Chicken Soup with a Dash of Sarcasm
Tuesday, April 25, 2023
A Day of Mourning, A Day of Celebration
Sunday, November 22, 2020
Corn Chowder
This is a very basic corn chowder recipe I got a long time ago. Of course, the measurements are for only a couple bowls of soup, and I tend to cook not just for several people, but for several people wanting several helpings. The original recipe called for green pepper, but I found it gave the soup a rather unappetizing grey tinge. The red peppers work much better.
Corn Chowder
1 potato, peeled & diced1 medium onion, diced
1 red pepper, diced
2 tbsp butter
2 tbsp unbleached flour
2 c. fresh or frozen corn
3 c. lowfat milk
1 tsp. salt
1/2 tsp ground black pepper
1) in a large pot over medium heat, saute the potato, onion and red pepper in the butter until the onion is soft, about 6-8 mins.
2) add the flour and mix well. then add the corn, milk, salt, and black pepper, stirring thoroughly.
3) turn the heat to low and simmer for about 20 mins, stirring occasionally, until the veggies are tender and the chowder has thickened (do not let it boil). Using a stick blender, blend the soup to the consistency you want - longer for a smooth soup, less time for chunks.
Asian Chicken and Corn Soup
I originally found the recipe on the Dumpling Sisters page, but needed to scale it up for a family.
First, I poach a whole chicken in a few inches of water. Once it's cooked, I remove it from the pot to cool, but keep the poaching liquid for added flavor. Once it's cooled, I shred the chicken.
I can't get creamed corn where I live, so I put approximately 500 grams of thawed frozen corn into a blender and add a couple cup of water. Once it's been blitzed, I add it to the pot of poaching liquid. Since frozen bags of corn comes in 800 gram bags, I add the remaining whole corn to the pot as well.
2 liters of water, shredded chicken, a few chopped scallions, a healthy splash of soy sauce, salt, black pepper, and a drizzle of toasted sesame oil go into the pot as well.
Once it comes to a boil, I stir in a steady stream of raw egg (3 eggs mixed with 1/3 cup water).
I let it simmer for 30 minutes, and then it's ready to eat.
Thursday, October 8, 2020
Back at it
In theory, fall is here, and in theory, it means cooler weather.
Which means I can start walking outside again. In theory.
Tomorrow, it's supposed to be a high of 102F.
Wednesday, September 30, 2020
Family Growth Chart
Many years ago, we bought a metal frame and white cotton fabric walls to build our sukkah. The frame stayed up all year, I sewed together several bed sheets to throw on top to make a shade, and we'd often have our Shabbat meals outside on the patio when the weather cooperated.
After a few holidays of getting tired of staring at the plain white walls, I decided I wanted to design something to paint on the walls. First I thought something rather industrious - traditionally on Sukkot (Feast of the Tabernacles), there is the concept of seven holy guests - Ushpizin - who visit the sukkah, one for each day of the holiday. Then I thought maybe to start a bit more simply, the seven species of fruit associated with the Land of Israel, and the four species associated with the holiday of Sukkot.
And then I hit on a family-inclusive, long-term project. Using just one handprint from each family member, we would build a mosaic over the years.
The first year was 2010.
Thursday, September 3, 2020
Existing vs Living
The past year, I've been living in a high stress situation. And the past 6 months only increased the levels of stress. And yes, I know I'm not the only one.
I've basically stopped doing things I used to enjoy. I can't remember the last time I picked up a camera. I don't remember when I last baked bread. I stopped my 5k walks. Blogging and vlogging are a thing of the past.
Yeah, once a month I get a manicure. But it's a passive activity that doesn't require my creativity (beyond picking a new manicure) or much of my attention.
I've been existing, but not living.
And I want that to stop. I NEED that to stop.
I've begun to notice the world around me again. The small things, like flowering weeds or the pomegranates that are coming into season.
I think it's time to pick up my camera again.
I've started watching my diet and cutting down carbs and cutting out sugar.
I think it's time for me to find a suitable bread recipe and start baking again.
Losing weight won't happen with just a change of diet, I NEED to exercise. Until I can afford a treadmill, I need to do something.
I think it's time to start walking again.
I've been told that I'm pretty decent at putting a sentence together. Putting the stuff that causes my stress hamster running at 1 AM down on paper - digital as it may be - is a good way for me to move things out of my head, which in turn will let me get a decent night's sleep. Vlogging will help me track my getting healthy journey.
I think it's time to get writing and recording again.
So the camera battery is now being charged, and my workout gear is getting dusted off.
Tuesday, August 4, 2020
Cheese Blintz Casserole
2/3 cup oil
2 eggs
1 and 1/2 teaspoon baking powder
1/3 cup sugar
1 and 1/4 cup milk
2 cups flour
Blend all ingredients together.
Filling:
1 and 1/4 pound (500 grams) cottage cheese (higher fat is better)
4 ounces cream cheese (I use 125 grams of gvinah levanah)
2 tablespoons plain yogurt
2 tsp vanilla extract
1/2 to 2/3 cup sugar
1 egg
Mix together.
Pour half the batter into a well greased 9x13 pan. Layer on all the filling and top with the rest of the batter.
Bake for about 45 minutes or so (or until golden brown) in a 350F degree oven.
(I actually double the batter recipe to give it more solidity).