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Barney’s Pupik in the Pot September 16, 2012

Posted by starshipexercise in Recipes and Food.
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Soup is a wonderful thing. It’s figure friendly, and convenient if treated right. I like to make a pot of soup on Sundays, portion out the soup in individual containers, and freeze them. I can then grab one each morning to bring for lunch. For a long time, my go-to soup was escarole with white kidney (canellini) beans and potato. Deeeelicious. Variety is the spice of life, however, and just as I’ve accepted the fact that my hair will never look the same two days in a row, so will two batches of soup never be identical. I still make a soup on many Sundays, but they are never the same twice.

Sometimes, I start with just a water and vegetable base. Sometimes, I have a chicken or turkey carcass in the freezer I can use as a base. You never can tell with me. I’m a crazy soup lady.

This week, I had some elderly vegetables left over from last week’s CSA box, so I decided to clean out the fridge. I found some slightly wrinkly Anaheim peppers, purple cabbage, red and gold potatoes, zucchinis, and two very geriatric ears of corn. I also scrounged a chicken back and wings from the freezer (when I see those free-range, organic whole chickens in the manager’s special section, I’ll buy em, butcher em up myself, freeze the pupik and the wings to use later, and roast the rest).

I almost didn’t include the cabbage, because I knew it would turn the soup purple and I thought that might be a bit off-putting. But then I thought “antioxidants” and put it in anyway. Yeah boy howdy, that sure is purple soup. It’s not lavender, people, it’s purple. It’s Barney the Dinosaur purple. It should come with a warning label recommending “dress entirely in black for consumption of this soup.”

Purple Pupik Soup

Servings: 8

Chicken back and wings
Small head of purple cabbage
Two ears of corn
1 lb red and/or gold potatoes
3 zucchinis
3 -4 Anaheim chilis
A few garlic cloves
Salt and pepper to taste

Put the chicken in a pot (I threw it in still frozen) and cover with water. Bring to boil, reduce and simmer for at least an hour.

Meanwhile, pre-heat oven to 375. Cut cabbage into quarters, peel zucchini and cut in half length-wise, cut chilis length-wise and remove seeds, clean and quarter potatoes, remove husk and silk from corn, and peel garlic. Lay out everything on a couple of baking sheets prepared with non-stick spray, and roast for 45 minutes, flipping over once partway through.

Cut up roasted veggies into bite size pieces. Cut corn off of cob. Dump it all in the soup. Pick any chicken meat off the bones and throw the meat back in. Season with salt and pepper to taste. The longer you continue to simmer after putting the veggies in, the more purple it will be. If you ever wished a bad end for Barney the Dinosaur, this soup is the stuff of daydreams.

Calories 220.6
Total Fat 4.3 g
Fat 1.1 g
Carbohydrate 31.7 g
Fiber 3.9 g
Protein 14.8 g


Namastizzle, fo’ shizzle. September 12, 2012

Posted by starshipexercise in General Exercise, Recipes and Food.
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This week, someone suggested that I legally change my name to Tupac. No first or last name, just Tupac.

For the life of me, I can’t imagine why. Well, maybe I need to clean it up a little, so I purposely didn’t use any naughty words in the title of this post. (Fact: I get way more hits on posts with the b-word in the title. It’s not my fault you crazy bitches like doo-doo talk.)

Anyway, I’m not changing my name, but I did try two other new things this week. On Sunday, I made congee for the first time. It was awesome. Tonight, I tried hot yoga for the first time. It was nauseating.

First, the yoga. FYI, bitches, hot yoga is hot. I did a good job taking breaks and then getting back in it, but toward the end I had to accept the fact that I was just done. I spent the last 10 minutes flat on my back, trying not to drown through my pores. Note to self: next time, do not choose a hot yoga studio right next to the oh-so-tempting Baskin Robbins. I’m happy to say that I did not replace all the calories I had just burned with ice cream, but it was close.

Honestly, I can’t say I saw any benefit from being in an incredibly hot room while doing yoga. Also, it felt awful. I’m totally going back on Friday.

And now…congee.  Made with beef soup bones (optional). Rice. Water. Ginger.

Step 1: Mix 1 cup white rice and1 tsp oil, allow to soak for at least 30 minutes
Step 2: Throw rice, ~9 cups water, optional meaty bones for flavor (I roasted mine first to cook off some of the fat), 5 slices fresh ginger, salt, pepper in a pot.
Step 3: Cook on a low simmer for about 2 hours, stirring occasionally to keep it from burning on the bottom (should be a soupy, porridgey consistency)

If using an optional meaty soup bone, pull off meat and chop up, dump back in soup. Serve garnished with chopped green onions, dribbles of sesame oil, soy sauce. I’m told by a very reliable source that this is one of the very few occasions where it’s acceptable to serve soy sauce at the table as a condiment.

VERY IMPORTANT: rinse pot immediately. Apparently, I came perilously close to death when my husband had to wash out a dirty pot coated in congee-flavored cement. Oops.

Must go to bed. Hot yoga has sapped ability to complete sentences. Namaste, bitches.

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