Colorful Curry Winter Slow Cooker Soup

Need something quick, delicious, seasonal, and nutritious, oh, and easy?  This soup is perfect for cold nights in or for company.  It’s various colors add different antioxidants to the dish which boost immunity.  The beans give it protein and satiates hunger.  The layered flavors are savory with just a touch of heat and salt.  One pot, quick prep, and the meal serves 4-6.

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4 small potatoes

1 yellow/orange beet

1/4 of a purple cabbage

3/4 cup of baby lima beans (or other bean)

2 Tb curry powder of choice

2 ts of garlic powder

5 cups of broth (Preferably from the root cellar.  I used red chile/corn.)

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Chop vegetables and layer everything into crock pot and set to low for 8 hours.  After 6 hours I add 1 Tb of salt because I don’t put any in my broth.  Adjust accordingly to what your soup needs.  It may not need any extra.

Serve with delicious, warm sourdough bread (tomorrow’s recipe)!

Two Easy, Delicious Dinners for Autumn

Green tomatoes are piled up in a basket, each turning red one by one.  There are spices in the cupboard.  We have piles of retrieved peppers before frost.

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Autumn Curry

Curries are so versatile and very easy.  For this one, I chopped up a head of cauliflower and rinsed a can of chickpeas.  I spread them out on a cookie sheet and drizzled generously with olive oil, and sprinkled on salt and pepper.  That went into a 425 degree oven for 30 minutes.

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If I had been thinking straight, I would have added one of the three dozen peppers waiting to be eaten.

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Now for the sauce.  In a good blender combine 5 red tomatoes, 1 Tb of your favorite curry powder, 2 Tb of cashews, 1 Tb tomato powder, 1 ts salt, 1 ts agave.  Blend well then taste and perfect.  Pour into a saucepan and warm slowly while vegetables are roasting.  Add 1 Tb butter or coconut oil and let that melt in.

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Get a big pot of rice made because you can use it all week!

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Alright, you are done!  Top rice with veggies and sauce and enjoy with a cold pumpkin beer!

Fried Eggs Over Greens and Potatoes with Hot Sauce

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I got out of the car after a long day of visiting relatives in Denver.  On my way to the porch I gathered the collard greens and picked some chives still in the garden.

I had read that morning in a magazine to smash parboiled potatoes and roast them, then top them with eggs and hot sauce.  It sounded so good to me.  But I always like to add a bit more.

Doug had boiled the potatoes before I got home just past parboiled.  This was a triumph because they came out of the oven creamy and crisp.  He transferred them to a cookie sheet smashed them with a saucer.  They had been in a 400 degree oven for 15 minutes when I got home.  He then added a dollop of butter and salt and pepper to each one and I went straight to work on the greens.

Wash and chiffonade a good handful of greens.  Heat a skillet with a drizzle of olive oil over medium heat and add greens.  I sprinkled on Cajun seasoning and garlic powder, along with salt and pepper and cooked them just past wilted.  Transfer to a plate.

Sprinkle bread crumbs on potatoes and keep baking.

No need to wipe out the skillet.  Add a touch more olive oil and cook four fresh eggs to over medium.

Split greens and potatoes on two plates and top with eggs and chives.  Serve with hot sauce.  Oh my, people, I cannot tell you how incredible this flavor combination is.  We grew all of the vegetables and our chickens laid the eggs.  A true farm meal.  And delicious.  And fast.  Also good with pumpkin beer.