Gone with the wind.........

I had decades worth of recipes written on scraps of paper and 3 x 5 cards that I had been gathering since my teens, my Mom's, and Gramma's, wonderful family recipes of all my favorites ... my Mom's Chili Verde, her amazingly easy, flavorful Chop Suey, Granny's Chicken and Dumplings, desserts, salads, and of course, recipes for those marvelous soups and stews that warmed us on the cold blustery days... anyway, I had always intended to put them all into a book, or to at least digitize them so that they could be saved and shared. I loved those scraps of paper and never got around to it. Those grubby bits of paper and card stock, spattered by ingredients, creased and worn, soft from years of being refolded after use, and smelling oh so faintly of spices, felt real to me. tangible and homey. My mothers familiar scrawl, her funny little notes........Pulling out those handwritten treasures was almost a form of therapy, certainly they were a touchstone for me. They lived in a beautiful wooden and metal scrollwork box on a shelf in my dining room.

We found what was left of the box after the fire, we kinda recognized a bit of the metal scrollwork... my son pried it open while we held our breath, hoping that the once lovely box had somehow protected those vulnerable pages......
Once he peeled back the burned layers of what was left, a few charred edges of my treasured "receipts" fluttered out, then they just disintegrated and disappeared on the breeze.

So my mission now is to piece together those recipes, add in more that I find along the way, and get a cookbook published for my Mom. I think she would have loved that.

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Thursday, March 4, 2010

Low Carb Green Chili Chicken Soup


For my Low Carb Friends!
This is a really tasty soup, naturally low in carbs, but you do not miss them at all.  It is rich and satisfying, spicy and delicious.

1 T. butter

2 T. olive oil

1 onion, chopped

5 cloves garlic, chopped

2 t. paprika

4 cups chicken broth

6 boneless skinless chicken thighs, diced.  (Thighs work really well in soup.  They do not dry out and just make a better broth imho.)

1 1/2 cups jarred salsa

4 oz. green chiles

1/4 t. ground cumin

 shredded cabbage

Shredded Monterey Jack cheese

salt  and pepper to taste


How To Prepare: Melt butter and oil together. Saute onions and garlic for a mintue, then add chicken and saute until color changes. Add paprika and saute one minute longer. Add broth, salsa and chile.  Add cumin and simmer about 10 minutes. Salt and pepper as needed.  Ladle over shredded cabbage in bottom of soup bowls and top with shredded cheese if desired.
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