Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
Ingredients
1 T olive oil
4 C dried 8 bean mixture, soaked overnight, and rinsed
1 large shallot, chopped
1 carrot, chopped
2 cloves garlic, diced
pepper, to taste
pinch cayenne
pinch ginger
1 bay leaf
3 T balsamic vinegar, divided
4 C stock (chicken, veggie, or beef)
4 C water
4-6 C stock or water, as needed
2-3 T lemon juice
1/2 to 1 t salt
1 T dried parsley
Instructions
Heat soup pot. Add oil. Add shallot, carrot, garlic, and beans. Stir and cook 1 minute. Add pepper, ginger, cayenne, bay leaf, 1 1/2 T balsamic vinegar, 4 C stock, and 4 C water. Bring to a boil, then reduce heat to a simmer (medium-low heat) and cook for 4-5 hours, or until beans are tender. Check every 30 minutes, stirring and adding more liquid as needed, about 4-6 C in total.
Add parsley, lemon juice, salt, and remaining balsamic vinegar. Cook 10 minutes. Taste and adjust seasoning and lemon juice as needed.
Notes
Delicious with Cornbread and a citrusy beer! For vegetarian or vegan, use a vegetable stock.
Sometimes it’s easiest to come up with a main dish. But, what about a side or two?! It takes practice, effort, and sometimes help from a book like The Flavor Bible to pair foods well.
Yes, I think it would be totally acceptable to have a Roasted Chicken with nothing more than a baguette and some good olive oil for drizzling (with some salt, pepper, and a drizzle of Pomegranate Balsamic Vinegar). But, also fun would be that same chicken with some Roasted Brussels Sprouts with a Cider Vinegar Glaze, a beautiful pot of Braised Beans, or perhaps some crunchy Roasted Green Beans with Bacon, Almonds, and Lemon.
About a month ago I posted the recipes for Crispy Dijon Chicken Thighs and Hot Napa Slaw that I’d made for dinner. It was a made up on the spot, I really hope this works, kinda dinner. And it did.
Since we’ve gotten a lot of napa cabbage, from Abundant Harvest Organics, over the last little while, I thought it might be nice to share another way to prepare it. It’s quick, and so simple. We really enjoyed it. And, after filming, I had a really hard time not eating the whole dish. I hope you enjoy it too!
Last modified on 2013-02-20 21:02:02 GMT. 1 comment. Top.
Hot Napa Slaw
Recipe Type: Side, Salad, Hot, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
1/2 large napa cabbage, chopped
1/2 T dijon mustard
3 cloves garlic, minced
1 large shallot (about 1 C), chopped
1 T balsamic vinegar
1/2 t salt
pepper
1/4 C water
1 T olive oil
2 T butter
Instructions
Heat pan. Add butter and oil and let it brown (be careful that it doesn’t burn). Add shallot and salt, cook 3-5 minutes. Add garlic and cook 1 minute.
Turn heat to low and add cabbage, vinegar, pepper, dijon, and water. Stir. Cook covered, for 10-20 minutes, or until cabbage is tender, stirring occasionally.
Taste and adjust seasoning if needed.
Notes
Serve with Crispy Dijon Chicken Thighs
3.2.1215
Here are some ways to use the contents of this week’s Abundant Harvest Organics box.
A few years ago, I tried parsnips for the first time. I’m pretty sure I thinly sliced and then roasted them. I don’t usually do anything else with them, because they don’t last long – they get eaten up pretty quickly.
When I was growing up, a friend’s mom used to make the most amazing Pupusas and Fried Plantains. I’ve had them again since, but none were as good as the ones she made. However, I kinda think that when parsnips are roasted, they taste a bit like a Fried Plantain. This is totally just my opinion. And, I haven’t had them in so long that I may be way off. But, this is how my grown up brain remembers a childhood food.
In any case, I like ’em. Which is why they don’t last long around here. I made these so I could photograph them. Then I ate them. The recipe could say serves 1, when it’s Rachel.
I basically love any veggie that’s roasted. You know this. I’ve told you before. So, carrots are no different. Parsnips and carrots both pair well with honey, butter, and garlic, so I used some of these flavors to make them extra tasty.
It’s a super easy side dish. All you have to do is cut, toss, roast, toss, roast, eeeeeeeeat!! Good idea, right?! We ate these alongside a Roasted Chicken and some Quinoa that I tossed with a little lemon juice and feta cheese.
Last modified on 2014-04-08 17:15:12 GMT. 0 comments. Top.
Honey Roasted Carrots and Parsnips
Recipe Type: Side, Roasting, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Carrots and parsnips roast up crispy and kinda sweet.
Ingredients
1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
2 parsnips, sliced lengthwise in 1/4″ slices
1 t olive oil
tiny pinch salt
tiny pinch pepper
pinch smoked garlic sea salt (or regular sea salt)
1/2 T butter
1 T honey
Instructions
Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
Remove from baking sheet while still hot.
Notes
*If using more than one baking sheet, rotate position after tossing with honey.
Carrots and parsnips roast up crispy and kinda sweet.
Ingredients
1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
2 parsnips, sliced lengthwise in 1/4″ slices
1 t olive oil
tiny pinch salt
tiny pinch pepper
pinch smoked garlic sea salt (or regular sea salt)
1/2 T butter
1 T honey
Instructions
Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
Remove from baking sheet while still hot.
Notes
*If using more than one baking sheet, rotate position after tossing with honey.
Originally, I was going to suggest making this dinner for Valentine’s Day. I was going to make heart shaped meatballs. Then I tasted it and it was so yummy and delicious and full of garlic. I love garlic. But, maybe it isn’t the best thing for Valentine’s Day? Unless you’re both eating garlic? Maybe? You can make an educated decision on this one. I started shaping the meatballs, but they kinda just looked awkward, and not really like hearts. So they are just round.
My new idea: just make this. Make it today. Make it for dinner. Or lunch. Is it lunchtime now? I think that’s a perfectly good time to eat Spaghetti and Meatballs.
The meatballs are simple. Since the rest of the meal has lots and lots of flavor, I didn’t feel the need to add too much to these guys. A little mustard, some lemon juice, garlic, yeah, more garlic, olive oil, salt, and pepper. They cook up pretty quickly and are nice and tasty. Oh and PS: You could easily flatten them and turn them into sliders (hello Oscar party idea!).
In today’s episode, there are quite a few veggies that co-star. Things like napa cabbage, Korean daikon radish, carrots, and kale… (You could chop them as small as you’d like, or purée them, making them hide-able, if you have any picky eaters in your home.)
I paired it with some Caesar Salad. I could eat this salad for every meal. Ummm, maybe not breakfast. Might not go so well alongside my cereal… but if I’m having eggs and toast??! No. Stop… The Caesar Salad that I make as a side for our dinners is my usual recipe, sans chicken and fava beans.
We had this for dinner last night. Here’s Tim’s response after a few bites, (almost yelling) “Is there more of this?!!???” Be still my heart.
Add pasta to salted, boiling water. Cook according to package directions. Reserve 2 C pasta water before draining*.
Heat skillet. Add 1 T olive oil. When it's hot, add onion, carrot, radish, salt, and pepper. Cook for 10 minutes over medium heat, stirring occasionally. Add garlic and balsamic vinegar, cook 1 minute more. Add kale, cabbage, herbs, cayenne, tomato sauce, and pasta water. Stir, bring to a boil, then reduce to a simmer for 5-10 minutes. Add more water if needed.
Combine beef, salt, lemon juice, dijon, garlic, and a drizzle of olive oil. Using hands, mix (but don't over mix). Divide in 8. Shape each of the 8 pieces into a ball. Heat skillet, add 1 T oil, when hot, add meatballs and flatten ever so slightly. Cook, covered, over medium heat for 5 minutes. Flip and cook, uncovered, for 5-10 minutes more (or until internal temperature of meatball reaches 160F).
Top pasta with sauce, meatballs, parmesan, and basil.
Notes
*If pasta is finished cooking before sauce and meatballs, drain, return to hot pot, toss with olive oil, and cover to keep warm. This works best with whole wheat and not as well with rice pasta.
