The Feast to Come

This week has been better than last, though I think in the recovery from last week, we're still feeling embattled.  There's hope that the new year will be better, but it may be a bit of a slog until then.

Part of the recovery efforts have been food, of course.  Over fall break I didn't bake cookies, but I did try this recipe with some squash we got from the CSA.  We've also had lasagna cupcakes again (thanks to Auntie Mary for the idea!) and Asian Chicken Soup.  Last night was turkey bratwurst with sweet and sour cabbage and roasted turnips, sweet potatoes, and red potatoes.  I don't know what the plan is for tonight (Going out?  Taking in?  Something that won't dirty up the kitchen again?), but I know it helps--even heals--me to be able to sit around the table with my family and be well fed.

It's a shadowy glimpse some days, but I'm convinced nonetheless that it is a glimpse of the feast to come.

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Asian Chicken Soup

6 C. water and appropriate amount of "Better than Bullion" or 6 C. chicken broth
1-2 cloves of garlic, minced or grated
1 tsp. powdered or 1 Tb. fresh grated ginger
1-2 carrots, peeled and chopped
1 C. cooked chicken (or diced and poached in the broth)
1 package rice vermicelli

Combine and simmer together until chicken is cooked, carrots are tender, and noodles are cooked.

Garnish with lime juice (fresh would be great, but I rarely have it), hot sauce (Frank's Red Hot is the sauce of choice at our house) and fresh cilantro.

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Sweet and Sour Cabbage

Simmer together 1/4-1/2 C. cider vinegar, 3-4 Tb. sugar, 2 tsp. salt, and 1/3 C. water
add
1 head of purple cabbage, chopped (green works as well, but purple is prettier)
1 apple, peeled, cored, and chopped

Cook until cabbage is tender or until the rest of the dinner is ready (as little as 15 or 20 minutes and as much as an hour or more).