Tag Archives: Posole

Greens, Oranges & Reds to Combat Winter Blues

New Winter Menus for Delivered Dish of the Week

Browse the dishes below, then go to the Ordering page’s Online Form to place your orders in advance. Ordering deadlines are the Sat prior to delivery week. If you’re a new client, please do fill out the Delivery Instruction field with as many specifics as possible. More info on DDoW service.

Btw, dish descriptions are here, while specific ingredient lists are within the Online Form.

A note about delivery: all dishes can be frozen, therefore they should be fine sitting on your stoop until you get home!

Roast Beets & Cabbage Salad (my photo).

Roast Beets & Cabbage Salad (my photo).

Jan 13 – 18
Curried Lentil & Carrot Stew  (vegan, GF, soy-free, no added sugars). Ok, lentils aren’t colorful nor particularly pretty but, this hearty stew with a bit of coconut milk will satisfy winter cravings

Roast Beet & Cabbage Salad with Sesame Tarator Dressing (vegan, GF, soy-free, Paleo, no added sugars). Here’s the pretty: “Pretty in pink” in a bowl, both smooth and crunchy. Beets with sesame dressings are my new favorite, inspired by “Mediterranean Fresh” by Joyce Goldstein. If this is a bit frozen when you rescue it from your front door, flip it out on to a large plate to thaw to room temp.

Jan 20 – 25
Spanish Shepherd’s Pie (vegan, GF, Paleo, no added sugars; contains soy).  Minced mushrooms and TVP flavored with olives & raisins provide a savory ‘meaty’ protein to balance mashed Yukon Gold potatoes. This will come in a small foil loaf pan, in case you want to brown it in the oven at home.

Red & Green Soup (vegan, GF, soy-free, Paleo, no added sugars). A simple Minestrone-like soup with lots of green veg, tomato and a few beans, sans noodles.

Fresh edamame (soy beans) have a firm texture and nutty taste.

Fresh edamame (soy beans) have a firm texture and nutty taste. Also called sweet beans.

Jan 27 – Feb 1
Jambalaya 
(vegan, GF, soy-free, no added sugars). Let’s have Mardi Gras a month early!  A toothsome brown rice dish chock full of celery & bell peppers. Add your own shrimp or sausage if you wish, and pass the hot sauce.

Edamame Succotash (vegan, GF, no added sugars; contains soy). Lima bean-phobes rejoice, because I’m substituting local, organic edamame beans from Sno-Pac, a southern MN company. Organic sweet corn, zucchini (non-organic probably, sorry), sweet onions and fresh dill round out this classic dish.

Feb 3 – 8
Veggie Tamale Casserole 
(vegan, GF, soy-free, no added sugars). Terry Hope Romero in her cookbook “Viva Vegan” says these are “inspired by tamales from the Sinaloa region of Mexico”, because veggies are worked right into the dough instead of serving as a filling. Green tomatillos and a bit of capers add tang. 

Red Posole with slaw on top (my photo).

Red Posole with slaw on top (my photo). Life-giving.

Red Posole Soup w/ Beans & Hominy (vegan, GF, soy-free, no added sugars). This hearty Mexican soup is a godsend on a frigid day. Full of tomatoes, green peppers, beans & chewy hominy. Medium spicy. Top with the traditional garnish of shredded cabbage, radishes, cilantro and squeezed fresh lime. It’s like having soup and salad in the same bowl.

Feb 10 – 15
Kale Yam Soup with Sage (vegan, GF, soy-free, Paleo, no added sugars). From “Love Soup” by Anna Thomas. I love this delicious combination of sweet pots, kale, spinach, parsley and caramelized onions, pureed til smooth and perfumed with sage.

Soft Garlicky Green Beans & Tempeh (vegan, GF, no added sugars). Tomatoey garlicky green beans, courtesy of Crescent Dragonwagon’s book “Bean for Bean”, plus high-protein organic tempeh to soak up the sauce. Note, you can choose the no-tempeh option (and then it’s Paleo-friendly). Yes, that is her name. Great cookbook.

More casseroles, cassoulets and cazuelas to come in Feb & March! 

Soup’s On!

When it’s damp & cold like today all I want is a big bowl of hot soup. The great thing about soup is you can throw all the ingredients in a crockpot overnight or while you’re at work. Here are 3 of my faves, all vegan, low-fat and high-fiber. 

Kale & Yam Soup, above, and Parsnip-Celery Soup, below (my photo).

The Parsnip Celery Soup will be featured in my upcoming community education classes, “Healthful Holiday Dishes”, being offered at both Inver Grove Heights Community Center and Robbinsdale Middle School, Sat Nov 3 11.30am and Wed Nov 7 6.30pm, respectively. Register now! (I’ll post links and lesson plan later today.)

PARSNIP & CELERY SOUP. Vegan, Gluten-free, Paleo-friendly. Made this last spring for St Patrick’s Day and it’s a winner. Incredibly comforting and kid-friendly. I didn’t find a recipe that was perfect (ie dairy-free) after looking online for 5 minutes, so I combined two similar recipes for Parsnip Soup w/ Leeks & Parsley and Celery & Parsnip Soup with Green Onion & Dill Matzo Balls. I wanted to combine celery & parsnip b/c one has starch and the other has fiber, and parsnips have more complex carbs than potatoes. They’re also naturally very sweet.  I also wanted to stretch parsnips which shrink when cooked.

These recipes follow a basic formula for making pureed soup: saute, boil, puree. That’s why I know I can combine them. To customize, I’m skipping the leeks and matzo balls — so it’s a gluten-free soup — and retaining the parsley coulis. I substitute olive oil for butter and skip the cream. You don’t miss the cream at all.

KALE & YAM SOUP. Vegan, Gluten-free, Paleo-friendly. A thick green pureed soup with, count ‘em, 2 Super Foods in a bowl. A nice hot immune-system booster (vs cold smoothies). Flavored with sage & caramelized onions, this is from the “Love Soup” cookbook. I certainly Love that book. The author recommends Japanese yams which are particularly sweet & fragrant, but regular are fine, too. The extreme green-ness may put off some picky people but some clients adore this. It makes you feel healthy and fills you up.

Posole soup with plenty of crunchy garnishes is a hearty Meal in a Bowl (photo from a website).

MEXICAN POSOLE WITH HOMINY & BEANS. Vegan, Gluten-free, fairly Paleo-friendly. Posole is a terrific pepper-based soup/stew with hominy, to which I’m adding beans for protein. Medium spicy. Absolutely life-giving on a wet day. Unlike the 2 pureed soups above, it’s full of texture and bright spices. It’s traditionally made with pork (so good!) but this vegan version is great IMO. Ground guajillo pepper is the main flavoring agent. You can find this in cellophane pkgs along with other spices, herbs & whole dried peppers in a Hispanic grocery/deli, or the Hispanic aisle of a big inner-city regular grocery or Asian grocery. Little Hispanic grocery stores are found in a lot of Mpls & St Paul neighborhoods and are fun to explore. For example, you’ll find cheap RIPE avocadoes that you can actually eat right away!

About pureeing soup: you’ll need a blender or a food processor. I love my immersion blender cuz it’s one less thing to wash, and having to keep depressing the button strengthens my grip. Ha ha.

One-Bowl Meals for Too Fast Lives

The Hearty Mexican Posole Soup with Radish Cabbage Arugula Salad Garnish (choice of vegan bean or pork version) that is featured for this week’s Delivered Dishes of the Week is an excellent one-bowl meal. See pithy descriptions for the next 2 weeks’ menus on the Menu Archive.

One-bowl meals are a way of life for many of us. They’re quick to eat, easy to make and more portable. When made of whole foods,  they’re also more ‘nutrient-dense’. A cup of nutrient-dense food like beans & greens gives you more nutrition than a comparable serving of something starchy and/or processed.  Looking at it another way, if you’re going to eat a 600-calorie meal, you could eat a 3-4 course meal of nutrient-dense foods instead of one bowl of mac ‘n cheese.

[Of course, there are times when that mac ‘n cheese or ice cream is completely appropriate. For instance, driving past Izzy’s Ice Cream on a 76 F evening last week.]

Anybody who’s followed a weight-loss program knows this. So the challenge is to surround ourselves with more nutrient-dense, unprocessed foods, which is hard when nutrient-poor processed foods are everywhere and simply more convenient.

I’ll be teaching to this question on Thu to residents at Next Step Housing, an independent living facility run by Ascension Place, a transitional housing program for women based in North Mpls.  I’ll assess their cooking skills, teach basic knife techniques, and focus on easy, cheap, healthful dishes that you can ‘build’ on for an endless variety of meals.

Tuscan white beans, swiss chard and broccoli.

We’re going to make a couple variations of Beans & Greens (see prior posts). Next Step’s apartment building is near the Cub Grocery on Broadway Ave & Lyndale Ave North, so these women can easily get dried/canned beans and frozen/ fresh greens such as kale, collards, turnip greens and spinach, all year round. On summer weekends, they can go to a satellite Farmers’ Market run by Mpls Farmers’ Market and West Broadway Business & Area Coalition. These women may have never visited a farmers’ market before, so I’m looking forward to introducing them come summer.

We’ll cook large batches as usual. In the end it’s cheaper and more efficient to cook a large batch than a small batch of most dishes. If you’re going to chop 1 onion and 3 carrots, you may as well chop twice as many while you’re at it.

Furthermore, I’m going to suggest that, since they live in the same apartment building, they do a couple things that will make cooking more fun and save money, too:

1) Monthly Soup Swap. Say you have a group of 6 people. Each participant brings a 6-quart pot of home-made soup and 5 quart-size ziploc bags or tupperware. Divide all the soups. Everybody gets 6 quarts of different soups! If you freeze the ziplocs flat, they can be stacked vertically or horizontally in the freezer and will take up less room.

Gorgeous local veg!

2) Buy favorite veggies in bulk at the Farmers’ Market and divide. You can buy 5-10 lb tubs of green beans, tomatoes, et al at a cheaper rate than the little 1-lb trays. The farmers often have blemished ‘seconds’ in large tubs for even lower prices. And, if you go near closing time, they will practically give stuff away rather than pack it up in their trucks.

3) Cook together occasionally. It makes a solitary chore more of a social event, especially for singles, and besides, two cooks are faster than one.

Of course, these are excellent time- & money-savers for everybody, whether you live next door or not!

Cornucopia of Comforting Corn Dishes

Ahh, the first snowfall of the season and a doozy at that! We awoke to a world seemingly dipped in whipped cream. Heavy, nearly clotted cream, in fact. And thus the season of serious tea drinking commences. How appropriate, then, is my choice of the Delivered Dish of the Week, Posole, which I have been promising for a few weeks. What is better on a wet wintry day than a spicy tomatoey soup?

Posole is a Mexican stew of posole corn (dried field corn), pureed peppers, onion, etc (traditionally with pork or chicken) served with shredded raw cabbage, sliced radishes & fresh cilantro on top. Posole corn is hard to find, so whole kernel hominy is usually used. Hominy is whole corn whose hull and germ have been removed by soaking in a weak lye solution, then beating it and drying. This process preserves corn for later use. (A modern factory method is to boil in dilute sodium hydroxide then put through rotating cylinders with running water.)

Hominy comes in cans or frozen and looks like giant, swollen, white kernels of corn, and has a nice chewy texture.   FYI, “grits”, also known as “hominy grits”, is dried hominy kernels stone-ground & sifted.

Without the hull, hominy has less fiber but, in some ways is more nutritious than plain old corn, including having more easily absorbable niacin and more calcium.  And it’s still good carbs.

Continuing the ‘cornucopia’ of corny comfort foods is Corn & Quinoa Pudding for Thanksgiving and Corn & Sweet Potato Casserole in December.

DELIVERED DISHES FOR NOV 15 – 21

1)  Posole Stew with Hominy, Peppers, Collard Greens, Cilantro, Cabbage. Vegan, gluten-free. Mildly spicy. Top with squeeze of lime & hot sauce and serve with rice, quesadilla, corn bread, a tamale, or, #2 Dish below.

2) Black Bean & Wheat Berry Salad with Carrots & Radish. Vegan. Hearty entree or side. Do notice how these two high-fiber, cholesterol-lowering dishes are prepping you for the excesses of the following week. ;^)

NOV 22 – 25 (THANKSGIVING)

1) Roasted Beet & Lentil Salad in Balsamic Vinaigrette. Vegan, gluten-free. I’m offering this again (last time was July 4th) b/c it is the perfect holiday dish, both gorgeous and tasty — plus it caters to vegans. Its sweet-sour-earthy flavors & textures especially complement traditional American Thanksgiving menus.

2) Sweet Corn & Quinoa PuddingNo gluten, but, has dairy. Another great side dish for holiday tables. [Whatever. You had me at ‘pudding’.]

NOV 29 – DEC 5
No deliveries. I will be on a short out-of-town family vacation.

DEC 6 – 12
TBA. I’m wanting spicy exotic flavors to contrast with upcoming traditional American holiday fare.  So, possibly Jamaican stew and ‘green’ barley made with minced kale.