Mom Veenendaal's Old Fashioned Sunday Soup

Hey all! ok, so this one is a special request. I recently made a pan of soup for friends of ours who were blessed with a newborn, and who probably have better things to do than to worry about dinner. They requested the recipe of this soup, and I am more than happy to share our families secret sunday soup recipe! (just don't tell my mom...) :)

PLEASE NOTE: the photos are of a DOUBLE batch that i made...so, it's not going to be that huge of a pot with the recipe i have down. just thought you should know. :)

Since this recipe was put together by my mom, my original recipe was based around the ingredients that she had on hand...and those consisted of things from Ramaakers Dutch Imports in St. Catharines. Since I don't get down there as often as I should, I had to adapt this to things you could find in regular grocery stores...so although my recipe looks like this...

 I will give you the alternate "normal" version of this recipe. :)

INGREDIENTS:

• 1 1/2 lbs ground beef made into meatballs

(to do this, i add salt, pepper, 1-2 eggs, and enough bread crumbs to absorb excess moisture. you can also add any spices and herbs you may like in your meatballs)

 ok, so i made a DOUBLE batch, remember...this is over 100 meatballs. :) i found using a melon baller worked amazing for shaping these little guys.

• 4 large beef boullion cubes

(I get my boullion at bulk barn, and they look like this:

   so add the equivalent in whatever beef boullion you may use)

• pepper and all spice to taste.

(I have added photos of what i added to my double batch of soup...it is not an exact science, just add whatever you think you would like)

 allspice

pepper

•2 packages dried/dehydrated vegetables (NOT SOUP MIX...that comes later)

(i, again, use bulk, so i measure each "package" as a handfull as shown below)

•1 package of vegetable soup mix

(I have used many...with this batch, i used Knorr)

•1.5 cups Vermicelli noodles (or whatever other small noodles you may like in your soup)

HOW TO:

•fill a 5 quart pan 3/4 full with water

• Bring to a boil and add meatballs 1 at a time, so they don't stick together. stir occasionaly while adding meatballs

• Add boullion, pepper and allspice

• Add dried vegetables and bring back to a boil

• Put back on simmer (lowest setting)

• Cook 3-4 hours, stirring occasionally

• Add vegetable soup mix and return to boil

• Add noodles and return to boil, stirring

• simmer for 15-20 minutes, stirring regularly, and serve, or put in fridge and reheat as needed. 

(if you put it in the fridge, you will notice a thin layer of fat sitting on the top of the soup when you take it out of the fridge. you can either reheat with this in it, or you can remove before reheating.)

*freezes well too!*

Enjoy! any questions...don't hesitate to ask!

cheers!

Where the magic happens...the Kitchen that is...

so, since i haven't been as loyal as i want to be with this (cut me some slack...i'm busy with christmas orders! lol!) i'll post some photos i've meant to for a while. i'll bring you on the photo tour of my kitchen. my vintage, 70's inspired, wasted space kitchen. yes...i totally designed it that way. lol! No, actually, since moving in to the house, this is the one room we haven't touched, other than replacing the fridge, and a light above the sink. but i digress....

Here we have my art wall. I am such a proud mommy when it comes to my kids artwork, and i HATE the walls, so 2 birds, one stone my friends! wallpaper that is free, and meaningful!

 the chill chest. one of my favourite places to get inspired. sometimes whatever is left in here becomes something new for the table!

it usually looks like this...full to the gills. when it starts looking like a bachelor's fridge, i am concerned. lol!

 this is red. she is my favourite appliance in the world. :) i (we...i mean WE) received her for a wedding gift from my cousins, and i couldn't have asked for a better gift! she looks at me while i'm in the kitchen, just daring me to try a new recipe, or to use her for grating, grinding or making dough. i love this machine...and the fact that she is my favorite colour is just the cherry on the sundae!

my bread machine was a gift from my mother in law...she said she never used it and asked if i would like it. of course i said yes ! i don't use it as often as i think i should, but its there...

 the oven. it's nothing fancy, and it usually has more splatter on it, but you get the idea. it works, and that's all i can ask for. i really should clean the inside, but...

 our convection/toaster oven. this little trooper is the general of my kitchen. he's a tough cookie, and he replaced 2 appliances. we decided to get rid of our microwave about 3 or 4 years ago, and though that this guy would do a great job of not only replacing that, but also our toaster. we love this little guy, and will replace him with a fancy schmantcy new one when he bites it. i've made everything in him from toast to cookies to a chicken...he's awesome! and in the summer when you don't want to heat up the whole kitchen with the oven, this little guy is stellar!!

my spice rack/baking ingredient cupboard. i totally can't take credit for the idea of the spices in the jars...that i ripped off of michael smith. chef extrordinaire from P.E.I (only the best place on earth!) although i don't quite have the walk in pantry that he does in his home (covet!!) i've done my best with my little space i do have, and i think it works amazingly well! i have almost everything in here that bulk barn does, and i love just opening it and wondering what i'll make today...

so there you have it...my kitchen. it may not be much to look at, and it may not have every new fangled gadget in it, but it is exactly what i need to cook and experiment with new ingredients and recipes. my family seems to like what comes out of it, and quite frankly that is what is important. i have a great time in my kitchen, and i'll continue to share what i learn and what i love with all of you. thanks for humoring me. it's appreciated. 

cheers!

White Stripes Pizza

Yes ladies and gentlemen, i'm back...sorry for the lapse. i've been dancing and cooking, but just not posting. i've been making munkys like a mad woman, and haven't found the time to post...but now, as my dinner simmers on the stove, i'll share with you a recipe (or, more of a technique) for the yummiest pizza EVER. i recently made a convert of my friend Shannon, who astonishingly asked me "what is a white pizza?"...i had no choice but to convert her then and there, so here is my White Pizza technique.  (its not a recipe, because i don't have measurements...i simply put however much i like of each ingredient on the pizza. :) )

WHITE PIZZA

• cut up 1 chicken breast into bite size pieces, and pan fry till done.

• cut up mushrooms, onion and marinated artichoke hearts

• take fresh pizza dough (home made or store bought) and stretch it into whatever shape you will want your final pizza to resemble. 

• Place the pizza dough on a pizza stone or a stone baking sheet sprinkled with corn meal

• drizzle pizza dough with olive oil, or whatever oil you have on hand. 

• sprinkle pizza with parsley, thyme, basil, oregano, salt, pepper, garlic powder and parmesan cheese

• put grated mozzarella cheese on pizza

• sprinkle pizza with chicken, mushrooms, onion and artichoke

• give another healthy sprinkle of grated parmesan to the assembled pizza

• give a shake of salt over the pizza

•put the pizza into a preheated 425º oven for around 20 minutes, or till slightly browning, and bubbly. (you know what a pizza looks like when it's done right? well, get it to that point and take it out. :)

•let it sit for a few minutes out of the oven before cutting. transfer on to a wooden cutting board (don't cut on your stone) and slice with a pizza slicer. 

YOU MAY NEED TO EAT THIS WITH A FORK AND A KNIFE...it's a meal...not an app!!

it's quite possibly the best thing ever. yum!! giving an extra little shake of salt before eating really brings out the flavour of everything on your slice. 

enjoy!!

cheers.

so...where has the dancing gone?

 ok...it's starting again. it appears that i have not been posting as often as i would like. work has gotten the better of me, and i think i'll need to get in my kitchen again soon. and i will...i promise!! november is just going to be one of those months for work that is unrelenting. so, i apologize in advance for not posting...i swear, i have at least 3 posts ready to be made up...photos taken and all that, it's just a matter of finding time between munkys to post. maybe i'll start getting up early and doing it...maaahahahahaha!!

talk soon. i swear...

cheers

Killer Apple Strudel

i was making this special treat, while listening to the Killers "Hot Fuss" album.

Great album, great music. David walked in, and promptly (after hugging me and thanking me profusely for making apple strudel) told me that i should name it Killer Apple Strudel. After staring at him blankly for a while, he explained..."because you are listening to the Killers while you make it!" Duh!! i felt more than a bit silly. and, with the size of this sucker, i don't doubt that you could club someone with it, and cause some serious damage!! Owen asked if i was making a loaf of bread! lol! so, here is.

"Killer" Apple Strudel

Recipe From: The Good Housekeeping Illustrated Cookbook

2 lbs tart cooking apples, thinly sliced (about 6 cups)

1/2 cup dark seedless raisins

1/2 cup chopped california walnuts or pecans

1/3 cup sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

about 1 cup dry breadcrumbs

1/2 lb phyllo (about 1/2 a pack from grocery store)

1/2 cup butter or margarine, melted

Method:

•grease a 15.5" x 10.5" jelly roll pan

• in large bowl, mix first 7 ingredients and 1/2 cup bread crumbs. 

• set apple mixture aside

•cut 2 25" lengths of waxed paper, overlap two long sides about 1/2", fasten with tape

•on waxed paper, place 1 sheet of phyllo, brush with some butter and sprinkle with scant tbsp of remaining bread crumbs

•preheat oven to 375ºF. Layer remaining sheets of phyllo to make an 18" square, brushing each sheet with butter and sprinkling with crumbs

• about 3" from one edge of phyllo, evenly spoon apple mixture in a 12" x 1" row, leaving 3 inches of phyllo at each end.

• fold ends over apples. starting with edge by apples, roll phyllo jelly-roll fashion, lifting waxed paper as you roll. 

• place roll in jelly-roll pan, seam side down

•brush with melted butter

•bake 40 minutes

•remove cooked strudel from oven and allow to cool in pan on wire rack about 30 minutes

•with a sharp knife, cut strudel crosswise into individual serving pieces. serve warm or cold

______________________________

SO what did i think? it was...ok. it wasn't quite sweet enough for my taste, and because of all the breadcrumbs, it kept it's shape, but there was no sauce or liquid, so i found it kind of dry. what i did like was our idea to add a little somthing to the strudel before eating it. we drizzled honey on it. quite a bit of honey...it made it taste like Bakalava-Apple Strudel. it was fabulous after that. i would maybe try to make it again, but i would make the phyllo in bakalava fashion...with the honey already in it, and see how that would work.

Stars:  3 Stars as-is, but 4 stars after the honey was added. it is full of apple, and has a nice texture. it is a great starter recipe. lots of fun to play with and make your own. i mean, how can you go wrong with apples, spices and phyllo??

cheers, and enjoy!

all american "food"

ok, time for something icky. i was at the mall today, and was blessed to eat whatever my 2 year old wanted. she wanted chicken fingers. ok, so let's get them. not so bad right? well, we went to a&w, got the chicken strips and fries and sat down. she ate ALL the fries, and continued to not want any of the strips that she so desperately cried out for not 10 minutes before...so i ate them...and now?

i feel icky...and the chicken strips are repeating, so i get to enjoy them again and again.

don't fall for the cute face and pouty mouth of your 2 year old...just get what you want for lunch, and don't regret it later. they won't remember anyway. :)

cheers.

dinner with friends

the other night we had a full house of friends and laughter. it was a blast. we got to meet a new friend (Hi Sol!) and got to spend lots of quality time with 2 friends who don't qualify as friends, but as family (Love to Heather and Shannon!!)

MUSIC: we continued with Harry Connick Jr. since he was already in the cd player. can't go wrong with Harry...

One of my favourite standby meals for a crowd is Mexican Pulled Pork. it is super easy to prepare, and impressive to serve. It is a Pork Butt/Loin Roast, dry rubbed with mexican seasonings and cooked low heat all afternoon, filling your house with the smell of yumminess, before filling your tortillas with the taste of it.

here is how to make Mexican Pulled Pork:

in a bowl, combine: 

1/4 cup chili powder

1tsp oregano

1tsp taco or fajita seasoning

1 1/2 tsp salt.

line a roasting pan or casserole with foil

put thawed roast in pan

sprinkle seasoning over the entire roast, front and back, and rub in with your hands, making sure to get it in every crevice and corner.

put the roast "Rind side up" in the pan (the fat/skin will be facing up) so that as the fat melts in the oven, it will make the meat jucier.

wrap the foil tight around the roast, so it will steam and loosen as it cooks

put lid on casserole/roasting pan, and put in a 325 degree oven for 4-5 hours

wait

 wait

 wait

 wait

ok, so here is where i was having fun with my guests, and forgot to photograph the completed dish in the pan. i took photos of it in  my tortilla, but you will have to just make up the next few pictures. :)

Once done:

remove roast from foil, and remove fat/rind and bones from meat. pull meat apart with 2 forks, so it shreds.

serve with the pan drippings on tortilla wraps with rice and your favourite toppings.

  

and beware...you WILL eat too much of this. it is soooooo good!!

Cheers!!

dinner a la Julia Child

alright folks, here it is...i made it. Julia Child's world famous Beef Bourguignon. and just so everyone knows, EVERY time i have to spell Bourguignon i have to google the darn word...its too hard for me. :p

first off: MUSIC  Harry kept me company today in my kitchen, as he does many days. *sigh*. :) this is my favourite album of his...other than his christmas album...but that's not allowed to come out till after halloween. :)

I began this recipe with trepidation. Not only is it a "Julia" recipe, but from all of the reviews and ratings that i could find, everyone said it was SOOO labour intensive!! so, i thought to myself, "self? let's get ready for a LOOONG day of cooking". then i began, following all instructions to a T, and i was done with the prep in under an hour. by that time, the meal was in the oven, and i was finishing dishes, and making sock munkys for tomorrows orders! So, if you compare the difficulty of this recipe to, say, making frozen chicken nuggets and french fries, then yes...it is very labour intensive. BUT if you compare it to  making Thanksgiving dinner? it's super easy! i guess if i had to stoke the fire under the pot for 6 hours, yes, it would be a 6 hour recipe...but i call this a 1 hour recipe, because the oven does the rest of the work.

so, i got the recipe online from THIS wonderful recipe on Food.com. it has 45 steps...but don't let that intimidate you. steps can be anything from browning meat to turning on the oven. so, made the recipe according to instructions...almost. these are the changes i made:

i only had 2 lbs of stewing beef, which was totally fine in the end.
i only had 2 cups of red wine, which, again, was totally fine in the end.
i didn't use fresh thyme, or bay...dried was fine.
i had no pearl onions, nor did i have time to get said pearl onions, so i just left that part of the recipe out.
i did not strain it at the end...my sauce was so thick that i didn't feel that step was needed...and i didn't mind the carrots and onions in the stew. 

so, fast forward 6 hours to the finale of my dinner prep, and i had a amazingly delicious beef stew to serve with noodles, rice, potato...whatever. i chose noodles, because i knew that my kids wouldn't eat the beef stew, so they could have plain 'ol red sauce on their noodles if they wanted. (which they did...)

now, i took photos...i tried different angles, and different lighting...and i could NOT make this look like anything but Alpo on my plate...which, i guess it did ...a bit. lol! BUT it sure didn't taste like it. it was so rich, and thick and delicious...it was almost TOO  much flavour. it seemed a bit salty, which could be remedied by using low sodium bacon and beef stock i suppose. but other than that, the beef was beautiful, the sauce was to die for...and all together i think it was a success!! yay me!! so, i'll post the photos, but please...no digs on how it looks like dog food...you've been warned. :) trust me, i even searched online for another photo, thinking i could trick you into thinking that was mine...ALL of the photos of this meal look like Alpo. lol!!

and yes...that is a Pillsbury Croissant on my plate with my delicious Beef Bourgin-whatever...don't mock me. hahaha!!

so, enjoy, good luck, and God's speed. let me know if you try this...it was well worth "all the work".

cheers!

Holy Panko Batman!!

ok, so it's going to sound so borning, but i'm going to be sharing in my joy of Panko Bread Crumbs today. I've never used them before this weekend, and i've always thought to myself...just because they put a Japanese name on them, they think they can charge more for them...Inconceivable! not so my friends, not so...

 Panko bread crumbs are made from bread, without crust. i think that must mean that they remove the crust, because i don't know how you would make bread WITHOUT crust...but those japanese come up with some crazy stuff!! they are much coarser than regular supermarket saw-dust breadcrumbs...and they actually keep their crisp texture when cooked!! they were lovely, and added much desired crunch to our otherwise ordinary oven baked chicken on friday. yum! AND i found them at bulk barn, so they cost next to nothing. Have i mentioned i love bulk barn? :)

so, there you have it...panko bread crumbs rocked my world this weekend.

on the menu tonight for dinner...watch out julia child!! i'm making your signature BEEF BOURGUIGNON! recipe, reviews and photos to follow folks!

cheers.

artichokes with parmesan dipping sauce

How many of you have eaten artichokes. i don't mean the little tiny artichoke hearts in marinade that you get in the canned veg section of the supermarket. but the fresh, green leafy things you get in the produce section? well, i knew what they were, but i have to admit...they were a bit of a mystery to me...until tonight. Tonight i purchased 3 artichokes. Not the huge globe ones...couldn't find those. just the small, plain old artichokes. 3/.99 cents to be exact! so i figured...what's the worst that can happen. i had seen recipes for them, i just hadn't gotten there yet.

before i start, did you know that artichokes are a member of the sunflower family? yup. i didn't know that either. the things you learn in the kitchen....well...online. :p

so, i cut the top 1/2 - 1 inch off the top and cut the stem to be flush with the bottom. i then clipped all the thorns off of the remaining full petals and put them in a small pot of about 1" of water. i added lemon juice, garlic and salt to the water. i then boiled them for around 15 minutes. (if they had been big globe artichokes, it would have taken 30-45 minutes)

i made a parmesan cheese sauce (like a vegetable sauce, or a fondue sauce) and served that with the cooked artichokes.

to eat an artichoke, you pull off the petals, dip in the sauce, and scrape the inside white flesh from the outer woody part of the petal, with your teeth. once you get closer to the center of the artichoke, you can just bite the petal in half, or eat the entire thing. the heart is the tight bulb of yellow young leaves in the centre, and is delicious! just don't eat the choke, which is the fuzzy part of the artichoke, that sits below the petals, right at the base of the artichoke. (where the stem meets the artichoke).

so, i liked it! david on the other hand, thought it was far too much work for what you got, and said that it was just a way to eat dip. now...agreed...i probably did taste more dip than artichoke on most bites, but once you get to the heart, it is really tasty! it is worth trying for sure. you can find instructional videos on how to prep and cook your artichokes on youtube. that's where i got most of my information.

yum!! i love trying new, strange things.

cheers everyone!