EatInEatOut Fall 2014 - Page 58

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. 58 WWW.EATINEATOUT.CA