Wednesday, October 28, 2009

Fall soup & tea

Found a recipe for Wise Women's tea on another blog, & went out to the garden to gather some of the herbs (*), then to my cupboards -
1 part each:
Lemon balm *
Mugwort *
Rose hips
(she added sage, chaste berries (vitex) & horsetail)
cover with boiling water & steep 10 minutes, strain & add honey if desired. I love to use this handy little French Press, easy to just press & pour, & then top up with more hot water.

This week the littlest granddaughter's been home sick, so I've watched her till my first massage. Today she returned to playschool, & I'll be in the classroom with her on Fri. It's fun spending time with them, & I'm not looking forward to their (proposed) move across town. My daughter found another house today that reminds her of her *favorite* home - one she wished she could move lot & all from the smaller neighboring town! It's a bit less than the one they've been looking at, with a HUGE yard, & right across the street from the grade school the little one will prob attend!

She's been sewing Halloween costumes for the girls, & finished them - delightful 'flower fairie' garb. I'm invited to a Halloween party at my friend Nancy's, as she lives on a popular Holiday block, & always has lots of kids at her door. So she invites friends for a pot-luck & game time. I will prob make pumpkin soup - found a recipe in 'what to eat when You're Expecting' while looking up info on gestational diabetes for a friends daughter. I'll leave out the hazelnuts for the party, as my friend can't have tree nuts, & add Garam Masala spice mix.
(*Note, this book was written in the mid 80s, has some good tips & recipes, but isn't the 'latest word' in what to eat. They, like my daughter's European trained doctor, really promote eating many servings of veggies, few fruits, & little or no sugar - it's not 'gluten free' - but does have some good ideas & recipes!)

Hazelnut Pumpkin Soup (addapted from What to Eat When You're Expecting - a serving counts as 2 yellow veggies)
1 T coconut oil
1-2 leeks, well rinsed & slice the white base
1/2 onion
2-4 cloves chopped Garlic
1/2 C chopped hazelnuts
1 Tbsp Balsamic vinegar
1 tsp salt
1 1/2 tsp (or more) Garam Masala or Pumpkin Pie spice
fresh ground pepper (a few grinds)
1/2 tsp cinnamon
2 chopped carrots
1-2 chopped sweet potatoes
1 # Pumpkin (I oven bake 1/2 big squash, or whole small squash for ~ 40 min)
4 C veggie stock
1/2 C coconut milk
Saute the onions & leek ends in Coconut oil till onion is transparent.
Add Garlic, & vinegar
Add chopped carrots, sweet potatoes, pumpkin puree (smash with a spoon, if you bake it yourself, or use tinned pumpkin) & cover with veggie stock & coconut milk, simmer ~ 10 min to blend flavors, adding soft part of leek tops toward end. Thin with a bit more stock if desired, garnish with parsley.
Can swirl a bit of coconut over the top for contrast.

I made some for my daughter's little family yesterday for lunch, & had to add som more pumpkin for dinner. I also sauted more onion & 4 or 5 button mushrooms (seasonal would be grand - say, chantrelles!). We have sweet potatoes & carrots from our market 'share,' & had a salad with the lovely fresh lettuce & arugula.
If you roast a fresh squash, do save & rinse the seeds, sprinkle with sea salt, & roast them as well (~ 20 min, check & stir occ)
I'm also making some Hummus using the recipe from Bob's Red Mill garbanzo (fava) bean flour! It's such an easy way to make hummus, which makes a great protien rich spread!

Hummus using Garbanzo Bean Flour
1 1/2 C water - boiling
2 Tbsp coconut oil
1/2 C garbanzo flour - whisk into the water, & cook for 1 minute while stiring - then reduce to med low & cook 5 min., turn off

1/2 tsp cumin
1 Tbsp sesame seeds
1/2 tsp salt
grind the cumin, seeds & salt in a seed grinder (electric 'coffee' mill reserved for seeds & herbs)
Stir into flour mix

2-4 Tbsp Stock (I make my own)
1/4 C sesame paste (tahini)
2 Tbsp fresh lemon juice or vinegar
2 cloves Garlic
- puree with garbanzo paste in food processor till smoothe.
- add salt & pepper to taste, place in jars or bowls & cover; let set at room temp for an hour for flavor to 'set' before refrigerating.
I'm going to add some of my squash puree to half the mix, as I have a LOT from the first 1/2 squash my gal friend dropped by!

Ooo - I just noticed my Myer lemons are ripening - so I can use 'fresh lemon juice' in the hummus!


Kim said...

MMmmmmmm, wonderful recipes. The pumpkin hazelnut soup sounds especially wonderful to me.

Marcelle said...

Thanks so much for the visit and comment on my blog...Here's to happy more reading for us both....

Suzie Ridler said...

So sorry she's sick! :( I hope she feels better soon. Love this post! Hope you add it to the links on my foodie blog on Nov 1 to celebrate the foods of fall and Halloween. I think it's perfect.

Lisa said...

Dia-Where have you been able to find garbanzo bean flour locally? I just recently needed some and couldn't locate it! I saw a garbanzo/fava bean flour at Harvest Fresh, but no garbanzo by itself.

Dia said...

Thanks for the sweet words!
Suzie, thanks for the invitation! I'd love to post on your fall foods blog :)
Lisa, I got the flour on a Bob's Red Mill field trip with some friends earlier this summer - need to go again!
Found some more fun recipes via my blog roll: when I looked up beet/lentil/pumpkin tagine (this is only for lentil & pumpkin, but I can see adding beets!) & a lovely cabbage 'brose' (N Scotland!)