Saturday, December 31, 2011


Chicken and Sweet Potato Soup (Kitchen Cafe)
*Note: Increase the red pepper flakes if you like more heat. The 1/4 teaspoon in the recipe will give gentle and flavor but is not overly spicy (as in, my kids ate it with no problem).
*Serves 6-8
1 tablespoon butter
1 red onion, finely diced
1 red bell pepper, diced
3 ribs celery, diced
6 cloves garlic, minced
7-8 cups low-sodium chicken broth
1 1/2 pounds chicken, cut into 1/2-inch pieces (or use about 3-4 cups of shredded, cooked chicken)
2 sweet potatoes, peeled and diced into 1/2 - inch pieces
1 can (14 oz.) can diced tomatoes, undrained
1/4 teaspoon red pepper flakes
1 teaspoon dried marjoram
1/2 teaspoon dried basil
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
In a large pot (4 or 5 quarts), melt butter over medium heat and add onions. Cook, stirring often, about 5-6 minutes, until softened. Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients (don’t add the cooked chicken, if using, you’ll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through. Discard bay leaves and serve.

We really liked this soup!

I've been looking up lactogenic foods because I feel like I'm losing my milk (I started taking More Milk Plus - hope it helps). Basil, marjoram, and yams were listed ... a coincidence?

Friday, December 23, 2011

French bread.

1 pkg dry yeast
1 tbsp sugar
1 tbsp soft shortening
1 1/2 cup very warm water
1 1/2 tsp salt
4 cups flour

Dissolve yeast in 1/2 cup water.  Dissolve sugar and salt in remaining 1 cup water in 2 quart bowl.  Add shortening and yeast.  Mix well.  Add flour and stir well.  Cover.  Work through dough with spoon at ten minute intervals for 5 consecutive times.

Turn dough on lightly floured board and divide in half.  Shape into balls and let rest 10 minutes.  Roll each ball into a 9 x 12 inch shape , then roll up like a jelly roll.  Start with long side.  Seal edges.  Place on greases baking sheet.  Score top 6 times diagonally.  Cover with towel and let rise 1 1/2 hours.  Bake at 400° for 30 to 35 minutes.  Brush with butter.

Call Kim For tips

Monday, December 19, 2011


My sister called and asked me for the "Sorensen family eggnog recipe." Aka, the one out of Better Homes and Gardens. :) I thought I'd post it since I had it all typed up. 

1/3 cup sugar 
egg yolks
1/4 tsp. salt
4 cups milk
egg whites
3 tablespoons sugar 
1 tsp. vanilla
brandy/rum flavoring to taste (I leave this out)
1/2 cup whipping cream, whipped

Beat 1/3 cup sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly, till mixture coats spoon. cool. Beat eggwhites till foamy. Gradually add 3 tablespoons sugar, beating into soft peaks. Add to custard and mix thoroughly. Add vanilla and flavoring. Chill for 3 or 4 hours. Pour into punch bowl or cups. Dot with "islands" of whipped cream; dash with nutmeg. Serves 6 to 8.

It says till mixture coats spoon, but I don't really know what that means. I just do it till it's good and hot and cooked through. You can cook the nutmeg in with it to add more flavor too.

Remember last year when a girl in Wal-Mart asked me if I wanted to sample her eggnog and in the most snobbish way I said, "No thanks, we make our own." Seriously, I'm still reeling over that one. So embarrassing. 

Saturday, December 17, 2011

Christmas Dinner Ideas?

What are you all having for Christmas dinner?
I'm for sure going to make a ham...but what else?

Tuesday, December 13, 2011

Chicken Stew

Chicken Stew
Adapted from Ina Garten

• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken broth
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1/2 cup minced fresh parsley

Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle
generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked
through. Set aside until cool enough to handle, then remove the meat from the
bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6
cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes
in the stock. In a large pot or Dutch oven, melt the butter and saute the onions
over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and
cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock
to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add
2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed
chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13
x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan
lined with parchment or wax paper. Bake for 35 minutes or until bubbly.

Note: To make in advance, refrigerate the chicken stew. Bake the stew for 55
minutes or until bubbly.

This recipe is from my friend. I saw that it was from Ina, so I looked up the recipe online to see the difference. Pretty much, my friend just omitted the frozen pearl onions and didn't use the biscuits. Here is the original recipe from Ina. You can pretty much call this Chicken and Biscuits or Chicken Pot Pie. It is soooo good and really quick and easy. I don't know if it's all the butter or what, but it is delicious. It's pretty plain jane, but so yummy. After reading the reviews online, I put in WAY less salt (like 1/2 tsp) in the stew .. but I also don't use unsalted butter ... really, who does? I also only used 1 stick of butter (rather than 1 1/2). I made the biscuits (yum!) and added less salt to them too b/c reviews had said they were too salty. I made my own half and half for the biscuits since the stew used cream ... and i still have cream from Thanksgiving :). I also left out the pearl onions like my friend does. This filled my 9x13 pan to the brim! Makes a lot. I made it on Sunday ... did as the "make ahead" instructions say and just made the "stew" and biscuits before hand, refrigerated them (separately) during church, and then just had to cook it when we got home. Oh, there's a lot of chicken in it, so if you don't have 6 chicken breasts, less would still be plenty.

Sunday, December 4, 2011


What's your family's favorite and/or most common vegetable dish to make it to the dinner table (and the recipe).


Grilled (or roasted) Asparagus --- evoo, salt, pepper. Grill.
Kim's Carrots and Onions --- in the family cookbook.
Roasted Carrots and Onions --- evoo, salt, pepper, sometimes a little Italian seasoning. Roast.

What's yours?