October 2016 - Our Sunday Cafe
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Sunday Supper Suggestion, Broccoli Salad dressed with Curry

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

We are new to experimenting with curry. And honestly, the dishes I have tried have been mild for curry lovers. I guess it would be safe to say, we like mild as an adjective to describe food, especially new to us, foods........

Curry really hits the spot in this salad. There are plenty of flavors to pop on your tongue, but the curry dressing brings them all together. You will want to make this salad in the morning (or the night before) for the evening meal.

Broccoli Salad, with peanuts, bacon, cranberries and curry!
Broccoli Salad, dressed with Curry

Broccoli Salad dressed with Curry
adapted from:  (not so) urban Hennery
serves 8

2 crowns of broccoli
4 small green onions - slice lengthwise, then slice thin
4 slices bacon
1/2 c dried cranberries

3/4 c mayo
3 T cider vinegar
3 T sugar
2 t curry (curry lovers feel free to use 1 -2 T if you wish)

1/2 c salted peanuts

Dice the bacon into 1/4 inch pieces, fry until golden brown, drain well. Set aside to cool.

Cut broccoli into small pieces, and place in a large bowl. Add the cooled bacon, onions and cranberries.

Apple cider vinegar goes into the curry dressing for Broccoli Salad with Curry.

In a separate bowl combine the dressing ingredients until smooth. Pour over broccoli mixture and mix well.


The salad will appear dry, cover, refrigerate at least 4 hours.

Easy to make ahead, Broccoli Salad dressed with Curry.
Broccoli Salad with Curry, ready to rest in the fridge. 

Before serving, stir well and top with the peanuts.



Easy make ahead Broccoli Salad dressed with Curry.
Broccoli Salad dressed with Curry.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
souper (soup, salad and sammie) sundays @ kahakai kitchen

3

Virus Buster Chicken Soup, perfect for the upcoming virus season

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I am out of commission for the next few days with a serious head cold  Influenza. From the original posting date, it looks to be about 2 years since I/we were down with a virus. Right now I feel as energetic as the big guy that washed up in our weekend storm! 


New to our beach neighborhood, too big to move!
This big guy came in on the storm!
While we do not have this particular soup in the freezer, we are stocked up with lots of homemade food to make things a bit easier for my dear hubby as he takes the reins of the kitchen. 
I hope it does not come to your home, but just in case it does, this delicious soup might help. 

Virus Buster Chicken Soup


Apparently, our T-cells needed some aerobics, because one or the other of us, has been ill with the fall of 2014 upper respiratory virus for the last 6 weeks. As we talked about it, we realized that we lost the last of the good weather and our last scheduled vacation week to this silly virus.

This was the summer of work around the home and the ongoing virus.......we never got away.

With my dear husband down with this pesky thing, it is time to get serious with healing from the inside out. He does not seem to be getting much better, or worse will relapse the minute he gets up to get something done. Of course for him, "getting something done" means hauling composted horse manure to the garden or chopping another cord of wood............

A rich and "good for what ails you" chicken soup
Virus Buster Chicken Soup

"Uhmmm, honey. Please come and sit down, let me bring you a bowl of chicken soup."

While I must say this is not a cure, it is curative, as all homemade chicken soup is.

This is not regular soup, and it is not even a recipe for soup. It is a process and you can use it and amend it for your own family's needs and taste preferences.  I was aiming for superior bone broth strength and lots of aromatic vegetables for flavor.

Jewish Mother Style Virus Buster Chicken Soup
by the seat of my pants
makes a lot!

12 chicken (bone in) legs
fresh filtered water, about 2-3 quarts
1 large stock pot

12 whole cloves garlic, peeled
4-6 thick slices fresh ginger, peeled
4-6 bay leaves
1/4 t peppercorns
3-4 chicken feet*
reserved bones

3 leeks, sliced
1 onion, diced
1 green pepper, diced
4-6 ribs celery diced
salt to taste

4 carrots, peeled and diced
2 c green beans, cut into 1-inch pieces
1 c peas

Cover the chicken legs with water. Bring to a boil, reduce heat and simmer about 1 hour. Turn off heat and let chicken poach in the broth. Remove chicken legs to a platter and let cool until you can remove the bone, with a quick twist. Return any broth on the platter to the stockpot. Set meat aside and let cool completely.

Cooks Wisdom:  After thought and update! The more I thought about this, I realized that the simplest solution would be to tie the bones (after removing the meet) and chick feet together with a bit of kitchen twine. Place that in the bottom of the kettle and continue to make the soup. The bones all bundled up, would be adding nutrition to the soup and be out of the way as well.

Mean while:
Bone broth with a carcass and some raw chicken feet, chicken feet make the difference!
Bones make the best broth.

In the bottom of a clean large stockpot, place the reserved bones and the chicken feet.  Add the garlic, ginger and bay leaf.

Cover this group of ingredients with a stainless steel collapsible vegetable steamer.  The goal is to continue to extract the goodness of the bones and yet keep them separate from the soup.

Add the leeks, onion, pepper and celery.

Bring to a boil, reduce heat simmer for an additional 1-2 hours.

Remove skin, etc from the reserved chicken meat. Dice or shred chicken meat, refrigerate until needed. I used half the cooked chicken meat in the soup, the rest will make some great chicken salad sandwiches!

bone stock, chicken soup, virus buster sup
Jewish Mother Style Virus Buster Chicken Soup!

When the soup has simmered the second time, add the carrots and green beans. Cook until tender.

Add reserved chicken meat, taste for seasonings, adjust if needed.

By the way, this is delicious soup, even if you don't have a virus.....

*chicken feet can be found at most large Asian markets

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


4

Comforting Rice Pudding, perfect for the upcoming virus season

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I am out of commission for the next few days with a serious head cold. I have not had a cold in years, so it is not surprising that this one is fairly severe. Fortunately, we spent the day yesterday getting up a rain curtain that will protect the sliding door from the driving rains that are on their way. We learned that our sliding door will need a bit of repair during the weekend storm when the track for the door kept filling with rain water. 


New to our beach neighborhood, too big to move!
This big guy came in on the storm!

The south side of our home gets the brunt of any rain and the weekend storm showed where some repairs will be needed. In the meanwhile, we are snug and ready for any incumbent weather. Come spring, however, we will need to get the door and any other areas that might show themselves repaired. 

I will be sharing some wonderful recipes that will help bring nourishment and comfort to anyone that might be down with a virus. I hope it does not come to your home, but just in case it does, these might help. 

Comforting Rice Pudding

When the cold and flu season hits, comfort foods are in need. Homemade, delicious, and soothing. Today that is going to be a simple rice pudding with raisins. Also, a great way to use up rice, leftover from a nice meal, that (ironically) you cooked for your family before you got a cold!

Creamy rice pudding, use brown or white rice for a delicious dessert.
Baked Rice Pudding

Simple and Comforting Rice Pudding
350-degree ovenhistorical recipe by nature, thanks given

2-3 c cooked rice ( we had brown rice cooked and ready to go in the fridge)
1/2 c raisins

2 1/2 c milk

1/2 c sugar
1 t cinnamon
1 t vanilla
3 eggs
dash salt

nutmeg for grating over the top of the custard

Begin by preheating your oven and setting up a water bath. Decide which dishes you will use for the recipe, one for the pudding and one for the water bath.

Water bath baking is not difficult, and yields a creamy dessert every time.
Easy to make water bath, for oven baking.

Place one inch of hot tap water in the bottom of the water bath dish, and set into the oven while the oven heats.

This will keep the water hot and ready to receive the pudding dish.

Heat milk over medium-low heat until scalded, small bubbles will appear around the edge of the pan, but the milk will not be boiling.

Evaporate milk is convenient and makes a great dessert.
 I usually start with a can of milk and add fresh milk to equal the amount needed. I like the richer texture that the evaporated milk gives custard.
The gentle steam rising lets you know it is about ready for use.

In a large bowl, beat eggs, sugar, and spices.



 It looks like it is time to get out the rum and make more vanilla extract.





Whisk or using a hand mixer slowly temper the eggs with the hot milk. Pouring the hot milk into the eggs in a thin stream, whisking or mixing continuously.

 This is easy to do if the hot milk is transferred back to the measuring pitcher. This trick works well, your custard will be smooth.

Continue until all milk is mixed in. Stir in rice and raisins. Dust top of pudding with nutmeg.


Set the pudding dish into the water bath.


Bake 50-60 minutes or until done in your oven.

Let cool and serve with a whisper of whipped cream!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

2

Roasted Garlic Soup, perfect for the upcoming virus season

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I am out of commission for the next few days with a serious head cold. I have not had a cold in years, so it is not surprising that this one is fairly severe. Fortunately, we spent the day yesterday getting up a rain curtain that will protect the sliding door from the driving rains that are on their way. We learned that our sliding door will need a bit of repair during the weekend storm when the track for the door kept filling with rain water. 


New to our beach neighborhood, too big to move!
This big guy came in on the storm!

The south side of our home gets the brunt of any rain and the weekend storm showed where some repairs will be needed. In the meanwhile, we are snug and ready for any incumbent weather. Come spring, however, we will need to get the door and any other areas that might show themselves repaired. 

I will be sharing some wonderful recipes that will help bring nourishment and comfort to anyone that might be down with a virus. I hope it does not come to your home, but just in case it does, these might help. 

Roasted Garlic Soup

Yesterday was a stock day. I had a bag of bones in the freezer and a crock-pot at the ready to work hard for me all day, while I played. The ending result was a gallon of rich chicken stock. While looking through one of the books, I decided upon this simple yet delicious soup.

Take This Dish and Twist It

Roasted Garlic Soup
adapted from:  Take This Dish and Twist It
by:  George Duran

2-3 heads of garlic (full bulbs)
2-3 t olive oil
2 T butter
1/2 c finely chopped onion
2 t paprika
1/2 t ground cumin
4 c rich chicken stock
sea salt
snipped fresh parsley
Garlic Croutons - see below, you can make these while the garlic roasts.

Preheat oven to 400 degrees. Cut the top off garlic, wrap in foil leaving the cut edge exposed. Bathe the top with olive oil. Roast 30 minutes, set aside to cool.

Gently squeeze garlic cloves from the head, separating the head if needed to make it possible for the garlic to slip free of the skins. Slice the garlic, if desired.





While the garlic is roasting, you can make the Garlic Croutons.


Assemble the soup:

Melt the butter in a large pan, over medium-low heat. Add onion and cook slowly for 5-8 minutes, or until the onion is soft and translucent, do not brown. Add stock, paprika and cumin. Bring to a boil, add garlic, reduce heat to simmer, simmer for 15 minutes. When using homemade stock, check for/and adjust salt.


Serve with snipped parsley and the croutons.

Roasted Garlic soup, delicious and so good for you with lots of garlic.
Roasted Garlic Soup.

Makes 4 servings

Croutons

4 slices sandwich bread, crusts trimmed
1 T olive oil
1 clove garlic, crushed with the back of a knife.


Warm oil over medium heat, add garlic and cook until garlic is brown, remove and discard. Add bread, increase heat to high, gently cook and stir until bread is coated with the garlic oil and golden brown. Remove to cool to paper toweling.


Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
weekend cooking @ beth fish reads

4

Wordless Wednesday, Alice Waters Swiss Chard Gratin

Wordless Wednesday. Recipe for Alice Waters Swiss Chard Gratin.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
0

Our Thursday wrap-up!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit, because we have a lot to share.

On the job front, one significate change that will impact our us is a change in my work schedule, from Monday - Friday with weekends off, to Thursday - Monday. Fortunately, this will only last until the end of 2016.....( because retirement is looming...).

This week on my days off, we loaded up the motorhome and took off for Vancouver Washington on Tuesday morning. We wanted/needed to complete one of the two remaining loads from our former home. The 40 plus years of Christmas decorations stored in the attic space above the garage.



I need to tell you right now, that 99% of all 40 years came here to the smaller peninsula house. I hope to have more common sense when it is time to decorate in a couple of months.....

In another month or so, we shall load up and head back for the final load. We need to dig up a Nine Bark Tree and a Crepe Myrtle and replant them here. Then we will finally be done with moving. All trips back to Vancouver from that point will be to see loved ones. 





Along the way back home we enjoyed some beautiful scenery. I love living here, it is always beautiful no matter the season. 

By the time we pulled into the driveway and got unloaded, it was raining. Here rain can be a welcome relief as it affords one the opportunity to get other things done indoors. Including a bit of relaxing. So that is what we did. 



The wind is howling and the wind chimes are busy, but we are not.  



The cat was stern with us upon our return, but he warmed up quickly. We had left the radio on for him since one of us is usually home during the day. I think the music helped. 



And the rosebuds brought in so the deer would not eat them in our absence had bloomed. I love the cheerful look of fresh flowers on a kitchen table. 





We brought back some fun foods to cook, including kiwi berries and delicata squash. Plus we helped ourselves to an acorn squash from the daughter's garden.



And finally, I finished this book. Much of it was about grieving, with a recipe for each chapter. I must say I do see the connection of a long term career/job ending and a grieving process. But I can't say I totally enjoyed that part of the story. This part of her journey/story seemed removed from the daily lives of most folks. 

The recipes, on the other hand, are spectacular and I have many in mind to try. I was pleased to read that in Ruth Reichl's opinion recipes in a cookbook do not have to be perfect, they should reflect the food served in our homes and to our families. 

And with that, I found common ground with Ruth Reichl. 

Which wraps up our week, and now I ask, how was your week? I would love to hear about it. 


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

weekend cooking @ beth fish reads
pink saturday @ how sweet the sound
6

Wordless Wednesday, Roasted Carrot and Radish Salad with Citrus Vinaigrette and Feta

Wordless Wednesday. Recipe for Roasted Carrot and Radish Salad with Citrus Vinaigrette and Feta.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Look for more suggestions, by searching #WordlessWednesday.
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Sunday Supper Suggestion, Creamy Corn

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

One of the purchases we made after the holidays last year, was a triple crockpot cooker. While we did not think it through in the process of being in the store and happily overwhelmed with the idea of making three (yep, count 'em) meals at once, the truth is, this unit is smaller than what is needed for main dishes. These crocks are only 2 quarts in size.

Turn that man loose, and the whole house was filled with such good smelling food when I got home from work!

But, never fear. This cooker set up is perfect for side dishes. I have always thought the 4 quart crocks were too big for side dishes unless you were cooking for an army. I have always been really good with the main course, and the desserts of course. Yet sides have to some degree been the last thing I think about and often I serve the same tired plate of crisp vegetables, bowl of mashed potatoes and platter of steamed broccoli.......

Ha, with help from my husband, I think those days are over. Terry found this delicious recipe and proceeded to make it for our dinner. I can tell you this, we will make it again.

slow cooker side dish of creamy corn
Creamy Corn

Creamy Corn
adapted from: Taste of Home Casseroles, Slow Cookers, and Soups
Serves 6

3 cans corn (15-16 oz each) drained
1 8 oz block of cream cheese
1/4 c butter (1/2 cube) diced
1/2 t garlic powder
1/2 t salt
1/4 t pepper

Combine in a 3 qt slow cooker (we used the 2 qt with complete success) and cook on low 4 hours. Stir well before serving.


Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
merry monday link up @ meatloaf and melodrama
happiness is homemade @ blogghetti
Fabulous Fall Party @ Our Holiday Journey
cookbook countdown 10 @ cookbook countdown
foodie friday @ rattlebridge farm



4

This and that from far and wide, October 2016

Truth be told, I almost missed my own deadline for this post! I have recently changed the days of the week that I work, in preparation for retirement. And I must say, retirement cannot come fast enough! My dear husband retired three years ago, and he has declared that he has waited long enough.

So it will be retirement for me. We have been planning this for some time, but it is fun to see the beginning of the end. And now....

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. 

We hope your week is going great on this first day in October. Take a look at what friends and other blogger are cooking up currently or have enjoyed in the past. So much information and recipes from current and older posts on just about every blog, today I am sharing these.....


Photo courtesy of Premeditated Leftovers.

We are in rain season here on the peninsula, and that calls for soup. This Butternut soup with potatoes and collard greens is a bit different, which I like. Plus it is a great way to get more greens into your meals. 


Photo courtesy of Pam's Midwest Kitchen

We have been enjoying different loaves of quick bread here lately and now this one has caught my eye! I especially enjoy the flavor of roasted walnuts, and I am looking forward to making a loaf of this Walnut Buttermilk Quick bread

Photo courtesy of kitchen flavours

Raw vegetable salads make a regular appearance at our house. This Raw Vegetable Slaw with Garlic Dressing looks delicious. 

Photo courtesy of Simply Homemaking.

Do you sourdough? If so, here is a great idea for pancakes and your sourdough jar. 

Photo courtesy of kahakai kitchen.

When you click on this post, you will find a book review, which is nice, but.....keep scrolling after you read the review and you will find thisMaple Salted popcorn recipe!

This final October 2016 version concludes a year-long series in celebration of other bloggers. I hope you have enjoyed this series as much as I have, in presenting the wonderful ideas and recipes.  

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

Previously from Our Sunday Cafe:
September2016
August2016
July 2016
June 2016
May 2016
April 2016
March 2016
February 2016
January 2016
December 2015
November 2015

You may also enjoy these from such a busy backyard:

September2016
August2016
July 2016
June 2016
May 2016
April 2016
March 2016
February 2016
January 2016
December 2015
November 2015
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