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Posts Tagged ‘greens’

Photo: Kristian Blaich

One of my less likely friendships is one I’m especially glad to have.  It’s funny how things work out.  My friend, Kristian Blaich, was originally my college history professor.  It’s quite possible that had I not taken his engaging classes, I might never have gone abroad, studied German, met my husband. . .well, you get the idea.  He was a great teacher and mentor and later advised my master’s thesis. Considering how much I probably tortured him with late drafts, I’m surprised he even still talks to me.

We stayed in touch over the years, and it gradually came out that Kristian is a total foodie.  He’s big into whole, fresh foods and healthy living.  Fortunately for us, he was kind enough to contribute a wonderful vegetarian recipe:

Recently, in honor of St. Nicholas Day, my five-year-old son announced that he wanted to have a party. Just a family party. But still: pressure to cook something yummy. So I started thinking about recipes that were not too time-consuming, yet still festive. I came up with a vegetable pie. It’s healthy, looks and tastes delicious, and it would impress the kids. We followed this up with some salad greens and some of my mother’s Christmas Stollen for dessert. The kids loved it. So did the adults. This recipe is adapted from NYTimes health food writer Martha Rose Schulman, Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine (Rodale).

Pastry:

-1 recipe whole-wheat yeasted olive oil pastry

Filling:

-2 T olive oil
-1 shallot, minced
-3/4 lb. mushrooms, sliced
-1 1/2 lbs. greens, whatever you have on hand (I used ½ collard, ½ chard)
-salt & black pepper
-1 t fresh thyme, minced
-4 garlic cloves, minced
-3 large eggs
-1/3 c. skim milk
-1/3 c. grated, densely packed baby swiss cheese
-1/4 c. grated parmesan cheese (more…)

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kale

Image via: www.mariquita.com

My friend, Brooke, loves greens, and she says they’re amazing in this soup her mom makes.  It’s a simple recipe, and simply delicious.  Add your choice of herbs to taste.*

-2 cans (16 oz.) cannellini beans [drained]
-1/2 large bag kale (pre-washed), large stems removed if necessary
-1 onion, chopped
-2 cloves garlic, minced
-1 lg. box chicken stock, plus 1 tablespoon chicken base or one bullion cube
-salt, pepper, and red pepper flakes to taste
-1 lb. kielbasa sausage
-olive oil (more…)

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A good way to use up the turkey carcass stowed away in your freezer after the holidays.

 

-6-8 cups turkey or chicken broth (homemade with leftover carcass, innards, celery, carrot, shallot, water, seasoned salt, pepper, bay, sage, thyme and rosemary, parsley — or good quality prepared broth)
-1/2 yellow onion, peeled
-1 med. shallot
-2 stalks celery, including tops
-2 carrots
-2 bay leaves
-2 Tbsp. olive oil
-3 sprigs fresh thyme
-4 fresh sage leaves
-pinch of fresh rosemary
-1/2 tsp. dried oregano
-1/2 c. dry white wine
-2 med. potatoes, peeled
-1/2 yellow turnip, peeled
-1/2 bunch kale, stemmed and well-rinsed
-1/2 package (or 1/2 lb.) kielbasa (ideally, turkey, which is less greasy)
-1 package dried tortelloni, any variety, such as porcini mushroom or spinach/cheese
-additional water as needed
-salt, seasoned salt, and pepper to taste

grated parmesan, to serve (optional)

1. Chop onion, carrots, celery, and shallot, and sauté in a large stockpot in olive oil until tender. Do not brown. Deglaze with white wine.

2. Add bay leaves, poultry broth, minced herbs and spices.

3. Cube potatoes and turnip, add to both. Simmer ~ 20 min.

4. Chop kale. Add to pot. Adjust seasoning and add additional water if needed. Slice kielbasa and add to pot.

5. Add tortelloni to simmering soup, boil gently 10 min. or until done.

Pass grated parmesan and serve with parmesan and black pepper cornbread.

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