As we creep into fall, nothing soothes the soul quite like a warm bowl of soup. Although it is still in the mid to upper 80's here in Las Vegas, this recipe brings me back to the cold winters in Indiana. I guarantee this recipe is sure to turn a meal into memories to share with loved ones. In addition, this soup is inexpensive and simple to make. And what makes this soup especially favorable is the homemade noodles that my mom taught me how to add at the end, just when ready to serve, and add just right! This potato soup can be made for any supper any day of the week, and even for lunch or for a snack. It is best if you let it simmer in the broth for approximately 4-6 hours to let the potatoes and your choice of other vegetables soften and the flavors all "warm" together.
Again, my mom was Slovak and "grandma" in Slovak is "Baba". Her mom was my Baba and my mom was Annie’s Baba.
When I was growing up, my mom made a lot of old fashioned Slovak food. I have already treated you very kindly with my mom's spaghetti. I even treated you with something special to do with the leftover cooked (bought) spaghetti noodles - noodles and eggs. Well here is another Slovak specialty - potato soup!
I always looked forward to coming home to this special meal with its one particular secret ingredient, Slovak homemade noodles. The noodles were unbelievably good when cooked in this potato soup. These were delicious to me as a child and still today as an adult...a favorite of mine as a fall and winter soup.
HOW TO MAKE SLOVAK-STYLE POTATO SOUP
Ingredients for Soup
16 oz fingerling potatoes - washed, cut
6 oz pre-sliced celery (or use already prepared Pico de Gallo)
4 oz pre-sliced mushrooms (you may also want to add cut carrots and/or parsley)
Sprinkle approximately 2 T fresh chives, 1 t sea salt, 1 t black pepper
32 oz chicken broth
1 10.5 oz can cream of chicken soup
Ingredients for “Noodles”
1 cup of flour
1 cup egg beaters
Pour the ingredients for the soup into a crock-pot and simmer for 4-6 hours on low.
After the soup has simmered for about 4-6 hours on low, begin preparing the ingredients for the “noodles” in a small mixing bowl. Stir with a table fork or knife until the mixture has a thick consistency.
Add the noodle mixture to the soup by using the knife to lift pieces gently into the hot soup while still in the crock-pot. Finally, let the noodles firm up in the soup for approximately 20 minutes.
Remove from the heat of the crock-pot, let cool, and enjoy!
“Anyone who tells a lie has not pure heart, and cannot make good soup.”
― Ludwig van Beethoven
Breakfast in the morning is good, but who doesn't love breakfast for dinner? With only six ingredients, these French Toast Roll-ups provide the perfect sweet and savory mashup you've been craving! This recipe is definitely a go-to on days I want to maximize yum with minimal cleanup. Enjoy!
As I’ve explained throughout this blog, my right side is very limited in usefulness. Given the fact that I used to be right-handed, cooking can prove to be quite a challenge. However, I did not lose my love for cooking after my incident and so, I continue to find ways to keep doing what I love by working around these challenges.
This recipe has always been a favorite of mine since Tom made his first batch. Let me start by saying that Tom has never been a “cook” in the traditional sense - you know, one with measuring cups, a lengthy list of ingredients, formal recipes, hours of prep work, etc. But that never stopped him from making “guilty-pleasure” dishes for Annie and me after a long day of school and work. If you’re lucky, I might even post his famous quesadilla recipe in a later thread!
As a matter of fact, when I was finally able to come home from the numerous hospital stays (and the not-so-great food that came with those stays), the first meal I requested at home was Tom’s French Toast Roll-ups (FTR). Perhaps it was the unforgettable and unique combination of savory and sweet, or the memories it brought back of times spent with loved ones. It should go without saying that FTRs are a favorite of all our family members and close friends whenever they come down for a visit.
I figured since this is the first recipe I am sharing with you, post-stroke, I would choose one that is easy to make and loved by many!
It should be noted that although the original recipe calls for the bread/meat/cheese “sandwich” to be rolled (like a taquito) but given my limited movement of my right arm, I have modified the recipe slightly to have the “sandwich” folded in half instead.
HOW TO MAKE FRENCH TOAST ROLL-UPS
For 6 Roll-ups you will need:
Pairs nicely with:
Maple Syrup (my favorite is Aunt Jemima’s Lite Maple Syrup)