Rotisserie Chicken-Brown Rice Soup with Broccoli--Dance While You Cook

When I was a kid, my dad often took soup in a thermos for his lunch.  He did not eat cold food unless he was out on a boat or the food was ice cream on a hot summer evening--in which case he'd have ice cream for supper.  When I started school, he bought me my own thermos and made my lunch, too.  Of course the only way that was possible was because he'd made soup the night before, intentionally making enough for lunches.  He came from a generation of country people, farmers, who knew enough about life to not waste anything.  Chicken necks and butts, bones, the ends of celery bunches, onion peels, and sometimes things we didn't want to know about, went into Dad's soup.  Waste not….

These days, there can be an easier method, though there doesn't have to be.  I'll admit I rarely buy a rotisserie chicken, for instance, but I do on the rare occasion. The carcass or the cooked flesh itself are both good soup materials.  More often, I'll roast my own chicken or boil one up to make homemade broth a la Dad.  However you end up with a little extra chicken, this quick, nutritious, soup is a good weeknight undertaking and stretches the protein into another meal or two. You can eat off of it a couple of days or invite a neighbor, or even take leftovers to work.  Leftover takeout rice can make the soup nearly instant, though, given a choice, I like letting the soup cook with raw rice. All the elements seem to come together and the flavors marry in a way they don't with already-cooked rice.  I also give a tiny idea for a more Asian-style soup; check the notes below the recipe. However you make this, enjoy soup and maybe you'd like to….

Lentil-Wild Rice Soup with Kale and Sausage or Cleaning Out for Spring

There are moments when the seasons are about to begin changing that I start looking in the pantry, frig, and freezer and know it's time to use up a few things.   Today, this is what I saw:

•  A cup of green lentils.
•  4 frozen chicken sausages.
•  A bag of  frozen ham from Christmas.
• Lots of wild rice.
• Frozen small bag of tomato paste.  1/4 bottle white wine.
• Wilting parsley.
•   Lots of fresh kale.

Roasted Vegetable Soup with Crispy Prosciutto

 Blogger's Note:  I wrote a post for this recipe several days ago and linked it to Pinterest and fb; somehow (??) the post disappeared.  Never happened before and hope it never happens again.
Here's the new shorter version.  I apologize if you've been looking for this recipe and it wasn't here!
      ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

When I make a dinner that includes roasted vegetables (see below), I always make an extra big pan full of just vegetables so I can make this soup.  It's luscious, filling, healthy (even with the prosciutto) and is a whole meal if you add rolls or whole wheat crackers and maybe a little cheese.  The soup itself comes together quickly since most of it is already cooked.

Certainly this makes a beautiful, make-ahead first course for Thanksgiving (or any) dinner, as well.  Bring it to a potluck gathering in a crock-pot and plug it in out in the dining room or living room away from the maddening kitchen crowd.  It could also be a main course if you'd like something light or if you're cooking for someone who either can't chew or must be on a largely liquid diet. Skip the prosciutto and add a little grated Parmesan if needed.

For a vegan or vegetarian version, use vegetable stock and garnish with fried sage.  Try this:

Spicy Cream of Pumpkin Soup with Wendy's Sage and Thyme

One day last week, Dave didn't feel good.  Couldn't put a point on it, but sort of fell out of his office chair and into a half-hour nap in the bed.  Got up, felt better, but still not right.  Took the computer to the family room and said,

Do we have any canned soup?

You have to remember to whom he was speaking.  Of course I keep a can of tomato soup for emergencies.  I'm an American woman who raised her kids on grilled cheese and tomato soup every Saturday, right?

Tomato-Carrot Soup for Easter or Passover--A Light and Easy First Course

Up next in the blog is a simple, yet incredibly tasty soup I made out of on-hand ingredients to preface a meal of steak with oven-browned potatoes accented with burnt onions and roasted asparagus. If your meal is easy and nearly instant, as was this, or is a holiday meal elsewhere,  what a good time to make a first-course soup. Get ready for, “Oh, you made SOUP?!” 

Split Pea Soup for One

Ham hock optional, but being at home you can pick it up with your hands!

Cooking at home, I've discovered, has the distinct advantage of being at home.  While things simmer and perk or bake, hard-working you can play the radio (or the piano.)  Relaxing you can bring home the NYT to read while lazing on the couch with the cat.  Your laundry, if you're blessed with the ability to do it at home, can be lazily floating through its warm dryer as you put your nose down in a pot or wine glass.  There's no waiting for the server to bring you another glass of water or waving her away from the bar so you can have your check.  No walking or driving through cold, rain, sleet, and snow only to wait ad nauseum for a parking spot or the bus that's 20 minutes late.  That's if you live in the city as do I.

 

Freezable, microwavable REAL Tupperware ordered from amazon.com

Pumpkin-Chicken Chili

Double the recipe for a big batch.

This isn't instant chili.  If you want that, go to Wendy's or check out my Chili Now! recipe.  But neither is this the hours-long simmering concoction folks entering chili contests prepare.  (But go ahead and enter this one.  Long as you share the prize money.)  It's about an hour and maybe a little change.  Depending on how quickly you chop and how long you want to wait before eating. Could be less.  My cooking was delayed by puppy-sitting and a bit of travel.  Hence the hiatus in the blog.   Forgive me?

Our girl, Gabby (left) isn't so sure about the newcomer.

One of the best things about this chili is that it's made with your tastebuds and health in mind.   Boneless chicken thighs sub for beef and lots of vegetables make up the rest.  Zucchini, red peppers, pumpkin (or butternut squash if you'd rather), black beans, chick peas, and the usual suspects (onions, celery, garlic, tomatoes) abound.  If  company's coming, double the recipe for about 6 or 7 quarts of chili.  Otherwise, you'll have about three.  Which should suit you fine.   On Halloween or any other day. 

 

Ipad taking place of spiral notebook starting today.  Imported via email.

Pumpkin-Chicken Chili

Ingredients:

• 4 teaspoons olive oil
• 1 1/2 stalks celery, chopped
• 2 oz button mushrooms, quartered (1/4 of a regular cardboard container)
• 2/3 cup fresh pumpkin, cut into 1/2" dice (can sub butternut squash)
• 1 small zucchini, cut into 1" dice
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 clove garlic, minced
• 1 tablespoon chili powder (or to taste)
• Pinch of crushed red pepper
• 1 1/2 teaspoons Dijon-style mustard
• 1/2 cup EACH white wine and water 
• 1/2 cup pureed pumpkin, optional
• 1 28 oz cans chopped tomatoes 
• 3 boned, skinned chicken thighs
• 1 15 oz can drained chick peas or black beans (1 of ea if doubling)

Directions*

1.  Heat 2 t of the olive oil in an 8 or 10 qt stockpot over medium heat, reserving other 2t for cooking the chicken.
2.  Add celery, onions, peppers, mushrooms, pumpkin and zucchini.  Season with salt and peppers.  Stir in water, wine,  Dijon-style mustard, and pureed pumpkin, if using.
3.  Pour in tomatoes.  Stir and bring to a boil. Lower heat, cover, and simmer 10 min.
4.  Meantime, heat a  skillet over medium-high heat with the rest of the olive oil.  Salt and pepper well the chicken thighs and place them in skillet.  Cook about 5 minutes on each side and turn down heat.  Cook until chicken is cooked through and no pink remains, about 5 more minutes.  Remove from skillet, cool briefly and dice.  Add to stockpot.
5.  Drain the chickpeas or black beans and add to the stockpot.  Stir well. Bring back to a boil and lower heat.  Simmer 15 -30minutes until all vegetables and chicken are tender.  Taste and adjust seasonings.
6.  Ladle chili into bowls and serve with a bit of grated cheddar or a teaspoon of sour cream.   Place a bottle of hot sauce at the table if you like things spicier.

*Crock-pot Directions:   Make a double batch and use a 6 qt. crock-pot.  In a large pot or skillet, saute onions, celery and garlic with chopped fresh boneless chicken thighs.  Cook until chicken is cooked through, stirring often.  Place in chicken mixture in crock-pot and stir in remainder of ingredients (other vegetables, tomatoes, etc.)  Do not add beans.  Add seasonings, but go easy on them as the crock-pot intensifies the spices.  Cook on low for about five hours and add drained beans during last hour of cooking.

Wine:  Dry Riesling or a lighter Zinfandel

Enjoy cooking and taking care of yourself,
Alyce

Butternut (and other) Squash Soup

Ladle into your prettiest bowl and be happy.

 I know.  I know.  Everyone and her brother makes butternut squash soup in the fall.  And I do, too.  In November, I mean.  As a first course for Thanksgiving dinner.  That soup holds roasted pears and apples, bits of flyingly fragrant ginger and garlic, and is served with a small glass of Riesling to open a beautiful meal.  It might even have a drop or two of real cream as a garnish.

But this soup is not that long-winded, almost poutingly full bowl of autumnal bounty.  This soup is a 1-2 punch meal, light but nutritious and perfect for dinner with a bit of cheese and bread.  Almost better warmed up in the microwave at work the next day. It makes use of the rest of the zucchini (geez) or yellow (summer) squash, but takes into account the winter squash you couldn't resist at the market. Freeze a bowl or two for next week and you're done and feeling rich.  Here's the drill:
 

Chop your veg, season, and saute in a bit of oil.

Add the butternut squash.

2 quarts of stock and bring to a boil, then simmer until veg are tender.

 

Puree with an immersion blender (or in food processor blender)--or not.  It's tasty chunky, too.

 Butternut (and other) Squash Soup

2T olive oil
1 cup each chopped onion and celery
1 each:  small-medium zucchini and yellow (summer) squash, diced--no need to peel
1/2 cup chopped carrot
2 cloves minced garlic
Kosher salt and freshly ground pepper
Pinch of crushed red pepper
2 T fresh thyme, divided (or 1 1/2 tsp dried thyme, divided)
1/2 cup chopped fresh parsley
1/4 tsp ground ginger, optional
2 -3 cups chopped and peeled butternut squash
2 qts chicken or vegetable stock (plus or minus)
1/2 cup plain Greek yogurt, optional or 1/4 cup grated Parmesan cheese

In an 8-10 qt soup pot, saute over medium-high heat onion, celery, zucchini and yellow squash, and carrot until softened.  Add garlic and season liberally with salt and pepper.  Add crushed red pepper and 1T fresh thyme (or 1 tsp dried thyme), parsley, and ginger.  Cook, stirring, another minute or two.  Stir in butternut squash and cook a few minutes, stirring.  Add broth, stir well, and bring to a boil.  Reduce heat and simmer until vegetables are all tender--15-20 minutes.  Taste and adjust seasoning.  Puree with immersion blender or food processor or blender, if desired. If too thick, add a little more stock. If too thin, set back back on stove to simmer until reduced and thickened.  Ladle into bowls and garnish with a bit of thyme and a spoonful of Greek yogurt (or a sprinkle of Parmesan) if desired.  Serve hot.

Note:  This is a lovely meal for an ill friend. Go easy on the seasonings and check about the yogurt.

Have fun cooking and taking care of yourself,
Alyce

I'll Take the Beef Stew, Please

I cook my rice with bay leaf and pepper. I add a bit of fresh parsley, salt, and sometimes butter at the end.

On diner menus-- or even Crack Barrel menus--meals like chicken and dumplings, meat loaf, or beef stew are always favorites.  Even if they know the food won't taste like their grandmother's, people order it anyway.  Chicken and biscuits.  Ham and beans.  Homey comfort food that has its roots in what could be made out of local (as in back yard) ingredients and could fill up a bunch of hungry folks.  These meals were typically stretchable, meaning a little meat with a lot of vegetables or starch.  Even when the children of these I-can-feed-anyone-with-anything cooks left down on the farm, they took the favorite meals with them.  Which is why we have boeuf bourguignon in Paris, bangers and mash in London, ham hocks and sauerkraut (or corned beef and cabbage) in St. Paul and chicken and dumplings Memphis.  And so on.  Of course, with our transient world (and a great movie called "Julie and Julia"), we also have an American version of boeuf bourguignon in Minnesota.

Since these foods were casseroles or huge pots of food, it isn't easy to cut them down to one portion. (Though in some cases it is possible.)  But we don't have to make ten or twelve servings and die of boredom for two weeks.  We can make four servings.  If we're hungry, we might eat two servings at one sitting.  We share or freeze the other good-sized portion(s).  (Or just eat it for lunch.)

Making rice a la pasta.  Lots of water and drain the rice at the end.  Easy.

 I make beef stew in several ways and, while they all have something in common, they're each quite different.  The first involves cutting up meat, browning it, adding vegetables, broth/wine and seasonings, and letting it cook a couple of hours.   The second, the one my children know best, uses leftover pot roast, gravy, and vegetables (adding broth) for a second day (and some say better) replay.  A third is a typical boeuf bourguignon a la Julia, adding separately cooked pearl onions and mushrooms at the end.  Yet another is the following...where I throw in other root vegetables  sitting around the kitchen and add a scoop of rice or noodles to round out the meal the second day--or the first, if you like it that way.  See above photo.  Brown food:  it just doesn't photograph well.  Sorry.


 Solo Cook's Note:  In the interest of saving money, many people skip the butcher counter experience and opt for pre-packaged or frozen meat.   For solo cooks, there is no place better than the butcher counter.  You can buy one 6oz steak, 1/4 # hamburger, two boneless chicken thighs, 2 polish sausage, 1 4 oz salmon filet, please---and so on.  You can also buy 1-2# of pot roast, which is what you want for beef stew.  Unless you're having company or want to eat it for a week.  Cooked potatoes aren't great in the freezer, so eat this up unless you have no choice but to freeze some.
 
Beef Stew with Root Vegetables and Rice on the Side Later 4 - 5 servings

1T olive oil
1-2 lbs pot roast, cut up into 1" pieces
3 cups beef broth, unsalted or low-sodium (or 2 cups broth, 1 cup red wine)
1 tsp dried thyme, 1/2 bay leaf
1 onion, cut into 1 " pieces, divided
2 carrots, cut into 1" pieces, divided
2 stalks celery, cut into 1/2" pieces, divided
1 parsnip, peeled and cut into 1" pieces
1 small turnip, peeled and cut into 1" pieces
1 potato, peeled and cut into 1" pieces
Kosher salt and freshly ground pepper
 optional:  1 tsp flour and 1/4 cup water whisked together well**

1. Pre-heat oven to 350*
2. In your  4 qt pot (oven-safe, if possible),  heat the olive oil and place the pieces of pot roast into the oil to brown well.  Turn meat over and brown thoroughly on the other side.  At the same time, add a bit each of the onion, carrots and celery to flavor the meat.  Sprinkle with lightly with salt, but pepper generously.  Add a pinch each of thyme and bay.
3. Add broth/wine and bring to a boil. Immediately lower heat, cover, and place in oven to cook for an hour or so.  (*Alternately, cook on stove top, covered, at a simmer.)
4. Remove from oven and add  remaining vegetables and herbs.  Stir well and return to oven (or stove top) to cook another 30-50 minutes, covered, until meat and vegetables are tender.  
5. Taste and adjust seasonings.    Ladle into large bowls (with rice at side, if desired or on second day) and serve with baguette (French bread).  A little salad would be nice, too.

**If you'd like a thicker stew, whisk together well the flour and water.  Add that mixture to the stew when you add the broth/wine.  You could also use some of the starchy water from the rice for a thickener.

Note:  For South Beach Option, skip potatoes.

Wine:  If you'd like wine with this, an Oregon Pinot Noir or an inexpensive (yes, they exist) French Burgundy would be best.  Ask your wine shop about some good values.  They do exist.  Good French Burgundies are out of most people's range; a French Cotes du Rhone might be a good substitution if you're bent on a French wine and there are no burgundies you can afford.  Cotes du Rhone is also a lovely cooking wine.
I know it's spring and spring foods are coming, but there are still a few cold days left for a warming stew. 

Have fun cooking and taking care of yourself,
Alyce

Black-Eyed Pea Soup with Yellow Pepper Salsa and Coffee Cup Cornbread

An hour's time... a small pot of soup just for you

Your Coffee Cup Cornbread

 One of the things people (solo cooks or other cooks) often say to me is, "I just never know what to cook."  Sometimes this is an excellent cook talking and other times it's someone who seldom wields a spatula except to shake it at fools or make a grilled cheese.

To know what you want to cook isn't as important as just going ahead and cooking.  People who cook daily don't always know what they want.  They peer inside the frig or freezer and bang the cabinets a few times, wondering what's to eat.  Or they jump in the car and run to the store, only to wander around aimlessly until something strikes them.  Everyone does this...experts and beginners.    More important is to have a head-start on the process

• by maintaining a pantry of some sort
• by making a habit of shopping a couple of times a week for fresh food and specials
• spending some time thinking about what you'd like to cook and what you're willing to cook (often two very different things)
• having access to recipes or cookbooks

This means you will have already made a time and financial commitment to feeding yourself well, which is an effort well worth the time.  If you can't think of something that looks worthy of the Food Network or your favorite expensive restaurant, then that's exactly how it should be.  We all can't eat like that every day (nor should we) and what's cool is that you jump in and make something.  Anything.  Something like:

Corncakes...using the recipe for cornbread on the cornmeal container.  Why not?

• Huevos rancheros (Fry up eggs and put them on tortillas with salsa and some shredded lettuce, tomatoes, beans and cheese...)
• Broccoli salad (Just like at Whole Foods...broccoli, mayo, nuts, raisins...maybe a little soy sauce or curry)
• Fried rice (Last night's Chinese take-out rice leftover..cook some eggs and push them to the side, then add chopped garlic, celery and carrots (cook 'til tender), throw in  the cooked rice and soy sauce or stir fry sauce, let it cook a couple of minutes more and--top with chopped green onions if you have any.)
• Black Bean Soup (Saute onions and garlic, add drained black beans, toss in a sprinkle of cumin, a couple of cups chicken stock, salsa and hot sauce.  Top with sour cream if it's in the frig.)
• Turkey burgers (You  made patties and froze Italian-seasoned Jennie-O; you also keep frozen whole wheat bun or wraps in the freezer.  Some sliced tomatoes finish the meal.)
• Omelet and whole wheat toast (Made with the cheese that's starting to mold and the cold asparagus you cooked the other day and didn't finish.)
• Fried corncakes served up with the chili you brought home from Wendy's. (Follow the directions on the cornmeal canister, add chopped onion  and fry up big spoonfuls in butter or olive oil.  After one side is golden, turn and cook the other side.)

Lentil Soup-Eat, Freeze and/or Share

Lentil soup for one (or more)

  I have a dear friend named Helen, with whom I've cooked many times. 

Helen makes a mean lentil soup and stirred up a pot of it one night at a beach house we had rented together.  The deal was this:  if you came for the week, you had to cook one night and clean up the others.  Except for one fine fellow, who appeared to be only in charge of libations.  Fine by me.  

Friend Suzy grilled fine tuna and stirred up some Italian beans and herbs to slip under the fish.  I think I made breakfast...,an egg casserole and cinnamon rolls.  But Helen made this soup and I watched her.  I came home and tried to duplicate and document the process, but I ended up with something different, of course.  Is it as good?  I'm not so sure, but you know everything tastes good at the beach.  Here's the soup, which with your changes/additions will become your own.  Work on it after you've made it once; add the vegetables you like and change or leave out the meat.