Thursday, April 26, 2012

Turkey Chili for when it's Chilly

It's cold in April here. I live in San Francisco. I used to live in Southern California. I used to not own rainboots, or a real coat. But now I live in San Francisco, where even when it's sunny out, it's pretty chilly... unless you are walking 18,000 steps a day to try to win your company's wellness challenge...

Then it's chilly with a hint of sweaty. But your work clothes can be dry cleaned, and soon they will fit better. Trust.

Especially if you eat such healthy things as Turkey Chili for when it's Chilly. It's a stick-to-your-ribs, warm you up, keep you smiling chili that would be awesome on a hot dog.

Hot dogs aren't GENERALLY considered part of a fitness meal... but it's COLD OUT!

But I'm getting of topic. What you should really do is make some chili.

loosely translated from the kind folks at the Food Network
1 tablespoon olive oil
1 cup chopped yellow onions (leftover from the too many onions you sliced for your French Onion Soup
1 tablespoon minced garlic
1/4 cup chopped yellow bell peppers
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
2 cups low-sodium chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce (recommended: Chalula)
11/2 teaspoons sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano

Brown your meat, with the onions and bell peppers.
When you brown your turkey, consider pot size. This is two batches worth of turkey. I really thought it would all fit in the one pot...
Add the rest of the ingredients.
Harsh Realities: I didn't measure ANYTHING.
Ha! This is one batch. I split it into two pots... two batches totally would have fit.
Do you see the nutrition? DO YOU SEE IT??

If you're gluten-free, look away. Go back and look at the nutrition in the pot.
You should serve it with these with homemade English muffies.

I'm sorry if you are gluten intolerant. I sometimes wonder if I really tolerate gluten, or if I should try giving it up.

BUT LOOK AT THEM. Is that really a reality I want to explore?
I will never apologize for this.

Nope. Just going on, eating the gluten. Hoping for the best.

Enjoy your chili! And your fitness.
Soup Santa

Tuesday, April 17, 2012

Julia's French Onion Soup

Julia Child can do no wrong.

She wanted to make an whole volume of Mastering the Art of French Cooking on Soup.

I feel like she gets me. She also smoked and drank and ate a ton of butter.

She wants you to make this soup.

It takes a lot of onions. Slicing them will make you cry. And spill things. But it tastes soooo good. So you forgive her for the crying. And the spilling. Especially if you can eat Gruyere cheese on top.

Julia Child's French Onion Soup

3 lbs onions
3 cloves garlic, minced or smashed
1 t sugar
1/2 cup white wine
6 cups beef broth
S & P to taste
Bread (a baguette, or loaf of crusty french bread)
Shredded Gruyere cheese

This is what was happening while I made this soup. You may notice approximately 12 lbs of flour, purchased from the bulk bins at Berkeley Bowl. This is why you should always look in your cupboards before you go shopping, lest you buy 17 lbs of flour when you already have 9 at home.

All this chaos will become English muffins (from scratch, no bigs) meatballs, chili, french onion soup and a frittata)

I enjoy herbs in mason jars, like little aromatic, edible flower arrangements
Indeed. it was an epic day of cooking to remember.

This is too many onions.

Slice. Add as many to a hot pot on the stove (with about 2 T of olive oil warmed in it) as will fit.
This many will not fit. Sure, it will cook down, but come on people. Put the onions in your meatballs and your chili and your frittata!

Some will fall on the ground. That will help in the reduction of the number of onions you have to cram into your pot.

There is a reasonable amount of onions for this soup.
Add garlic and 1 teaspoon sugar. Cook for 20 mins, until translucent and caramelized. This may take longer if you crammed too many darn onions into the pot.
Once you've reached your desired carmelization, add the wine, cook for 7 minutes. Add beef stock. Simmer for one hour. Dish it out into oven-proof bowls, top with bread and cheese. Broil for 2-4 minutes. Enjoy!

Unless you are lactose intolerant. In which case, just eat it like this and be glad you're not gluten intolerant. Not because there is gluten in this soup... but just in general. It's a count your blessings kind of thing.
Thank you, Julia, for your infinite wisdom, your love for soup and butter, and for your voice.

Thursday, April 12, 2012

Ham Bone Soup And Things I Like


I like a lot of things. There are, obvi, lots of things I do not like, but focusing on those things would be a downer, right?

I like Jackie cardigans from JCrew. Even if they are short. I have too many Jackie cardigans.
I like when my husband emails me to say good morning, i love you, and then suggests that he wants to give me a gift every month for no reason.  How sweet is that?

I am not sure what I should give him every month... marriage is hard, y'all. I wonder if soup would work?
I really like burritos.
I really like deciding what color Kitchenaid stand mixer I would buy, if I were to buy such a thing. (tangerine. or pear. or classic red. or maybe stainless???)
I like walking to work.
I like daffodils in mason jars.
I like EVERYTHING in mason jars. Like leftover soup.

You can make soup from anything and from nothing. As long as you have a ham bone and some determination.

Isn't that really all we need in life anyway? Pork and a strong will!

I like ham bones.

I started this soup with nothing but the ham bone leftover from Easter dinner, the dregs of a veggie platter from a work party, and an almost-donezo head of cauliflower - and it became a miracle. I put the celery, half the carrots, some onions and the ham bone in the soup pot. I let that jam for about 10 minutes, then added water to cover the bone. Simmer for one hour, don't let it boil hard or the fat does this crazy thing where it breaks down and makes the stock greasy... trust me.

I like roasting vegies

Roast your veggies and three cloves of garlic for 40 minutes at about 275 - keep an eye on them. Dice the garlic after its been roasted.

Remove the ham bone and celery from the ham stock. Take the meat off the bone, return to the pot. Discard bone and celery. Add roasted vegetables to the stock, and add some frozen peas, you daring chef you! Simmer 15 minutes.

I should note that at this time your apartment will smell like HAM HEAVEN.

I like taking soup to work for lunch in mason jar

Dish it up. Save some for lunch tomorrow. 

Think of things to give your husband as a little gift that are not socks. Or lunch, because you already make that for him. So it doesn't count.