Although the Rogue Valley broiled under a blanket of smoke a little more than a week ago, I expected cooler temperatures in Washington’s San Juan Islands, where my husband, Will, and I spent last week camping.
Colder climes were just one reason to bring homemade soup for a couple of our campground meals. The other reason, of course, is that hearty soups like ham and bean just taste like home. And as the rain tapped out a tune on the roof of our camper van, I’d never been so thankful that I put the remains of our Easter ham to good use rather than discarding the bone.
We could have brought canned soup of course, but the quart-sized containers pulled from our freezer maintained the cooler’s temperature for a couple days with only a little additional ice to help. The only soup snafu: I brought pumpkin-leek (definitely not Will’s favorite) instead of the minestrone I had planned to thicken with a little cooked orzo.
So with a couple of garden zucchinis left over from our trip and greeted with wintertime weather when we returned home yesterday, I had minestrone on the brain. My version combines pork sausage, onions, carrots, celery, zucchini and green beans with canned tomatoes and either pasta or canned cannellini beans. I also had a Parmesan rind saved up for just such a purpose.
It was the perfect meal to set simmering on the stove while we put away camping gear and tidied up the house. Will briefly lobbied for chili but didn’t argue once the soup was served with garlic toast and a hearty grating of Parmesan on top.
But I have a feeling that if this chill persists, chili isn’t far behind. If you’re thinking along the same lines, here’s a recipe similar to one I’ve often prepared with beef sirloin or other types of steak. I do put black beans in chili but tend to favor a combination of pinto, kidneys and black-eyes peas, too, some of which could be substituted in this recipe courtesy of The Washington Post. It’s ready in 40 minutes.
Sirloin and Black Bean Chili
1 1/2 pounds sirloin steak (can be in 2 or 3 pieces)
4 to 6 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
1 teaspoon kosher salt, divided
1 tablespoon unsalted butter
1 medium sweet onion
1 medium green bell pepper
2 medium cloves garlic
1 small jalapeno pepper
5 or 6 ripe tomatoes
3 1/2 to 4 cups canned black beans (from two 15-ounce cans), preferably Eden brand
1 tablespoon olive oil
Leaves from 6 to 8 stems cilantro
Trim off and discard any excess fat from the steak.
Combine 1 teaspoon of the chili powder, 1/2 teaspoon of the cumin and 1/2 teaspoon of the salt in a small bowl; rub mixture into both sides of steak.
Melt the butter in a large skillet over high heat (and turn on your exhaust fan). Sear steak for 2 minutes on each side, then reduce heat to medium and cook for 6 to 8 minutes. Transfer to a plate.
Meanwhile, cut the onion and bell pepper into small dice. Mince the garlic and jalapeno pepper, discarding jalapeno stem and seeds. Cut the tomatoes into 1/2- to 3/4-inch pieces; seed, if desired. Drain and rinse the black beans.
Add the oil to skillet used to cook steak; heat over high heat. Add diced onion, garlic and peppers; cook for 3 minutes, stirring constantly, then add tomatoes and cook for 5 minutes, stirring occasionally, until they begin to release their juices. Add 1/2 cup water and return to a boil, then reduce heat to medium and add remaining 3 to 5 teaspoons of chili powder (to taste), remaining 1/2 teaspoon of cumin and drained beans; mix well.
While chili is cooking, coarsely chop the cilantro.
Cook chili for 15 to 17 minutes, until it has darkened and vegetables have softened. Then place large pieces of cooked steak in chili (to warm meat through). Cook undisturbed for 3 minutes, then turn off heat. Transfer steak to a cutting board. Cut into thin slices.
Add cilantro to chili; taste, and adjust seasoning as needed, adding remaining salt if desired. Divide among individual bowls; fan slices of steak over each portion. Serve hot with baked flour tortilla triangles or warm corn bread.
Makes 4 servings.
— Recipe adapted by The Washington Post from “The Everything Soup, Stew & Chili Cookbook,” by Belinda Huli.
Sarah Lemon whips up stories on the Rogue Valley’s growing food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la ... Read Full
Familiar soups comfort, both away and at home
Although the Rogue Valley broiled under a blanket of smoke a little more than a week ago, I expected cooler temperatures in Washington’s San Juan Islands, where my husband, Will, and I spent last week camping.
Colder climes were just one reason to bring homemade soup for a couple of our campground meals. The other reason, of course, is that hearty soups like ham and bean just taste like home. And as the rain tapped out a tune on the roof of our camper van, I’d never been so thankful that I put the remains of our Easter ham to good use rather than discarding the bone.
We could have brought canned soup of course, but the quart-sized containers pulled from our freezer maintained the cooler’s temperature for a couple days with only a little additional ice to help. The only soup snafu: I brought pumpkin-leek (definitely not Will’s favorite) instead of the minestrone I had planned to thicken with a little cooked orzo.
So with a couple of garden zucchinis left over from our trip and greeted with wintertime weather when we returned home yesterday, I had minestrone on the brain. My version combines pork sausage, onions, carrots, celery, zucchini and green beans with canned tomatoes and either pasta or canned cannellini beans. I also had a Parmesan rind saved up for just such a purpose.
It was the perfect meal to set simmering on the stove while we put away camping gear and tidied up the house. Will briefly lobbied for chili but didn’t argue once the soup was served with garlic toast and a hearty grating of Parmesan on top.
But I have a feeling that if this chill persists, chili isn’t far behind. If you’re thinking along the same lines, here’s a recipe similar to one I’ve often prepared with beef sirloin or other types of steak. I do put black beans in chili but tend to favor a combination of pinto, kidneys and black-eyes peas, too, some of which could be substituted in this recipe courtesy of The Washington Post. It’s ready in 40 minutes.
Sirloin and Black Bean Chili
1 1/2 pounds sirloin steak (can be in 2 or 3 pieces)
4 to 6 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
1 teaspoon kosher salt, divided
1 tablespoon unsalted butter
1 medium sweet onion
1 medium green bell pepper
2 medium cloves garlic
1 small jalapeno pepper
5 or 6 ripe tomatoes
3 1/2 to 4 cups canned black beans (from two 15-ounce cans), preferably Eden brand
1 tablespoon olive oil
Leaves from 6 to 8 stems cilantro
Trim off and discard any excess fat from the steak.
Combine 1 teaspoon of the chili powder, 1/2 teaspoon of the cumin and 1/2 teaspoon of the salt in a small bowl; rub mixture into both sides of steak.
Melt the butter in a large skillet over high heat (and turn on your exhaust fan). Sear steak for 2 minutes on each side, then reduce heat to medium and cook for 6 to 8 minutes. Transfer to a plate.
Meanwhile, cut the onion and bell pepper into small dice. Mince the garlic and jalapeno pepper, discarding jalapeno stem and seeds. Cut the tomatoes into 1/2- to 3/4-inch pieces; seed, if desired. Drain and rinse the black beans.
Add the oil to skillet used to cook steak; heat over high heat. Add diced onion, garlic and peppers; cook for 3 minutes, stirring constantly, then add tomatoes and cook for 5 minutes, stirring occasionally, until they begin to release their juices. Add 1/2 cup water and return to a boil, then reduce heat to medium and add remaining 3 to 5 teaspoons of chili powder (to taste), remaining 1/2 teaspoon of cumin and drained beans; mix well.
While chili is cooking, coarsely chop the cilantro.
Cook chili for 15 to 17 minutes, until it has darkened and vegetables have softened. Then place large pieces of cooked steak in chili (to warm meat through). Cook undisturbed for 3 minutes, then turn off heat. Transfer steak to a cutting board. Cut into thin slices.
Add cilantro to chili; taste, and adjust seasoning as needed, adding remaining salt if desired. Divide among individual bowls; fan slices of steak over each portion. Serve hot with baked flour tortilla triangles or warm corn bread.
Makes 4 servings.
— Recipe adapted by The Washington Post from “The Everything Soup, Stew & Chili Cookbook,” by Belinda Huli.