So, here it is...6 hours later:
Anyhoo...on to my daikon soup. I learned how to make this comfort food from my mama and added my own flair to it. It's sooooo simple, satisfying, and savory. It's DEFINITELY a must-make during cold fall/winter months. Low-fat, healthy, and just yummmmmmmmy! Cook be warned that this will smell really, really ridiculously good...until you add the radishes...then you might want to make sure only those who love you and know you're a good cook are in the house. Others may doubt your abilities as well as not want to enter your abode.
Alrighty, I am BIG on making my own stock. There is just something about making your own stock that makes a soup that much better. Plus, you get to control the sodium levels & everything else you put into it. So, I started with some rib bones (I honestly like to buy anything that has a good amount of meat on it and big bones). Sometimes I get lucky and buy the ginormous beef bones available at the commissary (the military grocery store), if they have it. Anyway, wash the beef goodness off and place in a large pot and cover them with cold water.
After you simmering for several hours, you'll want to continuously skim off any fat globules (that separate from the meat) & liquid fat from the soup. You'll feel better about yourself after your belly is nice and full and you know you ate only good stuff.
After several hours, I like to bump up the flavor by adding at least one can of CHICKEN broth...yup, I still will add premade canned chicken broth to my stocks to enhance the flavor and make it a bit richer (unless I've been cooking stock for the whole day...literally and have a load of bones up in that puppy). Season to taste AFTER you've added the stock. You may want to add soy sauce to taste too...I usually don't. I did this time though.
About 30-45 minutes prior to serving the soup, take the daikon, peel it, and slice it into 3/4-1 inch rounds (which you may want to slice those round in half...totally optional since you're eating it and not me). I also will throw in several more carrots since we love carrots & the added nutrition. HOWEVER, too many carrots will turn this soup SWEET. When all is said and done, have some hot, cooked rice waiting (we like brown or a combo of white/brown) in some bowls. Ladle the hot soup over it and VOILA! Healthy, satisfying, guiltless yumminess waiting to be in your belleh! We also like to make a simple dipping sauce for the meat by pouring a small amount of soy sauce into a dipping bowl, add olive oil (or whatever oil you like), and lots of fresh ground pepper. My mom likes the sauce with more soy, I prefer more oil.
Thank you, Mom. I don't tell you enough, but I'm so grateful for you and all the things you have taught me. The biggest things you've taught me are to be super affectionate & my love of food.
I'm going to make some soup tomorrow for the kids. I made some homemade chicken veggie barley soup with tiny ABC pasta & big ABC/123 pasta for my sick little ones, but since it was chicken soup, it wasn't something I was going to blog home to Mom about. However, I will post the one I'm making tomorrow because it's:
A) the best soup to eat on a 90ish-degree day in FL (heavy on the sarcasm)
B) because it's easy & goes in line with my lazy weekend
& C) it's just FABULOUS!
Again, it's probably a post that I'll have to refer to when the fall/winter comes. ;o) I do have on the menu eggrolls/springrolls/lumpia (whatever your ethnicity is, call it what you will)...we'll see if I make 'em since it doesn't go with my lazy mood. If not, I'll make some Asian-y chicken dumplings since I like to hide veggies in those bad boys to make my naughty boy eat veggies.
I also brought strawberries that probably won't last past Sunday and I may...MAY try to make lemon cupcakes w/fresh strawberry buttercream (wish me luck, Em!). We'll see and if it's good, I intend on giving most of it to Kaia's class since I like my muffin top to shrink, not overflow. Dammit...I also promised to make blueberry pancakes.
Crap...so this really isn't a lazy weekend. ;o)
Oh yes, perfection in a bowl.
Avocados, tomatoes, cilantro, GARLIC, red onion, lime, a bit of extra virgin olive oil (which I normally don't use in guacamole but added it for a bit more extra healthy fat), & a lil' S&P...YUM, YUM, YUM!!
Kaia could not stop raving about it for 5 minutes straight. She was so cute. My little girl is so making me proud becoming the little foodie that she's become! I remember when she was three and we just got in from our 12 hr. drive from MD to FL. I decided to save money and whip up a quick linguine w/clam sauce. As the garlic is sauteing in the pan with the olive oil, Kaia walks in and sniffs the air and proclaims...mmmmmmmmmm GARLIC! WHAT?!?!?! Yeah, she made me exponentially proud at that very moment. The next week, I made the Barefoot Contessa's Garden Pasta (this recipe is so simple and SOOOOO yummy). Kai Bear tried it and said, "Ooh, I like this basil!" Yup...at the tender age of 3, my daughter's palate was so crazy refined.
Anyhoo...I tried to get a video of her critique but she was already full at that point. I had grabbed the camera to record her but, being typical Tanya, detoured to take photos of my "guac" before it browned and then my neighbor called and then Kim called! Hahahaha. Yeah, the moment was lost to capture it on film (or rather, memory stick), but my daughter's glowing review of a simple dip made me feel so nice!
So, yeah...this guacamole was sooooooo yummy! I wanted to add some jalepeno peppers but with that damn salmonella scare and that Kaia liked it, it was a no go. Anyway...I'm enjoying my healthy dip (w/baked Scoops...which happen to be healthy than multigrain Tostitos...if only I had a Trader Joes near me...*sigh*)! Did you know avocados & tomatoes are an ideal paring? The heart-healthy fat from the avocados help the body to absorb the antioxidants from the tomatoes. Whaaaaaaaaaaaat.
I really should start posting some recipes.