Though I haven’t been doing much writing here, I have still been cooking, and cooking a lot! Partly holiday feasts and partly the exciting beans and grains, and mostly that we get hungry and must eat good food.
Among other things, I put together these two soup recipes and since both use ingredients from Lonesome Whistle, I wanted to share… And I really love to share the recipes I create. Recipe creation feel like such an art form, and one that benefits most when the recipes go out into the world.
I made this with Brother-Bug and his best friend when we gathered to call back the light at the (close to the) Winter Solstice. We chose ingredients that were red, yellow, and orange to help us see the return of the sun. It was a good match with an Irish Soda Bread and some broccoli. We shaped the bread like a sun, and the broccoli represented the coming summer trees. It was a tasty and magic meal!
|Soda Bread Sunshine!|
1/2 Butternut squash
5 c water
2 T veggie bouillon
Cook squash, carrots, water and billion till the carrots are soft. Blend or mash till smooth.
Add to the soup purée:
1 1/2 cups Vermont Cranberry beans, precooked
1c frozen corn
About a teaspoon each of powdered ginger & mustard
1/2 teaspoon grated nutmeg
Salt and pepper to taste
Heat through till the corn and beans are warm and the spice flavors have mingled a bit.
Serve and enjoy. Sing “Here Comes the Sun”.
Ham & Barley Winter Stew
|Close up of Purple Barley – gorgeous, right?|
1 ham hock
1 cup purple barley
2 sweet potatoes, cubed
1 white potato, cubed
2-3 tablespoons smoked paprika
Water to cover
Salt & Pepper
I made this in my slow-cooker – any excuse to use the Christmas present, right? I put all the ingredients in, covered them with water, and cooked it on high for about 5 hours. Before serving, pull out the hock and strip any clinging meat into the stew. Adjust the seasoning.
Serve with crusty bread.
I’m thinking of grinding some of the Dakota Black Popcornin my grain mill, and seeing how it comes out as cornbread….