January is National Soup Month!
- January is National Soup Month!
- Jan 03, 2015 from 09:00 AM to 02:00 PM (America/Los_Angeles / UTC-800)
- U-District, West Seattle, Cap Hill Farmers Markets
- Add event to calendar
January is also National Meat Month and National Egg Month, according to Chase's Official Calendar of Events. We think January is an excellent time to celebrate seasonal soups and local, sustainably raised meats, and the dozens of ways one can prepare an egg. Here are some recipes we like that feature current, local farm offerings:
Super Easy Winter Squash and Apple Soup
1 large winter squash (about 2 1/2 pounds), such as butternut, buttercup, or kabocha, peeled, seeded, and cut into 2-inch pieces.
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 tart, firm apples, peeled, cored, and quartered
2 tablespoons extra virgin olive oil
Salt and red chili powder to taste
4-5 cups vegetable stock
For directions click here.
Hearty Winter Beef and Vegetable Stew
4 cups cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips, rutabagas, sweet potatoes
1 medium onion, cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 1/2 pounds boneless beef sirloin steak, cut into 1-inch cubes
3/4 cup chicken broth
3 bay leaves
1/2 teaspoon thyme leaves
1/2 teaspoon black pepper, coarse grind
1/2 teaspoon salt
1/4 cup dry red wine or apple juice
3 cups prepared mashed potatoes
Preheat oven to 425 degrees F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.
Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and wine. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving. Serve stew over mashed potatoes.
- 6-7 medium potatoes, peeled
- 1 whole yellow onion
- 5-6 large eggs
- 2-3 cups of olive oil for pan frying
- Salt to taste
For directions, click here.