Ali's Cassoulet

This is a fall/winter favorite.  It's my take on a cassoulet, and you can tell I concocted the recipe, as very little about it is exact in terms of ingredients or directions (sorry!).  Easily made vegetarian by eliminating the bacon and swapping vegetable stock for the chicken stock.

Ingredients:

-1/4 to 1/2 pound bacon
-1 medium onion, chopped
-3 to 4 cloves garlic, minced
-3 to 4 carrots, diced
-4 to 5 stalks celery, sliced
-2 cans beans, rinsed and drained
-2 to 4 cups chicken stock, preferably homemade
-1 bunch of kale, roughly chopped
- 2 bay leaves
- 1 to 2 teaspoons thyme, crushed


Directions:
1. Cut or slice the bacon and saute over medium high heat in a heavy cooking vessel (I use my Dutch oven).  When the bacon is crisp, remove from the pot and add the onion, cooking in the bacon drippings.  When the onion starts to become translucent, add the garlic, sauteing briefly (but don't burn the garlic. Yuk.).
-Add the carrots and celery and saute until they start to soften slightly.
-Add the beans, stock, and kale, stir.  Stir in the bay and thyme.
-Simmer 25 to 30 minutes or until the flavors are melded and the veggies are no longer crunchy.

Add parmesan cheese to each serving if desired.

Lentil Kale Soup

Ingredients: 

 3 carrots, chopped
 3 ribs of celery, chopped
 1 onion, chopped
 3 cloves garlic, pressed
 8 cups water or vegetable broth
 2 cups lentils, rinsed
 1 tsp. dried thyme

Directions Put all of these ingredients in the slow cooker. Set it on low if you are leaving it all day, high if you are starting it around lunchtimeAbout 10 minutes before you are ready to serve the soup, add:  

 1 ½ tsp. balsamic vinegar
 2 tsp. salt
 1 tsp. ground pepper
 1 bunch of kale, washed and chopped

Variations: 
You can add potatoes if you want more bulk. Add cubed potatoes at the beginning of cooking if you do.

Tomatoes are also good in this dish. Add one 14 ½ ounce can of diced tomatoes at the beginning of cooking if you like. I don't use the tomatoes because my husband is allergic to them.

Greek Pasta Salad

(I admit to cheating with this recipe; I will often use a bottle of Trader Joe's Greek Dressing with Feta in place of the called-for dressing in this recipe.  I also add more Feta (who doesn't love Feta?).  This is a good summer recipe.)

• 1 pound rotini or tri-colored pasta
• 
  
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 2 cloves garlic, crushed
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2/3 cup extra-virgin olive oil
• 
  
• 10 cherry tomatoes, halved
• 1 small red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 cucumber, sliced
• 1/2 cup halved kalamata olives
• 1/2 cup crumbled feta cheese

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
2. Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Portuguese Sweet Bread

Ingredients

Sponge:

• 1/2 cup unbleached bread flour
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons instant yeast
• 1/2 water, at room temperature

Dough:

• 6 tablespoons granulated sugar
• 1 teaspoon salt
• 1/4 cup powdered milk
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons vegetable shortening
• 2 large eggs
• 1 teaspoon lemon extract
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• 3 cups unbleached bread flour
• About 6 tablespoons water, at room temperature

Directions

To make the sponge, stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse.

To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour. Add the water, as needed, to make a very soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.) The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Remove the dough from the bowl and divide it into two equal pieces. Form each of the pieces into a boule. Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan. Mist the dough with spray oil and loosely cover the pans with plastic wrap.

Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly. (If you only want to bake one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.)

Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done. It will get darker as the center gradually catches up with the outside, but it will not burn. The final color will be a rich mahogany brown.

Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.

Anadama Bread

Ingredients

• 1/2 cup water
• 1/4 cup cornmeal
• 2 tablespoons butter
• 1/2 cup molasses
• 1 (.25 ounce) package active dry yeast
• 1/2 cup warm water (110 degrees F)
• 3 cups all-purpose flour, divided
• 1 teaspoon salt

Directions

1. Place 1/2 cup water and cornmeal in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Cook until mixture thickens; about 5 minutes. Remove from heat and stir in the butter or margarine and molasses. Let cool to lukewarm.
2. In a small mixing bowl, dissolve yeast in 1/2 cup warm water. Let sit until creamy; about 10 minutes.
3. In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended. Add 2 cups of the flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf in a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
7. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

http://en.wikipedia.org/wiki/Anadama_bread

Oatmeal Yeast Bread

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F to 115 degrees F)
• 1 1/2 cups boiling water
• 1/2 cup shortening
• 1/2 cup honey
• 2 eggs
• 1 cup quick-cooking oats
• 1 tablespoon salt
• 6 cups all-purpose flour
• 1 tablespoon butter or margarine, melted

Directions

1. In a large mixing bowl, dissolve yeast in warm water; set aside. In another bowl, stir boiling water and shortening until shortening is melted. Add honey; cool to 110 degrees F-115 degrees F. Add eggs, oats, salt and shortening mixture to yeast mixture. Add 3 cups flour; stir until smooth. Stir in enough of the flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9-in. x 5-in. x 3 -in. loaf pans. Prick tops with a fork. Brush with butter. Cover and let rise until doubled, about 40 minutes. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove form pans to cool on wire racks.

Spinach Salad with Salmon, Barley, and Oranges

Ingredients

• 2/3 cup quick-cooking barley
• 2 tablespoons plus 1 teaspoon olive oil
• 4 4-ounce pieces skinless wild salmon fillet
• kosher salt and black pepper
• 2 navel or blood oranges
• 2 tablespoons red wine vinegar
• 6 cups baby spinach
• 1/2 cup fresh cilantro sprigs
• 1/2 avocado, sliced
• 2 scallions, thinly sliced

Directions

1. Cook the barley according to the package directions. Spread on a plate and refrigerate until cool.

2. Meanwhile, heat 1 teaspoon of the oil in a large cast-iron or other nonstick skillet over medium heat. Season the salmon with ¼ teaspoon salt and ⅛ teaspoon pepper and cook until opaque throughout, 3 to 5 minutes per side. Transfer to a plate and refrigerate until cool. Using a fork, flake the salmon into bite-size pieces.

3. Cut away the peel and pith of the oranges: Working over a small bowl, cut along both sides of each orange segment, releasing the segments into the bowl.

4. Transfer 2 tablespoons of the accumulated orange juice to a large bowl and whisk in the vinegar, the remaining 2 tablespoons of oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the spinach, cilantro, avocado, orange segments, scallions, and cooked barley and toss gently to combine. Serve topped with the salmon.

Yogurt-Marinated Chicken with Mushrooms and Sweet Potatoes

Ingredients

• 1/2 cup nonfat Greek yogurt
• 4 cloves garlic, crushed
• 1 tablespoon fresh lemon juice
• kosher salt and black pepper
• 4 4-ounce chicken cutlets
• 1/4 cup walnuts
• 2/3 cup quinoa, rinsed well
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon plus 3 teaspoons olive oil
• 1 large sweet potato (about 12 ounces), peeled and thinly sliced
• 1/2 pound shiitake mushrooms, stems discarded
• 1/2 pound cremini mushrooms, halved if large
• 2 sprigs fresh thyme
• 2 teaspoons sherry vinegar or red wine vinegar

Directions

1. In a medium bowl, mix together the yogurt, garlic, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the chicken and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours.

2. Heat oven to 450° F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 4 to 5 minutes. Let cool and coarsely chop.

3. Meanwhile, cook the quinoa according to the package directions. Fold in the walnuts, parsley, 2 teaspoons of the oil, ½ teaspoon salt, and ⅛ teaspoon pepper.

4. Divide the potato, mushrooms, and thyme between 2 rimmed baking sheets; toss with 1 tablespoon of the remaining oil, ½ teaspoon salt, and ⅛ teaspoon pepper. Roast, rotating the sheets once, until tender, 13 to 15 minutes. Drizzle with the vinegar and toss gently.

5. Heat the remaining 1 teaspoon of oil in a large cast-iron or other nonstick skillet over medium heat. Wipe the excess marinade off the chicken and cook until golden brown and cooked through, 3 to 4 minutes per side. Serve with the quinoa and vegetables.

Whole-Grain Spaghetti with Garlicky Kale and Tomatoes

Ingredients

• 6 ounces whole-grain spaghetti
• 2 tablespoons olive oil
• 1 medium red onion, thinly sliced
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
• 2 pints grape tomatoes, halved
• 1/3 cup chopped roasted almonds
• 1/4 cup grated pecorino (1 ounce), plus more for serving

Directions

1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.

3. Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

Kale Chips!

I LOVE kale.


http://smittenkitchen.com/2010/03/baked-kale-chips/

Baked Kale Chips

1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips (about half) in a mortar and pestle (well, actually the “pestle” was MIA so I used the handle of an OXO reamer, not that anyone asked) and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!

Strawberry "Pop-Tart"

OMG

INGREDIENTS

• 2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
• 1 teaspoon coarse kosher salt
• 1 teaspoon sugar
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 4 tablespoons ice water
• 12 tablespoons strawberry preserves (preferably organic homemade)
• Powdered sugar
• Fresh strawberries

PREPARATION

• Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
• Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.
• Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.
  
  
  Extra slides for maximum comprehension (Yes, this was snatched from Bon Appetit.): http://www.bonappetit.com/tipstools/slideshows/2010/04/how_to_make_homemade_pop_tarts#slide=1

Roasted Vegetable Broth/Stock

Not technically a stock, but still delish . . .

• 1 pound celery
• 1 1/2 pounds sweet onions
• 1 pound carrots, cut into 1 inch pieces
• 1 pound tomatoes, cored
• 1 pound green bell pepper, cut into 1 inch pieces
• 1/2 pound turnips, cubed
• 2 tablespoons olive oil
• 3 cloves garlic
• 3 whole cloves
• 1 bay leaf
• 6 whole black peppercorns
• 1 bunch fresh parsley, chopped
• 1 gallon water

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Remove leaves and tender inner parts of celery and set aside.
3. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
4. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
5. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!