Imagine my delight just now when I searched and found that I have not used “Souper Sunday” as a headline. I don’t like to repeat headlines. I know I predicted a Wrist to Forehead Sunday, but I think Sunday Supper post might be nice. I guess technically it was lunch, but you know how I love alliteration.
I had planned to make soup earlier in the week. I had a big piece of beef in the freezer (I don’t remember what the cut was; it was on sale and it looked good). I thought I would cook it in the crock pot on Saturday, then make soup with the leftovers on Sunday. I find it is a good idea for me to plan menus for the weekend, to lessen the temptation to send out for pizza or Chinese food. I confess that it only lessens the temptation. That little devil on my shoulder will whisper, “That meat will be perfectly good to cook on Monday!” However, this weekend, the devil was silent and I crock potted the beef.
I put Worcestershire sauce garlic powder, minced onions, Salt-Free Essential Spice Blend (from the So Sweet Candy Cafe in Utica, NY), and a small can of mushrooms in the crock pot with the meat, plus a little water. It cooked for maybe nine hours. Yum! Steven nicely put the leftovers away.
I started the soup around 12:30 today. As usual, I crushed up some garlic and set the timer for 15 minutes so it could “breathe” (I put breathe in quotations, because garlic does not have lungs). I chopped up an onion and put it in a pot. Ooh, here’s where I changed things up: I did NOT cook it in olive or canola oil as per my usual method. I used red wine. Yes, I cooked with wine and I actually put it in the food! You see, I impulsively purchased a cheap bottle of Cabernet Sauvignon the other day at Ilion Wine and Spirits.
“If it’s not good to drink, I can always cook with it,” I said, quoting a bit of wisdom given me by another wine aficionado. Turns out it wasn’t so good to drink.
After things had cooked for some time, I added a can of diced tomatoes. Then I chopped up a small eggplant I had purchased specifically for the soup. I love eggplant. This was when I realized I had picked too small of a pot. Damn! I put everything in a bigger pot. After letting the eggplant cook for a while, I put in the leftover drippings and chopped up the leftover beef. Stirring everything up, I added parsley, more Salt-Free Essential and a little cumin.
It was quite a tasty soup, and there was a goodly amount left over. Steven put it in the freezer, for future consumption. Now how could I have a Wrist to Forehead Sunday after such a delicious meal?