Soup in the crock pot on a windy night. Can’t beat that! I can’t believe it is already the third week of Advent. The last few weeks have just flown by. I don’t usually use the crock pot on weekends, but it definitely helps on these busy days during the holiday season (AKA, finals week).
The inspiration for this recipe came from Allrecipes.com. I used a number of items from our last 2 boxes to create this nicely spiced soup.
I was very excited to see baby bok choy in our box this week. For those not familiar with bok choy, it is a Chinese cabbage. When it is picked young, it is really tender and makes a good salad. The bok choy in our box was just a bit too tough for a salad, so I decided to put it in a soup. I saw this recipe for Chicken and Bok Choy soup on Allrecipes.com. However, I wanted to go with an Asian flavor (since it is a Chinese cabbage).
We ate this as a light main dish, but it could also be a soup course for a larger meal.
We got some surprise Swiss chard in our box last week; substituted for lettuce. Not exactly interchangeable (especially when I was counting on that lettuce for lunch). Good thing we like chard! I wanted to do something different with the chard. I saw a recipe on Food.com for Enchiladas with Barbecued Greens. The recipe just didn’t say Mexican food to me, but the idea was genius!
I don’t make enchilada casserole very often, because of the calorie count. This is a really healthy way to make them!
There is nothing quite like coming home to a crock pot full of soup in the fall. I almost didn’t get to share this recipe. When I got my computer back after its second trip to the “hospital,” the tech hadn’t reinstalled by browser bookmarks. I don’t think it is fair to post a recipe without giving credit to my inspiration, and the site was stored only in my bookmarks. Thank goodness he still had the file, because this soup is REALLY good. Thank you to About.com for posting their Sausage and Potato Soup with Kale.
I used a little different spicing, left out the bacon, and made it in the crock pot. I hope I remember my exact recipe, I made this weeks ago and didn’t write down amounts.
What a week! It was busy, full of ups and downs, but, in the end, overall positive. The best news is that I was accepted into an online Doctor of Nursing Practice program!
In all the craziness, we also had our first frost on Friday night. The red bell peppers in my garden mostly didn’t ripen, but green peppers are good, too. I spent most of Saturday afternoon prepping vegetables-the last of the peppers from the garden, plus everything I got in our CSA box on Friday. We picked all the ripe tomatoes, and I’m covering the plants in the hopes of getting a few more to ripen. Amazingly, the squash plants that I thought were done have started producing again, so maybe we will get a few more decent sized ones. The weather is supposed to warm up again.
I was so excited to see that the farm left the tops on our beets this week. (Usually, they cut them off and use them for their juicing box.) I immediately decided to make a stir fry. I found a Thai Basil stir fry sauce in the Oriental foods section at the grocery store, and it gave this an amazing flavor! My husband says this is “a keeper.”