Healing Chicken (Noodle) Soup

In honor of FLU season.....
I bring to you my "Healing Chicken (Noodle) Soup".
If you are already sick, just call someone with your grocery list and tell them how to make it for you.  Or, if you are feeling well - GO TO THE GROCERY STORE NOW!!!  Get your ingredients and make this soup to store in your freezer.  You will thank yourself later.

Healing Chicken (Noodle) Soup

The reason the recipe name is (Noodle) is because you and add the noodles or not. 

I prefer noodles.

Stew your chicken first:

Place a 3 to 4 lb. chicken in a LARGE pot and cover with water.
Add 3 tablespoons of apple cider vinegar.
Cook for 1 hour over medium heat until chicken is done and falls off the bone.
Remove bones and chicken from the pot to cool.
Keep the broth in the pot and set to simmer.

Add to simmering broth:
2 large onion diced
3 celery ribs diced (seeds are good too)
3 carrots diced
1/2 stick of butter
3 cloves of chopped garlic
juice of 1/2 a lemon
salt & pepper (to taste)

Cut chicken up into large chunks.
Replace chicken back into simmering broth.
Add 1 cup of large diced potatoes
Cover with water.

Cook for another 30 minutes on medium heat.

Last 10 minutes of cooking:
Add 1 bunch of chopped parsley
1/2 teaspoon of thyme
1/2 teaspoon sage
1/2 teaspoon basil
pinch of poultry seasoning
1/4 teaspoon cayenne pepper

Cook for 10 more minutes.

The soup is done.  You can add some noodles if you like.
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Instructions for a 'kid friendly' version:
 
Note:  The veggies do NOT have to be cut up in little bite size pieces.  You will be throwing them away.
 
Place these ingredients into a LARGE pot to boil: 
3 to 4 lb. chicken
3 tablespoons of apple cider vinegar
2 large onion (chopped in quarters)
3 celery ribs (broken into about three pieces each)
3 carrots (broken into about three pieces each)
1/2 stick of butter
3 cloves of garlic (cut into quarters)
juice of 1/2 a lemon
salt & pepper (to taste)
1 large potato (cut into big chunks)
Add 1 bunch of chopped parsley
1/2 teaspoon of thyme
1/2 teaspoon sage
1/2 teaspoon basil
pinch of poultry seasoning
1/4 teaspoon cayenne pepper
Cover with water.


Cook for 1 hour over medium heat until chicken is done and falls off the bone.
Remove everything from the broth.
Strain broth through a drying towel.
**I use a drying towel simply because my children would DIE if they saw a piece of spice in their Chicken Noodle Soup.  A cheese cloth lets too many of the little spices through.

Cut up your chicken into big chunks and put back into your broth.  **I normally only add back in about half the chicken and freeze the rest to use in my chicken pies.
Add some spaghetti noodles broken into small pieces.

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You can freeze in single serving size containers. 
This soup unthaws quickly and is a perfect 'quick' healthy meal for you and your family.
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Some of the reasons why chicken soup is healing:

-Chicken soup has anti-inflammatory properties that help sore throats and help stop the movement of neutrophils (white blood cells that encourage the flow of mucus that accumulates in the lungs and nose).

-Spices such as garlic and pepper (all old timey treatments for respiratory diseases), work the same way as modern cough medicines, thinning mucus and making breathing easier.

-Chicken soup contains 'drug-like' agents similar to those in modern cold medicines. For example, an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine, prescribed for bronchitis and other respiratory problems.

-Chicken contains an amino acid called cysteine, a substance released when you make the soup. This amino acid is similar to the drug acetylcysteine, which is prescribed by doctors to patients with bronchitis. It thins the mucus in the lungs, making it easier to cough out.

-Onions contains quercetin, a powerful anti-oxidant that is also a natural anti-histamine, and anti-inflammatory. Onion are a strong antibacterial agent.

-Garlic has phytochemicals that are helpful in reducing cancer risk and boosting the immune system. It is beneficial to the bodys overall maitenance. It is rich in protein; vitamins A, B-1 and C; essential minerals including calcium, magnesium, potassium, iron and selenium. Plus it contains 17 different amino acids. Increases energy and endurance. Garlic gives chicken soup a great flavor as well. 

-Cayenne pepper promotes sweating to break a fever. Cayenne acts as a catalyst, carrying all other herbs and supplements quickly to the place in the body where they are needed and increasing their effectiveness. It is also high in vitamin C and useful in the treatment of colds, sinus problems and respiratory ailments.

-Carrots are the best natural source of beta-carotene. The body takes that beta-carotene and converts it to vitamin A. Vitamin A helps prevent and fight off infections by enhancing the actions of white blood cells that destroy harmful bacteria and viruses.

-Parsley is a great source of dietary calcium, iron, vitamin C, and vitamin A, as well as beta-carotene, and folic acids. Parsley has proved itself a potent medicinal herb. It has cancer-fighting volatile oil components. Parsley is also rich in flavonoids with powerful anti-oxidant properties. It is known to both detoxify and soothe the kidneys. Parsley leaves can be a gentle treatment for kidney problems, bladder infections, and to reduce mucus in the first stages of a cold and influenza.

-Celery seed helps ease urinary tract infections, as it's an excellent antiseptic. It's also anti-inflammatory, relieving arthritis and gout. An excellent diuretic, it aids digestion and even alleviates gas. The celery stalk itself is high in minerals and is a significant source for magnesium.

-Thyme is an effective expectorant, as well as an antiseptic. It can help clear congestion, viral infections, or a dry, hacking cough.

"A cheerful heart is good medicine."

Proverbs 17:22

Another Smoothie

I am getting bored with only two smoothie recipes so far. 

I LOVE the taste of them, but I need a new flavor. 

Time to start digging in my freezer.

I found some old frozen cherries.  They have probably been in there about two years.  My mom stored them in her freezer for me while were in NY.  But, she has no use for cherries, so they stayed at the bottom of her freezer and was never touched again. 

 UNTIL TODAY. 

I LOVE cherries - especially black cherries I picked off of the tree myself.

So many fun memories. 

I went back to that day in my mind as I drank my smoothie this morning. 

So FUN!! 

Here are some of my favorite pictures from that day...

Notice the monkey in the picture...

Yes, that is Hannah - way up high.

And... back on the ground.  The trees were LOADED with cherries.  The limbs hung low to the ground.

By far.. my most favorite picture of the day. 

She LOVED eating those cherries and hardly got any in her bucket!

The results of three people picking, one eating and one taking pictures.

 (Thanks Mom.)

Here is the new recipe:

This recipe is basically the same, with a few alterations.

1 cup of red grapes

1 whole orange - medium sized

(peeled, but leave as much white as you can)

1 whole lemon (peeled)

1 nickle size piece of lemon peel

1 whole lime (peeled)

1 whole banana (peeled... duh)

1/2 of a slice of pineapple

1/4 cup of raisins

1/4 granny smith apple

1 cup of frozen cherries

1/4 cup of frozen blueberries

10 raw almonds (not roasted and salted)

2 cups of spinach

2 cups of ice

The results... another yummy 'red' green smoothie! 

ENJOY!

Hannah's Birthday Cake

Here is Hannah's 'self decorated' birthday "Texas Sheet" cake.

Thank you to two of my favorite New Yorker's for these recipes.  I miss you ladies!!

Hannah's favorite cake is "Mrs. Williamson's Texas Sheet Cake".  She fell in love with this cake when we had supper with the Williamson's one evening.  Well, we ALL fell in love with this cake.

Hannah has been decorating her own birthday cakes for the past few years.  This year, she drew out her birthday cake plans about one month beforehand.  I was thinking I could just color some icing and squirt all of these things on this cake.

Then, one of friends posted some pictures on Facebook of a "Veggie Tales" cake she made.  She kept talking about fondant.  I have never heard of fondant.  But, how could she make Larry out of icing?  I was VERY curious.

She send me her recipe.  I changed it just a bit (since I despise shortening...) and I wanted my fondant to taste like vanilla.

Here are the recipes (changed just a bit to omit the shortening - I LOVE butter... real butter.)  Also, any time I write 'butter' I am referring to 'salted butter'.  If I use unsalted, I will specify.

"Mrs. Williamson's Texas Sheet Cake"
2 cups of all purpose flour
2 cups of sugar
2 sticks of melted butter
1 cup of water
3 1/2 Tablespoons of unsweetened cocoa powder
1/2 cup of buttermilk
1/2 teaspoon of salt
2 eggs
1 teaspoon of baking soda
1 teaspoon of vanilla extract

Preheat oven to 350 degrees.
Mix together.
Smear a little butter up on the sides of a jelly roll style pan (I used a Pampered Chef Bar Pan.)
Bake for 20 minutes (or until a toothpick inserted in the middle comes out clean)

While the cake is hot... I used a kabob stick to poke holes all over the cake.  The cake rises so much and my oven is tilted slightly to the back, so my cake always turns out a tiny bit higher on the back side.  Poking the holes in the cake allow this icing to sink down in the cake some and not run off of the sides.

Make his frosting and pour over the cake while it is still hot.

Frosting:
1 teaspoon of vanilla
1 stick of butter
1/3 cup of buttermilk
2 teaspoons of cocoa
1 - 1 lb. box of 10X sugar

Boil the first four ingredients in a pot on the stove top.  Remove from heat, wisk in the box of 10X sugar.  Pour over the cake.

Allow to cool.  Foil sticks to this icing.  Cover with plastic wrap and then foil or whatever works best for you.

Now... on to the FONDANT!!! 

This fondant is just like edible play-doh!!!  It makes a TON of fondant.  I used about 1/8 of the recipe.  The rest if wrapped up in four chunks in my freezer waiting to be unthawed and 'tested'.

For the fondant you will need:
2 lbs. of 10X sugar - sifted
1 stick of butter
1 - 16oz. bag of mini marshmallows
2 - 5 Tablespoons of water
1 teaspoon of vanilla extract
Food Coloring (bleck....  I despise food coloring too... but, white fondant is a little BORING.)

Melt apx. 3 Tablespoons of butter, 2 Tablespoons of water and all of the marshmallows on the stove top using a double boiler.

When melted, add in 1 teaspoon of vanilla extract.  Mix well.

In a HUGE bowl, add in about 3/4 of the 10X sugar to the marshmallow mixture.
Using the rest of the stick of butter, melt in your hands by rubbing them together to 'grease' them well. 
Put your hands in the bowl and mix mix mix. 
You will eventually turn out onto the counter top and knead the rest of the 10X sugar in.  You will continue to knead.  You want the results to be smooth and elastic.  If it is tearing too much, add a little water - 1/2 Tablespoon at a time.  (I ended up using the entire 5 Tablespoons of water in my recipe.)

Wrap it up in some plastic wrap and stick it in the fridge over night.  The next day, set out the fondant ball and pinch off pieces to color.  Work the food coloring in to the small pieces.

Now go get creative and make a FUN cake!


A HUGE 'THANK YOU' to Melissa Williamson and Amy Wallenwine!!!

GREEN Smoothie

HEY!  Someone stole my green smoothie!!!

This one turned out REALLY REALLY green. 

And REALLY REALLY yummy!!!

If you must... just look away while you drink it.  Cari doesn't mind.  Hannah wouldn't come near it.  You could blindfold yourself.  Whatever it takes to drink this yumminess.  This tastes like lime sherbert!  If you like lemon/lime tastes... you will LOVE this smoothie.

Ingredients:

1 cup of white grapes (or white grape juice)

3 mint leaves (fresh mint is best)

Lime zest

 (cut off the side of the lime about a half dollar coin size piece and just throw it in the blender)

1/2 banana

1/2 cup of frozen peaches

1/2 cup of frozen mango

2 cups of kale

4 pitted dates

1 cup of ice

A few helpful tips when making smoothies:

If you place these ingredients in the order listed into your blender, it will work better. 

 The more 'liquidy' things go in first. 

A 'smoothie' type blender with a tamper works best. 

You can shove the fruit and veggies down into the blade to make sure everything gets ground up good.

You can add SUPER cold water instead of ice.

You do not have to remove the seeds from your fruit.

(Seeds have vitamins too).

I do remove pits.... they tend to be very hard and tough on your blender blades.

Hannah

She's 9.

Happy Birthday Bobo.

Dear Hannah,

You are beautiful, inside and out. 

Now, be a good little girl and obey mommy....

STOP growing up so fast!!!

Love,

Mom

Hannah response when she read this:
"haha... I can't.  God makes me like that."
Another reason why I love her so.

Green Smoothie Challenge

Day #1

Today starts my Green Smoothie Challenge for the month of February.  This shouldn't be so tough for me since I LOVE raw foods and I LOVE smoothies. 

The Challenge:  Replace my normal breakfast with a green smoothie every day. (Apx. 16oz.)

The only day that will be tough for me is Sunday.  My mom cooks breakfast for us on Sunday before church.  It will be extremely difficult to watch everyone else eat bacon and eggs and my homemade biscuits as I sip on a my green smoothie.  I LOVE biscuits too.

Well... here it goes.

Today's recipe: 

1 cup of red grapes

2 small oranges

1 lemon

1/2 granny smith apple

1 banana

1/2 of a thick slice of pineapple

8 frozen strawberries

1/2 cup of frozen blueberries

A BUNCH OF SPINACH (apx. 2 cups)

2 cups of ice

Liquify.

Pour into cups.

This one did not turn out 'green'.
The blueberries help to mask the green color.

I must share.  My girls LOVE green smoothies - especially this recipe.

The one in the jar is saved in the fridge.  It will be just as yummy tomorrow, but will probably won't last that long.

Drink while you check your email... or facebook... or blog.

Who's going to join me?