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.
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 secretly don’t mind the occasional rainy day as spring turns to summer. Don’t get me wrong, I love sunny, breezy days as much has the next person who puts up with six months of Michigan winter. Azure skies and hot temperatures beg for activities I love – we must go to the beach, spend afternoons at the pool, hike, bike and dine out on the deck while we can! But there’s something about a rainy day that makes me feel like the appropriate thing to do is spend the entire day in the kitchen, with a pot simmering while I work on other food prep. I love the warming flavors of ginger, turmeric and cayenne in this soup, and most of the veggies can be purchased at early summer market.
My husband has been a vegetarian for 15 years (the same amount time I’ve known him, though not the same amount of time we’ve been married), so much of the food on this site focuses around whole foods and stuff that comes out of the ground, as that is primarily what I cook. You real bacon lovers might turn up your nose at the thought of mushroom bacon, but don’t knock it until you’ve tried it!