Tuscan Bean Kale Soup

April 4, 2020

Samin Nosrat 2018, 5C ~ 4 servings

 

A. Sautée 15 minutes:

  • 1 small onion chopped
  • 1 stalk celery diced (1/3 C)
  • 1 C carrots diced
  • 1 Bay leaf

B. Hole in middle of pot, add & sautée 30 sec.

  • 1 TB oil
  • 1 garlic clove

C. Add tomatoes and cook until jammy (8 mins):

  • 1 C canned crushed tomatoes

D. Add beans & liquid & half of parmesan, 2 splashes olive oil (~¼ C) & simmer

  • 1 ½ C cooked cannellini beans (keep ½ C liquid)
  • 2 C chicken stock
  • ¼ ounce parmesan

E. Add Kale & cabbage simmer 20 min then Remove Bay leaf before serving.

  • Thin slice 3 C kale
  • 1 ½ C savoy or Napa cabbage

Tarragon Dijon Chicken

January 17, 2019

Williams Sonoma? Svgs 4-6

INGREDIENTS

  • 3 TB oil
  • 2 LB ~6 skinless chicken thighs
  • 3 TB chopped shallots
  • 3/4 C dry white wine
  • 2/3 C chicken broth
  • 6 TB (3oz) Cream
  • 3 TB Dijon mustard
  • 2 TB chopped tarragon

DIRECTIONS

  1. 2 TB oil, sauté chicken thighs ~ 5 min/side, transfer to plate, pour off fat.
  2. Med-hi, 1 TB oil, 3 TB shallots soften ~ 2min.
  3. Stir in 3/4C wine, simmer, reduce by half ~ 3min.
  4. Add 2/3C broth, 6TB cream & 3 TB Dijon, reduce heat, simmer 4 min,
  5. Add Tarragon
  6. Return chicken to pan, cook until chicken warmed

5 Minute Hummus

January 16, 2019

The Week 2018.  Makes 4 Cups

INGREDIENTS

  • 1 garlic clove
  • juice 1 lemon
  • 1 (16oz) jar Tahini )or buy bulk at rainbow
  • 1 TBs salt
  • 1 tsp ground cumin
  • 1 -1½ C ice water
  • 2 (15 oz) cans drained, rinsed chickpeas

DIRECTIONS – use food processor

  • Garlic & lemon juice andTahini into bowl, salt & cumin.
  • Process until peanut buttery ~ 1 minute
  • Motor running, stream in ice water. Process until light & creamy and color of light sand
  • Add chickpeas and process 3 minutes, scrape side of bowl until hummus is smooth.

Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)

Use several trays to roast vegetables until browned.

  • Cauliflower & Romanesco – slice vertically down. drizzle oil
  • Brussel sprouts cut in half, toss with oil.
  • Red carrots, slice lengthwise, toss with oil.

Vinaigrette: shallots, red wine vinegar & oil. Mix with drained can cannelini beans & Za’atar.

Layer: bottom up:

Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.

Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt

 

Tyler Florence recipe. svgs 6-8. Use Ricer. QED!

INGREDIENTS:

  • 4 LBS Yukon potatoes, cut into quarters if large, peeled or scrubbed.
  • Bay leaf
  • 2 TB salt
  • 2 C whipped cream
  • 3 TB unsalted butter
  • 2 TB chopped chives

DIRECTIONS

  • Boil cut potatoes in pot 2 TB salted water with bay leaf ~ 20 minutes until tender.
  • Drain, remove Bay leaf.
  • Warm cream and butter in sauce pan
  • Rice potatoes into large bowl, add warm cream/butter & season with salt & pepper.
  • top with chopped chives

Cam made this, QED! (Bon Appetite?) 2018 4 svgs 425°

INGREDIENTS

  • 6 chicken bone in, skin on thighs ~ 2lbs
  • ¼ C plus  2TB olive oil
  • 1 fennel bulb
  • 2 med shallots
  • 1 large beefsteak tomato
  • 1 lemon

Roast in top ¹⁄³ oven, 425°, use large oven safe skillet.

  • CHICKEN THIGHS: In large skillet add 2 TB oil and thighs skin side down (COLD pan). Turn on Med heat, cook until skin golden brown. Transfer skin side up on plate.
  • FENNEL – remove fronds & save. Cut head in half length wise.. Place cut side down, cut into 1/2″ wedges.
  • SHALLOTS cut into quarters lengthwise.
  • TOMATOES Cut crosswise into 1/2″ rounds.
  • LEMON Use 1/2 of lemon, cut into thin 1/8″ rounds
  • Turn skillet med-hi heat. Add, fennel, shallots, sliced lemon. Cook 4 min until fennel softens. Remove from heat.
  • Add chicken, arrange chicken skin side up  & tomatoes on top of fennel mixture.
  • Transfer to oven, 16-20 min.   Remove and rest 5 min.
  • SAUCE chop remaining fronds, 1/4C olive oil & juice from half of lemon.  Spoon fennel sauce over each thigh.

Serve with salad (greek salad , red onion, klamath, feta etc.)

Very easy, quick, QED

  • 1 C farro, brown in pan, add a sprig thyme to water to cook Farro. Drain

ADD

  • Chèvre
  • walnuts
  • cucumber – quarter lengthwise, slice
  • red pepper
  • dried cherries
  • Tuscan Kale
  • s & p

Bon Appetite 2018 – Cam’s. Q.E.D. 4 Svgs

Great with Lemony Chicken Thighs

 

  • ¼  olive oil
  • 8 garlic cloves sliced thin
  • 2 Lbs assorted summer squash/zucchini – quarter lengthwise, sliced
  • 1 tsp Aleppo pepper
  • 12 ounces ziti, pacchetti or other large tube pasta
  • 2 ounces (½ C ) grated parmesan, plus more for serving
  • 1 TB lemon juice
  • ½ C Basil leaves, divided.

Garlic, squash & Aleppo pepper:

  • Heat oil in skillet, cook garlic 4 min
  • Add squash, cook med hi, toss until squash begins to break down, turn down heat, cook until jammy/soft 15 min.
  • Add Aleppo pepper

Cook pasta until very al dente

  • Transfer pasta to skillet with squash, add ½ C pasta cooking liquid.
  • Heat in skillet, add parmesan cheese in stages along with pasta liquid until sauce coats pasta.
  • Toss in lemon juice and most of basil.

Serve pasta, add more parmesan, Aleppo pepper & basil

 

Ina Garten 2017

A. Roasted Squash 400° oven, 25 min.

  • 1.5 LB butternut squash, peeled, diced 1″ cubes
  • 3 TB olive oil
  • 1 tsp cinnamon
  • 2 tsp salt
  • 1 tsp black pepper
  • Toss all ingredients together, roast on baking sheet, 25 min. Cool.

B. Hummus – mix in food processor bowl

  • 1 can drained chickpeas, retain ¼ C liquid
  • ½ C plain whole milk Greek yogurt
  • ¼ C Tahini
  • 1 Tb salt
  • 1 tsp black pepper
  • 1/3 C lemon juice ( 2 lemons)
  • 4 cloves garlic pressed
  • 1 tsp Sriracha

Using food processor: mix A & B. Pulse to make coarse, add more liquid if necessary.

TOP with pomegranate seeds or drizzle maple syrup. Serve with Belgian endive to dip.

TOAST pita (brush with olive oil, salt).

 

The week 2017 serves 4

Mix all ingredients & toss together.

  • 2 C cooked brown rice
  • 2 scallions trimmed & chopped
  • ¼ C chopped fresh basil
  • 3 TB olive oil
  • 2 TB white balsamic  or sherry vinegar
  • salt & pepper
  • 32 fresh cherries (9 oz) quartered & pitted
  • 15 oz drained & rinsed chickpeas (1¾C if home cooked)
  • Toss together, divide into 4 serving bowls.

Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –