Beating the Rainy Day Blues

Today is a yecchy day outside. To top it off, I have either a bad cold or bronchitis. Either way, it’s one of those stay-in-bed-and-drink-soup sorta days. Below are two of my favorite soup recipes to get you started if you’re having that kind of a day, too.

Organic Produce

We’re often told that we should buy organic whenever possible, for both our own and the earth’s health. I once read that organic produce costs 150% more on average than non-organic produce in the Greater Seattle area. This makes it too costly for many to buy organic. Instead of giving up, be smart about what you purchase. Earth Easy has a list of which produce contains the highest and lowest levels of pesticides. They also provide a list of possible substitutes if you can’t find or afford organic for the produce on your grocery list. Another list is available from Environmental Working Group. They have a free wallet-sized list that you can carry with you when you shop or a grocery bag you can purchase that has the list on it.There is a definite difference in taste between organic and non-organic produce. The flavor is more intense. I find that I feel much better when I eat as much organic as possible, too, but YMMV.

Rebecca Novelli’s Lentil Soup

This soup is great when you are all stuffed up. The heat from the jalapenoes (or Anaheim’s for less intense heat) really clears out your sinuses! Garlic is also supposed to help with infections, especially chest problems. The soup is a pretty peach color and has a chowder consistency. It tastes wonderful served with mustard rye bread (recipe below). Makes 6 servings.

Ingredients

• 2 c uncooked red lentils
• 8 c water (6 if using a pressure cooker)
• 1 large Sweet Vidalia onion
• 1 large carrot
• 1 large celery stock
• 1 large potato
• 2-4 jalapeno peppers (1-2 Anaheim for less heat)
• 4-5 cloves of garlic, minced
• 2 bay leaves
• Freshly ground salt & pepper to taste
• Balsamic vinegar

Directions

1. Pick over lentils and wash. Put aside.
2. In a food processor, shred the onion, carrot, celery, potato and jalapeno peppers.
3. Place the shredded vegetables in a soup pot.
4. Place the 2 cups of uncooked lentils on top of the vegetables.
5. Pour in the water.
6. Add the garlic, bay leaves, salt & pepper.
7. Cook until the lentils have broken down and the soup has the correct consistency. (Approximately 1 hour on the stove top or 5-6 minutes high pressure with a pressure cooker)

Serve with a drop or two of Balsamic vinegar on top of each bowl of soup.

Tofu & Spinach Soup

This is a simple, tasty soup — especially when you’re not feeling well.Makes 4 servings.

Ingredients

• 2 oz bean thread noodles
• 1.5 lbs fresh spinach (or one package of prewashed fresh spinach)
• 8 oz soft tofu
• 4 c vegetable broth
• 2 T light soy sauce
• 3 T rice wine
• 2 t date sugar
• 1/2 t salt

Directions

1. Soak the bean thread noodles in a large bowl of warm water for 15 minutes.
2. While the bean thread noodles are soaking, put the vegetable broth in a saucepan and bring to a simmer.
3. Remove the stalks from the spinach and wash the leaves. Be sure to wash away all of the dirt or your soup will be gritty.
4. Cut the tofu into 1-in cubes.
5. By now the noodles should be soft. Drain the noodles, discarding the water, and cut them into 3-in lengths using a knife.
6. Add the noodles to the vegetable broth and let it simmer for 2 minutes.
7. Add the spinach, light soy sauce, rice wine, date sugar, and salt and let it simmer for another 2 minutes.
8. Add the tofu, taking care not to break the cubes, and let it simmer for 2 more minutes until the tofu is heated through.

Serve immediately.

Mustard Rye Bread

This is a moist, spicy bread that goes well with Rebecca Novelli’s Lentil Soup.Makes 1 large loaf.

Ingredients

• 1.5 c water
• 2T flaxseed ground and blended with 6T of water
• 1T and 1t canola oil
• 2T honey
• 1/4 c country dijon mustard
• 2/3 t salt
• 1 t mustard seeds
• 2 t caraway seeds
• 2 t fennel seeds
• 2-4T vital wheat gluten
• 1 c freshly ground rye flour
• 4 c freshly ground whole wheat flour (hard red wheat)
• 2.5 t yeast

Directions

For a bread machine, place the ingredients in the order prefered by your machine and press start.If doing it by hand:

1. Preheat the oven to 350ºF.
2. Warm a cup by rinsing it with warm tap water and then measure 1/2 c warm water into it. The water should be 110º (just warm to touch). Sprinkle yeast into the water while stirring with a spoon until it is completely dissolved. Set aside.
3. Measure the dry ingredients (whole wheat and rye flours, vital wheat gluten, salt, mustard seed, caraway seed, and fennel seed) into a bowlmaking a well in the center.
4. Mix the remainder of the water, honey, canola oil, flaxseed mixture, and country dijon mustard in a separate bowl and then pour it into the well in the dry mixture.
5. Pour the yeast mixture on top of this.
6. Stir the liquid mixtures into the flour mixtures until you’ve created a soft, sticky dough.
7. Adjust the dough as necessary, adding more flour or more water until you’ve reached the correct consistency.
8. Knead the dough by hand or in your food processor.
9. Let the dough rise for 1.5-2 hours.
10. Deflate the dough and let it rise again for another hour.
11. Shape the dough and place it in a greased loaf pan. Let it rise for another 30-45 minutes.
12. Bake the bread checking at 30 minutes. Most breads take 60 minutes to bake but depending upon your oven, you may need to lower the temperature (if the crust is too brown) or bake for less time.

After the bread has finished baking, removing from the pan and let it cool before slicing.