Last Updated on Wednesday, 10 July 2013 05:23
- 2/3 cup onion, chopped
- 1 medium carrot, chopped small
- 2 ribs celery, diced cup
- 2 cloves garlic, minced
- 2 tsp olive oil
- 3 cups vegetable broth
- 1 15-ounce can cannelini beans, drained
- 2 cups chopped Swiss chard
- 1/2 cup corn kernels (optional)
- 1/2 cup corn
- 1/3 cup macaroni, small shells, or orzo pasta
- 1 tsp Italian seasoning
- Salt and pepper, to taste
1. In a large soup pot, sauté the onion, carrot, celery and garlic in olive oil for 2-3 minutes.
2. Put in beans, vegetable broth, Swiss chard, corn, macaroni pasta and Italian seasoning to the pot, stirring to combine.
3. Bring to a boil, and then reduce to a medium simmer. Heat for 8-10 minutes, until macaroni and chard are both cooked.
4. Enjoy white bean and chard soup!
Last Updated on Monday, 08 July 2013 07:36
- 2 cups of refried beans, either from one 15-ounce can or homemade
- 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced)
- 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste
- 1/4 to 1/2 teaspoon ground cumin
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped green Anaheim chiles (canned)
- 1 avocado, peeled and chopped
- 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
- 1/3 cup of sour cream
- 1/2 small can of sliced ripe black olives
1. Heat up the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to flavor if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop up it fine and add up that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil in its place, to help the consistency of the beans.
2. Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit spicier than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
3. Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese.
4. Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream. Top with sliced green onions and olives.
5. Serve up immediately with tortilla chips.
Last Updated on Friday, 05 July 2013 05:32
- 1/4 cup unsalted, shelled raw natural pistachios
- 1/4 cup slivered almonds
- 2 cups basmati rice
- Kosher salt
- 1 orange
- 1/2 cup sugar
- 2 medium carrots, peeled, cut into matchstick-size pieces
- 1/4 cup dried barberries or 1/2 cup dried cranberries
- 1/4 cup raisins
- 1/4 teaspoon saffron threads
- 2 tablespoons unsalted butter
- 4 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
1. Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, and then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5-8 minutes; let cool. Set nuts aside.
2. Cook rice in a large pot of boiling salted water, stirring infrequently, until grains have lengthened but are still firm, 6-7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.
3. In the meantime, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use). Get sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Put in orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15-20 minutes; drain and set aside (discard syrup).
4. Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Draw off and set aside. Put saffron in another small bowl and add 1/4 cup hot water; set aside.
5. Heat up butter and 1 tablespoon oil in a large skillet over medium heat. Put in onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8-10 minutes. Put in cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until aromatic, about 1 minute.
6. Lessen heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.
7. Heat up remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5-6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).
8. Sprinkle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.
9. Cook until pot begins to steam, 5-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30-40 minutes.
10. Serve hot.