20th April 2009

    Quick-Braised Collard Greens with Bacon and Sweet Onions

    collards-and-bacon
    Until they started showing up in our CSA box, we hadn’t previously cooked with collards. We recently made this quick sauteed version, which was great, but wanted to try something new. This recipe is adapted from the Food Network and features collard greens braised with sweet onions and bacon. Nothing wrong with that!


    Chris says:

    I’ve come to the conclusion that you can add bacon to anything and it turns out wonderfully.

    Lisa says:

    I don’t think you’re the first to come up with that…

    Chris says:

    Well this dish certainly came out well — I actually really like the sweet onions in it.

    Lisa says:

    It is really good, and it’s good to know that collards aren’t going to be one of those CSA veggies that wait in the fridge until they go bad.

    Chris says:

    Hey, I don’t think that happens nearly as often as I’d have thought…

    Lisa says:

    …and if a veggie is looking like it might be heading that way… just add bacon!

    Chris says:

    Works for me…

    Quick-Braised Collard Greens with Bacon and Sweet Onions
    1 pound collard greens, washed, stalks trimmed, and roughly chopped (1 large bunch)
    1/4 lb pepper bacon (or turkey bacon), sliced into 1/2-inch strips
    1 small Walla-Walla sweet onion, finely chopped (approx. 3/4 cup)
    1 1/2 cups low-sodium chicken broth
    Salt and freshly ground black pepper

    Bring a large pot of salted water to a boil, then add collards and cook until they wilt and are tender, about 5 minutes. Drain and set aside.

    Place the pepper bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until crisp-brown and the fat is rendered, about 3-4 minutes. Add the chopped onion and cook until softened, about 4 minutes. Add the drained greens and turn to coat well. Add the chicken broth to cover the collards, and cook until the liquid is reduced and greens are very tender, about 15 minutes. Season to taste with salt and freshly ground black pepper and serve.

    3 Servings

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    posted in Main Dishes, Sides | 2 Comments

    13th April 2009

    Ancho White Bean Chili

    anchowhitebeanchili

    Everyone loves chili! (Right?) This vegetarian chili is from Great Bowls of Fire: The World’s Spiciest Soups, Chilies, Stews, and Hot Pots by Jay Solomon. It came together really quickly, and Abbie’s cornbread was a perfect accompaniment. The spice level was just right — not too hot, but definitely present.


    It’s been a few weeks since we actually sat down to eat this meal, so I have no memory of what was actually said.

    Rather, this:

    Chris, Lisa, Thad, and Abbie said:

    Yum, This is delicious, Could you pass the cornbread, Thank you, No problem, This isn’t very spicy, I like it, As do I, Thanks for making mine without cilantro, I love cilantro, I love corn, Good job on the cornbread, Are there any leftovers, No.

    Ancho White Bean Chili
    2 dried New Mexico chilies, seeded
    1 cup simmering water
    1 tbsp olive oil
    1 large yellow onion, diced
    1 orange bell pepper, seeded and diced
    1 medium zucchini, diced
    1 large carrot, diced
    3 large cloves garlic, minced
    1 28-oz can fire-roasted plum tomatoes
    1 15-oz can corn kernels, drained
    1 15-oz can white kidney beans, drained
    2 tbsp fresh parsley, chopped
    1 tbsp oregano
    2 tsp ground cumin
    2 tsp chili powder
    1/2 tsp black pepper
    1/2 tsp salt

    chopped fresh cilantro, to garnish

    In a dry skillet over medium heat, toast the dried chilies for about 2 minutes, shaking as they cook. Remove from the heat and cover with 1 cup of simmering water, then soak for 15-20 minutes. Place the chilies in a blender with 1/2 cup of the water and puree for 5 seconds. Scrape into a small bowl.
    In a dutch oven, heat the oil over medium heat. Add the onion, bell pepper, zucchini, carrot, and garlic, and cook for six minutes. Add the remaining ingredients and the pureed chilies and bring to a simmer. Cook for 15 minutes over medium-low heat, stirring occasionally.
    Remove from the heat and let stand 5-10 minutes before serving. Top with the cilantro.

    6 Servings

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    posted in Great Bowls of Fire, Main Dishes, Soups and Stews | 2 Comments

    7th April 2009

    Creole Chickpea Stew

    garbanzostew
    Apparently we’ve been on a soup and stew kick as of late; here’s a quick weeknight one-pot dish that’s hearty and flavorful. This recipe is adapted from Steven Raichlen’s Healthy Latin Cooking and is chock-full of chickpeas and potatoes in a flavorful vegetable broth.

    Lisa says:

    Wow — there are a LOT of chickpeas in this stew.

    Chris says:

    Yeah, I don’t think you’re going to complain about this being too “brothy”.

    Lisa says:

    Not at all!

    Chris says:

    Actually, I had to add a little more broth while I was cooking it anyway; the potatoes were taking a longer time than I had expected. I’d cut them smaller next time.

    Lisa says:

    The sliced tomatoes on top are a nice change…

    Chris says:

    Yeah, I really like them. This isn’t the most remarkable dish in the book, but the tomatoes on top give it a nice twist.

    Lisa says:

    Well, I hope you like it enough to have the leftovers tomorrow night…

    Chris says:

    Definitely!

    Creole Chickpea Stew
    1 1/2 tbsp olive oil
    1 small onion, finely chopped
    4 green onions, trimmed and finely chopped
    1/2 green bell pepper, chopped
    1 red bell pepper, chopped
    4 cloves garlic, chopped
    1/2 tsp ground cumin
    1/2 tsp dried oregano
    2 tomatoes, seeded and chopped
    4 tbsp chopped cilantro
    6 tbsp chopped fresh flat-leafed parsley
    3 tbsp tomato paste
    2 cups vegetable stock
    2 medium potatoes, peeled and cut into 1/2″ pieces
    2 15-oz cans chickpeas, rinsed and drained
    salt and freshly ground black pepper
    1 tomato, seeded and sliced

    Heat the oil in a large nonstick skillet over medium heat. Add the onions, green onions, bell peppers, garlic, cumin, and oregano, and cook for five minutes, until the vegetables are softened. Add the chopped tomatoes, cilantro, and half of the parsley. Cook for five minutes or until most of the liquid has evaporated.
    Stir in the tomato paste; cook for 1 minute. Stir in the stock and bring to a boil over high heat. Stir in the potatoes; reduce the heat to medium and simmer for 6 minutes. Stir in the chickpeas and simmer for another 6 minutes, or until the potatoes are soft. Season with salt and black pepper. Transfer to a serving bowl and top with the tomato slices and remaining parsley.

    6 Servings

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    posted in Healthy Latin Cooking, Main Dishes, Soups and Stews | 6 Comments


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