Chicken Noodle Soup and Cranberry Nut Bread

One can never have too many soup recipes, especially with fall and winter at our doorsteps. A comforting bowl of soup is an easy, quick, and tasty way to add more nutrients to your diet. Most soups are hydrating, filling, and packed with nutrients from veggies, slow-simmered protein, and mineral-rich broth. So what are you waiting for? Grab a spoon and savor the flavors of homemade chicken noodle soup.

Chicken Noodle Soup (recipe and photo updated) 
Cook's Notes: Use a rotisserie chicken as a time saver. Add egg noodles in the last 10 minutes of cooking time to avoid mushy noodles.
Ingredients:

• 3 cups cooked chicken, shredded or cubed
• 2-1/2 cups wide egg noodles (crushed dry noodles)
• 1-1/2 cups each diced carrots, celery, onions
• 2 garlic cloves, minced
• 1 tablespoon olive oil and 1 tablespoon butter
• 2 cartons each 32. 0z low-fat, low-sodium chicken broth
• 1/2 cup each of water and apple cider
• 1/2 teaspoon each dried thyme and rosemary
• 1-2 teaspoons of parsley flakes
• 1 tablespoon Dijon mustard
• 2 bay leaves

Directions:

• In a soup pot, saute celery, carrots, onions, and minced garlic in olive oil for 8 minutes on medium-low heat, covered.
• Add in chicken broth, water, cider, spices, and chicken.
• Simmer for an hour on medium-low, not covered. In the last 10 minutes of cooking time, add wide egg noodles.
• Don't forget to remove the bay leaves right before serving.

Cranberry Orange Nut Bread

Cranberry orange nut bread is a great loaf for late fall, early winter as cranberries, oranges, and walnuts are all in season. Buy an orange and squeeze it fresh to get the best juice for this recipe (grate the peel first). You can easily prep the cranberries by pulsing them a few times in the food processor, or manually cut them in half first, then do a rough chop.

I loved the cinnamony taste, with bursts of tart, tangy cranberries and the added crunch of walnuts. Since I used a lot of Saigon cinnamon (1 tablespoon), the loaf pictured is darker than the standard-looking cranberry bread; it's all a matter of preference how much cinnamon to use.  

The bread was so delicious. I was weak and unable to stop at only one piece.  

Recipe inspired by onceuponachef.com and makes one 9 x 5-inch loaf (about 10 slices)

Ingredients

• 1/3 cup orange juice
• 2 teaspoons grated orange zest, from one orange
• 2/3 cup buttermilk
• 6 tablespoons butter, melted
• 1 large egg
• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 cup plus 2 tablespoons sugar
• 3/4 teaspoon salt
• 2 teaspoons Saigon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup fresh or frozen cranberries, chopped coarse (see note)
• 1/2 cup walnuts or pecans

Directions:

• Adjust the oven rack to the middle position and preheat the oven to 350 degrees. Spray the bottom of the 9 x 5-inch loaf pan with non-stick cooking spray.
• Whisk together orange juice, orange zest, buttermilk, butter, and egg in a small bowl. Set aside.
• Whisk together flour, sugar, salt, cinnamon, baking powder, and baking soda in a large bowl. Stir liquid ingredients into dry with a rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
• Scrape batter into prepared loaf pan and spread evenly with a rubber spatula. Bake for 45 minutes or until a toothpick inserted into the center of the loaf comes out clean.
• Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before servin
  

Note: Cranberries are a bit tricky to chop because they roll all over the place. You can use a food processor if you like but I think it's easier to just cut each one in thirds with a sharp knife; it's only one cup so it doesn't take long. If you're using frozen cranberries, be sure to chop them while they're still frozen.

Book Review Enduring Promise Book Two

 

The wait is over, with Susanna Lane's second book, "Enduring Promise," available now. The award-winning “Imperfect Promise,” the first book in the series, highlighted Lark and Cort Enders's story as they found themselves, having made foolish and imperfect promises to one another despite their good intentions.

In book two, readers find two new characters who take center stage: Cort's brother Bryce Enders, and Hannah May, a neighbor struggling to keep her ranch afloat with a husband who has left her in search of gold.

After a failed romance in Texas, Bryce Enders has carved out a new life in the harsh wastes of Montana’s gold fields. But when a newspaper headline reveals the wild escapades of his younger brother, Bryce’s path takes an unexpected turn. He heads for Ogallala, Nebraska, where he’s surprised to find Cort married and thriving as a sprawling cattle ranch owner. While their reunion is far from smooth, the brothers quickly rediscover their old affection for one another, and Cort offers Bryce a job on the ranch. As he settles into his new life, Bryce becomes entangled in a new set of troubles—this time of the heart. His growing affection for Hannah May soon becomes impossible to ignore. Bryce is torn between his sense of honor and his undeniable feelings for Hannah, who upholds a high sense of Christian morality despite the harsh reality of her situation and her husband's cruelty. Bryce's determination to free her only deepens the conflict as a dark secret from his past emerges to haunt him. Enduring promises are made between Bryce and Hannah, but will they be able to keep them? 

Lane's writing style is easy to follow, with crisp, clear sentences and realistic dialogue. The highs and lows of emotions keep the reader invested in the storyline. She does an excellent job developing likable, relatable characters that readers can identify with. Her characters exhibit compassion, resilience, and unwavering commitment to family with a sense of hopefulness as each faces a variety of adversities. A willingness to uphold Christian values was evident in the storyline.

Lane effectively captures the sweeping Nebraska landscape of the time period and the spirit of the settlers. I'm hoping the wait for book three will not be too long. Lane has definitely perfected the Western genre of romance. 

ALL ABOUT THE AUTHOR SUSANNA  LANE

Contact at https://susannalane.com/books/

Her first book "Imperfect Promise" was a winner in the Western Writers of America Spur Award 2022 and was a Silver Medal Winner in the Will Rogers Medallion Awards 2022

An avid reader, Susanna enjoys perusing historical stories about westward expansion, particularly related to how the railroads were pivotal in settlement. Hopefully, through her stories, she conveys both the harshness and beauty of the land and those who forged lives during tumultuous times.

After a fulfilling career teaching science, a visit to the Rocky Mountains led an awestruck Susanna Lane to uncover stories from history and write about their determination to survive. While getting a feel for the settings of her books and absorbing details, she learned to ride horses, fit into a cattle drive, and hike to remote regions of the West.

Married for over forty years to an avid gardener and traveler who shares her interest in historical locations, Susanna loves to visit new places, read, and spend time with family. In addition to her spouse, she has two grown sons and their wives. Best of all, she has four darling grandchildren who delightfully fill her life.

It's All About The Charleston Food Experience

 

Southern Style Braised Collard Greens

Traditional Benne Wafers with Toasted Sesame Seeds 

Wood-fired Caper's Blades Oysters

The Charleston area food boasts vibrant flavors deeply rooted in Southern traditions and African, Caribbean, and European influences. The city’s historical significance shaped Charleston cuisine, creating a unique blend of flavors and techniques. In addition, Charleston has a fantastic location right along the ocean, providing tons of fresh seafood. 

The following are some places and foods we sipped and savored along the way. In this city, seafood is the main attraction, and menu choices abound.  

Shrimp and Grits

But if I had to choose one popular item on the menus, it would be the She-Crab Soup. Each restaurant has its own take on this flavorful, rich, creamy bisque-style crab chowder. The Southern Living link below is an easy recipe to follow for the home cook. To the recipe ingredients, add 1 teaspoon of Old Bay seasoning and 1 teaspoon of Worcestershire sauce.

https://www.southernliving.com/recipes/she-crab-soup-recipe 

A delicious dinner at the Post House was a sesame-blackened chicken that came with a surprise. 

We were quite startled when the server rose from the basement, which happened to be close to our table. He was down in the wine cellar bringing up wine.  😁

The cornbread was baked with crunchy sesame honey topping. I wished I had this recipe.

We ate lunch twice at Queens 82 as their backyard seating had a lot of ambiance.

 

Tomato Pie, a popular menu choice, did not disappoint. It was a perfect and delicious lunch item. 

My daughter, who recently visited Charleston, raved about this coconut cake. Trust me on this—it's the ultimate coconut cake. The Peninsula Grill Restaurant at Planters Inn's trademark is the cake, which is a towering 12 layers of southern perfection. The cake weighs in at a hefty 12 lbs, and they do ship. A whole cake costs $270.00.

We opted to split a slice to celebrate Denise's upcoming birthday. 

  
I found the recipe online for anyone looking for a baking challenge. 

https://spicedblog.com/charleston-coconut-cake/

Last but not least, regarding food and wine experiences, I would like to recommend Ketel One for the perfect Cosmos drink.  

You can find it at Total Wine. Pour into a cocktail shaker with ice and add 1/2 shot of Grand Marnier for each drink serving. Shake and pour. 

A plate of traditional cheese straws was the perfect accompaniment. 

Hope you enjoyed a brief overview of my Charleston adventures and culinary stops. 

Visiting the Carolinas Part One Charelston

 POST NOTE: ASHEVILLE UPDATE

Our experiences on a recent trip to Asheville (before the hurricane) were documented at https://www.facebook.com/sueiseverready/ We had hardly been home a week before the hurricane devastated the town and surrounding areas. We were worried about our friends as it took them several days to contact us. They were lucky with no damage to their home. But since they had no water, out of food, and limited communication, they managed to escape to South Carolina to regroup. Seeing photos of the places we walked and drove by is quite unsettling. The area we were staying in River Arts District is totally gone😟. Our prayers go out to all as they figure out how to move forward. 

CHARLESTON, SOUTH CAROLINA, PART ONE

Exploring the city and surrounding area

An invite from a high school friend, Denise, who lives in the area, was hard to pass up. For five days, it was an "off the charts" experience exploring the city with all its southern charm and cuisine. 

We began with a quick visit to the beach with an expansive ocean view.

A relaxing Happy Hour on her porch was the perfect way to unwind. 

Did you know pineapples are a sign of hospitality? Imagine growing one on your back porch.

The next day, we hit the ground running first with a visit and tour of Boone Hall Plantation. 

On the grounds are slave quarter houses which often housed 15 people.

We were fortunate to hear this woman, who is of Gullah heritage, give a presentation immersing the group in plantation life culture.  

Sweetgrass baskets are a "hot" commodity despite their high price in this city. But to sell them, you need to be a native-born Gullah. 

I was fascinated by the homes in the downtown area, which had elaborate ironwork, gardens, and unique facades.

 

 

 This unusual Pineapple Fountain is located in Waterfront Park. It recalls the city's port town history when pineapples were rare and a symbol of wealth and hospitality.

Shopping knows no bounds here, with every imaginable type of store. There are also many places to stay. I was quite impressed with the Hotel Charleston's fancy lobby. I did wonder what the rooms looked like.

This was an inviting place to stop, sit on a bench, and cool off. Heat and humidity are huge factors in how much stamina one has to walk for many hours. We noted the inviting carriage ride nearby but decided to opt for a pedal cab ride later.

PART TWO MONDAY

ALL ABOUT THE FOOD

Celebrating Oktoberfest

 

Oktoberfest is the world's largest fair, held annually in Munich, Bavaria, Germany. It is a 16-day festival that runs from late September to the first weekend in October, and more than 6 million people from around the world attend every year.

To the locals, it is not called Oktoberfest but "die Wies'n," after the colloquial name of the fairgrounds (Theresienwiese) themselves. Oktoberfest is an important part of Bavarian culture, having been held since 1810. Other cities across the world also hold Oktoberfest celebrations, modeled after the original Munich event.

Well, I missed going this year and raising my glass of beer to shout "Prost!" in the Munich Beer Hall.

However, I did have an experience exploring the cuisine and area in Charleston, SC. I will provide more details later, along with lots of photos.

Despite recipes being a week late, you can still enjoy this delicious  Oktoberfest meal  Apple-Pear-Sauced Pork, red cabbage, with Applesauce Spice Cake. And oh, don't forget your favorite beer! 

Applesauce Spice Cake with Maple Icing

Cook's Notes: Capture fall flavors with a yummy, moist spice cake glazed with maple icing. Be sure to add your favorite sprinkles because everything tastes better when they're added. Serve the cake with maple nut ice cream or orange sherbet. 
Cake Ingredients:

• 1-1/2 cups of white flour
• 3/4 cup whole wheat flour
• 1-1/4 cups of sugar
• 2 teaspoons Saigon cinnamon or 2-1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• Dash of nutmeg
• 1 teaspoon each of baking powder and baking soda
• 1/2 teaspoon salt
• 1-1/3 cups chunky applesauce
• 1/3 cup oil
• 2 large eggs
• 1-1/2 cups chopped peeled apples
• 1/2 cup raisins
• 1 cup chopped walnuts

Cake Directions:

• Preheat the oven to 350 and grease 13 x 9 pan or use cupcake liners.
• In a large bowl, whisk together flours, sugar, cinnamon, spices, baking powder, baking soda, and salt.
• Add in applesauce, oil, and eggs and beat on low speed until ingredients are moistened.
• Beat on high for two minutes, fold in apples, raisins, and walnuts
• Pour into pan or divide among cupcake liners.
• Bake 13 x 9 pan for about 22 minutes or cupcakes for 18-22 minutes or until toothpick comes out clean from the center

Maple Icing
Ingredients:

• 1/4 cup butter, softened
• 3 cups powdered sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons real maple syrup
• 6 to 8 tablespoons apple juice, cream, or milk

Icing Directions:

• Use a mixer to beat all ingredients until smooth. Add more liquid as needed for the correct spreading consistency.

Cinnamon Apple Pear Sauced Pork Chops
Cook's Notes: The recipe serves four and was inspired by cookingclassy.com and Cookinglight.com
A suggested side-jarred Aunt Nellie's Red Cabbage was used in this recipe. 

Ingredients:

• 4 (5 oz.) 3/4-inch thick boneless pork chops or pork loin
• 1-1/2 tablespoons olive oil
• 1 cup red onion, diced
• 1 teaspoon Herbes de Provence, divided
• 1/2 cup low-sodium chicken broth
• 3/4 cup apple cider
• 1 tablespoon maple syrup
• 1-1/4 tablespoons cornstarch
• 1- 1/2 teaspoons Dijon mustard
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground allspice
• ¼ teaspoon rosemary
• Salt and freshly ground black pepper
• 1-1/2 tablespoons butter
• 2 medium sweet, crisp apples (honey crisp, gala, fuji, golden delicious etc.), skin removed and cut into chunks
• 2 Bosc pears, skin removed and cut into chunks

Directions:

• Let pork chops rest at room temperature for 10 minutes while preparing ingredients.
• Cut apples and pears and set them aside.
• Whisk broth, apple cider, maple syrup, mustard, cinnamon, allspice, and cornstarch in a liquid measuring cup or bowl. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt, pepper, and 1/2 teaspoon herbes de Provence.
• Once the oil is simmering, add the pork chops and onions. Sear until browned on the bottom, about 4 - 5 minutes. Flip the chops and continue to cook for 4 - 5 minutes longer. Sauté onions in the same pan.
• Transfer pork chops and onions to a plate and cover with foil to keep warm. Wipe the pan with a paper towel. Melt butter in the same skillet over medium heat.
• Add apples, pears, 1/2 teaspoon herbes de Provence, and rosemary. Sauté until tender, about 2 minutes. Cover and heat on low for 4 minutes.
• Pour in the broth mixture and turn the heat to medium-low. Add the chops and let simmer uncovered until reduced by about half and thickened, stirring occasionally for about 10 minutes.

Check back Sunday for a Charleston update on foods and city exploration.