Wild Rice, Sage Sausage, Mushroom, and Kale Dressing/Pilaf

This is my own dressing recipe that I've adapted over the years. We keep coming back to it and I keep modifying it.

1 1/2 quarts of stock (chicken, turkey, veggie, etc)

2 c wild rice

salt, to taste

2 T olive oil

1 lb sage sausage

1 lg onion, chopped

4 cloves garlic, minced

1 lb fresh cremini or shiitake mushrooms, trimmed and sliced

1 cup celery, chopped

1 bunch of kale, stems removed, chopped

2 apples, seeded and chopped

1/3 c toasted almonds or pecans, chopped

1/4 c dried cranberries

1/3 c dry sherry or red wine vinegar

1 t dried thyme

1/2 c chopped flat-leaf parsley

1 to 2 T chopped fresh sage or 1 t dried rubbed sage

3 scallions, chopped

Black pepper, to taste

Bring stock to a boil in a large saucepan. Add wild rice and salt to taste. Bring back to a boil, lower heat, cover and simmer for 40 minutes or until the rice is tender and water is absorbed. Drain if necessary.

Heat small amount of oil and cook sausage until no longer pink. Remove all but 2 T of oil, then add onion, garlic, mushrooms, celery, kale, and apples. Cook until mushrooms have softened about 10 minutes. Stir in rice and remaining ingredients, except scallions. Taste and adjust seasonings. Put into large casserole. Sprinkle with scallions.

Serve or refrigerate up to two days ahead and then warm for 20-30 minutes in a 350 oven.

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

Kale, Potato, and Sausage Soup

I return to this soup over and over. Its called Zuppa Toscana or if made with chorizo, Caldo Verde. In an effort to eat healthier, I've started to substitute turkey sausage for the spicy Italian or chorizo. It is still delicious. I've also substituted fat free half and half for the equivalent amount of regular half and half or whipping cream.
 
1 bunch kale, chopped
1 onion, diced
4 cloves, garlic minced
1 pkg turkey sausage, spicy Italian, or chorizo, sliced
4 potatoes, cubed
1 c fat free half and half
1 liter of chicken stock
1 t smoked paprika
1/8 t cayenne pepper
salt and pepper

Saute onion, garlic and kale over medium heat until kale is wilted. Add stock, potatoes, and  sausage and simmer for 10-20 minutes, or until potatoes are done. Add half and half and seasoning and simmer for 10 more minutes.

Serve with crusty bread.

Curried Mixed Beans and Roasted Veggies with Quinoa

Curried Mixed Beans and Roasted Veggies with Quinoa

1 bag of mixed beans with lentils, pre-soaked and drained

1 32 oz box of chicken or veg stock

1 32 oz box of chicken or veg broth

1-2 eggplant

3 delicata squash

2 onion

3 carrot

1 sweet potato

3 peppers

1 bunch kale

3 cloves garlic, chopped

3-4 TBS olive oil

salt, to taste

pepper, to taste

2 TBS curry powder

1-2 tsp garam marsala

¼ to ½ c quinoa

1. cut up veg into bite-sized  pieces and toss with olive oil, salt and pepper.

Roast in 450 oven until caramelized about 30 minutes. Turn veg over about halfway through cook time. Make sure each side is nice and brown.  I use two pans and roast two sets. I use this time to soak the beans.

2. Add broth and stock to soaked beans and bring to boil, then turn down to simmer. Add 2 TBS curry powder and 1-2 tsp of garam marsala.

3. Add kale and chopped garlic. Add quinoa; cook for at least 15 minutes. After veg finished roasting add them. Season with salt and pepper to taste.

Serve with crusty bread.

Winter Squash, Kale, and Mushroom Quiche with Sausage

I love to think creatively about what I can do with ingredients that I have on hand. This is the result.

Winter Squash, Kale, and Mushroom Quiche with Sausage

Filling for four quiches + extra for frittata:

1 lb ground sausage

1 onion, minced

2-3 cloves of garlic, minced

1 bunch of kale, chopped

1 lb mushrooms, sliced

4 C butternut squash cut in bite-sized pieces

Quiche (you need to quadruple for four, I like to prepare each custard individually):
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 filling, drained

Your favorite pie crust recipe or use pre-made placed in 9 in. pie pan. You will have to use less liquid if your pan is smaller than 9 in.

1. Pre-heat the oven to 425 F. Saute onions and garlic with sausage until no pink remains in sausage. Drain. Add mushrooms and squash cooking until they release their liquid. Add kale and cook while preparing other ingredients. Drain.
2. Add eggs, milk, salt, seasoning, and nutmeg to a large bowl. Whisk until well blended.
3. Mix in filling.
4. Sprinkle crust with 1/4 to 1/2 c of shredded cheese.
5. Pour custard mixture into piecrust. Repeat steps 2-5 for additional quiche.
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.


Use remaining filling for a casserole, frittata, or crust-less quiche cups.

Here is my quiche.

I made the remaining filling into crustless quiche cups.

Curried Lentils with Sage Sausage and Roasted Veggies

This dish started as a "throw everything in the pot that you need to use up" sort of meal. My kids devour it and I've begun to make it on purpose!

Curried Lentils with Sage Sausage and Roasted Veggies

1 lb dried lentils

½ c dried green split peas

½ c dried yellow split peas

water to cover

10 c water with chicken bouillon (or equivalent in boxes; equal parts stock and broth)

2 bay leaves

2 T curry powder

2 t garam marsala

1 T onion powder

approx 5-6 c of roasted veggies, I used the following

1 lg eggplant

3 carrot

3 parsnips

2 bulbs fennel

2 sweet potatoes

1 bunch kale, chopped

3 cloves garlic, chopped

1 TBS olive oil

1 lb sage ground pork sausage

2 leeks

2 cloves minced garlic

salt, to taste

pepper, to taste

¼ to ½ c red quinoa, rinsed

Sort, rinse and drain lentils and split peas. Cover with water and bring to a boil. Cover pot and turn off heat and let sit for an hour.  Cook sausage with leeks and garlic. Set aside.

Cut up veg into bite-sized pieces and toss with olive oil, salt and pepper.

Roast in 400 oven until caramelized about 1 hour. Turning halfway through. I use this time to soak the beans.

Add broth and stock to soaked beans and bring to boil, and then turn down to simmer. Add curry and onion powder, bay leaves, and garam marsala. Add sausage and leeks.

.

Add kale and chopped garlic.   Add quinoa; cook for at least 15 minutes. After veg finish roasting, add them.

Serve with crusty bread.

Reverting to old favorites: Broccoli and Cilantro Soup and Kale, Tomatoes, and White Beans

This week I had to delay making recipes from my CSA veggies because I went on vacation for a week. I put them in the fridge and hoped they would survive for the week. They did! Now I need to cook up many things at once so I'm going to rely on some old favorites such as Broccoli and Cilantro Soup and Kale, Tomatoes, and White Beans.  The house smells so good. I added some cauliflower to the soup, instead of roasted corn, and I think I will serve the kale over polenta to mix things up.

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.

Fish Stew

Fish Stew

8 c broth, veggie, seafood, clam juice, or chicken
2 cloves, garlic minced
2 T olive oil
2 lb white fish fillets, cut into 2" pieces
1 small onion, minced
1 bunch of kale, stems removed and chopped
1 lg tomato, diced 
2 T each of fresh parsley, thyme and oregano or 1 t of dried of each
1 lime, juiced (plus additional for serving)
red pepper flakes or a few drops of Tabasco
salt and pepper to taste
1 avocado, diced
2 T cilantro, chopped

In a large pot, heat olive oil over medium high heat then add garlic and onion, stirring until transparent. Add broth and bring to a boil. Add kale and boil for 2-3 minutes. Reduce heat and add tomato, red pepper flakes, and fresh herbs. Simmer for 10 minutes. Add fish and cook for 3 - 4 minutes. Add the juice of one lime and salt and pepper to taste.

Scoop into bowls and sprinkle with diced avocado and cilantro. Serve with a lime wedge.

Rotisserie Chicken and Kale Tortillas

Rotisserie Chicken and Kale Tortillas
4-5 small onions, chopped
2 cloves garlic, chopped
2 T oil
2  small zucchini sliced into 1/4" thick rounds
2 T oil
2 cloves garlic, chopped
1 bunch kale
salt and pepper
1 avocado, diced
1 rotisserie chicken, shredded
whole wheat or flax seed tortillas

Caramelize the onions and garlic in oil over medium low heat until golden brown. Put zucchini on top of onions and cook three minutes per side. Season with salt and pepper. Remove all from pan. Add more oil and garlic. Then adde one bunch of chopped kale with the stems removed, stirring to coat with the oil and cooking until wilted and tender.

Eat veg with shredded rotisserie chicken in tortillas with avocado.

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.