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    Stir My Soul: Recipes to Nourish and Inspire
    Stir My Soul: Recipes to Nourish and Inspire
    Stir My Soul: Recipes to Nourish and Inspire
    Ebook279 pages1 hour

    Stir My Soul: Recipes to Nourish and Inspire

    By Roxie Kelley and Kathleen Taylor

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    About this ebook

    Have you ever noticed how the words that describe the cooking process also resonate in a more meaningful way to describe the very act of living? Stirring, blending, mixing, and measuring are terms that apply to how we live as well as how we cook. Best-selling cookbook author Roxie Kelley takes this correlation to heart and pairs her observations on life in and outside the kitchen with Kathleen Taylor's distinctive bright, whimsical folk artwork inside Stir My Soul.

    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.
    LanguageEnglish
    PublisherAndrews McMeel Publishing
    Release dateJun 17, 2014
    ISBN9781449435868
    Stir My Soul: Recipes to Nourish and Inspire

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      Book preview

      Stir My Soul - Roxie Kelley

      Sharing your thoughts can help us improve our ebooks. We would appreciate your feedback. Thank you!

      [email protected]

      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

      toc

      Hello 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 Nachos

      This 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 Meatballs

      I’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 Hummus

      This 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 Nachos

      This recipe reminds me of a party our friends hosted after they returned from Greece. Every item on the

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