Healing Root Vegetable Miso Soup

This weekend I had many grand adventures planned. But, I got stuck at home with a bad cold. This is one of my favorite healing soups.

Serves 1 for dinner, 2 for large appetizer or side dish

In a small saucepot, cover with water and bring to a boil then simmer for 10 minutes:
1 small handful dried mushrooms
1/4 cup dried woodear mushrooms, optional
1/4 cup dried wakame seaweed

Meanwhile, chop:
1/2 cup butternut squash into 1/2" cubes
1/3 cup rutabega into 1/2" cubes
2 green onions (white and green parts), thinly

After the mushrooms and seaweed have been simmering for 10 minutes, carefully pour out most of the water and replace with fresh water (about 2 cups water total should be in your pot).
fish out the large mushrooms with a slotted soon, set aside then slice thinly once cool enough to touch. Add the chopped rutabega, squash and sliced mushrooms back in, simmer for another 5-7 minutes or until the rutabega is cooked through.

While the vegetables are cooking, mix in a small bowl (I used the bowl I was going to eat out of) until thoroughly dissolved:

1 tsp low sodium chicken/vegetable base and 1/2 cup water OR 1 cup low sodium chicken/vegetable stock
1 tsp miso paste, preferably low sodium
1 tsp gochujang (Korean fermented chili paste, optional)

When the root vegetables are thoroughly cooked, add reserved sliced green onion and miso mixture, return to a simmer and then serve into bowl(s). Top with:

A sprinkle of toasted sesame seeds (optional)
A drizzle of chili oil (optional)
A drizzle of toasted sesame seed oil (optional)

Enjoy!

Cauliflower and Gungo Pea Stew (Jamaican)

I recently vacationed in Jamaica, and I had this delicious dish. The chef was kind enough to share her recipe with me. Her English was shaky and the recipe did not have proportions.

Ingredients:
Cauliflower
Gungo peas (Pigeon peas)
Scallion
Onion
Leeks
Coconut Milk
Carrot
Pepper Flakes
Thyme
Corn Starch
Cajun Spice, Ground Pimento (Allspice), Salt

Cooking Method

• Cook peas, and blanch the cauliflower al dente
• In a pot, sautee scallion, onion, leeks, thyme, carrot, and pepper flakes
• Add peas and cauliflower to sauteed vegetables
• Bring to a boil (I'm guessing with the cauliflower cooking liquid), then add coconut milk, cajun spice, allspice, and salt to taste
• Thicken with cornstarch, reduce heat and allow liquid to reduce

Big T's Dukkah

Ingredients
2 cups hazelnuts (or almonds, or pistachios, or pepitas, or a combination--experiment!!)
1-1/2 cups sesame seeds
1/4 cup and 2 tablespoons whole coriander seeds
1/4 cup and 2 tablespoons whole cumin seeds
1/4 cup and 2 tablespoons freshly ground black pepper
Flaked sea salt (to taste)
Za'atar (to taste)
Chia seeds (optional, mandatory for Giraffes)

The secret is in toasting the seeds and nuts just until they become fragrant, and not a minute more

Directions
Since all the seeds and nuts are different sizes (think hazelnuts vs. sesame seeds), you are best off toasting each ingredient separately. Otherwise, you risk burning one type and under-toasting another. (If you toast the cumin and coriander together though, I won't tell anyone.)  It is therefore wise to make as large a batch as possible; the final mix stores well in the freezer.

Here's some suggestions:

• Hazelnuts: 
• 275 degrees F for 15-20 minutes
• Pistachios:
• 350 degrees F for 6 to 8 minutes
• Pepitas (hulled pumpkin seeds)
• 350 degrees F for 15 minutes, stirring halfway through
• Almonds:
• 350 degrees F for 12 to 15 minutes.

It goes without saying that you should not be toasting the salt.  Or the za'atar or ground pepper.  Chia seeds don't need to be cooked at all.

Once all the seeds are toasted and fragrant, you'll want to get out your food processor/chopper.  The only ingredients that need to be chopped are the nuts and the coriander, and as before you might want to do them sequentially so that you don't overprocess anything.

Mix it up!

As soon as all the ingredients are cool, immediately freeze any dukkah you won't be consuming in the next week or two. Freezing right away locks in the flavor that will otherwise be lost during two weeks of refrigeration (if it lasts that long).

Dip fresh bread in this tasty blend of toasty nuts and spices! Sprinkle it on cooked meat or pasta. Top plain yogurt with dukkah for a savory option.