It’s one of the first chilly evenings (at least, the first one I feel chilled), so I made soup.
I was in the midst of nasty financial management homework, so I didn’t have much time, thus a quick made-up soup in my new favorite cookware:
I took a smoked beef sausage, cut in half slices, sauteed in grapeseed oil so I could use a pretty hot burner, added two sliced carrots, a diced up celery stalk, and a pressed clove of garlic. When nicely browned I added a can of pink beans (drained) and a 32-ounce carton of chicken broth. Let it come to a good simmer, then threw in four large-diced klondike-rose potatoes, a pinch of dill, some sage, thyme and rosemary and a chopped up zucchini. Also a dash of my new “secret ingredient” — onion juice in bottle. Simmered till the vegetables were tender.
It was awesome. Just right for a chilly early autumn evening, and, apparently good brain food, since I finished all my homework on time.
1/2 jar of roasted sweet red peppers (fire roasted is best), roughly chopped
about a dozen large green stuffed olives, sliced
a heaping tablespoon of capers
a sprinkle of paprika
1 teaspoon olive oil
Preheat oven to 350. Serves 6.
In a large baking dish (mine is about 10×17 Pyrex) spread the olive oil by dragging the chicken pieces through it. Add all the other ingredients, breaking the pesto up. Put the pan in the oven …. and forget about it for about 2-1/2 hours, until the faint scent of tomatoes and browning penetrates your consciousness. Pull pan out of oven moments before ingredients begin to burn. Loosen juices from pan with a little more white wine. Serve with quinoa or rice and fresh steamed broccoli.