I guess I'm on an enchilada kick. Driving to the store Monday evening I was trying to come up with something new for dinner and this soup popped into my head. It is basically the enchiladas I made in the last recipe post, converted into a soup!This is great by itself as a meal or maybe as a side with some yummy quesadillas.
Ingredients:
1 onion, chopped
4 garlic cloves, chopped
2 cans enchilada sauce
2 cans fire-roasted diced tomatoes
2 cans black beans or pinto beans, drained and rinsed
1 cup frozen (or fresh) corn (roasted is good if you can find it)
1 cup vegetable broth
1/2 tbsp cumin
sauce from chipotle peppers (you could also add the pepper, chopped)
salt to taste
In a large pot, cook the onions and garlic for a few minutes until tender. Next, add all other ingredients and simmer for about 10 minutes or so. I would add the chipotle in small amounts and keep tasting until you reach a flavor and heat level you're okay with.
You could keep it vegan as is, or if you like, garnish with some sour cream and shredded cheese. Chopped fresh cilantro would be delightful as well. This is super satisfying and quick. Great for a weeknight dinner.
Alright, I confess to being a total liar when I've said that I was going to start posting again and didn't. In my defense, it is so much easier to be inspired in the spring and summer when surrounded by all the beautiful garden produce. It's not too late to make a New Year's resolution, right? Me being an accomplished procrastinator and all, I figure late February is about the right time.
So before I get into the recipe, a few things that have been going on with me recently (because I know you are bursting with curiosity. Do try and contain yourselves.)
1. Two weeks until the Little Rock Half Marathon...my legs have been sore since Christmas.
2. I have recently become addicted to Pinterest. Seriously, someone may need to stage an intervention. But hey, at least it cuts down on Facebook time and you get so many cool ideas. If only I could get away from the computer long enough to try them...
3. We bought ourselves a juicer for Christmas after being inspired by the movie Fat, Sick, and Nearly Dead. Planning a juice fast in March after the half marathon.
4. In an effort to cut down on toxins from everyday commercial products, I have started researching DIY natural products from laundry detergent to face wash. I'll let you know how it goes. If anyone has any suggestions, please do tell.
5. And finally, on a more serious note, God has answered some prayers in our life recently concerning various matters. We have been really blessed.
Now, on to the soup. Admittedly, I don't have a very precise recipe to give for this. I usually just keep adding stuff until it tastes good and I don't always remember what that is. The real reason I'm posting this is because I was so excited by how good adding cilantro to it is! I got this idea from my dad who is trying to watch his salt intake. He said that adding cilantro gave it so much flavor, he didn't really miss the salt. I admit though, I did use salt as well, but I think it helps cut down on what I would normally add to potato soup, which is probably enough to turn Lake Ouachita into the Red Sea...I also use Yukon gold potatoes and cook them in vegetable broth instead of water. The Yukon gold potatoes have a better, creamier texture and more flavor and you don't need to peel them.
So here is a rough idea of what I use for a big pot:
1 lg onion, chopped
3-4 carrots, peeled and chopped
3-4 celery stalks, chopped
3-4 cloves garlic, chopped
about 5 or 6 Yukon Gold potatoes, (maybe more if they are small) cut into chunks
enough vegetable broth to cover the vegetables in the pot (if you run out, you can always add water)
several tbsp chopped fresh cilantro
salt and pepper to taste (I also add some Cajun seasoning, season salt, or Greek seasoning depending on my mood, but I could not tell you how much, just keep tasting)
some hot water on hand to thin it out if needed
Put all the chopped vegetables in the pot (except the cilantro) and cover with broth. On high, bring the vegetables to a boil and then let boil for about 20 minutes or so. You want the potatoes to be soft enough to smash easily. I just use a potato masher and mash until I reach a consistency that I like. It could be quite thick at this point so I add some hot water until it thins out how I like it. Now add some seasonings. I like lots of black pepper in my potato soup. You might want to hold back on the salt and let everyone salt their own bowl after the cilantro is added. Once the soup is in individual bowls, sprinkle some chopped cilantro on top and stir in. Then add more salt or pepper if needed.
I think the potatoes are creamy enough on their own and don't need added cream or milk, but if you wanted to, you could use some soy creamer and stir it in after the vegetables are mashed.
Adding the cilantro is really tasty and different. So good on cold, winter nights.
Tofu is a scary word to most non-vegetarians it seems. I've noticed it's one of the main things at which people cringe and refuse to try. I honestly haven't used tofu a lot at home, but I'm trying to experiment more with it and use processed soy meats less.
These sandwiches were so easy and turned out very tasty. Word of advice: it will be as tasty as your BBQ sauce so make sure you choose a good quality sauce. I had some Trader Joe's BBQ sauce in the fridge so I was in good shape. Don't skimp on the quality of the buns either. I also recommend using a sauce with some spice to it but adding jalapenos will do the trick as well (for perfection, do both!). I'm not much for sweet flavors but if I can balance the sweet with some spice then I really enjoy it.
Ingredients:
1 package extra-firm tofu, sliced somewhat thin
about a cup of your favorite BBQ sauce (enough to generously coat tofu in the pan)
vegetable oil for browning tofu
good soft wheat buns
sliced tomato
jalapenos
Whatever else sounds good as a topping!
First,
heat some oil in a large non-stick skillet on med-high heat. When oil is hot, add the tofu slices and cook on both sides until lightly golden brown (you might need to do this in a couple batches). Set the cooked tofu on a paper towel and drain the excess oil from the pan. Lower the heat to low and add the tofu back plus the BBQ sauce to generously coat the tofu slices. Let this simmer together for several minutes on low to allow the tofu to absorb the flavor. I also grilled the insides of the buns - yummy. Done! Now you make your sandwiches. They have a ton of flavor and are very satisfying.
Don't be afraid of tofu. It's your, and your arteries, friend!
Who doesn't love homemade flour tortillas? I don't know why I haven't tried making these more considering how much I drool over them. I finally got the motivation to try it out last night. Wanting to go for a healthier version, I tried a whole-wheat recipe I found on this blog: http://www.tammysrecipes.com/whole_wheat_flour_tortillas. I swapped the shortening for vegetable oil though. I made one batch with all wheat flour and one with half and half all purpose. They were both good and very hearty. However, could someone please tell me how to make them so perfectly round?!
Of course, one cannot live on flour tortillas alone (even as I write that I'm not so sure). So I decided to throw together something with couscous instead of rice as a side. I love couscous. Partly because it's idiot proof and so fast. I also think it has a nice texture. It turned out quite tasty as an alternative to Spanish rice.
Ingredients:
1 cup whole-wheat couscous (or regular)
1 cup vegetable broth (or water, but I think vegetable broth adds more flavor)
1 can diced tomatoes and green chilies
half an onion, chopped
4 garlic cloves, chopped
1/2 tbsp cumin
roughly 1 tbsp fresh chopped cilantro
1/2 tsp salt
a few tsp of the juice from a can of chipotle peppers (adjust depending on your heat tolerance. If you can handle it, I would chop a few up and add it to the mix)
In a small skillet, cook the onions and garlic for a few minutes over medium heat. Meanwhile, heat the broth and diced tomatoes to a boil. Remove from heat and throw in the remaining ingredients. Mix well, cover, and let set for five minutes or so. Then, fluff with fork and taste and add more seasoning or spice if needed. Another idea would be to add a can of drained, rinsed black beans. I would have, but I was serving some re-fried beans on the side.
This is low-fat, vegan, and super easy to make!
Coming home from church last Saturday, Brian asked me what was for lunch. The conversation went something like this (at this point, I still hadn't been to the store):
Brian: What's for lunch?
Me: Eggplant thingys leftover from last night.
Brian: Oh...I thought we were having pasta.
Me: We only have noodles. I don't have any sauce.
Brian: I could have got some at the store last night!
Me: I didn't know you wanted pasta!
I sure hope you enjoyed that thrilling recap.
Upon arriving home, I saw the mound of garden tomatoes on the counter and the jar of fire-roasted peppers in the fridge and thought, He wants pasta, I'll give him pasta!
I'm such an awesome wife.
Ingredients:
- several fresh tomatoes, chopped (I probably used about 10ish)*
- olive oil
- 1 jar fire-roasted peppers, chopped
- 4-5 cloves garlic, chopped
- 1 half red onion, chopped
- about 2 tbsp balsamic vinegar
- chopped fresh herbs such as basil, rosemary, oregano, thyme (use dried if you don't have fresh)
- salt and pepper to taste
- long, thin pasta noodles such as angel hair or spaghetti
Heat some olive oil in a large skillet over med heat. Throw in the onions and garlic and cook until tender, a couple minutes should do it. Next add all other ingredients (except the pasta of course) and stir together. Raise the heat a bit until the sauce gets good and bubbly and then reduce slightly. Let them simmer for awhile - at least 15 minutes or so - to reduce some of the liquid from the tomatoes and thicken the sauce a bit. Taste and adjust the seasoning if needed.
Toss with the noodles and, this is the most important part, applaud your awesomeness.
Brian was quite pleased with this concoction. It's simple, fresh, and slightly sweet.
*I recommend using garden fresh tomatoes for this, or at least garden tomatoes that you have canned or frozen.
Now, I realize that should I actually want people to try this recipe, I shouldn't use use descriptions like "dragon-breath" in the title. However, I think it only fair to warn you that, for the sake of others, you will want to stay a good 20 feet away for about 3 days after consuming. It's worth the sacrifice.
Since I have an abundance of tomatoes, a great was to use them is to make some fresh salsa. I don't cook this at all - just toss everything in the food processor and give it a whirl. The "dragon-breath" quality really comes from the fresh garlic. You could use less than I do if you want and not ruin your social life, but what's the fun in that?
Ingredients:
- 4-5 tomatoes, seeded and quartered
- 1/4 cup chopped red onion
- 3-4 cloves garlic, peeled
- juice of 1 lime
- handful of fresh cilantro
- 2-4 fresh jalapenos, stems removed (this depends on your tolerance and the potency of the peppers, I also threw in some banana peppers since I had them but that's totally optional)
- about 3/4 tbsp vinegar
- salt to taste
Throw all the above into a food processor and pulse until everything us finely chopped and well blended. Taste and and add more salt if desired. This is great just as a dip with tortilla chips or added to your favorite dishes. I love the bold, fresh flavors.
Salsa is so healthy and low-cal so why is everything I want to eat with it so bad? It's a cruel world.
I know I've posted a tortilla soup before, but I had this idea to add to a couple things to the basic version just to change it up a bit. You can find the original recipe here. The only other thing you need to do is roast about 3-4 ears of corn and open a can of black beans. If you have a grill, then definitely use it to grill the corn, then remove it from the cob and add to the soup. If not, then roasting it in the oven will do. Also make sure to rinse and drain the beans before adding. The addition of the corn and beans makes the soup a little heartier.
Top it all off with tortilla strips, grated cheese, and fresh cilantro. Does anyone else get a little high from the smell of fresh cilantro?
No? OK. Just wondering. Me neither...
If you know me, then you know I'd be happy to make almost anything hot and spicy. I have to pull back the reigns a little these days so my husband doesn't leave me for some bland food-loving chick.
OK, not really, but there would be a lot of protesting. I've learned my lesson.
I suppose the idea for these green beans came from P.F. Changs. I believe it's there that they have an addictive little side dish like this. I'm not sure exactly what all they put in theirs, but I thought mine turned out pretty tasty.
Ingredients:
- fresh green beans, ends trimmed
- 5-6 garlic cloves, chopped (more if serving a lot of beans)
- a couple tbsp soy sauce
- sriracha or some other asian chili sauce (amount depends on how spicy you like things)
First, put the beans in a sauce pan and cover with water. Salt the water and bring to a boil and let cook for about 10 to 15 minutes. You want them to still be a little crisp, so check them at 10 minutes.
Drain the beans and heat some olive oil in the pan. Add the beans and garlic together to the pan and let cook, stirring occasionally, for a few minutes. Garlic is essential - don't skimp!
Next add the soy sauce and a little sriracha. Mix it in and taste. If you want more spice, go for it. If you don't want any spice (what's wrong with you?) then you can leave the sriracha out and it will still taste good. That's what I did for Brian. He still liked it.
Spicy, salty, garlic-y and still good for you. What more could you want?
My aunt Dawna made this while I was visiting her in Dallas recently. It's something my grandmother makes as well. It's very easy and you just need a couple of ingredients. I was amazed at how cooking the corn this way brought out it's sweetness. It's a perfect way to use fresh, summer corn from your garden or farmer's market.
Ingredients:
- 4 ears of corn
- 1 small, sweet onion or a few shallots, chopped fine
- olive oil and about a tbsp butter
- salt and pepper
(serves about 2-3)
Begin by removing the kernels from the cob. I just put the cob on its end and run my knife down the sides.
Heat some oil and butter in a skillet over medium heat. When hot, add the onion and corn and season with salt and pepper. Cook, stirring occasionally, for about 15 minutes or so.
And that's it! Much less messy than eating it off the cob, but that's always good too.
My aunt Judi, a fabulous cook herself, gave me this idea for soup one day and I have been in love with it ever since. White beans and kale compliment each other really well. Last night I made this soup again and hopefully I recreated it accurately. The pureed beans give it a nice, creamy texture. Super satisfying, yet quite good for you!
Ingredients:
- 3 cans white beans
- 2 cans Rotel (I recommend the hot version; I like this soup with a kick. However, I was feeding Brian, so I got mild.)
- vegetable broth
- 1 onion, chopped
- 1 green pepper, chopped
- 2 celery stalks, chopped
- 1 bunch kale, washed and torn into smallish pieces
- 4-5 garlic cloves, chopped
- 1 tbsp or 2 chopped fresh cilantro
- 1 1/2 tbsp cumin
- season salt, pepper
Heat some olive oil in a large pot and when hot add the onion, celery, green pepper, and garlic. Season with a dash of salt and pepper. Cook the vegetables until they soften a bit and add the cumin and stir. Now add the kale and stir in with the vegetables and let it cook down for a couple minutes.
Puree one can of beans in a food processor or blender (two if want a creamier consistency). Add the pureed beans, the whole beans, Rotel, and cilantro to the pot. Mix together and add some vegetable broth. I don't measure it, I just add it until it reaches the consistency I like. Season with some season salt and more pepper. Bring to a boil and then turn the heat down and let simmer for a few minutes. Taste to see if it needs more seasoning.
Goes great with some garlic bread! Even if your not crazy about kale, which Brian isn't either, you'll probably like it this way just fine.
So Judi, did I leave anything out? Any suggestions? Thanks for the great recipe.
This is a fantastic use for summer tomatoes and basil.
Light, slightly sweet, and crunchy - it's quite a crowd-pleaser and it's super easy!
Ingredients:
- french bread slices (the pre-sliced ones are great)
- 4-5 really good quality tomatoes, diced small (seeded is probably best, but sometimes I'm too lazy and just drain the extra juice off before mixing with other ingredients)
- 4 cloves garlic, minced - plus 1 or 2 whole for rubbing on bread
- 2-3 fresh basil leaves, chopped or cup into thin strips
- olive oil, a splash for the tomatoes and more for drizzling on bread
- 1 tbsp - 1 1/2 tbsp balsamic vinegar
- salt and pepper
(This amount serves about 2-3 if main course and probably 4-5 as an appetizer)
Throw all the ingredients together in a medium bowl and stir to combine. I like to let it sit for at least 5-10 minutes to let the flavors marinate with the tomatoes.
Meanwhile, line a baking sheet with the slices of bread (I like to use pretty thin slices) and drizzle olive oil over the tops. Place under the broiler until golden brown and then flip them over and repeat on the other side. Then rub a garlic clove over the hot slices (one side is fine).
Now taste the tomato mixture and add salt or more balsamic if needed. Unless serving immediately, I arrange the bread slices on a platter around the tomatoes and let people top their own to avoid soggy bread. Some shaved or grated Parmesan for the top is also a plus.
I threw this together last summer in effort to find new ways to use the abundance of squash and zucchini I was getting from my garden. I'm so impatient to have that garden goodness once again, but since I don't yet, I made do with the pitiful selections of Wal-mart. Darn you, Wal-mart. You could go in another flavor direction with this and make it more Italian, which I'll probably try sometime, but this is what I've tried so far:
Ingredients:
- 2 tbsp olive oil
- 1 onion, cut into thin slices
- 2 yellow squash, cut into half moons (actually, after making it this time, I think I'd prefer them to be cut in half again in smaller pieces)
- 2 zucchini, cut same as squash
- 3 large tomatoes, cut into thin slices or diced
- 4-5 garlic cloves, chopped (when do I not use garlic?)
- 1/2 tbsp Greek seasoning, plus more for latter
- 1 1/2 tsp paprika
- 1 1/2 tsp turmeric
- 1/2 tbsp cumin
- 1/2 - 1 tsp ground red pepper
- salt and pepper
- package of couscous
Heat the oil in a large skillet over medium-high heat. Add the onions, season with a little salt, and pepper and cook for several minutes until soft and maybe even starting to brown.
Then add the squash, zucchini,
and garlic. Throw in the spices, along with some more salt and pepper, and mix together well. The vegetables will turn a lovely color. Cook all this together until the squash and zucchini are tender. This will probably take at least 10 minutes, or more, depending on how big you cut the vegetables. In the meantime, prepare the couscous according to package directions.
When vegetables are tender, lower the heat some and add the tomatoes. Try to keep as much of the juice from the tomatoes as possible. Season with a little more salt. Let this simmer together for a couple minutes.
Taste to see if you would like more spices, salt, etc. I added some fresh, chopped Greek oregano since I'm growing some, but if don't have any, no big deal. Growing your own herbs, by the way, is fabulous. They are always fresh and waiting for you and so much cheaper than the store! There's no turning back for me now.
To serve, make a little bed of couscous and top with the vegetables. I always sprinkle on some more Greek seasoning over the top.
If you think of any other spice that you like that would be good - particularly Moroccan style spices - go for it. And let me know what you did!
My dear friend Matt won't eat guacamole because it's green. I think it's hilarious yet, at the same time, tragic. A life without this creamy goodness is a no life for me. I'm not giving up on you Matt, there's still hope!
Ingedients:
- 4-5 ripe avocados (I estimate about 1 avocado per person - which is probably pretty generous)
- juice from 1 lime
- 3-4 cloves garlic, minced
- 1 tomato, chopped
- roughly 1 tbsp chopped fresh cilantro
- salt and pepper
- diced jalapenos - optional (seriously, how do you make accent marks!)
Remove the flesh from the avocados and put in a medium bowl. Add all remaining ingredients except tomato and mash with a fork until it reaches the consistency you prefer - some like it a little chunky, some more creamy. If you like onion, chop up a little red onion, finely, and throw it in too. I, however, am not a fan of raw onion.
Next add the tomatoes and stir them in gently. Taste to see if it needs more salt.
How easy is that! Of course, this goes great with tortilla chips and as a topping to your favorite Mexican dishes but don't stop there! I love guacamole with eggs, on toast with cheese and tomato slices, and on sandwiches.
Confession: I do not know how to make tortilla soup.
That is, not traditionally or authentically anyway. This is the version I've come up with from tasting different restaurant variations. So authentic or not, either way, it's quite tasty. If it's not my favorite soup, it's way up there.
Ingredients:
- 1 - 32oz container veg broth
- 2 - 14.5oz cans fire-roasted diced tomatoes
- 1 - 6oz can tomato paste
- 1 - 4oz can diced green chilies
- 1 onion, chopped
- 5-7 cloves garlic, chopped
- 1 1/2 tbsp cumin
- about 3 tbsp chopped fresh cilantro - you will not get the flavor from dried
- 2 tsp liquid smoke
- tortilla strips for topping
First, heat some oil in a decent size pot and add the onions and garlic and season with salt and pepper. Let this cook for a few minutes until the onions soften.
Next add the cumin and stir into the onions and garlic.
Add the vegetable broth, diced tomatoes, tomato paste, green chilies, liquid smoke and cilantro. Season again with some salt and pepper. (I know I never say how much salt to add. Just keep tasting and adding until it tastes right for you.)
Bring to a boil then lower the heat and simmer for about 30 minutes. Taste to see if it needs more salt, etc.
Top with tortilla strips and maybe a little more fresh cilantro.
I had initially purchased some chipotle peppers in adobo sauce to add to the soup, thinking they would compliment the flavors well. I was right. However, it's a good thing I tasted one first - it would have knocked Brian's socks off. So I just chopped one up to put in my bowl. It was delicious. If you can spice freely in your house (lucky you), I suggest adding a couple right in the soup as it cooks. Or you can do like I did, and your pansy family members won't pass out.
(Just kidding honey. Love you.)
Update:
Over the past year or two I have been learning a lot about genetically
modified organisms (GMOs) in our food supply that is concerning to me.
Therefore, I can no longer support companies, such as Morningstar, that
openly admit to using GMO ingredients in their products. I am currently
looking for suitable substitutes to use in recipes like the one below.
For more information on GMOs and alternatives to purchase, please check
out Non-GMO Project.
I left for Little Rock Thursday and didn't come back til Sunday. There wasn't any reliable internet so this is the first time I've had a chance to post since then. I had a lovely time seeing my family and awesome Little Rock friends that I miss terribly.
Tonight I really had a craving for fajitas. They are so easy and relatively fast to make, but taste so delightful. The beauty of fajitas is that you can throw in whatever you like and then top it with an abundance of different things - from the usual to the exotic. The possibilities are endless...
Here's what I used for a pretty basic version:
- 1 onion, sliced into thin strips
- 1 bell pepper, sliced into thin strips
- 2 zucchini, chopped into half moons
- 2 tomatoes, also sliced into thin(ish) strips
- 1 package Morningstar Chicken Strips
- 4-5 cloves garlic, minced
- salt and pepper
- about 2 tbsp liquid smoke
- a little more than a tbsp cumin
- Cajun seasoning
- For toppings: chopped cilantro, sour cream, jalapenos (I can't find the accent mark function!), and perhaps your favorite salsa
First, chop up all the vegetables.
Heat some oil in a decent size skillet over med-high heat. When nice and hot, throw in the onions and the peppers. I usually go ahead and season these with a little salt and pepper.
After about 5 minutes of cooking down the onions and peppers add the "chicken". You could easily leave this out or swap it with your meat substitute of choice. I know many of you meat-eaters are currently making all kinds of awful gagging sounds. Give me a break - you could always add real chicken.
Then add the zucchini, garlic, and cumin. Garlic doesn't take as long as onions to cook so if you throw it in first, it might burn. I also season again with a little more salt and pepper. I like adding flavor to each layer - but go easy.
When the zucchini is tender, but not mushy,
throw in the tomatoes. Also add the liquid smoke. I've never used this before but it added a great flavor. Don't skip it. I'll definitely use it again.
Turn down the heat a little and let this simmer together for a few minutes. Taste a bit to see what else it needs then adjust to your liking. I threw in a wee bit of Cajun seasoning. I wish I'd thrown in a wee bit more.
Fill the tortillas of your choice (I personally like the whole wheat Carb Balance tortillas) with the mixture then top it off with whatever sounds good. I love fresh cilantro, but if you are one of those poor, weird souls for which it tastes like soap, I'll shed a little tear for your great misfortune in life.
I also can't get enough jalapenos; I would put them right in the pan with everything else. However, Brian is a little sensitive to all things spicy. Ah, the sacrifices we make.
By the way, this is a real treat.
It's roasted corn and black bean salsa from Trader Joe's and it is awesome. Us underprivileged Springfieldians (Springfielders?) cannot enjoy that fantastic little food heaven unless we want to make a 3 hour drive to St. Louis. Lucky for me, two of my lovely friends did just that!
The roasted corn flavor is the perfect compliment to the smokiness.
My husband hates olives.
I love them. Love isn't even the right word. I'm slightly obsessed.
Therefore, because Brian is away in Chicago, and I can once again make a meal that contains the most perfect food on the planet, I made pasta with puttanesca sauce.
Speaking of the husband, he said, as a blog reader, he would like to see pictures of each step in the process. That is fine and all - and a nice idea - but the lighting in my kitchen is not the greatest for food photography. (I'll work on that.) Anyway, I gave it a shot. They are a little dark, but you'll get the picture. (I also apologize for the weird angles. I'll work on my skills.)
Puttanesca sauce is traditionally made with anchovies. Being vegetarian, I've always omitted this. I've never tried anchovies, but they seem to be quite the polarizing little fish. I'm curious about them. Anyone have any strong opinions - for or against?
Here's how I make my version.
The ingredients:
1 onion, chopped
5-6 cloves garlic, chopped
3 cans diced tomatoes
2 tbsp tomato paste
couple splashes white wine
about 1/2 cup to 3/4 cup kalamata olives, cut in half
2 tbsp capers
2 tbsp chopped parsley
3-5 fresh basil leaves, roughly chopped
1/2 tbsp red pepper flakes
about 1 tbsp balsamic vinegar
salt and black pepper to taste
about one package pasta noodles
I prepare everything I need to chop - one onion, about 5-6 cloves garlic, loads of kalamata olives - cut in half (make your life easier and get the pitted ones), about 2 tablespoons parsley, and a few basil leaves - chopped. (Oh basil, I'm so glad you're back. Life is worth living again.)
Next, heat about two tablespoons olive oil over medium heat in a large saucepan. When nice and hot, add the onions. (Normally I would have more onions than this. However, I am a goober and I didn't realize I only had about a forth of one left.)
Let cook for a minute and then add the garlic.
Let cook for a couple more minutes. Then add 3 cans diced tomatoes and 2 tablespoons of tomato paste.
Then add about 2 tablespoons (or more) capers, the kalamata olives, the parsley, and the basil. Season with salt, lots of black pepper, and about half a tablespoon red pepper flakes.
Stir all this together. At this point, I add a little white wine. If you don't have any, or don't cook with wine, you can omit this.
After tasting it, I decided it needed a little something extra. So I added around a tablespoon of balsamic vinegar. It was the right thing to do.
Let this simmer for about 30 minutes. Make sure to taste it to see if it needs more salt or other seasoning.
Meanwhile, you should start boiling water for the pasta. I used linguini, but you could really use whatever shape you like.
Here are a few tips I've picked up along the way about pasta.
- Salt your pasta water liberally. It's the only chance you have to season the pasta itself.
- Save some of the pasta water to add to the sauce when you combine it with the noodles. This will help the sauce bind to the pasta. You won't be sorry.
- Do NOT rinse your noodles! You want that starch to help the sauce adhere.
- Do NOT add oil to the pasta water. It keeps the sauce from adhering.
- Stop the pasta from cooking about a minute or so from the package directions and add it to the sauce to finish cooking.
Ok, back to business. When the pasta is almost done, drain it, add it to the sauce pan, and combine with reserved pasta water and the sauce.
Top with a bit of your favorite Italian cheese.
Some toasted french bread is also nice.
If you are an olive addict like me, then this is the dish for you. Tangy, a bit salty, and slightly spicy. Heaven.
I miss the south. I miss the character and the warmth - literally and figuratively. Collard greens remind me of the south, even though I didn't actually grow up eating them.
I grew some greens in my garden this winter and made some for our family lunch today. As a vegetarian, it's hard to eat greens at restaurants since they are traditionally made with pork. So here is how I made them today and they turned out quite good. Even my parents ate them! That is saying a lot; they have never been big fans.
Ingredients:
3-4 bunches of collards, removed from stems and torn into small pieces
about 1 tbsp olive oil
3/4 cup water, broth, or white wine
1/2 onion of your choice - red, yellow, white - whatever you like
3-6 cloves garlic, chopped
1/2 tbsp red pepper flakes
pinch of sugar (optional)
salt and pepper to taste, plus any other seasoning you like
about 1/2 - 1 tbsp red wine vinegar, depending on your taste
Use a lot, and I mean a lot, of leaves. I was amazed at how much they reduce. Wash them well. Pull the leaves from the stem in the center. I just tore mine into smallish pieces.
Next, chop about half an onion and some garlic - about four, five - or ten - cloves. I love garlic.
Heat a decent sized pan over med-high heat. When the pan is hot, add some olive oil. Let the olive get hot, then add the onion and cook for a minute. Add the garlic and cook for another minute.
At this point, I throw some red pepper flakes in with the oil.
If you're a pansy, you may omit this step. But if you do, we can't be friends. What can I say, we chili-heads are an elitist bunch.
Just kidding.
Sort of.
Now, time for the greens. Throw the bunch in the pot and toss them around a little with the oil, garlic, and onions. The greens will start to reduce.
I threw in about 3/4 cup water. I didn't have any, but I think vegetable broth instead might be better for some added flavor. I think it would also be nice to use white wine if you had some on hand.
I seasoned mine with a pinch of sugar (I would omit this if using white wine), salt, lots of black pepper, and some Mrs. Dash Garlic and Herb flavored seasoning.
Cook the greens over med-high heat until most of the liquid cooks out and the greens are tender. This only took about 10 minutes. My garden greens were really tender so this may vary if using store bought. I think a lot of people overcook greens and that's what can give them a, shall we say, unpleasant odor.
When they are about done, I add a bit of red wine vinegar and taste to adjust the seasoning.
Collard greens are a wonderful thing for vegans to eat as they are actually a great source of calcium.
I am not vegan. I consider it sometimes, but then, inevitably, I think of pizza...and smoked cheddar...and frozen yogurt...and cheesecake...
No, it's not happening.
If you have never tried greens or haven't liked them in the past, you might consider giving this recipe a shot. You just might change your mind. You can also use pretty much the same method for cooking kale, something I also enjoy very much.
