I’m holding consistent with my last post – it’s soup season! This makes a large batch, so it’s perfect for dinner now and freezing half for later. Or, if you’re cooking Thirty-Two Project style, ideal for feeding your family, and another family! Sometimes, I wish the current pace of my life lent to more leisurely cooking, instead of bordering on my near frenetic speed in the kitchen. I know this is a season. Audrey already plays more independently than she did a year ago, and soccer practice for Aidan means a wave good-bye, not parking myself in a lawn chair for an hour and a half to watch. But there’s not as much margin in my schedule as I’d personally like, and moving slowly throughout the kitchen is a luxury I’m not often afforded. This Quinoa Chili is not only a hearty, healthy meal, but ideal for those times when concentrated focus at the stove is minimal.
If I didn’t love the name The Kitchen Beet so much, I could’ve easily titled it “The Kitchen Soup.” This happy little food blog started in late spring of this year, so you really haven’t had the chance to learn one of my truths: When all else fails, make soup. It’s so forgiving (I mean, you have to work to mess up soup). Generally speaking, it only requires a cutting board, knife, measuring cup or two, measuring spoons and a big pot. This makes for happy dishwashers. It’s an excellent way to use up a variety of veggies. You get the point. I love soup. There will be lots of soup. I hope you love soup, too.
You know those evenings where you’re flying around, because one kid has soccer practice and you’re trying to get a run in while pushing your other little person in the jogger. You manage to get the kids fed well, but your husband is coaching, and you’re going to work out anyways, so you don’t really eat a proper meal yourself until…ah. He’s home. Showers/baths are done. Stories have been read. Snuggles have been given. Kiddos are in bed. You’re tempted to order take-out, because you’re pretty darn tired at this point, and definitely hungry. But you don’t! You make this curry. It’s flexible, really easy to pull together and feeds you and your partner (or whoever you might be sharing with!) heartily. Unless you’re having multiple servings, one of you even gets lunch for the next day. Bonus!
I mentioned in the last post that I have lots of recipes in the queue, and one of my frequent issues is not having the photos to go with. I would be so much more productive if someone could just follow me around and take pictures (and, um, clean up after me) while I rip through the kitchen like a tornado on a mission. Soup is cooking! Start chopping kale and shredding carrots! Put the pistachio-honey crumble on the bars and get them in the oven! Let’s go! In fairness, my husband is remarkably loving and generous when it comes to cleaning up my kitchen messes. I apparently just need a photographer to really be productive with getting recipes out to you, ha! Since I don’t have that, I’m thankful I had the time and light to take pictures while preparing a meal for The Thirty-Two Project yesterday. This sweet and spicy poblano-corn chowder is one of my all-time favorite summer soups.
I have a 10 year old. This still surprises me, even though I barely remember my life before I came a mother. While it seems he grew from five, to six, to seven with changes in reading level and physical capabilities, nothing has quite prepared me for the stage and growth curve we’re entering now. He’s really growing up. It’s like I’ve realized, almost for the first time, that he really will go to middle school and high school and move out of the house. I have this new awareness that he won’t be my baby forever and MAN I had better soak it up.