Quick Kale Soup for the last days of winter

Quick Kale Soup

servings 2

2 T olive oil

1/4 sweet onion, diced

3 small garlic cloves

one bunch of kale

about 7 asparagus stalks

1 T white wine

1 cup broth

3 cups water

3 T red mahtjang (miso) sauce

1 t sesame oil

1 T soy sauce

1/4 t salt

1. Prep all vegetables first.  Chop onions, peel garlic, rinse and chop kale, rinse and snap asparagus. 

2. Warm oil in pot.  Add onions and sauté 3-4 minutes, until golden brown.  Crush in garlic and cook for 30 seconds.   Add kale and tossed to get all leaves lightly coated with oil.

3. Splash in white wine and cook for 1 minute.  Then add in all liquids.  Stir gently.

4.  Add in remaining ingredients, stir again, lower heat so that the soup is at a light simmer, cover and cook for 20 minutes.

5.  Enjoy!

Rainbow Vegetables w/ Curry & Coconut Sauce

Rainbow Vegetables w/ Curry & Coconut Sauce

served with Brown Rice Noodles

yields: 5

1 c. red pepper

1 c. carrots, 1 inch strips

1 c. onion, in strips

1 . asparagus, 1 inch pieces

1 c. broccoli florets, blanched

1 can black beans

2 T. olive oil

2 tsp. curry powder

salt & pepper, a few dashes for taste
small can coconut milk (5 oz)

1/2 package of brown rice noodles

3 eggs, beat, fried, cut in 1 inch strips

Prepare veggies.  Start w/ onions, peppers and carrots.  Saute over medium-low heat in olive oil until tender, about 8-12 minutes. 

Stir in curry once veggies in pan are coated in the oil.  Continue another few minutes as curry until curry becomes fragrant.

Mix in the asparagus.

Add broccoli after about another 8-9 minutes.  

Check your food a few times for desired texture.  I prefer my veggies a bit crunchy and still packed with their nutrients.  Some people, however, may cook longer for the vegetable to get a bit softer. Just remember, the longer you cook the vegetable, the less nutrients it will have to offer you.

Meanwhile, cook the brown rice noodles.  I sprinkle sea salt and olive oil into the water.   

At some point you’ll also need to cook the eggs.  Fry on both sides in a ½ tsp. olive oil.

Combine noodles and vegetables.  Add sliced egg to top.

Enjoy!

Baked Chicken and Vegetables

The title sounds so simple and there's a reason for that....IT IS SIMPLE.  This could quickly become a household favorite: for the chef and the eaters alike.  Baked chicken with vegetables dish is mostly about the prep; chopped vegetables, defrosted meat, and a preheated oven are key.  You can also switch up the vegetables based on your likes.  You could do things like sweet potatoes instead of potatoes and fennel instead of celery, or add things peppers and cauliflower.  The options are endless.

This dish can make a great one dish dinner.  Eating 1/3-a whole chicken thigh for your protein, 1-3 cups of vegetables, a few potatoes with natural carbohydrates  - means you will enjoy a delicious, satisfying - balanced meal.  And you have an hour and 20 minutes of down time :)

serving size 2-3
3 Tbsp olive oil
2 chicken thighs
2 beets
3 small potatoes
4 large carrots (6 small)
1/2 an onion
4 stalks of celery
3 cloves of garlic
salt & pepper

Directions:
1. Preheat oven to 325 degrees F.
2. Slice vegetables in equally sized pieces.  Set aside garlic cloves.
3. Drizzle about a tablespoon of olive oil on the bottom of a shallow baking dish.
4. Next, place the chicken in the middle of the pan.
5. Place vegetables in so that there are few over laps.
6. Crush garlic and spread on top of chicken vegetables.
7. Sprinkle 1/8-1/4 teaspoon of salt and 1/8 teaspoon of pepper over entire dish.  Then drizzle remaining 2 tablespoons of oil.
8.  Cover with foil and bake for 1 hour.  Then take foil off, raise oven heat to 375 and bake 20 minutes.
9.  Dinner is served.

Heavenly Sweet Potato Fries

...as the story suggested, our character made these baked fries for her family.  They were such a hit - ketchup was not even needed!

Sweet potato origin:  The sweet potato is thought to be from either Central or South America.  We do know that these tubers were domesticated at least 5000 years ago with additional theories that sweet potato remnants could be found in areas of Peru dating as far back as 8000 BC.

If you like tried and true food, this is one that is clearly a proven staple throughout human history.

OK get ready for the health benefits...

1. They are high in vitamin B6: B6 helps reduce a chemical in our bodies that has been linked with degenerative diseases, including heart attacks.

2. They are a good source of vitamin C: C is a well-known vitamin, know for warding off colds and flus.  But did you know it also aids in bone and tooth formation, digestion, and blood cell formation. Not to mention it produces collagen - which helps maintain your skin's youthful elasticity.

3. They contain vitamin D: D is again another popular vitamin know for its help with the immune system and plays an important role in our energy levels, moods...just to start.

4. Sweet potatoes contain iron: You need iron for energy but it as is important for white blood cell production, resistance to stress and proper immune function.  Again...this is just the beginning of this mineral's benefits.

5. These tubers pack magnesium: This mineral aids in relaxation and anti stress.  Bodily functions including healthy arteries, blood health, bone health, muscle strength, and nerve function are also improved by mag.

6. They are a source of potassium:  and important electrolyte that helps regulate your heartbeat and nerve signals.

7. Sweet potatoes contain carotenoids:  That orange color gives this away.  Most notably known for warding off cancer and protecting against aging.

                                

For other recipe ideas:     www.health.com/health/gallery/0,,20600272,00.html



EAT THEM!

Baked Sweet Potato Fries

5 sweet potatoes or yams

2 Tablespoons Olive Oil

Sprinkle of paprika, garlic powder, salt

 

Instructions

1.       Preheat oven to 400 degrees.

2.        Peel sweet potatoes and cut in long thin pieces, like French Fries.  Put all cut sweet potatoes in a large mixing bowl. 

3.       Pour olive oil over potatoes and mix until each piece is coated.

4.        Lay sweet potato pieces out on a baking sheet. 

5.       Sprinkle the spices lightly over sweet potatoes, covering each with a dusting of spice.

6.       Bake 15 minutes.

7.       Using a spatula, flip sweet potatoes.  Bottom side should be crunchy now.

8.       Bake another 15 minutes.

9.       Cool and serve.

Monday Night Fare

Working from home had its advantages.  Namely, she worked her own hours.  Sometimes early mornings, sometimes late afternoon.  Other times she'd worked in the evening.  One thing was for sure, when she was in a zone and accomplished her work, the next thing up would always be something the kitchen.

On this particular day she had done the early morning work routine.  Although it sometimes saddened her  bit to lack more professional opportunities at her disposable, she still completed her professional tasks with care and concern.  And then with the time her situation allowed her to be free, she decided to prep up a dinner to die for.  Well, not exactly.  But it would be delicious, nutritious, and might even look pretty.

The menu was set:

Juicy Baked Turkey Burgers

Tangy Sweet Potato Fries

Baked Potato Halves (b/c the others in her family loved)

...and finished with 

Broccoli and a Lemon/Oil Emulsion

Now at 1:30 in the afternoon there is only so much you can do to prepare for dinner.  She did exactly that.  A quick rinse of the fresh broccoli her mother had brought her from the CSA and she had it cut up and in the steamer.  She slyly noted the freshness of the broccoli as condensation bubbled from the truck as the knife exposed the flesh.  

Next up, potatoes.  The potatoes were a cinch and therefore, she'd make them for the potato lovers in her family.  She, however, was a sweet potato woman.  The potatoes were dressed lightly with olive oil, salt and pepper.  The sweet potatoes, however, took much more time, effort and energy.  After rinsing the large tubers, she sliced off four sides of each one, making the sweet potato flat on all four sides.  Then she proceeded to cut them, first in centimeter slices, then in long strips making them look like a French fry.  

The orange delights were put into a large mixing bowl topped with salt, pepper, fresh diced garlic and paprika.  She tossed the fries realizing she needed a bit more strength to get the job done.  This was something she learned through yoga, grounding her feet into the earth, she used her stability and core to power through the mixing of the sweet potatoes and spices.  She alternated with her non-dominate hand to double the challenge and get her other side interacting in this feat.  Finally she drizzled the olive oil, which made the mixing smoother to her delight.

Ground turkey.  Hrrrumph.  How would she make this something the three of them would enjoy? She thought a long time, googled turkey burgers to see the world wide web's takes on these lean patties. Eventually, she designed a plan for preparing the meat on her own.  She would mix the meat with a plethora of tasty ingredients and then make patties to bake.  The thought of some homemade guacamole to top her burgers seemed lovely.  An idea for later...

It was a nutritious dinner that even her child would enjoy.  Lots of flavors and colors and fabulousness.  To see recipes for each menu item, see following posts.

Quick Kale Soup

SCROLL DOWN FOR RECIPE OR ENJOY A PAGE OUT OF THIS STORY…..

Mid October was when she started dressing in layers.  The entrance of cold somehow bit her at the core and she was already striving for warmth even before the winter approached.  Having cleaned up and dressed in comfort, she decided to brew up a warm soup for her midday sustenance.  The kale had now been sitting in the refrigerator for over 2 weeks.  She couldn't bring herself to dispose of it. So precious in nutrients, born of the land, the kale must be eaten.

And that was that.  Into the kitchen she found herself preparing the raw vegetables that would encompass her soup di giorno (or du jour); Italian or French, whatever suits your fancy.  She started with dicing the onion just a quarter of a Vidalia and let that begin to sauté in some olive oil as she quickly washed the kale, massaged it, drained it and chopped it.  Next, 3 cloves of garlic were peeled for the press.  A last minute addition came as she opened the fridge and searched for any hot ideas: asparagus (out of season but something she was drawn to at the store- a longing).  

Into the onions after 3 minutes by themselves, she added the garlic and stirred.  Garlic is delicate and therefore she would only sauté it for 30 seconds.  The kale was ready and dumped in with enough oil from the beginning to cover the greens gently.  She tossed the vegetable mixture together then added a splash of Pinot Grigio and listened to the sizzle.  About a minute later the liquids were added with one part broth and three parts water.  Her friend had given her some Korean red mahtjang sauce (it is miso with Korean red pepper), which she added a few large spoons of and stirred into the liquidly, vegetable mixture.  She topped it off with a shake of sesame oil, soy sauce and a few dashes of salt.  There.  Lunch.  Yum she thought, although as she leaned over the bubbling brew to get a whiff, the scent was not enticing nor promising as it only smelled of raw kale.

At home in the kitchen, her easel, her medium, her art - she lowered the heat down to a light simmer, stirring once more and then covered.  She walked away with a sense that everything would come together in time.  And she was actually a little excited to see how it came out.  She let it cooked for 20 minutes.  

What she made was a masterpiece.

The smell had morphed into a deliciousness she couldn't explain.  The asparagus was tender and the kale was enlivened.  The golden brown sautéed onions added a sweetness to the taste.

Another lovely afternoon of caring for herself, practicing her art and making a concoction that was healthy and pleasant, extremely pleasant, to her palette. 

Quick Kale Soup

servings 2

2 T olive oil

1/4 sweet onion, diced

3 small garlic cloves

one bunch of kale

about 7 asparagus stalks

1 T white wine

1 cup broth

3 cups water

3 T red mahtjang (miso) sauce

1 t sesame oil

1 T soy sauce

1/4 t salt

1. Prep all vegetables first.  Chop onions, peel garlic, rinse and chop kale, rinse and snap asparagus. 

2. Warm oil in pot.  Add onions and sauté 3-4 minutes, until golden brown.  Crush in garlic and cook for 30 seconds.   Add kale and tossed to get all leaves lightly coated with oil.

3. Splash in white wine and cook for 1 minute.  Then add in all liquids.  Stir gently.

4.  Add in remaining ingredients, stir again, lower heat so that the soup is at a light simmer, cover and cook for 20 minutes.

5.  Enjoy!

Honey Tofu Stir Fry

With summer on the way, vegetables will become more local and present.  CSA pickups will be loaded with lettuces, spinach, bok choy and and more.  But to get my family to eat these nutritious leafy greens, I have to add a hint of sweetness to the meal.  That’s why I decided to sneak a little honey into my family’s dinner diet.

Honey is a sweet food given to this earth by bees.  Honey bees produce honey through a process of regurgitation and evaporation.  The bees leave their hives in search of flower nectar and sweet deposits from plants and trees.  They gather, modify, and store the nectar they collect in the honeycomb.  As a collective the bees return to their hives and pass the nectar onto the worker bees.   The worker bees, after chewing the nectar to continue to break down the enzymes, eventually spread the nectar throughout the honeycombs.  This is where the evaporation happens and the nectar, over time, becomes a thick syrup.

Local honey is something everyone should incorporate into their diet.  Because bees in your area are collecting nectar that contains the pollen you are ingesting, your local honey is a natural way for your body to develop an immunity to the pollen and its allergens. 

With nature’s treat in mind and the abundance of veggies, I made a tofu stir fry sweetened with a honey sauce.  This dish is a real crowd pleaser and jam-packed with nutritional goodness.

Tofu Stir Fry w/ Honey Soy Sauce                                                                       serves 5 as main meal

INGREDIENTS   

2 T. olive oil (or sesame)                                                         ¼ t. turmeric

½ onion, sliced thinly                                                               ¾ t. ginger

½ red pepper, 1 inch strips                                                      3 T. HONEY

3 carrots, 1 inch strips                                                             1 head baby bok choy, chopped

3 cloves garlic, minced                                                           ½ lb. spinach leaves, chopped

1 T. rice wine vinegar                                                             1 cup broccoli, steamed, cut

¼ c. soy sauce                                                                       1 lb firm tofu

1/8 c. water                                                                           1 egg, scrambled

¼ t. cumin                                                                             1 package brown rice noodles, boiled 2 min

Instructions for meal creation:

1 – Preheat oven to 350. Cut tofu cube into approx. 8 slices ½ inch wide.  Lay slices in a lightly oiled baking dish and drizzle with soy sauce and honey (in addition to the amounts needed above).  Bake for 30 minutes.

2 – Meanwhile, use this time to do your prep work by preparing all of the vegetables.

3 – Scramble egg.  Put to side.

4 – Cook noodles.  Drain and toss with sesame oil.

5 – Begin meal completion.  Heat vegetable oil in large wok.  Start with sautéing onions, carrots, red peppers, and garlic.   Add rice vinegar, soy sauce and a bit of water. Toss well.

6 – Add honey, and veggies making sure to mix stir fry well.

7- Cut tofu into small cubes and add to stir fry.  Mix in scrambled eggs and noodles.  Coat all ingredients well.

8 – Serve and enjoy.

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**Visit the National Honey Board for more information on honey

http://www.honey.com/

Shades of Green with Sage Upon Summer

Healthy quinoa spaghetti in a butter sage sauce.

I've posted about sage before.  It was earlier in the year last time.  It's June ~ almost summer June and my sage is growing these beautiful smelling leaves.  Sage leaves are great for cooking with or drying and burning. Both offer benefits to your overall wellness. 

Our recipe today will feature SAGE.  One of my favorite meanings of this word is: a wise person.  And a wise choice of an added flavor.  Look up SAGE: it holds so many meanings.  As a plant, sage has been around and popular since ancient times.  Thought to ward off evil spirits, work as a local anesthetic, and increase a woman’s fertility, to name a few, this plant had its importance.  Its official name is Salvia officinalis, and while it goes by many names, I like the Greeks etymology, which is “island tea”. 

We often think of sage in fall when it so pleasantly appears in stuffings and such.  But for today, let’s think of sage as green, a reminder that Spring has blossomed and Summer is around the corner.  A blessing of the growth that is alive outside. In remembrance of my Spring trip to Italy, today’s dish is an adaptation of one of my first dishes from when I first lived in Siena, Italy.

I remember entering the trattoria, the family run restaurant, as a silly young American college student, being famished and knowing little to no Italian.  Partnered with my dear friend, Martha, we were seated in the small, quaint dining room – alone.  Apparently we hadn't figured out their meal timings yet but the happy family invited us in and served us right.  We had Ravioli with a Sage and Butter sauce; it was ridiculous.  I remember little thereafter since the owner introduced us 19 year olds to the drinking of an appertivo, vino di tavolo and digestivo (you can read more about these in my post about The Big Night) http://www.vitaaterra.com/2013/02/tri-colored-risotto-from-movie-big.html . 

Simply put – we were sloshed.

I’d like to re-do the Butter and Sage recipe to fit into my diet where I try to limit durum wheat pasta and high fatty foods, like butter.  We’ll use quinoa pasta and olive oil to make this simple, yet ultimately satisfying dish, just light enough to know Summer is upon us, with shades of green J.

Painting from Koehler's Medicinal Plants (1887)

Spaghetti w/ Fresh Sage Sauce                                                                                  serves 4

http://www.quinoa.net/127/index.html

INGREDIENTS

One box of Quinoa spaghetti

3 T. olive oil 

2 T. butter

8 fresh sage leaves

a splash of white wine                                       10 garlic shoots, diced

½ a lemon, juiced                                             1 lb. of asparagus, steamed and chunked

¼ c. pecorino-Romano

Salt and pepper to taste

Instructions:

1- Put a large pot of water on, to boil your spaghetti.  Cook as box directs.  Save some of the cooking water.

2-  On the stovetop, on a low heat, melt butter and heat olive oil.  (Mario Batali says cook until you see a “noisette” or golden brown color from the butter.  This is the butter’s thinnest liquid form.)

3- Now add the garlic shoots and the sage leaves (that have been cleaned if plucked from your garden) make sure they get fully coated and then splash in a little white wine and let it sizzle off.

4- Once the leaves are covered and the wine has sizzled for 1-2 minutes, remove from heat.  Then add lemon juice.  Whisk a bit to emulsify.

5- Return sauce to low heat.  Stir in the asparagus. Gently pour in the spaghetti and a little of that cooking water, very little (too much will make the sauce watery).  Add cheese.  Toss pasta in sauce to coat each piece.

6 – Serve and enjoy.

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Tri Colored Risotto from the movie BIG NIGHT (1996)

Here we're honoring a delicious, healthy meal and a good movie to watch.  The movie that receives credit for my meal is…. THE BIG NIGHT.  A fabulous film from 1996 starring Tony Shalhoub, Stanley Tucci, Marc Anthony, Isabella Rossellini, Minnie Driver, and the list goes on and on.  The story here tells the tale of two Italian immigrant brothers from the region of Abruzzo who come to the Jersey Shore to open a restaurant.  I highly recommend seeing this drama that includes moments of romance, laughing aloud, to literally drooling over some of the dishes Primo and Secondo (the brothers) serve up.

Although there are many dishes highlighted in the movie, most famously the traditional Italian Timpano (The Mystic Italian Dome – a blog for another day), today I will share a recipe for Tri-Colored Risotto.  This was one of the primo piatti served on “The Big Night”.

A bit of Italian meal structure background:  In Italy, a proper meal starts with an aperitivo.  This is the opening to the meal and similar to what we know as an appetizer.  However, in Italy the aperitivo is a bit different.  It includes an alcoholic beverage such as, prosecco, spumante, or wine, and occasionally small amounts of foods are offered like, olives, cheeses, dips, and bread.  Some people prefer to start with an antipasto, which is a slightly heavier start to the meal.  The antipasto is typically cold and includes affettati, or sliced meats, including salumi, hams, dried sausages, formaggio, which are cheeses (most notable: mozzarella), vegetables, and cold salmon, just to name a few.

The primo piatto is the first course.  This is where we see our first hot food and is heavier than the antipasto, but still lighter than the second course.  The primo is a non-meat dish and examples include but are not limited to: risotto, pasta, soup, gnocchi, polenta, or lasagna.

Next comes the secondo piatto, traditionally the heartiest course of the evening.  This course is where you will enjoy different types of meats and fishes.  The secondo piatto is typically cooked in a delicious sauce that highlights the valuable meat.  A contorno, or a side dish, is usually served with the secondi piatti and consists of vegetables.  The contorno is never served on the same plate as the secondo!

Think it’s over yet?  Not even close.  The Italians really know how to eat and so…let us continue.  The insalata, or salad, will be served at this time if no contorno was ordered.  Next comes formaggio e frutta, a cheese and fruit course most typically dedicated to the local specialties of the region.

A meal would not be complete without the dolce – dessert.  Some famous Italian desserts include tiramisu, panna cotta, panettone, zeppole, cannoli, and again this list goes on and on.  Caffe, coffee, is often drank at the end of the meal and is different than American coffee; it lacks the milky component and in the evening a strong coffee such as an espresso is served.

Finally, the meal is complete with a digestivo.  The digestivo is also called ammazzacaffe because it is served after the coffee.  The digestive is a strong, but small, alcoholic beverage intended to ease digestion after such a long meal.  Examples you may taste are Grappa, Amaro, or Limoncello.

Now let’s get back on track and discover more about today’s recipe blog.  I've decided to make the Tri Colored Risotto.  Risotto is a type of Italian rice dish that is cooked with a broth to create a creamy consistency.  Most often the risotto includes butter, wine and onion and can be meat, fish, or vegetable-based.  It is the most common way of preparing rice in Italy and there is a reason why:  it is delicious.

Etymology of rice: the rice plant is an herbaceous in the family of Graminae and of Asian origin.  Its origin dates back to the 6^th millennium BC.  With that being said, rice is an ancient staple and the Italians have figured out how perfect it.

                                                  

The 3 colors of the Italian flag
highlighted in this dish.

Tri Colored Rice                                                 serves 4

Ingredients

4 Tbs. butter

1 small white onion, finely chopped        

                                                                                                                      

2 Tbs. finely chopped preserved lemon rind, optional                         

1 c. arborio rice                         

                                                                                                                                                      

½ c. freshly grated Parmesan cheese                  

                                                                                                                 

salt &  white pepper

to make a green and red layer

basil pesto (or other green pesto)

red sauce (tomato, marinara, etc.)

Instructions                                                                                                                                                                         

Add 5 cups of water to a pot and bring to a boil. Reduce to a low simmer and keep on a low flame.

Melt 3 tablespoons of the butter in a heavy, deep-sided pan over medium-high heat.

Add onions and cook, stirring with a wooden spoon, until soft and translucent, ~3 minutes.

If using, stir in the preserved lemon rind.

Add rice and stir for a minute or two, until everything is well-coated with butter.

Add one ladle full of the simmering water to the rice, stirring almost constantly.

Once all of the liquid has absorbed, add another ladle full of water.

Continue this process until most of the water has been added, ~20 minutes.

Instructions Continued…                                                                                                                                             

Taste rice, it will be done when it is tender with a firm center.

Add the Parmesan and remaining butter and stir until melted and combined into creamy, starchy rice.

Taste and season with salt and pepper as needed.

To make tri-colored risotto (layered like the Italian flag or Bandiera)

Divide the rice into thirds. For the white (or bianco) layer, leave the rice as-is.

For the green layer, stir in about ¼-½ cup of basil pesto at the end. (see an earlier for my pesto recipe)

For the red layer, stir in enough red sauce to color it.

Layer on a platter and serve.

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Turkey Breast Slow Roasted

Early spring is wild and crazy.  Warm days with sun; cool days all gray.  The weather fluctuates and maybe everything does as well.  The trees are budding and flowering.  Rivers are raging after storms.  Teenagers are laughing.  It's a cool time, al fresco.

Here's an idea that's easy, cheap and good for you too.  I'm slow cooking a turkey breast for the week's lunch meat.

1 turkey breast (>5 lbs)
3/4 cup water
1 tsp olive oil
1 2 chopped garlic or garlic powder
1 2 parsley
1 tsp salt
1 T basil
1 T oregano

1.  Mix water and all spices.  Whisk.
2. Place turkey breast in slow cooker.
3. Pour herb mixture on top.
4. Cook on low for 7-10 hours; turkey is done at 170 degrees

Cool, slice and store :)

Escarole and White Bean Soup

It's that time of year again.  The CSA has closed down, our backyard gardens or local farm stands are closing and WE STILL NEED TO KEEP LEAFY GREENS in our diet.  One of my fall/winter favorites is Zuppa di Scarola e Fagioli (escarole and white bean soup).  Escarole is one of those leafy greens that grows late into the growing season; it's a hearty veggie.

Escarole is actually an endive.  The perks of this endive are that its leaves are broader, paler, and less bitter than others in the endive family.  One fun fact I found while researching is that the endive is a member of the daisy family.  It is a chicory and cousins to romaine lettuce but somewhere along the lines they co-mingling among the daisies.

Escarole is really good for you!  It contains 6 times the dietary fiber as romaine lettuce, its high in Vitamin A, K and folate.  It contains minerals and antioxidants; all good for inhibiting free radicals from damaging your DNA.

Eat it and enjoy it!


Escarole and White Bean Soup                                                 servings: 6

2 Tbs. olive oil
1 small onion, sliced in 1" pieces
1 small red pepper, 1" chunks
3 cloves of garlic, pressed or minced
1 tsp rosemary
1/8 tsp red pepper flakes
1 head of escarole, easily found at the grocery store, coarsely chopped
5 cups liquid (I use a combination of broth, water, and veggie bouillon
1 can (12 oz) chopped tomatoes
1 can (1 5oz) small white beans (though if you prefer, you could do cannellini/ Great Northern White beans
salt and pepper
grating cheese

Instructions:

Heat oil in a large soup pot.  Gently saute onion and red pepper  for 10 minutes, stirring often and lowering heat to prevent burning.  Next add your garlic.  Cook for about 30 seconds and add rosemary and pepper flakes.  Stir in escarole just long enough to coat with oil and begin to wilt 2-4 minutes.  Add in water, broth and tomatoes. Cover and cook for 10-15 minutes.  With 5 minutes left stir in beans (make sure you rinsed them first!) and salt and pepper to taste.  Turn heat off.  Add 2 Tbs of grating cheese and stir.  Let stand for 10 minutes.  Serve.

Baked May Sunshine

Yes, ‘they say: April showers bring May flowers’, but foodies have put a twist on this.  How about May shower brunches bring hoards of people together to celebrate new arrivals, embarking relationships, sunny mornings with friends; however you do it, brunch is a happening thing this time of year and to celebrate this, I’ll cook up one of my all time favorites: an egg bake (some call this one an egg strata, crust-less quiche, it’s an baked egg dish that is light and delicious and really doesn't matter what you call it).

More formally, egg bakes are actually quiches without the crust.  Since flour and gluten are faux pas, or less the social, cultural, and health-wise norm, I like to make my quiche without the crust.  Plus, without the butter and flour crust, the flavors/veggies  I add to my eggs get extra special attention.  And the greatest thing about the crust-less quiche , in my opinion, is literally anything can go into it; it’s really all about your palette’s preference.  Because this recipe is for a one-pan meal, I have added French bread, therefore, it becomes non-gluten free but please feel free to add or omit whatever you choose to make your baked egg masterpiece.

For today, we’ll make an egg strata because of the layers of goodness and we’ll  call it “Baked May Sunshine”.  Early spring vegetables, such as, asparagus, are shooting out and are the perfect highlight to this dish.  We’ll add other ingredients for flavor and color and  “Le viola” French or “Eccola” Italian…here is it!                

                                                                                      

Baked May Sunshine                                                                                                          serves 6                                                                                                      

INGREDIENTS

½ an onion, sliced thinly

½ a red pepper, sliced      

2 Tbsp olive oil

¼ lb asparagus, cut in 2" rods

one head of broccoli

~ ½ loaf of French bread

½ - 1 c of shredded cheddar, your preference

8 eggs

3 c. milk

1 tsp salt

1 tsp ground mustard

¼ tsp pepper 

Instructions egg bake creation:

1 – Butter baking dish and preheat oven to 325°.

2 – Sauté onions and peppers in oil over medium heat until they begin to soften, stirring occasionally.

3 – Meanwhile, steam the asparagus and then the broccoli; just until tender.

4 – Prep bread by slicing the bread and then cut them once again in triangles.

5 – Now we’re going to layer or strata the ingredients.  First lay down half of the bread triangles.  On top of that evenly spread the green vegetables, then the sautéed ones, top with cheese.  I don’t like a  lot so I sprinkle about ½ cup.  Now top with the last layer – the remaining bread triangles.

6 – In a separate bowl, blend eggs, milk, salt, ground mustard, and pepper.   Pour egg mixture over layers in baking pan.  Be sure to be even.  Sprinkle with remaining cheese (here I do only about ¼ cup).

7 -  Cover pan with foil.  The next step is to cool the strata, so place in fridge.  You can leave it in up to 24 hours; I wait only 20 minutes to pop mine in the oven.

8 – Bake cover for 30 minutes.  Then uncover and continue baking for another 35-45 minutes.

9 – Allow your dish to cool and meld.  Lastly, serve and enjoy.

Sauteed just lightly since they'll be cooked in the oven.

Layers before egg mixture added

Just out of the oven.  Time to cool.