Mar 282014
 
Wonderbag

by Avis Licht  – The Wonderbag and wine and flowers, ready for dinner The slow cooker Wonderbag is a wonderful find. Originally invented by founder Sarah Collins in South Africa with the intention of conserving cooking energy in developing nations, this cordless, power-free, gas-free slow cooker might just change the way we slow-cook forever. For every Wonderbag purchased in the US, one is donated to a family in need in Africa. Families in developing countries who use Wonderbags save up to 30% of their income otherwise spent on fuel for wood stoves.

Here is an opportunity to reduce your energy use, help women and children in poor countries, cook healthy meals in very little time and a side benefit for me – no burnt pots!

This is my super simple recipe for chicken soup with fresh herbs.  You can buy this amazing Wonderbag from my store. I hope you enjoy it as much as I do.

Here is the series of photos of the making of the soup.  It’s actually cooking on the dining room table in the insulated bag!

Using fresh herbs from the garden

Sage, rosemary, tarragon, thyme, marjoram and parsley are the fresh herbs I used. Plus onion and garlic. Plus a little salt.

Chopped Herbs

Chop the fresh herbs and place in the pot with the broth.

Mushrooms

Any kind of mushrooms can be used. In the slow cooker they don’t get too soft.

Onions and garlic

Saute onions and garlic in olive oil or coconut oil. The smell is divine and gives a better flavor to the soup than used raw.

Add clied carrots to the saute.  rich in color and flavor
Add sliced carrots to the saute. rich in color and flavor

 

The chicken has been sauteed and then the broth added.

The chicken has been sauteed for about 5 minutes and then the broth added.

Pot with lid

Bring soup to a boil then simmer 5 to 10 minutes. Put a close fitting lid on the pot and put into the bag.

Close it up tight

Close it up tight and leave for 5 – 9 hours. Don’t open and peek or you will let the heat out.

Open the top and check the soup. It's cooked and absolutely delicious.  Slow cooking   keeps the flavor.

Open the top and check the soup. It’s cooked and absolutely delicious. Slow cooking keeps the flavor.

A bottle of wine, some flowers, and fresh hot rolls, and you've got yourself a lovely dinner.

A bottle of wine, some flowers, and fresh hot rolls, and you’ve got yourself a lovely dinner.

Oct 182011
 
When planting, put the roots down. This is a crocus
Safron CrocusYou can order your crocus bulbs by clicking here     

One of the most prized and expensive spices: Saffron

There are many bulbs one can plant in the Fall, but only one is the source of a prized spice. The Saffron Crocus is the unlikely home of Saffron, an incredibly expensive and prized spice for cooking.

Crocus sativus thrives in the Mediterranean climates where hot and dry summer breezes sweep semi-arid lands. It can nonetheless survive cold winters, tolerating frosts as low as −10 °C (14 °F) and short periods of snow cover.

Crocus prefers friable, loose,  well-watered, and well-drained clay soils with high organic content. Traditional raised beds promote good drainage.

Harvests are by necessity a speedy affair: after blossoming at dawn, flowers quickly wilt as the day passes. All plants bloom within a window of one or two weeks. You need to carefully collect the threads off the stigma.     

Don’t expect to get rich harvesting your saffron, but maybe you’ll get enough for one delicious meal of Paella. Here’s a great and easy recipe.

Paella

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • salt and black pepper to taste
  • 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, crushed
  • 1 teaspoon crushed red pepper flakes
  • 2 cups uncooked short-grain white rice
  • 1 pinch saffron threads
  • 1 bay leaf
  • 1/2 bunch Italian flat leaf parsley, chopped
  • 1 quart chicken stock
  • 2 lemons, zested
  • 2 tablespoons olive oil
  • 1 Spanish onion, chopped
  • 1 red bell pepper, coarsely chopped
  • 1 pound chorizo sausage, casings removed and crumbled
  • 1 pound shrimp, peeled and deveined

Directions

  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

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