- Waking up as the little spoon
- Having someone else make you a supremely rich and flavorful cup of coffee, out of hand-ground, French-pressed beans
- Catching up on the weekend’s email and blogosphere news
- Getting a looming dentist appointment out of the way
- Scoring a new pair of cute Mary Janes for $10
- Figuring out how to hook your iPod up to your car stereo so you can catch up on phone calls while you drive around town doing errands
- Finding a cool shelf for the super exciting new pattern station(!) you’re installing at work this week
- Buying like 100 pounds of vegetables for the next week for only $35
- Getting all your laundry, dishes, and cleaning out of the way in the early afternoon
- Cranking out an hour of transcription in 90 minutes
- The thrill of watching UCU applications come pouring in at the speed of about one every five minutes during the last 24 hour rush of summer apps before tomorrow’s deadline
- Spending the evening listening to Democracy Now and WTF while you cook up a storm.
and 2 tablespoons of my favorite curry powder (“Muchi” curry powder, in the bulk section at New Seasons).
- olive oil
- red wine vinegar (about half as much as the oil)
- smoked paprika
- fresh oregano, chopped
- salt & pepper
My chicken noodle soup has three crucial attributes: garlicky, spicy, and salty. So I started with four huge cloves of this:
And took a look at what veggies I had in my fridge to give this soup some heartiness. Turns out I had some leftover leeks, and collard greens. Works for me.
This was an urgently necessary soup so I didn’t even bother with sauteeing the onions and garlic in the pot beforehand — I just threw the chopped garlic, leeks, and chicken in a big soup pot and got them boiling in some water, to start with, and added some of my frozen homemade chicken stock.
To satisfy the hot and spicy craving that I get when I really can’t taste anything else, I grated in some ginger, added a few squirts of Sriracha, and even a couple spoonfulls of red curry paste, realizing that despite the main veggie being collard greens, this soup was taking on a somewhat Asian flair.
After about 45 minutes of this all simmering together, I salted it to taste, threw in the chopped collard greens, and half a package of ruffle-y egg noodles, which I keep on hand specifically for the occasion that I, or a friend that I can make this soup for, gets sick.
I continued to let the soup simmer until the noodles were fully cooked, ladled out a huge bowl, ate it with some crackers while I caught up on my own blog reading, and then promptly passed out.
I just spent 5 days in Orlando and Miami, having a much-needed girls’ vacation weekend and visiting family, and while I got to spend two solid days basking in this
- 1 red onion ($0.72)
- spring greens ($1.96)
- 3 carrots ($0.97)
- fresh herbs ($0.57)
- 1 jalapeno pepper ($0.45)
- ginger root ($0.36)
- 2 yellow onions ($2.11)
- 1 green bell pepper ($1.73)
- dozen eggs ($1.99) — these are the New Seasons brand: cage free, antiobiotic/hormone free, locally grown, and still this cheap?? I don’t get it.
- almond milk ($2.49)
- heavy whipping cream ($2.99) — time to make a new batch of butter soon!
- half & half ($2.29)
- 1 grapefruit ($1.43)
- 1 Fuji apple ($1.06)
- 1 bunch cilantro ($1.49)
- 1 bunch purple kale ($2.29)
- 1 bunch broccoli ($3.50)
- 1 huge eggplant ($3.93)
- 1 bulbs garlic ($1.80)
- 1 Haas avocado ($0.99)
Stir in a tablespoon or two of fresh ground cumin and coriander, and a hefty pinch of red pepper flakes. Minced fresh jalapeno works well too, but mine had gone bad 🙁
If you’re using commercial stock or bullion you probably don’t need to salt it too much more, but as the beans cook, taste the broth and salt as you see fit.
Although half an hour of this should be enough, the longer you let it simmer, the more the beans will break down and give you a wonderfully thick broth. I even took a potato masher and helped it along at the very end, not wanting to get my blender dirty. A puree is definitely not necessary here. For an October soup, chunks are a great thing.