It has been a while, but we are lucky enough to have another guest post on Guliash Girl. This week we have an award winning author that was willing to share with us. Anna and I went to highschool together and she has since started a family, wrote a book and moved to the U.S. This is a great post about how to include your kids in the cooking process and the recipe looks amazing! The original recipe is from Briana Thomas and Anna has made some adaptions that she loves. I hope you all enjoy.
Harvest Soup & Cooking with your Kids: Anna Jouk
A while ago, (and of course, by a while I mean 11 weeks and 4 days ago) I had an accident, at my very own birthday party. The aftermath of ringing in my big 3-0 resulted in a popped out knee cap and a broken ankle that could only be fixed with another cocktail.
A cocktail of heavy dose medications that is… and surgery. You know to put in a 4-inch plate and 6 screws into my foot. Happy Birthday to me!
Anyway, while I was spending my post-op recovery on either the couch or the bed, my wonderful sister-in-law brought over a meal one day. Soup and freshly baked bread. I swear, I must have eaten 4 bowls of her soup that night. It looked so simple to make, yet tasted absolutely amazing. Full of flavor, full of veggies…and as crazy as it sounds, cinnamon in soup is the way to go. And it tastes just as great as leftovers the next day… if you have any left.
I have hunted down my SIL for the recipe and now have made this more times then I can count. Though, the first few times, I did follow the Pintrest recipe, I have now discovered that it is even better with a few things extra of my own 😉
As an added bonus: my kids also love this soup, and get involved in helping me make it. Their job is to peel carrots, and potatoes, and to cut the mushrooms (which ends up being way more then the recipe calls for because they keep on asking for more to chop)!
Oh, and did I mention it’s low carb?
Hope you all enjoy it as much as I do, especially on these cold winter days.
2 spoon, about an hour, feeds a family
1 pound of ground turkey (the original recipe calls for beef, but I prefer turkey)
1 pound sausage, ground
2tsp grated or squeezed fresh ginger
1 cup green peas, frozen
½ head of cabbage, med.
1 large white onion
1 cup diced mushrooms
1 can of diced tomatoes
2-3 cloves of garlic, minced
½ cup chopped cherry tomatoes
Hand full of fresh spinach
2 large potatoes, peeled and diced
1 large graded or chopped carrot
*Note. The last 5 ingredients are NOT in the original recipe. I just added the kids’ favorites in, and it also couldn’t hurt to have a few more veggies in the soup.
¼ cup soy sauce
Baking and Spices:
2 tsp chili powder
4 tsp cinnamon (original recipe call for half that, but it’s way better with more)
2 tsp salt and pepper
1 ½ cups tomato juice
4 cups water
1 ½ cups heavy whipping cream
- Brown the turkey and sausage in a medium size pot, over medium heat. When cooked, scoop out the meat and sit aside. Do not rinse the pot out.
- With the heat still at medium, add in the onion, garlic, ginger and soy sauce. Cook until tender in the meat scrapings.
- Add in the water and tomato juice. When it’s at a boil, add in the potatoes. Let cook until nearly soft.
- Add the meat back in, with the rest of the veggies and spices. Simmer until all vegetables are soft. Then add the heavy cream. DO NOT boil the soup after this point, it will ruin the cream.
- I like to top of the bowl off with a little more cinnamon and red pepper flakes.
Thanks so much for sharing Anna! I hope you all enjoy this recipe. Please let us know if you try it. If you would like to do a guest post for Guliash Girl, please send me an e-mail at firstname.lastname@example.org or find me on Facebook.
I’m a Ukrainian born Canadian living in the United States of America: Pennsylvania to be exact. If that isn’t confusing enough, then I’ll also add the fact, that I held permanent residency for the People’s Republic of China for three years, while I lived and worked in Shanghai. Those who know me, know that I am a heavy traveler and speak 2 and ½ languages. I have experienced cultures at their finest, and have tasted foods from close to 20 different countries (which also happens to be my favorite part).
Right now, I am a full time taxi, therapist, maid, nurse and referee to my 2 young children. Thankfully, they are awesome helpers in the kitchen and share my love of all things food.
I have been a closet “writer” for as long as I can remember. Never really pursuing it, not because of the fear of rejection that all writers go through, but because I felt what I had to say wasn’t good enough, or could never get someone else’s attention. When English wasn’t my first language, and when high school bullies repeatedly told me to “go back where you came from” the little confidence I had left started to diminish, and any thought of writing most definitely didn’t belong. It wasn’t until I had children of my own, that I saw the true value in myself. I wanted my kids to see how to take chances, how not be afraid and not be devalued by others, can open their world up to be and do anything they want to be. So while they slept, I wrote.
The very first manuscript I ever wrote and ever entered, made it into the finals, where it eventually made me an award-receiving writer. To a Ukrainian immigrant whose spelling still needs work, this was huge, and such a dream. Since then, I have had the privilege to befriend, meet and hang with some of America’s big time authors, Nora Roberts, for example. Right now, I am working on completing the 3 book series in my contemporary fiction genre, after which, they will be sent to the publishing house, hopefully for publication. The series is a Sunny Town series (located in the town of Sunny), with the first book simply titled ‘January’, the second ‘Handley’s Law’, the third ‘You Were Right’. Which has taken me a little longer to do, since I wrote book #2 first. Haha, a rookie, mistake I am sure. It’s never too late to reach for your dreams, and those dreams, are never too high. And to the bullies that made me feel I could never accomplish something: I just killed you off in my books.
You can follow Anna on Facebook for updates on the release of her books.
Thank you to Briana Thomas for the recipe. All photos by Anna Jouk.