okay.... I know nothin from nothin when it comes to cooking. :biggrin2:

I bought this great organic mix at the farmers market. Its like a dried Soup mix or something. The guy said just stick it in the crockpot with some spices and enjoy a great source of organic plant Protein. Sounds great but what the heck kind of spices. :confused1:

It contains:

Barley

wild rice

oats

lentils

green peas

yellow peas

adzuke Beans

mung beans

anasazi beans

Any ideas how to make this delicious?

thanks

stacey

I would use some ground white pepper, ground black pepper, garlic powder, poultry seasoning, and a couple of bay leaves. Remove the bay leaves before eating.

For an italian twist, garlic, thyme, oregano, basil, and some crushed rosemary would probably be tasty.

The Beans will probably release enough salty flavor into the mix, but if it's lacking on salt, a few shakes of Kosher salt.

If you want spicy, some creole seasoning. For a more seafood flavor, some old bay would probably mesh well, and give you a nice gumbo flair.

That mix is kind a mish/mash on flavor profiles. With the mung beans being sweet and typically used in Asian dishes, with the anasazi beans being used in Mexican/Spanish dishes, you can make a varied dish.

If you wanted to go more Asian, I prefer yellow curry powder, white pepper, some light soy sauce, and you could Water chestnuts for some texture. Ground ginger, or fresh grated ginger root, a little sesame or fish oil just to add that Asian flavor sounds yummy to me.

thanks tiffiykins.... I think I'm going to try a little asian flare.... I guess I'll see how I do

stacey

For a Balkan flavor a little white pepper, red pepper, tarragon, salt, & lemon juice would be good.

I would use some ground white pepper, ground black pepper, garlic powder, poultry seasoning, and a couple of bay leaves. Remove the bay leaves before eating.

For an italian twist, garlic, thyme, oregano, basil, and some crushed rosemary would probably be tasty.

The Beans will probably release enough salty flavor into the mix, but if it's lacking on salt, a few shakes of kosher salt.

If you want spicy, some creole seasoning. For a more seafood flavor, some old bay would probably mesh well, and give you a nice gumbo flair.

That mix is kind a mish/mash on flavor profiles. With the mung beans being sweet and typically used in Asian dishes, with the anasazi beans being used in Mexican/Spanish dishes, you can make a varied dish.

If you wanted to go more Asian, I prefer yellow curry powder, white pepper, some light soy sauce, and you could Water chestnuts for some texture. Ground ginger, or fresh grated ginger root, a little sesame or fish oil just to add that Asian flavor sounds yummy to me.

Tiff...great tips....I season my beans according to what flavor I want....I love the asian flare....you can also spoon a tbs of fat free plain yogurt in and make it creamy once you serve....

Geez, Tiffykins, I thought I was a foodie. You put me to shame. :-)

can't help anyone in the cooking dept. . . i am definately NOT Betty Crocker when it comes to cooking! hehehe. . . good luck.