHT
6 cups chicken broth
4 cups finely chopped carrots
3 stalks celery, finely chopped
1/2 medium onion, chopped
8 small potatoes (or 4 large, 6 medium)
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp garlic powder
1/4 cup butter
1/4 cup flour
2 cups milk
1-2 cups frozen corn
1-1/2 cups cheddar cheese
In a large pot bring broth, carrots, celery, onion and potatoes
to a boil. Add chili powder, cumin, garlic and salt, reduce to
medium; cook, simmering until potatoes and carrots are
tender, about 15 minutes.
Meanwhile, prepare roux. In a large bowl, melt butter in the
microwave on high for 30 seconds. Whisk in flour, then milk.
Microwave on high in 1 minute intervals, whisking each time,
until thickened.
Add to the soup once vegetables are tender. Stir in corn and
cheddar cheese. Garnish with more corn and cheese if
desired.
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