Chef Becky Foulk’s “Cooking Soup to Nuts” offers hope, help and some wonderful recipes that can be used for Passover and Easter. This cookbook, full of easy, mouthwatering dishes and color photos, was written to honor Becky’s mother and to support a wonderful cause that’s close to her heart. A portion of each sale is donated to Camp I-Thonka-Chi, a camp for young burn survivors (www.parklandhospital.com/phhs/burn-camp.aspx).
This is Becky’s story.
On Feb. 1, 1962, my family home in West Chester, Pennsylvania, was ravaged by fire.
We lost our father, Richard Foulk, and overnight, my mother became a widow with three young girls.
I sustained third-degree burns over 80 percent of my body, and several fingers on both my hands had to be rebuilt. I was just two years old. By the age of 13, I’d undergone more than 200 operations, innumerable long hospital stays and years of physical therapy. Despite significant visible scarring, my mother would not let me give up on my recovery—and she was not going to let the world treat me differently.
During the past year, Becky has completed a lifelong dream of writing this, her first cookbook, “Cooking Soup to Nuts.” This has given Becky the opportunity to share her passion for cooking simple and tasty food with cooks of any skill level. She wrote the cookbook to share her knowledge and passion with others. “To me, making a pot of soup was comforting—laying the flavors, letting it simmer, and then sharing that delicious soup with others,” Becky observed. “In January 2016 my mother passed away. My mother’s favorite food, besides chocolate ice cream, was soup. My mother tasted almost every recipe in this book. Writing the book enabled me to honor my mother and work through the loss. I have also decided to partner with a Dallas-based burn camp, Camp-I-Thonka-Chi.”
Spring Green Soup
Add white beans or quinoa to give this garden delight a boost of protein. Not a vegetarian? Add a smoked turkey leg or wing with the greens and simmer in soup.
Yield: 3 quarts
1/4 cup canola oil
1/2 cup diced onions
1 tablespoon minced garlic
1/4 cup diced celery
1 bunch escarole, cut into 1- to 1 1/2-inch pieces
2 bunches chard, collard or dandelion greens, cut into 1-inch pieces
1 bunch kale, julienned
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 sprig thyme
1/4 cup chopped fresh basil
1 (15 ounce) can Petite Diced Tomatoes, with liquid
1/4 cup balsamic vinegar
1 tablespoon sugar
2 1/2 quarts vegetable stock
2 tablespoons potato starch or cornstarch, blended with 1/4 cup water
1 (5 ounce) bag baby spinach
2 lemons, zest and juice
freshly ground black pepper
Heat the oil in a soup pot over medium-high heat. Add onions, garlic and celery and sauté until onions begin to sweat. Stir in escarole, chard and kale, mix well, and sauté. Add salt, pepper flakes, thyme, basil and tomatoes with liquid and mix well. Stir in balsamic vinegar and sugar; mix well and cook for 4 minutes. Add stock, bring to a boil, reduce heat, and simmer for 15 minutes. Add potato starch, spinach, lemon zest and juice, mix well and simmer another 3 minutes. Adjust seasoning to taste with salt and pepper.
TIP: Greens* have a lot of grit and sand and need to be washed thoroughly!
Rinse the greens first to remove initial grit.
Fill a bowl with cold water.
Remove the tough stems and place greens in bowl of cold water.
Gently stir with a spoon or hand to loosen the grit.
Let sit a few minutes so all the grit sinks to the bottom, then lift the greens off the top.
Tear or cut to desired size.
*Leeks are processed similarly to greens.
Black Bean & Corn Salad
Serves 3–4 people
1 (15 ounce) can black beans, rinsed and drained
1 cup corn (best off the cob)
1 tablespoon (thin circles) slices of green onions
1/2 cup cherry tomatoes, halved
1/2 cup small diced jicama
1 cup shredded cabbage, or Slaw Mix
1 tablespoon chopped cilantro
2 tablespoons extra virgin olive oil
2 limes, zest and juice
1 teaspoon kosher salt
1/4 teaspoon smoked paprika
In a large bowl, layer all the vegetables. In a small bowl, whisk the olive oil, lime zest and juice, salt and paprika. Pour over the vegetables and toss to combine.
Optional: Sprinkle with queso blanco cheese or spoon into Bibb lettuce cups, and sprinkle with queso blanco.
Zesty Mexican Chocolate Rice Pudding
Slowly simmering the rice with milk and spices on the stove really melds all the flavors, creating a rich, creamy treat. Once cold, if it is a little thick. add milk to reach the desired consistency. Substitute soy or your favorite nut milk to make it vegan. Yield: 1 quart
1 cup short grain white (or brown) rice, or basmati
6 cups milk
3/4 cup sugar
3 tablespoons cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon chipotle powder (optional)
2 (1 1/2- inch wide) strips orange peel
2 cinnamon sticks
1/4 teaspoon kosher salt
1 1/2 teaspoon pure vanilla extract
Place rice, milk, sugar, cocoa powder, cinnamon, chipotle powder (if using), orange peel, cinnamon sticks and salt in a heavy-gauge sauce pan and mix well.
Over medium heat, bring to a low boil, stir, and reduce heat and simmer until rice is tender and milk has been absorbed (stir often for even cooking and to prevent sticking to the bottom or sides of the pan). Remove from the heat, stir in vanilla, and cool. If needed, add additional milk to reach your desired consistency.
For more information, visit www.cookingsouptonuts.com.
Editor’s Note: For more edible delights by Sheilah Kaufman, go to www.cookingwithsheilah.com.