2 soy-based recipes as featured in KANSAS! Magazine, issue 4, 2020: Pork Loin Roast & Black Soybean Corn Salad

Kansas soy finds a place on the plate in issue 4, vol 77, 2021, of KANSAS! Magazine. The Taste section features  "Soy in the mIx", my article explaining the role of soy in Kansas agriculture, in the market plate and on the plate. Charlene Patton, consumer media specialist for the Kansas Soybean Commission shares her insight and shares her "joy of soy" as well as two soy-based recipes.

Photo from the magazine of the two featured soybean dishes.

This issue offers up an array of places to go, things to see and trails to hike. There are  stories about food chains that had their start in Kansas and cowboy polo. And, as usual, the photography is amazing.

Rotisserie Pork Loin Roast       Yield: 8 servings

Soy flour is a component is the rub used on the pork roast. The flour, made by grinding roasted soybeans into a powder, retains the bean’s nutritious fiber and oil, and adds a rich, nutty flavor. 

 

INGREDIENTS

4-pound boneless pork loin roast
2 tablespoons brown sugar, packed
1 tablespoon soy flour blend*
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons kosher salt
¼ teaspoon ground cinnamon
2 tablespoons vegetable (soy) oil

 

DIRECTIONS

1.   Pat roast with paper towel to remove moisture. Use butcher string to tie if needed. Place meat on rotisserie spit rod and secure with skewers.  

2.   In small bowl combine brown sugar, soy flour blend, cumin, smoked paprika, kosher salt and cinnamon.  

3.   Brush meat with vegetable (soy) oil and rub with spice mixture to cover meat on all sides. Place rod in motor over indirect heat with coals on each side. A drip pan in center will catch juices. Roast for 30 to 60 minutes depending on temperature of coals. Check for doneness with a meat thermometer with 145°F for medium.  

4.   When done remove roast from grill and remove rotisserie spit rod; cover roast with foil; let roast rest for 15 minutes. Carve into slices. 

*Soy flour blend is 7 cups all-purpose flour combined with 1 cup soy flour.  

Nutritional Information per serving: one serving (237 g)

Calories 370; Total Fat 22g (9 g sat fat); Cholesterol 120 mg; Sodium 1,142 mg; Total Carbs 5 g; Protein 42 g; Fiber 1 g

 

Black Soybean Corn Salad with Citrus Dressing   Yield: 8 servings

This recipe features both edamame and black soybeans. Edamame are harvested when the beans are still green and sweet tasting; they are generally available in the freezer sections of mainstream grocery stores. As soybeans mature in the pod, they ripen into hard, dry beans; although most are yellow, there are also brown and black varieties. Cans of black soybeans are most often found in specialty markets. 

 

INGREDIENTS

1 can (15 ounces) black soybeans, drained and rinsed 

1 cup frozen corn, thawed

½ cup shelled edamame, cooked

½ cup chopped red bell pepper

½ cup chopped red onion

¼ cup chopped fresh cilantro

1 tablespoon orange zest

1 teaspoon lime zest

½ cup orange juice

1 tablespoon lime juice

¼ cup vegetable (soy) oil

¼ teaspoon salt

 

DIRECTIONS

1.  Combine in mixing bowl black soybeans, corn, edamame, bell pepper, onion and cilantro. 

2.  For dressing, grate peel of orange and lime and place zest in container that has a tight fitting lid. Add orange juice, lime juice, vegetable (soy) oil and salt; close with lid and shake to mix.  

3.  Pour dressing as desired over vegetable mixture; refrigerate to chill.

Nutritional Information per serving: one serving (125 g)

Calories 152; Total Fat 10g (1g sat fat); Cholesterol 0 mg; Sodium 93 mg; Total Carbs 12 g; Protein 6g; Fiber 4 g

 

And, just for fun . . . a soy quiz provided by Charlene Patton:

1.  How many years ago did the Chinese discover the soybean?

 

                      1000 years           3000 years       X       5000 years

 

Soybeans were discovered more than 5,000 years ago, growing wild on the windy plains of eastern Asia.  According to Chinese tradition, soybeans were named as one of the five sacred crops by Emperor Sheng-Nung who reigned 5,000 years ago. 

 

2.  When did soybeans come to the United States?

 

                      1400        1500           1600           1700        X       1800

 

Soybean are a relatively new crop to the United States compared to wheat and corn.  The first soybeans came to American in trading ships returning from China in the early 1800’s.  Soybeans were used as an inexpensive heavy material in the ship for stability & were tossed overboard upon arrival. In 1879 scientists at agricultural experimental stations planted and harvested soybean crops.  By 1898, USDA was conducting tests on soybeans and distributing seeds to farmers to grow for animal feed.

 

3.      Check the foods that may contain soy ingredient. 

 

          Margarine / Peanut Butter / Beef Bouillon /Candy Bar / Canned Soup / Vegetable oil  

 

ALL or the above. Read the label!  80% of the food items in the grocery store contain some type of soy ingredient.  Soy oil is the natural oil extracted from the whole soybean. 75% of the vegetable oil sold is soybean oil.  

 

 

4.      Most soybeans in Kansas are used are used for animal agriculture?

 

                 X      Yes                         No

 

97% of soybeans are used for soybean meal which goes to feed livestock (beef, pork, dairy cows and poultry).     

 

5.      How many crayons will the oil from one bushel of soybeans make?

 

                          586                     1,238          X      2,112

 

            The oil from one bushel of soybeans will make 2,112 crayons.  One acres     

            of soybeans  can produce 82,368 crayons.

Multigrain goodness . . . Seven Grain Bread

Even before multi-grain breads were popular, Pauline Sims shared this recipe with me. The seven grains create a hearty, compact and dense bread that is full of  texture and flavor. Great for toast  especially with Crabapple Jelly.

Seven Grain Bread   Makes 3 standard sized loaves

¾ stick (6 tablespoons) butter

⅓ cup honey

2 cups scalded milk (heat to about 150°)

1 tablespoon salt

3 ½ cups whole wheat flour (I often use part white whole wheat flour which helps gives a higher volume & less dense bread than regular whole wheat flour; like regular whole wheat, it boosts the nutritional value of the bread)

½ cup cracked wheat (bulger may be used if cracked wheat is not available)

½ cup wheat bran (oat bran may be substuited if wheat bran is not available)

¼ cup sesame seeds

⅓ cup soy flour (if you can’t find this, use additional whole wheat or all-purpose flour in its place)

2 cups old-fashioned oats (uncooked)

⅓ cup sunflower seeds 

Cut up butter; put into large bowl with honey and scalded milk. 

Add the remaining ingredients (salt to sunflower seeds) and beat well. Cool 10 minutes.

Mix in another small bowl and let stand until foamy, then beat into above batter:

     ⅔ cup warm water (110°)

     Pinch of granulated sugar

     Pinch of ground ginger

    1 (¼ oz.) pkg. active dry yeast (or scant 1 tablespoon)

The yeast mixture is beginning to bubble.

I use the flat blade of the Kitchen Aid mixer for the initial mixing (above) but then change to the dough hook (below).

The original recipes then says to now add . . . 2 ½ to 3 cups all-purpose flour. However, I never need this much, so add just enough all-purpose flour to create a kneadable and soft dough; avoid adding too much flour at this point (amount may vary due to protein content of the flours used in this recipe &/or the level of humidity).

Knead 10 minutes (won’t be smooth and satiny as is typical of other kneaded doughs).

Oil the suface of the dough; then cover and let rise until double in bulk (1½ hours). 

Kneaded dough just added to the bowl.

Expanded dough after 1 1/2 hour rise time.

Divide dough into thirds and form into loaves, pulling seams to underside of loaves.

I use a Bench Knife to divide the dough into thirds.

Flatten and roll each piece of dough.

Roll up dough, pulling seam to underneath side of loaf.

Place shaped loaves (seam side down) in three well greased loaf pans. 

Cover and let rise again, for about 30 to 40 minutes or until loaves have about doubled in bulk. Then, cut slashes in tops of loaves.

Bake in a preheated 350° oven for 30 to 35 minutes or until golden brown and hollow sounding when tapped.

Recipe without photos . . .

Seven Grain Bread       Makes 3 standard sized loaves

¾ stick (6 tablespoons) butter

⅓ cup honey

2 cups scalded milk (heat to about 150°)

1 tablespoon salt

3 ½ cups whole wheat flour (I often use part white whole wheat flour which helps gives a higher volume & less dense bread than regular whole wheat flour; like regular whole wheat, it boosts the nutritional value of the bread)

½ cup cracked wheat (bulger may be used if cracked wheat is not available)

½ cup wheat bran (oat bran may be substuited if wheat bran is not available)

¼ cup sesame seeds

⅓ cup soy flour (if you can’t find this, use additional whole wheat or all-purpose flour in its place)

2 cups old-fashioned oats (uncooked)

⅓ cup sunflower seeds 

Cut up butter; put into large bowl with honey and scalded milk. 

Add the remaining ingredients (salt to sunflower seeds) and beat well. Cool 10 minutes.

Mix in another small bowl and let stand until foamy, then beat into above batter:

     ⅔ cup warm water (110°)

     Pinch of granulated sugar

     Pinch of ground ginger

    1 (¼ oz.) pkg. active dry yeast (or scant 1 tablespoon)

The original recipes then says to add . . . 2 ½ to 3 cups all-purpose flour. However, I never need this much, so add just enough all-purpose flour to create a kneadable and soft  dough; avoid adding too much flour at this point (amount may vary due to protein content of the flours used in this recipe &/or the level of humidity)

Knead 10 minutes (won’t be smooth and satiny as is typical of other kneaded doughs).

Oil the suface of the dough; then cover and let rise until double in bulk (1½ hours). 

Divide dough into thirds and form into loaves, pulling seams to underside of loaves.

Place shaped loaves (seam side down) in three well greased loaf pans. 

Cover and let rise again, for about 30 to 40 minutes or until loaves have about doubled in bulk. Then, cut slashes in top of loaves.

Bake in a preheated 350° oven for 30 to 35 minutes or until golden brown and hollow sounding when tapped.