If you blink in the Pacific Northwest summer could be over that quickly. Meanwhile, in the deserts of Arizona it lasts long into October. As a child in Arizona, we began school a couple weeks prior to Labor Day. So, when my Washington raised husband referred to Labor Day as the official unofficial end ofContinue reading “Vegan Creamy Gazpacho”
Tag Archives: soup
Butternut Squash with Pork Meatball Soup
There are simple pleasures in life. Many of which revolve around little beauties. Those uninhibited, rarely captured (well, with Instagram it would seem everything is) moments. In my struggle of perpetual anxiety, I need these gems to pull out & lay the table with, in order to remind me that everything is a gift ifContinue reading “Butternut Squash with Pork Meatball Soup”
Cardamom Carrot & Caramelized Onion Soup
When it comes to feeding my family and others, one thing I have come to value is cooking with the season. I don’t adhere to this ideal so staunchly that we are eating nothing but kale & stewed tomatoes in the winter; however, I really find that restraining from buying produce as muchContinue reading “Cardamom Carrot & Caramelized Onion Soup”
Coconut Ginger Butternut Squash Soup
Starting Monday, Ben & I will be joining our gym’s call to partake in the “Lean & Green Challenge.” Before I divulge into what it entails, let me say that I can already imagine the expression on your face as you continue reading. And I’m actually looking forward to it (in some respects). It is a Paleo eating style, which means we will be eating as Paleolithic people. You got that? Okay, well, it means we only eat lean meats, vegetables, limited fruit, nuts & seeds and good fats (olive oil, coconut oil, nut oils, nut butters, etc). That means we will not be eating any grains (containing gluten and gluten-free), dairy, sugars, or legumes (yes peanuts are a part of that).
I, of course, prefaced it with what we can eat, because most people upon hearing what we can’t eat automatically ask, “Well, what CAN you eat?” The next question, “Kamille, why are you doing this? What does this mean with baking?” Good question! Ben and I have been looking at our Family Mission (reading this great book) and our top priority is getting our family healthy. Ben joined Jogo in March, me in August, my mental health turned for the worse and we want more from life. Friends & co-Jogomates have testified the goodness of doing Paleo. How aches, pains, intestinal problems, weight around the gut, etc went away after following a Paleo food lifestyle (Robb Wolf), along with regular cardio-exercise. So really, I would have to ask myself, “Why wouldn’t I join the “L&G Challenge?”
And about baking…well, to be quite honest, I haven’t really wanted to bake much these days. Maybe it’s a mixture of exercise, lack of time, demands of family? And maybe I’m just burnt out. What I am excited about is loving my family in these next 30 days by preparing & cooking food that will be good to their body, help me menu plan (for once anyway) and most likely have a tighter rein on the food budget. Plus, we have a 1/2 a cow in our deep freezer, so here’s to using it. One of my recipes is this soup, which puts a twist on an Autumn classic. The coconut is subtle enough, which is why I didn’t use a whole can (but you certainly could) and plays on the creaminess known to the butternut squash. The ginger adds bite & spice to make it come a bit alive. Stay tuned as our family embarks on this adventure, and hopefully share a recipe or two:)
Coconut Ginger Butternut Squash Soup (printable recipe)
If you want to substitute the water for warm chicken broth, go right ahead, because it would add a greater depth of flavor to it.
Ingredients:
2 butternut squash, peeled, seeds removed, cut into 1 inch cubes
1 small onion, roughly cut into large dice
extra virgin olive oil
kosher salt
1/2 cup coconut milk
3-5 cups water
2 tsp ground ginger
1/2 tsp finely grated ginger
Garnish options: olive oil, kosher salt, red pepper chili flakes, cilantro
Directions: Preheat oven to 425. Line baking sheet with parchment paper. Place butternut squash & onion on parchment paper. Drizzle with olive oil, mix around with hands, sprinkle a bit of salt on top. Roast for about 30-35 minutes, check the squash (a fork should pierce right through).
Add the roasted squash & onions in batches to the blender. Add 1/4 cup coconut milk and about 1/2 cup of water. Put a towel on top of the lid to avoid getting burnt by the steam. Blend until completely pureed. You most likely will need to add more water along the way. Continue doing this, until all the squash/onion mixture is pureed; as well as, the coconut milk is gone.
Transfer the puree to a large pot and bring up to medium heat. Add more water, 1/2 cup portion at a time, until you get the consistency you prefer. Add ground ginger & freshly grated ginger (using a microplane zester). Add salt to taste. If you need a bit of acid, then squeeze in the juice of 1/2 a lime–taste and if you think it needs the other 1/2–go ahead and add it.
Ladle into bowl, drizzle a bit of olive oil on top, along with red pepper chili flakes, some cilantro and a pinch of coarse salt.
The Family Meal (Roasted Tomato & Red Pepper Soup)
There is so much research showing how important it is to eat together for meals. I understand that eating every meal together is not completely feasible, so maybe it’s making a goal for one meal a day. Granted, I don’t have teenagers or any after school sports during this stage of life. However, I think I hold it so dear, because growing up we didn’t have regular “check-in” time during a meal (meaning every member of the family sat together). I love how Ben regularly asks the girls, “Girls, I forgot to ask (insert enthusiasm), what was your favorite part of the day?” Tayers will routinely announce, “OH..HUCK! (as in a character from Strawberry Shortcake).” But you know, it’s not about dinner being intricate or fanciful; rather, it’s simply about being present to feed both the body & soul.
I wish you could come into our home to share a meal with us, because contrary to mislead beliefs, we rarely have exquisite platings. Typically, it’s fairly humble and sometimes a flop (with a very humble husband still eating it). If there’s something I want to impart to you in the kitchen is take risks, expand upon what you know, but do it with little steps. And if there’s another thing I want to impart is take advantage of what the farmers are growing, because it most likely tastes REALLY good.
Tomatoes. They’re still abounding here in western WA and you don’t want to pass them up. My girls love tomatoes, as do I, and we all love a good tomato soup. Growing up I hated tomato soup, because you only found in a white & red can labeled Campbell’s (Could it get any worse?). So in my infinite 8 year old wisdom, I deduced that all tomato soup was evil (as were those sad little Circus Peanut Candies). Then, I grew up and tried a different tomato soup, come to realize I had it partially wrong. Not all tomato soups are created equal (I was right about the Campbell’s brand). This tomato soup is fairly straightforward & easy. You won’t see if featured on 30 minute meals, due to the roasting time alone, but well worth it. You can choose to serve it a la rustic (less smooth & without pressing it through a sieve) or a bit more refined (pressing it through a sieve), but it’s entirely up to you. Whatever you do, I hope you sit down, give thanks for even the simplest of meals, breathe in deep for this moment you’re given, and do with those people you love most:)
One Year Ago: Day One & Two of Culinary Intensive Course
Roasted Tomato & Red Pepper Soup (printable recipe)
Please don’t be afraid of salt here. Salt is like the focus button on a camera, it is there to enhance the flavor. A tomato in season is going to be great; however, when you add a bit of salt to it…it’s WOW factor increases exponentially. Use however, much water you think you need to create the consistency, which suits your fancy.
3 lbs heirloom tomatoes
Handful of sungold tomatoes
1 red bell pepper
1/3 cup olive oil
sprinkle of unrefined granulated sugar
sprinkle of kosher salt
2 tsp unrefined sugar, evaporated cane juice
1 tsp kosher salt
1-1 1/2 cups water
freshly grated parmesan cheese
crack of fresh ground pepper
light drizzle of olive oil
Directions:
Preheat oven to 400. Line rimmed baking sheet with parchment paper. Cut heirlooms into quarter slices, while leaving the sungolds as is and put on tray. Quarter the red bell pepper & place on sheet as well. Drizzle the olive oil over the nightshades (tomato & peppers fall in the nightshade family), then sprinkle with salt & sugar. Roast for an hour.
Transfer everything, even the oil, to a food processor. Process until smooth (45 seconds to 1 minute). Taking a fine meshed sieve or food mill, pour some of the pureed mixture through to strain the seeds & skin pulp. Take the strained soup mixture and add 1/3 cup at a time to create the right consistency for you. I used 1 cup of water. Then, added a little bit more sugar & salt to make the tomato flavor pop. Heat on the stove top. Garnish with freshly grated parmesan, cracked pepper, & light drizzle of extra virgin olive oil.
A No Fuss Sausage Soup
In my life as a blogger I have realized a couple things. One is that I rarely document actual meals. I’m more of a baked treat sort of gal. You know, mama by day renegade baker by night–sort of thing. Two is that I tend to throw out a lot of posts in one week and then sit back the next couple. But I find I’m really fine with that. Well, in fact, I’m fine with both number one & two.
I think the other reason I don’t document many main dishes or side dishes is because they’re finicky. They require a person, say a mama of two small kids, to actually think out how to get the food to the table by the only source of light on the main floor for a picture (we live in a cave of a condo), while corralling in the children (get utensils, plates, & whiny one year old who should have eaten like 20 minutes before the photo shoot) to eat said food and remember all the ingredients & steps, which went into making the dish. That’s too much folks. I don’t get paid for this gig & baking is so much easier (& for me–so much more fun).
But, I have actually taken pictures of a couple food items outside of the “flour, sugar, butter” category and feel like it might be as good a time as any to showcase them. Here’s how I make dinner. I’m not a planner really. I have flops along with the successes. My kids are not relatively picky, but if I served them an all-you-can-eat fruit buffet, they would never mind. Some vegetables are hit and miss, but I never stop serving them. My oldest enjoyed broccoli till 10 months then rejected it every single time until recently. I give them way out clauses written into dinner, because there are foods I might love most of the time, but at a certain moment it just doesn’t sound too good.
The most planning I have when it comes to a meal is making sure I’ve taken the meat out of the deep freezer the night (or two) beforehand or making dough a couple hours before baking. I enjoy cooking from scratch. I love being able to know all the ingredients by name that I’m putting into my families’ bodies. And that’s why I love to bake as well. Sure, eating only baked goods isn’t healthy alone or done in excess, but when it’s me doing the baking (instead of say Nabisco) than I know the ingredient list is something I recognize.
Okay, I feel like I’m ranting at this point. Sorry, I’m done at this point and time. Maybe it’s because I watched Jaime Oliver’s Food Revolution and read Animal Vegetable Miracle on my vacation. Both encouraging us to know where our food is coming from, getting back into the kitchen & using fresh/local ingredients. I have been encouraged to post more recipes that are relatively easy to get those of you who don’t really like to cook–to get in the kitchen and enjoy it more. So I thought I would post this wonderful soup, which is seriously only like six or seven ingredients. It’s hearty and not fussy. And more importantly, my family ate it all up. Soups are always a sure win in our house for the girls and I hope it is the same for your house.
Italian Sausage Kale-Potato Soup (printable recipe)
This recipe is adapted from Epicurious. I buy Isernio’s sausage & freeze it. When dinner was coming up quickly, I simply defrosted the chicken sausage & it was cooked in the pot 10 minutes later. I love Isernio’s sausage. Also, I keep a bottle of Chardonnay in my fridge with a good cap sealer for cooking. It’s not the freshest, but I know in most recipes that call for a dry white wine, it is usually at most using 1 cup.
Ingredients:
- 1-2 Tb olive oil
- 13.3 ounces Isernio’s Italian Chicken Sausage
- 3 1/2 cups canned low-salt chicken broth
- 1 pound small red-skinned potatoes or yukon, thinly sliced
- 1 cup dry white wine
- 5 cups thinly sliced trimmed kale leaves (about 3/4 of medium bunch)
- 1/4 teaspoon fennel seeds, lightly crushed
- freshly grated Parmesan cheese for topping
Heat olive oil over medium-high heat. Remove casing from sausages & crumble the sausage into the heated pot. Sauté sausage until cooked through, about 3-4 minutes. Add chicken broth, sliced potatoes and white wine and bring mixture to boil. Reduce heat to medium, cover and simmer until potatoes are almost tender, about 10 minutes.
Add kale and fennel seeds to soup. Simmer soup uncovered until potatoes and kale are very tender, about 10 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve immediately. Top with Parmesan cheese.
Comfort of Chicken-n-Dumplings
One of my favorite summer events was going camping with other family’s from our church family. We would go to Indian Hills in the Laguna Mountains right outside of San Diego (one benefit of growing up in a town like Yuma, AZ). The parents would do who knows what, while us kids would find the most willing & easily taken advantage of adult to take us to the pool. We would also try to get some wax paper from the ladies who made the meals, because there was the monster of all slides with other puny playground equipment around.
After watching Swiss Family Robinson, I was convinced that living on a deserted island in a tree was pretty much the best place ever. And here in the middle of Indian Hills was a tree house that emulated all I ever dreamed. Aside from the stairs leading up to the tree house (the key was “Don’t Look Down!”), once you got to the top we would run toward our destiny–our anticipated ride down. The ride being the largest slide I have ever encountered. It was as if we were Fred Flintstone for a mere section in the opening credits as he slid down the Brontosaurus’ neck. In fact, the camp specifically had painted on the wooden side enclosing the slide, “NO WAX PAPER.” But we threw caution to the wind. At that very moment, we embraced all that we knew to be a kid. So what did we do? We would sneak some up anyway. There was a thrill knowing we were breaking the rules, in order to gain that perfect amount of speed and a little bit of vertigo. All for round two & three and so one as we raced back to the stairs to start again. It’s no wonder that kids are innately born with tons of energy with no awareness that their play is actually exercise. Any rational person would quickly realize the time it took us to climb up wasn’t worth the ride down. But we were living dangerously with our smuggled in wax paper.
It was also no wonder that when dinner time hit, we were starving like the deserted inhabitants we envisioned ourselves to be. While the Swiss Family Robinson’s dream hit the fan around 4:30, as we whimpered to our parents about our stomachs eating themselves. I strolled on over to the eating area around 4:00 where Gramma Naomi Quinn was preparing dinner for us. Now, Gramma Quinn was that quintessential, older lady that you envision having rhythm in the kitchen. She knew what paired well. She knew how to feed an army. And she knew how to give some of the best, big Gramma hugs a child (or adult) could imagine.
She was known by everyone as Gramma Quinn. When our church did a baking auction to raise money for the Youth Group, her homemade cinnamon rolls were the big ticket item. Because with those simple six words, “They were made by Gramma Quinn,” had more clout than a notary stamp. She came up to me, as I shivered in the cool breeze, and asked, “Kamille, what would you like me to fix for dinner?” By her asking me that question, it made me think the following: a.) I would be picking dinner for everyone else b.) that “Gramma Quinn” only asked me & no one else and c.) knowing she made the best (and only) Chicken-n-Dumplings I ever tasted in my whole seven years of living. “Your chicken-n-dumplings please!”, I replied. She smiled and said, “Well, I think that would be perfect on a cool evening like this. (and indulging me a little bit) And do you think that would hit the spot for you?” “Oh YES!,” I said.
Me (8 yrs), Andrew (2 1/2 yrs), Willy (10 yrs)
That wouldn’t be the only time Gramma Quinn would make me chicken-n-dumplings, but this was the first where she made them to order on my request. Whenever I think about the creamy, salty, buttery dumpling laced with the gravy-like stew sprinkled with pepper on top, I always think of her and how she nourished my body and my soul with her big pot of goodness and her big Gramma bear hug. And so in her memory and my childhood nostalgia, make this hearty pot of chicken-n-dumplings. I think you’ll be recalling your own childhood dinner stories as you take your first bite.
My recipe is a transfiguration of sorts, which I find very handy when you’re trying to cook from scratch with shortcuts..if you will.
Chicken-n-Dumplings (printable recipe)
Now there are so many ways in which you could use chicken for the recipe. You could boil down a whole chicken, then use the chicken stock & the chicken for the soup. Or you could use some chicken breasts & pre-made chicken stock. Or you could buy a rotisserie chicken, remove the meat, then boil the carcass with the veggies to make your own stock. You be the judge.
Ingredients:
One rotissiere chicken, meat removed & cut into bite sized chunks
6 cups water
2 carrots, big chunk slices
1 onion, cut into quarters
2 stalks of celery, roughly chopped
1/2 tsp kosher salt
1 cup milk
1/2 tsp freshly ground pepper
Dumplings
2 cups flour
1/2 tsp baking soda
1/2 tsp kosher salt
3 Tb shortening
3/4 cup buttermilk
Directions:
Making the broth: In a dutch oven or big stock pot, add your chicken carcass, cold water, carrots, onion, celery & salt. Bring to a boil, cover & lower heat. Simmer for 45 minutes (Time saving tips below). Remove chicken carcass. Strain veggies out & reserve the carrots & celery (discard the onion). Put a sieve over a bowl and ladle the chicken broth to separate any remaining particles. Rinse your pot, pour the broth back in and keep heat on medium heat. Now make those dumplings.
Make the dumplings: Combine the flour, baking soda and 1/2 tsp salt; cut in the shortening with a pastry blender or two knives until the mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times–no more, you’re going for biscuit like. Pat the dough down to a 1/4-inch thickness. Set aside.
Bringing it altogether: Put the pot of broth on medium-high heat & bring it to a boil, and stir in the milk & pepper. Correct seasonings, if you so desire. Take the dumplings and pinch off 1 1/2-inch pieces, one or two at a time and drop into the boiling broth & reduce the heat to medium-low. Stir from time to time to keep the dumplings from sticking. Continue dropping in the dumplings until there are no more. Cook for 8 to 10 minutes. Add the cut chicken, carrots, & celery to the pot and simmer until heated through. Remove from heat, a couple of grinds with pepper & serve.
Time Saving Tips:
- Use the rotisserie chicken for the chicken, but use boxed chicken broth instead of making your own.
- The original recipe calls for cooking up a whole chicken for 60-70 minutes to make the broth; however, I find an already roasted chicken makes for a deeper & richer broth.
Split Pea Soup
One of the things I love about food is it’s ability to create emotions and stories (well I guess that’s two). I’m sure we can all recall those certain foods, which caused stomach upset. Or better yet are the foods we ate once and have endlessly tried to recreate or capture that moment again.
Split Pea was the former in my food story recollection bank for many years. It was New Year’s Eve and I was seven years old. Our church had a Talent Show and being the center of attention seeker I am, I had a performance in mind. I practiced the song endlessly in my room, in the car and anywhere life found me. Well, wouldn’t you know it, come New Year’s Eve Eve…I came down with the stomach bug. No one else in my family did.
And somehow our good family friend offered to have me stay at their house, so my mom could attend the event. I was in the second day of sickness, so I wasn’t feeling as bad or in need of my mom. Although I was sad about missing out on the Talent Show, I was happy to spend the night at Mr & Mrs Sievert’s house. That is until she said she made some split pea soup, which was rare because I was not a picky eater. However, this was green mush that looked like what comes out of a body, not to be consumed. It tainted my view of split pea for sometime. But I’m glad to say that it all changed when my housemate made it in college using some ham from their family farm (does it get any better?).
What are some of your food stories or emotions? Ones you’ve run away from, ones that resurfaced (like the split pea) and you enjoyed, or ones you’ve tried to recreate?
Split Pea Soup (printable recipe)
This is such a forgiving soup. If you want to use some chicken or vegetable broth instead, go ahead. If you want more vegetables or less, go ahead. You can make it vegetarian easily, but I would recommend using some or all vegetable broth in place of the water, in order to give it that extra depth of flavor. If you are needing to serve more than 10 people, simply increase the split peas and water amount (ratio of water to split peas–2 or 2 1/2 cups to 1 cup).
Ingredients
- 1 yellow onion, medium chop
- 3 cups cubed ham, (I bought ham steaks from Costco, which is sold in three round slabs, 98% fat free but tasty)
- 4 large carrots, peeled and sliced into 1/8 inch slices
- 3 cloves garlic, minced
- 2 cups yukon potatoes, peeled and cut into 1/4 inch cubes or chunks
- 2 teaspoons kosher salt
- 2 1/2 – 3 cups dried split peas
- 8-10 cups cold water
- 2 bay leaves
- salt & pepper to taste
Preparation
- In a dutch oven or large stock pan, add cubed ham & chopped onions over medium heat. Cook, stirring occasionally. If your meat or onion is sticking to the pan, then add olive oil. I didn’t need any, because of the condensation from the meat & onion. Cook until onions are softened and the some of the ham browns a bit.
- Add minced garlic, cook for 30 seconds while stirring. Then, add the carrots, potatoes & salt and cook for 1-1 1/2 minutes. Add the dried split peas and pour 6 cups of cold water on top. If the peas & vegetables are not completely covered by water, keep adding one more cup of cold water until they are covered. Add the bay leaves. Cover & cook over medium heat, stirring occasionally, until soup begins to bubble. Once it bubbles, turn heat to low and simmer–keeping it covered. You can still stir occasionally and checking to see if you need to add more water. It will take about an hour to an hour and a half to cook to completion.
- The soup will be done once the split peas turn to mush. Season with salt & pepper to taste. Discard the bay leaves and serve warm. This makes enough for 8-10 servings, so leftovers are a given for a family of four. Once the soup is refrigerated, it will congeal and you can simply add some water to reconstitute it.
Promise & Spicy Pumpkin Soup
I’m sitting in my living/dining room looking outside to the glorious picture of sunshine pouring down on the golden leaves left on the tree with the faint hue of blue in the sky. The wind is beginning to breathe big breaths upon the leaves and awaken the gray clouds to another stormy afternoon. But in the meantime, I will enjoy what this brief window of sunshine has to offer. With my oldest being sick the past couple days, we’ve been relegated to “operation indoors” (a.k.a. cabin fever). And as I haven’t had much alone time with her being sick and random sleeping times as a result, then you mix in my youngest who is sleeping during the oldest awake hours…well, that equals one exhausted mama.
So yes, I will enjoy this calm before the storm.
I think it’s fitting that I live in the Pacific Northwest in comparison to the way life is and how they correlate with the seasons here. As the wind and the rains pour down, so is our life at many moments. It’s hard to look past the knee high puddles, shivering bodies, and wind blown hair to remember the rainbow after the storms. And as any person living in the PacNW, they would say, “but it storms so much that the sun rarely gives light for a rainbow.” Too true, leaving us feeling a bit hollow inside.
I like what David Bazan from Pedro the Lion says in his song, ‘Promise.’ (this was Ben and my wedding recessional)
for what i’ve seen so far, i can’t believe my eyes
and what a nice surprise
if i look up and the sky’s not there,
is there any reason i should be scared
when a promise, is a promise, i know
if i look up and the sky’s not there,
is there any reason i should be scared
when a promise, is a promise, i know
I like the certainty which comes from Jesus even when we’re walking (or trying to get up) through life’s stormy weather. I have many things to be thankful for in this day…roof over my head, husband with a job, two daughters without major health problems, picturesque view out my window and I am my beloved’s.
Spicy Pumpkin Soup (printable recipe)
This recipe is from my friend Laura and it’s very forgiving as I have changed things here and there, but two things are for sure..1. it’s easy and 2. people will LOVE it. Plus, for vegans & vegetarians, simply substitute chicken broth with vegetable broth.
Ingredients:
- 1 Tb oil
- 1 Tb each, minced garlic and chili powder
- 1-2 tsp ground cumin (I love cumin)
- 1/2 tsp ground coriander
- 1/4 tsp chili pepper flakes
- 4 cups chicken broth
- 2 cups cooked garbanzo beans or 2 cans (15 oz) chick peas (garbanzo beans), rinsed & drained
- 1 1/2 cups pumpkin puree or 1 can (15 oz) solid pack pumpkin
- 2 cups corn kernels, or 2 cans corn kernels, drained
- 3/4 cup salsa
- salt to taste
In a soup pot, heat oil over medium heat. Add the chili powder, cumin, coriander & garlic and cook for 1 minute, while constantly stirring. Add broth, increase heat to medium-high, throw everything else in, bring to a boil, reduce heat and simmer.
Your soup will eventually start to thicken and resemble the texture of thin gravy, which is what you want. You can easily have this on the table within 30 minutes. Serve it with cornbread and sour cream. You could even use black beans or some other bean of your choice. I prefer the chickpea, but do what you like–it’s truly forgiving. This has a bit of Indian flavor to it and I typically keep adding in more cumin till it hits the right spot.
Heirloom Tomato Soup
Well, the week of Kamille is officially over as of a week ago. And although I was richly blessed by my husband for allowing me to take a three day cooking class, spend a couple evenings away from home and be creative away from typical mommy duties, it still made me feel like I wanted (and possibly needed) more time away. Is that horrible to say? I think I needed time to take in everything I learned, in order to apply it. But for anyone with small children knows, finding time to debrief is near impossible because life is always going.
However, after a couple days, I was able to apply some of my newly learned skills. My top priority being cutting apart a whole chicken and then making a stock out of the leftover chicken parts. So far I have two whole chickens cut down under my belt and about 100 more to go. It was great to make such simple dishes for dinner (using the chicken I cut up) and have Ben rave over them. He said of last night’s dinner (of roasted chicken breast stuffed with goat cheese & basil under the skin & roasted squash), “Mama, you did a good job! This is is what you would eat at a fancy restaurant.” I replied, “Are you teasing me?” Ben, “No, I’m serious!” What a great way to win over my heart (if you want to hit my soft spot you simply have to praise my cooking & baking…it doesn’t take much)
And I guess that’s what I have enjoyed about baking & cooking. It’s not only a simple (but big) way to show my family & friends I care for them—it is a means to allow the stresses of family, church, life, mommyhood to be taken from me for a short window. To simply peel potatoes & carrots is not an arduous job, but a time to think and let the cares of this world fall off my shoulder. To cut apart a chicken is not a complicated task, but a time to achieve something simple in a world so complex & difficult to grapple. To beat butter & sugar together at the mixer is not simply formulaic & mindless work, but a chance to watch the world unfold as freshly baked sweetness comes out of the oven. All of this is done to know myself in the midst of chaos and to know how to extend my world of blessing to someone who needs it most.
At my cooking class I made an Heirloom Tomato Soup. It was one of my favorite dishes, because it was a melding of complex and simple, much like life. It took only a handful of ingredients, but turned my mouth upside down as the flavors danced around.
Kamille’s Heirloom Tomato Soup (printable recipe)
Make a roux, which is a ratio of 55 flour to 45 fat (butter for this soup). Mix the ingredients together in a pan over medium high heat, constantly stirring until the roux forms a ball or it begins to smell like popcorn & hazelnuts. You can cook it as long as you like, but I cooked mine till it formed a tan color.
Ingredients:
Roux (transfer your roux from pan to a bowl to stop the cooking)
1 lb Heirloom tomatoes
1 garlic clove, minced
1 shallot, minced
about 1 1/2 cups of chicken stock (if you want to make it vegetarian than use vegetable stock)
Salt to taste
Freshly cracked pepper & olive oil drizzled on top
1. Score the bottoms of your tomatoes with an X mark.
2. Blanch your tomatoes for 30 seconds in scalding water, then submerge in an ice bath to stop the cooking.
3. Peel the skin off (as much as you can) and dice up your tomatoes.
4. Add about a tablespoon or more of olive oil to your pan and saute your garlic & shallot until fragrant, but not browned. Add your tomatoes and chicken stock to the pan. Cook over medium-high heat to produce a boil, then lower heat to low and simmer for 10-15 minutes.
5. Take pan off heat and use an immersion blender to process tomato mixture (if you don’t have an immersion blender then use a regular blender, but blend in a couple batches). Take your roux and add about a tablespoon to your pureed tomato soup. Mix and taste. Add salt. Mix and taste. Pour into bowl and top with freshly cracked pepper and olive oil.
**Most important item in all of this is to taste during every process. Taste your pre-cooked and cooked roux. Taste the tomatoes, shallot, garlic & chicken stock mixture. Taste so you know how much salt you need to add. Also, don’t be afraid of the salt, it is an essential ingredient that makes food “pop,” especially tomatoes. Serve with some crusty bread and enjoy.
Backdoor Hospitality 