Hi Everyone….it’s that gorgeous, wonderful time of year when the hubs’ boss let’s him flee the coop and have some much deserved vacation time! WooHOO! *insert much dancing about here* We’ve decided to load the kids onto the ferry and take us all to our neighboring island, Fuerteventura. Otherwise known as the most relaxing beach paradise EVER. Sugar white sand, gorgeous turquoise waters, and waiters! Many waiters of hand and foot! Which is just what the mommy of 4 ordered. I don’t think I’ll be online at all during the week, so I wish you well and see you soon! I’ll try to get as many food and other pics as possible……. 
See? Pretty, huh?
Hello? *tap tap* Is this thing on? Hi everybody! After being out of commission for a few days I’m finally back to post something new….thanks in grand part to the recipe you are about to see. ;) I realize that summer isn’t exactly soup weather, but hey…I can’t be the only one that gets sick during the summer months, right? Besides, in the Southern Hemisphere it’s winter right now. The dumplings in this soup are reminiscent of spaetzle…and can be altered to make them as dense or as light as you prefer, simply by changing up the flour to egg ratio. This is one of the most comforting soothing foods for chilly weather, or for sore throats, and general corporal malady. Yes…I do claim that my soup is magic. Just look at me….I was horribly sick, unable to take antibiotics (due to allergies), and after just a few days of eating soup…I’m feeling almost normal again! :D See? Magic.
Before I start with the recipe, I want to say that this recipe is very versatile…feel free to add more vegetables or change the ones you don’t like.
Ingredients:
2 whole skinless chicken thighs (or chicken parts to taste)
2 1/2 quarts chicken stock
1 carrot, chopped
2 ribs celery, chopped
1 small onion, chopped
2-3 cloves garlic, minced
pepper to taste
thyme to taste
1 bay leaf
1 cup small noodles (fideo/short angel hair)
2 eggs
1 cup flour
salt and pepper to taste
rubbed sage to taste
garlic powder to taste
fresh chopped parsley (lots) to finish and garnish
Preparation:
Wash chicken and place in larger stockpot with lid.
Add broth and vegetables and season with pepper, thyme and bay.
Bring to a boil, then cover and lower heat to low.
Simmer for about an hour, just until chicken begins to fall from bone.
Remove chicken from soup to a plate.
Remove all bones and discard.
Shred chicken and add back to soup.
Bring to a slow boil.
Add noodles.
Meanwhile, beat eggs and add flour and seasonings, stirring with a fork until incorporated, and there are no lumps. The amount of flour will depend on your tastes…if you like lighter dumplings, add less flour, and for more dense dumplings, add more.
With the help of 2 teaspoons, drop little bits of dough into boiling soup (about the size of an almond).
When all dumplings have floated to the surface, your soup is done.
Remove from heat and add a bunch of chopped parsley.
Serve garnished with more chopped parsley.
Not only is the site buggy, but I’ve been sick with strep throat as well…I’m hoping to get some new stuff up soon, though! Don’t forget about me, ok? ;) I will be back…hopefully either today or tomorrow with something new to munch on. I may just have to post some chicken and dumpling soup. lol
Sorry the site is all buggy…I’m trying to upgrade my wordpress, and am having a bit of difficulty….please bear with me! :/
Mmmmm fresh garden produce! The farmer’s markets around here are
beginning to have all sorts of delicious tidbits at phenomenal prices. Can’t
beat that! I’ve been craving stuffed zucchini for a while now, and
today I finally got around to making it. I had some leftover Chevre
cheese from yesterday’s salad, and thought, what the heck? Why not toss it
in there too? Yum. I can’t even think of another adjective, except,
Yum. The filling for this would be awesome wrapped in phyllo, or even
just regular pastry dough. I might even venture to say even better than
the stuffed zucchini or as a quiche, or oooh! Wait! An omelette! Can
you tell I really liked the filling? Haha Anyway, I give to you my
stuffed zucchini:
Ingredients:
3 smaller zucchinis, steamed, halved and hollowed (scoop the flesh out
with a melon baller)
2 tablespoons butter
2 cloves garlic, minced
1 small red onion, minced
1/2 anaheim pepper, minced
1 small carrot, minced
6 mushrooms, cleaned and minced
3 tablespoons chevre cheese, crumbled
Salt and cracked black pepper to taste
Preparation:
Melt butter over moderate heat.
Sautee garlic just until golden, then add onions, peppers and carrots.
Continue to sautee until vegetables are semi-tender, then add shrooms
and continue tossing around.
Add chopped zucchini (the part you scooped out) and stir around.
Season with salt and pepper.
Add crumbled Chevre, and fill zucchini boats.
Now, I cheated here a bit, and popped them in the microwave to heat
through and melt the cheese, but I think broiling would be even better.
Deliciously fresh and light, yet still packed with all kinds of good stuff. I came up with this salad to accompany our steaks for lunch today…I think this one is going to be making a regular appearance around here…It would be good on its own, even, as a light lunch or dinner.
Ingredients:
lettuce of choice
3 ripe tomatoes, stemmed and thinly sliced
1 spring onion, sliced
1 can white tuna packed in olive oil, shredded
4 ounces (100 grams) chevre, crumbled
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar or balsamic
freshly grated pepper and salt
Preparation:
First, lay a bed of lettuce on your plates.
Layer tomatoes, tuna, onions, cheese and pepper/salt on each plate.
Whisk together oil, vinegar and pepper.
Just before serving, dress salad.
