Red Miso with Noodles and Seaweed

This is an excellent breakfast, lunch or dinner.  It is hydrating for the body which makes it especially good post-party meal.  After all the fourth of July festivities, your body will thank you!

Red Miso with Rice Noodles and Seaweed
serves 1

1-2 TBS red miso
just boiled water
cooked rice noodles
1-2 TBS wakame, rehydrated
soy sauce, optional

Bring a pot of water to a boil, or close to it.  Use 1-2 TBS red miso, mix with 1 to 1 1/2 cups of hot water.  Make sure that you don't boil the miso as it will kill all the good bacteria in the miso.  Add a handful of noodles and rehydrated seaweed.  I also like to add a bit of soy sauce.

Happy Summer!

Creamy Seafood, Artichoke and Potato Soup: In Season Eating!

I began with the idea of mixing two in season vegetables: potatoes and artichokes. Easy enough. Add a white sauce and some corn, onions and herbs, and viola, yummy garden fresh soup. Day 2: What if I added clams and salmon? Hmmmm. I really like that idea. Like a sweet clam chowder. Here is the yummy recipe:

The Insides:
8 russet potatoes chopped small
4 large artichokes, trim ends (leave 1-2 inch stem)
2 large onions chopped small
4 sprigs of thyme
2 heads of corn, slice kernels off cob
1 can artichoke hearts in water, quartered
3 cans of clams (or fresh!) (about 6 oz per can)
1 fillet of salmon (1 pound) or other seafood of your choice

White Sauce:
4 TBS Butter
4 TBS flour (wheat free or not)
2 cups whole milk
1 cup water

Cook the artichokes in a 5 quart pan with 3 to 3 1/2 quarts of water until they are tender, but firm. Take out and set aside. Chop the hearts to add to the soup bowls. Add thyme sprigs and chopped potatoes to soup pan. Cook for 30 minutes, or until potatoes are well done.

Meanwhile . . . make the White sauce:
melt 4 TBS butter in pan on medium heat, then add 4 TBS flour, while mixing thoroughly. When mixed, add 2 cups of whole milk. Use a whisk to mix the milk, flour and butter. Stir often enough to prevent sticking and burning, adjusting temperature as needed. The mixture will thicken considerably. Add 2 chopped onions and a cup of water, stir and cook until thickened, then add to the large soup pan.

Add the corn kernels, can of artichokes, clams, chopped & de-boned salmon, salt and pepper to taste. Cook until salmon and corn is done, about 5-10 minutes. Cool to eating temperature and serve!

We enjoyed our soup with Jasmine rice and soy sauce.

Sweet Artichoke Chicken Soup

For a sweetness that lingers in your mouth, try this recipe. It is nourishing and delicious!

4small artichokes
4 quarts of chicken stock (make by boiling 1-2 leftover whole chickens for 3-6 hours on low, strain out bones
2 cups soaked lentils
1 onion diced
2 small zucchinis, sliced small
4 carrots cut small
4 stalks celery cut small
4 or more cloves garlic (press through a garlic press of dice small)
several handfuls of diced kale
salt to taste
Add artichokes and lentils to lightly boiling chicken soup stock. In 10 minutes add carrots, celery, onion. When the artichokes are soft enough to easily stick a fork through the base, take them out and serve on the side. When carrots are softened add zucchinis and garlic. In five minutes add diced kale and salt to taste.
Artichokes are excellent with this dipping sauce:
1/4 cup vegetable oil mayonaise
2-3 tablespoons soy sauce, tamari or braggs liquid aminos

Serve soup with with polenta, feta, and a green salad.