Tag Archives: Soup

Paintings

Creativity in Cooking and Painting

Cooking, Thoughts On Life, , , , , , ,
Paintings
Little paintings
Soup
Homemade soup

What do these two images have in common? I see both as a form of artistry.

The paintings are self-explanatory. I think it’s safe to say that everyone views paintings as art. Above are small two-inch paintings that took me approximately an hour each to complete. I can now say I’m much better at blending colors, particularly blues, than I was. My palm fronds and suns are also improved since last week. Not perfect but heading in the right direction.

See the two seascapes above? They are the same painting. I wasn’t happy with it, so the next day I went back and redid it. In the first version, I intended to paint waves, but I couldn’t decide if it looked like mountains or waves. I painted over the bottom half then made a different horizon and new waves. Then I added the palm branches in the foreground to give the illusion of depth. (Thank you, YouTube videos!)

So, how does this all relate to soup? Well, I don’t generally cook with recipes, I just create and make adjustments as I go. I started with homemade broth. I keep a “soup sack” in the freezer that I add to whenever I have anything that I think would make good broth. The first ingredients I added to the soup pot were onions and celery. I decided to also include minced garlic to add another layer of flavor. Always use fresh garlic, never jarred. There is a world of difference. I added white beans, minced red skin potatoes, and spinach-ricotta dried raviolis. Just as in the painting that wasn’t quite right, neither was the soup. In went a can of diced tomatoes. Then it was time to add the details, the spices. Salt, pepper, and thyme. Still not right. I added a mix of marjoram, oregano, basil, and garlic powder. You may think the minced garlic would have been enough. The powdered garlic gives another level of depth. Just like painting where all shades of blue are not the same, neither are forms of garlic.

I think that cooking and baking are art forms. You can cook for subsistence, or you can cook a thing of beauty. The beauty may be in the taste or the presentation or both. In art you can make shapes and figures to get your point across or you can go in for the details. The details can elicit emotion, show beauty, or both. The level of involvement is up to you. There is a place in this world for both things.

Of course, when creating you are never likely to come up with the exact same thing twice. When painting, this is a good thing. When cooking, I’m not sure. When someone asks me for a recipe for a dish I have made, or even what it is called, I am at a loss as to how to respond. This usually results in said person looking at me like I have two heads until I just start reciting a list of ingredients. Oh well, such is life!

Soup’s On!

Cooking, Country Life, ,

Hot soup after working outside on a cold afternoon. My husband has been making and installing old-fashioned storm windows for our old-fashioned house. I help a little bit (very little) when I get home from work. So soup hit the spot this evening.

I sautéed some garlic, onions, and celery, then added the rest of the broth that I made a couple weeks ago and put in the freezer. I added some Slovenian sausage, also from the freezer, that we purchased on a trip to Rogers Flea Market back in the summer. Then I threw in some green lentils so I would have some protein as I avoid eating meat and would pick that out, saving it for my husband. Next came cubed sweet potatoes, chopped zucchini, some celery leaves and spinach. For spices I used salt, pepper, basil, oregano, garlic and onion powders.

You may notice that I use fresh garlic and garlic powder in the same recipe. I do this on purpose because each adds a different, unique flavor that complements dishes in a different way.

Everything simmered in a pot on the stove while we finished up a storm window. When we came back inside, the house smelled wonderful and dinner was ready. Bliss.

Homemade Soup!

Cooking, Country Life, Gardens, ,

Now that the weather is cooler, soup season is here! I love homemade soup. We rarely have canned soup because homemade is so much better in all ways. It is more nutritious, has less salt, is more filling, and tastes better. And you can put whatever you want in it. My daughter says, that I “get” soup.

This morning I took my soup sack out of the freezer, dumped the contents in a pan of water and let it simmer for more than an hour. After it cooled, I scooped out all the chunks from the soup sack and let the broth cool. Everything I scooped out got thrown away. All the flavor was cooked out. I let the liquid cool and used my fat separator to remove the fat. You can also refrigerate the broth until the fat solidifies and scoop it out that way. Then I split the skimmed broth in half. Half went into the freezer and the other half went in today’s (and probably tomorrow’s) lunch.

I cooked some sweet white onion in olive oil until it was soft. Then I added the broth which I spiced with salt, pepper, onion and garlic powders, dried garden basil, and oregano. While this simmered lightly, I went out to the garden and cut some Swiss Chard. It is still growing even though we had frost last night. It is a hardy vegetable. I sliced the stems, chopped the leaves, and added both to the pot. From the pantry I added a can of garbanzo beans and some bronze cut penne pasta, along with two links of sliced Italian chicken sausage. All of this simmered together for two hours. Part of the secret to delicious soup is this long, slow simmer. It allows the flavors to to meld and become one.

Personally, I don’t eat the meat because of the whole “dead animal” issue, but my husband does and I only want to make one soup. This however makes me very popular with the dogs if I find any meat in my portion.

List of ingredients:

  • Homemade broth (substitute purchased if you must)
  • White onion, finely chopped
  • Salt, pepper, onion & garlic powders, basil, oregano
  • Swiss Chard (or spinach or kale)
  • Garbanzo beans, 1 can
  • Pasta, chunky shaped
  • 2 Links sausage, any variety, sliced

I did not bother listing amounts because, it’s soup, it doesn’t really matter. Make it to your preference. If it’s too thick, add water. If it’s too watery, boil it down. That’s the beauty of soup. There is no wrong, make it your’s!