Roasted Tomato Soup

     The temperature outside is below freezing today, so I wanted to spend my late morning huddled close to the oven with a cup of tea, and maybe a book, as the kitchen got toasty warm, and filled with the aroma of something delicious. I thought maybe a casserole, or a stuffed squash. But I was also craving soup- you know- a big bowl of hearty soup to warm your bones on a cold day kind of soup. So I turned on the oven, and I made this.

Roasted Tomato Soup With Basil Oil

Dal With Rice and Vegetables

khichri

    Today is the first snow of the season where I live. It's not coming down very fast. It's more of a dusting than a squall, which is what I would prefer for it's drama, but a dusting will do. At the least, it is enough of an excuse to let me curl up and spend the whole day doing couch related activities, like reading, watching dvd's, and maybe doing a little hand sewing. I have a pair of pants that will be out of season if I don't get them hemmed before spring. Spring is pretty far off though, so I don't expect I'll be doing any hemming today. It's only the first snow, so I don't want to get over ambitious. It's probably best to put it off. It will give me something to do during the next snow storm.

   Cooking is still on the agenda though. But before I tell you about what I am making, I want to tell you about my day yesterday. I spent the afternoon yesterday at the dentist. I had my root canal removed, and one of my mercury fillings. I go back tomorrow to have the other one out. This is part of my- beat cancer boot camp- plan. We all know mercury is toxic, and I believe, as do many others, that having mercury in your mouth harms your immune system, as it leaches from the filling into your membranes. Root canals are also a problem because they are dead teeth. They have no blood supply, so they often contain dangerous bacteria. I've been reading about these dangers for decades, but who wants to spend a lot of money taking out teeth and fillings that you have spent a lot of money having put in. Well...since I have cancer. I do! I am doing everything I can think of to make my body wake up and do the right thing-STOP! making cancer cells.

   Mercury removal must be done safely, otherwise you could release more mercury into your mouth and cause a toxic overload. I thought I was going to have to go to Tijuana (yes Mexico) or Montreal to have it done. Safe removal is not the standard practice, and I was having a hard time finding someone in the U.S.. Then I discovered a dentist in Groton MA who does it. That's only an hour and a half away! 

   When I arrived they took a full mouth X-ray and then explained the procedure. They start by covering your face with a thin white cloth . I was given pure oxygen to breath through my nostrils. Then a rubber/latex dam was fitted into my mouth to prevent any particles or vapors from hitting my mouth. They also put charcoal under my tongue to absorb the mercury in case any vapors get through. The dentist and his assistant wore heavy duty gas masks during the procedure. The kind you see people wearing to protect themselves from nuclear fallout. They also had me hold a vacuum tube that was vented to the outside of the building.  All this for one little blob of silver mercury. And this thing has been sitting in my mouth for decades!

  When they were done with the filling and root canal removal they gave me far-infrared waves to the site to stimulate healing, and sent me home with homeopathic  remedies for pain, inflammation, and bone trauma. I feel fine today, and have no pain. It cost me a lot of money, but really, given my situation-I'm worth it. 

   Now back to the couch...I mean cooking. I hope I didn't lose you with my little public service announcement about mercury, because I am making a delicious dal that you will want to hear about. With this hole in my jaw I knew that soup would be the easiest thing to eat today, and given that I love dal and could eat it everyday, and have in the past, what else would I be making on a snowy day like today. It's warm and comforting. It's substantial and filling. It's nutritious and delicious. And it reminds me of India...ahhh India-warm sunny India.

   So here we go. I am calling this dish dal-ish. It's actually more like khichri because it has vegetables and grains cooked into it, but because I used quinoa instead of rice, it didn't seem right to call it khichri. Plus I figured not everyone knows what khichri is, so I thought it best to lure you in with a dal recipe. I'm rambling I know. I do this when I talk too. 

Dal With rice and Vegetables 
Serves 5-6

Dal ingredients:
1c. moog dal
1/4 c. basmati rice (or quinoa)
6 c. water
1/2 tsp. turmeric
1 tsp. ground cumin
1/2 tsp. ground coriander
1 medium onion chopped 
You can use any combination of vegetables you like. I used what I had, but cauliflower, potato, and peas would be nice also. Carrots are a good addition.
4 plum tomatoes chopped
1 bunch of spinach chopped
1/2 c. peas
1 1/2 tsp. of salt
1/4 tsp. black pepper
cilantro to garnish

Tarka ingredients
1T. olive oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 1/2 tsp. red pepper flakes
2 T. chopped onion
1 chopped green chili (optional)

   Start by rinsing the moong dal beans very well. You want the water to run clear. Do the same with the rice.
   Add the dal and water to a heavy bottom pot. Bring to a boil, and reduce the heat to a simmer. Skim off the foam from the surface as they cook for the first few minutes. Then add the rest of the dal ingredients. Simmer for 45 minutes to 1 hr. This is like porridge. Everything is well cooked. Give it a stir once in a while to be sure it is not sticking. Add water as needed to keep it from getting pasty. You can adjust the consistency to how you like it, thin like soup, or thick like porridge. 
   You can make the tarka when the dal is almost done. Just heat the oil in a small frying pan. Add the seeds, and red pepper. Stir for a few seconds, then add the onion and cook until starting to brown then add the green chili (if using). Stir for another minute.
   Remove the dal from the heat. Taste and adjust the salt. Add the tarka.
   Top with cilantro and serve. A wedge of lime on the side is always nice.

Mind Changing Carrot Soup

Carrot Quinoa Soup

      Somewhere in my past , I must have had a bad carrot soup experience, because even though I like carrots, I held to the idea that I didn't want a soup made out of them. Luckily this soup came along and changed my mind.
   The first time I had it, I was on a three day silent meditation retreat at the Insight Meditation Society  (IMS) retreat center in Barre, Ma.  There were ninety participants, and we all started our day with meditation at 6AM, and ended the same way at 9PM. The sound of the bells would call us to the meditation hall, where we would silently take our places on a cushion, or a chair if the floor was too uncomfortable for us.  We all meditated, did our assigned chores, ate our meals, and relaxed in silence. We were to spend the entire time being present (in the moment), and settling our minds. To help with this, along with not talking, we were discouraged from reading and writing, and cell phones were a big no-no. 
   I am not a talkative person, so the silence was not much of a challenge for me. The hardest part of the retreat for me was staying alert while just sitting there in a silent room. I guess focussing on your breath is supposed to be interesting enough to keep you awake, but really-it just doesn't cut it. I had an ongoing battle with fatigue. Luckily we alternated between sitting and walking meditation, so I was able to steal a couple of naps in my room when I should have been walking. That may sound like cheating, but I figured since it was a silent activity, it was allowed. Don't you think?
   It really was a great experience overall though. It made me more aware of how filled with distractions my days are. How I turn to something outside of myself when I don't know what to do with myself. I also found it interesting how even without sharing words, just sharing the experience made me feel connected to every person in the room. We all had our own reasons for being there, but we were somehow all in it together. I left the retreat feeling very peaceful, and with a renewed commitment to practicing on my own at home, which I find helpful. It doesn't keep me from getting scattered or stressed out, but I do notice that when I do spiral into an emotional frenzy, it's easier to observe the chaos in my head and quickly get to a better place.  I am looking forward to going back for five days in February.
   The silent part of the retreat ended with lunch on the last day, giving us a chance to share our experiences, and talk about the food!  This carrot soup was a favorite of everyones. I have to admit though, the first time I made it something went wrong. I don't know if there was a mistake in the recipe, maybe the amount of water was wrong, or maybe it was because of my zealous blender habits. I have a Vitamix Pro 300 and like to crank it up to maximum speed. I find it exciting how fast it it can go. It's the most amazing blender. Anyway, I ended up with a smooth paste. I made a few adjustments to the recipe and my technique. Now it works. It now has a clean carrot flavor, with a hint of curry spice, richness from the coconut, and a nice texture.

Carrot Quinoa Soup
serves 5-6

2T. coconut oil (or olive)
1 1/2 lbs. carrots
1 large onion
1 large stalk of celery
1T. minced garlic
2T. minced ginger 
2 tsp. of curry powder
2 tsp. of salt
4 c. vegetable stock, or water
1c. coconut milk
1/4c. of rinsed quinoa ( I soak my grains before using to remove the phytic acid)
1 T. lemon juice and some wedges to serve with individual servings
toasted pumpkin seeds for garnish

This soup is very simple.

Since it is going to be pureed, you can rough chop the vegetables into 1/2 inch chunks.

Heat a medium sauce pan with the oil over medium heat. Add the onions and sauté until translucent. 

Add the garlic, ginger, and spices and sauté for a couple of minutes before adding the carrots and celery.

Add the broth, salt, and coconut milk. If your broth is salted, you may need to reduce the amount of salt you add. Simmer for about 20 minutes, and then add your quinoa and continue simmering for another 10 minutes, or until the quinoa is done. 
You could also use leftover quinoa or pre-cook the quinoa, and throw it in after the soup finishes cooking.

Remove it from the heat, and let cool a few minutes before pureeing it in the blender. You can make it smooth, but not so smooth that you completely destroy the quinoa. 

Add in the lemon juice, and taste. Adjust if needed. You can also add more liquid if needed.

Top with pumpkin seeds, and serve with extra lemon wedges.

Note:
Phytic acid is present in grains, nuts, seeds, and beans. It is a natural substance utilized by the seeds when they sprout, but it impairs our bodies absorption of iron, zinc, and calcium. Soaking beans and grains overnight, or at least for several hours, and rinsing them well removes the acid and increases the amount of minerals we absorb from them. 

Creamy Roasted Butternut Squash Soup

   I made this soup at the last minute for dinner last night. I needed something I could make quickly before heading out the door to my pottery class. I already had some roasted squash in the refrigerator, so I decided on a creamy soup. I figured that if I needed to, I could easily put the soup in my thermos and drink it when I got to class. It was so good that I didn't want to wait, so I decided to be a little late. A decision I don't take lightly.
   I remade it this morning so that I could write it down and share it. You will have to start with some leftover roasted squash, or allow time for roasting. I used butternut here.
   Winter squash is at it's peak right now (in New England anyway), so I didn't want too much interference with its sweet nutty flavor. I kept it simple. The almond milk keeps it vegan and adds extra sweetness and creaminess, and the cinnamon and nutmeg add warmth and comfort, but it is the squash that shines here.

Recipe;
serves 3-4

1lb. of roasted butternut squash
1 T. olive oil or coconut oil
1/2 of a medium onion chopped
1/2 of a carrot chopped
1/2 of a stalk of celery chopped
1 garlic clove chopped
1 3/4c. water 
pinch of nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt or more to taste
1c. almond milk (it is best if you make your own)
few grinds of black pepper
toasted pumpkin seeds to garnish (optional)

If you don't have leftover squash, cut a squash in half. Scoop out the seeds. Rub the cut side with olive oil, and place it cut side down on a baking sheet. Roast at 375 degrees until tender (30-40 mins.)

Heat the oil in a medium saucepan over medium high heat. Saute the onion, carrot and celery until tender (a few minutes). Add the salt and the garlic and continue to sauté for another minute. 
Add the water, spices and roasted squash. Bring it to a simmer. Simmer for 10 minutes.
Reduce the heat to low and add the almond milk. Remove the pan from the heat when hot, but not boiling.
Puree in a blender and serve.

I like to top it with some pumpkin seeds for added crunch, nutrition and flavor.
A dash of cayenne would be good here too.

Miso Kale Soup or My Cold Remedy Soup

   
  I have a cold- drippy nose, scratchy throat, achey head, miserable cough kind of cold. It used to be a rare thing for me to get any kind of common illness, (I seem to hold out for the big ones- like cancer) but since two rounds of chemo has left me with a couch potato of an immune system, I'm not surprised that a few germs were able to slip through the door and wreck viral havoc on my house. 
   Tired and cranky, I am putting everything I can into getting better quickly, starting with this soup. This is my most powerful cold remedy. It is full of antimicrobial immune enhancing garlic, making it a good one to keep in mind as the winter months approach. I just hope associating it with a cold remedy does not put you off, because its robust flavor is delicious.
   The  construction of this soup is so simple that I put it together any time I feel the need for an immune boost, or just want a strong hit of garlic to excite my palate. Be warned, the garlic lingers. I usually reserve this soup for days when I will be spending a lot of time alone.

 
   This soup is finished in a blender. You can make it as chunky or smooth as you like, but I make it on the smooth side so that I can curl my hands around a warm mug of it, and sip it while sitting on the couch.

Here is the recipe:
Serves 4 4c. water
4-5 fat cloves of garlic
1 large bunch of kale roughly chopped
1/2tsp. salt (or to taste)
3 scallions roughly chopped
3T. + 1tsp. white miso paste (or to taste)
2T. + 1tsp. olive oil
pinch of red pepper flakes
black pepper
flax oil to garnish (optional)

   Bring the 4 c. of water to a boil with the 1/2 tsp. of salt in a medium saucepan. Drop the peeled garlic into the boiling water and let blanch for 1-2 minutes. One minute will leave a bite, two will leave it more mellow. I like it somewhere in between.  Remove it with a slotted spoon. Keep the water boiling.
   Next plunge the kale into the boiling water. You will need to push it down with the spoon until it is all submerged and wilted. Remove the pan from the heat and throw in the scallions. Give it a stir and let it cool for a few minutes. The kale will continue to cook during this time. 
   Next put the garlic and the remaining ingredients into the pan (oil, miso, pepper,red pepper) and transfer/ dump it all into your blender. Blend until it is the desired consistency.
Taste it and adjust if needed. Top it off with a bit of flax seed oil for added health benefits. Serve. 
  

whole wheat orecchiette

Optional:
Serve it over some whole wheat pasta
or add a soft poached egg (breaking the egg to enrich the broth)
Note: 
Reheat gently over medium low heat. You should never boil miso. Boiling destroys the beneficial bacteria.