02 February

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February 4, 2013

Okroshka

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Okroshka (окрошка)

(Russian Cold Cucumber Soup)

Okroshka

February 4: National Homemade Soup Day

A Russian friend of a friend came to our house blessing in Illinois and was kind enough to share a cultural dish for our special occasion. Kristina Y., whom we met through our Ukrainian friend Olga W., made a refreshing cold cucumber soup called okroshka. They explained that it is eaten during the short summer months in Russia and Ukraine.

Although it is still winter in the northern hemisphere, and hot homemade soups are on most menus, okroshka may still be enjoyed where the weather is warm (such as in the southern hemisphere).

For a refreshing Russian soup, try okroshka for National Homemade Soup Day.

Recipe

(Adapted from Bella Online)

Ingredients

  • 1 large cucumber, peeled and chopped
  • ½ cup green onions, sliced (green parts only)
  • 2 sprigs fresh dill, minced
  • 2-3 hard boiled eggs, chopped
  • 4 cups water
  • 3 tablespoons sour cream
  • 1 ½ cups cooked ham, chopped
  • salt to taste

Directions

Chop the cucumber, slice the green onions, mince the dill and chop the eggs. Place everything in a large bowl.

Okroshka

Pour in the water. Mix in the sour cream. Chop the ham and add it to the soup. Season with salt. Chill in the refrigerator to allow the flavors to blend. Ladle into soup bowls. Garnish with additional dill (optional). Serve cold.

Okroshka

Notes

  • This soup is traditionally made with kvass (a fermented beverage made from rye bread). However, it is difficult to find kvass here so it is fine to use water as the liquid in the soup. Kvass adds a unique flavor to the soup.
  • Instead of ham, sausages or other flavorful cooked meats, such as lamb, beef or chicken, may be used in this recipe.
  • Sometimes ice cubes are added to the recipe to ensure a very chilled soup.
  • Thanks to Olga W. for the ceramic figurine from Ukraine which we used in the final food photo above.
  • January is also National Soup Month.

 

February 4, 2013

Tinolang Manok

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Tinolang Manok (Chicken Tinola)

Chicken Tinola

February 4: Homemade Soup Day

Chicken soup is often served to sick people. This comfort food helps to clear up congestion, soothes a sore throat and warms up those who have the chills.

When Islander has a cold or the flu, her parents would feed her a Filipino-style chicken soup called tinolang manok (chicken tinola). The ingredients are a healthy combination of chicken, green papayas, ginger and malunggay leaves (also known as moringa, malunggay is used as herbal medicine in the Philippines).

We make tinolang manok in the winter time to warm us up. But Islander also likes to cook tinola whenever she has nostalgic cravings for her parents’ homemade soup. For a Filipino twist to chicken soup, try tinolang manok on Homemade Soup Day.

Recipe

(From Daddy)

Ingredients

  • 2 small chicken breasts, cut into bite-sized pieces
  • 1-inch piece of ginger, sliced
  • 2 cloves of garlic, sliced
  • 1 tablespoon vegetable or canola oil
  • 1 green papaya, peeled and cubed
  • 3-4 cups water or chicken broth
  • salt and pepper to taste
  • 1 cup malunggay leaves (optional)

Directions

Wash and peel the green papaya. Cut into cubes. Wash the malunggay leaves and separate them from the stems. Set aside.

Chicken Tinola

Saute the ginger and garlic slices in oil until fragrant (about a minute). Add the chicken pieces and brown slightly. Add the green papaya. Pour enough water or broth to cover the chicken. Simmer for 15 minutes or until the chicken is cooked through. Add the papaya about 10 minutes later and cook until softened. Season with salt and pepper to taste. Stir in the malunggay leaves and heat until slightly wilted. Ladle into soup bowls and serve hot with rice.

Chicken Tinola

Notes

  • If green papaya and malunggay leaves are not available, omit them. Boil the chicken with the ginger and garlic in water or broth, season with salt and pepper and garnish with a tablespoon of chopped cilantro. Serve this simple ginger-chicken soup while it is hot with rice (optional).
  • Spinach may be substituted for the malunggay leaves.
  • Maraming salamat (thank you very much in Tagalog Pilipino) to Islander’s Daddy for being the guest chef for this blog recipe post.
  • Search our blog for more soup recipes.
 

February 3, 2013

Elmo Cheesecake Pops

Posted by HI Cookery under 02 February | Tags: , , , |
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Elmo Cheesecake Pops

Elmo Cheesecake Pops

February 3: Elmo’s Birthday

The news of Elmo’s puppeteer, Kevin Clash, is distressing, unfortunate and scandalous for Sesame Street and its fans and followers. Despite the negative circumstances, we are reminded that God loves the sinner but not the sin. Elmo still represents happiness, fun, optimism and goodness. But there are haters and pessimists who will always find fault and promote perversion. We pray there is healing, repentence, forgiveness and righteousness in this sad Sesame Street situation.

On a happier note, cheers to Elmo with cheesecake pops on his birthday! Elmo loves you and so does God!

“This is what the Lord Almighty says: ‘Administer true justice; show mercy and compassion to one another.’” (Zechariah 7:9)

Recipe

Ingredients

  • Leftover cheesecake (such as our white chocolate cheesecake or 1 small cheesecake, like Sara Lee brand, thawed)
  • Red candy melts
  • Mini Oreo cookies
  • Chocolate tube frosting
  • White tube frosting
  • Mini chocolate chips
  • Orange tube frosting

Directions

In a large bowl, crumble the cheesecake, crust and all, and mash together with a spoon or spatula until well blended. Roll into 1 ½ inch balls. Place on a cookie sheet lined with waxed paper. Refrigerate for at least an hour.

Elmo Cheesecake Pops

In a microwave safe bowl or double boiler, melt the red candy and stir until smooth. Dip one end of a lollipop stick into the red candy melts and then stick halfway into a cheesecake ball. Stand the pops in a styrofoam base and refrigerate to set the candy melts.

Elmo Cheesecake Pops

Quickly dip and coat the cheesecake balls in the red candy melts to cover the surface. Put them back on the styrofoam base and refrigerate to set. Meanwhile, twist apart a mini Oreo cookie and scrape off the white filling with a knife. Cut the cookie in half to form Elmo’s mouth.

Elmo Cheesecake Pops

Use chocolate frosting from the tube to “glue” the mouth to a cheesecake pop. Continue assembling the rest of the mouths, refrigerating frequently. Use white frosting from the tube to pipe two round eyes.

Elmo Cheesecake Pops

Place a mini chocolate chip into the eyeballs to make pupils. Pipe Elmo’s nose with the orange frosting from the tube. Refrigerate all to set. When ready to serve, place on a decorative lollipop or dessert stand.

Elmo Cheesecake Pops

Notes

  • Cheesecake tends to hold its shape better than brownie or cake pops.
  • Keep the cheesecake balls cool at all times so they are firm and do not slide down the lollipop stick (see our Food Flops for an example).
 

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