Veggie Soup for the Meat-Eating Soul

That's not soup, foo, that's rhubarb crisp! Okay. So Alayna and I have been discussing this and as we note time and time again we're both Virgos, so we're anal about details. That and we've been doing this blog for almost a year and a half and we also have this other neglected blog, Friday's Dinners, which I like in theory but as we have since realized we should just have a one-stop shop with all our recipes. Also, as Alayna and I expand our cooking reach into the delicious far corners of the kitchen (I made strawberry chili preserves this weekend what what!) we want to include those recipes here. More than soup yes, but the theme is to highlight that we shouldn't be afraid of soup OR cooking. And all our recipes fall into that theme.

So what to do? Basically for some dumb reason we decided to create this blog on blogger, which I think is far inferior to wordpress. I want to transfer platforms but I'm not sure how to do that easily without hand plucking all this content. Dos Mios! Does anyone have tips? I need to re-structure this monster so it's more easily searchable. I need seperete pages. I need so many things. But what don't I need? Soup. This soup is wonderful, as always. So make it, then tell me how to re-do this blog.

Thanks for coming to soup Lindsey!

Veggie Soup for the Meat-Eating Soul

• In a separate pan, heat olive oil and cook six boneless skinless chicken thighs (or breasts) cut into bite-sized pieces until done and turn off, reserving juices
• while chicken is cooking, use a clean cutting board and knife to chop up six cloves of garlic and saute with two sprigs of fresh rosemary and some generous shakes of red pepper flakes in your soup pot
  
• when the garlic is fragrant/opaque, add in a chopped whole yellow onion
• when onions are translucent, add on bunch of broccoli rabe, also chopped, including everything except the very bottom of the stems and cook covered
  
• next add two yellow squashes, cut into slices then quartered, and one bunch of swiss chard torn into bite-sized pieces, covering back up
• when squash is mostly done, add two cans of drained black-eyed peas to the pot, along with the chicken in it's juice and cover the rest with broth
• bring to a simmer and serve with mary's delicious carrot bread!

Rhubarb Crisp

• Take about one pound of rhubarb and strip the stringy parts of off the rib of the rhubarb by pulling them off with a paring knife (if you were a really particular child, you may remember doing something like this with really stringy celery, but i promise it's easier than that was). When you're done, the ribs will look like naked rhubarb and kind of green.
  
• Cut into bite-sized pieces and put into a bowl
• Add one pound of strawberries, halved or quartered and one can of drained cherries (or more rhubarb or more strawberries... I just had a can of cherries)
• Squeeze about a tablespoon of orange juice onto the fruit, grate some zest onto the mix and then stir in half a cup of white sugar, then place into a buttered square brownie type dish
• in a food processor or with a hand mixer, take six tablespoons of cold butter, add some cinnamon and salt, then half a cup of brown sugar, half a cup of flour, half a cup of rolled oats and half a cup of almonds or pecan, and pulse or mix until there are pea-like sized balls. it's important to use cold butter so it doesn't just melt!
• put the topping onto the fruit in chunks and bake at 350 for about 45 minutes until the top of the crumble is browned
• enjoy!

Ginger Asian Soup

I came home sick from work yesterday and promptly fell asleep. I woke up for the last 45 minutes of Legends of the Fall, wept like a baby when Isabel 2 was shot by the prohibitioners' stray bullet when they were trying to intimidate Tristan- like that's even possible. Once again I was left feeling cheated I wasn't born as a native American two hundred years ago. Then I fell asleep again. Woke up to Alayna buzzing up with groceries. I said what should I help cut? She looked at me with disgust in her eye as if I were a leper and said, Nothing. I sat back and she cooked me soup and it was pretty fantastic.

Then Paul came over. (Mom, stop reading this now.)

Paul came over with bloody hands.

"Will all great Neptune's ocean wash this blood
Clean from my hand? No, this my hand will rather
The multitudinous seas incarnadine,
Making the green one red."

- William Shakespeare, Macbeth 2.2

Paul had just ended the lives of two pigs, with two bullets, a slit to their throats and four large man's knees holding their squealing piggy cries down in the dirt while they died. Paul ate our soup and shared the (curly) tales of the pig slaughter in a cold barn in Vermont just the day before. (Paul will go back to Vermont to cut and salt and store all this meat- he is in culinary school and this acted as his first butchering experience.)

I felt bad that we made our soup with chicken but didn't say anything.

So this Ginger Asian soup is dedicated to our chicken and pig friends. And once again I am inspired to make one of those promises to myself that when I do happen to buy meat it's the more expensive kind that says it's slightly more humane than the other ones.
Because it can't be good- for our bodies or our karma- for those mass slaughters of those industrial animals with those shitty lives- who die without anyone giving them much thought. Or being sad. Or sitting on my couch eating my soup marinating over the experience- and the life- thoughtfully. Like someone probably should when something dies for our benefit.

I thought about this after Paul left but then I fell asleep again.
I was really tired afterall.

Ginger Asian Soup

• chop 5-6 cloves of garlic and a generous amount of fresh ginger and saute in olive oil

Your ginger doesn't have to be growing stems like mine...

• add a bunch of roughly chopped broccoli rabe (include the stems in leaves! they're delicious, i promise... just not the very bottom of them)
• add in mushrooms (we had shitake, baby bellas and... something else that came in the three pack. if only one option is available, i would go for shitake)
• once the rabe is getting to be a darker green and the mushrooms cooked through a bit, add your veggie or chicken broth and bring up the heat to get to a boil
• in a separate pan, cook up a few chicken breasts in bite-sized pieces
• once the broth is boiling, add a packet of udon noodles (snapping them in half first) and two generous handfuls of fresh sugar snap peas with your cooked chicken

• Flavor with soy sauce (and salt and pepper if you are a sodium addict like moi)
• Once the noodles are cooked through (about five minutes) enjoy!