Chilly temps mean soup around here

At 5:00 this morning, I was shivering in the cold while quietly urging The Gidge to complete her morning business.

At 11:00 this morning, I was shivering in the cold while loudly urging The Gidge to complete her lunchtime business.

At 12:00 this afternoon, I was shivering in the cold while vehemently cursing the construction crews working outside the post office because I had to run an obstacle course in order to buy stamps.

At 5:30 this evening, I was shivering in the cold while hauling ass from the grocery store to the car.

If you haven't figured it out yet, fall temperatures have finally hit this area. The high today was a whopping 50 degrees.

I don't do well in cooler weather. Once my hands and feet get cold, there's no warming me up without a bubbly tubby and some warm apple cider (2 perks of the season, in my opinion, along with the bonfires I get to look forward to after this weekend and walking through the leaves that have changed color), regardless of the number of layers I pile on my poor, abused self.

I just came in from taking The Gidge outside again. My glasses steamed up when I came back inside.

Gidget is clad in a pink thermal hoodie (I know, I know. Wait till you see the white coat with blue fuzzy trim). I am huddled on the couch typing this post, while swaddled in a pink fuzzy blanket. I have warmed up somewhat after my comforting dinner, but I still need to run that bubble bath, heat up some cider, light some candles, and warm myself all over. If I could get my butt off the couch. We are playing fetch with a stuffed squirrel (you didn't expect something normal like a tennis ball, did you? Shame....), I am watching some mindless crap on TV and surfing the web while waiting for words and ideas to come.

Just makes me want to get off the couch. Or not. I need comfort after chilly days like today.

I have started getting weekly organic deliveries (for those of you in the know, it's the More Fruit & Veggie Box) and in last week's box, there was a head of purple cauliflower. I love the look of this veggie, with its deep purple florets standing out against the green outer leaves. This week's box contained a head of white cauliflower. I had to do something with them before the purple one went bad, so I came up with this soup.

A belly full of this is the real reason I can't seem to get off the couch.

Cauliflower Soup with Carrot-Tarragon Puree and Parmesan Straws
From my head

For the soup:

2 heads of cauliflower (I imagine this soup would be much prettier if I had used all white cauliflower)
2 tbsp olive oil
1 medium onion, chopped (I wanted to use a leek, but the ones at the store were NAS-TEE)
3 cloves of garlic, minced
4 cups vegetable stock or broth
1/2 tsp kosher salt
6 grinds of fresh black pepper

For the carrot puree:

2 large carrots, peeled and chopped into uniform pieces about 1" long
1 tbsp butter
A pinch of kosher salt
1/4 tsp dried tarragon

For the parmesan straws:

1/2 cup finely grated parmesan cheese

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil, spray with cooking spray, and set aside. Make the straw molds by rolling aluminum foil into 1/2" thick solid tubes.

Cut the florets off of the cauliflower heads and coarsely chop them; set aside. In a 6-quart stock pot, heat the olive oil over medium heat; add the onion and garlic. Cook until softening (5 minutes or so). Add the broth/stock and cauliflower and then bring to a boil. Reduce the heat to low and cover, allowing to simmer until the cauliflower is falling apart (about 20 to 25 minutes).

While the soup is simmering, get the carrots into a small saucepan with 1 cup of water. Bring to a boil and then reduce the heat to medium. Cook until the carrots are fork-tender (10 minutes or so). Drain and then add the butter to the pan; toss to coat the carrots with melted butter.

Now is a good time to grate the cheese.

When the cauliflower and carrots are ready, bring out the blender. Puree the carrots first and then pour them into a small bowl. Sprinkle the puree with a pinch of salt and the tarragon; stir to combine. Rinse out the blender container.

Using a slotted spoon, remove the cauliflower and onions from the broth/stock and place into the blender container. Pulse, adding broth/stock to the container as needed until the cauliflower is as smooth as possible. Pour the soup back into the remaining broth/stock and stir well. Heat over the lowest flame you've got to keep it warm while you make the parmesan straws.

Divide the grated parmesan into 4 equal mounds on the prepared pan. Place into the oven and bake for 8 to 10 minutes until the cheese is melted and just starting to brown. YOU NEED TO MOVE FAST NOW! Remove the pan from the oven; take 1 of the cheese puddles onto an offset spatula and gingerly (but FAST) wrap it around a straw mold. Do the same with the other three. If you don't move dang quick, you will have parmesan crackers, so if you're not sure you can do this quickly, only bake 1 or 2 at a time. Allow the parmesan straws to cool; when cool, gently remove the mold from the center.

To serve, ladle the desired amount of cauliflower soup into a bowl. Spoon 3 tbsp of the carrot puree on top of the soup, then stick a parmesan straw into the carrot puree.

Or if you forget to put the parmesan straw into your soup before you take a picture, go back and grab one and use it to scoop up soup.

Feeling sorry for myself

I hate being sick.

We have been enjoying the cooler weather by sleeping with the windows open, so when I woke up with a slightly sore throat today, I figured it was related to the open windows and fans running and went on my merry way.

After eating my breakfast scone, I noticed that my throat was hurting twice as bad as it was when I woke. An hour or two later, after eating my sandwich at lunch, I noticed that my left ear was really starting to ache. Well, hell.

So I have an ear infection and strep.

I hate being sick. Oh, wait. I said that already.

Two things have made me feel marginally better. The first was coming home to my Timber Creek Farms and Natural Farms orders. Aren't all those organic veggies pretty? I love TCF. I got 3 different kinds of beets, red onions, tomatoes, kale, leeks, zucchini, lettuce, apples, some plum-like fruits, red peppers, broccoli, squash, radishes, 3 packages each of Grandma Ferdon's hamburger and hot dog buns, a box of Pamela's shortbread cookies, and a case of Pamela's Baking & Pancake Mix.

The second was having everything on hand to make pea soup. I know, I know. It was nearly 70 degrees today and NOT soup weather. But illness justifies having soup, doesn't it? Besides, I froze my damn ass off at work because I forgot to turn off the A/C before I left yesterday. Once my feet or hands get cold - that's it. My only options are to warm up from the inside out or soak in a steaming bubble bath.

Pea Soup

Adapted from somewhere, but I can't remember where

1/2 pound split peas, rinsed

1 1/2 teaspoons olive oil

3/4 cup diced yellow onion

1/2 cup diced celery

1/2 cup diced carrot

3 cloves garlic, minced

1 cup diced red potatoes

3/4 cup diced ham

1 bay leaf

1 tsp dried thyme

1/4 tsp fresh ground black pepper

1/4 tsp kosher salt

4 cups vegetable broth

Rinse the peas well, then place in a pot. Add enough cold water to cover, then bring to a boil. Remove from the heat, cover, and let stand for an hour.

In a large stock pot, heat the olive oil over medium heat. Add the onions, carrots, celery, garlic, potatoes and spices. Cook, stirring occasionally, until softened (about 15 minutes).

Drain the peas again and then add them to the vegetables in the stock pot. Add the stock to the pot, cover, and bring to a boil. Once boiling, reduce the heat to medium and allow to simmer until the peas are completely soft (45 minutes or so). Remove the pot from the heat and allow to sit for 10 minutes.

Now the fun part. Be very careful when you do this! Transfer half of the soup to a blender and pulse until mostly smooth. Remember that the soup is DAMN HOT and IT WILL BURN YOU. Do NOT ask me how I know this.

Pour the blended soup back into the stock pot and turn the heat to low. Add the ham and stir well. Continue to heat on low until the ham is warmed through (about 10 minutes).

Serve with crusty bread. I used a Pamela's Amazing Bread Mix to make a baguette because, well, making soup and rice pudding in one day when you feel like crap is already pushing it. One day, Mike, I will make your baguettes!

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The bubble bath might still happen tonight. The Man is out of town for work, so it's just the girls: me, The Gidge, and the cats (they're so girly they count as girls in this case IMHO).

And there will be tropical rice pudding. Because, you know, I'm sick.

Tropical Rice Pudding

1 1/2 cups cold cooked rice

2 cups skim milk

1 1/2 cup lite coconut milk

1/3 cup sugar

1/4 tsp salt

1/4 tsp vanilla extract

1/4 tsp banana extract

8 oz crushed pineapple, drained

Sprinkle of nutmeg

Combine the rice, milk, coconut milk, sugar and salt in a 3 quart saucepan over medium heat. Stir often, until thickened (40 minutes or so). Remove from the heat; add the extracts, pineapple, and nutmeg. Serve warm, sprinkled with brown or turbinado sugar.

Eat leftovers for breakfast.

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I am still smoke free - 17 days now. I was getting a buzz from the patch I was using (step 2 of 3), so after the first 2 weeks, I dropped down to the last one instead of waiting 6 weeks to do so. No more buzz when I put on a new patch. And I have twice gone all day without a patch.

A new vat of soup

Yes, another pot of soup. I know, I know.

Creamy Turkey & Rice Soup

2 quarts turkey stock
2 tbsp butter
1 cup onion, diced fine
1 cup celery, diced fine
1 cup carrot, diced fine
1 cup uncooked brown rice
1 bay leaf
1/2 tsp ground thyme
3 cups cooked and chopped turkey breast
Sea salt
Pepper
2 cups half and half
1/3 cup water
1/4 cup GF flour (I used Bob's Red Mill All Purpose Baking Flour)

Melt the butter in a stock pot; add the onion, celery and carrot. Saute until onion is translucent. Add the stock, bay leaf, thyme and turkey. Bring to a boil then reduce to a simmer, cooking for 30 minutes. Add the rice and stir well. Continue to cook until rice is tender, about 35 minutes. Add salt and pepper to taste.

Pour in the half and half. Stir well. Combine the water and flour; whisk to remove lumps. Stir the flour-water mix into the soup and stir well to make sure you don't get lumps in the soup. Heat another 5 minutes and then serve.

The plan was for wild rice instead of brown rice, but someone (*cough* The Man *cough, cough*) picked up an Uncle Ben's wild rice thing that had wheat. Beware of those ;-)

Out of laziness comes...another pot of soup.

I bet you're thinking that all we eat in this house is soup.

While that's not the case, for some reason lately, I just want the whole "comfort food" feeling without a lot of slave labor.

I have been feeling like doing a whole lot of nothing for the past few weeks, which is why the Christmas decorations are still on display. I am hoping I get over this lethargy soon; I think part of it is due to preparing the company's annual banquet, which is in 2 weeks.

Anyway, I bought a bag of lentils a few weeks ago and since then, they have languished in the cabinet, waiting for me to figure out what to do with them. Several times, I have taken out the bag and set it on the counter, only to return it a few hours later after finding something else to cook or eat.

I decided since I haven't done crap all weekend but read blogs and rot my brain with TV, I could at least make something good for dinner that can also take care of this week's lunches. Again with the laziness - sheesh.

Lentils are new to both myself and The Man. He's willing to try them, which is all I can ask for. I promised grilled cheese if he hates this soup.

Ham, Potato & Lentil Soup

Stock:

12 cups water
1 ham bone (mine was leftover from Christmas Eve; about an 11-pound ham)
1 onion, roughly chopped
3 celery ribs, roughly chopped
2 bay leaves
2 cloves of garlic, smashed
A sprinkle of sea salt (remember that ham is salty enough on its own)

Bring to a boil; reduce the heat and simmer for a couple of hours. When the time is up, pour the soup through a sieve to remove all the aromatics (I suggest taking out the ham bone first LOL).

To make the soup:

1 ham stock recipe (above)
3 carrots, peeled and diced
3 celery ribs, diced
3 good-sized potatoes, peeled and diced
A 1-pound bag of lentils
1 1/2 tsp dried thyme (I would imagine fresh is a heck of a lot better, but I wasn't going out in the rain)
A couple grinds of fresh black pepper
Diced ham (I bought a ham steak to add in because my ham bone had less meat than I thought).
2 tsp dried parsley (see my comment by the thyme)

Rinse and drain the lentils. Bring the stock to a boil, add the thyme, and then add the lentils; reduce to a simmer and cook for 30 minutes. Add the carrots, celery, and potatoes. Simmer again for 30 minutes. Give the soup a few grinds of pepper.

Dice the ham and add to the soup, along with the parsley. Continue to simmer until the ham is heated through.

Serve with crusty bread (I had the teff no-knead bread tonight).

More soup to be eaten

I was very disappointed Monday morning when I ran to the store to get what I needed and didn't have for potato soup. The only grocery store in our areas were closed. Sheesh - even the old IGA was open at least 4 hours Christmas Day before Jewel drove them out of business.

Yesterday morning before work, I picked up what I needed. We would have potato soup after all. Not the healthiest recipe in the world, but oh so good.

Potato Soup

1 pound diced bacon
4 stalks celery, diced
4 cloves garlic, minced
1 onion, chopped
8 potatoes, peeled, and cubed
4 to 5 cups chicken broth
3 tbsp butter
1/4 cup GF flour (I used GF Pantry's French Bread mix)
1 cup heavy cream
1 tsp dried tarragon
3 tsp dried parsley
Salt & pepper to taste

Cook the bacon in a stock pot. Remove the bacon from the pot and set aside on paper towels to drain. Drain off all but 1/4 cup of the grease.

In the grease, saute the celery and onion until the onion begins to turn clear. Add the garlic and continue to cook for a couple of minutes. Add the potatoes and toss to coat. Saute for 3-4 minutes. Return the bacon to the pan and add enough chicken broth to just cover the potatoes. Cover and simmer until potatoes are tender.

In a separate pan, melt the butter; stir in the flour and cook for 1-2 minutes. Add the heavy cream, tarragon and parsley. Bring the cream to a boil, stirring constantly until thickened. Add the cream mixture to the potato mixture, heating through. Puree about half of the soup in your blender and then pour it back into the stock pot. Season to taste with salt and pepper.

While seasoning at the end, I had a little fun. At the store, I found a cute little salt pig. I unboxed it, set it by the sink, and went to work. The Man wanted to know when I got home, "What the hell is a salt pig?"

So I took a little pinch of the sea salt I had put in it and dropped it into the soup. So much easier than getting out the container of salt! I just need to figure out how to keep the damn cat hair out of it.

Warmth in the tummy

Friday, I planned to make this soup. Alas, I was too tired after work and shelved it until Saturday.

Saturday, I planned to make this soup. I had spent too much time on my feet with the Christmas goodies and said to hell with it, I'll make it Sunday.

Sunday, I planned to make this soup. Scratched off my schedule again after finishing the de-glutening of the house.

Monday, I planned to make this soup. After a full day of work and some Christmas shopping (no, I am not done, damn it), I made it.

I found this recipe for Chicken Tortilla Soup on the internet a few years ago; I wrote it down instead of printing it, so I have no idea who it belongs to or what website it came from. I tweaked it anyway.

Chicken Tortilla Soup

In a stock pot, combine the following. Saute until onions are clear:

1 onion, diced
4 cloves garlic, minced
Enough olive oil to coat

Add to the stock pot and then simmer for 20 minutes:

2 4-oz cans chopped green chilies
2 15-oz cans Italian-style tomato sauce (or make your own with tomato sauce, oregano, basil)
8 cups chicken broth
2 tsp lemon pepper
4 tsp worcestershire
2 tsp chili powder
2 tsp cumin
1 tsp hot sauce

Combine 4 tbsp cornstarch with 3/4 cup water. Mix well. Whisk into the soup; boil for 5 minutes to thicken.

Add 1 pound cooked, cubed chicken and 2 11-oz cans of Mexicorn; simmer another 5 minutes.

Stir in 2/3 cup sour cream, salt, and pepper to taste.

Serve with tortilla chips.

A perfect night for chili (mac) and cornbread

For the past 6 days, we have enjoyed 60-degree weather.

Today, we woke to freezing rain. We are currently under a winter weather warning; they are forecasting up to 12 inches of snow over the next 24 hours. That is, if the meterologists are accurate. The last time (last winter) they called for this kind of snow, we got nuthin. Not even a flurry.

Anyway, since it's only 30 degrees outside, I thought it would be a good night for chili and cornbread. I don't do anything fancy with my chili - I prefer it simple.

Chili Mac

from my head

2-28 oz cans tomato sauce

1-14 oz can garbanzo beans

1-14 oz can pinto beans

1/4 cup (or so - add to your taste) chili powder

1/2 tsp cumin

1 pound ground turkey breast

1 onion, chopped

2 cups cooked rice pasta (I use Tinkyada spirals for this)

Brown the ground turkey breast. Pour the tomato sauce into a 6-quart stock pot. Drain the cans of beans, add them to the stockpot and turn the heat on low. Chop up the onion and dump in too (I like my onions to have "bite" when they're in my chili).

Stir in the chili powder and cumin. When the turkey is ready, drain well and add to the pot. Let simmer for 30 minutes, stirring occasionally.

When my stomach is behaving, I usually add a few shots of hot sauce, but today is not one of those days.

Serve with shredded cheese of your choice and cornbread.

The Man fell asleep on the couch before 6:30 tonight, so he didn't get any. But it's always better the second day.

Soup to warm the soul

At 6:00 this morning, I was sitting on the couch, fighting off the affection of Sylvester, who feels the need to show Momma loves whenever she sits down with her laptop. So, since Vester was snugged up against the fan on the left side of my laptop (where the fan blows toasty air), his paw was sitting on the control key, which rendered me useless until I could get him to move.

I was admiring the fish tank (which I should attempt to take a picture of someday) and it came to me....vegetable beef soup. During my normal morning routine, I schlepped to the chest freezer in the basement and pulled out a 1-pound package of organic beef stew meat to make sure it was defrosted when I got home.

Boy, does the kitchen smell good.

The Man wanted noodles, so I cooked up some egg noodles for him and he puts as much as he wants into each bowl of soup. He also had some crusty French bread.

Warning: I like my soup with lots of veggies!

Vegetable Beef Soup

1 pound beef stew meat

3/4 cup chopped celery

3/4 cup chopped onion

3/4 cup frozen peas

3/4 cup frozen green beans

3/4 cup frozen corn

3/4 cup chopped carrots

4-5 potatoes, peeled and chopped

2- 32 oz containers of beef stock

Olive oil

Salt and pepper to taste

Rinse the stew meat; remove visible fat and then cut into small pieces. Toss a few teaspoons of olive oil in the bottom of a 6-quart stock pot and fire it up. When the oil is heated, add the meat, onion, celery, and carrots (stir occasionally). When the meat is cooked most of the way through, add the beef stock and bring to a boil.

Once the soup is boiling, add the peas, beans, carrots and potatoes and cover, reducing the heat to medium. Stir every few minutes. When the potatoes are fork-tender, the soup is done.

Remove any cat hair from the bowls and ladle it up.

Recipe from the new cookbook

Last night, I flipped through the new cookbook, Irish Food and Cooking by Biddy White Lennon and Georgina Campbell, slapping a post-it on every page with a recipe that sounded good, as well as reading the history tidbits. This morning before work, I opened each page that had a post-it and picked something for dinner tonight.

Naturally, I would choose something The Man would stick his nose up at - parsnip soup. Not that it matters because he was asleep when I got home at 5:30 and he's still asleep now at 7:00.

Now, I can't recall ever eating a parsnip. Doesn't mean I haven't, but I don't remember the smell that wafted toward my nose while peeling them or while they were cooking before I added the spices.

If I make this again, I definitely need to add some potatoes to help draw down the parsnip aftertaste. Maybe The Man might at least sniff the pot then.

I ate mine with GF cornbread from Bob's Red Mill (yes, the stuff I was too hungry to bake this past weekend).

Parsnip Soup
from Irish Food & Cooking

2 lbs parsnips
1/4 c butter
1 onion, chopped
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
5 c hot chicken stock
2/3 c light cream
salt and ground black pepper
chopped fresh chives or parsley, to garnish

Peel and slice the parsnips. Remove the cat from the counter at least 5 times while attempting to prepare the parsnips. Heat the butter in a pot and add the peeled parsnips and onion with the garlic. Cook until soft but not browned, stirring occasionally. Oh heck...feed the cats and the fish before you forget again.

Add the spices to the pot and cook for a couple of minutes, then add the chicken stock and stir.

Cover and simmer for about 20 minutes, long enough to shove the scraps down the disposal and accidentally step on your cat's tail (why do they always lay right behind where you're standing?). When the parsnips are soft, pour the whole pot into a blender and puree. Adjust texture with stock or water if too thick. Taste to check for seasoning. Add the cream and reheat without boiling. Serve immediately.

He's still sleeping...!