Smoky Pumpkin Vegetable Soup With Chorizo

How do you welcome this perfectly wonderful Autumn season? In my kitchen, you know the Fall cool down has begun when there's a big pot of homemade soup simmering on the back burner of the stove. It's just so very comforting.

The "smoky" part of this brand new recipe comes from two sources. The beef broth was built on a base of leftover (planned over) beef ribs I'd smoked for dinner on Sunday and the addition of smoked Spanish-style chorizo doubled down the smoke factor. I used a good and spicy rub on the ribs to lend a subtle heat to the dish for my tastes. If you like heat, use a spicy rub, if not, then don't!

Fresh autumn roasted sugar pumpkin, ribbons of purple kale, and last-of-the-summer tomatoes and sweet red peppers really pumped up the color and flavor. The gold and red and green and purple colors in the bowl make me think of fallen leaves...and it's as beautiful in the bowl as it is warm, comforting and delicious in your tummy. 

Smoky Pumpkin Vegetable Soup With Chorizo

• 6 meaty beef ribs, rubbed with your favorite rub (use a rub with some heat to it if you like your soup spicy), smoked the day before - I remove the meat for other purposes (tacos!) and leave a bit of meat on for the soup
• 1 nice sized beef soup bone

Preheat oven to 425 degrees. Roast the smoked ribs and beef soup bone for 1/2 hour to 45 minutes to get lots of deep beefy flavor from them for your broth.

• 1/2 medium sugar pumpkin, seeded & guts removed, rind peeled and cut into 1" X 1/2" chunks. Spray with coconut oil, season with salt & pepper & roast at 425 degrees until caramelized. Cool and set aside.

Roast the pumpkin chunks at the same time you roast the bones. While the bones and pumpkin are roasting, start working on the veggies.

• 12 oz. smoked chorizo - I used the Wellshire brand - cut into 1/2 moons
• 2 medium leeks (approx 2 C) diced small
• 2 stalks celery with leaves, diced small
• 1 1/2 C carrots, diced small

In a large skillet, saute the chorizo until it releases some fat and begins to brown. Then add the leeks, celery and carrots and saute until the veggies soften. Set aside.

• 1 lrg red bell pepper, seeds removed, diced (approx. 1 C)
• 1 medium zucchini, diced (approx. 1 C or so)
• 3 large Roma tomatoes, diced 
• 3 sprigs fresh thyme
• 1 can black beans, drained
• 2 T tomato paste
• 1 T or so Jane's Crazy Mixed Up seasoned salt
• freshly ground black pepper, to taste
• 4 C (packed) purple kale, sliced across into thin ribbons

Beef broth: Put the roasted bones into a large soup pot and just cover with water. Add the sauteed veggies, and all the rest of the ingredients EXCEPT for the kale and roasted pumpkin - they'll go in at the end.

Bring the pot to a boil and immediately reduce to a simmer. Simmer, uncovered, 1 1/2 - 2 hours. Once the broth has developed full flavor, remove the bones to a tray and cool. Remove any meat and add to the soup.

Bring the soup to a boil again and add the kale. Reduce to a simmer and cook until the kale is softened, then add the roasted pumpkin. Let the soup simmer another 10 minutes or so, remove the stems from the thyme springs and serve. A nice pan of cornbread goes great!

 

New Orleans Red Beans, Rice and Greens - The Best of Both Worlds

Red beans and rice OR beans and greens? That was the question. Hmmmm. Why not the best of both?! 

Sunday's dinner was a simple, quick and easy cedar-planked, Cajun-seasoned filet of salmon on the grill with some bright green, thick spears of asparagus grilling right alongside. The side dish of beans, greens AND rice? Definitely simple, too.

A classic Cajun trinity - green pepper, celery and onion - was the base of the dish along with a kick of finely diced Andouille sausage to amp up the bayou flavors. After the veggies were softened and the Andouille had surrendered it's fat and flavor into the mix, I added lots and lots of sweet, green baby kale. 

Once the kale cooked down a bit, rice, chicken broth and, what else(?) Cajun seasonings emphasized the decidedly down home dish. You already know I kept this easy, so I used a bottled Cajun seasoning instead of mixing one up myself. Timesaver!

One thing for sure, this is one delicious, best-of-both-worlds, beans AND greens AND rice dinner decision that will be repeated!

New Orleans Red Beans, Rice & Greens

• 1 T canola oil
• 1 link Andouille sausage, diced small
• 1 small onion, diced small
• 2 ribs celery, diced small
• 1/2 green pepper, seeds removed & diced small
• 1 clove garlic, minced
• 5 oz. baby kale left whole or regular sized kale, roughly chopped - feel free to sub-in whatever greens strike your fancy or whatever you have on hand instead of kale
• 2 T tomato paste - I love tomato paste in tubes, don't you?
• 1 T Cajun seasoning - I used Weber's N'Orleans Cajun Seasoning
• 1 can red beans (15 oz) WITH the liquid
• 3/4 C arborio rice or long grain white rice - whatever you have on hand
• 10 oz can chicken broth

Heat the oil in a large heavy pot. Saute andouille, garlic, onion, celery, green pepper until soft. Add kale and stir until wilted. Add tomato paste and cajun seasoning, beans WITH their liquid, rice and broth. Stir well and bring the mixture to a boil.

When the mixture comes to a boil, immediate reduce heat to low cover and cook until rice is tender, approximately 25 minutes. Fluff with fork and serve!

Minestrone with Adzuki Beans and Kale

I always thought it was Jack and his beanstalk that had the corner on magic beans. Not anymore! Apparently Dr. Oz and like-minded health conscious folk have challenged ol' Jack with these new-kids-on-the-block-beans, the Adzukis.  Well...new to me anyway. 

What are they?  Besides the darling of the macro-biotic world? Adzuki beans are are a variety of beans found in Japan, China and such. Small, dark red and packed with protein and fiber - much like any other bean - they are also said to contain the power to help you lose weight. If nothing else, they fill you up so you stay full longer. 

Do I buy it? Probably not. But after the excess of the holidays followed by Restaurant Week, I'm looking to adzuki beans to be the antidote to my over indulgence. What the heck, it's worth a shot.  (I'm only half kidding....I'm secretly hoping all this "magic" stuff is real! Note to self: get a grip!)

Traditionally in Asia, adzukis are used in sweet preparations and desserts. My friend Leah Lizarondo of the wonderful Brazen Kitchen blog told me of an adzuki bean rice pudding she makes. Leah! Recipe?! If adzuki beans are good for you, then adzuki beans for dinner AND dessert must be even better! Magic? Here's hoping!  

Minestrone with Adzuki Beans & Kale

• 1 cup dried adzuki beans, rinsed
• 1 ham bone
• 1 large onion, chopped
• 2 celery stalks, broken into pieces - WITH leaves
• 1 large carrot, big pieces
• 2 tablespoons seasoned salt, You know I use Jane's Crazy Salt!

• 1 can garbanzo beans, drained
• 1 large can of diced tomatoes, with juice
• 1 large potato, scrubbed & diced, leave peel on
• 1 package Italian green beans, frozen
• 4 cloves garlic, minced
• 1 large zucchini, cut in half lengthwise, sliced across
• 1 large carrot, peeled, sliced thinly
• 1 large celery stalk, sliced thinly
• 4 cups kale, sliced into 2" ribbons
• 8 large fresh basil leaves, plus more for serving
• 1 tablespoon dried oregano
• seasoned salt, to taste - maybe 1-2 T more
• 1 parmesan cheese, rind - SAVE YOUR PARM RINDS FOR SOUP! - plus more for serving 
• 1 cup ditalini or other small pasta - or just crush larger pasta (gluten free, of course, to make this GF)

In a large heat-proof bowl, soak adzuki beans in boiling water several inches above beans for 2-3 hours. Drain.
 
In a large soup pot, add the ham bone, onion, 2 celery stalks and the carrot. Cover with water until the ham bone is submerged.  Bring to a boil over high heat, reduce heat to simmer and cook 2-3 hours until the meat begins to fall off the bone.  Remove bone and meat and strain out the stock veggies.  Return the broth to the soup pot.
 
Add adzuki beans, garbanzo beans, tomatoes, potato, Italian green beans, garlic, zucchini, slices carrot and celery, kale, 8 basil leaves, oregano, additional Crazy salt and the rind of a parmesan wedge.  The rind makes all the difference in the world...gives the soup depth and flavor.
 
Bring the soup to a boil, reduce heat and cook an hour or so until the veggies are soft.

Add the pasta at this point.  Bring to a boil again, reduce the heat again and simmer until the pasta is tender.
 
Serve in bowls topped with shaved parmesan and a little fresh basil.
 
NOTE: You can use purchased beef broth in place of the homemade ham broth - I had a hambone and you know I don't waste it!  Use 2 boxes of broth in place of the homemade stock.  Veggie stock is fine if you want to keep this vegetarian. If you're making this gluten-free, be sure to check the label of the bought broth to be sure it's GF.

White Bean and Greens Stew

Since my mom has been putting up some healthier recipes for those of us who need to detox a bit from the gluttonous holidays, I decided I would add one to the mix. I classify this dish as..."yummy vegetarian."

This is a delicious dish with a spicy kick.  You might want to consider making this not only if you're vegetarian, but if you want to make doing meatless Monday easy. With all the protein in the beans and vitamins in the kale you won't miss the meat. 

You know those "But wait! There's more!" commercials? Yep, there's a bonus with this stew...it's cheap to make. And, even if you're not on a budget, it's just damned good.

White Bean and Greens Stew

Makes 6 servings

• 2 lbs Kale (or Spinach) rinsed, stems removed, and cut into strips
• 2 Tablespoons olive oil
• 1 Medium red onion, chopped
• 5-6 cloves of garlic
• 1 Tablespoon dried jalapenos, less if you don't like it spicy (if you don’t have dried jalapenos you can sub in red pepper flakes)
• 2 cans diced tomatoes (I usually use the onions with garlic and onions)
• 2 cans cannellini beans (drained and rinsed)
• 2 Teaspoons chile powder or to taste
• salt and pepper to taste

Bring a pot of water to a boil and cook the kale for 5-6 minutes, until tender. Drain the kale well and set aside.
 

Wipe out the pot making sure it is dry (so the oil doesn't spatter). Put it back on the burner, heat the oil and cook the onion until almost translucent. Add the garlic and dried jalapenos and cook for another minute, being careful not to burn the garlic.
 
Add the tomatoes with the juices and the chile powder; bring to a boil, then reduce heat. Add the cannellini beans and cook 2-3 minutes. Add the cooked kale and simmer until the mixture comes together nicely. 
 
Add salt and pepper to taste and serve! 

This is great with good crusty bread.

NOTE:  One serving has approximately 222 calories and only 6 grams of total fat.  And it's LOADED with fiber!

New Year's Good Luck in One Pot!

Just after the kale has been stirred into the chili.

Traditions.  Most families have them.  Our family most certainly has a few.  Growing up in a family of mostly German heritage, with some Welsh thrown in for good measure, New Year’s was filled with traditions from the Old Country brought to the new. 

Back in the old days, every Christmas each woman and girl in our family got a new apron from my Nana so we could start off the New Year all clean and fresh.  Symbolic, yes?  Sadly, that is one of our traditions that has gone by the wayside. These day none of us wears an apron anymore! (I do, however, have a gorgeous collection of handmade aprons that I treasure.) 

The food traditions?  What Pittsburgh German family doesn’t enjoy a steaming pot of fragrant pork and sauerkraut to insure luck and money throughout the New Year?!  Just check out the Giant Eagle flier to confirm that custom is still intact! 

While living in the almost-Southern state of Maryland, our New Year’s food traditions were influenced by some good old Southern good luck foods.  Greens and black-eyed peas insure luck and money in that area of the country, so we added black-eyed peas to our tradition.  Every bit of luck helps!

Some years we had ribs (pork is good luck because the pig goes forward when it roots for food...forward = progress), coleslaw (greens are good luck because they're the color of money), and black-eyed pea chili (peas and beans = coins = money)....definitely a change-up from pork and sauerkraut!  One year I found a recipe for Cowboy Caviar using black-eyed peas.  That one made it to our appetizer table and has been a family favorite ever since.  (During the year we use black beans in place of the peas…delish!  It’s a regular at picnics and parties.) 

So what’s going to be on our table this New Year’s day?  A new recipe.  I’d intended to make Michael Symon’s Pork Cheek Chili.  First off, I used ground pork in place of pork cheeks…come on, where do you get pork cheeks in Pittsburgh?!  Kimber and I made it together on Christmas Day.   Now you know there were some necessary substitutions…you just KNOW we didn’t have everything we needed…grocery stores aren’t open on Christmas Day!  So we made do with what we had on hand.

We only had one red pepper – no big deal.  No San Marzano tomatoes?  Fire roasted tomatoes stepped up to the plate.  Not enough of those?  Eh, add a can of RoTel, too.  Not enough fresh jalapenos?  That can of jalapenos lurking in the back of the pantry finally made it to the big leagues!  We added extra garlic and extra canned chipotle peppers.  And to make sure we get our good luck greens?  We added some chopped kale near the end of the cooking process!  Now we have all our good luck in one pot!  Sorry about the changes Michael.  (Somehow though, I think he’d approve.)   

How did it turn out?  It is a fantastic amalgamation of porky goodness, fragrant spices, a good heft of heat, sweet tomatoes, onions and peppers in a heady, smoky sauce. Since I haven’t had the original I can’t compare, but I can’t imagine it being any better than this.

Now I can sleep in on New Year’s day confident that 2012 will be filled with lots of luck and good fortune – all in ONE pot - thanks to our pseudo Michael Symon’s pork chili.  Hell, just sleeping in is a good start of good luck!

HAPPY NEW YEAR, EVERYONE!!!!!

Smoky Pork, Black-Eyed Pea and Kale Chili

• 2 teaspoons coriander seeds, warmed in a skillet until fragrant, then ground in a spice grinder
• 1 tablespoon paprika, a good Hungarian variety
• 1 teaspoon cumin
• 2 1/2 pounds ground pork
• salt and pepper, freshly ground black pepper!
• olive oil
• 1 pound bacon, thick cut, sliced across into 1/2" pieces
• 1 large onion, chopped
• 5 cloves garlic, minced
• 1 1/2 large jalapeno peppers, finely chopped (less if you like less heat)
• 1/2 can jalapeno peppers, canned, chopped
• 1 large red bell pepper, chopped
• 1   beer, gluten-free to make this GF
• 2 cups chicken stock, canned is fine (be sure it's gluten-free to make this GF)
• 2 cans diced tomatoes, fire-roasted kind
• 1 can tomatoes with green chilies, RoTel (or another can of fire-roasted tomatoes if you like less heat...it would be a shame, though)
• 4 chipotle chiles canned in adobo, plus a little of the juice, chopped (less if you like less heat)
• 1 pound dried black-eyed peas, rinsed and picked through
• 1 cinnamon stick
• 1/2 pound kale, washed well, chopped, leave the moisture on the leaves

Mix the pork, paprika, cumin, salt and pepper to taste together until thoroughly incorporated.
 
In a large soup pot, pour enough olive oil to just cover the bottom of the pot.  When it's good and hot, crumble half of the pork mixture into the bottom and brown well while stirring occasionally.  Remove that batch of pork and repeat, using more oil, with the other half of the pork.  Remove when it's browned to the same bowl as the first batch.
 
In the same pot, add the bacon and brown well.  Pour off almost all of the bacon fat, return to heat and add onions, garlic, jalapenos, canned jalapenos and red pepper and cook until the veggies are softened.
 
Add the pork back into the pot and all the juices, too.  Add the beer, stock, tomatoes and RoTel, chipotles, dried peas and the cinnamon stick.  Bring to boil, cover with lid and reduce heat to low.  Simmer until the peas are tender.  2-3 hours.
 
Once the chili is done, remove the cinnamon stick and add the chopped kale (it looks like a whole hell of a lot....it cooks down to almost nothing) and cook until the kale is wilted and the flavors come together beautifully.
 
Serve in bowls with cornbread on the side and it's dinner!

P.S.  Other Pittsburgh New Year's traditions?  1. A good luck New Year's pretzel from the bakeshop.  It's like a coffee cake in the shape of a big pretzel and drizzled with icing.  2. Standing on the front porch banging pots and pans with big spoons, making a racket!  3. Fireworks!  Nothing in Pittsburgh is celebrated without fireworks....just give us any excuse and we send up the rockets and party under the noise and explosions of color!  4. This one is a Welsh tradition....to bring good luck, the first person through the front door in the New Year has to be a handsome dark-haired, gentleman.  No problem in our house when that describes my husband to a T!  5. Eating herring is a German tradition that my Dad enjoyed.  I don't follow this tradition these days although I loved herring when I was a kid! 

And finally, I always share the black-eyed pea dish of the year with all the family.  Share your luck!  Makes it all the sweeter.