De Ma Cuisine

Beet Greens Archive

Monday

8

December 2014

0

COMMENTS

Cannellini and Beet Green Soup with Feta

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, One Dish Dinners, Soups, Vegetarian

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Let me tell you how my day was. It was fine. Nothing out of the ordinary happened. Nobody made me take a late lunch break. No one threw out the food I’d brought for lunch. I just waited too long to eat all on my own. When it came time to make the soup for this post, I was waaaaay too hungry to wait for it to finish cooking. So I ate a big pile of crackers with peanut butter and jam on them.

And then I made the soup.

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It’s a simple one, made with humble ingredients. Beginning with a mirepoix, which is just a fancy way of saying the traditional French flavor base for many dishes: carrot, celery, and onion. This soup included. Not because it’s a fussy soup. It’s just what I had on hand.

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Veggies sit for a bit in a hot pot (are you saying “hot pot hot pot hot pot hot pot” out loud now too? No? Ok.) with some salt and pepper. They are stirred occasionally. They get all tender and delicious. Garlic is added. Because it always should be. Then a bit of red wine vinegar is used to deglaze the pan.

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I made a zillion cups of veggie stock the other week. I wondered how I’d use it all before I had enough veggie scraps to make more. Then two of the jars cracked in the freezer (which I’d found as I prepared for this soup, oh yay) and I only had half a zillion to use.

I don’t know if the lesson is to not use glass containers for veggie stock in the freezer. It was cold, and I left plenty of room at the top, these ones just expanded sideways for some reason… Bummer.

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The stock was partially frozen still, even after defrosting in the fridge for a day. No big deal if it is. It’ll boil eventually.

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And the house will get all warm and cozy and soup smelling-y.

I don’t think I’ve mentioned yet, in this post, how much I love that it’s finally cold.

Cold being a relative term – I’m talking cold like it’s in the 50’s at night, not cold like my brother, Josh, is experiencing, where it’s -19C/-2F.

But, it still needs to be said.

I love this season.

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I love the root veggies that I’m totally craving. The warm comfort foods that don’t make me sweat while I’m eating. The oven that can be turned on without having the AC on full blast at all.

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This soup would actually work well in the summer months. It feels light, while being full of beany protein, subtle oregano, and bright beet greens. But, let’s forget about summer for now. I’m totally into this chilly, cloudy weather. It makes me want to skip with glee.

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The soup is finished off with a pat of butter. If you’re making this a vegan version, just drizzle some good quality olive oil onto each bowlful as you serve it (and skip the part later on where I talk about cheese… or use your favorite vegan cheeeeeese).

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Butter gives the soup a glossy, creamy feel.

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The last thing you must do before the soup can be eaten: top with a bit of feta. Trust me. This makes the soup. (Vegans, remember your instructions from before?)

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Of course, it might have also been great with a huge stack of crackers for dipping. But, I ate all the crackers at first lunch. It would be wonderful with a freshly made baguette, but we’re fresh out. So, it’s just good on its own, standing at the kitchen island, eating as if I hadn’t just eaten thirty five pb&j crackerwiches.

Happy Eating!

Cannellini and Beet Green Soup with Feta

Cannellini and Beet Green Soup with Feta

Ingredients

  • 2 T olive oil
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped (or mixture of carrot and radish)
  • to taste, salt
  • to taste, pepper
  • 1 clove garlic, chopped
  • 1 T red wine vinegar
  • 4-5 C vegetable stock
  • 1-15 oz. can cannellini beans, drained and rinsed
  • 1 t dried oregano (or 1 T fresh), crushed (could substitute 1 T fresh dill, chopped)
  • 1 C (1 bunch) beet greens (washed well, including stems, to save for stock), chopped (or kale, spinach, or chard)
  • 1/2 T lemon juice
  • 1 t unsalted butter
  • feta, crumbled, for topping

Instructions

  1. Heat a soup pot. Add oil. When oil is hot, add onion through pepper. Cook over medium-low heat for about 9-10 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Add the vinegar and cook for another minute.
  2. Add the stock, beans, and oregano. Bring to a boil, then reduce to a simmer for about 15 minutes. Add the beet greens and cook for 10 minutes more.
  3. Remove from the heat and stir in the butter and then lemon juice. Taste and adjust seasonings if needed.
  4. Serve topped with feta.
http://www.de-ma-cuisine.com/cannellini-and-beet-green-soup-with-feta/

Wednesday

17

April 2013

3

COMMENTS

Not Your Average Spinach-Artichoke Dip – Episode 63

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Cheese, Gluten Free, Lunch, Nuts, Potlucks, Sides, Snacks, This Week's Feast, Vegetables, Vegetarian

SpinachArtichokeDip3Today I made dip. It’s not your average Spinach-Artichoke Dip. No way. It’s made with artichokes, walnuts, spinach, and beet greens. There’s a little cheese too. Cheese is always a good addition to dip in my books. I’m totally a fan of creamy dips and sauces. But this time, I exchanged the mayo for balsamic vinegar…

Really, I use the term “dip” loosely. It’s more of a “scoop”, but I don’t know if that works…

If you didn’t blend it, this could be a side dish of wilted greens that you eat with a fork. I’d be ok with that serving option. Or maybe you might want to add some of the water from a pot of cooking pasta and make it into a pasta dish? Be my guest! But, my plan is to scoop it out of a bowl with a cracker or some French bread and call it dinner. Yes, dinner. Or snack, appetizer, lunch, breakfast (alongside a fried egg? Sure, I think so.)…

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I’ll admit that it’s not quite as pretty as one of those creamy Spinach-Artichoke dips. It’s the balsamic that gives it the dark color. Totally worth it.

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Something I didn’t do that I’m regretting: I didn’t add bacon. That would have been a good addition. Great, now not only am I hungry, but I’m hungry for bacon…

Happy Eating!

Spinach-Artichoke Dip

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4-6

Spinach-Artichoke Dip

Ingredients

  • 2 T olive oil
  • 8-10 artichokes (outer leaves, tip, stem, and choke removed), finely chopped
  • 1 shallot, diced
  • 3 cloves garlic, diced
  • 1 C walnuts, chopped
  • pinch or two coconut palm sugar (or any sugar)
  • 1/2 C balsamic vinegar
  • 3/4 to 1 t dijon mustard
  • 1/2 t to 1 t salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C spinach, torn
  • 3-4 C beet greens, torn
  • 1-2 C cheese, grated (mixture of parmesan and gruy√®re)
  • crackers, bread, or bagel chips for serving

Instructions

  1. Heat skillet. Add oil. When oil is hot, add artichokes, shallot, salt, pepper, red pepper flakes, and sugar. Cook for 3-5 minutes, over medium heat, stirring occasionally.
  2. Add garlic and walnuts. Cook 2 minutes, over medium heat, stirring often.
  3. Add vinegar and reduce down for 3-4 minutes (or less!).
  4. Stir in dijon. Add beet greens and wilt down for 2 minutes, (to help greens wilt down: using tongs, pick up greens and bits from the bottom and turn over). Add spinach and wilt down for 2 minutes, or until all greens are wilted.
  5. Using the chopper attachment of a hand blender (or a food processor), working in batches (if needed), blend the dip to desired consistency.
  6. Stir in cheese.
  7. Serve topped with a little more cheese.
http://www.de-ma-cuisine.com/better-than-average-ep63/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil, Waterfall Creative, Molly Jenson.