Wedding Soup

Having lived away from our extended family for most of the past nineteen years, the responsibility of holiday dinners has been almost entirely mine. Only on a few occasions have we spent a major holiday away with family.

It's been especially fun when my parents have come for Thanksgiving or Christmas. I love working in the kitchen with the two best cooks I know!

As the children have grown & become more adept in the kitchen, my work load has become lighter.

This year, the work of Christmas meal prep was even lighter - for me, at least.

The children did almost all of the baking. I only made one batch of lemon sugar snaps (from Martha Stewart; my first time; marginal results).

We were invited to share Christmas dinner with The Cousins, with "instructions" to bring whatever we wanted.

Nice!

The girls made a couple of quiches and some desserts, and I got over easily.

I decided to make soup, and the girls made a special request:

Wedding Soup.

Being from Pittsburgh, I learned about Italian food (and Polish food and German food) before I ever learned about "soul" food. In fact, growing up, my exposure to "soul food" was relegated to a mere handful of basic options (although, with my parents, even ordinary foods are extraordinary):

Fried Chicken

Ribs 

(I'll ONLY eat my dad's.)

Collard Greens

(I ONLY ate my dad's until Craig learned how to make them.)

As I've already mentioned, my parents are the best cooks I know, and this is true even with Italian food.

However, I never had wedding soup while growing up in their household.

I don't even know anyone else who makes it at home, except for a lady I once met in an Italian market. As a visual learner, I didn't remember much of her verbal recipe sharing that day. So, when I was ready to make it at home just a few years ago, I had to search online for a recipe.

I ended up finding two recipes that seemed promising. Each one lacked something that the other offered, so I combined the best of the two.

For the past several years, this has been a favorite, not only for my household, but also for friends and relatives who've tasted it.

On Christmas Day this year, though, I decided to wing it, and it ended up being the best yet! The Cousins don't eat much beef or any pork; so to be safe, I made turkey meatballs.

Here's what I did:

Turkey Meatballs = ground turkey, crumbled bread (a slice or so of something good - I used my homemade wheat bread and grated it manually), chopped onions, herbs, salt, pepper, egg, milk.

Don't make them too large. I used a tablespoon to scoop mine, and that's about as large as they should ever be.

Cook the meatballs in the bottom of the soup pot you plan to use. Add chopped vegetables when the meatballs are sufficiently browned:

(It'll be necessary to push the meatballs to the sides of the pot & add a drizzle of extra-virgin olive oil.)

fennel

(I was out of celery, and I'm SO glad! Fennel is the way of the future. For sure.)

carrots

onion

garlic

spinach

(Confession: I use frozen spinach.)

I keep a cute little covered dish of coarse salt next to my stove. I always feel more chef-like as I pinch and sprinkle while cooking. Don't be shy, but don't overdo it. That goes for pepper, too. It doesn't hurt to add a bit more herbs and other seasonings along with the vegetables. I added some ground celery seed, as well.

OK, I can hear your question. 

("Which herbs?")

I used rosemary, thyme, sage (all fresh), and dried oregano. I may have thrown in a little savory, but I can't recall for certain.

NOTE: This soup got rave reviews, even from The Cousins (who, surprisingly, had never tasted Wedding Soup before). So, if yours turns out bland, don't blame me. I am a seasoner. I just can't direct you on exactly how much. You'll have to sample as you go.

My only caution is that it is possible to use too much oregano, and it doesn't take much to cross the line. That stuff is powerful, unless it's fresh.

Cute little covered dish (gotta love Polish pottery, eh?)

 When the veggies start to get a little tender, go ahead and add chicken broth. Now, I'm leaving this up to your discretion. It really depends on how many meatballs you have, whether or not you add a mini pasta (I usually don't), and how brothy you like your soup. It's totally a matter of personal preference, but at least use enough broth to cover the ingredients and leave room for evaporation as it simmers.

That's it. That's how I made my wedding soup. It's all in how you season it - and your meatballs really make a difference, too. Please - whatever you do! - DO NOT cheat by buying frozen meatballs. Seriously. It's worth the effort to make them yourself. If you decide to ignore my advice, just don't tell anyone where you got the recipe, OK?

;-)

The girls said that this photo makes the soup look more like swamp water (the camera is still in the shop); but I assure you, it is far superior to that.

Pumpkin Granola Bars

I finally fell asleep last night after brainstorming some breakfast ideas, and I want to share one with you here.

Although we're still wearing shorts and sleeveless shirts in late October here in the Houston area, there are pumpkins seemingly everywhere.

If you don't roast fresh pumpkin, you should. It's far superior to the stuff in the can, and there's little labor required. Simply cut it in half, scoop out the inside (being sure to save the seeds for roasting separately), and place each half face-down on lightly-oiled baking sheets. Roast at 350°F until the rind begins to sink in the middle. Let it cool, scrape away the rind, and store the pumpkin in freezer bags for later use.

Anyway, as I was lying in bed unable to sleep (my to-do lists tend to rob me of slumber), I suddenly thought of a granola bar recipe that I wanted to convert.

The friend who gave me the recipe uses either honey or orange marmalade in hers, but I've always substituted with apricot preserves.

This morning, I decided to try using pumpkin pureé.

I can't say enough how thankful I am for baking stones. They truly are a kitchen wonder!

To be honest, my bars don't always maintain their shape. It may be a tell-tale sign that I haven't added enough moisture to the mix. This morning was no different. Most of the bars fell apart when I removed them from the pan. When this is the case, I simply dump them all into my big granola jar to be served later with yoghurt! 

See? 

Everybody wins.

I managed to set this relatively-intact bar aside for a quick phone photo before dumping it into the jar with the rest.

Pumpkin Granola "Bars"

4 C oats

(pulse in food processor to resemble quick oats)

3/4 C melted butter

1/2 C sucanat

(or honey granules, aka "Savannah Gold")

1/2 C pumpkin pureé 

(mixed with 1 T agave nectar, if you prefer it sweeter)

1 C chopped pecans

1/2 C flax seeds

1/2 C dried cranberries

(Feel free to use other nuts/seeds of your choice.)

Bake at 400°F for 15-18 minutes.

Cool and cut into bars... or dump into your granola jar!

(If you're a coffee drinker, check out our friend's site. This is what completed my yummy breakfast this morning.)

ETA: I posted a revised version of this recipe here with some tweaking of the details for better results, thanks to my sweet friend, Lauren. :-)

Green Goodness Dip

It's been a while since I've said that I love my Vita-Mix, so I'll open with that thought.

Yesterday we gathered with all of the cousins again for a multi-birthday meal, as several of us have recently entered a new year of life. 

I haven't been feeling well lately, so I got away with only being asked to bring a salad. However, I do have a "staff" of helpers, so we added a fruit salad to our contribution, and instead of a green salad, I decided to take crudités with remoulade and one other dipping sauce. 

I wanted the second dip to be green, but I couldn't find the "Green Goddess" recipe that I printed long ago. An online search yielded a seemingly infinite number of choices, so I decided to trust my culinary instincts and wing it.

Here's what I ended up tossing into the Vita-Mix:

Green Goodness Dip

madebydayna

yoghurt

(plain, fresh, homemade)

avocado

(bad news for my male family members)

a few garlic cloves

(this may sound scary, but I believe garlic can't be overdone; besides, it's a natural immune booster)

a chunk of fennel bulb

(my new favorite vegetable; jicama is my other new favorite vegetable; but I digress)

cilantro

basil

sea salt

freshly-ground pepper

juice of one lime

dash of cayenne pepper

ground celery seed

I didn't write down my ingredients as I added them, so a day later it's possible that I've forgotten something. The beauty of it is that it's mine, and yours can be yours! Change whatever suits you.

By the way, it tastes just as wonderful on Day Two; and if it accidentally mingles on your plate with the remoulade, worse things have happened.

Just go with it.

The Mom That Could

The children and I had the pleasure of hosting a couple of very special ladies for lunch in our home today. As I decided what we would have on the menu, I was craving chicken salad. The only problem is that whipping up "good" chicken salad is not my forté.

There was no one I could turn to for this task. Caelyn was at the store buying ingredients for the rest of our lunch menu, and she's the next best thing to my mom, whose chicken salad is restaurant-worthy. 

I needed Morgan to make the sandwiches and Gabriela to make dessert, and the boys were finishing their school work.

I had to rise to the occasion.

I deliberated over it quite a bit and came up with something that my family declared "excellent".

First, I convection-roasted a few boneless/skinless chicken breasts at 350°F, using olive oil, a little butter, herbs, salt, pepper, seasoned salt... That may be all. I basically seasoned it the way I do when I roast a whole chicken.

When the chicken was done, I shredded it and transferred it to a bowl. One thing that bothers me about some chicken salad (e.g. the grocery store deli variety) is that the meat, itself, isn't flavorful, which throws the whole thing off. So, I ran the pan drippings through a sieve into the bowl with the shredded chicken. This made it moist, but not runny, and got all of that yummy goodness from the pan into the meat.

In my opinion, "good" chicken salad is a harmonious blend of colors, textures, and flavors. 

For crunch, I added:

Fennel (1/4 bulb, chopped)

a few big red grapes (chopped; for a sweet "pop")

Celery (my mother insisted over the phone, and I can't imagine chicken salad without it)

Red bell pepper (a few thin slices, chopped)

Next, I added some chopped fresh herbs:

basil

rosemary

cilantro

I knew that the seasoning on the chicken was just the beginning, so I added freshly-ground black pepper, dried lemongrass, a hint of curry powder, and a dash or two of Greek seasoning with the other ingredients before adding mayonnaise.

*Important note*

I've drastically reduced the amount of mayonnaise in my life, but I do still occasionally use Hellmann's Canola Mayonnaise. I'm sure it's not healthful, but it has its place. For many things, I use a wonderful product called Vegenaise (the grapeseed version). I highly recommend it.

When it was time to "poison test" the finished product, Morgan and I agreed that it needed a little more sweetness, but I was afraid of choosing the wrong sweetener. The idea of just sprinkling or drizzling seemed so blah.

I ended up dropping two generous dollops of apricot preserves into the bowl, and it was the perfect solution. No one could have figured out the ingredient that balanced out the flavors, but we could certainly tell a difference.

We had a marvelous time of fellowship with our guests, and the menu was a hit:

Chicken Salad

Greek Salad

Curried Grilled Cheese with Pear, Chutney, & Brie

Chocolate Power Bar Balls

(because everything's better with chocolate)

Kitchen Memories

I recently posted photos on Facebook of our Family Movie Night with the cousins, and I included photos of Craig's homemade caramel popcorn.

Naturally, there were a couple of requests for the recipe. As I rummaged through my trusty recipe basket - a vestige of the bygone era of Longaberger in my life - I was warmed by the memories of friends and family represented by some of the cards in the file.

Such as:

Frozen Strawberry Dessert

from Denise

Caelyn, as a toddler, used to terrorize her cat. Denise is also the source of the caramel popcorn recipe.

Cheesy Apples

from Michele

She was my Longaberger consultant in Pennsylvania.

(Confession: I've never actually made this recipe, but the memory of knowing Michele is a pleasant one.)

"Older Than Dirt" Sandwiches

from Gena

These made many a happy tummy as we spent lazy days at her family's lake house.

Oatmeal Chocolate Chip Cookies

from Renate, my spiritual mother

These are no ordinary cookies, & the recipe is huge! I have many fond memories of spending timing "sitting at the feet of" Renate in California, & gleaning her wisdom.

Sweet Potato Casserole Topping

from Cornelia

Affectionately known to us as "Sugar", Cornelia has been one who encourages me to diligently study the Word of God.

Granola Oatmeal Bars

from Jenan

Several of us ladies were privileged to visit Jenan's kitchen in Alabama and learn about Lebanese cuisine.

Pumpkin Cake Roll

from Grandma Betty

Countless memories flood my mind when I think of my wonderful grandmother who passed away in May '10. How thankful I am to have this family favorite in her very own handwriting!

Pap's Chocolate Chip Cookies

from Daddy

I'm pretty sure that this is worth money!

Crab & Cheddar Clam Chowder

from Erica

Erica was our neighbor in California. We only knew each other briefly, but she was very kind to share her family's recipe for clam chowder. It's definitely a favorite.

I've enjoyed reflecting on kitchen memories. It's such a blessing to share food & fellowship with special people.

I'll leave you with a recipe:

Lemon Velvet

from Mom

(This gets annihilated every time!)

Layer 1:

1/2 C chopped walnuts (I use pecans)

1 stick butter (Mom's recipe reads "oleo" - which certainly dates it. I don't touch the stuff.)

1 C flour

Blend & press into a 13x9-inch pan. Bake @ 350˚ for 15 minutes. Cool completely.

Layer 2:

1 C Cool Whip

1 C powdered sugar

16 oz. cream cheese

Blend & spread over 1st (cooled!) layer.

Layer 3:

2 pkgs. instant lemon pudding

3 C milk

Blend & spread over 2nd layer

Layer 4:

Cool Whip

Optional: sprinkle with chopped nuts. I don't.

Enjoy! 

Then run a few miles.

*Many thanks to Cristie, who pointed out that I had originally typed "1/2 stick chopped walnuts"! Duh! It's 1/2 C.

Superfood

I've read and heard that the mind is most active and creative during the stage just between asleep and awake. I've experienced this phenomenon more than once, so I believe it to be true.

A couple of days ago, I had in mind to make a grilled chicken salad for dinner. We've had our share of cookies and ice cream lately - and probably another family's share, too - so I thought that we should have some lighter fare that was power-packed enough to give our systems a boost.

I once read an article by a guy who hikes more than the average "crunchy" person. He claimed that if he could take only one superfood on the trail with him, it would be

quinoa.

That's "keen-wah".

A Google search will yield many articles citing the nutritional benefits of quinoa, but I first heard of it through my friend, Becky. She was the first person whom I ever met that cooks and bakes with fresh grains.

I purchased this book that highlights the main super grains, along with a bit of history of the uses and benefits thereof.

Anyway, back to my brainstorming. 

I awoke with the idea to have a quinoa salad with our grilled chicken salad. 

(I also thought about how to season the chicken for grilling, rather than marinating it. Yum!)

Quinoa can be eaten as a hot breakfast cereal - best, in my opinion, with cinnamon, ginger, almond milk, a dash of salt, dried blueberries and agave nectar - but I've seen recipes for salads and other sides made using this versatile grain.

In fact, I once made it as a yummy side dish with mushrooms, and my friend, Lauren, makes amazing cookies using quinoa. 

AMAZING!

When I made the salad, I wanted to merge a few different flavors, so I included dried cranberries for a bit of sweetness, as well as slivered almonds, cilantro, cumin, salt, pepper and olive oil.

These were added after cooking 1 C quinoa in 2 C salted water, which I brought to a boil, then simmered, covered, until the water cooked out, and let it cool in the refrigerator while working on other preparations.

I found it a bit salty as I "poison tested" it, so I drizzled just a tad of agave nectar for balance.

The final assessment?

Lots of positive feedback from the natives.

I forgot to mention that during my half-awake brainstorm, I came up with an idea for sun-dried tomato dressing for the grilled chicken salad. I didn't write it down, but here's what I remember:

sun-dried tomatoes (the kind in a jar of oil & herbs)

red wine vinegar

balsamic vinegar

minced garlic

Greek seasoning

lemon juice

Dijon mustard

pepper

a hint of soy sauce

Tweak this per your own taste. I made this in the Vita-Mix, which made it a little thick and caused it to somewhat resemble Thousand Island dressing, which I absolutely do not like. So, I had to remind myself that I'd enjoy the end result.

And I did. 

We all did.

Looking For A Good Snack?

I love granola. 

Muesli is what it's called overseas, so I get tickled when I see it labeled that way in restaurants and groceries here in the States.

I feel so cultured. ;-)

Throughout my 19+ years as a homemaker, I've been through several "favorite" granola recipes. The first one I used came from Karey Swan's Hearth & Home.

Later, I came across a couple of Southern Living recipes, a Martha Stewart recipe, and one from a celebrity chef (although I don't recall which one).

These were all good.

In fact, Southern Living recipes are among my favorites in many categories.

I felt perfectly content with my arsenal of muesli options until that fateful day when I visited my amazing friend, Lauren, in Indiana.

One taste of her delectable, perfectly-textured granola, accompanied by her refreshing homemade yoghurt, and I was hooked!

Being the sweet Titus 2-type homemaking pal that she is, Lauren was delighted to share the recipe with me.

Being my father's daughter, I had to personalize it.

Following the basic framework of David Lebovitz's recipe, I made these changes:

*Instead of the full measurement of almonds, I use half almonds and half pecans.

*I detest sunflower seeds, and I'm not so crazy about sesame seeds, either, so I substitute with

flax seeds & millet 

*Instead of brown sugar, I use Honey Granules.

*While making the sauce, I like to grate orange zest into the pan with the other ingredients.

*The recipe calls for rice syrup, which I'll use if I have it on hand. If not, I use honey in its place.

Where the recipe calls for honey, I use this same measurement of agave nectar, instead.

*My final substitution is coconut oil in the place of vegetable oil. 

~We really love this stuff. 

I even use it to remove eye make-up, and it helped to repair the damage done to my hair while living in southern Africa.

But there are those who can better expound upon the multiple uses of coconut oil (try here, for a start).~

*Oh! I almost forgot. When I made this a few days ago, I didn't realize that we were out of millet, so I used pepitas, aka pumpkin seeds, instead.

It's fun to add shredded coconut and/or dried blueberries and/or dried cranberries and/or dried apricots...

Use your imagination.

My favorite way to eat this is with homemade yoghurt and chopped fresh fruit.

Bliss, I tell you.

ETA:

Obviously, the original recipe is necessary to follow, as I merely listed the changes I make.

This recipe can easily be doubled. 

I do so because I live with boys whose last name should have been

Hoover.

Penn's Woods

William Penn got a good deal in that payoff.

Pennsylvania. Is. Beautiful!

And may I just say that toll roads are worth every penny?

It was refreshing to escape the noise and activity of suburbia on Saturday and travel to nearby Ohiopyle for a day hike with friends.

(Of course, apparently it was motorcycle day at the park, which made up for the anticipated lack of noise. But I digress)

The drive, alone, was spectacular. There is so much splendor to behold in this gorgeous state (when the snow FINALLY melts and the trees again don their spring garb).

Along the way we witnessed a multi-mile yard sale along an historic route, a real toll house, and even a wagon train with a police escort. 

Years ago, I didn't always take seriously the warning offered by older women that "they grow so quickly", as I couldn't then imagine a time when the children would no longer be small. This photo is very telling. Graham, 13, looks more like a young adult to me here. He's now wearing his dad's shoe size, and even borrows some of his shirts.

The dogs drew so much attention on our outing. We heard "ooh"s and "aahh"s at every turn.

Hiking right after a LOT of rain is quite messy. I opted against wearing my Five Finger shoes, and I'm certainly glad. Instead, I wore my Chaco water sandals, which were perfect for the many mud puddles we traversed, but really hard on my pedicure.

I love my silly girls!

Foiled by the elusive snake with a contingency plan

I never thought it would happen, but I've fallen. Hard.

Penelope had no shortage of willing volunteers to give her tiny legs a break from our trek.
"If you can't run with the big dogs, stay... in the sling."

At one point, we watched as a kayaker struggled to no avail against this current. I wonder if he ever got through...

If you don't do anything else this week, make this recipe. And then jealously guard it from those around you.

Jon's a big, tough football type with a big heart to match.
As we've waffled between names for Penelope, he's used "Chuck" as a placeholder.
Here, he's spending a little bonding moment with her as we rest by the water.

It was nice to get away for a few hours. Ever since we were in Moçambique, I've longed to go hiking. This was our first time on the trail since returning to the States last summer.

I'm thankful for the opportunity to get out and enjoy part of God's wondrous works.