TUNA FISH – A 70s KITCHEN STAPLE & BEYOND

Posted on by
Reply

“I think we should become sandwich people!” I loudly proclaimed one evening.

My proclamation came with strange looks from the men in our house. Both my husband John and my 11-year-old step-son gave me the side-eye that is usually reserved for our backyard chickens. You know the look. When someone is measuring you up, not sure what is coming next.

Our pretty hens know that I love and adore them, but they are always cautious. That is probably sound advice for any farm animal (or husband).

“Sometimes I am just tired of cooking!” I continued.

I knew what they were thinking. I could see it in their eyes. It is not a bad thing either. After all, that is what Vango’s and The Vierling is for. We enjoy dining out (and I enjoy not having to do the dishes).

However, I am the resident cook. It is what I do. My husband John builds and creates endless projects for our homestead and I keep his energy up with delicious meals. We raise most of the food ourselves and this is our point of pride.

Yet, sandwiches are not typically on our meal rotation plan. Lukas is known to love a PB&J (especially when his step mom creates it with Nutella and raspberry jam) and I do not believe that grilled cheese technically counts (because there is cooking involved).

Though, tuna sandwiches sometimes make it into our meal plan. Yes, tuna is a pantry staple in our house. It is simple and has a lot of potential.

Growing up in the 70s I think cans of tuna fish were on my mom’s weekly shopping list. I bet if you are a child of the 70s your mom ate copious amounts of tuna, cottage cheese, and grapefruit. (Though, that’s also probably why my mom had such a beautiful figure). We ate lots of fruit, vegetables, and wholesome home-cooked meals. 

While our family consumed plenty of casseroles (in perfect 70s fashion) we did not eat tuna casserole (with potato chips – was that really a thing) like I have heard other people discuss?

The beach cooler that we hauled to Fortune Lake held many tuna fish sandwiches – on homemade bread with Miracle Whip and my mom’s dill pickles (Grandma Hilda’s recipe that you can find on my blog). Honestly, every time I bite into a tuna sandwich I can feel the sun on my face and smell pina colada suntan oil.

My mom also taught me to love a tuna fish salad. Not on bread, but on a bed of lettuce. She would add chopped bell pepper, onion, celery, a side of tomatoes, cucumbers, and a drizzle of Italian dressing. It was the perfect low-carb meal before we were even taught to fear carbs.

Just like my mom, I add tuna to my regular shopping list. However, the tuna I buy is a little different than the tinned tuna that my mom purchased. I buy the flavored packets of tuna (we are especially fond of the lemon – with or without dill – or the ranch). While John will eat a tuna sandwich (with dill or sweet pickles), Lukas prefers to eat it straight out of the packet. It makes a handy and protein rich addition to his cold lunch (some of the packets even come with a convenient little spoon) and we never go camping without several packs and a box of crackers. This was our go-to lunch this July when we adventured in the wilds of Alaska.

However, I do like to recreate my mom’s tuna salad. I have been thinking that this will be a go-to lunch as we begin the new school year. It will be a low-carb and high protein offering to help push me through the “new normal” of being a high school teacher. Plus, it will help me take advantage of the fresh produce that we still have growing in our summer garden.

TUNA SALAD 

-Two cans of tuna or two packets

-1/4 cup of chopped celery

-1/4 cup of chopped onion

-1/4 cup of chopped bell pepper

-1/4 cup of chopped dill pickles

-4 Tablespoon of mayonnaise

-1 mashed avocado

-¼ cup of fresh chopped dill (a couple teaspoons of dried). You can also use fresh dill or basil

-Juice and zest of one lemon (a couple Tablespoons of concentrated lemon juice if you do not have fresh)

-Salt and pepper to taste

-Drizzle of Italian dressing (or a simple vinegar and oil)

While this tuna salad makes a phenomenal sandwich filler (if you are a sandwich person). I especially enjoy it in a pita pocket, on a bed of greens or stuffed into a tomato or hollowed out cucumber rounds. I also like to use it as a “dip” for cucumber slices. I have even been known to mix in some wafer thin slices of zucchini.

Since I still have beans in my garden, I blanched up some beans for the bed and added baby spinach and kale, tomatoes, and cucumber slices.

I hope you add this salad to your meal rotation. September can be known to be warm and humid. This recipe will help fill you up without having to turn on the stove or oven.

I hope your September is happy, healthy, and productive. The approaching cold and flu season will definitely have us all on our toes, so make sure you are one step ahead of the curve and eat your vegetables!

It wouldn’t be a blog post without a furbaby photo bomb. This is our King Louie streaking past.

VICTORY GARDENS AND QUARANTINE KITCHENS: Seeing the positive and feeling in control

Posted on by
Reply

“Victory Gardens showcase patriotism in its truest sense, with each of us taking personal responsibility for doing our individual part to create a healthy, fair and affordable food system.”
-Rose Hayden-Smith

Victory Garden: Our family garden

As I sit at my computer to type this for a column I write for a local magazine, I am sure that I join many of you with thoughts whirling with wonderment at the challenging times we are facing. While it is early April, by the time you read my words it will be May. That brings me a huge sense of relief – perhaps our lives will be somewhat back to normal by May? Though, what does that mean anymore? While I admit that I am growing tired of the phrase, “The new normal” – doing things differently than we did before may be a reality that we are facing. Also, because I try to be a glass half full sort of person, maybe adapting and changing some aspects of our lives is not necessarily a bad thing.

When I think back to a few months ago I never imagined that “Zoom Meetings” and “Google Meet-Ups” would become the way I learn how to communicate with my high school students, fellow educators, and administrators. I could not fathom  “Shelter in Place Orders” or the bickering I would witness on social media over Essential vs. Non-essential workers. Yet, here we are. 

As a teacher, a writer, and a blogger I repeat constantly how one of my guiding philosophies is that our writing is a time capsule. As uncomfortable as it is at times, we are experiencing history and whatever medium we choose to document the Covid-19 pandemic will become a primary source for future generations.

My husband, as a police officer, is one of those Essential Workers and I have to give him credit for being full of grace under pressure. Whenever he detects that I may be feeling anxiety over a situation, or feeling stressed out he reminds me to put things into focus. He is known to ask me, “Is the house on fire? Is it an arterial bleed? Then things are going to be okay.” When I hear his voice of reason it always makes me giggle a little and realize that I need to calm down and not panic. Needless to say, I relied on him often in the past couple of months.

One of the things that has helped me stay centered during a time of confusion and uncertainty is to rely on the things that bring me joy. This means nourishing my family with healthy foods and leaning on nature (even when it dumps two feet of snow on us like it did yesterday). However, there is a sense of satisfaction knowing that the weather is temporary. Our days are already much longer and soon they will bring warmer weather.

Over the past couple of months I have read several blog posts and comments from friends on social media stating that they have enjoyed a slower paced life and being able to sit down as a family to enjoy a home cooked meal together. Perhaps that will be something positive that many families will take away from these trying times and continue to practice?

My step-son Lukas and Apollo making peanut butter cookies.

Home cooked meals are one of the cornerstones of my husband and my marriage. Not only do we delight in making dinner in our own kitchen, but we pride ourselves in raising much of the food ourselves. Having a little extra time at home has brought even more cooking into the mix. Not only did my husband and step son make banana bread and homemade peanut butter cookies, but they also tapped and boiled down maple syrup from our own trees.

In addition to cooking, we started our Victory Garden. Those familiar with history know that during WWII families were encouraged to grow their own fruit and vegetables to help supplement the food rations to aid the war effort, but also to boost the morale of the citizens. Now as you may know from reading my columns, gardening is not something new to the Waldos. However, I dare say that I approached it this year with renewed gusto and vigor. With our family trying to take fewer trips to the grocers, having a backyard full of fresh greens, herbs, and vegetables is even more appealing. So I thought I would share some tips that I have for how to start your own seeds in your own home.

If you have a small home, with limited space, as long as you have a sunny windowsill – you can get seeds to sprout. I find that our windows with eastern exposure and morning sunlight do the best.

While you can purchase fancy seed trays and pots, I make sure to save all of our large yogurt/cottage cheese containers for tomato seeds. Since I like those seedlings to get quite large before transplanting them into the ground, the larger containers allow the roots to grow. A tip from my mom for tomato seedlings is to allow a fan to circulate a couple weeks before getting them into the ground and plant them deeply. The fan allows them to strengthen and become more resilient to the elements outside.

Another great tip if you love to recycle is to keep the large clamshells that you purchase greens in. You can fill them with garden soil and they make the best mini-greenhouses.

Once you are ready to move the seedlings outside, you can move them to a bed outside, or utilize a container garden. For years before I had the land that I do now, I grew gorgeous tomatoes in 5 gallon buckets. Herbs grow great in containers, as well as peppers, and you can even buy or make trellises and grow peas, beans, and cucumbers in large pots or buckets. 

As far as seeds go, we like to purchase our seeds in bulk because they are more cost effective. As long as they are stored in a cool, dry place (a jar works great) they will keep for up to five years (or more). 

In addition to planting our Victory Garden, one of the things that I have been trying to do to stretch our grocery trips is to make multiple meals out of one main ingredient. Therefore, I have been sharing on my social media accounts tips to help others do the same thing. Since we raise our own pork and chicken, I made the recommendation for others to purchase a whole ham or whole chicken. For example, a ham can be made into sandwiches, ham and scalloped potatoes, and you can toss the bone into your pressure cooker (or on the stovetop) and make bone broth that can then become a pot of Ham and Cheesy Potato and Broccoli Soup. A pork loin can be slow cooked in the crockpot with potatoes and carrots for a delicious roast. The extra meat can be seasoned for tacos and the juices from the roast can be thickened with flour and butter with sausage added for breakfast biscuits and gravy.

The same can be done for a chicken. Our Easter dinner was a chicken roasted in our pressure cooker. I reserved the drippings and thickened for gravy and then reserved the carcass for homemade bone broth. The bone broth can be put in jars and frozen(with about an inch of head room so the jars do not crack) or can be used right away as the liquid to cook flavorful rice or make a pot of chicken soup.

Do you make your own Bone Broth? If not, here is my basic recipe that I believe is a staple in any kitchen, but especially a Victory Garden or Quarantine Kitchen.


*One chicken carcass (I take all, or most of the meat off. You can also use chicken thighs or legs if you have them. Of course this method works with turkey as well).
*4-5 cups of water
*One onion halved (I leave the peels on)
*Few carrots (leave the tops on if you are using whole carrots)
*A few celery ribs (I use the tops that often get discarded)
*A few cloves of garlic or minced garlic (if you use whole – no need to peel)
*3 Tablespoons of vinegar (it helps draw out the healthy minerals the bones)
*Salt and Pepper 

Pressure cook for 45 minutes. If using a stove top or crockpot method you can simmer for several hours (the longer the better).

This is just a basic recipe, and you can change the flavor profile by adding other herbs and seasonings. You can add rosemary, thyme, ginger, parsely, cilantro, lemon, and even hot peppers. 

As I write this I am not certain what is in store for the future. However, I want to wish you the best and hope you are safe and healthy. Please feel free to reach out to my Facebook page or comment here if you have any gardening, canning, or cooking questions. I am not an absolute expert, but I have learned a lot of tips and tricks over the last several years.

The most important thing to remember in a time of uncertainty is that we are in this together. Check in on each other and let us continue to make our communities a safe place to live. Make sure to do something that brings you joy.

If you have never gardened before, I guarantee you will not regret picking up this healthy hobby. Whether you try to put up enough vegetables for the entire winter like my family does, or simply grow a little kitchen herb garden, there is something incredibly satisfying about growing your own food. If you ask me, nothing tastes as fine as a fresh, juicy garden tomato still warm from the sun. May is the perfect time to start your Victory Garden. Get growing!

BEYOND THE WINDOW by Abigail McCabe (A Student’s Pandemic Journal) — Glitter and Dog Hair

Posted on by
Reply

The 2019-2020 school year marks my 19th year in the classroom as a secondary English teacher. I suppose this year due to the Covid-19 Coronavirus, like teachers across the country, I can now add Distance Learning Teacher to my resume. Though, I would prefer the title Distance Learning Encourager. I have always felt that the word […]

BEYOND THE WINDOW by Abigail McCabe (A Student’s Pandemic Journal) — Glitter and Dog Hair

Old Fashioned Sweet Pickled Beets

Posted on by
3

There is no love sincerer than the love of food. -George Bernard Shaw

On the eve of Valentine’s Day I wanted to offer you up a romantic recipe. Last year I made a luscious beet soup that my husband John did not find delicious. However, his reaction was memorable and I still laugh thinking about it. Needless to say, I will not be making him soup this year. I am still deciding on an entree, but I know that I will definitely make a leafy green salad with pickled beets, feta cheese, raspberries, walnuts, and a homemade lemon dill dressing.

The summer of 2019 will go down in my memory bank as the year of broccoli and beets. While my tomatoes took their sweet time to ripen, our freezer quickly filled with broccoli and I celebrated in growing the most gorgeous and lavish beets that I have ever laid eyes on.

As they say, the third time’s the charm, and this statement definitely applies to my beets this year. Two summers ago I could not get my beets to germinate in the ground and last summer rabbits devoured them as soon as the greens started to show forth. Thankfully, I am a stubborn woman and I did not surrender. Thus, I had a bounty of this lovely root vegetable to pickle and roast. 

My beautiful beets.
Earthy Beets

Beets do grow wonderfully in the climate of the Upper Peninsula. They love cool weather, so you can plant them late and harvest them up until the first frost. My mom taught me to harvest them when they are no larger than a tennis ball. Since they are a late crop you should still be able to find some locally at the farmers market and most supermarkets carry them in the produce section.

While beets are an acquired taste, many people who do not enjoy beets as a side vegetables seem to like them pickled. Many people that I have talked to reminisce fondly about a grandmother who was known for her pickled beets.

Thriving in the garden.

This fall was my first time pickling beets and it was much easier than I imagined. Working with beets can be messy work and I was delighted to see how easily the skin slid off after boiling them and immersing in cold water. An added benefit is the fragrant aroma of spices that fills your house. Pickling beets is a perfect activity for a crisp autumn afternoon, or on a cold winter’s day. Most grocers carry bunches of beets in the produce section year round.

OLD FASHIONED PICKLED BEETS
(The brine recipe rendered 3 quarts and 4 pints)

*2 cups of water
*2 cups of apple cider vinegar
*2 ½ cups of sugar
*1 teaspoon whole cloves
*1 teaspoon whole allspice
*1 stick of cinnamon
*12 large beets
*Canning jars and lids

Remove the greens from the beets. Since they contain a lot of nutrients I wash the greens and freeze for green smoothies. The greens are also wonderful tossed into soup or sauteed with garlic and olive oil and served as a side.

Beet greens for smoothies.

Cut the ends off the beets and boil until tender. Do not under cook the beets. When they are finished cooking immerse in an ice bath and the skins will slide right off.

While your beets are cooking you can prepare the brine. Allow the brine to come to a boil and keep it hot.

Slice the beets and pack into your clean canning jars. Pour the hot brine over the beets and leave a ½ inch of head room. Add your canning lids and rings. Since the brine is hot, the jars should seal without the help of a water bath. 

You can also make pickled beets without canning them. Simply follow the above directions and do not seal the jars. You can put them in the refrigerator. Wait a couple weeks for the brine to infuse the beets and they will keep for a couple of months. While pickled beets are a fantastic ingredient in a leafy salad, they also make a wonderful appetizer for gatherings. My mom always puts together a lovely festive tray with dill pickles, bread and butter pickles, pickled cauliflower, and these lovely beets. They also are a great hostess gift. One of my favorite ways to enjoy this delectable pickled vegetable is on a piece of toasted baguette with a smear of goat cheese that is infused with rosemary and a few crunchy walnuts.

If you do not already grow your own, you will want to add a row of beets to your garden next summer. Spring is fast approaching and it is the perfect time to browse seed catalogs, plan, and dream. If it is not possible to grow your own, make sure you frequent the farmer’s market to enjoy some locally grown beets. These pickled beets will help you savor summer all year long.

Hunger Moon — Glitter and Dog Hair

Posted on by
Reply

I am haunted by words. I am hungry for metaphors. I am constantly searching for ways to express the thoughts that linger in my head. I have a thirst to find meaning. I am always looking for new ways to express my voice. As a high school English teacher I make a living out of […]

Hunger Moon — Glitter and Dog Hair

YEAR ROUND SUMMER SIMPLICITY – LATE NIGHT ZESTY BROCCOLI

Posted on by
3

“It was such a pleasure to sink one’s hands into the warm earth, to feel at one’s fingertips the possibilities of the new season.”
― Kate Morton

My ten-year-old stepson Lukas is the King of Questions. Not simple questions either. If you spend any time with young children you know exactly what I am talking about. Luke’s questions often border on the bizarre with a hint of gruesome thrown in. 

“So, Amy,” he inquires, “Would you rather swim with a shark or with an alligator?” “Would you rather be hunted by an invisible alien queen or a carnivorous dinosaur?” “Would you rather be trapped in a car without gas during a blizzard or in the path of tornado?” 

Therefore, I am always relieved when he asks me an easy question such as, “What vegetable would you choose if you could only eat one for the rest of your life?” Of course, when my response to him was that I would have a difficult time deciding between tomatoes and broccoli — he remembered our discussion last year that tomatoes were technically a fruit. So my answer had to undeniably be broccoli. 

For years broccoli has been a favorite. One of my college memories is of a Chinese take-out restaurant near the campus of Marquette University that my roommate Kat and I were known to frequent. Being frugal college students, and since the portions were large, we would share an entree. She would choose either Beef and Broccoli or Chicken and Broccoli. She would eat the meat and I would eat the broccoli. It was a perfect system and part of the reason that we lived together during all four years of our undergraduate studies. 

When I met my husband John, I was happy to discover that he shared my affinity for broccoli. Frozen broccoli became a staple in our grocery cart and it was one of the first vegetables that we planned for our garden. Since we have a hoop house, we are lucky enough to grow enough broccoli in the summer to last the entire year. We start our seeds in March, plant them mid-April, and for the past couple of years are able to start harvesting by the 4th of July. 

I can usually cut several heads of broccoli off of a plant before it starts going to seed. At that point I pull the plant and another takes it place. Therefore, once the seedlings go in the ground, I make sure to start another tray of seeds for backup. Most summers we are able to grow at least three individual crops of broccoli. 

I love when the seeds start to sprout!

To preserve I blanch the broccoli for three to four minutes (until bright green) in boiling water and immerse instantly into ice water. I then squeeze out any excess moisture and lay the broccoli out on a cookie sheet and place in the freezer for approximately 10 minutes. I then vacuum seal the broccoli in plastic bags which keeps it fresh all year long in the freezer. I find that freezing the broccoli, as well as squeezing out the moisture, makes sure that the vacuum bags seal properly without pulling the moisture into the sealing machine. 

I eagerly await the 2020 growing season.

Once we started growing our own broccoli, it would be hard to go back to store bought. The flavor of fresh out of the garden, or even garden fresh out of the freezer, is dramatically different. We use broccoli in pressure cooked meals, in green salads, as a simple side dressed with real butter and a splash of lemon and a sprinkle of sea salt, or even as a late night snack (our favorite especially in the summer). Truth be told, I am known to sneak out to the hoop house in my nightclothes to cut fresh broccoli, a few beans, and peas (if they are still growing) and whip up a batch with the seasoning mix I am sharing with you today. 

I think that meals and snacks should be fresh and simple, especially in the summer when our chore list is a mile long and we do not want to heat up the kitchen. Though this winter we’ve been turning to vegetables often as snacks to balance out winter’s comfort foods. After all, spring break is around the corner and we have a special bucket list trip planned.

LATE NIGHT ZESTY BROCCOLI

*1 head of fresh broccoli or one large frozen package (cut fresh into florets)

*Juice and zest of a lemon (you can use concentrate if in a pinch, fresh is always best)

*1 Tablespoon of soy sauce

*2 teaspoons of chili paste or to taste (found in the Asian food section. It can be spicy, so use an amount to suit your taste)

*teaspoon of olive oil or butter

*Optional – teaspoon of minced garlic. (Some chili paste already comes with garlic. However, you can always add some for good measure.)

Prepare the broccoli with your favorite method. When I use fresh I use the blanching method and with frozen I cook in the microwave for 3-5 minutes (depending on the amount I use). In a bowl add the lemon juice and zest, soy sauce, chili paste, garlic, and butter (the hot broccoli will melt the butter) or olive oil. Toss and serve warm. 

This sauce perks up other vegetables such as Brussels sprouts, green beans, or cauliflower. It makes a nice dressing for a cold salad and works well drizzle on vegetables before roasting. While most people may imagine a late night snack in the summer to be a creamy bowl of ice cream. Trust me on the broccoli. It if you also want something sweet then finish it up with a cool piece of watermelon, or in the winter, a juicy tangerine. It is a summer treat that you can enjoy year round. It is pleasing for the taste buds and the waist-line alike.

February is the perfect time to start planning your garden. I know that the seed catalogs have started to arrive at our house and the stores are starting to get the garden centers ready. Homegrown broccoli is a life-changing taste – you will be thankful all year long that you took the extra effort to grow your own.

Broccoli = Summer Year Round

LOW CARB CREAMY CHICKEN & MUSHROOM SOUP WITH CAULIFLOWER RICE

Posted on by
1
Winter Wonderland

If you have been paying attention, some of the most popular buzz-words right now are wellness, self-care, and low-carb. Though, I admit, as I age I realize how important paying attention to all three are. While I have not jumped 100% on the “carbs are evil” bandwagon. One of my intentions for 2020 was to be mindful of creating a meal plan for myself that was lower in carbs.

A couple of years ago, like many people I have encountered, I was diagnosed with thyroid issues. To be specific, Hashimotos Disease, where my antibodies are attacking my thyroid. As if the fatigue and mood swings that come with thyroid issues were not enough, my body has also experienced stubborn weight gain that does not seem to want to leave.

Thus, I’ve tried many different techniques to give my metabolism a boost. Exercise definitely helps and I have found that eating lower carb, helps me feel better. While the scale still moves at a snail’s pace, I feel less bloated and have more energy. So I am going to continue to reduce and do my best to eliminate my intake of sugar, pasta, rice, potatoes, and bread.

I have always been a self-confessed late bloomer. Therefore, while people have been enjoying cauliflower rice, mashed cauliflower, and other low-carb versions of their favorite sides – I was not. Years ago I tried mashed cauliflower and enjoyed it – but sometimes it is difficult when you cook for a family to have to prepare two separate meals. So this year I decided I would try my best to adapt the recipes I make my family to low carb ones for myself (then it would not feel like I am making two separate meals). For example, recently while preparing lasagna I made  a couple of individual servings for myself using all the same ingredients except I swapped out the pasta for a thin layer of zucchini in mine.

The recipe I am sharing today is one that I made for my weekday lunches. My stepson and husband both thought it smelled amazing and after taking a taste they both agreed that it was soup that they both would eat. The cauliflower gives it body and does give it the consistency that rice would. 

LOW CARB CHICKEN & MUSHROOM SOUP WITH CAULIFLOWER RICE

*1 roasted chicken. I used 1 cup of chicken for the soup and used the rest for another recipe  (I roast the chicken, remove the meat, and make bone broth from the carcass)
*4 cups of bone broth or stock
*2 Tablespoons of olive oil
*½ cup of finely chopped onion
*3 ribs of finely chopped celery
*Tablespoon finely minced garlic
*2 eight ounce containers of mushrooms
*12 ounce bag of cauliflower rice (you can find fresh in the produce section of most grocery stores or in the frozen foods. You can also make your own in a food processor)
*1 cup of heavy whipping cream (you can substitute with milk but I recommend the cream for the richness it imparts)
*Salt and pepper to taste

Saute the onion, celery, garlic, and mushrooms in the olive oil until the mushrooms cook down (approximately 5-10 minutes). Add the broth, chicken, and cauliflower and simmer for 20 minutes. Add the cream and cook for 5 more minutes. Add salt and pepper to taste. Serve and enjoy!

While this is not a super thick soup, the flavor is rich and hearty. I did not feel like it needed to be thickened. It would also be wonderful with kale or spinach added at the end with the cream.

If you made any new year’s resolutions for your health, I hope that you are still giving yourself the attention you deserve. Remember, we cannot always be perfect – but we can make small strides that lead to big results. We are worth it!

SOUL WARMING HOT & SOUR MUSHROOM SOUP 

Posted on by
1

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”
― Edith Sitwell

If someone had told me a few years ago that I would look forward to winter, I would have adamantly denied the assertion. However, I must admit that this year I could not wait to buckle up my snowshoes and blaze trails in my backyard. Yet, I admit that this year during my first thirty minutes of heading out, I may have whimpered a bit. What a workout! Thankfully I have a spirited German Shepherd named Apollo who enjoys bounding through the snow with me. Since he spends a lot of time cooped up inside while we are at work, he depends on me to help him burn energy at night and on weekends. Apollo is the best personal trainer and nature is our gym!

One thing is for sure, I never regret a snowshoeing session. Especially at night when the moon is out and it is peaceful. I put one foot in front of the other – a primal rhythm – a magical blend of inertia and determination. Sometimes I have to force myself to stop.
It is easy to get lethargic in the winter and I need to move. Snowshoeing gets my heart pumping, but it’s probably more important for my head. It clears my thoughts and gets rid of stress. After all, self-care is supremely important for our health.

Yet, as much as I love snowshoeing I still love to curl up and be cozy in the winter. There is nothing better than a hot sauna before bed, a fire in the wood stove, and crawling under our electric blanket and flannel duvet.

Speaking of cozy, what is better for a cold winter day than a bowl of piping hot soup? Though, I am a soup girl (regardless of the weather) this recipe is one of my favorite winter warm ups. It is healthy, full of vegetables, and can be tweaked to fit your personal tastes.

My original recipe is plant-based, but you can use chicken stock and even add sliced chicken or pork if you want to. While I use thinly sliced cabbage to bulk it up, it is also wonderful when filled with rice noodles.


HOT & SOUR MUSHROOM SOUP

  • 4-8 cups of vegetable stock (depending on how much broth you want)
  • Two 8 ounce packages of chopped fresh mushrooms 
  • 1 carrot, peeled and cut into thin strips (½ cup)
  • 3 ribs of celery, chopped
  • 1 small onion, chopped (or one bunch of green onions)
  • 1 can of bamboo shoots
  • 1 cup of cabbage, finely chopped
  • 1 Tablespoon of sesame oil (you could also use coconut oil or your cooking oil of choice)
  • 1 clove of garlic, minced
  • 1 Tablespoon of fresh ginger root, finely chopped
  • 2 Tablespoons of tamari (soy sauce would work as a substitution)
  • Chili garlic sauce (to taste. I used two Tablespoons because I like my soup extra spicy. I find this sauce in the Asian section of the supermarket)
  • 1/4 cup of rice vinegar
  • 1/2 a bunch of fresh cilantro, chopped

Saute the onion, garlic, celery, and carrots in oil until soft. Add the mushrooms and lightly saute for approximately ten minutes. Add the rest of the ingredients and simmer for thirty minutes. Before serving add a dash of rice vinegar, sesame oil (I highly recommend sesame oil since it imparts so much flavor), tamari, and chopped cilantro.

My advice to you is to make a pot of this delicious soup and head outside in the sparkling and beckoning snow. Whether your outdoor session includes snowshoeing, shoveling the driveway for a neighbor, or making snow angels — warmth will greet you when you come inside. While food may not be the answer to life’s problems, trust me, this soup comes close.