Rainy Day Matzoh Ball Soup

I LOVE matzoh ball soup! Growing up, we used to go to Tabachnick’s and my sister and I would split a soup. We also would fight over the matzoh balls and my mother would very democratically split them in half. They were HUGE. And oh so delicious.

Since it’s raining today, that type of rain where you feel the wet in your bones, I thought it would be a perfect day for soup. It’s simple, it’s delicious, and the matzoh’s make this an incredibly filling soup.

This is what you’ll need;

a small child, to help you with anything you don’t want to do

8 cups chicken stock. I used homemade, but as you may know I am not opposed to store bought. At all. Make your lives easier my friends.

2 large carrots, peeled and sliced thinly (I’m feeding B this as well so I needed to ensure the pieces were soft and thin enough for him)

2 large stalks of celery (see same carrot note)

2 cloves of garlic, sliced thin

1 medium white onion, sliced in paper thin half moons

1 cup cooked chicken pieces

1 tea freshly ground pepper

1 tea salt

1 pkg. matzoh ball mix, made per instructions (I don’t mess with this. I stink at making these from scratch and you can buy two mixes for the same price as a box of matzoh!)

2 tbsp pastina, this was a Z request.

Cook your onions with a tiny bit of oil for 5 minutes or they are softened. Add carrots, celery and garlic. Sauté for 5 minutes. Add chicken and spices. Cover on medium heat.

Make your matzoh mix. This needs to rest for 15 minutes while your soup comes up to a boil. 

Roll your matzoh mix into quarter sized balls. Have your child do it! It’s messy, feels like grainy play dough and they can “toss” the balls into the boiling soup!! 

Turn heat down to low and simmer for 30 minutes covered, Don’t forget to add the pastina!!

  

Serve with salad! 

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Chicken Katsu Curry

emellt:

I know, I haven’t posted in awhile and here I am (eek) reblogging. But doesn’t this look delightful dear readers?
New things in the works for us over here at ZH. Stay tuned (and make this seriously AH-MAH-ZING dish! – with your kids of course!!)

Originally posted on WHAT TO HAVE FOR DINNER TONIGHT:

Chicken Katsu Curry (2)

Wagamama serve a dish called Chicken Katsu Curry. I have never actually eaten it, but in theory it sounds wonderful. Crispy, breaded chicken with a flavourful curry sauce and fluffy rice.

As we are trying to save money, rather than head out to try this dish, I thought I’d make my own version at home. It was all guess work really, but it turned out well – hubby declared it ‘restaurant quality’, but he is the biggest fan of chicken in any sort of crispy coating so he is biased.

The chicken and curry sauce worked really well together. It’s not the sort of meal you could have every night, but for a hump day treat, why not give it a go?

Try this recipe, and if you’ve had the Wagamama version you’ll have to let me know if it’s at all similar :)

This will serve 2, and takes…

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Orange liqueur cake with white chocolate ganache

Originally posted on the hungry mum:

orangeLiqCake1

I wish I could be paid to spend all day trawling Pinterest for delicious things to bake. I mean, I’m good at it. I enjoy it. I can and do spend hours falling down baking-related rabbit holes. But I just don’t think anyone is going to whip out the chequebook any time soon.

Sigh.

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Sharing a link

This isn’t something I normally do- but a father/son team have come up with food puns to identify each state. How perfect for Zara’s Hungry! Check it out!

http://news.distractify.com/pinar/foodnited-states-of-america/

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Beetroot-Walnut Salmon with Spiralized Baked Potato Rosti

emellt:

I have to share! This looks amazing! I’m making this tomorrow instead of salmon curry!!

Originally posted on food to glow:

spiralized-baked-potato-rosti-food-to-glowI am astonished at how much I love beetroot. And salmon and horseradish for that matter. My early introductions to all three did not bode well for them featuring in any way, shape or form in my kitchen. By all rights I should still be shunning them, and anything made with them. I shudder to recall the treatment of these fine foods in the unenlightened 70s. But then, we were still in thrall to boxed macaroni-cheese and tinned meat pies.

Not much was left au natural in those days, except perhaps personal grooming…

Beetroot in the1970s (when I was a nipper/sulky teen) was heavily vinegared. Ditto horseradish. Salmon was steamed through to the texture of tinned tuna, firm as a steak and often a bit whiffy. It also sat in an evil pool of white goo, daring you to spear it. I should probably add at this point that my parents…

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Weekly Round Up

I have a friend visiting so I’ll be making a lot of tried and true things this week.

We’re hoping for NO SNOW this week…cross your fingers for us!

Monday-Salmon with Curry

Tuesday-Carrot Soup

Wednesday-Chicken with roast potatoes

Thursday-Pizza with a tricolore salad

Friday-scallop and dill pasta

Saturday-Shrimp tacos

Sunday-Falafels

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Paprika Chicken

To say I’m multi-tasking is putting it lightly. We are currently in a car…I’m in between the kids, entertaining and mediating while listening to amazing covers of The Clash. This week has been a light blogging week. I’ve made a lot of soup, mostly white in color which is just so boring to photograph that I haven’t bothered, sorry. But I did make this spectacular chicken dish that everyone, including Beckett ate, so I thought I would share.

I love paprika. My love affair started early with deviled eggs and has grown to include a multitude of cuisines and paprika types. I started following this blog, the kitchen paper, and she has a heavy paprika hand, and I was inspired.

This is what you’ll need;

3 chicken breasts

1 tea pepper

1 tea salt

2 tea paprika

5 tbsp butter, divided 1 tbsp to 4 tbsp

1 cup chicken stock

4 cloves garlic, sliced thin

4 sprigs fresh rosemary

3 large handfuls fresh spinach

I chose to serve this dish with rice, which I started before the other meal prep.

Season your chicken with salt, pepper and paprika. Rub seasonings into chicken well.

Using 1 tbsp butter cook chicken for 3 minutes on either side. Add Rosemary, garlic and additional butter. Cook for two minutes then add stock and reduce heat to simmer. Simmer for 20 minutes. Add spinach and cover for 3-4 minutes. Serve over rice.



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O Babies

I made these for my friend’s baby sprinkle. She’s from CA and spent extensive time in HI so she identifies with those places (and their warmth) as opposed to MA where it’s FREEZING and still snowing. Yup-more snow on the way. Will we break the record for all time recorded snow in the area? Absolutely. Anyway, back to food. This chocolate treat was for her sprinkle, as a nod to warmer treats. I call them O Babies because 

  1. She’s about to have a baby (duh-do people still say duh?)
  2. These are seriously overloaded with chocolate
  3. these are also overloaded with toppings

Oh yeah-and they’re ALL YUM.

This is what you’ll need;

Ginger cookies

1 bag of high quality chocolate chips

1/4 cup diced dried papaya

1/4 cup golden raisins

1/4 cup chopped cashews

1/4 cup chopped pecans

Prepare a chocolate mold by spritzing with oil. I used coconut oil spray. This allows you to tip the chocolates out easily.

Mix all fruit and nuts together in a small bowl. Top chocolate mold with fruit and nuts. (I left two empty so you could see the pretty heart motif)

Next melt chocolate. I did this using a double boiler. Stir chocolate until it melts completely.

Add chocolate to chocolate mold-about 1 teaspoon in each. Add more nut/fruit mixture, then chocolate. Place a ginger cookie on top. Place mold on a cookie tray and pop in the freezer for at least 1 hour. 

Pop out of mold and serve!



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Abernethy Biscuits

emellt:

I want to make these…and hide in a closet and eat them all myself…I wonder if they would aid in their own digestion? LOVE! Check them out!

Originally posted on LondonEats:

After my recent little sojourn into traditional baking with Tudor marchpane, I thought that it would be a nice link to today’s recipe – a fairly simple biscuit flavoured with that rather “olde worlde” flavour, caraway seeds. I love that spice – it is delicious in cheeses and sugary sweets alike, and adds a lovely aromatic flavour to biscuits when you bite into them. As the flavour stays in the seeds, you get little bursts of caraway as you munch on the biscuit.

So I set about writing this post thinking that it was another piece of Scottish baking – I assumed, perhaps not unreasonable, that Abernethy biscuits were named after the town of Abernethy in Perthshire (my part of the country, what’s not to love about that?). And according to my mum’s research about our family tree, I think we even have links to the town. Brilliant!

Except…well…

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Weekly Round Up

Ill be quick-since Downton is coming up and I’m slightly addicted… this is what we’re having this week…

Sunday-We ordered pizza. It’s snowing for the millionth time. I.Just.Couldn’t.Face.Anything. Blah!

Monday-Shrimp and Cilantro Grits

Tuesday-Fennel, Garlic and Potato Soup

Wednesday-Meatballs and Pasta

Thursday-Paprika Chicken and Spinach

Friday- Marinated drumsticks

Saturday-Shrimp Curry

Have a fab week!!

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