Barley, Turnip, and Greens Soup

Like I've said in other blog posts, I don't really cook with set recipes. I let my knowledge of traditional foods and my culinary tradition guide me.

Today I made a simple soup that is rather exceptional. I wish I would have made it sooner!

Zeke's Barley, Turnip, and Greens Soup

4 medium sized turnips
1 bunch of greens (I used collards)
1 onion
1 clove garlic
a little olive oil for the onion and garlic
2 cups barley
broth
about 1/4 cup fish sauce

1.Place the barley in a large pot and cover it with as much water as your pot will hold. Soak it overnight. The next day pour off the water. This leaches out much of the phytates.

2. Sweat the onion in a little olive oil. When its about half done mince and throw in the garlic

3. Chop your greens and them them to your large soup pot with your barley

4. Add the onion to the pot

5. Wash and cube your turnips. Add them to the pot.

6. Top everything off with you broth and add the fish sauce

7. Cook it. This shouldn't take more than about half an hour. You really just want the barley to break open and release its goodness into the soup to thicken it. Everything else should cook pretty quick.


There you have it folks. Super simple and super tasty.

More Beans

I've never really been one to use recipes. I've always had a pretty good culinary intuition, but some of you want actual recipes, so I'll give it a shot.

Here's an awesome pot of beans I made this weekend.

Zeke's Latest Bean recipe.
1 pound black beans
1 pound pinto beans
3 chicken thighs
3 Tablespoons cumin (or to taste
1 Tablespoon garlic powder
2 Tablespoons onion powder
3 Tablespoons chili powder
salt

1. Soak the beans overnight in a 5 quart dutch oven, then drain off the water and add fresh
2. place the chicken thighs skin side down in a pan and brown them. Don't worry about actually cooking them, we just want the flavor that comes from browning.
3. Place the chicken thighs in with the beans.
4. bring the beans to a boil then reduce to a simmer. Lets the beans almost cook. This can take up to two hours.
5. remove the chicken and shred it with a few forks. Put the meat and the bones back into the pot.
6. Add the spices and let the beans finish cooking. Remember salt will nearly stop the cooking process. I also wait till near the end to add the spices as much of oils that give them their flavor will cook out.
7. let simmer a while for flavors to meld and enjoy!


What could make this recipe better? Well if you aren't a broke tired college student like me, you can cook some fresh onion and garlic and add that. The flavor will be much better. you also keep more of the healthy chemicals in the food that way.

Lets not forget that beans feed your intestinal flora. Why pay good money for inulin or fructo-oligosaccharides? Beans contain the same indestible sugars that feed our gut bugs. Where do you think all that gas comes from?