This has been a pretty intense year for me and my family. I’m sure it hasn’t looked like much from the outside, but there has been a lot going on. There’s the obvious (like Theron’s birth) and the not so obvious (my children’s introduction to North and South Korean culture). I started a small online shop, MommySoup. I pulled Persephone from school and embarked on the journey of homeschooling/unschooling my kids. There was the epic camping road trip to Montana (“We can’t stop here. This is bat country.”) My first run in with CPS, thanks to Theron’s unassisted homebirth. After all that (and more), I wonder what 2013 has in store for me. It’ll be the 1st year in 8 that I won’t be pregnant. 🙂
I’m not really a foodie. My husband is more of a cook than I am. I bake like no one’s business, but cooking isn’t really my thing. Don’t expect this blog to turn into all recipes.
That said, I have to share my recipe. I don’t eat pork or red meat. In fact, I didn’t eat anything that could walk until I was pregnant with my 1st child. My husband is southern, so “vegetarian” meant “can’t hunt” to him, but he has been pretty understanding. He also doesn’t eat soup…but he loves this one. I modified a recipe (with a little input from my super cook husband) and it’s pretty awesome. I thought I would share the wealth. And also have something to post on my newly discovered Pinterest. 🙂
5 cups cubes potatoes
4 cups chicken broth
1 cup chopped celery
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/4 teaspoon black pepper
2 cups milk
2 cups shredded Cheddar cheese (I like sharp)
1. Combine potatoes, chicken broth, and celery in a large saucepot. Stir in seasoned salt, garlic powder, basil, and black pepper.
2. Bring to a boil over medium heat. Reduce heat to medium-low. Cook, covered, until potatoes are tender (about 15 minutes). Puree mixture in a blender. Return to saucepot.
3. Add milk to potato mixture and mix well. Cook over medium-low heat, stirring occasionally, until heated through (about 2 minutes).
4. Stir in Cheddar cheese. Cook, stirring frequently, until the cheese is melted (about 2 minutes).
5. Ladle into soup bowels and sprinkle with Cheddar if you want. Serve immediately.
I made some delicious peppermint bark, so I thought I’d share my recipe. 🙂
4oz semi sweet chocolate, broken up
4oz bittersweet or dark chocolate, broken up
8oz white chocolate, broken up
1/2 tsp peppermint extract, divided
24 mini peppermint candy canes
1. Line a 9 by 9 dish with parchment paper. Be sure to smooth out all the wrinkles.
2. Melt the semi sweet and bitter chocolates in a double boiler. If you don’t have a double boiler, use a glass measuring cup in a pot of boiling water. Stir the chocolate with a plastic spatula frequently to prevent scorching.
3. Stir in 1/4 tsp peppermint extract and power the mixture into the 9 by 9 dish. Smooth it out.
4. Smash 12 of the mini candy canes (I use a meat tenderizer) and sprinkle them over the top of the chocolate. Place the dish in the refrigerator.
5. Melt the white chocolate in the same way as the dark chocolate. Stir in the other 1/4 tsp peppermint extract.
6. Take the dish from the refrigerator and poor the white chocolate on top of the cooled dark chocolate.
7. Smash the other 12 mini candy canes and sprinkle them on top. Amish them into the white chocolate.
8. Place the dish in the refrigerator until it hardens (about 1 hour). Remove it from the dish and hit it with the tenderizer to break it apart. Store in a cool place and enjoy. 🙂