Soup Sunday

I bring you - once again - the "M" word.  Miso.  An ingredient not found in every fridge - but it oughta be.  It lasts for ages and adds such a wonderful something extra to a simple soup!  This is my ultimate comfort food.  It is so darn easy to make and just warms my soul.  You should try it - because I say so.  And even though I am a bossy-pants, I know you love me and will do as I tell you. 

Miso Vegetable Soup
adapted from Eating Well Magazine**
(2 servings)

2 cups plus 3 tablespoons water, divided

2 tablespoons white rice, uncooked
2 cups frozen stir-fry vegetables or frozen mixed vegetables
1 12-ounce package extra-firm tofu, cut into small cubes
2 tablespoons miso*
2 scallions, thinly sliced
1 teaspoon rice vinegar, or to taste
1/2-1 teaspoon sugar, to taste



Bring 2 cups water and rice to a boil in a large saucepan over high heat. Cover, reduce heat to a gentle simmer and cook until the rice is just tender, 12 to 15 minutes.

Add stir-fry vegetables to the pot, increase heat to high and bring to a boil. Cook until the vegetables are heated through, stirring occasionally, 2 to 3 minutes. Add tofu and cook until heated through, about 2 minutes. Remove from the heat.

Combine miso and the remaining 3 tablespoons water in a small bowl and stir to dissolve. Add the miso mixture, scallions, vinegar and sugar to the soup and stir to combine.

This soup can be made ahead - cool, cover and refrigerate for up to 2 days.


*The color of miso (fermented soybean paste) depends on how long it's aged. In general, the lighter the color, the milder the flavor, so if you have never tried it, go for the white miso. It will keep, in the refrigerator, for more than a year.
  **This is my favorite magazine EVER!  There is something on almost every page that I want to make. 

Comfort Food - GF Style.

After a brief (and mostly missed by me) break in the Gray Condition, it's back.  This endless grayness called for some serious Comfort Food.  While the 'old' me would have whipped up a turkey-roaster full of mac and cheese/heavy on the cheese, the 'new' me sat in deep thought last night and noodled it over.  Noodles!  I made one of my new favorite comfort foods, full-on comfort low-on fat and no gluten.  I did not take pictures, of course.  If I thought my photography skills were rocky before spending a few days with a professional photographer, the aftermath may find me never lifting my camera again.  Kidding!  I'm not that intimidated.  But, I do now try to look at what is in the viewer with a more careful eye.  I will need a few thousand more lessons.

Pork, Apple and Miso Noodle Soup

(based, albeit loosely, on a recipe from the September 2012 issue of Eating Well Magazine)

Approx 10 oz of ground pork
2 tart, crisp apples, peeled, cored and chopped
2 cups chicken broth
4 cups water
pkg rice noodles
1/4 cup of white miso (and, yes, I have two kinds of miso lurking in my fridge...)

In a large saucepan over medium high heat, cook the pork until there is no pink on the outside, stirring to break the larger pieces up.  If the pork is not lean (and mine never is), pour off most of the fat.  Your dogs will thank you when it appears on their breakfast kibble.  Stir in the apples and cook until slightly tender, stirring occassionally - about 2-3 minutes.  Add the chicken broth and water and bring to a boil.  Add the noodles and cook according to package directions or to your own taste.  Just before the noodles are done, carefully scoop out about a half-cup of the cooking liquid and stir it into the miso in a small bowl.  Return the miso mixture to the soup and stir in.  Remove from heat and serve.  You'll want to wrap your arms around your soup bowl and give it a great, big hug!

January - Get thee behind me!

Waaaay behind me.  So far this month: Bernie was diagnosed with Lyme's; same Bernie 'ate' part of an old sleeping couch, which had me running for the Hydrogen Peroxide and milk; my new goat gate broke; Flora, perfectly fine one day, was not the next; my frost-free outdoor faucet (#3 since I've moved here) broke, prompting a call to the plumber; who arrived as I came back from the vet, who told me that Cookie needs $1100 in medical care.  And most of that was over the past two days!

Time to do some hard and creative thinking (and financial waggling).  I'm trying to convince myself that ALL the bad stuff for 2012 is getting fit into one month.  How does that sound to you, Universe?

It's a good thing I availed myself of some comfort food yesterday (along with the comforting presence of a good friend).  I rediscovered my Moosewood cookbook collection and made a rendition of Spinach Polenta with Fresh Tomatoes.  For those of you in need of comfort, here it is:

Spinach Polenta Topped with Tomatoes (adapted from Moosewood Restaurant Simple Suppers)
(I don't have the recipe here - but this is close enough)

2 cups water
2 cups milk
1 teaspoon salt
1 cup corn grits (polenta)
1 cup grated Parmesan
8 oz. baby spinach (I only had a 5 oz. package and it was fine)

Fresh tomatoes (regular or Roma - approx. 4 reg. or 8 Roma)  *I didn't have fresh so used about a pint of my own canned oven roasted Romas
2 garlic cloves pressed or minced
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon dried Oregano
2 Tablespoons Balsamic vinegar

Put the water, milk and salt in a saucepan and bring to a boil.  Pour the grits in a slow, steady stream into the liquid while stirring constantly.  Continue stirring until it thickens.

Heat the oil in another saucepan and add the garlic.  Cook until golden, then add the tomatoes, salt and oregano.  Stir until heated through and the tomatoes just start to soften.  When they are softened, take off the heat and stir in vinegar.

Back to the polenta!  Stir in the cheese, then add the spinach a handful at a time, stirring until it wilts.  When all the spinach has been added, make sure it's heated through, then spoon onto each dish and top with tomato mixture.  You can sprinkle with additional grated Parmesan if you wish.  It is easy and delish! 

Bring on the comfort!  And a lottery win would help a lot....