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5A Wednesday, January 15, 2014 – Daily News County Fare & tasty fresh Roasted Russet and Sweet Potato Hash with Chorizo My mom's go-to potato was baked, easy as can be and the same every time. I like to toss chunks of potato with oil, salt and pepper, and roast them until they are crusty and brown. They can be combined with spices and aromatics to create more complex dishes. Complex doesn't mean difficult: Here, sweet potatoes and fresh chorizo bring flavor, color and complexity with very little effort. The key here is to buy flavorful, fresh chorizo. Also, when you're peeling the sweet potatoes, peel all the way down to the bright orange flesh, removing any lighter-colored flesh closest to the skin; it will discolor as the potato cooks. Roasted Russet and Sweet Potato Hash with Chorizo 5 or 6 servings (makes a scant 4 cups) 1 pound russet or baking potatoes, peeled and cut into 3/4-inch cubes 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes 1 1/2 tablespoons olive oil Kosher salt Freshly ground black pepper 3 1/2 ounces fresh chorizo (casings removed), pinched into small pieces no larger than 1/2-inch 6 ounces sweet onion, cut into 1/2-inch pieces Preheat the oven to 375 degrees. Combine the potatoes and oil in a nonstick roasting pan large enough to accommodate the pieces in a single layer. Season lightly with salt and pepper, and toss to make sure the potatoes are evenly coated. Roast for 20 minutes. Add the chorizo and onion to the pan; use a spatula to turn the potato pieces over and distribute the onion chunks. Roast for 20 to 30 minutes, turning the potatoes over every 10 minutes, until the potatoes and onions are tender when pierced with a fork. Dinner in 25 minutes: Zuppa Pavese (Poached Egg Soup) By Deb Lindsey The Washington Post A quick scan of the ingredients and you'll see that this is a humble peasant's soup: nourishing, simple, easy on time and the budget. If you have 4 cups of homemade chicken stock on hand, preferably made with roasted bones, you're way ahead of the game. But we found that water and a bit of concentrated Glace de Poulet Gold brand Classic Roasted Chicken Stock (packaged in a flat disk), available at large grocery stores, works just fine. You'll need 2 deep, ovenproof soup bowls. Serve with a slosh of Sriracha or hot pepper sauce, if desired. Adapted from "The Soupmaker's Kitchen," by Aliza Green (Quarry, 2013). Ingredients 2 slices thick, crusty French or Italian bread (2 ounces total) 2 tablespoons extra-virgin olive oil 2 tablespoons freshly grated Grana Padano cheese, plus more for serving 4 cups water 1 tablespoon roasted chicken stock concentrate (may substitute 4 cups homemade roasted chicken broth; see headnote) Freshly ground black pepper Sea salt or kosher salt 1 tablespoon distilled white vinegar 2 large eggs Leaves from 2 stems flat-leaf parsley Steps Preheat the oven to 350 degrees. Have a small rimmed baking sheet at hand. Brush both sides of each slice of bread with the oil, then place the bread on the baking sheet. Bake for about 10 minutes, until golden brown, turning the slices over halfway through. Place one toasted slice in the bottom of each soup bowl, then sprinkle the slices with a total of half of the cheese. Reduce the oven temperature to 250 degrees. Warm the soup bowls on the (empty) baking sheet in the oven for about 6 minutes. Meanwhile, combine the water and roasted chicken stock concentrate in a large saucepan; bring to a boil over high heat, then reduce the heat to medium-low. Taste, and season with pepper as needed. Heat 2 or 3 cups of water in a medium saute pan over medium-high heat. Add a pinch of salt; once the water comes to a full boil, add the vinegar. Crack one egg at a time into a small bowl, making sure the yolk stays intact and there are no bits of shell. Gently slide the egg into the boiling water. Repeat quickly with the remaining egg. Cook for about 2 minutes or until the whites are just opaque but the yolks seem liquid within. Finely chop the parsley leaves. Use a slotted spoon to transfer 1 poached egg to each warm soup bowl, trimming off any raggedy edges of the eggs, if desired. Sprinkle the eggs with parsley and the remaining cheese. Ladle half of the warm broth over each egg in the bowl. Serve right away, with cheese for passing at the table. Spices that unlock pleasing flavor and healing By Casey Seidenberg While sprinkling cinnamon on oatmeal one morning, I told my boys that people once believed that cinnamon grew in deep caves infested with poisonous snakes and that winged monsters guarded other spices. My boys didn't believe me. Though the monsters were legend, spices were for a long time deemed so valuable they were believed to need protection. When my boys asked how the little jars in our cabinet could be that important, I explained that food was pretty bland in medieval times, especially in winter months and when fresh food wasn't available. Spices made the same meat and rice palatable night after night. Spices were seen as a sign of wealth: The more someone used, the more prosperous they appeared. And spices weren't just for seasoning food; they were also used as medicine. People didn't have antibiotics and cough suppressants; they had turmeric, cayenne and cumin. In fact, many of our pharmaceuticals today are modeled after the healing properties of plants, herbs and spices. Prices may have gone down since the days of spice traders' legends, but that doesn't mean spices aren't a valuable part of a healthful diet. Many spices aid in digestion and nutrient absorption when paired with beans, dairy and meats, and spices continue to add pleasing flavors to chicken and rice. Spices are virtually effortless to have on hand and to use. They need very little space in the kitchen. Ground spices don't require chopping or preparing; just a simple shake or spoonful will do. Here are a few spices that are simple to incorporate into everyday meals: Cardamom Cardamom is used in alternative medicine to remove toxins. It has also been linked to anti-tumor activity. – Use it to make chai tea, or add it to coffee. – Flavor curries and rice dishes. – Give meat a woodsmoked flavor with a rub of cardamom, salt and pepper. Cayenne Capsicum, the active ingredient in cayenne pepper, has been shown to increase circulation and contribute to weight loss. – Use it to flavor chilies, tacos and Cajun dishes. – Add it to tea or lemonade. Cinnamon Cinnamon is popular in Chinese medicine for its antioxidant properties. It's also been shown to enhance glucose sensitivity. – Toss it in oatmeal or other whole-grain breakfast cereals. – Sprinkle it on sweet potato fries, squash, carrots or other roasted vegetables. – Dust it on sauteed dark leafy greens. – Mix it into black bean dishes. – Stir it into milk for an evening drink. Cumin Traditionally, cumin was added to foods to aid in digestion and the absorption of nutrients. Recently, cumin has been shown to have antibacterial qualities, especially associated with the digestive tract. – Use it to flavor chilies, lentil soups, pork dishes, hummus and Mexican meals. Ginger Ginger is often recom- mended for nausea and an upset stomach, especially associated with pregnancy. It has also shown antiinflammatory properties. – Combine it with honey for a fresh tea. – Sprinkle it in smoothies or fresh juices. – Use it to flavor stir-fry dishes, soups and fish marinades. Black pepper As common as we find it today, black pepper was one of the most soughtafter and expensive spices during the spice trade era. It has been proved to lower blood lipids and inhibit cholesterol absorption. – Grind it on anything, even sweet dishes. – Add it at the end of cooking because it becomes bitter with long periods of cooking. Turmeric Curcumin, the active ingredient in turmeric, "has turmeric boiled in a cup of water and then strained. Add honey and lemon. Storage guide Spices last a while, but they lose their flavor over time, so buy them in usable quantities. The ground versions lose flavor faster than their whole counterparts. Seal tightly in glass containers, and store in the dark, away from the heat of the oven, for optimal freshness. Many plastic spice containers contain the harmful chemical BPA, so glass is best. Never buy a spice rack with spices in it! Chances are they are not fresh, and there might be ones you won't use. Choose the spices you desire and look for expiration dates. been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer's disease and other chronic illnesses," according to a review in Advances in Experimental Medicine and Biology. – Sprinkle it on Cauliflower "Popcorn" (see www.washingtonpost.com/ recipes for the recipe). – Add it to curry dishes, marinades and salad dressings. – Mix it with honey to ease a cough. – Add it to a child's milk, which could help with protein digestion, according to "The New Whole Foods Encyclopedia." – Make tea with a quarter-teaspoon of ground Seidenberg is cofounder of Nourish Schools, a Washington, D.C.-based nutrition education company. 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