Warm soup belly strikes again!!

I originally wanted to title this entry "Yummy yummy yummy I've got soup in my tummy and I feel like eating more."  But I wasn't sure if the title would fit, so rather than actually trying I just fixed the title.  That's a lesson for all you kids out there, never try.

Like the last entry, this was actually a meal from a while back but since it is so soup appropriate weather today I figured I would enter this one.

One of the down sides of the fall months is the massive amounts of cloudy and rainy days you get here in the Chicago area so you've got to do some cooking to fix the gloom that inevitably comes from day after day of nastiness.

Summer Squash and Corn Chowder with Tomato Bruschetta
(Compliments of Cooking Light)

Based on this picture you might be wondering.....'chowder with cheese and bacon? How can that be light?'  That is a good question and in all likelihood the fact that you use 1% low fat milk instead of whole milk or cream probably doesn't actually make it so much 'light' as 'less heavy'.

2 slices applewood smoked bacon (our bacon doesn't look that great because it is the cheap stuff from Target)
3/4 sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen corn, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup shredded cheddar

1.  Cook the bacon in a large dutch oven. Remove from pan and reserve 2 tsp of drippings (I suppose the fact that you actually remove some of the drippings can also qualify as 'light'). Crumble the bacon and set aside.  Add 1/2 cup onions, celery and squash to the drippings in the pan; saute for 8 minutes or until your veggies are tender.

2. Reserve 1 cup of the corn; set aside.  Put the remaining corn and 1 cup of milk in a blender or processor and blend until smooth.  Add the remaining 1 1/2 cups milk, thyme, 1/2tsp salt and pepper to mixture.  Process just until combined.  Add the puree and reserved cup of corn to the pan.  Reduce the heat to medium and cook 5 minutes or until thoroughly heated, stirring constantly.

3.  Top with remaining bacon and green onions...that is if you didn't already eat the rest of the bacon



I hope you all enjoy your next opportunity to have warm soup belly.  I know I always do!

Bruschetta topping
1/2 cup chopped tomato
2tsps of fresh basil or tarragon if you don't have basil
1 1/2 tsps. extra virgin olive oil
1 tsp balsamic vinegar
1/8 tsp salt.

Combine and place on toasted bread.

Is it fall already??

(This is from an entry from the beginning of September.  I had started writing it but got sidetracked....)

Fall is our favorite season.  For my wife and I there is nothing like the cool weather, changing leaves aaaaannnnnnndddd chili.

I am aware that it is not officially fall yet, but the weather would have you think otherwise.  It's a pretty nice day when the temperatures barely crack 60, especially when the days before were over 90.

Since it is Kathy's birthday this week, she picked chili for one of her official birthday meals.
Off to Mariano's Grocery Store we went.  I don't know if Mariano's puts an addictive chemical in their ventilation, but it seems that everyone and their mother is ALWAYS there.  For those of you who don't know what Mariano's is or at least have never been there, it is the best grocery store per cost ratio.  There you will find all your staples as well as your exotics (for example, Ghost peppers) cheaper than almost anywhere else.  The only down side is because it is always so busy, parking and check out are a hassle.  All things considered, it is still worth it.

Sandberg's soon to be world famous chili.
1.5 to 2 lbs of lean ground beef
2 large white onions diced
3Tb extra virgin olive oil
1Tb each of cumin, chili powder, paprika
1tsp salt, pepper
1 dry bay leaf
1-4 chipotle peppers in adobo sauce (depending on your spice preference. 1 if you consider Lucky Charms just spicy enough)

I think that was about 4 peppers.  Muy Caliente!!

1Tb unsweetened cocoa powder
1Tb molasses
2 14 oz cans tomato sauce
2 14 oz cans diced tomato
2 cups of beef broth or red wine (You can add more or less depending on your texture preferences)
2 cans dark red kidney beans, drained.

Directions:
Heat the Oil in large stock pot
Add the Cumin, Paprika, Chili Powder, Salt, Pepper, Bay Leaf and saute for about 1 min.

Don't get the oil too hot or cook it too long.  Burnt oil is no good!!

Add the beef and brown
Add the Diced Onions and cook for about 3-5 minutes.
Add the Tomatoes, stir
Add the cocoa, molasses, chipotles, wine or broth
Bring to a boil and then simmer for one hour.

 It will smell so good you will be tempted to just stick your face in the simmering chili.  I would advise against this, but this is America after all so do whatever you want.  But I suggest finding something to do during this time.

After the chili has simmered for about an hour add the beans and heat throughout.
 Serve with all your favorite chili toppings...

And in case you were wondering what kind of beer that is..

Enjoy the greatest chili ever.  You're welcome world!!

Gazpacho a Go-Go

Alright, for the Simpsons fans out there this one is for you.

Lisa:  Good news everyone you don't have to eat meat!  I made enough gazpacho for everyone!  It's tomato soup served ice cold!

Crowd confused look whichs break into mocking laughter as Lisa sulks away.  And overheard in the background is....
Barney Gumble: "Go back to Russia!!"
http://www.youtube.com/watch?v=l3glcHYn2hw

That was my feeling towards Gazpacho my whole life.  Cold tomato soup?  Go back to Russia!
Part of the reason I was hesitant to make it is because I don't really like tomatoes.  There are people who eat tomatoes like apples.  That makes no sense to me.  If you were to bite into an apple and got the squishy consistency of a tomato you would be repulsed right?!

It was only within the past 5-7 years that I actually started to like hot tomato soup.  For what it is worth, unless you want to roast the tomatoes or add some nice cream and basil I don't eat tomato soup.   Isn't that a fun fact about me?

That is why this meal was actually at the suggestion of my wife who saw this recipe on Good Morning America courtesy of Emil Lagasse.

I have attached a link because I don't feel like typing it out. I am lazy, its true!
http://abcnews.go.com/GMA/recipe?id=14270443

I am pretty sure that because I have never made gazpacho and didn't have all those pretty tomatoes, ours didn't taste as good as his....just a thought.  It was good however, I would encourage you to make it.  The watermelon and strawberries make a nice contrast within the soup.

On a side note, I can't make fried rice!  I've tried......wasn't pretty.

beauty in simplicity.

You don't a bunch of notes to make a beautiful melody.
You don't need a litany of words to make a powerful speech.
You don't need high priced entertainment when you are with the people you love.


You don't need expensive ingredients to make something taste good.

Here is what you need: cheese
Here is what you need to do with it: melt it!!

Folks, there is beauty in simplicity.

Broccoli's cool younger brother

Since I had been gone for so long I figured it would it be in our best interest to make an easy dinner.  A recipe that is the equivalent of dipping my toes in the water before I jump into the pool.  On a side note, it is a myth that you need to wait 45 minutes before swimming after you eat.  You're welcome America!

When I was a kid I hated broccoli.. and squash but that is a different story. It was only within the past few years that I have grown to appreciate it's strange flavor. 

For you kids and parents of kids who hate don't like broccoli might I suggest broccoli's younger, leather jacket wearing, cool brother: broccoli rabe. It's a bitter green whose flavor might make your tongue's bitter sense pucker.  Since I love the bitter (IPA beer especially) and savory (bacon..booyah!) broccoli rabe is the sonnet to my Shakespeare, the symphony to my Beethoven.

I could digress into a diatribe about the recently discovered, at least me by me, bitter green; broccoli rabe, mustard green, collard green, dandelion, radicchio etc.. but I must limit this blog to a most recent recipe:  Spicy Sausage and Broccoli Rabe over Penne Pasta with Parmesan.

 The beauty of this meal is it's simplicity.  
What you need:
*Box of Penne or your favorite shaped pasta. 
*3 Tb. of Extra Virgin Olive Oil
*16 oz. of Spicy Italian Sausage casing removed
*1 or 2 bunches Broccoli Rabe, chopped.
*4 cloves of garlic chopped.
(We love garlic!!! If you don't, I suppose you could limit it to 2 cloves or totally omit it if you want a sidelong glance from me!)
*A pinch or two of crushed red pepper
* Parmesan to taste (about 1/3 cup)

How to make it:

1.  Boil a stock pot of salted water.
2.  Add the Broccoli Rabe and cook in the water for 2-3 minutes.  Remove and set aside
*Add the pasta to the boiling water and cook to Al' Dente. 
3.  While the Pasta is cooking: Heat the oil over Med. High heat.  Add the sausage and brown.
4.  After the meat is browned, add the garlic and pepper and cook for about 2 minutes.
5.  After the garlic and pepper has been fused with the sausage add the Broccoli Rabe and stir to combine.
6.  When the Pasta is done cooking, strain it, (reserving a cup of cooking liquid in case you need it) and add to the sausage/rabe mixture.
7. Add the parmesan and reserved liquid until desired consistency is reached.

Again, the beauty of this meal is in it's simplicity.  Enjoy the bitter, rich flavor with your loved ones.  If you have kids use this as an opportunity to teach the them that broccoli rocks!

Back in the Saddle Again!

After 3 1/2 weeks of being away from home I am back!

I was gone for 2 1/2 weeks in Omaha, NE at Offutt Air Force Base doing some of my reserve duty as a chaplain.  I missed my wife terribly, my dog second most terribly and cooking third....or tertiary terribly.  And for the past week I was in Seattle with the family....more to come on that later.

It is pretty lame not being able to cook for that long even though Omaha does have some really cool restaurants.  I went to an Ethiopian restaurant attached to an African market, where not only was I the only white person there, I was the only male.  When I walked in I was almost ran into 2 Sudanese women with their children and the Ethiopian shopkeeper/host.  Needless to say I blended right in! 

While waiting for my doro wat (a traditional, read spicy, Ethiopian dish) I got to watch some Ethiopian TV, which would have been fine if I spoke the language. 

By the end of the meal I used about 30 napkins blowing my nose on account of spice.  For those of you who have never tried Ethiopian food, I highly recommend it.  The flavors are vastly different than most of the food you are used to eating.  The food is served on what is called injeera.  To visualize injeera, imagine a thin, sourdough pancake.  Now put your food on it and you use it not only as a plate but also as your main utensil in eating.  Tear, scoop and eat. 

 This is actually a picture from a different time we ate at an Ethiopian Restaurant.  I could never eat that much injeera.  Imagine a sponge made of bread...filling!!


Anyway, it would take too long to regale you all with the magical mystery restaurant tour that I took in Omaha. So in closing, stay tuned, eat Ethiopian food and be thankful for being home.

Thanksgiving in July

That's right folks!  It's Thanksgiving in July!  Time to break out those Turkey Carcasses to make your own stock. 

While everyone else is getting in line to wait for Best Buy to open, stay home!  Making your own Turkey Stock is alot less stressful and it smells a lot better too.  I have some friends who get in line at Best Buy at 5:00pm the night before....yes that is correct, on Thanksgiving Day!  During that time I am usually laying on the coach giving myself a high five for remembering to wear my elastic-waist stretch pants. 

The great thing about making stock out of leftover is what you need.....leftovers.  Thanksgiving can get expensive...all that stuffing!  Nobody wants to go out and buy more food when you've blown entire month's budget on one meal. 

What you'll need:
An large stock pot
Turkey Carcass, picked clean.
An Onion, sliced in half (leave the peel on)
A Carrott or Two (leave the peel on)
A Celery Stalk (leave the leaves)
A Few Fresh Parsley Sprigs
A Bay Leaf
A Few Whole Peppercorns

This is where it gets difficult, so I apologize.
Put everything in the stock pot.
Fill the stock pot with water.
Bring to a boil and then reduce to a slight simmer for several hours.  Add water as necessary.
Strain

The longer it cooks the richer it gets. So by the time your avid/crazy shoppers get back your house will smell like Thanksgiving all over again.  They will be so impressed that they will give you whatever they just waited in line all night for in exchange for a bowl of leftover turkey and vegetable soup made with homemade broth.