Italian Wedding Soup

For our wedding, we actually had some Italian soup... but it wasn't this. It was minestrone... delicious minestrone made by my family's former neighbor Julie. ;o)

Anyway, we tried this recipe a while back for Stracciatella. I found the recipe in a cookbook I got from my mom for Christmas 2008 called Eating Better. It's a cool book because the recipes have been submitted by Home Economics & Family and Consumer Science (FACS) teachers. Thus you can trust them to be pretty doable and usually tasty.

This is a nice light soup that would be best served as an appetizer. If I were to make it again, I would probably try to stir more while adding the egg, as the egg in our soup was pretty chunky.

Stracciatella (Italian Wedding Soup)
3 1/2 cups chicken broth (I think I upped this to 4 cups, so I could use 4 bouillon cubes)
1 lb fresh spinach, washed and chopped (I had a pre-washed bag of spinach and I dumped the whole thing in as is)
1 egg
1/2 c grated Parmesan cheese (you can probably cut down on this if I recall correctly)
1 Tbsp flour
salt and pepper to taste

1. Bring 1 c of chicken broth to a boil.
2. Add spinach and cook down until soft but still bright green. The spinach will look like a lot at first but after a few minutes you will wonder where it went!
3. Remove spinach with a slotted spoon and set aside. I put all of it in a bowl - you will add it back later.
4. Add the remaining 2 1/2 - 3 cups broth to pot and bring to boil. 
5. Beat egg lightly, add 1/4 cup of Parmesan cheese and flour.
   When broth is boiling, pour in egg mixture, stirring constantly until egg "cooks into rags" as the book says... I pictured egg drop soup from a Chinese restaurant but this is not what mine looked like; again, I probably should have stirred faster or something.
6. Add the spinach back in. Season to your liking (including with the additional Parmesan cheese)

Serves 4-6 according to the book, but I think we finished this much on our own for dinner. If you are serving it with something else (pasta?) you could stretch it further.

"Recipe for a home"

We spent last weekend at Thomas' family's cabin. This has been on the fridge for some time:

Recipe for a home
 1/2 c friendship
add 1 c thoughtfulness
Cream together with a pinch of tenderness
Very lightly beat in a bowl of loyalty
1 c faith, 1 c hope, 1 c charity
Be sure to add a spoonful of each:
gaiety that sings
the ability laugh at little things.
Moisten with sudden tears of heartfelt sympathy
Bake in good-natured pan and serve repeatedly!

A happy home is such a blessing. Good family life improves other aspects of our lives, too. Check out Lisa's blog inspired by The Family: A Proclamation to the World for her thoughts about these things :o)

Mango Chicken

Oops, it looks like we have been lax in posting recipes lately! Our excuse is that since we last posted, it has been too hot to cook! I have some recipe posts started in our queue, but they require heating up the oven, which I don't even want to think about right now!

Last week, though, we had a yummy Mango Chicken dish that used up some of the mangoes, green onions, and limes we got in a Bountiful Basket recently. I found the recipe here and changed only a few things about it. It's not all that sweet, but makes for a nice, light-feeling summer dinner.

Although comments on the original recipe mentioned serving it with potatoes, I found that plain strange, so we ate ours with white rice. I won't judge you if you eat it with potatoes though. ;o)

**update 7/31/2011 : I noticed in some of the comments on the original recipe that people suggested adding more of the spices. It does improve it to double the spices listed below!!**

Mango Chicken
1/2 tsp cumin
1/2 tsp ginger
1/4 tsp thyme
1/4 tsp nutmeg
1/4 tsp cayenne (we did not have cayenne pepper, so I used chili pepper)
4 (boneless, skinless) chicken breasts, diced
2 tsp margarine, butter, or oil of your choice
2 ripe mangoes, diced**
2 green onions, chopped
juice of 1/2 lime

1. Stir together spices and sprinkle over chicken pieces.
2. Melt margarine/butter or heat oil in a large frying pan. Add chicken, stirring while cooking.
3. Once chicken is close to "done" (=white all the way through), add mangoes and onions. Cook for a few minutes, until heated through. 
4. Add lime juice and salt to taste.
5. Serve hot! Again, I recommend this with rice.

**You can find great instructions for cutting up a mango here. I used the recipe there for a delicious peach-mango pie last week as well, which I will not be posting because that site was so detailed.

Pumpkin Soup

According to the calendar, it is mid June, but the weather we're having today sure doesn't feel like it! With a high of 60°F, this hot harvest-time recipe is sure sounding yummy...

I found this recipe for pumpkin soup a few months ago on a blog called A Little Tipsy. You can see the original recipe and some fun Halloween ideas here. I altered the original recipe just a bit to match the ingredients I had on hand and make it a touch less fattening. This soup is not sweet as pumpkin recipes tend to be; it uses the vegetable more like the squash it is!

Pumpkin Soup
2 Tbsp butter or margarine
~1/3 cup flour
1 medium onion, grated or diced
4 cups water
4 chicken bouillon cubes (or the equivalent in bouillon powder, to make 4 c broth)
1 16 oz. can pumpkin
1 1/2 t. salt
1 1/3 t. lemon juice
1/4 t. pepper
1/4 t. nutmeg
2 2/3 cups milk

1. In a large pot, melt 2 Tbsp butter/margarine. Stir in flour, making it almost doughy.
2. Add onion, bouillon, and water.
3. Stir mixture until smooth and thick - you will need to mash up your doughy flour-butter mixture to combine it with the other ingredients.
4. Add pumpkin, salt, lemon juice, pepper, and nutmeg. Stir to combine - try to break up the pumpkin so your soup has a smooth consistency.
5. Heat to boiling, stirring occasionally.
6. Let simmer 15 minutes.
7. Add milk and heat through but not to boiling.
8. Serve hot! A Little Tipsy has a recipe for pumpkin-shaped bread bowls that would be oh-so-cute as a "dish" for this soup.

Bread Pudding

We frequently scout the Walmart bargain rack when we go shopping - and usually, if there is French bread, we get it! The problem with French bread is that it gets stale really fast - that is just the nature of the stuff.

A couple weeks ago, we tried out this recipe for bread pudding, using the remainder of a loaf of French bread we had in our fridge. The original recipe can be found here; we altered it a bit so we could use ingredients we had on hand.

Bread Pudding
2 cups milk (the original recipe calls for whole milk)
1/4 cup butter
2/3 cup brown sugar
3 eggs
2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
3 cups bread, torn up into bite-sized pieces
1/2 cup raisins

1. Preheat oven to 350°F. Tear bread and place in a lightly greased baking dish (I used a 9*9 square pan). If you like raisins, put them in the baking dish as well. You might need to hand-mix them so they are evenly distributed.
2. Heat milk and butter in a medium saucepan, stirring so it does not scorch. Let butter melt completely. Cool to lukewarm.
3. Combine sugar, eggs, spices, and vanilla and mix with an electric mixer. Add milk/butter mixture; combine well.
4. Pour this mixture on the bread and raisins in the baking dish. Try to get all of the bread wet with the batter.
5. Bake for 45-50 minutes, until set.

We enjoyed it warm, with ice cream!!

Danish Dumplings

I feel weird posting soup recipes at the end of May, but with the cool weather we've been having, that's what we've been eating a lot of! We've tried out several delicious soups lately.

This recipe for Danish Dumplings came to the Bradshaw family through Thomas' dad's mission cookbook. It's a pretty simple recipe, but kind of fattening, especially if you use actual butter (we've been using margarine). So, while I'd like to eat it every day, I've had to hold back ;o)

When we make this, we usually have leftovers, so it could easily serve 3-4.

Danish Dumplings
1 c milk
1/2 c (1 stick) butter or margarine
1 c flour
1/2 tsp salt
2 eggs, beaten
1 packet dry chicken noodle soup (such as Lipton), prepared according to package directions

1. Prepare chicken soup, letting simmer on stovetop.
2. Combine milk and butter in skillet or large frying pan and bring to a boil.
3. Once boiling, stir in flour and salt. Stir, cooking until mixture slips away from sides of pan.
4. Let cool for a few minutes (until not hot enough to cook eggs on contact).
5. Beat in the eggs.
6. You will now form dumplings from this mixture, and drop them into the hot soup. Do this by dipping two spoons into the broth, and then using the spoons to scoop out and shape a spoonful of the mixture. Drop into the still-simmering broth and repeat until all of the mixture is in the pot of soup. 
7. Simmer for a few more minutes, until dumplings are cooked through.
8. Serve hot!

oxox

Strawberry Shortcake

'Tis the season for strawberries, and one of our favorite ways to eat them is with shortcake. We recently tried out this recipe (click for original). It had a very light sweetness and was not as spongy as what we're used to, but it was worth making.

Strawberry Shortcake
2 c flour
1 Tbsp baking powder
1/4 tsp salt
3 Tbsp sugar
1/3 c shortening
1 c milk

1. Preheat oven to 450°F.
2. Mix dry ingredients thoroughly.
3. Add shortening, and cut in using pastry blender, forks, or knives until crumbly
4. Add milk and mix until combined.
5. Bake for about 25 minutes in greased pan (we used our bundt pan), or until toothpick inserted in center comes out clean.