Market Paella

Last weekend the husband and I helped set up at the Farmer’s Market again. We’d had lots of rainy Saturdays, but Memorial Day Saturday had blue skies and sun. I was able to take lots of photos that I can use in the weekly MailChimp market reminder.

The chef demo was a market paella (vegetarian) made by Taylor Hale. He walked around to the vendors and collected vegetables. He made the stock from vegetable leaves and spent time prepping the veggies. The only things he brought with him were rice, spices and water.

The kettle in the back left of the photo above is the stock he made on site from vegetable leaves. I was inspired by this as I often think I’m going to use the leaves I cut from my Hakuri turnips or beets, etc. but they usually go into the compost. Now I am throwing all those things in the stock pot with some onions and maybe some leftover vegetables in the fridge and making vegetable stock.

 

I asked Taylor about what kind of rice he used and I took a photo of the bag. It’s available on Amazon. He said Bomba was an alternative paella rice. His seasoning is his own concoction. It’s called Mo’ Spanish and is available on his website as is the recipe for the green sauce he added to the samples being handed out. I bought some Mo’ Spanish and made some paella with Arborio rice which was the closest I could come with what I had in the pantry. Later in the week I made a double batch of hummus (1 can chickpeas and 1 can Cannellini beans) and used some Mo’ Spanish. The hummus was terrific.

Later in the week I made a double batch of hummus (1 can chickpeas and 1 can Cannellini beans) and used some Mo’ Spanish. The hummus was terrific and a lovely protein substitute for meat.

The market is a welcoming place for neighbors and friends to meet. Dogs, and children of all ages, are welcome.

Curried Butternut Squash Soup

I get a lot of food and supplement related emails. Our diet tracks toward Paleo and a recent email trying to sell me a new cookbook had a simple recipe that I have now made several times. It’s quite easy which is what I want. If I can make something ahead of time and reheat for lunch or dinner, that recipe is a keeper.

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Here it is:

Set oven to 375

Cut squash in half, remove seeds, and place in oven dish cut side down. Add some water. Cook 45 minutes or until done. When cool peel and puree squash in food processor.

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In saucepan cook (over low heat) 1 tsp red curry paste and 1 tsp cumin for one minute. The first time I made this I was out of ground cumin, but I did have cumin seeds. I ground them as best I could in a mortar and pestle. It worked fine.

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Add 1 can full fat coconut milk. Bring to boil. Add juice and zest of 4 limes. (This sounded like way to much lime for me so I used 1 big lime. Maybe if I was in Key West using those tiny limes…)

Finely grind 1 cup Pepitas in blender. I didn’t use the  Pepitas. They are on my husband’s food sensitivity list so I passed. But I think they would have been good.

Add cooked squash and coconut mixture and blend. I had already pureed the squash in the food processor so just added it to the coconut mixture and didn’t re-process. Add water if too thick.

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This photo is from the second time I made this soup. I opened the Harissa I’d finally found (in Baltimore) to make a more enticing presentation. The pea shoots came from a local farmer who raises greens in her winter fields and in an unheated greenhouse (where the pea shoots grew.)

I like having another easy way to incorporate winter squash into our diet. If you wanted to make this even faster, you could buy cubed squash. I wonder what this would be like with canned pumpkin? I’m going to try that and I’ll let you know.

What is your favorite fast recipe?