Joan Szymko Composer MMK EP S2-28 Red Lentil Soup Roasted Sweet Potatoes Alzheimers

Marti's Music Kitchen

On this episode of Marti’s Music Kitchen, we’re cooking with Joan Szymko, a successful composer and conductor, a prestigious Commission, and a catalog of over 100 amazing choral works well-known across North America and beyond. Her most recent critically acclaimed work, “Shadow and Light,” focuses on those faced with the heartbreak of Alzheimer’s dementia, and is meant to offer a hopeful, healing comfort through music. “Particularly if I’m writing for a choir," says Joan, "I feel like I’ve found the right text, that’s like 75% of the work. Because I get so tuned in to the words. I love language.” Joan prepares two comforting, distinctive dishes that are sure to soothe the soul, warm Roasted Spiced Sweet Potatoes, and a simple, yet delicious, Red Lentil Soup which evoke Fall both visually and in flavor.What’s the secret ingredient to her career as a successful composer? Does creative cooking inspire creative composing? Come with me into this kitchen and let’s learn all about this inspiring, musical wonder-woman!Roasted Spiced Sweet Potatoes1 tsp. Coriander seeds½ tsp. Fennel seeds½ tsp. Dried oregano½ tsp. Dried hot red pepper flakes1 tsp. Kosher salt2 lb. medium sweet potatoes3 T. vegetable oilPreheat oven to 425. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.Cut potatoes lengthwise into 1” wedges. Toss with oil and spices in a large roasting pan and roast in middle of oven for 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, approx. 15-20 minutes more. Serves 4-6Red Lentil SoupINGREDIENTS:3 tablespoons olive oil, more for drizzling1 large onion, chopped2 garlic cloves, minced1 tablespoon tomato paste1 teaspoon ground cumin1/4 teaspoon kosher salt, more to taste1/4 teaspoon ground black pepperPinch of ground chili powder or cayenne, more to taste1 quart chicken or vegetable broth1 cup red lentils1 large carrot, peeled and dicedJuice of 1/2 lemon, more to taste3 tablespoons chopped fresh cilantro. PREPARATION:1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer then reduce heat to medium-low and cook partially covered until lentils are soft, about 30 minutes. Taste, add salt if necessary. 4. Using an immersion, regular blender, or food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. 5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.https://www.joanszymko.com/https://www.facebook.com/JoanSzymko.composerhttps://www.youtube.com/user/aurorachorus?feature=watchhttp://MartiMendenhall.comhttp://Patreon.com/MartiMendenhall#JoanSzymko #Composer #Conductor #AuroraChorus #ACDA #AmericanChoralDirectors #SweetPotatoes #RedLentilSoup #MusicalWonderWoman #MartiMendenhall #MartisMusicKit #MartisMusicKitchen #Cooking #Podcast #Recipe #PDXEats

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