Brrr…..It’s finally starting to get cold here in Virginia. As happens every year, the increasing cold weather has caused my body to crave food that will bulk me up for the winter. It’s a occurrence that proves my primal link to nature. That’s my story and I’m sticking to it. Anyway, as a result I’ve been cooking like a fiend and putting up delights for colder days. I froze the last of the season peaches and pears in homemade syrup. And I preserved a wonderful jam thanks to the recipe Marrow (Squash) & Ginger Jam by WordPress blogger Random Thoughts. Since I had some ingredients left over from making the jam, I made some Squash and Apple soup as well. This time a year I spend lots of time making soup. As is well documented, soup is a soul nurturer and spirit lifter.
I’m not a domestic goddess by any means but I buy into the idea that taking time for the preparation of fresh, basic foods is important for good health. I used to have a Recipe Page on this blog but it got lost in my redesign. I’ve decided that I do want to share some of them, so here are two cold weather recipes from past posts.
Healing Super Broth
This is a recipe is based on one that I first discovered on the CarePages website (I made it for my husband while he was battling cancer.) but I’ve seen variations on other websites including drhyman.com and doctoroz.com. I use it as the base for most of the broth soups I make. You can also drink the broth alone. For every three quarts of water add:
1 large onion
2 chopped carrots
1 cup of winter squash cut into large cubes
1 cup of root vegetables (I use parsnips) for sweetness
2 cups of chopped greens (I use kale, collard greens or chard)
2 celery stalks, including tops
½ cup of sea weed
½ cup of cabbage
4 ½-inch slices of fresh ginger
2 cloves of whole garlic (not chopped or crushed)
Salt, to taste
Add all the ingredients at once and bring to a low boil (remember that boiling reduces the vitamins) then simmer for approximately 60 minutes. It may take a little longer. Simply continue to simmer to taste. Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge. Makes: 2 quarts
This is another winter soup recipe to warm the body and soul. I got this recipe from the Hannaford Supermarket flyer 6 or 7 years ago. They billed it as “naturally thick and creamy without the addition of cream or butter.” Let’s face it the pancetta is what gives it the flavor. Bacon (even turkey) will work too but honestly, not as well. The original recipe called for thyme but I use rosemary instead because I think it compliments the pancetta.
1 ½ tbsp olive oil, divided
¼ lb pancetta, sliced
2 medium onions, thinly sliced
3 lb butternut squash, peeled, seeded and cut into chunks
½ tsp salt, or to taste
1/8 tsp freshly ground black pepper
2 tbsp finely chopped rosemary or 2 tsp dried
2 tart apples, such as Granny Smith, peeled, cord and cut into chunks
1 cup Vegetable broth
½ cup water
In a large pot, heat first amount of oil over moderate heat. Add the pancetta and cook about 4 minutes per side until golden brown. Remove and drain on a paper towel. Add remaining oil to the pot. Add the onions and cook 8 to 10 minutes over moderate heat until translucent, stirring occasionally. Add the squash, salt, pepper, and rosemary. Cook; stirring for 5 minutes. Add the apples, vegetable broth (or chicken), and water, and bring to a boil over high heat. Reduce heat to low, and simmer, covered, 15 to 20 minutes, or until squash and apples are tender. Remove from the heat and cool slightly. Working in batches, puree the soup until smooth in a blender or food processor. Add the mixture back to the pot and bring to a simmer over moderate heat. Crumble the pancetta and add half to the soup; taste for seasoning. Serve piping hot with the remaining pancetta sprinkled on top. Serves 6
Bon appetit and stay warm!!