A few weeks ago when we got our first nip of colder air (meaning it was under 90 degrees), I got fall fever. I began thinking about cozy clothes, scarfs, warm blankets, bon fires, and hearty meals – mainly soups. I’ve never been a huge soup fan, but I like it. Its also not something I cook a lot. But the cooler air stirred something up in me and I needed soup. And lots of it.
So I set about to find some delicious soup recipes. Here are two of my favorites:
Chipotle Sweet Potato Corn Chowder:
I’m not a big sweet potato fan and Bryan hates leeks and onions, but both of us managed to fall in love with this soup. In fact, we both claim it as the Best Soup in the World. Seriously. I told everyone I talked to for days afterward about how amazing it was. Sweet, spicy, creamy, hearty. Its everything a good soup should be and more.
Carrot and Squash Curry Soup:
Another orange soup and another one we weren’t expecting to like. I had to make it while Bryan wasn’t home so he wouldn’t know there was squash in it. And he loved it. The curry gave it some spicy heat and all the flavors melding together you would never have guessed it was carrot and squash together. It reminds me a butternut squash winter soup I’ve seen around (and there is one in the HTCE book which I want to try soon), but this is a great transition soup. When the yellow squash is still plentiful its a gateway soup to lead us into the cooler weather.
Stir fries are great because they cook fast. Just make sure you have everything prepped before you start cooking. Its not conducive to the chop-as-you-cook method.
Start by cooking your pork, it should be chopped into bite size pieces. Once brown, remove it to another plate.
Next you’ll cook a little garlic and add the spinach. Spinach amazes me because you can add a ginormous bag or container and it shrivels down to almost nothing. Once its shrived, add in the pork to stir. Here is when you add in your seasonings: soy sauce, hoisin, etc.
Serve over rice. Another easy meal. Bryan really liked this meal because he loves rice and asian style dishes. He’s very easy to please.
Sorry for the long delay. No excuses, other than I’m lazy. And going through a bit of a cooking funk. I’ll try to have a few posts this week and then a recap of soup week.
This is one of those recipes I really like. A little prep work, leave it to marinate and then let the man do the cooking over the grill. I love the “fix it and forget it” mentality. Although I’m not a huge crock-pot cooker.
To start off you mix soy sauce, white wine, mirin, scallions, garlic, and ginger together. Then you pour over your chicken parts in a bag or pan to marinate for a a few hours or overnight. I put mine in a tupperware container and any time I opened the fridge I shook it around. Its probably not a profession procedure, but it worked for me.
When you are ready to cook fire up the grill or turn on the broiler. The chicken took about 20 minutes to cook. The flavors were great and it was an easy weeknight meal if you just plan ahead.
I’ve finally gotten back into a cooking groove and have a few recipes to share in the next few days (or weeks depending on my motivation to post). But for today I have a question.
Soup. What is your favorite soup?
We’re experiencing our first cold snap of the season. While I welcome the change because it brings on snuggly pajama pants and lounge ware, cardigans, and scarfs, I’m not much a soup maker. And I’m craving soup.
Please share your favorite soups and soup tips.