End of Summer Soup

So good I only got pictures of one 1/2 eaten bowl

This hearty end of summer soup is a great low-attention one-pot meal for when the skies cloud over and the weather turns cold.

And for when your preggo taste-buds finally start responding to a wider range of flavors than fat and sweet.

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 bell peppers (one yellow one red), chopped
• 1 jalapeno, finely chopped
• 3 springs thyme
• 6 sage leaves, torn
• 1/4 cup basil leaves, chiffonaded
• 4 cups chicken broth/ stock (veggie or mushroom as a substitute)
• 1/2 cup roast turkey, roughly chopped or torn to bite-size pieces (baked tofu if making a vegetarian/vegan soup)
• 4 cups roughly chopped ripe tomatoes, heirloom, beefsteak, red, yellow, purple- doesn't matter, just don't bother peeling or seeding
• 1/3 cup feta cheese, crumbled (pasteurized for us preggos, none for vegans!)
• 1/2 cup dry egg noodles (substitute with orecchiette if going vegan)
• 1 egg, lightly beaten (vegans leave this out, obviously)
• 4 cups well-washed spinach, dried and chopped
• green olive bread, lightly toasted and buttered

1. in large non-reactive stock pot heat oil at medium high. add chopped onion and saute until fragrant & translucent
2. add celery and carrot and saute a few more minutes
3. add jalapeno, bell peppers, sage, thyme and turkey (tofu) saute until peppers are fragrant and soft, giving a good stir every minute or two. the goal here is to get a light coat of brown on as many veggies as possible. however, your pot might be a bit crowded, so don't worry if it doesn't work out
4. toss in all the tomatoes and reduce heat to medium low, cover and let cook until tomatoes are thoroughly broken down, stirring occasionally. this will probably take around an hour. here's where your laziness in not peeling or seeding pays off- the confetti of colorful skins adds visual interest and texture to the soup
5. once the tomatoes have broken down into an easy liquid, stir in your broth and bring back to a simmer, let simmer another 10-15 minutes covered
6. thoroughly mix your crumbled feta, egg noodles and beaten egg in to the soup. cover and set a kitchen timer for 5 minutes
7. when the alarm goes off stir in basil and 1/2 the chopped spinach, leave uncovered and set alarm for another 5 minutes
8. when the alarm goes off again, remove your soup from the heat and fold in the remaining spinach. keep soup covered, away from heat until it's cool enough to dish up
9. if you can find one, serve with a green (or black) olive baguette- the combination of sweet, salty, spicy soup and sour bread is heavenly.

Kimchi Noodle Soup

I promise I'll get to the Brazilian recipes soon, but for now it's last night's dinner.

I'd had some kimchi fermenting in the fridge for, oh, 5+ months, and decides it was time to clear up space and use it up. Since kimchi is pretty potent stuff I needed a recipe that would survive adding 3-4 cups of kimchi, which isn't exactly something you can top a delicate salad with. A restaurant near us has kimchi soup on the menu, and I decided to try a variation on the idea.

Warning: there is nothing at all, in any way authentic about this soup, it came straight from my palate-brain connection.

Kimchi Noodle Soup, serves 2-4 depending on hunger levels.

For the soup:

• 1 spring onion, thinly sliced
  
• 1 Tbsp sesame oil
  
• 3-4 cups kimchi
• 4 cups broth
• Udon noodles for 2
• 2 eggs beaten with some water
• Black pepper to taste

1. In large stock pot heat sesame oil, then saute onion until fragrant, but still green
2. Add kimchi and broth to pot ( I had chicken on hand, but imagine fish, mushroom or a mild vegetable broth would all be good, and easily adjustable to any dietary restrictions), season with black pepper and turn off heat
3. Let the flavors marinate at room temperature while you make your own noodles, or for 1/2 hour or so to mellow out the kimchi
4. Turn stove-top to high heat and bring soup to a rapid boil
5. Add noodles and reduce heat slightly
6. When noodles are almost done add egg mixture to soup and cook one minute
7. Let soup cool ever so slightly
8. Serve steaming, garnished with red pepper flakes and Brag's amino acids or a drop of soy sauce.
   

Unfortunately, we ate all this up before I took a picture, but it was good.

If you're feeling ambitious, or like planning ahead for several months, here are the complete steps.

For kimchi:

You could use store-bought kimchi, but the stuff made at home has more personality. I know there are many many variations on kimchi, since I'm allergic to shrimps I leave them out, and make it as follows.

In large, seal-able glass or ceramic bowl combine:

• white vinegar
• rice wine vinegar
• lots of chopped garlic
• 1 Tbsp + red pepper flakes
• fish sauce
• thinly sliced Napa / green cabbage, as for a slaw
  
• mung bean sprouts

You'll want to taste the sauce as you go, making sure it's not too vinegary, is very spicy, and has plenty of fish sauce. You don't need to cover the cabbage and sprouts completely as they'll wilt over time, and a thorough tossing once in a while ensures even flavoring/ fermentation. I keep the bowl in the back of the fridge, using bits of the kimchi over time, and adding leftover sprouts and bits of cabbage from other recipes. I'm not sure of the real use-by timeline on this as I'm partial to pickled and fermented food anyways, but I think it lasts a long time.

For noodles:

I also attempted to make my own noodles for this soup, what I made turned out pretty good for a first try, but you might just want to stick with store-bought udon or rice noodles.

• 1 cup tapioca flour
• .5 cup AP wheat flour
• water egg mixture as needed

1. in large bowl combine tapioca and wheat flours, making a well in the middle
2. start moistening the flours with water, no more that a 1/4 cup to begin with; be warned that tapioca flour is just like cornstarch- it melts when you're not touching it and crumbles when you apply any force
3. once you have a slightly sticky but coherent dough ball, knead the hell out of it
4. let dough rest a while
5. using AP flour as needed to keep dough from sticking, roll sections of dough out to as close to 1/8 an inch think as you can get- in full disclosure I always fail at that part, and am lucking for a chunky 1/5 inch thick noodle.
6. let noodles rest/dry for at least an hour before using.
7. If unlike me you're not pulling a recipe out of your back-side, I suggest using that instead.
   

Potato Leek Soup

Lazy cook's note: instead of writing these instructions twice, I'm posting my contribution to a recipe exchange email, all pictures are from a lemon coconut curry version of the soup

Hello,

Lately my no-time go-to recipe has been potato-leek soup. I've been
getting pounds and pounds of potatoes and leeks in the farm box, and the bigger the batch I'm willing to make the more of them I can get rid of; this soup cooks up with just about no attention needed, and freezes well .



you'll need:

1) leeks; washed, dried and sliced
2) potatoes; scrubbed clean and roughly chopped (I leave skin on)
3) broth
4) fat, like oil or butter

There are no strict leek to potato ratio rules, just keep in mind that more leeks make a lighter soup, and more potatoes make a thicker soup.



1) Heat a little fat in large stock pot
2) Add leeks to pot and saute until they are tender, stirring enough
so they don't stick/burn
3) Add potatoes and enough broth so leeks and potatoes float
relatively freely, like a load of laundry
4) Simmer until potatoes are quite tender, then let cool a bit
5) Use immersion blender and blend as little or much as you prefer
6) Salt & pepper to taste



I like this loose recipe because you can change the soup very easily:
bacon fat, chicken broth and a little cream at the end for a heartier
version; olive oil and veggie broth for a vegan soup; add in garlic
and onions with the leeks and beef broth for a richer french-onion like soup; use sweet
potatoes, curry, lemon, and finish with coconut milk for something completely
different.



But I ramble- hopefully you like potatoes and leeks.

Spicy Carrot Cauliflower Soup

soup spoon

I love soup.

Soup is one of the first things I remember my mom showing me how to make. Soup can be light or hearty, cool or warm, require constant attention or be a pot you ignore for hours at a time- in other words, I can manage to scrape together a decent soup no matter what mood I'm in.



sad wilting cauliflower octopus

Due to bad planning and tragic events we've been out of town for the last three weekends plus, which means a HUGE pile-up of sad-looking vegetables from the CSA box. I started out thinking I'd make the soup I first learned from my mom- vegetable with dumplings -but as I tend to, I got a tad distracted and changed my plans along the way, ending up with this delicious sweet-spicy soup instead.


attempting to keep track

• 1 tbsp oil (more if needed)
  
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 tbsp red curry (paste or powder)
• 1 tsp mustard seeds
• 1.5 tsp curry powder (yellow kind)
• 1 dried chili, torn up
• .5 tsp whole black pepper corns
• 4 cups carrots, chopped
• 4 cups cauliflower, chopped (I used a combination of the flower and the greens, well-aware that using the greens would ruin the vivid orange of my soup)
• 4 cups yam, chopped (I never skin my veggies, just scrub well, feel free to do whatever)
• 8 cups broth (go for veggie to make this a vegan/vegetarian soup)

before blending

1. in a large stock pot heat your oil, add onion and saute over medium-low heat until you finally stop crying from the chopping, or the onion is translucent/beginning to brown. then add the garlic and spices and cook several minutes more. (if you're me, choose spices by going through the spice-cabinet while onions are sauteing, realizing you've got a few things from the last time you made Indian that should probably be used before all their flavor is gone)
2. if needed, add a bit more oil then the cauliflower, cook until most of the cabbage smell has dissipated
3. add carrots and cook until slightly soft, stirring every few minutes. add yams and cook a bit more, trying to get some of each ingredient browned for flavor.
4. add broth to cover vegetables, cover, and leave simmering until everything is tender/cooked the hell out of, depending on your schedule
5. either leave soup whole or blend with immersion blender
6. serve with a dollop of plain yogurt (unless you're making a vegan version of course) and a sprinkle of dill weed

almost gone

We ate the soup with buttered toast and kale chips, which never made it out of the kitchen...

This recipe makes somewhere around 10 bowls worth (the vegetables really shrink.) The black pepper adds a surprising amount of spice that is nicely balanced by the sweetness of the carrots and yams, I'll definitely make this one again.

sea soup

makes two very large bowls with a bit left over, could work for three.

• 1 tbsp oil
• 1 medium onion, sliced thin
• 2 cups chopped dino kale (or other winter greens)
  
• 5 radishes, sliced thick
• 1 tsp dashi no moto or fish bullion (can be found in the ethnic aisle of many grocers)
  
• 2 cups any broth (I had beef on hand so used it, but mushroom would be great)
• 4 cups chopped bok choy
• extra water
• 1 egg per person
• miso paste
• small block tofu, chopped
• 1 cup brown rice
• furikake
  

1. heat oil in a large pot and saute onion 'til translucent
2. add kale, then radishes and saute until slightly wilted
3. sprinkle in dashi no moto and and broth
4. stir well, then close lid and simmer until kale is very tender
5. meanwhile, add 1.5 tbsp of miso paste to each person's bowl, take a bit of liquid from the soup and thin the miso, so it will easily incorporate with the soup later
6. add a scant 1/4 cup rice and equal share of the tofu (no more than 1/4 cup) to each bowl with thinned miso
   
7. add bok choy to simmering soup, if needed add water to just cover greens, and return to simmer
   
8. make a slight nest for each each egg, crack in eggs and cover soup until eggs are poached to desired hardness, just a minute or two
9. ladle egg, veggies and broth into bowls and season top generously with furikake, eat
   

Faux Mushroom Chicken Risotto

Is a bit misleading, since this does not actually have major chicken in it. It does however have real chicken broth (with teeny pieces of chicken,) that I cooked down from an actual chicken carcass, so it's a bit more chickeny than if I'd used the normal pre-fab broths. If you're using a purchased broth I'd add a 1/4 cup or so of shredded chicken.

Makes 4 servings as dinner

• 1 tbsp olive oil
  
• 1/2 cup onion, sliced or diced
• 1 garlic glove, minced
• 2 cups mushroom, sliced
• pinch hot red pepper flakes
• zest of 1/2 lemon
• 1 1/2 cups cooked brown rice
• 4 cups chicken broth (optional shredded chicken)
  
• 2 tbsp butter
  

1. saute onion in oil until fragrant, add garlic and cook another minute
2. add mushrooms and cook until they have begun to release moisture or shrunken
3. add pepper and zest, saute another minute
4. add rice and cook, stirring frequently for a few minutes (add optional shredded chicken here)
   
5. pour in chicken broth, give it a good stir, and simmer, covered, over low heat until much of the broth is absorbed
6. add 1 tbsp butter and cook uncovered over low heat, letting more liquid steam off, repeat
7. check ever so often, stirring and making sure not to burn
   
8. eat when ready

I served this over butternut squash puree with a few fried sage leaves, yum.

Frying sage leaves is super easy. Heat high-heat oil in a frying pan. Drop sage leaves in hot oil. As soon as leaves stop sizzling remove them to a paper towel w/ wooden chopsticks or slotted spoon. Ta da!

Cioppino

Cioppino is a spiced wine and tomato based soup with whatever fresh seafood you have handy thrown in. It usually includes all kinds of shellfish; my version does not--crab, shrimp and lobster all make me violently ill. Below is what I threw in, but anyone else making this should include whatever floats their boat.

These are the three recipes I referred to the most while creating my own: one, two, three

Makes way more than enough to feed two, probably 6 servings if you add a bit more seafood.

The broth base:

• 1 tbsp unsalted butter
• 1 tbsp olive oil
  
• 1 medium onion diced (2 cups)
• 1/2 medium fennel bulb quartered and thinly sliced (1/2 cup)
  
• 2 cloves garlic, minced
  
• 1 medium green bell pepper seeded & chopped (3/4 cup)
• 1 jalapeno pepper seeded & diced
• 1-2 carrots thinly sliced
• 1/2 cup chopped herbs (Italian parsley, basil & oregano)
• 2 cloves
• 1/4 tsp anise
  
• 1/2 tsp red pepper flakes

1. in a large heavy-bottomed non-reactive pot (say a dutch oven) heat oil and butter until it sizzles
2. add onion & fennel and cook until translucent
3. add everything else above and saute until very fragrant
   

The liquids:

• 28oz can diced tomatoes
• 1+ cup chicken broth (or seafood broth)
  
• 1+ cup dry white wine
• 8oz clam juice
• 2 tbsp tomato paste
• dash Tabasco sauce
• dash Worcestershire sauce

1. add some white wine & chicken broth and give a good stir
2. add a few dashes Tabasco & Worcestershire sauces
3. add clam juice and stir around
4. add diced tomatoes & tomato paste and stir well
5. taste and add additional liquid as desired (you'll want enough liquid to cover all the seafood you'll be adding)
6. let simmer, covered, as long as you want, several hours is fine
   

The seafood:

• 10 clams
• 6 mussels
• 6 sea scallops
• 2 oysters
• 3/4 lb halibut fillet (any white fish will do)

1. thoroughly scrub everything in a shell

1. in a large pot put 1 cup white wine/chicken broth or combo of over medium heat
2. when wine begins to steam add mussels and clams and place lid over pot
3. steam until shells just open, 2-3 minutes, and remove from heat
   
4. strain steaming liquid and add it to the broth
5. cut halibut into bite-size pieces
6. shuck oysters, adding their liquid to broth
   

1. about 5 minutes before you want to eat add all the seafood to the broth, making sure it's mostly submerged
2. let cook, barely simmering for no more than 5 minutes
3. remove from heat and serve immediately
   

Make sure to serve cioppino with with lots of crusty french bread and garnished with chopped fresh parsley & ground black pepper. Have a good red wine on hand, don't wear white, grab plenty of napkins, have an extra bowl to toss the shells in and enjoy!



On a side note this recipe taught me I'm not nearly as adventurous about texture as I am flavor--fun as they were to play with, eating the oysters kinda creeped me out; I think I'll stick to eating my oysters grilled

Green Curry with Tuna

Lately I've been craving seafood like mad. I blame the bucket of clams and mussels I split with my boss while on the road last month; I haven't been able to get the deep rich salty iodine taste out of my mind since then. To really satisfy the craving I'm going to make cioppino for christmas (modified of course, since my allergy to shrimp, crab, and lobster wouldn't make for a very merry meal.)

In the meantime I decided on fish curry.



I made it with things which happened to be in my fridge/garden/cupboards , but I think the general lack of a recipe will lend itself to whatever you happen to have on hand.

• 1 tsp oil
  
• 1 stalk lemon grass
  
• 2 red spicy peppers, one fresh and one dry
  
• 1 clove garlic
• .5 inch ginger root
  
• 1.5-2 Tbsps green curry paste (if you're the type of person to make this from scratch rock on, I use Thai Kitchen since that's what the local stores carry)
• 1 carrot
• 3 Tokyo turnips
  
• 1 6oz can albacore tuna in water, do not drain
  
• 2 cups chicken broth
• 4oz coconut milk
  
• 3 heads baby bok choy

1. heat wok with oil over medium-high
   
2. finely chop lemon grass & peppers, matchstick garlic & ginger (or be smart and do all the prep work ahead)
   
3. saute spices until aromatic then add curry paste and cook for several minutes more, stirring occasionally
4. meanwhile slice carrot and turnips into half moons
5. increase heat and add veggie slices, saute until vegetables are almost seared
6. decrease heat to medium and add tuna, including its water, breaking up and large chunks
   
7. cook a few minutes then stir in chicken broth and coconut milk
8. slice bok choy
9. when curry is barely simmering add bok choy and stir often until bok choy is tender, about two minutes
10. remove wok from heat and serve
11. enjoy!
    

This was so light, simple, slightly spicy (but won't be if you leave out the peppers) and delicious. I somehow managed to leave all the vegetable with a little crispness (from the lady who always accidentally makes mushy curry.)

My body is so happy with me for finally feeding it what it wanted that my toes are still wiggling, I might just burst after making cioppino.

Broccoli Cheddar Soup

The ultimate in cold-weather comfort food (well, maybe second to grilled cheese and tomato soup.)

I threw this soup together from what I had on hand in the kitchen, after browsing several broccoli cheddar soup recipes online, all of which looked either too complex or simple (or pre-packaged) to me. Total cooking time was less than an hour, and it made at least eight servings, since the batch is so big I'm hoping it will keep well in the fridge & freezer.



You will need:

• 4 tbsp butter
  
• 2 cups chopped onion
• 8 cups chopped broccoli, stems and florets separated
• 1/4 cup flour + 1 tbsp
  
• 8 cups broth (I used 4 low-sodium chicken & 4 vegetable)
  
• 2 cups grated cheddar cheese
  

The only dishes you'll need for this is are a big heavy-bottomed pot and an immersion blender or normal blender.

1. Put your pot over medium heat and add 2 tbsp of butter
2. once butter begins to sizzle add the onions and saute until tender and translucent
   
3. add chopped broccoli stems and cook until soft
4. make a well in the veggies and add the remaining butter
5. once butter melts shake 1/4 cup flour into butter
6. cook until flour is golden, taste to make sure flour is cooked, stirring often
7. add a bit of broth and scrape up any brown bits stuck to bottom of pot
8. add remaining broth and thoroughly stir soup
9. make sure broccoli is soft and use immersion blender to thoroughly blend soup (or carefully do it the pain-in-the-butt way w/ a normal blender)
   
10. bring soup to a simmer and add broccoli florets
11. toss grated cheese with 1 tbsp flour to coat
    
12. simmer until florets are just fork-tender
13. remove soup from heat
14. add cheese a handful at a time, stirring completely between each addition
15. let cool a bit and serve
    

This soup was super served with red pepper flakes, sea salt, fresh ground pepper and a splash of golden balsamic vinegar.



Enjoy!


p.s. Not many pictures because this time of year it's always dark by the time I get to cooking, and the light in my kitchen is terrible.

If you're curious about nutritional info, the soup comes in at 260 calories a serving, and probably tons of sodium, but lots of vitamins & calcium.

Potato Escarole Soup

heartier version

Normally I consider myself pretty brave when it comes to food. I'll try almost anything.
I eat food cooked with small amounts of shrimp, crab, lobster and abalone, all of which I'm allergic to (I'm still finding the fine line of how much I can eat without getting violently ill.)
I've embarked on a mission to find the enjoyment in foods I couldn't stand; mayonnaise, horse-radish, tomatoes, blue cheese, raw onion, and I love them all now- next up I brave sardines.

But when it comes to raw escarole I am a complete wimp, the stuff is just too... something; spicy, bitter, pungent? And this from the woman that likes straight vinegar.

Lately my wonderful farm box has been coming with a huge bag of escarole, so I needed to find a way to eat it. It turns out escarole is fantastic if you cook the hell out of it.


so much escarole

As fall really sets in and the weather turns cold I find myself craving soup and missing greens. As luck would have it the strong flavor of escarole (and the whole needing to be cooked to death thing) works perfect in soup, so I present Potato Escarole Soup:


You will need:

• 6 cups escarole, give or take
• 4 cups broth, I used chicken
• 1 cup soy or real milk
• 1 medium onion, sliced or diced
• 1 Tbsp olive oil
  
• 1 cup chopped yellow bell pepper (optional)
  
• 2 cloves garlic (optional)
• 3 cups potatoes, cut into slightly larger than bite-size

potatoes

1. Heat the oil in a large heavy-bottomed stock pot and add the onions. Cook them over low-medium heat until they begin to caramelize. This might take up to 15 minute, but a good pot means you can pretty much wander around chasing shiny objects and neglecting the soup.



I love this pot


2. Add bell pepper and garlic, cooking until fragrant and slightly browned.
3. dump in the escarole, turning the pile frequently as it wilts.



versions one and two

4. Once the escarole is fairly wilted (it will reduce by about %300) add the broth.
5. Take your hand immersion blender and blend away. If you don't have an immersion blender, go through the process of blending the soup in small batches, careful not to let it get too hot and not to burn yourself.
   



more and less blended


6. Add the potatoes and simmer soup until the potatoes are cooked. Or, if you're me, add potatoes then forget you were making soup. Wander into the kitchen every so often and wonder aloud what that tasty smell is. Realize over an hour later that you were still making soup. Lament it no longer has a beautiful emerald color, but rejoice it still tastes fine.
7. Serve garnished with red pepper flakes, a pinch kosher salt, and a few drips red wine vinegar.
   

This recipe made enough for 6 bowls of soup. I put half in the fridge to eat that week, and froze the other half for later.


ready to freeze

I used chicken broth, but I like recipes that can easily be made vegetarian or even vegan. Alternately, I made a second heartier anti-vegan batch later with these variations.

• Use some bacon fat or cook a chopped up strip of bacon before caramelizing the onion
  
• Leave out the garlic, add some chopped tomatoes in with the escarole.
• Don't blend the soup quite as much, leaving it chunkier.
  
• Use 1/2 & 1/2 or cream instead of soy milk, (I forgot to put it in before taking the picture)
  
• It just occurred to me, but adding sauteed mushrooms (after blending) would add great flavor
  

Enjoy!

beautiful borscht

This is not anyone's traditional borscht. This recipe was not handed down by anyone's grandmother. This did not come from a cookbook of Eastern European food. It just came from having too many beets lying around and a craving for borscht.

I used:

• 5 beets
• 2 carrots
• 1 can diced tomatoes
• 1 chopped onion
• 2 cloves garlic
• vegetable oil
  
• several cups chicken broth (but beef might be better, or veggie if you swing that way)
• cumin to taste
• salt and pepper to taste
  
• use a cup or two shredded cabbage if you have it, I didn't
• cilantro to garnish
• plain yogurt (or sour cream) to garnish
  

1. Boil beets until they are tender (easily stabbed w/a dinner fork)
2. drain beets, reserving a cup or so of cooking water, and let cool
3. in large cast iron skillet sautee onions in oil
4. add garlic to onions after a few minutes
5. (if you have cabbage add it now)
   
6. add carrots and sautee until barely tender
7. add cumin and can tomatoes (un-drained) to skillet and reduce heat and simmer 10 minutes
   
8. meanwhile cut cooled beets in to pieces your blender can handle (peel if desired)
9. remove skillet from heat and let cool
10. place beets, tomato mixture, and broth in blender, reserving a few scoops to add texture
    
11. blend the dell out of it
12. add more broth and water from beets until borscht is the desired consistency
13. stir in reserved veggies
    
14. serve topped w/ a scoop of yogurt and pinch of chopped cilantro

This made enough borscht to feed two people bowls at least once a day over four days

mexican-ish soup

Dinner last night

• 2 cloves garlic, thinly sliced
  
• 1 inch spicy red mystery pepper from the neighbors, finely chopped, leave in seeds for extra heat
  
• 1 tbsp canola oil
  
• .25 cup white hominy
• .25 cup black beans, canned
• 3 tbsp bean juice (yummmm)
• 1 can chicken broth (use veggie broth to make this vegan)
  
• .5 - 1.5 cans water, as needed for desired consistency
  
• .25 cup soyrizo
• medium bunch spinach
• 1 tbsp taco seasoning
• tortilla chips you accidentally left open that are half stale
  
• sour cream or plain yogurt (optional)

1. saute garlic & red pepper over med-low heat until flavors start to release
2. add hominy & saute 2 minutes longer
3. add taco seasoning
4. add broth & black beans with juice. turn to med-high heat
   
5. add soyrizo & water, cook until satisfied
6. add spinach, turn off heat, stir several times, and cover. wait for spinach to wilt.
   
7. ladle into bowl over some tortilla chips, top w/ the cooling dairy