cooking

Thai Watermelon Soup

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Combine ICE COLD sweet watermelon with ginger, garlic, lemongrass, lime. Then spike it with a chili. We (artists and friends) recently painted and dined surrounded by beauty at The Meadows at Firefly Farm courtesy of Anna. Thank you, dear one.

Here’s the recipe:

  • 12 cups watermelon chunks
  • 2 cups water
  • 3 tablespoons sliced lemongrass
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 6 tablespoons minced shallot
  • 1 tablespoon sesame oil (not toasted)
  • 1/8 to 1/4 teaspoon sea salt (or your favorite mineral-dense natural salt)
  • A bit if Thai or Serrano pepper to taste WEAR GLOVES & GOGGLES when handling spicy chili capsicums! (On the Scoville scale Thai peppers rate three peppers while Serranos are two, but I think they both very pungent so I add tidbits at a time. The seeds and ribs are the spiciest parts. The heat will mellow a bit after a few hours of refrigeration.)
  • 4 to 6 tablespoons lime juice
  • Maple syrup (to adjust sweetness if necessary)
  • Mint leaves (for garnish)
  • Lime slice (for garnish)

In your favorite serious blender, (Mine’s a Blendtec.), puree the watermelon and water. You might need to do this in two batches. Heat the sesame oil in a 4-cup saucepan or skillet. Add the lemongrass, ginger, garlic, and shallot. Sauté for 2 minutes. Add 2 cups of the watermelon puree and simmer the mixture for 3 minutes. Cool the mixture to room temperature and then add it to the blender with 4 cups of the watermelon puree, salt, your chili(s) of choice, and 4 tablespoons of lime juice (the juice of 2 limes). Hyper-blend and taste for seasonings. Add maple syrup, 1 teaspoon at a time, if needed. And more lime juice and chili if needed. Hyper-blend again and mix all the ingredients in a large vessel (pitcher, jar, water jug). Refrigerate for 4 to 8 hours.

Garnish with a mint leave and a slice of lime. Are your diners serious hotheads who LOVE chilis? Serve some minced ones on the side.

ServSafe says this will last safely for 7 days, but I prefer consuming within 3 days to enjoy the brightness of this soup.

After 3 days, do you have a BUNCH left? Make ice cubes to add to lemonade, ginger beer, or tequila. Hey, make up your own summer slushee.

NOW Raleigh City Farm has FRESH lemongrass and mint from the herb plots. Come to Raleigh City Farm’s Pay-What-You-Can Farmstand—Wednesdays, 4 to 7 p.m.—for fresh, nutrition-packed produce. This recipe would be good with cantaloupe—available at the farmstand this week.

WROTE IT! PUBLICATION DATE = SOON!

~ chamberslife ~ Leave a comment
I showed up, wore a crown, slept less, thought more, got crazier, and wrote my memoir.

THE SUMMARY:

Belynda’s recipe for life, Beauty Queen Blues, is an intimate (at times raw) memoir told from her creative, curious, crazy point of view. 

From her mother she learned proper etiquette, explicit self-control, and how to sew. Her devil-may-care dad crossed more than a few boundaries. He taught her all about the seven deadly sins and how to create memorable cuisine—all while maximizing her flirting techniques. Her two older sisters and one brother were jealous of her being the do-no-wrong baby of the family, but they loved her too—as much as they knew how to love. The Chambers clan was always laughing mostly with each other but sometimes at each other. 

Crowned a queen in Memphis at 17, Belynda became a popular public personality, recognized for her figuremore than for her self. She showed up, wore her crown, and spoke up for St. Jude’s children, women’s rights, and the environment. Obsessed, determined, driven to find her comfortable spot in the world, she questioned her religion, race, gender, and discovered that her Southern roots didn’t quite fit. 

Beauty Queen Blues is a life-changing love story. Two marriages, three daughters, dozens of countries, infinite laughs, delectable food, numerous metaphysical events, broken bones, brains and hearts pack Belynda’s life with divine grace and love. To feed her love of cooking for others, she became a chef. Recipes—sensual ones that promise to please—are included.

As she peels away the years writing—remembering those she loved anyway even though they were really messed up, she has several epiphanies. Love your life sooner is just one of them. Maybe, just maybe, being crazy is a good thing. 

Sauerkraut – Delight your gut bugs!

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12 cups of cabbage, 3 tablespoons salt, and time = delicious!

12 cups chopped cabbage
Mix with 3 T sea salt
Place in a sterilized crock. Press the cabbage firmly and top with a plate and a weight.
Cover. Check after 24 hours. Add brine of 1 t sea salt in 1 C water if needed.
NO metal utensils please. After 5 to 12 days you have delicious kraut!
Pack it into jars. Be sure the brine covers the kraut.
Draw a beautiful label. Add rafia and delight your friends.
Refrigerate. Keeps for months. Mine never lasts past 3 months. It will continue to ferment.

YUMMY sauerkraut is so easy to make. Besides just scooping it out and eating it, I add it to my salads, as a garnish for soups, and as an extra in my wraps. All you need is cabbage, sea salt, a crock or a glass jar, something to weight the cabbage under the brine and a cloth to cover it. I like about 1 part red cabbage to 3 parts green because it is just so brilliantly pink when it’s done. My KRAUT GURU’s book WILD FERMENTATION (Sandor Ellix Katz) is the best bedtime read. Next up, I’m trying – MISO and Summer Half Sour Pickles.

The other book that keeps me up nights digesting it (LOL) is THE GOOD GUT by          Justin & Erica Sonnenburg, PhDs.

Kimchi Yumi

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BUILD YOUR IMMUNITY GUT BUGS! Ancient, created thousands of years ago in Korea, kimchi is the perfect gut flora food. Fun to make, it’s really delicious, even if it does smell a bit farty as it cures.

Market List: Napa Cabbage, Daikon, Bok Choy, Carrots, (Pea pods, snow peas, peas, seaweeds, – choose your own added vegetables.) Ginger, Garlic, Onions (green/yellow/white), Leeks, and/or shallots, red hot peppers (fresh dried or in a sauce just be sure no preservatives). Preservative free Fish Sauce (Naum Plum) if  you like. Have FUN!

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Be sure all utensils are are clean. CLEAN means washed, rinsed, then rinsed again with boiling water. PREPARE VEGES: NAPA CABBAGE chopped 12 cups  BOK CHOY chopped 3 cups CARROTS 1 cup sliced DAIKON RADISH cubed 4 cups SEA SALT 8 tablespoons FILTERED WATER 8 cups  Place the vegetables in a large clean ceramic or glass container (never metal or plastic). Dissolve the sea salt in the water to make the brine and pour over the vegetables. Add a plate weighted with a jar of water to keep the vegetables submerged. Cover with a clean cloth  Let cure at least 8 hours, up to 12 hours. Drain the brine and reserve.

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Prepare the spices: GINGER 3 to 5 Tablespoons, grated. ONIONS 1 large WHITE or YELLOW one cut in crescents or chunks; add maybe 5 GREEN onions, diced if you like. LEEK green and white parts sliced in thin rounds, about a cup. GARLIC 5 to 8 large cloves minced. HOT RED CHILIS: 1 ONE 1  Hey – I make my own kimchi because I am not a fiery spice girl. Add what you like but remember, you can’t “de-fire” it.  Taste the veggies and insure they aren’t too salty. If they are too salty, just dilute the brine LATER. Add the alliums and spice mix to the vegetables and blend well with clean hands. You can transfer the entire mixture to a clean (boiled clean) crock at this point or leave in the ceramic bowl. If the vegetables were too salty dilute the brine. Remember, the salt is what helps to safely cure the kimchi so don’t desalinize them. Add brine until your kimchi is fully submerged with about an inch of liquid over it.

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Add a clean plate that covers the vegetables and weight it with a clean large bottle of water. Cover completely with a clean cloth. (Notice the “clean” repeated.) Place in a dust free area for it to nap and ferment. Check daily and press under the brine. Is there yucky stuff? White mold? Just remove it. Other weird stuff, don’t risk eating it. My kimchi ferments for 7 days at 70°F. Then I pack it into clean (sterilized) Ball jars and press it firmly down to insure covered with brine. Seal with clean Ball enamel lined lids. Don’t use metal utensils to scoop your kimchi out of its jar – only wood, ceramic (like Asian soup spoons) or silicone ones. I  drink the leftover brine – no kidding. Kimchi will continue to ferment in the refrigerator, just more slowly. Heat destroys the healthy bacteria, so add Kimchi to maximum 115°F broths. Delicious in miso and you get 2 gut goodies! Always refer to the real expert —Wild Fermentation 

From Iceland with love

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Enjoy this Risallamande recipe. It has a lovely story.
Substitute coconut cream and any kind of nut milk if you like.
Hiking with REI in December the young guide, Pokey, was away from his family for the first time over Christmas. When I asked him what he missed it was Risallamande. (Rice with Almonds and Cherry Sauce). The chef at the Inn (www.hotelborealis.is) where we stayed lovingly made it for him on Christmas night. His family usually has a huge portion for Christmas Eve dinner and then has the rest for dessert on Christmas.
Well, I have been eating it every day since I got back home. That’s like three weeks or so. I know, I have to stop at some point! Anyhow, it is delicious. Here’s my adaptation and a website for more fun reading…http://nordicfoodliving.com/risalamande-danish-rice-dessert/
Risallamande
Recipe for Homemade Risalamande - Danish Rice Dessert for Christmas
Prepare Rice Pudding, Cherry Sauce, Almonds and Whipped Cream
Rice Pudding
1 c  Organic short grain rice (Arborio)
4 c WHOLE Organic milk
1/8 t sea salt +/-
5 T Organic sugar
1 T Organic butter
1 vanilla bean
1 t vanilla (I use Penzey’s double strength)
Place rice, salt, sugar, and scrapings from vanilla bean and the bean in a saucepan. Add 2 cups of the milk and bring to a low simmer. DO NOT BOIL fully or the milk will scald. The trick here is to stir every 3 minutes or so to be sure it’s not sticking to the bottom. Add the additional milk as the rice absorbs the first liquids. Cook for about 35 minutes, Remove vanilla bean hull. Add butter and vanilla. Place plastic wrap directly over the top of the pudding and let cool to room temperature. The plastic wrap keeps a “skin” from forming on the top. (You can put in a shallow container to do this if you wish to cool faster.) This can be made up to a day ahead and refrigerated.
Cherry Sauce
2 c frozen Bing/Sweet cherries – I like Whole Foods brand – Organic or what you can find
4 T filtered water in 2 equal portions
2 T Organic butter
1/8 t sea salt +/-
2 T sugar
2 t cornstarch
1/4 t almond extract
While you stir the rice pudding, make the sauce. In small saucepan, place all ingredients (2 T of the water) except cornstarch and extract. Bring to simmer. In a small bowl, mix the cornstarch with 2 T water. Add to saucepan and stir to thicken and cook through. remove from heat; add almond extract. Serve barely warm over pudding.
Almonds
1 c +/- Organic almonds
Place almonds in ceramic bowl; cover with boiling water. Let sit 1 minute., Pour off water and recover with boiling water. Let sit 1 minute. Run cool water over and pop off the almond skins. (You can buy blanched almonds if you like.) Coarsely chop the almonds and set aside.
Whipped Cream
2 c Organic Whipping cream
2 T confectioners Sugar – I skip this added sugar but you might want to add according to the rice pudding sweetness and your own taste preference.
Whip cream until firm peaks form.
Assembly
Fold whipped cream into cool rice pudding.
I literally take the rice pudding in my hands and break it into smaller chunks so the whipped cream stays fluffier as you fold it in.
Traditionally the almonds are stirred into the pudding and one whole almond is included. Whomever gets the whole almond wins…you know that Christmas/King Cake/3 Kings Cake/Hide It tradition.
I like to place the pudding in a dish, top with cherry sauce and then add almonds on top according to my guests’ preference for nuts or not.
So pretty! It’s lovely in tiny little single Asian spoons or crystal shot glasses.
It will be a new holiday tradition – and well maybe a weekly tradition — at our home!
Enjoy!
Oh and Iceland is SOOOO worth a visit. Iceland Air offers free stopovers on the way to Europe.
Gleðileg jól

3-Day Fresh: Bean Bliss

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See my blog about how to cook beans. Cook your beans. You’ll have 3 cups of beans. With a slotted spoon scoop the beans from the broth. Reserve broth! You now have beans for three different meals.

Great Northern Bean & Potato Salad    (Great as a wrap filling, too)

  • 1.5 c cooked beans
  • 1/2 c cubed cooked potatoes
  • 1 T diced red pepper
  • 1/4 c diced yellow pepper
  • 1/2 c barely steamed broccoli pieces
  • 2 T minced leek
  • 1/2 c diced purple cabbage
  • 2 T diced celery
  • 2 T minced parsley
  • 1/3 c extra virgin olive oil
  • 2 T lemon juice
  • 1 T Braggs vinegar
  • 1 t Dijon mustard
  • 1 t maple syrup
  • 1 t herbes de provence
  • 1 t curry powder

Mix dressing ingredients above and toss with beans, veggies and parsley. Add sea salt and fresh black pepper to taste. Garnish with beets.

  • 1/2- 1 c cubed beets  Sauté in 1 T each water and olive oil; add 1/2 t herbes de provence and 1 t balsamic vinegar. Cook until all liquids evaporate and beets caramelize a bit. Serve on the side or as garnish. Beets can overpower the other flavors if mixed in.

Bean Green Soup

  • 4 c water or vegetable stock or add vegetable bullion to the water
  • 1/2 c chopped onion
  • 4 minced garlic cloves
  • 4 c mixed cruciferous greens
  • 2 carrots diced
  • 1/4 c chopped parsley
  • 2 t minced fresh rosemary
  • 4 medium potatoes cubed.
  • 1 c cooked great northern beans
  • 2 T ghee
  • lemon juice
  • sea salt and pepper to taste
  • Garnish: 1/2 c yogurt mixed with 2t Maple syrup and 2T water

Place water or both in saucepan and add all ingredients. Cook for about twenty minutes. Puree with an immersion blender and swirl with yogurt.

Bean Stock Pot

Bean broth from cooking great northern beans – should be about 3 to 4 cups.

Vegetables of your choice, I like celery, carrots, onions, leeks, cabbage, zucchini, potatoes, a clove of garlic.  Fresh greens (kale, spinach, collards) to add right before serving along with the remaining beans – about 1/2 cup beans.

Herbs of your choice – parsley, rosemary, thyme, bay leaf & sea salt and black pepper.

Serve with crunchy pumpkin seeds and or a touch of Parmesan.

Voilà Bean Bliss!

 

 

 

 

Beans – Perfectly Cooked

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Perfect Pulses JPG“Mom, how do you cook beans?” She’d chuckle and tell me three different ways. I NEVER could get my beans to turn out like Mom’s. Since she died a few years ago I crave beans the way she made them. (I also long to eat them sitting across from her at her southern Carolina home.) So I began to experiment.

In my opinion, the perfect bean holds its shape on the outside but is tender on the inside. Oh, the occasional one might split but mostly they look like before they are cooked – only fatter. For me, beans must be soaked in a weak saline solution for eight hours. The rest is easy. A gentle simmer with seasonings of your choice.

Then the real fun begins as beans make great sandwich spreads, dips, side dishes, soups, fake potatoes, salads, sauces, bean loafs, bean breads, entire meals. Try cold white beans with olive oil, lemon juice and fresh parsley. The saline soak helps with the fartability and so does a bit of basil. Check out the next THREE-DAY FRESH! for more tasty pulse ideas.