The Soup Course…

You’ll find the recipe for this soup at Mennonite Girls Can Cook today! Enjoy…

I wanted to warn some of you out there that the Farro grain is not a good choice for everyone, especially not me. Remember that lovely dish of Farro and beets I enjoyed at the restaurant on Sunday night? It totally did me in for 3 days. So beware… just because something is called healthy doesn’t mean it’s good for everyone. I’m a little weird that way. Another thing that does not agree with my system is green tea. So now you know way more than you need to know about me.

Now for the good news. My back is all better. I mailed off my Christmas cards and letter yesterday. Today I get to go visit my hairdresser and tonight we are having our first Christmas event at our house with our small group. We are going to share finger food together and exchange some from my house to your house gifts. Enjoy your Thursday!

Friday’s Fave Five ~ Pacific Northwest…

Time to look back over the last week and remember things we are thankful for. Please visit Susanne at Living to Tell the Story to join in with this great exercise.

Wow it’s hard to believe I’ve been in the Seattle area for almost a week already. So many favorites to share from this past week.

1. Spending time with 3 out of 4 of our children. Our daughter Katie picked me up from the airport and we stopped for lunch at the Corner Cafe in Bothell where my sister Lana G! met us for lunch. Then on Sunday I met up with our son Josh and our DIL Laura at church. What an amazing service…I needed my hankie the whole time. Later in the day Josh and Laura came by for a couple hours. I got to speak on the phone with our son Dan and hear he’s doing well at Academy. He graduates on November 30th. Good times…

 

2. Getting some things done around the house that really needed to be done. Katie and I got the lawn mower started and I was able to mow most of the lawn before the big storm rolled in. Got soaked the last 15 minutes of mowing :0). I’m tackling one room a day inside to get a much needed deep clean done around here before Thanksgiving company arrive. I’m pleased that the guest room is ready and on Thursday I got the living room done which included dusting all these books and bookshelves!!

and the Guest Room. The couch has a very comfortable full size pull out mattress.

 

3. Walking in the sunshine along the Sammamish River trail with my friend Beth. Beth and Dave became our good friends through the friendship of our son Dan and their son Jamie that started in 2nd grade. That was over 20 years ago!!

 

4. Finding the recipe for this soup on a bloggy friend’s site and making it for dinner on Thursday night. This is a tasty soup and so easy to make!! Just scroll on down to the post after this one for the recipe and instructions.

 

5. Looking forward to seeing more of my Northwest friends. Hopefully walking with my buddies Jody and Jan on Saturday. Then looking forward to Dear joining me here on Tuesday along with our Thanksgiving company my brother Tim and his wife Letty. The room is ready Tim and Letty!!

And a bonus looking forward to…

My son Josh invited me to tag along with him to the MLS Championship Cup Game at Qwest Field on Sunday night! L.A. Galaxy is playing Real Salt Lake for the title. We’ll be sporting our Seattle Sounder Colors and making these teams feel welcomed in the Great Northwest! Since my other home is in Southern California and I was born in East Los Angeles I’ll be cheering L.A. Galaxy on to the victory!!

Photobucket is holding all my photos that I stored on their site from 2007-2015 hostage replacing them with ugly grey and black boxes and asking for a large ransom to retrieve them. It is a slow process to go through all my posts deleting the ugly boxes.

Tortellini, Meatball, Spinach Soup!

Wanted to share this yummy easy soup with the Foodie Friday Crowd. Visit Gollum at Designs by Gollum to see more great recipes and food.

 

When I saw this soup on Connie’s blog Practicing Theology I knew it was going to taste good. I made it tonight and umm umm good it is! Thank you to Connie for sharing the recipe here.

 

Ingredients: 2 quarts of chicken broth, 1 jar spaghetti sauce, 1 package frozen meatballs, 1 package frozen spinach, 1 package frozen tortellini, 1 can chopped tomatoes.

Bring broth and spaghetti sauce to a boil and then add remaining ingredients and simmer for 30 minutes.

I used fresh chicken rosemary tortellini so I put them in 15 minutes into the simmer stage. I used a can of chopped tomatoes with green chilis and it added a nice kick. I bought some nice fresh bread to go with the soup and really enjoyed it to the last drop!!

Photobucket is holding all my photos that I stored on their site from 2007-2015 hostage replacing them with ugly grey and black boxes and asking for a large ransom to retrieve them. It is a slow process to go through all my posts deleting the ugly boxes.

Give Me My Babushka’s Cooking

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For Foodie Friday I’m posting this paragraph my daughter wrote about her Babushka’s cooking and a recipe and how to make my mom’s Borsch following it.

  • Gimme my Babushka’s cooking and I’ll be content

  • The sort of Russian/Persian cuisine that my Baba (Grandma) makes… I would be a happy camper for a year with yummy borscht, galupsi, kulyich, syrny paska, lapsha, varenky, shashlik, and a million other treats that I would butcher just as badly trying to spell in English…I can say most of them but they’re sure hard to type. Just make sure you give me a good supply of sour cream, and can I bend the rules to include my Mom’s “green borscht” which is spinach soup we chop up hardboiled eggs in? I was never entirely sure where that soup’s origins really lay…I could never get sick of all the lamb and cabbage and butter filled goodness, heck I even like the Russian candies my Deda (Grandpa) keeps around though none of my cousins do. My mouth is watering already. ~ Katie
  • borsch-snoqualmie-001
  • Many Borsch recipes include beets in them. The familiar Borsch that we grew up with and that we had at Molokan Church Meals did not have beets in it. Here is my mother’s recipe.

    Nadia’s Borsch

    For the Stock:
    1 Chuck Roast (with bone would be good)
    1 onion
    1-3 celery stalks with leaves
    2-3 carrots
    2 bay leaves
    5-10 peppercorns
    Salt to taste

    In a big stock pot, cover chuck roast with good water. Bring just to boil. Take roast out of water and discard the water. Put chuck roast back in pot and cover with fresh water again. Add remaining ingredients. Bring to a boil. Simmer and cook until roast is fork tender. Strain the stock. Reserve the roast.

    1 head of cabbage shredded (green is what we use)
    1-3 carrots grated
    1-2 onions diced
    1 bell pepper diced

    2-3 stalks of celery diced

    (saute the bell pepper, onion, celery and jalapeno then blend before adding to stock)
    2-3 potatoes diced
    2 cans stewed tomatoes blended in blender (we have those that don’t like chunky tomatoes)
    1 can tomato sauce
    1/2-small bunch of dill (to taste)
    1 handful of chopped Italian parsley
    salt and pepper to taste
    optional – 1 can of garbanzo beans
    option #2 – add a small jalapeno diced to the saute group above.

    Put the strained broth back into a stock pot. Add all the above ingredients and bring to a boil. Simmer until cabbage and carrots are tender. Taste and see if the soup needs more salt or pepper at this time.

    The Borsch is ready now.

    My mother doesn’t include this in her recipe but when she made borsch at my house once I saw her add a half a cube of unsalted butter at the end. :) My mother mashes most of the potatoes to thicken up the soup a bit.

    You can bake the chuck roast with a little of the stock, salt, pepper, and sauteed onions to serve alongside the borsch with a good loaf of bread and of course…sour cream. This was my welcome home meal for my kids on one of my trips back to Seattle a couple years ago.

    I hope you enjoyed this post from my archives. I think it is high time I make borsch again and take some new pictures.

  • Photobucket is holding all my photos that I stored on their site from 2007-2015 hostage replacing them with ugly grey and black boxes and asking for a large ransom to retrieve them. It is a slow process to go through all my posts deleting the ugly boxes.

Mexican Corn Soup ~ Foodie Friday

I’m joining in with Designs by Gollum for her Foodie Friday. I’m resurrecting this recipe that I posted a long long time ago. It is a wonderful soup with a great spicy kick.

Mexican Corn Soup (prep: 15 min. Cooking: 10 min.)

1 – 16 oz. pkg. frozen whole kernel corn, thawed
1 – Cup chicken broth (I used the whole can of chicken broth and just 1 cup of milk instead of two so I wouldn’t have a half a can of broth left.
2 – Tbsp. butter or margarine
1 – 4-1/2 oz. can diced green chili peppers
1 – clove garlic, minced
1 – Tblsp. snipped fresh oregano or l tsp. dried oregano, crushed
1/4 – tsp. salt
1/4 – tsp. ground black pepper
2 – cups milk (I used one cup see chicken broth above)
1 – cup chopped, cooked chicken
1 – cup chopped tomatoes (I used a can of diced tomatoes w/jalapeno, med/hot)
1 – cup shredded Monterey Jack Cheese (4 oz.)
cilantro as garnish if you like it

[The soup is great with the full can of broth and tomatoes. I do not like half cans left over. ]

In a blender container combine half of the corn and the chicken broth. Cover; blend until nearly smooth.

In a large saucepan, combine corn puree, remaining corn, butter, chili peppers, garlic, dried oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in milk, chicken, tomatoes, and fresh oregano (if using); heat through. remove from heat. Stir in cheese until melted. Sprinkle with fresh parsley if desired (this is where I substitute cilantro instead)

Enjoy

To see more Foodie Friday visit Designs by Gollum.

Recipe Round Up ~ Russian Recipes

May’s Recipe Round Up

will be at Whatever Things…

Recipes Around The World

This month’s recipe category will be recipes unique either to the part of the world or country you live or where you’re from originally. It’s a bit like “The Great British Menu,” but with a worldwide focus.

The recipe can be for Snacks, Starters, Main Courses, Desserts, Cakes, Biscuits or even a Hot or Cold drink recipe.

My heritage is Russian (100%). I have several Russian Recipes featured on my blog already so I’ll inclule the links to click on and you’ll be able to see some step by step recipes and photos.

We’ll start with Borsch

 

Then how about some Golubtzi? (Stuffed Cabbage)

 

And lastly although I have a few more recipes is this simple version of Lopsha.

 

For more recipes with an International flare or to join in the fun click over to Whatever Things.

Photobucket is holding all my photos from 2007-2015 hostage and they have blacked them all out. I’m slowly working at restoring my posts without their help. Such a tiresome bother!