I've been in a bit of cooking limbo since December when the folks came. Much of the last eight weeks I've slowed, even stopped, my cooking adventures to understand the food my parents are used to eating (all their lives); then figuring out how to balance
1) making
and making again and again this for them - for us four -
with
2) experimenting with new recipes
There's a Spanish word dad's used more than once at the table:
hierba [yerr’-bah]: ≈ grass; weed;
Herb, a generic name for all the smaller plants.
Greens, vegetables; all kinds of garden stuff.
Grass of pasture land for cattle.
Poison given in food; poisonous plant.
"Mala hierba" ≈ weed.
Look at that last definition
↑! And the one before it... ouch! Dad has said this a time or two,
hierba, the catch-all word for spices, herbs, green veggies, etc. Grass...
erm, parsley. He doesn't want floaties in his food. "Keep it simple" is his mantra for his and mom's food. Mashed potatoes, baked potatoes, spaghetti, beef stew or pot roast, goulash, shepherd's pie, black beans and corn tortillas, rice and tuna and peas. Buttered bread.
For me, well, that's cooking limbo.
I've just this week gone back to a thing I do love: reading my cookbooks.

My new ones and old ones. And in "Campbell’s Creative Cooking with Soup" ('cause that's all I could do when I first got married and learned to cook) I found a potato chowder recipe I decided yesterday to convert to baked potato chowder. Because I had one left over baked potato wrapped in foil calling from my crisper. I morphed the recipe into the
best deconstructed baked potato ever! I had two bowls of this thick, creamy goodness - not usual, I'm being pretty good about portions - and scraped the pot to get seconds for everyone at the table.
What made it
mm,
so good besides the chunks of baked potato along with carrot, onion, kielbasa and bacon was the stuff you put on top: Grated Cheddar cheese and crispy potato skins, the real thing off the real potato fried in brown butter! Oh that's good! Diced scallions (green onion, 'cluding the green parts) and, if you dare, a bit of parsley. I did and dad didn't -
es una mala hierba.
p.s. Don't tell... I think mom is like me and liked to try new recipes when she could. You should see all she's collected in her recipe book!
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SPEEDY POTATO CHOWDER
Campbell’s Creative Cooking with Soup cookbook
WITH THE ADDITION OF LEFT OVER BAKED POTATO TO THIS CREAM OF POTATO SOUP, IT’S CREAMY BAKED POTATO SOUP. ADD THE TOPPERS (see below) - MY FAVORITE!
1 large or 2 medium baked potatoes, cooked and cooled, cubed bite size
(best if left over a day – save the skins as they are sliced or peeled off; set these aside for crisping – great topper!)
6 slices bacon, diced
1 cup chopped onion
2 cans (103/4 oz.) condensed Cream of Potato soup
1 1/2 soup cans milk, plus ½ soup can light cream
1 cup diced carrots
Sliced frankfurters or polish sausage or cooked ham
2 TBSP chopped fresh parsley
Over medium heat in a 3-quart saucepan cook bacon until crisp. Remove and drain on paper towels. Pour off all but 1 TBSP bacon drippings.
(Or cook more bacon than you need for breakfast and save it and the drippings to make this soup later!)
In the hot drippings cook onion until tender, stirring occasionally. Stir in diced carrots approximately two to three minutes after the onion to begin tenderizing. Stir veggies occasionally. A few minutes after carrots, place diced meat into the pot, stir with veggies several minutes. Add baked potato cubes finally, stirring gently to keep from breaking apart.
Add canned cream of potato soup and milk and light cream
(or any milk to equal 2 soup cans – I used fat free half-n-half and fat free milk; may use powdered milk, very good). Stir to blend. Add bacon pieces and parsley
(fresh or dried works).
Bring soup to a simmer on low from 45 minutes to an hour. This reduces and thickens the soup slightly
(water evaporates – you want that) and the milk that may gently “stick” to the bottom of the sauce pot and continues to be scraped up with stirring develops flavor. STIR OFTEN, do not let soup boil or stick to the bottom of the pan.
Fry potato skins crisp in 2 to 3 TBSP butter in frying pan. Set aside to drain on paper towel.
Top with potato skins; scallions (green onions diced finely including the green); shredded Cheddar cheese; parsley; sour cream, if desired.