Rosemary-Lemon White Bean Dip

One of the perks of working at a cooking school is getting free food once in a while. Usually it's already been cooked by the chef students, but yesterday there were white beans leftover from a class (that couldn't be put back because they were already soaked). So when someone offered to give them to me, I made this dip. It's simple, but the lemon zest and rosemary make it anything but boring.

ROSEMARY-LEMON WHITE BEAN DIP

Yield: 2 cups

2 cups cooked* white beans (such as cannellini), drained but moist

1 to 3 cloves garlic, peeled

salt and freshly ground black pepper to taste

1/4 cup plus 1 tablespoon extra virgin olive oil

2 teaspoons minced fresh rosemary

grated zest of 2 lemons

1.      Put the beans in the container of a food processor with 1 clove garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.

2.      Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed.

3.      Use immediately or refrigerate for up to 3 days.

from Mark Bittman, The New York Times

*HOW TO COOK BEANS:
1.      Soak beans overnight in enough water to cover by 3-4 inches.
2.      Drain and rinse soaked beans.
3.      In a heavy pot, cover beans with a few inches of fresh water and bring to a boil.
      Simmer, covered, until the beans are tender (about 1 to 1 ½ hours). 

cooked beans in food processor with garlic and salt

If you don't have time to soak/cook the
beans, you can always used canned.

pouring in the olive oil

pureed white beans

fresh rosemary

lemon zest

everything in a bowl

rosemary lemon white bean dip

In addition to dipping crackers or vegetables
in it, you can also use it as a sandwich spread.

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Kale Soup

Everywhere I look I see a new article about how kale is one of the healthiest foods you can eat. It's high in fiber, low in calories, filled with antioxidants, great for your heart, full of vitamins & minerals and has no fat. I figured the universe was trying to tell me something so I bought some kale. Then I looked for a recipe that would incorporate the kale, but help cover up the bitterness because I'm not a big fan. This soup was perfect. And it was so good for me, I could follow it up with a couple of salty caramels without feeling guilty (until a couple turned into a few and then somehow led to some which ended with way too many). But just think of how much worse it would have been without the super kale in my system to balance it out.

KALE SOUP

Yield: 8-10 servings

2 tablespoons olive oil

1 yellow onion, chopped

2 ribs celery, sliced

2 carrots, sliced

1 bunch kale, stems removed and leaves chopped

2 tablespoons chopped garlic

8 cups vegetable broth (or chicken broth)

1 (28 oz.) can diced tomatoes, preferably fire-roasted

4 large Yukon Gold potatoes, peeled and cubed

2 (15 oz.) cans beans (such as cannellini, black-eyed peas or garbanzos), drained

1 tablespoon Italian seasoning

1 tablespoon dried parsley

1 bay leaf

salt and freshly ground black pepper to taste

1.      Heat the olive oil in a large soup pot. Add the onion, celery and carrot; cook until the vegetables start to get tender, about 10 minutes.

2.      Stir in the kale and garlic and cook until the kale is wilted, about 2 minutes.

3.      Stir in the broth, tomatoes, potatoes, beans, Italian seasoning, parsley and bay leaf. Simmer over medium heat for 25 minutes, or until potatoes are cooked through.

4.      Season with salt and pepper to taste. Remove bay leaf before serving.

slightly adapted from allrecipes.com (submitted by Donna B)

raw onions, celery and carrots

cooked onions, celery and carrots

adding raw kale and garlic

kale wilted

adding potatoes and tomatoes

broth, beans and spices added

mixed

cooked (removing bay leaf)

kale soup

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Black Bean Tacos with Feta and Cabbage Slaw

I love these tacos. I feel like ending my post right there for dramatic effect so everyone really feels how much I mean that. I realize they might not look like much, but I fell in love with the combination of hot & cold and soft & crunchy with the fresh herbs, salty feta and touch of lime. Mmmph. This one is getting made again and soon (like possibly later today if I can find the time to run to the store and get more beans). In fact, I might have to leave this post up here for a while, just so more people will see it. Word needs to spread through the taco loving community. Tell all your amigos y amigas.

BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW

Makes 4-5 tacos

1 (15 oz.) can black beans, drained

1/2 teaspoon ground cumin

5 teaspoons olive oil, divided

1 tablespoon fresh lime juice

2 cups coleslaw mix

2 scallions, chopped

1/3 cup chopped fresh cilantro

4-5 white or yellow corn tortillas

3/4 cup crumbled feta cheese

bottled chipotle hot sauce or other hot sauce

1.      Place beans and cumin in small bowl; partially mash.

2.      Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, scallions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

3.      Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 2 minutes per side.

4.      Fill tacos with feta and slaw. Pass hot sauce alongside.

barely tweaked from Bon Appétit, February 2009 by The Bon Appétit Test Kitchen

chopped cilantro (front) & chopped scallions (back)

adding lime juice to the slaw ingredients

black beans and cumin

mashed

corn tortillas with black bean mixture

folded over

sprinkled with feta

topping with slaw

black bean taco with feta and cabbage slaw

spicing it up with a few shakes of tabasco

going in for a bite

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Hearty Vegetable Stew

This vegetarian stew really is hearty (it's right there in print, on the internet, so it must be true). I think it would make a nice super bowl meal for vegetable lovers out there who aren't interested in chili with meat. Of course vegetarian chili might be an even better substitute. So never mind. I do have a recipe for a really good vegetarian bean & bulgur chili. In fact, it was my first blog post ever in November 2010. When I go back and re-read it, I can't help but shudder a little at how stupid my writing sounds and how horrible that first photo is. Of course next year I'll probably feel the same way about today's post. Good thing I didn't quit my day job.

HEARTY VEGETABLE STEW

Serves 6

1 tablespoon extra virgin olive oil

1 1/2 cups sliced onions

2 garlic cloves, minced

1 cup carrot, cut into 1-inch-thick slices

1 cup celery, cut into 1-inch-thick slices

4 cups mushrooms, cut into quarters

3 medium potatoes, unpeeled, cut into 1-inch chunks

1 (14.5 oz.) can diced tomatoes (do not drain)

1 (15 oz.) can kidney beans

1 (8 oz.) can tomato sauce

1 cup water

1 teaspoon dried thyme

1 bay leaf

salt and freshly ground black pepper to taste

3 tablespoons flour

1/4 cup water

1/4 cup red wine

1.      Heat oil in a large, heavy saucepan over medium heat.

2.      Add onions, garlic, carrots, celery, and mushrooms. Cook 10 minutes, stirring frequently. Add small amounts of water, if necessary, to prevent sticking.

3.      Add chopped tomato, kidney beans, tomato sauce, 1 cup water, thyme, bay leaf, and salt & pepper. Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender. Stir occasionally while cooking.

4.      In a small bowl, gradually stir flour into 1/4 cup water until smooth. Add to stew, along with wine. Cook, stirring, 5 more minutes. Adjust seasoning to taste.

5.      Remove and discard bay leaf before serving.

barley adapted from Lean and Luscious and Meatless by Bobby Hinman and Millie Snyder

all the vegetables (except the potatoes) in the pot

mixing/cooking

adding the potatoes, tomatoes, beans and spices

I almost forgot the water, so now that's mixed in too.

after 30 minutes

mixing the flour and water

mixing the flour/water into the stew

vegetable stew

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White Turkey Chili

Seeing as how I don't really like turkey much in the first place, the job of eating most of the leftover turkey at our house fell on my husband's shoulders. So I took pity on the poor guy and jazzed it up into something new so he wouldn't get bored. Of course it's not a bad dish for people who don't like turkey either. There's so much other stuff going on in there to distract you, you might not even notice you're eating turkey at all. That might have worked on me if I hadn't actually cooked it.

WHITE TURKEY CHILI

Yield: 6 servings

1 tablespoon olive oil

1 medium onion, diced (about 1 1/2 cups)

2 stalks celery, diced (about 1/2 cup)

3 medium poblano peppers (seeded & white ribs removed), finely diced (about 1 1/2 cups)

1 clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper, more to taste

2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed

4 cups low-sodium chicken broth

3/4 teaspoon dried oregano

1 lb. cooked white meat turkey, chopped (about 4 cups)

1 (15.5-ounce) can hominy, drained and rinsed

sea salt to taste

1/4 cup plain Greek yogurt

2 tablespoons chopped fresh cilantro

lime wedges for garnish

1.       Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery and poblanos; cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

2.       Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

3.       Add the turkey, hominy and salt and more cayenne pepper, to taste, and continue cooking, uncovered, for 30 minutes or until liquid has reduced to desired consistency.

4.       Ladle into individual bowls and top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons cilantro. Garnish with a lime wedge.

slightly adapted from Ellie Krieger

poblano peppers

onion, celery and poblanos

adding garlic and spices

adding beans, broth and oregano

adding turkey and hominy

Hominy are hulled corn kernels that have been stripped of
their bran and germ. It comes in white and yellow (I used white).

white turkey chili

My chili would have been whiter, but I ran out of
white meat, so I added some dark meat too.

topped with Greek yogurt, chopped
cilantro and a sprinkling of lime juice

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