School and Soup

Well, Day 2 of our "second semester" is behind us and we are getting into the groove. Joe has done exceptionally well the last two days and even declared today that he's starting to like school. Not sure what changed because we are mostly doing the same stuff and I even added a couple of things but I'm just thankful for two good days in a row. One thing he asked me to do more of is art. He's decided that he wants to be an artist when he grows up. I decided to add art but while teaching him as well so we are doing an Evan Moor Literature Pocket book called "Caldecott Winners." Books receive the Caldecott award based on the illustrations and this study features about 10 Caldecott books. We read them and do activities based on each one to complete a pocket for each book. I spent about two hours today prepping all of the pockets. I have found that if I'm going to be successful with this kind of study I need to have it prepped ahead of time. I have been enjoying getting back into the school routine and the calmer days after such a busy December. It was actually kind of therapeutic to accomplish something.
After Grace had a little freak out moment over math I decided to try something new for her and for Joe. They have both struggled this year with Horizons math, I guess it is just too much for them. So, we are going to try Mammoth Math. You buy the PDF so it's super cheap and you just print it yourself. I got Grace the Multiplication 1 and Joe the Addition/Subtraction one. Hopefully we will have success and if nothing else at least an end to the freak out sessions.

And now...soup...
I made two really good soup recipes tonight and thought I'd share them--
The first was super easy chicken and dumplins (my sister's recipe) in the crock pot. You just put some boneless chicken in the crock pot (I used about half a bag of boneless, skinless tenderloins) and add chicken broth until the crock pot is almost full but with some room for the dumplin's. I started that cooking this morning and about midday I added carrots and peas and a can of cream of chicken soup (you could put that all in first thing in the morning). About 30 minutes before dinner time, add frozen dumplins (you'll find them in the freezer section) and cook another 30 minutes. This was so good and so easy! Thank you Cheryl for the recipe.

The other soup was Lemon Orzo Soup and it was really good too. Here's that recipe--

8 cups of chicken broth
3/4 cup orzo
juice of 1 large lemon (about 1/3 cup)
2 eggs
salt and pepper to taste
grated parmesan

Bring the chicken broth to a boil and add the orzo. Turn the heat to low/med. low and cover for 10 minutes. Whisk together the lemon juice and the eggs until frothy. Add a ladle of hot soup and continue whisking then slowly add the egg mixture into the pot of soup while whisking. Keep the soup hot but not boiling for another 5 minutes or so. Pour into bowls and top with parmesan.

Melissa's Borscht Recipe

6 Tbsp. butter
1 large onion, finely chopped
1 large carrot, peeled and grated (I chopped)
I large green bell pepper, cored, seeded, and cut into 1/4 in. dice
3 1/2 cups shredded green cabbage
1 med. size beet, peeled and grated
1 small rib celery, chopped
1/2 tart apple, cut into 1 in. pieces
2 med-size boiling potatoes, peeled and cut into cubes
1 can (6 oz.) tomato paste
4 cloves garlic, minced
2 quarts vegetable or chicken stock
Bouquet garni (1 bay leaf and 8 peppercorns tied in a cheesecloth bag)--I didn't do this but did thrown in a bay leaf
1 tsp. paprika
salt and pepper to taste
1/2 tsp. sugar
1 tbsp. lemon juice
dill for garnish
sour cream for garnish

Melt the butter in a large soup pot. Add the onion, carrot, and bell pepper and saute until the onion and bell pepper are softened (about 5 minutes). Stir in the cabbage, beet, and celery and continue to saute, stirring occasionally for about 10-15 minutes. Stir in the apples, potatoes, tomato paste and garlic, then add the stock and bouquet garni and bring to a boil. Reduce the heat and simmer, covered for 20 minutes. Add the paprika, salt, and pepper, sugar, and lemon juice to taste. Let stand 2 to 3 hours or overnight. Serve topped with dill and sour cream.

Souper Saturday--Spinach Bisque

So, like many of my soup recipes--this is NOT lowfat but it's full of spinach, that's healthy right?

Spinach Bisque

4 cups chicken broth

2 pkg. frozen spinach

4 Tbsp. butter

2 Tbsp. onion, chopped

4 Tbsp. cornstarch

2 cups cheddar cheese, grated

2 Tbsp. parmesan cheese, grated

2 cups milk

salt and pepper to taste

Boil spinach in chicken broth until tender (10-15 minutes).  Meanwhile, saute onion in butter until soft.  Add corn starch until well blended.  Add onions to spinach.  Stir in the cheeses and milk.  Salt and pepper to taste.  Cook over medium heat until heated through.  

Souper Saturday on Sunday--Tortellini Vegetable Soup

This is actually Marissa's recipe.  It's a good one and oh, so easy.  It's been a while since I made this but I think I usually double it.  I've added a bonus biscuit recipe at the bottom.  

Tortellini Vegetable Soup

2 Tbsp. olive oil

1 med. onion, chopped

1 small zucchini, diced

1 medium carrot, peeled and diced

5 1/2 cups chicken broth

1 tsp. dried basil

1 bay leaf

1/2 cup canned crushed tomatoes

1/2 tsp. salt

8-9 oz. tortellini--cheese or meat filled

Heat the olive oil in a pot.  Add the onion, zucchini, and carrot.  Saute over medium heat for 8-10 minutes, stirring often, until the onion is soft.  Add the broth, basil, bay leaf, tomatoes, and salt to the pot.  Increase the heat and bring the mixture to a boil.  Add the tortellini and bring back to a boil, cook for two minutes and then reduce the hear and let it simmer for 5-6 minutes longer.  Makes about 5 servings.

And then....a bonus recipe today.  Marissa usually makes these Parmesan Diamond Biscuits to go with the soup.  Here's the recipe:

Parmesan Diamond Biscuits

2 cups all purpose flour

1 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

4 Tbsp. cold butter, cut into 1/4 in. pieces

1/2 cup grated parmesan

3/4 cup plus 2 Tbsp. buttermilk

a little extra buttermilk and parmesan for topping

Heat the oven to 425 degrees.  Lightly dust a baking sheet wtih flour or cornmeal and set aside.  In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.  Add the butter and cut it into the dry mixture with a pastry blender (or with your CLEAN hands) until the mixture resembles a coarse meal.  Mix in the parmesan.  Make a well in the dry ingredients and pour 3/4 cup of buttermilk into it.  Stir with a few quick strokes (don't over handle it) until a dough forms.  Turn the dough onto a floured surface.  Knead it gently (4 or 5 times with floured hands), then pat it into a 7-in. square.  S.ice the dough into diagonal strips and repeat in the other direction to creat diamond-shaped biscuits.  Usa a brush to lightly coat the dough with 2 Tbsp. of buttermilk and then sprinkle on some paremesan, gently pressing it into the surface.  Transfer biscuits to baking sheet.  Bake for 15 minutes or until golden brown.  Makes 15-18 small biscuits.  

I thinkI know what we are having for dinner tonight.  After typing this I'm dying to make it, biscuits and all!

Souper Saturday--Asparagus Chicken Chowder

Another family favorite!  I haven't made it this year though, maybe I will when we get another cold snap.  Asparagus is only one of the vegetables in this so don't let that weird vegetable stop you from trying this great soup!

1 broiler/fryer chicken (3 to 3 1/2 pounds)

3 1/2 quarts water

2 chicken bouillon cubes

5 bacon strips, diced

2 med. carrots, chopped

1 med. onion, chopped

1/2 pound fresh asparagus, cut into 1/2 in. pieces

2 cups cubed, peeled potatoes

1 1/2 tsp. thyme

1/2 tsp. pepper

1/2 cup all purpose flour

1 1/2 cups whipping cream

Place chicken, water, and bouillon in a large soup pot.  Cover and bring to a boil;  reduce heat and simmer 1 to 1 1/2 hours until the chicken is tender.  Remove the chicken and let it cool.  Remove 1 cup of borth and set aside.  In a skillet over med. heat, cook bacon until crisp.  Remove bacon; drain and discard all but 2 Tbsp. of the drippings.  Saute carrots, onion, and asparagus in drippings over medium heat until crisp-tender.  Add to kettle along with potatoes, thyme, pepper, and salt to taste and return to a boil.  Reduce heat; cover and simmer for 20 minutes until the potatoes are tender.  Combine flour and reserved broth; stir into soup.  Bring to a boil; cook and stir for 2 minutes.  Debone chicken and cut into thin strips; add to soup along with cream.  Heat through but do not boil.  Sprinkle with bacon just before serving.

***I actually don't boil the chicken.  I usually bake boneless, skinless chicken and cut it up.  If you do it that way you will need more bouillon cubes or just replace the water with chicken broth.  

Souper Saturday--Thai Vegetable Noodle Soup

Okay, so this is my new favorite soup.  I just made it for the first time this week and it was sooo good.  Not so much for kids though because it is a little on the spicy side.  The recipe came off the back of "College Inn Culinary Broth, Thai Coconut Curry."

1 cup chopped onion

1 cup broccoli florets

1/2 cup diced carrots

2 tsp. grated fresh ginger (I have this great ginger I use now.  You buy it in a squeeze tube in the produce department).  

1/2 tsp. curry powder

1/4 tsp. red pepper flakes (adjust to your taste)

1 Tbsp. vegetable oil

1/2 cup vermicelli or thin spaghetti, broken into 2 inch pieces

1 carton (32 oz.) College Inn Thai Coconut Curry Culinary Broth

1 Tbsp. fresh lime juice (I used lemon)

1 cup light coconut milk

Cook onion, broccoli, carrots, ginger, curry, and red pepper flakes in oil in a large saucepan for 3 minutes.  Add noodles, broth, and lime juice.  Bring to a boil; reduce heat.  Simmer 7 minutes or until the noodles are tender.  Stir in coconut milk; heat through.   

Enjoy!

Souper Saturday--Carrot Soup

This is hands down my kids' favorite soup!  We all love it and I always double the recipe.  

4 Tbsp. butter, 1 onion chopped

4 carrots sliced

2 medium potatoes, diced

5 cups chicken broth

2 tsp. sherry 

1 cup cream (or milk)

Melt butter into a pot.  Add onion and carrots.  Cook for 15 minutes.  Stir in potato dices.  Pour in chicken broth and sherry.  Cook, partially covered until potatoes are tender (about 20 minutes).  Puree the mixture.  Pour the soup back into the pot and stir in cream and salt and pepper to taste.  Heat without boiling.

Enjoy!  

Souper Saturday--Broccoli Cheese Soup

Truly the only way to eat broccoli--

1 large onion

2 Tbsp. butter

2 large potatoes, diced

Chicken bouillon cubes

1 head of broccoli chopped

1/2 tsp. basil

salt and pepper to taste

cheddar cheese

Saute the onion in the butter until soft, add the potatoes and stir to coat. Add enough water to cover the potatoes. Measure as you put the water in and add 1 bouillon cube per cup of water. Bring to a boil and then turn down to simmer. Simmer for 15 minutes. Add the broccoli and seasonings. Simmer until the broccoli is tender. Puree and then add the cheese.

Souper Saturday on Friday evening

I have so many good soup recipes that I've decided to start posting one every Saturday until I run out of recipes. This week is...

Chicken Soup with Mini Meatballs

3/4 lb. ground turkey
1/4 cup cold water
1 egg, beaten
1/2 cup bread crumbs
1/2 cup parmesan
8 cups chicken broth
2 large carrots, chopped
1 cup orzo or pastina
1 10 oz. package fresh spinach

In a large bowl, mix the ground turkey, water, egg, bread crumbs, and cheese. Shape into 1-inch balls. In a large pot, combine the broth and carrots and bring them to a simmer. Add the orzo and let it cook for 5 minutes (2 minutes if you are using pastina), stirring frequently. Add the meatballs and simmer them in the broth for 10 minutes. Then stir in the spinach and simmer it until it's wilted, about 1 minute. Serves 6 to 8.

My family loves this and so did the Smith kids when I served them this for lunch. I usually double it because it's really good leftover. It becomes more of a stew when left to sit for a while. the orzo or pastina soaks up a lot of the liquid. I used pastina (tiny stars) today and the kids especially loved the stars. I would have posted a picture but my stove top is so dirty now I was afraid you'd be able to see that mess in the picture and think I was gross.