Archive of ‘Blog Recipes’ category

Weeknight Matzo Ball Soup

After a few beautiful “California winter” days, the weather just turned rainy and gray and cold and ick. Even with a vacation coming up and the intoxicating smells of challah bread coming from the kitchen, I couldn’t get over the funk I was in and I really wanted some comfort food. Had those days?

Comfort food for me isn’t always about calorie-laden foods, but about smells and experiences that evoke happy memories. When the Godfather and I were students at the photo 1University of Miami (GO CANES!), there was a restaurant building about a mile away from campus that rotated through restaurants every few months. Most were unmemorable and wouldn’t survive even if they had been in a more accessible building, but there was one – The Diner – that holds a special place in our college experience. They had a few good dishes, but our favorite was the matzo ball soup. When we needed a light meal and an escape from campus later in the evening after all the delis closed, we would go and enjoy a bowl in one of their tall modern booths. Like all restaurants in that location, it closed after about 10 months and the late-night matzo soup runs ended.

After we moved away, we realized matzo ball soup wasn’t very easy to come by and so we started buying the box mixes, but it just wasn’t the same. Too salty and bland. I started my matzo soup journey by doctoring the box mixes, using less of the broth packet and adding a few vegetables. You know that kitchen voice that chimes in every once in a while and asks you “What ARE you DOING!?! You can MAKE this!”???

photo 2

It didn’t say a word to me for at least a year.

Then one day, it spoke and I went to Google. I found a few recipes for making matzo balls from scratch and read everyone’s opinion on what should and shouldn’t go into the broth, what makes a “real” matzo ball soup vs. one doctored by the culinary community or “those that don’t know better” into some unrecognizable concoction in a bowl masquerading as comfort food. So much passion over soup. I get it.

When the time is available and I have the ingredients on hand, I do enjoy making matzo ball soup entirely from scratch, but this is not that post. This post is about those days when you want something and you want it right. now.

We try not to keep many convenience foods in the pantry, but you’ll often find a box of matzo ball mix… not the soup mix!… tucked away in the back of our pantry for just such a day. A day when a bowl of comforting soup and a thick slice of homemade bread are all you need to warm your soul and make the weather blahs go away.

Weekday Matzo Ball Soup

Ingredients

  • 1 packet of matzo ball mix + eggs and oil as called for on the package
  • 1 ½ tbsp dry parsley (or 1 tbsp finely chopped fresh parsley)
  • 8 cups of chicken or vegetable broth
  • 6-8 cloves of garlic, minced (less if you insist)
  • 3-4 medium carrots, peeled and chopped
  • 4 stalks of celery, chopped
  • ½ onion, chopped (or in this case, 2-3 stalks of green onion)
  • 1 tbsp olive oil
  • Salt as needed

photo 2 (2)

Directions

1. Prep the matzo ball mix according to the package. Add the parsley to give the matzo balls some additional flavor. Place in the refrigerator to firm up before rolling into balls.

photo 3

 

2. Heat the olive oil over medium heat in your soup pan and add the garlic and onions

. Sauté for 2 minutes until fragrant, then add the rest of


3. While the broth is coming to a boil, pull out the matzo meal mix and form the matzo balls. Drop balls one by one into the boiling soup. Cover, reduce heat to low and cook for about 20 minutes.
the vegetables and cook another 3 minutes. Add the broth and bring to a boil.

4. Adjust seasonings as desired and serve warm, preferably with fresh bread. The Godmother’s Test Kitchen was experimenting with a garlic chive challah (pictured). 

Weekday Matzo Ball Soup with Goodie Godmother Challah bread

Weekday Matzo Ball Soup with Goodie Godmother Challah bread

Savory Stuffed Bundt Cake

This post updated Sept 2015 as part of the #ThrowbackThursday photography project where I add delicious new photos to already tasty recipes. 

A savory stuffed bundt cake always makes a gorgeous brunch presentation. No one has to know how easy it is to make. Get the recipe on GoodieGodmother.com

This past year, I had the pleasure of meeting a lovely group of similarly culinary-minded ladies (and gentlemen), through a Facebook group. From time to time, the members of the group get together to share food, recipes and a few good laughs. I attended one of these events recently, but instead of just bringing a Goodie Godmother dish (no recipe sharing there!), I decided to try my hand at modifying a pinterest recipe I found not too long ago for a savory stuffed bundt cake so that I could share the recipe! (more…)

Salad, It’s What’s for Breakfast

Breakfast is a happy meal! For me, breakfast has a lot of memories attached. I remember the bustle of weekday breakfasts growing up with my mom trying to prepare three girls for school and send my dad off to work. Weekend breakfasts for the family that always included a crazy variety of items. If we had eggs, my dad would have his over easy, put ketchup on them and chop everything up and dunk toast in it.

The Godfather and I have our own little breakfast tradition. During the week, we make it a point to try and have breakfast together, even if it’s quick, and on the weekends we make a production out of preparing our morning repast. There’s always coffee – Cuban coffee or French Press – and something fun to eat, which never includes just “breakfast standards” without some sort of twist. Sometimes it isn’t even “breakfast” food at all!

Between a mid-week grocery stop and our CSA box, we found ourselves with an abundance of salad mix and I decided I really needed to figure out a way to incorporate salad into breakfast because it’s been too chilly at night to inspire me to make dinner salads. This salad was not originally intended to be a blog post, so there aren’t many pictures, but it was just too good not to share! As the Godfather would put it, “It’s not just breakfast, it’s breakFEAST!”

Breakfast Salad Breakfast Salad by the Goodie Godmother

Inspired by Nigella’s Breakfast Salad

Ingredients

  • 4 cups salad mix
  • 4 slices of bacon
  • 1/4 onion, diced
  • 1/2 tomato (I didn’t have this on hand, but would have added one if I did)
  • 2 eggs
  • 1 tsp whole grain dijon mustard
  • 1 tsp maple syrup
  • 1 tbsp neutral-flavored oil
  • 1 tsp balsamic vinegar
  • dash of salt

Directions

  1. Place onion in a cool skillet. Cook over medium low heat, turning occasionally until desired crispness. Add onions to the skillet about mid-way through the cooking process. 
  2. While the bacon is cooking, whisk mustard, maple syrup, oil, vinegar and salt (if desired) in a small bowl to make the dressing.
  3. Drain the bacon on a paper towel, set aside the onions, and increase the heat to medium and cook both eggs to desired done-ness.
  4. In a large bowl, toss the salad mix, tomato, dressing and onions. Divide between two plates
  5. Cut the bacon into bit-size chunks and sprinkle evenly over both salads.
  6. Place one egg over each salad and serve immediately.

Tortilla Española

This post updated January 2016 as part of the #ThrowbackThursday photography project where I add better pictures to already delicious recipes.

Tortilla Espanola (Spanish Tortilla) is an easy and budget friendly dish that can be served at any meal, or served cubed as part of a tapas spread. 

Tortilla Espanola - Spanish Tortilla - is a classic egg and potato dish with infinite variations served all over Spain and in some parts of the Caribbean. An easy budget meal, tortilla can be served any time of day, or cut into cubes and served as a party appetizer! Recipe and variations on GoodieGodmother.com

 

Wednesday night this week I walked into the house at 9:15 p.m. and I was starving. Since lunch earlier that day, I’d had a nonfat vanilla spice latte, 2 fun size candy bars and two Starburst candies. The Godfather also hadn’t eaten since lunch and he was ready to eat. Now. (more…)

Pumpkin Challah Bread Pudding

This post updated September 2015 as part of the #ThrowbackThursday photography project, where I add better photos to already delicious recipes! 

Pumpkin challah bread pudding. A delicious dessert for Thanksgiving or anytime this Fall!

 

Welcome to my blog! I’m looking forward to sharing recipes with you and hopefully encouraging you to get creative and play in the kitchen too. Let’s begin, shall we?

Pumpkin challah bread pudding. A delicious dessert for Thanksgiving or anytime this Fall!

 

I’m not a huge fan of pumpkin as a food trend. The pumpkin has been terribly abused and after one too many bad pumpkin incarnations, I actively avoided cooking with pumpkin (other than savory soups) until this year. We needed a dessert for Thanksgiving and I wanted something comforting and decidedly “fall”. I also happened to have some fresh pumpkin puree around and some Goodie Godmother challah bread.

Pumpkin challah bread pudding. A delicious dessert for Thanksgiving or anytime this Fall!

 

I’m not going to say this is the perfect bread pudding, but it was so. good. We waited all of five minutes before sneaking bread hunks from the edges of the pan for “quality control” purposes.

Pumpkin challah bread pudding. A delicious dessert for Thanksgiving or anytime this Fall!

 

Pumpkin Challah Bread Pudding

The original photo…

Pumpkin challah bread pudding. A delicious dessert for Thanksgiving or anytime this Fall!

Pumpkin Challah Bread Pudding

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings
Author: Goodie Godmother
Print

Ingredients

  • Ingredients
  • 6 cups challah bread cut into 1” cubes left out to dry overnight
  • 2 eggs
  • 2/3 cup pumpkin puree
  • 2 tbsp browned butter melted
  • cup ¼ brown sugar
  • cup ¼ granulated sugar
  • 2 cups milk (if you're lactose intolerate almond milk is a great substitute!)
  • cup ½ pecans or walnuts chopped
  • tsp ¼ nutmeg
  • 1 tsp vanilla
  • 1 tsp cinnamon

Instructions

  1. If you don't have browned butter on hand, brown the butter now. To brown butter, place the desired quantity of unsalted butter into a saucepan over medium heat. Melt the butter and watch it as it "cooks", stirring constantly. After a few minutes it will give off a rich nutty aroma and turn brown. When this happens, remove from the heat immediately as it burns easily. Set aside.
  2. Preheat your oven to 350 F
  3. Combine eggs, milk, sugars, melted butter, vanilla, nutmeg, cinnamon and pumpkin puree in a bowl. Whisk until well combined.
  4. Add bread cubes and allow to soak in bowl for about 5 minutes. Stir in pecan pieces.
  5. Use butter or nonstick spray to coat a 9 inch pie pan or 8x8 inch casserole dish.
  6. Pour bread mixture into pan and bake uncovered for 45 minutes or until the top of the pudding is brown and the center is set. If you find the top starts to brown too quickly, loosely cover with foil and continue to bake.
  7. Remove and allow to set 10 minutes before serving.

 

The Evolution of Mom

 

1 85 86 87