Bubbe’s Chicken Soup

Nothing beats warm soup on a cold winters day-colds included. So, if you’re not feeling too great, or you just have a hankering for chicken soup, this is just for you.

Ingredients:

• Three chicken leg quarters- skinned
• About two gallons of water
• Three parsnips
• Three carrots
• 8-10 oz mushrooms
• One large onion
• 4-5 cloves of garlic
• One bunch parsley
• One bunch dill
• 1/2 cup barley
• Salt and pepper to taste

Here’s what to do:

• Cook your water and chicken legs for thirty minutes -bring water to a boil then turn down to simmer
• While you’re cooking your legs dice the veggies and herbs. (Note: If you are serving picky eaters you can puree the veggies in a food processor before cooking, or rough chop the veggies and puree after cooking)
• Remove chicken legs from pot and skim the water (there shouldn’t be too much since you skinned the legs)
• Put parsnip, carrots, mushrooms, onion, parsley, dill, and barley into the pot and simmer for 45 minutes
• Remove chicken meat from the bone and roughly chop. return to stock pot after veggies are done cooking
• Season to taste
• Serve and enjoy!

~That Guy

Berry Applesauwwce

Who says that home made applesauce (or home made anything for that matter) has to be hard? My mother and grandfather created this recipe when I was but a wee child. Since the days of my grandfather peeling apples and my mother fixing the spice this has been a favorite for dessert or a snack- served chilled or warm! I have changed the recipe slightly, but something tells me my mother won’t mind.

 

Here’s how the magic happens…

You will need:

Bag of apples (mcintosh apples are best because they are sweeter)

Frozen Strawberries

Frozen Blueberries

Orange juice

Cinnamon sticks

Honey

What to do once you have your ingredients:

Peel and dice the apples (the smaller they are the faster they will cook), add several handfuls of strawberries and a couple handfuls of blueberries. Place the fruit into a pot along with 1/2 a cup -one full cup orange juice, cinnamon sticks, and 3 tablespoons honey. Place on the stove top on high heat. Once orange juice starts to boil, turn the heat down to low and cook for another 10-15 minutes until the fruit is soft. Turn off heat and let cool. Remove cinnamon sticks and use immersion blender to puree to desired consistency. The sauce may be enjoyed hot and cold (if there’s any left to cool down!)

 

Afterthoughts: 

* Depending on how sweet the apples are you might want to add more honey, or even granulated sugar. Adding honey or sugar when you puree is perfectly fine.

* The amount of orange juice will determine the texture at the end. Depending on how big the bag of apples is you will want to use more or less of the juice.

* Pears are also great in this recipe either only pears, only apples, or a pleasant combination of the two

* When removing the cinnamon sticks keep in mind that they just need a quick rinse and can be reused

 

Enjoy!

 

~That Guy