Tag Archives: organic

Now with Three Times the Paprika!

30 Sunday Sep 2012

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Time for another soup recipe – ahhh, it’s been awhile!  And to get inspired, I reached for one of my most cherished cookbooks, The South American Table, by Maria Baez Kijac.  How long had this treasure sat dormant and idle in my cookbook stash before I realized what gems lie in these pages?  Years!

I had a partially filled bag of organic quinoa sitting on my counter, pretty much screaming silently at me to cook more of it!  [Side note:  I absolutely adore Bob’s Red Mill products. I’ve got everything from corn meal, pearl barley, the quinoa and even xanthan gum; if you’re into gluten-free cooking you know what that is!] But man oh man I wish they came in resealable packaging!  I just don’t have enough canisters and the fold-and-seal-the-plastic-bag-with-scotch-tape method is far from foolproof.

Doesn’t it feel great when you have a well-stocked pantry and end up with very few items on your shopping list when you want to try a new recipe?  Ahhh, maybe I’m slowly turning a corner there.  But I always do that ol’ smell test on my spices before I head out the door just in case.  If they’re not pungent, out they go and it’s time for a new jar.  This is an absolute must!

OK, so let’s get to it – here’s the recipe!

Sopa de Quinua con Chancho (Quinoa soup with pork)  Serves 8 to 10
  • 2 T olive oil
  • 1 tsp ground annatto or sweet paprika
  • 1/2 C chopped scallions (white part and 1″ of the green)
  • 1 C finely chopped leeks (white part and 1″ of the green), washed well
  • 1 medium-sized ripe but firm tomato (5-6 oz), peeled and chopped
  • 4 cloves garlic, mashed into a paste with 1 tsp salt and 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 3/4 lb lean pork from the leg or shoulder, trimmed of fat and cut into 1/2″ cubes
  • 6 C hot water
  • 1 lb potatoes, peeled and cut into 1″ cubes
  • 3/4 C raw quinoa, cooked
  • 1/4 C unsalted, dry-roasted peanuts or natural peanut butter pureed with 1 C milk
  • 1 C frozen peas
  • 8 large fresh basil leaves, chopped
  • Pinch of cayenne pepper
  • Minced fresh parsley leaves for garnish

Heat the olive oil in a heavy 4-quart saucepan over low heat.  Stir in the annatto (or paprika), then add the scallions, leeks, tomato, garlic paste mixture and cumin.  Cook, stirring occasionally, for 5 minutes.  Increase the heat to medium and add the pork cubes.  Cook for a couple of minutes, tossing so they are well coated with the vegetable mixture.  Add the hot water and bring to a boil. Cover, reduce heat to low and simmer 45 minutes.

Add the potatoes, quinoa and peanut puree.  Partially cover and continue to cook until the potatoes are tender, about 20 minutes.  Add the peas, basil and cayenne and cook for a couple of minutes to heat the peas through.  Taste for salt and black pepper.

Serve hot, garnished with the parsley.

Fivenineteen notes:  I went truly organic with almost all of the ingredients in this recipe and headed out to the PCC Natural Market a short drive from my house to purchase the pork, frozen peas and fresh vegetables.  This is an organic grocery store co-op, and if you need high-quality specialty ingredients the nice people there will go above and beyond to find them for you.  I’m always fascinated by the products and the local, boutique-y brands.

As with lots of soup recipes, the chopping and prep work is the most time-consuming – but once you’re ready to rock it comes together quickly.  This was only a two pot meal, so not a lot of clean up.  Given the 45 minutes of simmering required, this is a perfect time to prepare the quinoa AND load the dishwasher!  I’m pretty anal about cleaning up as I go when I cook; I’ve been teased that sometimes it doesn’t even look like anyone’s been cooking when I’m done!

I chose not to seed the tomato and just chopped it up coarsely.  I was wondering if this would water down the soup too much because of the liquid-y tomato ‘meat,’ but it didn’t.  And I don’t understand the need to peel a tomato as this recipe calls for (and have no idea how to do it effectively – if anyone has a good method I’d love to hear from you). 

My eyes popped when I read the step about pureeing peanut butter with a cup of milk!  Wow, that’s a new one for soup…and in general!

Now, a few months ago I ranted about my small appliances kitchen battle.  My large Cuisinart food processor became useless as the lid would no longer latch onto the workbowl properly.  I ended up ordering a new lid and pusher assembly thingy online and last night was the time to test if it worked.  Thankfully, I’m occasionally pretty resourceful and I tested the food processor before putting the peanut butter and milk in it.

No dice.  Fuck! I STILL could not get the new lid (which has a slightly different type of plastic latch attached from the old one) to latch onto the damn workbowl!  I guess I should have ordered a replacement workbowl too.  If the parts don’t engage and lock perfectly, the appliance won’t run.  And I guess that’s a good thing for safety with those super sharp blades.  Grumble grumble…so now the nice people at Cuisinart will be sending me a new workbowl.  Now I’ve spent $100 on spare food processor parts, which is a little less than half the cost of a brand new one.  Will it be worth it?  Will the damn thing work again when the new bowl arrives?  Stay tuned.

Thankfully my smaller mini Cuisinart was large enough to puree the peanut butter and milk. 

Now, as I was getting underway heating the oil and paprika and adding the vegetables I glanced at the recipe again.  I’d plopped a beautiful tablespoon of paprika into the sauce pan and was mixing away…what a heavenly aroma…

…only to realize the recipe called for one TEASPOON of paprika, not a tablespoon.  And yep folks, there are 3 teaspoons in a tablespoon.  Fuck again!!

At this point I just thought screw it, I’m not going to mess with trying to remove some of the paprika out.  I just went for it and added the rest of the ingredients – in the correct amounts.  Thankfully the paprika did not overwhelm the soup.  The other spices are a nice counterbalance.

Here’s the author’s introduction to the recipe: “This is one of the oldest soups made in South America, dating back to the time of the Inca Empire.  After the conquest, pork and seasonings were added to it.  It is absolutely superb – full of wonderful flavors and nutrition.”

And in my version, a nice dose of paprika! 

Buon appetito!

Too Many Teas!

17 Sunday Jun 2012

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…ARGH…so many choices and where in the hell was the one I needed?  For the totally off the wall, random recipe that inspired me to make a special trip to the grocery store to pick up a few ingredients?? 

I am not a hot tea drinker.  There, I said it.  Quelle horreur, right?  I hear about all the wonderful health benefits from drinking tea, a few co-workers have quit coffee and now only drink green tea and on and on.  It’s just not my thing.  I do enjoy a cup of (black) coffee in the morning but I’m not obsessive about it and I’m not homicidal when I don’t have it.  Yes, I do live at Starbucks Ground Zero but coffee is not a ritual for me.  Now, when it comes to tea, I can drink gallons of plain, unsweetened iced tea.  Homemade in the sun with a lemon wedge or Diet Snapple lemon flavor, I’m callin’ your name.

I’ve been getting re-intrigued with raw food lately.  And not the vegetarian or vegan style either, although there are incredible recipes out there across the spectrum.  I say re-intrigued (yes, I think I just made that word up) as I’m making an effort to keep trying new varieties of foods.  To keep varying my diet.  I experimented with raw food a few years ago – maybe even prior to starting this blog I think…probably around 2007-2008. 

Recently I picked up Carol Alt’s newest book, Easy Sexy Raw.  I have her two earlier books as well and I love how they’re all written with both a no-nonsense style and a little humor too.  Food should be fun, not serious!  And ugh, who wants to read and learn about a food lifestyle where the author is preachy or condescending?  What a turnoff.  Carol’s books are educational and such a pleasure to read.   For those of you who don’t know who Carol is, she was a model on countless magazine covers in the 1980s.  She’s also an actress and is probably the most familiar “face” of the raw food movement.  And if you see pictures of her today in her early 50s…wow, still a knockout.  She says she had a very unhealthy diet growing up and during her modeling years and once she later went raw, her health problems vanished and her energy skyrocketed.  Sounds pretty inspirational to me!  We’re never too old to make changes in our lifestyle to improve our health!

So what’s the deal with tea?  Well, the recipe I wanted to try (which I’ll share at the end of this post) called for a quarter cup of Lapsang Souchong tea.  No offense to tea experts out there, but what the hell is THAT?  I probably have tea stashed deep in the dark corners of my pantry but had no desire to dig around and I knew it certainly wasn’t that kind.  And for some reason, as much as I love grocery shopping (really and truly – today was a one of those rare times I didn’t) I didn’t feel like making a long drive out to one of our nearby specialty stores which I was certain would probably have it.  We’re so blessed here in the Seattle suburbs to have Whole Foods, a PCC (co-op), Metropolitan Market, Trader Joe’s and on and on.  And I am very fortunate to have a grocery store that’s a 2 minute walk from my townhouse.  The good old Safeway. 

Getting to that Safeway, however, is a nightmare and by the time I’m in the store my blood pressure is skyrocketing.  What’s the problem?  Well, whether arriving on foot or by car, the street nearby and the parking lot are very unsafe.  The parking lot is poorly designed.  Between people coming and going with carts, small kids, combine that with a Dairy Queen drive-thru lane dumping out in the opposite direction, a McDonald’s drive-thru on another part of the entrance and a busy 4-lane street that’s dangerous to cross on foot (drivers do NOT yield in the cross walk there – it’s bizarre and scary) you have a mess.  It’s just a weird vortex where common sense goes out the window.  And no, I don’t think it’s just me! 

For some reason I decided going to said Safeway today would be a good idea.  They do have a pretty good selection of specialty, natural foods and organic produce.  So off I went…in search of frozen corn kernels (that was easy) some gourmet mushrooms (I choose a small handful of Shiitake mushrooms), and the elusive Lapsang Souchong tea.  The tea was going to be part of a marinade for the mushrooms.  Sounds interesting, don’t you think? 

And then there it was.  The tea aisle.  I was beyond overwhelmed and probably had my jaw on the floor.  I could not BELIEVE how many kinds of tea there were!  The gatherer/cave woman within me freaked out!  TOO MANY CHOICES that I knew NOTHING about!  And that damn Lapsang Souchong tea was nowhere to be found! GAH!  And I realized, given my near total ignorance about tea, that I had no idea what would be a decent substitute!  So I grabbed some Stash green & black tea blend and said hell with it.  Now I’m truly curious how much different this marinade turned out having used another kind of tea. 

And now for something completely different…this recipe is for Lapsang Souchong wild mushrooms with a fresh corn polenta.  Yes, you can make a raw version of polenta!  In fact, as Carol writes, just about any food out there has a raw ‘twin’ of sorts.  She also shows ways to incorporate raw partially into our diet without needing to go 100% cold turkey.  Again, this is part of the reason I love her books and writing style.  It’s not in-your-face, shoveitdownyourthroat.  It’s informative…and funny!

Serves 4 – requires some marinating and soaking time

  • 3 cups wild, fresh mushrooms such as chanterelles, porcini, oyster or trumpet
  • 1/4 cup brewed Lapsang Souchong tea
  • 1/4 cup cold-pressed extra virgin olive oil
  • 1 tablespoon Nama Shoyu (unpasteurized soy sauce)
  • 1 1/2 cups raw cashews, soaked then dried completely
  • 1 tsp sea salt
  • 1/2 tsp minced garlic
  • 2 cups fresh corn kernels or thawed frozen kernels
  • Freshly ground black pepper

To make the tea, steep 1 to 2 teaspoons of tea leaves into 1 cup of hot (not boiling water) for about 5 minutes.  Alternatively, steep the tea leaves in room temperature water in the sun for several hours.

Soak the cashews for about 2-3 hours.

To make the mushrooms, use a damp cloth to wipe the caps and stems clean.  If using larger mushrooms, cut them into smaller pieces so they are all uniform in size.  Combine the tea, olive oil and nama shoyu and mushrooms in a large bowl.  Toss and massage with your clean hands to mix well.  Set aside for 15-20 minutes to marinate.  The tea will give the mushrooms a smoky flavor and the oil and nama shoyu will help soften them so they appear to be cooked.

Meanwhile, make the polenta.  Combine the cashews, salt and garlic in a food processor and process into small pieces.  Add the corn kernels and process to mix well.  Season with black pepper.

To serve, scoop the polenta into individual dishes.  Top with the mushrooms and spoon over some of the marinade.

Carol gives a nod to Ani Phyo for creating this recipe.  It’s truly unique!

Now, I admit I blew it somewhat on a few steps, but I’m excited to try again (and not only to see what it tastes like with the rightly intended tea).  The Safeway did not have raw cashews, so I substituted bulk, salted cashews.  I think this was a mistake.  The polenta calls for a little extra sea salt to be added and so that combined with already salty cashews made for too-salty polenta.  Oops. Thankfully I made about 1/4 of the recipe given this was a way off the beaten path experiment for me, so I don’t feel like I wasted a lot of food.   My frozen corn kernels were also not completely thawed, so the polenta texture was not as pudding-like as it was supposed to be.  But boy it tasted GOOD.  And it didn’t take much to fill me up.

I think that’s the idea about eating foods in their natural state…without additional chemicals, fillers or other ways we alter our food, we’re satisfied with less. 

Buon appetito!