AAM Monday These Days I'm Making - Matzo Ball Soup

Fall is truly the season when I think of making soup. Soups for any meal. Soups that can be heavy or ones that are light. Now matzo ball soup tends to have a bad rep for huge matzo balls that are like lead. My (raised Catholic) daughter in law told me she had made this soup and was very happy with the boxed mix.

You know the mix is fresh when it's on sale round the holidays. No, not the Christmas  holiday, the Jewish  High Holy Days.

This time I had a lot of very meaty chicken thigh bones and so I decided to make stock. I was also roasting onions, carrots, and celery so some not being roasted went into the pot. I had already pulled the majority of the fat off the chicken to make gribenes.  Don't let our cardiologist know!

My stock was good but I decided that if I didn't use the broth packet in the box now, I'd probably forget it so I added more water and added the packet. More broth than I needed but so what. The matzo balls were mixed, chilled and added to the stock. I also threw in some of the meat from the chicken bones and some of the roasted veggies. A plain broth with a matzo ball or two would have been enough for me but not for the man of the house.

It was all good, and I have two portions frozen for me post-knee surgery. Gotta get that Jewish penicillin when your body has been remodeled!

In case you wonder, I am Roman Catholic on both sides of the family, but my first boyfriend at age six was Teddy Fink. His mother introduced me to the wonders of Jewish eating, including having a COKE with dinner which was totally out of my experience! In my house, I drank my milk or had water. At age 6, that was enough for me to 'fall in love' with Teddy. Coke with dinner...it didn't take much to sway my heart! Today, it does take a little more. I hope!

Five on Friday: September 19, 2014

1. One of the sweetest ads I saw on a recent Etsy email was for crocheted hats/scarves etc for little ones. I thought the shop was named The Velveta Corn.  Velveta??? that fake cheese? You try and see what you see - thevelvetacorn.  Well I was reading the letters incorrectly. It is The Velvet Acorn.  For that silly mistake of mine, I'll link her shop up HERE. Go have a look and tell me if those things aren't just precious.

2. Speaking of crocheting, I am volunteering for a group that makes quilts and afghans for a local shelter. This women & children's shelter is one that I've known about for years, but never visited. I don't think I  have the ability to do more than cut the material for the quilts, but I am willing to learn how to crochet.

I hate to say it but seeing the afghans that the group has crocheted made me want to run out the door screaming. They are soooo not to my taste and remind me of the worst items seen at craft shows.  (Yes, this is a judgment and those residents of the shelter are often happy just to have something new and just their own.) I hope I can stick my ground and only make baby/toddler afghans in white and yellow or white and green or something "I" like.  If I'm not enjoying it, I know I won't finish. I want simple clean colors. I am amazed at how some yarn still in the skeins can look so cheap. I guess it's cheap dye, cheap looking yarn.

This might be my first project. I'll even consider 'poy-pul' since that is the color of the Baltimore Ravens and the shelter is in Ravens territory.

click here for link

3. My tomatoes are done! well, they have been done for a bit, but I wanted to let you know that they didn't get canned, they all got frozen. Washed, blanched, skinned, and mushed up. Believe me, with my two boxes of tomatoes, that was enough. The last bit of room in the one chest freezer not filled with his Alaska fish now has vintage 2014 tomatoes. I hope to enjoy them in January!

4. I've not been one to add QR codes to my scrapping pages, but if you like doing that then these templates look ideal for you.

click here for link

5. It's getting to be time to start making dinners for my dh and 'the guys'.  I think this is going to be one of the dishes. I plan to test it on himself to see if the heat is up to his taste. Click on the image to see the recipe.

Maybe you'll feel like trying this out and reporting back to me on what you thought. In any case, have a great weekend!

Wordless Wednesday February 13 2013

seen in Boston

CHICKEN Nancy's Asian Marinade

Asian Marinated Grilled Chicken Breasts

Source of Recipe - Nancy

5 LBS boneless skinless chicken breasts

Marinade:

1 C veg. oil

¼ C sesame oil

¾ C soy sauce

1/3 C minced garlic

¼ C minced ginger

2/3 C minced cilantro

5-6 green onions, thinly sliced

1 tsp Black Pepper

Combine marinade in a container large enough to hold the chicken. Refrigerate 4+ hours. Overnight is fine.

Remove chicken from marinade and grill over med. hot fire. Done when thermometer registers 160°.

Note from Nancy: If only a small quantity of chicken is needed, you can divide chicken and marinade into freezer bags and freeze until needed. Chicken will be ready to cook as soon as thawed.

Leftover cooked chicken makes a great sandwich either cold or reheated in the microwave. I like it heated with provolone, sliced chicken, tomato, lettuce and mayo.

Also makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with mandarin oranges, roasted sunflower kernels, rice noodles and a sweet sour dressing.

AnnT's Greek Souvlaki

Chicken Souvlaki  

recipe courtesy of AnnT at Garden Web

 

Chicken breasts

Fresh minced garlic

dried oregano

lemons

olive oil

Salt

Pepper

Cut chicken breasts into 1 inch cubes (MMR notes - cut the thinner bits off and use for a chicken curry or bits in a chicken soup)

Place on wooden Skewers that have been soaked in water (prevents sticks from burning) or on metal skewers.

Rub with fresh minced garlic and dried oregano

Squeeze fresh lemons over chicken and some olive oil

Salt and pepper

Marinate for up to 1 hour. If marinating longer do not add lemon juice

until the last hour. Lemon juice "cooks" the flesh and changes the texture.

Place on hot grill and turn often until done. Serve with Greek salad and

rice.

NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb

Asian Marinated Grilled Chicken Breasts

Asian Marinated Grilled Chicken Breasts
Source of Recipe - Nancy at Garden Web's Cooking Forum

5 LBS boneless skinless chicken breasts

Marinade:

1 C veg. oil
1/4 C sesame oil
3/4 C soy sauce
1/3 C minced garlic
1/4 C minced ginger
2/3 C minced cilantro
5-6 green onions, thinly sliced
1 tsp Black Pepper

Combine marinade in a container large enough to hold the chicken. Refrigerate 4+ hours. Overnight is fine.

Remove chicken from marinade and grill over med. hot fire. Done when thermometer registers 160 degrees.

Note from Nancy: If only a small quantity of chicken is needed, you can divide chicken and marinade into freezer bags and freeze until needed. Chicken will be ready to cook as soon as thawed. Leftover cooked chicken makes a great sandwich either cold or reheated in the microwave. I like it heated with provolone, sliced chicken, tomato, lettuce and mayo.

Also makes a great Asian Salad. Chop the chicken, lay over greens, sprinkle with mandarin oranges, roasted sunflower externals, rice noodles and a sweet sour dressing.