Spinach, Cauliflower, Potato Soup with Pumpkin Rounds

Now that wintry weather is here, the sun absconding for months at a stretch, the dinners lean towards hot casseroles, soups, and fresh-from-the-oven rustic breads/rolls/dampers... there is no set combination, really. Whatever I can throw together and we are in the mood for. One of my favorites is meatless Borscht.

Creamy Cheesy Broccoli Soup is a favorite with the kids, along with Sour Dough or Rosemary-Potato Bread. Tomato Florentine with Cheese Bread. Chunky Fusilli/Rotini/Radiatori Pasta with Vegetables Soup and Herb+Olive Dampers.

The quick breads and rolls and dampers come in handy for weeknight meals. And, of course at times, artisan bakers have done the work and I just bring one of their creations home and heat and serve. I found myself addicted to Pugliese bread for a while, along with Borscht...

The Spinach, Cauliflower, Potato Soup here is quick and simple. To cut down on cooking time, I par cook the potatoes in the microwave for about 5 minutes before adding it to the soup.

Ingredients
2 medium potatoes, peeled, diced, par-cooked
2 cups fresh baby spinach leaves
1 cup cauliflower florets
1 tsp turmeric powder
1 tsp Madras Curry powder
1 tsp coriander powder
4 cups vegetable broth/stock
2 cups water
½ cup evaporated milk (optional)
salt to taste
arrowroot powder (or cornstarch) as needed for thickening


For the Pumpkin Rounds:
2½ cups flour
3¼ teaspoon baking powder
½ tsp chopped herbs
4 Tablespoon Smart Balance Omega Butter Light (or butter)
1 egg
3/4 cup pureed pumpkin

Preparation

1. Soup: Combine the vegetables (except spinach), broth, water, spices and a tsp of salt in a large pot and bring to a boil; simmer at medium-low heat till cauliflower is tender; adjust seasonings to taste; add the spinach leaves, cover and simmer for a few more minutes; thicken as needed; off-heat stir in the evaporated milk, if using
2. Pumpkin Rounds: Pre-heat oven to 415°F; Cut in the butter into the flour+baking powder to form fine crumbs; Make a well in the center and add the beaten egg and pureed pumpkin, knead the dough till smooth; Roll it out on a dusted surface to about 2-inch thick and cut small rounds; Place in a greased cookie sheet and bake for 15-20 mins till tops are golden and insides are done

Drunken Chicken

Inspired by simple staples like Biermarinierten Huhn and Beschwipster Huhn, I decided to dunk the chicken in Beer and then drown it in a Red wine + Plum Juice sauce for this dish. Beer before wine is just fine - for the chicken at least :)

The sauce is a made-up one and can be adjusted to taste. I had one last potato from the garden to use up so sliced it thin and added it to the sauce along with onions.

Marinate the chicken in any dark beer, the longer the better. I started it right after breakfast one Saturday and cooked the beer-marinated chicken for dinner that evening. Spices/flavoring is optional and flexible, as always.

Fresh baby spinach salad rounded out this meal: Toss in sautéed onions into a bowl of spinach and allow the spinach to wilt a bit; add some feta, dried cranberries, chopped walnuts and serve with favorite vinaigrette.


Quick Pomegranate Red Wine Berry Chili Vinaigrette:
50ml Pomegranate Red Wine Vinegar
100ml (more or less) Extra Virgin Olive Oil
1 generous Tablespoon Sambal Oelek
1 teaspoon Blue Agave Nectar
1 teaspoon no sugar added Berry Jam
1 tsp freshly grated ginger
salt to taste

Taste and adjust as needed. I like the pronounced flavors of the tart vinegar and the spicy chilies from the sambal balanced by the the mild sweetness from the jam and agave nectar.

Ingredients
2 or 3 boneless skinless chicken breasts

For the marinade:
12 fl. oz. dark beer (Deschutes Black Butte Porter was handy for me)
1 to 2 Tbsp Tabasco® Sauce
2 Tbsp brown mustard
4 Tbsp lemon juice
1 tsp salt

For the sauce:
1 cup red wine (any inexpensive one is fine, I used Gato Negro Cabernet/Merlot)
1½ cups Unsweetened Plum Juice
Bouquet Garni: A bunch of favorite dry herbs like Bay leaves, Thyme, Rosemary, Oregano, Marjoram
salt to taste
water as needed
1 Tbsp Olive oil
Optional: Thinly sliced onions, potatoes

Preparation

1. Marinate: If the chicken breasts are too thick, slice them to uniform thickness (helps with the cooking later) and marinate them anywhere from 2 to 12 hrs
2. Cook the chicken: Heat oil in a pan, drain the marinated chicken, discard the marinade, cook the chicken till done; I let one side sear and brown, then flip over and cook, checking that internal temperature reaches 170°F. Remove chicken from pan, keep warm
3. Make the sauce: In the same pan, add the onions and potatoes, sauté, loosening the fronds; add the rest of the sauce ingredients and simmer till reduced in volume by half; adjust flavors to taste
4. Combine: Slide the cooked chicken breasts back into the sauce, cover and simmer a few mins till fully warmed. Serve immediately with a favorite salad

Hwyl Gardd: Bye For Now Garden

It has been a while since I cooked anything new that I haven't shared here before already... So Delectable Victuals has been enjoying a quiet vacation.

We did finally get the garden to rest till next spring - got the last of the green tomatoes that won't get a chance to ripen on the vine, chilies are potted and brought back indoors, Rainbow chards are clipped down, radishes are pulled out, grapes are harvested (well, only about 6 reasonable bunches in all)...

As I looked back over the years, I seem to be taking fewer photographs of the garden - much like there are fewer photographs of my kids now that they are not infants anymore. But, here are the few that I managed to click this year.