Leaves

I was watching Property Brothers on HGTV the other night...or more correctly, Property Brothers was on in the background as I did one of a million things on my to-do list. As Drew Scott was showing a family a potential home to buy and renovate, the husband threw a fit about the mature trees of the neighborhood. He absolutely, positively, in no uncertain terms DID NOT want a home with trees where the leaves would fall. In his words, as soon as you raked, more would fall. It was a never ending battle that he had no interest in waging.

Honestly, the guy, like so many of the participants in these "reality" home improvement shows, basically sounded like a brat. But, there was a little part of me that whispered softly, "I hear ya, buddy."

I would never, ever, in a million years want to live in a brand spanking new subdivision without mature trees. But, the leaves that fall in my yard (and my neighbors' yards and blow with the wind into mine) are my nemesis. No matter how many times I rake or mow and bag mound after mound of leaves, there are always more. I try to have them all cleaned up before the first snow of winter, but somehow, every spring there are still drifts of leaves around all of our property fences. Some of the drifts are taller than the fences. I get blisters just thinking about the clean up. And, yet, I do it. Season after season. Leaf after leaf. Yes. I hear ya, buddy. Leaves are a pain.

There are some leaves that aren't a pain: spinach leaves. I have been told that our soil is still too cold for seeds to properly sprout, but I am itching to sow some spinach seeds in my garden and have a perfect row of fresh, green, pretty spinach leaves. Leaves that instead of raking, I will pick and wash and toss with some shaved carrots, thinly sliced radishes, green onions and basil. Leaves that will be drizzled with a fresh lemon dressing. Leaves that only pain me when this Spring Salad is no longer On My Plate.

 Spring Salad

(adapted from Cooking Light)

2 medium carrots

1/4 cup thinly sliced spring onions

1 bunch thinly sliced radishes

8 cups fresh baby spinach, chopped

1 tablespoon thinly sliced fresh basil

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Shave carrots into ribbons with a vegetable peeler.
Toss carrots, onions, radishes, spinach, and basil together in a large bowl.
In a small mason jar, combine lemon juice, olive oil, salt and pepper; seal jar and shake to combine.
Drizzle dressing over salad. (serves 4)

Smells Like Feet, But Good to Eat

Our 90-degree and above temperatures with humidity that you could cut with a knife probably doesn't leave anyone craving a delicious, steaming bowl of Curried Chicken and Rice Soup. However, I bet you are wearing sandals or flip-flops. Have you tended to your tootsies?

Last month at South Dakota Magazine, I put out a request for all men and women to care for their feet this summer. Can you oblige? (And, do try the soup when the days cool off a little. Curry is distinctive, but heavenly.)

Curried Chicken and Rice Soup - Smells Like Feet, But Good to Eat

The Price of Gas

These days, you can't seem to go a single day without hearing someone cry about the price of gas. Arm and leg photos appear on Facebook with regularity. Political agendas are all about pointing fingers and blaming each other (what else is new?). And, all across the nation there are gasps of shock as the numbers on the pump roll higher and higher when we fill our gas tanks.

I have something that might help you out. Bean and Bacon Soup only requires two cans of beans. I know that prices vary from store to store, but at about $1.50 per can, you should be able to fill up without breaking the bank. It might be the only gas you can afford.

Bean and Bacon Soup

(adapted from Real Simple Magazine)

6 strips bacon, chopped (choose a flavorful brand/cut; this is the smokiness of the soup)

1 large carrot, chopped

2 stalks celery, chopped

1 medium onion, chopped

4 cloves garlic, minced

2 15.5-ounce cans white beans, drained (Great Northern or Navy Beans are a good choice for a creamier soup. I used Cannellini beans because that is what I had on hand; they are firmer.)

2 cups chicken stock

1 cup water

1 1/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

In a large Dutch oven, fry the bacon until crisp.

Remove and drain on paper towels.

Over medium heat, add the carrot to the bacon drippings and saute for until tender.

Add the celery, onion, and garlic, stirring and cooking until the tender, being careful not to burn the garlic.

Add the (drained) beans, chicken stock, and water.

Bring to a boil, cover and reduce heat to low.

Allow to simmer for 10 minutes.

Uncover, and with a potato masher, partially mash the beans until the soup thickens slightly.

Stir in the salt, pepper, and bacon. (Serves 6)

Soup of the Day

Today is snow and blowy outside, and I feel it begging for a pot of soup. Slow simmered, filling the whole house with heady aromas and the kitchen with warmth, soup is good for the soul. I love to wrap my hands around a mug of tomato soup as I dip my grilled cheese, crush corn chips into my chili soup, and slurp my noodle soups hungrily. Soup is good food.

I really love simple soups with ingredients usually on hand. They don't require real planning and seem to almost throw themselves into the pot to simmer. Sausage and Leek Soup is one of those simple soups. If you don't have leeks, sweet onion will work, but do try the leeks some time. The mild, garlicky flavor is amazing. Combined with the smokey kielbasa, and a few other vegetables, this soup really doesn't need much to become a comforting bowl of goodness. So simple. Sausage and Leek Soup is the soup to melt away the chill of the day. 

Sausage and Leek Soup

(adapted from Gourmet)

4 medium leeks, halved lengthwise and then chopped

1 large carrot, chopped

1 celery rib, chopped

1/2 cup butter

8 cups chicken broth

2 medium potatoes

5 tablespoons flour

1 cup sliced kielbasa

2 teaspoons fresh marjoram, chopped

fresh cracked pepper, to taste

Wash leeks in a large bowl of cold water, lift out and drain well in a colander.
Cook carrot and celery in 1/4 cup of the butter in a large, heavy pot, stirring occasionally, until softened.
Add the leeks and cook, stirring, until softened.
Add the broth and bring to a boil.
Reduce heat and simmer 15 minutes.
While stock simmers, peel potatoes and cube.
Melt remaining 1/4 cup butter in small heavy saucepan over low heat.
Add flour and whisk to form roux.
Remove from heat and add 2 cups of simmering broth, whisking vigorously.
Stir flour mixture into remaining broth and return to a simmer.
Add potatoes, kielbasa, and marjoram.
Simmer soup until potatoes are tender, about 10-15 minutes.
Season with pepper to taste. (Serves 6)

Roasting

Temperatures are in the high 90s and even boiling into the 100s these days. Humidity levels make us feel like we are breathing water. We are roasting, literally. And, even though I should be focusing on cool, no-cook meals to keep our energy levels up for all of the farm work, yard work, roofing, painting, glazing, and sweating we do each day, I am roasting dinner. 

I know that it isn't very environmentally conscious to turn down the A/C to Brrr! and the oven up to Hot!Hot!Hot!, but I can't help myself. The call of Honey Mustard Pork Tenderloin is too strong. The sweet, but savory glaze baked onto the moist and tender pork and paired with hearty potatoes and almost candied carrots sing a siren song that I can't resist regardless of the summer heat. I am roasting, and Honey Mustard Pork Tenderloin is On My Plate.

Honey Mustard Pork Tenderloin

2 cups baby carrots

12 baby red potatoes, halved

1/2 cup spicy brown mustard

1/4 cup honey

1 tablespoon mayonnaise

1 tablespoon garlic pepper

2 tablespoons olive oil

1 pork tenderloin (12-16 ounces)

Preheat oven to 425F.
Bring carrots and potatoes to a boil in a large saucepan; cook until just about fork tender, but not soft.
Drain and set aside.
Meanwhile, combine mustard, honey, mayonnaise, oil, and garlic pepper in a bowl.
In a roasting pan, coat the pork with half of the mustard mixture.
Toss the carrots and potatoes with the other half of the mustard mixture and spoon around the pork in pan. 
Roast uncovered for 35-45 minutes, or until meat thermometers reads 160 degrees.
Stir the vegetables once while cooking. (Serves 4)