tag:blogger.com,1999:blog-13957741041760438192024-03-13T03:03:54.938-04:00The Ministry of SoupVonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-1395774104176043819.post-14256871928853360802013-12-12T09:54:00.001-05:002013-12-12T10:00:13.536-05:00Rhubarb Sauce<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEice9L0nX7yxZqbmv1-nye9jEyqqbbs2sVWYy47Uq3dfNyWnV9LwODvrCCcUkRoAEPZ6N5i024Rcb5FDcqJUKVQ_9GOjJr6NX88QCQFDnyv3kfMJ_IcqbGluY9AxYhJc4EVeZF9gU9nHbNG/s1600/2013-12-10+19.43.56.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEice9L0nX7yxZqbmv1-nye9jEyqqbbs2sVWYy47Uq3dfNyWnV9LwODvrCCcUkRoAEPZ6N5i024Rcb5FDcqJUKVQ_9GOjJr6NX88QCQFDnyv3kfMJ_IcqbGluY9AxYhJc4EVeZF9gU9nHbNG/s320/2013-12-10+19.43.56.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warm rhubarb sundae</td></tr>
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Stir it into oatmeal, spoon it warm over vanilla ice creams for a delicious sundae, put it on your holiday table in place of cranberry sauce, or just spread it on toast. Rhubarb sauce zings with tart flavor and bright color.<br />
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My friends Christopher and Barbara have a big garden. Last spring they filled their freezer with rhubarb. When I went to visit them in early November, they were busy harvesting the last of their garden crops for the season and needed to make room in their freezer, so they sent me home with a metric buttload of frozen rhubarb. If you have your own rhubarb plant, great, but if not, don't give up hope. If you have access to a friend with a rhubarb plant, they can almost never eat all of their rhubarb, so you might be doing them a favor by offering to take some off their hands.<br />
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<tr><td class="tr-caption" style="text-align: center;">I am such a good friend.</td></tr>
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The sauce is super easy to make. Just put about 2 cups of rhubarb into a sauce pan with a splash (about 1/4 cup) of orange juice, a generous shake of cinnamon, and sweeten to taste with brown sugar. Let it cook over low heat, stirring occasionally, until it is smooth and the consistency of apple sauce.</div>
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Sometimes, the sauce looks a little brown and not so attractive, so you can make it festive by grating in a couple of tablespoons of fresh beet. This is totally optional and doesn't change the flavor at all.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpp3Re8HNWxpJlx0_C55qCsjDLQ7aOvL8zUjQCU6A2zPuFogFHHlyr3ZmxbvMNJsD4-0UrlZyKc_eIqY1V8Kp2wudoK0RkGyy7UValO1xjB2FCebQRmCTj5p30UGEU1__8_ryXFVgj1emg/s1600/2013-12-10+19.41.52.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpp3Re8HNWxpJlx0_C55qCsjDLQ7aOvL8zUjQCU6A2zPuFogFHHlyr3ZmxbvMNJsD4-0UrlZyKc_eIqY1V8Kp2wudoK0RkGyy7UValO1xjB2FCebQRmCTj5p30UGEU1__8_ryXFVgj1emg/s320/2013-12-10+19.41.52.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet adds color.</td></tr>
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I'm planning on putting this on my holiday table as a surprise alternative to cranberry sauce. Your guests will be amazed at how delicious this simple sauce is.<br />
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Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com0tag:blogger.com,1999:blog-1395774104176043819.post-43983599728573112712012-10-06T11:46:00.000-04:002012-10-06T15:17:06.793-04:00Homemade Sriracha Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUnatvNF_DnjTDgus40weo8bxzYIZfoQ7Cyp6v66WpUFF3shd-UNAIkHzYXBoR-Ftd9_B-50XYBXbQGDsLU4kWrKU23-DEkRgYR0hAII-daPidS49pH8kj0Rt09hFoLwXr308ntVy3WHI/s1600/IMG00243-20121006-1057.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUnatvNF_DnjTDgus40weo8bxzYIZfoQ7Cyp6v66WpUFF3shd-UNAIkHzYXBoR-Ftd9_B-50XYBXbQGDsLU4kWrKU23-DEkRgYR0hAII-daPidS49pH8kj0Rt09hFoLwXr308ntVy3WHI/s200/IMG00243-20121006-1057.jpg" width="200" /></a></div>
It only takes a casual reading of this blog to know that I'm nuts about hot stuff and sriracha sauce is one of my favorite condiments. I put it in almost all the soups. If I don't put it in while I'm making it because I'm not sure about the heat tolerance of the people I'm cooking for, you can be sure that I'll at least add some to my bowl.<br />
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Usually, I use the <a href="http://en.wikipedia.org/wiki/Sriracha_sauce_%28Huy_Fong_Foods%29" target="_blank">commercial stuff made by the Huy Fong company</a> of southern California that one buys at the store - the lovely red bottle with the green cap and the rooster on the front. Some people call it rooster sauce or even <raise an eyebrow> cock sauce. Whatever, it is delicious and makes almost everything you put it on taste better.<br />
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If you read the list of ingredients on the label, you'll see this stuff is made of chilis, sugar, salt, vinegar, and garlic with some preservatives and a thickening agent added.<br />
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My friend Alan Zak, from Florida, sent me a box full of his homegrown red-ripe <a href="http://en.wikipedia.org/wiki/Fresno_pepper" target="_blank">Fresno peppers</a>, which were just beautiful. It's hard to eat a whole lot of fresh hot peppers, so to do them justice, I decided to try and my my own sriracha sauce.<br />
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I rinsed the peppers and peeled the cloves of a whole head of fresh garlic. I laid them all out together into a large flat baking dish and put them into a hot 400 F oven. When I could smell them, and believe me the smell soon permeated my small apartment, I shook the pan to make sure everything was not stuck and to flip them over. When the peppers were soft and looking roasted and the garlic cloves were soft and slightly browned, I took them out and let them cool.<br />
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Hot peppers get their heat from <a href="http://en.wikipedia.org/wiki/Capseicin" target="_blank">capsaicin</a>, which is concentrated most heavily in the seeds and the whitish membranes surrounding the seeds. If you decide to try and make this, you have a decision to make. If you want a milder sauce, you'll need to slice each pepper lengthwise and use a knife to gently scrape out and discard the membranes and seeds. This is a lot of work, and for me, the hotter the better, so I did not do that. I just tore the stems off with my fingers and threw the whole peppers into a blender. <b>When you are working with the peppers, do not touch your face - especially your eyes.</b> If you do, you'll find out what it feels like to be an Occupy protester at UC Davis, only not as much. If you have sensitive skin, wear latex gloves while you do this.<br />
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Into the blender went (I didn't measure anything, quantities are approximate. Adjust to taste.):<br />
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<li>the peppers</li>
<li>the roasted garlic cloves</li>
<li>about 1/4 cup of cider vinegar</li>
<li>1.5 tsp salt</li>
<li>1.5 Tbs sugar</li>
<li>few drops of liquid smoke</li>
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I blended until it was smooth and stored in a tightly closed glass jar.<br />
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My sriracha is not as smooth and more garlicky than the commercial product and it is quite a bit hotter. Perhaps it would be more accurate to call it chili garlic sauce. Nevertheless, it is really delicious and I've been using it instead of rooster sauce lately, and will for as long as it lasts. Next spring, I think I'll plant some pepper bushes of my own. Thanks Alan!Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com2tag:blogger.com,1999:blog-1395774104176043819.post-50955730150813263122012-05-08T11:54:00.004-04:002012-05-08T15:36:34.973-04:00Chicken Soup with Rice & Maurice Sendak<span style="font-style: italic;">The blog's been on hiatus for a few months while I concentrate on my web development business and keeping my affairs of daily living in order, but today, in honor of Maurice Sendak, I bring you Chicken Soup with Rice. (Vegan friends, you will probably want to stop reading right about now).</span><br />
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This 'chicken soup with rice' is more accurately a chicken <a href="http://en.wikipedia.org/wiki/Congee">congee.</a> A congee is a thick, soft, hearty rice dish that is eaten in almost every culture - especially in Asia. If you haven't encountered congee before, think of it as the peasant version of risotto, without the cheese. Congees are often served to people who are recovering from illness because they're easy to digest and are also eaten for breakfast because of their simplicity.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaIZX24ZjsCiesCaENKVEMbX5iJNtwntN9nE5RtSJsjHCRFXOgwRS3fjeRMi68LLEyoO028aY1ClZRlerIfXN6ZVvtHljYOYFZlV19FILXvczZoW74XpWbvsr8LeYqZEYVSu3AR5-99FC/s1600/Chicken+Congee.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5740214609760957026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaIZX24ZjsCiesCaENKVEMbX5iJNtwntN9nE5RtSJsjHCRFXOgwRS3fjeRMi68LLEyoO028aY1ClZRlerIfXN6ZVvtHljYOYFZlV19FILXvczZoW74XpWbvsr8LeYqZEYVSu3AR5-99FC/s320/Chicken+Congee.jpg" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" /></a>It's a great way to get a lot of food out of a small amount of protein. I've been living on a very low budget lately and so when I buy something like a whole chicken, I want to get as many meals out of it as I possibly can. On Saturday I roasted the chicken in the oven and spent several days slicing off the meat and enjoying it with mushrooms, vegetables, and in sandwiches. By Monday, I was ready to make a congee.<br />
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If you need to get the most out of your food money, never throw away the bones and what's left after you pick off the meat. Put them in a pot of water and simmer them into a broth. If you store your cooked chicken on a plate in the fridge like I do, you'll also find some gelatin on the plate. Put that in! It's the good stuff.<br />
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After you've simmered the remains of the chicken for an hour or 2, use a slotted spoon to get all the parts back out of the broth. Put it on a plate and let it cool. Chop up an onion and some celery and throw it into the broth. Throw in some frozen peas. I had some leftover mushrooms and I also added some dried shitake and <a href="http://en.wikipedia.org/wiki/Auricularia_auricula-judae" target="_blank">tree ear mushrooms</a>. Now add some rice. The idea is to cook the rice so it absorbs most of the liquid but is still soft and squishy, so the way to go about this is to estimate the volume of liquid you have and then add about 1/3 of that in rice. In other words, if you have 6 cups of broth, you should add 2 cups of rice. You don't need to be very precise about it, just eyeball it and make a guess. You can always adjust later. If the liquid is mostly absorbed but the rice is still firm or crunchy, add some water. If the rice is soft but there's still a lot of liquid, call it soup and enjoy it as it is.<br />
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Let it cook on low heat, uncovered, stirring occasionally. When it's almost done (taste it, the rice will be <span style="font-style: italic;">al dente</span> at this point), throw in leftover cooked vegetables. I like to add frozen greens (any kind you like) at this point. Pick through the chicken parts and throw any bits of meat you find into the pot.<br />
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Season with soy sauce, black pepper and <a href="http://en.wikipedia.org/wiki/Sriracha_sauce">Sriracha sauce</a>. This is great to store in the refrigerator and heat up for a quick simple meal.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com1tag:blogger.com,1999:blog-1395774104176043819.post-72703018741234346792011-11-29T11:18:00.013-05:002011-11-29T16:34:58.999-05:00Nourishing an Occupation 10: Occupy Thanksgiving!<span style="font-size: x-small; font-style: italic;">Are you cooking for an Occupation? I'm looking for guest bloggers to write about their experiences of the Occupy movement and their food. Please </span><span style="font-style: italic;"><span style="font-size: x-small;"><a href="http://vnew-tech.com/contact" target="_blank">contact me here</a> (note: this link will take you to another website)</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">photo by Jeff Green</td></tr>
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Thanksgiving 2011 was one of the most joyful days at Occupy Poughkeepsie so far and one of the most memorable Thanksgivings of my life. Thanksgiving is my favorite holiday. I know the history of it is fraught with injustice and worse, but for me, what it has become is a day dedicated to gratitude. As Meister Eckhart said, <span class="st">“<i style="font-style: italic;">If the only prayer you</i><span style="font-style: italic;"> said in your whole life was, 'thank </span><i style="font-style: italic;">you</i><span style="font-style: italic;">,' that would suffice.” </span></span><br />
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Understanding that gratitude, a day of rest, and community outreach can all happen at the same time, the <a href="http://groups.google.com/group/occupypokmomsanddads?hl=en">Occupy Poughkeepsie Moms & Dads</a> got together to organize and host a community potluck and meal. We invited people by word of mouth, by making announcements at general assemblies and rallies, by posting it on <a href="http://occupypoughkeepsie.org/">the Occupy Poughkeepsie website</a> and Facebook, and with a cardboard sign at the side of the road. As is the case in events like this, when the day arrived, we had no idea if anyone would come, if we'd have enough food, or if the weather would cooperate. At the end of the day, plenty of people came, we had more than enough food, and a beautiful sunny day.<br />
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When we arrived and started to set up, there was even a reporter there from YNN. He spent the day with us and enjoyed a plate of food. Click the picture below to watch his report:<br />
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<a href="http://hudsonvalley.ynn.com/content/top_stories/564988/occupy-thanksgiving/" target="_blank"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5680473981789908354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaVLFQ5o_oEY3W7OEoEwSYHBhop66SxjkLE0BZMNxKJGrzAIxAvUdKZZU74ZIIxkdS2dKUQyaqwIjfEhNsV_U0_BZ3H8u7mKs1RM9Y0Z581zDFESGa75f5cpAi_ouW5aqAJK3mGUIjRtg/s320/Screen+shot+2011-11-25+at+9.08.41+AM.png" style="cursor: hand; cursor: pointer; display: block; height: 181px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
As food arrived, we set it up on long tables. Volunteers, like Nikki & Russell (below), made sure that hot food stayed hot and cold food stayed cold by setting it up on wire frames with cans of sterno below.<br />
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We covered the tables with white paper and laid out crayons so that kids of all ages could decorate for us.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZeqPqkPprSrmA4KMH5F9_hR3KyN9iUyV6ZuRNqC_ak7KSfqR7nJIQxyVuxDTRLSeDRKn6vMv55IVeTZNpdCOoug6xzHQf4mnHj_qIMQoTEVrCVyWdwS-abfFxJrHtbgR62gZrT9Es39d/s1600/DSC04019.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5680476126767139922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZeqPqkPprSrmA4KMH5F9_hR3KyN9iUyV6ZuRNqC_ak7KSfqR7nJIQxyVuxDTRLSeDRKn6vMv55IVeTZNpdCOoug6xzHQf4mnHj_qIMQoTEVrCVyWdwS-abfFxJrHtbgR62gZrT9Es39d/s320/DSC04019.JPG" style="cursor: hand; cursor: pointer; display: block; height: 177px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Lots of neighborhood kids joined us for dinner. After shooting hoops, their motto turned out to be 'Eat dessert first'. After they sampled the pies, some did actually try the mashed potatoes and I may have even seen one young boy try the green beans. We had enough food left over that some of the kids made up plates to take home to family members who weren't able to be in the park with us.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQX3GHMFpIC9nNETExtmaJNKJ6lT5y-3DJbq4JNHvoFNLGysbbVY84ula2gp6FwlOyxa3ksFW0I1vsforMcEyVRWpq8S1NBczfO2U9mWLm12PFG9PLRAeYZMhqJka60fUfi3TIpFYdE-er/s1600/hoops.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5680478079043218130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQX3GHMFpIC9nNETExtmaJNKJ6lT5y-3DJbq4JNHvoFNLGysbbVY84ula2gp6FwlOyxa3ksFW0I1vsforMcEyVRWpq8S1NBczfO2U9mWLm12PFG9PLRAeYZMhqJka60fUfi3TIpFYdE-er/s320/hoops.jpg" style="cursor: hand; cursor: pointer; display: block; height: 222px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
People brought turkey, Tofurkey, stuffing, mashed potatoes, candied yams, collard greens, green bean casserole, mushroom salad, green salad, cranberry salad, lasagna, macaroni & cheese, oh my! Marina brought her signature rice & peas and a small friend.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyDsWFt6oVjlfFTKC7u-sa8UbIOL72EzWg_scFWHNhvKnfzdPY6uGP3xf3925XqXuTlOfDkhAvXIbeEIwtVj9C9N8yCZf8isDS1GdWIM-OCUQFHs_G9C3rggNegiGikc-DsvT9e4oZYR9/s1600/DSC04002.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5680479214483777858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyDsWFt6oVjlfFTKC7u-sa8UbIOL72EzWg_scFWHNhvKnfzdPY6uGP3xf3925XqXuTlOfDkhAvXIbeEIwtVj9C9N8yCZf8isDS1GdWIM-OCUQFHs_G9C3rggNegiGikc-DsvT9e4oZYR9/s320/DSC04002.JPG" style="cursor: hand; cursor: pointer; display: block; height: 250px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
And then there was dessert. I made <a href="http://ministryofsoup.blogspot.com/2011/11/nourishing-occupation-5-pumpkin-bread.html">pumpkin bread pudding</a>. We also had pumpkin pie, apple pie, apple cake, homemade chocolates, crumb cake, cheese cake, blueberry crumble, and even the kids couldn't eat it all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFu9asHdqPZzEgDXvZ79YsD4IrSdk3sJORZyhs2znoEwH0XAWZ-FcadDh3GVto3yIvIibY8LG0kfkz9BKpcGhDGkx8fF2-SuyR0DNGKzyXepcEbiutpI8cV77LHK8BCX5U832btT_xcfzA/s1600/DSC04018.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5680480332864184786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFu9asHdqPZzEgDXvZ79YsD4IrSdk3sJORZyhs2znoEwH0XAWZ-FcadDh3GVto3yIvIibY8LG0kfkz9BKpcGhDGkx8fF2-SuyR0DNGKzyXepcEbiutpI8cV77LHK8BCX5U832btT_xcfzA/s320/DSC04018.JPG" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
We sat on the bleachers next to the basketball court and enjoyed our meal together. Our conversation turned to gratitude and we discussed what we are grateful for in our personal lives. Many of us talked about the Occupy movement as a focus of gratitude and change. For me, it is a celebration of the death of apathy. Cars drove by just a few feet away. Many beeped and waved, a few shouted 'Get a job' and one yelled 'Happy Thanksgiving, Hippies' in a not-nice way. None of that put a damper on our spirits.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/384056_10150411984265798_688385797_8346345_402927101_n.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/384056_10150411984265798_688385797_8346345_402927101_n.jpg" style="display: block; margin: 0px auto 10px; text-align: center; width: 300px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by Jeff Green</td></tr>
</tbody></table>
After we had eaten our main course, a group of about 8 of us assembled a large tray of food - turkey, stuffing, mashed potatoes, green beans, and pie - and walked down to the <a href="http://www.cityofpoughkeepsie.com/departments/police">Poughkeepsie Police station</a>. In gratitude that the relationship between police and occupiers has been very positive here in Poughkeepsie, unlike some other cities, and in solidarity with working people who are required to be on the job on holidays we shared our abundance with the police officers. One of the ways we aim to change society is to see one another as real people instead of as resources to exploit and to treat others as we'd like to be treated.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com8tag:blogger.com,1999:blog-1395774104176043819.post-29149890487597789342011-11-19T09:58:00.008-05:002011-11-27T20:57:31.822-05:00Nourishing an Occupation 9: the Quaker Bellydance Peace Team<span style=" font-style: italic;font-size:x-small;" >Are you cooking for an Occupation? I'm looking for guest bloggers to write about their experiences of the Occupy movement and their food. Please </span><span style="font-style: italic;"><span style="font-size:x-small;"><a href="http://vnew-tech.com/contact" target="_blank">contact me here</a> (note: this link will take you to another website)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbO4OKwhE8onShO-sIsvICCpLtWwmNSuOImJ3kJ73Q2Nu4VrmXWpc-8ZTOz4UXJl5bLe8wFjkxcYgmOdHlrd1PYW3fSnALn7fNQ6Jk1NDU6HGXpjkbvj5ma4-TIhAUT1oBx2hTsEcH1rb/s1600/Screen+shot+2011-11-13+at+8.26.07+AM.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbO4OKwhE8onShO-sIsvICCpLtWwmNSuOImJ3kJ73Q2Nu4VrmXWpc-8ZTOz4UXJl5bLe8wFjkxcYgmOdHlrd1PYW3fSnALn7fNQ6Jk1NDU6HGXpjkbvj5ma4-TIhAUT1oBx2hTsEcH1rb/s400/Screen+shot+2011-11-13+at+8.26.07+AM.png" alt="" id="BLOGGER_PHOTO_ID_5676721745590201874" border="0" /></a></span></span><br /><div style="text-align: center;"><span class="body"><span style="font-style: italic;">"This will be our reply to violence: to make music more intensely, more beautifully, more devotedly than ever before." </span><br />-- Leonard Bernstein</span></div><p> </p>So far, in this blog, I've talked about nourishment only in terms of food - but it's not the only way to nourish. Our bodies and spirits need to be nourished in other ways as well. This post is about nourishment in the form of dance and music - in other words in beauty and joy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/392167_279704578735195_261800210525632_782228_1619886878_n.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px;" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/392167_279704578735195_261800210525632_782228_1619886878_n.jpg" alt="" border="0" /></a>Occupy Poughkeepsie held a big rally and march, 'the People's Day' on Nov 12, 2011. Often, what motivates people to get off their sofas and onto the street is anger. That is useful as a first step but it's not sustainable and ultimately it doesn't build the kind of movement or society that we want to live in all the time. Joy and beauty are much better long-term responses to injustice. In most rallies, you have a mixture of both. As an activist and organizer, I feel that we can be deliberate about fostering one energy or the other. I choose to promote beauty.<br /><br />One way of doing that is through music and dance. I'm a drummer and I've seen that when one introduces rhythm into a gathering - if it is done well and is not so overpowering that no one can hear themselves think - something happens. If one observes carefully, you can see a subtle shift in body language even in people who appear to not be paying attention.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGF2VoCSJ4hkYe4tz45eRwSvbea55oc2Mqaf8LZt24avURfAlQ6N-rb4uSWFMZz3jmiabBwjoZHVjsrRzcLnawPRS2OmvsfLp7W3DkuKO9yU2x199y03Br3YwyOTHy3ciSHteFhKxZhop/s1600/Screen+shot+2011-11-13+at+8.26.56+AM.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 269px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGF2VoCSJ4hkYe4tz45eRwSvbea55oc2Mqaf8LZt24avURfAlQ6N-rb4uSWFMZz3jmiabBwjoZHVjsrRzcLnawPRS2OmvsfLp7W3DkuKO9yU2x199y03Br3YwyOTHy3ciSHteFhKxZhop/s320/Screen+shot+2011-11-13+at+8.26.56+AM.png" alt="" id="BLOGGER_PHOTO_ID_5679853584045196530" border="0" /></a><br />Direct action is about putting our bodies into the play of creating change in the world. That means being aware of our bodies and managing how they feel. In the face of threat or challenge, adrenaline floods our bloodstream and we experience a 'fight or flight' response that makes holding a discipline of non-violence more difficult. We ignore our bodies at our peril.<br /><br /><a href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/375290_279709665401353_261800210525632_782266_2089562996_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px;" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/375290_279709665401353_261800210525632_782266_2089562996_n.jpg" alt="" border="0" /></a><br />One way to help our bodies, minds, and spirits connect to our best intentions is through movement and dance. The Quaker Bellydance Peace Team is about doing that. My collaborator, dancer Donna Barret, and I are not a performance group. We are a participation group. Our goal is to invite others to play and dance with us and experience the movement of positive energy towards peace and justice.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oDKL1TaRPoWNJbll2GmtIzzOeXiaUQocEBhOwiGEmSwKkpTEa2FeDIh0Kof7JzrzHRH0e6yjAbQYoHmg82Tv4fr4WRqhgcIt5klJnIvfELZW5PzJxdc8d5haTRPfA_4u_BvsAB-rAwtZ/s1600/Screen+shot+2011-11-13+at+8.29.45+AM.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4oDKL1TaRPoWNJbll2GmtIzzOeXiaUQocEBhOwiGEmSwKkpTEa2FeDIh0Kof7JzrzHRH0e6yjAbQYoHmg82Tv4fr4WRqhgcIt5klJnIvfELZW5PzJxdc8d5haTRPfA_4u_BvsAB-rAwtZ/s320/Screen+shot+2011-11-13+at+8.29.45+AM.png" alt="" id="BLOGGER_PHOTO_ID_5679853989035668674" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/383106_279709122068074_261800210525632_782263_1845485100_n.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px;" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/383106_279709122068074_261800210525632_782263_1845485100_n.jpg" alt="" border="0" /></a>On Saturday, Nov 12, we were scheduled right in the middle of a long lineup of speakers and performers. The overall tone was very positive and about building community and reinventing the institutions of our society as much as about tearing down the power structure of oppression. We began by inviting the crowd to join us in a moment of silence and then began slowly to drum and dance. As the tempo increase, Donna passed out some little tambourines and encouraged people to clap, shake, and dance. After a moment, a man sat down next to me with a saxophone and asked if he could join in.<br /><br />He started to play, and right away, I heard a beautiful trumpet joining in from across the park. I searched with my eyes to find the source of the amazing trumpet counterpoint, and finally found a grey-haired man standing behind a cluster of people holding signs. In a moment, 2 clarinets, a trombone and a tuba joined in. As this spontaneous band improvised to an Egyptian rhythm, Donna encouraged more people to dance. Some members of a women's drum circle supported the rhythm on buckets and drums. Within minutes, the park was filled with dance and music<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNxk2w6SPe341UJsId5vbf-aWemy5LhkvMrr7QDwNEPDezs4hoHG_TCKqK2VA1qzecQaqZ3CegZfl8ly7GPbQE54TF7-109U2JDM6VuqjMdCI2u7kuuFqx6BZrJBUxrpuRTFQG_hyqI5Q/s1600/Screen+shot+2011-11-13+at+8.31.01+AM.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 302px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNxk2w6SPe341UJsId5vbf-aWemy5LhkvMrr7QDwNEPDezs4hoHG_TCKqK2VA1qzecQaqZ3CegZfl8ly7GPbQE54TF7-109U2JDM6VuqjMdCI2u7kuuFqx6BZrJBUxrpuRTFQG_hyqI5Q/s320/Screen+shot+2011-11-13+at+8.31.01+AM.png" alt="" id="BLOGGER_PHOTO_ID_5679857473467441282" border="0" /></a><br />What amazed me the most, personally, is that Donna & I came with the intention of shifting angry, protest energy into defiant joy and ultimately, we weren't needed. The joy was already there and we simply added our small measure. We did, however, demonstrate that, contrary to popular belief, Quakers are not 'just like the Amish'.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaqoEeVVG5vmFSAT42zkt9H33TLJvJ7ElWOdIV-MDPTglc2OzPCR2PHuEz6Gk-lGDB9mbTBcjUIWhn_SBoYnjC-JR8vqiBsuj9y9qcrFSfVNDe1CvytacrzK4K6B-ti76032EtGZBEzO1/s1600/QuakerBellydancePeaceTeam.png"><img style="display:block; border: 1px black; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 207px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpaqoEeVVG5vmFSAT42zkt9H33TLJvJ7ElWOdIV-MDPTglc2OzPCR2PHuEz6Gk-lGDB9mbTBcjUIWhn_SBoYnjC-JR8vqiBsuj9y9qcrFSfVNDe1CvytacrzK4K6B-ti76032EtGZBEzO1/s320/QuakerBellydancePeaceTeam.png" alt="" id="BLOGGER_PHOTO_ID_5679858344516693394" border="0" /></a>Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com1tag:blogger.com,1999:blog-1395774104176043819.post-25261092048212667092011-11-15T20:43:00.007-05:002011-11-16T09:16:24.864-05:00Nourishing an Occupation 8: Guest Blogger Jill Ferguson & Occupy Columbia SC<span style="font-size: x-small;"><span style="font-style: italic;">Vonn's Note: Jill Ferguson has been cooking for Occupy Columbia in South Carolina. She has also compiled a series of recipes she prepared during the 2008 presidential election called <a href="https://docs.google.com/document/d/1DDHq5P0sfcdZ7V3RaEtdBS51ZwYunqL7IJgXmt5oIGc/edit" target="_blank">Obama Campaign Cookery.</a> She generously contributed her reflections and a recipe here for Cornish Pasties.</span></span><br />
<span style="font-size: x-small;"><span style="font-style: italic;"><br /></span></span><span style="font-size: x-small; font-style: italic;">Are you cooking for an Occupation? I'm looking for guest bloggers to write about their experiences of the Occupy movement and their food. Please </span><span style="font-style: italic;"><span style="font-size: x-small;"><a href="http://vnew-tech.com/contact" target="_blank">contact me here</a> (note: this link will take you to another website)</span></span><br />
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<a href="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/298692_164887190269278_156056981152299_316661_1838702905_n.jpg"><img alt="" border="0" src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/298692_164887190269278_156056981152299_316661_1838702905_n.jpg" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" /></a><span style="font-weight: bold;">Why I do this.</span><br />
One of the Barrigan brothers (Dan or Philip) was asked why he poured blood on draft cards at Catonsville back in the '60s. His answer was, "My whole life." That fits my answer as well. From the peace and civil rights movements to 'Keeping Biafra Alive,' to feminism and many other causes, not least the 2008 Obama campaign, I've been active and have used my very limited talents and abilities to effect progressive change. After the 9/11/2001 attack, I sent cookies and care packages to the troops in the Middle East.<br />
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Cooking is something I enjoy doing. The Occupy movement is, in my view, this is the opening salvo of the Second American Revolution--or the First Global Revolution. Corporatism has replaced nationalism as the major threat to peace and human well-being; perhaps even existence. It's certainly a serious threat to democracy and an open society. In 1776, our forefathers rebelled against taxation without representation, calling it tyranny. Today, our representatives' loyalties can be purchased by the wealthy as campaigns become more expensive and the Supreme Court allows corporations to donate as persons. It's a challenge to every patriotic American.<br />
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As a senior citizen, I'm not able to spend a lot of time demonstrating. My involvement is demonstrated in my little kitchen.<br />
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The Occupiers thank me for my contributions. They are in all weather, staying outside and moving around. As a former Child Feeding Adviser for UNICEF, and also as a nurse and American Red Cross volunteer, I understand the need for calories under these circumstances. During the course of dropping off food and receiving schedules and other emails, as well as meeting other food providers, I've become a part of a group of supporters. Also, I'm trying to use what connections I've developed in this community (I've only lived here for 6 years) to help meet the Occupiers' needs.<br />
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One group of recipes I discovered online recently was for Cornish pasties (pass-tees). They were a favorite in the older generation of my family--my great-grandfather came from Cornwall, England and was a coal miner. Pasties are a tradition among miners, because they can be held in one hand and are a complete meal. I never ate one until I looked up the recipes. Here's one I used:<br />
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<span style="font-weight: bold;">Cornish Pasties</span><br />
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Filling:<br />
A layer of rutabaga slices (I boiled them in beef bouillion)<br />
A thicker layer of potato slices<br />
A layer of diced steak or lean roast (or whatever meat one has)<br />
A layer of sliced onions<br />
A little gravy or meat sauce<br />
Salt and pepper<br />
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Crust:<br />
A half pound (one cup) of lard<br />
Four cups flour<br />
1/4 cup of water (or maybe more)<br />
Salt<br />
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Cut the flour and lard together and knead, adding salt and water as needed. Roll out the dough on a floured board and cut a circle the size of a dinner plate (or whatever other size you want--some use saucers). Put the filling on one side of the dough, leaving space at the edges. Brush the bottom edge with water, bring the sides together by folding over the empty side and crimp the edges. Brush the tops of the pasties with beaten egg or milk and be sure to cut openings in the tops with a knife to let juices escape. Bake in a 400 degree oven until browned, about a half hour.<br />
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For other recipes, use your online browser. There are a lot of them, as well as interesting stories about the tradition. Enjoy your pasties. One consumer wanted "dipping sauce," so maybe some gravy on the side would be good.<br />
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<span style="font-style: italic; font-weight: bold;">Thanks, Jill!</span>Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com0tag:blogger.com,1999:blog-1395774104176043819.post-47917081290792027942011-11-13T15:14:00.003-05:002011-11-14T14:55:59.815-05:00Nourishing an Occupation 7: Red Curry Pumpkin-Peanut Soup<span style="font-size: 85%; font-style: italic;">Are you cooking for an
Occupation? I'm looking for guest bloggers to write about their
experiences of the Occupy movement and their food. Please </span><span style="font-style: italic;"><span style="font-size: 85%;"><a href="http://vnew-tech.com/contact" target="_blank">contact me here</a> (note: this link will take you to another website).</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiherNOunxCqrlLdwM4sA8jIQ0a31RE-RY_b8PO3WGNsPP3KRKirCYoElGNSAuDWcBRWOPLxq6RRPkbh4Z-DeRHjK9dRMs5Lccna1Vv5HUSOp3OJxONgbNFfhq2wGyEi5u7-Jbm5ymVdUVM/s1600/DSC03997.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiherNOunxCqrlLdwM4sA8jIQ0a31RE-RY_b8PO3WGNsPP3KRKirCYoElGNSAuDWcBRWOPLxq6RRPkbh4Z-DeRHjK9dRMs5Lccna1Vv5HUSOp3OJxONgbNFfhq2wGyEi5u7-Jbm5ymVdUVM/s320/DSC03997.JPG" width="306" /></a></div>
This autumn, I find myself in the very happy situation of having an abundance of pumpkins. Pumpkins are one of my favorite foods and are a wonderful medium for creative cooking. They are not just for jack-o-lanterns or pie, but are a great basis for both savory and sweet dishes.<br />
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This Sunday, I looked at my pile of pumpkins and started a free improvisation soup composition. The result: a savory Red Curry Pumpkin Peanut soup that was heartily enjoyed by guests from Occupy Wall Street and Vassar College at the Occupy Poughkeepsie encampment.<br />
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This soup is packed with protein, fiber, flavor, and thermal inertia. You might be a nerd if you try to convince someone to try a bowl of soup based on its thermal inertia, but those are exactly the words I heard come out of my mouth, standing on the dark streets of Poughkeepsie. By that, I meant it 'holds its heat', once warm, it stays warm for a long time and will keep your body warm too.<br />
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For this soup, I started with 2 pumpkins of 2 different varieties. One 'Long Island Cheese' which is shown cut open above with the seeds mostly cleaned out, has a dull pale outer skin and a deep orange flesh. When you cut into one, you'll get an aroma like a sweet melon. These pumpkins are as big as the jack-o-lantern pumpkins that most people don't eat, but they have a much more flavorful and dense flesh. <br />
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The other pumpkin was a smaller 'sugar' or 'pie' pumpkin. It has a deep
orange outer skin and pale, but sweet flesh on the inside.<br />
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After scooping out the seeds (I'll toast them later for snacking), I laid them face-down in backing dishes, put a little water in the bottom of each dish and roasted them in the oven at 375F. I tested after about 45 min. They are done when you can insert a fork into them easily. The large one took about an hour to be done. They smell really good while they're baking. When they were done, I set them on the counter to cool.<br />
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While the pumpkins were roasting, I soaked 6 oz dried <a href="http://en.wikipedia.org/wiki/Cellophane_noodles">bean thread (a/k/a cellophane) noodles</a> in hot water and rinsed and soaked 10 dried <a href="http://en.wikipedia.org/wiki/Shiitake">shiitake mushrooms</a> in a separate vessel of hot water. Dried shiitakes are one of the best ways I've found to provide that richness of flavor called <a href="http://en.wikipedia.org/wiki/Umami">umami</a> into vegan food.<br />
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I chopped 1 large <b>onion</b> and 3 large cloves of <b>garlic</b> and sauteed them in hot oil in my largest soup pot. When they were translucent, I added a couple quarts of water. a couple cups of split red lentils (<a href="http://en.wikipedia.org/wiki/Masoor_dal" target="_blank">masoor dal</a>) and a little salt and brought to boil. I cooked this at a rolling boil until lentils disintegrated. I decided to add the lentils for 2 reasons: first, to add protein to make the soup more nutritious; second to give the soup a smooth, thick texture (and thermal inertia). Red lentils are about the same color as pumpkin and fairly neutral in flavor so they did not interfere with the overall aesthetic that was developing.<br />
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When the lentils were nearly disintegrated and the pumpkin cool enough to handle, I scooped the flesh out of the pumpkin with a large spoon and plopped it into the soup. The lentils and pumpkin simmered together for a moment while I went upstairs to borrow my landlady's immersion blender. Being very careful, not to burn myself with molten pumpkin and lentils, I blended until the contents of the whole pot were nice and smooth.<br />
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I drained and chopped the softened bean thread noodles....<br />
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and shiitake mushrooms, and threw them into the pot.<br />
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I seasoned the soup with several Tbs of <a href="http://www.thaikitchen.com/Products/Sauces-and-Pastes/Red-Curry-Paste.aspx" target="_blank">Thai Kitchn brand red curry paste</a>, about 1/2 cup of <b>smooth peanut butter</b>, a dash of salty <a href="http://www.edenfoods.com/store/product_info.php?products_id=109330" target="_blank">ume plum vinegar.</a> a generous dash of <b>soy sauce (</b>I would have used fish sauce but I was making this soup be vegan), a splash of <b>cider vinegar </b>to brighten the flavor, a large dollop of <a href="http://www.thespicehouse.com/spices/tamarind-concentrate-tamarind-paste" target="_blank">tamarind concentrate</a> and a squirt of <a href="http://en.wikipedia.org/wiki/Sriracha_sauce" target="_blank">Sriracha sauce</a> for a bit of heat. I was dismayed to find my fresh ginger had given up the ghost in the fridge, so I used some <b>dried ginger,</b> but fresh would have been much better. As you might guess, this was not a precise process. I rummaged through the flavors in my spices and condiments and added a bit of this and that, tasting as I went along. This is the fun part! I recommend you try it and don't worry too much about conforming to any standard. Just balance salty, sour, sweet, umami, hot, and bitter and keep going until it makes your mouth happy.<br />
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The flavor was nicely balanced and the texture was almost there. The broth was smooth and rich on the tongue. The mushrooms were nicely chewy and the noodles were fun, but it needed a bit of crunch. I had a purple <a href="http://en.wikipedia.org/wiki/Kohlrabi" target="_blank">kohlrabi</a> in the fridge from the last CSA pick up of the year. Kohlrabi is a member of the cabbage/turnip. It has the texture of a very crisp apple and a flavor like very sweet brocolli.<br />
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I cut the kohlrabi into matchsticks and used them as a crunchy garnish with color contrast.<br />
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Who says occupation dining can't be elegant?<br />
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<br />Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com0tag:blogger.com,1999:blog-1395774104176043819.post-43517846298540240922011-11-07T09:17:00.001-05:002011-11-07T09:32:01.492-05:00Nourishing an Occupation 6: Guest Blogger Alia Gee & #OWS<span style="font-size: x-small;"><span style="font-style: italic;">Vonn's Note: Alia and I connected through our blogs. She's been cooking for Occupy Wall Street from her home and delivering her food to Liberty Plaza. Below is her recipe for split pea soup with variations, along with an excerpt from her blog, <a href="http://alia-gee.blogspot.com/">Cooking Up Something Good</a>.</span></span><br />
<span style="font-size: x-small;"><span style="font-style: italic;"><br /></span></span><span style="font-size: x-small; font-style: italic;">Are you cooking for an Occupation? I'm looking for guest bloggers to write about their experiences of the Occupy movement and their food. Please </span><span style="font-style: italic;"><span style="font-size: x-small;"><a href="http://vnew-tech.com/contact" target="_blank">contact me here</a> (note: this link will take you to another website)</span></span><br />
<span style="font-size: x-small;"><span style="font-style: italic;"><br /></span></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://gothamist.com/upload/2011/10/100111Wall4.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="http://gothamist.com/upload/2011/10/100111Wall4.jpg" style="margin: 0pt 10px 10px 0pt;" width="450" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alia: I'm very proud. I had made him a sign that said "Whose future? My future!" and he said, "No, Mommy, I have my own idea for a sign." There I am, oppressing my kid... So I told this story to my protest buddy just as the Gothamist photographer came by, and they took his picture and his awesome interview.</td></tr>
</tbody></table>
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Friday I took down red lentils with star pasta and Snickers candy bars. (Er, in separate plastic bags.)</div>
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Chatted with Cheryl the Kitchen Lady and got the number for someone who is organizing comfort trips to greet protestors when they get out of jail. The poetry anthology at the park keeps getting stolen, so they’re asking people to email their poems to the guy organizing it. Crowded but good vibe, everyone seemed focused and determined and I saw at least one working group meeting. I always feel better when I see people sitting in a circle on the ground.</div>
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Someone needed help carrying boxes of apples and cider, three of us raised our hands but I was the only one who managed to keep up with the nervous donater. He looked around, scowling, “People aren’t volunteering as much as they did at the beginning,” he grumbled. I thought about it. When there are a handful of people, it’s easy to see how if something needs doing, You need to do it. When there are several hundred people, it’s easy to think Someone Else can do it.</div>
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My fix was to haul boxes out of the street to the police barrier, catch the eye of someone with empty hands, smile, and say, “I need you to take this box to the kitchen.” It looked like everything got where it was supposed to go, mostly, so I am satisfied with that.<br />
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<span style="font-size: large;"><b><span style="line-height: 115%;">Split pea soup</span></b></span></div>
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I love split pea soup, and I love that this recipe is both
vegan and a complete protein. My friends and I meet up on Friday nights to cook
together for the local Occupation. </div>
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2 big onions (or, enough to completely cover the bottom of
the biggest pot you have)</div>
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Olive oil (more than 2 Tbsp… enough that you can cover all
the onions at the bottom of the pot with a thin coat after you’ve stirred it)</div>
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Cook over low heat while you scan the contents of your
vegetable drawer.</div>
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Finely chop up a small bulb of garlic and add it if you have
it, don’t stress if you don’t.</div>
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Consider your drawer, and add (if you have it) chopped
mushrooms and/or sweet peppers and/or celery.</div>
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Cook over low-medium heat, stirring at least every 5 minutes
so that nothing sticks to the bottom. Add more olive oil if you think it needs
it. The occupiers do not care about cholesterol. It’s very freeing.</div>
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When the onions are translucent and the mushrooms are small
and brown and squishy and the peppers have done whatever it is that peppers do…
add a lot of dried split peas and double the amount of liquid. (Water works, or
vegetable stock if you have some you like. If you use enough onions you don’t
need the stock for flavor. When it’s on sale/I’m feeling fancy, I’ve been known
to use apple cider.) Stir. </div>
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Add some barley. I usually do 2 parts peas to 1 part barley,
but the soup police will not arrest you if you differ from that ratio.</div>
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Chop and add any root vegetables you have—carrots, parsnips,
maybe even potatoes. Add them, and turn the heat up so it might eventually get
to a rolling boil before you go to bed.</div>
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I like my peas properly dissolved, which usually means
cooking them for at least three hours. What I’ve been doing for the Occupation
is cooking things for an hour or two, then turning the heat off and going to
bed. In the morning I turn the pot back on again, but time has worked its magic
and the peas usually dissolve pretty quickly into the mush that I like. If it’s
too runny at this point to safely decant into gallon Ziploc bags, I add more
barley because it only takes half an hour to cook and sucks up liquid pretty
well.</div>
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If you have room in your pot and want to make room in your
pantry, adding 2 cans of sweet corn and/or 2 cans of diced tomatoes will add
fiber and color. Yea, color!</div>
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<b>VARIATIONS</b></div>
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Substitute red lentils for green split peas. They cook more
quickly than the peas, which is convenient, and they look less like mushroom vomit
than regular lentils. Win! The other day when I made them, I substituted
star-shaped pasta for the barley so it was adorable as well as delicious.</div>
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The above is also how I make squash risotto—start with olive
oil and onions and whatever I have in the veg drawer, add rice and liquid and 4
boxes of frozen squash. Stir. (If I have fresh or frozen spinach and nothing
else to do with it, I’ll throw that in half way through.) </div>
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At the end the rice should be a little too damp, and then I
add lots and lots of cheese. And then it is super delicious and thick but alas,
not vegan. </div>
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Oh well, what a shame. More for meeee…</div>
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<a href="http://alia-gee.blogspot.com/" target="_blank">http://alia-gee.blogspot.com/</a></div>
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<i><span style="font-size: large;">Thanks Alia! </span></i></div>
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<br />Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com2tag:blogger.com,1999:blog-1395774104176043819.post-29448205858669070742011-11-04T19:48:00.002-04:002011-11-04T21:56:10.221-04:00Nourishing an Occupation 5: Pumpkin Bread Pudding<span style="font-style: italic;font-size:85%;" >Are you cooking for an Occupation? I'm looking for guest bloggers to write about their experiences of the Occupy movement and their food. Please </span><span style="font-style: italic;"><span style="font-size:85%;"><a target="_blank" href="http://vnew-tech.com/contact">contact me here</a> (note: this link will take you to another website)</span><br /><br /></span><table class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;" cellpadding="0" cellspacing="0"><tbody><tr><td style="text-align: center;"><a href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/391140_275166872522299_261800210525632_769238_664288413_n.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/391140_275166872522299_261800210525632_769238_664288413_n.jpg" border="0" height="266" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Occupy Poughkeepsie Encampment 11/3/11</td></tr></tbody></table>This week, I only cooked for Occupy Poughkeepsie one time, because other people in our 'Moms & Dad's' group shared cooking duties and covered other nights. This week, I prepared and served a vegan <a href="http://ministryofsoup.blogspot.com/2011/05/split-pea-soup.html">split pea soup</a> that I wrote about in an earlier blog post and a pumpkin bread pudding that turned out so delicious and smelled so good that it seemed to disappear almost as soon as it appeared.<br /><br />I decided to make a bread pudding because there was a large quantity of donated bread at the encampment and I wanted to make something that would use it up before it spoiled. Since the bread already wasn't vegan and I didn't know how to make a vegan bread pudding (though I'm sure it can be done), I made this dish vegetarian, but it does contain egg and dairy.<br /><br />I started by taking<b> 2 loaves of bread</b>, one white and one wheat and tearing them into rough pieces into a large baking dish. I scattered a handful of <b>raisins</b> over the bread and fluffed and mixed everything together with my hands.<br /><br />A few weeks ago, I roasted a large 'Long Island Cheese' variety pumpkin in the oven, scooped out the flesh and mashed it. This I froze in containers for future uses like this dish. In a large mixing bowl, I put <b>4 cups of pureed pumpkin</b>. I added<b> 8 small eggs</b>. I get my eggs from a farmers market and this particular batch of eggs were small. If you have regular large eggs, I'd say use 6. I added <b>1/3 cup dark brown sugar</b>, <b>1/3 cup granulated sugar</b>, <b>1 tsp vanilla extract</b>, <b>1 tsp nutmeg</b>, <b>2 tsp cinnamon</b>, <b>1/2 tsp salt</b> and about <b>1.5 cups of half and half</b> and beat this together until smooth.<br /><br />I poured the pumpkin/egg mixture over the bread and gently mixed it in until every piece of bread was sopping in pumpkin goodness.<br /><br />The whole pan went into the oven at 375F. I wasn't sure how long to cook it, so I checked on it every so often. After about an hour, I judged it was done because a knife inserted into the center came out clean. The smell was beyond heavenly.<br /><br />After removing it from the oven, I covered the top with aluminum foil, wrapped the whole dish in a blanket, and drove it directly to Occupy Poughkeepsie in Hulme Park. When I arrived at the park, I opened the hatch of my car and the aroma immediately attracted a trio of Occupiers to help carry the food down to the camp. It was a cold night and even though the soup was also popular, most people there, including me, ate dessert first - and who can blame us?Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com1tag:blogger.com,1999:blog-1395774104176043819.post-15252078647996688972011-10-28T12:29:00.007-04:002011-11-04T22:10:59.994-04:00Nourishing an Occupation 4: Eggplant Pasta (with SNOW!)<span style="font-size: 85%; font-style: italic;">Are you cooking for an
Occupation? I'm looking for guest bloggers to write about their
experiences of the Occupy movement and their food. Please </span><span style="font-style: italic;"><span style="font-size: 85%;"><a href="http://vnew-tech.com/contact" target="_blank">contact me here</a> (note: this link will take you to another website)</span></span><br />
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<span style="font-style: italic;"><span style="font-size: 85%;"></span></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIvVt4XjWSTeVnl52xUjtuDisZJXFdWUeukYYMWhKAos8SCPcfVODtjVIlEYThGYmyC5vWU9D8waTb1JVS0OHaTNUEHaRGnz5py6r24P5j6qF4HIYTj1KaWgqgFM5gUcfxBgPLb1jVNjS/s1600/DSC03982.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5668581190512506530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIvVt4XjWSTeVnl52xUjtuDisZJXFdWUeukYYMWhKAos8SCPcfVODtjVIlEYThGYmyC5vWU9D8waTb1JVS0OHaTNUEHaRGnz5py6r24P5j6qF4HIYTj1KaWgqgFM5gUcfxBgPLb1jVNjS/s320/DSC03982.JPG" style="float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a>It was <span style="font-style: italic;">snowing</span> when I left home to deliver my latest concoction to the hardy souls at Occupy Poughkeepsie. On a very cold night like last night, it's essential to have good, hot food to keep the body warm and fueled.<br />
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I was in the park on Wed night for a meeting of Occupy Poughkeepsie Moms and Dads and while I was there, I discovered among the donated food: 6 large eggplants, 3 cans of garbanzo beans, a can of black olives, and many boxes of dried pasta. I can make something with that!<br />
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If you've read any of my other blog posts, you won't be surprised to learn that I started cooking by chopping up <span style="font-weight: bold;">garlic</span> and <span style="font-weight: bold;">onions</span> and sauteing them in <span style="font-weight: bold;">oil</span> in the bottom of a soup pot. In this case, I used a whole head of garlic. While that was cooking, I washed and cubed 4 of the <span style="font-weight: bold;">eggplants</span>.<br />
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I added 2 large cans of <span style="font-weight: bold;">crushed tomatoes</span> along with the eggplant, a pound of sliced <span style="font-weight: bold;">mushrooms</span>, some <span style="font-weight: bold;">water</span> and about 1 cup of <span style="font-weight: bold;">tomato juice</span> that I had in the 'fridge. I couldn't actually fit all the eggplant into the pot, so I let it simmer for a while and after it had cooked down a bit I added the rest of it.<br />
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I seasoned the sauce with <span style="font-weight: bold;">dried Italian herb blend</span>, <span style="font-weight: bold;">dried oregano</span>, <span style="font-weight: bold;">dried basil</span>, <span style="font-weight: bold;">black pepper</span>, <span style="font-weight: bold;">soy sauce</span>, a squirt of <span style="font-weight: bold;">Sriracha sauce</span> and just a touch of <span style="font-weight: bold;">sugar</span>. This simmered for most of the afternoon. At some point, I chopped up 2 <span style="font-weight: bold;">sweet red peppers</span>, and the can of <span style="font-weight: bold;">olives</span> and added them and 3 drained cans of <span style="font-weight: bold;">garbanzo beans</span> to the pot.<br />
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I cooked 3 lbs of pasta in boiling water in my largest soup pot. 3 boxes, 3 shapes: <span style="font-weight: bold;">rotini</span>, <span style="font-weight: bold;">rotelle</span>, & <span style="font-weight: bold;">rigatoni</span>. When it was al dente, I drained it and poured it into a large aluminum serving tray. I poured the eggplant sauce over the pasta and mixed it all together. As I was getting ready to load it and 2 cans of sterno into my car, I looked out the window and saw the first snow of the season!<br />
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Here's what the camp looked like when I arrived.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6pm5dylMvvHhXydc5yiLvNI2A5J6krPJjq9WDywAwRP-SYVyTzA2OZ9zHRWsIKGy8DpYUD7PiPSP4R_zpBWHexCzV7AwWQOIQfHdWr8r-K4iz_9Ci1iBiRt8o8bJQcvX2LPuSOHIaXrV/s1600/DSC03979.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5668585785524957538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6pm5dylMvvHhXydc5yiLvNI2A5J6krPJjq9WDywAwRP-SYVyTzA2OZ9zHRWsIKGy8DpYUD7PiPSP4R_zpBWHexCzV7AwWQOIQfHdWr8r-K4iz_9Ci1iBiRt8o8bJQcvX2LPuSOHIaXrV/s320/DSC03979.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>By the time I got to Poughkeepsie, it was a wet snow, mixed with rain. Let me tell you, it was <span style="font-style: italic;">cold</span> down there! I was glad I was able to keep the food warm with the sterno because as people arrived they really needed something warm in their bellies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXN5UUJfDykPokTVmK89WecBs_P8j2P35UczYfozJ5QP_ZXFyM3xAFb058V7mau2BstfHNfoB8zCDgcDhiS7BNHExnyzAfL8JDVKOjdpOd1nEODs0XdZBph2DUgJBTBEZt29N5Mg2LPiy/s1600/DSC03981.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5668586305033052562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXN5UUJfDykPokTVmK89WecBs_P8j2P35UczYfozJ5QP_ZXFyM3xAFb058V7mau2BstfHNfoB8zCDgcDhiS7BNHExnyzAfL8JDVKOjdpOd1nEODs0XdZBph2DUgJBTBEZt29N5Mg2LPiy/s320/DSC03981.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
It's a great feeling to give a hungry, cold person a steaming hot plate of food.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNL0HVYLwEgMfEggWiUKXzMjwuGYdeW04Z532c2hiGyeeaCMtO4C3v9JfvoTCD6-vlqxrhtpN_2GMoVbpfL9ClZ8_cd8QKK-XLoKFmvclFXE7ZJi5oXsA8QFNyFsl_oxPyaDeiEM5ehyFI/s1600/DSC03980.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5668586705346092370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNL0HVYLwEgMfEggWiUKXzMjwuGYdeW04Z532c2hiGyeeaCMtO4C3v9JfvoTCD6-vlqxrhtpN_2GMoVbpfL9ClZ8_cd8QKK-XLoKFmvclFXE7ZJi5oXsA8QFNyFsl_oxPyaDeiEM5ehyFI/s320/DSC03980.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com1tag:blogger.com,1999:blog-1395774104176043819.post-70820263838053044252011-10-28T10:07:00.009-04:002011-11-04T22:12:52.813-04:00Nourishing an Occupation 3: Vegetable Soup<span style=" font-style: italic;font-size:85%;" >Are you cooking for an Occupation? I'm looking for guest bloggers to write about their experiences of the Occupy movement and their food. Please </span><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://vnew-tech.com/contact" target="_blank">contact me here</a> (note: this link will take you to another website)</span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"> </span></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rQYw4glx8XJrAMazp4JfyCOzz9JdWO2MNEtMH5rq5xFw0cv3d1oYOp50aESck7HyWgNFfp0QzaV5SulkpsHiPrWtjwlPDNx-itZ_55G_73l39aSYicANjoIqomImg4pRpRl4tmxmN_Oj/s1600/nick_soup.jpg"><img alt="" id="BLOGGER_PHOTO_ID_5668545119270842130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rQYw4glx8XJrAMazp4JfyCOzz9JdWO2MNEtMH5rq5xFw0cv3d1oYOp50aESck7HyWgNFfp0QzaV5SulkpsHiPrWtjwlPDNx-itZ_55G_73l39aSYicANjoIqomImg4pRpRl4tmxmN_Oj/s320/nick_soup.jpg" style="cursor: hand; cursor: pointer; float: left; height: 239px; margin: 0 10px 10px 0; width: 320px;" border="0" /></a><br />This episode of 'Nourishing an Occupation' is about using the ingredients on hand to make something delicious and nutritious. One night when I was visiting Occupy Poughkeepsie, I noticed that someone had donated a bunch of fresh vegetables - potatoes, carrots, celery, zucchini, peppers, and cabbage. These are wonderful, vitamin-rich foods, but the encampment isn't really set up to cook and I couldn't picture anyone munching on a raw cabbage or potato. I know it can be done, I just didn't see it happening. So I offered to take them home and turn them into soup. I say take them 'home' but I actually didn't make this soup at home. I was staying with Friends Val & Bob Suter for a couple of days so it was their kitchen I messed up with my chopping and concocting and their spice stash I raided for flavors.<br /><br />As usual, I started by chopping several large cloves of <b>garlic</b> and 2 large <b>onions</b> and sauteing them in <b>olive oil</b> in my largest soup pot. When it was translucent, I added 8 <b>carrots</b> with their skin on and 4 stalks of<b> celery</b>. After they had cooked a bit, I added a large can of <b>whole tomatoes</b> and a large can of <b>diced tomatoes</b>. I broke up the whole tomatoes with my paddle. I added a fews cans full of water to the pot. While it was heating up, I kept chopping vegetables and throwing them in:<br /><br />6 <b>potatoes,</b> skin on<br />1 large <b>rutabaga</b>, peeled<br />1 large <b>green pepper</b><br />3 <b>zucchini squash</b><br />1 medium head of <b>cabbage</b>.<br /><br />There were so many vegetables, I had to add more water to the pot.<br /><br />While this simmered, I seasoned the broth with 2 cubes of <a href="http://edwardandsons.com/es_shop_bouillon.itml">'<b>Not-Chick'n Bouillon</b>'</a>, <b>soy sauce</b>, <b>red pepper flakes</b>, <b>black pepper</b>, and a <b>seasoning blend</b> from <a href="http://www.adamsfarms.com/index.htm">Adam's Market</a> that the Suter's had in their cupboard that seemed to be a cross between Abodo and Old Bay.<br /><br />This was so much soup that even after taking it down to Occupy Poughkeepsie and feeding everyone on site, I still had half of it left. On the next day, Saturday, a big rally and march were planned and a lot of extra people were expected. I decided to take the leftover soup home, add to it, and bring it back for lunch.<br /><br />The next morning, I put the soup back on the stove and added more carrots and celery. These are the veggies I had left. I added more water and more seasoning.<br /><br />I took the soup back down a little before noon and started serving it up. It was a beautiful day and lots of people showed up to take part in the rally. Most of them were surprised to be offered a hot bowl of soup - but radical hospitality is as big a part of the message of the movement as any slogan on a sign. The only picture I got of the camp that morning is before people started showing up; after they arrived, I was busy playing improvised music with my friend Noah.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8X9GtHbCI4zt953WkU71Yo5kgxr9uMwUAvtjesNvtvMGFKx2ypBSdCs95lSt8pYzVj0mZQnBZrE3kylfKKki2QO9BsRVm2XXRTNcKIiXPJ7kO6uAzJx9vLZLaecJs6mxljfC1Z9bVxR8/s1600/camp_soup.jpg"><img alt="" id="BLOGGER_PHOTO_ID_5668552939450403490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8X9GtHbCI4zt953WkU71Yo5kgxr9uMwUAvtjesNvtvMGFKx2ypBSdCs95lSt8pYzVj0mZQnBZrE3kylfKKki2QO9BsRVm2XXRTNcKIiXPJ7kO6uAzJx9vLZLaecJs6mxljfC1Z9bVxR8/s320/camp_soup.jpg" style="cursor: hand; cursor: pointer; display: block; height: 239px; margin: 0px auto 10px; text-align: center; width: 320px;" border="0" /></a>While I was talking to others who attended the march and the later General Assembly, I found other people who had been bringing food or who wanted to start bringing food. We decided to get together and coordinate our efforts so that we all wouldn't bring food on the same night and that every night the full-time occupiers would have a hot, nutritious home-cooked meal.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjti9S7evpLzvtdQzGLRS5sWVicBk3LBY5lmkDhYuexK_jMvMpgHnR_XqfJX8R2GDkzJJi-0_5-i5klIqfWKZOp7frSMfaAWi8aV2VIxgiMyW79solbZYeY9QVp9ieA7HGJbvFB4SJNktHm/s1600/DSC03965.JPG"><img alt="" id="BLOGGER_PHOTO_ID_5668554172940547298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjti9S7evpLzvtdQzGLRS5sWVicBk3LBY5lmkDhYuexK_jMvMpgHnR_XqfJX8R2GDkzJJi-0_5-i5klIqfWKZOp7frSMfaAWi8aV2VIxgiMyW79solbZYeY9QVp9ieA7HGJbvFB4SJNktHm/s320/DSC03965.JPG" style="cursor: hand; cursor: pointer; display: block; height: 209px; margin: 0px auto 10px; text-align: center; width: 320px;" border="0" /></a>We call ourselves 'Occupy Poughkeepsie Moms & Dads' even though most of us are not parents of the full-time occupiers. We care about the goals of the movement and would rather support it by providing food and comfort than by sleeping in the park. Since we took this photo, the group has grown to 14 people and we've provided hot meals every night for 2 weeks. We've also taken on providing blankets and insulation, having a list of nurses on-call for medical questions, and are working on getting flu shots for any occupier who wants one.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com0tag:blogger.com,1999:blog-1395774104176043819.post-44635851215203458452011-10-27T16:34:00.004-04:002011-11-04T22:13:43.812-04:00Nourishing an Occupation 2: Sesame Noodles<span style=" font-style: italic;font-size:85%;" >Are you cooking for an Occupation? I'm looking for guest bloggers to write about their experiences of the Occupy movement and their food. Please </span><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://vnew-tech.com/contact" target="_blank">contact me here</a> (note: this link will take you to another website)</span></span><br /><br /><span style="font-style: italic;"><span style="font-size:85%;"> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzNkvrxA03DtP1jML3ufu25ohDRLbQCeBNbxiSQTv208CH18B_q9-5IKw1LzrwhWTxzyxH06PER5iqJiF0-04Rq4cfj0cKqmHu2lG8G7om5ny0_cI0T2lK4a5McPZv7vXCWuLDzG-b0mb/s1600/DSC03956.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzNkvrxA03DtP1jML3ufu25ohDRLbQCeBNbxiSQTv208CH18B_q9-5IKw1LzrwhWTxzyxH06PER5iqJiF0-04Rq4cfj0cKqmHu2lG8G7om5ny0_cI0T2lK4a5McPZv7vXCWuLDzG-b0mb/s320/DSC03956.JPG" alt="" id="BLOGGER_PHOTO_ID_5668274028895288738" border="0" /></a>In this episode of Nourishing an Occupation, I show you how to feed 34 people a delicious, nutritious vegan meal for about $14. The occupiers at Occupy Poughkeepsie, along with visitors and hungry kids from the neighborhood all dug in and enjoyed these Sesame noodles.<br /><br />With this dish, I started by making a sauce. In a large sauce pan, I heated a bit of <span style="font-weight: bold;">oil</span> and added several tablespoons each minced <span style="font-weight: bold;">garlic</span> and <span style="font-weight: bold;">ginger</span>. After about a minute, I added about 1.5 cup of <span style="font-weight: bold;">smooth peanut butter</span>, 1/2 cup of <span style="font-weight: bold;">water</span>, 1/3 cups of soy sauce, 1/4 cup <span style="font-weight: bold;">vinegar</span> and an extremely generous squirt of<span style="font-weight: bold;"> Sriracha sauce</span> and <span style="font-weight: bold;">sesame oil</span> and stirred it well so it would melt. I tasted this and adjusted the ingredients, adding a bit more of this or that until I had a sauce that was nutty, a bit tart, a bit salty, and with a bite of heat. I let it warm and simmer on the stove.<br /><br />I filled my largest soup pot 2/3 full with water to boil and cooked 3 lbs of <span style="font-weight: bold;">linguini</span>. Cooking that much pasta at once is tricky because if your pot isn't big enough it will stick together. If you don't have a giant pot, cook in 2 or 3 batches. As soon as the pasta was al dente, I drained it and immediately rinsed it well with cold water.<br /><br />While the sauce was simmering and the pasta cooking, I chopped up a large <span style="font-weight: bold;">napa cabbage</span>, 3 <span style="font-weight: bold;">sweet red peppers</span>, and a bunch of <span style="font-weight: bold;">arugula</span> and put them raw, into a large foil serving dish. I chopped a bunch of green onions and put half of them in with the other veggies. I chopped up a bunch of <span style="font-weight: bold;">cilantro</span> and set that aside with the remaining green onions for a topping.<br /><br />I cut up <span style="font-weight: bold;">2 lbs of firm tofu</span> into small cubes and stirred them into the peanut sauce, then let the sauce cool a bit.<br /><br />I put the pasta into the big foil dish with the vegetables, and using my clean hands, mixed everything together. Then I poured the cooled sauce over everything and mixed it through thoroughly. I topped the dish with chopped green onions, cilantro and a sprinkling of <span style="font-weight: bold;">black sesame seeds</span>.<br /><br />This was a big hit with the occupiers and the neighborhood kids who stopped by the park couldn't get enough.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com0tag:blogger.com,1999:blog-1395774104176043819.post-45161695027915439932011-10-27T14:24:00.007-04:002011-11-04T22:14:58.233-04:00Nourishing an Occupation 1: Red Lentil and Brown Rice<span style="font-style: italic;">Author's note: After several months of hiatus, I've been inspired to return to the Ministry of Soup, by a leading to help nurture and nourish the full-time occupiers of Occupy Poughkeepsie.<br /><br /></span><span style=" font-style: italic;font-size:85%;" >Are you cooking for an Occupation? I'm looking for guest bloggers to write about their experiences of the Occupy movement and their food. Please </span><span style="font-style: italic;"><span style="font-size:85%;"><a href="http://vnew-tech.com/contact" target="_blank">contact me here</a> (note: this link will take you to another website)</span></span><br /><span style="font-style: italic;"><span style="font-size:85%;"> </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEcj_shwfdxoc9cAK7fWafY5yP5yZK8LiaCte66n4_hC3Hx6N8_s2gmcktf-SvMcSoccFpx1EYmPL1OZT_CThKpWcfn-dTQ2N1W7lafd3HXoWfTGfP_4ERiFyqgDtvSgNBn_uuU6ZkabJ/s1600/B%2526W_soup"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEcj_shwfdxoc9cAK7fWafY5yP5yZK8LiaCte66n4_hC3Hx6N8_s2gmcktf-SvMcSoccFpx1EYmPL1OZT_CThKpWcfn-dTQ2N1W7lafd3HXoWfTGfP_4ERiFyqgDtvSgNBn_uuU6ZkabJ/s400/B%2526W_soup" alt="" id="BLOGGER_PHOTO_ID_5668253702079116226" border="0" /></a><br />Ever since the Occupy Wall Street movement took Zuccotti Park on Sept 17, I had been watching and reading and trying to understand the movement. As a life-long activist, I have been discouraged by apathy for a long time. To find a group of people so inspired by the justness of their cause as to be willing to sleep outside and risk arrest and police brutality captured my imagination. As October rolled around, the movement began to spread and I learned of a small group trying to get started in Poughkeepsie, near where I live. I made connection with the group through email, but something held me back from attending the first march on October 15. I think I was uneasy and needed to meet the people involved and get a feel for their commitment to non-violence before taking to the streets.<br /><br />On Sunday, the 16th, I learned that Occupy Poughkeepsie did not intend to be just a simple march through downtown, but was set up as a full-time encampment. As I left my Quaker meeting after our monthly potluck, the weather was turning grey, damp and chilly. A message came through on my Blackberry. We're in the park, we need food and water. I knew immediately that it was time for the Ministry of Soup to spring into action.<br /><br />Fortunately, I had just been shopping at <a href="http://www.yelp.com/biz/krishna-indian-grocery-poughkeepsie">Krishna Indian Grocery</a> so I had a good supply of dried lentils, which cook faster than other legumes. I decided to make a modified red lentil dal to warm and nourish the folks in the park.<br /><br />I started by chopping 2 large onions and 3 cloves of garlic. I heated some <span style="font-weight: bold;">oil</span> in my biggest soup pot and then sauted the <span style="font-weight: bold;">onions</span> and <span style="font-weight: bold;">garlic</span>. When they were translucent, I added 1 large can of <span style="font-weight: bold;">whole tomatoes</span>, which I broke up roughly with my cooking paddle, and a large can o<span style="font-weight: bold;">f diced tomatoes</span>. I threw in about 1 lbs of red lentils and 2 cups of <span style="font-weight: bold;">brown rice</span> and added enough <span style="font-weight: bold;">water</span> to cover it all by a couple of inches. I cooked it over medium heat.<br /><br />As the soup cooked, it thickened and I added more water to keep it at a nice consistency for a hearty soup. I seasoned it with <span style="font-weight: bold;">garam masala</span>, black pepper, salt, tumeric, and uwe plum vinegar.<br /><br />While it was piping hot, I took the whole pot out to my car and drove it to Hulme park in Poughkeepsie. Since I didn't know what kind of supplies they had, I stopped at the store for bowls, spoons and supplemented the whole mess with a large bag of day old bagels and a giant jar of peanut better.<br /><br />When I arrived at the park, I discovered that the occupiers had been subsisting on pizza for 2 days - not very nutritious or financially sustainable. Some were a little reluctant to try the strange soup at first, but after a couple of guys tried it and exclaimed that it was delicious, so even the 'picky eaters' were diving in.<br /><br />I was received with graciousness and gratitude and stayed for the General Assembly where I found tremendous caring and earnestness. I came down to the park to fill and warm stomachs. I left with a warm heart.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com1tag:blogger.com,1999:blog-1395774104176043819.post-62958936829494846422011-06-11T14:03:00.011-04:002011-06-12T19:37:58.153-04:00Golden Cauliflower with Green Garlic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpDC31N0T7FyH-b-wTxYCxUJ2d53Wrlcuks73M8tgqh2q0idfP1NlTcXiATS0Ny9x8DwSj5AkN1baqF06AMINV48iyDOk4aFOvRXaTMYpd5Q0jMrKgc5j8aGKbyd19vhpCMKy3pRKrzQX/s1600/DSC03659.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpDC31N0T7FyH-b-wTxYCxUJ2d53Wrlcuks73M8tgqh2q0idfP1NlTcXiATS0Ny9x8DwSj5AkN1baqF06AMINV48iyDOk4aFOvRXaTMYpd5Q0jMrKgc5j8aGKbyd19vhpCMKy3pRKrzQX/s320/DSC03659.JPG" alt="" id="BLOGGER_PHOTO_ID_5617459489451507970" border="0" /></a>The growing season has returned to the mid-Hudson Valley! Here in Hyde Park, both my local <a href="http://www.hydeparkchamber.org/organizations/farmersmarket/index.htm">farmers market</a> and <a href="http://www.heartyroots.com/csa.html">Hearty Roots CSA</a> are back in business as of this week. That means that my soups will start to include these lovely fresh, organic ingredients straight from the farm. If you also receive a weekly farm share and aren't always sure what to do with your produce, this might be a good place to follow along as I cook with my farm share too.This week's soup features a puree of cauliflower and potato along with some of the early season crops from my farm share, Japanese turnips and green garlic.<br /><br />I began by chopping a <span style="font-weight: bold;">large onion</span> and sauteing it in <span style="font-weight: bold;">olive oil</span> in the bottom of the soup pot until it was translucent. While it was cooking, I washed and cut into chunks a whole <span style="font-weight: bold;">cauliflower</span>, <span style="font-weight: bold;">5 white potatoes</span> and the <span style="font-weight: bold;">roots of 6 turnips</span>. I saved the green tops for later.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgBsj6Z7lqz1pYTWS7MITYEixhyKZ9_M2-dr-pQwtIs0YZphHiMESFqR_moKFURLxJGhpu6eBAqabiodU-XQbAoH82N9BPQKTTnYviViMp3RyNxXkC8jlGiVl_G_sRCVGgPrYyWMtLHtB/s1600/DSC03648.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgBsj6Z7lqz1pYTWS7MITYEixhyKZ9_M2-dr-pQwtIs0YZphHiMESFqR_moKFURLxJGhpu6eBAqabiodU-XQbAoH82N9BPQKTTnYviViMp3RyNxXkC8jlGiVl_G_sRCVGgPrYyWMtLHtB/s320/DSC03648.JPG" alt="" id="BLOGGER_PHOTO_ID_5617473951207671538" border="0" /></a>I added the potatoes, cauliflower and turnip roots to the onions and covered them with water, bring the pot to a boil to cook until tender. I season the mixture with<span style="font-weight: bold;"> Adobo seasoning</span>, <span style="font-weight: bold;">black pepper</span>, a couple teaspoons of<a href="http://en.wikipedia.org/wiki/Garam_masala"><span style="font-weight: bold;"> garam masala</span></a> and a couple teaspoons of <span style="font-weight: bold;">turmeric</span>.<br /><br />One of the more unusual vegetables in my farm share this week was <span style="font-weight: bold;">green garlic</span>. The immature bulb of the garlic is milder than a mature bulb. The green leaves remind me of leeks. In the center is the flowering stalk called the scape, which is full of garlic flavor with bright green overtones and a snappy texture on the teeth.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PR6_eZ0EbTaxRx5En33CZ0jKsPPiUlVhyphenhypheneGDbKwULBZlQdBNV18Gh67Kmogzzw-oGZY5nzUSFAkchC7izzpRo0DMBWo8THA6CcOLMArKqeaD_TqwQCYMPin2G5itFD7ARmBHd52WXxWr/s1600/DSC03649.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PR6_eZ0EbTaxRx5En33CZ0jKsPPiUlVhyphenhypheneGDbKwULBZlQdBNV18Gh67Kmogzzw-oGZY5nzUSFAkchC7izzpRo0DMBWo8THA6CcOLMArKqeaD_TqwQCYMPin2G5itFD7ARmBHd52WXxWr/s320/DSC03649.JPG" alt="" id="BLOGGER_PHOTO_ID_5617478259630335650" border="0" /></a><br />I cleaned the garlic, trimmed the end of the leaves, removed the fibrous center stalk and chopped the rest. Then I sauteed it in a bit of olive oil until it was tender and set it aside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Oj8bX8bC1sf8KltbhLciegvPXf6X1HGQjeJ6Y9jrRgH2OiOZgJ2RJ6Vek8sanQ4ksE5uu9UIZCTDC1KsMXj7TCDhfXooWR7ojjEGQSlrkcyuQbYIRcxnxOdhlnTw3LNPlN6uJU3uULOV/s1600/DSC03653.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 187px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Oj8bX8bC1sf8KltbhLciegvPXf6X1HGQjeJ6Y9jrRgH2OiOZgJ2RJ6Vek8sanQ4ksE5uu9UIZCTDC1KsMXj7TCDhfXooWR7ojjEGQSlrkcyuQbYIRcxnxOdhlnTw3LNPlN6uJU3uULOV/s320/DSC03653.JPG" alt="" id="BLOGGER_PHOTO_ID_5617478785311678930" border="0" /></a><br />When the cauliflower, potatoes, and turnip roots were tender, I turned off the stove and let them cool a bit. I borrowed my landlady's immersion blender and I've learned my lesson in past soups about splattering molten vegetable purees around the kitchen. As soon as it was down to a safe, but still warm, temperature, I pureed the contents of my pot until it was smooth.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SuzwTI4TlPbHW4_rQNLww-_Hcq0iLol5SAH2z4UZ1YdGhq0dgWn8UU56N0eBgDZVxuWkWi0Hl1IwHzgft0uvsXjgG27dg2ufKtE5FE_Nml7ZF7G1TC5H5O7XCwAudk-sVNngwD6-mass/s1600/DSC03655.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SuzwTI4TlPbHW4_rQNLww-_Hcq0iLol5SAH2z4UZ1YdGhq0dgWn8UU56N0eBgDZVxuWkWi0Hl1IwHzgft0uvsXjgG27dg2ufKtE5FE_Nml7ZF7G1TC5H5O7XCwAudk-sVNngwD6-mass/s320/DSC03655.JPG" alt="" id="BLOGGER_PHOTO_ID_5617479590717691042" border="0" /></a><br />With the soup rich and smooth, I returned it too the heat and washed and chopped the tops of the <span style="font-weight: bold;">turnip greens</span>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgF0xFIAwMVKCXF1UXTGN-GnyEkMLS0c4pFlU-wQ12jZr8_Qjkt4pqhFgVithUUWpDIuYdn6ibxY1xpcpErowUwniWmRDeUpvvAsDBlRgGiwNJxkWBIM8Wfn4eo05HKn7ws4Fi-dQIbwJ4/s1600/DSC03654.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgF0xFIAwMVKCXF1UXTGN-GnyEkMLS0c4pFlU-wQ12jZr8_Qjkt4pqhFgVithUUWpDIuYdn6ibxY1xpcpErowUwniWmRDeUpvvAsDBlRgGiwNJxkWBIM8Wfn4eo05HKn7ws4Fi-dQIbwJ4/s320/DSC03654.JPG" alt="" id="BLOGGER_PHOTO_ID_5617479986976431058" border="0" /></a><br />I finished the soup by stirring the turnip greens and sauteed green garlic into the pot. The greens cooked in just a couple of minutes. The garlic and Indian spices are so fragrant - this soup smells as good as it tastes.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com1tag:blogger.com,1999:blog-1395774104176043819.post-81437770061890374532011-06-11T13:02:00.013-04:002011-06-11T14:06:11.457-04:00"Creamy" Potato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRczwvKi93lw3zHrzFZ4fNEVzjeYBRdq_ORV53CwOUgyjn2Tvjv1Rx-UGaout9SQT4gmsv_6Rvh9ID4t73sY8iUK52Z9V5ZnTAvDw6-V-2r3xz6kS8TYJdTohCxH1X5VjVsfaw6r2qui1/s1600/IMG00152-20110604-2121.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRczwvKi93lw3zHrzFZ4fNEVzjeYBRdq_ORV53CwOUgyjn2Tvjv1Rx-UGaout9SQT4gmsv_6Rvh9ID4t73sY8iUK52Z9V5ZnTAvDw6-V-2r3xz6kS8TYJdTohCxH1X5VjVsfaw6r2qui1/s320/IMG00152-20110604-2121.jpg" alt="" id="BLOGGER_PHOTO_ID_5617008885048719154" border="0" /></a><br />I just spent the last 3 weeks visiting family and friends in Florida and on my way home I stopped to visit friends in Gainesville. Scott Jones sent me home with a 10 lb bag of lovely potatoes. Jan & Alan Zak sent me home with a couple of giant Vidalia onions & 3 sweet watermelons. I decided to only use the potatoes & onions for soup.<br /><br />This week's soup is a 'creamy' potato soup with homemade dumplings. I put creamy in quotations because I made a condensed version of the soup that is dairy-free and thickened with mashed potatoes instead of cream. I sent it home with Friends from <a href="http://www.blogger.com/bullshead.quaker.org">Bulls Head Meeting</a> with the instructions to thin the soup with milk, soy or rice milk, or some kind of broth.<br /><br />I began the soup-making by heating some water and soaking a handful of <span style="font-weight: bold;">dried shitake mushrooms</span>. Both the mushrooms and the soaking liquid, which becomes a wonderful mushroom-flavored 'tea' will find their way into the soup.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XN6twR_uzRYeBocbE5-4DrsKQd5uvvCNVubOUzGIejJEKR_I-27qpFZZSVZVOZy2O8CJdhGArn0gKu26NUHaesHHYD8H2GinOoEwb5Jvq9vk1zfg6E7r-tzHMXXstH6A3sfIsiRPKBEl/s1600/IMG00149-20110604-2023.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XN6twR_uzRYeBocbE5-4DrsKQd5uvvCNVubOUzGIejJEKR_I-27qpFZZSVZVOZy2O8CJdhGArn0gKu26NUHaesHHYD8H2GinOoEwb5Jvq9vk1zfg6E7r-tzHMXXstH6A3sfIsiRPKBEl/s320/IMG00149-20110604-2023.jpg" alt="" id="BLOGGER_PHOTO_ID_5617010659126379682" border="0" /></a>I washed, but did not peel, about <span style="font-weight: bold;">5 Yukon Gold potatoes</span>. These will later be mashed for the 'creamy' part of the soup. They went onto the stove in a pan of water to cook until soft.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dkSTf4y5K7TEYy6O0dchyeICONXv0gncbK3A2DJ6liYF-XkZ4iwPSNYZjFagSvv0szC0uYXjD9uP3t7EELSF9_qrdxT2Jmz_qs91We219gFVxMiYMiX2Eq0jTdnhyphenhyphenKtEYS3vMeDqYV5B/s1600/IMG00147-20110604-2005.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dkSTf4y5K7TEYy6O0dchyeICONXv0gncbK3A2DJ6liYF-XkZ4iwPSNYZjFagSvv0szC0uYXjD9uP3t7EELSF9_qrdxT2Jmz_qs91We219gFVxMiYMiX2Eq0jTdnhyphenhyphenKtEYS3vMeDqYV5B/s320/IMG00147-20110604-2005.jpg" alt="" id="BLOGGER_PHOTO_ID_5617011529210327090" border="0" /></a>I chopped the <span style="font-weight: bold;">Vidalia onion, 4 carrots and 4 stalks of celery </span>and softened them in <span style="font-weight: bold;">olive oil</span> in the bottom of my soup pot. This is what culinary professionals call, <span style="font-style: italic;">mirepoix</span>, and it forms a flavorful aromatic base for building the soup.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoid0IeaWBQdkkuBjR_J6bEGa2uuBldF8W-Yhz4MrmgLGI_-7o9SGewhZWl5VptoVvXxCoIJl3EUpgQblo9RRQ1pZJFkuQNKELVyy-qYYmFXGQCRypgz3GwaFZQdwVKWO4FDUqcv7jrxOw/s1600/IMG00146-20110604-2004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoid0IeaWBQdkkuBjR_J6bEGa2uuBldF8W-Yhz4MrmgLGI_-7o9SGewhZWl5VptoVvXxCoIJl3EUpgQblo9RRQ1pZJFkuQNKELVyy-qYYmFXGQCRypgz3GwaFZQdwVKWO4FDUqcv7jrxOw/s320/IMG00146-20110604-2004.jpg" alt="" id="BLOGGER_PHOTO_ID_5617013343479728338" border="0" /></a>I chopped up <span style="font-weight: bold;">more potatoes</span> - an assortment of red, blue, and white-skinned, these into smaller bite-sized pieces because they will stay as chunks in the soup, added them to the mirepoix and covered the whole mess with a couple quarts of tepid water. I used tepid water instead of hot water because it helps the potato pieces maintain their shape and structure if you bring them up to cooking temperature gradually rather than all at once.<br /><br />The soaked softened dried shitake mushrooms were already sliced so all I had to do was throw them into the pot. I added the soaking liquid when the soup looked like it could use some more water. For protein, I cut up 2 cakes of <span style="font-weight: bold;">dried, spiced tofu</span> into small pieces and stirred them into the soup. This is a product that I picked up at my local Asian grocery store. It's very versatile and lasts a long time in the refrigerator, perfect to pull out whenever you want to add a bit of protein to a dish.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4B-87BbO4MWK0qqPKU74h2iPDJBG4QARklhT7bAA9WX6P0UafgvJVG4IKlSdwo0mjnL_kNh-TjwrsvImJ-wy074HY3TNvkf9ex8BqzPi11WnuI4NTyhg_ctmxkUd-Cd6H9mxP9wHWUqYr/s1600/IMG00150-20110604-2043.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4B-87BbO4MWK0qqPKU74h2iPDJBG4QARklhT7bAA9WX6P0UafgvJVG4IKlSdwo0mjnL_kNh-TjwrsvImJ-wy074HY3TNvkf9ex8BqzPi11WnuI4NTyhg_ctmxkUd-Cd6H9mxP9wHWUqYr/s320/IMG00150-20110604-2043.jpg" alt="" id="BLOGGER_PHOTO_ID_5617016664673980322" border="0" /></a>To make the soup extra hearty, I made some <span style="font-weight: bold;">hand-formed egg noodles</span> and dropped them into the simmering broth. I've always made these and didn't really remember where I learned them until spending time with my 98 year old grandmother, Dot Cesky last week. She pulled out a recipe for <span style="font-style: italic;">spatzle</span> from her Czech mother-in-law that includes a bit of nutmeg in the dough. My noodles very much resemble this spatzle, so this time I tried adding nutmeg and it was a nice note. I beat <span style="font-weight: bold;">2 eggs</span> with <span style="font-weight: bold;">pepper, Adobo seasoning and nutmeg</span>. Then a little at a time, I add all-purpose wheat flour until it forms a stiff dough. When it's stiff enough to handle, I powder my hands with flour, pick up the ball of dough and pinch off morsels and drop them into the simmering broth. I'm quite sloppy with this process on purpose, because little bits of flour that fall into the broth help thicken it and I'm going for a thick, condensed soup.<br /><br />When all the vegetables and the noodles were cooked - just a couple of minutes, I poured the water off of my first pan of potatoes (if I needed more liquid for the soup, I would have poured it in, but my pot was in danger of overflowing). I mashed the potatoes with an old fashioned hand potato masher and gently stirred it into the soup. As the heat worked on the mashed potatoes, the soup became a true 'condensed' soup, very think and ready for garnish and thinning. In the photo at the top of this post, I have thinned the soup with <span style="font-weight: bold;">1% milk </span>and garnished it with <span style="font-weight: bold;">pecarino romano cheese</span> and <span style="font-weight: bold;">black pepper.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtScHxCPEnz0R0rLP4l9vPNqBhDMNXoyMvt5SgLYfECh6VLJjPEklSA7EEKy51qZO9hS9bQ6li8YuA7AVuNeHHRA33gAzmA_wCyfYfMpL3bxQYYzhMpX8x2ahWLQd7jdC8fISztg0gSZE/s1600/IMG00151-20110604-2115.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtScHxCPEnz0R0rLP4l9vPNqBhDMNXoyMvt5SgLYfECh6VLJjPEklSA7EEKy51qZO9hS9bQ6li8YuA7AVuNeHHRA33gAzmA_wCyfYfMpL3bxQYYzhMpX8x2ahWLQd7jdC8fISztg0gSZE/s320/IMG00151-20110604-2115.jpg" alt="" id="BLOGGER_PHOTO_ID_5617015330467253282" border="0" /></a>Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com0tag:blogger.com,1999:blog-1395774104176043819.post-59878962413497139802011-05-07T20:13:00.008-04:002011-05-07T22:29:21.868-04:00Split Pea Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKd2TbzEpobNQdVCJmEJaTzyuLFILjr0AE-DA6kpEBWrzmeT6-NQZKAbGK0tYP_waEz1pjCv9pwGTsIKPA8OZr0IbympHnyXhmSyeRKIOse0mB_jnIwfuXZuk4aVG-YDp5kok0tfXCpuxR/s1600/DSC03645.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKd2TbzEpobNQdVCJmEJaTzyuLFILjr0AE-DA6kpEBWrzmeT6-NQZKAbGK0tYP_waEz1pjCv9pwGTsIKPA8OZr0IbympHnyXhmSyeRKIOse0mB_jnIwfuXZuk4aVG-YDp5kok0tfXCpuxR/s320/DSC03645.JPG" alt="" id="BLOGGER_PHOTO_ID_5604164818561556322" border="0" /></a><br />Delicious, <a href="http://www.livestrong.com/article/253358-nutritional-information-on-split-peas/">nutritious</a>, easy, and cheap. If you are trying to feed a family on a low budget, you can't do better than split pea soup. My vegan version of split pea soup includes chunky root vegetables and plenty of seasoning.<br /><br />I start by chopping up <span style="font-weight: bold;">a large onion</span> and <span style="font-weight: bold;">3 large carrots</span> and mincing up <span style="font-weight: bold;">3 cloves of garlic</span>. I heat a little <span style="font-weight: bold;">olive oil</span> in the bottom of my pot and throw in the vegetables and stir them around.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBy4b7k0e-YmpH7cSihm4VKRnKjg9T6Xo3vJA_MAKlQJlvDnU2V7qUFNYBeg3NO4yO0V2b9P0EOOwHPE1nbYBMf6PvBwsIJxXMm2kgIaySuAUHr-_PiCcdzeozgQx8rjTHHPY7LlYm6oG/s1600/DSC03636.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTBy4b7k0e-YmpH7cSihm4VKRnKjg9T6Xo3vJA_MAKlQJlvDnU2V7qUFNYBeg3NO4yO0V2b9P0EOOwHPE1nbYBMf6PvBwsIJxXMm2kgIaySuAUHr-_PiCcdzeozgQx8rjTHHPY7LlYm6oG/s320/DSC03636.JPG" alt="" id="BLOGGER_PHOTO_ID_5604165256787373858" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQVyKehAVgzOI1krDz_Z8OvKVmVEi9t0vUQff6XYsohcrdM_gbZHT-akJ4BTCt5zrbDVPv8yyTfvW3vRuZPklyc4YKMTd56uha6ak5z0cVXXwzr-QH8kIPnt6l4wU4Dc26yd4G9f0bX30/s1600/DSC03637.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQVyKehAVgzOI1krDz_Z8OvKVmVEi9t0vUQff6XYsohcrdM_gbZHT-akJ4BTCt5zrbDVPv8yyTfvW3vRuZPklyc4YKMTd56uha6ak5z0cVXXwzr-QH8kIPnt6l4wU4Dc26yd4G9f0bX30/s320/DSC03637.JPG" alt="" id="BLOGGER_PHOTO_ID_5604165587381576306" border="0" /></a><br /><br />While the vegetables are cooking, I scrub and cube <span style="font-weight: bold;">4 large potatoes</span> with the skins still on. When the onions are translucent, I throw the potatoes into the pot.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCwuSaqO-owTKC9gf2gGAJNSGXtVDqR0Z-zVtNoFSK_27FvLS4ZVcdeDX8uhA4Rn80zQLHszX2RCBnz9PMXwNF7cOj-mHbvMm6TxW6D5RXtDdp0nM16BbILzLCwK0Se02mYWWzVRuCAsl/s1600/DSC03639.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCwuSaqO-owTKC9gf2gGAJNSGXtVDqR0Z-zVtNoFSK_27FvLS4ZVcdeDX8uhA4Rn80zQLHszX2RCBnz9PMXwNF7cOj-mHbvMm6TxW6D5RXtDdp0nM16BbILzLCwK0Se02mYWWzVRuCAsl/s320/DSC03639.JPG" alt="" id="BLOGGER_PHOTO_ID_5604165751750840786" border="0" /></a><br />I put <span style="font-weight: bold;">2 lbs of dried split peas</span> into a colander and rinse them well - looking for any small bits of debris to discard. Green is my favorite color and these look really beautiful when they are wet.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcbMhwJUgv3TfpUQOdLwKWevlFjfbQes_ittzZS-Gt9D3LOipQgKxUHEZ8AjPLrAYc-PzEUcSjtVCpxzTC1U9hRS9sD70eArcKXSXh4sLlEsFfuANdHeao0RGokv9HDi_GAn3wQemj0QWM/s1600/DSC03640.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcbMhwJUgv3TfpUQOdLwKWevlFjfbQes_ittzZS-Gt9D3LOipQgKxUHEZ8AjPLrAYc-PzEUcSjtVCpxzTC1U9hRS9sD70eArcKXSXh4sLlEsFfuANdHeao0RGokv9HDi_GAn3wQemj0QWM/s320/DSC03640.JPG" alt="" id="BLOGGER_PHOTO_ID_5604165958439166034" border="0" /></a><br />I add the peas and<span style="font-weight: bold;"> 2.5 quarts of water </span>to the pot. I season the soup with a large cube of<span style="font-weight: bold;"> </span><a style="font-weight: bold;" href="http://www.letsmakeknorr.com/Products/Bouillon.aspx">Knorr vegetable bouillon</a>, about <span style="font-weight: bold;">.5 tsp of </span><a style="font-weight: bold;" href="http://www.creamofwheat.com/brand_wrights.asp">Wright's Liquid Smoke</a>, <span style="font-weight: bold;">black pepper</span> and <a style="font-weight: bold;" href="http://www.goya.com/english/product_subcategory/Condiments/Adobo">Adobo seasoning</a>. You could use salt instead of Adobo, but the Adobo adds a nice flavor. The liquid smoke gives the soup a surprising smoky flavor without ham or bacon.<br /><br />Another thing that is nice about split peas is that they don't take very long to cook. After adding all these ingredients, I brought the soup to a boil, then reduced the heat to simmer. Because the peas are split, they will disintegrate into a thick puree-like consistency when they are done. It's important to stir them now and then while they are cooking to keep them dispersed through the liquid. Add more water if they get too thick. I'm making this batch extra thick for Friends at <a href="http://bullshead.quaker.org">Bulls Head Meeting</a> tomorrow to take home, so they can add more water when they reheat it.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com0tag:blogger.com,1999:blog-1395774104176043819.post-46994498912811319722011-05-02T19:35:00.006-04:002011-05-03T09:10:22.327-04:00New Paltz Meeting's Ministry of Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVJ1B4V2QCkgKhj5f7APD5kndn8gH6TP-qkSOmU02ZvUPCdDrW8pF29WWzDdJm0f4ssV8t6jqawhLsS0TZEYBgHFYDgVPsSpuHmVYE7r1yZLM4e7NwWx2TJLrE1DNFggUxM5tKyrLNJCH/s1600/IMG00125-20110501-1150.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVJ1B4V2QCkgKhj5f7APD5kndn8gH6TP-qkSOmU02ZvUPCdDrW8pF29WWzDdJm0f4ssV8t6jqawhLsS0TZEYBgHFYDgVPsSpuHmVYE7r1yZLM4e7NwWx2TJLrE1DNFggUxM5tKyrLNJCH/s320/IMG00125-20110501-1150.jpg" alt="" id="BLOGGER_PHOTO_ID_5602267255253579378" border="0" /></a><br />This past Sunday I worshiped with Friends at <a href="http://www.quakerfinder.org/quaker/near/NY/New+Paltz/12139">New Paltz Meeting</a> on the other side of the Hudson River in New Paltz NY. New Paltz Meeting, along with Poughkeepsie Meeting, Cornwall Meeting and my meeting Bulls Head, are part of a regional group that we Quakers call the Quarterly Meeting, because we get together once a calendar quarter.<br /><br />New Paltz Meeting also has a ministry of soup, but their custom is a little different. They have a kitchen right next to their meeting room and as soon as Meeting for Worship is over, they pull a big table into the center of the room and bring out some nice bread and a pot of soup that has been warming. Everyone shares soup and fellowship together as we come back to the temporal plane after the experience of worship.<br /><br />New Paltz Friends take turns making the soup. This Sunday David Goodwin made a hearty black bean soup that smelled deliciously of cumin. I found David enjoying sunshine and soup on the porch and took his picture and got him to tell me about his soup.<br /><br />David started, as I often do, by sauteing some <span style="font-weight: bold;">onions</span>, <span style="font-weight: bold;">garlic</span> and <span style="font-weight: bold;">carrots</span> in a bit of <span style="font-weight: bold;">oil</span>. Then he added 4 cans of <span style="font-weight: bold;">black beans</span>, 2 cans of <span style="font-weight: bold;">tomatoes</span>, and a can of <span style="font-weight: bold;">corn</span> (whole not creamed!) and 12 cups of <span style="font-weight: bold;">vegetable stock</span>. He seasoned the soup with <span style="font-weight: bold;">ground cumin</span>, <span style="font-weight: bold;">chili powder</span>, <span style="font-weight: bold;">salt</span> and <span style="font-weight: bold;">pepper</span>. This was a simple but flavorful soup that fed a room full of Friends and everyone seemed happy to go back for seconds.<br /><br />If you are visiting New Paltz, the Quaker Meeting is right on off the main drag downtown. It's a lovely meeting that is very welcoming to families with small children and they won't send you away hungry.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com0tag:blogger.com,1999:blog-1395774104176043819.post-69606684829311229922011-04-20T15:45:00.012-04:002011-04-20T16:38:37.165-04:00Matzoh Ball Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyw8ULF5PYRXVYesypsd0EQQ6cbl0KEBdMyqYNkfiIc_DmMi2IZdK6lrWTjeoDY3B69JLgJNIJtIWtpIzjGJmINyYjjH_vx7uRUPpXW6bi7mQvKxXYmE8z9nTy2KUIjSXLvJh2AHQ-BcSB/s1600/DSC03629.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyw8ULF5PYRXVYesypsd0EQQ6cbl0KEBdMyqYNkfiIc_DmMi2IZdK6lrWTjeoDY3B69JLgJNIJtIWtpIzjGJmINyYjjH_vx7uRUPpXW6bi7mQvKxXYmE8z9nTy2KUIjSXLvJh2AHQ-BcSB/s320/DSC03629.JPG" alt="" id="BLOGGER_PHOTO_ID_5597754731185803826" border="0" /></a><br />In honor of Passover, this week I made 2 different soups with matzoh balls. The first is a vegetarian matzoh ball soup chock full of vegetables that I shared with Friends at <a href="http://bullshead.quaker.org/">Bulls Head Meeting</a> on Sunday. The second is a slightly more traditional chicken matzoh ball soup that was the opening course of a Seder I hosted in my home on Monday evening.<br /><br />I began the whole project on Saturday by making a huge batch of matzoh balls. I used <a href="http://www.streitsmatzos.com/products.php">Streit's matzoh meal</a> and doubled the recipe on the back of the box. I started by beating <span style="font-weight: bold;">8 whole eggs</span>, <span style="font-weight: bold;">1/2 cup of olive oil</span>, and <span style="font-weight: bold;">1/2 cup of water </span>together, seasoned with a liberal shaking of <a style="font-weight: bold;" href="http://www.goya.com/english/product_subcategory/Condiments/Adobo">Adobo seasoning</a><span style="font-weight: bold;">.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyz57cykIiWL47R7xjqVo3cuzjMzfAdsqdcAju4XL_sA6kLN9OL1Ro1pZQ4xYhdrrcz7QnmE1O0CGugdpCzqNod523me4E0hgAffTcxKrPaubLwCpPnmF_wzZTYjeX3pTfeP4JXuXBYyGu/s1600/DSC03615.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyz57cykIiWL47R7xjqVo3cuzjMzfAdsqdcAju4XL_sA6kLN9OL1Ro1pZQ4xYhdrrcz7QnmE1O0CGugdpCzqNod523me4E0hgAffTcxKrPaubLwCpPnmF_wzZTYjeX3pTfeP4JXuXBYyGu/s320/DSC03615.JPG" alt="" id="BLOGGER_PHOTO_ID_5597757032449229442" border="0" /></a><br />I added <span style="font-weight: bold;">2 cups of matzo meal</span> and mixed well.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZt37AnbA5HU-xXMumvKtYOI4afRwkYl74qYT27u6Yx8K5ttvZnywhKgqla-xUae_zceDaVNTVGLDT-kzxEEMPTvolB0TBFDjCVQ5ENGI1yXNgBlXCDpLQFXY1lAe72Re3skGnJmu7TmK/s1600/DSC03617.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZt37AnbA5HU-xXMumvKtYOI4afRwkYl74qYT27u6Yx8K5ttvZnywhKgqla-xUae_zceDaVNTVGLDT-kzxEEMPTvolB0TBFDjCVQ5ENGI1yXNgBlXCDpLQFXY1lAe72Re3skGnJmu7TmK/s320/DSC03617.JPG" alt="" id="BLOGGER_PHOTO_ID_5597757344387560354" border="0" /></a><br />I put it in the refrigerator and let the mixture chill for about 45 minutes. Then, I moistened by hands and rolled out balls about an inch in diameter and placed them on wax paper. At one point, the mixture became too sticky to work with, so I put it back in the refrigerator and finished after it had chilled some more.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTHlGSZ3fkNFa95WhFj4tWbM6AhCExTgi5yAmm_xioe-qnKkqBV6qKz4ceTWSu-nDBpElItmBA1a1xxTeDyOSmwaUbcOb519ZTxcQpbLpbI8ce_fiSTjpAlUOWxamxV-xiL3RF85EJ-pL/s1600/DSC03619.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTHlGSZ3fkNFa95WhFj4tWbM6AhCExTgi5yAmm_xioe-qnKkqBV6qKz4ceTWSu-nDBpElItmBA1a1xxTeDyOSmwaUbcOb519ZTxcQpbLpbI8ce_fiSTjpAlUOWxamxV-xiL3RF85EJ-pL/s320/DSC03619.JPG" alt="" id="BLOGGER_PHOTO_ID_5597758164509467442" border="0" /></a><br />The matzoh balls went back into the 'fridge to rest while I made the rest of the soup.<br /><br />As I often do, I started by mincing some <span style="font-weight: bold;">garlic</span> and chopping a couple of <span style="font-weight: bold;">onions</span>, a bunch of <span style="font-weight: bold;">celery</span> and 4 large <span style="font-weight: bold;">carrots</span>. I heated a bit of <span style="font-weight: bold;">olive oil</span> in my soup pot and added the vegetables. While they were cooking, I chopped up a <span style="font-weight: bold;">small head of cabbage</span>, then added that.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhje-e_J1uLVUiWzDaG6RUCcFdE2tHcJz9nq9R6xnuT6MWwNoDVdso01f9BOPjin-xDE22H2slw-SOCGfLqY0laxDzNksS1K7BtTtvZNvVtIVw-s8xau23ZlUZxpxDwAZ5L84-AN4obPKWz/s1600/DSC03620.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhje-e_J1uLVUiWzDaG6RUCcFdE2tHcJz9nq9R6xnuT6MWwNoDVdso01f9BOPjin-xDE22H2slw-SOCGfLqY0laxDzNksS1K7BtTtvZNvVtIVw-s8xau23ZlUZxpxDwAZ5L84-AN4obPKWz/s320/DSC03620.JPG" alt="" id="BLOGGER_PHOTO_ID_5597760302728769682" border="0" /></a><br />I added 3 quarts of water and 2 large cubes of <a style="font-weight: bold;" href="http://www.us.knorr.com/Products/Bouillon.aspx">Knorr vegetable bouillon</a> and let the soup simmer until the carrots were done. Then, I added a <span style="font-weight: bold;">pound of fresh sliced mushrooms</span>, a bag of <span style="font-weight: bold;">frozen peas</span> and a bag of <span style="font-weight: bold;">frozen mixed vegetables</span>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ccO-rBlNlRlMeZylakMxINkhiGC41eWs9T8H3jaZsU7PA8v0AiwRqEq-eYtoq8UKCeRtj0F5C1bvj3fujDwBa1tDX3yQRZ1FUsCsG2kE0hQTMXNcYp1hMhjm-TeFAQq7xz8PjfDmD5vh/s1600/DSC03623.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ccO-rBlNlRlMeZylakMxINkhiGC41eWs9T8H3jaZsU7PA8v0AiwRqEq-eYtoq8UKCeRtj0F5C1bvj3fujDwBa1tDX3yQRZ1FUsCsG2kE0hQTMXNcYp1hMhjm-TeFAQq7xz8PjfDmD5vh/s320/DSC03623.JPG" alt="" id="BLOGGER_PHOTO_ID_5597762969863983106" border="0" /></a><br />I brought the soup to a boil and then dropped in half of the matzoh balls. I covered the pot and let them cook for about 20 minutes.<br /><br />The other half of the matzoh balls went in the freezer for Monday's soup.<br /><br />It is said that there are 2 kinds of matzoh balls - sinkers and floaters. These were somewhere in between - a little too heavy for my taste. I prefer my matzoh balls more fluffy than these turned out though some people like them more dense.<br /><br />On Monday, I made another batch of soup - this one by boiling some chicken leg quarters for broth and then adding onions, carrots and celery. I seasoned the broth with pepper, salt, and Bragg Liquid Aminos. After picking the meat off the bones and adding it back to the broth, I brought it to a rolling boil and added the matzoh balls from the freezer. I was so happy and excited when they floated to the surface and became fluffy! As I dished up the soup during the break in the Seder, I garnished each bowl with freshly chopped parsley and green onions.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com0tag:blogger.com,1999:blog-1395774104176043819.post-44437455282636056982011-03-20T17:30:00.004-04:002011-03-20T18:16:39.006-04:00Urad Dal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9kwJ2hLX1Q0RAF8CDBrq06B0iDi63hk45JsEBZpAvCsG9IdxsbInMrZv33OiCHTAFYW8nO8xxH5UPThZOf7riPuQTw3a8q6YK-x9tJqFmLNbqan8T5KDjEgekpHObUWarZMKZOiQgLDM/s1600/DSC03609.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9kwJ2hLX1Q0RAF8CDBrq06B0iDi63hk45JsEBZpAvCsG9IdxsbInMrZv33OiCHTAFYW8nO8xxH5UPThZOf7riPuQTw3a8q6YK-x9tJqFmLNbqan8T5KDjEgekpHObUWarZMKZOiQgLDM/s320/DSC03609.JPG" alt="" id="BLOGGER_PHOTO_ID_5586278379274446626" border="0" /></a>When I visited the Asian Supermarket in Albany a couple of weeks ago, I bought several bags of mystery legumes, including a 2 lb bag of urad dal. <a href="http://en.wikipedia.org/wiki/Vigna_mungo">Urad dal</a> is a type of bean product from India. Specifically it come from matpe peas. Matpe peas are small, round, black peas. When you split matpe peas and mill the black skin from them you end up small, cream-colored dried disks - urad dal.<br /><br />I have never cooked urad dal before, so I did a little internet research before I started. I read that after soaking, urad dal would take about 3 hours to cook. That didn't seem possible for such little beans that looked a lot like lentils. I was very skeptical, but they did indeed take a very long time to cook. The soup I made this week used a couple of exotic ingredients, namely the urad dal and the Indian spice blend garam masala. <a href="http://en.wikipedia.org/wiki/Garam_masala">Garam masala</a> is a blend of ground Indian spices. Preparation and components vary; the one that I have contains coriander, red chili, cumin, clove, anistar, mace, fennel, black pepper, bay leaves, cinnamon, dried mango, salt, and clove leaves. If you get a chance to buy these 2 unusual ingredients, the soup itself was very simple and turned out well.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAHVTivkpRPyv_4_lDa_5Pnz6Xz6pkYkGQYS_qhJfc75RvT55VR8ey6uREwPmKF3XwOiCcBV9rDAHZmpg9yZ1sJ7VGep5T6JfZ19NX9x8HLoHStteH0XFfM7lEy2AXnP9Xk8b6WGl_Rt0/s1600/DSC03602.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAHVTivkpRPyv_4_lDa_5Pnz6Xz6pkYkGQYS_qhJfc75RvT55VR8ey6uREwPmKF3XwOiCcBV9rDAHZmpg9yZ1sJ7VGep5T6JfZ19NX9x8HLoHStteH0XFfM7lEy2AXnP9Xk8b6WGl_Rt0/s320/DSC03602.JPG" alt="" id="BLOGGER_PHOTO_ID_5586281244165379394" border="0" /></a><br />I started by heating some <span style="font-weight: bold;">olive oil</span> in my soup pot, while I chopped up <span style="font-weight: bold;">3 medium onions</span>, <span style="font-weight: bold;">3 cloves of garlic</span> and a <span style="font-weight: bold;">2 inch piece</span> of fresh ginger. These went into the hot oil. I stirred them until the onions were translucent and then I threw in about <span style="font-weight: bold;">3 Tbs of garam masala</span> - I'm not exactly sure because I didn't measure and for a while I feared I had used too much but in the end it turned out fine.<br /><br /><a href="http://eyesoftx.files.wordpress.com/2009/11/kansas-jayhawks.gif?w=90&h=77"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 90px; height: 77px;" src="http://eyesoftx.files.wordpress.com/2009/11/kansas-jayhawks.gif?w=90&h=77" alt="" border="0" /></a>I stirred constantly while the spice was in the oil and it became darker and thickened much like a roux. I quicked added some <span style="font-weight: bold;">water</span>, my rinsed <span style="font-weight: bold;">urad dal</span> and then more water, reduce the heat and let the pot simmer. And simmer. And simmer. I stirred often, checking during every timeout in the men's NCAA basketball tournament game Kansas vs. Boston U. Even after my beloved Jayhawks were victorious, the dal was still not done.<br /><br />When the dal was finally tender and the liquid thick - I added water a few more times - I added a <span style="font-weight: bold;">large bag of frozen chopped spinach</span> and a <span style="font-weight: bold;">tsp of salt</span>.<br /><br />This soup has a thick consistency like runny oatmeal. In fact, it was really good for breakfast the next morning. 2 lbs of urad dal made a LOT of soup.<br /><br />On Sunday at <a href="http://bullshead.quaker.org/">Bulls Head Friends Meeting</a> we had our monthly potluck and program. I had enough soup that I heated half of it for the potluck and packaged the other half for Friends to take home.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com0tag:blogger.com,1999:blog-1395774104176043819.post-38720215988910397762011-03-19T09:28:00.009-04:002011-03-19T10:02:46.599-04:00Barley-Lentil Soup & Radical Hospitality at the William Penn House<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qbmtUgb0nbqUv16HkfIB_W-c0kVcIyD9CLwCD8BqaMoBCaEas3DTrGQPQtBwUlQR9dqjfKqOc_q28fSLkI5BoR_HQ_kQwkGyJQUNaSq6uvDKUtIQboi4vITKuDb6fLZ2JkcRvAG6lwvA/s1600/DSC03597.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qbmtUgb0nbqUv16HkfIB_W-c0kVcIyD9CLwCD8BqaMoBCaEas3DTrGQPQtBwUlQR9dqjfKqOc_q28fSLkI5BoR_HQ_kQwkGyJQUNaSq6uvDKUtIQboi4vITKuDb6fLZ2JkcRvAG6lwvA/s320/DSC03597.JPG" alt="" id="BLOGGER_PHOTO_ID_5585791084710766626" border="0" /></a>Last weekend, I traveled to Washington DC to work with one of my clients of my <a href="http://vnew-tech.com/">website design business</a>. The <a href="http://williampennhouse.org/">William Penn House</a> is a Quaker hostel and program center on Capitol Hill. I was delighted to discover that in addition to html and Drupal, there was also <span style="font-weight: bold;">soup</span>!<br /><br />The staff and volunteers at the William Penn House strive to practice <span style="font-style: italic;">Radical Hospitality</span>. In explaining Radical Hospitality, Faith Kelly, the hospitality coordinator at William Penn House, quotes St Benedict: "<span><span style="font-style: italic;">to invite all people into your house as if they were Christ</span>.” I think that radical hospitality should also include soup.<br /><br />On the last day of my trip, William Penn House hosted a group of Friends from <a href="http://http//www.friendshouse.com/">Friends House</a> in Sandy Spring MD for lunch and I was invited to join in their meal of lentil-barley soup, homemade wheat bread, salad, and brownies. Faith made a huge pot of delicious soup. She cooked from a recipe from an Amish cookbook called <a href="http://http//www.thebestamishcookbooks.com/site/496794/product/57-2895781">Plain and Simple Cooking</a>. The soup was rich, hearty and vegan. The barley gave it a wonderfully comforting texture. Faith used red lentils which disintegrated into the broth, as red lentils do, to blend with canned tomatoes and carrots and make a lovely bright orange color.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SVJ8vhyphenhyphenMf9YlYAlgebqtnCOKbwidoZBXOqVfV0KQnGkC7f4CDlFtxh5HYhWOxQDjJLe1KBWQ7tehTHCbhGk5ruK2yYzDwbWaxr54_fVUf6kTI87nGUl0gMJ3aU-3sE088os2jyLeq1s4/s1600/DSC03600.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SVJ8vhyphenhyphenMf9YlYAlgebqtnCOKbwidoZBXOqVfV0KQnGkC7f4CDlFtxh5HYhWOxQDjJLe1KBWQ7tehTHCbhGk5ruK2yYzDwbWaxr54_fVUf6kTI87nGUl0gMJ3aU-3sE088os2jyLeq1s4/s320/DSC03600.JPG" alt="" id="BLOGGER_PHOTO_ID_5585787814892007890" border="0" /></a><br />As you can see, everyone certainly enjoyed the lunch. If you want to give this soup a try but don't have the book, I found <a href="http://allrecipes.com//Recipe/lentil-barley-soup/Detail.aspx">this recipe</a> that looks pretty close.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWBQSegXEVsIzAywuSRCZuFlBt68HvNCexCVzcnrcTDYdl2Ancxs6FZiSGNALt8EfLxICECXEamX80V1uZ74sGe9sVGDTfl3-slnDonphxl7R_5qIM51u5pEO8yxJySEFlGTNJrvemQte/s1600/DSC03598.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 188px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWBQSegXEVsIzAywuSRCZuFlBt68HvNCexCVzcnrcTDYdl2Ancxs6FZiSGNALt8EfLxICECXEamX80V1uZ74sGe9sVGDTfl3-slnDonphxl7R_5qIM51u5pEO8yxJySEFlGTNJrvemQte/s320/DSC03598.JPG" alt="" id="BLOGGER_PHOTO_ID_5585788456982085698" border="0" /></a>I close this week's blog post with a bit more on Radical Hospitality from Brad Ogilvie, program director of the William Penn House:<br /><blockquote><span>Our goal is to simply provide hospitality – a warm place where those gathered can share their hopes, dreams, visions. Among these are family and friends. We ask that people recognize that we do not seek to persuade people in any way. It is an exercise in hospitality – for us to be together, learn together and grow together. We will not agree on all things, and even where we might agree, we will not agree on how we get there. We do ask that we agree to listen to others, being free to speak our truth while welcoming others to do the same. It is out of this shared experience that we become better for having our time together. </span></blockquote><br /><br /><span><br /></span>Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com1tag:blogger.com,1999:blog-1395774104176043819.post-89708750580567959422011-03-06T13:53:00.010-05:002011-03-07T08:59:38.367-05:00Miso Madness<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOy7xEh3ZW1Ofv1Hf0FX9gL7gYDkkTPy0vG5e0a_khNItN59yeIlNUY9u2GOG_WsM6l_5lILJHiXY3S4qiYxdKOnNs5wuDUNAtdfn0763YplaMaXUzwrt1rRz40PyfeyXG57-DhfqQZCpJ/s1600/DSC03596.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOy7xEh3ZW1Ofv1Hf0FX9gL7gYDkkTPy0vG5e0a_khNItN59yeIlNUY9u2GOG_WsM6l_5lILJHiXY3S4qiYxdKOnNs5wuDUNAtdfn0763YplaMaXUzwrt1rRz40PyfeyXG57-DhfqQZCpJ/s320/DSC03596.JPG" alt="" id="BLOGGER_PHOTO_ID_5581042203959414946" border="0" /></a><br />In honor of 'March Madness', I present today's soup, 'Miso Madness'.<br /><br />Truthfully, I usually make the soup on Saturday<br />so I can take it to Bulls Head Meeting on Sunday, but I was out having adventures yesterday, so I had to make a soup that was quick and easy enough to make this morning. I'm NOT a morning person, so the emphasis is on the easy. My adventures? A trip with friends to Albany NY where we took in a museum, ate at <a href="http://celinabean.com/2007/12/cck-restaurant-albany-ny-1/">CCK </a>my favorite Chinese joint in upstate, shopped at the fabulous <a href="http://maps.google.com/maps/place?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=asian+supermarket+albany+ny&fb=1&gl=us&hq=asian+supermarket&hnear=Albany,+NY&cid=14795434120604994473">Asian Supermarket</a> where I turn into a total kid going nuts with all the novel smells, sights, and tastes, and then played drums at the <a href="http://www.albanydancecircle.org/">Albany Dances for Universal Peace</a>. Some of last night's purchases at the Asian Supermarket also inspired this soup.<br /><br />One of the great things about <a href="http://en.wikipedia.org/wiki/Miso">miso</a> soup is that is incredibly simple to make and yet has wonderful soothing complex flavor and is healthy too. I'm putting loads of stuff into this batch, but with the exception of miso, water, tofu and something green, <span style="font-style: italic;">everything else is optional.</span> This is a great soup to play around with - pretty much anything light tasting will go well in miso soup. Some of the ingredients I put in this batch are shown in the picture below: scallions, Chinese mustard greens, bamboo shoots, red miso, bean thread noodles (shown in the package and soaking in hot water), dried shitake mushrooms, tofu, and carrots.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgim00tvGN9x6yvhhnTzKrKOhZKmwk2xOIQm3kNQ0eRx4CiAv1laPFxney1BOVg7CjcVMqyf2keLeg7u0gPxcgQCqAdTmrC89cPgjtgeNlfmtV_JyoH-gLgJBQHg1hpT8pL6cyc768Ybqwx/s1600/DSC03589.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgim00tvGN9x6yvhhnTzKrKOhZKmwk2xOIQm3kNQ0eRx4CiAv1laPFxney1BOVg7CjcVMqyf2keLeg7u0gPxcgQCqAdTmrC89cPgjtgeNlfmtV_JyoH-gLgJBQHg1hpT8pL6cyc768Ybqwx/s320/DSC03589.JPG" alt="" id="BLOGGER_PHOTO_ID_5581047451251451122" border="0" /></a><br />As you can see, the first thing I did was heat some water and soak 3 packages of <a href="http://http//en.wikipedia.org/wiki/Cellophane_noodles">bean thread noodles</a> so they will become pliable. These noodles, are great for soup because they don't get mushy if they sit in liquid for a while. They are also called cellophane noodles because they turn clear which is just plain fun. I also like them for the Ministry of Soup because they are made from mung beans instead of wheat and so people who avoid gluten can eat them.<br /><br />I chopped up some <span style="font-weight: bold;">a large onion</span>, <span style="font-weight: bold;">some garlic</span>, and <span style="font-weight: bold;">fresh ginger</span> and heated a couple of Tbs of <span style="font-weight: bold;">vegetable oil</span> in the bottom and my pot. I put in the garlic and onions first and when the onions were just starting to turn translucent, I added the ginger and stirred around well. I sliced <span style="font-weight: bold;">6 carrots</span>, fairly thin and at an angle (looks cool and cooks faster) and threw them in too.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHWv8vAwqQnELqmqQ0p4Sdre_E50PNEK5mQ2808PR3MVfxn2jPf8IoHVrFPfMBbmFsyK0xreOqlNoBmYrkYvli-wNYafMX-ZTF7LR0FSA4RR137xSJRmnTRHYkDSq86AqUfNYi_ZSrwSN/s1600/DSC03591.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHWv8vAwqQnELqmqQ0p4Sdre_E50PNEK5mQ2808PR3MVfxn2jPf8IoHVrFPfMBbmFsyK0xreOqlNoBmYrkYvli-wNYafMX-ZTF7LR0FSA4RR137xSJRmnTRHYkDSq86AqUfNYi_ZSrwSN/s320/DSC03591.JPG" alt="" id="BLOGGER_PHOTO_ID_5581050763067686402" border="0" /></a><br />When the onions were cooked, I added <span style="font-weight: bold;">4 quarts of water</span> and a generous handful of <span style="font-weight: bold;">sliced dried shitake mushrooms</span>. I let it heat through to finish cooking the carrots and soften the mushrooms while I went to work cutting up other stuff: a <span style="font-weight: bold;">pound of extra-firm tofu</span> was cut into small cubes; <span style="font-weight: bold;">a head of Chinese mustard greens</span> was sliced fairly coarsely; the <span style="font-weight: bold;">bamboo shoots</span> were already julienned so all I had to do was open the can and drain them. The most fun was cutting up the bean thread noodles. Technically, you don't have to cut them up but it will make it much easier for me to dish up helping for Friends to take home if I don't have to deal with loooooong noodles, so I drained them from their soaking water and them cut the whole mess into a checkerboard pattern. Why was this fun? They make the coolest sound when you cut them - kind of a squeaky, squishy, squick sound. You have to try it for yourself.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91xJuOlpVc6MZQOZ8t_kM34eCkYTp_R5gGQiStwFYaZJV_Vk4RjC5gmbEq7Kt2ZXo7eCMGDwFP8kKY9hk4Y860to-fRnVLoxVXCVxtUlPOTdU7WVDBdgh_jEqCZu_pO5nGow0q_sPlNyr/s1600/DSC03593.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 203px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh91xJuOlpVc6MZQOZ8t_kM34eCkYTp_R5gGQiStwFYaZJV_Vk4RjC5gmbEq7Kt2ZXo7eCMGDwFP8kKY9hk4Y860to-fRnVLoxVXCVxtUlPOTdU7WVDBdgh_jEqCZu_pO5nGow0q_sPlNyr/s320/DSC03593.JPG" alt="" id="BLOGGER_PHOTO_ID_5581053029542503810" border="0" /></a>When the carrots were cooked (I tested them by biting one), I added the rest of the ingredients in this order: <span style="font-weight: bold;">bean thread noodles, the bamboo shoots, miso, Chinese mustard greens</span>. It's important to notice that I put the miso in at the end. It's a fermented soy product that is rich in beneficial (probiotic) micro-organisms. They can stand to be hot, but you don't want to cook them much or you'll kill the probiotics. It will still taste good but won't be quite as healthy. Miso has a consistency like peanut butter, so after I added about 4 Tbs, I stirred it well to melt and dissolve it into the broth. I also put the mustard greens in late because I wanted to just wilt the green leafy part but leave a bit of crunch in the midrib.<br /><br />I turned off the heat but still wasn't done. I seasoned the soup with a splash of <span style="font-weight: bold;">soy sauce</span> and <span style="font-weight: bold;">sesame oil</span>. Threw in a handful of dried <a href="http://en.wikipedia.org/wiki/Wakame">wakame seaweed</a>, which hydrated immediately, and finally topped it off with the sliced scallions. Now, it's done. Just in time to get to meeting....Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com2tag:blogger.com,1999:blog-1395774104176043819.post-78296027544277069342011-02-21T16:43:00.010-05:002011-02-21T18:32:38.552-05:00Asparagus Chowder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qYzHys3hqjb9FhxVPQ1VnGp7RsKDaBFhHwSN7f1j9mGFs7TlsAqjaFYOvvxdK8NTRHd8SVTqExBPRstmMneYb8iKuz0lYJ1ZVyYEmZ2PFS_6KiwtOnzje14Hn04sC9DkeeSSpOjH7GN5/s1600/DSC03587.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qYzHys3hqjb9FhxVPQ1VnGp7RsKDaBFhHwSN7f1j9mGFs7TlsAqjaFYOvvxdK8NTRHd8SVTqExBPRstmMneYb8iKuz0lYJ1ZVyYEmZ2PFS_6KiwtOnzje14Hn04sC9DkeeSSpOjH7GN5/s320/DSC03587.JPG" alt="" id="BLOGGER_PHOTO_ID_5576287102102263602" border="0" /></a>A few months ago, John Perry, a member of <a href="http://bullshead.quaker.org/">Bulls Head Friends Meeting</a> who frequently eats my soup, ask me, "What is <span style="font-style: italic;">your</span> favorite soup, Vonn?" I had to think about it for a moment because I have lots of favorites, but then I answered, "Asparagus Chowder."<br /><br />This is a soup that I only make in the springtime, when fresh asparagus is available. It must be spring somewhere, because when I went to the store yesterday, they had fresh asparagus on sale. I try to be a <a href="http://en.wikipedia.org/wiki/Locavores">locavore</a> as much as possible, but it's February, it's been a long hard winter & I've been sick for much of it, so a taste of spring is exactly what I need.<br /><br />This soup was inspired by the tastes of my grandmother, Jean Fisher's cooking. She had a big patch of asparagus growing by the back door of her kitchen. She'd send me out to cut off the young spears and then, using fresh cream she had milked from own cow that morning, she would make a rich creamed asparagus. The flavor of the asparagus infused the cream, spiked with black pepper. As a child, I could eat this as a whole meal.<br /><br />My asparagus chowder is lighter than my grandmother's creamed asparagus, but it's still luscious, savory, and rich.<br /><br />I started this batch by scrubbing <span style="font-weight: bold;">5 medium white potatoes</span> and chunking them into bite-sized pieces. I then covered them with ample cold <span style="font-weight: bold;">water </span>in a saucepan, added a large cube of <a href="http://www.us.knorr.com/Products/Bouillon.aspx">Knorr vegetable bouillon</a> and cooked them until fork-tender.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Pd4X5hK8fdprS_9bbT1NZWJq8dqZis_y_w2LifWCoXXqK4kkrZOh5MGq7Fm1cWYEjpveFwAInvxF2ZoMmpJoYp7CUdSieFKbs5OhHsq09vKqVmg40CAezrsXagmpqRPz5zPDmWgf6FeV/s1600/DSC03577.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Pd4X5hK8fdprS_9bbT1NZWJq8dqZis_y_w2LifWCoXXqK4kkrZOh5MGq7Fm1cWYEjpveFwAInvxF2ZoMmpJoYp7CUdSieFKbs5OhHsq09vKqVmg40CAezrsXagmpqRPz5zPDmWgf6FeV/s320/DSC03577.JPG" alt="" id="BLOGGER_PHOTO_ID_5576287532823965346" border="0" /></a><br />While the potatoes were cooking I prepared <span style="font-weight: bold;">2 pounds of fresh asparagus</span>. I know that many people favor the very skinny asparagus spears, but I like the fat ones. They actually aren't any tougher and they have more tender flavorful insides. No matter the diameter, asparagus can be fibrous and woody at the bottom of the stalk. Fortunately it's very easy to separate the tough part from the tender part. Just grasp the tough end and snap it off - like magic, it breaks in <span style="font-style: italic;">exactly the right place</span>. How cool is that?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbXFqCWcG2CjnTdkrIgOEjUU03GvHHbEGzKzNQvsU2rM6bIb581vWK-CjCCVPed4sXmKG-QiQDSdJG5QMbM7iZH6uenBn96kuEngkxmyDi8PPbcbFg4wBdDH5h7pgM8-ZUpeQ-DUsGFwf/s1600/DSC03578.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbXFqCWcG2CjnTdkrIgOEjUU03GvHHbEGzKzNQvsU2rM6bIb581vWK-CjCCVPed4sXmKG-QiQDSdJG5QMbM7iZH6uenBn96kuEngkxmyDi8PPbcbFg4wBdDH5h7pgM8-ZUpeQ-DUsGFwf/s320/DSC03578.JPG" alt="" id="BLOGGER_PHOTO_ID_5576288526437587538" border="0" /></a><br />As I broke all the tough parts off, I continued snapping the asparagus into pieces about an inch or so long. Isn't it beautiful!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1Og5Kp5EXz9SYeyR4L-3SNyVFlIiVmoCGk-hHK7g0aU7jil5LOCKdqtluvSrH7mpupat8F-Kcu1Wfcow2XUfrp7k_WFeAFUp25AMPaLkO9Ok4nfPt59JleWuKVsgBphnv-8dQg3JMQAQ/s1600/DSC03579.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1Og5Kp5EXz9SYeyR4L-3SNyVFlIiVmoCGk-hHK7g0aU7jil5LOCKdqtluvSrH7mpupat8F-Kcu1Wfcow2XUfrp7k_WFeAFUp25AMPaLkO9Ok4nfPt59JleWuKVsgBphnv-8dQg3JMQAQ/s320/DSC03579.JPG" alt="" id="BLOGGER_PHOTO_ID_5576287711052356450" border="0" /></a>I peeled and chopped <span style="font-weight: bold;">2 small onions</span>. I heated some <span style="font-weight: bold;">olive oil</span> in my soup pot and added the onions and <span style="font-weight: bold;">2 cloves of minced garlic</span>. When the onions were translucent and the garlic was beginning to brown, I stirred in <span style="font-weight: bold;">1 pound of fresh sliced mushrooms</span>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVdCMZGrAHnjeKhZebQ1jd0lazSchK8RB4oOu7BUu0IbYHqbNcA495WjA7HLAeKXo78WEu4xiIRmASermD5tAFOvy8lINjNTs0mjCSLbNSah0yswZvVVAPLyxrji3Jaq2cNF0dw-VYdGi/s1600/DSC03580.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVdCMZGrAHnjeKhZebQ1jd0lazSchK8RB4oOu7BUu0IbYHqbNcA495WjA7HLAeKXo78WEu4xiIRmASermD5tAFOvy8lINjNTs0mjCSLbNSah0yswZvVVAPLyxrji3Jaq2cNF0dw-VYdGi/s320/DSC03580.JPG" alt="" id="BLOGGER_PHOTO_ID_5576287904289977362" border="0" /></a>When the mushrooms had released much of their water, I stirred in about <span style="font-weight: bold;">3 Tbs of all-purpose flour</span>. The flour browned and formed a thick paste around the mushrooms, onions and garlic.<br /><br />Very gradually, in small batches, I poured the cooking liquid from the potatoes into the soup pot. I stirred well as I added the liquid to incorporate it into the paste without allowing it to form lumps. After all the liquid was added and bubbly hot, I added my asparagus pieces and let them simmer until they were tender but not mushy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayEoXEFFAjP0yl2AScNRNn6nJ0jtk7rbaN95wWNaqxUTwm1i30DMiIxeBQQXC6MRqvQh5scN6JFQlWTRZYSWU5B0DuXuOdGUHBwto04ZPLG7NAtQrugk-E1g2X6i9y0KBzzpUf8pDEaua/s1600/DSC03582.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayEoXEFFAjP0yl2AScNRNn6nJ0jtk7rbaN95wWNaqxUTwm1i30DMiIxeBQQXC6MRqvQh5scN6JFQlWTRZYSWU5B0DuXuOdGUHBwto04ZPLG7NAtQrugk-E1g2X6i9y0KBzzpUf8pDEaua/s320/DSC03582.JPG" alt="" id="BLOGGER_PHOTO_ID_5576288123418142738" border="0" /></a>I added the cooked potatoes and some <span style="font-weight: bold;">lowfat milk</span>, stirred it together and let it heat through gently. I seasoned the soup with a shot of <a href="http://www.bragg.com/products/la.html">Bragg Liquid Aminos</a>, a healthy dose of <span style="font-weight: bold;">black pepper</span>, and a pinch of <span style="font-weight: bold;">cayenne pepper</span>. I garnished my bowl with some grated <span style="font-weight: bold;">pecorino romano cheese</span>. mmmmmm. My sweetie stopped by just as I was finishing the photo shoot and liked it so much she ate 3 bowls!Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com1tag:blogger.com,1999:blog-1395774104176043819.post-69059196221836984982011-02-21T13:23:00.008-05:002011-02-21T14:26:34.598-05:00Dahl V1.0<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFacuIToT7PSdTYo_amszarDMwvkn3I_jD40wc0pnr70gobAmVOvMcIXdWZWr6pJOQAYykcJ_RHfvjWsMaRYCXZLrvsnRkMbc9DT2eEklrxFtP1Hfao8oB-vFpfaHMTgURNHnoU3BQrodW/s1600/dal.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFacuIToT7PSdTYo_amszarDMwvkn3I_jD40wc0pnr70gobAmVOvMcIXdWZWr6pJOQAYykcJ_RHfvjWsMaRYCXZLrvsnRkMbc9DT2eEklrxFtP1Hfao8oB-vFpfaHMTgURNHnoU3BQrodW/s320/dal.jpg" alt="" id="BLOGGER_PHOTO_ID_5576225517424500002" border="0" /></a><br />I'm naming this week's soup Dahl V1.0 because this is my first attempt to make a dahl. It was fun and easy and turned out well so I expect I'll keep playing around and making more variations on the theme.<br /><br />I've had dahl in Indian restaurants and at the home of a friend and I really like it. I've always thought of dahl as a thick, spicy soup but as I do a little research for this blog post, I am learning that 'dal' or dahl refers to any legume that has been split and the outer skin removed. So, there are many varieties of dahls and the soups that can be made from them. Look for Dahl 2.0 and more in the future here.<br /><br />I was cooking this weekend at the home of my sweetie Wahabah so I could hang out with her and dip into her spice stash at the same time. She was cooking a lamb curry and an apple pie at the same time - there were some excellent smells coming from her kitchen.<br /><br />To begin the dahl, I first assembled the lovely array of spices I will use: cumin, turmeric, cinnamon, cayenne pepper, ginger, coriander, black pepper, cloves, and fenugreek.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52JWswgVWU5dYGZmHq1Sb6LXWGWkdydnB3EiGD1GFIV9PH25GfNh_uXREvm3rsFxaTm_QGA1SJF3V1nqJmqIV6ik4QbUmflf450Jv40WtAXm8HlXepqJBipRrBu47g1AMM-xzGSP3ydMV/s1600/dal_spices.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52JWswgVWU5dYGZmHq1Sb6LXWGWkdydnB3EiGD1GFIV9PH25GfNh_uXREvm3rsFxaTm_QGA1SJF3V1nqJmqIV6ik4QbUmflf450Jv40WtAXm8HlXepqJBipRrBu47g1AMM-xzGSP3ydMV/s320/dal_spices.jpg" alt="" id="BLOGGER_PHOTO_ID_5576223010670236738" border="0" /></a><br />I chopped a couple of large onions and heated some olive oil in my pot. I think that authentic Indian cuisine would use butter or ghee, but I'm cooking for some Friends who don't eat dairy, so I'm using olive oil instead. I saute the spices and onions together in the oil. This is when the aroma filled the apartment. Wow! I wish you could smell it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBT0LoaYmiErUBCnZdylh4O4HYzPmeT9BGbUug_xF9het04Uk4dRpNnSQzNBaW00pLIvYimwCn9L73-yL_GcePPB0zhRyNFUiwCV3vGwMP8dNLPBUlcVqFRaL5IW3g9GQmR7Dr2Uqc2tCa/s1600/dal_saute.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBT0LoaYmiErUBCnZdylh4O4HYzPmeT9BGbUug_xF9het04Uk4dRpNnSQzNBaW00pLIvYimwCn9L73-yL_GcePPB0zhRyNFUiwCV3vGwMP8dNLPBUlcVqFRaL5IW3g9GQmR7Dr2Uqc2tCa/s320/dal_saute.jpg" alt="" id="BLOGGER_PHOTO_ID_5576223291265841634" border="0" /></a><br /><br />When the onions were translucent, I added some red lentils, water, and salt. First I had to admire the beautiful color of the lentils.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztru9xU5zo5lbTBLQdCJ01nBnsFd9c_UvgPygo2yxitBdCUza9n9Jv_y6mp7UmQ8TqMp_lXXYPuEVnyVda1zxoDUx15Y8l7URNxOVZDvW9HKCJ-m0086XBZ6yX1WpdIYxe1vofhSr3YxK/s1600/dal_lentils.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztru9xU5zo5lbTBLQdCJ01nBnsFd9c_UvgPygo2yxitBdCUza9n9Jv_y6mp7UmQ8TqMp_lXXYPuEVnyVda1zxoDUx15Y8l7URNxOVZDvW9HKCJ-m0086XBZ6yX1WpdIYxe1vofhSr3YxK/s320/dal_lentils.jpg" alt="" id="BLOGGER_PHOTO_ID_5576223753714868866" border="0" /></a><br />As they cooked, the lentils thickened the broth. I added more water several times. When they were mostly done, but still individuals, I rinsed some kale, tore it into bite-sized pieces, and added it to the soup. When the lentils had disintegrated into a thick mush, the kale was done too.<br /><br />Wahabah & I enjoyed this soup too much. When I got home and looked in the pot, I realized there wasn't enough left to take to meeting with me in the morning.<br /><br />I put it back on my own stove and added some yellow split peas (since I had used up all my red lentils) and water. When they were cooked, I added some frozen, chopped spinach. Dahl 1.1. By the time I took the soup to meeting on Sunday morning, it was green. The picture above was taken of Dahl 1.0 at Wahabah's. I think I liked it better then because the split peas overpowered the gentler flavor of the red lentils.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com0tag:blogger.com,1999:blog-1395774104176043819.post-39331274359177627262011-01-29T18:53:00.005-05:002011-01-29T19:35:04.372-05:00Black Bean Soup with Hominy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTSGM-GTDsypVwblbg70NbNRU305kR2BCVRCX5GaHOC0IrgdRT0tedx0nsovfN9VfX5P4an43-oz_fGRCUfYAjVpgwLGIC-Xf1Mt1_76zPBiy2yEC0D3k6cbDCNNiItFGN2fx7xCbLU8w/s1600/DSC03556.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTSGM-GTDsypVwblbg70NbNRU305kR2BCVRCX5GaHOC0IrgdRT0tedx0nsovfN9VfX5P4an43-oz_fGRCUfYAjVpgwLGIC-Xf1Mt1_76zPBiy2yEC0D3k6cbDCNNiItFGN2fx7xCbLU8w/s320/DSC03556.JPG" alt="" id="BLOGGER_PHOTO_ID_5567766740258564114" border="0" /></a>It's a beautiful winter day here in the Hudson Valley. As I cook today, I'm watching live coverage of events as they unfold in Egypt and praying for both peace and justice for the people there. I'm also thinking about David Kato, the gay activist who was murdered in Uganda, and other courageous lesbian, gay, bisexual, and transgender people who face persecution and violence around the world and here in the US. Keep loving each other, friends.<br /><br />Today's soup is a spicy vegan black bean soup made extra hearty with the addition of hominy.<br /><br />I began early this morning by cleaning & rinsing <span style="font-weight: bold;">2 lbs of dried black beans </span>and then soaking them in hot water. I love the color of black beans which in a certain light are actually a very very dark purple. When they are wet they glisten like black jewels.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QwMPjVE3ruVzGTiCBExZtpxYkF3VJnV6Ckx9ySbx41ATK2etMoj9aPaKhWdiAqSGekBRX70CshqTXcdFMubheEZVzJofXsLxNiAYaYFACkmwoFgf3UI-XjElB6yX38ZwT-5PywRxOtD-/s1600/DSC03552.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QwMPjVE3ruVzGTiCBExZtpxYkF3VJnV6Ckx9ySbx41ATK2etMoj9aPaKhWdiAqSGekBRX70CshqTXcdFMubheEZVzJofXsLxNiAYaYFACkmwoFgf3UI-XjElB6yX38ZwT-5PywRxOtD-/s320/DSC03552.JPG" alt="" id="BLOGGER_PHOTO_ID_5567770481647736546" border="0" /></a><br /><br />After a couple of hours, the beans were hydrated. I rinsed them again and covered them with fresh water. Cooking over medium heat, a slow boil, I added <span style="font-weight: bold;">several cloves of minced garlic</span>, and <span style="font-weight: bold;">two large onions</span>. I let the beans cook gently for a couple of hours and then I added a <span style="font-weight: bold;">can of tomato paste</span>, to help thicken the broth, and <span style="font-weight: bold;">2 chopped green peppers</span>.<br /><br />I seasoned the soup with <a href="http://www.goya.com/english/product_subcategory/Condiments/Adobo">Goya Adobo</a>, <a href="http://www.bgfoods.com/brand_wrights.asp">liquid smoke</a>, <span style="font-weight: bold;">chili powder</span>, <span style="font-weight: bold;">ground cumin</span>, <span style="font-weight: bold;">black pepper</span> and <span style="font-weight: bold;">oregano</span>. The flavor seemed a bit flat and a little bitter, so I brightened it with some vinegary <span style="font-weight: bold;">juice from a jar of picked hot peppers</span> and mellowed it a <span style="font-weight: bold;">dash of sugar</span>.<br /><br />When the beans were nice and tender and the broth was rich and thick, I added <span style="font-weight: bold;">2 drained cans of white hominy</span>.<br /><br />It was ready to eat. I dished up a bowl for myself for dinner and garnished it with some grated extra sharp <span style="font-weight: bold;">cheddar cheese</span> (oops! not vegan anymore), some <span style="font-weight: bold;">crispy fried onions</span>, a squirt of <a href="http://en.wikipedia.org/wiki/Sriracha_sauce">sriracha sauce</a> and some<span style="font-weight: bold;"> tortilla chips</span>. The rest will go to Friends at <a href="http://bullshead.quaker.org/">Bulls Head Meeting </a>tomorrow.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com0tag:blogger.com,1999:blog-1395774104176043819.post-31599970608470008532011-01-23T19:54:00.007-05:002011-01-23T21:21:40.504-05:00Sweet Potato Ginger soup w/ Peanut<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TkQikXZYFcurE65cflDgwMybaVNsvquybnkb0l4ITxDUoTvhE6z9FN4JutBzBIAv5WfosQxXVdrED-mInfMiKr9fO-K-8NW2CqCl-f7pkh-whrFpouQ5yzlzaRw9d6HLaIhM6WNQlNu_/s1600/SweetPotatoGinger.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TkQikXZYFcurE65cflDgwMybaVNsvquybnkb0l4ITxDUoTvhE6z9FN4JutBzBIAv5WfosQxXVdrED-mInfMiKr9fO-K-8NW2CqCl-f7pkh-whrFpouQ5yzlzaRw9d6HLaIhM6WNQlNu_/s320/SweetPotatoGinger.jpg" alt="" id="BLOGGER_PHOTO_ID_5565566488451870530" border="0" /></a><br />I woke up early this morning to make today's soup to take to <a href="http://bullshead.quaker.org/">Bulls Head Meeting</a> and it was -3F outside. While I was cooking a red-shouldered hawk was perched outside the window and the ice on the trees across the Hudson river was tinged pink in the morning sun. Ice covered the river completely until an ice breaker came through later in the day.<br /><br />As soon as the soup was done, I ate some of it steaming hot for breakfast. It was savory and sweet. The aroma is bright with ginger and I garnished my bowl with some <span style="font-weight: bold;">lemon zest</span>, crispy <span style="font-weight: bold;">fried onions</span>, and <span style="font-weight: bold;">chopped roasted peanuts</span>. When it's this cold, soup is my favorite thing to eat. This is the third soup I've made this week!<br /><br />I started by peeling and mincing about <span style="font-weight: bold;">3 Tbs of fresh ginger</span> and peeling and dicing a medium-sized <span style="font-weight: bold;">onion</span>. I heated a little <span style="font-weight: bold;">olive oil</span> in the bottom of my soup pot and sauteed them until the onions were translucent. Then I added <span style="font-weight: bold;">2 cups of apple juice</span> and let everything simmer while I prepared the sweet potatoes.<br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6j-uhIqgvs-UrOGGbGugoYZwvwyxhJKrhdaih3F3ZZykQR3OY7Fr5sJo2Z7TMeE1G1Gk-51DrJrgvbIY4WNRvrnBN3HkECiW2q-yP5P43rmeBN3mO_ZTKoff_F5TXYvPwiAZEh0SBTkR/s1600/GingerOnions.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 171px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6j-uhIqgvs-UrOGGbGugoYZwvwyxhJKrhdaih3F3ZZykQR3OY7Fr5sJo2Z7TMeE1G1Gk-51DrJrgvbIY4WNRvrnBN3HkECiW2q-yP5P43rmeBN3mO_ZTKoff_F5TXYvPwiAZEh0SBTkR/s320/GingerOnions.jpg" alt="" id="BLOGGER_PHOTO_ID_5565565162836417794" border="0" /></a></span><br />I peeled and cut into chunks a whole bunch of <span style="font-weight: bold;">s</span><span style="font-weight: bold;">weet potatoes</span>. I lost count, but I think it was about 6 big ones. I rinsed them and added them to the pot with enough water to cover liberally. I let them simmer until tender.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRIFc5ZPV74plrWGtsdwvDLuXNbH3Vy2nSXt_UA63jPvz-rDp6pt6Qj1cbI1mWD6SH3h13hYI_zTtFxZ9YFVy5IfC0BuRUsrrOIbxt5izMukm8psctA8ls-hPUqVxtlGwVd0pKcTy50Sx/s1600/SweetPotatoes.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRIFc5ZPV74plrWGtsdwvDLuXNbH3Vy2nSXt_UA63jPvz-rDp6pt6Qj1cbI1mWD6SH3h13hYI_zTtFxZ9YFVy5IfC0BuRUsrrOIbxt5izMukm8psctA8ls-hPUqVxtlGwVd0pKcTy50Sx/s320/SweetPotatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5565565277708811138" border="0" /></a>While simmering, I seasoned the soup with spices. I'm guessing at the quantities here, because I didn't measure anything, but tasted it as I went along: <span style="font-weight: bold;">1.5 tsp ground ginger</span>, <span style="font-weight: bold;">1 tsp nutmeg</span>, <span style="font-weight: bold;">.5 tsp cloves</span>, <span style="font-weight: bold;">1 tsp allspice</span>, <span style="font-weight: bold;">2 tsp black pepper</span>, <span style="font-weight: bold;">.5 tsp vanilla extract</span>, <span style="font-weight: bold;">salt</span> to taste.<br /><br />When the sweet potatoes were tender, I ran upstairs & borrowed my landlady's immersion blender. I blended the soup until it was nice and smooth and then stirred in about <span style="font-weight: bold;">3 Tbs creamy peanut butter</span>. I wanted the peanut butter to add a little richness and flavor but not overpower the ginger and spices, so I added a little at a time and tasted until I got it right. I finished the soup with a generous squeeze of <span style="font-weight: bold;">lemon juice</span>.Vonn Newhttp://www.blogger.com/profile/08435624782045539896noreply@blogger.com3