Soup's On!

Busy-ness has taken over! But, I'm still here.

The weather is beginning to change... even here in sunny Southern California. We have very, very cool mornings leading up to warm afternoons. We've even had a spell of about 6 days of rain! The natives were definitely restless. I kind of liked it as I am now able to pull out the old crock pot and fire up some wonderful soups. Our family favorites are minestrone and corn chowder. I use a vegetable stock for the base of both (one family member shuns meat) and each of these recipes leave lots of room for tweaking. I suggest using San Marzano tomatoes in the minestrone--they really make a difference, as do chopping fresh herbs, though you can certainly use the dried versions.

I know many recipes for corn chowder start off with bacon, but we really don't miss it in this recipe. Serve up a salad with this chowder and you're all set. We like to serve the minestrone with grilled Italian sausages and a nice, crusty bread. (Some family members have been known to add the cooked sausage to the soup--it's pretty good!)

Each of these can be cooked in a large stock pot as well in about an hour and a half, rather than a slow cook all day. The minestrone is rather straightforward either way; I have included instructions for both methods with the corn chowder. On average, it takes about 30 minutes to prepare both for the slow cooker, though the chowder may need a little more babysitting because of the dairy element. At any rate, they are both perfect comfort when the weather ails you. Enjoy... and let me know what you think. I really would love some feedback and, maybe you'll even share one of your favorite recipes with me!

Slow-Cooked Minestrone Soup

(About 8 Servings)

8 cups chicken or vegetable stock

2 14 oz. cans petite diced tomatoes

2 carrots, diced

3 ribs celery, diced

1 medium zucchini, diced

1/4 cup olive oil

1 cup diced onion

2 garlic cloves, minced

¼ cup minced Italian herbs – fresh is best!

(basil, oregano, marjoram, rosemary, flat leaf parsley)

Salt & freshly ground pepper

1 bay leaf

1 cup small pasta (ditilini works well)

Grilled Italian sausage (optional)

Good, crusty Italian bread (optional)

Place broth, tomatoes, carrots, celery and zucchini into crock-pot. If serving within 6 hours, set crock-pot on high for the first 2 hours; otherwise, keep the heat to low. Meanwhile, sauté the onion in the olive oil on medium heat for five minutes. Add the herbs and garlic and sauté until just fragrant, about a minute. Transfer into crock-pot and add the salt & pepper to taste, along with the bay leaf. Let it go for about 8-10 hours… 30-40 minutes before serving, remove the bay leaf and add the pasta to the pot.

Kathie’s Corn Chowder

(About 8 Servings)

4 tbsp. olive oil

Medium onion, diced

2 tbsp. butter

Two garlic cloves, minced

2 tbsp. freshly chopped thyme

½ tsp. freshly chopped marjoram

½ tsp. freshly chopped oregano

¼ cup flour

1.5 lbs. frozen corn

6 cups broth (vegetable or chicken)

3 cups half & half

2 or 3 russet potatoes, scrubbed & diced

1 tsp. turmeric

1 tsp. cumin

Salt and white pepper to taste

10 oz. white cheddar cheese, shredded

Sauté onions in the olive oil in the bottom of a large soup pot on medium heat until translucent. Add butter, garlic and chopped herbs and sauté two minutes; then add the flour and stir continually for one minute. Pour corn and broth into the onion mixture. Add the potatoes, turmeric, cumin and salt and pepper and stir. Continue cooking over medium heat until the potatoes soften, about 20 to 30 minutes. Add the half & half and simmer until heated through, but don’t bring the chowder to a rumbling boil. Add the cheese and stir until melted. Simmer a few more minutes and serve.

If preparing in a crock pot, pour the corn, broth and half & half into the crock pot. Sauté the onions, then garlic, herbs and flour and add to the soup. Toss in the potatoes & spices; let the chowder go for three hours on high heat, then reduce to low and cook for another three hours. Add the cheese and cook another hour, then serve.

Operation Pantry

My son and I just cleaned up the dinner dishes after toiling away together on a couple of new recipes today. At 14, he really has great instincts in the kitchen and is genuinely curious about diverse flavor profiles. He takes instruction well and we have really bonded over the creation of new dishes and inventive menus. My hope is that we are building some fond memories to call upon--him as a young man or with his own children someday; me as an old lady who still possesses memory!

I have many sweet and stark accounts involving food from my past. I suppose we all do, whether the recollections be of cooking, eating or foraging. Food is so basic to our existence. In American culture, too, we have so many rich, multi-cultural influences.

My earliest food flashbacks involve my maternal grandmother. English-Irish Mildred and her husband, Paul Francis lived in Massachusetts all of their 30-some-year marriage (he died young at 55), first in the city and then just outside of Boston. They were a pretty traditional, working class family of their generation.

My grandmother would drop everything at 3 PM to get the meat-potatoes-side-of-white-bread dinner out and on the little round table in the kitchen of their upstairs 2-flat. At 8 or 9 years old, I thought it quite odd that my grandfather ate his dinner so early; funny as well that he went to bed at 8 PM--right around the same time I was relegated to sleep. Looking back, I'm sure the man was up at 3 in the morning to make his 5 AM shift as a welder in the city!

Recalling visits to Grandma's house are still the sweetest, purest memories I have of my childhood. Always upbeat and rather silly, Grandma sported a roguish grin and a playful personality when in the presence of her grandchildren.

The most delightful--albeit curiously mysterious--part of Grandma's kitchen was her pantry. I'm not talking California pantry here (a couple of tall cabinets that open to a few shelves). No, no. This was a whole room off of the kitchen and in my little mind back then, was as big as a bedroom! The windowless space was complete with multiple shelves and covered cabinets, an overhead light and even curtains on the framed glass door. Oh what sweet surprises did spring from that darkened leeway!

Grandma's famous fudge rested, sweet and warm, inch-squares wrapped in wax paper inside of pretty tins: a most coveted reward. A platter of cookies, freshly formed, awaited chubby fingers. Cello-wrapped hard candy, jellies, mints sat in pretty porcelain like jewels, and bags of chips begged my bulging eyes an opening.

The pantry seemed the answer to all my girlhood woes: bullying by three brothers, a bump after a clumsy misstep, being left out by the bigger kids, or even just a winter cold. Grandma would pat my head and take my hand, lean down into me and wink. "I's OK," she'd hearten, "know it?" (Her signature phrase.) Grandma's alliance instantly soothed and her smile signaled the launch of operation pantry.

Like hallowed ground, I never dared enter the pantry on my own.  Mostly, I would simply wait upon the threshold for the pantry-keeper to offer up a sweet token of affection. Again, she'd lean down and pass into my palm a sweet thrill that mended all affliction. And not once, not ever, did I look down and feel the slightest disappointment.

Grandma's just seem to know.

3 Glorious Words

The day has finally come. Once a year now for the past 13 years, I wait anxiously--albeit with quiet excitement--all summer long; sometimes longing for this day. Some years, I am patient as the day approaches, savoring the days leading up to la gran dia. Some years I am pensive, wistful even. Then, there are those times--like this summer--that I am counting down the minutes!

And now it's here:

Back

To

School.

I'm starting to understand why teenagers are so "gnarly." It's God's way of helping us let them go! And off they went; all in high school now. There are even days when I don't have to drive 'em or pick 'em up! (Hey poetic... meet justice: I bought a real, grown-up car and gave the teens exclusive access to the mini-van!!) We've turned a corner and I am beginning to see the light at the end of the long ride through this tunnel of love. I see a sign flashing before me, too. I can barely make out the message... Oh, wait... It says:

"TIME FOR MOM TO GET A LIFE!"

Bring on the Savor

Lover of dessert I am not. I just don't have much of a sweet tooth. On the contrary, is there such a thing as a "savory" tooth? My favorite chow charms hang out in that wide drawer smack-dab-center of my French door fridge or on the just-at-eye-level shelf in the pantry. (Note to self: move good food to bottom shelf.) Think cheeses and tapenades along with salty snacks and you'd be on the right track.

I never crave candy or ice cream. It would really be pointless in my house anyway... the other four inhabitants gobble anything sweet before it's out of the grocery bag. I'd never have a chance! I've even taken to hiding the little bit of chocolate I like. I'm not proud. And, I have to admit, a small piece of chocolate does wonders to kick up an afternoon! Oh, and not that milky-grey, creamy stuff with lackluster flavor. No, no; I like the good stuff: 65-70% cocoa dark chocolate! You can't beat that lovely, pungent zing. And, you know, now that I think of it, my beneficiaries seem uninterested, and therefore, wisely keep their paws off of my dark cocoa. (Note to self: stop hiding the chocolate and safely flaunt what you've got.)

It's kind of funny, though, how this "savory-tooth" has evolved. I wasn't always like this... When I was pregnant with my twins, I panicked if I left the house without a boatload of those miniature Snickers, Milky Ways & Butterfingers. And if I had a quarter for every time I sent Brett down to Baskin Robbins for a double fudge brownie sundae before those dittos were ripped from my loins, I'd be able to pay cash for their college tuition!

After those babies came home, it seemed my taste for the sweet went out with the bathwater. (*Sorry* it was just too easy.) Begs the question: Does parenting bring on the move to an appetite for the savory in life?

Hmmm.

Beach + Book = Bliss

Is there anything better or more tantelizing on a summer day? I am so thankful that this equation is simply solved for me because of where I live.

I came to Southern California just over 20 years ago, moving here from upstate New York. Can you say "culture shock?" I mean, I had never even seen an avocado, let alone eat one or have any inkling how those things grow. (I remember passing by short, stunted little trees one time and Brett told me that they were avocado trees. I litterally laughed histerically thinking he was joking with me...I thought avocados grew like potatoes--in the ground!)

Don't get me wrong; I left some really, really good food behind. If you have not ever spent time up in the Buffalo area, you probably think it's all chicken wings and beer. Not so...I still crave this wonderful regional sandwich called a "roast beef on weck" and have fond memories of waiting in line for an hour for a Ted's hot dog. And let's not get started on pizza!

But the trade was a good one.

Southern California offers some of the best food, too! There are so many interesting ingredients.... Tomatillos, for example, are a magnificent ingredient that transforms sauces and rice dishes like nothing I would find back East. Try this... roast the tomatillos and veggies below; then blend in a food processor. Use in a variety of ways... and let me know how it goes... let your creative juices flow!!

4 tomatillos, husked, rinsed, quartered
2 red onions, quartered
5/6 garlic cloves, peeled, smashed
2 Serrano Chili Peppers, halved
4 Tblsp Olive Oil
Salt & P)epper

Roast at 400 degrees for about 40 minutes.

On the Fly?

I'm a planner. I don't like surprises...rather see the train coming before it hits me. (No surprise birthday parties in my future, thank you very much!)

I know, I know. Boring, you think. I beg to differ. I know when to reign it in.

For example, when I travel, I like to know where I'm going, how much time I have and exactly where I'll lay my head at night. That leaves a chasm of surprise space in my book. There remains much adventure and revelation to be uncovered in exploring the time between arrival and sleep.

When I first brought my twins home from the hospital, I quickly learned that a good plan meant a good day--for all three of us. And a good day with two tiny babies amounts to a hot shower (ALONE!) and time to go to the powder room (ALONE!). A great plan translated into actually leaving the house and doing something.

When it comes to dinner with a busy family, planning is essential. I like to take some time on Sundays to figure out what I will be cooking all week long and write it down. I usually know who and how many I'll be feeding throughout the week by Sunday and I know what kind of time I will have to devote to the meals.I tend to be better organized when I go to the market this way and find I actually go to the store less when I plan ahead.

OK. That's the ideal!

I still find myself on a random Thursday evening staring into the abyss that is my freezer, sucking in that cool mist like a tonic of inspiration. Pretty soon, I am lost for ideas, but so soothed is my hot flash, I forget why I opened the fridge in the first place. An then it comes to me...the best plan ever: reservations!

Well, here's a recipe for that random Thursday night when, hubby--who has been out of work for many weeks now--vetoes the dinner out idea. I usually have most of these items on hand and like with many of my recipes--tweek 'em with what ya' got!

Quick and Tasty Enchiladas

3 tbsp olive oil
3 chicken breasts, sliced into 1 inch pieces
1 medium onion, chopped
1/2 cup diced, green chilies
2 garlic cloves, minced
salt & pepper
2-4 tbsp Mexican season blend
1 cup jarred salsa (you choose the heat), divided
1 14 oz. can petite diced tomatoes, drained and pureed
8-10 medium flour tortillas (room temperature, or microwave for 10 seconds to soften)
1 & 1/2 cups Monterrey Jack cheese, medium shredded
1 cup cheddar cheese, medium shredded
1/4 cup roughly chopped cilantro
Sour Cream & Additional Salsa on the side, if desired

Preheat your oven to 350. Drizzle the olive oil around a large skillet on high heat and add the chicken when the oil is just smoking. Allow the chicken to caramelize by not moving it around too often, flipping only when brown. After about 5 minutes, add the onion and chilies, and saute for another 5 minutes. Add the garlic, salt, pepper and at least 2 tbsp. of Mexican blend and saute for another minute; then stir in 1/2 cup of the salsa. Turn off the heat and set aside.

Use cooking spray or lightly oil a 9 X 13" baking pan. Pour the tomatoes into a medium bowl and mix in the salsa and desired amount of Mexican seasoning blend. Set out a work space to build the enchilada, with your cheeses and tortillas handy. Fill the tortillas--one at a time--with the chicken mixture, a little of each cheese, a sprinkle of cilantro and roll up. Place them side by side in the baking dish. Ladle a little of the tomato mixture over each roll-up, making sure to spread the sauce to coat the exposed tortillas. Sprinkle remaining cheeses over the top and bake for 12 to 18 minutes, until the cheese melts and the enchiladas are heated through. Remove from the oven and toss more cilantro over, if desired. Serve hot or warm with salsa and/or sour cream.
!BUEN PROVECHO!

On Holiday

Fear not little blog o' mine... I have not forgotten you.

A planned vacation coupled with unplanned surgery has kept me out of my kitchen and off the keyboard. A lazy week in our time share--traded for a cool condo in Lake Tahoe--set the tone for laying low on doctor's orders. I spent the week up high (8,000 feet!) in rest mode, Kindle loaded, sleep number tuned to a 40 for naps, 55 overnight. This vacation was true rest--and good eats.When I returned home, I had to have a small hernia repaired; currently, I am happily on the mend.

Have you heard of the 2010 buzzword "staycation?" Seems that many folks in this historic recession have found themselves unable to finance the oft-entitled resort destination, settling instead for sights local. In other words: vacation days spent day-tripping around town with the family.

Who knew I was such an expert! You see, I learned to "staycate" long before it was trendy to do so. I remember those first few first summers after quitting my full time job here in Orange County, California. At first, every day was like a vacation not having to rush out to work, rush home, feed/bathe /play /plan /cook--plus complete an hours worth of work brought home from the office! Destination vacations became scarce on one income. We had no money for a week away at some posh resort--or even enough dough for a long weekend in a motel with a pool! Our choices for "getting away from it all" were simple ones back then.

When our twins were toddlers and our son just a baby, we were happy to simply spend "time off" setting out a kiddie pool in the back yard. The splashing and water play kept them busy for hours. Then, too, rolling everyone down to the park with a picnic conjures up memories of chasing soapy bubbles, playing barefoot in the sand; and, hubby and I taking turns napping in the sun. (Forget souvenirs--sleep was a coveted gift in those days!)

When the kids were in elementary school, the "staycation" days expanded into some wonderful field trips. Many families at the school my kids attended visited the same spot at a nearby beach on the same day each week. So, every Wednesday, for example, we knew that if we decided to go to the beach, there would be kids to play with and other moms to talk to.

Always the overachiever, one summer, I even created a "fun calendar" and passed it along to all of my friends and acquaintances. Each week of the summer, I set up a few outings a week...everything from museum visits to train rides to just out to lunch or playing in a different park. There were always cheap movies to see, too--why do kids love, love, love to see the same thing over and over again?? I even snuck in some academics...can you say cereal box book reports??!! (The Internet is seemingly limitless in academic projects for kids!)

I guess the most important aspect of the "staycation" is the same as a full-fledged 90's style cruise around the Cayman's: attitude. Time away with your family is simply about having fun, getting to know one another just a little bit better and allowing all members an opportunity to refresh. Today's national troubles offer families a unique advantage. Luxuries aside, we become more genuine with one another. That's worth "staycationing" in my book!