Blog and Recipes, herbs, Mexican Mint Marigold, Mexican Oregano, quinoa, Sopa de Quinua con Carne, soup

Quinoa Soup/Sopa de Quinua con carne

Quinoa Soup with Herbs, Veggies & Pork

Quinoa is a flowering plant in the amaranth family. It is an herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains.  Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.

This soup is flavorful and good for you. The recipe is an Ecuadorian version.

1 cup Quinoa

8 cups cold water

1 lb. of pork that has been seasoned and diced. (I like to season it with crushed garlic, URBANherbal’s Spicy Mexican Savory Salt, Cumin and Black Pepper.)

2 Tbls. Mexcian Mint Marigold (minced)

1 Tbls. Mexican Oregano(minced)

1 onion, diced and sautéed 

1 lb. of potatoes, cut into chunks

1 cup of cabbage (chopped) 

2 cups of chicken broth

1 packet of Sazón Goya

A few dashes of Salsa de Ají (pepper sauce from Ecuador)

2 Tbls. Unsalted butter

After sautéing the onions, and cooking the pork, it is time to start the soup. In a large pot with lid, add the chicken broth, water and begin to boil it. Add the butter, then the onions and potatoes, and cook until the potatoes are tender. Then add the quinoa, then the pork, and cabbage. Reduce to a simmer. Add the packet of Sazón Goya and a little salt and pepper. Then add the minced Mexican Mint Marigold and Mexican Oregano.  Simmer about 30 more minutes. Serve. *note can substitute chicken instead of pork.

 William Varney 

www.URBANherbal.com

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Mexican Marigold. Herb Profile.

Mexican Marigold

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Mexican Mint Marigold is a semihardy perennial. It requires full sunlight and grows to 2 feet tall and 1 foot wide.

Mexican Mint Marigold, also known as Texas Tarragon, Winter Tarragon or False Tarragon, originated in the cool mountains of Mexico. Natives began cultivating many of the marigolds over five thousand years ago, Mexican Mint Marigold was valued for its medicinal properties. It was used to kill intestinal parasites, sooth upset stomachs, relieve diarrhea and ease menstrual cramps, and as a general tonic.

Mexican Mint Marigold has many common names in Mexico and Central American, including hierba de anis, hierba de San Juan, flor de Santa Maria, and pericon. The flavor is sweet, somewhat like anise.

Many slender stems rise unbranched from the base of this semihardy perennial. Narrow leaves are deep glossy green above, pale green below. Underneath are tiny glands filled with oil that smells like anise. Small, daisy like yellow-orange flowers appear in the Fall and can be showy in the garden.

Planting and Care.

You should sow its seeds after the danger of frost has passed. Then proceed to cover seed lightly with soil and keep evenly moist. Dividing plants is the the easiest method; do this in the Spring or Fall. Arch a stem to the ground, cover the center with soil, and the stem will often root at the nodes.

Even in the mildest climates these plants are winter dormant. As plants set seed, let them begin to dry out. If the weather remains too moist when plants are dormant they will rot. Allow three or four months of dormancy before watering again. Locate plants in full sun to moderate afternoon shade; without enough sun they may not flower. Tolerates any soil, including clay or loam, alkaline or acidic, even limestone soils.

Mexican Mint Marigold does well in containers as long as the soil does not dry out. In northern climates allow plants to go dormant and store them in a cool area for the winter. Move them to a sunny spot and begin watering in late winter to bring them out of dormancy.

Harvesting and Use.

Dried leaves are mildly aromatic in potpourri. A warm decoction works well to tone skin, help cleanse pores and treat acne.

When cooking, the sweetish anise-like flavor of leaves and stems can be substituted for tarragon. Fresh leaves and flowers complement chicken, fish veal and mutton. Stuffed peppers, squash, tomatoes and tradition turkey stuffing are enhanced by the subtle flavor. Do not over cook; add near the end of preparation.

Sprinkle fresh leaves in green and fruit salads. Wonderful in herb vinegars; the flavor is strongest with white wine vinegar as a base. When harvesting leaves use sharp shears to cut rather than crush the stems. This helps prevent the flavorful oils from escaping. Chop as you add to dishes when cooking.

The golden orange flowers make a spicy tea and can be blended with black tea for flavor.

Mexican Mint Marigold Vinaigrette Recipe.

  • 2/3 cup extra virgin olive oil
  • 1/3 cup light sesame oil or grape seed oil
  • 1 tablespoon white wine vinegar
  • 2 tablespoons Mexican Mint Marigold leaves and flower petals, finely chopped
  • 4 tablespoons chopped parsley
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and Pepper to taste

Combine all ingredients in a blender and mix well. Drizzle over tossed salad greens and mixed edible flowers and serve.

 

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Mexican Mint Marigold

Semihardy herbaceous perennial

Aromatic, Cosmetic. Culinary, Medicinal, Ornamental

1-1/2 to 2 feet high, 1 to 1-1/2 feet wide

Full Sun

Moist acid to alkaline soil

Mexican Mint Marigold,Tagetes Lucida(Also called Winter Tarragon, Texas Tarragon, False Tarragon) Tagetes, the marigold genus, originated in the cool mountains of Mexico. Natives began cultivating many of the marigolds over five thousand years ago, Mexican Mint Marigold was valued for its medicinal properties. It was used to kill intestinal parasites, sooth upset stomachs, relieve diarrhea and ease menstrual cramps, and as a general tonic.

Mexican Mint Marigold has many common names in Mexico and Central American, including hierba de anis, hierba de San Juan, flor de Santa Maria, and pericon. The flavor is sweet, somewhat like anise.

Many slender stems rise unbranched from the base of this semihardy perennial. Narrow leaves are deep glossy green above, pale green below. Underneath are tiny glands filled with oil that smells like anise. Small, daisy like yellow-orange flowers appear in the Fall and can be showy in the garden.

Planting & Care.

Sow seeds after danger of frost has passed. Cover seed lightly with soil and keep evenly moist. Dividing plants is the the easiest method; do this in the Spring or Fall. Arch a stem to the ground, cover the center with soil, and the stem will often root at the nodes.

Even in the mildest climates these plants are winter dormant. As plants set seed, let them begin to dry out. If the weather remains too moist when plants are dormant they will rot. Allow three or four months of dormancy before watering again. Locate plants in full sun to moderate afternoon shade; without enough sun they may not flower. Tolerates any soil, including clay or loam, alkaline or acidic, even limestone soils.

Mexican Mint Marigold does well in containers as long as the soil does not dry out. In northern climates allow plants to go dormant and store them in a cool area for the winter. Move them to a sunny spot and begin watering in late winter to bring them out of dormancy.

Harvesting and Use.

Dried leaves are mildly aromatic in potpourri. A warm decoction works well to tone skin, help cleanse pores and treat acne.

When cooking, the sweetish anise-like flavor of leaves and stems can be substituted for tarragon. Fresh leaves and flowers complement chicken, fish veal and mutton. Stuffed peppers, squash, tomatoes and tradition turkey stuffing are enhanced by the subtle flavor. Do not over cook; add near the end of preparation.

Sprinkle fresh leaves in green and fruit salads. Wonderful in herb vinegars; the flavor is strongest with white wine vinegar as a base. When harvesting leaves use sharp shears to cut rather than crush the stems. This helps prevent the flavorful oils from escaping. Chop as you add to dishes when cooking.

The golden orange flowers make a spicy tea and can be blended with black tea for flavor.