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Show s x DAVIS COUNTY CLIPPER, DAVIS REFLEX JOURNAL APRIL 3, 1985 What to cook, What to wear and How to work SECTION (C FOOD By Bonnl Hearty Homemade Soups Mando chopped, 1 omemade soup. The mere words conjure images of comfort and x contentment. The soup I I may be a tantalizing, U U pot, or a burst of curly spontaneous noodles and crisp vegetables; no matter. Homemade soup is what you make it, and thats why it with a bit of practice hits the always spot. A bowl of good soup at the I I U long-simmeri- beginning of a meal or (28-ounc- can whole tomatoes with liquid, chopped 6 cups water V cup cooked kidney or pinto beans V cup chopped green pepper A cup minced celery 1 teaspoon basil A teaspoon paprika Vi teaspoon oregano minutes, then add cooked beans, green pepper, celery, basil, paprika, oregano and rosemary. Return soup to a rolling boil and add the macaroni; boil until it is tender. Now remove soup from the heat and add the miso, mixed to a pourable consistency with a bit of the soup liquid. Season to taste with salt and 2 tablespoons dry white wine Vi teuspoon oregano 1 tablespoon honey salt (about 1 tablespoon) 2 eggs, sliced Wash the beans and soak them overnight in the water. Next day, cook them one hour in 10 cups fresh water (this helps gieatly in reducing the flatulence associated with hard-cooke- d Serves 10 to 12. HEARTY PUMPKIN SOUP Use a rich, orange-fleshe- d pumpkin for this recipe. Also, allow this soup to age at least 4 hours before serving, if possible. It improves noticeably if allowed to age overnight. 3 tablespoons mild oil variation, try adding a teaspoon of curry powder.) Season the soup to taste with salt and is rejuvenating. It prepares the digestive tract and stimulates the appetite for the courses to follow. Or, if it is hearty, pepper; it wont need much because the miso contains salt. Serves 6 to 8. BARLEY LENTIL CHOWDER homemade soup offers immediate satisfaction before a lighter repast. Hearty soups are created to warm, nourish and satisfy body and soul. These are the soups to offer to children just in from outside, to taking a break from breaking and to hardworking partners in a full days work. Served generously with good bread, cheese and a creative salad, these are soups that can make complete meals. The base of a good soup is stock, which is traditionally made by boiling and simmering some sort of meat, bones and-o- r vegetables. This tried and true method is extremely effective, if teen-age- Strictly speaking, a chowder contains clams or seafood of some sort, but in this recipe the clams are optional. 5 cups water A cup lentils, rinsed cup whole barley (hulledJ I bay leaf celery tops from I bunt h 1 onion, diced 2 cloves garlic, pressed Vi teaspoon ground cumin 1 cube vegetable bouillon 1 tablespoon olive oil I small can chopped clams, rs with 1 well-know- fermented soybeans. It is worth the extra effort and expense of buying bouillon or miso in a specialty shop, because typical supermarket products tend to taste flat and salty. Natural foods stores and are a reasonable source for these supplies. Before proceeding with the recipes, a bit more about miso. Since there is no American equivalent to this product, neither its taste, texture nor culinary potentials can be adequately described. But once used, it easily becomes a staple, and it is currently available in natural foods stores from coast to coast. The consistency of miso is somewhat akin to that of peanut butter. But not the taste! Miso is rich, thick and concentrated and must be diluted with about 12 parts water or milk to form a soup base. It is rich in protein and digestive enzymes, and these enzymes can be destroyed by excessive heat. For this reason, miso is always added at the end of the cooking process. Miso comes in numerous varieties, which differ according to the ingredients contained. All varieties are based on soybeans, but in some cases barley or rice is added. The length of fermentation is also a variable. co-o- Generally, a dark-colore- d product, fermented at least one In year, will be the following recipes that contain miso, select a smooth rather than a chunky variety. d. MISO MINESTRONE 2 tablespoons olive oil 1 chopped onion 2 chopped carrots 2 chopped potatoes 3 cloves garlic, pressed 2 medium zucchini, chopped 6 firm, ripe tomatoes, scalded, peeled and Vi cayenne. Pass Parmesan cheese at serving time. Serves 6 to 8. teaspoon rosemary A cup small macaroni (salad type ) 'A cup dark miso salt cayenne pepper Parmesan cheese CUBAN BLACK BEAN Heat the oil in a large soup pot. In it, saute the onion, carrots and potatoes. When the onion is soft, add the garlic, zucchini, tomatoes and water. Bring to a boil, then reduce heat to a simmer. Simmer 15 SOUP pound black beans 10 cups water 1 large onion, chopped 4 cloves garlic, pressed 2 green peppers, chopped Vi cup olive oil 2 tablespoons cider vinegar beans). Saute the onion, garlic and peppers in the olive oil, then add to soup pot and simmer one hour more. Add the cider vinegar, the dry white wine, the oregano, bay leaves and honey. Use a potato masher to mash some of the beans, if desired, and cook one hour more. Season to taste with salt, and serve garnished with the sliced eggs. Traditionally, black bean soup is served over rice; it makes a filling meal. 2 chopped onions 1 Vi --pound pumpkin A teaspoon thyme A teaspoon marjoram 2 tablespoons soy sauce 1 tablespoon honey (optional depending upon the sweetness of the pumpkin) 1 large head broccoli, chopped 1 pound fresh tofu, diced 4 ounces noodles 4 tablespoons miso A cup water Saute onions in oil until OUTLOOK Peekers Pudgie Allows No Visitors! By Rachel Cop seemed surreal. Goldfarb ve often thought that each pound my body owns must wear a nametag. Every time I lose even one, it finds its way home again, sually bringing with it friends omeone else has lost. Because of this unfortunate henomenon, Ive become a easoned and experienced dieter. rrom grapefruit and eggs to repackaged frozen glop. Ive lone every diet dance, sung very diet song and meditated Jong with the best of them. Some of the diets were good dans for lifetime food onsumption, that is if my astebuds were numb and I lidnt care if all the food on my date was beige. Some of them were fun, ice equiring me to force-fee- d :ream and fruit salad until my onsils froze and the world aHOMEMADE SOUP The mere words conjure images of comfort and contentment. Homemade soup is what you make it, thats why it hits the spot. Another batch of promised fast results but necessitated drinking vast quantities of water and eliminating anything that didnt once walk, swim or fly. Pounds literally slipped away, but who could tell because I spent nearly the entire two weeks of the diet in the bathroom. I even went to a daily counseling program where good and intelligent people spent innumerable hours trying to convince me that I could enjoy attractively arranged apple wedges as much as a big block chocolate. of I lost weight on many of the plans, but always, always found it back around my waist and hips before I got the tags off my new slim clothes. But, despite all my previous diet experience, I recently witnessed a scene so frightening it will be with me for the rest of diets semi-swe- et my life. After avoiding the mass control approach for a lot of years, I decided to try the much publicized group called something like Pudgie Peekers. Once the emotional commitment was made, I looked forward to going to the meeting and surging forward on what I knew was the path to a size 8. I arrived early tb get information on the program so I could decide if I wanted to plunk down my dough and swear off mocha fudge ice cream. What I saw was a cash operation which bore the unlikely resemblace to Las Vegas Night at the local place of worship and gambling. weight Two cashiers manned cashboxes stuffed to the brim with $6 installments. In return for the money placed in their hands, the teeny-tin- y money ladies marked a card, gave a stamp, and distributed two n PUDGIE PEEKERS Everytime I loose a pound, it seems to find it's way home. Ive lost weight on many diet plans, but gained it back before I got the tags off my new slim clothes. index cards edged in this with just a few noodles. Use your favorite recipe to make a quart of rich spaghetti sauce. When its done, add two to four cups tomato juice, to desired consistency. Separately, boil two quarts salted water, and in it, cook four ounces spaghetti, b'oken. Dram the cooked spaghetti and add it to the diluted sauce. Thats it. Serves 4. CURRIED VEGETABLE This is almost addictive. years couldnt help thinking of cult members guiding new recruits in the direction of the light of truth. When I reached the cashiers table, I said, Ive never been here before. One of the bespectacled skeletons seated before me squinted up at my face and spat out, Thatll be $15. I SPAGHETTI SOUP Heres a turnabout on a favorite meal lots of sauce SOUP Gloria Vanderbilt colors. Strangest of all were the thronging crowds queuing up to pay their weekly fees. Some were fat, some were small, but all had a glazed and distant look in their eyes. One of the women nearby said to her obviously newcomer friend, Dont worry. Ill help you. I liquid cup cream Cook all ingredients except clams and cream until lentils and barley are tender, about 75 minutes (or pressure cook 15 minutes). Replace liquid that evaporates, if necessary. Add clams and cream and season to taste with salt and pepper. Serve immediately. Serves 4 to 6. g. Comparatively delicious soups can be made in far less time by using an excellent brand of bouillon (cubes or cans), n intriguing spices or a Japanese soup base called miso, which is made of browned; then add the peeled and seeded pumpkin, chopped. Add water to cover, bring to a boil, and simmer until pumpkin is soft. Now, blenderize the soup and add the thyme marjoram, soy sauce arm coney. Return the soup to its po and add broccoli, tofu, noodles. Allow soup to simmer 30 minutes, covered; then remove from heat and add the miso, dissolved in the water. (For a 3 tablespoons mild oil 2 teaspoons curry powder 1 small cauliflower, chopped (2 cups) 1 medium broccoli, chopped (2 cups) 5 medium zucchini, sliced 6 cups water 1 sliced onion 4 to 6 chard leaves (or spinach) 1 cup yogurt (plain) tablespoon whole-wheflour Vi pound mushrooms 3 tablespoons butter 1 Heat the oil and add curry powder; cook one minute until curry bubbles, then add cauliflower and broccoli. Stir frequently while vegetables cook. Bring water to a boil; add onion, zucchini and chard. When the zucchini is tender, blenderize the mixture. Add curried vegetables and with the d the yogurt flour (this prevents the yogurt from curdling). Saute the mushrooms in the butter and add to the soup. Serve very hot. Serves 6 to 8.B well-mixe- figured she didnt understand that I was asking for information so I said, I dont (continued on next page.) n TODAYS DESIGNER The total feeling is soft in the printed pattern from 1LDI Marshall. |