This is a perfect drink to both replenish the body after an afternoon in the sun, and to help heal digestion, which is so very important to our overall well-being. The best part? It tastes GREAT!
Now that we have a lactose-intolerant child in the family, I have had to revamp our menu quite a bit, obviously. Soup is still my favourite way to get kids to eat their vegetables, and here is a family favourite that has shown up a few times on the menu.
Coconut Vegetable Soup
Makes about 12 cups.
3 c. chicken stock
1 can (13 oz.) lite coconut milk
1 med. onion, chopped
3-4 celery sticks, chopped
3-4 lg. carrots, chopped
2 med. potatoes, diced in ½” cubes
½ pkg. (4 patties) instant noodles
2 tsp. celtic sea salt
½ tsp. oregano
pepper, to taste
shredded cheddar or cilantro sprigs for garnish (optional)
In a large pot, place stock, coconut milk, vegetables, 1 ½ tsp. salt and oregano. Cook on MEDIUM until vegetables are crisp-tender.
Meanwhile, prepare noodles by boiling enough water to cover them (don’t put them in yet!; about 4-6 cups) with ½ tsp. salt in medium saucepan. Add noodles and cook for approximately 1-2 minutes. Move to soup pot with slotted pasta spoon.
Pepper to taste, ladle into bowls and add garnish.
Optional Variation: Add 1 c. cooked diced chicken into the soup for an even heartier meal.
Chunky and nutritious. Great way to use up leftover wild rice, or make some just for this soup.
A smooth Red Lentil Soup with instructions for the crock pot or stove top method.
The ultimate "comfort food" soup. Slightly sweet with a smooth texture and plenty of flavour.
This is the soup I made for lunch today. It was inspired by a recipe I got from Chatelaine a few years ago. This is also the perfect time of year for this soup--the flavours and aromas just say "Autumn." Hot, homemade, aromatic soup--the ultimate comfort food.
3 med. butternut squash (or 1 large pumpkin)
2 med. onions
3 heads garlic, unpeeled
celtic sea salt
1 tbsp. olive oil
1 tbsp. butter
4 med. apples, peeled, cored, and cut into chunks
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 tsp. turmeric
1 tsp. mild curry paste
7-8 cups homemade chicken stock
1 tsp. celtic sea salt
crème fraiche (or sour cream)
Cut squash in half and scoop out seeds. Score in a criss-cross pattern. Arrange on stoneware baking pan, cut side up. Peel and wedge onions and arrange around squash. Chop off the tops of the heads of garlic and arrange on pan. Drizzle all with olive oil, and use a pastry brush to make sure everything is well covered. Sprinkle with ground salt and pepper. Roast in 375 degree F oven for about 45 minutes, until squash is soft. Let cool until able to be handled.
Prep apples. Melt butter and olive oil in large pot. Add apples, spices, and curry paste and stir-fry for 2-3 minutes, until aromatic. Add chicken stock. Scoop out pulp from squash and add along with onions. Squish garlic directly out of papery skins into soup. Add salt. Cook on med-low for about 10 minutes, until apples are tender. Remove from heat, and mix right in the pot using a hand-held blender.
Serve with a dollop of crème fraiche.
Makes about 10 cups.
Well, our house is our own again. My mother and her husband were staying here since Sunday night, visiting from ye olde U. S. of A. In that time, Mike re-shingled the entire back side of our roof, which covers about 1000 square feet. Mom helped him, and I spent most of my time cooking for the crew.
What a blessing that was. When we purchased this house, we knew that the shingling needed to be done sooner rather than later, and our insurance company would not even give us full coverage until the job was completed. Well, in addition to the free labour, Mike also blessed us with about 2/3 of the shingles required for the job, which he had had taking up space in his barn in Montana. This saved us mucho grando casho! Thank you, a million times thank you, you guys!
Something I forgot to mention in my "Lifemarks" post on Saturday is that Jason started a new job on Monday--again. This is his third job since moving up here in December, and even though it is just covering a maternity leave, the 30% increase in pay for the year he will be there was too tempting to turn down. And you never know, a lot can happen in a year--perhaps the job will become permanent. That's what we're praying for, anyway.
He's working at the DMI pulp mill about 25 minutes out of town, in their computer department. His job description has nothing to do with the side of the computer industry he was working in before, or even what he trained for in college, so it is going to be interesting to say the least. He will be running new software through its paces before it is released into the company, finding every flaw possible, and then training the staff how to use it. A total desk job. He's hoping he likes it, but I guess the advantage of it being temporary is: If he doesn't like it, in a year, he can go back to fixing hardware and computer networking!
The other perk of this job, besides the jumped income, is that he can work a schedule that allows him to get off early on Friday half the time, and get every other Friday off. Bonus! Long weekend with my honey every other week! 'Course, the days are a little bit longer, and he is getting up at an hour in the morning that should be reserved for robins and worms, but I guess you can't always have your rice pudding and eat it too.
Speaking of Rice Pudding, I've been promising this recipe to a friend of mine, among others, so here you go. My famous, modified-to-be-Maker's Diet-friendly-Rice Pudding:
Talena's Awesome Rice Pudding (I'm so modest, eh?)
1 c. uncooked or 4 c. cooked brown or white rice, preferably basmati (see below for how to prepare)
In 2-qt. casserole (stoneware is best), mix:
1/2 c. maple syrup
1/4 tsp. sea salt
2 tsp. vanilla
1 1/2 c. whole milk or coconut milk
Add cooked rice and 1/3 c. unsulphured raisins. Sprinkle with cinnamon. Cook for one hour in 350 degree F. oven, or until a knife inserted in the top comes out clean. Stir and serve with cinnamon and cream.
Serves about 6-8 as a dessert or 3-4 as a meal. (Sunday nights are "Rice Pudding Night" in our family, a tradition that dates back to my grandparents.)
I usually use basmati rice, but you can use regular brown rice, too. Basmati just has such a wonderful nutty flavour and texture.
Melt 1/4 c. butter in medium saucepan. Rinse 1 c. of rice twice in cold water, then add to butter. Stir on medium-high heat until rice takes on a milky appearance. Then add 2 c. filtered water and 1/2 tsp. sea salt. Cook, uncovered, on med.-high until water reduces to just above the level of the rice. Cover and put on lowest heat for approximately 1 1/2 hours, or until all liquid is absorbed. Remove from heat and let sit for about 5 minutes before fluffing with a fork and serving.
For a more flavourful version, to be served as a side dish to a meal, saute 1/2 cup chopped onion in the butter before adding rice. Substitute homemade chicken stock for all or part of the water.
For Rice Pilaf, add spices (dried oregano, dried thyme, dried basil) and sliced mushrooms to onion when sauteing. Add vegetables (peas, carrots) along with the rice.
For Coconut Rice Pilaf, add dried cinnamon stick, a few cloves, nutmeg, minced garlic and crushed ginger to the onion when sauteing. Substitute whole coconut milk for about 1/2 - 2/3 of the chicken stock, and add 1/4 c. unsulphured raisins with the rice. You may want to add a little more liquid (stock) with this one, as the thicker liquid tends to disappear faster, allowing this one to burn rather easily.
Soaked version: To speed up the actual cooking process, rice can be soaked in advance to remove phytates. (Rice has a very low phytate count, and most of them are neutralized during a long slow cook, but soaking works, too.) Soak rice in a medium saucepan with 2 c. water and 2 tbsp. kefir, plain yogurt, buttermilk, whey, lemon juice, or vinegar for 7 hours or overnight in a warm place. Without removing lid, bring to a boil and skim. Add 2 tbsp. butter and 1/2 tsp. sea salt, cover tightly and simmer on low heat for about 45 minutes. Remove from heat and allow to sit for 5 minutes before removing lid and fluffing with a fork.
After this rather eclectic post, I would like to leave you with this:
Quote of the Day:
"Never think that God's delays are God's denials. Hold on; hold fast; hold out. Patience is genius." - Comte de Buffon (1707-1788)