Archive | Desserts and Recipes RSS feed for this section

2 Chicken Soup Toppings That Will Change Your Life

1-title-chicken-soup

Have you been eating lots of chicken soup on these rainy January days? I have! I am a big soup person. I just love homemade soup. The recipe I use is the basic Chicken Noodle Soup recipe from the big red and white checkered Better Homes and Gardens New Cookbook. I have the recipe memorized.

For awhile my kids would say, “We are having chicken noodle soup again?” because I make a really big pot with a double recipe so it will last for a few meals. But now, with these toppings, my kids don’t complain about eating more soup.

Our Latvian friends over at Gleanings for the Hungry introduced us to the most AMAZING combination of ingredients that you can put on top of almost any soup.

It’s so simple, but so delicious. My kids don’t get excited about having soup until I mention that I have . . .

1-3-lemons-chicken-soup-toppings

L E M O N

1-sour-cream-chicken-soup-toppings

and  S O U R  C R E A M !

1-2-chicken-soup-toppings-lemon-and-sour-cream

Suddenly, everyone wants to eat chicken soup!

1-2-chicken-soup-toppings

I just realized that my pic shows the lemon in the soup, but you will want to squeeze the lemon juice in your soup. Just in case you needed me to clarify that.

One more topping we learned from our friend is chopped black olives. You like black olives? Put some on top of your lemon and sour cream.

What is your favorite soup to eat on these beautiful rainy days? Do you already put lemon and sour cream on your soup or do you put another topping that I need to know about? Please share!

P.S. I haven’t announced this yet on the blog, but we are moving to Gleanings for the Hungry in a few weeks! You can find out more about our decision to become full-time missionaries with this amazing organization here.

I hope you enjoy some nice hot soup with your loved ones soon. And let me know what you think of the lemon and sour cream.

Continue Reading · Comments { 2 }

Pumpkin Shrimp Soup Recipe

pumpkin-shrimp-soup-recipe-imageI love this time of year. Pumpkin time! My family especially loves pumpkin treats, like pumpkin eggnog, pumpkin cookies and cupcakes, like this cake/cupcake recipe I posted last fall, and pumpkin shrimp soup.

Pumpkin shrimp soup is so good! I will say, it helps if you are already a fan of curry, because it definitely has that ginger-and-garlic base to it. You also have to like shrimp.

I know I’m not supposed to have a ton of shrimp while I’m pregnant, but I was craving this soup. Ginger is always good when you are pregnant. And lots of vegetables.

I find this recipe to be fairly easy and totally worth it. My girls beg me to make this soup! But my kids love Indian and Thai food. If your kids won’t eat exotic foods, you may want to make this soup as a special treat for you and your spouse.

Originally from the Better Homes and Gardens Cookbook, here is the recipe, changed up to suit my family’s taste:

pumpkin shrimp soup

Pumpkin Shrimp Soup (4 servings)

2 medium onions, sliced
2 medium carrots, sliced (1 cup)
3 Tablespoons snipped fresh cilantro
2 Tablespoons grated fresh ginger (or just peel off the skin and cut into thin slices)
1/2 teaspoon ground allspice
2 cloves garlic, minced
2 Tablespoons butter
14 oz. chicken broth
1 can pumpkin (15 oz.)
1 cup milk
8 oz. cooked shrimp (thawed)
Toppings: sour cream and more fresh cilantro

1. In a large saucepan, melt the 2 Tablespoons butter. Cook onions, carrots, cilantro, ginger, allspice, and minced garlic in hot butter, covered, for 10-12 minutes, or until vegetables are tender, stirring occasionally.

2. Transfer vegetable mixture to a blender container and add 1/2 cup of the chicken broth. Cover and blend until nearly smooth.

3. Using the same large saucepan, stir together the remaining chicken broth, pumpkin, and milk. Stir in blended vegetable mixture. Heat through. Last, add shrimp and heat for 1 minute. (Do not overcook shrimp if using cooked shrimp.)

4. Serve topped with sour cream and cilantro.

Enjoy the fall flavors! I hope you have leftovers because, like most soups, it’s always better the next day.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Thank you for joining me for this special series in October. I am posting every day this month for the nester’s 31 Days of Writing challenge.

If you missed my previous posts, start here.

start herexo,

Chelsea

 

Continue Reading · Comments { 1 }

Perfect Ginger Cookie Recipe

a-recipe-for-ginger-cookies

This perfect ginger cookie recipe stole my heart when my friend at church, Connie, let me try one of her cookies that she made for the preschool class. You know it’s good when you ask for the recipe and the person can recite it by heart right then and there. Connie says this recipe is “old, old,”–been in her family for years. I can see why! It will be in my family for years too. My kids ask for them every December.

cookies-on-wire-rack

Easy, delicious cookies? Let’s make them right now!

baking-with-little-ones

 So easy to make. Kids can definitely help with this one.

Perfect Ginger Cookies

1 1/2 cups  Canola oil
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp. baking soda
1/2 tsp salt
1 heaping Tablespoon ground ginger
2 tsp. cinnamon
extra granulated sugar 

Mix oil and sugar. Add eggs, one at a time. Add molasses. Mix well. Stir together dry ingredients: flour, baking soda, salt, ground ginger, ground cinnamon. Gradually add to sugar mixture. Mix Well.  If necessary, refrigerate until easy to handle. Roll dough into 1-2 inch balls. Roll the balls in the extra sugar. Bake 2 inches apart in a 350 degree oven for 8-11 minutes or until cookies puff and crackle on top.

ginger-cookie-ingredients

kids-baking-ginger-cookies

Mix oil and sugar. Add eggs, one at a time. Add molasses. Mix well.

kids-leveling-flour

ginger-dry-ingredients

Stir together dry ingredients: flour, baking soda, salt, ground ginger, ground cinnamon.

add-flour-gradually

Gradually add to sugar mixture. Mix Well.

ginger-cookie-dough

 If necessary, refrigerate until easy to handle.

roll-dough-in-sugar

Roll dough into 1-2 inch balls.

ball-of-dough-in-sugar

dough-on-cookie-sheet

Roll the balls in the extra sugar. Large sugar crystals from organic sugar look nice.

ginger-cookies-done-baking

ginger-cookies-on-wire-rack

Bake 2 inches apart in a 350 degree oven for 8-11 minutes or until cookies puff and crackle on top.

If you like your cookies on the crunchy side, let them bake for one extra minute.

cookies-wrapped-for-christmas

This one was for Andy’s mom and stepdad, who stopped by for an early gift exchange.

When I find a recipe that I love, I just have to share it with everyone. Enjoy!

Do you have any perfect cookie recipes? If so, I’d love to get it from you.

Please share!

Continue Reading · Comments { 5 }