Family learns to love 'momified' recipes

Season and taste. Repeat.

That's Cyndee Moriarty's approach to home cooking.

We might call it improv, but her kids coined the term "momify" - and that's a compliment, she says.

Cyndee's family is so used to her adventures in seasoning that if she follows a recipe to the letter, it just doesn't make the grade.

"They tell me, 'you need to modify it,'" says Cyndee.

Those are directions she loves to follow.

"I always tell my daughter, it's up to your taste buds," says Cyndee. "I figure, what's the worst that can happen? If it doesn't turn out good, you throw it away."

That fate is rare, especially when Cyndee prepares one of her signature dishes, "Leftover Soup," aptly named by her ever-creative family.

Leftover Soup is what she makes when the refrigerator holds one chicken breast, maybe a small chunk of kielbasa, a carrot or two and some leftover potatoes or rice. Pour in a couple cans of broth, sprinkle in seasoning, simmer for about an hour and Abracadabra! Dinner for four. Just add salad and bread.

"I never make it the same way twice," she says.

The results are so good that her daughter used to request leftovers of Leftover Soup to take back to college.

"There were five kids in my family, my husband (Frank) comes from a family of six," says Cyndee. "I'm a firm believer in leftovers."

Instead of pulling everything out and serving it the same way it appeared the first time, Cyndee enjoys scrambling the ingredients for something new. At breakfast she might toss that piece of kielbasa into eggs with last night's broccoli and rice for a skillet scramble.

Instead of slapped-together sandwiches for lunch Cyndee often shares leftovers with her co-workers at a Fox River Grove doctor's office.

"Hence the reason I make so much," she laughs.

Herbs and spices are indispensable to her creative mind; Cyndee stocks up on mixes from a variety of ethnic cuisines and has on hand seasoning blends meant for specific uses, like soups or dips. She borrows sweet spices for savory dishes, too.

The crockpot is a favorite tool. She uses it for her sweet and sour beef in a brown sugar, vinegar and Worcestershire sauce. After 12 to 16 hours in the heat, it gets super tender.

Today's "Leftover Soup" was created just for us.

"I was mulling over which recipe I had and my husband told me to just try one with the leftovers I had in the fridge," she says. "Presto! I have a recipe for 'momified' leftover soup."

The salmon and pasta creation Cyndee shares is so good she prepares a batch big enough to cover multiple meals.

"It's better the second night," she promises.

Of course, these recipes are just suggestions. Feel free to "momify."

<div class="infoBox"> <h1>More Coverage</h1> <div class="infoBoxContent"> <div class="infoArea"> <h2>Recipes</h2> <ul class="links"> <li><a href="/story/?id=231843">Crockpot Sweet and Sour Beef </a></li> <li><a href="/story/?id=231847">Creamy Pasta with Salmon and Vegetables </a></li> <li><a href="/story/?id=231858">Leftover Beef Soup </a></li> </ul> </div> </div> </div>