Friday, October 12, 2012

oh shit soup. ( or also, put up soup)










Someday's I want soup for lunch. Someday's I look at the clock and realize that Ashley is going to be home for lunch in 30 minutes. Someday's I say, "oh shit" and then frantically make this soup using some fresh but mostly canned, frozen, and dehydrated foods ( items that have been 'put up'). This soup does not need to be made frantically. it can be made slowly with fresh ingredients I have made it a trillion times slowly. I have to admit I love it made this way more. (Note: you do not have to have preserved all of the items for this soup yourself,  but it feels kinda neat when you have. )



4 cups  organic chicken stock ( boxed or from your post dinner frozen stock stores)
2 cups water
8oz to 1 lb cubed fresh cooked turkey breast ( optional)
15 oz organic diced tomatoes
1-2 cups  organic spinach or kale whatever you have frozen ( fresh kale will add a little bit to the "oh shit" cooking time unless its been cooked and frozen.)
1 handful of organic green beans ( frozen)
1-2 shredded or finely chopped  organic carrot. ( I don't like the taste of frozen carrots because you have to blanch them before freezing and it gives them a sweeter cooked taste, so I use fresh shredded carrots here.)
1/4 to 1/2 a head of cabbage depending on what you like.
2 tablespoons dehydrated onions
2 teaspoons red pepper flakes ( I use more)
2 teaspoons granulated garlic
1 teaspoon Italian blend or oregano
Salt
Black pepper ( I like a lot of black pepper)


Throw everything together, bring to a boil, reduce heat, and cook for at least 20 minutes.
Longer is ideal of course...but hey. To make this vegetarian you would obviously use vegetable stock and omit the turkey. Easy Peasy. This will serve 2 people for 3 days. Why am I only feeding 2 people at lunch time and not 6? Pssshht. I make those fuckers dinner every night. They can make their own lunches.


Thursday, October 11, 2012

i was busy. cooking.

I have been away...

Was that an understatement? I'm sorry. The good news is that I have been busy. So busy in fact I'm having a hard time deciding where to start and how to find my "voice" again. Meh. I suppose I will just use the one I have and worry about the rest later.

garlic is good
I have a series of posts ready for you revolving not only around the original premise of this blog, which was eating whole, fresh, often homegrown foods, but also posts that expand out into a more paleo ( I'm loathe to use it that word but I did it- shut up) direction. Ashley is allergic to wheat. Not in a gluten intolerance, tummy issue, kind of way. It's more like a terrible psoriasis on his face and scalp kind of thing. For years he treated the problem areas with medication and then I got a bug up my butt after one of our seasonal fasts that we should go wheat, grain, and dairy free. He was reluctant about giving up beer and bread but gave it a shot. The change was immediate. The man is glowing...so I began my search for ideas and recipes. The best part about this is the amount of my favorite fats we eat now. Avocado, olive oil, butter ( more a fat than a dairy- I swear) Now. Before I go much further I have to make sure you understand this is really a 90%/10% thing. Sometimes 80%/20%. We aren't completely round the bend. I think. I'm going to start us with a staple. Garlic Confit. I use this daily. You should use this daily. SERIOUSLY.


First thing I do is pick a mason jar for storage. I also use this jar to measure the amount of garlic I will need.
mine looks like this
Then I pack it with garlic and put garlic into a sauce pan.

this is going to smell amazing























Cover the garlic with an organic olive oil. Just barely cover it, don't worry about being to perfect or making sure everyone is submerged.  Turn your heat on medium low and when it starts to simmer gently turn it down to low. Let this simmer for about 40-45 minutes. Then remove from heat, let cool, pour into jar, lid it, and stick it in the refrigerator. This is going to come in handy. If you want to try it immediately- smash a tablespoon of garlic confit and a dash of salt and spread on some bread.

see?
It's going to look funny in the jar in the fridge. Don't be afraid. You can scoop it cold or let it come to room temperature if you want. 



I will be back tomorrow to show you the first of my favorite ways to use this. It will be the second in a series of easy, few ingredient posts .

P.S. You don't have to grow and peel your garlic. You can get that done for you in giant bags at costco.