Bob's Red Mill Archives

[vc_row center_row=”” margin_right=””][vc_column][vcex_image_grid columns=”2″ thumbnail_link=”none” img_width=”9999″ img_height=”9999″ image_ids=”2650,2643″][vc_column_text]We are non-conformists, so this is going to look a little different from normal recipes. I don’t have a ton of time, and I really hate having a dirty kitchen (since my husband and his German-self yells at me). Every part of the below process, except the bread, goes in 1 bowl, 1 pan or 1 dish.

This is certainly not a quick dish, but it is the kind of dish you can walk away from and let cook while you do something else. As with all soups, it is always better the next day, which makes a dinner party very easy on the day of if you can plan ahead.[/vc_column_text][vcex_spacing][vc_column_text]

A L L T H E

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Fixings

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(10) 10oz bowls of soup including garnishes & 10 slices of bread

Bread

Crunchy topping (Toss and sauté.)
- 1/4 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/4 cup raw sesame seeds
- 1/2 tsp olive oil
- 1 tsp salt
Base (Mix dry ingredients into wet ingredients, form into a frisbee, cover with a kitchen towl and set aside to let rise for 1 hour. Bake for 45 minutes at 350 degrees.)
- 3 cups of gluten free all purpose flour
- 1 tsp xantham gum
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp olive oil
- 2 eggs (cold)
- 2 tsp yeast + 1/4 cup hot water
- 1 cup water

Soup

Base (Peel pumpkin and cut into 1″ chunks, bake with half of onion, 3 cloves of garlic and cubed potato for 30 minutes, then switch to broil for 10 minutes. Meanwhile chop and sauté all the remaining ingredients (except herbs) until the onions are clear and the rest is a nice golden brown. Add water to the middle of your large pot and put a lid on it until boil. Pull out everything from the oven and toss into the soup. Let cook for 30 minutes. Put in herbs and add additional salt or herbs as needed for flavor. Add more water as needed. When ready to serve, add in coconut milk and use an emersion blender to make a chunky substance. You can substitute using a blender, but only do up to 1/2 of the soup. Do not blend entirely.)
- 1 medium green, yellow or red pumpkin
- 1 large yellow onion
- 6 cloves of garlic
- 1 potato
- 4 small carrots without tops
- 3 stalks of celery
- Olive oil
- Salt & pepper
- Handful of fresh thyme & oregano
- 1/2 cup coconut milk
Toasted pumpkin seeds (Toss and bake.)
- Seeds from pumpkin leftovers
- Olive oil
- Salt & pepper
Carrots (Toss and sauté.)
- 20 peeled small carrots with partially cut tops
- 1 tbsp honey
- Salt
- Olive oil
Flat pancakes (Mix together and fry.)
- 2 cups gluten free all purpose flour
- 1 tsp xantham gum
- 1 tsp ground flax seed + 2 tbsp warm water (let this stand for 2 minutes)
- 1/4 cup coconut oil
- 1 can Aranciata San Pellagrino
- 1 tsp baking powder
- 2 tbsp maple syrup
- 1/4 tsp salt
- 2 tbsp olive oil
- Water as needed for consistency
Crispy kale topping (Toss and bake.)
- 1 bunch of curly kale
- Olive oil
- Salt & pepper

Make sure that you are properly making your pumpkin nice and crispy by putting it first on bake around 300 degrees for about 45 minutes, and then broiling at 500 degrees for 10 minutes. You want it to be a dark, golden color. Make sure to rotate often.

Timing is everything. If you can get the bread mixed and rising while you get the pumpkin cut and in the oven, you will have enough time to lower the temperature of the oven and put in the bread before the soup is done. Juggling is what parents do best, so this shouldn’t be a challenge!

Your taste buds are different then mine, so I am going to leave the olive oil, salt and pepper quantities to you. Salt enough to bring out the flavor, but don’t overwhelm. Leave the option to your guests to add a second helping of salt if they desire.

Arrange the soup and its toppings however you think it will look best. Don’t feel shy to give it a go and try something a little outrageous with the presentation and don’t feel obliged to make it look like our version. You can even put a side plate with the pancakes and the carrots and bread if you choose.

What you will have at the end of your labor, is a hearty and tasty meal. It is more than just a soup, and it is perfect for parties where you just want to sit around the fire or the coffee table, without messing with a formal sit down meal. This is a great meal to have with friends because it is thoughtfully prepared, and in some ways labored over.[/vc_column_text][/vc_column][/vc_row][vc_row center_row=”” margin_right=””][vc_column][vcex_spacing][vc_column_text]

D O N ‘ T H A V E T I M E T O M A K E I T F R E S H ?

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Buy Instead

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M E A L W I T H F R I E N D S

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Monica’s House, Fall 2011

[/vc_column_text][vcex_spacing][vc_column_text]What fun! I had been staying with my friend Monica on a trip back to London, just having given up my apartment and have moved back to the States and I wanted to see all my friends. Monica let me host everyone at her house. For some reason many of the photos are lost, but the food ones remain and the two photos of my best friends, Surrinder and Monica. I loved being able to cook dinner for everyone and it was a great way to catch up on a sunny, but chilly weekend day.[/vc_column_text][vcex_spacing][vcex_image_carousel items_scroll=”page” item_width=”230px” min_slides=”4″ max_slides=”4″ img_width=”500″ img_height=”400″ image_ids=”2670,2654,2669,2653″][/vc_column][/vc_row][vc_row][vc_column][vcex_spacing][vc_column_text]

D E C O R A T E Y O U R

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Pumpkin

[/vc_column_text][vcex_spacing][vcex_feature_box style=”left-image-right-content” heading=”” content_width=”70%” media_width=”30%” img_width=”9999″ img_height=”9999″ image=”2656″]Celebrate the season with something unique on your table or at your seating area. Decorate for the fall with leaves, or even use mini pumpkins for the serving bowls. Found a few ideas through Blovely Events, too.

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The Salud Para Vida is the Health Store in San Pedro. This is not a hidden gem and there are a ton of great write ups on Salud Para Vida staring with Trip Advisor, but we wanted to do our own. As promised in my post from our 1st journey to San Pedro, it deserved its own post, so here you go. Walking into the space is extremely unassuming. As mentioned in my previous post we had gotten there with little time to spare and is a super small space – nearly 10’ x 8’ wide. There is one metro rack through the center and a rack on the left and a wooden spice rack on the right. There are a few tables and a pastry case out front. Iza was headed towards a meltdown, but there were two “Arf, afs” out front (dogs) so she was occupied for a moment.

The owners name is Kurt (fancy that) and he is from the States. He imports his products through Miami and only can get them important on an irregular basis, so what the store has it has until they get another miraculous shipment. The store attendant Michael was very helpful. But it feels very community / from the neighborhood.

It was as if Kurt (the store owner) knew us better than we knew ourselves. Take every product we buy at Whole Foods each week and even things that we don’t buy there we have to buy at that other specialty shop on 14th and 6th and it was here. Kurt (the store owner) hit the mark with us. BIG TIME.

We got hair products, Seventh Generation baby wipes, sea salt, chia seeds, rice noodles, gluten free quinoa granola, Bob’s Red Mill amaranth flour, almond butter, etc. It was unbelievable the personality packed into this tiny tienda and with a supplement section for the stars to boot.

As I occupied Iza on the front steps while waiting for Kurt to finish up, I whipped out the Xylophone we had bought earlier. Along came a nice family from Israel who had just arrived the night before from Mexico. They had left their life behind in Israel 10-months ago. They both had remote jobs and they were seemingly doing what we were doing. Their beautiful boys came and played with Iza and we made new friends. We shared some of the other places on the lake with them and invited them over for dinner. We see that many people our age are taking the plunge away from normalcy in their countries and seeking a more adventurous life. We were really hoping to make like-minded friends and it appears that here we have. I look at this little Salud Para Vida has brought us luck already.

What made us so emotional about this store was that it represented the possibility to live here and still have a piece of home. We could maintain our typical food base (and then expand with local specialties) and still be able to have some of the amenities we are used to like non-metal deodorant, alcohol-free baby wipes, and gluten free flours. Basically this store represents the solidification of our possibility to remain abroad here (Mom, don’t cry – we will come and visit). The world has gotten small and the opportunities greater for living outside of America and still maintaining some of the silly amenities we are not interested in giving up. It is pretty awesome.

Thank you Kurt (the store owner). Your little mini Whole Foods placed perfectly in paradise is spectacular. We hope to meet you some day. My Kurt, daughter and I are very grateful.

Tag: Bob’s Red Mill

Perfect Pumpkin Soup for Winter

Salud Para Vida