Ginger Miso Soup with Tofu

Everyone is talking about the coldest, wettest Spring ever that we are having here in the Pacific Northwest.  But, the past few days, we've had some sun and temperatures have been in the middle 50's - so there was hope abroad in the land that at last Spring is here.  Alas, today steady rain and oh so cold.  So, I stuck my head in the frig to see what kind of soup I could put together in a jiff because I was so cold!   Here's what I came up with.

I shared a link to this post on Cybele Pascel's Allgery Friendly Friday.

1 quart vegetable stock
knob of ginger, finely minced (or use a micoplane)
pinch of salt
a few grinds of black pepper
a squirt of Sriracha (or other hot sauce, or red pepper flakes)
handful of mushrooms
handful of snap peas
firm tofu cut into large cubes
2 tablespoons white miso
fresh herbs, such as cilantro or basil

Heat stock in a medium sized saucepan, add ginger, salt, pepper, and Srirahca.  Bring to a gentle simmer.  Add mushrooms and simmer for a few minutes.  Turn heat to low.  Add snap peas and tofu, heat for just a few minutes. 

Place the miso in a small bowl and add about 1/2 cup of the hot soup, stir with a spoon to disperse the miso completely.  Turn off heat under the soup and add the miso mixture back to the soup pot, stir gently (you do not want to boil the soup after adding the miso, the high temperature will destory some of the healthful properties of the miso).  Adjust for seasoning, add fresh herbs (I used cilantro). 

My goodness, did this ever hit the spot, I feel warm and cosy from the inside now.

Options:
- use chicken stock and add chucks of roasted or grilled chicken in place of the tofu
- Add whatever green stuff you have (chard, spinach, napa cabbage, etc.)
- add a bit of coconut milk at the end to add a bit of richness
- if you have more time, saute finely diced shallot, carrot. mushrooms in olive oil before continuing with the recipe

Salad of Quinoa and Greens with an Asian dressing

Who doesn't love quinoa?  Its so healthy, easy to work with, and it has a neutral taste so it takes on the flavor of whatever you mix it with.   

I shared a link to this recipe Allergy Friendly Friday at Cybele Pascal's bog, at the Heart and Soul Hop and Real Food Wednesday at Kelly the Kitchen Kop blog.  And a big thanks to Angie at the blog cocina diary for her food photography tips.  This is just my third post taking my own pictures - using the Picnik photo editer she suggested - I think these photos are so much better than my previous ones.  I'm tempted to go back and edit all of the previous photos, but don't have time.

It's a bit awkward posting this recipe, because its hardly a recipe at all.  I've put amounts for the dressing ingredients, but truthfully, I don't measure any of it.

A bit of info for foodie nerds... quinoa is not a grain, but a species of goosefoot, related to beets and spinach with edible seeds.  Quinoa originated in South America, where is was domesticated more than 3000 years ago.  The Incas referred to quinoa as the 'mother of all grains' and held it to be sacred.  After the Spanish conquest, the cultivation of quinoa was suppressed because of its sacred status within the indigenous cultures.  Quinoa's protein content is quite high (12% - 18%) and it contains a balanced set of essential amino acids, making it, very unusally, a plant that is a complete protein.  Quinoa is gluten-free a great source of dietary fiber, magnesuim, and iron. 

Quinoa requires rinsing because in its natural state, it has a coating of bitter-tasting saporins (which makes it unpalatable to birds).  Most quinoa sold in the U.S. has been pre-rinsed - however, I always rinse it briefly for my own peace of mind - although probably not at all necessary. 

1 cup quinoa (rinsed)
2 cups filtered water

daikon radish, peeled and cut into small cubes
napa cabbage, shredded
purple cabbage, shredded
dandelion greens, torn into bite-sized pieces
snap peas, cut into bits-sized pieces
1 bunch cilantro, chopped (including the stems - they taste good)
sprouts

dressing:

2 tablespoon extra virgin olive oil
1 - 2 teaspoons toasted sesame oil
1 teaspoon brown rice vinegar
1/2 teaspoon ume vinegar
couple drops agave or other sweetener
1/2 teaspoon gluten-free tamari
1 - 2 teaspoons grated ginger
Sriracha (or hot sauce or red pepper flake) to taste

Bring the water to a boil in a medium sized saucepan.  Meanwhile, place the quinoa in a fine meshed strainer and rinsed under cold water.  Add to boiling water.  Cover and turn down the heat so that the quinoa is gently simmering. Simmer the quinoa for about 15 - 20 minutes, until all of the water has been absorbed.  Turn out onto a sheet tray and separate grains with a fork.  Allow quinoa to cool. 

Place all of the veggies in a large bowl. 

Mix together ingredients for the dressing with a whisk.  Taste and adjust the dressing so it tastes great to you. 

Spoon cooled quinoa in the bowl with the veggies, pour dressing over and mix.

Amounts for the veggies are not given because you can add whatever veggies and greens in whatever amounts that you like. 

Options (are endless...):

just to give one example with an Italian flare - roast some veggies (see my post regarding roasting vegetables) such as broccoli, onion, red pepper, garlic.  Dress the salad with extra virgin olive oil, lemon, red pepper flake, salt, and pepper.  Add kalamata olives, cubed fresh mozzarella, and chopped flat-leaf parsley for extra wonderfulness. 

don't like cilantro?  substitute basil and a bit of mint.

of course, grilled chicken, shrimp, steak, or marinated tofu can be added to the salad.

Pear Chocolate Crisp

This isn't really the time of year I usually think of pears, but I am still receiving them from our CSA - so gotta use them...

This is inspired by a Pear Crisp with chocolate idea from the Caprial and John Pence who are wonderful chefs and have a restaurant and cooking school in Portland - I got to know them thru their PBS cooking show.  This is where I first encountered the idea of a fruit crisp with chocolate, which, I think we can all agree, is genius. 

Please don't be put off by the picture which looks like a handful of dirt on a pretty plate.  You can eat it at room temperature, in which case you will stumble upon the bittersweet chocolate in small chunks, or warm it up a bit and the chocolate will be more melty - either way its yummy.

I shared a link to this recipe at this week's cravings at the blog Mom's Crazy Cooking and slightly indulgent tuesdays at the blog simply sugar and gluten free.

I love ginger in anything, but this may be a minority view - if you don't like it so much, leave it out or use less. 

I used maple syrup as the sweetener because I think it complements the deep chocolate flavor.  You can use agave, honey, or even brown sugar.

4 - 5 cups peeled, cored and sliced pears

2 tablespoons maple syrup

1/2 teaspoon ground ginger

2 - 4 tablespoons chopped candied ginger (depending on how much you love it!)

2 tablespoons corn starch

5 ounces chopped bittersweet chocolate (I use Scharffenberger)

Topping

2 cups almond flour

1/2 cup unsweetened cocoa powder

2 tablespoons maple syrup

1 teaspoon vanilla extract

1/2 cup unsalted butter (or coconut oil, melt before measuring)

1/2 teaspoon salt

Preheat oven to 350 degrees.         

Mix together the pears, agave, ground ginger, candied ginger and cornstarch and mix well.  Place in an oiled 8" x 8" baking dish.  Top with the chopped bittersweet chocolate.

To prepare the topping, place the almond flour, cocoa powder, 2 tablespoons agave, vanilla, butter and salt in a large bowl and mix until you form a crumbly crust. Top the pears with the crust. Place in the oven and bake about 30 minutes. Remove from the oven and let cool.