The Unkempt Kitchen

So the other night we made up this Chicken Quinoa soup and it was good! I had been meaning to make the soup for a few weeks but we finally pulled everything together. We will have to make this again. If you're familiar with chicken bog, this is pretty similar.   Here is a link to the original recipe on active.com.   You can make it with our without chicken, I think it would be good either way.We didn't have mushrooms or celery but we did have potatoes and broccoli. Also, we felt that the recipe on this website called for too much liquid. I like my soups thick and hearty and the standard ratio for quinoa is 2:1 (water:quinoa). So we cut the liquid down to 3 cups and it turned out great. I mean really good. As in it was difficult to try and save some for lunch the next day.  Feel free to use whatever vegetables you have around the house. Peas, beans, asparagus, cauliflower, etc. Just be sure to think about cooking times for each vegetable. Something like green peas or...

Hashbrowns - one of my favorite foods. Just about any form of potato, especially potato that you can put    ketchup on...yum. When I was younger, my mom would take any leftover potato skins and chop them up and make homemade hashbrowns. These hashbrowns can also be called skillet potatoes, or whatever other name restaurants come up with. They're basically, potato skins with whatever potato flesh is left in them, diced up and cooked in a skillet until browned. Since being married, I've started adding other ingredients to my hashbrowns and they really become a treat. First you have to start with a baked potato (or pre-cooked potato). What we usually do is have baked potatoes with broccoli and cheese one night, and then save the skins and leftovers for a hashbrown meal. It's difficult for me to get my husband to save his skins, he prefers to eat the whole potato, but I always save mine. If you don't have leftover potato skins, or if you need more potatoes, it's perfe...