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Soup’s On!

I make my blog post while waiting for the water to boil.  I am daringly making my cooking post before I actually taste what I am cooking.  I’m just taking it for granted that will be OK.  Have I ever steered me wrong?  Well, not with cooking, at any rate.

Steven called me at work and suggested soup for dinner.   He said there was sausage in the freezer. I asked if we had a can of diced tomatoes.  I undertook to come up with something with what we have on hand.

I started, as I often do, with chopping an onion and putting it on to cook.  Since this will be soup, I put it in a pot instead of the cast iron frying pan.  As another innovation, I used a can of beer instead of olive or canola oil.  I figure if you can cook stuff in wine, why not beer?  For another reason, I got a case of Hamm’s for The Tempest cast party (get it?  Actors are hams!) and it did not all get drunk.  While the onions cooked, I peeled and crushed some garlic, then set the timer for 15 minutes (remember? So it can reach its full cancer-fighting potential).

Then I put a load of laundry in.  I don’t usually believe in multi-tasking, but sometimes you can get away with it (running to check the soup as soon as I typed that).

After a while, I added sausage.  When that was nearly cooked, I put in the can of diced tomatoes and some water.  Once it was boiling, I put in some frozen spinach and spices.  Basil, oregano, parsley and Salt-Free All Purpose Seasoning from the So Sweet Candy Cafe (just to plug them again).  Then I put on water for Ditalini pasta.  The water boiled and I put in the pasta when I ran out to check the soup just now.

I make bold to hit publish before eating the soup, because I took a sip when I stirred it just now, and yum.

Hope to see you all on Lame Post Friday.

 

 

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Monday Meatball Mix-up

This is not really a cooking post.  It’s not even really a cooking mishap post.  Oh, I’ll just write it an decide what kind of post it is when I’m done.  It’s that sort of a Monday.

I intend to give blood later this week.  I have had problems with this in the past, namely feeling woozy and ill after they took what seemed a very reasonable amount of blood out of me.  I thought maybe if I ate things with iron in them all week, I might do better.  What has iron in it, I asked myself.  Liver, but I hate liver.  Spinach.  I love spinach!  However, Steven does not love to just eat spinach.  He likes it in things.  I thought, Italian wedding soup.  Yum!

I knew I had spinach in the freezer and chicken broth in the cupboard (yes, purists make the chicken broth from scratch; I didn’t have all day for this!).  I did not have the little tiny pastas, but I had some little tubey-looking ones I thought would be fine.  All I needed was the little meatballs.  Accordingly, I stopped at the store (YES, the freezer section for the pre-made kind, not the meat department so I could make the balls from scratch; we’ve been through this already).

The first problem was that I did not have chicken broth, only beef broth.  Oh well, beef meatballs, beef broth, this will be OK, just a different flavor.

The second mishap was when I started to put the meatballs in and realized I had gotten the full-sized ones, not the minis.  Oh dear!  This was going to look silly, and be awkward to eat.  However, the broth was in the pot and hot; it was too late to change my mind and make tomato sauce (I believe I have a jar Paul Newman’s.  There could be no possible objection to using Paul Newman’s instead of scratch).

And how did the meatball soup turn out?  I don’t know yet.  I just paused between the last paragraph and this one to put the pasta on.  It’s ditalini, by the way (I checked the box when I went out there). I feel certain it will be fine.  For one reason, I’m quite hungry.  Happy Monday, everyone.

OK, before I added the categories and tags, the pasta was done and we ate.  It was yummy!  I LOVE soup!

 

 

Soup and Post on the Light Side

Here is a cooking post.  At least, I’m going to call it a cooking post, but perhaps I am stepping up in class.  No matter. It is Tired Tuesday, I fixed something for dinner that did NOT involve the telephone and a credit card, and I’m going to write about it.

First I poured myself a small glass of Chardonnay, because I wanted to cook with wine.

I had an open box of chicken broth in the refrigerator (I drank one mug of it recently when my stomach was bothering me) (you see, I DON’T write a blog post about every little ache and pain, although it sometimes feels that way).  I also had some leftover brown rice.  I put them both in a pot on the stove and turned on the burner.  I went to the freezer and pulled out broccoli and spinach, which I also added to the pot.

Then I went out the the living room, sat on the couch and looked a Facebook.  I feel that is an important part of the recipe.  After a while I went back out the the kitchen and added garlic powder, parsley, basil and oregano to the pot.  When it started boiling, I lowered the heat and let it simmer for a while.

Steven and I ate the soup with bread and butter.  Steven said it was very good, not too heavy, just what his stomach needed.  I hope this modest little post is just what my blog needed.  As for me, I may have another small glass of Chardonnay.  Happy Tuesday, everyone.

 

Groovin’ on a Sunday Afternoon

I always thought it was “Cruisin’ on a Sunday Afternoon,” but earlier today,  I sang it with “Groovin’,” because that is what we are doing.  As I sat here groping for a blog post, Steven suggested “Groovin’ on a Sunday Afternoon.”  I looked it up on YouTube and, sure enough, it is “groovin'”.  That is good, because Steven is not in the mood to go cruisin’, even though the freezing rain we were warned about has not materialized.  Just saying.

So here I am on Wrist to Forehead Sunday, about to pause in my blogging (tee hee, “blogging” as a verb always amuses me) to check on the soup I started earlier.  It isn’t really soup yet; I’m still at the cooking onion and garlic in oil stage (regular readers will know that is how most of my recipes start).

The onions and garlic had started to get dark brown (not black yet, but), so I added the chicken broth.  Yes, I am using chicken broth out of a box and it’s store brand at that.  Hey, I never said this was a cooking blog; I didn’t even say this was a cooking post.  The package said do NOT add water to the broth, but I added a little, putting it in the empty box and swirling it around.  Why would I not add water when I expect the stuff to boil or at least cook down a little?  By the way, I am cooking with wine.

In case anybody is interested, I intend to add spinach, cheese tortellini and a carrot to the soup.  The spinach and tortellini are frozen; the carrot is fresh.  I chopped some for my lunches this week and one to put in the soup.  I don’t care for cooked carrots, but Steven likes them, and they add flavor to the soup.  Also they are good for you.  I don’t say I lead a healthy lifestyle, but I try to sneak in a little nutrition now and then.

Speaking of healthy lifestyle, I went running again today.  I think I will be just fine for the Boilermaker 15K.  I discovered today there is a 5K in Herkimer in June I may like to do.  I’ll let you know about that.

 

Souper Sunday

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?

 

Soup du Cold Jour

Last night I improvised a soup I thought might be worth a blog post.

I used a smaller pot than I usually make soup in, because I have a tendency to make huge pots of soup that don’t all get eaten. I chopped up a half a yellow onion I had in the fridge and put it in olive oil. I added a green pepper and put the lid on tightly. This is my trick when I cook things in olive oil. The moisture from the vegetables stay in the pot and they end up getting steamed or even boiled if there are enough vegetables.

I crushed some garlic and set the timer for 15 minutes, so it could breathe, or whatever it does. Then I added it to the pot.

When the pepper and onions were soft I added chicken broth, lentils and a can of Great Northern beans. I had originally thought to use black beans, but my back was bothering me and I just couldn’t keep bending over to search the cabinet. It is a most inconvenient cabinet.

When I had been planning the soup in my head, I had thought a can of diced tomatoes would be good, but I did not have any of those. Must remember to add that to the grocery list. I put in basil, oregano, lemon pepper, cumin and parsley flakes. Then I just let it simmer.

I added more chicken broth as some cooked away. It ended up being a not very brothy soup, but it tasted pretty good.

Steven put the leftovers in the freezer, so now we have that to look forward to on a future cold day. Maybe with some kind of hearty bread. I guess winter does have its compensations.