Market Soup

This is a delicate yet satisfying soup of kale, mushrooms and turnips in a hearty broth accompanied by a small helping of aromatic and smoky jasmine rice. A great dish to ward off the winter blues.

2 turnips, peeled and finely chopped
6 mushrooms finely chopped
1 TBS olive oil
1 tsp butter
1/4 tsp salt

Heat the oil and butter until rippling, then add the rest of the ingredients on medium high until browned on the outside.

Remove the cooked vegetables and set aside.

half of a medium onion, finely chopped
pinch of salt
2 cloves of garlic, finely chopped
1 tsp. butter
1 tsp. olive oil
4 cups warm/boiling water
1 mushroom bouillon cube
1 bay leaf
1 tsp of seasoning mix (creole, herbes de provence, or a house mix, spike, etc)

In the previously used pan, heat the oil and butter until rippling. Saute the onion for 5 minutes with salt until translucent, being sure to scrape the bottom of the pan for the browned bits of mushroom and turnip. Add garlic and saute for another 2-3 minutes, stirring constantly. Slowly, add the water and wisk the rest of the ingredients in the pot, being sure to scrap the bottom, you want to release as much of the brown bits and oil into the broth as possible. Add the bouillon, bay leaf and seasoning; bring everything to a boil, reduce heat and simmer for 5 minutes.

1 large bunch kale (About 5 Cups), finely chopped

Remove the bay leaf and add the chopped kale. Bring to a boil, and then simmer for 5 minutes. Add the mushrooms and turnip mixture and make the rice.

Rice accompaniment

1 cups water
1/2 cup jasmine rice
1 1/2 tsp Mrs Dash
pinch salt
2 TBSP smoked goat cheese
1 tsp cracked black peppercorns

Bring water, Mrs Dash and salt to a boil. Add rice and cook according to package directions, about 25 minutes, covered. Crumble in the smoked goat cheese and cracked pepper as you fluff the rice and mix evenly. Let the rice cool for 2-3 minutes after fluffing before assembling the dish.

I like to take a small 1/3 cup ramekin and coat it lightly with cooking spray. Then I fill it with the rice, and mold it. Slowly, I put the soup bowl over the ramekin and turn over with care to release the rice. (you could also coat hands with cooking spray and form by hand). Then ladle about 3/4 cup soup into the bowl. You should be able to do that 2-3 more times depending on how much kale you had and how large the servings are.

I really like it just like that and it is very filling, I find one bowl to be plenty. Could be wonderful with hot sauce. Enjoy!

Cure for the Common Cold

So, it has been a busy summer and I haven't updated this as much as I should. Lots of gardening, enjoying nature, canning, and cooking have occupied my time, but things haven't left much time for writing. To top it off, in the last month I've been sick TWICE, after two years cold and flu free. Yikes! But you get to benefit, because in my last round of sickness, I discovered the cure for the common cold. Try it next time you are sick, and you won't be sick for long. Bonus, it is tasty, and could also be used to ward off vampires!
Also, if you are sick and making this, be easy on yourself. Sit down when you chop the onions/garlic. Keep on the lowest flame you can so you can just sit and drink tea and let it cook. Then enjoy it's restorative powers.

Cold Cure Soup
1 Tbsp. canola oil
1 onion, peeled, sliced in half and then sliced into thins half moons
1 head of garlic, peeled, and cloves smashed (yes, the WHOLE HEAD)
hefty pinch of sea salt
4 cups veggie broth or 4 cups water and 1 cube veggie boullion
1 tsp. turmeric
pinch of coriander powder (optional)

Heat canola oil over medium flame, until rippling. Add onions and salt. Stir quickly to induce sweating. If onions look at all like they might burn or brown, turn the heat down to medium low. After the onions sweat for 5 minutes, add garlic cloves. Sweat together for about 15 minutes. When completely translucent and soft, add water/broth/bouillon and turmeric and coriander powder if using. Cover, raise heat to medium-high and bring to a boil. Once boiling, reduce heat to medium low and allow to simmer for 10 minutes at least, 20 minutes if you have the time. Remove from heat and allow to cool for a minute or two (inhale the vapors when you remove the lid, it will open your sinuses!), then run through a blender to make smooth (or use an immersion blender). This recipe will make two large bowls of soup, I suggest eating both together if your appetite (and tolerance for garlic!) will allow.

Sunset soup

One of the most basic aspects of Southern cooking is vegetables. They play a hugely prominent role as side dishes in classic Southern cooking. One of the beloved classic Southern veggies is the humble sweet potato.

I must admit that my initial experiences with sweet potatoes were not great. I have no memory of them, however, up until about 3 years ago, the mere thought of a sweet potato could make me a quite queasy. However, I figured out that my problem with sweet potato is when it is prepared to highlight the sweetness. When sweet potatoes are prepared in savory way- viola! I think they are delish.

Sweet potatoes are a great source of vitamins, especially A and C, along with fiber. This soup was created as a way to ward off colds, and includes vitamin filled sweet potatoes, beet greens, and tons of garlic, onions, ginger and Cayenne. The golden and purple colors in this soup are sure to warm your heart, and the spices sure to tickle your lips!

Sunset soup, Serves 4

Ingredients

1 small sweet potato, cut into 1 inch by 1/2 sticks
1 small bunch of beet greens, stems and leaves chopped fine
1/2 of a small red onion, finely diced
1 head of garlic, finely chopped
2 inch segment of ginger, peeled and grated
2 Tbsp. Jamaican curry powder
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 bay leaf
5 cups water plus 2 no salt veggie bouillon cubes dissolved, or 5 cups veggie broth/stock
1 small pat of butter plus 1 Tbsp. peanut oil
1/4 cup cilantro, finely chopped

2 chopped green onions, lime juice, sour cream/Greek yogurt (optional for garnish)

Saute garlic, onions and ginger in butter and peanut oil for about 5 minutes until fragrant and onions are translucent. Add beet greens and stems, sweet potato, curry powder, cayenne, bay leaf and broth. Bring to a boil and simmer for 15 minutes or until potatoes are soft. Blend about half of the soup with an immersion of regular blender for a creamy texture. Return to a boil, add salt and remove from heat. Stir in cilantro. Divide between 4 bowls and serve at the table with lime juice, green onions and sour cream or yogurt to taste.