Smidgen Hot Pots

Hot Pots are all the rage and for good reason.  These steaming hot vessels of broth, teeming with fresh and delicious vegetables, unctuous and savory meat proteins and tofu.  There's many elements to a good hot pot and no real wrong way to execute a successful one.  A spectacular broth doesn't need much more to satisfy a meal seeker, especially when some fresh crunch is implemented.  Overall, this is an inexpensive way to fill your tummy and build your hot pot to your desired level.  

This feature is called Smidgen Hot Pots, a smidgen of this, a smidgen of that.  All the ingredients in this recipe, sans the egg and broth, are remnants of meals past, both simple and complex.  The star of this dish is simply everything, but most notably, the smoked and grilled Boston Butt I prepared on behest of my Brother in Law Mark, he wanted some for his meals, as he headed back out on assignment for his job.  

I thinly sliced some of the upper smoky portion of the Boston Butt, which I partially cured in a briny solution before grilling imparting the bright pink color ( in case you thought it was too rare) and added to my already adequate Hot Pot as I would have in one of the magnificent Pho Bowls, I'd dined on from Saigon Cafe!  I loaded the pot down with  classic coleslaw blend, sliced jalapenos, marinated tofu, rice noodles and sliced green onion, all left over from the Pad Thai I made for dinner one night!  I made a simple super hot broth using Better than Bouillon chicken base and added a scant amount of Chinese Five Spice, sooooooo soothing. Underneath, the noodle of choice was a Korean brand.  The eggs were a last minute, yet suitable addition, welcome and pleasantly essential.  

A few weeks ago, I was able to locate the illusive spice I'd seen in almost all of the Mukbang videos I've grown to enjoy for the food culture and culinary delights.  The gorgeous red color of those dishes comes from Pure Red Pepper Powder, consisting of only the fleshy red pepper meat, no seeds, brilliant and heat forward, It's not for the faint at heart, the burn of this spice is noted immediately during and after it hits the taste buds, so by all means, tread lightly, good fellows haha.

I added some as garnish and also to the broth itself, fully aware and privy to its thermogenic effects on the metabolism and its punch of antioxidants, Vitamins A and C, plus polyphenols and phytochemicals, all good for the cells and body, an armor against certain cancers and diseases!  

The final results are pictured above, simple and delicious, all using just a smidgen of this and a smidgen of that....small parts to a big finish, every bite a little different than the last, good to the last drop! 

That's Just 'Souper', Creamy Roasted Pumpkin Sage Soup for the Soul

It's Fall and the weather is finally starting to realize it.  This summer past has been a scorcher, the hottest on record as a matter of fact.  The leaves have long reflected change, partly because of the drought, their colors mottled with striations of yellows, limes and browns.  They present crunchy underfoot, falling in the day's cool sunlight, their last hoorah!  Fall, sweet Fall, welcome. You bring my birthday, and the things I love most about the seasons; chilly crisp air, sweet, warming baking smells and spices...my favorite time of year.  Better late than never, am I right? 

A friend inquired about what I could do with a pumpkin, dropped during decorating, but viable. She utilized the seeds inside by roasting and seasoning.  The following recipe is what I did with the pumpkin meat, after roasting it off for approximately 40 minutes, drizzled with olive oil and lightly sprinkled with kosher salt. My friend was pleased with results and so was my family of tasters.  I served this with everything bagels, toasted and smeared with some Plant Butter, Coconut, it's delicious. I've also tried the Almond Plant Butter and it's Ahhhmazing too! Bettertarian by design.
.
The following recipe will help kick Autumn into full swing. Unlike some of the traditional Pumpkin soups, this one isn't the type to stick to your spoon like ice cream, it is a thinner, broth based soup with a small amount of milk.  Of course you can adjust as desired, by adding less broth or milk, but I find this way most pleasing.  The thicker ones are to me like baby food from the jar, delicious I'm sure, but just not my favorite. Alas, you can decide for yourself and enjoy the delicious results.


Recipe:
4 cups Roasted Pumpkin*
5 cups chicken or veggie stock
3 tbsp. yellow onion, diced
2 tbs. Vermont cultured butter or other butter, plant or animal based
2/3 c. milk, I used 2%
1 1/2 to 2 tbs. Extra Virgin Olive Oil
5 Sage leaves
SPST (Salt and Pepper to Suit Taste)
Immersion Blender, optional but Optimal

In a medium heavy bottomed saucepan, heat to medium high and drizzle with olive oil.
Add butter, then onions and cook until translucent and fragrant, stirring often, about 3 minutes.
Add stock and pumpkin and use immersion blender to combine and smooth.
If you don't have one, you can press the pumpkin through a sieve before adding to pot and that will aid in creating a creamy, but not thick texture.
Check Seasonings and SPST.
Reduce heat to medium and simmer for several minutes.
Stir in chiffonade of Sage.
Remove from heat and stir in milk.
Place back on burner and simmer for several more minutes, taking care not to let boil.
Serve with toast, crackers or everything bagels.  Great as is.
Serves 6 to 8.

*Note:  I used the regular carving type pumpkin for this recipe, the sugar pumpkin or 'pie pumpkin' featured above is for decoration and other uses, including but not limited to pies, baking vessels, serving bowls, etc...