Posts in Category: soup
pork meatball soup with bok choy and mushrooms
Has anyone else noticed that my past five posts have all been sweets? I can’t explain how that happened since that’s neither representative of how we eat nor what I planned to focus on in this space, although planning and this blog haven’t been bedfellows since…ever. Adding insult to injury I come today bearing a recipe that appears to skip past summer altogether, but I promise that’s not quite the case.
True, although temperatures are still holding in the 80s, there’s a hint of fall in each breeze and slightly cooler evenings are pulling my appetite toward soups and other autumnal fare. This pork meatball soup is an appropriate bridge between the seasons not only because it is warm yet light, but because the homemade broth was boiled down with leftover corn cobs, adding a delightful and perhaps even surprising sweetness.
Another little surprise is the soy sauce-spiked mushrooms. They may look unassuming but add an intense pop of flavor and keep your taste buds on their toes. (<–that metaphor didn’t quite work, body part-wise.) The bok choy is prepared as simply as possible for the genuine cabbage-lovers out there. I often cook down my brassicas to the point they begin to caramelize, but here they are sautéed without so much as a pinch of salt so you’re left with nothing but their clean, vegetal flavor – a mild but perfect balance of sweet and bitter. I’ve also boiled the baby bok choy for this recipe, and while I think I may have enjoyed that version even more I wouldn’t normally prepare it that way because it dirties another pot. If only you knew how many kitchen decisions I make based on the clean-up factor.
Pork Meatball Soup with Bok Choy and Mushrooms
1/2 c bread crumbs
1/4 c milk
2 tbsp soy sauce, plus a big splash for the mushrooms
1 lb ground pork
1 small onion, grated
2 tbsp sesame seeds
1/4 c finely chopped fresh parsley
4 c chicken or vegetable stock (preferably homemade and bonus if made with corn cobs)
4 c sliced cremini mushrooms
2 bok choy, cut into 1-inch slices, or 4 baby bok choy
sunflower oil, or other neutral oil
handful fresh cilantro leaves, to garnish
sriracha, for serving
1. Pour the milk and soy sauce over the bread crumbs in a medium bowl. After a minute, add the pork, onion, sesame seeds, and parsley and use your hands or a wooden spoon to mix until roughly evenly distributed. Form into 1 1/2 tablespoon-sized balls.
2. Bring the stock to a boil, add the meatballs, cover, reduced heat, and simmer until cooked through, about 15 minutes.
3. Meanwhile, cook the vegetables. Coat the bottom of a large pan over medium-high heat with oil. Once hot, add the mushrooms a give a quick stir to coat evenly. Cook until a deep golden-brown, stirring only a handful of times. Remove from heat, add a big splash of soy sauce, and stir so it absorbs evenly.
4. Move the mushrooms to a plate, add a little more oil to the pan, and stir in the bok choy. Sauté until crisp-tender, about five minutes. Add the mushrooms and bok choy to the soup, garnish with cilantro, and serve hot.
Serves 4-6
rethinking productivity
I thrive on being busy. The busier I am, the more I get done; inversely, the less I have on my plate, the less productive I am. (Also, the more coffee I consume the more I get done. And talk…looots of talking when I’m on caffeine.) It’s a matter of momentum, I suppose. Like a game of Tetris, I enjoy fitting additional tasks into an already industrious schedule.
This mentality served me well on the farm, where the work was never done. Each day’s “to do” list was just enough beyond attainable to make us think it might be completed if only we worked just a bit harder, and in the background of the hands-on work was a continuous chorus of thought: How can we do this more efficiently? how can we make this more profitable? The physical and creative challenges of farm life suited me well. At night, I would fall into a deep sleep of exhausted accomplishment.
Now I find myself with an entirely different lifestyle – one that I chose and enthusiastically embrace but that also comes with unexpected challenges. Being at home with Z isn’t always conducive to a checklist – I can’t look back on my day and pinpoint concrete tasks I’ve completed. I suppose I could make myself feel better by breaking it down…Changed 10 diapers: check. Nursed 8 times: check. 1 hour tummy time: check.
But that’s not really in the spirit of parenting is it? Loved my son: check.
Nearly seven months into this gig, I wish I could write that I’ve successfully shifted my mindset and now reach the end of each day feeling fulfilled, but that’s not where I am. I am still adjusting. I’m better able to really be with Z and put aside the “to do’s” stacking up in my mind but also scramble to “get things done” during windows of free time. As with any new job, it’s a learning process, and I feel good as long as I keep improving, keep working toward the right balance.
I’m lucky that Z is a predictable napper, so almost every day I can prep for dinner while he’s down in the afternoon. All the chopping is done before Ben gets home, so our meal comes together quickly.
This soup is a great family meal because even your newest little eater can enjoy it. While I normally prefer my food heavily spiced, we had this soup on a warm night and wanted something refreshing. The cumin, coriander, and ginger here add a bit of complexity without overshadowing the carrot and pear, and the soup on the whole strikes a nice balance between sweet and savory.
Carrot and Pear Soup
olive or coconut oil
1 medium yellow onion, roughly chopped
pinch of salt
1 tsp ground cumin
1 tsp ground coriander seed
4 large carrots, roughly chopped
4 small pears, roughly chopped
2-inch piece fresh ginger, grated or finely chopped
3 c vegetable stock
cilantro and toasted and chopped macadamia nuts, to garnish
1. Place a large pot over medium heat and add enough oil to cover the bottom in a thin layer. Once hot, add the onion, salt, cumin, and coriander and cook until the onions are translucent.
2.Add the carrots and cook until tender, stirring occasionally. Add oil (or a bit of water if you prefer) as necessary to keep the vegetables from sticking to the bottom of the pot. Add the pears and ginger and cook for another few minutes, until the pears are tender.
3. Add the vegetable stock and raise heat to high until the liquid is hot. Remove from heat and process until smooth using a hand blender or in a blender. Depending on the size of your blender, you may need to do this in batches. If you want the soup completely smooth, you can then push it through a fine mesh seive, but I wasn’t so particular. Garnish with fresh cilantro and chopped macadamias.