Soup Week

And we're back to our regularly scheduled programming...we've received some very interesting items in our CSA this week and every recipe I started to come up with was SOUP. I don't know why...all the ingredients just screamed soup to me. So, that's what we're going to eat this week...lots of soup. Soup is great because it can be really quick and make great lunch left-overs. To avoid feeling like we're eating food with only one texture, I'm throwing in a couple variables, but I know the Smiths are looking forward to lots of cozy soup.

I'm starting with Saturday this week. We're going to the Husky game tonight and starting the night at Northlake tavern...that means pizza and sick tummies...so I'm going to eat first.

Also, I'm going to post a Paleo Thanksgiving this week. I'm just finishing up the recipes and menu plan. I'm so excited about this meal and can't wait to indulge without having to worry about getting sick!

Saturday

Kale and Beef Skillet

1 lb ground beef
1 bunch kale
1 sliced onion
lemon zest
salt and pepper

Brown the beef with the onion and season generously with salt, pepper and whatever other spices you like. I think a steak seasoning might be really tasty here. Add the chopped up kale and cook until wilted. Add lemon zest and more salt and pepper.

Sunday

Chicken Chili Verde

1 1/2 pounds tomatillos (10-11)
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles
1 bunch cilantro leaves, cleaned and chopped
3 bone in chicken breast
Salt
Freshly ground black pepper
Olive oil
2 yellow onions, chopped
1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

Roast the poblano or anaheim chilis over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.
Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies, and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

Season the chicken generously with salt and pepper. Heat olive oil in a large, heavy-bottomed dutch oven over medium high heat and brown chicken well on all sides. Using a slotted spoon or tongs, lift chicken out of pan and place in bowl, set aside.
Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. Add the chicken back to the pan. Add the oregano to the pan. Add the tomatillo chile verde sauce to the chicken and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

Bring to a boil and reduce to a slight simmer. Cook for 1 hour or so uncovered or until the chicken is cooked through.

Monday

Pork chops with delicata squash

4 boneless pork chops
2 delicata squash, cut into rings with the center (seeds) cut out
salt and pepper

Heatoven to 400. Scrub the squash, sut off ends of squash and cut into 1/2 inch slices. Remove the center seeds so they look like rings--leave the skin on. Lay onto a cookie sheet in a single layer. Paint both sides liberally wih olive oil and salt and pepper generously. Pop into the oven and set timer for 20 minutes. Flip the rings and in they go for about 20 minutes more.

Now it's time to heat 2 T of olive oil in a really hot oven proof skillet. Sprinkle the chops with salt and pepper and maybe some dried thyme. Brown both sides quickly and put the chops in the oven to finish. The squash should be brown and the chops cooked through at about the same time.

Tonight: make the butternut carrot soup (below) for Tuesday's dinner--or just get your carrots and squash cut up and put into an AIRTIGHT ziploc or tupperware

Tuesday

Butternut squash and carrot soup

1 butternut squash, cut into 1 inch cubes
4-5 carrots cut into 1 inch chunks
1 diced onion
2 celery stalks cut into 1 inch chunks
2 minced garlic cloves
4-5 cups of chicken stock
1 T dried sage
1/2 c cream

Heat 2 T of olive oil in a soup pot or dutch oven. Add onion and garlic and cook until onion is translucent. Add carrots, celery and squash. Cook for 1-2 minutes until coated with the olive oil. Add enough broth to cover--start with 4 cups and add more if needed. Add sage and bring to a boil. Reduce to a simmer, cover, and cook for 25 minutes or so until squash is tender. Use an immersion blender or a regular blender and puree until smooth. If the consistency is too thick, add 1/2 c of stock. Stir in cream and serve.

Tonight: cut and lightly steam the broccoli for tomorrow.

Wednesday

Cream of Broccoli Soup

3 strips of bacon cut into lardons
1 small onion, diced
1 minced garlic clove
1 quart chicken stock
1 head of broccoli, or two crowns cut into florets
1 carrot, sclied with a vegetable peeler so very thin
1 c cream

Cook the bacon in a large soup pot. Remove once crispy but leave the fat. Add the onion and cook until translucent, add garlic and cook for 1 minute longer. Add broth and carrot and bring to a boil. Add the steamed broccoli. Cook for about 5-7 minutes until all the veg is tender. Use an immersion blender or regular blender to puree until smooth-ish. Season with salt and pepper. Garnish with bacon.

Thursday

Potato Leek Soup (yes, here it is again)

4 c thinly sliced leeks, white and light green parts only
4 c chicken broth
2 large russet potatoes, peeled, cut into ½ inch pieces
½ t white pepper
3 strips bacon cut into lardons
¼ c whole milk, half and half or cream

In a dutch oven, sauté bacon until crispy, remove cooked bacon and set aside. Leave all but 2T of bacon fat in the pan. Add the leeks, cook 5 minutes, stirring occasionally. Add chicken broth, potatoes and pepper. Bring to a boil. Reduce, cover and simmer for 25 minutes. Using an immersion blender, blend until smooth. Add in milk and bacon. Test for seasonings and add accordingly.

Grocery List

1 lb ground beef
1 bunch kale
lemon
1 1/2 pounds tomatillos (10-11)
2 garlic blubs
2 jalapenos
2 Anaheim or Poblano chiles
1 bunch cilantro
3 bone in chicken breast
4 yellow onions
4 cartons chicken stock
4 boneless pork chops
2 delicata squash
1 butternut squash
6 carrots
2 celery stalks
cream
bacon
1 head or 2 florets of broccoli
2 leeks
2 large or 4 medium potatoes