Apricot Red Lentil Soup

Seriously. I had never heard of this before.  Apricots, in my red lentil soup?  Yuh huh.  Loved it. I have seen many recipes on line for this but none of them with the amount of apricots that I am going to tell you to use. Your choice- but it was fruity and homey at the same time.

Apparently this soup is Armenian.  I do know apricots are a large part of certain Middle Eastern cuisines.  So I understand its origins.  I have made stuffed grape leaves with apricots and that was totally delicious as well.

Armenian Red Lentil Soup with Apricots


2 tablespoons olive oil
1 onion chopped
2 cloves garlic, minced
1/3 cup dried apricots, chopped
1 1/2 cups red lentils
5 cups chicken stock
3 plum tomatoes, peeled and chopped or a 1/2 cup canned tomatoes
1/2 teaspoon ground cumin
salt and pepper to taste
2 tablespoons fresh lemon juice

Saute onion, garlic and apricots in olive oil.  Add lentils and stock.  Bring to a boil then reduce heat and let simmer about 30 minutes.

Stir in tomatoes and season with cumin salt and pepper.  Simmer for ten minutes more.  Stir in lemon juice and blend 1/2 of soup in blender or use an immersion blender.

Ham and Potato Soup

I have found a great site that I wanted to share with you:  Personal Life Media.  It's a site that has podcasts on everything.  My favorite that I listen to all the time is Inside Out Weight Loss.  Renee Stevens has wrote a book by the name, Full-Filled and she also offers free podcasts on working toward the goal of ending everyone's weight loss struggle.  They are some pretty powerful podcasts.  In the beginning I listened to several of them over and over again.  There are over 200 though.  Renee Stevens website is here.  The podcast site is here. And Personal Life Media home page is here.

These podcasts have helped me to shift my attitudes about weight loss.  It has made a significant difference in my life.  Not just for weight loss but also my personal life.  I have made many small changes.  I kind of looked at it like this, the changes are like a wave building in the ocean, gaining momentum. And these things do build on each other.  I hope you can get some wisdom from listening to these podcasts, I know I definitely do.

Ham and Potato Soup
Recipe adapted from AllRecipes.

3 1/2 cups peeled and diced potatoes
2 ribs celery, diced
1 large finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Canned Tomato Soup

I wanted to tell you about this recipe before canning season is upon me and I have little time for posting.  Once the tomatoes are in- you so need to make this soup.  It is delicious.  Has a name brand feel to it but it is EVEN BETTER.  If you just want to make a small batch to try- do it.  I so encourage you, it is delicious. 

It has been real nice having this through the winter.  A quick meal.  This home made soup and some grilled cheese sandwiches... YUM.

I am not so sure on the process but I will continue to experiment with how to do the flour thing to maximize the greatest taste. I thought maybe a roux but that was very difficult on large scale.

Tomato Soup
Adapted from this recipe at Food.com from a Mennonite source.

6 onions, chopped
1 bunch celery, chopped
8 quarts fresh tomatoes (or 5-6 quarts of juice) peeled
1 cup sugar
1/4 cup salt
1 cup butter
1 cup flour

Place onion and celery in large kettle with butter.  Fry until it is barely golden.  Add tomatoes to kettle and cook until they break down and fall apart. Add sugar and salt.

Cream butter and flour together& mix thoroughly with two cups of COLD juice, until dissolved (or blend together in a blender), to avoid lumps of flour in the juice. Add butter/flour mixture to warmed tomato juice. 
Stir well.  Heat just until hot.

Ladle into jars& close securely with lids. Return to canner & process 20-30 minutes (start timing when it's at a 'rolling' boil).

Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart).

Weight Watcher Wednesday: Southwestern Style Chicken Stew

This past Sunday we had this for dinner along with some cornbread!  Delicious.  I loved it.

Southwestern Style Chicken Stew

6 thighs, skin and fat removed
1 cup dried Pinto or Northern beans
1 cup corn
1 bay leaf
1 teaspoon cumin
1 clove garlic, minced
1 onion, chopped
1/4 cup cilantro
2 pints (4 cups) salsa

Soak beans overnight.  Or if you are in a hurry like I was- soak them for an hour and then simmer them in some water until nearly tender.  Add chicken, cumin, bay leaf, onion and garlic.  Put enough water in the pot so that the chicken is covered.  Simmer stew until the chicken is falling off the bone.  By that time your beans should be perfect.  Add salsa and at the last minute add cilantro.  (Boiling cilantro will remove a lot of its flavor). 

about 250 calories for 2 cups

Weight Watcher Wednesday: Cream of Broccoli

Light lunches are the best.  Light, tasty lunches are even better.

Cream of broccoli has to be one of my favorite indulgence type of soup.  Even though it can be loaded with broccoli it is also usually laden with much fat.  Bummer.  What to do? Mix up some of your own amazing soup.

If you don't have the time to roast your broccoli just use regularly boiled broccoli instead.  But the roasting does really up the flavor quotient.

Cream of Broccoli Done Lightly

2 cups roasted broccoli (preferably as leftovers)
1 cup 2% milk
2 tablespoons half and half
garlic clove or granulated garlic if you are in a hurry.
2 tablespoons of parmesan

Whirl all of it except the parmesan.  Pour into a pan to heat.  Add salt and pepper to taste.  Serve and garnish with parmesan. If you want it thinner just add some chicken stock.  Personally, I love it thick.

Total Calories: 310 calories

Weight Watcher Wednesday: Thai Soup and Spring Rolls

Besides having my normal Wednesday recipe I wanted to share with you an interesting chart I saw on the Kitchn.  You can go to the site and get the chart for yourself if you would like to spread the word.  I offer up this chart to raise awareness because, wow, I didn't know a lot of this stuff on this chart.  We do not drink soda as a rule.  I never buy it, save for maybe a party or something.  Gladly, it is one habit I have successfully stayed away from.  This chart is rather enlightening. Click on it to get the code or to see it larger.

Via: Term Life Insurance

A little sobering, isn't it?

So, anyway back to the light cooking. I found this

This recipe, although I changed it up a bit, was found in the Flatbelly Cookbook.  I have to say it is a great recipe book.  Every recipe I have tried or had at a friends house has been fabulous.  So far I have tried about seven of the recipes.  Spring Rolls though are really easy to make light.  And really it is always about the dip for me anyway.

I had no cilantro, basil, or even lettuce on hand. I substituted with spinach.  It ups the nutritional quotient anyway.

The soup is my own creation. Fairly light and definitely tastey. The thing about using all those spices is that it doesn't really add calories but it adds flavor without adding a ton of fat.

I just have a thought to share with you about fish sauce. Don't get all eeked out about it. It is just anchovy. Anchovies are in Worcestershire sauce. Lot of people are unaware of that. But here is the tip, the lime juice balances out the fish sauce. You really don't have fish flavor but you have lots of flavor. If it does taste somewhat fishy to you, just add more lime juice.


Roasted Butternut and Cauliflower Thai Soup


2 quarts chicken stock
2 cups roasted butternut squash
4 cups cauliflower florets
2 cups sweet potato
2 tablespoons red Thai paste
2 tablespoons Thai fish sauce
2 garlic cloves
1 inch piece of ginger
2 tablespoons lime juice
1/2 of a can of full fat coconut milk ( you can freeze the other half for another time)
salt to taste
red chili flakes if you like a little more heat

In a stock pot combine all the ingredients except for the coconut milk.  Let cook until all the cauliflower and sweet potatoes are tender.  Puree soup and add the coconut milk.

Garnish with cilantro if you have it and or peanuts.

The whole recipe, save for the peanuts as garnish is about 700 calories.  It makes a lot really.  So probably less than 100 per cup.  My broth is totally trimmed of fat.  It all depends on your ingredients so use this as a general rule.

Cream of Celery Soup

It was an interesting Thanksgiving around here.  My daughter had started out the week with a stomach bug.  And several people came down with it throughout the week.  It was a bummer.  When you are hosting Thanksgiving and having people stay at your house- the last thing you want is for everyone to get sick.

Then I tried the recipe of doing the turkey in parts.  It sucked.  I may try it again with a small turkey at some point because I really feel like it should have worked.  I wonder what I did wrong.  Really my brined turkey is MUCH better.  Maybe it was the fact that there was so much in the oven.  Maybe it totally messed up the cooking times, etc.  I kept taking the birds temp.  I had the white meat in one roasting pan and the dark in another. 

I did try my friends idea of making the mash potatoes early on in the cooking process and keeping them warm in a crockpot.  The only thing is- is that you can't keep them in there too long before dinner.  I would say an hour, max, because the moisture comes out and they begin to harden up.

All in all I feel like the only thing I loved about the dinner was my cranberry relish.

But I remain very grateful for all my blessings- family being the greatest of them!

So, while I don't have any rave reviews of my Thnaksgiving dinner- I will say this soup is pretty good.

Cream of Celery

1/4 cup butter

1/4 cup flour
1 medium onion chopped
1 quart celery broth (see note)
6 stalks of celery
1/2 cup instant mashed potatoes (optional for thickening)
1/2 cup half and half

Melt butter in a stock pot.  Add flour once butter is melted.  Cook the butter for about two minutes.  You want it to be golden.  Add celery broth, whisking constantly to incorporate flour into liquid.  Add the chopped onions and celery.  Bring to a boil.  Cook for 30 minutes.  Add 1/2 cup of half and half. Heat until just before it boils.  Blend soup and strain.  Add instant mashed potatoes if a thicker soup is desired.

Note:  I used some hard celery ribs that had a very strong celery flavor.  I had bought some celery root and the stalks were still attached.  I boiled them in water for about an hour with some celery. I ended up with about a quart of broth.

*This is a very delicate flavored soup.  I might try adding some celery seed the next time I make it.  I would put it in tea bag or coffee filter - tied up so I could pull it out when I was done with the cooking process.

Turkey Mulligatawny

I have wanted to make mulligatawny for a few years now.  Finally.  Man, this is good soup.With some turkey on the horizon, this is something wonderful and different to have with some of that leftover broth.

Turkey Mulligatawny Soup
The recipes I used came from Epicurious and The Kitchn and a book called 400 SOUPS, publisher: Hermes House.

Turkey broth
Two turkey legs and wings
1 large onion, quartered
1 inch fresh ginger, about 1 ounce
4 large garlic cloves, peeled and smashed
water to cover
black pepper corns

The Soup
turkey that has been removed from the bones
1/4 cup red lentils

1 tablespoon garam masala

4 cups chopped onion
3 carrots, sliced
3 large garlic cloves

1 cup canned unsweetened coconut milk
1 tablespoon butter

1 tablespoon canola oil

freshly crushed black pepper

Separate the turkey wings into individual joints, and place in a stockpot and cover with cold water. Quarter 2 onions and stir into the pot. Add in unpeeled fresh ginger and garlic cloves, smashed.  Bring to a boil, then lower to a simmer. Cook at an extremely gentle simmer for 1 to 2 hours.

After at least 1 1/2 hours of cooking at a gentle simmer remove from heat.  Take the turkey pieces out of the broth.  When cool enough to handle, strip off the skin and discard. Shred the meat from the bones and cut into small pieces. Discard the bones.

At this point you can cool your broth in the refrigerator overnight, allowing you to remove excess fat from the top.

Now to make the soup with your fine soup:

Saute onion in butter and oil. Add carrots and garlic cloves.  Cook one minute and add the remainder of the ingredients except for the coconut milk.  Add in the coconut milk after about twenty minutes.  Heat five more minutes. 

Cilantro goes well and/or a little lemon juice served in each bowl. 

Weight Watcher Wednesday: Butternut Squash and Apple Soup

Poor:  When you have too much month at the end of your money.

Love that. I found it on Pinterest, filed under funny.  I can SO identify.

And that goes for counting calories.  Hungry:  When you have too much day at the end of your calories. I hate when that happens.

The following recipe may seem shocking to you as a low cal soup.  How can it have 3 tablespoons of oil?  Don't skimp on it, really, put it in.  It will satiate you and it gives the soup more flavor- especially the butter.  The regular oil helps the butter to not burn. And use real butter please, it will make a difference in taste.  Something about things fried in butter- it ups the flavor quotient tremendously.  With 135 calories per cup- how can you go wrong.  If you had two cups for lunch, along with a couple of saltine crackers, you would have a filling, tasty meal for 300 calories.  Not to mention nutritious.

Butternut Squash and Apple Cider Soup

1 pound (about 2 cups) of onion, skinned and chopped

4 pounds (about 1 larger size squash) butternut squash, peeled and cubed

1 pound (about 2 1/2 apples) apple, any are fine, I used a Granny Smith and a Honey Crisp

2 tablespoons butter, unsalted

1 tablespoon canola or safflower oil

salt to taste

2 cups cider

4 cups water or broth - like vegetable or chicken

1 teaspoon of adobo sauce 

Roast the squash in the oven at a temperature of 375F.  While the squash is roasting, saute onion in butter and oil.  Add the remainder of the ingredients once the onions have become golden.  Add squash when it is lightly browned.  Cook for about 40 minutes.  Puree and serve.

135 calories per cup.

Creamy Butternut Squash Soup

Where have I been lately?  I am turning into the absent minded blogger.  In my defense, September is a really super busy month.  Lots of canning and freezing in process.  I will share with you later this week what I canned.  Very delicious. For now I will tell you about this amazing soup.  I found the recipe on Allrecipes.  I changed it up a bit because you know I have to do that.  I just could not bring myself to add all the cream cheese that the recipe called for.  While I am sure it would be absolutely delicious, I don't really think it is all that necessary.  Believe me when I tell you- you won't miss it at all.


Creamy Butternut Squash Soup



recipe adapted from this recipe

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon (or 1 tablespoon chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
4 ounces cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Or use an immersion blender.  Do not allow to boil.

Manhattan Style Clam Chowder

It's still soup weather around here.  Bitter cold, damp, snow, sleet and blowing cold winds.  Fun!  Actually I am one of the few people around that actually enjoys winter.  I like the cuddle up thing.  I like the soup thing.  I like snuggling under blankets.  So I am totally okay with the cold until about mid to late March, then I have had enough.  Ready for warmer weather and of course the farmers market.  Fresh fruit and vegetables.  It's all about the food you know. 

I used my Red Pack crushed tomatoes for this recipe.  It was delicious.  And as always soup is even better the second day.

*A reminder that the giveaway is open until noon Saturday, Eastern time for US residents only.

 
Manhattan Style Clam Chowder
1 cup corn, chopped
1 1/2 cups potatoes, chopped
1 cup green beans, chopped
1 red bell pepper, chopped
2 carrots, chopped
3 ribs of celery, chopped
1 onion (about a cup)
2 cloves garlic, minced
1- 32 ounce can crushed tomatoes
1- 64 ounce can clam juice with clams
2 cups water or broth
2 cans of clams
1 bay leaf
1 teaspoon thyme
a couple shakes of Tabasco sauce
3 tablespoons butter

In a  soup pot saute onions, celery, red pepper and carrots in butter until onions become translucent.  Add garlic, thyme and bay leaf cook one minute more.  Open all the cans and strain the clams from the broth.  Place clams in bowl and reserve in the refrigerator.  Add clam broth to soup along with two cups of water.  Bring to a boil.  Add potatoes, Tabasco and salt and pepper and green beans.  Cover and cook until potatoes are just tender.  Add in tomatoes.  Bring to a boil.  Add in all the reserved clams.  Heat just until the clams are warmed.

Broccoli and Cheese Soup

And speaking of broccoli.  Oh yeah baby, this is creamy, delicious and down to the bone satisfying.  The recipe is a copy cat recipe from Panera Bread Company.  I can not tell you if it tastes like their soup as I have never had it.  What I can tell you is that it is really delicious and had been a hit at our house.  


I have been very busy with the dog trying to get use to her and making sure she does not chew on things in the house.  I have also been busy doing Kat's Iron Craft challenges.  I have been busily quilting and crafting and in general trying to stay out of the kitchen.



Broccoli and Cheese Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
 

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree or use an immersion blender. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Zuppa Tuscana and Kickin' Kale

You probably have seen it a million times or maybe even eaten it a million times.  It's Zuppa Tuscana.  Many moons ago, when we ate at chain restaurants I use to really like this soup.  I have missed it.  I wanted to make it and finally did so.  This is the second time I made it.  Yes, its quite good.  This time I used some chicken sausage that is made here locally.  I buy it at Palmer's if you are local.   I used kale from my garden, kicked off the snow and picked me some.  You should have seen the smile on my face.  This is why I grew kale- just so I could do what my Mom used to do with her kale.  She never picked it before a frost, claiming it is much sweeter after.  And you know what.  It was so sweet.  I had boiled it seperately just in case it was bitter.  It wasnt so I added the broth of the kale to the soup.

I also used some Hunter's Bacon that I found at Polska Chatta.  I finally found this small Polish deli and cafe.  I am not disappointed.  Hunter's Bacon is a smoked bacon.  It is ready to eat, no frying needed but you certainly can fry it as well.

Zuppa Tuscana


1½ lbs ground Italian sausage
1 teaspoon crushed red peppers
1 large diced white onion
¼ cup bacon, crumbled
2 cloves garlic minced
10 cups chicken broth or vegetable broth
1 cup heavy cream
1 lb diced Russet potatoes, or about 3 large potatoes
4 cup kale, chopped

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, set aside.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken broth to the pot and heat until it starts to boil.  Add the diced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Do not bring to a boil after you add the cream. Stir in the sausage and the kale, let all heat through and serve. Delicious!

CRAB and CORN CHOWDER

This past summer we ate some of these crabs while on vacation.  My cousin, who is the nicest guy, picked apart the remainder of the crab so we could take it home and make some soup.  I have had it in my freezer waiting for me to be inspired by some amazing recipe.  Finally I eas.  I soent one day making broth and the next day making this soup.

CRAB STOCK

crab shells with meat inside, 10 cups
8 celery ribs, including leaves, cut into 2 inch pieces
1 large onion, coarsely chopped
2 bay leaves
cracked pepper
water to cover
*bay seasoniong
**1/2 cup white wine

Place shells in large stock pot with celery, bay leaves, onion, cracked pepper.  Pour in water until the crab and celery are covered.  Place lid on pot.  Bring to a boil, reduce heat and gently simmer for one and a half to two hours. 

* I did not add Old Bay seasonings because the crab was cooked in it.  If your crab is not cooked in it I highly recommend this flavorful seasoning. You can make your own bay seasoning too.
** I totally forgot to add this.  I think wine is a nice addition to broths but it is not necessary.

CRAB and CORN CHOWDER

6 ounces bacon or 1/2 cup cooked chopped bacon
1/4 cup (2 ounces) butter
1 large onion
4 stalks celery, diced
1 cup yellow and red pepper, chopped
1 large bay leaf
1/2 teaspoon thyme
5 medium potatoes, diced
1/4 cup unbleached ap flour
2 quarts crab stock
1 can corn or 1 small bag frozen corn
1/4 cup chopped parsley
1 cup heavy cream
1 cup milk
reserved meat from crab shells or you can buy some fresh meat and add it in

Fry bacon in a large soup pot until crisp.  Remove bacon and most of the oil from the pot.  Add butter.  Saute onions, pepper and celery.  When the onions are translucent add flour and brown, stir constantly.  Add broth stir, thoroughly mixing.  Bring broth to a boil and add potatoes, thyme, bay leaf and parsley. Simmer until potatoes are tender.  Add corn and heat through.  Finally add the cream and milk.  Do not bring to a boil after you add the cream.  Heat gently. 

French Onion Soup

I had a few friends over and we enjoyed some French Onion Soup.  It's always so warming to have soup.  And it's always nice to be with company, enjoying them rather than standing at the stove.

You will have to forgive me for not being so verbose these days.  And some of you may be happy about that.  I have been busily making Christmas presents.  One of my goals has been to stop buying junk that is made in China.  Less is more.  The kids have even noticed that a lot of the stuff from the dollar store just breaks- so it is not worth buying.  My goals are less junk, less products from China and more local.  I have bought some local crafts as well for Christmas presents. 

French Onion Soup
These are very simple ingreidents so you need to rely on quality ingredients.

6 cups (48 ounces) broth
1/2 cup sherry
1 large bay leaf
2 sprigs of thyme or 1 teaspoon dried
8 cups onion sliced in rings
4 tablespoons butter
salt and pepper to taste

Saute onions in butter.  Sauteing at medium heat.  You want to keep a close eye on the heat.  At first you will not have to stir so much.  Toward the end you will need to stir the onions often.  Do not salt the onions until they are first starting to get golden.

Once they are golden brown, pour in the broth with the herbs.  Add the sherry.  Cover and let the soup simmer for about thirty minutes.

Ladle into soup bowls and place a slice or two of toasted French bread.  Place a slice of mozzarella or another fine melting cheese.  Roast under the broiler until cheese is toasted.


Ah, one more shot of the cheesy ooziness, swimming and singing, I am delicious, consume me!

We celebrated my friends birthday, complete with pink tiaras.  Happy Birthday L! Oh, and notice I put some toffee crunchies around the perimeter of the whoopie pie.  Oh YEAH!

Thai Pumpkin Soup

 
I had some leftover turkey soup that my kids weren't finishing as fast as I would have liked. My one daughter who usually loves soup just wouldn't eat any of it. However, I know if I made it into this Thai Pumpkin Soup, me and my husband would totally polish it off in no time.

I added my turkey broth complete with carrots and celery and even some spices like sage, cinnamon and a bit of apple from the drippings of the turkey. It did not distract at all from the Thai taste. I had seen a recipe with the pumpkin Thai soup with green beans so I went ahead and added my leftover green beans it into my recipe. I really love this soup. It warms and recharges your batteries!

I hope to make it again when I have some lemongrass and kaffir lime leaves.

Thai Pumpkin Soup

Adapted from this recipe

8 cups any nice flavored broth will work

1 can thick coconut milk (preferably not 'lite')

1 tablespoon oil

3 cups pumpkin or squash, peeled and cut into bite-size chunks

1/2 cup minced red onion

6 cloves garlic, minced

1 inch piece galangal or ginger, grated

1-2 tsp. red chili paste

1/2 tsp. turmeric

3/4 tsp. ground coriander

1 tsp. ground cumin

3 Tbsp. fish sauce

2 tablespoons fresh-squeezed lime juice

1 cup green beans

1/2 cup fresh coriander for garnish/toppings

Saute onions in a oil until transluscent.  Add the red onion, garlic, galangal or ginger, and chili paste. add the spices/flavorings, stirring with each addition: turmeric, ground coriander and cumin, fish sauce, and lime juice. Bring to a boil. Add the pumpkin. Reduce heat and simmer for about 15  minutes.  Add the green beans toward the end of the cooking time if they are already cooked.

Stir in the coconut milk. Taste and adjust seasonings.  You can add sugar if you find it too sour.  I thought it was just fine without the sugar. You can serve the soup with rice on the side.

Barley Lentil Soup

For those of you who are here for food and want to me to cut right to the chase- here yah go.  I understand sometimes I am like that, blah blah blah, just give me the food.  Other times, especially when I have a cup of tea I read everything on everyones blog, loving every minute of it.

For those of you who like cats and want to hear me jabber, read below for a real Tom Cat Story.

Barley Soup Mix
This is one of those soups you can package in a pretty jar and give as a gift, with the instructions for soup.

1/4 cup pearl barley
1/4 cup green split peas
1/4 cup red lentils
4 beef or chicken bouillon cubes (I used my vegetable bouillon cubes that I have in the freezer)
2 teaspoons instant onion flakes ( I used a real onion)
1/2 teaspoon dried basil (as you can see I used fresh)
1/2 teaspoon garlic powder ( again fresh is better)
1 small bay leaf
1/4 teaspoon thyme (again fresh)
1/4 teaspoon black pepper crushed
1 carrots, chopped
2 celery ribs, chopped

Saute onion, carrots and celery in a large soup pot with a tablespoon of canola oil. Meanwhile rinse barley, peas and lentils, until water runs clear. When onions are translucent add the beans lentils and barley to the pot with five cups of water, seasonings (except basil), and vegetable bouillon.  Bring to a boil and reduce heat to simmer soup slowly. Cook one hour and fifteen minutes. until barley is softened.


The Pretty Kitty Story-

Let me start off by saying that I am allergic to cats.  I hate it because I would probably have had one by now.  I had one as a child growing up but near the end of her life I started having allergies that gradually became much worse after her passing.

I feel for my kids because I want so much to give them a dog or a cat.  I feel like I am cheating them out of some special love that you can receive from a pet.  No, I am not willing to take drugs unnecessarily to have a pet.  And yes I have checked into low allergen pets.

Anyway, something magical has happened.  A cat who I have seen many times over the past couple years patrolling my backyard for moles and rabbits and what nots, came to our door. He was there one summer day in August, sitting by the patio door, meowing, wanting something from me.  I poured a small amount of milk in a bowl and went to give it to him on our back stoop.  As soon as I opened the screen, he bolted into our house.  He came in and I moved his bowl inside.  He visited for a time and then left.  A week or so later he was back.  We gave him more milk.  He started coming more regularly.  Just recently I gave him some chicken gizzards- more on that at another time.  And he fell in love with me.  Not for me, per say, but for my chicken gizzards.  The longest he has stayed at our house is three hours.

I am pretty okay allergy wise for that time, so it is totally cool.  The kids get to pet him.  I don't have to clean a litter box.  I don't have to pay vet bills.  Totally. A very perfect arrangement.

I did start wondering where our friend was from.  He has no collar.  One day I saw him walk home to our neighbors a few doors down.  My husband and I went to their house for a visit. Just to make sure everything was cool.  They told us that "Shag" was kind of a community cat.  They can not keep him at their house.  They have other cats and he is not really interested in divided attention.  He wants to be loved completely and they also said that he does not want to be fed Friskies either.  A previous neighbor use to give him tuna and milk.  I think he will be coming around more now that he knows he can get some good eats at our house. Such a guy.

Creamy Chickpea Soup with Crisped Chorizo

I have been sew so into my quilt that I have hardly any time to post, visit peoples sites, or read recipes.  That's a good thing kinda because then hopefully I will do less eating.  Lots of soups and sandwiches now which is fast and easy to put together.  With five blocks a week for my quilting class on top of other obligations that is the best I can do.  Besides who would complain about soup.  Comfort food and on days when the weather is dropping.  Its perfect. 

You can use a can of garbanzos for the recipe instead of cooking the garbanzos but then you might need to add something more flavorful than water- like broth of some kind- vegetable or chicken is good.  But really if you make a pot of garbanzos on Sunday, you can do many things with them- such as hummus or throw them into other soups or serve them with pasta and some fresh tomato sauce or something.  They won't go to waste.  Oh, and of course you can season them and roast them in the oven for a low carb snack for when you are sitting there zoning out watching the TV. Or have a few roasted garbanzos when you are sipping on cocktails with some friends.   But thats fodder for another post now isn't it.

Creamy Chickpea Soup with Crisped Chorizo
adapted from this recipe from Fine Cooking

2 bay leaves
2 cloves garlic, smashed
2 to 3 sprigs fresh thyme
1 cup dried chickpeas, sorted through and rinsed
1 tsp. kosher salt

For the soup:

3 Tbs. extra-virgin olive oil
1 yellow onion, diced
1 medium carrot, peeled and diced
1 inner rib celery, diced
Kosher salt and freshly ground black pepper
1 clove garlic, minced
2 tsp. chopped fresh thyme
1/4 cup heavy cream
1 Tbs. sherry vinegar
10 oz. chorizo, cut into 1/2-inch dice
3 Tbs. thinly sliced fresh chives

Cook the beans:

Wrap the bay leaves, garlic, and thyme in a coffee filter or cheesecloth and tie with twine. Put the chickpeas in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the chickpeas are tender but not splitting and falling apart, about 2 hours (check occasionally to be sure the chickpeas aren't boiling and are covered with liquid; add water if needed). Discard the herb bundle. Set aside the chickpeas and their cooking liquid.

Make the soup:

Saute onion, carrot, and celery in oil, season with salt, and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add the garlic and cook for 30 seconds, stirring. Add the chickpeas and their cooking liquid. More water will probably be necesssary-there should be about 4 cups total. Add half of the thyme. Season well with salt and pepper. Bring to a boil, reduce the heat to a bare simmer, and cook for 30 minutes so that the chickpeas soften a little more. Working in batches, purée the chickpeas and broth in a blender or use an immersion blender. Return the puréed soup to the saucepan, stir in the cream, vinegar, and remaining chopped thyme, and keep warm over low heat, stirring occasionally to prevent scorching. Taste for salt, pepper, and vinegar.

In a large skillet cook the chorizo until it’s brown and crisp, about 8 minutes. With a slotted spoon, transfer half the chorizo to a plate lined with paper towels and stir the rest into the soup.

Sprinkle with chives.

Dilled Zucchini Soup

I know, you are probably sick of zucchini.  I saw on Serious Eats that the question was, what are you sick of- tomatoes? zucchini? watermelon?  Me, none of it.  I might be sick of canning but I am sure not sick of fresh vegetables or fruit. Variety is the key for me.  We don't have an overabundance of anything from the garden and when we do I either freeze it or can it.  For instance this soup.  It went from the pot tot he freezer because I know I will enjoy it as a quick meal a month or two from now.  I did of course taste it and while it is very simplistic, it is very delicious.  You can of course tweak it to your tastes but something about pureed zucchini and onion makes for one creamy soup.

Dilled Zucchini Soup

2 tablespoons fresh dill or dried dill weed
4 cups zucchini, chopped
1 medium onion, diced (about 3/4 cup to 1 cup)
1 clove garlic
2 cups vegetable or chicken broth
1 tablespoon butter
1 tablespoon olive oil
salt and pepper to taste

Saute onion and zucchini in oil and butter until golden.  Add minced garlic, cook one minute more.  Puree zucchini and onion and add in dill.  Return to pan and add in broth, season with salt and pepper.  Heat until it reaches a gentle simmer.  Cook for about 10 minutes.

*If you like a thinner soup just add more broth.  I tend to eat it like a puree. 

UPDATE 7/7/11:  This freezes really well.  I am so wanting to make it again.  Absolutely loved it.

Roasted Tomatillo Soup with Polenta Croutons

Last week I was knee dip in thawing out my freezer.  I actually had a better handle on my frozen stuff then I thought.  I have it all organized and was glad to know that all the vegetables I put up last year are nearly gone- just in time for the new, fresh batch. That's good news.

I did find some things that I did not realize were in my freezer- one being this tomatillo salsa that I made last summer. I used it to make this soup.  If you do not have tomatillo salsa you could make this recipe with some fresh tomatillos.  It was delicious but WAY too hot.  I must have put a ton of jalapenos in there 'cause -  ooooooeeey- it was hot.

Polenta Croutons
Make the polenta the day before.
I used the vegetable bouillon that I had already made as my broth for the polenta.

6 cups vegetable broth or whatever broth you like
1 3/4 cups polenta (I used Bob's Red Mill Polenta) you can also use coarsely ground corn meal
pinch of salt

Spray a 13 x 9 pan with cooking spray. Set aside. You will have enough to have a few cups of polenta for dinner.

In a stock pot bring the broth to a boil, slowly whisk in the polenta and then keep stirring. If you dont want lumps add it slowly and keep stirring. Pour into the prepared pan.

When firm cut into crouton bits and toast in the oven for crispiness. You can make polenta fries with it as well.

Roasted Tomatillo Soup with Polenta Croutons

3 cups tomatillo salsa (recipe follows)
4 cups chicken broth
2 cups corn
1 cup cooked, diced chicken
sour cream (stirred in when serving)

Combine salsa and broth, bring to a boil.  Add chicken and corn. Serve with a dollop of sour cream.

Tomatillo Salsa

6 tomatillos, papery shell removed
1 Spanish onion
1 jalapeno (or more)
1 clove garlic
1/4 cup cilantro

Boil or roast tomatillos until tender. If you boil them drain the liquid. In a food processor or blender whirl all the ingredients together starting with cilantro and garlic, then add onion, jalapeno, and tomatillos.