Colorful Turkey Chili

I know what you’re thinking. Chili? In JULY? It’s hot outside, why would I want to be smothered in the full-body-warmness that is a bowl of chili?

Well, in Florida, it is guaranteed to rain every day. It may be for 5 minutes, it may be for 10 hours, but somewhere in the state, it is raining. And when the clouds roll in and water is pouring from the sky, what sounds good to me is a cup of comfort and a porch chair to look for lightning. If you’re still not sold because it is hot, this recipe is just as delicious at room temperature.  Continue reading

White Bean, Sage, and Sausage Soup

It has been awhile since I have tried a new recipe (4 months and 8 days, to be exact) and I was very excited to get back into exploring the culinary world. I offered to make lunch for my grandma, and after some shuffling through the thousands – literally thousands – of collected recipes, I decided on White Bean, Sage, and Sausage soup and was so glad I did.

To be honest, I was a bit nervous about this. Leeks smell like black licorice, which is not a food I particularly enjoy. I pleasantly found out that the leek bulb does not make the dish taste like licorice, but gives a gentle flavor that complements everything else in the soup. This is a one-pot wonder that was super easy to make once you prepare all your ingredients. Make sure to have a few slices of crusty bread on hand to dip into the broth.

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Roasted Carrot and Beet Soup

I’ve been posting a lot of soup recipes lately, which shocks me. I’ve never been a big consumer or fan of soups and rarely made them on my own. But somehow, they have snuck up on me and here we are. Soups galore.

We made this recipe in my Food Systems class, testing it for a special event we have to put on. We got to use a robot coupe to chop all the vegetables, which was a wonderful experience, and it is now a machine that is going on my dream kitchen wish list. But back to the food; as we were tasting it, some people mentioned that the soup was very “beety.” I quite enjoyed the soup, so maybe beets are one of those foods you either love or hate. We had some trouble blending it past a puree, so more both may be necessary than what the recipe calls for. And like the Eggplant Romesco Rigatoni sauce, soups freeze equally as well and can be a lifesaver when you don’t feel like cooking or you have no time- they’re always there and ready to go.

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Chickpea Soup with Greens, Onions, and Pasta

We made this soup in my Food Systems lab class, and even though I was eating it at 10 in the morning, it was still really good! I enjoyed having the solid chickpeas and noodles contrast with the soft Swiss chard. Definitely add the cheese on top at the end; even if it isn’t a lot of cheese, it does provide extra flavor.

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Gingered Carrot Soup

My fantastic friend Jade shared this recipe with me and I am so thankful she did. I am not the biggest fan of ginger but this soup is so…calming? It was very comforting and it made my stomach feel so peaceful. My first go of it left the soup a little dry so it ended up as more of a puree. If you want a smoother consistency, add some more broth or water to the soup and blend again.

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Pumpkin and Apple Soup

On a whim, I bought a sugar pie pumpkin. It has been staring at me for the past two weeks and today I decided to use it in this soup. It was small enough to give me the perfect amount and a few seeds for an attempt at roasting pumpkin seeds (recipe to follow shortly, I’m sure).

Whenever I cook pumpkin, I have the hardest time cutting it open, until recently. A friend pointed out that we use flimsy saws to carve pumpkins all the time, and so I used a steak knife– the struggle is over. I carved out the top, as if I was making a Jack-o-lantern, scooped out all the guts, and then cut the pumpkin in half. Luckily my peeler was sharp enough to peel the skin off, which came rather speedily once I got the hang of it.

I didn’t have any vegetable broth so I used chicken instead and I don’t recommend it. The chicken broth gives the soup a richness that just isn’t right for the other ingredients. Still, I think this is a very rich soup no matter which broth you go with. As far as serving goes, I like to eat squash soups with some diced Haas avocados and a good sourdough toast.

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