The Queen’s Navee Beans

1024px-Pinaforeplaybill

“When I was a lad I served a term
As office boy to an Attorney’s firm.
I cleaned the windows and I swept the floor,
And I polished up the handle of the big front door.
I polished up that handle so carefullee
That now I am the Ruler of the Queen’s Navee!” — Sir Joseph

H.M.S. Pinafore by Gilbert and Sullivan

~~~~~~

No idea why they call these little white beans “Navy Beans.” Anyone have a guess? Unfortunately for the introduction of my blog here, these small white Great Northern beans, also called “pea beans,” got the name “Navy Beans” because they were a popular staple for the U.S. Navy in the 20th Century.

Small white great northern beans

That doesn’t stop me from singing Gilbert and Sullivan while making my Navy Bean Soup!!

One little trick in preparing these beans (or any beans for that matter) is that I use a bit of kombu seaweed in the bottom of the pot while cooking the beans. Kombu adds minerals which help you digest the beans without an unintended “musical accompaniment” to your chorus.

Lest you think that kombu seaweed is only Japanese, let me remind you that kombu grows in cold Atlantic waters too and seaweed was used to wrap and eat pickled herring in the northern British Isles. Blimey!

The Queen’s Navee Bean Soup

(Makes One Gallon – eat some, freeze some)

  • 2 cups of white navy beans, soaked in spring water
  • 1/2 cup of pearled barley also soaked in spring water (you can put both the beans and the barley in the same soaking water after they’re washed, of course)
  • 1 4-inch piece of kombu seaweed
  • 1 large diced onion
  • 2 large diced carrots
  • 3 diced ribs of celery
  • 1 cup of diced mushrooms
  • sea salt
  • parsley
  • black pepper

What you need to know for this soup is basic bean preparation from dried beans:

First sort through the dried beans and barley and take out any stones or mysterious pieces of stuff. It’s so tempting to skip this step but much better to take the time now than to go to the dentist after someone has chipped a tooth on a small stone left in your soup. At the very least, stones are painful to bite down on.

Thoroughly wash the beans and barley in cold water. Do this by putting the beans and barley in a big bowl and filling with water. Use your hands to swish the beans around and pour off the dirty water. I don’t recommend a colander or sieve because they don’t allow the dirt to float away efficiently. Do this at least twice until the water comes out clean.

Soak the kombu, beans and barley in spring water for at least 2-3 hours or as long as overnight.

Place the kombu in the bottom of a large soup pot and layer the beans and barley over it. Cover with spring water and bring it to a simmer.

Do not add any salt at this point. If you add salt now while the beans are uncooked, they will not soften. Salt is added when the beans are almost done. At that point the salt will help finish the beans and sweeten the dish. (Yes I said “sweeten.” That is what good sea salt, properly used will do!)

Continue cooking the beans in this layered fashion without stirring. When the water cooks down, add more cold water to cover again. Do this as often as needed but only when the water has cooked down to almost gone. Adding the cold water to the hot beans will drive the heat into the beans and help them get cooked inside. The result is fully cooked beans that are not mushy.

The beans should soften up in an hour or so but there are no rules about this. You just have to see when they’re done. When the beans are about 2/3 done, add the diced onion, celery, carrots and mushrooms and cook them in until tender.

NOW add sea salt – about 1/2 teaspoon or more if your taste demands it. NOW you can also stir the soup up. [Note: I almost never take the kombu seaweed out. It cooks into the soup and usually breaks down into bits. Or, you can remove it and cut it up and put it back in. No point in wasting this fabulous source of plant-based minerals and trace minerals!]

When the beans are fully cooked, add more water to make the right consistency for soup. Season with pepper and garnish with parsley.,

Serve with greens or a salad and some crusty bread. I sometimes will mix in sauerkraut (Yes! Try It!) or serve pickled vegetables or a semi-pickled pressed salad with a hearty soup like this. It’s a meal to keep anyone’s Navy hard at work and soon they’ll be calling you, “Sir.”

BEAN AND BARLEY SOUP WITH KALE, PRESSED SALAD AND CRUSTY BREAD

Navy Bean and Barley Soup, Lightly Boiled Kale with Toasted Sesame Salt (Gomasio), Pressed Salad Pickles and Ye Olde Crusty Bread

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Preserved Lemons – A Tradition in Moroccan, Mediterranean and Indian Cuisine

mycookinglifebypatty:

Throw Back Thursday With A Twist! (Of lemon, that is.) I ran out of my home-preserved Moroccan Lemons and decided to start another batch ASAP. And the twist is—a new use for these—-chopped preserved lemon rinds and mashed artichoke hearts as a spread on crusty bread! If you don’t want to wait a month while your lemons preserve to try this spread, some of the Whole Foods stores have both preserved lemons and artichoke hearts in their olive bar. Certainly no substitute for what I’m making in my kitchen, but not a bad alternative. Enjoy!

Originally posted on mycookinglifebypatty:

I’ve been longing for preserved lemons and their uniquely intense flavor for months now.  What a wonderful flash of zing!  What a refreshing, piquant, tart highlight to bring simple dishes alive!

You will find recipes using preserved lemons from Northern Africa, the Middle East, from India and even in some Caribbean cuisines.  They are extremely easy to make, too!

Step One:  Gather up your ingredients.  You’ll need fresh, organic lemons.  Pick ones that look good and don’t have a lot of blemishes.  You may choose Meyer lemons or regular ones.  Wash these thoroughly.  You’ll also need course sea salt.  Do not use regular commercial salt as this has additives and it is too harsh for this use.  You’ll also need a clean jar in which to put your lemons while they preserve.  I chose a Kerr one-quart jar with  tight-fitting two piece top.  You can also use the kind of jar…

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Strawberries, Figs and Pears . . . Oh My!

Now that I’ve taken more than a month off from blogging, I better get back to posting wouldn’t you say?

My latest adventure in the kitchen is short and very sweet! My local store is featuring fresh organic figs and while I don’t eat figs very often, I was drawn to these with dessert in mind. I thought of pairing them with pears (forgive the clumsy quip) from my backyard tree. My pears were ripe and tender which was perfect with the figs. I have some wonderful “Cafe Espresso” Balsamic Vinegar in my refrigerator. Throw in a few bright strawberries and add a touch of mint and there you have a late summer dessert that will satisfy any sweet tooth.

Figs are pretty amazing looking, aren't they?

Figs are pretty amazing looking, aren’t they?

 

Figs and Pears with Savory Balsamic Sauce (one serving)

  • A half-dozen fresh, ripe organic figs
  • 1 organic pear
  • A few strawberries
  • 1/4 cup aged balsamic vinegar (You can add instant espresso powder for the “cafe” flavor, but I have seen espresso balsamic in several stores lately. Look in the gourmet section.)
  • 2-3 tablespoons of organic barley malt
  • pinch of sea salt
  • a dash of triple sec
  • Mint leaves

Wash the fruit thoroughly. Core the pears and slice anyway you want. Halve the figs and the strawberries.

In this combination, you want to adjust the fruits so they are pleasant and easy to eat together.  If your pears are very crisp, you can blanch them for just a few seconds in salted boiling water.  This has to be really really fast because you don’t want mushy fruit compote. You just want to take the edge off the crisp pears so they can be easily eaten in this dessert without losing the contrast between the softer fruit and the crisp pear.

In a small saucepan, bring your dark balsamic vinegar, barley malt and sea salt to a simmer and reduce the sauce to the desired thickness. Watch that you don’t over-boil the barley malt. If it gets very hot and boiled it will turn into a soft and then a hard candy texture.  Just simmer.

Assemble the fruit in bowls and put the sauce on them just before serving. Garnish with mint leaves.

Sweet as sweet can be!

Taming this fruit and sauce for photos was certainly a challenge!

Taming this fruit and sauce for photos was certainly a challenge!

What you don’t see . . .

What you don’t see on this blog are all the meals I make from day to day for myself and my husband.  So I thought I’d share a little of that with you.

I am no different from most of us in that from day to day, I do not always have time to make a full blown gourmet meal. Sometimes I am literally cooking on the run, throwing together whatever I’ve got and calling it done.

I always strive for deliciousness no matter what though, and sometimes I hit on something surprisingly tasty!

The other day, I was driving home from work—hadn’t done any food shopping—and came up with something based on what was in the pantry.

Can you say Mediterranean/Mexican?

This turned out to be a real taste sensation and we’re still savoring the last little bits.

MEDITERRANEAN LAYER CAKE PAINT

Maybe I could get away with calling this “Mediterranean Layer Cake.”  With Salsa.

Whole Wheat Couscous cooked in water and salt with diced carrots and organic corn kernels. Turn the couscous out onto a baking pan, flatten it out and let t cool. You’ll be able to serve it in neat squares.

Hummus can be store-bought or homemade. Mine was made in a hurry with a large can of organic cooked chickpeas, about 1/3 cup of tahini, juice of one large lemon and 3 cloves of garlic.

Here you see the couscouse layered with hummus and decorated with medium salsa. (So many many great salsa’s here in New Mexico!)

But in reality, this whole thing gets put into a bowl and gobbled up with a spoon or crammed into a food container and taken to work and then gobbled up with a spoon!

Under the Banner of Veganism. Deprivation Diets, Eating Disorders and Orthorexia.

mycookinglifebypatty:

I reblogged this post by Somer at Vedged Out for us today. I so agree with her about deprivation diets. I did not know veganism was linked with eating disorders, did you? My immediate thought–that is a money-motivated effort by the vested interests in some food industries to sabotage healthy eating and creating less need for medical care. Even the term, “orthorexia” sounds just like some made up “disorder” created by psychiatrists in order to find yet one more reason to drug us. Beware — what better way to control a population than via their food.

Originally posted on Vedged Out:

Veganism is on the horizon of exploding with popularity. It seems like hopping on the vegan bandwagon is the chic’ thing to do with celebrities like Beyonce and Jay Z doing a 22 day vegan kick start last year, J-Lo recently confessing her love for the lifestyle and even Jessica Simpson going on a 2 week vegan cleanse prior to her wedding. I’m all for any publicity in the media to promote a vegan lifestyle but I think many people are confused about what being a vegan means.

garden-pizza-2

So the question is, what exactly is a vegan?

veg·an
ˈvēgən,ˈvejən/
noun
 1. a person who does not eat or use animal products.

That’s it. Plain and simple.

cookie bars

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Sweet and Savory Apricot Salad

apricots in basket

Apricot Harvest!

Our first apricot harvest was quite a surprise. We just walked out back one morning and there they were, ready to be picked! Literally two days before they were not ready.

They turned out to be very good eating so I didn’t want to cook them. I opted for a simple fruit salad but with a little twist.

The apricots were washed, pitted and cut into halves. I added some blueberries and dressed them with a drizzle of olive oil, white balsamic vinegar, lemon zest, chopped raw almonds and topped with coconut flakes. You could easily imagine an herb in there such as a touch of sage. A pinch of sea salt would enhance the sweetness, too.  I didn’t add salt this time because I didn’t want the salt to pull out more purple blueberry juice than I already had!

Fresh, light, sweet and slightly savory!

SWEET AND SAVORY APRICOT SALAD PAINT

Sweet and Savory Apricot Salad – not just for breakfast.

Shop Your Local Farmer’s Markets

mycookinglifebypatty:

It’s Throw Back Thursday! Let’s take a little toss back to May 2012 and honor our local farmer’s.

Originally posted on mycookinglifebypatty:

The growing season is upon us in the Northern Hemisphere and soon we will be able to get freshly picked, locally grown foods!

Copley Square Farmer's Market

Copley Square Farmer’s Market (Photo credit: Wikipedia)

One of the best things you can do to improve the nutritional value and taste of your cooking is to venture over to your local farmer’s market or roadside stand and buy fresh, locally-grown produce.  Your local natural food store may even feature local food growers and producers.  Mine does and they usually have special weekend events where you can meet and talk with these local growers and ranchers.

I would much rather make the acquaintance of the people who are actually growing and raising my food than suffer a distant, from-my-wallet-to-your-cashier relationship with a huge mega-supermarket conglomerate food chain.  I am much more interested in supporting a local grower and seeing that my dollars go into his/her hands rather than having…

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What’s Hiding in My Pancakes?

Wait just a minute!

What is hiding in my pancakes this morning?!

They look pretty normal. In fact they look pretty darned good. They tasted really good too. They had something extra—a taste, a texture, an additional je ne sais quoi!

HIDING IN PANCAKES PAINT

What’s hiding in these pancakes? (Hints:  A full serving of veggies but you can’t see them even on the inside. Yellow and stringy but so tender there’s no telltale sign of it. Delicate in taste, but so subtle one might never know.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Did you guess?

 

 

 

 

 

 

 

 

 

 

I cup of cooked spaghetti squash mixed into organic, whole grain pancakes.

Inspiring and Refreshing Summer Cooking

It was love at first sight when I spied their cute little round white heads peaking out from a cluster of delicate verdant leaves.

All it really takes for me to get inspired is a single outstanding element and an entire meal results. And what better time than early summer to find that inspiration! These baby turnips ooze summer, light refreshment!

REFRESHING SUMMER LUNCHEON

Baby turnips and greens with summer squash dressed with fresh ginger and coconut white balsamic vinaigrette.  

 

Cooking method for turnip and greens salad starts with the tiny turnips cut in halves and dropped into salted boiling water until just bright and slightly tender then take them out. Next the sliced summer squash is dropped into the same water for just a few seconds and removed. Finally the greens, sliced, get dropped into the water and removed as soon as the color turns bright green—less than a minute!  Drain and let it cool.

The vinaigrette consists of freshly grated ginger, coconut white balsamic vinegar, olive oil and sea salt.

The rest of the meal soon followed: Easy BBQ tofu, leftover radish pickles and corn and quinoa medley.

BBQ TOFU

Barbecued Tofu made with quick-grab-what’s-available homemade BBQ Sauce.

Barbecue sauce has got to be tangy, slightly sweet, slightly (or more than slightly) hot and its got to be thick and finger-lickin’ good.  No measuring occurred here – just thrown together country barley miso, barley malt syrup, aged balsamic vinegar, chipotle pepper sauce, garlic and a little mirin. It came out real good! Tofu doesn’t have any flavor on its own so these firm tofu triangles were marinated in the sauce for half an hour and then the whole shebang got baked at 350 for 30 minutes.

QUINOA AND CORN

Quinoa, corn and scallion medley.

While my tofu was marinating I washed up a cup of quinoa. Quinoa has a coating of saponin on it and that stuff tastes very bitter. So wash the quinoa thoroughly before cooking. I use 1 1/2 cups of spring water for one cup of quinoa and once it’s brought to a boil, simmer until all the water is cooked away — 20-25 minutes.  I cooked mine with 2 crushed and sliced garlic cloves and a pinch or two of sea salt. At the end I added the corn which has got to be organic. The sliced scallions and some roasted chopped almonds were tossed in last along with a bit of olive oil.

And the radish pickles?  See this post. Only this time I didn’t include the radish greens.

A note on choosing your inspiring vegetable or fruit

The later we get into summer, of course, the less “baby” veggies we’re going to see because, well . . . those little sprouts sure do grow fast don’t they? You can go ahead and make this turnip salad with regular turnips and turnip greens no problem. It can be just as refreshing as long as you choose your veggies wisely and that’s what I want to talk to you about.

As you’re shopping or harvesting from your garden, know that bigger is not always better. Vegetables that are allowed to grow really big are less flavorful, have more seeds and can even be pithy. You might be impressed with that giant baseball bat of a zucchini, but the little skinny one is going to taste better and sweeter.

I don’t pick the biggest onion or the biggest of any veggie or fruit. I pick what is not overgrown and not harvested too late.  I can’t think of any example where it’s better not to do that.

Happy inspiration and Happy Cooking!

 

 

How to do the Hokey Pokey

Hokey Pokey

How do you have your body trained?  Is it trained to be overweight? To want lots of bread, pasta and sweets?  What about what most people call, “comfort food,” which is generally soft, sometimes gooey, and often sweet?  Like Mac n’ Cheese or Pot Pie?

There is a term I learned in fifth grade science — “homeostasis.”  Dictionary.com defines it as “the tendency toward a relatively stable equilibrium between interdependent elements, especially as maintained by physiological processes.”  That’s about right.

Did you ever go on some kind of diet, actually lose a lot of weight, and think you had it made only to find out that your body weight crept back up over time. My friend Kate reminded me of this just a few weeks ago.

It’s because of homeostasis.

Especially if you try to lose the weight fast and/or with dramatically different dietary choices.  Your body is trained to be a certain way and is not going to easily be persuaded to make and maintain a sudden big change.  So you get cravings and thoughts that you “need” to eat something you may have been trying to avoid.

It works the other way around, too, if you trained your body to do something good or healthy.  For instance when I was younger, I worked out in a gym very regularly for many years. I was used to weight training and did it most of my adult life.  Then along came a period of time (years)  when I didn’t belong to a gym and didn’t work out at all. One day I got myself a new gym membership and signed up for a personal trainer to refresh my weight-training skills.

Almost from the beginning—once I got over being “sore” — it was as if my muscles remembered how it used to be. I got back into the workout routine incredibly fast and got very fast results. I was back to homeostasis.

I believe understanding the body’s need to maintain homeostasis is the key to making healthy changes. I do not support “fast” weight loss plans. I already know they will fail because they violate the survival drive of the body to maintain the status quo.

There are some times when someone needs to make very drastic and complete changes to their diet for health reasons. Such as they are trying to save their life! This takes extraordinary, long-term determination.

It is possible to make drastic, complete changes and do well with them even if you aren’t trying to save your own life. I’ve done it. I made a complete, turn-around, change-everything, 180 on my dietary habits when I started macrobiotics in the late ’70’s. How did I make that kind of change so successfully?  I moved into a house owned by two extremely experienced macrobiotic teachers, one of whom was a highly trained macrobiotic cook. She not only knew superb macrobiotic cooking—how to balance the diet, how to make the most delicious food in the world—she knew how to take one look at any one of us living there and understand what one ingredient or dish we needed if we were starting to crave our old ways or getting off balance in any way.

I ate her food/cooking every day for about two years while I learned to do it myself.  By the time I was done and living in my own house, my body had achieved a new training in how to “be” and what foods now represented “homeostasis.”

There are places you can go to learn how to cook this way, meaning the cooking, the balance, the understanding at a glance what food would help at any given time. There are schools and individual cooking teachers around the world who teach this.

So what do the rest of us do who aren’t going to live in someone else’s house and be fed every day while studying how to completely makeover our lifestyle?

Do the Hokey Pokey and, (you know the words)!

  • Consider finding a teacher who’s right for what you want to do and take a few cooking classes!  I taught cooking for over 35 years and have gotten many people off to a great start in pursuing healthier cooking and eating. For some people, taking ANY kind of cooking class would be good because many people are way, way too dependent on the short order cook at the fast food restaurant, or the factory production manager at the frozen food plant, or the good folks at the pizza delivery outlet. Go on! pick up a knife and a carrot and see what you can accomplish!
  • Do read up. Books and blogs are full of all kinds of food and dietary advice. I know—this is difficult because there is so much out there. How do you know what’s right? (I’d love to say, “gut feelings.”  Is that a funny joke?) A lot of the advice out there is pure nonsense but one thing I do know is that whatever route you take, YOU have to be interested. YOU have to decide it sounds good.  YOU have to invest your time and attention in something that makes sense to you. If it doesn’t turn out to be so great, you can always change your direction!
  • There are some really basic things that should be present no matter what kind of dietary advice you decide to try.
  1. Quality of food is extremely important. It should be organic and not have any genetically modified ingredients in it. (Non-GMO)
  2. Do not try to eliminate a whole major food group such as “carbohydrates.” That’s ridiculous because just about everything has carbohydrates just like nearly all food has protein to a greater or lesser degree. Worried about so-called “carbs?” Educate yourself to know the difference between a whole grain and a doughnut. All “carbs” are not the same and not bad.
  3. Until you learn how to balance your meals for optimum benefit, think “Variety.” Variety of colors, cooking styles, veggies, fruits, whatever it is. Variety will actually take you a long way toward your goal to eat healthier.
  4. Chew. Whatever it is you’ve decided to eat, whether right or wrong, it has got to be chewed very, very well. More info on that in my previous post.

Realize that unless you have an emergency health condition requiring immediate, drastic and extraordinary change, the healthy changes you decide to make amount to re-training your body so it becomes accustomed to a new state of homeostasis that can be maintained.