For the Sake of the Call

For the Sake of the Call

Feb. 9, 2008 - Cheddar Chicken Chowder

This is my second installment of my imaginary Suptuous Soups Saturday meme. :) If you'd like to post your own recipe, please leave a comment letting us know.

If you haven't tried my Italian Sausage and Tortellini Soup yet, you're missing out!
Visit MasonMoments for Stuffed Green Pepper Soup, and
ConservaChick for Fresh Green Pea Soup & Cottage Cheese Bread (it sounds weird, but we tried it last Saturday and liked it, despite the fact that the soup wasn't puréed completely since my blender started smoking!)

I'll be honest with you; I don't get into diet food! Give me a little bit of the real thing, and I'll be much more satisfied than with more of the "light/lowfat" version. But when a recipe comes from Cooking Light, and lets me use bacon and cheddar cheese, I'm all in! :)

This was a recipe that I got from a friend who was on Weight Watchers, but who also loved to cook gourmet. (She made the best cookies!) She loved that she could eat such a large, satifying, serving. I've been making it for several years now, and it's one of my favorite soups. I'm not even fond of peppers, but the red peppers in this soup add a wonderful color and flavor; even the kids eat them without complaint. I will say that the bacon is what makes the soup. Without it, it's a decent soup, but the bacon is what gives it the edge over other soups for me. (When I made it last week I didn't have any bacon, and while it was still really yummy, I was disappointed.) This soup is comfort food at its best...simply delicious!

Cheddar Chicken Chowder
Source:"Cooking Light, December 1996, p.85

2 bacon slices
Cooking spray
1 pound skinned, boned chicken breast -- cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves -- minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup (3 ounces) shredded Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.

Servings 7, Serving Size: 1 1/2 cups

Per Serving (excluding unknown items): 306 Calories; 7.5g Fat (22% calories from fat); 25g Protein; 33.7g Carbohydrate; 2.9g Dietary Fiber; 58mg Cholesterol; 376mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

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Feb. 2, 2008 - Italian Sausage and Tortellini Soup

So I had this great idea that since February is National Soup Month, I'd post some of my favorite soup recipes on Saturdays through the end of February, and call it something clever like Sumptuous Soups Saturday, and make my own little button, and put up a Mr. Linky, and we can all swap our recipes. Sounds like a ton of fun, right? Well, as it turns out, JANUARY is National Soup Month, and I missed it. It figures. I also haven't the time to figure out how to make one of those cute little buttons, and I doubt I have the artistic talent, so it's a no go. However, since I know how disappointed you all are to hear the news, and since I do have some splendid soup recipes, and since it happens to be Saturday, I figure I'll share them anyway, with or without a clever little title. And if you have any desire to bless me with your own soup recipes, please do! When it's cold and gloomy, there's nothing more comforting that a rich bowl of soup with bread. Better yet: bread bowl soup! Yummy! I love creamy soups especially! So do share, if you please! Just leave a comment with a link to your post if you decide to post one. :)

Now, for a family favorite we enjoyed just this week. I got this recipe from my mother-in-law and tweaked it until it was better than any soup you can get at the Olive Garden! It's that good! It's full of heartiness and flavor and is delicious with Sourdough or Italian bread. Enjoy!

Italian Sausage and Tortellini Soup

1lb. sweet Italian Sausage, casing removed
1 cup onion, chopped
16 oz thinly sliced favorite mushrooms (I mix one 8oz package of white with 1 8oz package of baby bella)
2 large cloves garlic, minced
1 ½ cup dry red wine
1/2 Tbsp. dried basil
1/2 Tbsp. dried oregano
¼ tsp. ground black pepper
6 cups beef broth or (6 beef bullion cubes and 6 cups water)
1 (16oz) can whole tomatoes, undrained and chopped
1 (8 oz) can tomato sauce
olive oil
2 medium zucchini, sliced
1 large carrot, thinly sliced (or a handful of baby carrots diced into chunks)
20 oz. fresh or 10oz dry cheese tortellini (I use Buitoni's from the refridgerated section)

Sauté sausage, onion, and garlic in Dutch oven/large saucepan over med-high heat until cooked through. Add sliced mushrooms and olive oil (if necessary) and sauté until mushrooms begin to soften. Add spices and wine. Simmer for about 10-15 minutes, allowing wine to reduce, stirring occassionally and scraping the bottom of the pan. (Sometimes I do this much the night before, and put it in the fridge overnight so that the flavors meld.) Add broth, tomatoes (with juice), tomato sauce, and carrots. Bring to a boil, reduce heat and simmer 40 minutes, or until vegetables are tender. [At this point, soup may be covered and refrigerated for up to 2 days (or frozen for longer)---which allows the flavors to meld beautifully]. In a separate pan, sauté zucchini in olive oil until soft. Return soup to boil, add sautéed zucchini and tortellini to soup and cook until tortellini is tender: approximately 10-12 minutes. Season to taste with salt and pepper, garnish with sprinkled Parmesan cheese. Serve with thick-crusted bread (sourdough or Italian), and a glass of red wine if you like. Enjoy!

Note: This soup is very forgiving, feel free to omit the veggies you do not like, add others (like peppers), decrease the wine or substitute (when I made it this week, I realized I didn't have any red wine, so I used sparkling grape juice and white cooking wine, it was a little sweeter than normal, but it worked), increase the garlic, adjust the amount of spices to your taste, add more liquid if it's too chunky (I like chunky!),...any way you make it, it's simply delicious!

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Jan. 25, 2008 - Frugal Fish: Cooking with Canned Salmon

Our dear friend Gayle (of Grace for Gayle) is seeking thrifty recipes at her new blog: The Grocery Cart Challenge.
I don't consider myself to be very frugal; I'm definitely a work in progress, but being the oldest of 5 children myself, there were things that my mom did or taught me that were quite frugal and I continue to do them myself.
Growing up, we couldn't afford to eat fish a lot. Everyone knows how good it is for you, but it's also very expensive. Many people are familiar with the many uses of canned tuna, but not as many eat canned salmon. One of our favorite dinners was Salmon Loaf & Brocolli with cheese sauce. If I hadn't grown up eating it, I might be afraid to try it, but it's truly delicious and has become one of my husband's and kids' favorite meals as well. My mom never served a starch (potatoes, rice, or noodles) with it because she said there was enough starch in the cheese sauce. You can buy a can of salmon for $1.69 or so, making this a very frugal meal!

Salmon Loaf
2 cans Salmon
2 eggs
6-8 (or more) crushed Saltine crackers
ketchup (1/4 c. maybe)
dill weed (to taste)
sautéed onions (optional)

I just mix these together until the consistency is that of meat loaf, adding more ketchup if it's too dry and more crackers if it's too wet. Bake in a loaf pan at 350 F for about 30-45 minutes. Sorry it's not more exact. I don't actually use/have a recipe, nor have I ever measured. Here is another recipe you can compare mine to, but we've never used milk! This recipe feeds 6 with small portions for seconds and leftovers. Using 1 can feeds six, but leaves everyone wanting more! :) Serve with steamed brocolli and cheese sauce (basic white sauce plus Velveeta or shredded cheese). We pour the cheese sauce over the brocolli and the Salmon loaf....yummy!

Another frugal practice is to find something to make from what you have on hand even if it means pancakes for dinner. This saves a tremendous amount of money on eating out, ordering in, or impulse buying which often occurs at more frequent trips to the grocery store. Last week, I had to get clever with the one can of salmon and the few ingredients in my cabinet, so I created a dinner of salmon croquettes, cornbread, and snow peas(frozen). I didn't calculate the price, but the entire meal was certainly less than $5 to make and served 6 people with leftover cornbread. Again, the problem is that I didn't use a recipe, nor did I measure, so this is my best attempt at providing one. Click here for an actual recipe if you'd like to compare. (Mine were kinda crumbly, but they tasted really good!)

Clean out the Cupboard Salmon Croquettes

1 can Salmon
1 egg
1/4 - 1/3 cup bread crumbs
sautéed onions &/or peppers (I didn't add these, but you could)
sliced cheese (optional)

Mix together. Form into 6 patties. Fry in oil until browned on each side. Top with a slice of cheese (I only had 4 slices of American cheese, so I topped each with 2/3 of a slice.)

Serve with cornbread (that's my favorite recipe, but I didn't have buttermilk, so I added milk to 1 TBsp of vinegar to make 1 cup) and green beans (or another green veggie).

Clear as mud, right? Now you know why I don't share recipes more often. For more recipes, and to participate yourself go here.

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Nov. 3, 2007 - Caramel Apple Crunch

Many of you know that I'm not a fan of cooked fruit, but my husband is, and with a counter full of apples, how could I not oblige him? Of all the people who have tried to convert me to cooked fruit, my friend, Gretchen, is the only person who has managed to make a cooked fruit dish that I actually liked, so last night I used her Apple Crunch recipe to make dessert for our home fellowship group. Of course, I rarely can follow a recipe to the T, so I had to make some adjustments. The result was described by one friend as "to die for" and the pan was devoured faster than any chocolate dessert I've ever made; many returning for more. I've promised to make it again for a pitch-in tonight.

Caramel Apple Crunch

5-6 Apples, peeled and sliced (not too thinly)

10-12 caramels (unwrapped and cut in quarters)

1 c. flour

1 egg (unbeaten)

1 1/2 cups sugar

1 Tbsp Baking Powder (I use Rumford's)

3/4 tsp. salt

1/3 c. melted butter

Slice apples and put them in baking dish. Mix in caramels until evenly distributed. Mix remaining ingredients with a fork until crumbly. Sprinkle over apples. Pour melted butter over all. Sprinkle with cinnamon. Bake at 350F for 40-45 minutes until slightly browned on top and bubbly.

I doubled the recipe, used 1 c. brown sugar & 2 cups white and placed it in my large deep stoneware pan.

There you go...simply delicious!

Let me know if you try it and what changes you made to make it your own. :)

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Aug. 17, 2007 - Intro to Baking 101 and My Mom Was Right

Last night I wasn't feeling well and 2dd8 was hungry for dessert and there wasn't any. She wanted me to bake something, but I just didn't have the energy to do so. So I told her she could bake a cake herself. I got all the ingredients out for her and gave her the recipe and let her go, while I sat on a stool supervising and snapping pictures. This is the first time she has baked a cake entirely on her own with only minimal assistance (I had to help when she cracked an egg onto the countertop and with a couple of final stirs to make sure everything was blended together well).

First she grated the zucchini, fresh-picked from our garden. Then she measured

and mixed, and poured it in the pan (with a little assistance from 4dd4.5- they were twins for the day).

Then it had to bake...for 50 minutes and that meant past bedtime, which meant no cake for dessert. She wasn't very happy about that, but it did taste yummy for breakfast!

It's a good thing dh got a piece before he went to work because I'm not sure there will be any left by the time he gets home. :)

Here's the recipe in case your dd wants to make it herself. It's my mom's

Zucchini Cake

2 cups flour

2cups sugar

1 tsp cinamon

2 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp salt

1 cup vegetable oil

2tsp vanilla

3 eggs

Preheat oven to 350 F. Mix ingredients listed above together in a large bowl.

Add

2 cups grated zucchini

1 cup raisins

1 cup chopped nuts (optional)

Mix well. Pour into 9" X 13" pan. Bake for 350 F for 50 mintues.

Easy and a great way to eat your veggies! :)

Now while their sister was baking (and their dad and brother were at soccer practice), I let the younger two girls watch TV. It hasn't been on much at all lately. We have Cable and as I was searching through the Complimentary OnDemand shows, I saw the Smurfs listed. When I was a kid, we weren't allowed to watch the Smurfs. We weren't allowed to watch a lot of things actually, but the Smurfs was on the list, something about sorcery and such. The thing is that my mom was never awake on Saturday mornings to know what we were watching, so we watched the Smurfs many times even though we weren't supposed to (we also stole dingdongs and twinkies that were supposed to be for my dad's lunch...what are your kids doing while you sleep? Check under the couch and see if there's a stash of wrappers, I discovered one myself not to long ago.). Anyway, back to the Smurfs, my kids have never seen it, so I selected it and we began to watch, "Lazy's Nightmare." At the beginning Lazy Smurf is having nightmares and all the other smurfs are trying to help him and noone is getting any sleep. Then Lazy doesn't want to sleep any more because of the nightmares and the other smurfs have to get him to fall asleep. Once he does, he begins to have the nightmare again, but this time, the villain in his nightmare catches him before he can wake up and locks him in a cage, THEN the Smurfs are unable to wake him up and the villain is plotting to capture ALL of the Smurfs in their dreams....Needless to say we all agreed this was a "bad show" and we quickly switched to Dora the Explorer. The last thing I need is for my girls to get the idea that whatever happens in their nightmares can affect the things in real life, and if they get caught in their nightmares, they won't be able to wake up....and I could see the inevitable sorcery that Papa Smurf was going to have to resort to in order to free Lazy from the enchantment...So with all humility, as much as I thought my mother was ridiculous in her opposition to a bunch of cute little blue guys singing, "La, La, La, La, La, La, " I must now confess that, "MY MOTHER WAS RIGHT!" And I am her daughter.

Oh, and on a similar note, after the kids went to bed last night, I watched the last two-thirds of High School Musical for the first time, and I can say that my kids won't be watching it either! But thanks to all who told me it was harmless and innocent and whatnot, my husband and I happen to disagree, in fact his word for it was "inane" and "twaddle." That's my guy! :)

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Mar. 2, 2007 - Chocolate Cream Puffs: My Specialty

So this used to be my specialty. I think I started making them in High School. I remember I always enlisted the help of my little brother who is 10 years younger than me. He is now quite a good chef himself! When we lived in Maryland, people used to request that I make these all the time. I was happy to oblige although they’re quite a bit of work. Unfortunately, I never once made them for my Virginia friends! I really feel horrible about that! (You'll all just have to come visit me, and I promise I'll make them!) I haven’t had them for about 4 years myself, and am CRAVING them! So, here you go, my favorite recipe of all time!

Chocolate Cream Éclairs or Puffs

from Hershey’s Dessert Collector

Basic Puffs/Éclairs

1 cup water

½ cup butter

¼ tsp. salt

1 cup flour

4 eggs

Heat water, butter, and salt to a rolling boil in saucepan. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves the sides of the pan and forms a ball. Remove from heat; cool slightly. Add eggs one at a time, beating until smooth and velvety. For éclairs, shape by scant ¼ cupfuls into fingers 4” long and 1” wide, 2” apart on an un-greased baking sheet. For puffs, drop by scant ¼ cupfuls. Bake at 400 F for 35-40 minutes or until puffed and golden. Remove from oven, slice off top, remove dough from inside, and cool. Fill with Chocolate Cream Filling, sweetened whipped cream, replace the lid, and glaze with Chocolate Glaze.

Chocolate Cream Filling

1 ¼ cups sugar 3 cups milk

1/3 cup Hershey’s cocoa 3 egg yolks

1/3 cup cornstarch 2 Tbsp. butter

¼ tsp salt 1 ½ tsp vanilla

Combine sugar, cocoa, cornstarch, and salt in heavy saucepan; add milk. Cook over medium heat, stirring constantly until boiling. Stir 1 minute. Remove from heat; gradually stir ½ of mixture into bowl containing egg yolks, return to pan. Stir and heat to boil. Blend in butter and vanilla. Cover with saran wrap and cool.

Chocolate Glaze

Melt 2 Tbsp butter in small pan, add 2 Tbsp cocoa and 2 Tbsp water. Stir until thick. DO NOT BOIL! Add 1 cup confectioner’s sugar and ½ tsp vanilla. Stir until smooth.

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Feb. 17, 2007 - Hot Cocoa: The Perfect Snow Day Treat

More snow (2-4inches in addition to the 14inches we got earlier in the week) and yet another snow day! Lovely!

Since I seem to be on a recipe kick, I thought I’d share my favorite Hot Cocoa recipe, which is presently heating on the stove. Of course it’s always easier to dump a couple of spoonfuls of mix into a mug and add boiling water, but made from scratch is so much more satisfying and, of course, simply delicious! It's the perfect snow day treat, especially when paired with popcorn. Enjoy!

Hot Cocoa

½ c. sugar

¼ Hershey’s cocoa

Dash salt

1/3 c. hot water

4 cups (1quart) milk

¾ tsp vanilla extract

Mini marshmallows or sweetened whipped cream (optional)

In a medium saucepan, stir together sugar, cocoa, and salt; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 2 minutes, stirring constantly. Add milk; heat to serving temperature, stirring constantly. Do not boil! Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallow or whipped cream, if desired.

5 (8-oz) servings

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Feb. 16, 2007 - Baked Chicken

I began cooking and baking when I was about 8 years old, and my mother, who taught me, is an excellent cook, so I've become quite proficient in this area of homemaking. It's a good thing too, because I continue to struggle in so many of the other areas, that it would be quite discouraging if I was a rotten cook in addition to being a procrastinating pack rat who can't overcome clutter and never makes her bed! I would love to encourage those who don't enjoy cooking as much, as they have often blessed me with tips on how to become more organized. Unfortunately, I rarely follow recipes, and even when I do start with a recipe, I hardly ever follow it . So, unless you can be beside me in the kitchen, as I add a little of this and some more of that, rarely measuring anything, it's difficult for me to offer any assistance.

That being said, I wanted to share with you some easy instructions for simply delicious chicken. I detest dry chicken, and disagree with those who believe that white meat is always dry, or at least a little bit. Many of you dear readers probably already know how to make delicious, succulent, chicken, so this is for those of you who do not.

Baked Chicken

Preheat oven to 375 F. Arrange your favorite chicken pieces (“Pic of the Chic” works well for my family) in a baking dish (I use a glass 9x13 pan) without overlapping. Do not remove skins. (If you’re dieting, you can always remove the skins before eating, but baking with the skins on adds tremendous flavor and moisture to the meat.) Sprinkle the chicken pieces with garlic powder, and oregano (and/or any other spices you might prefer, sometimes I opt for SeasonAll instead of oregano). Drizzle 2 Tbsp.(give or take) of wine on top of the chicken, there should be enough to cover the bottom of the pan. (I usually use Sherry or Marsala cooking wine, but any White Wine will do). Place in pre-heated oven for 45minutes-1hour, until golden brown. It is beneficial to baste the meat with the wine and juices at least once, but is not absolutely necessary. To check that meat is cooked completely, prick the largest piece with a fork: the juices should run clear.

Serve with mashed potatoes or rice and vegetable and maybe even blueberry muffins. Pour the juices into a gravy ladle and serve with the chicken.

Well, I really hope that works for you! We had it again last night and everyone devoured it! This is my idea of comfort food and I thought I ought to at least try to share the "recipe" with you. It's really one of the easiest meals to cook, and one of the most delicious. And I think it's healthy, at least it's better than using condensed soup. One other bonus is how simply delicious the house smells while it's cooking! Enjoy!

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Jan. 18, 2007 - Favorite Winter Recipe: Italian Sausage & Tortellini Soup

Lindsey at Enjoy the Journey is requesting Winter Recipes, so I thought I'd share this very flavorful soup recipe. It's a combination of a couple of recipes that I received from my mother-in-law and has become a family favorite. I've been craving it, and wish I had all of the ingredients on hand to make it tonight!

Italian Sausage and Tortellini Soup

1lb. sweet Italian Sausage, casing removed

1 cup onion, chopped

2 large cloves garlic, minced

1 ½ cup dry red wine

1 Tbsp. dried basil

1 Tbsp. dried oregano

¼ tsp. ground black pepper

5 cups beef broth or (5 beef bullion cubes and 5 cups water)

1 (16oz) can whole tomatoes, undrained and chopped

1 (8 oz) can tomato sauce

1 large zucchini, sliced

1 large carrot, thinly sliced

1 medium green pepper diced

2 cups thinly sliced favorite mushrooms

8-10 oz. cheese tortellini (my m-i-l-uses dry, I use fresh)

Sauté sausage, onion, and garlic in Dutch oven/large saucepan over med-high heat until cooked through. Add spices and wine. Allow wine to reduce (cook down) a bit. Add broth, tomatoes (with juice), tomato sauce, and vegetables. Bring to a boil, reduce heat and simmer 40 minutes, or until vegetables are tender. [At this point, soup may be covered and refrigerated for up to 2 days (or frozen for longer)---which allows the flavors to meld beautifully]. Return to boil, add tortellini to soup and cook until tender, approximately 10-12 minutes. Season to taste with salt and pepper, garnish with sprinkled Parmesan cheese.

Note: Depending on your personal preference, you may want to add zucchini at the end (last 5-10 minutes), rather than with the other veggies. This soup is very forgiving, feel free to omit the veggies you do not like, add others, decrease the wine, increase the garlic….serve with thick-crusted bread, and a glass of red wine if you like. Enjoy!

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Dec. 8, 2006 - The Beginning of the Christmas Cookie Baking

Despite our efforts to eat healthier, we have not banned chocolate or sugar from our house. It's a good thing too, because these cookies would not be the same without them!

I'm getting ready for a cookie exchange at church. In all honesty, I'm not a big fan of cookie exchanges. I'm a bit of a cookie snob and there are many that I don't like (anything with coconut, nuts, or that fruit stuff!). I generally prefer my own cookies and detest trading them for lesser ones (I told you I was a snob!). But I'm going because I'm really hoping that I can make friends with some more of these ladies. The initial excitement of the move is behind us, and I've begun to feel lonely for "girlfriends" more often. Don't get me wrong, all you HSB buddies are fantastic, but nothing beats a face-to-face conversation, and unfortunately, neither honeybee nor artsymama are within 15 minutes drive, so our visits are sporadic. Anyway, I digress. It was my intention to write about COOKIES!

I visit allrecipes.com frequently for new recipes, and found a recipe for Big Soft Ginger Cookies there last Christmas which I love! I've always liked the flavor of gingerbread men or my mom's Old Amish Cookies, but I prefer a chewier cookie, so this recipe was a great find for me! Since I ran out of ginger before I could make 6 dozen of these yummy cookies, I also made my old favorites Chocolate Crinkles. I think these were one of the first kinds of cookies that I learned to make and it is enjoyable-- albeit messy--to make them with my own kids. Even the youngest child can roll the dough into a ball and then around in the sugar (with a great amount of supervision and numerous hand washings after finger-licking!) Sigh! It would be much easier to do it myself, but how then would they learn? Sometimes you must tolerate the mess and then pray for a Rhoomba and Scooba for Christmas. HaHaHa!

Seriously, it was a mostly peaceful, productive time with the kids. Does it get any better than hearing your 5 year old daughter say that she plans to make cookies for her husband when she grows up? And can you really pass up the opportunity to teach your son to bake cookies, while he is willing? Someday he may grow up to make cookies for his wife like Chickadee's husband does! As crazy and overwhelming as it can get, I still love keeping my kid's home with me! And "Kitchen Math" sure is delicious! :)

Now, what shall we have for dinner?

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Sep. 18, 2006 - I Feel Like Chicken Tonight...Saucy

What's for dinner?

KarenW of Wired Wisdom also has a recipe blog: KarensKitchen.

I tried the Saucy Chicken tonight and the entire family enjoyed it.

Fast, easy, delicious! What more could a busy homeschooling family want?!?

Thanks, Karen!

Bon Appétit

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About Me

Philosophical musings from the heart of a home-educating mommy of four and wife of ten years. "May the words of my mouth and the meditation of my heart, be acceptable in Thy sight, O LORD, my rock and my Redeemer." Psalms 19:14