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Ground Breaking

Reuse, recycle, reduce. We hear these ideas all the time and I tend to think they are good ones. It comes in especially great when someone gives me an old kiln.  That is exactly what happened when the electric kiln that we used for cone 6 glaze firing gave up the ghost at Callanwolde. It’s a good size kiln, much bigger than my electric kiln but I’m not interested in rewiring this one. You may remember I did that with my electric kiln when I installed the kiln sitter (you can read about that here) which I got from another free kiln.

My plan for this kiln is to make it a reduction kiln since that is the look I like best for my pots. I am even considering adding a stoke hole so I can feed some small piece of wood into the kiln for some ash and wood effects.

Before I can start converting it into a gas kiln I need to build a kiln shed. My current kiln room is fine for the electric kiln but it’s too crowded to add flame to the mix. I’m designing a simple lean-to type shed that will have a m…

Meatless Monday - Garlic, Kale, and Mushroom Soup

It's winter, also known as cold and flu season.  Besides taking the proper precautions of hand washing and flu shots it's a great idea to eat very healthy foods.  I have read that garlic has anti-viral and antibiotic properties.  I don't know if that is true, I'm a potter, not a doctor or scientist or nutritionalist.  I do know that it's really tasty.  I've also previously mentioned kale's super food status and you've probably heard that eating green, leafy vegetables is good for you.  If you don't care for kale this you could try substituting spinach in this recipe.  The recipe also calls for wheat berries which I would not think are gluten free.  If you need to stay away from gluten you can easily substitute another similar grain like rice or millet.  I've included a link to a site that offers some gluten free grain substiutions at the bottom of this post.

I also made a couple loaves of Suzi's cuban bread to go with it.  It's delicious and so easy.  I've included a link to the recipe at the bottom of the post.

Garlic, Kale and Shitake Mushroom Soup by Future Relics
Garlic, Kale, and Mushroom Soup

Ingredients:


  • ½ cup wheat berries
  • 2 Tbs. olive oil
  • 1 cup shiitake mushrooms, stemmed and thinly sliced 
  • 15 cloves garlic, peeled and thinly sliced
  • ¼ cup rice vinegar
  • 4 cups vegetable broth
  • 1 bunch kale ( about 10 oz.), stemmed and coarsely chopped
  • 1/4 tsp hot pepper of choice (cayenne or chilli)
Directions:

 1. Soak wheat berries in large bowl of cold water for 1 to 24 hours.

 2. Heat oil in 2-qt. saucepan over medium heat. Add mushrooms, and season with salt, if desired. Sauté mushrooms 10 minutes, or until beginning to brown. Add garlic, and sauté 2 minutes more. Stir in vinegar; simmer until vinegar is almost evaporated, stirring to scrape up browned bits from pan.

 3. Drain wheat berries, and add to mushroom mixture with vegetable broth, hot pepper, and 1 cup water. Bring to a boil, then reduce heat to medium-low, and simmer 20 minutes. Add kale, and cook 10 minutes more (add more water if needed to cover kale), or until kale is just tender. Season with salt and pepper, if desired.

Other Stuff:

Gluten Free Whole Grains
Smart Cat's Cuban Bread Recipe

Check out the gallery page - Future Relics Gallery by Lori Buff

Comments

  1. you always post the most delicious sounding and looking soups, these winter days soups are perfect to stay warm.

    ReplyDelete
    Replies
    1. Thanks Linda, I hope you're able to try some of the recipes yourself.

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  2. oh BOY, so perfect...and I bet spinach works just as well :)

    ReplyDelete
    Replies
    1. Thanks Gary, I haven't tried spinach with it but since it goes so well with garlic it just seems like it would work. If you try it please let me know what you think.

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