Thursday Soup & Salad Run (Recipes Included) – No. 1

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Recipes Included

What do you get when you combine fresh veggies, chicken stock, lentils, potatoes, acorn squash, pomegranate arils, a variety of running shoes, headlamps, reflector vests, heart rate monitors, red wine, white wine and fresh bread? If you toss in close to 1/2 dozen friends, you have the ingredients for a great night of running followed by Soup & Salad, Bread & Wine.  Schedule it for once a week on Thursday’s throughout the winter, and it’s officially the first of many Soup and Salad Thursday runs.  The bonus to this ongoing blogged-ritual is that I will be posting the recipes to my soups and salads. (woohoo, secrets will be revealed).  The soups are 100% my own recipes.  The salads may or may not be my own.  If I borrow any recipes, I will definitely give credit where credit is due.

This was our first run of the 2014 winter season, but not its first year.  We started about two winters ago when my friends and I wanted to keep running outside even though the days were getting shorter as the mercury in the thermostat was moving lower.  If you live in Michigan, or know Michigan weather, running in the winter is nothing to turn your nose up at.  Michigan winter running is worse than any heartbreak hill out there or even worse than pulling off the blackened and bruised toenails many runners know oh so well.  Imagine the hours before a run.  Inside, your home is warm and cozy, maybe even wood burning in the fireplace, outside, it’s sub-freezing temps, the snow piles are growing by the hour and icicles hanging everywhere.  Even the thought of changing out of your warm clothes into running gear is a task.  But wait, there’s more.  There’s slush, ice, wind and pellets of hail, at times.  It’s harsh, it’s painful.  There has to be some reward to get us out the door.  That’s where the food comes in.  Ahhh, yes Food, the great and never failing motivator.   We tackle the elements because we know what’s waiting at the end of four to six miles.  The hot, healthy soup washed down with sips of delicious wine and the time spent with great friends; that’s motivation enough for us to gather up a few layers of clothes, reflector vests, and headlamps and make our way out the front door.

The runs are typically 4-6 miles thru the sub, onto Main Street.  We follow a path that goes behind the shops onto the boardwalk that crosses over the Mill Pond.  We run past our favorite running store.  The route has a perfect mix of eclectic distractions so the run never gets dull, especially during the Christmas Season when the storefront windows are decorated.  The loop brings us back home to a warm kitchen and hot soup, a lot of laughs, stories and wine-sipping.  The soups this week are:  Potato Jalapeno.  Vegetable Lentil (for our two vegetarians) and the salad was Acorn Squash & Pomegranate with a pomegranate dressing.

Potato Jalapeño  Soup

  • 2 quarts of water
  • 2 TB chicken base
  • 1 TB garlic powder
  • medium potatoes, cubed and 2 handfuls of hashbrowns 
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped 
  • 1 medium white onion, chopped 
  • 1 jar of pickled jalapeno slices, chopped (save the juice)
  • 1 quart 2% milk 
  •  flour and butter for roux

Directions:

  1. In a large stockpot, bring water to a boil
  2. Add the chicken base and garlic and celery, carrots, onion and the handfuls of hash browns (the hash browns will dissolve and thicken the soup)
  3. Boil for about 20 minutes
  4. Add the cubed potatoes, boil for about 20 minutes
  5. Reduce heat to medium and when the soup is NOT boiling, slowly add the milk
  6. Simmer on medium heat for about a half hour
  7. Use a couple tablespoons of butter and a couple tablespoons of flower to make the roux  and gradually add to soup while mixing thoroughly
  8. Let it boil for just a minute with the roux
  9. Add the chopped jalapeños and juice, boil for one minute*
  10. *(do not leave on heat for too long as the heat from the peppers will get more intense the longer you leave it on the burner.

Vegetable Lentil Soup

  • 3 quarts of Vegetable Stock
  • 1 pound bag of lentils
  • 1 TB of garlic, minced
  • 2 onions, chopped
  • 4 stalks celery, chopped
  • 2 carrots, chopped
  • 3 cups broccoli
  • 3 cups cauliflower
  • 1 TB tomato paste
  • salt, pepper
  • 1 teaspoon of thyme
  • 1 teaspoon of cumin
  • 1 bay leaf

Directions:

  1. In a large stockpot, sauté the onions, garlic, carrots and celery in olive oil for 10 minutes
  2. Add the vegetable stock and bring to a boil, add tomato paste
  3. Add the cauliflower and broccoli
  4. Add the lentils and salt, pepper, thyme, cumin and bay leaf
  5. Boil for about half hour

Autumn Arugula Salad  (This salad I used from the Internet, I did tweak it to my liking and I used a store bought pomegranate dressing)

http://www.howsweeteats.com/2013/10/autumn-arugula-salad/

Autumn-Arugula-Salad-with-Caramelized-Squash-Spiced-Pecans-and-Pomegranate-Ginger-Vinaigrette-4

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2 thoughts on “Thursday Soup & Salad Run (Recipes Included) – No. 1

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