Archive for January, 2010

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Veggie Pizza

Tuesday, January 26th, 2010
1 can (11 oz) refrigerated pizza crust
1/2 cup refrigerated basil pesto
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1/2 cup chopped red onion
1 cup sliced fresh mushrooms (3 oz)
1 large plum (Roma) tomato, sliced
2 tablespoons sliced ripe olives, drained
1 1/2 cups shredded Italian cheese blend (6 oz)

DIRECTIONS
1. Heat oven to 400°F. Spray or grease 15×10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15×10-inch rectangle.
2. Spread pesto evenly over dough. Top with remaining ingredients.
3. Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.

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Collard Green Soup

Tuesday, January 26th, 2010
1 T olive oil (3-4 T. olive oil)
2 c chopped onions (1 bunch chopped green onions including tops)
1 bay leaf
2 stalks of chopped celery (4-5 chopped stalks of celery)
2 medium sized chopped carrots (no carrots)
3 c cooked white beans (1 can Great Northern White Beans or Chick Peas or both if you like)
2 ts salt (NO SALT substitute 3-4 slices chopped salt pork)
6 c. stock or water (10 c. chicken stock)
3 T minced garlic (3 heavy T minced garlic)
1 1/2 lb collard greens; stemmed and torn into small bits (1 bunch of collard green stemmed and torn)***
1 tsp fresh ground pepper (7-8 turns of the pepper mill)

Heat Oil in soup pot; Add onion, bay leaf, celery, carrots, garlic and salt or salt pork. Cook over low heat for abt 10 minutes, then add stock or water. Cover, bring to a boil, then lower heat to a simmer for abt 20 minutes.

Add beans and as much of the collard greens as you can fit, cover and wait a few minutes for the greens to cook down. Keep adding greens in batches, waiting between additions for them to cook down, which they eventually will.

Add black pepper to taste.

Serve hot with thickly-sliced buttered dark Pumpernickel bread.

***Make you you remove the very bitter heavy center stem in each collard leaf.

ENJOY!

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Smoked Sausage, Kale and Potato Soup - courtesy Christa Lachenmayr

Tuesday, January 26th, 2010

4 oz. smoked cooked sausage
2 3/4 c. chicken broth
3/4 c. small red-skinned potatoes, sliced
1 c. dry white wine
5 c. thinly sliced kale leaves
1/4 t. caraway seeds

Sautee sausage until brown, add chicken broth, potatoes and wine. Bring to boil, reduce to medium, cover and simmer until potatoes are almost tender.

Add kale and caraway seeds, simmer 10 mins, season to taste. Serve immediately.

[when I made this I didn't have the caraway seeds so i added some other herbs and it still tasted great. i think that i also used italian sausage.]

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Sauteed Pears with Honey, Walnuts and Blue Cheese

Friday, January 15th, 2010

4 Bosc pears or other firm pears
2 tablespoons unsalted butter, plus more if needed
1/3 cup honey
1/2 cup walnut halves, toasted
6 ounces creamy blue cheese (such as Saga, Danablu or gorgonzola dolce), crumbled
Thyme sprigs for garnish

Preheat the oven to 350 degrees F. Slice each pear in half and scoop out the core with a melon baller or small spoon.

Melt the butter in a large ovenproof skillet over medium-low heat. Add the pears and slowly saute until just golden, 5-7 minutes. Add the honey and cook for another 5 minutes or until golden brown. Cover the pan with foil, transfer to the oven and cook for 20 minutes until slightly soft. Remove, and with a slotted spoon transfer the pears to a serving plate or platter. Reserve the liquid in the pan.

Scatter the nuts and cheese over the pears, drizzle the pan juices over and serve warm.




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Snow Peas with Water Chestnuts

Friday, January 15th, 2010
  • 1 tablespoon olive oil
  • 1 pound fresh snow peas, trimmed
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons sesame seeds
  • salt and pepper to taste

Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving

 

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Savory Kale, Cannellini Bean, and Potato Soup

Friday, January 15th, 2010
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 3/4 cup diced carrot
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 cups water
  • 1 cup white wine
  • 3 potatoes, halved and sliced
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh sage
  • 1/2 teaspoon chopped fresh thyme
  • 1 (16 ounce) can cannellini beans, rinsed and drained
  • 2 cups finely chopped kale leaves
  • 1 small red chile pepper, seeded and chopped fine
  • ground black pepper to taste
  •  
  • Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
  • Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Posted in Carrots, Kale, Onions, Potatoes, recipes | No Comments »

Beet Burgers

Friday, January 8th, 2010

2 cups grated beets (about ¾ pound)
2 cups grated carrots (about ½ pound)
1 cup cooked brown rice
1 cup grated rBGH-free Cheddar cheese
1 cup sunflower seeds, toasted
2 large free-range eggs, beaten
½ cup sesame seeds, toasted
½ cup grated onion (about 1 medium)
¼ cup oil
3 tablespoons all-purpose flour
3 tablespoons chopped parsley
to 4 garlic cloves, finely chopped
2 tablespoons soy sauce
Ground red pepper (cayenne), to taste

Directions:
1. Preheat oven to 350 degrees.

2. Generously grease a rimmed baking sheet.

3. Combine beets, carrots, rice, cheese, sunflower seeds, eggs, sesame seeds, onion, oil, flour, parsley, garlic, soy sauce, and red pepper.

4. Form mixture into patties and bake 25 to 30 minutes or until firm and vegetables are cooked through.

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Hot and Sour Cabbage Soup

Friday, January 8th, 2010
  • 4 (15 ounce) cans chicken broth
  • 1 pound crumbled ground pork
  • 1 small head green cabbage, cored and shredded
  • 1 1/2 cups fresh bean sprouts
  • 1 bunch green onions, chopped
  • 1 (15.25 ounce) can whole kernel corn
  • 10 fresh mushrooms, sliced
  • 1 teaspoon minced fresh ginger root
  • 1/2 teaspoon minced garlic
  • 1/3 cup distilled white vinegar
  • 1 1/2 teaspoons sesame oil
  • 1/4 cup Szechwan sauce
  • 1/4 cup soy sauce
  • 1/3 teaspoon cayenne pepper

    • Directions

    1. Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.

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    Glazed Pearl Onions - Heather Boyle

    Friday, January 8th, 2010

    1 ½ lbs of pearl onions (or less as I did)

    3 Tbsp unsalted butter

    2 Tbsp Olive Oil

    ¼ Cup balsamic vinegar

    1 Tbsp sugar

    salt to taste

    Bring a pot of salted water to a boil. Toss in pearl onions; blanch for 2 minutes. Drain them and then shock them in ice water (to stop them from overcooking). Drain again. Pinch onions out of their skins and set aside.

    Heat a large sauté pan over medium heat; add butter and olive oil until a slight shimmer is created. Add pearl onions; swirl pan around to get a nice even golden brown.

    Slowly add balsamic vinegar and sugar; continue to swirl until liquid has completely evaporated and onions have a deep shiny glaze. Season w/salt to taste. Serve.

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    CRISP PORTABELLA ‘FRIES’

    Friday, January 1st, 2010

    INGREDIENTS
    • 4  medium portabella mushroom caps (about 1 pound)
    • 1 large egg
    • 1/3 cup plain dried bread crumbs
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 2 tablespoons vegetable oil
     

    DIRECTIONS
    Cut portabellas in 1/2-inch thick slices.

    In a small bowl beat egg with the salt and pepper; on a plate, spread breadcrumbs.

    Dip mushroom slices in the egg mixture then coat with breadcrumbs shaking off excess.

    In a large skillet, over medium heat, heat oil.

    Add portabella slices (do not crowd); cook, turning often, until golden on all sides, about 5 minutes.

    Repeat with remaining mushrooms.

     

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