Carrot, Zucchini and Potata Cakes

I was very excited to try these but ultimately disappointed. They are basically hashbrowns with a different flavor. I'm not a hashbrown fan but if you are you will like these hashbrown type pancakes.
Carrot, Zucchini and Potato Cakes
Better Homes & Gardens
Ingredients
1 medium zucchini, shredded (about 1-1/4 cups)
1-1/2 lb. baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. canola oil
Directions
1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.
2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.
3. In extra-large nonstick skillet heat half of the oil over medium heat.
4. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake.
5. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once.
6. Transfer to prepared baking sheet and place in oven until all cakes are made. Repeat with remaining oil and potato mixture.

Corn & Salmon Chowder

This recipe is from Williams-Sonoma Cooking for Baby. I googled salmon chowder and this recipe honestly looked to be the best recipe that I found so I decided to give it a try. I slightly changed the amounts of some of the ingredients so I made those notes. It was really delicious soup! Even tho it's from a baby cook book. :-)

Corn & Salmon Chowder
1/2 lb red potatoes (I used 3)
1/4 cup diced onion
1 celery rib (I used 4)
1 medium carrot, peeled (I used half of a small bag of baby carrots)
1 clove garlic
1 Tbsp olive oil
1 bay leaf (omitted)
1 1/2 cups low-sodium vegetable broth (I used 1 can and a carton of V8 Southwestern Corn liquid soup mix)
3/4 lb skinless salmon fillet
1 1/2 cups whole milk
1 1/2 cups corn kernels, fresh or frozen (I used canned corn - only one can since I added the V8 liquid)
salt and pepper
Peel and dice potatoes and set aside. Dice onion, celery, and carrot. Mince garlic.
In a soup pot over medium heat, heat oil. Add onion, celery, carrot, garlic, and bay leaf and saute until vegetables turn golden, 5-7 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add broth and potatoes, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 12 minutes.
Cut salmon into 1-inch pieces.
Puree milk and 1 cup corn in a blender. Add corn puree, 1/2 cup corn kernels, and salmon pieces to pot. Return to medium heat and simmer, uncovered, until salmon is cooked through and soup is hot, 5-7 minutes. Discard bay leaf. Season to taste with salt and pepper.

Note: If you are making this for baby, the recipe says that if the soup is too chunky to use a food mill or food processor for baby's portion.

Zuppa Toscana Soup (Olive Garden Copycat recipe)

I love soup in cold weather and this soup is soooo good and came out pretty close to tasting like the Olive Garden soup. I will definitely make this again!

Zuppa Toscana (Olive Garden Copycat Recipe)
Source: Robbie's Recipes

Ingredients
1 pound spicy Italian sausage - crumbled
1/2 pound smoked bacon - chopped
4 cups water
2, 14.5 ounce cans (about 3 2/3 cups) chicken broth
2 large russet potatoes - scrubbed clean, cubed (I used 3 and could have used more, maybe 4-5, I like potatoes though)
2 garlic cloves - peeled, crushed
1 medium onion - peeled, chopped
2 cups chopped kale OR Swiss chard (I used Swiss chard it turned out Whole Foods is the only store I found near here with either of these ingredients. Oh how I miss Woodmans)
1 cup heavy whipping cream (I used half and half)
salt and pepper - to taste

Directions
1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
2. In a skillet over medium-high heat, brown bacon; drain, set aside.
3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
4. Add sausage and bacon to pot; simmer for 10 minutes.
5. Add kale and cream to pot; season with salt and pepper; heat through.

Roasted Potatoes

This recipe is off the Lipton Onion Soup mix box. It is very easy and good! I made this as a side with the George Foreman Chicken.

1 pack Onion Soup mix
1/3 cup olive oil
7-8 small Red Potatoes (use whatever potatoes you want...I wanted red and cut up enough to cover the bottom of the 9x13 pan)
Preheat oven to 425 degrees.
Cut the potatoes into 4-6 pieces (depending on potato size) and place in a 9x13 baking dish.
Drizzle olive oil and soup mix on top and mix together (I used my hands).
Place in oven for about 30 minutes or until done