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Tuscan White Bean Soup with Rosemary and Kale
Tuscan White Bean Soup with Rosemary and Kale
This is a classic Northern Italian Dish, simple, flavourful, wholesome, and healthy. Navy beans make a nice substitute if you don't have cannelini. You can also add 1/2 cup of small dried pasta like orzo tp this soup. Serve with a nice crusty bread.
From the Rebar Modern Food Cookbook by Audrey Austerberg & Wanda Urbanowicz
2 cups dried cannellini beans soaked overnight (or 3 cans cooked)
10 cups water
4 Bay leaves
2 tsp + 1 tsp salt
1 TB minced rosemary
1 TB olive oil
1 yellow onion, diced
8 garlic cloves, minced
1/4 tsp crushed red pepper
2-3 medium tomatoes
1/2 tsp black pepper
2 TB balsamic vinegar
1 small bunch of kale
parsley
Drain and rinse the soaked beans and place them in a large pot with Bay leaves, 2 tsp rosemary, and cold water. Bring to a boil, reduce heat, and simmer until the beans are tender. In the last 15 mins, add 2 tsp salt to the beans.
When beans are tender, heat olive oil in a soup pot and add onion, remaining 1 tsp salt and chile flakes. Saute until onions are lightly golden, then add the garlic and remaining rosemary. Cook several minutes, then add the cooked beans and their cooking liquid (or the canned beans). Bring to a simmer, add the tomatoes and simmer gently for 20 minutes.
Remove the stems from the kale, tear or roughly chop the leaves and rinse well. Add the leaves to the soup and cook until wilted. Season the soup to taste with balsamic vinegar, cracked pepper, and more salt. Garnish with fresh parsley.
Stir Fried Napa Cabbage and Carrots
Stir Fried Napa Cabbage and Carrots
Here's a simple quick recipe that you could serve with brown rice. This is a basic stir fry into which you could sub in broccoli, garlic scapes, some cooked chicken or pork or beef, and garnish with scallions too. From the 75th Anniversary Edition of the Joy of Cooking.
Combine in small bowl:
2.5 TB tamari
1 tsp toasted sesame oil
1/4 tsp crushed red pepper
1 TB canola oil (or sunflower)
2 garlic cloves, minced
1 TB fresh ginger, peeled and minced
2 cups shredded carrots
1 medium Napa Cabbage, thinly sliced
Minced parsley or cilantro
Heat a wok or large skillet over high heat. Add and stir fry the garlic and ginger for a few seconds taking care not to allow the garlic to brown. Add the carrots and stir fry for 3 minutes. Add the cabbage and stir fry until tender, about 3 more minutes. Add the tamari mixture and heat through, stiring to coat the vegetables. Serve garnished with minced parsley or cilantro.
Whole Trout Baked in Foil
Whole Trout Baked in Foil
by Martha Rose Shulman and NYT May 13, 2009
I like this recipe for its simplicity. You could fill the fish with lots of different greens and spice combos. I just made some great fresh salsa and this recipe has inspired me to serve the fish simply with rice and fresh salsa and maybe some black beans.
Extra virgin olive oil
2 small rainbow trout, boned
Salt and freshly ground pepper
1 lemons, one sliced, one cut in wedges
4 fresh tarragon or dill sprigs, or 2 rosemary sprigs
Chopped fresh tarragon, dill or parsley for serving
1. Preheat the oven to 450 degrees. Cut two sheets of heavy duty aluminum foil or four sheets of lighter foil into squares that are three inches longer than your fish. If using lighter foil, make four double-thick squares. Oil the dull side of the foil with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place two tarragon or dill sprigs (or one rosemary sprig) and two lemon slices down the middle of each, and fold the two sides together. Drizzle 1/2 teaspoon olive oil over each fish.
2. Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.
3. Place each packet on a plate. Carefully cut across the top to open it, taking care not to let the steam from inside the packet burn you. Gently remove the fish from the packet, and pour the juices over it. Sprinkle with fresh tarragon, dill or parsley. Serve, passing the lemon wedges.
Yield: Serves two.
Advance preparation: You can prepare the fish and make the foil packets several hours ahead. Keep in the refrigerator until shortly before cooking.
Variation: Fill the trout with sauteed Swiss chard or other greens with garlic and olive oil and serve with more on the side.
Ratatouille
Ratatouille
It's the season for this classic French casserole, a delicious stew of eggplant, onions, tomatoes, bell peppers, and zucchini. By Julia Child
1/2 pound eggplant
1/2 pound zucchini, trimmed
1 teaspoon salt
7 tablespoons olive oil, divided
1 8-ounce onion, thinly sliced (about 2 cups)
2 green bell peppers, thinly sliced into strips
2 garlic cloves, pressed
1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
3 tablespoons minced fresh parsley
Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.
Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.
Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.
Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.
Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving.
