Happy 2019! I have a few healthy “January” recipes to share before getting back to my belated holiday menu recipes. 🙂
This wonderful stew was hearty and healthy. The flavors in the dish were brightened with lemon zest and juice. I also loved that the roasted eggplant was seasoned with crushed coriander seeds- it made it a more special topping.
The recipe was adapted from The New York Times, contributed by Yewande Komolafe. I doubled the recipe, increased the garlic and eggplant, decreased the oil, and used green lentils and feta cheese. Excellent.
Yield: 8 servings
- roughly 3 pounds eggplant (I used 3 medium eggplant), chopped into 1 1/2-inch pieces
- 8 T olive oil, divided
- 2 T coriander seeds, crushed
- Kosher salt and freshly ground black pepper
- 2 medium carrots, finely chopped
- 2 medium yellow onions, finely chopped
- 4 celery stalks, finely chopped
- 10 garlic cloves, finely chopped
- 2 T tomato paste
- 2 cups dried lentils (green, black or brown)
- 10 cups chicken or vegetable stock, or water (I used 4 cups homemade turkey stock & 6 cups chicken stock)
- 1 cup orzo or other small pasta
- zest and juice from 2 lemons, plus lemon wedges for garnish
- ¼ cup shaved ricotta salata or crumbled feta, or to taste
- Heat the oven to 425 degrees, preferably on convection roast.
- In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on 2 parchment paper-lined large rimmed baking sheets and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
- In a large stock pot, heat the remaining 4 tablespoons oil over medium. (I used a large enameled cast iron pot.) Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
- Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
- Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
- Stir in the orzo and cook until softened, 8 to 10 minutes.
- Remove from heat and stir in the lemon zest and juice.
- Season to taste with salt and pepper.
- Top with the roasted eggplant pieces and crumbled feta or large shavings of ricotta salata. Serve with lemon wedges for squeezing, as desired.
Posted in Pasta, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: beans, coriander, coriander seeds, eggplant, feta, green lentils, legumes, lemon, lemon zest, lentils, orzo, pasta, ricotta salata, roasted, soup, stew, vegetarian
This dish could or should be a guaranteed crowd-pleaser. Deb Perelman of Smitten Kitchen called the dish “pizza beans” to make it more appealing to her kids- so I did the same. 😉 She also had the genius suggestion of serving it with garlic bread, giving it even more appeal. Perelman described it as “a mash-up of a giant-beans-in-tomato-sauce dish from Greece and American-style baked ziti, with beans instead of noodles.” Heaven!
My husband and I enjoyed this dish very much. We are already big fans of Greek Gigante beans, by the way. 🙂 With the name “pizza beans,” my kids were expecting pizza, but the flavors in the dish were more like minestrone soup. It may have been more well-received if I had simply called it by the original title, Tomato & Gigante Bean Bake. 😉
This dish would also be wonderful as a cold-weather comfort food casserole. The recipe was adapted from Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites by Deb Perelman, via smitten kitchen.com. I used a pressure cooker to cook the dried beans, incorporated the pressure cooker bean liquid as well as beet greens, and increased the amount of garlic. I plan to make it again in the winter and give it a different title. I’m sure it will be more well-received. It will be served with garlic bread, of course.
- 2 tablespoons (30 ml) olive oil, plus more for drizzling
- 1 large yellow onion, chopped
- 2 celery stalks, diced
- 1 large or 2 regular carrots, diced
- coarse salt and freshly ground black pepper or red pepper flakes
- 4 large garlic cloves, minced
- 1/4 cup (60 ml) dry white or red wine, optional
- 4 ounces (115 grams) curly kale leaves, beet greens, and/or mixed baby greens, coarsely chopped
- 2 1/4 cups (550 grams) crushed tomatoes (28-ounce or 800-gram can minus 1 cup; reserve the rest for another use)
- 1 pound (455 grams) giant white beans such as Italian fagioli corona, Greek gigante/gigandes, Royal Corona, or large lima beans
- 3/4 cup (175 ml) vegetable broth or pressure cooker bean liquid, as needed
- 1/2 pound (225 grams) mozzarella, coarsely grated
- 1/3 cup (35 grams) grated Parmesan
- 2 tablespoons (5 grams) roughly chopped fresh flat-leaf parsley, for garnish, optional
- garlic bread, for serving, optional
- To use a Pressure Cooker to “Soak” the Beans: Place 12 cups of water, 3 tsp of coarse salt and the dried beans in a pressure cooker. Raise to high pressure (2nd ring) for 2 minutes. Release pressure using the natural (water) method. Drain the beans.
- Cook the Beans in a Pressure Cooker: Place the drained beans with 9 cups of fresh water in the pressure cooker. Drizzle with vegetable oil. Cook on low (1st ring) for 3 minutes. Release pressure using the natural (water) method. Drain the beans reserving the bean liquid.
- Heat the oven to 475 degrees, preferably on convection.
- In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots. Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes.
- Add the garlic, and cook for 1 minute more.
- Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes.
- Add the kale/greens, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer.
- Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth/bean liquid, 1/4 cup at a time.
- Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.
- If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish.
- Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler.
- Finish with parsley, if desired. Serve with garlic bread.
Posted in Casserole, Pressure Cooker, Recipes, Vegetarian
Tags: beans, beet greens, casserole, dinner, fagioli, gigante beans, Greek, greens, Italian, kale, kid-friendly dinner, legumes, lima beans, mozzarella, parmesan, pressure cooker, royal corona, Smitten Kitchen
I love a recipe that gobbles up the greens from my CSA share. I have made this dish a couple of times using whatever combination of greens I had available. Recently, I used turnip greens, kale and spinach but I have also used chard and baby collard greens in the past. The classic combination of basil, tomatoes, and mozzarella was a nice complement to the sautéed greens as well.
This quick dish was adapted from a Food and Wine staff favorite recipe, contributed by Marcie Turney. I doubled the recipe, decreased the red pepper flakes, and increased amount of fresh mozzarella. SO delicious.
Yield: Serves 6 to 8
- 1 pound orecchiette
- vegetable oil, for frying
- 1 15 oz can chickpeas, drained and patted dry
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- coarse salt and ground black pepper
- 1/4 cup extra-virgin olive oil
- 8 large garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 2 cups grape tomatoes, halved
- 1 pound greens such as Swiss chard, kale, turnip greens, spinach, stemmed and leaves coarsely chopped (or more, as desired)
- 1 pound fresh mozzarella, cut into 1/2-inch cubes
- 16 large basil leaves, torn or chiffonade
- In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
- Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
- Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds.
- Add the tomatoes and cook until softened, 3 minutes.
- Add the greens and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
- Add the pasta and 1/2 cup of reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated.
- Add the mozzarella and basil and toss. Add more pasta water, if necessary.
- Spoon the pasta into bowls, sprinkle with the chickpeas and serve.
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Posted in Greens, Pasta, Quick, Recipes, Vegetarian
Tags: basil, beans, chard, chickpeas, collard greens, dinner, fast, garbanzo beans, garbanzos, Golden Earthworm, grape tomatoes, greens, kale, mozzarella, noodles, orecchiette, pasta, quick, Swiss chard, tomatoes, turnip greens, vegetarian
This is a vegetarian version of Harira, a traditional, savory Moroccan soup. It is incredibly full-flavored- loaded with spices and legumes.
This recipe was adapted from the New York Times, contributed by David Tanis. I added fresh lemon juice, used canned San Marzano tomatoes, dried garbanzo beans, and increased the amount of garlic. Tanis recommends serving the soup the day after it is prepared in order to allow the flavors to meld.
We ate it with warm naan and green salad. It was hearty, healthy, filling, and delicious.
- 2 tablespoons extra-virgin olive oil or butter
- 1 large yellow onion, finely diced, about 2 cups
- 8 garlic cloves, minced
- 1 tablespoon dried ginger
- 1 ½ teaspoons black pepper
- 2 teaspoons turmeric
- 1 teaspoon toasted and ground cumin
- ¼ teaspoon cayenne
- ½ teaspoon crumbled saffron
- 1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
- 4 cups diced ripe tomato, fresh or canned (I used 2 28-oz cans San Marzano tomatoes, drained)
- 2 tablespoons chopped celery leaves
- 2 tablespoons chopped cilantro, plus more for garnish
- coarse salt
- 1 cup brown lentils, rinsed
- 1 cup red lentils, rinsed
- 1 cup peeled dried fava beans or 1 cup dried chickpeas, soaked overnight
- ¼ pound angel hair pasta or vermicelli, broken into 1-inch pieces
- juice of 1 lemon
- lemon wedges, for serving
Note: The soup may be made in advance and refrigerated. (This is recommended!) If it thickens, thin with water or broth when reheating, and adjust the salt.
- Put olive oil in a large heavy-bottomed soup pot over medium-high heat.
- Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes.
- Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
- Add tomatoes, celery leaves and cilantro and bring to a brisk simmer.
- Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried faves or soaked chickpeas.
- Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
- Let soup simmer for 30 minutes, then taste broth and adjust salt.
- Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
- Just before serving, add pasta and let cook for 2 to 3 minutes.
- Add fresh lemon juice.
- Ladle soup into small bowls and pass lemon wedges for squeezing, as desired.
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Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: angel hair, beans, celery leaves, chickpeas, cilantro, fava beans, garbanzo beans, harira, legumes, lentils, moroccan, pasta, red lentils, saffron, San Marzano, soup, stew, tomatoes, turmeric, vegan, vegetarian, vermicelli
My husband usually rejects any soup suggestion unless it has a stew-like consistency. I think I convinced him that this brothy soup would be great because of the bacon. 🙂 By the way, of course, he enjoyed it!
This recipe was adapted from Food and Wine, contributed by Jose Garces. It is based upon a Spanish white bean soup called caldo gallego. I doubled the garlic, used a dried bay leaf, and incorporated homemade turkey stock. The turkey stock made the soup much richer in color and more full-flavored. The fresh herbs brought freshness and color to the finished dish. and… Who doesn’t like crispy bacon sprinkled over the top of their soup? 😉
Yield: 8 to 12 servings
- 1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 Spanish onion, finely chopped
- 1 large carrot, finely diced
- 2 celery ribs, finely diced
- 8 garlic cloves, minced
- 1 fresh or dried bay leaf
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 1 pound Great Northern beans, soaked overnight and drained
- 10 cups chicken stock (I incorporated 4 cups homemade turkey stock)
- coarse salt and freshly ground pepper
- In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
- Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
- Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes.
- Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
- Discard the bay leaf and stir in the remaining thyme and rosemary.
- Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.
Note: The soup and bacon can be refrigerated separately for up to 3 days. Recrisp the bacon before serving.
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Posted in Recipes, Soups, Stews, & Chowders
Tags: bacon, beans, caldo gallego, dinner, Garces, Great Northern beans, Northern beans, pork, soup, Spanish, white beans
My son and I are huge empanada fans. (Now we’ve roped my husband in too!) So, last year we started the tradition of eating empanadas on Super Bowl Sunday. (With our guacamole, of course!) After seeing this version at Fiesta Friday, I knew I would have to choose this filling for one of our empanadas this year. They looked amazing.
The filling recipe was adapted from Bourbon and Brown Sugar Blog. I used a large shallot instead of the onion, added garlic to the filling, and chilled the empanadas prior to baking. I also made homemade whole wheat empanada dough and modified the baking temperature and time. The dough recipe was adapted from Carla’s Comfort Foods: Favorite Dishes from Around the World by Carla Hall with Genevieve Ko. I cut the dough into 5-inch rounds as they were our main course; 3-inch rounds would be a perfect appetizer size. Yummy!
For the Whole Wheat Cream Cheese Dough:
Yield: 18 5-inch disks
- 1 1/2 cups whole wheat pastry flour, spooned and leveled
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 1 /2 tsp coarse salt
- 18 T cold unsalted butter, cut into 1/2-inch dice
- 12 oz cold cream cheese, cut into 1-inch dice
- Make the Dough: In the bowl of a stand mixer, mix the flours and salt. With your hands, toss the butter and cream cheese in the flour mixture until each piece is lightly coated.
- With the paddle attachment, beat on low-speed until the dough comes together and forms a loose mass around the paddle.
- On two large pieces of plastic wrap, divide the dough in half and then gently pat each half of the dough into a 1-inch thick rectangle.
- Wrap it tightly in plastic wrap and refrigerate until firm, about 3 hours. (Note: The dough can be refrigerated for up to 1 day or frozen for up to 3 months.)
- To Finish: On a floured work surface (or between layers of plastic wrap), roll out the dough 1/8 inch thick.
- Using a 5-inch round cutter (I placed the plastic-wrapped dough over a cutting board and cut the rounds using a bowl and sharp knife.), cut 18 rounds out of the dough, reshaping and re-rolling out the dough as necessary.
For the Pancetta, White Bean, & Queso Fresco Filling:
Yield: 18 empanadas
- 8 ounces diced pancetta
- ½ jalapeno, finely diced
- 1 red pepper, finely diced
- 1 large shallot or ¼ onion, finely diced
- 3 large garlic cloves, minced
- 1 14-ounce can small white beans
- 8 ounces crumbled queso fresco
- freshly ground black pepper to taste
- 18 5-inch disks of empanada dough (recipe above)
- Preheat the oven to 400 degrees.
- Fry pancetta until it begins to crisp up.
- Using the pancetta drippings left in the bottom of the pan, sauté the jalapenos, red peppers and onions on low heat about 10-12 minutes (the onions should be translucent).
- Add the white beans, and take off the heat.
- Add the crumbled queso fresco.
- Mound 2 tablespoons of the filling on half of the round and fold the other side over to form a half-moon. Press to seal the dough and pinch at intervals to make pleats. Repeat with the remaining dough rounds and filling. (Alternatively, start at one end, pinch one corner between your thumb and forefinger and fold it over the rim. Pinch the dough next to the fold and fold again. Continue pinching and folding to create a decorative rope rim.)
- Cover and refrigerate for at least 30 minutes prior to baking but no longer than 1 day.
- Place the empanadas on a cookie sheet lined with parchment paper, and bake for 15 to 20 minutes, until golden brown.
- Serve warm or at room temperature.
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Posted in Appetizers, Holiday, Pork, Recipes
Tags: appetizer, Argentinian, bacon, beans, Carla Hall, empanadas, Great Northern beans, Mexican, pancetta, queso fresco, red peppers, shallots, snack, Super Bowl, whole wheat
I made this dip as a hummus alternative. It was tasty– but we all prefer hummus! 🙂 This recipe was adapted from Everyday Food. I added hot chicken stock to the cauliflower and bean puree to make the consistency more creamy. I also added parsley, spices, and additional lemon juice to give the dip more zesty flavor. We ate it with veggies and pita chips but it would be good as a sandwich spread as well.
- 1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces
- 6 garlic cloves, unpeeled
- 3 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and ground pepper
- 1 can (15.5 ounces) cannellini beans, rinsed and drained
- 1 teaspoon lemon zest, plus 3 tablespoons lemon juice
- 1/2 to 3/4 cup hot chicken stock
- large handful of fresh flat-leaf parsley
- paprika, cumin, & cayenne pepper, to taste
- Preheat oven to 375 degrees. On a rimmed baking sheet, toss cauliflower and garlic with 2 tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.
- In a food processor, combine cauliflower, garlic, beans, 1 tablespoon oil, lemon zest and juice, and 1/2 to 3/4 cups hot stock, until desired consistency is achieved. Process until smooth. Add parsley and spices; season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.) Serve drizzled with oil.