Baked Potato / Mashed Potato Soup

I adapted the 'freezer baked potato soup' here: http://momonamission.me/potato-soup-is-freezer-friendly/ and a similar recipe here: http://www.yummly.com/recipe/Mashed-Potato-Cheese-Soup-498042?columns=5&position=4%2F57  to make it vegetarian:

Also, last time, the soup I made seemed so small, that this time I made 6 batches to divide between four of us, so each person got about 1.5 batches, FYI. (I find there is SO much variation in how much soup a recipe makes!)

Ingredients

• 2 tbsps butter
• 1 shallot (large, finely chopped) (I used a regular onion)
• 1 clove garlic (or two small, pressed)
• 2 tbsps all purpose flour
• 6 cups mashed potatoes 
• 2 cups chicken stock (I used vegetable stock)
• 3/4 cup half and half (I could only fit about 1/4 cup per recipe in the pots and I didn't want to add more for fear it would be too thin - but once it cooled, I saw how thick the soup was so I ended up adding more milk when I cooked my litttle batch.  You may want to do the same, depending on what consistency you like.)
• 8 ozs shredded extra sharp cheddar cheese
• salt (and pepper to taste*)
• 
  
• 
  
• Recommended garnishes:
• bacon (if you don't care about vegetarian)
• green onions
• sour cream
• or serve with grilled cheese sandwiches 

Vegetarian Greek Lentil Casserole with Bell Peppers and Feta

Vegetarian Greek Lentil Casserole with Bell Peppers and Feta

http://www.kalynskitchen.com/2013/02/vegetarian-greek-lentil-casserole.html#sthash.Mf3mAub4.dpuf

(Makes 4-6 servings)

Ingredients:
1 cup brown lentils, picked over and rinsed if needed (lentils that come in a package often don't need to be rinsed)
1 large onion, chopped small
2 tsp. minced garlic (or more)
1 cup + 2 T vegetable stock or broth (canned vegetable broth is fine here)
1 bay leaf
1/2 tsp. fresh ground black pepper
1/2 tsp. Greek oregano
1 tsp. Greek Seasoning*
1 can (14.5 oz.) stewed tomatoes, drained and slightly mashed
1 green bell pepper, seeds removed and finely chopped
1 red bell pepper, seeds removed and finely chopped
3/4 cup crumbled Feta cheese (I used a full cup)

Instructions:
Preheat oven to 375F/190C. Use a 3 quart casserole dish with a tight-fitting lid. Combine lentils, chopped onion, minced garlic, vegetable broth, bay leaf, black pepper, Greek oregano, and Greek seasoning in the casserole dish and bake covered for 45 minutes.

While lentils bake, drain the tomatoes and mash gently inside the can with a fork. Cut seeds out of the bell peppers and finely chop, and crumble enough Feta to make 3/4 cup.

After 45 minutes, take lentils out of the oven, stir in the crushed tomatoes, put the lid back on and bake for 15 minutes more. Then take out again, gently mix in the finely chopped bell pepper and 2/3 of the Feta. Crumble the rest of the Feta over the top and bake 15-20 minutes more, or until the Feta is starting to melt and get lightly browned. Serve hot.

From frozen:  I mixed in the bell peppers and feta and did not bake the last 15-20 minutes as indicated in the recipe, so you can do that after thawing.  This was at the suggestion of the person who wrote the blog.  ENJOY!  We really liked it! 

*I made my own Greek seasoning from this Taste of Home recipe:

Ingredients

• 1-1/2 teaspoons dried oregano
• 1 teaspoon dried mint
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon dried minced garlic