Leftovers/Good Returns

No one wants to be thought of as a “leftover”. Right? As a Good Husband Cook, leftovers are a big part of making the work week sing for my wife and me. If we depended on an original creation for dinner each night, this undoubtedly would put an unnecessary strain on both of our lives. We all have hectic schedules and the occasional bad day. Who wants to come home after a difficult day at the office to cook? I love to cook. Don’t get me wrong. However, if I have a late day at the office, or have to mentally prepare for an important meeting the next morning, the last thing I want to do is make a lasagna, soup, stew, etc…when I get home.

That’s why I make at least one of these awesome comfort creations on the weekend, or early in the week so Gini and I can get at least a couple of meals out of it. I like to think of these meals as “Good Returns” instead of leftovers. You can always spice up a Good Return with a side salad or a sautéed vegetable and some awesome French bread. So, every week, we will have at least one day dedicated to Good Returns and how to make the most of them. I’m not a big believer in freezing food, so I’ll usually suggest a dish that will be good two or three days after it was cooked. In almost all cases, you shouldn’t go beyond day five on any of my Good Returns so that they don’t turn into Bad Returns. If you plan correctly, you won’t have to.

As I mentioned last week, I’m on a journey with my family to find the right kind of care for my ailing parents. We struggle as a society, I’m afraid, with how to properly care for seniors as they age. As we age…If you are lucky, you don’t have to deal with these issues. Your parents and grandparents are in good health, good financial standing and enjoying their golden years. Unfortunately, my parents’ journey has taken them down a dark path that their children are forced to confront on a daily basis. I’m not sure where this journey will end, but it is important that they not be “left over” but honored and cared for in the way they deserve.

Good Return Soup (Kale) 

One thing that you may have to get used to is that I don’t make complicated menus as the Good Husband Cook. It is usually one main dish, sometimes a side, rarely a dessert. As I mentioned in a previous post, I’m a big believer in buying local produce and what is in season. We could all learn a lesson from the work of chef/restaurateur/innovator and pioneer, Alice Waters. Alice was at the forefront of understanding the advantage of using local ingredients that were in season long before the rest of us came to the dance. It’s November in Michigan, and we can still get a variety of greens at our local farmer’s markets. Let’s take advantage of that! Again, I frequent the Royal Oak Farmers’ Market every Saturday. This past Saturday, I was in need of some simple, but flavorful ingredients to make a healthy and satisfying soup. I decided on Kale Soup. There are many uses for Kale, but most people think I’m crazy to make it into soup. I love it that way. With just a few ingredients and a few easy steps, you will have a soup that you can enjoy for several meals during the week.

Regarding equipment. For me a “must have” in any kitchen is an Immersion Blender. If I had to use a traditional blender to make soup, I probably would have stopped on my first try. I find them extremely messy and unnecessary when making soup. You can find a decent Immersion Blender at Target, Bed Bath and Beyond or if you are looking for the more high end versions, check out Sur La Table or Williams Sonoma.

Ingredients

 I bunch of Flat Leaf Kale (chopped)

2 to 3 stalks of celery

1 Spanish onion

2 to 3 tablespoons of extra virgin olive oil

4 cups of Chicken Stock

Sea Salt

Black Pepper

2 Tablespoons of Hot Mustard

1 Tablespoon of Crème Fraiche

Chop up your onion and sauté it in a tablespoon of olive oil over medium heat. Sprinkle a little of your sea salt over the onion and stir frequently with a wooden spoon. While the onion is “sweating”, chop up your celery and add to the onion. Drizzle a little more olive oil and sprinkle some more salt. Sautee this mixture for about 5 minutes.

While your onion and celery are sautéing, wash your flat Kale and then roll it tight on your cutting board. Start at the top of the Kale and chop into fine ribbons down to the stalk. Add the Kale to your onions and celery. Add more olive oil, just another drizzle, and a little more salt. Stir continuously until the Kale begins to wilt down to the same level as the onions and celery.

Now add your 4 cups of Chicken Stock. (Homemade is best, but if you are in a pinch, then I use Kitchen Basics which is readily available in most grocery stores. If I go this route, I also recommend opting for the low sodium version to give you more control on the seasoning of your soup.)

Bring the mixture to a boil. Once at a boil, turn down your heat to just a simmer. Cover the pot. Let simmer for about 30 minutes.

After your time is up, remove the soup from the heat. Taste. Taste. Taste. Adjust salt if necessary. Now add a few dashes of black pepper.

Take your Immersion Blender and place it so it is completely “immersed” in your soup. Turn it on and blend all the ingredients together until everything is chopped and your soup is smooth and creamy.

Now, to add an interesting flavor profile, I like to add a spicy mustard to this soup. I think the tang of the mustard really helps balance the bitterness of the Kale. There is a local mustard in Southeast Michigan that I like quite a bit; Dearborn Sausage’s HOT Mustard. Excellent choice if you can get your hands on it. Dearborn Sausage is an awesome company with some of my favorite meats. I use them whenever I get the chance. Their mustard is some of the best I’ve ever had.

After you have stirred in the mustard, then add a tablespoon of Crème Fraiche. This gives the soup a rich texture without being too heavy.

Serve with your favorite French bread. (Michigan local option—-Detroit’s very own Avalon bread.)

Enjoy the many Good Returns!