Cheap Eats= Legumes!

It is amazing to me, the paths that we each take, to get us to where we are today. I was so hungry for a taste of the world. When I turned 18, I was off. I wanted to learn everything, to see everything, and to taste everything. I have moved more times, that I would need an extra set of hands to count all of the apartments, houses, duplexes, cabins, shacks, and studios I have inhabited. It seems only fitting that I have worked in the food industry throughout my entire drive to 'taste' the world. Moving across the country, and then back to the mid-west, to rural country life, to urban city life, and back again, and then back again, and then back again. It leaves one a bit discombobulated and also broke. Working with food was not only a way for me to feed my desire to learn, to experience different cultures, and cook awesome food, but it was also a way to keep me fed, literally. At 18, with punk rock room mates, flaming red hair, and no real path to anywhere, I was malnourished, tired, broke, and in need of some direction. The culinary arts gave me a focus.  Learning how to braise, julienne, flambe', sharpen knives, and to fold butter into layer upon layer of croissant dough was what I needed. It kept me well fed mentally, spiritually, and in regards to my belly.

My path these days features less struggling, and more positive productivity. I have my focus set, and I am off and running, trying out new paths and blazing new trails. It's much more pleasant with a bit of stability. I am a grounded homeowner, which is very thrilling. I can paint, repair, landscape, and prune trees to my heart's desire, and still have plenty of work left to do well into our 30 year mortgage. My daughter throws me every curve ball she can to keep me on my toes. I am still battling the elements of life, but I'm unarmed and much more civilized.

It's mid- January, and most of my friends, coworkers, and relation are in the same boat as most folks. Broke. The holidays are over, the grueling winter months have set in, and we're all watching the price of propane go up. We could stress out about finances or seasonal affect disorder, or we could get creative, just like those early learning days, and get cooking. I wanted to feature some economical recipes, some old and some new. Recipes that kept me fed on a budget in the past, and recipes that I rely on today. I'm focusing on beans. Legumes are two to four times higher in protein than grains. They're health benefits range from lowering cholesterol and blood pressure to offering a high degree of antioxidants and isoflavones. And they are cheap. What's not to love? I've listed my favorite lentil soup recipe from the 'Once Upon a Soup', and a roasted beet recipe we've developed at the Co-op. I hope you enjoy!! Belly up!!



Green Lentil Soup with Coconut Milk and Indian Spices

1 big yellow onion, diced fine
2 garlic cloves, peeled and minced
3 Tbl unsalted butter
2 1/2 tsp fresh thyme, or 1 tsp dried
1 1/2 tsp turmeric
6 cups vegetable or chicken stock
1 1/2 cups French green lentils, picked through and rinsed
3 Tbl unsalted butter, clarified, or ghee (you can substitute olive oil)
1/2 tsp cardamom
1/4 tsp cinnamon
1/4 tsp ground cloves
a pinch of nutmeg
a few turns of freshly ground black pepper
1 cup canned coconut milk

1. Saute the onions and garlic in the butter in a large soup pot over high heat, stirring occasionally to keep them from stickeing to the bottom of the pot and burning.  When the onions have begun to reduce in volume, about 5-10 minutes, lower the heat to medium, add the thyme and the turmeric, and continue sauteing, stirring from time to time, for 10-15 more minutes, until the onions are tender and translucent.
2. Add the stock and the lentils, and simmer for 25-30 minutes, until the lentils are soft. 
3. Warm the clarified butter in a small saucepan over medium heat. Add the cardamom, cinnamon, cloves, nutmeg, and pepper and saute until the warmth from the butter brings out the aroma of the spices, 2-3 minutes.
4. Add the clarified butter and spices to the soup. Stir in the coconut milk, and cook for about 15 minutes over medium heat, so the flavors blend together.



Roasted Beet Hummus

 4 cups chickpeas
1/2 cup tahini
1/3 cup lemon juice
1/3 cup water
1 Tbl garlic, minced
1 1/2 tsp sea salt
2 tsp cumin
1/4 tsp chili flakes
1/4 cup olive oil
1 cup roasted beets, peeled and chopped

To roast the beet, wrap it in aluminum foil so it looks like a Hershey's Kiss. Place it in a 400 degree oven and roast until tender, about 30 minutes.

In a large food processor place all of the above ingredients except the olive oil.

Turn the food processor on, and while it's blending, drizzle in the olive oil.

Process until the consistency is creamy, adding more water if the mixture seems to stiff. Enjoy!