Chicken Noodle Soup

I can hardly believe it either.  Yes I am posting again!  I probably have lost all the people who ever was following this, but that's ok because I have found that this blog makes an excellent cookbook for myself.  I have had to refer to it many times to find lost recipes that I had entered months ago that I no longer could find in my "recipe drawer" (i.e. a junk drawer filled with cookbooks with no covers and a bunch of tattered paper with recipes scribbled on them).  So at the very least this blog serves as an organized place for me to keep track of things I don't want to forget.  I thought I would start posting some soup recipes because, well, it's just what sounded good on this rainy day.

What better soup to start with than the basic chicken noodle soup.  My kids love my mom's the best.  I called my mom this morning to find out exactly what she does different than me and this is the recipe she gave me.  We all enjoyed some for lunch today.  I hope you enjoy it as much as we did.

Ingredients:
2 quart (8 cups) of water, or chicken broth*
1 chicken breast
carrots (I used about 1 cup of mini carrots)
celery (I used about 3-4 stalks)
onion (I used 3 leaks instead)
1 cup dry noodles (I used orzo pasta)

*My mom adds 2 heaping Tablespoons of Superior Touch "better than bouillon" to the water after the chicken and vegetables have simmered.  I didn't have this so I just used water with 8 chicken bouillon cubes to begin with.  My mom's way is better, but I used what I had.  You can find Superior Touch at Kroger.

So this is pretty basic.  All you do is put all the ingredients in a pot and let it simmer until the chicken breast is done (mine was frozen when I put it in) and the vegtables are tender.  This takes about a half hour.

After it has simmered about 1/2 hour, skim all the ingredients out of the broth.  If the water has too much foam on it from the chicken you can strain it.  Mine did not this time, but for some reason that happens every so often.

At this point you can discard the vegetables.  I asked my kids if they wanted them in the soup and they said (to my surprise) that they did.  I chopped up the carrots and the chicken to add to the final soup. Before adding them, however, bring the broth to a boil and add the noodles.  Boil for as long as the package suggests.  If you are using Superior Touch bouillon you would add 2 heaping Tablespoons at this time.  After the noodles are cooked, add the vegetables and the chicken.

And now your soup is done.  Sit back, relax, and enjoy the new season upon us!

In your Past...

On the back of our church bulletins there are what is called "more than Sunday" reflection questions.  One of the question this week is the following:  In your past for what are you glad to hear Jesus say "You are forgiven and I remember your sins no more."  As I sit and read this question for today I think about how apropriate it is that it is the early morning.  A brand new day.  I love the mornings because I am reminded every day that I am forgiven and my sins are remembered no more.  I need this message every day and Jesus brings it to me fresh, served to me through His Word and prayer.

For example, here is what you can find in His Word in Lamentations 3:22-23 "Because of the Lord's great love we are not consumed, for his compassions never fail.  They are new every morning; great is your faithfulness."

May I never forget, dear Father, that I am a sinner in need of forgiveness.  Help me always have on my mind the truths that are in Your Word.  What an amazing God you are that You would still seek me out after all I have done to dissapoint You.  I am a sinner because of my human nature.  But I am a saint because of what you did on the cross and more importantly what You did three days later!  Thank you, Amen.

God's Faithfulness

Our church bulletins always has on the back of where we take notes a "more than Sunday" reflection question.  I tend to stick the bulletin in my journal and this morning I came across this one that asked the question, "What amazes you most about God's faithfulness?"

Here is how I answered that question.  I am amazed that God cares so much about me.  He created everything in the world and yet out of all the incredible creations, he chose people (even me!) to have a relationship with.  It would be amazing enough if he knew generally what people needed to have a relationship with Him.  But the truth is God knows specificly each persons wants and needs and He acts on behalf of me, WOW!  Ephesians 3:20 says, "Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen."  The same God of the Bible who sought after mans heart by pointing to Jesus, is the same God who seeks after my heart and reminds me what Jesus did for me.  What adds more amazingness onto all this is that I am a sinful person who does nothing to deserve this kind of love.

So tell me, what amazes you most about God's faithfulness?

Granola Cereal

For almost 20 years I have been making my own granola cereal.  I originally found the recipe in a cookbook called Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg.

This granola was a favorite of my cousin Ron.  I would make it as often as I could for Cheryle, Ron and their girls.  They have always been such a blessing to my family, it was such a little thing I could thank them with.  After they moved away I still made it, just not as often.  After Ron died, it just made me think about him too much and  I really hadn't made it for almost 4 years.  My daughter kept asking me for it and I felt it was time to start making it again.

What I like about this recipe is how creative you can be with it.  I will give you the basics and you can add your own personal tastes.  I have come up with endless combinations over the years and I sure you will too!  Please pass on some of your favorite concoctions by leaving a comment.

8 cups old fashioned oats (not instant)
1 1/4 cups firmly packed brown sugar (or pure raw cane sugar, my favorite to use)
1 1/2 cups unprocessed bran
1 1/2 cups natural wheat germ
1 cup chopped nuts
1/2 cup oil (I like to use canola)
3/4 cup honey (or agave nectar)
2 teaspoons vanilla
2 cups dried fruit

Preheat oven to 325.

Stir 8 cups oats, 1 1/4 cups sugar, 1 1/2 cups bran, 1 1/2 wheat germ, and 1 cup  nuts in a large bowl.

Put 1/2 cup oil, 3/4 cup honey, and 2 teaspoons vanilla in a small saucepan and heat until it bubbles up.

Pour over dry ingredients and stir until it is all coated.

 Spread onto two rimmed cookie sheets.  I like to line mine with parchment paper, but you could also spray the cookie sheets with cooking spray.  Bake in preheated oven at 325 for 15-20 minutes, stirring once to keep granola evenly browned.  While it cools, stir mixture several times to keep it from sticking together.

When it is completely cool, you can add the dried fruit.  Store in an airtight container.  Makes about 16 cups.

Miniature Meat Pies

miniature meat pies, Taste of Home August 2010

 I have been looking back at my older posts and realized it may be helpful to have a picture of the end product at the beginning so that you know whether or not it looks good to you so that you don't have to scroll down to find out if it is something you want to try out.  Let me know what you think.  Also, in the past, a number of people have told me they really like when I show a picture of the list of ingredients.  Sometimes I am in way too much of a hurry to be able to set everything up for this and my family could care less about a blog when they are hungry!

Some time ago I posted how to can ground beef.  Although not necessary, this is a great meal to use that in.

Here is what you will need:
Filling
1 pound cooked ground beef
1/2 cup chili sauce (I left this out of mine because I didn't have any, but it would have been good)
2 tablespoons onion soup mix (I used a whole package to make up for not having the chili sauce)
Dough
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1 teaspoon salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon vinegar

Here is what you do:

Mix the filling ingredients and set aside.  In a large bowl, combine 3 cups flour, 1 - 2 tablespoons sesame seeds if desired, and 1 teaspoon salt.  Cut in 1 cup shortening and 3/4 cup cheese until crumbly.

Combine 3/4 cup milk and 1 tablespoon vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball.

Divide dough in half; roll out to 1/8 inch thickness.  Cut with a lightly floured 2 1/2 inch round cutter.  Place half of the circles 2 inches apart on ungreased baking sheets.  (This actually made almost a whole 2  trays, or 30 pies)

Top each with a rounded tablespoonful of beef mixture; top with remaining circles.  Moisten edges with water and press with a fork to seal.

Bake at 425 for 12-16 minutes or until golden brown.  Serve immediately; or cool, then place in a freezer bag.  Some of my family liked to dip theirs in sour cream, others in ketchup.

To use frozen meat pies place on an ungreased baking sheet.  Bake at 425 for 14-16 minutes or until heated through.  These have been handy to have on hand for a meaty snack.

Pizza Burgers

I found this recipe in a Taste of Home magazine and it was so easy and delicious I knew I would be sharing it.  By looking at the picture it's pretty easy to figure out, but here are the ingredients I used for each burger:

One slice of Texas toast
Hamburger patty (preferably grilled)
2 tablespoons pizza sauce
1/4 cup mozzarella cheese (or a slice)
1/4 cup grilled mushrooms

Toast the Texas toast according to the package directions and start piling up the topping!  Other topping suggestions are:  green pepper, ripe olives, Parmesan cheese, and pepperoni.

Chipotle Steak Sandwiches with Cucumber Salad

We were on a long ride up North so I made sure I grabbed a magazine to look at on the way.  I found this recipe in my Good Housekeeping June issue.  Despite my husbands belief that all the recipes in "girly" magazines have "girly" recipes, I think he was wrong this time.  I admit I like my carbohydrates and salads more then him, but this was a pretty hearty meal, even though it included a cucumber salad on the side!

What you need (modified a little from the magazine)
1/2 cup mayonnaise
1/2 tsp. chipotle chile powder
1 1/2 - 2 lbs steak 1 inch thick (I used T-bone)
salt and pepper to taste
1 medium sweet onion thinly sliced
1 large cucumber thinly sliced
1 tablespoon lemon juice
1/2 teaspoon grated peeled fresh ginger
3 ciabatta rolls, halved and toasted-optional

In a small bowl, combine mayonnaise and chile powder.  Set aside.  The original recipe called for only half the amount of both, but I ended up making up another batch after I ran short when it was time to spread it on the bread.

Heat cast iron or other heavy skillet on medium-high until very hot.  Season steak with salt and pepper; cook 15 minutes for medium or until desired doneness, turning once.  Transfer to cutting board; let stand.

To same skillet, add onion, 1 tablespoon water, and 1/8 teaspoon salt.  Reduce heat to medium-low; cook 5 - 7 minutes or until tender, stirring.

Meanwhile, in medium bowl, toss cucumber, lemon juice, ginger, and 1/8 teaspoon salt until well mixed.

Slice steak across grain.  Spread chile mayonnaise on rolls; top with steak and onion.  Serve with cucumber salad.

In addition to the cucumber salad I had some fresh corn on the cob, grape tomatoes, and garden salad.  Enough food to satisfy my husbands man size appetite!