Creamy White Bean Soup with Swiss Chard

soup-main

I had a huge amount of swiss chard in my kitchen. I was going to turn it into a stir fry, but the wintery weather got the better of me. I decided to come up with a soup recipe that would work with what I had on hand.

swiss-chard-2

My daughter loves spinach in her soup. I had a hunch that the swiss chard would be a good stand-in. So I got to work.

I sauteed some onions and garlic in some olive oil and added in some rosemary and two cans of cannellini beans.

beans

I then added some vegetable broth to the mixture and let it come to a boil. I let the soup simmer on the stove on low for about an hour.

While the bean soup cooked, I worked on the swiss chard. I chopped up some washed swiss chard. Then, I sauteed some shallots and garlic with some salt and pepper. I used lots of garlic. I added the chopped swiss chard to the pan and let that cook for a few minutes. Swiss chard takes about 5 minutes or so to be cooked. Once it was softened, I set it aside for when the soup was done.

swiss-chard-cooking

Once the beans were cooked through, I took out my immersion blender and pureed the soup mixture. I made sure to puree everything, giving it a velvety and creamy texture. Once that was done, I added the swiss chard to the pot.

soup-pot

This soup took about an hour from start to finish. Woot woot! And my daughter approved. She’s my toughest critic!



 

Creamy White Bean Soup with Swiss Chard
 
Author:

Ingredients
  • 1 tbsp. olive oil
  • 2 small onions, chopped
  • 5 cloves garlic, chopped
  • 2 cans cannellini beans, rinsed and drained
  • 3 tsp. salt
  • 3 tsp. fresh ground pepper
  • 3 tbsp. fresh rosemary, chopped
  • 4 cups vegetable broth
For the Swiss Chard:
  • 1 tbsp. olive oil
  • 1 shallot, chopped
  • 5-6 cloves garlic, chopped
  • 2 tsp. salt
  • 2 tsp. ground pepper
  • 1 big bunch of swiss chard, stems trimmed off, washed and chopped (about 4-5 overflowing cups)
  • red pepper flakes (optional)
  • additional salt and pepper as needed

Instructions
  1. Start by heating up the olive oil in a medium size soup pot.
  2. Add in the onions and garlic, drained beans, salt, pepper and rosemary and saute another 5-7 minutes.
  3. You want the garlic and onions to soften a bit and get fragrant.
  4. Add in the vegetable broth and bring to a boil.
  5. Cover and let the mixture simmer.
  6. While the beans cook, work on the swiss chard.
  7. In a large saute pan, heat up the olive oil.
  8. Add in the shallots and the garlic and cook for a couple of minutes.
  9. Add in the chopped swiss chard, the salt and pepper and stir a bit and let it soften – stirring a every couple of minutes.
  10. The swiss chard process should take about 5-7 minutes.
  11. Turn off the heat and set the swiss chard to the side.
  12. Let the bean soup mixture cook for a total of about an hour. The beans should be pretty soft.
  13. Using your immersion blender, puree the soup completely. The beans will give the soup a very creamy and velvety texture.
  14. Once the soup is pureed, stir in the cooked swiss chard.
  15. Serve and enjoy!

white-bean-soup

Rosemary, Fig & Goat Cheese Latkes

latkes-main

Chanukah starts tomorrow night. It only hit me when I glanced at my calendar on Outlook and it told me that I had to light the first candle on Tuesday.  I stifled a gasp. I’m totally not caught up with holiday preparations. I need to buy Chanukah and Christmas presents. Need to buy presents for my kid’s teachers and therapists. I need to sort out a chanukah party menu. The list goes on. I will breathe after December 23. That’s when I start my staycation.

Chanukah is already in the air though. Even if it hasn’t begun. The Chanukah spirit arrived last week when I made those delicious golden beet latkes. Today, I have another fun Chanukah treat and I’m sure I’ll have some more goodies for you through the holiday.

I’m so excited to share these latkes with you. The idea for these latkes came about one evening when I had some people over for a wine and cheese night. I served an appetizer that had some roasted figs with rosemary and goat cheese on them. As I worked through the flavors, and loved them, I knew these flavors had to become a latke! So here we are today!

I soaked some dried figs in some port wine and brought some goat cheese to room temperature. You can let the figs soak for about 20 minutes, or you can get distracted like I did and keep them soaking for an hour. You want them to soften and plump up. I chopped up the figs along with some shallots and mixed them with the goat cheese. I set that bowl aside.

goat-cheese-and-figsfilling

The potato process needs to happen fast as you want them to keep their light color. I washed and peeled the potatoes. I shredded the potatoes, along with some onion, garlic and more shallots in the food processor using the shredding disc. Next, I rinsed the grated potato mixture and squeezed out all of the liquid.

I placed the mixture in to a large mixing bowl and stirred in some eggs, almond flour, salt, pepper and fresh chopped rosemary.

potato-mixture

Next, I heated up some oil in a large fry pan.

I placed a thin layer of potato mixture in my hand and then placed some fig and goat cheese layer on top of it. You want a decent amount of goat cheese, but make sure that there’s an edge of potato around it. I topped the goat cheese with another thin layer of potatoes. You want the latke to be thin so that it gets crispy and cooked through, but you also want the cheese to shine through. The cheese should be completely covered by the potato mixture.

stuffed-latkes

I fried the latkes until crisp on both sides. The trick with latkes is to place them in the pan and leave them alone until you see the shredded potatoes begin to brown at the edges. The browning will poke through. But don’t peek and don’t flip until you can see that it’s very crisp.

frying-latkes

Drain the finished latkes on a cooling rack over a paper towel lined cookie sheet.

drain-latkes

It’s best to serve fresh. But if you have to make these ahead of time, you can keep them warm in a 250-degree oven.

These latkes are out of this world. Because of the creamy goat cheese with figs inside, you don’t need any sauce or sour cream on top. There’s a huge amount of flavor all packed in to the latke! It’s amazing! My first thought as I sunk my teeth in to the latke was that it was “off the hook!” And I never say that! It was that good though. I hope you enjoy them as much as I did!



Rosemary, Fig & Goat Cheese Latkes
 
Author:

Ingredients
Fig & Goat Cheese Filling
  • 7 dried figs
  • 1 cup of port wine or other semi dry red wine
  • 1 shallot, chopped
  • 4 oz. goat cheese (chevre)
Latke Blend
  • 4 large red potatoes, washed and peeled nand quartered
  • 1 medium onion
  • 1 shallot
  • 4 cloves garlic
  • 3 tablespoons fresh rosemary, chopped
  • 1 tbsp. salt
  • 4 tsp. fresh ground pepper
  • additional salt and pepper to taste
  • 8 tbsp. almond flour or all-purpose flour
  • 2 eggs
  • Oil for frying

Instructions
  1. Soak the figs in the wine for at least 20 minutes.
  2. Drain the figs and chop them finely. In a small bowl, mix the figs with the chopped shallot and goat cheese. Set the bowl aside.
  3. In a food processor fitted with a shredding disc, grate the potatoes, onions, garlic and shallot.
  4. Rinse and drain the grated potato mixture. Squeeze out all of the liquid.
  5. Transfer to a large mixing bowl.
  6. Mix the rosemary, salt, pepper, egg and flour into the potato mixture.
  7. Heat about a ½ an inch of oil in a large frying pan.
  8. Form the potato mixture in to a small thin patty in your hand and place a tablespoon or so of goat cheese filling in the middle. Cover it with a small thin layer of potato mixture and seal along the edges.
  9. Fry in the oil until browned and crisp on both sides.
  10. Drain on a cooling rack or paper towels.
  11. Enjoy!

latkes-tower

Kale and Butternut Squash Salad

kale-for-top

The first time that kale showed up in my CSA, I was petrified and had no idea what to do with the abundance of curly leafy greens sitting in my kitchen. Ever since then though, I have learned to love kale and all of its applications. While I love kale cooked in dishes like frittata and roasted kale, it’s also great raw, in a salad.

Massaged kale is a great way to eat raw kale. When you massage some kale with a bit of kosher salt, the kale begins to soften and break down pretty quickly. It only takes a few minutes to knead it to perfection.

As you may already know, I love fall veggies. The abundance of greens and gourds make me so happy. I seem to be roasting up squash weekly. The massaged kale pairs very well with the roasted butternut squash. I thought I’d share with you this fantastic salad.

I began by peeling and cubing my butternut squash. I sprinkled it with olive oil, salt, pepper, cloves of garlic and fresh herbs. I then roasted it at 400 for about 40 minutes.

cut-up-squash

While the squash roasted, I washed, trimmed and cut up the kale.

cut-up-kale

I placed the kale in a large mixing bowl and sprinkled some kosher salt over the kale. With my clean hands, I kneaded the kale well. Massaging the kale quickly brought out the water in the kale and broke it down. You will see in the before and after pictures of the kale how much it reduces as you massage it!

kale-before-and-after

I dressed the kale with some chopped shallots, pumpkin seeds, dried cranberries, ed wine vinegar, olive oil, salt, pepper and that yummy roasted squash.

kale-for-top

This salad is so delicious  and keeps well in the fridge for a few days. Hope you enjoy!

Kale and Butternut Squash Salad
 
Author:
Recipe type: Salad

Ingredients
Roasted Butternut Squash
  • 1 small butternut squash, peeled, seeded and cubed
  • 1.5 tbsp. olive oil
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh rosemary
  • 5 cloves smashed garlic (optional)
  • 1-2 tsp. salt
  • 2 tsp. ground pepper
Kale Salad
  • 1 bunch of kale
  • kosher salt
  • 2 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • additional salt and pepper to taste
  • 2.5 tbsp. pumpkin seeds
  • 2 tbsp. dried cranberries
  • 1 chopped shallot

Instructions
For the Butternut Squash:
  1. Preheat the oven to 400
  2. Peel and cube the butternut squash
  3. Toss the squash with olive oil and spread over a baking sheet
  4. Sprinkle over the herbs, salt and pepper
  5. Bake in the oven for about 40 minutes, checking on the squash and flipping, every 15 minutes.
  6. Remove from the oven once it’s browned, but but not overdone. Cool.
For the Kale and Salad:
  1. Wash and trim the kale. Cut away the tough stems.
  2. Chop up the kale and place in a large mixing bowl.
  3. Sprinkle some kosher salt over the kale
  4. With you clean hands, knead the salt in to the kale. Knead for about 3-5 minutes. You will see the kale reduce and soften. The moisture will seep out of the kale.
  5. Toss the kale with the olive oil, vinegar, salt and pepper.
  6. Mix in the rest of the salad ingredients, along with the butternut squash.
  7. Enjoy!

kale-salad

Cranberry Glazed Corned Turkey Roast

Cranberry-Turkey

A whole bunch of Jewish holidays just ended and I’m already gearing up for the next set. How did that happen so fast?

This year, in the good ol’ US of A, we have the pleasure of two holidays happening at the same time. Thanksgiving happens to fall on the first night of Chanukah! They say this awesome phenomenon won’t happen for another 79,000 years. Since I don’t plan on being around for the next round of Thanksgivukkah, I thought it best to do something this year to honor the holiday. Two great foodie holidays colliding! I’ve got to do something, right? So stick around this blog. I hope to share a few more Thanksgivukkah recipes with you over the next month.

When I was at the kosher market the other day, they had a display of corned meats. My husband loves corned beef,  and when I saw they had corned turkey roasts, I decided that this would be perfect. I rarely make turkey, so this would be a special treat.  My aunt makes a great corned turkey, and swears that when she makes it, it tastes a bit like ham. I can’t be the judge of that, but this corned turkey came out pretty good, and would be perfect for a Thanksgiving/Chanukah holiday dinner mashup. It’s also great for any shabbat or festive dinner.

The corned turkey comes vaccum-sealed and wrapped in twine. I recommend rinsing the turkey well before cooking. You first boil the turkey for about an hour and a half, then you glaze it and bake it further. I took the twine off before baking, but left it on while I let it simmer. I added some pickling spice and onions to the water bath.

For the glaze, I usually make something similar to what I do for corned beef, but since I have Thanksgiving on my mind, I created a cranberry glaze for this dish. It worked out well! I will definitely do it again!

corned-turkey-cooking

 

Cranberry Glazed Corned Turkey Roast
 
Author:
Recipe type: Poultry, Thansgiving, Main Course

Ingredients
  • 3 lb corned turkey roast (If you can’t get corned turkey where you live, you can substitute corned beef)
  • 2 tbsp. pickling spice
  • 1 onion, sliced
  • ½ can whole berry cranberry sauce
  • ¼ cup brown sugar
  • 2 tbsp. white vinegar
  • 2 tbsp. chopped rosemary
  • 1 tbsp. chopped thyme
  • 2 tsp. chopped ginger
  • 2 tbsp. chili sauce
  • 1 tbsp. chopped garlic

Instructions
  1. Rinse the corned turkey roast.
  2. Place the turkey in a large pot of water. Add the pickling spice and the onion. Bring the water to a boil. Turn down the heat and cover with a lid. Simmer for an hour to and hour and a half.
  3. Preheat the oven to 375.
  4. After the hour and a half, transfer the turkey roast to a baking pan.
  5. Mix up the rest of the ingredients and pour over the turkey.
  6. Bake in the oven for around 40 minutes.
  7. Baste the turkey every 20 minutes with the sauce.
  8. Remove from the oven. Let cool a few minutes.
  9. Slice and serve.
  10. Enjoy!

Cranberry-Turkey

Bacon and Onion Stuffed Turkey Burgers

Bacon-and-Onion-Stuffed-Turkey-Burgers

It may be shocking to see me posting a meat recipe. It happens once in a while. It’s grilling season. You got to cook up some burgers during grilling season!

When I do buy and cook meat, I like to know that my meat is coming from a good place. Kind of like the chicken on the Portlandia episode. Well, I’m not that intense. I do like to know though, that the animals were treated well and fed well. I prefer to only buy sustainable, pasture-raised and grass-fed meats when possible. That’s where KOL Foods comes in to play. They have an amazing selection of pastured and grass-fed meats and poultry. You can read more about them here.

They recently sent me some beef bacon and ground turkey. I was so excited when the meats showed up. I had a few things in mind as to what to create.

Being that July 4th, Independence Day, is almost upon us, I thought I would share a treat that’s perfect for your family barbecues. These bacon and onion stuffed turkey burgers come together fairly painlessly and you will reap the rewards with the amazing flavor.

Earlier in the day, I stepped on to my deck to pick some herbs for my burgers. I like using sage, rosemary, parsley  and thyme whenever I mix up some burger meat.

In one pan, I began to caramelize some onions and garlic. I love caramelized onions both on and in the burger.

Bacon and Onion Stuffed Turkey Burgers

In another grill pan, I began to fry up the bacon. Half of the bacon was reserved for garnishing the burgers, but the other half would be going in the burgers.

Bacon and Onion Stuffed Turkey Burgers

I let both the bacon and the onions cool a bit.

In the bacon pan, I sliced up some portabello mushrooms and grilled them.

I began to mix up my burgers. I mixed the ground turkey with chopped onion, garlic, salt, pepper, rosemary, parsley, thyme and sage. I then added some gluten free oats, vegan worcestershire sauce and an egg to the mix. I mixed everything well. If you are not gluten free, feel free to add some bread crumbs or panko crumbs instead. I wanted to keep these gluten free for me.

Bacon and Onion Stuffed Turkey Burgers

I crumbled up half of the cooked bacon.

Bacon and Onion Stuffed Turkey Burgers

I formed some of the burger mixture in to a patty and then placed about a tablespoon of chopped bacon and a tablespoon of onions in the center of the formed patty. I then placed more of the burger mixture over it and sealed the bacon and onions in.

Bacon and Onion Stuffed Turkey Burgers

I managed to get 7 burgers out of this mixture.

Bacon and Onion Stuffed Turkey Burgers

I then grilled the burgers in my grill pan until done. (You can use the BBQ. It was raining that day)

Burgers-Grilling

I served up the burgers with additional bacon, onion, mushrooms, spinach and avocado. Oh my. That burger was amazing! You must make it!

As far as KOL Foods goes, they are amazing. I found that the meats and poultry are much more flavorful than the traditional store-bought varieties. The turkey tastes like turkey and the no-nitrite bacon was incredibly flavorful. I really loved the meats I received from them and am excited to order and cook from them again soon. Thank you, KOL Foods!

Bacon and Onion Stuffed Turkey Burgers
 
Author:

Ingredients
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 large vidalia onion, sliced
  • 1 large spanish onion, sliced
  • 1 large red onion, sliced
  • 5 cloves garlic, chopped
  • 1 lb. of bacon (beef or pork) – half will be used in the burger, other half to top burger
  • 1 pound of mushrooms (portabella or baby bella), sliced
  • 2 lb. ground turkey
  • 1 tbsp. worcestershire sauce
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp. fresh parsley, chopped
  • 1 tbsp. fresh rosemary, chopped
  • 1 tbsp. fresh sage, chopped
  • ½ tbsp. fresh thyme
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1 extra large egg
  • ½ cup gluten free oats or bread crumbs
  • 1 tbsp. olive oil
  • Recommended Burger Toppings:
  • Avocado
  • Bacon
  • spinach or arugula
  • caramelized onions
  • grilled mushrooms

Instructions
  1. In one pan, heat up some olive oil. Add the onions, garlic, salt and pepper. Cook on medium until the onions are caramelized. Set pan aside when done.
  2. In another pan, cook the bacon. Because the bacon is fatty, you don’t need to add any oil. Cook the bacon until crisp. Drain on paper towels and set aside.
  3. In that same grill pan, grill the mushrooms until nicely browned. Set aside.
  4. Crumble up half of the bacon.
  5. In a mixing bowl, mix up the ground turkey with the fresh herbs, the egg, the oats or bread crumbs, the worcestershire sauce, salt and pepper.
  6. Form the burger in to a small patty.
  7. Place a tablespoon of the crumbled bacon and the caramelized onions in center of each patty. Top and seal with additional burger mixture.
  8. Cook burger on a barbecue or on a grill pan until done.
  9. Top with your favorite burger toppings.
  10. Enjoy!

Bacon-and-Onion-Stuffed-Turkey-Burgers

 

VeganMofo: Gluten Free Rosemary Crackers

A while back, I went with my parents to a fabulous Italian restaurant. We were starving, and as we waited for our food, we stuffed our faces with these fabulous rosemary and olive oil flat bread crackers. They were super thin and super yummy.

Since then, I have been wanting to recreate these great crackers at home – both with and without the gluten.  Today, I am sharing with you a gluten free rosemary cracker, that while not as thin as the cracker from the restaurant, the rosemary flavor in these crackers, combined with the sea salt and olive oil, give me the flavor and crunch that I’m looking for.

Gluten Free Rosemary Crackers


Gluten Free Rosemary Crackers / Flatbread
Ingredients:

1 cup cooked brown rice
1 1/2 cups garbanzo bean flour (plus more for rolling)
1 tsp. sea salt (plus more for sprinkling over)
2 tbsp. chopped rosemary (plus a bit extra for sprinkling)
1/4 cup olive oil (plus more for brushing)
1/4 cup water

Directions:

Preheat oven to 375.

In the bowl of a food processor, process the brown rice. It should be mushy. Slowly add in the rest of the ingredients while pulsing. Process until it forms a ball and moves away from the sides of the bowl.

Dust a flat surface with some more garbanzo flour. Knead a bit for a minute. The dough will be a bit sticky.

Place half of the dough on a piece of parchment paper that is sized to a baking sheet.

Roll out the dough as thin as possible on to the parchment paper. It’s important that you roll it thin so it can achieve ideal crispiness. Try for around 1/8 inch.

Gluten Free Rosemary Crackers

Brush the dough with olive oil and sprinkle on some sea salt and more rosemary sprigs.

Gluten Free Rosemary Crackers

Cut dough with a pizza cutter to preferred crackers shapes/sizes.

Gluten Free Rosemary Crackers

Repeat with the other half of the dough.

Bake in oven for around 25 minutes. Check periodically for browning. The crackers should be browner around the edges and browned a little on the bottom of the crackers. They will harden more once you let them cool down a bit.

Gluten Free Rosemary Crackers

Store in an airtight container. Enjoy!

veganmofo

Rosemary Bread

I would like to remind you that I am not a baker. I baked. I experimented. It wasn’t all that bad. I am not ready to venture into cakes and cookies this week. I am tiptoeing into breadmaking. I decided to try my hand at a flavorful bread. I love rosemary and I love garlic…so I knew what was coming. I looked at all sorts of recipes that I wasn’t thrilled with. In the end, I used 3 or 4 different recipes to come up with my own creation.
I wanted at least one or two loaves. In the end, I got one large loaf and eight rolls.
Rosemary Bread
  • 2 cups warm water water
  • 3 tsp. yeast
  • 3/8 cup of olive oil
  • 4 tsp. sugar
  • 4 tsp. salt
  • 1/2 tsp. italian seasoning
  • 1/2 tsp. cracked pepper
  • 1 whole garlic – roasted lightly then sliced (you could lightly saute it as well)
  • A handful of fresh rosemary – chopped
  • 5 cups bread flour
Pour warm water into the bowl of your mixer. Add yeast. Add sugar. Let sit until bubbly. Add the rest of the ingredients and mix. Knead the dough. Put dough into an oiled bowl. Let rise until doubled, about an hour. Preheat oven to 350 degrees. Shape into loaves or rolls. Let rise 30 minutes. Bake until done. Cut a thick slice. Dab with butter or olive oil. Eat. Best when eaten warm.
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So, I was quite pleased with the results above. I could have stopped there, except we were out of sandwich bread. So during the rosemary rising, I mixed up some sandwich bread. The two buddies got baked together and all was good with the world – until slicing.

I really should learn some knife skills and/or buy a bread slicer.

We only have Hello Kitty bandaids in the house. At least my finger is pretty, says the 6-year-old, who was jealous that I had a cut worthy of a bandaid. We are stingy about bandaids here.

 

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And you thought my evening was over. A look in my cabinet and freezer told me that we were running low on baby food. The shelf stable jarred stuff gives me the heebie jeebies. I worry about preservatives. I am not even talking about the baby food meat products. I won’t even go there. The jarred pureed fruits and veggies leave me queasy and I don’t even have to eat them.
Baby food is super easy to make. Anything can be pureed. Only combine flavors that you would eat yourself. Don’t just throw your leftovers in a bowl and have a go. On the evening’s schedule was butternut squash and sweet potatoes. Throw the goods into your oven at 350 and baked until soft. Peel the skin off the root veggies. Dump into a bowl and puree with a hand blender, cuisinart, and/or blender. You can add a bit of water if needed to reach the right consistency. I was happy with the outcome. The food freezes well and is quite portable.
Thank you for sharing the evening adventures with me!

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