First Fall Soup

Curried Cider Pork Stew

4 red gala apples, cubed

1 large butternut squash, peeled and cubed

1 onion, cubed

2 carrots, chopped into rings

2 celery stalks, chopped

2 cups of apple juice

2 cups of chicken broth

2.5 lbs of pork carnitas, cut into chunks

2 Tbsp garam masala

salt & pepper to taste

Toss all of this into your crock pot in the morning and let ‘er rip all day. The longer, the better.

I enjoyed this yesterday. It’s crisply cool outside and the clear sun begged for a soup and a nice day. The light has changed into that fall light that has this clarity and appeal that makes you want to don some jeans and a long sleeve shirt and bask in the hot sun for the few days that it will feel like that. I love when the shade is cool and the sun is scorching and you feel this hint of breeze. It’s soup weather – bring it on!

Breath….beware

Ingredients:

1 Separated head or about 16 cloves whole, unpeeled garlic

2 qtWater

1 tsp Salt

1 pinch of pepper

2 Cloves

1/4tsp Sage

1/4tsp Thyme

1/2 Bay leaf

4 Sprigs parsley

3 tb Olive oil

Directions:

Drop garlic cloves in boiling water and boil for 30 seconds.
Drain, run cold water over them and peel. Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes.

Correct seasoning.

3 egg yolks, 3 to 4 T.olive oil Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky.
Drop by drop beat in the olive oil for making a mayonnaise.
Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan cheese Just before serving, beat a ladleful of hot soup into the egg mixture by droplets.

Gradually strain in the rest, beating and pressing the juice out of the garlic.

Serve immediately, accompanied by the bread and cheese.

Spice for the Soul

Taco Soup

2 lbs of ground beef

1 package of taco seasoning

1 package of ranch seasoning

2 cans of black beans, undrained

1 28oz can of diced tomatoes

1 can of RoTel (any heat level)

1 can of corn

1 onion, diced

1 green pepper diced

Brown ground beef with onion and peppers until cooked through. Add remaining ingredients. Heat through.

Serve with this with tortilla chips and cheddar. Or with good Mexican farmers cheese, red onion and cilantro. Mexican crema is very good stirred in - even mozzerella.

I've added green chiles into this, also added chipotle peppers in adobo sauce. Try new flavors, in a pinch I had peach salsa instead of the RoTel...there's always little tweaks!

My Sick Soup

Pho Tai (as this American girl knows it)

In a greased pie plate, half a yellow onion (skin and all), half a red onion (skin and all), slice a 4 inch piece of ginger length wise) - place in oven for 45 - 60 minutes at 400 until the onion and ginger are charred.

Meanwhile, boil 2 lbs of beef neckbones in a 12 qt stock pot for 10 minutes to remove impurities. Drain.

Refill stock pot with 6 quarts of water, add back in the boiled neck bones. Add in 5 star anise, 1 3" stick of cinnamon, 1 T sugar, 1.5 T salt, 2 T Fish sauce, 6 whole cloves, and 1 lb of beef chuck, sliced so thin you can almost see through it.

Once the onion and ginger are charred, remove from oven. Remove the more papery bits of the onion and place soft onion into stew pot.

Simmer all day. ALL day. A L L day.

Boil 1 pack of rice noodles. Slice 1 yellow onion paper thin. Slice the green parts of 3-4 scallions into small 1 cm pieces. Chop 1/2 cup of cilantro. Have ground black pepper ready.

Prepare a plate of 1 cup of mung bean sprouts (the white crisp kind, not for salads - those are alfalfa), a few stems of mint, a few stems of basil, lime quarters and small fresh jalapeno rings. Have hoisin sauce and sriracha sauce (asian hot sauce) for serving.

When ready to serve - remove the large ginger and onions from the broth, remove the neckbones. Add the yellow onion, scallion, pepper, and cilantro. Allow to boil just until heated through.

Top with the items on the plate - leaves of mint, basil. Squeeze lime juice. Add jalapeno and sauces.

THIS is not your mom's soup for a cold. And I'm apologizing to my mother personally NOW for saying this - but this soup will kick your mom's soup's ass.

I grew up in high school with alot of Vietnamese kids who introduced me to noodle shops here that serve this soup. I've had many versions - chicken, fish, beef. meatballs, white meat, dark meat, etc...you name it. I've never turned a type away - it's quite possibly the most fantastic soup you'll eat in your life.

I'm sorry for the scattered way of writing this recipe. But the order is simply required and whilst the measurements are approximate, you'll want to play with these as you find your own "zen" with this dish.

Why do they call it Wild?

Wild Rice and Mushroom Soup

1 quart half & half cans of beef broth
2 packages of "90 second" Uncle Ben's Wild Rice
1 package of fresh "mixed mushrooms" (or sliced white button)
1 onion, diced
2 tsp garlic
2 Tbsp Worchestershire Sauce
Salt & Pepper
2 Tbsp Oil

Saute garlic, onion and mushrooms in oil until soft. Add beef broth and simmer. Season with salt & pepper. Cook rice according to package directions. Add to pan, along with Worchestershire. Slowly add half and half and heat through.

This soup is fantastic next to a wedge salad with blue cheese dressing. It's also fantastic when thickened with a little corn starch (remove a ladel of heated broth to a bowl, add 1 or 2 Tbsp of cornstarch -- whisking to thicken -- and add back to soup) and poured over french bread.

Mmm...Mmm Good!

La Madeleine Tomato Basil

2 cans of 28oz diced tomatoes, not drained
2 sticks of real salted butter
1 bunch of fresh basil, chopped
1 quart of whole cream
2 Tbsp garlic, minced
salt & pepper

Melt butter in pot, add herbs and spices, add tomatoes. Heat through. Pour in cream stirring, continue to heat. Enjoy!

Today we're predicted snow in our little city. This soup is easy to grab the ingredients on the way home and simple to prep and eat while curled up on the couch!


Today we're predicted snow in our little city. This soup is easy to grab the ingredients on the way home and simple to prep and eat while curled up on the couch!

Halloween Chili

1 can Garbanzo beans
1 can corn
1 can ripe olives
1 can pinto beans w/Jalapeno
1 can green chilies
(drain all above)

1/2 tsp cumin
1/2 tsp salt
1 tsp chili powder
2 1/2 lb ground turkey (I use 1 lb)
1 - 6 oz can tomato paste
1 can stewed tomato
1 tsp oregano

Mix together. Place in large cleaned pumpkin. Bake at 325 F - 3 hrs Stir every hour scraping pumpkin.

Aye...Aye...Aye Aye....

Posole

1-1/2 pounds pork stew meat, cubed
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
3 cups beef broth
2 cans (15-1/2 ounces each) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chilies
1 to 2 jalapeno peppers, seeded and chopped, optional
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro

In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over
medium heat until meat is no longer pink; drain. Stir in the broth, hominy,
chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.

Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat
is tender. Stir in cilantro. Serve with tortilla chips.

This soup is fantastic for a crowd! Add some crusty french bread and a few Mexican farmer's cheeses. It's not crazy spicy and can't be adjusted as necessary with more or less fresh jalapenos. It's also good with a little fresh crema (or some sour cream thinned with milk) on top.