Tag Archives: recipe

Oma’s Matzo Ball Soup!

9 Nov

P.S. on the Matzo thing…(my apologies for my wacky punctuation and grammar… I’m hiding right now. I don’t know why I can’t hide and use proper grammar, but that’s my story and I’m sticking to it….)

 

Here, have a picture that has maybe just a wee bit to do with the rest of this post… It’s Alex (a very little Alex as I was holding him up while this picture was being taken and I haven’t been able to do that for a long long long time) and me at Oktoberfest here in Cape Coral at the German-American Social Club.  Only in the south would you find this wooden picture thing with the cleavage this covered up!  The hat is Alex’s.  It’s his first traditional German wool hat.  We try to add a pin to it every year, but we did not go to Oktoberfest this year due to scheduling and me being so damn sick.  I did find a little charm that says “Kunzelsau” which is where my grandparents lived and where I used to visit them when they were alive.  I found it on ebay and I have it in my pile of stuff to fix and make… I’m going to modify it into a small pin for his hat.  He does need a bigger hat now, but as it’s so hot here, I think we’ll just keep decorating the one he’s had since he was 2….

 

The recipe I started out with was this one:  Oma’s Fabulous Matzo Ball Soup.  I chose this one because I had nearly all of the ingredients and the “Oma” in the title gave me the warm fuzzies.  My mom is from Germany and Alex calls her “Oma” (my dad is Popi pronounced “pop E”… My mom claims she never spelled it this way.  Every time we see them we have the “Pope I” or “Pope Eye” discussion. Every. Single. Time.  I called my dad’s dad “Popi” when I was growing up and it is spelled “Popi” in the funny little captions my mom put in all of my baby albums.)… I called her parents “Oma and Opa” and my dad’s dad (my grandmother died the year before I was born) “Popi”.  So anyway.  The word Oma gives me warm fuzzies and makes me remember some of the foods my Oma made for me during summer visits to her house on the Kocher river in Kunzelsau, Germany.  She never made Matzo ball soup.  But she did make tasty treats like Pflaum kuchen served with Kartofle Suppe (potato soup)… Please don’t mind my spelling… I’m blogging in secret right now as if kiddo discovers I’m out of the shower I’m going to be his captive video game audience before I make him some dinner.    Oooh and she would make baked apples for my grandfather and a pitcher of cool vanilla sauce to drizzle over them.  She would give me a glass of the vanilla sauce to drink (it was like a thick but not frothy vanilla shake…and not too cold.. perfection)… Summer was one of the few times I was allowed to have such sweets and treats…. Ok… I’ll post how I modified the recipe in a little bit…  I’m also baking a cake tonight as a surprise for a belated 70th birthday for my dad, 8th birthday for Alex, and 36th birthday for me.  We haven’t been together as a family, with me feeling up to baking anything, in the past few months, so I figured that I’d make a baked cake inspired by icebox cake (Dad’s favorite)…  Ok. Off and running!

 

xo

Bek

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Getting healthy & tasty goodness….

1 Jul

Berries and Ricotta.

Originally uploaded by CleverGirlBek

OK. I finally took the plunge. I am doing a “formal” diet…
Working hard to get my sugars under better control and hopefully lose a few pounds..
The goal isn’t to look better, it is to be better- healthier and have more energy…Prevent some complications…
If I lose a few pounds then hallelujah… Actually, when my sugar is brought under better control I typically gain a ton of weight – not that I haven’t been gaining anyway -things kind of went haywire with my metabolism between the tumor being removed and my meds, it’s just that tighter control usually means I swell up like a blowfish the first few weeks and then once the swelling goes down I “deflate” and am left with a few extra solid pounds.

So…. What am I doing? I’m doing ediets… I’m doing the Glycemic Impact program… So far so good… The first week on it my sugars totally normalized and I was actually able to lower my basal insulin rates (I’m on a pump) a smidgen. While I will never be able to eliminate insulin, as I have type 1 or juvenile diabetes, this makes me happy as it shows that there is palpable, quantitative changes afoot….
For a “juvie” and for my weight I am on a relatively small daily dose of insulin (it’s around 60% of what I should be on for my weight and activity level) but still, changing numbers make me happy…

Anyway…
I wanted something cool and sweet and tasty but I didn’t want to blow the diet and screw up my pretty numbers…

So….
Ricotta and berries!
It’s low fat (preferably non-fat, but I found the one container of non-fat in the county and haven’t found another since! Hopefully other dieters live in more health conscious locales…) Ricotta
Frozen berries (this mix is European field berries I believe…they did have a supermarket brand version but this one comes in a ziploc bag that stands up in the fridge and when comparing amounts I think I paid $0.10 more for this one…I had to rationalize this to hubby as he’s the kind of trying to save a penny and buying stuff that we don’t enjoy and won’t use…)

you put the ricotta in a bowl, add some berries, add a packet or two of splenda (I’m guessing you could try stevia or another sweetener…I am partial to Splenda)…

Take a fork and start smashing away…Actually you might wait a minute or two for the berries to just start to defrost… Then I just jab my fork in there until all of the berries are broken up…It is important to put the ricotta in the bowl with the berries when you do this otherwise the tasty but very staining berries like to slide and jump overboard onto whatever light colored fabric you have within a 2000 square foot vicinity. It’s true. Then fold and mix and eat while it is still cold and a wee bit frozen… Oh the Ricotta should just be fridge temp when you start…

Yum!

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