02-23-10
Mole Chili
Makes 6 Servings
Ingredients:
3 ancho chiles, stemmed and seeded
1 quart beef stock
1 tablespoon vegetable oil
4 slices lean, smoky bacon, chopped
2 pounds ground sirloin
1 large onion, finely chopped
4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons tomato paste
1 (15-ounce) can diced fire-roasted tomatoes
2 tablespoons smoked sweet paprika for mild mole, or chili powder for spicy mole, a couple of palmfuls
1 tablespoon coriander, a palmful
2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
Salt, if necessary
2 cups shredded or crumbled extra-sharp white Cheddar
1 small red onion, finely chopped
Optional: Hot pickled vegetables, drained and chopped, for serving
Directions:
Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
Add the anchos with the stock to a food processor and puree until smooth. Set aside.
Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.
02-23-10
Special Sausage and Kale Soup
Makes 4 Servings
Ingredients:
Directions:
- In a medium saucepan, combine the chicken stock and porcinis. Simmer until the porcinis are tender, 8 to 10 minutes.
- Meanwhile, in a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat until hot. Crumble in the sausage, then add the onion and garlic and cook until browned, about 5 minutes. Add the kale and season with salt, pepper and nutmeg. Cook until softened, about 5 minutes.
- Remove the porcinis from the stock and chop; stir into the soup. Stir in the stock and 2 cups water, cover and bring to a boil. Add the pasta to the soup and cook until al dente, 6 to 7 minutes. Stir in the beans and heat through. Serve in shallow bowls with lots of cheese on top and the bread for mopping.
02-23-10
Mini Paella
Makes 4 Servings
Ingredients:
Directions:
02-23-10
Chutney Chicken One-Pot
Makes 4 Servings
Ingredients:
Directions:
- Season the chicken with salt and pepper. In a large skillet, heat the EVOO over medium-high heat. Add the chicken and cook, turning once, for 5 minutes on each side; transfer to a plate. Add the butter to melt, then add the parsnips, onion and apple; season with salt and pepper. Cook until the vegetables are slightly softened, about 5 minutes.
- Stir in the apricots, cranberries, raisins, vinegar, ginger, cumin, allspice and cinnamon, scraping the pan. Stir in the chicken stock, apricot preserves and mustard and lower the heat. Return the chicken to the pan and simmer until the dried fruit is plumped, about 5 minutes. Serve with the bread.
02-16-10
African Sweet Potato and Peanut Soup
As seen on the following webpage: http://allrecipes.com/Recipe/African-Sweet-Potato-and-Peanut-Soup/Detail.aspx?ms=1&prop25=32147923&prop26=DailyDish&prop27=2010-02-16&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro
Directions:
Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.
NUTRITION INFORMATION: Per serving: 221 calories; 9 g fat; 7 g fiber; 27 g carbohydrates
02-15-10
Portugese Kale and Potato Soup
As seen on the Farm Fresh to You newsletter
Ingredients:
1 large spanish onion, peeled and chopped
1/4 cup olive oil
2 large garlic cloves, minced
Pinch of crushed red pepper flakes
3-4 potatoes, peeled and coarsely chopped
2 packs boullion, veggie, chicken or beef flavor
1 cup carrots, chopped
3/4 lb kale, chopped
2-3 tbsp soy sauce
1/2 tbsp salt
Tabasco to taste
Directions:
Place onion in large soup kettle. Add olive oil, garlic, and red pepper flakes. Saute.
Add potatoes to pot with 1 quart of water. Bring to a boil, lower heat and simmer until potatoes are soft.
Add boullion and carrots.
When done, use fork to crush potatoes.
Add kale to soup with salt. Add soy sauce and tabasco to taste. Simmer until Kale is wilted.
Add freshly grated pepper before serving.
02-15-10
Carrot-Cashew Soup
As seen in the Farm Fresh to You Newsletter
Ingredients:
2 tbsp olive oil
1 cup onion, finely chopped
2 cups kale, chopped
2 cups carrots, coarsely shredded
3 cups Vegetable stock
15 oz can tomato sauce
1 apple, peeled, diced
1/3 cup uncooked brown rice
1/2 tsp ground black pepper
1 tsp salt
1/2 cup cashews, raw
Directions:
In a large saucepan, heat the olive oil over med-high heat.
Add the onion and cook, stirring occasionally, until softened, ~2 minutes.
Stir in the kale and carrots; continue to cook, stirring occasionally, until the kale is wilted and the carrots are softened, ~3 minutes.
Stir in the vegetable stock, tomato sauce, apple, rice, black pepper, and salt.
When the liquid comes to a boil, reduce the heat to medium; cover and cook until the carrots are tender and the rice is done, ~25 minutes.
Stir in the cashews before serving.
02-15-10
Barley Stew with Leeks, Mushrooms and Greens
Makes 6 Servings
Ingredients:
1 tablespoon olive oil, divided
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
1 8-ounce container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)
Directions:
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
NUTRITION INFORMATION: Per serving: 230 calories; 4 g fat; 9 g fiber; 36 g carbohydrates
02-14-10
Tomato Gorgonzola Soup
As seen on the following webpage: http://allrecipes.com/Recipe/Tomato-Gorgonzola-Soup/Detail.aspx?ms=1&prop25=31917222&prop26=DailyDish&prop27=2010-02-14&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
1 tablespoon olive oil
1/4 large red onion, diced
2 cloves cloves garlic, minced
1 tsp red pepper flakes
1/4 cup Gorgonzola cheese, crumbled
4 ounces cream cheese, softened
1/4 cup heavy cream
1/4 cup milk
1 (14.5 ounce) can diced tomatoes
1 1/2 cups tomato juice
2 teaspoons dried basil
1 teaspoon white sugar
1/4 teaspoon ground white pepper
Directions:
1. Heat oil in a medium saucepan over medium heat. Add the onion, red pepper flakes, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
2. Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
3. Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.
NUTRITION INFORMATION: Per serving: 277 calories; 22.5 g fat; 2 g fiber; 12 g carbohydrates
02-14-10
Roasted Tomato-Bread Soup
Makes 4-6 Servings
Ingredients:
1 pound vine-ripened tomatoes, quartered and seeded
3 tablespoons garlic-infused extra-virgin olive oil, plus more for garnish
Kosher salt and freshly ground black pepper
1/2 cup finely sliced fresh basil leaves, plus more leaves for garnish
1(28-ounce) can crushed tomatoes (recommended: San Marzano)
1 1/2 cups water
1/2 loaf sourdough baguette (day-old) or 1/4 loaf country bread, torn into 1/2-inch pieces (about 3 cups)
Directions:
Preheat the oven to 400 degrees F.
Put the tomatoes on a rimmed baking sheet, toss with 2 tablespoons of the garlic oil and season with salt and pepper, to taste. Roast until the tomatoes are softened and the edges are beginning to brown, 15 to 20 minutes.
Meanwhile, heat 1 tablespoon of the garlic oil in a saucepan over medium-high heat. Add the basil and stir for about 30 seconds. Add the canned tomatoes with their juice and the water; season with salt and pepper, to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes. Stir in the bread and simmer for 2 to 3 minutes.
Stir the oven-roasted tomatoes and any cooking juices into the saucepan and simmer for another 3 minutes. Taste for seasoning, adjusting if necessary, and ladle into serving bowls. Garnish with a drizzle of garlic olive oil and basil leaves.