Snowed In

Hey kids, I guess I'm back. I had thought I was going to end this blog and go on to start a creative nonfiction type, journally blog, but, alas, I've done little writing to be proud of...it'll come, I'm sure. For now, I should tell you about this soup. It's one of the best, simplest things we've made in so long.

As I'd given up on the food blog, we've stopped taking pictures of our meals, so you'll have to forgive the lack of a visual. We made this soup simply because we were snowed in and needed to use mostly pantry/stashed/horded items to put it together. I made several tweaks/clarifications to the recipe which I'll explain.

Ancho Chicken Tortilla Soup

* 6 (6-inch) flour tortillas (we used 2 8-inch tortillas cut into strips)
* Cooking spray
* 2 large ancho chiles, seeded and stemmed (dried ancho chiles...I don't know why this recipe doesn't specify that)
* 1 quart chicken stock (we used some yummy homemade stock that we made for cheap, explanation later)
* 2 tablespoons vegetable oil
* 2 ears corn on the cob, husked, kernels removed or 1 cup frozen kernels, defrosted (We used Trader Joe's extra sweet organic kernels)
* 1 large red onion, chopped
* 1 jalapeno chile, seeded and chopped or thinly sliced (I only seeded half)
* 1 red chile pepper, seeded and chopped or thinly sliced (We used 2 poblano peppers. I was worried about my sensitive little husband)
* 2 cloves garlic, finely chopped
* 1 teaspoon ground cumin, 1/3 palmful
* 1 1/2 teaspoons smoked sweet paprika, half a palmful
* 1/2 teaspoon ground cinnamon, eyeball it in your palm
* 1 (28-ounce) can fire roasted diced or crushed tomatoes (I didn't have fire roasted)
* 1 tablespoon honey
* 1 rotisserie chicken, skinned and shredded (We defrosted 1 lb. chicken tenders and sauteed them in the dutch oven before we started the soup. We set them aside, added them later in the process)
* Salt and freshly ground black pepper
* 1 to 2 cups water (we didn't use any water)
* 2 limes
* 2 ripe Hass avocados, halved
* Sour cream, for garnish
* Cilantro leaves, for garnish

I wish recipes told you how many pots/pans you'll need within the recipe. For that reason, I'm gonna start prefacing my recipes with that information. You'll need (1) 1.5 quart sauce pan, a cookie sheet, and (1) 5 q. dutch oven or other such soup pot.

Directions

Heat the oven to 350 degrees F. Slice the tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake until golden and crisp. Remove from the oven and reserve.

While the tortillas crisp, add the ancho chiles and the chicken stock to a large pot and bring to a boil over medium heat. Reduce the heat to low and simmer until the chiles are tender. Remove from the heat to cool. (this would take forever. Just boil them for as long as you can. It's okay if they don't puree entirely)

While the anchos simmer, heat a medium soup pot with vegetable oil over high heat. Add the corn and saute until charred at the edges, 2 to 3 minutes. Reduce the heat a little, add the onions, jalapeno, red chile pepper and garlic. Season with cumin, smoked paprika and cinnamon. Saute for 5 minutes, then stir in the tomatoes. Puree the anchos and the stock in a food processor (be very careful. I had to do this in batches even though my FP bowl wasn't full. When the liquid is hot, it can be a real mess to use the FP. I'd use an immersion blender if you have one), then add it to the soup pot. Stir in the honey and the shredded chicken and season with salt and pepper, to taste. Thin the soup with 1 or 2 cups of water and simmer over low heat to combine flavors, about 5 minutes (like I said, we didn't add any water).

Zest and juice 1 lime and add to the soup pot. Seed and dice the avocados and add to a small bowl. Dress with the juice of the remaining lime. (we used bottled lime juice. I know it's bad, but I don't have a palate to speak of.)

Pile some crispy tortilla strips into each soup bowl. Top with diced avocado and ladle the soup over the avocado. Garnish with sour cream and whole or chopped cilantro leaves. (We didn't do this, we simply spooned the soup into bowls, topped it with some tortilla strips, avocado, and cilantro).

We also made a queso dip as we were snowed in and wanted to maximize our melted cheese intake. We used another Rachel Ray recipe, which was pretty good.

• 1/2 tablespoon extra-virgin olive oil, a drizzle
• 1/2 pound Spanish or Mexican chorizo (We used Soyrizo from Trader Joe's)
  
• 1/2 pound mushroom caps, quartered
• 1 cup diced Mexican melting cheese or Monterey Jack or Pepper Jack cheese(We used a mix of Cabot Sharp cheddar & Mozz)
  
• 2 scallions, thinly sliced
• 1 bag corn tortillas or blue corn tortillas, any variety

Directions

Preheat the oven to 350 degrees F.

Heat the extra-virgin olive oil in small skillet over medium-high heat. Dice the Spanish chorizo and add to the pan to render the fat. If using fresh Mexican chorizo, remove the casing and crumble while it's browning. Add the mushrooms to the skillet and cook with the sausage until just tender, 6 to 7 minutes. Transfer the sausage mixture to a small casserole or baking dish and top with the cheese. Bake until bubbly. Remove from the oven and top with the scallions. Serve with chips for dipping.

I don't think Mark added the oil b.c. the soyrizo is usually full of it. I have to tell you, we love the soyrizo. I'm not much for the fake meat, I'd rather just have extra veg, but this fake meat is great.

We miss the great queso we used to get at Los Rosales. Mark says this is very much like it. I only had a little bit, so I wouldn't know.

For leftovers, I have been having a spoonful of queso in my soup.

*chicken broth, yo. You can easily make your own chicken broth for cheap. We get the rotisserie chickens from Kroger about once every three weeks. I put the carcass in a gallon-sized freezer bag and put it away until a lazy Sunday afternoon when I make stock. I use this idea. You can use whatever veg you have around.

Pre-Thanksgiving Celebration

This picture isn't the best. You can't really tell what anything is and the portion-size on that white stuff looks way too big. Actually, this plate is comprised of 3 turkey cranberry raviolis, sauteed kale, roasted squash puree, and store-bought whole berry cranberry sauce (for some reason I always like it better than any homemade version I've ever tried).

I made this ravioli two years ago for a pre-Thanksgiving feast we had then. To be honest with you, it was so good that after my first bite I exclaimed, "This is just as good as when I learned to masturbate." That's very crude, I know, but masturbation is healthy, do it before you marry too early or sleep with a loser, I'd say.

I had a similar experience the first time I had butter on a baked potato although I would describe that as a religious experience.

The ravioli gravy turned out a lot better this time, I thought. It thickened up a lot better. The trick is being a really vigilant stirrer. Don't leave it unattended for the entire duration of making the gravy. Stir constantly...which is easy for us because Mark loves to stir so much so that I make fun of him for it. He's a compulsive stirrer.

Turkey & Cranberry Ravioli
from Giada at Food Network

Serves 6
Ravioli:

* 1 lb pound ground turkey, preferably dark meat (I used an 85/15 ratio)
* 1/2 c. tablespoons cranberry sauce
* 1/2 c. tablespoons grated Romano
* 6 tablespoons bread crumbs
* 6 tablespoon chopped fresh parsley leaves
* 1 egg
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 80 store-bought wonton wrappers

Gravy:

* 1.5 sticks butter
* 4 shallots, chopped
* 1/4 c. all-purpose flour
* 1 c. chicken broth
* 1/2 c. tablespoons heavy cream
* 1 tablespoon chopped parsley leaves
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper

Directions

To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal. (I don't recall this being a big deal last time, but Mark had a lot of trouble with these this time. He did a lot of shouting. The comments on the recipe suggest alternatives such as making the meat mixture into a loaf and cover it with the gravy or turn the meat mixture into meatballs and serve with pasta and sauce. I like the lightness of the wonton wrappers. We're going to remake this for Mark's parents later this week and we plan to make the meat mixture into meatballs and serve it with the gravy on top of fresh pasta).

To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.


The kale was a simple saute. I heated some olive oil, added in some leftover chopped onion (about 1/4 c.), 3 chopped garlic cloves, 2 tsp. red pepper flakes and some S & P. Then I added the kale until the skillet was full, put the lid on and let it wilt down, then added more until the kale was all in the skillet. I used one bunch. The best tip I know when preparing any type of sauteed greens is to just chop them really small. That makes the finished product have a glorious texture. I take the spines out of my kale/greens and put them in a freezer bag for future veggie stock endeavors. Otherwise, you just chop them very finely and they can go into the pot with the greens. I used some chicken stock and a tiny bit of cream to add liquid if the skillet got too dry.

Many hours before the meal was to be served, I prepped the squashes. I cut the ends off of a medium-sized butternut squash then cut it in half. I cut an acorn squash in half, placed both squashes in a big, rimmed casserole dish and sprinkled them with S & P, drizzled them with olive oil, and roasted them for an hour at 400 degrees. Afterward, I checked for doneness by poking them with a fork. The acorn squash was done, so I took it out, but the butternut still had a ways to go. I roasted it until it was done, about 45 minutes more.

After the squashes were cooled, I spooned out their flesh (I love the sound of that statement) and set it aside. In a small saucepan I sauteed 4 strips of chopped bacon until they were done. Because I was using center-cut bacon, the rendered fat was not significant. I added the squash flesh, mashed it with a potato masher, added chicken broth until it was the desired consistency, then added 1 tsp. of cayenne pepper. That's it, kids. Check for S & P and you're good.

We had several folks over that night. Claudia brought a delightful feta-cream cheese dip that I wish I'd eaten more of, Shane & Sarah brought some of my favorite chocolates which came in handy, because we were too lazy/full to finish our cookies for dessert. Randy picked up the slack in the gravy-making when Mark left his post. Other than Claudia wishing a palsy upon me, the night went pretty well. Little Margot got to meet our friends and was adored by all.

My friends Jeff & Susan were expected to be there, but were not because I called the wrong Susan in my phone, leaving all the pertinent info on her voicemail. The right Jeff & Susan thought I left them hanging, I'm sure. The Susan I called sent me a bewildered email on Monday morning.

This is Margot with a lamb friend:


She has a cold and some eye issues right now, but she's on the mend.

I'm kinda ashamed to say it, but we've been bitten early and put up our tree.

Gnocchi is too fat to climb in it like a squirrel this year, thank goodness.

Two Soups

Lately I'm only interested in making soup. The act of eating soup is one of my favorites (I can tell you honestly that I like it more than pasta, though it may not seem that way) and the ones I am most attracted to are usually easy and quick. Though I'm an avid menu planner, some nights I'm just all out of ideas. I know I'm at my best when I devise a lovely soup out of my pantry rather than going for the ever-so-easy frozen pizza pitfall (we usually dress them up a bit with spices and whatever veg we have hanging around, but a $5 frozen cheese pizza is hard to beat at times).

I'm fond of topping soups with a salad of sorts which isn't always necessary, as was the case with this wonderful Roasted Tomato Soup from our lady Ina:

It required nothing. We had it with big crusty pieces of bread, but they weren't required. If I were going all out, I think it'd be great topped with shavings of parm or romano (or both), fresh arugula, and avocado, but it was wonderful all on its own...robust and hearty. I made sure not to puree it completely, leaving it nice and chunky.

• 3 pounds ripe plum tomatoes, cut in half
• 1/4 cup plus 2 tablespoons good olive oil (I only used enough to lightly drizzle the maters)
  
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions)
• 6 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed (I used dried, like 2 tablespoons. I don't know what it is with me, but basil has just been turning me off lately)
  
• 1 teaspoon fresh thyme leaves (used 1 teaspoon dried)
  
• 1 quart chicken stock or water (I used chicken stock)
  

Directions

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

I have no idea why Ina calls for all of that olive oil. She tends to be a little on the crazy side when it comes to adding fat/expense to recipes. It always seems like she's cooking her last meal or something. Heck, I may order the deep fried Chicken Crispers at Chili's, but I don't act like that at home (disregard upcoming fried chicken post, please). I don't see the need.

Regardless, I made this soup a couple of weeks ago when tomatoes still seemed decent around these parts, but as it turned out, mine were kinda flavorless, even after the roasting. I maybe should have roasted them longer or added some sugar to them before roasting to accentuate their natural sweetness. I ended up adding about a tablespoon of sugar to the soup after I pureed it. Roma tomatoes usually look okay year-round, so I think you could make this at any time if you just added a little sweetness to them...honey, agave, sugar, whatever floats your boat.

The soup was incredibly rich and really good on the reheat (as is the case with most soups).

The next soup was recommended by my good friend, Amanda.
Tortellini Tomato Spinach Soup
from RecipeZaar



SERVES 4 -6 (change servings and units)
Ingredients
* 1 tablespoon olive oil
* 1/2 cup minced onion (about 1/2 small onion)
* 1 garlic clove, minced
* 4-6 cups chicken broth or vegetable broth
* 1 (14 ounce) can whole tomatoes, coarsely chopped
* 1 (9 ounce) package fresh tortellini or dried tortellini
* kosher salt
* cracked black pepper
* 10 ounces fresh spinach or frozen spinach, defrosted and chopped
* 1/4 cup freshly grated parmesan cheese (optional)

Directions

1. In a soup pot, heat olive oil over medium high heat.

2. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.

3. Add broth and tomatoes, turn heat up to high, and bring to a boil.

4. Add the tortellini and cook according to package instructions.

5. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.

6. Serve immediately.

7. Garnish each serving with a sprinkling of Parmesan.


I used fresh spinach and veg broth. I also added in some roasted quartered button *mushrooms I had leftover from a salad earlier in the week. They added a nice meatiness.

I have to emphasize that you should be very careful to not add the tortellini in until you are ready to eat. I buy the frozen kind and it cooks in less than two minutes. If you let it sit in the broth too long, they get bloated and fall apart. If you aren't feeding a crowd and expect to have leftovers (the 2 of us ate on this at least 3 times each), I would recommend cooking the torts in a separate pot according to package instructions. Once al dente, drain them and reserve separately from the soup. To serve, spoon some torts (this also helps you to limit your fat intake as well, as you only get as few or as many torts as you'd like) in your bowl and ladle the soup on top.

*The mushrooms were tossed with olive oil and shoyu (could use soy sauce) and roasted for 40 minutes in a roasted a 375 degree oven (stir twice during duration).

Stuffed Poblanos

That Ezra Poundcake, she's always ahead of the game. I was just about to post about these peppers which we've been making for over a year, and she goes and does a good job of it. We make these peppers quite often, most recently a couple of weeks ago when we decided to be work-week vegetarians. They're simple and usually only require us to pick up the peppers as everything else is stocked in our pantry (Our well-stocked pantry is my crowning glory. I'm very proud of it.). And those peppers, they can be procured a few steps from my house. I do not have to drive for this recipe! It trumps frozen or pick-up pizza.

Stuffed Poblanos from Everyday Food

ingredients

Serves 4

• 1 can (28 ounces) whole tomatoes in puree
• 1 jalapeno chile (ribs and seeds removed, for less heat), minced
• 2 small onions, chopped
• 3 garlic cloves (2 whole, 1 minced)
• coarse salt and ground pepper
• 1 can (19 ounces) black beans, rinsed and drained
• 1/2 cup yellow cornmeal
• 1 cup shredded pepper Jack cheese (we use cabot cheddar)
  
• 1 teaspoon ground cumin
• 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

directions

1. Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
2. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
3. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
4. Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.

I'm lazy as all get-out and I don't have good, fast, efffective knife skills, so I usually chop the onions and garlic in the food processor before I start this recipe. Also, I grate the cheese in the food processor before I start this recipe, without cleaning out the bowl, really. I mean, it's all going to the same place and it saves me time. Even though I don't have to wash dishes by hand anymore, I still try to conserve dishes.

We don't repeat many recipes in this house, but this one, as I said before, is made every couple of months. I tend to cook it less by about 10 minutes or so because I like the peppers to still be crunchy and not so soft. I agree with old Ezra in that the recipe could be tweaked to your interests, but I don't mess with what ain't broken. This is one of our favorites as it is.

Turnip Green and Roasted Acorn Squash "Empanadas"

Mark Post!


Hello Friends - Yes, sometimes the mood strikes me and I dare to experiment in the kitchen.

On this occasion we were watching Top Chef and I was kind of bored. Wendy had an idea the other day to stuff steamed Kale leaves with spiced sweet potatoes and black beans, and with that fresh in my mind I entered the kitchen to look around for some unused goodies.

We had some acorn squash which we've had for a while. I got the idea to roast it and decided to roast some garlic while I was at it. I cut the squash in half, spooned out the seeds and "stringy-ness" within, and placed them in a little teflon coated roasting pan. They went into the oven at 450 degrees for an hour. In a smaller oven-safe dish I put 3 garlic cloves.

While those roasted away I looked for some green to use in the fridge. I didn't find kale, but I did find some turnip greens. I set up a soup pot and steamer basket, then steamed the leaves one at a time until they were tender enough to use as wraps, but not so steamed as to be mushy and unusable. I set the leaves aside on a paper towel, stacked up and drying.

To add some bulk to my recipe I pulled out the single remaining poblano pepper leftover from this weekend's stuffed peppers. I also grabbed a large onion, halved it, and then proceeded to chop both into tiny squares, about a half centimeter wide. I put some olive oil in a skillet and let them sweat for a while before cranking the heat all the way up to put a slight char on them.

By the time I finished my leisurely steaming and sauteing, which included long stretches of Top Chef watching, the roasted squash and garlic was ready to come out of the oven. I let them cool for 5 minutes, then while they were still a bit hot to handle I used tongs and my fingers to peel off the skin and also removed the overly browned spots on the inside of the squash. I cut them in half once more and then added them to a large mixing bowl with the roasted garlic. I got out my potato-masher, added a dollop of ghee from the fridge, and then mashed away until I had pulpy goodness.

Then it was seasoning time. I learn the most from watching Wendy do her thing, and she recently added some crushed cloves to some chili, which I thought was really interesting when mixed with the kind of cumin, chili powder flavors we typically use. So I put in a "shake" of cloves, cumin, and also cheyenne pepper. After folding in the seasoning, it was time to finish up my mix by stirring in the onion and poblano.

I then had my mix and my leaves. All that was left was the plating. I decided to set down my greens with the spine face down on the plate, then laid out the filling, pinching it into a tight column before folding in the "tail"and folding the sides up into a turnip green "Empanada" of sorts.

The final product was beautiful, surprisingly tasty with a complex flavor, some nice crunch because of the spine and pepper/onion mix, and a low but lasting heat from the poblano and cheyenne pepper.


The cloves actually read well, which was a refreshing surprise.

wf note: These were really good. I love it when my little darling gets inspired to get in the kitchen. I try to stay out of it for the most part because I tend to be a little overbearing when I'm head chef. I'll answer simple questions if he has them, but I try to physically stay out of the kitchen because I tend to get a little Kate Gosslin sometimes. He did really well and this was a nice healthy snack for our Top Chef viewing.

Our week of vegetarianism is going pretty well except for one slip-up that was totally uncalled for, but we both consented to it. We enable each other, me and this boy. However, come tomorrow afternoon, I'll be shoving bacon in my mouth by the handfuls. Not really. Surprisingly, I haven't had any cravings or anything, but I will be glad to be eating someone else's food. We're going to Basil, my favorite restaurant in Nashville as of late. We went there last weekend with the sibs and I realized that I couldn't remember our last trip to a restaurant, minus some CADs we had gift cards for. We have literally cooked all of our meals for months except for a couple of take-out nights from Baja Burrito. Between the two of us, we couldn't remember our last meal out at a "sit down" restaurant--other than when I was in Rome, GA for a conference with Liz. I get so tired of my own food I've been skipping meals lately (which can't be too bad as could stand to lose some weight).

Best Burger Endeavor Ever

I know there's no burger in that photo. Somehow we didn't get any pics of the actual burgers, but they were sort of second fiddle anyway. We just mixed the meat with our favorite tamarind glaze and grilled them.

What was really lovely about these burgers was that everything was completely homemade. The August/September issue of Saveur, which was devoted to all things burger, inspired us. Mark made their recipe for Sesame Seed Buns, which were easy as
1.
2.
3.

They were so divine that I had to eat one hot out of the oven before the burgers were ready. The recipe from Saveur can be found here.

The night before I made these delicious pickles that were so easy and delectable I don't think I'll buy pickles again.

I'm now daydreaming about all the other things I must pickle: okra, banana peppers, jalapenos, etc.

I got the recipe from one of my favorite blogs The Chubby Vegetarian.
I'm going to post it here, because you really have to try this. It is soooooo easy and cheap.
The Chubby Vegetarian's Refrigerator Pickles

2-3 cups white vinegar

2-3 pickling cucumbers

palmful dried dill

palmful of whole coriander seeds

3 whole cloves garlic

1/4 cup salt

1/8 cup sugar

Thinly slice cucumbers. I use the slicer blade on my food processor which works perfectly for this. Arrange cucumber slices in a glass container that is just big enough to hold them. You don't want a lot of extra space. In a pot over high heat add the vinegar and the rest of the ingredients. You will only need enough vinegar to cover the sliced cucumbers. Cook vinegar mixture until all of the salt and sugar has dissolved and it has started to boil. Pour the hot vinegar over the raw cucumber slices, allow it to cool on the countertop, cover, and stick it in the fridge. They will be ready the next day and will keep for about a month.

I sliced mine with my mandolin, which made them paper thin and see-through. They were super good for snacking. I took them to our picnic with Dylan and Bethany and they were a real hit. I love the coriander seeds (I got these super cheap at the Indian Market).

I also made homemade ketchup, which has been on my "to make" list for over a year now. It was also easy and delicious but takes a little while (2 hours), so plan accordingly.

Chipotle ketchup
Recipe from The Homesick Texan (who wrote a lovely piece about Food/Memory for Saveur--that's how I found her blog)

Ingredients:
1 medium-sized sweet onion, diced
1 tablespoon olive oil
28-ounce can of whole tomatoes
½ cup of apple cider vinegar
¼ cup brown sugar (I would cut back on the sugar next time. It was a little too sweet)
1 teaspoon molasses
½ teaspoon cinnamon
½ teaspoon ground cloves
1 teaspoon celery seeds
3 chipotle peppers in adobo (Oh my! I used 1 because Mark's a baby, but I'd think 3 would be too much for me)
Salt to taste

Method:
On medium low heat, cook the diced onion in the olive oil in a medium-sized pot just until the onions start to brown a bit on the ends.

Add the tomatoes and their juice to the pot, crushing the tomatoes with the back of a spoon.

Stir in the rest of the ingredients, bring to a boil and then simmer for an hour, stirring occasionally.

After an hour, puree the mixture, and then continue to cook on low heat until it reaches your desired thickness.

We used the leftovers to top our meatloaf. It gave it a nice crust and a "kick"--I hate when people say that, but here I am, saying it too.

These were, by far, the best burgers we've ever made, even if the mustard and mayo were a big fail. The mustard recipe was a good one, but you have to start 3 days in advance and I hadn't read that part. Mark's mayo didn't emulsify and was a thin, eggy mess. But really, the ketchup and the veggies were all we needed. I will make that mustard, though! I love mustard so much that I've considered a mustard-related tattoo, but then, I'm not a tattoo person. Richard Blias has a wonderful article about my beloved, hardworking condiment here. My favorite quote:
"And as condiments go, it’s the R rated version to ketchup’s PG rating. The beer to soda pop. For that matter, alternative music to pop music…sex to making out. And the reasons why are pretty simple from a pure flavor standpoint."

Soba Noodles with Tofu

The tofu kind of looks like croutons, but it's not.

I realized this was the first time I've ever prepared tofu. I used the Liz Thompson method of freezing the tofu, thawing it in the fridge, then slicing it into 4 slabs and sandwiching it between two plates lined with dish towels. I then place about 4 Norton Anthologies on top and maybe a Bible. I left it to drain for about twenty minutes while I prepared the broth.

The recipe called for several cups of water, but I used broth. The broth was infused with ginger, scallions, and garlic. The original recipe calls for removing these, but I did not. If I made this recipe again, I would definitely do this. The ginger was a little intense and I couldn't tell if I liked it or not.

Here are the ingredients:

Soba Noodles with Tofu in Ginger Broth (adapted from Body and Soul)
Serves 4 (I don't know what they consider a serving to be because it took us several days to eat all this)

- 8 Scallions (1 bunch approx.). Separate the green and white parts and loosely chop both.
- 2-3 ounces fresh ginger, peeled and chopped
- 4 cloves garlic, roughly chopped
- 1/4 – 1/2 Teaspoon red pepper flakes
- 8 ounces of soba noodles
- 1 package (14 ounces) extra-firm tofu
- 1 head baby bok choy, roughly chopped (I used two)
- 4 ounces snap peas (about 1.5 cups) trimmed and halved (I didn't measure mine, just used the package that I had)
- 1 red serrano pepper or red pepper, thinly sliced (I used one of my frozen Thai chilies)
- 1 Tablespoon soy sauce (I used shoyu)
- Salt and pepper (I didn't add any, actually)
- Canola or Veg oil for cooking the tofu (I used olive oil)
- Toasted sesame seeds for garnish (original recipe calls for black sesame seeds)

I also added a red bell pepper because I thought it needed a use.

1. Make the broth, add the scallions, ginger, garlic, and red pepper flakes. Let simmer for 20 minutes. Discard solids.

2. While the broth is simmering, prepare the tofu and sesame seeds:

For the tofu: Cut thoroughly drained tofu into small chunks. Heat about 4 Tablespoons of oil (just enough to cover the bottom of a nonstick pan) over high heat. Once it’s hot add your tofu. Let it cook for a few minutes on each side.

Remove the tofu to a paper towel to drain off some of the extra oil.

3. Toast the sesame seeds by adding them to a dry skillet and put them over medium heat. This should only take a minute.

4. After the broth has simmered and the solids have been discarded, add the soy sauce and soba noodles. Cook the noodles as per the package instructions, about 5 minutes. Add the rest of the veggies and cook about 2-3 minutes.

5. Ladle into bowls and top with tofu and toasted sesame seeds.

This was quite nice and perfect for the chilly nights we've been having. I think it'd even be great without the tofu.

Enjoy in the company of a sleepy-eyed cat: