soup – Page 6 – no counterspace

Soup Pondering

I think I am going to make soup tonight – maybe something vaguely ministrone-ish, but without white beans and I’m still waffling on the inclusion of pasta product.

I have stock, yellow squash, zucchini, canned tomatoes, roasted garlic, and greens. (ETA: onions, a couple baby carrots, and some seasonings.)

Is there anything else that would be really spiffy in the soup that I should run over to the farmer’s market across the street to buy before I go home?

Hmmm… I also have carrots. Is this a carrot kind of soup?

Comments – the only suggestions from those wise asses was celery

Cowboy Chicken Fajitas w/ Mango Salsa, Ma Po Tofu variation, Pumpkin & Lentil Mulligatawny

I am so hungry. Every now and then – two or three times a year, I’ll be at a point where it feels like I can eat infinite quantities of food and still be hungry (or at least able to eat more). It’s a bit weird since just last week, I was getting full at the drop of a hat (or fork, as the case might have been), but I can roll with it.

I have fun food things going on.

I made an amazing dinner last night.

It started off with the acquisition of a mango.

So I looked through my spice rack (which is painfully small due to the amount of space int he apartment) and came up with one of the odd spice blends I have adopted due to my mother’s neglect. Cowboy Barbecue Rub. Who can resist that name? Its ingredients are: chile powder, garlic, onion, black pepper, cilantro, cumin, oregano, basil, cinnamon, clove, cayenne – and it always smells like it has dry mustard in it, but apparently it doesn’t.

So I pulled out one of the packages in my freezer with two chicken breasts and dumped a lot of the seasoning in there – and then left it to thaw/marinate in the fridge for a couple days.

Last night, I started off making a mango salsa by slicing purple onion very thinly, cooking it until caramelized, adding a little bit of the seasoning, and then adding the diced mango to the pan just briefly. Then I poured it into a container and added red wine vinegar (less than a teaspoon, I think) – popped that in the fridge.

Then I cooked the marinated chicken on slow heat because I was worried about the whole breasts cooking through – I put some aluminum foil loosely over the pan to keep some of the moisture in.

I assembled all the other ingredients I had to make the meal – red oak leaf lettuce, sharp cheddar cheese, tortillas, sour cream, and an avocado – and then I had an anguishing decision (and called both my mother and Meghan for advice): do I serve it as a plated meal, a quesadilla/fajita kinda of thing, or as a salad?

Oh, yeah – there was also a random sweet potato that I cut up and turned into french fries while I was making the meal.

Both my advisers agreed that it should be fajita night. Oh, man – great decision! MMmmmm!

There’s some salsa and a breast and a half of chicken left over, so I put them together to co-mingle until I turn them into another meal.

~*~

So tonight, I am thinking of putting together ground beef, mustard greens, and possibly an eggplant. To me, this says spicy chinese food. None of my chinese cookbooks agree with me. I think I just don’t have the right cookbook.

So plan is – clean as much of the greens as I can be bothered to do. Pickle them (cook briefly in boiling brown sugar and rice vinegar). Then brown and drain the beef. Add onion, garlic, and eggplant. Add some five spice powder. Perhaps mix some spicy stir fry sauce with some oyster sauce so that it doesn’t blow my head off. Add greens.

I have a feeling that this will taste more like an experiment than something good, but we’ll see.

~*~

When I start cooking tonight, I shall also be putting a pumpkin in to roast and lentils to soak because I’ll be setting up the soup that [redacted] suggested in the comments to the last entry. I don’t have lemongrass, but other than that, I’m good – limes are even on sale this week.

It sounds like I won’t actually be using a whole can of coconut milk (it’s just a small pumpkin) – so either the rest will go with the chicken and mango somehow (Oooooo) or I can make sweet coconut rice.

Okay, so I need to do a quick inventory of which perishables will not be used up in this clever plan.

produce
1 zucchini
3 apples
2 (peeled!) sweet potatoes (yeah, so either I vastly underestimated the size of a cut up sweet potato or overestimated my capacity – basically I had three potatoes, so that’s how many I peeled) – they might end up wasted… or maybe I’ll make some random mashed potatoes.
probably some of the mustard greens will be left over
1/2 head red lettuce
~~scallions~~ (can totally go in the chinese food)

meat
1 cup beef stew
~~duck stock!~~ (duh! So freeze half in the beef stew container once you empty it, and use the rest to make the pumpkin lentil soup)
lots of meat is on sale this week. I need none of it.

bread
breadcrumbs – so these aren’t really perishable, but I have leftover bread I dried to turn into bread crumbs, but my container is all full.

dairy
2% milk
light cream
greek yogurt (which I bought without a plan because it was there!)
sour cream
cream cheese
gorgonzola
italian seasoned cheddar (open!)

soup queries

Ever since I had a cold last week that had me with almost no appetite, I’ve been having trouble getting back to normal.

I drank about 6 liters of water yesterday, and I still feel dehydrated.

And I keep being ravenously hungry and then getting full on small portions – and then being ravenously hungry again.

This is relevant because I was going to make soup yesterday, but I only got as far as deciding that I’d try roasting again and putting the sweet potatoes, garlic, and apples in the oven before I gave up and made myself an omlet.

So here’s the thing. I shall be making sweet potato and apple soup tonight. To eat tonight and tomorrow, but with no other leftovers. And then next week, I shall be making pumpkin soup. I want this soup and the pumpkin soup to be very different soups.

So I have three roasted sweet potatoes, a roasted pod of garlic, 3 small roasted apples, and a whole bunch of not roasted apples.

First question is whether I put them in a stock base or a cream sauce base.

Cumin or not to cumin?

I think the pumpkin soup next week should have lentils in it. And maybe tamarind. That’ll make it different. I’ll have to buy lentils.

Comments suggested:

You could make next week’s soup a thai mulligatawny, with thai green curry paste, a cinnamon stick, lemongrass, minced ginger and garlic, red lentils, and then, added at the very end, some coconut milk and lemon or lime juice and fresh cilantro.

1 part lentils to 3 parts pumpkin

Food flailing

I have food, but it’s not the food I want.

I had a cold last week, and my throat is still all kinds of raw as a result.

I want soup.

And yet I have a whole bunch of apples, two mangoes, a lot of sweet potatoes and sales this week on chicken leg quarters, london broil, and bolar roasts.

I could make a nice mango salsa and marinade and grill the chicken legs… only that’s not something I want to eat right now.

I have pork stock, which isn’t recommended as stock for soup but does make an excellent starter for red beans and rice. I should put some beans to soaking. Maybe I’ll want to eat that in three days, when it’ll be finished (soak beans overnight, cook beans, cook a second day).

I want spicy, sour thai soups.

I have a recipe for a sweet and sour red cabbage soup that will use two (maybe three) apples.

I have a duck carcass to turn into stock and then baby bok choi to put in the soup. But I’d need the pot I’d be using to make beans – so one or the other, but not both.

Best Day in a Long Time – Roasted Butternut Squash Soup of Amazingness

I had a good massage
I have tried several times since I moved to find a good massage therapist without much success. So I found out this was spa week, when spas offer a variety of enticing packages for $50, and decided to try again.

I decided to try the Total Serenity Day Spa because they were close and easy to find and because their website wasn’t too woo-woo.

The reception are was fairly busy, and I spent a while sitting on a comfy chair (which I had not expected to swivel!) waiting to check in. Then I was shown to a restroom with elegant lockers for my stuff and a robe and flip flops I was supposed to change into. Every other massage place I have been has just had me disrobe in the room, so I was a bit dubious… but the XL robe fit with room to spare. I was quite comfy. The shoes, however, were too big and made a funny noise.

Once in the robe, I was shown to a different waiting room with plush couches, a fountain, and barely any lighting.

Then my massage therapist showed up. Lana. Oh, man. I have never before had a therapist who could work on my lower back without making walking incredibly dubious, but she was good. And she scritched my scalp with her strong little fingers. MMMMmmmm… Really a very good massage. The only part that was a bit iffy was that when I was on my back, she put the single folded towel that had been under my ankles to support my knees, and I really wanted more of an angle.

The sad part was that she then spent the massage asking me about my job and asking for advice on changing her profession. Apparently, when she emigrated from Russia some 20-25 years ago, she had been a nurse but was unable to pass any of the competency exams here because she did not put much effort into learning English – especially since much of her time was taken up with rearing three young children. So she ended up in massage. But it is hard work, and she is on her feet much of the day, and the leaning over hurts her back.

So I asked whether the other massage therapists at the spa would give each other massages – and she said no! They did not. Instead, once a month or so she’ll go to the Hyatt on Broad street for a spinal Sunday and pay for her own massages.

I went for a walk
When I left the spa, the weather was all mild sunshine and raw winds. I walked over two blocks to check on [redacted] and then walked with her to Rittenhouse Square. It was so hard not to stop somewhere for a decadent lunch, so I had to keep reminding myself that I had soup on the stove and a loaf of bread that I had started in the bread machine before I left for the spa.

After we parted ways, I hopped on a bus to go home.

I had an amazing lunch
And waiting for the soup was the best plan ever! It was amazing soup!

So I’d had a brilliant idea that I could make a creamy chowder-ish/bisque-ish soup and then put roasted butternut squash in it. Seriously – brilliant plan!

So I had grilled onions in a bunch of butter, added flour, added some milk, and then added some chicken stock. Then I scooped the butternut squash out of its skin and cut it into chunks.

Then I added a whole pod of roasted garlic.

Salt. Pepper. There was also some rosemary, thyme, and savory.

Then I dumped in a bunch of frozen corn straight from the bag.

Then more roasted things – roasted red pepper and one hot pepper that had been roasted.

And I finished by slicing three or so collard green leaves into small, thin pieces.

So I had that with fresh pumpernickel bread.

It was like an orgasm in my mouth.

So good.

*yawn*
*stretch*