Feeling Stuffed

Twice baked potatoes are delicious and quite comforting.  Think of all the fun ingredients you can mix in. One of my favorite variations comes from Dr. Weil.

Stuffed Potatoes:
3 large baking potatoes
3 stalks broccoli
1/2 teaspoon salt
butter
soy milk or chicken broth
cheese


1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, butter and just enough soy milk to allow you to mash the potatoes into a smooth paste. Add cheese and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells. Sprinkle additional cheese on top if so desired. Arrange on a baking dish and heat them to desired temperature.

Soup!

The weather is getting colder, and nothing warms you up like a cup of soup. Plus, it is the season for all things autumnal, like squash. I make several different types of squash soup - all start with the same base. I cut up squash into cubes, put them in a pot, and cover with either water, vegetable stock, chicken stock or coconut milk.  I bring it all to a boil and then let simmer for approximately 40 minutes. I puree the ingredients with either a blender or a hand mixer. Then I add the flavors, which could include ginger, garlic, coconut oil, curry powder, butter and/or miso. If you need a good chicken soup recipe, I recommend this one called Brasco's Chicken Soup.