Wednesday, January 10, 2007

Bunny Soup


This recipe is not for your bunny, although Kiah's love for her own bunny inspired this recipe. She found it in a childrens book, and slightly modified it to her tastebuds. While being under the weather, and unable to consume food that one can sink one's teeth into, Kiah found another soup recipe to add to our collection, that keeps, my mostly soup diet from getting stale! Thanks Kiah for this wonderful soup! Please note, she made this with her own two hands, learning how to handle a knife, with care and precision. Some instruction was offered, but this was totally HER work. Blessed is the Lord to give my daughter such a lovely heart to want to serve her mama soup so she might heal!


Bunny Soup


2 lbs carrots, washed, peeled, and shredded

56 oz Chicken Broth (with geletin)

3 stalks celery chopped

1 large onion chopped

1/4-1/3 cup butter

Sea Salt

freshly ground Pepper

Cayenne

Garlic

Parsley

Dill


Saute onion and celery in butter in a large covered pot till tender. Add carrots and sweat them. Add Chicken stock and geletin if needed. Bring to a boil to draw out the impurities. As impurities rise, skim off the scum. Reduce heat and simmer for about 1/2 hour. Add herbs, wait 5 minutes and puree. We used our hand held blender. You might not have this, and may need to put it thru your blender. We highly recommend getting a hand held blender. Puree till smooth. Add spices to your taste. Kiah gave hers a healthy dose of cayenne and garlic, a good amount of sea salt too. The natural sweetness of the carrots was there, but with a bit of a kick. Just like her bunny. This soup serves about 10.

It is really delicious!

Cream of Asparagus Extrodinaire


Yes, I just whipped this one up. God is so gracious to me. I have big time teeth issues right now, and am rather forced to eat a whole lot of soup or go hungry. An answer to prayer, the idea for this soup came to me one night, and I went to the store to get the ingredients to try it out, and WOW it is DELICIOUS! Truly, it is! My husband says I have outdone myself with this one. I give all the credit to the Lord, and thanks for that matter!


a whole lot of Asparagus

(cut off woody part, discard, cut off tips and place in separate bowl, chop rest up and separate bowl)

1 quart 1/2 & 1/2

8-10 Cups Chicken stock (with geletin)

parsley

dill

garlic

pepper freshly ground

sea salt

cayenne

1 large onion

4 stalks celery

flour

olive oil/butter


Cook chopped asparagus (leave reserved tips for later) in chicken stock till very tender. In large sauce pan, saute onion and celery in olive oil & butter till tender. Add flour to make a roux. Stir for a few minutes till nutty smelling, do not brown this ! Add cream stirring over medium heat. Meanwhile mince herbs in food processor, or with sharp knife. When asparagus is well cooked in stock add entire mixture to cream mixture by putting thru a food mill, so as to prevent the stringy asparagus to ruin texture of soup. Stir well. Add herbs and spices, and when flavor is just right, add asparagus tips to soup, cover and cook till tips are tender. Serve with fresh pepper and or cayenne pepper on the table. Be sure to have a nice loaf of homemade bread to go along with this recipe!

It is Fabulous and truly DELICIOUS !

Bon Appetite!

Thursday, January 4, 2007

WOW Beef Vegetable !

Really, anika, how could anyone Wow a Beef Vegetable Soup???
Wait till you try this, you'll hunt down my phone number for it, just to tell me you LOVE me. HA! It does involve homemade Beef Stock. If you are not accustomed to having such a thing on hand, Substitute all Stock and H2O for Really good Organic (MSG FREE) Beef Stock/ broth. My beef broth is cooked about 72 hours and is a deep crimson color, I also skim my fat off after cooling. So it is Very rich in flavor, and in gelatin content. But you will see I still add some more for good measure. Not Jello friends but the good stuff.

WOW Beef Vegetable Soup Extraordinaire
30 oz homemade beef broth
40-60 oz Filtered H2O
Olive Oil
1 onion, finely chopped
2-3 celery 1/2'd and finely chopped
3 carrots finely chopped
1 cup fresh French green beans chopped about 1/3 "
2-3 cloves garlic
4 T Parsley finely chopped
1 T Dill
1 can Mexican Style Tomato
1 smidge dried savory crushed in your fingers
1 sage leaf crushed in your fingers
1 smidge of thyme crushed with your fingers
Gelatin
Brewers Yeast
1/2 Box Fiber Wise Shell Pasta
Saute your onion, celery and carrots with about 3 T Extra Virgin Olive Oil in a heavy Stock Pot, over Medium High flame. Once glistening (5 min) add Broth and Filtered H2O, along with your can of Mexican style tomato. Bring this to a boil. Into your food processor put your fresh green parsley stems and all, your lush leafy dill, and garlic - pulse till very finely chopped. Set these aromatic herbs aside. When boiling, add sprinkles of Brewer's Yeast and Gelatin, about 1-3 t each... More Gelatin if you didn't have the opportunity to make your own stock, but rather just purchased it. Stir this all well. Now add your dried herbs,crushing them between your fingers, also add your seasoned ground meat, and your chopped fresh french green beans. Simmer this lovely soup for 1/2 hour. Be sure your green beans are cooked at the very least to al dente, and only then should you add your Pasta and fresh herbs. Cook another 10-15 minutes longer.
Serve with Rolls, butter, and a nice cup of English Tea #1 ! Utterly Delicious! My Beef Vegetable soup has an aroma like you can only dream of ! While simply soup, it has such a pleasant display, you could easily serve this to the most scrutinizing of guests ! It is simply wonderful with a homemade bread, but warmed up rolls and butter are a super fast addition to this last minute soup. This soup will clear your sinuses, and help you heal through any cold, for it is filled with things to boost your immune system. It has a slight "kick" to it, just what that winter head cold needs! We found that English Tea #1 really compliments this meal beautifully. May the Lord bless You and yours with health this flu season friends...and
Bon Appetite !

Wednesday, January 3, 2007

Fun Chips !


Ok, ok, Really Anika, POTATO CHIPS?
YES !

Extra fun side when serving my Temple Sloppy Joes.
And these Chips really dress up your easy afternoon with friends just that little bit!
The Cornforth Kids and I were stuck in an apartment in Sumter, South Carolina a few years back, and watched one of those cooking shoes. We never found paper to write it down, but were truly inspired, with the idea, as the weeks dragged out, we finally went to the store and tried to "wing it" . What came out was our very own recipe!.
I hope you are inspired too, maybe you will find your own special blend of spices and share it with me! It is so MUCH fun!



CRAZY FUN Spicy CHIPS !


1 - 2 bags of crunchy kettle chips. (any brand you like)

1/4 t garlic powder

1/4 t paprika

smidge of cayenne

1/4 t creole seasoning

1/4 t crushed dried parsley

1/8 t sea salt


Place all seasonings in a bowl and mix well.

Bake chips on cookie sheet for 5-8 minutes at 350, till the oils start to glisten and your chips look a bit moist....(Yes there really is that much grease in them)

Pull out and sprinkle with seasonings, toss and sprinkle some more. Use your fingers to pinch and sprinkle. You'll get a better distribution that way.

You may not need all your seasonings.

Put in a towel lined basket and serve with your Temple Sloppy Joes



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CRAZY Ranch CHIPS !


1-2 Bags Crunchy Kettle style Chips

1 packet ( or 3 T) Ranch Seasoning


Same routine, bake chips as stated above and sprinkle lightly with seasonings, toss, sprinkle, and put in a towel lined basket




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Crazy BBQ Chips



1-2 Bags Crunchy Kettle Style Chips

1/2 T BBQ Seasonings

1/4 t brown sugar

1/4 t cayenne


Bake chips as stated above and sprinkle lightly with seasonings, toss, sprinkle, and put in towel lined basket.


Don't fear if you have extra seasonings, Some of us like it more coated than others, some like just a hint of the flavor. To find your favorite way, you should sprinkle, than taste test, toss, sprinkle taste test!

It's so fun, & so DELICIOUS !

Bon Appetite

Black Bean & Corn Soup

Seriously Delicious!
1 15oz cans black beans (drained & rinsed)
(yes soaking your own with water and whey is always yummier, but if time is your issue...)
1 can Rotel (or other Mexican blend of tomato)
1 can diced tomato
(2 fresh is good too)
1 cup frozen corn
(fresh from a cob would be optimal, but...)
At least 4 green onions chopped
1 T chopped Cilantro (optional)
2-3 T Favorite Chili Powder
1t ground cumin
4 cloves garlic
smidge of Cayenne
spicy sausage (optional)
If you are adding sausage, brown it first. I often used smoked spicy Kielbasa, and have even used left over grilled veal brats, sliced thin and saute; and if you are soaking your own beans, plan to do this the day before you make this recipe.
Put everything in your crock pot. Cook on high 5-6 hours or low 8-10.
or
Put everything in a gallon freezer bag, and freeze it. Pull out the night before you want to have it for dinner, let it defrost, in morning put it in the crock pot. Great to have on hand for those busy seasons in life.
So delicious, and so in need of a dollop of creme fracie or sour cream. Some good English Cotsworth, goes beautifully with this, but if you can't get any a super sharp cheddar will suffice! Some extra green onions on top really hit the spot.
Cilantro is optional, but do realize that this herb helps extract unwanted metals from your system, so it's great to get it in your diet where you are able.
Bon Appetite!

Tuesday, January 2, 2007

Healthy Vegie Spread

This is a lovely spread ! It was inspired by Nourishing Traditions by Sally Fallon, but is very much my own!
Use it on your bagels, toast, or put in a pretty crock along side some crackers for your guests! Very nutritious, and good for your digestion. It is also lovely with Wasa bread, or hot french rolls!

1 stick cream cheese
(homemade is the BEST)
3-4 baby carrots
or
1 large shredded and chunked
12-15 good sprigs parsley
5-7 sprigs dill
1 clove garlic
1 T Flax Seed Oil
Put all ingredients but cheese into your food processor
& pulse till it is pretty well chopped!
Add cream cheese to food processor to blend well,
when well blended put in crock
& chill at least one hour!
This has a truly fresh garden taste, beautiful aroma, and pleasant appearance!
Really Delicious!
Bon Appetite!

Monday, January 1, 2007

Spring Zest ! (a salad dressing)

Ok, ok, I concocted this one last night for our New Years Celebration. Our dear friends Jeff and Sara came over last night for the celebration, and Sara brought fixin's for salad. She forgot to bring Balsamic Vinegar, and I had just run out. What to do, what to do? Well, I said a quick arrow prayer, and my culinary training (meager as it may be) sprung into action! Here is what came to be a fabulous salad dressing!

Forgive the fact that the measurements are not exact just yet, as a new concoction is often a sprig of this, pinch of that, and will be refined soon. Oh, and just think how privileged you are to be the first to read of a fabulous new "creation by anika" ! All credit to the Lord, my creations are but finite, His are but infinite! Praise God, for He is good. Now check out this dressing!

Spring Zest
1 good sized bunch of fresh basil
4-5 cloves garlic
freshly ground pepper
1/4 c (?) Lemon Olive Oil
1/3 c (?) Seasoned Rice Vinegar
Mixed greens
feta cheese (optional, but excellent addition!)
Place garlic cloves (peels off) and fresh basil in your food processor, and pulse till fairly chopped.
Add Lemon Olive Oil, & Seasoned Rice Vinegar.
Pulse some more!
Add a at least 4-5 tight twists on your pepper grinder, and some more oil, and vinegar as needed
(use your taste buds to help you here till I get you exact measurements)
and pulse some more.
It should taste quite Zesty!
It will be Spring Green in Color, and have a fresh aroma.
Toss Salad well with it
(don't be one of those people who just pours a dressing over the greens and leaves it,
why do you think salad tongs were created? )
Toss friends, Toss!
Add some Good quality Feta to this Salad and don't be surprised when your guests run back for more !
It's simply Delicious
Happy New Year & Bon Appetite!