A few months ago I never thought the month of May would arrive. I’m now at 15 weeks and feeling pretty fabulous. I would like to share about all these little projects I’ve been working on, but they’re all just shy of completion. I've been using my new found energy to create yummy dishes for all my daily cravings. When I’m not cooking I’m sorting through recipes, grocery shopping and grazing in the kitchen. Oh how I love to eat! And yes I’ll be happy to share some of my creations.
But first a little update on our growing family. If you ask my sons what we did today they would tell you…”we went to the Baby Store to listen to Mommy’s belly.” I love their innocence. Even more, I love my mid-wife. My first son was born in a hospital and my second was born at my local birth center. What a better experience that was. There was so much less drama, noise and electronic devices wrapped around me. Instead the lights were dim, the voices hushed and I had some privacy.
The heartbeat was strong today, my belly is growing ahead of schedule and all the blood work came back with good results. It just amazes me how life can thrive within a sick woman those first few weeks. Praise God for this little child!
|Buckets from our wedding day |
are still being put to good use.
Not all recipes are easy to experiment with. There is a science to baking that leaves little room for error. But when it comes to soups and stews you’re only limited by your imagination. Soup is a staple at our house, it’s on the menu every Monday. Today’s dreary weather called for some Chicken Corn Soup. I never make it the same way twice. But I always follow some important soup rules:
1. When making soup for supper, always start cooking at lunchtime. The longer the soup sits, the better the flavor.
2. Allow onions to simmer for 20-30 minutes, but don’t brown - another flavor enhancer.
3. Fresh is best. Vegetable, herbs, stock…it makes such a difference to use fresh ingredients when possible.
4 tablespoons butter
|Chicken Corn Soup|
1 cup onions, finely chopped
1 cup celery, finely chopped
3 cups carrots, chopped
2 chicken breasts
1 teaspoon fresh ground pepper
1 Tablespoon salt
¼ cup parsley, finely chopped
3 cups corn
½ cup flour
Normally I make this soup with noodles, but today I added some
flour for added thickness instead; very yummy either way.
First, sauté the onions and celery in the butter for 20-30 minutes without browning. Add the carrots and cook for an additional 5 minutes. Then add about 4 quarts of water, the uncooked chicken, salt, pepper and parsley. Boil until chicken is cooked through. Remove the chicken and hand shred after it has cooled some. Add the shredded chicken back to the soup with the corn. (I use frozen corn fresh from the cob) Then add 3-4 cups of the soup and the flour to a blender. Gently puree and add this mixture back to your soup. This little step makes the soup oh so creamy! Add more salt and pepper if desired. Enjoy!Pin It