Soup Lady, "Cooking from the Heart"

Never Again...

As I fumbled to fall asleep last night...

Memories of you kept coming to light...

And the hole in my heart, is open and sore...

All I wanted was one day more...

To be able to show you how much you mean to me...

But instead your gentle soul is now with God and set free...

From the cancer that took you from daddy and me...

All the prayers that came your way...

Thank you friends and family...

Not even seven...

Already in heaven...

Never again...

Every morning our same old ways...

Was how we began each of our days...

Coffee in hand and a puppy at my feet...

Nothing better, nothing so neat...

Our morning walks...the tip tap of your toenails as we walked the street...

Never knowing which doggie we would meet...

Each night I would come home you would greet me outside...

Running to hurry to greet me with pride...

The yip, yip, yip when you called me to bed...

And you would lay your big butt right next to my head...

Always the first to jump into Saturday bed...

To the foot of the bed to lay your head...

The way you would play with your Rocky toy...

You were really just my big baby boy...

And the special food you needed to eat...

And afterwards, of course your treat...

With fanglish teeth...

And a face so sweet...

Never again...never again...

 

 

 

Salsa Chicken

 

 

 

This recipe is from my daughter-in-law Summer, who is probably the sweetest person ever - REALLY.  She answered the call for a light, delicious meal.  See below: 

 

Hey Deb when I read your call for healthy, low-cal, low-fat recipes Salsa Chicken immediately came to mind.  It's one of our family staple meals because it is healthy, super easy and delicious.  Over the years I have had many of my busy mom friends tell me versions of it and I never tried it out because it just sounded kind of bland and blah.  But after my best buddy Priscilla told me her family eats it all the time I knew it must be good.  Priscilla has been instumental in inspiring and mentoring me in my pursuit to become a better cook and is one of the best cooks I know!

 

So what is this Salsa Chicken you ask?  It's a three ingredient crock pot wonder I tell you!  One of the reasons I love it so is because you throw the boneless skinless chicken breasts right into the pot frozen (no dethawing necessary) and then simply shake taco seasoning (Lawry's is my favorite) over the chicken and then cover with a nice thick layer of your favorite jarred salsa (Pace Picante Medium is what we use).  Then simply cover and cook on Low for about 6 hours.  Of course you will have to adjust the cooking time based on how many breasts you use, the size of your crock pot and how fast your pot cooks and such.  We usually do about 3 large breasts in a small pot and it tends to cook efficiently and quickly.  But you know the breasts are done when they shred apart easily with two forks.   

 

So shred it up and then use it anyway you like.  We like to use the meat for tacos and I make them healthy with a weight watcher tip I picked up along time ago to crumple up tin foil into skinny arched half donut shapes and lay corn tortillas over the tin foil on a baking stone in the oven at 400 degrees for 10 minutes or so.  The tortillas meld to the shape and bake up crisp and you avoid all the mess and calories of frying the shells.  Then top with your favorite ingredients.  We like tapatio, shredded lettuce and light sour cream.  Tacos is the go to way we use the meat but we have also used it to make enchiladas, nachos and burritos too!

 

The chicken just comes out so flavorful and tender!  It really is delicious!  Whenever I go out of town for a few days my husband Jason throws this meal together the morning I leave and eats this while I am gone.  Try it out - you won't be disappointed!    Summer 

 

Note: I did not have taco shells so I decided to make a Mexican Rice Bowl.  Bottom layer of rice, add some of the shredded chicken and top with lettuce, cheese and tomato.  YUM, YUM!

Lynda Paulk's Zucchini Quiche

Hap and Lynda Paulk are long time family friends.  Jamie met Hap in his printing days at AB Dick - he sold copiers, can you believe it??? During this time he also met Joe, Fred and his lovely wife Ann.  They have soooo much history together.  This fun group of people call themselves the Gourmet Group.  They would meet at some great restaurant or go to each other's homes to enjoy a fab meal, catch up and remember the GOOD OLD DAYS.  This recipe is one of Lynda's winter time favorites. 

1-1/2 to 2 cups zucchini, sliced (about a 1/8" to 1/4" slice)
Salt and freshly ground pepper to taste
1 generous cup grated cheddar cheese
1 cup sour cream
4 eggs, well beaten
Parmesan cheese (preferably freshly grated)
Italian bread crumbs (Progresso brand)
1 10" pie shell, unbaked

Steam zucchini in a little salted water until it is tender-crisp.  Drain and pat slices dry on paper towel (excess water makes the pie shell soggy).  Place zucchini in bottom of pie shell and sprinkle with salt and pepper.  Beat eggs and add sour cream, beating again until smooth.  Add cheddar cheese to egg mixture and mix well.  Pour over zucchini.  Sprinkle with more salt and pepper, Parmesan cheese, and bread crumbs (be generous with the Parmesan cheese and bread crumbs).

NOTE:  Don’t be afraid to salt and pepper; tends to be rather bland if not enough is used.

Bake at 375 degrees for 35-40 minutes.

Lynda's Commentary:

I ran across the basic recipe many years ago in a vegetarian cookbook and put my own spin on it to spice it up.

This is our favorite winter time meal when it’s cold out and you don’t mind having the oven on.  It makes a great appetizer for a party, too.

This quiche is particularly tasty when served with homemade applesauce and a salad of sliced avocado, tomato, and mozzarella cheese.  A nice glass of your favorite wine would be excellent, too!

Polenta Stew

My ex hubby's family was from Northern Italy.  Mine was from Southern Italy.  I was introduced to Polenta Stew by my ex.  My family did not make polenta (actually, I had never heard of it).  This is now one of my favorite dishes to make.  I love the combination of colors and textures in this dish.

Ingredients:

• 6 sausage browned (If you live in southern California get these from Claro's.  They make their own sausage and are FABULOUS).
• 6 chicken tenders, browned
• 1 15 ounce can of diced tomatoes
• 1 large onion, diced
• Parsley to taste
• 2 cloves garlic, dices
• 1 3/4 cups of Polenta (or yellow corn meal)
• 6 cups of water
• 3 tablespoons of butter

Directions:

Brown sausage in olive.  Remove.  Add chicken to pan and brown.  Remove.

Stew:

Brown onions and garlic in olive oil.  Add salt, pepper and parsley. Add can of tomatoes.  Add salt and pepper.  Add one large box of chicken broth.  Add sausage and chicken.  Cook for 3 hours on low heat or in crock pot.

Polenta:

Bring salted water to a boil.  Gradually whisk in the polenta. Cook until mixture thickens about 15 minutes. Turn off the heat.  Add butter.

Polenta Stew:

Lay a foundation of polenta on your plate.  Top with the stew.  Top with grated cheese. 

Note: I have modifed this recipe by adding the diced can of tomatoes.  The original recipe called for 2 fresh tomatoes.  The original recipe called for diced potatoes added the last hour.  I did not add the potatoes.

Coconut Cream Pie

Previous to Jamie I was married.  He was Italian and there were so many similarities in his nature that this person seemed so familiar to me.  Love for food and cooking was one.  I bring this up because this recipe is from my ex father-in-law.  I really loved this guy.  One time we went to visit him in Big Pine.  He was growing tomatoes in his garden.  I was fascinated, I had never seen tomatoes grow in a backyard garden!  Then, I thought he was picking out a BIG beautiful tomato for me. Instead, he picked off a BIG fat green tomato worm and chased me around the garden with it.  Yeah, good times.

Yet, I also discovered that there were many differences as well.  One day, we were visiting with his aunt and uncle.  Old school Italians.  I will never forget a question his aunt asked me, and then her response...

Her: "Where is your family from"?

Me: "Sicily"

Her: "Oh, your people".

Me: Thinking to myself, "?????"

I learned on this day that her family was from Northern Italy.  I then began realizing how much lighter their hair was.  How blue some of their eyes were.  That they were more refined than the Tony Soprano Italians I was used to.  I guess the Sicilians from the south were somehow inferior to the more beautiful, refined, northern Italians.  In some ways, this may have signaled the beginning of the end of our relationship.  Other differences became apparent as time went by. 

Over time, I have been able to put this relationship into perspective.  I now have a relationship to compare it to that does not only share a love for food but, Christian values.  Jamie is and always will be the best friend I have ever had.  He is the love of my life.

Ingredients:

• 2 cups mile
• 1/4 cup Karo syrup
• 4 tablespoons corn starch
• 1/2 cup sugar
• 3 egg yolks
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 Pillsbury uncooked pie crust
• Whip cream

Directions:

Bake pie crust according to package directions.  Cool.

Scald 1 3/4 cups of mile with Karo syrup on top of double boiler.  Blend cornstarch with remaining milk.  Add salt, egg yolks to cornstarch mixture until well blended.  Add mixture quickly all at once to scalded milk.  Stir constantly until thickened.  Cover and cook 5 - 7 minutes. Remove.  Add vanilla.  Cool.  Add 1/2 cup - 3/4 cup coconut.  Pour custard into pie shell.  Top with whipped cream.  Add coconut to the top of the whipped cream.

Note:  You can use the base custard in many ways.  Instead of coconut you can layer the pie shell with bananas and cover with the custard.  Or, you can add chocolate to the base mixture for chocolate cream pie.  Get creative.

Guests Recipes

Do you have a recipe you want to feature?  If yes, send me your recipe and a photo of yourself.  Quick bio would be nice too.  Once I receive your stuff I will send you confirmation and give you an ETA on when you will be seeing your recipe. After Jamie photographs your recipe I will send you the shots he takes.

Disclaimer:

As a cook (I am not a trained chef - at all) I don't usually cook a recipe exactly as I see it.  It is difficult for me not to add my own "spin".  So, when you send your recipe I will post it exactly the way you send it.  However, if you interested in seeing how I would change it up...please give me permission to do so.  What I will do is add my "spin" to the bottom of the post.  If your recipe is sacred, and you do not want my "spin" just say so.  Look forward to hearing from you soon!!!

Pat Ruckle's Arroz Con Pollo and Mexican Chocolate Souffle

What can I say about Pat and Gary Ruckle?  So much, it would take forever...

When they lived in Riverside they were very well connected, as can be evidenced by the above photo of them with the Mayor of Riverside and Ambassador Edward Peck.

They came into my life at a critical time.  I was going through a divorce and I can only describe my self as shaken, but not stirred (same as James Bond's martini).  Shaken, because a divorce is never easy.  Not stirred, because I am a survivor! As I got to know them...

They were family to me.  A safe place to be.  A safe place to share.  A safe place to laugh. 

The Ruckle's eventually moved to Boise.  I had not seem them for a very long time (long story, for another day).  I contacted them.  Said I wanted to visit.  They said yes. I went and we had a great time. We did a site visit of this splendid City of Trees wrapped around a winding river.  We ate.  We went to an amazing bakery.  I especially loved Mr. Ruckle's special made coffee in the morning - whipped to perfection.  Remember how well connected I said they were?  They knew more about what was going on in Riverside than I did! As I spent time with them...

They were family to me.  A safe place to be.  A safe place to share.  A safe place to laugh. 

Some things never change....

I love you both!

I am featuring Pat's Arroz con Pollo and Mexican chocolate souffle.  I hope you enjoy these recipes and I hope I can do them justice.

Arroz Con Pollo

 

Ingredients:

2 fryers, approximately 2 pounds each (sprinkle with lemon pepper marinate or Accent and pepper)

1 large onion, chopped fine

2 - 15 ounce cans of tomatoes (drained, save juice)

3 cloves of garlic, chopped fine

2 quarts of liquid (juice from tomatoes and water)

2 cups of salad oil for frying

2 tablespoons of salt

Pinch of saffron

1 bell pepper, chopped fine

1 jar chopped pimento

2 cups of uncooked rice (not instant)

2 bay leaves

Directions:

Quarter chickens.  Dry.  Season with lemon pepper or Accent and pepper. Fry in  oil until nicely browned.  Place in a Dutch oven which has a good tight cover.  When all the chicken is browned add tomatoes, bell pepper, onion, garlic, salt, saffron, pimento and bay leaves and liquid.  Cook, covered until boiling.  Add rice, cover and cook in 400 oven for 25 - 30 minutes.  Serves 6 - 8.  Do not freeze.  Can easily be cut in half because this makes a lot.

Mexican Chocolate Souffle

 

Ingredients:

1 cup of milk

Dash of salt

2 squares of bittersweet chocolate

1/2 teaspoon vanilla

1/2 cup of sugar

3 unbeaten eggs

1/2 teaspoon cinammon

Vanilla Ice Cream

Directions:

Heat in double boiler: milk, bitter sweet chocolate, sugar, cinammon and salt.  Stir until chocolate is melted and mixture is smooth.  Add vanilla and unbeaten eggs.  Beat with egg beater exactly one minute.  Cover tightly and cook over the boiling water exactly 20 minutes.  Do NOT lift the lid.  Serve hot side by side with the vanilla ice cream.