Red Cedar
More apocalypse, less angst
Post #1969: The Soup Project
Just because I’ve posted here now two days in a row, don’t think I’m making a habit of writing here everyday or anything. It’ll be at least another few months before I have anything approximating time for writing (but the completion of my graduate studies is only six months away now!)
As I mentioned yesterday, the news lately has been a real bummer to me – so I have decided instead to do a combination dinner/canning project that involves 8 weeks of soups. I love soup! But because it can be ingredient and time-heavy, it’s not a go-to for a quick after-work dinner in our house. So my plan for the next 8 weeks is on one of my days off (Sat, Sun or soon – Mondays!) I will make a large pot of soup for dinner and either 1) pressure can half of it for future eating, or 2) make a pressure-canning version of the same, or a different pressure-canned soup stock that can be used at future meals. The reason that I am not simply making soup and then pressure-canning the recipes directly is because pressure-canning itself does a lot of the cooking and there are many soup versions that go into the cans “raw” and are cooked in the process. Also, pressure-canned soups cannot contains grain-starches or dairy – which means that one is often making a “base” to be added to when it is opened and reheated later.
I canvassed my Internet friends yesterday and got some ideas – and here are the recipes I’ve chosen to go along with those ideas:
Week One (November 2): Turkey Rice Soup and Canned Chicken Stock
Contrary to my starting pitch, this first week is aimed at getting rid of some turkey soup stock that has been in my freezer since last Christmas. Yes, it’s still edible, but it has to go – so I’m going to pick up some turkey legs and boil them up to get some soup meat happening and otherwise add some rice and veggies and cook it up. I’ll use this week to put the extra effort into pressure canning a big batch of chicken stock.
Week Two (November 9): White Bean and Chorizo Soup
Because there is lots of kale in the garden right now, a soup with beans, chorizo and kale seems particularly appropriate so I’ve chosen this recipe to pull it off. I plan to double it and pressure can half. A bit of an experiment, but the worst thing that can happen is the beans will be mushy which doesn’t matter so much in soup.
Week Three (November 16): Chicken-Bacon Corn Chowder & Chicken Corn Chowder Base
This is a two recipe week with mostly the same ingredients. Bacon isn’t a great thing to use in pressure canning because high-fat items can go rancid – and I found a canning recipe that essentially cooks the soup in the jar. I like the idea of not twice cooking the chicken. Stovetop Recipe. Pressure Canning Recipe.
Week Four (November 23): Red Lentil Soup and Beef Stock
These items are totally unrelated to each other, but I’m in need of some beef stock on my shelf for the upcoming entertaining season (gravies and so forth) so I figured I should get that in here while I can. Red Lentil soup on the other hand, is one of my favourite foods. This is the lentil soup recipe and I do plan to double and can. As for the beef stock this recipe looks like a good one.
Week Five (November 30): Really the best chili I have ever made
I made this No-Bullshit Chili Recipe with some moose meat that a friend gave us after his hunting trip last month and it is probably the best chili I have ever made or tasted. One batch makes a lot, so I plan to make this one again and can half of it (or more) for easy winter heat-ups. Also, use whatever meat you want!
Week Six (December 7): Potato-Leek Soup & Potato Leek Soup Base
This Julia Child recipe was recommended to me and it looks fabulous, but is full of dairy so no good for pressure canning. On the other hand, this recipe is meant for pressure canning, and when later-served can have dairy added into it for extra depth. I’m trying both in week six.
Week Seven (December 14): Vegetable-Beef Soup two ways
In this week I will try two new recipes. Here is the stovetop version by Williams-Sonoma, and here is the canned version by Canning Homemade! which cooks in the jar.
Week Eight (December 21) – Roasted Root Vegetable Soup
For the final week I’m only making one recipe, will double and then pressure can half of it. This Roasted Root Vegetable Soup by The View From Great Island looks like a fabulous cap to 8 weeks of eating and canning!
By the end of it all – if I really get through all the weeks, this plan will provide for about 16 meals (considering leftovers) and 30 jars for the pantry to be used at different junctures through the next year!
Post #1968: Canada is making me unhappy, so….. Soup!
Because I am downhearted about the Canadian news in the last week – the shooting, the scandal, the tawdriness of the responses to both – I’m setting up a new little project for myself this morning. One that involves nutritious, healing food – and canning! For the months of November and December, I am aiming to make one batch of soup per week – which will be one of our weekly dinners – but additionally, I plan to make enough so that a few jars can be pressure-canned for future eating also. This fundamentally means the soups have to be free of grain starches (flour, barley, rice) and dairy – but pressure canning does allow me to use meat ingredients. I also have a hankering to make some fresh batches of stock and to pressure can those also as it’s much more convenient than freezing (we are running out of freezer space in our house).
I am currently using my social network and the NY Times Recipe Box to compile my list of upcoming soup projects – and will post here when I have determined and idea/theme and recipe for each week. We’ll see how far I get with this – but as it meets two needs – immediate dinner satisfaction and food preserving for dinners/lunches in the future – I feel like it’s something I can do for the next several weeks. Also, I made an absolutely, incredible chili recently, and will include that in one of my upcoming weeks as a thing to can so I can share the recipe.
Stay tuned people! I’m about to use a food project to get happy…… (I loves me a project!)… and I’ll share the process and results with you!
Post #1967: Adams River Sockeye
September was a bit crazy on the work front, but I’m making up for it this week by working on the banks of the Adams River this week – taking pictures and video of the spawning sockeye and the activities at the festival for our web and social media presence. It’s one of the few perks I get – and it’s a pretty decent one.
Post #1966: Taking myself seriously enough to make art.
After years of indulging in craft, I feel like I am ready to make art – though the distinction has always been a problematic one for me because I recognize how it’s used to minimize the artwork of women, of indigenous people, of “folklorists” from various ethnicities and so forth. So what I mean really is that I feel a growing curiosity about taking all the skills I have learned in the process of making beautiful but utilitarian objects (bedding, clothing, linens & home decor objects) – and turning them towards a different type of inquiry. Taking myself seriously is part of this process. At the moment that means engaging in ideas about textile arts, looking at textile and other found objects differently, and thinking of the narratives that most interest me (family, words and language, tactile histories). It also means setting intention to find the time for textile “sketches” and technique work in the nooks of my days, given the absence of large blocks of time/energy available at the moment. I feel like I am at one of those junctures where I can see all that I have done up until now as the jumping off point for the next thing I want to explore.
Post #1965: How the weeks flow by.
Last weekend was a road trip that included a visit to the cabin and a funeral. This week has been a litany of communications products, lectures, and small snatches of time for handwork – I’ve finished a cowl and started a sweater. I look forward to a weekend of small errands, friends, philosophy and music – though mostly what I want is to sleep in and catch up with Brian. I feel good today, as though I’ve been pushing through all week and finally come to a slow down. A rolling stop, as it were.
I’m going to a lecture tonight on using stitching as illustration. It all feels pretty good right now.
Red Cedar 