Archive | January, 2011

Honey Ham Soup

19 Jan

Alayna’s Soup: Aaaaah the crockpot. Mary has recently talked about how much we love it, and it’s true. You put things in it and then you get deliciousness! I made this warm soup on a cold night last week (we had snow! very exciting) and Bagel came over to help me enjoy. I think you can tell by the looks on both of our faces that we are into ham, and more importantly, into ham in soup!

P.S. Mary write, “The votes are in, we’re making a slow cooker category. Dreams are coming true, soups are cooking slow.”

Honey Ham Soup

Put the following in a crockpot for 6-8 hours:

one small bag of large lima beans
one cup chick peas
6-7 cloves of garlic (chopped)
half large yellow onion (chopped)
several handfuls of kale strips
2-3 tomatoes (chopped)
2 bay leaves
rosemary, thyme, basil
a generous portion of honey-baked ham, including the bone if you have it
enough water to cover


Moroccan Chicken Barley

11 Jan

Did you know Alayna and I once backpacked through Morocco without one inkling of an idea what we were doing? No plans laid out but we did have a guitar. We only bathed in bath houses and we had to be rescued by a nomad on a camel when we got trapped in the desert by the ocean in exchange for cigarettes. I know that last sentence sounds completely improbable but it happened. I lost my Slouching Towards Bethlehem paperback in a hostel in Fes, too.

I used to be so cool.

But now I make soup.

Anyways. I am having a little love affair with the spice Ground Cumin these days. Make that any spice. I remember reading a Martha Shulman (New York Times health food writer) article about being mindful to liberally incorporate spices into healthy, vegetarian dishes to enhance flavor. I’ve always put in spices, but recently I’ve been putting in a few more shakes of each spice and the results are delicious.

Additionally, my love of the crock pot continues. My Man of Honor, Zach, just got a crock pot for the holidays and boy is it all we talk about. This meal incorporated parts of my CSA crock pot chicken and the broth I made from those bones in the crock pot, this all made for a very delicious meal.

I always take more pride in dishes where I create as many of the elements of the dish as possible (preparing the meat, broth, etc.). This is one of those meals.

Lastly, I have been debating making a “crock pot” category because I feel like we’re doing more and more with them. Thoughts ladles? Let me know & enjoy!

Moroccan Chicken Barely

  • Saute 1 yellow onion in olive oil with generous shakes of salt, chili pepper and ground cumin
  • After five minutes add chopped carrots, shiitake mushrooms (healthier than other mushrooms!), garlic, red chard stems
  • Saute for about 10 minutes then add 1 cup of pearl barley with 2+ cups of chicken broth
  • Let simmer for 20 minutes, 10 minutes into that time add chard leaves and chicken
  • Spice to taste and a squeeze of lemon ain’t never hurt no one

Squash Soup 3

2 Jan

This post was actually written last week when I was still in finals mode, BUT, now everything has been turned in, I got to see some of those friends (Hi Mary!) who I love so dearly but don’t live in the library with me, and I’m running off to the land with no internet for two weeks, so you get another (different!) squash soup. Without further ado….

As finals drag on, you find yourself less creative, with less food in your house because you don’t have time to grocery shop and with less and less time to finish your final paper. I had a butternut squash, an acorn squash, an onion and some garlic. And you know what? It was pretty good. Also different enough from my last soup to justify a whole new post. Oh the powers of nutmeg! Bruce here can attest it was both delicious and not the pizza/sandwiches we’d been eating all week in the library. Hopefully it even made us smarter. Soup can do anything.

Squash Soup III

  • peel, de-seed and shop up one butternut squash and one acorn squash, and throw into a roasting pan with one chopped up onion and a couple of cloves of garlic
  • lightly cover with olive oil, salt, pepper and nutmeg and roast covered in tinfoil for about 30-45 minutes until the squash is tender
  • switch into your soup pot and add broth (chicken or veggie), and blend with your immersion blender, adding a little more nutmeg as you heat it back up
  • serve and go back to writing that one last paper….