Last weekend, I found myself craving my favorite comfort foods, so I had to indulge. In Texas, we have at least another month or so of the hot heat, but that doesn’t stop my taste buds from wanting slow cooked soups, chilis, and stews, roasted meats, and other pots of deliciousness. My body knows we’re approaching the fall season.

In my first few years living in Texas, I would get tremendously homesick in September. The seasons are so distinct in Chicago and fall was my favorite. There really isn’t a fall season in Austin, Texas. December and January are more like fall to me. My body knows fall starts close to September.

August has been a stressful and busy month. Cooking my favorite foods is a way to sooth myself. Two of my favorite vegan soups are recipes from the vegan cleanse I do at least once a year: Fennel Lentil and Coconut Ginger Zoodles (I modified the recipe into a soup).

Coconut Ginger Zoodles Soup. LPC

I even got the idea to cook a Haitian soup, or Bouillon, my mom used to make when I was growing up. It’s basically a beef soup with lots of vegetables including lots of watercress. I initially thought I would make it last weekend, but I spent that time gathering the ingredients from different stores. I’m still in need of a few more items.

Malanga. LPC

I’ve only made this Haitian soup once since I’ve been living in Texas. I remembered that I found Malanga at one grocery store in Austin….Fiesta. Malanga is like a potato with a gummy texture….my favorite part of the soup followed by the broth and watercress. I was disappointed by the Malanga selection, but I still picked up a few. I had intended to pick up the watercress from the same store, but they looked more pitiful than the Malanga. I made a trip to Central Market to pick up the watercress.

Marinated Chuck Roast. LPC

Marinated Cornish Hens. LPC

I learned early on from my mom the importance of marinating meats. The foundation of a delicious dish is a well seasoned protein. In Cajun and Creole cuisine, there is a trio of flavor called “mirepoix”, which is celery, onion, and bell peppers. I do enjoy that combination, but I believe the “mirepoix” of Haitian cooking is parsley, green onions, and garlic. I make a marinade often that includes, parsley, green onions, garlic, a pepper of some kind (jalepeno, hatch green chili), olive oil, fresh lemon juice, apple cider vinegar, and salt and pepper. I made a large batch enough to marinade my chuck roast and cornish hens. By Sunday, I decided I’d make the Bouillon the upcoming weekend since I’d gone through so much trouble and still didn’t have all the ingredients. I still need to buy potatoes, plantains, and carrots. On Monday, I eventually put the chuck roast in the freezer.

Roasted Cornish Hens. LPC

The cornish hens with rice and beans (not pictured) were delicious although I was disappointed I was the only one who ate Sunday dinner. My two teenagers had eaten fast food earlier and I don’t remember my husband’s excuse. However, he made up for it the following days because he did what he said he would do, “Since you made it, I’ll eat it!”

I enjoy cooking and eating delicious and healthy food. It makes me happy. I also find cooking stress relieving.

I can’t wait to let you know how the Bouillon comes out. I took the marinated chuck out of the freezer to dethaw. I’m looking forward to my Saturday dinner!