This beef short rib and noodle soup is perfect for winter. It’s rich, savory, and full of comforting umami. It is braised for hours, filling the kitchen with the wonderful hygge we so long for during nesting season. Yet a healthy dose of ginger gives it a pop of brightness during the season of dark grey. It is also full of collagen, elastin, and chondroitin, to help support our joints – always appreciated in the cold days of winter!
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Like most folks, we’re struggling a bit financially right now. But we also want to eat well, with some comforting winter food to tide us over the dark months. Stoups – thick, hearty one-dish meals that fall somewhere between a stew and soup – are among my favorite winter concoctions. They’re delicious, comforting, and fill the house with wonderful aromas while they cook. They also play well with improvisation. This time, I improvised a smokey, somewhat spicy, chipotle chicken and wild rice soup.
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Today is National Soup it Forward Day. We are encouraged to celebrate community, friendship, health, and, soup, by making an extra-large batch of our favorite homemade soup, then delivering it to unsuspecting friends and neighbors who need a little pick-me-up and appreciation. In celebration, I’m posting my Four Cheese Cheeseburger Soup recipe that I created for our farm‘s Weeklyish Newsletter.
Continue readingThe best (food-related) part of Thanksgiving is the leftovers. Don’t waste those turkey bones! It’s time to make turkey stock! You could watch my video on making chicken and roasted veggie stew, and simply replace the whole stewing hen with your leftover turkey carcass. But it might not fit in the crockpot, so you may have to use a bigger stock pot.
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