Posted in Recipes, tagged Dinner, Escarole, Food Network, Garlic, Parmesan Cheese, Recipes, Soup, Turkey Kielbasa, White Beans on September 12, 2009|
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It’s been quite a while, I’m sorry. This summer just got away from us – and we didn’t even go to the beach this year! We have been so incredibly busy lately, and one of the downsides of being busy is a) I don’t cook and b) We don’t eat as healthy. I decided I’d had it, and started flipping through the latest issue of Food Network Magazine. It’s hard when it only comes every other month, but I read in this issue that it will be coming more often, yay!
The October issue (Vol. 2, Number 4) has more than 120 recipes in it, so I’m sure it will give me lots of ideas. One feature was “50 Easy Soups.” As the weather starts to cool down, I naturally crave something warm. Last week I tried Escarole & White Bean Soup. It was super easy. I’ve never tried escarole before, but it cooks similar to spinach and has a a slightly bitter flavor. The recipe suggested adding sausage, but I tried turkey kielbasa for a healthier kick. I was cooking late, so by the time it was ready I was too exhausted (and hungry) to get the Nikon to snap a photo. You’ll have to be content with this one from my phone instead!
- 3 garlic cloves, choppe
- Dash red pepper flakes
- 3 cups chicken broth
- 1 head escarole, chopped
- Parmesan cheese
- 1 can white beans
- 1 package turkey kielbasa, diced
Cook garlic cloves, red pepper flakes, and turkey kielbasa in olive oil. Add chicken broth, escarole, and a parmesan rind (I didn’t have one); simmer 15 minutes. Add white beans, parmesan, and salt (be careful, only use a small amount or it will be too salty). Makes 4 servings.
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Posted in Recipes, tagged Butternut Squash, Carrots, Cauliflower, Celery, Crockpot, Curry, Garbanzo Beans, Good Housekeeping, Indian, Lentils, One-Dish Dinners, Onions, Parmesan Cheese, Recipes on February 15, 2009|
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I’m all about the one-dish dinners! The less pots I have to clean, the better 🙂 Good Housekeeping had a great section in their January issue on multiple ways to make dinner in one pot. I tried two of them, and they were absolutely delicious! The recipes are posted below. (Please note on the Lentil Stew – I got stuck at work and the crockpot cooked for three hours longer than I had planned, making the stew a little overcooked. My friend Amy suggested hooking the crockpot up to a light timer, so it shuts off right when you want it to. Great idea! That’s what I’ll be doing next time.)
Indian Cauliflower Curry Stew
- 1 tbs. EVOO
- 3 medium carrots, chopped
- 1 medium onion, chopped
- 1 1/2 cups brown rice
- 1 tbs. finely chopped peeled fresh ginger (I used powdered ginger instead)
- 1 tbs. curry powder
- 2 1/2 cups vegetable broth
- 1 medium head cauliflower (2 lbs.), cut into small florets (4 1/2 cups)
- 2 cans (15-19 oz. each) garbanzo beans (chickpeas), rinsed and drained
- 1/2 cup loosely packed fresh cilantro leaves, chopped
- 1/4 cup plain low-fat yogurt, plus additional for serving
In 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10-12 minutes or until vegetables are lightly browned and tender, stirring frequently.
Meanwhile, prepare rice as label directs; keep warm.
Stir ginger, curry, and 3/4 tsp. salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium 15-20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt to dollop on top if you like. Makes about 8 servings.
Lentil Stew With Butternut Squash
- 2 large stalks celery, cut into 1/4-inch-thick slices
- 1 large onion (12 oz.), chopped
- 1 large butternut squash (2 1/2 lbs.), peeled, seeded and cut into 1-inch chunks (note – this will take a while!)
- 1 bag (1 lb.) brown lentils (I couldn’t find them at the store, so I used green lentils and you’d never know the difference)
- 4 cups water
- 1 can (14-14.5 oz.) vegetable broth (1 3/4 cups)
- 1/2 tsp. dried rosemary
- Salt and pepper
- 1 oz. Parmesan or Romano cheese, shaved with vegetable peeler
- 1/4 cup loosely packed fresh parsley leaves, chopped
In 4 1/2-t0-6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.
To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. Makes 8 servings.
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