Category Archives: Pots of Goodness

Save your A$$ Chicken Peanut Ramen

Who knew soup season would butt right up to Cinco de Mayo season and Kentucky Derby season? It’s been one of those springs in New Hampshire. The upside is that there is still time to post the recipe from Half Baked Harvest that I made more than any other (including spicy margaritas) this past winter.

It first came to my attention in November, when Pat the Great in Colorado had it ready to serve us upon arrival. Conservatively, I’ve made this 20 times since then. It was an extraordinary winter of feeding people, and without this recipe many of them would have gone hungry. Each time I thought I’d made it for the last time, there would be another chilly day with no meal plan, and out from the cupboard the stained hard copy of this recipe would come.

The recipe is classic Pat, because she only passes things along that are truly great in some way. That could mean interesting, informative, funny or delicious. In this case it means both delicious and easy.

My minor obsession with it was recently reconfirmed by Suzi the Great, who posted it on Instagram after making it an embarrassing number of times in succession. Suzi also gave me the cookbook that first introduced me to Tieghan Gerard’s Half Baked Harvest, not to mention the picture for this post, so, triple points to Suzi.

My goal at Bring It is to only share the recipes you will come back to time and again. They have to be great, not “Just OK,” and in the binary judgement by which many things can be simply appraised, absolutely “Worth It.”  Admittedly, a few times I’ve wavered, passing on a so-so recipe because it had a great story, but I’ve recommitted to the “Worth It” standard so please trust me on this one. If you like these flavors you will make this again and again, and never have to worry about how to feed hungry people in a hurry.  

Save You’re A$$ Thai Ramen

(AKA Half Baked Harvest’s 30 minute Thai Peanut Ramen)

One pot, quick and easy healthy, meal that’s creamy, spicy and delicious.

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

  • 4 cups low sodium chicken broth
  • 1 can (14 ounce) coconut milk
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons honey
  • 1/3 cup creamy peanut butter
  • 1/4 cup Thai red curry paste
  • 3/4 pound boneless, skinless chicken breasts (or protein of choice)
  • 8 ounces cremini mushrooms, sliced
  • 2 red bell peppers, chopped
  • 1 inch fresh ginger, grated
  • 1 clove garlic, minced or grated
  • 2-4 squares ramen noodles
  • juice of 1 lime
  • 3 cups fresh baby spinach
  • 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
  • chopped peanuts and toasted sesame oil, for serving

Ingredient notes:

  • You can riff on veggies here, adding more of whatever you like or whatever you have. I typically cook up the mushrooms in a skillet first with some onions because my people are not into mushrooms and that helps disguise them.  
  • I have also on occasion added a ton of thinly shredded cabbage instead of or in addition to the ramen.
  •  For “ramen” I have used fancy organic gluten free rice ramen, clear rice noodles, straight up spaghetti, 25 cent college student ramen, fresh and dried soba and udon noodles, etc. Anything goes so use what you have and what you like.
  • Pat and I both prefer to cook up the chicken before adding it to the pot (use the skillet you used for the mushrooms after you cook them up, if you go that route). It’s also a great use for leftover cooked chicken.

Method

Stove Top

  1. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.
  2. Once done cooking, shred the chicken.
  3. Bring the soup to a boil over high heat. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
  4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

 

Instant Pot*

  1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.
  2. Once done cooking, use the natural or quick release and release the steam. 
  3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.
  4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

*(I know nothing of Instant Pots, so this is taken on faith)

Notes

Half baked harvest recommends storing the soup and noodles separately, then adding the noodles just before serving because otherwise the noodles will soak up all the broth and become very mushy. Here at Bring It Central we hoover down the leftovers that have been stored altogether for days noooooo problem.

 

Pumpkin Soup, hold the spice

Alternative title: Miso over pumpkin spice. It may really be just me, but I am sick to death of pumpkin spice. I love pumpkin and all its winter squash cousins but the pumpkin spice conspiracy to assault your senses all fall is just too much. And so, while I want to want to savor pumpkin muffins and PSL’s, I really don’t want to, because they make me feel like I am eating or sipping a horribly misappropriated Yankee Candle.

Enough already. I prefer pumpkins and their cousins to taste like, well, the pumpkin family. If you don’t believe me, check out these pumpkin all stars. (There’s even a mighty fine pumpkin muffin in there that tastes nothing like a Yankee candle.) ‘Tis the season for orange goodness, and, unlike me, my family can only take so much Sugar and Spice Squash Soup. I needed another comfort soup in the repertoire and I think I’ve found it. This comes from My New Roots, home of the ever brilliant “Dirt Bread” that is the stuff of lusty Hippie dreams.

The original version of this soup uses red pumpkin also known as Kuri or red kabocha. I used cooked kabocha (AKA buttercup) squash because I had it at the ready and because it is mighty dense and creamy. I did not use the gnarly green peel. Butternut squash would also be fab. Or, hey, even an actual pie pumpkin would work (though they are more watery and less sweet and the skin is not for prime time).

This soup is also a fine way to work through the vat of miso that seemed like a good idea when I bought it, which was a while back. Miso adds the funk, or umami if you must, and the variety of toppings lets you totally riff in whatever direction you please. I used some fried shallots (that I bought at the same store where I made my excessive miso purchase), toasted pepitas and chopped pistachios to be X-tra klassy. We had this as just a soup, without the noodles, and it was tremendous, though noodles would be bulk it up into a fab fall dinner. If you want a similar recipe, with mushrooms right in the soup, check out this similar, though non-pureed one here.

Get your pumpkin on, and hold the spice. If you feel cheated you can always light a candle.

Pumpkin Miso Broth with Soba
From My New Roots. Serves 4 as a main, 6 as a side

Ingredients:

  • 1 Tbsp. coconut oil (olive oil is fine too)
  • 2 medium yellow onion
  • ¾ tsp. fine grain sea salt
  • 3 cloves garlic
  • 1 medium, 2 lb / 1kg Hokkaido pumpkin (or other favorite hard winter squash)
  • 3 – 4 cups / 750ml – 1 liter water
  • 3 – 4 Tbsp. white or light miso (3 was way plenty and I am a salt fiend)
  • 1 Tbsp. minced fresh ginger
  • 175g / 6oz. soba noodles (100% buckwheat)

Toppings:

  • spring onion
  • sesame seeds
  • sautéed shiitake mushrooms
  • seaweed (optional)
  • Other options: fried shallots, chile crisp, diced avocado, toasted pepitas, and so much more

Directions:

1. Roughly chop onions, mince garlic. Wash the pumpkin well (as you’ll be eating the skin), and chop into chunks. (I used kabocha without the peel. Look at your squash, know your audience and use your judgement here)

2. In a large stockpot, melt the coconut oil. Add the onions and salt, stir to coat and cook for about 10 minutes until the onions are just starting to caramelize. Add garlic and cook for about a minute until fragrant.

3. Add the pumpkin and stir to coat. Add 3 cups / 750ml of water, cover, bring to a boil, and reduce to simmer for about 15 minutes, until the pumpkin is tender.

4. While the soup is cooking, prepare the toppings: Bring a pot of salted water to the boil. Cook soba noodles according to package directions, drain and lightly rinse. Slice spring onion, lightly toast sesame seeds in a dry skillet over medium heat, about 2-3 minutes. Sauté mushrooms in a lightly oiled skillet over high heat for 5-7 minutes.

5.Transfer the soup to a blender and blend on high until completely smooth. Add more water if necessary – you’re looking for a creamy consistency, but it should not be thick like a paste. I like the soup to be on the thinner side for this dish. Add the miso, ginger and blend again until smooth. Taste and adjust seasoning as desired. Transfer soup back to the pot and keep warm (reheat if necessary, but try not to boil–miso does not appreciate that).

6. Ladle soup into bowls, top with soba, spring onion, sesame seeds, mushrooms and crumble the seaweed over top. Serve immediately and enjoy.

Many thanks to cousin D for this sign of the season

 

Easiest Tomato Soup: Beating the lunch curve

Red alert! This recipe was updated and simplified Feb 11, 2024 after intensive field trials and consumer research. The only effort required for any batch size is opening cans, quartering onions and running an immersion blender. You’ve got this!

Gluten has made a serious comeback in our house, mostly out of desperation. Baking, once a rarity, is now a daily or twice daily thing, as the little darlings (read locusts) can work through two loaves of Easiest French Bread Ever in a day. To keep everyone fed, I’m turning to old favorites I can crank out with minimal effort. I’d love to try new recipes, but now is not the time to gamble precious ingredients—especially flour, the new toilet paper—on anything that might not work out.

I’m also trying to make mornings more pleasant by getting ahead of the breakfast curve the night before: making granola; mixing up batter for popovers, blueberry muffins, victory bran muffins; or stirring together the dough for Maple Oat Breakfast Bread.  

All those freshly baked goods may earn you some peace and joy in the morning, but by lunchtime—just when the coffee is worn off—it turns out you also need something to go with the carbs.

A lot of favorite recipes are labeled as “best” and “easiest,” tall claims that make it hard to choose what to try first: Best, easiest, best, easiest. It will surprise nobody that I opted for the one, from cousin Michelle, entitled “Easiest Tomato Soup.”

A quick look at the ingredient list confirmed that this would satisfy the recipe trifecta, by being: easy, cheap and requiring no trip to the store. I’ve been burned by minimalist recipes that taste like they are missing ingredients and steps, so I wanted to see just how good this was, exactly as written. I resisted every urge to add a little bit of this or that, things like: Maple syrup; a glug of sherry; a squeeze of basil from those yummy herb tubes; a splash of cream.

For a serial recipe tweaker this abstinence was tough, but I did it. I am so glad I did, because I can now attest that this soup over delivers on its promise. Maybe the simplicity is why it is so good, though it must also have to do with cooking time. Don’t cheat on the 45 minute simmer—that’s where the magic happens. Confession: It was not until writing that line that I realized this is essentially a pureed version of Marcella Hazan’s pasta sauce but with broth. Mystery solved. Of course it’s good!

As further endorsement, I barely had time to stage a photo of this before my family ate the shot and then the entire batch. The next day, I doubled it, amortizing the minimal effort over even more servings.

Enjoy a bowl of this with a grilled cheese, or any of the aforementioned carbs, and consider yourself comforted…at least until dinner.

Really Truly Easiest Tomato Soup

Serves 3-4

Ingredients:

  • 4 Tbsp (1/2 stick) butter
  • 1/2 large white onion
  • 1 28 oz can tomatoes (preferably whole, but pureed or diced works too. Extra credit for San Marzano tomatoes)
  • 1 1/2 cup chicken broth or broth of choice
  • 1/2 tsp fine salt and some pepper

Method:

  1. Cut the half onion in half
  2. Melt butter in large pot. Add onion, canned tomatoes and stock to pot
  3. Bring to a boil then turn down heat and simmer uncovered for ~40 minutes
  4. When done cooking, pour soup into blender and blend until smooth. Better yet, use an immersion blender right in the pot.
  5. Add salt and pepper to taste
  6. That’s it!

*Edie’s note here. Don’t tell my family (God knows they will never ever read a food blog), but I used fake butter and veggie “Better than Bouillon.” So, yes it can be Veganized if you like, and the carnivores won’t even notice. Also, feel free to add some minced garlic in with the onion if that is your jam. I usually don’t bother.

Bringing It

This has become a college carnival classic because it is very lodge-friendly and is a welcome warm up on a chilly day. Make a triple batch, heat it up in the morning and pour it into a gallon Thermos container. Pour into paper cups and enjoy with a slice of Easiest French Bread Ever

Spring Chicken Soup

 

This recipe is straight outta Steamboat from Tania, Bring It’s Rocky Mountain correspondent. Along with her husband, she invented this by merging three Thai recipes. As Tania  says,  “It can be tweaked anyway you want, but it is pretty amazing as written.” She also admits it’s a pain in the butt to make, but it’s really nothing more than a a few rounds of chopping sautéing and stirring. 

What I love about this soup, beyond it’s sheer freshness, is the way it builds in the pot, kind of like stone soup. I guess this is how Stone Soup would evolve in a community with really well stocked veggie drawers. It features a lot of greens, and can handle a lot of flexibility. That said, the first time I made it I was missing key ingredients—fish sauce, mint, red peppers—and used the wrong mushrooms and imposter jalapeños. (It’s New Hampshire. It happens).The result was ok but underwhelming. The next time I made it, with the right stuff, it got the kind of unsolicited rave reviews I NEVER get from soup.

There are no amounts listed for the fresh herbs, but be generous with them, according to your taste. If you want to freelance, I suggest doing it on the amount of oil and butter used at each phase, using whatever amount looks and feels right to you. It makes a lot, so as you reheat it during the week, give it fresh cha-cha  by adding more ginger, garlic and lime. 

Spring Chicken Soup

Courtesy of Chuck and Tania Coffey

Ingredients:

  • 8 cups of chicken stock
  • *olive oil
  • *butter
  • 1 ½ lb boneless/skinless chicken breasts
  • 6 cloves garlic minced
  • 3” ginger root peeled and minced
  • 2 red peppers sliced thinly
  • ¾ lb shitake mushrooms sliced
  • 3 limes (skin from one lime)
  • ¼ c fish sauce
  • fresh basil
  • fresh mint
  • fresh cilantro (leaves and stems)
  • 3 jalapenos diced
  • 2 fresnos cut in rings (easterners, you are forgiven if you can’t track these downw)
  • 2 cans coconut milk
  • 1 1/2 T brown sugar
  • red pepper flakes to taste
  • 11 oz  baby spinach (1 entire plastic coffin)
  • i package straight cut rice noodles

Method:

Pour all the stock into a big pot and heat on medium high.

Grill chicken (or cook up however works for you) 8-10 minutes per side. The breasts are undercooked because they are going in the soup.  When cool enough to cut, cube into 1” pieces and add to soup.

In a nonstick pan heat 1 T butter and 1T olive oil and cook garlic and ginger until fragrant.  Pour into pot.

In a large nonstick pan heat 2 T butter and 1T olive oil (I used less here) and cook mushrooms until fragrant and starting to brown. Add a half cup or so water to the cooking mushrooms if they seem dry.  Add to soup.

Add 1-2 T butter to pan and cook red peppers until slightly soft. Add to soup. You’re done with that pan now.

Grate the skin of a lime into soup. Add juice of 3 limes and the fish sauce to soup.Cut stems of cilantro into ½” pieces and add to soup.
Slice fresnos and mince jalapenos and add to soup.
Add coconut milk, red pepper flakes to taste and  brown sugar.
Chop basil, cilantro and mint leaves and add to soup with all of the spinach (you really have to use a big spoon to get it all in there).
Cover soup partially and cook until the spinach wilts (this happens fast).
In another pot bring water to boil and cook rice noodles according to directions. (alternatively serve this over jasmine rice)
To serve put noodles in a bowl and cover with soup.  Add red pepper flakes to taste.
The soup gets better the next day especially if you add a bit more garlic, ginger and jalapeno.

Looking for other fresh spring recipes? How about minty snap pea salad, or of course Marcharitas. And because it’s the confluence of soup season and sugaring season—what we lack in peppers around here, we make up for in maple—don’t forget maple oat breakfast bread.

 

 

 

 

 

 

 

 

 

Cauliflower and Pear Soup

 

My Dad’s favorite soup was vichyssoise, which is French for a cream, leek and mashed potatoes milkshake. While vichyssoise is delicious, I always feel a little guilty having a day’s worth of calories in a cup. It’s also traditionally served cold, which makes it a tough sell in winter. This soup, from Food52, reminds me of Vichyssoise in its creamy texture and in its potato/leek provenance. It is, however, downright healthy and served hot—key features for all food in January.

The addition of pears here is all upside, especially if you need a way to use up any Christmas pears. By the way, if you happen to have that problem, I’ll be right over! It also cooks in one pot. And that’s not all…it can easily be Veganized by replacing the butter with your fat of choice, and using vegetable broth instead of chicken broth. Swirl in some cream if you need a hug.

Cauliflower and Pear Soup
Serves 4 to 6

Ingredients

  • 1 T olive oil
  • 2 T butter
  • 1 large leek, white and light green parts, chopped
  • 1 small shallot, chopped
  • 1 head cauliflower, green leaves and trunk removed, florets chopped
  • 2 small yukon gold potatoes, peeled and chopped
  • 1 large or 2 small pears, peeled, cored, and chopped
  • 5 leaves fresh sage (or about 2 tsp chopped), plus more for garnish, if desired
  • 1 T chopped fresh thyme leaves
  • 5 to 6 cups chicken stock
  • kosher salt + freshly ground black pepper
  • 2 to 3 tsp sherry vinegar, or to taste (champagne vinegar also works well)
  • 2-3 Tbsp maple syrup (optional)

For Serving:

Method:

  1. Heat the oil and butter in a soup pot over medium heat. Add the leek and shallot, and cook until they are soft, stirring occasionally, about 5 minutes.
  2. Add the cauliflower, potato, pear, sage, and thyme, stirring to thoroughly coat them with the oil and butter. Season with salt and pepper. Cook until lightly browned, stirring frequently, another 8 to 10 minutes. (if your pot is pretty full it may take quite a bit longer. Be loose and go with your instincts here). You’re aiming for a little caramelization around the edges for depth of flavor.
  3. Add 5 cups chicken stock. Season to taste with salt and pepper. Bring to a simmer, lower heat to just maintain the simmer, and cook until all of the ingredients are very tender, about 30 minutes.
  4. With an immersion blender or regular blender, puree the soup until it’s smooth. If using a blender, you may need to do this step in batches, then return to pot. You’re looking for a smooth, velvety texture, so take your time to blend thoroughly. Thin with more chicken stock, if needed, until you reach desired consistency.
  5. Season to taste with vinegar, maple syrup if desired (when would it not be?) and salt and pepper. Serve in heated bowls, with garnish of choice

The experts say you should serve this with a gooey grilled cheese sandwich. Who am I to argue? And in case you wondered, it’s darned good cold as well. Buck would approve!

Winter’s back. Stay warm out there!

Halloween Soup: So easy it’s scary

 

Almost instant squash soup, with pro toppings for extra credit.

Almost instant squash soup, with pro toppings for extra credit.

This is the whiny thing I was going to post: “I give up. I will never, ever be able to produce an exact recipe for soup. I’m into my third pot of butternut squash soup of the season and have yet to really measure the ingredients, or actually even keep track of them. For me, homemade soup is like a hall pass to use whatever I have and crave at the moment….”

But then…but then…then it all changed. I discovered a trove of pumpkin/squash soup recipes that take the same basic ingredients and, with nary a knife unsheathed, produce a deliciously complex and satisfying soup. A soup that can be served hot in a big bowl as a meal, or cold in a shot glass as an appetizer.

I am including my non-recipe below, for when you have the time and ingredients to create something uniquely yours. In the meantime, here is the sheer brilliance of nearly instant pumpkin/squash soup.

A few notes: I love red curry paste so I probably sneak in a bit extra. You can also use red curry powder, though you would be missing out on the twin goodness of garlic and lemongrass.  I roast my own kabocha squash because its thicker and sweeter than other squash, and makes the house smell good. But dang, the option of opening two cans instead is money! Finally, I cannot tell you how much I love toasted unsweetened coconut flakes and the healthy, tasty, crunchy I daresay almost bacony finishing touch they add.

Now my little kitchen witches and goblins, go forth to your pantry and make some Halloween Soup!

Ingredients

2 Tbsp red curry paste (more or less to taste)
4 cups chicken or vegetable broth, about 32 ounces (one carton)
2 15 ounce cans pumpkin puree (or 4ish cups cooked squash of choice.)
1 3/4 cup coconut milk, or a 13.5 ounce can, reserving 1 Tbsp (slackers—pour in the whole
an and be done with it)
1 large red chili pepper, sliced (totally optional but a nice touch for hotties)
Cilantro for garnish if desired
Toasted coconut flakes for garnish if desired (strongly encouraged)

Method

  1. In a large saucepan over medium heat, cook the curry paste for about one minute or until paste becomes fragrant. Add the broth and the pumpkin and stir.
  2. Cook for about 3 minutes or until soup starts to bubble. Add the coconut milk and cook until hot, about 3 minutes.
  3. Ladle into bowls and garnish with a drizzle of the reserved coconut milk and sliced red chilis. Garnish with cilantro leaves if desired.
  4. Serve with Best French Bread, Paleo Crackers, Dirt Bread or your dipper of choice.

And now for…

Edie’s Seat of Pants Squash Soup

While I can’t provide an exact recipe, I can provide a process, some ingredient guidelines and of course my sincere encouragement at every step. There really is nothing that says comfort like a pot of your own signature soup.

Ingredients

Olive oil (for silkiness)
Butter (for tastiness)
1 onion
1 apple or pear
Savories (your choice of curry, garam masala, cumin, dried or fresh herbs, fresh ginger, red or green curry paste, a squeeze from a tube of lemongrass paste my new fave go to ingredient.)

  • Optional deglazing hooch (sherry, wine, calvados, hard or regular apple cider)
  • Cooked winter squash (and/or any leftover cooked root vegetables)
  • Diced potato (if no leftover roasted potatoes were in your leftovers above)
  • Maple syrup, a tablespoon or more to taste
  • Chicken or vegetable broth

 Method

  • Saute chopped onions until slightly soft.
  • Add apple or pear and continue cooking until all are soft and starting to brown.
  • Add savories and continue to cook a minute or two, or until aromatic. You want to really get the flavor infused before adding liquid.
  • Just as you are thinking “OMG look at the stuff sticking to my pan!” pour in a healthy splash of deglazing liquid of choice and give the pot a good stir/scrape. Watch the browned bits disappear and rejoice as the liquid cooks down.
  • Add in broth and potatoes. If potatoes are raw let them cook for 10 minutes or so before adding squash. If cooked add them with squash.
  • Add squash and maple syrup. Continue cooking, giving flavors time to meld. I have no idea if this step is necessary, but it gives me ample time to check email, read The Skimm, take a shower or get through a few more minutes of Serial.
  • Turn off heat, let soup cool a bit and then process until smooth with an immersion blender (you just plain need one for fall) or in a blender.
  • Season with salt and pepper.
  • Serve with Best French Bread, Paleo Crackers, Dirt Bread or your dipper of choice and be very, very happy.
slow cooker chicken chili

Fi-Fi to the Rescue (with chicken taco chili)

I have a friend (and you know who you are) who refers to her slow cooker as FiFi, short for “Fix It and Fugget It.” Of course, she is on her second slow cooker because she forgot about FiFi for three months while it was filled with leftover Chicken Marbella. But let’s fuggedabout that image right now, and focus on dinner….tonight…with zero effort. This recipe comes from Amy, who I am calling right out because she deserves credit on at least two fronts.

First, Amy appreciates the vast the difference between crockpot cookery and crockpot warmery, an issue discussed in the Fast and Slow Lasagna post. Other than chopping up one onion (and some cilantro unless you are a slacker like me and blew it right off), the only effort involved here is opening cans, and FiFi is the only dish called into service.

Second, Amy offered up a recipe that is as delish as it is easy. With a whole lot of cold winter nights and aprés ski opportunities in the forecast, and with the Super Bowl right around the corner this comes just in time. We ate this for dinner, for lunch the next two days and were not the least bit relieved when it was gone.

Ingredients

Makes 10 servings

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can of cannelli beans (use whatever combo of beans you have)
1 8-oz can tomato sauce
10 oz package frozen corn kernels (canned works too)
2 14.5-oz cans diced tomatoes
1 packet taco seasoning
1 Tbsp cumin
1 Tbsp chili powder
4 boneless skinless chicken breasts (or equivalent weight boneless, skinless thighs)
chopped fresh cilantro (for overachievers)

Method

Combine beans, onion, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half an hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Dig deep and serve with cheese and sour cream to show you care.

OK we're ready. Bring on FiFi's finest chicken chili!

OK we’re ready. Bring on FiFi’s finest chicken chili!

Thai Coconut Corn Soup

Hiking weather, soup weather, Lonsesome lake

Baby it’s cold outside. Time to pack up some soup

Yes, soup for you! In looking at our Bring It repertoire one might think we never make soup. The fact is, especially this time of year I am something of a “Soup Nutsy,” cooking up soup and broth all the time and bossing it into as many family meals as possible. The problem is that I never use a recipe, which makes sharing the love problematic. I’ll work on that, as well as decent soup photos which apparently are no small feat.

In the meantime, I offer you this super excellent slightly spicy soup that can be made almost entirely out of non perishable pantry items, which allows you to plan ahead, stock up and whip it up in a pinch.

I discovered this while desperately searching for something vegan and gluten free to make for a friend recovering from surgery. The next time I made it was as a last minute punt for a moonlight winter hike. I threw it together in record time and chucked it in a Thermos. It was a huge hit.

The key is to resist any urge to use up the dirt cheap cattle feed grade frozen corn tucked away in your freezer and spring for the Birds Eye white and gold good stuff, or even the canned white shoepeg corn. Also, when I first made this I could not get to our super groovy coop for the Thai red curry paste so I used Tikki Masala curry paste in the International section. It’s milder so I used more and it was similarly excellent. And might I say, if gluten is your bag, baby, this goes excellently with Easiest French Bread Ever.

Ingredients

1 Tbsp light olive oil
3 cloves garlic, minced
4 to 5 scallions, white and green parts, thinly sliced
1 medium red bell pepper, cut into short, narrow strips
Two 15-ounce cans light coconut milk
1½ cups rice milk
One 16-ounce bag frozen corn
2 tsp good quality curry powder
1/4 tsp Thai red curry paste, more or less  to taste
1 tsp salt, or to taste
1/2 cup minced fresh cilantro

Method

Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Sauté over medium-low heat  until softened and golden, about 2 to 3 minutes.

Add the coconut milk, rice milk, corn, curry powder, the green parts of the scallions. If using the curry paste, dissolve it in a small amount of water before adding to the soup.

Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat.

Serve, passing around the cilantro for topping.

Yield: 6 servings.