Spiced Chickpea Stew with Coconut and Turmeric #thestew

This is my version of Alison Roman's NYTimes recipe that is taking the internet by storm. It is REALLY good. #thestew

Ingredients:
1/4 c olive oil
6-8 garlic cloves, minced
1 knob of ginger (3 inches), finely minced
kosher salt and black pepper
1 T ground turmeric
1 T Trader Joe's South African Smoked Red Pepper (or combo of smoked paprika and red pepper flakes will do)
2 (15 oz) cans chickpeas, drained and rinsed
2 (15 oz) cans coconut milk
1 box of stock (chicken, veggie, or Aldi's Tom Yum Stock)
1 bunch of kale (or other greens)
1 c mint leaves or 1 T dried mint

Yogurt and bread for serving

1. Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
2. 1. Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
   2. Using a potato masher, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.) If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you've reached your desired consistency. 
   3. 1. Add greens and stir, making sure they are submerged in the liquid. (Note: I added the reserved chickpeas back in at this point, you can also save them for garnish). Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper. Add dried mint if using dried instead of fresh.

1. Divide among bowls and top with fresh mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric?regi=1&join_cooking_newsletter=false

Shredded Chicken with Greens and White Beans

1 pkg split chicken breasts (3 or 4 pieces) with rib meat
2 T olive oil
salt
pepper
TJ's Everyday Seasoning or Smoked Pepper Seasoning
3 lb mixed greens, chopped (chard, kale, beet greens, etc)
2 T chopped garlic
1/4 c white wine
1 T anchovy paste
1 14 oz can diced tomatoes or equivalent fresh
1 14 oz can white kidney beans, drained

Heat oil in deep skillet. Generously season chicken breasts on both sides with salt, pepper, Everyday seasoning and smoked pepper seasoning. Place chicken in skillet skin-side down and cook on medium high heat for 6 minutes. Turn chicken over and cook for another 6 minutes.  Remove chicken and set aside.

Add more oil to the skillet if necessary. Stir in greens until wilted. Add garlic and continue to saute for about a minute. Add wine and bring to a boil. Turn down to simmer and add tomatoes, beans, and anchovy paste. Stir until incorporated.

Add chicken back into the pot and cover.  Simmer until chicken's internal temperature comes to 160 F or about 20 minutes. Shred the chicken and stir into the greens.

Serve over brown rice.

Roast Pork Loin with Lemony Potatoes and Greens

Roast Pork Loin with Lemony Potatoes and Greens

Here is a good way to use fresh herbs and alliums from your CSA in addition to the greens.

1 3- to 4-pound boneless pork loin, tied

Kosher salt and coarse black pepper, spice rub (recipe follows)

Olive oil, about 4 tablespoons

8 cloves garlic, chopped

1 small bunch scallions or 2 to 3 spring onions, whites and greens finely chopped

6 to 8 sprigs rosemary, stripped

4 tablespoons thyme leaves

Zest and juice of 1 lemon

5 cloves garlic, unpeeled

1 pound small Yukon Gold potatoes, halved if larger

1 bunch Tuscan kale, stems and tough ribs removed, cut into 1-inch strips

3 ounces baby spinach (3 cups)

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1. Score fat side of pork loin. Season roast with salt and pepper, and coat in oil. Pat a few T of spice rub evenly over the roast, including ends. Finely chop together the garlic, scallions or onions, rosemary, thyme and lemon zest, a sprinkle of lemon juice and salt then slather evenly over the rub including the ends. Wrap and refrigerate several hours or overnight (I’ve also done this without waiting and it was still delicious).

2. Preheat oven to 325 degrees. Place pork on a rimmed baking sheet, along with unpeeled garlic. Roast until an instant-read thermometer inserted into the thickest part registers 145 degrees, 40-50 minutes. Remove from oven and cover loosely with foil; let rest 10 minutes before thinly slicing. (I've also done this pork loin on the grill with indirect heat; simply sear on all sides on high heat, then turn off half of the burners and move pork to that side).

3. In a medium pot, cover potatoes with water by 2 inches. Bring to a boil, reduce heat and simmer 13 minutes. Add kale and cook until kale is wilted and potatoes are tender, 2 to 3 minutes. Drain and return to pot. Add spinach, lemon juice, and olive oil; season with salt and pepper. Squeeze roasted garlic cloves into potato mixture. Serve with pork.

Spice Rub from Cook’s Illustrated

I make this up and keep it in a sealable container in my spice cabinet.

¼ c sweet paprika

2 T chili powder

2 T ground cumin

2 T dark brown sugar

2  T salt

1 T dried oregano

1T granulated sugar

1 T ground black pepper

1 T ground white pepper

1-2 t ground cayenne pepper

Mix all ingredients together. Store unused portion in airtight container.

Lentils and Greens

Just a few shakes of Tabasco sauce over this and it is perfect!

Greens and Lentils

1 pkg ea. ham shanks and pork hocks

1 lg onion

2-3 cloves garlic, minced

5 c mixed greens, chopped

1 c red split lentils

2 qts chicken broth

4 sprigs fresh thyme

2 bay leaves

a few twists of Trader Joe’s South African Smoked Pepper and Everyday Seasoning

Sauté the hocks, onion, and garlic in a little oil.  Add chicken broth and greens. Bring to a boil and reduce to simmer for 30 minutes. Add lentils, thyme, bay leaves, and seasonings and simmer for 30 minutes. Remove shanks and/or hocks and debone. Add meat back to the pot and serve.

Serve over rice or with crusty bread.

Gumbo Z'Herbes

This is another favorite to use CSA greens from the Food Network's Emeril Lagasse.

Gumbo Z’Herbes

Ingredients
3 tablespoons rendered bacon fat
1 ham hock, about 2 pounds, with several 1/2-inch slits cut into it
2 cups chopped onions
2 tablespoons minced garlic
2 bay leaves
4 sprigs fresh thyme
1/2 teaspoon cayenne pepper
5 assorted bunches of greens, such as spinach, collards, mustard greens, turnip greens, watercress, chicory, beet tops, carrot tops, or radish tops, washed, rinsed and chopped
1 bunch parsley, chopped
1 bunch green onions, chopped
1/2 small green cabbage, chopped
2 quarts chicken broth or 2 quarts water
Salt and pepper
File powder
Cooked white rice for serving with gumbo

Directions
In a stockpot or large saucepan, heat the bacon fat. Add the ham hock and onions and cook for 10 minutes, until onions are softened and slits in ham hock have begun to open up. Add garlic, bay leaves, thyme, and cayenne pepper and cook for 2 minutes, stirring occasionally. Add chopped greens, parsley, green onions and cabbage and cook for 10 to 15 minutes, stirring frequently, until greens are wilted. Add broth or water and increase heat to high. Bring to a boil, skim surface, and reduce heat to a simmer. Cook for 2 1/2 hours, until greens are very tender. Season with salt and pepper and add file, to taste, just before serving in large bowls over hot white rice. (Do not allow gumbo to boil after adding the file.)

CSA - Week 2

It is Week 2 for our CSA and our family gets to enjoy the bounty this week. I was so excited to get our first harvest that I had an amazing surge of energy as I drove out of the parking lot dreaming about what I could make.

Our take:
kale, green onions, lettuce mix, mint, head lettuce, mustard greens, spinach, radishes, purple kohlrabi, broccoli, and spring garlic

So far I have made some old favorites, including Quiche O'Greens and Italian-Inspired Greens, Tomatoes, and White Beans to which I added some canned salmon.

I added some onion to the green onions and spring garlic from the CSA that I used instead of leeks to try Eating Well's Provencal Summer Vegetables.

Quinoa and Veggie Toss

This was very quick to throw together and the kids loved it! You could substitute whole-wheat pasta for the quinoa if you like.

 

Quinoa and Veggie Toss

2 c quinoa, rinsed

2 c your favorite type of broth

1 medium bowl of chopped veggies, around 6-8 cups (broccoli, red pepper, onion, zucchini, cucumber, chard, bok choi, etc.)

1 T ginger, grated

3 cloves garlic, minced

1 T olive oil

Vinaigrette:

3 T olive oil

3 T rice vinegar

2 T fresh basil, chopped

freshly ground pepper and salt

1.     Bring quinoa and liquid to a boil. Turn down to a simmer, cover, and cook for 10-15 minutes or until all liquid is absorbed.

2.     In a large skillet or wok, heat olive oil over high heat. Add vegetables, ginger and garlic and toss for about 3-4 minutes until tender crisp. Remove from heat.

3.     Whisk vinaigrette ingredients together in a small bowl and set aside.

4.     Combine quinoa, vegetables and vinaigrette in a large bowl. Tossing to combine. Top with plenty of freshly ground black pepper.

Supper Frittata with Greens and Asparagus

I'm finally getting to end of my produce for the week.  Sad-looking chard, beet greens, and bok choi were still tasty in this frittata. My New Best Recipe Cookbook from America's Test Kitchen says that a 10-inch nonstick, oven-proof pan produces the best results.


Supper Frittata with Greens and Asparagus

1 T of olive oil or butter
1 bunch of scallions or 1/2 onion, chopped
2 T minced fresh herbs (I used basil)
small bunch of greens such as chard, beet tops, spinach, bok choi, chopped
1/2 lb asparagus, cut in 1" pieces
1/4 to 1/3 c of shredded cheese (I used a mixture of several types: cheddar, colby, and jack)
1/4 t salt
1/4 t pepper
6 lg eggs, lightly beaten


1. Adjust oven rack to the upper-middle portion and heat to 350 degrees.
2. Heat oil in oven-proof, non-stick, 10-inch skillet. Swirl the oil to distribute evenly on the bottom and sides of the skillet. Add the onions and greens and saute over medium heat until softened about 4 minutes. Stir in the herbs and asparagus and cook for 2 minutes more.
3. Meanwhile, beat the eggs and add cheese, salt and pepper, stirring to evenly distribute.
4.  Pour the egg mixture over the greens and stir lightly with a fork until the eggs start to set. Once the bottom is firm, use a thin spatula to lift the frittata edge closest to you. Tilt the skillet so the uncooked egg runs underneath. Continue cooking for about 40 seconds and repeat until the egg on top is no longer runny.
5. Transfer the skillet to the oven and bake until the top is dry and set about 2-4 minutes.
6. Run a spatula around the edge of the skillet to loosen the frittata and invert onto a serving plate. Serve warm, at room-temperature or chilled.

It is really nice with a side salad or some soup.

Greens Paneer

I love Palak Paneer. Why not use all of the greens instead of only spinach?
 
Greens Paneer

1 T olive oil
1 lb of mixed greens (spinach, turnips greens, beet greens, kale, etc.), chopped
1 onion, sliced
1 head of green garlic or 3 cloves of garlic
1 stick of cinnamon
1 c cottage cheese
1/4 c water
1 tomato, diced
3 tsp cumin

1. Heat pan to medium heat and add olive oil. Saute onion and garlic in olive oil until transparent. Add greens and cinnamon stick and saute until wilted.
2. Add cottage cheese, tomato, and water. Bring to a boil and then turn down to simmer until water is reduced about 10 minutes.
3. Remove from heat and sprinkle with cumin.

Serve with rice.

Quiche O'Greens

                                                Here is Robert's lovely Quiche O'Greens!

 The kids LOVED this!

Quiche O' Greens
Greens (enough for two quiches):
1 lg bunch of greens (kale, mustard and turnip greens, Swiss chard, etc)
1 onion, chopped
3-4 garlic cloves, minced (or scapes, or green garlic)
1 T olive oil

Quiche (you need to double for two, I like to prepare each custard individually):
3 strips of turkey bacon cooked until crispy and crumbled
1/4 to 1/2 c of shredded cheese (I like to combine different kinds)
4 eggs
2 c whole milk or combo of milk and cream equiv to  2 cups
1/2 t salt
a couple twists of Trader Joe's South African Smoke Seasoning Blend
1/4 t ground nutmeg
1 c greens, drained

Your favorite pie crust recipe or use pre-made placed in 9 in. pie pan.

1. Pre-heat the oven to 425 F. Saute onions and garlic for a few minutes in olive oil. Add greens and cook while preparing other ingredients.
2. Cook bacon and let cool while preparing quiche.
3. Add eggs, milk, salt, seasoning, and nutmeg to a large bowl. Whisk until well blended.
4. Mix in greens and crumbled bacon.
5. Sprinkle crust with 1/4 to 1/2 c of shredded cheese.
5. Pour custard mixture into pie crust.
6. Bake for 15 minutes. Turn heat down to 350 F and bake for 30 minutes or until eggs are set and golden brown.
7. Remove from oven and let stand for 10 minutes. Serve either warm or cold.

Italian-Inspired Greens, Tomatoes, and White Beans

Italian-Inspired Greens, Tomatoes, and White Beans

I always love a kale, tomato, white bean combo, so when I saw all of the greens in this week's CSA I decided that I could expand on tradition.

3 cloves garlic, 3 garlic scapes, or green garlic with leaves, chopped
1 bunch of hearty greens (kale, chard, bok choi, turnip greens, radish greens, etc.), chopped
3-4 spring onions, chopped (separate the white and green parts)
1 T olive oil
1 can (14.5 oz) diced tomatoes (too early for tomatoes from the CSA)
1 can (14.5 oz) white kidney beans, drained
1 can (14.75 oz) pink salmon, drained and separated into smaller pieces
2 T lemon juice
salt and freshly ground pepper to taste

1 box whole-wheat rotini pasta, cooked according to package instructions
Parmesan cheese, grated

1. Put the water on for the pasta.
2. Saute the white parts of the onion and garlic in olive oil over medium heat for 1-2 minutes. Then add the chopped greens. Saute for about 5 minutes.
3. Add canned tomatoes and salmon and cook a little longer until pasta is done.
4. Stir in white beans, lemon juice, and season with salt and pepper (a few fresh herbs would be nice too).
5. Add greens mixture to drained pasta. Grate some Parmesan cheese over the top and serve.