Cheers to 2017! This year I had a hard time deciding what type of resolutions I would like to focus on for the new year. I used this first week to gather ideas from others and to mold my own thoughts into resolutions that would be realistic but also lasting, sustainable. Here are a few contenders:
- Learn how to play piano. I already have a gold star here as I already set up my lessons to begin this summer!
- Spend quality time with my daughter. So many times I find myself zoned out into social media that I don’t truly devote myself to her. This year I want to create quality memories with full attention.
- Exercise more. My exercise level this year has been at a solid -2. With the biggest excuse being: when do I have time with a 1-year old! Well I have discovered that early morning before she gets up is my only option, so here’s to 6 AM workouts!
- Devote more time to my blog. Do you see a common theme here, lack of time? Posting once a week during the school year is my goal, and really pushing more focus during the summer is a secondary step.
I wanted these
resolutions goals to be long lasting and worthwhile, much like this delicious Knoephla soup. During the past few weeks in North Dakota, our weather has rivaled that of Antarctica. We have copious amounts of snow and sub-zero temperatures daily. This soup is the perfect answer.
Knoephla, also spelled knephla is a type of dumpling, commonly used in soups. The word is related to the modern German dialect word Knöpfle, meaning little knob/button. Traditional knoephla soup is a thick chicken and potato soup, almost to the point of being a stew. I stumbled upon this soup with my migration to the state of North Dakota. It is a quintessential North Dakota (German) soup that can be spotted all over Minnesota, North Dakota, and South Dakota in the winter. I have loved learning about the German cuisine in North Dakota and I hope to share more of that with you all this year.
I looked to my brother-in-law to help me master this soup. He is exceptionally qualified to depict this soup just for the simple fact that he is an “old farmer” at heart and his German, North Dakota roots run deep.
When I asked him about the history of this soup he noted that many farmers were known for this soup, for the simple fact that the ingredients were readily available to families, thus making it a soup that provided nourishment and comfort to families across the midwest.
Today this soup still offers the same sustainability, by providing comfort and delicacy to families in the cold depths of North Dakota winters. I hope you are all staying warm and working towards goals of your own in 2017!
1 small onion, diced
1 1/2 c. celery, diced
3 c. carrots, peeled & shredded
3 c. potatoes, cubed
4 T. chicken bouillon
1 pint of heavy cream
2 c. milk
3 c. flour
1/2 t. baking powder
2 t. salt
2/3 c. water
Combine all vegetables and chicken bouillon in a stockpot. Cover with enough water so that all of the vegetables are covered. Simmer until vegetables are tender. Meanwhile prepare dough in a stand mixture. Let rest. Form dough into log shapes. Cut quarter size pieces of dough into the soup base mixture. Add heavy cream and milk. Simmer 1 to 2 hours until soup has thickened. Make sure to stir consistently as simmering. Enjoy!