I was feeling a bit colorful yesterday when I saw this ice cream sundae coloring contest in Food Network magazine.
There’s been such a resurgence to the 70’s in the design world. You see it everywhere. Colors, textures and patterns exploding next to each other, macramé hangers holding long, unending trails of green. Bamboo.
That’s what inspires this sundae. It’s a tribute to the summers I remember as a kid from the 70’s. The summers of color and joy and freedom. Of being outside all day and at the drive-ins or front yard (capturing lightening bugs) at night.
It was gritty, too. Food wasn’t so pretty or gourmet. It was hotdogs and hamburgers and corn on the cob. I’m happy for those memories. I hope to make them for my own children. Less Martha Stewart. more Janis Joplin. OK a little easy on the Janis Joplin, but still.
What do you do when you don’t have traditional egg noodles, but you’re craving Chicken Noodle soup? You throw in Spaetzle, “farmer style” egg pasta. Or buy some at any grocery store.
It’s so worth it.
I think I wolfed down my bowl in under five minutes. That good. That simple.
I made it for my children, but those little stinkers didn’t even try it. That’s ok, that’s what mason jars are for…
I only make chicken noodle soup when I have a leftover roasted chicken and I’m feeling a bit like Laura Ingalls Wilder’s Mom, (Caroline). When you use every bit of something after it’s main purpose is gone, you kind of feel like you’ve stepped into the real world of using what you have, as a cook. And it costs very little.
New Year’s has a lot to do with that. I love that we get the do-over each year. We need it.
So here’s what I do…
Fill a large soup pot about half way with water
Add the chicken carcass. Just put in it there. All of it. The water should cover at least half the chicken.
Throw in some roughly chopped carrots (2), celery (1) and onion (quartered). You’ll toss this out later…just adds flavor to the broth.
The spices: whole peppercorns, two bay leaves, a pinch of thyme (I only had ground thyme), sea salt.
Bring everything to a boil. Let it boil for about five minutes before simmering with lid partial on. Simmer for about an hour. Already smells good. 🙂
Remove the chicken as much as you can into a large bowl and let it cool. Drain the soup with a mesh colander to catch the veggies and bits and pieces of chicken.
When the chicken is cool enough to touch, start separating the good stuff from the bad stuff. You should have about two cups of cooked chicken.
Finally, the SPAETZLE…!
Return the broth to the pot, add new carrots, celery. I keep it simple, but you might like to add onion or another veggie.
Bring to boil again and then simmer again for about fifteen minutes.
Add chicken, couple dashes of fresh pepper and sea salt.
Then, finally, toss in about a cup of spaetzle. It needs to cook for about 10 minutes. Turn off the heat and let it rest for five minutes.
The texture of the spaetzle feels homemade. I love how it tastes, too, but especially how it’s a little thicker than thin strips of egg noodles I’ve used in the past. Spaetzle wraps around the chicken and broth like a big bear hug.
Ok, actually, I’ve never mailed my daughters homemade cookies in their camp care packages. This is the first time I’ve done it. And it’s mostly because I had some guilt after I dropped her off last weekend without one.
So I finally got it together…grabbed her brother’s care package box from last week and dropped off this little surprise at camp yesterday.
Mother guilt can turn into some real fun care packages. Here, take your powerful antioxidants dear, while you eat some vanilla frosting out of the jar.
The whole reason for the different cookie recipe? My daughter. She’s a vegetarian now and is considering the vegan thing. I know cookies aren’t exactly a concern for vegetarians, but she’s really experimenting with all kinds of healthy alternatives so I thought I’d give it a go and make these gluten-free cookies.
HOLY COW!! They are so good!
The recipe called for a cup of chocolate chips. I only had about 2/3 cup, so I tossed in these mini m&ms that I found in the pantry.
Here’s the recipe. Yep, right on the back of the coconut flour.
Yogi Teas are giving you more than a nice cup of tea these days. I know they are not the first to capitalize on messages to consumers, but their theme brings a whole new meaning to a soothing cup of tea. Each time I choose one now, I’m kind of excited about the message. Kind of like looking at a fortune cookie.
Here’s my favorite green tea at the moment. Everything about Yogi teas makes me feel good. Love the packaging, taste, message and variety.
And this is coming from a girl who started her day with black tea and a very generous dose of half and half and a not so generous teaspoon of sugar for the past 20 years. I never thought I’d see the day I could be satisfied with anything else, but now I realize I just want to drink something hot in the morning.
This is what I’ve been drinking: It’s less than $2 for a box of 20.
Last month and even lingering into February, everyone in my family was hit hard with a virus. Normally, I pick up something. Not this round. That has NEVER happened. Ever. Luckily, my good health allowed me to take care of everyone without feeling run down. Not sure if it’s the tea, but I’m thinking this daily extra does of Vitamin C cannot hurt.