Chicken Soup with Cabbage: Soup for 2!

Made in 2020, March 26th: during Covid-19 "Social Distancing"

CLICK HERE for the full, original recipe (aka, make your own real chx broth)!

Ingredients:

• 4 cups water/broth/bouillon
• 1 cup cooked chicken, chopped
• 1-2 carrots, peeled & chopped
• 1 cup chopped cabbage
• 2 Stalks chopped celery
• 1/2 medium onion, chopped
• 1/8 cup white wine, *optional
• 1 T. dried dill weed
• 1 T. butter
• 1 clove minced garlic
• 1/2 T. dried parsley
• 1/2 T. ground dried Thyme
• 1 tsp. ground white pepper (a nice kick)
• 1 Bay leaf

DIRECTIONS:

1. Bring broth or water/bouillon to a boil/dissolve.  
2. Reduce to medium, and add all ingredients.
3. Cook over medium heat until vegetables have softened, about 30 minutes.

IF CROCK POT suggestions:

*Add everything and cook all day.

• Use bone in chicken thighs; last hour remove, take off all bones and yucky stuff; shred and return chicken to pot.
• Instead of all chicken stock, use 3/4 chicken stock, and 1/4 water
• stir in 1/2 T. before serving; then adjust as you like.

Thai Noodles with Vegetables and Chicken, posted by Ruby Morris

https://www.anediblemosaic.com/thai-inspired-soy-sauce-noodles-with-vegetables-and-chicken/ 

Awesome thai recipe, tastes like a restaurant.

Ingredients

Sauce:

• 3 cloves garlic grated or crushed
• 1 tablespoon fresh-grated ginger
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon fish sauce
• 1/2 teaspoon crushed red pepper flakes more or less to taste

Noodles:

• 1/2 pound thin Asian egg noodles or any noodles you like, cooked to al dente and drained
• 3 tablespoons sesame oil
• 1 pound thinly sliced green cabbage
• 1 large onion halved and thinly sliced
• 1 medium-large red bell pepper thinly sliced
• 1 pound cooked and sliced boneless skinless chicken breast or use leftover or rotisserie chicken

Optional Garnish Ideas:

• 2 scallions green and white parts, thinly sliced
• 2 tablespoons peanuts finely chopped
• Crushed red pepper flakes to taste
• Fresh lime wedges

US Customary - Metric

Instructions

• Whisk together all ingredients for the sauce and set aside.
• If you’re using thin Asian egg noodles, bring a medium-large pot of water to a boil. Once boiling, salt the water and then add the noodles. Cook until they’re al dente, about 3 to 4 minutes. Drain immediately.
• Heat the sesame oil in a large, deep skillet over medium-high heat. Add the cabbage, onion, and red bell pepper and cook until tender, about 8 minutes, stirring occasionally.
• Stir the sauce, chicken, and noodles into the vegetables and cook until everything is warm, about 2 minutes, stirring frequently.
• Serve with any garnishes you like.

--i used rice noodles

-seems like a lot of cabbage (I used half a head) but that tastes like noodles too when all cooked down, dinner would feed a big fan

--the sauce basically flavors the noodles etc as almost an aftertaste (it's not saucy in the end) but is so dang fresh and delicious

--had to buy fish sauce and oyster sauce but any walmart will have these easily (or amazon!)

Mom's Beef & Pork Roasts/Grandma Doug's/Aunt Lu's

Hi Dear (Ruby Morris),

I called Aunt Lu tonight and this is what  she shared:

(Bernie kept wondering how I kept you all alive when I don't know how to make a roast!!!!)

This is what my mother did:

Mom's Beef and Pork Roasts

1. Make a pork butt roast with bone and a sirloin tip roast.
2. Put roasts in a blue roaster.  Season both  sides with salt, pepper, garlic salt and seasoned salt.  Top  roasts with onion.  Also top pork roasts with celery.
3. Bake in 325 degree oven.  Start with cover off until top browns.  Half way through, cover.   If it is dry add a little water.  Basically, the slower you cook, the more tender it will be.
4. Sometimes when cooking a beef roast, Aunt Lu tops the roast with a few slices of tomato to tenderize the  beef.
5. Mom often started with a frozen roast.  Lu suggested 1 hour per pound.  Lu said mom cooked the heck out of it.

I hope this  helps!!!

Love you, Mother (Therese Gross)

Irish Soda Bread, Recipe selected by Rob-2019

Rita: March 16th, 2014

To see full instructions:

https://www.simplyrecipes.com/recipes/irish_soda_bread/

INGREDIENTS

• 4 to 4 1/2 cups flour
• 1 Tbsp sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 Tbsp butter
• 1 cup currants or raisins
• 1 large egg, lightly beaten
• 1 3/4 cups buttermilk
• 
  

1 Whisk together flour, sugar, salt, baking soda: Preheat oven to 425°F. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

2 Work the butter into the flour, add currants or raisins: Using your (clean) fingers, work the butter into the flour mixture until it resembles coarse meal, then add in the currants or raisins.

3 Make a well, mix in buttermilk, egg: Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir.

4 Lightly knead dough and form dough mound: Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead!

 

Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough).

You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.

5 Score with an X: Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet).

Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks.

6 Bake: Transfer to oven and bake at 425°F until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.)

Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Be sure to put a pot holder over it.

7 Let cool a few minutes: Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly.

Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

Baked Cod.

INGREDIENTS

4 cod filets, about 1-inch thick

Kosher salt

Freshly ground black pepper

4 tbsp. extra-virgin olive oil, plus more for baking dish

1 c. cherry tomatoes

1 lemon, sliced, plus more for garnish

2 garlic cloves, smashed but not peeled

2 sprigs thyme

2 tbsp. freshly chopped parsley, for garnish

 Powered by Chicory

DIRECTIONS

1. Preheat the oven to 400° and pat cod filets with a paper towel until dry. Season all over with salt and pepper. 
2. Combine olive oil, cherry tomatoes, lemon slices, garlic, and thyme in a 9"-x-13" baking dish. Toss to coat and spread into an even layer. Nestle cod pieces into baking dish. 
3. Bake until fish is opaque and flakes easily with a fork, 15 to 20 minutes, depending on thickness of filets. 
4. Serve garnished with parsley, more lemon juice, and pan sauce.

ORIGINAL: 

https://www.delish.com/cooking/recipe-ideas/a21960798/best-baked-cod-fish-recipe/

Plant Paradox approved.

Thanksgiving Broccoli Casserole (Adapted from Helen Roberts' recipe.)

HELEN'S:  (Josie and I resurrected this at Tampa Thanksgiving 2019 = TOTAL HIT!)

1. Brown a medium sized onion in a little butter.
2. Then add:
• 2 pkg. frozen broccoli (or a big bag), cooked only until thawed
• 1 pkg. chicken rice-a-roni; made-up, first (light on the water)
• 2 cans cram of mushroom soup (I'm guessing the small size)
• 1 large jar Cheese Whiz (yes, they still make this)
3. Mix well, and pour into buttered baking dish.
4. Top with slivered almonds (matchstick)...OR (my preference) crispy fried onions!
5. Cover and bake, 350 degrees for about 30 minutes. (Ha!)

                                               ***

ROSEMARY'S: (A similar recipe; make whichever you like!)

• 2 pkg. Frozen Broccoli
• 1 c. sharp cheddar, shredded
• 1 can cream of mushroom soup
• 1 sm. can evaporated milk
• 1 can dried onion rings

1. Boil broccoli until tender (4 mins).
2. Place in bottom of a casserole dish.
3. Sprinkle cheese over the top.
4. Mix soup and milk together; pour over the top.
5. Top with onions, and bake at 350 degrees for 30 minutes, covered.

Ruby's Tilapia Rub

2013

Lay out fillets and sprinkle on 1 side:

Salt

pepper

cumin

paprika

small amount of chili powder

1. In a hot pan coated with olive oil, place it--seasoned side down--and then season the top side, too.
2. When seared, 1 min or so, flip and then squeeze 1/2 a lemon over tilapia...maybe add a little butter to the pan, as well.  Ruby: We always enjoy em!

*Sometimes I flip another time or 2 to then pick up the flavor of the lemon/butter, but that's optional.

Sunshine Cake, aka Toasted Coconut Flakes Frosted Cake, #grandmaangie

Preheat oven to 350 degrees; bake on bottom rack.

CAKE INGREDIENTS:

12 eggs, separated (save 3 egg yolks for icing)

1 c. sifted cake flour

1 tsp. lemon extract

1 tsp. vanilla

1/2 tsp. salt

1 1/2 tsp. cream of tartar

1. Beat egg yolks until thick and lemon-colored.  
2. Gradually add sugar and continue beating.
3. Add vanilla and lemon extract. 
4. Add salt to flour and sift; add to batter a little at a time until all fully mixed.
5. Beat egg whites until frothy; add cram of tartar and beat until they form moist, glossy peaks.
6. Fold into egg yolk mixture until blended. (Angie: works well with pouring yolks into egg white batter, and blends well with wire whisk.)
7. Bake in ungreased, Angelfood Cake pan for 45 minutes in preheated oven.  DON'T over bake.  Test with a long broom straw and see if it comes out clean.  
8. Let it cool in pan, upside down, until thoroughly cooled.  Frost with custard icing.

CUSTARD ICING:

3 egg yolks

1/2 c. milk, scalded

1/4 c. butter

1/2 c. powdered sugar (or more)

1/2 tsp. vanilla

1 c. coconut flakes, toasted under broiler

1. Beat egg whites slightly in small saucepan
2. Add sugar and stir in milk slowly.  Stir over low heat until mixture covers spoon, 4-5 mins. 
3. Remove from heat and cool.
4. In separate bowl: cram butter until fluffy, and gradually add custard, 1 T. at a time.  Add more powdered sugar if needed.

FROST: Frost cake and sprinkle coconut over frosting sides and top.  Refrigerate for several hours before serving, and store in frig, as well.

Grandma Doug's Apricot Pillows

May 12, 2019

INGREDIENTS:

1/2 c. butter

3 oz. cream cheese

1 c. flour

Jar of apricot jam

3/4 tsp. cinnamon

1/4 c. sugar

DIRECTIONS:

1. Mix ingredients and shape into a ball; cover and chill.
2. Much later: roll thin on a floured board.  Cut-out into 2" circles.
3. Place 1/4 tsp. apricot jam in center.  Fold and seal with w fork.
4. Bake ungreased at 375 degrees for 12 minutes.  Watch so that it doesn't burn.
5. Toss in 3/4 tsp. cinnamon and 1/4 cup sugar.

Josie's Tuscan Bean Soup, 2019 Tampa Thanksgiving HIT!

2019

INGREDIENTS:

2 sprigs thyme
1 sprig oregano

1# diced pancetta (or cooked chopped bacon)

3 T. extra virgin olive oil
1 large onion (chopped)
1 c. chopped celery
1 c. chopped carrots
3-4 cloves garlic, minced

1/4 c. white wine

1-14 oz. can cannellini beans (drained, rinsed)
"-- kidney beans
"-- garbonzo beans
"-- diced tomatoes
2 quarts chicken broth

2 c. chopped green kale (stalks removed)
1 loaf rustic Italian bread (cut into cubes)
Grated Parmesan cheese (garnish)

DIRECTIONS:

1. Bundle the herbs in cooking string; set aside.
2. In large stock pot, cook pancetta in oil until sightly crispy (3-4 mins). *If you are doing bacon instead, first do step #3, and then cook the bacon pieces
3. Add: onions, celery, carrots and garlic and cook for 5-7 minutes.
4. Add white wine; season with salt/pepper to taste.
5. Add all drained beans, diced tomatoes, and chicken broth; add bundled herbs and salt/pepper to taste (if needed).
6. Cook 15-20 minutes on simmer
7. Add kale, and continue to cook on gentle simmer until all veggies are tender (30-40 mins).
8. Remove bundled herbs.  Serve with bread/cheese.
9. TOAST bread optional: Stir cubes in olive oil in a sauté pan on medium heat until golden brown (7-10 mins).