Sites like Our Best Bites and The Pioneer Woman and Gina's Skinny Recipes have my mouth watering!
Last week when my culinary minded daughter was here - we played food blog. Which by the way, I think she'll give a try one of these days. She's a great cook. We had been talking and wondering about the food bloggers - how much time they must spend cooking, photographing, tasting, testing, and writing.
One of our favorite local foods is Knoephla Soup (pronounced nep-fla) It's a cross between potato soup and chicken & dumplings. Papa would like to sneak away from work every Thursday for the special at the Court House Cafe, but it's a 30 mile drive. So, Doretta gave me her secret recipe:
Peel and cook potatoes in water and chicken broth as much as you like, as you are boiling the pot in the broth and water dice onions and saute in lots of butter. Set the onions aside when they are clear—
Then you mix your dumplings--Eggs, flour,salt, and a little milk to make a soft sticky dough--you use quite a few eggs in comparison to the milk! Take two teaspoons and dip small amounts of the dough into the boiling broth on the potatoes--when you are done doing that and the dumplings have cooked add a can of cream of chicken soup---1/2 gal milk and 1 pint cream then reduce heat and add the onions and presto you have Knoephla Soup!!
Now, Miz Doretta can make this with her eyes closed, 10 gallons at a time, but I needed a little more detail so I googled Knoephla Soup recipes. I put my own recipe together. Then when my healthy chef of a daughter got here, we revised it again to take out some of the calories (shhh - don't tell Papa).
Here's our healthier knoephla soup:
3-5 medium potatoes, peeled and diced
1 medium sized onion, chopped
3 32 oz. boxes chicken stock
1. In a soup pot, boil the potatoes and onion in the chicken stock
(There's something in that pot a boiling - potatoes I think.
All that steam set off the smoke alarm)
3 cups flour
4 eggs, beaten
6 tbs milk
1 tsp salt
2. Mix dumpling ingredients to make a soft, sticky dough. Drop teaspoon size dough balls into boiling broth. Cook about 10 minutes, covered.
(in a lovely green plastic bowl from the dollar store
on my once-upon-a-time stylish harvest gold stove)
2 cans cream of Chicken Soup (the healthy kind of course)
½ gallon milk (we used 2%)
1 pint cream
½ - 1 cup pureed white beans to thicken and add protein
3. Add to broth and cooked dumplings
And that's it for our food blog!
The soup was definitely better than the pictures!
Thanks for stopping by!