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Two Dishes Involving Girasol* and Zinzania**



Another wok thing (aka japan meets america)

Cook two cups of rice (I used three parts brown basmati to one part wild rice cooked in the pressure cooker, but whatever makes you happy)
Chop up a piece of maiitake at least as large as your hand. And a leek or two. Saute in mild oil in wok.
Add coarsely chopped girasol, a package of extra firm tofu (cubed), three big spoonfuls of mild miso, and enough water to give it all something to simmer in.
Cover.
Meanwhile, remove florets from a really big head of brocolli. (Or more smaller head.) Throw them in the wok on top of everything else to steam. Cover again.
Chop up a couple of bunches of tatsoi.
When the brocolli is just barely thinking of getting tender, add tatsoi, cover for another minute or so.
Taste broth (which should be scant but extant) correct flavors as needed. (A little soy, a little sesame oil, some mirin... whatever you need. I didn't need much.)
Mix in rice.

Some chopped scallions on top would be nice.

Peasant soup of unknown ethnicity
my ethnicity. I'm making it up

Saute one onion and two leeks in a bit of olive oil in large pot
Add a couple of large handfuls each french lentils, quinoa, and zinzania
Saute a bit more, until one feels like one should be getting on with the rest of the soup.
Add water to cover. (And assume for the next bit that one checks this and adds water to cover from time to time as the dried bits swell.)
Chop up for hungarian semi-hot red peppers. Add to pot. (I would have added a couple of sweet red bell peppers - or other ripe peppers - had I had them on hand.)
Add a double handful of girasol, chopped.
And one celeric root, similarly treated.
Not to mention several stalks of celery (the celeriac stalks weren't in great shape.)
Take a decent amount of coriander, a smaller amount of fenugreek, still less fennel, and a tiny pinch of cumin, and go at them with the mortar and pestel***. When sick of that, throw them into the pot.
And several tablespoons of brewer's yeast.****
Cover, and let simmer until everything is getting tender and soup like.
Add one head of garlic, peeled and chopped.
Chop some fresh oregano and throw that in.
Add two jars of strained tomatoes, and just barely cook it beyond that point.

Eat with a nice hearty bread.
If bread remains, use it to clean bowl.
Else lick bowl.

* Jerusalum artichokes
** Wild rice
*** I used my new small mortar and pestel, so I don't want to hear any complaining.
**** I've had good luck buying bulk, but jar I got was nasty and bitter. Brewer's yeast should be nummy.

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