Tuscan Potato-Kale Stew

Today I did something questionable in the kitchen, and it actually turned out pretty great.  I took a fairly elegant soup recipe and turned it into a chunky, hearty stew.  It doesn't look gorgeous, admittedly, but it tasted wonderful, and it was a remarkably satisfying bowl of yumminess.

This is a healthy, easy way to get a load of flavor into a bowl.  Potatoes, kale, and sausage are the three musketeers of soup, and everything that is good about them joins together to form a wonderful meal.  A little spicy, a little creamy, with earthy dark greens throughout - this is a winner.  And perfect for a cold evening.

Tuscan Potato-Kale Stew

adapted from Cooking Light Magazine

serves 3

INGREDIENTS:

1 tablespoon extra virgin olive oil

2 hot Italian turkey sausage links, casings removed

handful of sage leaves, coarsely chopped

1/2 yellow onion, finely chopped

2 cloves garlic, finely chopped

1 1/4 pounds Yukon gold potatoes, cut into 1-inch pieces

salt and pepper to taste

2 cups low sodium chicken broth

1/2 cup milk

1/4 cup finely grated parmesan

1 bunch of kale, stems removed, coarsely chopped

DIRECTIONS:

1.  Heat oil in a medium-large Dutch oven or soup pot over medium heat.  Add sausage and sage leaves, and use a wooden implement to break up the sausage as it cooks.  Cook, stirring occasionally, until sausage browns and sage leaves get slightly crispy, about 4 minutes.  Scoop out the sausage and sage with a slotted spoon and set aside.

2.  Add onion and garlic to the pot and cook, stirring frequently, until onion softens and garlic becomes fragrant, about 3 minutes.  Add potatoes and season with salt and pepper.  Saute for about 2 minutes, then add chicken broth.  Bring to a boil, then reduce to a simmer and cook for about 20 minutes, until potatoes are tender.

3.  Puree the mixture carefully, using a food mill or immersion blender, or your preferred method.  Be sure to leave a good deal of texture - we don't want completely whipped potatoes here.   The mixture will be quite thick.  Return to low heat and stir in the milk and parmesan.

4.  Bring a separate pot of water to a boil and blanch the kale until bright green and somewhat tender, about 2 minutes.  Drain well, reserving about 1/4 cup of the cooking water.  Add the kale to the soup pot and stir.  If the soup is too thick, add the reserved kale cooking water.  Serve.

Enjoy!

Tomato-Basil Chicken over Polenta

This is a similar concept to a recipe I posted fairly recently, but trust me.  It's quite different.  My love affair with polenta continues, and I went back to making it the old-fashioned way just for kicks.  If you want to make it the brilliant oven-baked way (see link above), please be my guest. 

This is a simple, comforting and tasty meal that should please just about any palate.  Traditional Italian flavors of tomato, basil, and garlic rest atop a slightly spicy chicken breast, on a bed of creamy polenta.  What's not to love?

Also, a note - when I say two chicken breast cutlets, I mean one large chicken breast butterflied through the middle and then cut into two pieces, creating two thinner pieces of chicken breast.  I just want to be clear, here.

Tomato-Basil Chicken over Polenta

adapted from Rachael Ray's Book of 10

serves 2

INGREDIENTS:

2 cups low sodium chicken broth

1/2 cup polenta (coarse ground cornmeal)

1 tablespoon butter

1 tablespoon extra virgin olive oil

2 chicken breast cutlets

salt and pepper

pinch red pepper flakes

1/2 red onion, diced

2 garlic cloves, minced or pressed

1/2 pint red grape tomatoes

handful fresh basil, coarsely chopped

DIRECTIONS:

1.  In a small pot, whisk together 1 1/2 cups broth with the polenta and butter.  Place over medium-high heat and bring to a boil, whisking occasionally.  Reduce heat to a bare simmer and cook for about 15 to 20 minutes, whisking occasionally, until polenta is a thick porridge-y texture.   Season with salt and pepper just before serving.

2.  Meanwhile, heat the oil over medium-high heat in a large skillet.  Season chicken cutlets with salt, pepper, and red pepper flakes.   Add to skillet and cook for about 2 minutes each side, until lightly browned.  Add onion and garlic to pan and cook for about 2 more minutes, until onions are lightly browned.

3.  Add remaining chicken broth to the skillet and cook until reduced by about half, approximately 3 minutes.  Turn the chicken occasionally.   Add tomatoes and cook about one minutes, or until they are heated through and just starting to burst.  Stir in basil, and serve chicken with tomatoes and sauce over a bed of polenta.

Enjoy!

Pasta Primavera

Pasta Primavera is a generic sort of term for pasta with fresh vegetables.  This variation fits that definition, but is anything but generic.  It's a light and yet hearty meal full of vibrant colors and flavors, with a delicate sauce and a ton of nutrients.  In short, it's a great recovering-from-Thanksgiving meal.

The original recipe called for button mushrooms to be added to the mix, and if you like mushrooms, I'd recommend including them.  We are a mushroom-free household due to my husband's preference, so I left them out.  Either way, this is anything but your standard old pasta and veggies.

So get out your good knife and before you know it, dinner will be on the table.

Pasta Primavera

adapted from Ellie Krieger's So Easy

serves 2-3

INGREDIENTS:

1/2 pound whole wheat spaghetti or linguine

1/2 tablespoon extra virgin olive oil

2 garlic cloves, minced or pressed

1/2 red bell pepper, seeded and cut into strips

1 bunch thin asparagus, trimmed and cut into 2-inch pieces

1/2 cup grape tomatoes, halved

1 tablespoon white whole wheat (or all-purpose) flour

1/2 cup low sodium chicken (or veggie) broth

1/4 cup nonfat milk

salt and freshly ground pepper to taste

1 small carrot, sliced into thin strips with a peeler

1/4 cup grated parmesan

1/4 cup chopped chives

DIRECTIONS:

1.  Bring a pot of water to a boil and salt it.  Cook pasta until just al dente, according to package directions.  Drain.

2.  Meanwhile, heat oil in a large skillet over medium-high.  Add garlic and cook, stirring, for one minute.  Add bell peppers and cook, stirring, until they begin to soften, about 2 minutes.  Add asparagus and tomatoes, and cook until softened, about 4 minutes.

3.  Stir flour into the veggies and cook for one minute.  Add broth, milk, salt and pepper and bring to a boil.  Reduce to a simmer and cook until liquid has thickened slightly (it won't get super thick), about 5 minutes.  Stir in the carrots.

4.  Add cooked pasta to the veggies and toss everything together.  Serve garnished with parmesan and chives.

Enjoy!

Smashed Potatoes with Sour Cream and Chives (CEIMB)

 

This week for Craving Ellie in my Belly, we each were to make an Ellie dish for our Thanksgiving spread.  I chose something simple - I had offered to be in charge of potatoes, and no Thanksgiving is complete without some kind of mash.  If you like your mashed potatoes smooth and creamy, you might prefer something like this.  These, however, are a lovely rustic smash with the peels still on, the occasional chunk, and yet they still have a lovely smoothness to them.

I think we all know that the traditional topping for a baked potato is sour cream and chives.  I have never been a huge sour cream fan, but somehow when you mix it all together with the fluffy potato innards instead of letting it rest on top, I like it.  And that's exactly what this mashed potato recipe is.  You'd never even guess that there isn't a drop of butter in the recipe.   Also, it's one of the easiest side dishes ever, apart from the exercise of mashing the potatoes, but that's a great way to let out aggression!

I doubled the recipe for our group of eleven, and there was still way more than enough.  If this is your only side dish at a non-thanksgiving meal (such as bangers and mash, perhaps?) then believe the serving count as it is.

Smashed Potatoes with Sour Cream and Chives

adapted from Ellie Krieger's The Food You Crave

serves 4

INGREDIENTS:

1 1/4 pounds baby yukon gold potatoes, large ones halved

salt

1/4 cup low sodium vegetable broth, warmed

1/4 cup reduced fat sour cream (NOT nonfat)

2 tablespoons chopped fresh chives

freshly ground pepper to taste

DIRECTIONS:

1.  Place potatoes in a large pot and fill with cold water to about 1 inch above the tops of the potatoes.  Salt it, cover it, and bring to a boil over high heat.  When the water comes to a boil, uncover and reduce heat slightly to medium-high.  Cook for 10 to 15 minutes, or until potatoes are knife tender.  Drain.

2.  Return potatoes to the pot and add the warm broth.  Mash with a potato masher to the desired consistency - I'd recommend getting rid of any serious chunks of potato, but leaving a somewhat rustic texture.

3.  Stir in sour cream, chives, and salt and pepper to taste.  Serve hot.

Enjoy!

Maple and Sage Roasted Butternut Squash

Happy Thanksgiving!  As we all know, thanksgiving is a day that is all about appreciating things.  Especially side dishes that showcase fantastic fall flavors.

One of my contributions to today's feast is this fantastic and simple maple roasted butternut squash side dish.  It features my favorite herb, sage, and my favorite sweetener, maple syrup.  It comes together quickly, it makes your house smell like donuts, and it's delicious.  Nuff said.

Maple and Sage Roasted Butternut Squash

makes about 4 cups

INGREDIENTS:

1 3-lb. butternut squash, peeled, seeded and cut into 1/2-inch pieces

2 tablespoons real maple syrup

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

handful fresh sage leaves

DIRECTIONS:

1.  Preheat oven to 400.

2.  Lay out the squash on a ridged baking sheet and toss with the maple and oil.  Sprinkle with salt and pepper.  Bake for 30 minutes, taking it out once about halfway through to turn the squash. 

3.  Add the sage and toss everything together, then bake for another 15 minutes until golden brown and sizzling.  Discard any burned chunks of maple syrup - they won't taste too good.  Serve.

Enjoy!

Spanakopita

Oh my god.  Yes, this is that good.

Tonight I conducted an experiment in my kitchen, adapting the recipe for spanakopita filling from the barefoot contessa and making one big spanakopita instead of the individual triangles.  It was so incredibly fantastic, I don't know where to begin. 

Spanakopita is often served as an appetizer, but this variation can easily be your full meal.  Salty feta, earthy spinach, and gorgeous spices encased in a crispy phyllo shell - this is vegetarian bliss.   Yum. 

Eloquence is escaping me, so let's get straight to the recipe.

Spanakopita

adapted from Barefoot Contessa Back to Basics

serves 4-5

INGREDIENTS:

2 tablespoons extra virgin olive oil

1/2 red onion, chopped

2 scallions, white and green parts, chopped

1 (10-ounce) package frozen chopped spinach, defrosted

2 large eggs, lightly beaten

1 tablespoon freshly grated parmesan

2 tablespoons plain dry bread crumbs

1/2 teaspoon grated nutmeg

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 cup small-diced feta cheese

1 1/2 tablespoons toasted pine nuts

5 sheets frozen phyllo dough, defrosted and cut in half

2 tablespoons vegetable oil

DIRECTIONS:

1.  Preheat oven to 375.

2.  Warm olive oil in a medium skillet over medium heat.  Add onion and cook for about 5 minutes, just softening, not browning.  Add scallions and cook for two additional minutes.  Remove from heat.

3.  Meanwhile, squeeze most of the moisture from the spinach and place in a large bowl.  Add onions and scallions when they're done cooking.  Stir in eggs, parmesan, bread crumbs, nutmeg, salt and pepper.  Gently fold in the feta and pine nuts.

4.  Lay out the phyllo sheets on a work surface.  Brush an 8 x 8 baking dish with vegetable oil using a pastry brush.  Working quickly so they don't dry out, brush a small amount of vegetable oil onto each phyllo sheet.  Lay the first five halves into the baking sheet after oiling each one.  The edges will go up the sides of the baking dish, so lay them in different directions to create a sort of crust coming up the sides of the baking dish.

5.  Spread the filling evenly over the phyllo.  Top with the remaining five halves of phyllo dough after brushing each one with oil in the same manner you did with the first five.  When all the phyllo is in the pan, fold down the edges that are coming up over the top of the baking dish to create a sort of seal.  Sprinkle lightly with salt, and bake for 30 minutes, or until browned and crisp.  Serve hot.

Enjoy!

Sweet Potato and Red Onion Tart

Tonight I took one step further into the realm of pastry crust.  This time it was a free-form tart, a galette of sorts, and one of the savory variety.  While the crust came out a little bit crumbly, the tart was in one piece and it tasted fantastic, so I think I can safely pat myself on the back.

This is a very elegant meal on its own, or with a simple green salad.  It could also work as an appetizer or side dish on Thanksgiving day, if you are looking for a last minute addition to your menu.  The flavors are mild and lovely, with just a hint of robust rosemary to liven things up a bit. 

I suppose if I'm really going to get good at the whole pastry crust thing, I need to go for the full fat, white flour and butter variety.  But these experiments with the more healthy alternative are still quite fun.  So enjoy a relatively guilt-free tart, on me.

Sweet Potato and Red Onion Tart

adapted from Eating Well Magazine

serves 8-10

INGREDIENTS:

crust

3/4 cup walnuts

2 1/2 cups white whole wheat flour (or whole wheat pastry flour)

2 tablespoons chopped fresh rosemary

3/4 teaspoon salt

3/4 teaspoon pepper

1/2 cup extra virgin olive oil

7 tablespoons ice cold water

filling

1 large sweet potato, peeled and sliced into 1/4-inch thick rounds

1 tablespoon plus 2 teaspoons extra virgin olive oil, divided

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 red onion, thinly sliced

1 cup shredded Monterey jack cheese

1 egg white, mixed with 1 teaspoon water

DIRECTIONS:

1.  Preheat oven to 425 (unless you are making the pastry dough ahead of time, which you can feel free to do).

2.  Pulse the walnuts in a food processor until finely ground.  Add flour, rosemary, salt and pepper, and process until smooth.  Dump out into a large bowl and form a well in the center.  Pour EVOO and water into the well, then gently stir everything together, gradually combining the dry and wet ingredients, until a cohesive dough begins to form.  Knead with your hands to form into a ball, just until it comes together.  Pat into a disk, wrap in plastic, and refrigerate for at least 15 minutes, or up to 3 days.

3.  Combine sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.  Spread on a large rimmed baking sheet (but leave room for the onions).  Toss onion in the bowl with 1 teaspoon oil.  Spread evenly on remaining space of the baking sheet.  Roast for 10 minutes.  Remove from oven and reduce heat to 375.

4.  Line a work surface with parchment paper.  Lightly dust with flour, and then lightly dust the disk of dough with flour.  Roll out to a rustic 15-inch circle, adding more flour if necessary to prevent sticking.  Transfer to a baking sheet with parchment in place.

5.  Leaving a 2 inch border, sprinkle cheese over the dough.  Maintaining the 2 inch border, create an overlapping circle of the larger slices of sweet potato around the perimeter.  Follow with another circle of onion, and finally fill in the center with overlapping sweet potato.  It will look sort of like a bulls-eye. 

6.  Pick up edges of crust with a spatula and fold over, covering the edges of the sweet potato slices.  Dough may be crumbly, so be patient and smoosh it with your fingers as necessary.  Brush the crust with the egg wash.  Drizzle veggies with remaining teaspoon of oil.

7.  Bake until lightly browned on the edges, about 50 minutes.  Cool for 10 minutes before serving.

A few more steps than my typical recipe, but well worth it!  Enjoy.