Moroccan Three Bean and Kale Soup

Moroccan Three Bean and Kale Soup

Maybe we are being to fancy with naming the recipe. The idea did start with our visit to My Yellow Farmhouse, no not my farmhouse but Cecile’s yellow farmhouse. Well actually her blog ( My Yellow Farmhouse).

She has a wonderful soup recipe, “Slightly-Spicy Three Bean, Tomato and Kale Soup.” We had some kale on hand, went to the Whole Foods Market for a few more things, arrived home and started cooking.

In Cecile’s soup she used Italian seasonings, and a can of crushed tomatoes with Italian herbs. She stated she liked to use Contadina.

But we decided to change things up a bit. We used some unprecedented spices in our soup, well at least I personally have not seen it done before. The spices we used, are used in Moroccan recipes as well as North African dishes.

The spices are a mix of organic spices and they include, Coriander, Cinnamon, Cumin, Lavender, Fennel, Pepper, Cayenne, Cloves, and Cardamon. We also used a can of fire roasted tomatoes.

Thanks to Cecile and My Yellow Farmhouse for the soup idea, and here is what we did and what you will need.

3/4 cup chopped mini-sweet peppers, red, yellow, and orange

3/4 cup chopped red onion

2 Tbs. olive oil

rinsing the beans2 large cloves garlic, minced

3 cups baby kale leaves, chopped

1 can – 15.5 ounce kidney beans, drained and rinsed

1 can – 15.5 ounces black beans, drained and rinsed

1 can – 15.5 ounces garbanzo beans – drained and rinsed

1 32 ounce container free range chicken broth, low salt

1 can – 28 ounces fire roasted tomatoes, with no added spices or herbs

2 tablespoons Ras El Hanout (find this at Whole Foods in the Spice and Herbs section for $2.79 as of 2015)

1/2 teaspoon Himalayan salt

sauteing the onion and sweet peppersPlace a  6 to 8 quart soup pot over medium heat and add oil. Allow to warm, add onions, and sweet peppers and saute about 5 minutes. Next add garlic and continue to saute.

add the fire roasted tomatoesOnce you smell the garlic, stop sauteing and add the beans, broth and tomatoes, and mix until well incorporated.

adding the spicesNext add the spice, and salt. Mix in. Let simmer on low for about 20 minutes.

Moroccan Three Bean and Kale Soup in a soup potYou can either add the kale while simmering, or wait after 20 minutes then add the kale stir in wait 5 minutes and serve. The leaves will cook a little, but there will be more color to the presentation of the soup.

This soup, like any sauces and salsas, taste better after 24 to 48 hours, giving time for the spices to be absorbed into the finished product.

Moroccan Three Bean and Kale Soup - close up

How ever you chose to finish the soup, once done, ladle into a soup bowl and enjoy.

What Others Are Reading:

Spanish Chicken Salad

Spanish Chicken Salad

Paprika is used to garnish many foods we prepare. Like soups and deviled eggs, also for flavoring potato and pasta salads. It is also used in BBQ. Most of the prepared seasonings that are store bought for marinating meats have paprika in it.

The paprika we are accustomed to using is the sweet Hungarian paprika. Paprika comes from the pods of Capsicum annuum peppers that are dried and crushed to form the powdery spice.

The sweet red chili peppers are originally native to North and South America. But today, most paprika comes from Spain, South America, California and Hungary.

Besides the sweet Hungarian paprika that is commonly used , there is the Spanish Hot paprika or smoked paprika. Dose it make a difference in your recipe the use of paprika (the classic sweet) to smoked paprika?

Yes it does matter. Most recipes use the sweet paprika that we reach for in our spice cabinet. It is derived from the sweet red chili peppers and labeled “paprika”. But smoked Spanish paprika requires the peppers be smoked, usually with oak wood, prior to processing.

Smoked paprika has a distinct flavor after being smoked. As an example smoked paprika is essential for Mexican chorizo sausage. If you used regular paprika, the chorizo would not taste the same.

Paprika as for any spice has a two fold purpose when we use them. One side is the flavor spices give to our recipe and the other side is for health reasons. Any spice including paprika when consumed stimulates enzymes in our digestive system to fight off inflammation as will as bad bacteria, just to name a few good healthy reasons.

If you are interested in making your own home-made Smoked Paprika click here to find out how: How to Make Smoked Paprika.

Now for the featured recipe Spanish Chicken Salad and here is what you will need:

ingredients-for-Spanish-Chicken-Salad1/4 cup olive oil + 2 tsps.

3/4 cup slivered almonds, toasted

2 cloves garlic, minced

1 tsp. paprika, Spanish smoked

2 tbsp. balsamic vinegar

2 tbsp. mayonnaise

16 oz. mix lettuce greens

4 cups cooked chicken

2 roasted bell pepper slices, cut into smaller slices

toasting-slivered-almonds-for-Spanish-Chicken-SaladIn a frying pan over medium heat, warm 2 teaspoons of oil. Add the almonds and toast, stirring until they are crisp and golden. This should take about 5 to 7 minutes. When you start to smell them toasting, remove the pan from the burner. If you continue to toast them, they will burn.

plating toasted almonds - putting aside - Spanish Chicken SaladWhen you remove them from the burner, transfer them to a plate and set aside.

preparing-chicken-breast-for-the-Spanish-Chicken-SaladTo prepare the chicken breast, pour one cup of chicken broth and one cup of water into a medium stock pot. Place 4 chicken breasts into stock pot and cook on medium heat until the chicken has reached an internal temperature of 165 to 170 degrees.

Remove from pot, set aside and let cool. Once cooled chopped chicken into 1 inch chunks.

whisking-in-oil-gradually.jpgIn a large bowl, whisk together the garlic, smoked paprika,vinegar, mayonnaise and option 1/2 tsp. salt, pinch of pepper. Gradually whisk in the 1/4 cup of oil and mix up until well incorporated.

slicing-roasted-red-bell-peppers.jpgSlice the roasted red bell pepper and set aside.

Mixing-the-coated-chicken-toasted-almonds-with-the-greens-to-make-Spanish-Chicken-SaladIn the bowl with the vinaigrette add the chicken, and roasted bell peppers and stir to coat evenly.

Spanish Chicken SaladPlate and serve.

You can plate to the side some shredded Jack cheese and sliced roasted bell pepper, for extra toppings.

Read more about spices at the Health News Library: Spices – Useful for More Than Just Culinary

Sources:

eHow Logo

Types Of Paprika

Paprika Vs. Smoked Paprika

theKitchen.com

 

Different Ways to Organize Your Spice Cabinet

Organizing the Spice Cabinet

Spices are the main attraction of a food preparer’s kitchen as spices are used for all types of foods, from baking, cooking, broiling and barbequing. Spices are even used to make teas, like Spiced Chai tea.

Organizing your spice cabinet according to the way you cook would ensure the spices are always at hand or easily available. Your cooking will also improve with your spices easily at hand and wasting no time sorting through the cabinet looking for the right spice.

When acquiring new spices already in their own packaging or buying in bulk and you adding them to spice jars, it is best to write the purchase date on them so you know when it’s time to go and buy some fresh spices. The rule of thumb to stock fresh spices is every 6 months.

You should clean and organize your cabinet biannually, which is every six months. Dried spices hold their flavor as long as they are stored in the dark, no humidity and not next to or above the stove. Heat from the stove will only cause the spices to expire faster, as well as humidity.

To maximize your cabinet space, why not store your spices in similar shaped containers that match and coordinate. If you decide to do this, you can buy from 2 to 6 ounce spice jars at your local market that sells bulk spice or at the local organic markets. I did that and paid $1.99 each. They have plastic lids and shaker top and they are a glass jar. They have no labels though. But not to worry just link here Martha Stewart Spice Labels and download her free spice jar label template. There are 25 assorted labels with the spice name already printed on them, like cinnamon, allspice, ginger, cloves, etc., with additional blank labels. Print out the template onto 8 1/2 x 11 card stock or self-adhesive paper.

Different Ways to Organize

Type of Meal

What sorts of meals do you make often? The spices you use for these meals can be organized in one section. Arrange barbeque spices and rubs in one section, and sweet spices for baking in another section.

This method of organization will help you to easily grab all of the spices needed to prepare the recipes that are popular and made most often in your kitchen.

Alphabetically

If you are the type of cook who doesn’t make the same recipe twice, then organize your spices alphabetically to find what you’re looking for quickly and easily. Your spices should be stored in such a way that you can easily see all of the jars with their labels facing forward as well.

Country

Are you the type of recipe creator that likes to prepare meals of different countries? Like Indian food, or Mexican food and even yet Italian food?

Then organize the spices according to the area they originate from as your guide. If you decide to use the Martha Stewart spice template, just mark the country of origin.

As an example: If you like cooking Mexican food, then when you label the paprika, cumin, oregano or any other spice related to that type of food, below the spice name pencil or pen in “Mexico”. This way when you return the spices to the cabinet, they stay grouped together.

Do you have a way you organize your spice cabinet? Leave us your idea in the comment section so other readers can know about your organizational spice cabinet ideas. Thanks!!

Image credit: ronyzmbow / 123RF Stock Photo

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