The Hunni left. He had to go back to work–he flies, so when he works he is away from home. We miss him, and he missed out on one of his favorite meals–CHICKEN TORTILLA SOUP (pg. 76) I have a Chicken Tortilla Soup Recipe that I use. There are only two soups that I serve during the summer–Smokey Link Corn Chowder and CHICKEN TORTILLA SOUP. Both taste like summer.
In Ree Drummond’s recipe, she cooks up some chicken breasts in the oven. I already had shredded chicken in my freezer, so I skipped this step. I also like to add fresh corn off the cob, but both recipes are very similar. PW thickens her soup with a little corn meal and water. . She uses this technique on many of her soups and chilis and stews. I like the thicker soup and also like the added earthy flavor of corn. I used Maseca instead of corn meal and didn’t have all the colors of peppers that Pioneer Woman used, but other than that, I followed the recipe.
Delicious. Nutritious. and Simplicious (or simple.) PW suggested red onions as a garnish/topping. I loved the flavour. We usually add shredded cheddar, chopped cilantro, and if I have it avocado. Although this time I made the tortilla strips, we often just use bagged tortilla chips. This also makes the kiddos think that they are eating “junk food” and therefore they automatically love the meal.
For dessert we had MALTED MILK CHOCOLATE CHIP COOKIES. I doubled the recipe, then froze dough in wax paper rolls. I can just take out a roll at suppertime, cut it into cookies and bake them for an easy dessert.
I am a purist when dealing with Chocolate Chip Cookies, and don’t take easily to any additions or alterations. Why mess with perfect? However, the added malted milk powder was great. We used Chocolate Ovaltine which is a favorite around here.
I remember a story about Ovaltine and Little Orphan Annie in a school reader. And only later learned that it was the script from the movie, “A Christmas Story.”
I had never had Ovaltine until I got married to a man who loves it as a topping on vanilla ice cream. I was scared to put so many “vitamins” on my beloved ice cream, but you don’t taste vitamins. You taste malt. Think Malted Milk Balls. Our local ice cream stand calls this sundae a Sawdust Sundae–ice cream with Ovaltine dusted on top.
But what is malt?? Why does barley come to mind? How is it linked to malt?
“Malt is germinatedcereal grains that have been dried in a process known as “malting”. The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develops the enzymes required to modify the grain’s starches into sugars, including monosaccharides such as glucose or fructose, and disaccharides, such as sucrose or maltose. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast.” (from Wikipedia)
If you want to watch a video of the malting process click here. Basically you get grains to start sprouting, then stop that process.
Here is some info on malted milk.
“Malted milk is actually made from barley malt, wheat flour and whole milk that is evaporated until it forms a powder. Malted milk comes in two forms: diastatic and non-diastatic. The diastatic form contains enzymes that break starch in sugar, and emitting carbon dioxide gas in the process. This form of malted milk is used extensively by bakeries to make bread dough rise. Non-diastatic malted milk has no enzymes and is used as a flavoring, mainly in beverages that require the malt flavor such as milkshakes. Sometimes it contains sugar, coloring agents along with other additives. Malted milk quickly found new and unsuspected markets because of its non-perishable high calorie content it quickly became a favorite of explorers to take on their expeditions. It was taken to the North Pole by Admiral Robert Peary and many on other treks that were worldwide. William Horlick became the patron of Antarctic exploration and Admiral Richard E. Byrd named a mountain range after him.
Read more: http://gomestic.com/cooking/the-many-uses-of-malted-milk/#ixzz1xL0SKtdG
Here are my milk and cookies. The MALTED MILK CHOCOLATE CHIP COOKIES are about the only variation to my Chocolate Chip Cookies that I allow. Delicious.
At the end of every school year, we have some kind of celebration. Last year we had a book burning and the kiddos wanted to repeat that again. Don’t worry, it is just their workbooks, not any text books.
Eloise was more interested in climbing the tree fort.
And Little Man loves the swing.
Sorry about the long malt tangent.
COMMENTS: CHICKEN TORTILLA SOUP is already a staple in our meal repertoire. I liked the idea of thickening the soup with cornmeal. It could be a small way to change-up my current CHICKEN TORTILLA SOUP. Adding malted milk to our CHOCOLATE CHIP COOKIES was also met with a five-star rating. Both recipes are variations that we will use.
And now for your thoughts.