The Snow Child

The Snow Child by Eowyn Ivey

The perfect read for a cold, snowy day.  This is a fantastical book that will leave you wondering for days after you close the back cover.  A great book club choice too!

Book description from Amazon:

Alaska, 1920: a brutal place to homestead, and especially tough for recent arrivals Jack and Mabel. Childless, they are drifting apart--he breaking under the weight of the work of the farm; she crumbling from loneliness and despair. In a moment of levity during the season's first snowfall, they build a child out of snow. The next morning the snow child is gone--but they glimpse a young, blonde-haired girl running through the trees.

This little girl, who calls herself Faina, seems to be a child of the woods. She hunts with a red fox at her side, skims lightly across the snow, and somehow survives alone in the Alaskan wilderness. As Jack and Mabel struggle to understand this child who could have stepped from the pages of a fairy tale, they come to love her as their own daughter. But in this beautiful, violent place things are rarely as they appear, and what they eventually learn about Faina will transform all of them.

Copy-Cat Panera Cream of Chicken and Wild Rice Soup

Copy-Cat Panera Cream of Chicken and Wild Rice Soup

Serves 8.

Super creamy.  Super delicious.  This soup really does taste a lot like Panera's.  It's fantastic!
Source: Food

6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half) -- I reduced this to 2 cups

Open rice, pull out seasoning packet and set aside.
In a small bowl, combine pepper and flour. Set aside.
In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 10 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 10 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.

Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.

Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

Creamy Chicken and Wild Rice Soup #1

Creamy Chicken and Wild Rice Soup #1

Serves 6-8.

A wonderfully tasty soup made easier with the crock pot!
Adapted from: This Gal Cooks

2 boneless skinless chicken breasts
4 cups of chicken broth
1 cup of Wild Rice Blend
1 cup sliced carrots
1 cup diced celery
1 t. dried oregano
1 t. dried rosemary
1 t. dried thyme
1 packet Ranch dressing mix
1/2 cup white wine
1 cup water

For the cream base:
2 T. butter
2 T. cornstarch
1 cup milk
1/2 cup heavy cream

Place everything but the cream base ingredients into the crockpot.  Cook on low for 7-8 hours.
Shred chicken.

In a saucepan, melt the butter and then whisk in the cornstarch.  Add the milk and heavy cream and bring to a simmer, whisking occasionally.

Add the milk mixture to the soup and mix well.  Serve.

No-Peek Beef Tips

No-Peek Beef Tips

Serves 6.

I added some additional veggies to this extremely easy dinner.  Perfect for those cold mid-winter nights.  This is a great man meal, and I enjoyed it too!
Slightly adapted from: Mommy's Kitchen

2 lbs. beef tenderloin tips or stew meat (I used stew meat)
1 10.5 oz can cream of mushroom soup
1 packet brown gravy mix
1 packet lipton dry onion soup mix
1/2 fresh chopped mushrooms
1/2 onion, coarsely chopped
1/2 cup chopped carrots
1 cup water 

Add beef and veggies to a 9 x 13 inch pan.In a large bowl mix the remaining ingredients together and pour over the meat.


Cover tightly with foil and bake at 300 degrees for 3 hours.
Do not remove foil until baking time is complete.


Serve over rice, mashed potatoes or egg noodles.  I served over spaetzle.

Chicken Noodle Soup

Chicken Noodle Soup

Serves 6.

I increased the amount of veggies and broth in this fantastic soup.  It's such a simple recipe, and such a classic dish, I'm disappointed in myself that I haven't been making this for years already.  This winter, though?  We will eat it.  A lot.
Adapted from: Iowa Girl Eats

1 Tablespoon butter2 teaspoons olive oil1/2 onion, finely chopped2 large carrots (or about 20 mini carrots), thinly sliced2 ribs celery, choppedsalt & pepper2 garlic cloves, minced2 chicken breasts, shredded or cubed64 oz chicken broth* (buy an extra can if you plan to make-ahead; see note)8 oz frozen egg noodles

Melt butter and olive oil in a large soup pot over medium heat. Add onions, carrot, celery, salt & pepper, and saute for 8-10 minutes or until soft. If you feel like you need to add more oil, add a splash of chicken broth instead and cover the pot with a lid so veggies can steam.

Add in minced garlic and saute for 1 minute, stirring constantly.

Add chicken and chicken broth, turn the heat up to high and bring the soup to a boil. Add egg noodles and cook for 20-25 minutes, or until noodles are tender. Serve with a good hunk of bread and enjoy!

*If pre-making, let cool then refrigerate. You will need to add in an additional can of chicken broth when re-heating as the egg noodles will have soaked up some broth.

Brown Bean Chowder

Brown Bean Chowder

Serves 3.

Very similar to chili, but with fewer beans and no chunky tomatoes. Like chili, top with sour cream and shredded cheddar.

Adapted from: AllRecipes.com

1 lb. ground beef

1 t. minced garlic

1 small onion, chopped

1 T. chili powder

1 t. salt

1/2 t. pepper

1-1/2 c. tomato puree

1/2 c. vegetable broth

1 can pinto beans, drained and rinsed

Brown ground beef in a saucepan. When about halfway cooked through, drain any excess fat and add chopped onion and minced garlic. Continue cooking until ground beef is fully cooked and onions are tender and garlic is fragrant.

Add chili powder, salt, and pepper; mix to combine. Add tomato puree and vegetable broth; stir. Add pinto beans; stir.

Bring to a low boil, then reduce to a simmer. The longer the soup simmers, the more the flavors will combine.

Black Bean & Turkey Chili

Black Bean & Turkey Chili

Serves 3.

Yum! So good! It's thick and hearty -- you've never guess it was a "healthy" meal. Serve with Tostitos Scoops if you want.

Adapted from: Prevention RD, originally from The Art of Living

2 t. olive oil

1/2 onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

2 garlic cloves, minced

1/2 lb. ground turkey

1 (15-oz.) can black beans, drained

1 (14-oz.) can low-sodium diced tomatoes, with juice

1 small can tomato sauce

3 T. chili powder

1 T. ground cumin

1 t. dried oregano

Shredded cheddar and sour cream for serving

Heat oil in a nonstick saucepan over medium-high heat. Add onion, bell pepper, and garlic. Cook, stirring occasionally, until softened; about 5 minutes. Add the turkey and cook, breaking apart with a wooden spoon, until no longer pink.

Stir in beans, chili powder, and cumin; stir to combine. Add tomatoes and tomato sauce; bring to a boil. Reduce heat and simmer, covered, for about 20-30 minutes.

Serve with shredded cheddar and sour cream, if desired.

Chicken Chili

Chicken Chili

Serves 4-6.

This chili isn't substituting chicken for beef in an attempt to be healthier. It's just trying to be different... but still just as good. I took a large pot of it on a weekend getaway with friends and everyone gave it two thumbs up. The chicken thighs are hearty and stand their ground against meat chili out there. Don't hesitate to give this a try. It involves more steps but is fairly easy. And the fact that you cook and puree the tomatoes yourself means you're avoiding all the sodium from canned tomatoes.

Slightly adapted from: Martha Stewart Living Magazine

10 plum tomatoes, halved lengthwise

1 jalapeno chile, halved and seeded (leave seeds for extra hot chili)

1 white onion, peeled and halved

4 garlic cloves, peeled

2 T. extra-virgin olive oil

2 lbs. boneless skinless chicken thighs, cut into 1/2-inch cubes

1/4 c. chili powder

Salt

1-3/4 c. homemade or store-bought low-sodium chicken stock

1 can (15 oz.) kidney beans, drained

Preheat broiler, with rack 3" from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut sides down, on a rimmed baking sheet. Broil under starting to char, about 5 minutes.

Pulse tomatoes and jalapeno in a blender or food processor until chunky. Chop onion and mince garlic.

Heat a large heavy skillet over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5-6 minutes; transfer to a plate.

Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 t. salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato mixture. Cook, scraping up browned bits, until fully incorporated, 3-5 minutes.

Stir in stock; simmer for 20 minutes. Add beans; simmer 10 minutes. Serve with desired toppings, such as sour cream, shredded cheddar, crumbled bacon, chopped green onion, and cornbread croutons.

A Note From The Little Lady: I increased the size of the recipe and when I did, made my second can of beans black instead of kidney. If you have preferences when it comes to beans, don't hesitate to use what you like!

Zuppa Toscana

Zuppa Toscana

Serves 6.

This was fantastic! A great recipe, especially for a chilly fall day. Serves well with a simple salad and crusty bread.
Source: AllRecipes.com

1 lb. bulk mild Italian sausage
1-1/4 t. crushed red pepper flakes
4 slices bacon, cut into 1/2" pieces
1 large onion, diced
1 T. minced garlic
5 (13.75 oz.) cans chicken broth
6 potatoes, thinly sliced
1 c. heavy cream
1/4 bunch fresh spinach, stems removed (see note)

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until browned, crumbly, and no longer pink, 10-15 minutes. Drain and set aside.

Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in thebottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and cooked sausage; heat through. Mix the spinach into the soup just before serving, allowing it to wilt/cook slightly.

A Note From The Little Lady: I have no idea what the original recipe-poster meant when he/she wrote "1/4 bunch fresh spinach," as I have never bought spinach in bunches. I would recommend using about 3 c. fresh spinach. If you are familiar with what 1/4 bunch would translate to, please let me know!

Chicken Corn Chowder

Chicken Corn Chowder

Serves 2 as entree; 3 as side

A tasty soup for the end of summer, beginning of fall. Use up the last of the corn crop and snuggle into autumn.

Adapted From: Better Homes and Gardens New Cookbook Limited Edition

3 ears of fresh corn or 1-1/2 cups frozen whole kernel corn

1/4 c. chopped onion (1/2 medium)

1/4 c. chopped green sweet pepper

1-1/2 t. cooking oil

1/2 can (7 oz.) chicken broth

1/2 c. cubed potato

2 t. all-purpose flour

1/8 t. salt

1/8 t. black pepper

3/4 c. milk

2 slices bacon, crisp-cooked, drained, and crumbled

1 chicken breast, cooked and shredded (about 2 c.)

1 T. fresh parlsey (optional)

If using fresh corn, use a sharp knife to cut the kernels off the cobs; you should have about 1-1/2 cups of corn. Set corn aside.

In a large saucepan, cook onion and sweet pepper in hot oil until the onion is tender but not brown. Stir in chicken broth and corn. Cook, covered, about 10 minutes or until corn is tender, stirring occasionally.

In a small bowl, combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in chicken and crumbled bacon. Heat until warmed through.

Tuna Noodle Supreme

Tuna Noodle Supreme

Serves 2.

Good ole' tuna noodle casserole... a mainstay for years now! I hadn't ever made it since we married, but I figured it was about time. Feel free to substitute canned salmon, if you prefer.
Adapted from: AllRecipes.com

3/4 c. sour cream

1/4 c. mayo

1/4 c. milk

1/4 c. shredded white cheese (Parmesan, gouda, provolone, etc.)

1/2 t. Dijon mustard

Salt and pepper, to taste

2 c. cooked pasta

1 c. fresh broccoli, cleaned and chopped

5 oz. can tuna (or salmon)

1/8 c. chopped carrots

1/8 c. chopped green onion

Preheat oven to 350 degrees.

Combine sour cream, mayo, milk, cheese, mustard, and salt and pepper. Stir in broccoli, tuna, carrots, and green onion. Finally, fold in cooked pasta.

Bake for 30 minutes. If made ahead of time and refrigerated, bake for 1 hour.

Fireside Martini

Fireside Martini

Serves 2.

The Mr. and I aren't typically ones to boast, but we felt pretty proud after making this drink. It tasted like something that should've been served to us at a fancy restaurant or chic bar. But no, my friends, we made this all by ourselves. And so can you.

So grab your honey, snuggle up by the fire, and enjoy a fancy cocktail without the high price.

Source: http://www.greygoose.com/

2 parts vodka

1/2 part marschino liquer (we didn't have this and used 1/4 part grenadine instead)

2 parts pomegranate liquer

1 part triple sec

1/2 part sweet vermouth

6 dashes Angostura Aromatic bitters

1 lime wedge

fine sugar, for rimming the glass

2 lime wedges, for garnish

Chill martini glasses in freezer.

Rub 1 lime wedge around the rim of both glasses and then roll in fine sugar.

Fill a cocktail shaker with ice and add remaining ingredients. Shake well and strain into prepared martini glasses. Garnish with additional lime wedges.

Cinnamon Stick Candle Holders

Cinnamon Stick Candle Holders

Just another project I got involved with while The Mr. was away...

tea light/votive candle holders

6" cinnamon sticks

hot glue gun

hot glue sticks

raffia or twine

What I used:

5 glass candle holders, (3) were 5-1/2" tall, (2) were 3-1/2" tall

(4) 6-oz. packages of cinnamon sticks (approx. 17-19 sticks per candle holder)

raffia

hot glue gun and glue

I found my candle holders on the clearance rack at Tuesday Morning. Not only were they cheap, but they were perfect for this project. At just the right height for 6" cinnamon sticks (which I found, also very cheap, at Drug Mart), they were designed so that the candle sat a few inches up from the bottom. This isn't a huge detail, but I liked how it would allow more flickering light to escape.

Using your glue gun, attach the cinnamon sticks to the outside of the candle holder. Hot glue will make this project that much easier. You can try to substitute a different type of glue, but believe me when I tell you that you will appreciate the immediately bonding and lasting hold of hot glue. You can pick one up at Target for less than $5. It's worth it.

For my shorter candle holders, I broke off some ends of the cinnamon sticks to make them more appropriately sized.

After the sticks are glued all the way around the candle holder, you are ready to add the raffia. Another nice thing about hot glue is that it dries so fast. No need to let the glue dry before moving on to your next step.

Okay, enough about my praises for hot glue.

Wrap the raffia around a few times, finishing with a bow. Or you can just knot it. Or do whatever else you feel inclined to do. Wrap some higher; wrap some lower. There's no right or wrong here.

Add tea lights or votives and you're good to go!