We are on our second snow day this week. The girls are loving the time to play with puzzles, make cookies, and watch too much tv. I am enjoying this time to make yummy soups. Here is a favorite, Stone Soup from a party we had not too long ago. Stone Soup is a great story about sharing and working together. My girls love that we read the story each time before we make the soup and decide different ingredients each time.
We don't actually follow the book we have for items to add as our story includes milk and meat which I do not eat. So I just allow the girls to decide what looks yummy. A few months back I found an article about how to make your own soup recipe in Vegetarian Times. It has served us well.
First a link to Stone Soup for all of those who have not read it. Amazon has several copies of the book if you want a hard copy. If you click the link we get a few pennies from the order.
Some ingredients and our stones.
Starting to saute, one stone showing in the middle.
Adding more vegetables.
Time for the broth.
Finished product. Best soup ever.
Now for the recipe/tips:
Heat 2 tablespoons oil in a large pot. Add chopped carrots, celery, onion. Usually 1 onion, 1 medium carrot, and 1 stalk of celery. Mushrooms also go in at this point, about 8 oz. Sprinkle 1 teaspoon salt to draw out moisture in vegetables. Cover and cook for 5 minutes. Uncover and saute 5 more minutes or until beginning to brown.
Add 1 to 2 cloves minced garlic and 1 to 2 tablespoons dried herbs. We typically use and Italian Herb mix.
Toss in slow cooking vegetables like potatoes, squash, turnips. We added sweet potatoes to this pot. Add water or broth at this point, 6 to 8 cups. Simmer for 10 to 20 minutes.
Now is time for delicate vegetables like corn, zucchini, green beans, edemame. Now is a good time to add cooked beans, grains or uncooked pasta. Simmer 5 to 10 more minutes.
Stir in 1 teaspoon citrus juice or vinegar, taste and adjust seasonings.
This is such a forgiving recipe and always comes out amazing. Good ahead, have a Stone Soup Party at your house and enjoy the results!
Posted by Kris Adair at 2:30 PM 0 comments Links to this post
Tuesday, January 14, 2014
Holiday Vanilla Chex Mix
For the holidays we made several road trips to visit family. For these trip I wanted to make sure the girls had plenty of yummy snacks to keep them from complaining and begging for a non-bathroom stops. The girls helped me pick out two recipes to enjoy. I was not surprised they want the Peppermint Crunch Snack Mix shared yesterday but I was surprised by this choice. Then we went shopping for the ingredients and I learned why.
When we went to select the M&Ms the girls wanted to make sure they were red and green colored for the season. You can simply change the color of the M&Ms to make them fit with any season.
4 cups Vanilla Chex cereal
1 1/2 cups whole almonds
1/2 tsp cinnamon
1 tbsp oil
2 tbsp water
3 tbsp sugar
1 cup M&Ms
Preheat your oven to 300 degrees. In a bowl, combine the almonds, cinnamon, oil, and water until there's no liquid on the bottom. Pour the almonds in a single layer onto a non-stick baking tray and roast for 10 minutes or until the cinnamon sugar begins to clump on the almonds. Remove the almonds from the oven and let them cool briefly. In a clean bowl, combine the almonds, Chex cereal, and M&Ms and toss well before serving. Keep in a sealed bag at room temperature when not enjoying.
I want to state that this is not the type of recipe one can simply substitute plain Rice Chex if Vanilla Chex is not sold in your store. I thought since the girls enjoy Rice Chex so much they would be fine with the plain version. I was wrong. They picked out all the candy pieces and daddy ate the almonds. I through the rest in with some fruit and had it for my snack. We will get the real thing when we make this next.
Ready to serve! One for sister too.
Enjoy for any holiday.
Posted by Kris Adair at 7:00 AM 0 comments Links to this post
Monday, January 13, 2014
Peppermint Crunch Snack Mix
Happy New Year! Hope you had some good family time. We were able to spend the holidays with family. Christmas found us in St. Louis and then we made a short trip to Tulsa to visit my family. With two long car rides (both trips are around 4 hours) I wanted to make sure the girls had plenty of snacks. The girls helped me pick out Peppermint Crunch Snack Mix by Sally's Baking Addiction and Holiday Vanilla Chex Party Mix by The Wannabe Chef (check back tomorrow for that post).
Peppermint Crunch Snack Mix
5 cups Rice Chex
10 oz melting chocolate or vanilla flavored Almond Bark
1 cup crushed candy canes
1 cup powdered sugar
Pour 5 cups of cereal into a large bowl. Melt white chocolate according to package directions. Pour melted chocolate over cereal, stirring and folding until the cereal is completely covered. Fold in the crushed candy canes.
In a large zipped top bag or covered container, add the powdered sugar. Pour the chocolate covered cereal into the large bag and seal. Shake until the cereal is coated with the powdered mixture.
Audrey loved smashing the candy canes. She did such a good job I had to get a second bag to put the entire package in to keep the dust from spilling out.