Last Call for Soup!

The first day of Spring has come and passed. Yet the DC area is calling for yet another snowstorm next week. Hopefully it will be relatively quick and harmless and this whole "in like a lion, out like a lamb" thing can happen already. Because I'm over the off and on snow. And the sniffly cold I've developed as a result is over it as well.

So for this post, I want to offer those of you who are still experiencing the chill of winter, a few of my favorite soup recipes to try before soup season is over. Which I hope is any day now. I'll actually be posting one last soup recipe of my own next week, but here are some favorites to whet your appetite. Two vegetarian options (though one is so rich you don't miss the meat!) and one chicken option. Something for everybody.

And I go more the Oprah route when it comes to soup. You get a soup! And you get a soup! No Soup Nazi here!

Senegalese Peanut Butter Stew: Still hands down, one of my favorite soups to make.

Moroccan Chicken and Butternut Squash Soup: I made this twice this winter and just enjoyed my last frozen coup. Savory with a hint of sweet, this gets better every day it sits and the flavors get a chance to meld.

Tortellini Tomato Spinach Soup: Seriously easy, and seriously good for a more delicate palate.

Pierogies with Kielbasa and Caramelized Onions

Some people would say that there are two primary food groups in Pittsburgh: meat and potatoes. There's a certain comfort to eating these types of meals, and it makes me feel at home. But there's just something about starch wrapped in starch with tube meat that gets me infinitely more excited than your standard comfort food fare. So last week, I finally cooked the frozen pierogies that I picked up while home in Pittsburgh over the holidays. And these ain't no Mrs. T's. These were large and in charge and made by the Polish ladies of Pierogies Plus in Pittsburgh. Seriously, they are the best. You should order some of these. http://pierogiesplus.com/

Pierogies with Kielbasa and Caramelized Onions (serves 4...but let's be real...more like two hungry people)

Ingredients:

• 3 TB olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 lb frozen potato and cheddar pierogies, do not thaw
• 1 lb kielbasa, sliced, any variety will work
• 2 TB apple cider vinegar
• 2 TB whole grain mustard
• fresh parsley, chopped for garnish (optional)

Directions:

In a large saucepan, heat 2 T olive oil over medium heat. Add onions, stirring occasionally, until they turn a golden color, about 15-20 minutes. Spread pierogies on top of onions in a single layer. Lower heat to medium, cover pan and let cook another 5 minutes, stirring every other minute. Add sausage slices and continue to cook, stirring occasionally, until pierogies and sausage are cooked through and starting to turn golden brown.

 

Meanwhile, in a small bowl, stir together vinegar, mustard and remaining 1 TB olive oil.

Add dressing to pan with the sausages, pierogies and onions and toss to combine. Season with salt and pepper, if needed. I did not add salt because this was plenty salty enough. And I LOVE salt!

 

Garnish with parsley, if you want.

Posole

This weekend was the weekend of holiday parties and indulgence. I managed to make it to 4 of the 5 holiday parties I was invited to on Saturday, and lived to tell the tale. However, I was definitely feeling the effects of too much drink on Sunday morning, when I journeyed to Giant at 9 a.m. to pick up 2 lbs of pork shoulder. What I ended up with was a surprisingly heavy 2 lb piece of meat (READ: a 9 1/2 lb. piece of meat for $2/lb...yes I transposed the numbers when purchasing this, and didn't realize it until I got home.)

In any case, I made a great posole with it (and froze the rest of the meat...I see carnitas in my immediate future). This was awesome hangover food for a crowd, and will be what I'm eating all week. It is time intensive since you slow cook the meat for many hours, but prep work is pretty minimum once the meat is cooked. Totally worth the time.

Posole (serves 8-10)

Pork

• 1 TB ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 2-pound boneless pork shoulder (Boston butt)
• Kosher salt and freshly ground black pepper
• 1/2 red onion, sliced

Posole

• 1/4 cup vegetable oil     
• 1/2 red onion, chopped    
• 3 garlic cloves, minced    
• 2 plum tomatoes, diced    
• 6 cups low-salt chicken broth    
• 1 28-ounce can undrained pinto beans    
• 1 28-ounce can white hominy, drained    
• 1 28-ounce can diced tomatoes with juices, puréed in blender until smooth    
• 1 TB oregano   
• 2 tsp ground cumin    
• Kosher salt and freshly ground black pepper    
• Shredded mild cheddar     
• Chopped fresh cilantro     
• Lime wedges    
• Flour tortillas

Directions:

Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5–6 hours. Let pork rest until cool enough to handle.

Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. This can be done a day ahead if needed.

Heat oil in a large pot over medium- low heat. Add onion and sauté until trans- lucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.

 

Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.

 

2013 CFC Chili Cookoff

This week, I was one of the organizers for our division's second chili cookoff. The tradition started last year and we decided to resurrect the idea again this year, but on a smaller scale. This didn't mean we skimped on chili, just made it more about our division's efforts related to CFC.

For those unfamiliar with the acronym, CFC stands for the Combined Federal Campaign. The CFC provides federal employees an opportunity to donate pre-tax dollars, right from their paychecks, to charities of their choosing. Through the CFC campaign season, which typically runs from October- December, events are held to raise awareness of the initiative, and also raise a little money for the general fund. This was one of those events.

I'm happy to report that I came in third place in both the official judging, as well as the people's choice. There were some great offerings this year, from a lamb chili to a Filipino-style chili with black rice. I made my traditional Cincinnati-style chili, but with beef as opposed to my typical chicken, and without the addition of pasta. But this pasta was definitely sugar and spice and everything nice.

But even more importantly, we raised more than $300 for the CFC.

Here are some of my previous chili posts in case you are so inspired to make a chili for this chilly weather.

Cincinnati-style Chicken Chili

Savory Chicken Chili with Corn and White Beans

Turkey Chili

Savory Saturday: A Different Kind of Chicken Chili

It's starting to get cold out. I finally put the blanket on my bed and turned on the heat. This means it is officially time to break out the comfort food recipes. I have made this white chili several times over the last year. Combining corn, fennel and parmesan cheese, this is not your typical chili. It isn't overly spicy, and tastes more like a chowder. But when the weather turns cold, this will keep you warm.

I originally posted this recipe around this time last year, but will admit the photo didn't make it all that appetizing. Perhaps I've done better this time around to entice you to make this no-fail recipe.. For the original recipe and post, click here.