Tag: soup

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Soup Season

By Fran Hill

January is absolutely soup season, and I am here for it. My husband is not really a casserole kind of guy, but he loves soup, and all winter long, I take advantage of that. There is something very cozy about a pot simmering on the stovetop and filling the house with delicious aromas.

Chili is the quintessential winter soup, but there is so much more. We make noodles and shred chicken for another classic. Beans are soaked and simmered with ham bones for something from my childhood. Creamy potato soups sometimes lean toward chowders, often with seafood. Chunks of beef are slowly braised with loads of vegetables and rich stocks. It feels so smart to thinly slice leftover pork and drop into brothy bowls with Asian noodles. While fresh ingredients are great, soup can easily come together with leftovers and pantry and freezer staples. And, on those days that we don’t have the time or inclination to put forth a lot of effort, a jar of home canned tomato soup is heated to pair with grilled cheese. I don’t know that there is a soup or stew that we don’t like.

Our current favorite soup is loaded with winter vegetables and gains a ton of flavor from spicy sausage. At first glance, you will think it also has tomatoes, but the color comes from a generous seasoning of smoked paprika. I have made it with both chicken and turkey broth, but vegetable broth would also work. Don’t skip splashing in the red wine vinegar. That bit of acid lends a brightness that really balances all the flavors in this simple and mouthwatering soup.

Sausage and Brussels Sprouts Soup

Sausage and Brussels sprouts soup warms on the coldest of January days.

(adapted from Eating Well)

4 tablespoons olive oil, divided

1/2 pound spicy Italian sausage

1 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

2-3 cloves garlic, chopped

2 teaspoons smoked paprika

1 1/2 cups cubed potatoes (I used red potatoes)

1 1/2 cups small to medium Brussels sprouts, trimmed and halved

4 cups chicken broth

2-4 tablespoons red-wine vinegar (start with 2Tbsp, taste, and add more as desired)

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/4 cup chopped flat-leaf parsley

Heat 2 tablespoons oil in a large pot over medium heat. Add sausage and cook, breaking up with the spoon, until browned. Transfer to a plate.

Add the remaining 2 tablespoons oil, onion, carrot and celery to the pot; cook, stirring occasionally, until softened. Add garlic and paprika; cook and stir just until fragrant. Add potatoes, Brussels sprouts, and broth; bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until the potatoes and Brussels sprouts are tender.

Stir in the sausage, vinegar to taste, and season with salt and pepper. Serve sprinkled with parsley.
(Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Warmth from Inside Out

By Fran Hill

When I looked ahead at my South Dakota Magazine submission schedule for January, I made a mental note that this week leads up to that really big football game that everyone seems to watch, even just for the commercials. While football isn’t my thing, I do really enjoy the food that goes with those kinds of events, and tentatively planned to share a new dip recipe. Every football party needs a dip, right?

But then the polar vortex happened. Brrr. Subzero temperatures and mind-numbing wind chills covered South Dakota and several other states. Schools and businesses closed as a precaution to the life-threatening cold. The United States Postal Service even disrupted service. Those who had to brave the weather needed layers and layers of clothing and warm, filling meals.

I am putting a pause on that dip recipe and leaning hard into the clichÈ of soup. Soup always warms us from the inside out. Everyone needs a few simple, tried-and-true soup recipes in their arsenal of menus, and I am here to add another that is perfect for this cold weather.

White Turkey Chili starts with a base of onion, garlic, celery and carrot and omits the tomato of traditional beef chili. Ground turkey is super lean and yields to the flavorful green chilies, cumin and cayenne. A pinch of cinnamon provides a depth for the soup, while firm cannellini beans increase the heartiness. I topped my bowl with a squeeze of lime, some crumbled queso and chopped cilantro. Cornbread makes a great side dish to round out a meal that can counter even the coldest polar vortex days.

White turkey chili lacks the tomato of traditional chili, but retains the spice and warmth.

White Turkey Chili

(adapted from AllRecipes)

olive oil

1/2 of a medium onion, chopped

1 medium carrot, finely chopped

2 ribs celery, finely chopped

2 cloves garlic, minced

1 pound ground turkey

2 (4 ounce) cans green chilies, chopped

2-3 teaspoons ground cumin

1 teaspoon steak seasoning

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper

1 tablespoon flour

4 cups chicken broth

3 cans (15 ounces) cannellini beans

In a heavy pot, heat olive oil and sautÈ onion, carrot and celery. Cook and stir until onion is translucent and carrot and celery are tender. Add the garlic and ground turkey. Break up the turkey into crumbles and cook until browned. Stir in the green chilies, seasonings and flour. Cook a few minutes until seasonings are fragrant and flour has coated meat mixture. Add broth and cannellini beans to the pot and bring to a boil. Reduce heat and simmer for 10 minutes to meld flavors. Taste and season with salt and pepper, if needed. (Serves 4-6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Deuel County Oyster Tradition

By Laura Johnson Andrews

Jaci Stofferahn of Watertown handles oyster stew like a pro.

In the gathering twilight of a Deuel County evening, lights wink in the fields. Rows of corn and soybeans have already been reduced to stubble, but farmers toil in their huge machines, bringing in the harvest. Trucks hug the edge of the dusty gravel roads, waiting for their next load.

On one cool Saturday night in October, traffic on the gravel lane leading to Bemis Holland Presbyterian Church is a little heavier than usual, as hungry folks file in for the church’s annual oyster stew harvest supper. Entering the tiny vestibule, we’re greeted by a pair of men manning the moneybox, one with a harmonica in his hand.

Bud Ruesink carries his mouth organ everywhere — it gives him something to do with bits of free time. If you catch him at a quiet moment and ask politely, maybe he’ll favor you with a rendition of”Sweet Hour of Prayer” or another old hymn.

The narrow room is lined with baked goods — extra treats to bring home if you’re somehow not full by the end of the night. At the far end, watch for Bemis Holland’s pastor, Terry Drew. He’ll spend the evening bounding up and down the narrow stairs, shepherding groups of diners into the basement to clusters of empty seats at long tables. It’s a workout for the minister, who has served the small congregation for 17 years.”I feel it for several days afterward,” he admits. Drew doubles as greeter and performer on oyster stew night; when the dining area is full, he plays guitar for people waiting their turn upstairs in the church.

Harvest dinner night is busy, but Bud Ruesink of Castlewood finds time to play a song.

Back in the packed basement, our group is seated. Waitresses navigate through the tables to the kitchen, where they fetch large, piping-hot bowls full of oyster stew or chili while platters of ham sandwiches, scalloped potatoes, pickles, Jell-O and cake circulate among the diners. If you’re an ornery member of the congregation, eat carefully — your oysters might be accompanied by a friendly prank.”Certain individuals get a rock or a shell in their bowl of soup. All the waitresses have to do is say, ‘So and so is here,’ and in it goes,” the busy soup servers told us.”I think they’d be disappointed if we didn’t do it.”

The meal has been a bright spot on the Deuel County social calendar for more than 130 years. Many of the church’s early records are lost, but it is believed that the harvest dinner was first served in 1883, just a few years after Dutch families from Wisconsin founded the church in William TeGantvoort’s dugout. Chicken was the main item at the church’s earliest dinners, but after about five years, the menu changed to oyster stew.

At first blush, oyster stew seems like an odd choice for landlocked Dakota, and, although oysters are raised on the southwest coast of the Netherlands, oyster stew is not a Dutch tradition.”Oysters were one of these early luxuries made possible by railroad,” says Catherine Lambrecht, president of the Greater Midwest Foodways Alliance.”People would order them by the barrel for the holidays.” Oysters couldn’t be shipped to Dakota in the hottest months without spoiling, so they became a cold weather treat, often served up in milky, sea-kissed broth and paired with fat, crunchy little crackers.

“It’s been kind of a life sentence for any and all related,” says LuAnn Strait (left), pictured with Kolt Ruesink.

At current prices, oyster stew is indeed a luxury. Sixteen gallons of oysters go into one Bemis-sized batch of oyster stew, and in 2015, a gallon of oysters cost $95. Ardy’s Bakery in Clear Lake supplies the buns, while the nearby Sunrise Dairy donates milk and butter. Other supplies come from Castlewood. Even with the donated items, it’s an expensive celebration. In some years, the church doesn’t quite break even, but tradition is tradition … and it tastes good, too.

Like many country congregations, the future of Bemis Holland Presbyterian Church and its October celebration is uncertain. Just nine people attended service on the Sunday before the harvest dinner. But anyone with ties to the church is recruited to help serve.”It’s been kind of a life sentence for any and all related,” says LuAnn Strait of Watertown, which is 17 miles northwest of Bemis. Many credit LuAnn’s mother, Tommie Greenfield, and aunts Phyllis Hoitsema and Joyce Ruesink as being driving forces behind the dinner’s survival. The strength of those family ties shows on oyster stew night, in the warm smiles and easy laughter of servers and attendees alike.

“I had three things to go to today — a wedding, a zombie walk and this. Mom said, ‘You choose what you go to.’ Here I am,” Renee Ruesink says.”You don’t say no to Mom.”

If you go: The 2018 harvest supper is Saturday, Oct. 20. The meal starts at 4 p.m. and continues until the last customer is full. Tickets are sold at the door. Take the Castlewood/Clear Lake exit off Interstate 29, heading east. Take the first left, following the curved gravel road north for 2 miles, then turn right and go about another mile. The church will be on your right. For GPS users, the church’s address is 46648 180th St., Clear Lake, S.D.

Oyster Stew

1 gallon fresh oysters

3 gallons milk

1/2 pound butter

1 tablespoon black pepper

2 tablespoons salt

Heat a heavy container a little and rub a small amount of butter over bottom and sides. Add milk and heat to boiling point, then add oysters. Heat to boiling again or until oysters float, then add salt, pepper and butter. Remove from heat and stir frequently to cool. Reheat and serve. Feeds approximately 30 people. Note: Never cover hot stew when cooling in refrigerator.

Editor’s Note: This story is revised from the September/October 2016 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

Bemis Holland Presbyterian Church, a Dutch congregation in Deuel County, has been holding an oyster stew harvest dinner since the late 1880s. Laura Johnson Andrews visited for a story in Sept/Oct 2016.
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Snow Day

By Fran Hill

I seem to talk about the weather a lot. Maybe it’s because I’m married to a farmer, and our livelihood is tied to the whims of Mother Nature. Maybe it’s just due to living a simple life without many options for topics of conversation. Most likely it’s because South Dakota weather can be crazy.

Last Saturday, we enjoyed a sunny 70-degree day. South Dakotans flocked outside to ready lawns and gardens for the growing season, hit the trails for hikes and biking, fished a little, lounged in the sun with favorite books and spent the evening socializing around fire pits.

Sunday, we awoke to spring rain that came and went throughout the day, but picked up steam in the late evening. On Monday, it snowed — and it wasn’t just a few wet flakes that fell with the regular raindrops. It started as a dusting and soon became real accumulation. Ice crusted on every surface. The winds picked up. Visibility dropped.

South Dakota was experiencing a true spring blizzard. Schools cancelled classes, and snowplows were forced out to clear roads. As 6 to 12 inches of snow piled up across the region, I bet that more than one pot of soup simmered in cozy, warm homes.

Leek and Spinach Soup is perfect for warming up during a spring blizzard. Leeks are just emerging for the season, spinach is always a great go-to for soups and chickpeas add substance. I use chicken stock, but vegetable broth is just as delicious. Lemon adds brightness to that broth, and thyme lends an earthiness. This is a soup that has the aroma and flavor of spring, no matter what the weather outside.

Oh, and that Monday snow? By Tuesday afternoon, we were back to sunshine, green grass and temperatures in the 50s. South Dakota weather is crazy, I tell you.

Leek and spinach soup is the perfect remedy for a South Dakota spring blizzard.

Leek and Spinach Soup

(adapted from Better Homes and Gardens)

2 tablespoons olive oil

2 medium leeks, white and light green parts only, thinly sliced (be sure to rinse the sand from the leeks)

2 16-ounce cans chickpeas, drained and rinsed

4 garlic cloves, thinly sliced

4 cups chicken or vegetable stock

juice of one lemon, about 2 tablespoons

10 ounces of baby spinach

1 tablespoon fresh thyme, chopped

In a large soup pot, heat oil. Add leeks. Cook, stirring occasionally, until very tender. (Be careful not to brown the leeks; reduce heat, if necessary.) Stir in chickpeas and garlic. Cook a couple of minutes until garlic is fragrant.

Add stock and 1 cup water. Bring to a boil. Reduce heat and add lemon juice. Return to a simmer. Add the spinach and thyme. Cook just until the greens are wilted. Season to taste with salt and pepper. Serve immediately. (Serves 4.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Resolved to be Simple

By Fran Hill

It is a new year. Have you made any resolutions? Set any goals? Have you broken any resolutions?

So far, my 2017 has gone reasonably well. I haven’t quite shaken that overwhelmed feeling that has haunted me for the past year, but I do feel I am slowly gaining a more solid footing. But I didn’t make any grand resolutions. With my recent turmoil, it felt as if I might be setting myself up for failure. At this point, simple is best.

One easy goal is to make better use of my pantry and freezer staples. We often resort to takeout when I am busy, even when my fridge is overflowing. I always feel like I have”ingredients” rather than”food.”

But food doesn’t have to be difficult. Real meals can be simple enough for even a hectic day.

Spicy Pork and Rice Soup comes together from pork and stock in the freezer, rice and spices from the pantry, and the box of fresh spinach and bag of carrots that are virtuously tossed into my weekly shopping cart. The savory pork and rice are filling and satisfying in this brothy soup, while wilted spinach adds a much-needed vitamin boost for gray winter days.

This soup hits all my criteria: simple, warming, delicious and utilizing what I have on hand. That’s a 2017 goal met.

Spicy Pork and Rice Soup comes together quickly with just a few items from your freezer and pantry.

Spicy Pork and Rice Soup

(adapted from Bon Appetit)

1/2 pound ground pork

2 cloves garlic, finely chopped

2 1/2 teaspoons finely grated ginger, divided

3/4 teaspoon crushed red pepper flakes, plus another sprinkle

1/2 teaspoon cumin seeds, coarsely chopped

1 tablespoon olive oil

1/4 cup yellow onion, diced

5 cups chicken stock

1/3 cup long grain rice

3-4 cups fresh spinach, chopped

1 medium carrot, shaved

Kosher salt

freshly ground black pepper

Combine ground pork with garlic, 2 teaspoons grated ginger, 3/4 teaspoons crushed red pepper flakes, cumin seeds.

Heat olive oil in a heavy pot over medium heat. Add diced onion and sautÈ until tender. Add the pork mixture, stirring and breaking up into medium chunks, until browned and cooked through.

Add broth and bring to a boil; reduce heat and stir in rice, 1/2 teaspoon of grated ginger and additional sprinkle of red pepper flakes. Simmer 10-15 minutes until rice is tender.

Add spinach and shaved carrot; stir to wilt. Season with salt and pepper to taste. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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The Real Thing

By Fran Hill

A few nights ago, Hubs and I joined several friends for an evening out at a local establishment. As these kinds of nights should be, it was full of fun, companionship and lively conversation. Harvest progress was discussed. Local gossip was mulled over. And everyone rolled their eyes at the current political follies.

It was sometime between the guys’ trip to the salad bar and when their steaks and prime rib were served that the topic of food arose. We all like food — a lot. Our group has a nose for sniffing out the best the area has to offer, and we aren’t shy with sharing our enjoyment of excellent cuisine.

So, when a member of our food-loving party offered to show me something that tastes”just like tomato soup,” I was game. Never mind that this guy isn’t known for rolling up his sleeves in the kitchen. Never mind that we are sitting at a back table in the local watering hole and ingredients for tomato soup don’t seem to be available. Let’s just call me adventurous when I watched him squirt a huge blob of ketchup onto a saltine cracker and liberally douse it with pepper. We might need to call me insane when I took that cracker and ate it in one big gulp. It didn’t taste like tomato soup. Not. At. All.

If you want something that does taste just like tomato soup, I have a recipe for you. You probably won’t be able to replicate it for your friends at a table in a bar, but that’s OK. This soup is meant to be savored on cool fall nights and dunked with grilled cheese for lunch. It tastes just like tomato soup should.

Vibrant garden tomatoes make a smooth and creamy homemade soup.

Mmm, Mmm Good! Tomato Soup

10-12 pounds tomatoes, chopped (enough to fill my 7 1/4 quart Dutch oven … seeds, skins and all)

2 yellow onions, chopped

1 head garlic, minced

1/2 cup fresh basil, chopped

3 teaspoons celery salt

1 tablespoon kosher salt

fresh cracked black pepper

4 tablespoons sugar

1 cup butter, melted

1 cup flour

3 tablespoons fresh basil, chopped finely

Chop tomatoes and place in a large, heavy pot over medium heat. Add the onions, garlic, and 1/2 cup of chopped fresh basil. Season with salt and pepper.

Bring to a boil, then reduce heat and simmer for 1 1/2 to 2 hours, until tomatoes have cooked down and flesh has released from the skins. Remove from heat.

Process tomatoes through a food mill or cone colander with pestle, sieve or similar utensil to strain the seeds and skin. (Alternatively, use a wand blender to thoroughly blend tomatoes into a puree.) Return pulpy juice to heavy pot and bring to a simmer. Add sugar.

With mixer, mix together the melted butter and flour. With mixer running, slowly add a ladle of warm tomato juice to the flour mixture. Repeat with 4 or 5 more ladles of soup until the flour mixture is warm and thoroughly combined with a good portion of the juice.

Add the warm tomato/flour mixture to the pot of simmering juice, stirring constantly to combine. Add the 3 tablespoons finely chopped fresh basil. Heat thoroughly.

Ladle into prepared jars (I use pints) and secure lids. Process in pressure canner for 15 minutes at 10 pounds of pressure. (Yield: 6-8 pints.) If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Leeks: Get to Know ‘Em

By Fran Hill

I grew up in a meat and potatoes home. There were always vegetables on the table, but it was simple. Home-canned green beans from Mom’s garden and frozen corn or peas were scooped onto my plate beside the portions of beef or pork. Carrots were reserved for throwing into the oven with pot roast. Broccoli and cauliflower appeared raw in fresh salads or overcooked in a vegetable medley. That was adventurous.

As I discovered my interest in cooking, I decided to rectify my lack of exposure and explore the wide world of produce. I made it a practice to add at least one”unknown” vegetable to my cart with each visit to the grocery store.

Leeks were one of my early ventures into the unknown. As part of the family of onions and garlic, I knew their mild flavor would be a hit for us. Once I mastered the relatively easy task of rinsing to remove any grit, this delectable taste of spring was added to potatoes, simmered in cream sauces over chicken, and simply sautÈed in butter.

Spring Onion Soup is another delicious way to add leeks to the menu. This brothy soup is light and perfectly highlights the flavor combination of sweet onions and leeks. Tortellini and peas make it more filling, and don’t skimp on the divine Gruyere cheese toasts. Green onions and basil add a final delightful freshness. Leeks are no longer an unknown vegetable with Spring Onion Soup.

Spring Onion Soup

(adapted from Better Homes and Gardens)

Spice up your vegetable life by adding leeks to Spring Onion Soup.

1/4 cup unsalted butter

1 tablespoon olive oil

1 large sweet yellow onion, sliced

1 large leek, white part thinly sliced

4 cups chicken broth

2 cups water

1 cup dried cheese tortellini

kosher salt

2 cups frozen peas

1 bunch green onions, sliced

1/2 cup torn basil leaves

6 slices of baguette (or sour dough bread)

1 cup Gruyere cheese, shredded

In a large pot, melt the butter and olive oil together over medium heat. Add the sweet onion and cook, covered, until translucent. Stir occasionally. Add leeks and cook until tender. Add the broth and water and bring to a boil. Add the tortellini and reduce heat to a simmer for about 10-15 minutes, until tortellini are cooked through. Season with salt to taste, and stir in the peas; simmer just until heated through.

Meanwhile, preheat the broiler. Top 6 slices of baguette with equal portions of shredded Gruyere cheese. Arrange on a baking sheet and broil 1-2 minutes until cheese is melted.

To serve, ladle soup into bowls, nestle a Gruyere cheese toast into the soup, and top with green onions and torn basil. (Serves 6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Relax … It’s Winter

By Fran Hill

I can’t scroll through my Facebook feed these days without seeing half a dozen colorful, green foliage photos with announcements of how many days until spring arrives. The recent bout of below zero wind chills seem to have so many wishing for warmer seasons. Well, stop it.

Stop wishing time away. It is winter. It is supposed to be cold. Put a sweater on and open your eyes. Winter has its own unique beauty and deserves its time.

I get it. Temperatures are brutal. Your breath freezes and frost crystals form in your nose. In our agricultural community, it is more difficult to care for livestock and do chores. Snow removal costs thousands of dollars over a winter season. Bluntly, the cold can suck.

However, winter is also breathtakingly gorgeous. Check out the sparkly new fallen snow. Make time to admire the amazing sundogs. Open your eyes to the flocked beauty of frost covered trees. And appreciate the miles and miles of open prairie blanketed in white as it rests and revives for that coveted green spring.

Watch for wildlife tracks in snowdrifts, and bald eagles soaring in the skies. Be a kid again and make snow angels or go sledding. Long evenings can be devoted to that book you have always meant to read, a challenging jigsaw puzzle or a spirited family game. Hobbies can be curated and developed.

Winter time is slower, but in a good way. It is a time to slow down and appreciate what we have and where we are right now. Winter brings me a peace that doesn’t come with other seasons. Spring is hope. Summer brings both hard work and good fun. Fall is full of preparedness. The cold and snow of winter ease the chaos in my mind and allow me to rest and relax. Winter doesn’t have to be so bad.

It is still cold; I will grant you that. I counter it with a warm, comforting bowl of soup. Soup is such a relaxing meal that warms us from the inside out. Sausage and White Bean Soup with Kale is simple and adaptive. Like it spicy? Use a chorizo sausage. Do your taste buds prefer something milder? Try smoked kielbasa or even crumbled breakfast sausage. The sausage is an important flavor component to the soup, as its seasonings meld into and enhance the broth. The beans are hearty and kale is a fresh, but earthy addition. Don’t wish winter away; fill your bowl with some soothing soup and enjoy the season.

The warmth of sausage and white bean soup is perfect for a cold winter night.

Sausage and White Bean Soup with Kale

(adapted from Cooking Light)

2-4 ounces Spanish chorizo or kielbasa sausage, sliced (alternatively, Italian or breakfast sausage, crumbled)

1 tablespoon olive oil (optional)

1 cup onion, chopped

3 cloves garlic, minced

4 cups chicken stock

2 cans white beans (Cannellini, Northern, butter beans or a combination of your choice), rinsed and drained

4 cups kale, chopped (remove leaves from the tougher stems)

freshly ground black pepper

kosher salt

Heat a large soup pot over medium heat.

Add sausage to the pan and sautÈ until starting to brown and cooked through.

Add olive oil, if needed, and the onion and garlic; cook until tender.

Add broth to the pan.

Add rinsed and drained beans to the soup and bring to a simmer.

Stir in kale; simmer a few more minutes until greens are tender.

Season with salt and pepper, to taste. (Serves 4.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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New Traditions

By Fran Hill

Christmas Eve is the time for traditions. There are slow drives to check out the Christmas lights, scripture reading of the first Christmas and maybe family gifts are opened (because Santa’s won’t be here until morning).

I surveyed a group of friends and it seems another tradition for Christmas Eve is soup. Be it a bubbling pot of chili after an inspiring candlelight church service or a creamy bowl of oyster stew while watching seasonal movies in new jammies, soup is a menu staple for Christmas Eve.

Our home doesn’t stray too far from the norm. My husband and I usually serve chili and my often requested Potato, Bacon and Green Bean Chowder along with a fresh vegetable tray, cheese and crackers and Christmas cookies for dessert. However, this year, I might mix things up.

When I visited New Mexico a few summers ago, friends introduced me to Posole, a traditional stew. At first taste, I knew that my husband would love the slow roasted pork, beans and hominy in a seasoned tomato base. The stew is not spicy, only flavorful. Garnished with queso, cilantro, shredded cabbage and/or a squeeze of lime, every bowlful is the perfect cold weather comfort food and excellent for a new tradition of Posole for Christmas Eve supper.

Posole

(adapted from Bon Appetit)

1 tablespoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

2-pound boneless pork shoulder

1/2 red onion, sliced

2 tablespoons olive oil

1/2 red onion, chopped

3 garlic cloves, minced

2 plum tomatoes, diced

6 cups chicken broth

1 28-ounce can pinto beans, drained (last time I only had kidney beans on hand, that’s OK)

1 28-ounce can white hominy, drained

1 28-ounce can tomato puree

1 tablespoon oregano (preferably Mexican)

2 teaspoons ground cumin

Kosher salt and freshly ground black pepper

crumbled queso

chopped fresh cilantro

lime wedges

flour tortillas

Preheat oven to 275 degrees. Combine cumin, garlic powder, smoked paprika, salt and pepper in a small bowl. Rub spice mix all over pork. Place pork in a small roasting 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. When cooled, use 2 forks to shred pork into bite-size pieces. (Pork may be prepared up to 2 days ahead.)

Heat oil in a large pot over medium-low heat. Add onion and sautÈ until translucent, 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. Garnish individual servings with queso, cilantro and lime wedges. Serve with flour tortillas. (Serves 8-10)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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Calling in Sick

By Fran Hill

Flu season is upon us, and along with it, various other viruses have joined to wreak havoc on our lives. We wheeze and cough and sniffle and blow. Our foreheads are hot and cheeks are flushed. There are night sweats and headaches and symptoms that it probably isn’t polite to mention in a food blog.

My house hasn’t been spared. Hubs came home early one day and went straight to bed. Seriously. Straight to bed. Have you EVER heard of a farmer that didn’t tough it out through whatever was striking him down? He was sick. SICK. S.I.C.K. Dutifully, I gave him Tylenol and ginger ale, brought out the Vicks and fired up the vaporizer. I tried to nurse him from a distance to preserve my own health.

It didn’t work. A few days later, I awoke with a nasty headache, and as the hours wore on, the virus wormed its way through my body and wore me out. I attempted to soldier through it, but it would be a sham if I didn’t admit to daily naps and neglecting a lot of my to-do lists. Hubs made time to visit his physician and scored a diagnosis of pneumonia and a prescription for the”good” cough syrup. I knew my doctor was most likely to diagnose a virus and prescribe rest and patience, and didn’t bother with a trip to the clinic. Three weeks later and Hubs is mostly back to full speed, though I am still occasionally hacking up a lung and lacking energy.

No matter what precautions we take to protect our health, the bugs are sometimes stronger. Flu shots, vitamins, exercise, healthy diets, Lysol and even self-imposed quarantines aren’t always enough of a defense. Viruses happen, and when they do a bowl of warm soup might be as good of a cure as any.

Curried Chicken Noodle Soup hits the spot during the flu season. The extra spice of the curry is welcome when overworked sinuses are meddling with our taste buds. Spinach and red chilies add a nutritional boost. And, rice noodles aren’t as heavy for our tummies as our traditional Midwestern egg noodles. A comforting bowl of this Thai-inspired soup is the perfect medicine when calling in sick.

Curried Chicken Noodle Soup

(adapted from Cooking Light)

4 cups water

1 (5 1/4-ounce) package wide rice stick noodles

3 cups fresh spinach leaves

1 tablespoon canola oil

1/4 cup chopped onions

4 small hot red chilies, seeded and chopped

2 teaspoons red curry paste

1 1/2 teaspoons curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

2 cloves garlic, minced

6 cups chicken broth

1 (13.5-ounce) can coconut milk

2 1/2 cups shredded, cooked chicken breast

1/2 cup chopped green onions

2 tablespoons sugar

2 tablespoons fish sauce

1/4 cup fresh cilantro, chopped

7 lime wedges

Bring 4 cups water to a boil in a large saucepan. Add noodles and cook 3 minutes. Drain. Add spinach to noodles in a large bowl and toss to wilt with the heat of the cooked noodles. Set aside.

Heat oil in a pan and add onions and red pepper. SautÈ until onions are tender. Add red curry paste, curry powder, turmeric, coriander and minced garlic to the pan. SautÈ about 1 minute, stirring constantly. Add the chicken broth to the pan and bring to a boil. Add coconut milk; reduce heat and simmer 5 minutes. Add chicken, green onions, sugar and fish sauce; simmer additional 5 minutes.

Pour chicken mixture over noodles in bowl. Stir in cilantro. Serve individual (2-cup) servings with lime wedges. (7 servings)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.