Polish Dill Pickle Soup

Today's recipe comes from Poland. I don't have a photo of the soup (I have added one, see the bottom of the post), but I give you a photo of the postcard that accompanied the recipe. I have been meaning to make this soup since the day I received the recipe, but I keep forgetting by the time dinner comes around. It is chilly and wet at our home in Oklahoma today (56F or 13.3C), so I think it will be perfect for dinner tonight! I am going to put out all the ingredients in advance so I don't forget again. I love potatoes and dill pickles, so I know this soup is going to be a favorite! Thinking of dill pickles, if you have not had them breaded and fried, you are seriously missing out. They are so yummy!!! Here is what I received with the postcard:

Polish Dill Pickle Soup

Ingredients:

6 cups stock (vegetable, chicken or beef)
4 large dill pickles, shredded
1/2 cup pickle juice (from the jar)
2 1/2 cups thinly sliced potatoes
2 tablespoons instant flour (since I have a wheat allergy I am going to use glutinous rice flour)
1 cup milk (and since I'm allergic to milk I'll use unsweetened cashew milk)
1 egg
2 tablespoons soft butter

Garnish:
-chopped fresh dill
-sour cream
-salt and pepper

Directions:
-In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and cook covered over low heat until potatoes start to get soft (about 10 minutes).
-Combine flour and milk, add to broth, bring to a boil and remove from heat.
-Combine egg and butter and stir into broth.
-Return pot to the stove and heat through without boiling. Season with salt & pepper. Garnish with sour cream and/or dill.

Hope you like it. :)

...

Bon appetit and Happy Postcrossing!

Diana

Ruth's Chile Relleno Casserole

I received this postcard through Postcrossing from a retired USPS worker from Fort Worth, Texas, which I consider my hometown seeing as my mother is in North Richland Hills and my mother-in-law is in Keller! I was so excited to receive it. The recipe was an instant favorite. I love ground beef and green chiles, particularly Hatch chiles or poblano and they are even better if you roast them yourself.

With my food allergies, my substitutions on the recipe were lactose free cheese (cheddar or Monterrey Jack are my favorites), unsweetened cashew milk, and glutinous rice flour (it's gluten-free and you can find it in Asian markets for $1 or less per pound/16 oz.). I also recommend grass-fed ground beef and local eggs, they make a world of difference in flavor.

To make the dish even heartier, I would suggest making a brown rice crust with 2-3 cups cooked brown rice, 1 egg, and 1/8 cup of shredded cheese, all mixed together then layered first in the baking dish, then top with recipe as written.

The back of the postcard states the recipe is from the Means Ranch, Valentine, Texas, from the book A Taste of Texas Ranching: Cooks & Cowboys by Tom Bryant and Joel Bernstein and printed aka copyright Texas Tech University Press 1996.

Click on the photo for a larger and clearer view of the recipe.

Bon appetit and Happy Postcrossing!

Diana

Intro

Hi!

I am Diana from Southeastern Oklahoma, USA. I have been a member of Postcrossing since February 26, 2014.

For those of you unfamiliar with Postcrossing, it is a website where you can send and receive postcards from around the world.

In my profile I stated that I love cooking and trying new recipes, so I have received many from around the world and I would love to share them! If you decide to try or share any, I would love to hear from you in the comments.

I do have wheat, milk, mint, and sulfite allergies, so when I try a recipe I may have to modify it for my dietary needs.

My husband and I also love to travel, so as I collect recipes from our trips I will also include them here.

Bon Appetit and Happy Postcrossing!

Diana