This is not really a "recipe" as I am not sure how much of most of these things I thew into the pot... more a set of instructions for making a hearty pot of soup/stew while suffering from some stupid case of the winter blehs.
Either hot soak your bag of dried beans (bring to a boil, turn off, go away for a hr leaving it covered) or soak overnight if you are more organized then I am.
Take the rind off of a large chunk of salt pork and put it, whole, into a smallish pot covered in water and bring it to a simmer. Leave it there for the next part.
Put a few tbl of butter (unsalted... we are using salt pork and parmesean here, we do not need to add any more salt to this pot omg) into a large pot over medium low heat. Chop up 1 yellow onion and toss it in. Add herbs at this point - I used a lot of thyme, rosemary, sage, and oregano personally. Also a few whole peppercorns and a shake of red pepper flakes. It could of used bay but I was out. Open fridge to look for carrots and find a potato as well. Chop up potato and put it in bc why not, will give body to soup and potato peel has vitamins in it right? Throw in a few handfuls of baby carrots. Smash and peel an entire head of garlic (you heard me, garlic is good for sick ppl) and into the pot. Cut one medium sweet/tart apple (not a delicious and not a granny smith.. something like an empire or a macintosh) and throw it in also. Now take your salt pork out of the water and (carefully it is hot) cut it into chunks and throw it in the pot as well. Get out some good parmesean cheese - the block not the grated stuff if at all possible, and throw in about 2 square inches worth, chopped up, rind included is fine.
Add water to near the top of your pot and bring it to a simmer. Add your greens - I used 2 bags of "baby kale blend" which was kale, chard, and spinach. Any hearty green will do altho spinach on it's own would be boring, and careful with pepper if using arugula. When greens start to wilt, drain your beans, rinse them, and add to the pot. Put on the cover and gtfo, just checking to stir/add water if needed every 30 mins or so.
This should cook 2-2.5 hrs, until beans are tender. When it is nearly done, cut another apple (and some more carrots if you want) up into smaller bits and add them. You can also puree the soup, or mash it up a bit w a potato masher (this is my preference) to make it less chunky. If you want to be fancy, go back to the beginning and don't cut up the salt pork.. then cut it up now and fry it and add a few slices to each bowl. (If you are sick this is too much fkn work really, only do this if you are making this soup FOR a sick person.) You could also have reserved some greens to throw in at the end so they are not all browns.
Enjoy, and feel better soon.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Wednesday, January 9, 2019
Tuesday, November 27, 2012
Lentil Chorizo Soup
I was looking for a nice hearty snowy day kind of a soup and all of the cans in my cupboard fell short. So, since I had time on my hands today anyway...
1 bag dried lentils (16 oz)
1 yellow onion
2-3 cups carrots, chopped
1-2 cups celery, chopped
Garlic to taste (I like garlic, I put in 5 cloves of it, adjust as needed)
6oz chorizo (soy alternative would work as well)
1 potato
10 cups water or stock
salt, pepper, bay leaves, cumin seeds, corriander to taste
few tbl olive oil/butter to saute veggies in
Toast cumin seeds a bit in the dry pan before you add oil/butter for your veggies. Saute onion, carrots and celery with a bit of salt and pepper until they are cooked down a bit and carrots are just starting to cook through. Add garlic, the potato (chopped) and the chorizo (chopped) at this point and continue to cook another few mins to render the fat out of the chorizo.
Next add your water, bay, and corriander seeds. Pour in lentils and cook for 30-45 mins until desired tenderness, slightly longer if you want a thicker soup.
Serve with crusty bread and put the leftovers in the fridge, they'll be better tomorrow.
1 bag dried lentils (16 oz)
1 yellow onion
2-3 cups carrots, chopped
1-2 cups celery, chopped
Garlic to taste (I like garlic, I put in 5 cloves of it, adjust as needed)
6oz chorizo (soy alternative would work as well)
1 potato
10 cups water or stock
salt, pepper, bay leaves, cumin seeds, corriander to taste
few tbl olive oil/butter to saute veggies in
Toast cumin seeds a bit in the dry pan before you add oil/butter for your veggies. Saute onion, carrots and celery with a bit of salt and pepper until they are cooked down a bit and carrots are just starting to cook through. Add garlic, the potato (chopped) and the chorizo (chopped) at this point and continue to cook another few mins to render the fat out of the chorizo.
Next add your water, bay, and corriander seeds. Pour in lentils and cook for 30-45 mins until desired tenderness, slightly longer if you want a thicker soup.
Serve with crusty bread and put the leftovers in the fridge, they'll be better tomorrow.
Thursday, September 27, 2012
Pantry Soup
Cold fall weather always makes me want soup for dinner, and I did not have any cans that looked appealing in the cupboard.. but, I did find the makings for a great bowl of soup while I was in there. If you keep some basic things like canned beans, chicken stock in a box (or bullion), and fresh veggies on hand you always have soup available.
This version included:
boxed chicken stock
1 chicken sausage
1/2 a cup black beans
1/4th a cup canned fire roasted tomatoes
1 handful spinach, chopped
4-5 baby carrots, chopped
2 cloves garlic
salt, pepper, cilantro, red pepper flakes
Just cook it all 5-10 mins so everything is cooked through and the flavors meld, done! Leftover cooked rice or other grains, egg noodles, and pretty much any other veggie you have in the house would work here. Chick peas or pinto beans would be just as good as black beans. As long as you have stock and spices, you are never far from a good bowl of soup.
This version included:
boxed chicken stock
1 chicken sausage
1/2 a cup black beans
1/4th a cup canned fire roasted tomatoes
1 handful spinach, chopped
4-5 baby carrots, chopped
2 cloves garlic
salt, pepper, cilantro, red pepper flakes
Just cook it all 5-10 mins so everything is cooked through and the flavors meld, done! Leftover cooked rice or other grains, egg noodles, and pretty much any other veggie you have in the house would work here. Chick peas or pinto beans would be just as good as black beans. As long as you have stock and spices, you are never far from a good bowl of soup.
Thursday, September 20, 2012
Curried Pumpkin Soup
Makes one serving for a hungry person or 2 app sized servings, scales up easily.
1-2 tsp cumin seeds
2-3 tsp curry powder (hot or mild as you like it)
1 tsp cayenne pepper
2-3 tsp ground ginger
salt, pepper to taste
1/2 a small yellow onion, chopped
1/2 to 1 tbl butter
1/2 cup pumpkin puree
2 cups veggie stock (can use chicken stock if you are an omnivore. Don't use water without really amping up the spices or soup will be bland.)
6oz (a single serving container) of 0% greek yogurt (could use full fat yogurt, or a smaller amount of sour cream or creme fresh, or just a dash of actual cream if you want. But the yogurt has a bonus effect of adding a bunch of protein along with the creaminess.)
Put curry powder, cumin seeds, and both peppers in a small soup pan over medium heat to toast a bit while you chop up your onion. Add butter when spices are toasted (you will be able to smell when they're ready). Throw your onion and salt in when the butter melts and cook until onion is caramelized. Add chicken stock, ginger, and pumpkin and stir to incorporate. Bring to a low boil and cook for about 5 mins or so to let it thicken up a bit and let the flavors meld. Taste for seasoning (you want the soup a bit spicier then you actually want it at this point because the yogurt will cool it down considerably) and pour into whatever bowl you are serving it in over the yogurt. Stir to incorporate and enjoy. Lunch for under 300 calories (assuming you did not overdo it with the butter) in under 10 mins.
1-2 tsp cumin seeds
2-3 tsp curry powder (hot or mild as you like it)
1 tsp cayenne pepper
2-3 tsp ground ginger
salt, pepper to taste
1/2 a small yellow onion, chopped
1/2 to 1 tbl butter
1/2 cup pumpkin puree
2 cups veggie stock (can use chicken stock if you are an omnivore. Don't use water without really amping up the spices or soup will be bland.)
6oz (a single serving container) of 0% greek yogurt (could use full fat yogurt, or a smaller amount of sour cream or creme fresh, or just a dash of actual cream if you want. But the yogurt has a bonus effect of adding a bunch of protein along with the creaminess.)
Put curry powder, cumin seeds, and both peppers in a small soup pan over medium heat to toast a bit while you chop up your onion. Add butter when spices are toasted (you will be able to smell when they're ready). Throw your onion and salt in when the butter melts and cook until onion is caramelized. Add chicken stock, ginger, and pumpkin and stir to incorporate. Bring to a low boil and cook for about 5 mins or so to let it thicken up a bit and let the flavors meld. Taste for seasoning (you want the soup a bit spicier then you actually want it at this point because the yogurt will cool it down considerably) and pour into whatever bowl you are serving it in over the yogurt. Stir to incorporate and enjoy. Lunch for under 300 calories (assuming you did not overdo it with the butter) in under 10 mins.
Tuesday, January 24, 2012
Black Bean and Chorizo Soup
1 lb dried black beans
12-18 oz of chorizo -preferably the already cooked through sort, cut up into small bits
10-12 baby carrots or 2-3 normal ones, chopped up
1 large yellow onion, also chopped
1/2 a poblano pepper, yes this is also chopped
3-5 cloves garlic, minced, to taste
1 small can diced tomatoes in juice
2-3 cups baby arugula or baby spinach - this is a good way to use up some that is a bit far gone for salad
coriander, cumin, cilantro, oregano, salt, pepper
Soak the beans overnight, or use the 'hot soak' method (this should be listed on the bag). After your beans are soaked, remove them from the pan and drain them. Preheat your oven to 250-300 and put a dutch oven or large heavy soup pot (I love my lecruset for this) on the stove with a little bit of olive oil. Add the onion, carrot, poblano, and chorizo to the pan with a bit of salt (do not use much salt until beans are cooked through, it can interfere with their cooking process), pepper, and cumin seeds and cook them until the veggies are a bit caramelized and the chorizo has rendered out some of its fat. Add the garlic and the can of tomatoes and stir in several cans full of water. Put the black beans back into the pot, making sure they are covered with the water. Season with the coriander oregano and cilantro, and put the greens onto the top so that they will wilt in. Boil, reduce to a simmer, and cook for about 30 mins on top of the stove, covered.
Then put the whole pot in the oven for at least 2 hours, longer if you like your bean soup really mushy. Check the water level periodically, adding more if the beans have soaked up too much of it. You can process about 1/2 of the soup in a food processor or go at the whole thing with a potato masher to make the texture thicker if you like when it is done cooking. At the end, taste for salt and add to your liking, as well as adding some more garlic and herbs if they are needed.
Serve on its own or over rice or tortilla chips with avocado, tomato, hot salsa, limes, cheese, sour cream, etc for people to customize their dish with. This soup has a complex flavor but is really mild, so your guests can really tweak it to suit themselves. Or, if you have no guests you can have it a different way every night until it is gone so you don't get sick of it.
12-18 oz of chorizo -preferably the already cooked through sort, cut up into small bits
10-12 baby carrots or 2-3 normal ones, chopped up
1 large yellow onion, also chopped
1/2 a poblano pepper, yes this is also chopped
3-5 cloves garlic, minced, to taste
1 small can diced tomatoes in juice
2-3 cups baby arugula or baby spinach - this is a good way to use up some that is a bit far gone for salad
coriander, cumin, cilantro, oregano, salt, pepper
Soak the beans overnight, or use the 'hot soak' method (this should be listed on the bag). After your beans are soaked, remove them from the pan and drain them. Preheat your oven to 250-300 and put a dutch oven or large heavy soup pot (I love my lecruset for this) on the stove with a little bit of olive oil. Add the onion, carrot, poblano, and chorizo to the pan with a bit of salt (do not use much salt until beans are cooked through, it can interfere with their cooking process), pepper, and cumin seeds and cook them until the veggies are a bit caramelized and the chorizo has rendered out some of its fat. Add the garlic and the can of tomatoes and stir in several cans full of water. Put the black beans back into the pot, making sure they are covered with the water. Season with the coriander oregano and cilantro, and put the greens onto the top so that they will wilt in. Boil, reduce to a simmer, and cook for about 30 mins on top of the stove, covered.
Then put the whole pot in the oven for at least 2 hours, longer if you like your bean soup really mushy. Check the water level periodically, adding more if the beans have soaked up too much of it. You can process about 1/2 of the soup in a food processor or go at the whole thing with a potato masher to make the texture thicker if you like when it is done cooking. At the end, taste for salt and add to your liking, as well as adding some more garlic and herbs if they are needed.
Serve on its own or over rice or tortilla chips with avocado, tomato, hot salsa, limes, cheese, sour cream, etc for people to customize their dish with. This soup has a complex flavor but is really mild, so your guests can really tweak it to suit themselves. Or, if you have no guests you can have it a different way every night until it is gone so you don't get sick of it.
Tuesday, January 17, 2012
Short-rib Chili
This is an easy recipe but not a fast one. Most of the 'time' involved does not require you to be in the kitchen, so don't let the times make you think this is hard to make. This is a mild chili - you can add more heat if you like. Personally I like to make it mild and add hot salsa to my bowl so that people who do not like heat can still enjoy. (especially since it makes a giant pot, you will want to share this!)
Start out by soaking a 1 lb bag of dried red beans overnight (or doing the 'hot soak' method listed on the bag which only takes 1-4 hours). Please start with dried beans, adding your own flavoring to the beans adds another layer entirely to the dish + buying dried beans is super super cheap. After they have soaked, drain them and put fresh water into the pot to cover. Add a bay leaf or 3, about 6 cloves of garlic (you don't have to chop it but you do have to skin it) a handful of peppercorns (you can put these in a piece of cheesecloth to save fishing them out one by one later) some dried oregano and some dried cilantro. Bring to a boil and reduce to a simmer. Cook for about 1-1.5 hours, you want the beans to be cooked through but not mushy. Now add some salt to the water they are in and let them sit while you start the short ribs.
Get out a deep wide bottomed pan, if you have something like a lecruset oven or a dutch oven that would be perfect for this. Season 5-6 short ribs (can be boned or boneless, boned gives more flavor but is harder to clean/shred later) and add them to the oil. You want to brown them on all sides and then remove them from the pan. While the meat is browning, chop up 1 medium onion, 1 green bell pepper, a big handful baby carrots/or 1-2 normal carrots, and about 1/2 of a pablano pepper. Add veggies to the pan with a dash of salt and pepper and let them cook awhile, you want them to get a little browned and caramelized. While they are cooking, chop up 4-5 cloves of garlic and about 6 oz of chorizo and toss them into the pot as well.
Once the veggies are browned and chorizo renders a bit, add in some oregano, cilantro, chili powder and cumin to season. Pour in a bottle of beer, a large can of diced tomatoes and the liquid they came in, and about 1-2 cups of water. If you are using boneless ribs, add a beef bullion cube to add back some flavor. Put the ribs back in. They should be covered by the liquid. Bring to a simmer then turn the oven on to 250/300 and place the whole pot with the lid on in the oven for at least 1 hour, preferably 2. After 1-2 hours, add 3/4ths of the beans (drained and de-peppercorned) and put it back in the oven for another hour with the lid ajar so some of the steam can get out.
Pull it out of the oven and taste the broth for seasoning. Also check for thickness, if it is too thin for your liking you will want to simmer it a bit (carefully so as to not burn the bottom) to reduce the liquid. Remove the ribs from the pot, they should be falling off of the bone by now. Shred them and stir the meat back into the chili.
Serve with sour cream, fresh chopped cilantro, hot salsa, pickled jalapenos, cheese, avocados, fresh tomato, lime, chips, rice etc to garnish. Makes a huge pot so if you don't have dinner guests you will be eating this for a week, but that is ok as it will taste even better tomorrow out of the fridge.
Start out by soaking a 1 lb bag of dried red beans overnight (or doing the 'hot soak' method listed on the bag which only takes 1-4 hours). Please start with dried beans, adding your own flavoring to the beans adds another layer entirely to the dish + buying dried beans is super super cheap. After they have soaked, drain them and put fresh water into the pot to cover. Add a bay leaf or 3, about 6 cloves of garlic (you don't have to chop it but you do have to skin it) a handful of peppercorns (you can put these in a piece of cheesecloth to save fishing them out one by one later) some dried oregano and some dried cilantro. Bring to a boil and reduce to a simmer. Cook for about 1-1.5 hours, you want the beans to be cooked through but not mushy. Now add some salt to the water they are in and let them sit while you start the short ribs.
Get out a deep wide bottomed pan, if you have something like a lecruset oven or a dutch oven that would be perfect for this. Season 5-6 short ribs (can be boned or boneless, boned gives more flavor but is harder to clean/shred later) and add them to the oil. You want to brown them on all sides and then remove them from the pan. While the meat is browning, chop up 1 medium onion, 1 green bell pepper, a big handful baby carrots/or 1-2 normal carrots, and about 1/2 of a pablano pepper. Add veggies to the pan with a dash of salt and pepper and let them cook awhile, you want them to get a little browned and caramelized. While they are cooking, chop up 4-5 cloves of garlic and about 6 oz of chorizo and toss them into the pot as well.
Once the veggies are browned and chorizo renders a bit, add in some oregano, cilantro, chili powder and cumin to season. Pour in a bottle of beer, a large can of diced tomatoes and the liquid they came in, and about 1-2 cups of water. If you are using boneless ribs, add a beef bullion cube to add back some flavor. Put the ribs back in. They should be covered by the liquid. Bring to a simmer then turn the oven on to 250/300 and place the whole pot with the lid on in the oven for at least 1 hour, preferably 2. After 1-2 hours, add 3/4ths of the beans (drained and de-peppercorned) and put it back in the oven for another hour with the lid ajar so some of the steam can get out.
Pull it out of the oven and taste the broth for seasoning. Also check for thickness, if it is too thin for your liking you will want to simmer it a bit (carefully so as to not burn the bottom) to reduce the liquid. Remove the ribs from the pot, they should be falling off of the bone by now. Shred them and stir the meat back into the chili.
Serve with sour cream, fresh chopped cilantro, hot salsa, pickled jalapenos, cheese, avocados, fresh tomato, lime, chips, rice etc to garnish. Makes a huge pot so if you don't have dinner guests you will be eating this for a week, but that is ok as it will taste even better tomorrow out of the fridge.
Tuesday, December 27, 2011
curried pumpkin soup
makes 1 serving.
1/4th of a yellow onion, chopped finely
1 clove garlic and 2 tbl ginger also chopped finely
1 tbl butter
1-1.5 cups chicken broth (could use veggie if you want)
3/4ths cup pumpkin puree
2 tbl curry powder
1 tbl cumin seeds
1 tsp nutmeg
salt, pepper, red pepper flakes to taste
1/2 cup plain greek yogurt (or a few spoons sour cream)
saute onions until they start to caramelize, then add ginger, garlic, and spices. add chicken broth and bring to a boil. after about 2-3 mins add the pumpkin puree. bring back to a boil and let cook another 2-3 mins. pour into a bowl and mix in yogurt/sour cream.
1/4th of a yellow onion, chopped finely
1 clove garlic and 2 tbl ginger also chopped finely
1 tbl butter
1-1.5 cups chicken broth (could use veggie if you want)
3/4ths cup pumpkin puree
2 tbl curry powder
1 tbl cumin seeds
1 tsp nutmeg
salt, pepper, red pepper flakes to taste
1/2 cup plain greek yogurt (or a few spoons sour cream)
saute onions until they start to caramelize, then add ginger, garlic, and spices. add chicken broth and bring to a boil. after about 2-3 mins add the pumpkin puree. bring back to a boil and let cook another 2-3 mins. pour into a bowl and mix in yogurt/sour cream.
Chicken Get Well Soon Soup
All of this is 'get off the couch/bed for 10 mins and look at pot, go back to bed' sort of directions. For something to do in those few mins when you are awake and bored, before you nod back off again.
soup base/stock (makes 2 big batches. make it double then freeze half, it freezes well)
2 chicken breasts
4 chicken thighs
(all chicken with bones/skin)
2 big boxes of chicken stock + some water. Or water + bullion (be careful of salt, if so) can use veggie stock also if you want, or just plain water, but starting with pre made stock gives you a stronger flavor for when your tastebuds are all dulled and you cant taste anything unless it hits you over the head.
several handfuls arugula
one onion
4-5 carrots
bunch of celery
zest of one lemon
one full bulb garlic
kosher salt to taste
palmful of peppercorns
3 or so bay leaves.
notice - no strong herbs/spices. just neutral stuff. Making a very basic tasting broth here, just trying to get some veggies in for nutrients etc.
Throw everything in a pot. Don't worry about carefully cutting the veggies, these will be picked out later. Just toss it all in, make it boil, reduce to simmer, and go back to bed for an hr or 2.
Qhen you wake up, pull out the chicken and leave it to cool. Skim off all the other stuff. Turn off heat. Go back to bed.
Again in awhile when things have cooled, reskim soup and pick/shread meat off of chicken. Put chicken back in pot. Put half of the stock/chicken into baggies or w/e to freeze. (Can do this all at once or in between naps, rly.)
This will make a bright but neutral flavored broth that freezes really well. I make it into 2 batches bc I rly like soup and I assume my husband will eat at least a bowl, but you can split it up smaller and freeze more if you just want a bowl or 2.
Throw one of the following combinations into the remaining soup, depending on what you want, and simmer 30 mins or so to let flavers get into broth. Try a different combo when you take the rest out of the freezer next time you are ill:
soup base/stock (makes 2 big batches. make it double then freeze half, it freezes well)
2 chicken breasts
4 chicken thighs
(all chicken with bones/skin)
2 big boxes of chicken stock + some water. Or water + bullion (be careful of salt, if so) can use veggie stock also if you want, or just plain water, but starting with pre made stock gives you a stronger flavor for when your tastebuds are all dulled and you cant taste anything unless it hits you over the head.
several handfuls arugula
one onion
4-5 carrots
bunch of celery
zest of one lemon
one full bulb garlic
kosher salt to taste
palmful of peppercorns
3 or so bay leaves.
notice - no strong herbs/spices. just neutral stuff. Making a very basic tasting broth here, just trying to get some veggies in for nutrients etc.
Throw everything in a pot. Don't worry about carefully cutting the veggies, these will be picked out later. Just toss it all in, make it boil, reduce to simmer, and go back to bed for an hr or 2.
Qhen you wake up, pull out the chicken and leave it to cool. Skim off all the other stuff. Turn off heat. Go back to bed.
Again in awhile when things have cooled, reskim soup and pick/shread meat off of chicken. Put chicken back in pot. Put half of the stock/chicken into baggies or w/e to freeze. (Can do this all at once or in between naps, rly.)
This will make a bright but neutral flavored broth that freezes really well. I make it into 2 batches bc I rly like soup and I assume my husband will eat at least a bowl, but you can split it up smaller and freeze more if you just want a bowl or 2.
Throw one of the following combinations into the remaining soup, depending on what you want, and simmer 30 mins or so to let flavers get into broth. Try a different combo when you take the rest out of the freezer next time you are ill:
- Simple classic: rice or pasta, carrots, celery, onion, rosemary/sage/thyme/parsley.
- Asian: ginger, soy sauce, sesame oil, hot oil/pepper flakes if you like, boc choy or brocoli, mushrooms, carrots, onion, ramen or rice
- Tortilla: cilantro, corn, beans, cumin, tomatoes, onion, green pepper, salsa/pepper flakes. Garnish w chips/avocado/cheese for healthier members of the family.
- Matzo: matzo balls, carrots and celery and onions cut up really really tiny
- Italian wedding: meat balls, pastina or bow ties, spinach or some other hearty green
- Plain: strain out the chicken and just drink broth with crackers if your stomach is really off kilter. Add some ginger if you like it.
- Kitchen sink: whatever you have in your fridge/cupboard that you like. Any veggie is good in this, really. Add some herbs to complement.
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