Southwest Soup A'la Heidi

It all started with tamales. A girlfriend and I like to make tamales and recently invited two more of our best gal pals to make them with us. This soups humble beginnings were drippings from our tamale pork. It was so darn wet that we decided to ladle off the juice and use it to mix our masa with (great move on our part). When we were all done and cleaning up, there were still a couple of cups of juice in the bowl. Heidi and I were eyeing it and apparently thinking the same thing, "...is meli going to throw that out?" Lucky for that pork juice, we saved it from the drain.

As luck would have it, Heidi and I were planning on doing a little bio-writing and editing that night. We decided to make something for dinner with that divine pork stock. This was lucky for us, because it was such a great dinner. Lucky for you, because we like to share.

Southwest Soup A'la Heidi

I apologize for my lack of specificity with amounts. Go for the smaller numbers if you are not making much. We went with the higher numbers of ingredients and fed 4 adults and 3 kids.

2-4 C stock (Pork was fabulous, but any that you have will do)
1-2 potatoes, diced fairly small
1/2 onion (which you won't see in these pics, because we respect Heidi)
2-3 garlic cloves, finely chopped
1 pablano pepper, diced (or use red or green if you don't have pablano)
1 -2 carrots, diced
1-2 celery stalks, diced
1 can diced tomatoes
1 can black beans
2-3 tsp oregano (flakes)
1-2 tsp cumin (ground)

Saute potato in a little olive oil, don't stir them too much or they will get starchy/sticky. When they start to get a little color add them to a stock pot. Add stock, tomato, and beans. Heat to a boil. While the stock and potato are heating saute garlic, onion, carrots, and celery. Add to stock pot. Add water or more broth at this point to get the consistency you want. Use less liquid if you want a "stew" more for a "soup". Add spices and salt and pepper to taste. Boil covered until potato is done.



Serve as is or dress up.

Garnish ideas include
shredded cheese
sour cream (GF)
avacado or guacamole
cilantro
tortilla chips
warm corn tortillas

As is



Dressed Up

Ahh the Joys of Spring

You have to love this time of year. My friend Cindy had it right this morning when she was talking about how Spring lends itself to so much hope and then you look out your door on a day like today and feel absolutely deflated. The flowers are up...but often covered with snow. It looks absolutely beautiful outside.....but is cold as hell and even a bit windy. Winter seems over...and then not (ask the folks in eastern WY and western SD about that this week!)

The best way to be prepared for this tug and pull is to arm yourself with a nice mix of recipes. We grilled steak last Saturday and sat outside sipping hot cocoa after dark, it was so lovely. Tonight I am opting for split pea soup, hopefully it will warm our insides and remind us that winter is not all bad, even if it is long.

Speaking of this split pea soup, it is one of those...hmm...what can I fix for dinner when I really need to go to the store days. I am literally looking at one parsnip, 4 carrots, a few potatoes, and a herd of various onions - Oh and a bag of tomatillas and one pablano pepper. What do you do with all that? Well you decide to make soup and then salsa for baked potatoes for tomorrows lunch. All I have to do now is get to the store later to get some food for the rest of this weekend and next week!

OK -- easy split pea soup......

1 pound slit peas (2 cups)
3 small potatoes diced into bite size
2 carrots, diced fairly small
1/2 of a yellow onion, diced
1 shallot , diced (you could use all yellow - or any onion that you have on hand - even dried!)
6-8 Cups stock/broth/or water broth mixture
Thyme (I used fresh because I had some - dried will also work)

saute onions and carrots. You can do this in a small pan or in the bottom of your stock pot - either one. Combine all ingredients in a stock pot

and simmer until peas are tender. (about 30 minutes, although I just keep on cooking it until the peas start turning to mush- uncovered for the last 20-30 minutes until it gets really thick because Todd likes it that way)

Salt and Pepper to taste.

If you are thinking -- I don't have the stuff to make this, then make it differently. You have scallions - use those. No potatoes, no problem - skip them. Add celery if you have it. Leftover ham? That makes incredible split pea soup. My favorite thing about split peas is that they are not picky - they are happy to simmer in a pot with just about anything. They also cook fast and require no soaking so they can be a really great "fast food" dinner. I love making this ahead in the crockpot - but it really does come together in 45 minutes or less, so it can be a great saving dinner recipe to add to your favorite quick dinners.

Serve this with crusty bread or rolls...yummy. Stay warm this week and remember -- IT'S SPRING!