Vegetable Soup with Chicken Sausage

Finally it feels like Fall in these parts.  Possibly even what passes for winter along the Texas Gulf Coast.  A lovely if brief thunderstorm (yes, rain!) followed by a temperature dip into the 40s last night!

Perfect weather for a nice hot bowl of soup!

I think me head got in the picture.  😦  But the soup still looks scrumptious!

As usual, I started by sauteing onion and garlic in a little olive oil.  This time, I added some diced celery.

Smells wonderful.

The other day at the market, I ran across this mix of barley, lentils, and split peas.  I thought it would be good as a side dish, but even better in soup.  Into the pot it went.

Then I added about about 6 cups of vegetable stock.

I love this stock.  I use it in practically everything that needs stock.  Of course, wine is good, too, but I really can’t see putting an entire bottle of wine into anything…except my mouth perhaps.  😛

The day before I set the grill on fire, I had grilled some corn.

I cut a couple of ears worth off the cob, and also diced some of the the red bell pepper that I had grilled.  I love the way grilling brings out the flavour of veggies!

After I added the corn and bell pepper, I also sliced and added the chicken sausage with spinich that I grilled when I was grilling the corn.  I had planned to throw it together with some rice, but this seemed like it would be SO much more interesting

I also added some jalapeno.  We like the spicy!

Stir the whole mess together, adding more broth if needed. Salt and pepper to your taste.  Cover, and simmer a couple of hours to blend the flavours.

After a couple of hours, add some sliced zucchini, and cook about 15 minutes longer.

It’s warm, and comforting, and actually healthy.  Perfect for our little cold snap.  I like bread with soup, and served cornbread with this one, as Hubby has been asking for cornbread.  Honestly, we just love bread.  And soup.

Another 1 pot meal.  🙂

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Blasphemy for Texans

I’ve crossed the line.  I’ve finally done her in ribs in the oven.  And they were pretty awesome.

And they were tender and  juicy on the inside, and crusty on the outside…  😛   I felt like a goddess!

I read up on ribs the other day at Amazing Ribs.    Had picked up a slab of baby backs on sale.  Yay sale!

So what did I learn???   Hmmmmmm????

A LOT.  😀

After rubbing the meaty side only of the ribs with olive oil, I made a crust of dried thyme and New Mexico chili powder, and coated the rack liberally.  Only on the meaty side.

Then, not having the suggested broiler rack, but having been given a heads up by The Queen on some kitchen innovation, I balanced a cookie cooling rack on top of a deep baking pan.  I’d have used a roaster if I had one!

They suggest that you keep an inch of water in the pan below the ribs, so the baking sheet barely cut it!  🙂

After broiling with the bony side up for about 8-10 minutes with the oven door open a bit, I pulled out the entire thing and flipped it over.  Turned the oven down to 225F and put it back in, meaty side up.

Then I slathered it in BBQ sauce.  I realize this is heresy to some, but we are a saucy bunch.  BBQ isn’t fun if you don’t get to suck your fingers!  😛

The result was some delicious ribs, done in the great indoors, looking and tasting like grilled ribs, while I went to yoga!  🙂

And didn’t have to clean the grill.

Hard to ask for more than that on a busy day.