Cream of Spinach Soup

This recipe is adapted from Mollie Katzen's Moosewood Cookbook using almond milk instead of milk and white rice flour instead of wheat flour.

1 carrot, peeled and cut into chunks

1 small onion, cut into chunks

1 glove garlic

1 potato, peeled and cut into chunks

1 pound spinach

1/3 cup butter

1/3 cup white rice flour

2 cups almond milk

1 pinch nutmeg

½ teaspoon basil

1 pinch thyme

1 pinch parsley

Salt and pepper

• Cover carrot, onion, garlic and potato in water. Cook until tender. Puree and set aside.
• Steam spinach in 1 cup water until wilted. Puree. Leave in blender.
• Make a roux as follows. Melt butter. Add white rice flour. Cook a few minutes. Whisk in almond milk. Cook over low heat, stirring until thick.
• In a blender, add to the spinach: the roux, salt, pepper, nutmeg, basil, thyme, parsley, salt and pepper. Blend until smooth.
• Add the first mixture. Blend until smooth. 
• Correct seasoning and serve.

Minka Spice Mix

I make chicken wings. A lot. And I use the same spices when I make baked chicken thighs. Eventually, I realized it would be easier to create a spice mix. This posting includes recipes for:

• Minka Spice Mix
• Baked Chicken Wings – and Wing Tips (flavor variations)
• Baked Chicken Thighs

Minka Spice Mix

Combine equal parts of the three ingredients and store in a covered jar. I usually use about ¼ cup of each ingredient, but one tablespoon of each will also work. 

• Paprika
• Ground Cumin
• Savory (or Marjoram or Oregano) 

Baked Chicken Wings

¼ cup olive oil
scant ¼ cup apple cider vinegar

3-4 garlic cloves, crushed
2 teaspoons sea salt

2 rounded tablespoons Minka Spice Mix
3-5 pounds chicken wings

Salt

Pepper

• In a large covered bowl mix together everything but the wings.
• Add the wings and mix well to coat the wings with marinade.
• Cover and marinate in fridge at least 30 minutes. Wings can marinate for 3 days or longer, but do not exceed the butcher's expiration date.

When you're ready to bake the chicken wings:

• Preheat oven to 425°.
• Optional: Line a jelly roll pan with parchment paper. The paper should hang over the edges of the pan. 
• Place wings in the pan so they are not touching. Drizzle any remaining marinade over the chicken before it goes in the oven. To avoid food poisoning: do not use leftover marinade as a serving sauce.
• Total cooking time is 40-50 minutes.
• After the first 20 minutes, flip the wings over. 
• After another 15-20 minutes, flip the wings again. 
• Watch carefully: sometimes the wings cook faster than expected! Check the wings every 5 minutes to be sure they are golden brown and fully cooked, but not overcook.
• Add salt and pepper as desired.
• If you like your wings cut in half, it's easier to do after that after they are cooked. Kitchen shears are helpful for this task.

Wing Tips

Try adding one or more flavors to the marinade:

• Soy sauce or tamari
• Grated ginger root
• Black pepper or cayenne
• Minced jalapeno
• ¼ cup honey

Try serving your wings with one or more toppings:

• Chopped cilantro
• Chopped scallions
• Lemon or lime juice
• White or black sesame seeds
• Pesto sauce

Baked Chicken Thighs

• Preheat oven to 350°.
• Line a jelly roll pan with parchment paper. The paper should hang over the edges of the pan.
• Place the thighs on the jelly roll pan. Sprinkle the tops with Minka Spice Mix.
• Total cooking time is 30-45 minutes. After 15 minutes, flip the thighs and sprinkle the second side with Minka Spice Mix.
• After the thighs have cooked another 15 minutes, flip them again. Check them every 5 minutes to be sure they are fully cooked, but not overcooked.
• Add salt and pepper as desired.

Preserved Lemons

• Every winter when my grocer sells Meyer lemons, I get a half dozen or so and make a new batch of preserved lemons. Fermentation preserves the lemons, which will keep at least six to twelve months. I use the preserved lemons in entrées, side dishes and salads; see Cooking with Preserved Lemons below.
• Any variety of lemon will work, but Meyer lemons are favored because of their thin skins and fruity flavor.

Equipment

• Glass jars with lids. I prefer wide-mouth half-pint jars with plastic lids; over time, lemon juice and salt can corrode a metal lid. One jar can hold about 4 lemons.
• Optional: Wide-mouth glass pickling pebbles (1 per jar) keep the lemons submerged.

4 Meyer or conventional lemons
2 conventional lemons (for juicing)
1/3 cup kosher salt (or maybe a little more)

• Wash and dry all the lemons. Pop off the stem/blossom from each lemon.
• Quarter the 4 Meyer lemons. NOTE: Some cooks almost quarter the lemons leaving the four pieces joined at the base. This makes a pretty presentation, but quartering the lemons makes it easier to pack the jars. 
• Dredge the quarters generously in kosher salt. They should be heavily coated. Add more salt if the 1/3 cup is not enough.
• Pack the lemon quarters tightly into one or two glass jars. Press down to release juice.
• Optional: Add a glass pickling pebble to keep the lemons from floating.
• Juice the conventional lemons. Add the juice until the lemon quarters are completely covered. 
• Cover the jar with a plastic lid.
• Invert the jar to mix the salt...and then tip it back.
• Let stand at room temperature for seven days, inverting at least once a day.
• After a week, chill in fridge.
• The lemon juice will take on an oily texture.
• Preserved lemon will keep six to twelve months -- or longer. 

Note glass pebble to left.

Cooking with Preserved Lemon

• Except for the stem/blossom and seeds, all of the lemon is edible, however some do not like the pulp. Decide for yourself.
• The liquor and pulp can be added to salad dressing.
• The liquor and rind can be added to salads, side dishes, pasta and entrées for flavor or a garnish.
• Remove a lemon quarter. Rinse briefly to remove excess salt. Scrape away the pulp. If you like to use the pulp, return it to the jar. Chop the rind and add to your recipes.
• If minced rind is cooked into an entrée, the rind will cook away to nothing. The flavor will remain, but you may not see the rind.
• Because it's salty, it’s best to taste your food before adding salt to any recipe that uses preserved lemons. 
• Indian restaurants often serve spiced preserved lemons as a condiment.
• Here are more ideas!

Coconut Milk

• Homemade coconut milk is a great way to avoid the additives often found in commercial coconut milk.
• Coconut milk makes a nice soup garnish.
• This recipe was adapted from The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett.
• This recipe makes about 2 cups coconut milk.

2½ cups just-boiled water
1½ cups dehydrated coconut flakes

• The Set Up: To get the most milk out of your coconut, make sure the water is as hot as possible -- set up your equipment and coconut in advance.
• Set up your blender and find the 2½ cup measuring line -- or use a liquid measuring cup.
• Place a large wire strainer on top of a large bowl. Line the strainer with two layers of cheesecloth.
• Measure 1½ cups dehydrated coconut flakes and set aside. Do not place coconut in blender.
• Bring the water to a boil and immediately pour 2½ cups boiling water into the blender. Be sure to add the boiling water to the blender before the coconut or the blender may jam up.
• Now, add the coconut. It will float on top of the water.
• Right away, cover the blender and puree the mixture for at least 2 minutes. 
• Pour the mixture into the lined strainer. Allow the coconut milk to drain into the bowl.
• After it cools, gather the cheesecloth around the coconut, and twist the cheesecloth to extract more of the milk.
• This recipe makes about 2 cups coconut milk, which can be used right away or stored in the fridge for 3-4 days. If it separates, give it a stir or a shake.
• The leftover coconut pulp can be used in other recipes or made into coconut flour.
  
  

Carrot Soup - Low FODMAP

• This is a large recipe and can easily be frozen -- or cut in half.
• I make my own coconut milk for this recipe.

2 pounds carrots, peeled, chopped into small chunks
1 pound parsnips, peeled, chopped into small chunks
2 inches ginger, peeled, diced
4 cups boiling water
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon dried savory (or other herb)
Salt to taste
Black pepper to taste
1 to 2 cups coconut milk (homemade or commercial)

• Place carrots, parsnips, ginger, water, turmeric, paprika, savory, salt and pepper in a pan. Simmer for 15-20 minutes or until vegetables are soft.
• Allow mixture to cool.
• If you make your own coconut milk, this is a good time to do so.
• Add coconut milk.
• Whirl in blender until smooth. Add water as needed to get everything to move in the blender. I added 3 to 4 cups of water to get the consistency right...maybe more.
• Serve hot in bowls.