My Grandma's Box

I can't remember a time in my life when I wasn't inherently drawn to anything and everything edible. Food has fascinated me from my first memory; the magic and art of its adaptability, the way it draws us together, the intricate processes of its sourcing, how we each interpret it differently - there is something about it that has undeniably preserved my childlike sense of wonder. 

Our history with food as Americans, at least in my lifetime, has seemed to dull the sparkle of what once was nothing less than the purest of arts. I've heard my Grandma recite how she could awake in the morning and make a fresh batch of biscuits without laying a finger on a measuring cup. Who in my generation can do that? I can't even tell you what's all in a homemade biscuit. I understand that times have certainly changed since Grandma could sling Crisco and flour together and magically make perfect biscuits seven days a week. Women are no longer confined to simply domestic duties, we've seemed to part with the majority of our agricultural roots and well, life just moves faster now. Fast and convienent foods have taken center stage in our diets as a culture, leaving the days of kitchen DIYs a thing of the past. Rarely do you see my generation passing handwritten recipes to family, give culinary gifts at holiday celebrations and tucking our baking tips in to novels we lend to our friends. While the technological revolution has been a wonderful part of my generation, its obvious that our instant-gratification needs are spilling over to our culinary (or lack there of) creativity. We've become accustomed to having what we want immediately. 

In an effort to slow down in my own life, I have been thinking a lot about how my love for food could help me do just that. My Grandma gave me a box of old recipes that she's written and collected over her lifetime. From Wisconsin to New York to good ole St. Mary's County, Maryland, this box is a curration of culinary creativity spanning from people all across the United States. As I thumbed through the sticky, plastic sheeted recipe cards, I noticed that so many of the recipes take not hours but days. Days devoted to one dish. 14 day pickles, 90 day wine, 3 day ice box cake, etc. I cannot even begin to wrap my mind around tending to pickles for 14 days. 

Here's the first look at some of the recipes I will be crafting from the box. 

Over the course of this summer, I will be making at least one recipe from my Grandma's box each week and sharing them with you right here. In between, I'll also begin to write down my own recipes and start currating a collection that I can someday pass down to my children. As a writer, I cling to the preservation of written word as not only a creative outlet but more importantly, as the purest form of pickling history. See what I did there? A little kitchen wit to get you excited for my summer behind the stove! 

Love these little vintage recipe cards I scored for $0.25 at at yard sale!

I hope you come by each week and check out what I've brought back from my culinary past. Who knows? Maybe you'll want to whisk through yours, too. 

In Good Taste,

-Karen 

Chicken "Zoodle" Soup

As the layers of ice piled on outside this weekend, my soul was left craving something comforting and warm. It's March 1st - each year that marks the date I begin to attempt to shed my "winter skin." Yes, I've spent the last few months in hibernation - laying under piles of blankets, watching Netflix and snackin' (a little too much!). So, I decided tonight's comfort food needed to be something on the lighter side to get Operation Shed Winter Skin off on the right foot. 

If you don't have a vegetable sprializer, get yourself one - now! My aunt gave me one a few months ago and I am obsessed with all you can do. Zucchini, with a quick turn of the wrist, becomes a damn close second to spaghetti noodles. With virtually no sugar, no refined carbs and no added preservatives, you've got a perfect substitute for pasta! The tool is only about $15.00 on Amazon and it perfect for making veggies a little more exciting. 

I used my "zoodles" to make a light and healthy Chicken Soup. Very affordable, undeniably comforting and perfectly healthy!

Ingredients: 

2 cups cooked shredded chicken breast
8 cups reduced-sodium chicken stock
1 bunch celery hearts
1/2 medium sweet onion
3/4 bag baby carrots 
1 shallot
4 cloves garlic 
1/2 bag fresh spinach
2 medium zucchini
1 tsp onion powder
1 tsp garlic powder
1 pinch sugar
1 tbsp olive oil
Sea salt
Fresh cracked pepper

Directions: 

1. In a large stockpot, drizzle 1 tbsp olive oil in over medium heat. Mince garlic, dice shallots and onion. Add to hot oil. Once onions become translucent, add pinch of sugar and allow them to caramelize (5 minutes approx). If mix becomes dry, dribble in chicken stock, scrapping the bottom. 

1. Roughly chop and add celery and carrots. Stir and combine thoroughly with onion, garlic and shallot mixture. Add chicken stock and bring to a boil. Knock the heat back to medium and keep the mix at a simmer.
2. Add spices to taste. 
3. Add shredded cooked chicken. Continue to simmer until carrots and celery become soft. Approximately 10 minutes.
4. Sprialize two medium zucchini into the pot. Bring to a boil and simmer approx 5-7 minutes until zucchini become slightly soft. 

1. Turn off the heat and stir in 1/2 bag of fresh spinach. 
2. Serve and enjoy!