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.

I have no idea what to call it, but it's good!

I wanted quinoa.

I had crimini mushrooms, kale and zucchini from my last organic delivery that needed to be used before they became science projects.

I wanted some time alone.

I have no idea what to call the mixture I am currently cramming into my face with alarming speed.

As I eat this, and at other times over the past few weeks, I realize that I have really cut back on the meat consumption since I became gluten free. I am debating going all the way - becoming a vegetarian. But then I need to think about how strict a vegetarian I could be, as I would truly miss salmon and other wonders of the sea,

Something to think about, anyway. Seriously think about...and research on the web.

But if being a vegetarian means I can still eat like this, would I care?

I still need a moniker for this meal. I rarely eat until I am filled to overflowing, but I am rapidly heading to that point now and I am still shoveling it in! Any suggestions?

The As-Yet Un-Named Quinoa Fridge Cleaner-Outer/Husband-Banisher

2 cups cooked quinoa
2 leeks, cleaned and roughly chopped
1/2 bunch asparagus, cleaned and chopped into 1-1/2" pieces
2 zucchini, cleaned and roughly chopped
1/2 pound crimini mushrooms, cleaned with a damp cloth and chopped into thirds
3 cloves garlic, minced
10 or so cherry or grape tomatoes, halved
1 bunch kale, cleaned and torn into bite-sized pieces
1 can chickpeas, drained and rinsed
Sea salt
3-4 tbsp olive oil
1/2 cup Seeds of Change Tomato Vinagrette (the bottle says gluten free! I love this stuff!)

Prepare the quinoa per package directions. Set aside but keep warm (I made mine in the rice cooker so I didn't have to really keep an eye on it).

In a large skillet, heat the olive oil on medium heat. When the olive oil is hot, add the garlic and mushrooms, stirring to make sure the garlic doesn't burn. When the mushrooms begin to soften, add the zucchini, asparagus and leeks (and a good pinch of salt). Stir, cover and saute for 3 minutes. When the zucchini is tender, add the kale, chickpeas and tomatoes. Cover and cook for an additional 3 or so minutes, until the kale starts to wilt. Remove from the heat. Mix all the vegetables together well, then add the quinoa and mix again. Then add the vinagrette and toss again.

Marvel at your good fortune and eat hearty.

The cherry (tomato) on top - unplanned.

Four bowls full.

Wow, am I full.

A new box from Timber Creek

I received my latest delivery from Timber Creek Farms this morning. I love how I am early on the route and am home when they deliver, so I don't have to put a cooler out. I can get it unpacked into my fridge and not have to worry about the stuff freezing on my porch.

Here's today's bounty.

TCF is now doing something called The "Boxer Series," which is a series of boxes of fruits and vegetables geared toward specific health problems. I ordered the osteoporosis box and got a ton of "new to me" stuff like collard greens and kale.

They have boxes for anemia, arthritis, asthma, cancer, cardiovacular, diabetes, fibromyalgia, high blood pressure, menopause, osteoporosis, weight management, and prostate.

I didn't know how much I was going to get in the osteo boxer, so I added a few things to my order. When will I learn? I added leeks, minneolas, 2 different kinds of cheese, beets, a clamshell of spring mix, and grape tomatoes. The osteo box contained kale, collards, chard, garlic, apples, oranges, pineapple, avocados, broccoli, strawberries, cabbage... My fridge is a wall of green inside again.

Now to figure out what to make with it all!

Food, glorious food

While I would prefer to eat not only organically, but locally and seasonally as well, it's just not an option in this house. Why, do I hear you ask? Because #1-The Man won't eat what's in season in winter that isn't local, and (2) I live in the Midwest and am realistic. We are finally getting "normal" weather around here (read 'cold') and quite frankly, you ain't growing nothing in 13 degrees and ice.

Poor California farmers. Poor us for not being able to eat all that glorious food that was destroyed by Mother Nature, damn her fickle hide. But mostly, poor farmers. I can't imagine what it's like to have your entire crop wiped out in a matter of days.

At 6:45 this morning, my latest organics order was delivered.

Leeks, red potatoes, bananas, meyer lemons (a first for me), cherries, tomatoes, a clamshell of baby greens, oranges (or they might be grapefruit), and a butternut squash.

My stomach is growling.

The box has arrived-take 2

The soup from the other night is heating on the stove, so I have a few minutes.

Let's try this again, now that I can upload pictures.

The box arrived around 7:30 this morning. I didn't take pictures of the meat (beef stew meat, chicken breasts and some sort of whitefish) because TCF dropped the wrong box and by the time they got back here to pick up the wrong one and give me the right one, I had just enough time to chuck it in the freezer and haul ass to work.

The cookbook...

The food, in 3 installments...

The food, as a whole...

The turkey for Thanksgiving and the ham for Christmas...

More later.

The box has arrived

Well, I really do have pictures of the bounty that arrived here at 7:30 this morning, but Blogger is NOT cooperating with allowing me to upload. I will try again in a little while.

Cleaning out the fridge

Yesterday, I placed another order with my organic delivery service. What did I order? Another cookbook box, a free-range turkey for Thanksgiving (I have to cook for The Man and The Step-son because The Man is on call and has to work), and an Amish spiral-sliced ham for Christmas (because I am cooking for The Man's family on Christmas Eve, which is the day we get The Step-son).

What does this mean? This means "holy-crap-I-have-a-bunch-of-food-coming-again-and-I-need-to-do-something-with-what's-in-the-fridge-now!"

So this weekend's plans are to finish tearing down the barn, and cook/bake/freeze like a crazy person. I have 4 zucchini that will become bread, artichokes that will be steamed and eaten with butter, carrots that I have no idea what to do with right now other than chicken soup (which will use up the rest of the roasted chicken from the other night), turnips (dunno yet), apples, and pears. A clamshell of mixed baby greens. I am going to turn green from salads! I still have strawberries in there too, but I will probably just hull and freeze those.

The organic delivery service has an affiliation with another place called Natural Farms. This place carries a TON of GF stuff. As long as I order by a certain date, it gets delivered with my organic stuff. I love this because I can get enough food for 2 weeks and I don't even have to set foot out of the house, other than to get the boxes off the porch!

Holy Crapola!

My organic delivery arrived today. Holy crap. This time, I picked a few things myself but also ordered what my organic delivery service calls the Cookbook Box. Their chef chooses a cookbook, flips through to find recipes that sound good, puts their veggie (and meat if you choose) ingredients into a box with the cookbook, and you have dinner for 5 for a week.

They weren't kidding.

This is what fit on the counter.

Here's the cookbook that came with it.

I flipped through the cookbook briefly and there are a lot of things I want to try.

There are a lot of vegetables I either haven't eaten in a very long time or never even tried. Red chard. Parsnips. THREE different kinds of potatoes. Pears coming out of my butt (I ordered 3 pounds of anjou not knowing what would be in the box - guess what? There were red pears in it!). There are things I have never seen before and have no idea what they are. I am hoping I can figure it out from the pictures in the book.

I also ordered a case of raspberries. Jam, syrup....don't know what I will do with them yet.

I better start cooking soon - I hate to throw food away and since it's all organic, it doesn't have the shelf life of the junk you buy in a grocery store. I don't know how I am going to get at the leftovers for my lunch tomorrow LOL