Home grown carrots that Don and Lesley planted in May . . .
. . . simmering with chicken and a fat onion in the stock pot.
A parsnip, rutabaga and cauliflower from the store, chopped and cooked in the stock . . .
. . . spices sprinkled in from the East, all puréed, then blended with a roux for: creamed vegetable soup. With a side of hot cornbread like my mom baked in a black iron skillet, spread with butter and honey that quickly melt and infuse the crumbly gold.
Let winter come.
Wow, look at this delectable recipe blog I found, with great recipes, photos and writing: Laylita's Recipes
Mmmmmm, it sounds delicious! My tummy is rumbling. What's for breakfast?
ReplyDeleteWe need to make more soups! I'll bet somme of our blogger friends have awesome soup recipes to share!
ReplyDeleteLooking at Michigan's forcast your wish may come true. Steady rain last night turning to snow today. Your soup sounds and looks great. I love any kind of soup. Last week we made vegetable beef with barley,This week hmmm I think taco soup. I'm going to check out the Laylita's site and get inspired. How about some Minestrone with fresh veggies.
ReplyDeleteBeautiful!
ReplyDeleteHere's one you might try Don:
Moroccan Vegetable Soup
1 lg. onion
2 t. cumin
1 t. coriander
1 t. tumeric
2 T. oil
1 28 ounce can chopped tomatoes
6 c. broth/stock (veg or chicken)
1 can of chickpeas
2 lg red or green bell peppers
1/4 t. pepper
2 small zucchini, diced
8 ounces angel hair pasta
In a large pot saute the first 4 ingredients until the onions are soft. Add tomatoes w/juice, broth, chickpeas, bell peppers, pepper and simmer uncovered 1 hr. Add zucchini and pasta and cook until the pasta is done. :)
Insert: Saute the first 4 ingredients in "the oil" (ingredient #5)........
ReplyDeleteWhew wee! You are speaking my language now. This looks absolutely incredible. I want to reach right through this screen and help myself. ; ) I will have to send my friend Lori over her to see this onion, we share an obsession about onions.
ReplyDeleteWow!
I knew I loved you, right from the start, honey!
I thought sweet ingredients in a cumin or curry-based recipe were an apostasy, until I tried "world's hottest green-chile stew" at King Chef's Restaurant here in Colorado Springs. It is just about the world's hottest, but it has a sweet aftertaste from honey that is unlike any other green chile stew I've ever had. Traditionally, the sweet taste buds on my tongue have been my least favorite, but now I'm developing an appreciation for sweet and hot together - Doritos Sweet Spicy Chile, for example.
ReplyDelete(I'm guessing on the King Chef approximate recipe here:)
ReplyDelete6 cups chicken stock (veg optional)
1 lb chicken or pork (remove for veggie)
3 cups or 1/2 pound freshly roasted green chiles (Hatch or Anaheim style)
2T to 1/3 cup fresh roasted Habanero or Scotch bonnet chiles (remove if you're scared)
optional package dried posole, soaked overnight
2 bay leaves
2T cumin
garlic salt, oregano, basil
3T honey
Simmer forever in a crock pot or on the stove. Eat before venturing outside.
So we got our first measurable snow yesterday, and it got down to 12 degrees F last night. But it will be back up to 65 on Monday. Temperature drop was 45 degrees in three hours at one point. Sounds like the stock market.
Oh, I forgot 1 lb of roasted tomatillos, quartered!
ReplyDeleteIf you're from Colorado, you might try substituting tomatoes for tomatillos, but this is a crime against nature. New Mexicans realize that green chile stew should be green, not reddish, and thankfully, King Chef is entirely in agreement with me on this one, even if the owner is a loud-mouth right-wing nut. At least he knows the correctness of tomatillos vs. tomatoes.
Yum Ruth!
ReplyDeleteNow this just isn't fair, my tummy is rumbling and there is no soup in sight.
ReplyDeleteSound like pure comfort food.
I love your homegrown carrots with all their squiggly shapes. i bet they are so sweet.
I have some great soup recipes that I would be happy to share. Maybe I'll start a recipe blog, too. Hmmm, I'll have to think about it.
ReplyDeleteI especially like the warmth of color and light that I see in the 'onion' picture.
ReplyDeleteMmmm,and pass the cornbread please!
The result looks yummy !
ReplyDeleteThis looks absolutely delicious! Yes Christina and I both have an obsession with onions; could eat them at every meal cooked some way or raw. I have also read Cat's Eye before; it is a terrific book and very fond of Rumi. This is wonderful!
ReplyDeleteSusan, I always get more interested in food around this time. I guess it's partly instinctive for winter, and partly all the upcoming holidays. Maybe you and I can get some cooking done for Thanksgiving early!
ReplyDeleteWonderful idea, Don! What a fun way to connect with them.
ReplyDeleteHi Cathy, it's snowing right now! So pretty. Soft and light, and just a little on the ground. You too I imagine. I love barley in vegetable beef soup. I've never eaten taco soup. I'll look for a recipe, unless you can easily cut and paste one and sent it to me at ruth.mowry@gmail.com! :D I hope you liked Laylita's site. Just beautiful it is.
ReplyDeleteThanks, Sharon! That sounds deeelicious. I've gotten to the point where I seem to add cumin to everything we make. It began in Turkey, in lentil soup. This one you posted sounds just wonderful with angel hair pasta, which I love in almost anything. Yum!
ReplyDeleteChristina, now we can speak in onion. How great is that! There are so many food dialects, and we can speak them all if we like . . .
ReplyDeleteOh dear, Loring, one more way you are out of my league. How can you eat food that hot??? Once I accidently put some Scotch bonnet chiles in a white chile, not realizing how incredibly hot they were. We had to throw out the whole pot! :( AND I almost had to go to emergency because I touched my finger to my eye and couldn't open them for 10 minutes. I imagine this chile would keep you warm before going out in the cold!
ReplyDeleteWow, that kind of weather is when people get sick. Stay healthy. We have a little dusting of snow and it's snowing at the moment. We haven't gotten that cold yet, although Don just found an egg outside the coop from yesterday and he thinks it's frozen.
Oh, and King Chef (he doesn't have a big ego, does he?) sounds like a character!
ReplyDeleteHi Anet! Thanks.
ReplyDeleteHi there, Sue. I reckon you get some cool days/nights in northern Cal, yes?
ReplyDeleteI know, I loved these crazy carrot shapes too, but it made them hard to clean. :|
Oh, yes Susan, I know. There are so many topics, so many potential blogs, so little time.
ReplyDeleteThank you, Carl. Come on up and pull up a chair! After cornbread you can pull out your guitar and smoke cigars with Don on the porch.
ReplyDeleteThanks, Sidney! I have seen some pretty crazy food in the Philippines at your blog. YIKES! :)
ReplyDeleteLori, as I said at your blog, we seem to have a lot in common, how nice to meet you. Thank you for coming to sync. Now you, Christina and I can speak in onion.
ReplyDeleteI'm excited because Inge and I are going to hear Margaret Atwood Monday!
Yum Yum!! My Mom (77) still makes cornbread in her black cast iron skillet! Nothing beats it!
ReplyDeleteHi Kerri, it does make the best crisp edges, doesn't it!
ReplyDeleteLooking at all these nice carrots, I was reminded that I like carrots! ... and that I haven't bought any since long! (I have no garden of course.)
ReplyDeleteTo make the cake, would be the next (big) step!
I like your odd-shaped carrots and love your recipe.
ReplyDeleteI heard on the radio yesterday that a new law (why would you need a law for that?) will allow odd-shaped fruit and vegies to be sold on markets (it is assumed they would be cheaper than calibrated ones) - hopefully people will accept to move away from the perfectly shaped fruit and vegies in the name of better taste and cheaper rates. Let's see what comes out of it but we may soon be in for odd-shaped carrots on our markets!
I read your "welcome to the wild" self-portrait with much interest. I am so glad you are finding later in life a better you that can happily dance (if not with the same freedom as some other people may enjoy)
ReplyDeleteWho did the cartoon?
Peter, do you mean carrot cake? It's one of my favorites, with white raisins. Now we're talking!
ReplyDeleteHi Nathalie. A law?? Hahaha. That's wild. I didn't realize carrots need frost or something to sweeten them. Earlier, in the summer, they still tasted bitter. But now they are incredibly sweet!
ReplyDeleteI was quite intrigued with all the comments about dancing, such different backgrounds, even within the same religions and countries.
I drew the cartoon.
This is a great soup that everyone seems to enjoy. (I haven't dug up the taco soup recipe yet) Tortellini Soup
ReplyDeleteone pkg. fresh cheese tortellini(contadina is good,frozen bad :))
Large container of chicken broth
3 fresh garlic bulbs( more or less)
1 T. butter (more or less)
1 can diced tomatoes ( sesoned if you like )
fresh spinach (handful?)
1/4 C parmesean cheese
basil and oregano ( pinch here,pinch there,can you tell I've lost the original recipe,but this soup is so well loved that I can make it with my eyes closed and basically you can't go wrong. Did I mention quick and easy?)
-Saute garlic in butter
add broth,bring to a boil
toss in tortellini (follow directions, on the pkg.)
-stir in tomatoes,and spices
-add fresh spinach and lots of parmesean just before you serve it. YUM This recipe was originally from Gormet Magizine,in the quick cook section. Hope you like it.
Cathy, thank you so much! That sounds delish, and easy. Some similar elements to Sharon's recipe. And they both have lots of anti-oxidants with all those good cooked tomatoes. Let winter come! Don't you love the snow?
ReplyDeleteMiam! Love the soups and these words coming from French like "puréed" and "roux"!
ReplyDeleteMais, bien sur, Alice! So much delightful food originates in France!
ReplyDeletesoups are my comfort food in winters...............mostly lentils, but any and every soup that can warm my innards ;D is welcome.....
ReplyDeletehopped on to laylita's site before commenting here.....it's in one word, SCRUMPTIOUS!!!!! thanks for sharing the link..... my foodie self will have to regularly visit hers.......
and loved the cheery orange of your carrots......
:)
That looks delicious. I love food photos!!
ReplyDeleteLooks delicious! We just had chili and cornbread last night. It's so tasty and warm when the snow's falling.
ReplyDeleteAgain with the excellent food shots, great presentation, very professional
ReplyDeleteoops, ruth, that would be gourmet magazine.
ReplyDeleteoh Ruth can you be my chef? Between my visits here and at Christina's my mouth is in a constant state of watering...ooh I see you cut a piece of just for me! What a delicious meal*
ReplyDeleteoh my gosh* I just bookmarked that cooking blog, I saw the cream soups YUMMMMMMMMMMMMMMMMMM! hmmmmm maybe I will get out the pots and pans!
ReplyDeleteDear Moi, I hope you found some recipes you can use at Laylita's! Oh dear, I think I live to eat.
ReplyDeleteAuntie Sandy, me too, me too.
ReplyDeleteHi Leah, it's definitely chili weather now. I'm happy for the snow, hope it lasts, although it was a bit dicey driving home last night.
ReplyDeleteAh, thank you, Bob. Sorry I couldn't place a moon somewhere, hehe.
ReplyDeleteCathy, I didn't notice! :D
ReplyDeleteDear Amy, but of course! But better yet, let's ask Laylita!!
ReplyDeleteI was already thinking about getting out the soup pot, Ruth...but NOW I will! This is what the cold weather is all about for me...making good, nutritious soup/stew!!! :)
ReplyDeleteBoots, will you cook for Amy and me?
ReplyDeleteWow....what amazing photos!!!! I love the colors.
ReplyDeleteYes, all the mushrooms were on the same day, same hike. It was about 85 degrees and very humid. I guess it was just the right season. I was amazed myself at the number. There were others that I didn't include in the post.
ReplyDeleteI have a question for you. What template did you choose for your blog? I like the way you are able to put photos all the way across.
Charley, thank you! And all those mushrooms, I wonder how many were edible.
ReplyDeleteAs for the template, it's one of the stretch minima ones. I had to resize the big photos, and I can tell you what to do with that if you email me at ruth.mowry@gmail.com.