Stir My Soul: Recipes to Nourish and Inspire
By Roxie Kelley and Kathleen Taylor
()
About this ebook
From a Rustic Vegetable Breakfast Bake and Chunky Chicken Salad Sandwiches to Sweet and Sour Pork Chops, White Cheddar Potato Pancakes, and Roxie's Favorite One Bowl Chocolate Chip Cookies, Stir My Soul presents more than 100 recipes alongside definitions of cooking terms and how those words translate to life experiences. As Roxie explains, "The words that describe actions required in cooking are the same ones that make up daily life: my family and friends are part of my 'fold', I 'measure' my words when speaking to my children... all these life activities, like good recipes, lead to a satisfying result just like a completed dish or favorite dessert." Consider Stir My Soul a coming to terms with terms, if you will---a collection of recipes certain to nourish your body and stir your soul.
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Stir My Soul - Roxie Kelley
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To Jerry Huisenga, my father who became my friend. With love, Roxie
To my parents, who gave me art lessons and encouragement; and FDA, who believes I can do anything. With love and gratitude, Kathleen
tocHello Again, My Friends!
Appetizers
Spinach Artichoke Nachos
Miniature Meatballs
Brooke’s Sweet Potato Hummus
Greek Nachos
Cheesy Cracker Bread
Classic Potato Skins
Everything Pretzel Bites
Caramelized Onion and Goat Cheese Tartlets
Castle Wings
Kahlúa and Coffee Sauce
Raspberry-Tequila Sauce
French Onion Dip
Kelly’s Barbecue Mushroom Bites
Measuring
Main Dishes
Rustic Vegetable Breakfast Bake
Southwestern Chicken Pasta
Spinach and Feta Bake
Parmesan Pork Tenderloin
Chicken, Ham, and Tomato Casserole
Black Bean and Sweet Pepper Casserole
Stuffed Shells
Chicken with Snap Peas and Mushrooms
Baked Ziti
Fettuccine with Asiago and Parmesan Cheeses
Asian Orange Pork
Filled Sole Roll-Ups
Chicken Tortilla Soup
Parmesan Tilapia with Roasted Vegetables
Creamy Tomato-Basil Soup
Chunky Chicken Salad Sandwiches
Shepherd’s Pie
The Best Beef Stew
Mike’s Mexican Chicken Soup
Italian Garden Pasta Soup
Rosemary Pork with Roasted Vegetables
Jack’s Gumbo
Leigh Ann’s Easy Potato Soup
Chicken Salad for 100 of Your Closest Friends
Bella Burgers
Chipotle Barbecue Chicken Club Sandwiches
Sweet and Sour Pork Chops
The Ties That Bind
Side Dishes and Salads
Asian Rice
Roasted Mushrooms
Fake Baked Beans
Spiced Apples
Peppered Pecan Bacon
Canopy Salad
Spinach Salad
Spinach Baked Potatoes
Onion Parmesan Roasted Potatoes
Tuscan Beans
Streusel-Topped Sweet Potatoes
Roasted Asparagus
Kelsey’s Asiago au Gratin Potatoes
Dee’s Peas and Mushrooms
Peach and Prosciutto Salad
White Cheddar Potato Pancakes
Spiced Marinated Tomatoes
Hazelnut Green Beans
Orange and Red Onion Salad
Chicken Caesar Pasta Salad
Clarify
Breads
Soft Garlic Breadsticks
Absurdly Cheesy Bread
Pull-Apart Wheat Bread
Cranberry-Walnut Breakfast Bread
Rosemary and Parmesan Focaccia
Orange Spice Muffins
Double Dark Chocolate Chip Muffins
Brooke’s Crisp Banana Waffles
Almond Pancakes
Caramelized Onion Flatbread
Asiago Croutons
Garlic Cheese Biscuits
Caramel Rolls
Orange Rolls
Parmesan Flatbread
Let Rest
Desserts
Zucchini Baby Cakes
Maple Cream Cheese Frosting
Chocolate-Covered Banana Cheesecakes
Hazelnut Fudge Confection Sauce
Pumpkin Gooey Butter Cake
Cheese-Filled Chocolate Bundt Cake
Hummingbird Cake
Pumpkin Cupcakes
Cranapple Pie
Paradise Pie
Deep Dark Brownie Pie
Over the Moon Silver Spoons
Peanut Butter–Chocolate Fudge Cups
Apple Turnovers
Roxie’s Favorite One-Bowl Chocolate Chip Cookies
Peanut Butter Dreams
Salted Chocolate Cookies
Lulus
Lush Lemon Bars
Tahiti Sweetie Cookie Mix
Turtle Shortbread Bars
Dee’s Sugar Cookies
Dana’s Caramel Apple Cookies
Mary’s Persimmon Pudding
Chocolate Ganache
To Age
This and That
Jan’s Hot Chocolate Mix
Peppermint Stick Iced Tea
Carol’s Coffee Punch
Simple Syrup
Raspberry Lemonade
Fresh Fruit Shake
Janet’s Tarragon Vinaigrette
Cinnamon Whipped Cream
Hour Power Whipped Cream
Salt and Pepper Tortilla Strips
Julie’s Pet Treats
Stir
Substitutions
Metric Conversions and Equivalents
Index
HELLO AGAIN, MY FRIENDS!
I’m so excited to be able to share Stir My Soul with you.
After writing several cookbooks, I began to notice that the words used to describe the actions required in cooking—stirring, folding, measuring, blending—were the same words and actions that describe my daily living. My friends and family were part of my fold,
and I found myself measuring
my words when I spoke to my children . . . you see where this is headed. Because I love words, I found a certain pleasure in that realization, and I wanted to share it with you. A coming to terms with terms, if you will.
All the steaming, stewing, tenderizing, and even the aging in the course of my life, had, like good recipes, led to a satisfying result—a becoming,
like a completed favorite dish or dessert. There are times in life when compartmentalizing is helpful. But sometimes it’s good to see how all of our ordinary moments blend together to make an extraordinary life.
And so, this book is a compilation of some fabulous and faithful recipes with some thoughts on not just what we are doing with our actions but also who we are becoming in the process. Life is, after all, not only about the list of actions we undertake in the recipe of our days. It is about the people we are becoming and the flavor we add to the lives of those around us.
And speaking of adding flavor: Sharing her incredible and flavorful art with you is Kathleen Taylor, whose work I’ve admired and enjoyed for years. Kathleen’s art is featured prominently in our restaurant, the Paint Box Café, and I often wish I could record our customers’ comments and play them back to her. Her work always produces smiles, and collecting it is definitely habit-forming.
We both thank you for the privilege of sharing our process of becoming
with you and sincerely hope these pages will stir your soul.
My Best to You,
Roxie Kelley
introSpinach Artichoke NachosThis appetizer comes together very quickly. I like the idea of using fresh rather than frozen spinach, as is seen in most spinach artichoke dip recipes. This is especially beautiful when served on a large platter.
SERVES 6 TO 8
2 tablespoons unsalted butter
2 teaspoons minced garlic
1 (5-ounce) package fresh baby spinach, chopped
⅓ cup cream
1 cup shaved Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground black pepper
1 (14-ounce) can artichoke hearts, drained and chopped
1 (7-ounce) bag multigrain tortilla chips
1 (6-ounce) package shredded mozzarella cheese
2 cups salsa of your choice
Preheat the oven to 425°F. In a medium pan, melt the butter over medium-low heat. Cook the garlic in the butter for 30 seconds. Add the spinach, cream, Parmesan cheese, Worcestershire, lemon juice, and salt and pepper to taste. Stir to combine and cook until wilted, about 1 minute Stir in the artichoke hearts.
Scatter the tortilla chips on a large ovenproof platter or baking sheet. Spoon the spinach mixture evenly over the chips. Sprinkle with the mozzarella. Bake for 8 to 10 minutes, until the cheese is bubbly. Serve warm with the salsa on the side
Miniature MeatballsI’ve served these meatballs at several parties in the past few years. I like preparing them a day or two in advance to minimize the number of last-minute preparations required in entertaining.
SERVES 8 TO 10
2 pounds ground beef chuck
2 large eggs, beaten
1 cup dry bread crumbs
1 (1-ounce) package dried onion soup mix
1 (16-ounce) can whole-berry cranberry sauce
1 cup ketchup
1 cup firmly packed light brown sugar
1 (16-ounce) can sauerkraut, rinsed and drained
1 cup water
Preheat the oven to 350°F. Combine the beef, eggs, bread crumbs, and soup mix in a large bowl. Form into meatballs using approximately 2 tablespoons of the mixture for each. Arrange in a single layer in a 13 by 9-inch baking dish.
Combine the cranberry sauce, ketchup, brown sugar, sauerkraut, and water in a medium bowl. Mix well. Pour the sauce over the meatballs. Bake until bubbling, about 1 hour. Serve hot.
Brooke's Sweet Potato HummusThis is my daughter’s recipe. The first year Brooke lived away from home, we decided to create a traveling journal together. The journal was our across the miles
way of sharing the little projects and experiences that we used to do together when she was still at home. If there was a cooking experiment or an art idea, it went lovingly into the journal and then into a flat rate postage box. Three days later, we felt the tug of the heartstrings and got a dose of inspiration as a bonus. So when you taste this hummus or Brooke’s Crisp Banana Waffles, imagine the traveling journal, overstuffed with photos, collages, recipes, and love, making its way from Missouri to California and back again. Joy in a box.
SERVES 4 TO 6
1 sweet potato, peeled and cut into ½-inch cubes
1 (15.5-ounce) can chickpeas, rinsed and drained
¼ cup freshly squeezed lemon juice
¼ cup tahini
3 tablespoons olive oil
2 teaspoons ground cumin
1 clove garlic, minced
Salt and freshly ground black pepper
Assorted fresh vegetables or toasted pita bread, for serving
Place the sweet potato in a bowl and add just enough water to cover the potato pieces. Loosely cover the bowl with a damp paper towel and microwave on high power for 5 to 6 minutes, until tender. Drain and transfer the sweet potato to the bowl of a food processor fitted with a chopping blade. Add the chickpeas, lemon juice, tahini, olive oil, cumin, and garlic. Pulse until the mixture is smooth and creamy. Add a little more olive oil to thin if necessary and pulse again. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. Serve with fresh vegetables or toasted pita bread.
Greek NachosThis recipe reminds me of a party our friends hosted after they returned from Greece. Every item on the