I heard your requests for the recipes that I made at the World Health Care Congress. Have fun with them!
This recipe demonstrates the use of herbal tea bags as a bouquet garni, or as a flavoring agent for the soup. Also using vegetable and fruit juices in addition to or in place of stock is another way to add layers of flavor. Instead of heavy cream add silken tofu for creaminess and additional protein.
2 cups vegetable or chicken broth
1 cup carrot juice (freshly juiced or bottled; Note: If using bottled check for low sugar.)
1 cup coconut water
3 bags high quality lemon ginger tea
2” fresh ginger, cut into ¼” slices
2 dried chiles, halved
1 tablespoon olive oil
5 medium carrots, roughly chopped
1 leek, white and light green parts only, washed and roughly chopped
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
1 teaspoon salt
Freshly ground black pepper to taste
½ cup silken tofu
Garnish: ¼ cup flake coconut (unsweetened), toasted
zest of one lime
1. In a small pot combine stock, carrot juice, coconut water and bring to a boil. Add tea bags, ginger and dried chilies. Reduce heat and allow mixture to simmer for at least 20 minutes.
2. In the meantime, heat a medium size pot to medium heat. Add olive oil, then carrots, leeks, onions, and celery. Season with salt and pepper. Continue to cook until onions are translucent.
3. Strain stock mixture into pot with vegetables. If you like lots of ginger, add the ginger pieces in. Bring mixture to a boil. Reduce heat and allow soup to simmer until carrots are tender. In two batches, puree soup in blender with half the tofu per batch, until soup is silky smooth. Return pureed soup to pot and adjust seasoning, if necessary.
Makes ½ gallon
2 tablespoons vegetable oil
2 medium onions, finely diced
6 medium cloves garlic, minced or grated on microplane
2 tablespoons chili powder
1 tablespoons ground cumin
2 teaspoons smoked paprika
½ teaspoon dried chile flakes
Salt to taste
½ cup roasted tomatoes
1 cans chick peas, drained and rinsed
3 cups vegetable broth
3 pounds butternut squash, diced into ½” cubes
1 tablespoon fresh oregano leaves, or 1 teaspoon dried
Ground black pepper, to taste
1. Heat large pot on medium-low heat. Add oil, then onions. Cook for 5 minutes or until soft. Add garlic and continue to cook until onions are translucent and sweet. Stir in cumin, paprika, chile flakes and salt.
2. Add roasted tomatoes, chick peas and vegetable broth. Check seasonings. Simmer for 20 – 25 minutes.
3. Preparing the squash: In a large bowl, toss butternut squash in olive oil and salt & pepper. Pan roast squash in small batches until seared nicely and golden brown. Set aside. (Squash should have a bite.)
4. Add fresh oregano. Adjust seasoning (salt , if necessary.) Add squash 10 -15 minutes before serving. Serve with crispy polenta.
½ sheet pan or about 30 – 2” rounds
6 cups water
Table salt, to taste
1 ½ cups medium-grind cornmeal, preferably stone-ground
3 tablespoons unsalted butter, cut into large chunks
¾ cup grated cheddar cheese, plus more for garnishing
Ground black pepper
1. Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium high heat. Reduce the heat to the lowest possible setting, add 1½ teaspoons salt, and pour cornmeal into the water in a very slow stream from a measuring cup, while whisking in a circular motion to prevent lumps.
2. Cover and cook about 30 minutes, stirring vigorously with a wooden spoon once every 5 minutes and making sure to scrape clean the bottom and corners of the pot. Cook until the polenta has lost its raw cornmeal taste and becomes soft and smooth.
3. Stir in butter, cheddar, salt and pepper to taste. Spread hot polenta in buttered or oiled sheet pan. Place wax paper or parchment paper on top and smooth with hands. Chill.
4. When totally cooled, punch polenta out into rounds or cut into squares. Heat oil in pan and fry polenta rounds and/or squares until lightly brown. Drain on paper towels. Serve with chili.
All recipes Copyright @ Carla Hall