knoephla soup

We have had a great big week! On Friday, we wrapped filming and ate a bunch of fried food to celebrate. It was so sad to see everyone go, but unlike the past two seasons when I didn’t know if the show would be renewed or not before wrapping, this time I knew they’d all be back in July! And they’ll be able to meet Poppy Seed! Over the two weeks of filming, Poppy Seed grew soo much and also flipped to be head down. For a little while I kept patting what I thought was her head but then we went to the doctor and confirmed that I’d been patting the butt this whole time. Hehe. Even though the counter became further and further away, my carpal tunnel symptoms luckily subsided (there will be a lot of pre-chopped vegetables in these episodes!) but then my brain turned to mush! Toward the end of the run it sometimes took me like six attempts to explain the simplest things like how to put sprinkles on the rugelach. And I dropped an entire tray of choco tacos. But thankfully I was able to hold onto my energy for the most part and avoid back pain, which were my two greatest fears other than over baking the potato bagels. On my evenings and days off, I recharged by swimming, watching figure skating, and descending deeper into my bachelor obsession. 

After wrapping, Eggboy and Poppy Seed and I were thrown the most beautiful baby shower by our moms (soon to be grandmas!), sisters (aunties!!!), and friends. It was sprinkle and hotdish themed, and they took my fear of baby shower games seriously so it was a lovely afternoon of eating confetti petit fours and tater tot hotdish, hanging out with friends from near and far, writing funny things on diapers, and unveiling the sweetest gifts that ranged from ultra practical (mountains of diapers!) to ultra homespun (like cousin Elaine’s hand knit sprinkle cupcake hats!!) to ultra hippo. I’m obsessed with this hippo. He’s sitting right next to me and I can’t stop looking at him and giggling. Eggboy and I felt soo loved and got even more excited to bring Poppy Seed into our extremely rad mishpocha. 

Continuing on with my list of foods that I plan to stock in our freezer for my maternity leave, I have to share this soup with you that is the best kept secret of the upper Midwest. Knoephla soup is right up with tater tot hotdish as my favorite new food that I’ve learned about since moving here. Knoephla (neh-fla) are little chewy dumplings that made their way to this area with German immigrants and are most commonly enjoyed in creamy potato soup, but can also be sautéed with sauerkraut and sausage or put into hotdish. They are kind of like plumper smoother spaetzle and the frozen store-bought ones look a lot like mochi bits. Knoephla soup is traditionally made without meat, just potatoes, vegetables, a bit of cream, and my favorite (from Dakota Harvest, r.i.p.) had the most warming hit of nutmeg. The texture of the dumplings and the pure comfort of it all makes this the kind of soup that I just shovel into my mouth with abandon. We had it at our wedding and for years now I’ve wondered why it hasn’t seemed to pick up that much popularity outside of the upper Midwest. The #knoephla hashtag is my favorite hashtag to follow on IG but all of the posts are from North Dakota! Many of them are from Kroll’s dinner, which has a killer version that you can supposedly buy by the bucket (?!), just in case you find yourself at one of those. This is probably one of the only areas where you can buy frozen knoephla at the grocery store, but not to worry, they are very easy to make. I have a recipe in Molly on the Range for knoephla soup but this is a new and improved version because over the past couple of years I’ve started adding more herbs to it, including an egg in the dumplings for added chewiness, and making a much bigger batch so that I can freeze some. I’m not sure if adding dill would be considered the most traditional move, but as I become closer and closer to being a Jewish mother, I’m more inclined than ever to channel severely dill-y matzo ball soup vibes into, like, everything. So while it’s still winter, make a gigantic batch of this and then eat it on the couch from under a fluffy blanket. 


knoephla soup

Serves 8-10

instructions

3 tb unsalted butter

1 large onion, chopped

2 large carrots, chopped

2 celery stalks, chopped

kosher salt and black pepper

2 cloves garlic

1/2 tsp nutmeg

10 c chicken or vegetable stock

1/2 tsp dried thyme

2 sprigs dill, chopped

4 sprigs parsley, chopped

2 bay leaves

1 1/2 lb (680g) red potatoes, chopped into 1/2” pieces

1 1/2 lb (680g) store-bought frozen knoephla or homemade knoephla (recipe below)

1/2 c (120g) heavy cream

clues

in a large pot, melt the butter over medium-high heat. add the onions, carrots, celery, a good pinch of salt, and a few turns of black pepper and cook, stirring often, until the vegetables soften, about 10 minutes. add the garlic and nutmeg and cook, stirring, for 2 more minutes, until fragrant.

stir in the stock, herbs, bay leaves, and potatoes, increase the heat to high, and bring to a boil. reduce the heat to a simmer, cover, and cook for 40 minutes, stirring occasionally. if using store-bought frozen dumplings, add them when the soup reaches a boil. if using homemade dumplings, begin making them when the soup reaches a boil and then add them for the last 20 minutes of simmering.

stir in the cream. taste and adjust seasonings as desired. remove the bay leaves before serving.

enjoy!

to freeze, let cool and transfer to freezer safe containers. freeze for up to three months and defrost in the microwave or overnight in the fridge, and then reheat in the microwave or on the stove.

knoephla

3 1/4 c (422g) all-purpose flour, plus more for dusting

1 1/2 tsp baking powder

1 1/4 tsp kosher salt

black pepper

1/8 tsp nutmeg

1 c (236g) water

1 large egg

to make the knoephla:

in a medium bowl, whisk together the flour, baking powder, salt, a few turns of pepper, and the nutmeg. stir in the water and egg and mix to form a shaggy dough. turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. roll it into 1/2”-thick blob, cut into 1/2”-3/4” squares, dusting with flour so they don’t stick together, and drop them directly into simmering soup.


-yeh!

photos by chantell and brett! dutch oven by great jones!

oh baby!

Friends! I am so soo excited that I can finally talk about our forthcoming little nugget!! Do you know how hard it was to keep this secret from you for almost four months?? Harder than sitting in front of a pile of cheese fries and not eating any of them. Or, harder than not eating bagels and matzo with cream cheese every other hour during my first trimester. I feel like we need to ketchup on a lot of things. 

Number one, zucchini is gross! Cream cheese, citrus fruits, bagels, matzo, and Sonic tater tots drenched in honey mustard after three hours of sitting at the hairdresser are… the most amazing things in the entire world. So is Korean BBQ with Aunt Lucy. And hand pulled noodles on Rob’s rooftop. And potstickers!!!!! Wow, eating while pregnant is incredible, as long as it’s not zucchini. At one point I did have to test a zucchini recipe for Girl Meets Farm, a recipe that I used to love, but it grossed me out so much. I think it was the only thing during the whole month of filming that I couldn’t scarf down in the meal scene at the end (aside from things that were just off limits, like the runny yolks in the scotch eggs and the salami on top of one of the salads). 

Cravings aside, nutrition was the first thing that I threw myself into after learning that I was pregnant. Eating immediately took on a new meaning to me since I felt like it was the biggest thing I had control over in that moment to take care of little Poppy Seed (oh, Poppy Seed is our nickname for him/her since that’s how big he/she was when we first learned of his/her existence). I read everything I could get my hands on about getting enough protein, calcium, carbs, omega-3s, iron, etc., etc., and found myself in a new world where I now get cheese on all of my sandwiches, drink milk every morning, and sprinkle Trader Joe’s super seed mix into my oatmeal. It was a slightly clumsy ride because in the beginning I miscalculated my protein and took in probably twice as much as I needed, so I puffed up like a puffer fish/body builder combo. There were days when I got a little stressed about it and just wanted to puff up in peace and sweatpants, and not in front of a camera and in TV clothes, but I got over it anytime I’d just think of how it’s all in the name of Poppy Seed. (And also I’ve just become more comfortable asking for a higher angle on any camera pointed at my face lol.) These days I think I’ve gotten a grip on what I should be eating, and it’s similar to before I was pregnant with just a few modifications, like a nice big breakfast since I’m often starving in the middle of the night and when I wake up.

Figuring out my wardrobe for Girl Meets Farm and Gingerbread Showdown (which was filmed in my first trimester) was a challenge because everything just fit differently, right from the beginning. It was all confusing. I suddenly didn’t know how things were supposed to fit or how they were going to look on camera, even little things like my aprons fit so differently. It all hit a head last week when I suddenly had to fit into fancier clothes for some events and everything exposed my belly! (Hatch saved me, and for basics, Old Navy and Gap saved me. And for my winter coat—this is my new favorite find—Bridge the Bump worked perfectly. So I’m slowing figuring it out!)

By far the biggest challenge though was how sleepy I was throughout my first trimester. I was glued to my couch. I’d sit and do work on my computer, and then nap a little, and work a little more, and then on most days Eggboy would peel me up and we’d go for evening walks that felt like I had lead strapped to my feet, but they almost always helped. Toward the end of the first trimester I got soo frustrated with how hard it was to be productive, but one day I woke up and all of my energy was back, like magic! Thankfully, that day happened about a week before filming for season two started.

Workout wise, I’ve been doing as much as I can with weights, resistance bands, and cardio, but it’s just bonkers how much easier it is to get worn out! My biggest inspiration with workouts has been the Lamoureaux twins (Monique and Jocelyne), who are due in a few months. They post tons of their workouts on IG. And In two weeks I’m going to start swim lessons, which I’m really excited about. 

These days, I am enjoying second trimester energy, the 300 extra calories I get to eat each day, and the little dances that Poppy Seed recently started doing! We’ve been researching cribs, bassinets, strollers, baby monitors, and baby names. It’s all so fun. I never thought I’d say the words “the sage green uppa baby vista stroller is absolutely gorgeous!” And yet, here I am. Nursery wise, I think Eggboy and I are both in agreement that it will basically be a library of baby books with a crib in the middle. Although we aren’t planning to go all out on the nursery until Poppy Seed is born. According to Jewish custom, doing anything extravagant for an unborn baby could cause very bad luck. So necessities will be set up, and everything else (like the insanely cute toddler-sized tractor from Eggparents, omgggg) will stay in our garage or another building on the farm. 


Next up on our to-do list is to read about baby sign language (my dad and stepmom did this with Mia and it was incredible!), breastfeeding, and doulas. And following mom/baby/maternity Instagram accounts with abandon. 

Ok, I think that’s everything that’s been on my brain for now. 

Thank you soo much for all of your sweet words on our announcement!!! Sending hugs to all of you <3 <3

-Yeh!

P.S. Here are some pics from this weekend’s GMF episode, Thanksgiving!!! I’m making a grilled sweet and smoky turkey, charred creamed corn, soft pretzel stuffing, and my lemon olive oil cake with cranberry glaze! And there are some very special guests :)