Episode 16 - Ruts, Soups, Pets, and more

Show Notes!

Annie and Dixie dish about how to get out of a rut through seasonal tweaks to your routine. Pets, travel, and yummy soups get you excited about fall no matter where you live.

Show Notes! Below are some of the recipes we spoke about on the show….Yum Yum!

Hardie Cobbs’ Coconut Anise Chicken Broth
This is a broth based soup. You could add chicken etc for a heartier soup but it’s savory and filling as is!
Chicken stock.
I make my own and think it is much better than store-bought but store bought is fine in a pinch.
Take a roasted chicken carcass and put it in water with celery, onions, carrots, a Bayleaf and a tablespoon of apple cider vinegar.
Boil that for three or four hours. Strain everything and return the broth back on the stove. At that point, add Two star anise pods and salt.
Simmer for about an hour covered and then add a can of BPA free coconut milk - full fat. A squeeze of lemon and add some chives while serving.
It’s super easy and super nutritious.

Gaga’s Chicken Dumpling Soup
2 c flour
3 tsp baking powder
1 tsp salt
2 eggs
1/2 c part skim ricotta cheese
1/4 c low-fat milk
1 tbsp each fresh thyme and fresh parsley finely chopped

Sift dry ingredients together
In a small bowl, combine eggs, ricotta, milk and herbs
Add to the flour mixture
Stir just until the dough holds together
Using a tablespoon, form dumplings and drop into boiling broth.

Cook 15 minutes

In Gaga’s words…..it’s all in my head so here you go: I take a whole chicken and put it in a large pot and One whole or 2 I/2 skinned chicken breasts. Cover it with water and boil it for at least an hour… during the boiling process I’m adding chopped celery a large onion and chopped carrots. I really like to use the leaves from the celery that are on the inside of the stock also. I think one of the most important aspects for a flavorful soup would be all of the herbs you-add. I start out with two or three dried bay leaves at the beginning of the boiling process. I use marjoram , basil leaves Thyme and the most important of all would be tarragon leaves. I put quite a bit of the ground leaves in the soup because it gives it a fabulous flavor! I add a small amount of some chopped parsley ! I also put some of the fresh thyme that I bought for the dumplings... when the chicken is falling off the bones I take it all out and let it cool… It’s easy to leave little bones behind so you have to be diligent. Then I add a cup or so of pearl barley you can use rice) and it takes quite a while to cook and thickens the soup… You can always add more water for the consistency you wish. Then put the pulled chicken back in the soup... and season with salt pepper .... I use quite a bit of garlic salt! There’s your soup… If you can wait it’s best the second day after being refrigerated overnight… after the soup is complete you can make your dumplings or the next day when you heat everything up you can make them fresh at dinner time!

Janneke’s Turmeric Squash Soup
1 large butternutsquash
3 handful cut carrots
1 onion
3-4 garlic cloves
1 piece of turmeric
tom ka paste
coconut milk or cream
Cut onion garlic and turmeric in pieces & fry in (coconut) oil
slice carrots and butternut squash -you can keep the skin on. Fry voor (this is Janneke’s dutch coming through)
a bit, then add water enough so that all veggies are covered. Add tom ka paste-4 tablespoons or more & cook for 20-30 min so all veggies are soft. Add coconut milk. Put everything in blender and garnish with Cilantro enjoy 💜🧡❤️

Deep South Greyhound ( inspired by my Texas pals )
High Noon Sun Sips grapefruit vodka and soda - fill 2/3rd of glass with this and ice - (Fresca works for a lighter alcohol content)
Deep Eddy’s Grapefruit Vodka - 1/3rd of glass
Sprinkle of cinnamon
Grapefruit wedge ( orange wedge will work too )
Sprig of rosemary - to make it pretty, of course!

Dixie Stark