J is for…

by Sarah on October 15, 2012 · 9 comments

J is for Jars.

Over 100 of them. Full of October applelicious Nutty Butter.*

*The labels are on their way…and then so will be your Nutty Butter! 

"How I Spent My Weekend." (October 2012)

J is for Jilted.

By Joe, the Trader.

[More like Joe, the traitor.]

No more pumpkin spice coffee? Perhaps forever? SO distraught was I that I didn’t even know what to do with myself. Or what I was putting in my basket.

at least I found my beloved tempeh. at least there was that.

 J is for Juxtapostion.

Of the ‘now’ with the highly ambigious and all-encompassing ‘then.’ And how you don’t know if you’ve moved forward, backwards, or just gone around in circles.

And how certain songs by certain bands will bring all of that to you in an instant.

J is for Joy.

At the way friends more generous than you will share their secret stash of Pumpkin Spice coffee and help you reaffirm your life. Even for just the hour. :)

J is for Jacked.

(Slang I never actually use, but fits with the theme.)

As in, I jacked the recipe for Virtuous Vegetable Soup from the Penzey’s Spices catalog after my stepmom made it the last time I was home visiting.

except she actually printed me a copy from the internet. in case you were wondering.

 J is for Just.

Just needing to chop and cook and not worry too much about taking photos of the whole process or every ingredient and addition.

J is for–the frustratingly unalliterative–Jalapeno.This week’s featured ingredient in Heather‘s Meatless Mondays A-Z challenge.J is for Jipped.

Which is what I did to the jalepeno by taking away its moment to shine.

I was so dead-set on making a recreation of that gloriously veggified soup that I couldn’t think of a single thing to do but throw the jalapenos in the bottom of the pan and hope for some heat.

J is for…Genius?

[If we’re being phonetic and spelling like first graders.]

Because this soup is delicious. Even if the jalapenos really are only an accent.*

*An important one. There is just enough mild slow burn to keep things interesting. Keep the seeds in for something more intense.

J is for Jealous.

Which is what all of the other vegetables in your fridge are going to feel when they see how much fun the three types of greens are having with the carrots, parsnips, leeks, tomatoes, and white beans in this bowl of makes-you-feel-good=and-healthy-simply-for-THINKING-about-eating-it stew.

‘Make The Other Veggies Jealous’ Stew

Adapted from Penzey’s Virtuous Vegetable Soup

[Makes about 12 cups]

  • 1 cup diced onion (about 1/2 small)
  • 2 cloves garlic, minced
  • 2 jalapenos, seeded and diced
  • 1/3 cup celery, diced (1 large rib)
  • 1 leek, cleaned and thinly sliced
  • 1 cup parsnips, thinly sliced
  • 1 cup carrots, thinly sliced
  • 2 cups chopped cabbage
  • 2 cups spinach
  • 2 cups turnip greens
  • 1 14.5-oz. can fire roasted diced tomatoes
  • 1 15-oz.can great northern beans, rinsed and drained
  • 4 cups vegetable broth
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. dried rosemary
  • 1 1/2 tsp. dried thyme
  • 1/4 tsp. nutmeg
  1. In a large soup pot, saute or steam (in water) the onion, garlic, leeks, jalapenos, carrots, and parsnips. Add in seasonings.
  2. Stir regularly.
  3. Once softened, add in cabbage, spinach, and greens, and stir until wilted.
  4. Pour in tomatoes, beans, and vegetable broth.
  5. Bring to a simmer, and allow to cook for an hour or so to let flavors meld.*

*Or use my method, and return from heat, allow to sit for a few hours, and then reheat for dinner…or wait until the next day. :)


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