Phobic Phriday Pheasting

November 14, 2009 at 2:52 pm Leave a comment

apples pears cheese 003   I wish I could say that this gloomy Friday the 13th forenoon had unfolded into a glorious Autumn afternoon, but it didn’t.  Still, there’s one good thing about an overcast day:  it can make for excellent walking weather, and a brisk outdoor walk is one of my favorite ways to work up an appetite for something warm and comforting from the kitchen.  With the pupster along, this turns into a walk/jog, so a big bowl of homemade soup sounds mighty enticing by the time we’re headed back up the driveway at the end of our three-miler. 

But this is a pre-lunch walk, so there’s not a lot of time for complicated compositions.  Quick Vegetable Bean Soup has everything in one pot, and Kasha Muffins bake up in 25 minutes.    Set out some nice, crisp Apples and Red Pears and a wedge of White Cheddar to round things out, and you’re good to go – or “good to stay,” now that you’re tucked back into your nice cozy lair, enveloped by all those good aromas. 

For the soup, just dump into a large kettle, set over medium-high heat, the following: 

1-49.5 oz can chicken broth                ½ cup minced fresh celery with leaves

1/3 cup finely chopped yellow onion    1 large carrot peeled, sliced thin

1 large zucchini sliced thin                     10 oz lean smoked turkey sausage link, sliced thin

1-19 oz can cannellini beans                         1-15 oz can chick peas

1-15.5 oz can light red kidney beans            oregano flakes to taste 

If you have time, cut the zucchini and turkey sausage slices in half crosswise before adding to the pot. 

While the soup simmers for a half-hour or so, make the kasha (buckwheat groats) muffins.  I had some cooked kasha in my freezer, but if you plan ahead a bit, you can cook up a batch the “morning of,” then assemble: 

1-1/2 C  flour                                      ¼ C whole wheat flour + ¼ C rye flour (OR ½ C graham flour)  

2 TB sugar                                            ¼ tsp salt

1-1/4 tsp baking soda                     1-1/2 C evaporated milk                           1 egg

½ C molasses                                      2 TB melted butter                                      1 C cooked Kasha 

½ C raisins                                           ½ cup chopped walnuts 

Whisk together the flours, sugar, salt; and soda.  In a separate bowl, beat together the evaporated milk, egg, molasses, and melted butter.  Add the wet ingredients to the dry alternately with cooked kasha.  Fold in the raisins and chopped nuts.   Spoon into greased muffin tins and bake at 350 degrees for about 25 minutes. 

I observed to my husband that today’s sky looked angry, but he thought that was a bit of an overstatement.  I responded, “Well it’s grumpy-looking, anyway,” which got a chuckle if not complete agreement.  This menu, however, would make a cheering weekend lunch or light dinner, I think – with or without the provocation of a drooping blanket of dark, grouchy clouds overhead.

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Entry filed under: Musings of a Midwestern Foodie. Tags: , , , , , , , , , , .

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Recipe. According to Encarta, "a list of ingredients and instructions for making something." The thesaurus offers the alternate terms, "formula, guidelines, directions, steps, technique."

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To that end we offer inspirational real-life stories about PEOPLE OF FAITH AND COURAGE; menus and cooking directions meant to fuel your creative inclinations and your healthy body in the form of MUSINGS OF A MIDWESTERN FOODIE; and ADVICE FOR LIFE from the perspective of those who have lived it to maturity. (Click on the green category tabs at the top of this page to learn more about each section.)

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