Spinach is in season and I bought two massive bunches of it from the local farmer’s market. The first thing I did was search on Cookpad for spinach soup. I wanted something that wasn’t really creamy since I don’t really do dairy products.
I wanted something nice and light for lunch yesterday so I decided to try making a soup that I had the day before at Earthen Place Cafe here in Zushi. It was a kabu (a white turnip) and onion soup so I gave it a try and was happy with the results. Click here for a picture of the kabu. Despite the texture resembling the daikon radish, which takes a long time to cook through and become tender, kabus cook very quickly. This soup can easily be vegan, gluten-free or any other allergen free simply by changing your bullion cube.
Kabu and Onion Soup
1 bullion cube
1 medium onion
1 medium to large kabu
salt and pepper, to taste
Put the water in a sauce pan and bring it to a boil. While you are waiting for the water to boil, peel and thinly slice the onion into half moon shapes. When the water has boiled, add the onion and bullion cube and reduce the heat to a simmer. Simmer until the onion turns translucent. I let mine get soft because I don’t like onions that are still firm. While the onion is cooking, peel the kabu, cut in half, then each half into thirds. Finally slice thinly. You basically need to cut a thin slice into six pieces. Once the onion is ready, add the kabu and simmer until it becomes tender. This should only take about five minutes.
Other soups you may enjoy:
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I have been making a bit of an effort to buy more additive-free and organic pantry items. I have started keeping my eyes peeled for organic/additive-free products in the supermarket. My food philosophy tends to be eat as healthy as possible with what is available. You should be able to find some of these items in your local supermarket. I have found a lot of additive-free and organic food at the local OK Supermarket, a discount supermarket.
Organic soy sauce
有機しょうゆ (ゆうき しょうゆ yuuki shouyu)
I have been using this soy sauce for a couple of weeks and I like it. It is made by Yamasa which is the company I usually buy non-organic soy sauce. This is a picture of the bag it was sold in.
無添加 ソーセージ (むてんか ソーセージ mutenka souseeji)
I spotted this about a week ago for the first time and tried them. They taste like normal chemical laden sausages. They were about 270 yen for one pack so they are a bit more expensive than regular sausages.
Additive-free potato chips
無添加ポテトチップス (むてんか ぽてと ちっぷす mutenka poteto chippusu)
My husband got into these before I had a chance to eat them. He said they tasted good.
有機しょうゆ (ゆうき しょうゆ yuuki shouyu)
This one is made from organic soy beans but all other ingredients are not organic. I have never made soy sauce before so I can’t say how much non-organic material is in the soy sauce.
有機コーヒー (ゆうき こうひい yuuki kouhii)
I don’t drink coffee so I will not be able to review it but it is there for you to try.
有機納豆 (ゆうき なっとう yuuki nattou)
Another product I can’t stomach but the boys of the house love it. Aside from OK Supermarket, which sells organic natto for the same price as non-organic, supermarkets seem to sell organic natto in two packs for the same price as a three pack of non-organic. Not too bad if you don’t go through a lot.
Do you have a favorite organic or additive-free product? Please leave a comment (preferably with a link to a picture) below in the comments.
A little over a week ago I ran a hummus workshop at Serendipity Cafe here in Chigasaki. I had a great time and we ended up making nine different flavors of hummus. I’d have to say that eating nine kinds of hummus is a pretty good dinner to have. We also made flat bread. A gluten-free friend asked if she could bring some gluten free flour along and we successfully made gluten free flat bread for her and another participant who happened to be gluten free as well. We used two food processors and oddly enough the hummus that came out of the processors tasted quite different.
I have been asked to run it again so stay tuned for for an update on when.
I will be posting details for my next class on Monday morning so make sure you come back and check it out.
I spotted this recipe on Cookpad (Japanese) and I couldn’t resist trying it. It looked simple and I knew if I made one small adjustment it would be fabulous. I happened to have some mackerel in the fridge and the supermarket had a bag of super ripe tomatoes on the discount veggie rack and I knew it was fate. The original recipe called for one can of tomatoes but they are in season now so fresh is best. I will try this again with canned tomatoes but I think I will splurge on expensive canned tomatoes as the freshness of the tomatoes was one of the reasons I enjoyed this so much.
Mackerel simmered in tomato sauce
4 mackerel fillets – make sure there are not too many bones
3 small tomatoes, cut into large chunks
3 tablespoons olive oil
1 clove garlic, diced/minced
1 tablespoon flour (to make gluten-free use rice flour)
salt and pepper to taste
splash of white wine or cooking sake (I used cooking sake)
Sprinkle some salt on the mackerel fillets and let them sit for five minutes. Dice/mince the garlic and saute it in the olive oil in a frying pan (large enough to fit all the ingredients) until it is fragrant but no darker than light brown. Pat the mackerel fillets dry with some paper towel and sprinkle with flour, salt and pepper. Add the fillets to the pan and brown on each side. They don’t have to be fully cooked at this point. Once they are brown add the rest of the ingredients. Simmer everything on medium for about ten minutes. the fish will be fully cooked and the flavors will have melded. Serve.