Source: Roasted Brussels Sprouts Salad
I have always loved “soup meals” during the colder months (although this year you could hardly have called October or now November cold months). This morning I went out to walk the dog,
felt the nip in the air, came in and immediately went to the kitchen to make soup.
A soup meal is more than just a bowl of soup. It’s soup laced with enough protein, starch, and vegetables that you don’t need anything more to make a complete meal…well, in the BP (before Paleo) days I would have added some crispy bread to the menu. The reasons that I love soup meals are many:
It can be made in large batches and freezes well so you can alway have an easy/quick meal on hand
Easy clean-up: In addition to being a one spoon, one bowl meal, it’s usually also a one pot meal.
If you have a crock pot/slow cooker (and know how to use it) it can be prepared in the morning and then is ready by dinner
I started cooking soup meals when my dad was on Chemo. His taste buds and appetite had changed; food no longer interested him and he was just getting thinner and thinner. He was, however, willing to eat soup – so I would “hide” lots of small pieces of meat or chicken and some kind of starch (rice or barley or potatoes) in my soups and he would eat the whole thing. If you have a friend or loved one who is having a hard time eating, try a soup meal and see if it does the trick.
I adapted this soup from a recipe I wrote for “1,000 Vegetarian Recipes” – obviously there was no sausage or ham in that recipe, but I remember loving the combination of cabbage, greens, and potatoes. I used hot Italian sausages but I will warn you that the soup is pretty spicy – you may want to use sweet Italian sausages or some combination of the two (I’ve made this sometimes using turkey sausage and sometimes pork), but you can also use cooked sausages like Kielbassa or maybe even frankfurters or cured meats like corned beef or tongue (though I honestly haven’t tried any of those yet).
In any case…look for more soup meals in the near future.
Source: Radish Slaw with Fresh Herbs
Source: Warm Thai Beef and Radish Salad
I’m back! The restorations to my apartment are done…don’t the floors look great?
and….I got a new stove!
And…not least of all…A new look for the blog. I think it’s a cleaner format and I hope you like it as much as I do.
Now about this recipe. I’ve taken a booth at an end-of-season party at my CSA pick up location. I hope to sell a few of the zillions of copies of my books that are taking up space in my apartment. I was kind of sad to note that most of the recipes in my first two books are made with foods I no longer eat (grains & beans).
One of my favorite recipes in “The Complete Whole Grain Cookbook” is/was WarmThai Beef Salad – but it was made with beef and cooked rice. I started wondering if there’s something I could use instead of the rice? The inspiration of using radishes came because I happen to have three types of radishes in my fridge this week (I got black and watermelon radishes from my CSA and I had bought red radishes in the market because they were too beautiful to pass up). I don’t remember seeing any recipes that call for cooking radishes, but I figured if worse came to worst I could always just throw out the dish and start again.
You must have guessed by now that it worked splendidly or it wouldn’t be the main feature today! In fact cooking tames the radish flavor considerably. Look for more cooked radish recipes in the future.