Split Pea Soup with Smoked Sea Salt

 

A guest post from our customer Holly:

A warm bowl of soup has helped take my mind off the sub-zero Milwaukee temperatures, but whether you live in Milwaukee or in San Diego, split pea soup is comforting, filling, healthy (AND mostly organic, if you include Brewers Organics veggies).  It is a perfect dish for lunch or dinner (or snack-time if you are like me).  This soup is perfect with fresh baked French bread (which I made in my bread machine).  Also, any smoked sea salt with work in this recipe, but I prefer Alder wood smoked sea salt.

 

Ingredients:

1 lb bag organic split green peas (rinsed and picked over)

1 qt organic chicken stock OR 1 qt vegetable stock

1 qt water

3 large carrots, chopped finely

1 large yellow onion, minced

1 small yellow onion, chopped medium

1 large smoked ham hock OR add ½ tsp smoked sea salt (Alderwood preferred)

5 garlic cloves, minced

2 bay leaves

1 tsp. freshly ground black pepper

1 tsp. dried thyme

1 tsp. smoked sea salt (Alderwood preferred)

 

Directions:

Bring the peas, small, medium-chopped onion, stock, water and ham hock (if appl.) to a boil.  Reduce heat to a simmer, cover, and cook for 1 hour.  If not using a ham hock, add an addtl. ½ tsp smoked sea salt.

Add carrots, minced onion, thyme, bay leaf, garlic, pepper and 1 tsp smoked sea salt.  Cook over simmer an additional 20-30 minutes or until peas have broken down.

Remove ham hock (if appl.) and cool.  Remove any meat, chop medium, and add to soup.  Enjoy!

pea soup

Edamame and brown rice salad with broccoli (hot or cold)

 

A guest post from Holly:

Ahhh, Fall…   I love you until your wind turns blustery and I can’t get warm.  So we cook and feed ourselves like wild people.  I look forward to tasty food to keep my mind off the cold weather to come…  and mix it up a little… food, from Brewers Organics, but created in the Japanese style.  Sesame oil always makes me feel toasty inside.  Enjoy!

japanese salad

Edamame and brown rice salad with broccoli – hot or cold

1 ½ cups brown rice (3 cups cooked)

1 red bell pepper – diced small-medium

2 heads of broccoli – stems peeled and diced small-medium and florets separated

1 ½ cups organic edamame (frozen)

2 tbsp. wakame – gently broken into very small pieces

1 tsp. fresh ginger -grated

1tsp. togarashi (Japanese seven spice)

1 tsp. cane sugar

1 tbsp. plus 1 tsp. toasted white sesame seed

1 tsp. mirin

1 tbsp. sesame oil

1 tsp. rice wine vinegar

1 tbsp. organic soy sauce

Prepare rice in small pot or rice cooker.  Heat sesame oil in pan over medium heat.   Add mirin and sugar, stir together and cook very briefly.  Add broccoli and wakame and cook over medium heat for 3 minutes.  Add rice wine vinegar, soy sauce, togarashi, ginger, edamame, and red bell pepper and cook over medium heat for an additional 3-5 minutes.  Cook the ingredients, but ensure they retain a firm consistency.  Add brown rice and stir ingredients together.  This dish can be eaten hot or as a cold salad

Lentil Soup

 

A guest post from Holly:

My husband makes the best lentil soup I’ve ever had.  This recipe is his personal recipe that comes out perfectly every time.  The spices really enhance the soup and give it a nice, middle-eastern flavor.  This time around we used our Brewers Organics kale as the leafy green, packed with nutrition.  By the way, my kids loved this soup…

 

lentil soup

 

Lentil Soup 

4 tbsp. Ground Sumac

1/4 tsp. Ground Cumin

1/2 tsp. Ground Coriander

1/4 tsp. Ground Cardamom

1/4 tsp. Cinnamon

1/2 tsp. Paprika

1 tsp. organic or cane Sugar

1 ½ tbsp. Salt

2 tbsp. Butter

1-2 tsp. Fresh Ginger – grated

Lentils – 16 oz. or 2 cups dried and rinsed

Leeks – 2 small-medium leeks with the tips of both ends trimmed off, split lengthwise, sliced into 1/4 to 1/2 inch thicknesses, and thoroughly rinsed (to remove sand and soil)

Carrots – 6 peeled and sliced into coins of 1/4 to 1/2 thickness

Spinach, Chard, Kale, or other Greens – 1 bunch chopped

*if using Kale remove stems

Water – 2 quarts plus 2 cups.

 

Optional – Fresh Cilantro, Fresh Parsley

 

To prepare lentils for cooking:  In a large pot, for each pound of lentils (about 2 cups) add 8 cups hot water. Simmer with lid on pot (tilt lid if necessary) until the lentils are beginning to get tender, but retain firmness about 15-20 minutes.  Rinse the cooked lentils thoroughly and set aside.

In a small bowl combine cumin, coriander, cardamom, cinnamon, paprika, and sugar.  Mix thoroughly and set aside.

Heat butter over low-medium heat in a large frying pan.  Add leeks and carrots, turning regularly until they reach light golden brown color.  About 10 minutes.  Set cooked leeks and carrots aside.  Return the lentils to the large pot.  Add leeks, carrots, greens (we used kale, but we typically use chard or spinach), ginger, 3 tbsp. of sumac, 1 tbsp. salt, and approximately half of the combined spice mixture to the lentils.  Mix thoroughly and add 2 quarts of water.  Heat to a boil and cook over high heat for 10 minutes.  Reduce to heat to a simmer, add 1 cup of water, and cover.  Cook for 30 minutes.

Sweet Corn & Bean Salad and Rosewater Lemonade

 

After taking my washer apart and painstakingly repairing it (yes, me, all by myself) – which took a total of about 6 hours hot food was not welcome – I needed cold and refreshing!  Enter the cold black bean and corn salad…with a  glass of homemade rosewater lemonade!  Lemons, corn and sweet red pepper compliments of Brewers Organics!

holly bean

Rosewater Lemonade

•6 cups water

•2/3 cup fresh lemon juice (about 5 lemons)

•1/2 teaspoon salt

•1 tablespoon rosewater

•1 cup sugar

Makes one half gallon

And the Sweet corn and Black Beans…

 1 15oz. can of black beans

1 large red bell pepper

2 large ears of organic sweet corn

1 avocado (ripened, but firm)

1 lime, juiced

1 tsp. rice wine vinegar

1 tsp. olive oil

1/2 tsp. adobo seasoning*

Remove the husks from the sweet corn and, using a chef’s knife, cut the whole kernels off of the cob.  Rinse the kernels under cold water, drain, and set aside.  Dice the red bell pepper and dice the avocado and set aside in separate bowls.  Cook the black beans over a low-medium simmer and, after about 5 minutes, add the corn and simmer over low-medium heat for another 5 minutes.  Keep an eye on the corn and beans to ensure they do not cook beyond the point of being firm.  Once they are done rinse them under cold water.  After everything has cooled gently mix all of the ingredients in a bowl, adding lime juice (to taste) as the last step.  Additional ingredients you may want to consider are cilantro and queso fresco sprinkled over the top upon serving.

*adobo seasoning:  you can purchase pre-mixed or make it yourself as a fresh adobo seasoning with a ratio of olive oil (2), salt (2), pepper (2), rice wine vinegar (1), garlic (1), mexican oregano (1), and cumin(1).

Texas Caviar

A guest post from the McDonald Family

Texas Caviar
With Summer un-officially winding down this weekend, it is a great excuse to have people over for one last cookout. We made a healthy appetizer using some leftover black and pinto beans from chili a few nights ago. The veggie ingredients from Brewers Organics that you can add to this delicious appetizer are endless. Enjoy!

Ingredients:
14oz of cooked black beans
14oz of cooked pinto beans
11oz of organic shoe peg corn
2-celery stalks
1-medium red bell peppers
1-medium red onion

Bring to a boil:
1/8 cup organic vegetable oil
1/4 cup olive oil
1/4 organic sugar
1/4 cider vinegar
After mixture reaches boil, remove from heat and place in the refrigerator until cooled.

Directions:
Place all ingredients in a large bowl and mix. Add liquid mixture to the rest of the ingredients once cooled.
*If you use canned beans, they should be drained and rinsed first.