Beautiful Soup by Lewis Carroll

Charles Dogson, aka Lewis Carroll, deeply contemplating something... maybe soup.

Charles Dodgson, aka Lewis Carroll, deeply contemplating something… maybe soup.

Beautiful Soup by Lewis Carroll

BEAUTIFUL Soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!

Beau- ootiful Soo-oop!
Beau- ootiful Soo-oop!
Soo- oop of the e- e- evening,
Beautiful, beautiful Soup!

Beautiful Soup! Who cares for fish,
Game, or any other dish?
Who would not give all else for two
Pennyworth only of Beautiful Soup?
Pennyworth only of beautiful Soup?

Beau- ootiful Soo-oop!
Beau- ootiful Soo-oop!
Soo- oop of the e- e- evening,
Beautiful, beauti- FUL SOUP!

As found on poemhunter.com.

2015-02-22 18.35.13

Mushroom Miso Soup with Soba Noodles

This recipe is a fairly quick, 1-bowl soup recipe (increase the measurements accordingly). I didn’t stick to any kind of traditional miso or soba recipes, here. Also, I didn’t have in the fridge things like spring onions, which I would highly recommend as a garnish (see “note,” below).  Still, this was a very satisfying bowl of soup and noodles.

Mushroom Miso Soup with Soba Noodles

Time: 10-15 minutes

Servings: 1

2015-02-22 18.14.18Ingredients:

  • 2 dried shiitake
  • 2 dried wood-ear mushrooms
  • 2 c  + 1 c boiling water
  • 1 t olive oil
  • 2 t onion, minced
  • dash of salt
  • 2 t carrot, small dice
  • 1/4 t, fresh ground pepper
  • dash or two of cayenne pepper
  • 1/2 no-salt bullion cube
  • one thumb of soba noodles
  • 1 T white miso paste
  • 1/2 c roughly cut spinach

Directions:

  1. Place dried mushrooms in a bowl and cover with 1-2 cups of boiling water. Cover the bowl with a plate and let the mushrooms reconstitute. I let the mushrooms sit for more than 20 minutes. Cut off the shiitake stems, and thinly slice the shiitake mushroom caps and the wood-ears.
  2. 2015-02-22 18.28.44Add the olive oil to a heated, small saucepan. Add the onion and salt, and cook until just translucent.
  3. Add the carrot, and bring continue to cook until the carrot begins to soft. Add the black pepper and cayenne and cook until fragrant.
  4. Add the mushrooms, and continue to cook on medium-high until the carrots and onions get a little caramelization.
  5. Add 1/2 veggie bullion and 1 cup of water. Keep on medium heat and cover.
  6. Bring a 4 cups of water to boil in a medium-large saucepan. Cook the soba noodles for 3 minutes. Drain and put in your soup bowl.
  7. To your blow, add fresh spinach.
  8. Turn the heat off of the small saucepan and add the miso paste (never boil the miso). Stir until miso is dissolved.
  9. Pour the miso soup onto the spinach and noodles in the blow.

Note: not added to my recipe, only because I didn’t have them on hand, garnish with thinly sliced spring onion.

2015-02-22 18.35.13

Handmade, organic cotton napkin by Wind Poppy

 

2015-02-16 11.24.22

Mango Apricot Macadamia Granola (GF)

I recently adjusted my Cherry Almond Granola recipe with ingredients that I had, readily on hand. I had both dried unsulphered mango and dried apricots as well as raw macadamia nuts. I added ginger to this, to warm it up a bit (it is still cold, after all).


2015-02-16 11.24.22Mango Apricot Macadamia Granola

Makes 12 to 16 servings

Ingredients:

  • 2 c old-fashioned oatmeal
  • 1 c sliced almonds
  • 1 c shredded or flaked coconut, unsweetened and loosely packed
  • 1 c macadamia nuts
  • 2/3 c brown rice syrup
  • 1/4 c dark molasses
  • 4 T coconut oil
  • 1 1/2 t pure vanilla extract
  • 1/2 c ground flax seed
  • 1/4 c almond flour
  • 2 t cinnamon
  • 2 t ginger
  • 1 t kosher/sea salt
  • 1 1/2 c dried apricots, chopped
  • 2/3 c dried mango, chopped

Directions:

  1. Preheat your oven to 350°F. Line a 9 x 13 cookie sheet (with edges–really a jelly roll pan) with parchment paper.
  2. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned.
  3. About 5 minutes into the toasting, add the macadamia to another shallow pan and place into the oven (hint: time this along with stirring the oatmeal mixture, but it’s ok if you toast separately after you finish toasting the oatmeal mixture).
  4. While the oatmeal, almonds, and coconut toast in the oven, put the rice syrup, molasses, coconut oil, and vanilla in a small saucepan and heat very slowly on low or medium-low (you do not want this to get hot, you are just trying to loosen up the rice syrup and coconut oil so the mixture stirs easily into the oatmeal mixture, later).
  5. Transfer the oatmeal mixture to a large mixing bowl and stir in the flax seed, cinnamon, ginger, and salt. Reduce the oven temperature to 325°F.
  6. Roughly chop the macadamia nuts and add them to the mixing bowl.
  7. While the dry mixture is still warm, whisk together and then stir in the syrup/molasses/coconut oil mixture and vanilla until the dry mixture is well coated.  Add the dried fruit.
  8. Pour the mixture into your prepared baking dish (use the jelly roll pan and parchment from the oatmeal mixture roasting) and spread into a single, unpacked layer across the entire pan.
  9. Bake for 25 to 30 minutes, until light golden brown.
  10. Cool completely before breaking into pieces and storing.  You can store these in an airtight container at room temperature up to two weeks, but it also freeze well in a plastic freezer bag with little to no air in it.

Sweet Potato Ginger Soup

2015-02-18 16.54.53So, we finally got hit with some of the harsher weather that has been plaguing the rest of the country! I had to chip my car out of it’s ice casing, this morning. But, this meant I could head to the store and re-up on a few roots. Being out there, nose frosty and fingers numb inspired today’s recipe. And even though Soups Soups Soups! has been tons of comfort food, I wanted something that would actually warm me, body and soul. Ginger is one of my favorite warming spices. This soup will leave you with a lingering ginger warmth on your tongue.

I decided to use fresh ginger, just because it has the right kind of bite for this soup and because I had it on hand–however, if you want it hotter (and dry ginger is always hotter than fresh), I recommend adding 1/2-1 teaspoon of dry ginger to the early stages of this soup and pulling back on the fresh (or not using fresh at all).

Like with most of my soups, I build the flavor from base onion and/or garlic and dried spices, cooking in oil. This releases the oils of the spices without burning them.  I also made this a partially blended soup–and blended some of my raw ingredients with water before adding them to the pot.

Sweet Potato Ginger Soup

Time: 45 minutes (prep + cook time)

Makes 4-6 bowls

2015-02-18 15.36.05Ingredients:

  • 2 T olive or grapeseed oil
  • 1 medium onion, medium dice
  • 1 t fresh ground black pepper
  • 1/2 t ground cayenne pepper
  • 2 large sweet potatoes, medium dice
  • 1 large apple (Fugi, Mackintosh, or other sweet-tart apple), rough chop
  • 3 inches of fresh ginger, large slices (around 6 slices, around 2 thumbs worth of ginger)
  • 2 low-salt veggie bullion
  • 4 c water
  • salt to taste
  • coconut milk (6 T for garnish or 1 can to make a heavier soup)

Directions:

  1. Heat oil over medium-high heat in your favorite soup pot. Add onion, black pepper, and cayenne (if using dry ginger, add ginger, here). Cook the onion until the edges begin to caramelize.
  2. Blend all but 1 cup of the sweet potato (saving for later) with the apple, 3 slices of ginger, bullion, ginger, and water.
  3. Add the potato mix to the soup pot, add remaining ginger slices, and bring up to a strong simmer.
  4. Cook until the soup has a soft texture and changes to a browner-orange color (until potato is fully cooked), around 15-20 minutes.
  5. Add diced potato and cook for another 10 minutes, until the diced potato is soft.
  6. Add salt to taste.
  7. For a heavier soup, add 1 can of coconut milk (or light). For lighter soup but with some of the coconut richness, garnish with 1 T of coconut milk.

2015-02-18 16.53.43

Moist, Delicious, Corn Muffins

This was originally posted on October 16, 2013. But, these are the perfect accompaniment for so many of our Soups Soups Soups! series. I’ve had these baking, already, on this cold morning. The house is warm and smells delicious.

These are not only sweet, delicious, and moist… these are gluten free!  This is a thinner batter, which means that they bake longer but stay much more moist.

If you want to make this more savory (cornbread), substitute 1/2 cup of additional almond milk for the maple syrup.  Delicious!

2324612103_fullCorn Muffins

Makes: 12 muffins
Adapted from PdxBarb’s recipe on Food.com.

Ingredients

  • 2/3 cup Grade B maple syrup or agave nectar (note that agave is sweeter)
  • 1/3 cup grapeseed oil
  • 1/4 cup plain almond milk (or alt. milk of your choice)
  • 1 can creamed corn or 2 c of freshly cut corn and corn milk (see the first minute and a half of the video, below, for the technique of taking the corn off the cob)
  • 1 cup gram flour (chickpea flour)
  • 1 cup fine cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Directions

  1. Heat oven to 350 degrees.
  2. Stir together the liquid ingredients (syrup, oil, milk, creamed corn).
  3. In another bowl whisk together the flour, cornmeal, baking powder and salt.
  4. Mix wet and dry ingredients together and spoon batter into  paper-lined or oiled muffin tins (paper is easier, because these can stick).
  5. Bake for 30-35 minutes at 350, until tester comes out clean and the muffins are golden brown around the edges.