Mushroom, White Bean and Collard Green Stew

Do you typically avoid vegetarian recipes because you assume that they will be bland, possibly lacking in protein, and just not your favorite type of fare?  Many folks do.  I would like to change your mind with this recipe.  It is flavorful,  hearty, colorful, packed with protein (17 grams per serving),  low in saturated fat, and just fantastic.  Tender mushrooms, creamy white beans, crunchy collards, a sweet and earthy base- I just can’t say enough wonderful things about this dish.  Try it- you’ll like it 😉

Ingredients:

1 tablespoon olive oil

2 1/2 cups chicken broth, divided

1 large white onion, chopped

3 cloves garlic, chopped

1/2 cup Marsala

1/2 teaspoon red pepper flakes

4 teaspoons dried rosemary

1 tablespoon dried thyme

12 ounces fresh mushrooms (I used 6oz. of button and 6oz. of Portobello) trimmed and thinly sliced

2 teaspoons tamari

2 tablespoons whole spelt flour

4 tablespoons nutritional yeast

1 (15oz.) can Great Northern beans, rinsed and drained

1 bunch collard greens, tough stems removed and leaves thinly sliced

Salt & pepper to taste

Directions:

  • Bring a soup pot up to temp over a medium heat and add the olive oil
  • Add the onion and cook for about 5 minutes, or until you see the blaring white color begin to diminish
  • Add the garlic, red pepper flakes, rosemary & thyme and sauté for another 2 minutes (you will begin to really smell the herbs)
  • Add 1/2 cup broth and cook 7 to 8 minutes or until the onions are all tender
  • Stir in the Marsala, turn up the heat to medium-high and cook about 2 minutes or until the wine evaporates
  • Add the mushrooms and reduce the heat to medium, cover and cook for 5 minutes or until the mushrooms release their liquid and start to get tender, stirring once
  • Stir in remaining 1 3/4 cups broth and bring to a simmer over medium heat
  • While that’s warming up, in a small bowl whisk together tamari, flour, nutritional yeast and 1/4 cup of hot broth to make a thick paste
  • Whisk (do not attempt to stir with a spoon no matter how good you think you are as you will end up with lumps which will cook into dumplings- trust me) the paste into the simmering broth mixture, stirring constantly
  • Bring the stew back to a simmer and cook for a minute, whisking constantly
  • Stir in the beans and greens, cover and cook for 5 minutes
  • Season to taste with salt & pepper and serve

We chose to have our stew with a nice loaf of French country bread baked by El Jardin and purchased at the Northampton Tuesday Market (which is still on through next week).  A sourdough loaf with whole grains and toasted sesame seeds on top.

This recipe was adapted from one by Whole Foods Market.

Squash Soup with White Beans and Kale

Well, here in New England we are mostly all back online from the October snow storm that broke our trees into pieces.  Friends and family have been keeping their frozen goods in coolers, heating water in beer brewing equipment, and cooking on gas grills for a week or more.  On the flip side of all of the stress and anxiety caused by lack of heat and power, folks really pulled together, reached out to one another, shared their homes, their showers, hot meals.  Out of the bad came some good.

This recipe is good for New Englanders this week  on two counts: 1) it’s vegetarian, so if you lost all of your meats in the great non-electric thaw you can still make dinner and 2) if you’ve still got CSA veggies coming in (like me), this is a great way to use them.  A bit of herbs (dried can certainly be substituted for fresh), a can of beans, a container of broth/stock, and your squash & kale and you’ve got a hearty soup that’s packed with flavor and nutrients.  If you’re still cooking on the grill, and you’ve got a side-burner, you’re in luck.

Ingredients

2 sprigs parsley

2 sprigs thyme

2 bay leaves

1 tablespoon olive oil

1 yellow onion, chopped

6 cloves garlic, chopped

1 cup apple cider

1 quart chicken broth

4 cups chopped kale

2 cups white beans, rinsed & drained

Salt and pepper to taste

1 pound peeled and seeded winter squash, cut into 1-inch chunks (I used a combination of acorn & butternut)

Directions

  • Heat the olive oil in your soup pot over a medium heat. Add the onion and herbs and cook until the onions are just beginning to soften
  • Add the garlic and continue to cook until the onions are translucent
  • Add the cider and broth and bring to a boil
  • Add the kale, beans, salt and pepper.  Reduce heat and simmer, uncovered, for 15 minutes
  • Add the squash and cook until just tender, about 10-20 minutes more depending on which varieties of squash you used

This recipe was inspired by a post on Whole Foods market’s site.

Sticky Glazed Shrimp and Broccoli with Brown Rice

This recipe is really well balanced, both in flavor and in nutrition.  I chose to buy uncooked shrimp so that they would not be tough in the finished dish.  Feel free to use precooked, just be sure to add them at the last possible minute so that they heat through, but not overcook.   Also note that if you use a commercial kind of dried apricots which are sweetened then you will have a sweet and sticky sauce.  If you purchase just dried apricots (like the kind in the loose bins at Whole Foods) which are unsweetened, you will have a less sweet sauce and may wish to add some simple syrup, or karo syrup, or even a tablespoon of brown sugar.

Ingredients

4 dried apricots

3/4 cup water, divided

2 tablespoons coconut milk

1 tablespoon tamari

1 clove garlic

1 1/2 teaspoons freshly peeled ginger

1 pound small broccoli florets

3/4 pound peeled and deveined medium shrimp

2 tablespoons sesame seeds

1/8 teaspoon crushed red pepper

3 cups cooked brown rice

1 tablespoon cooking oil (I used hot sesame oil)

Directions

  • Place the apricots in a small bowl with 1/4 cup boiling water and let soak for half an hour
  • Heat ½ of the oil in a frying pan and lightly toast the sesame seeds
  • Remove the seeds from the pan and set them aside, add the remaining oil, and cook the shrimp until they just orange on the outsides (about a minute per side), then remove from pan and set aside
  • Transfer the apricots and their soaking liquid to a food processor and zip until a paste forms, scraping the sides of the bowl occasionally
  • Add the garlic and ginger and pulse
  • With the processor running, add the coconut milk and tamari and process until just combined, then set aside
  • Bring the remaining 1/2 cup water to a simmer in a skillet over a medium-high heat. Add the broccoli and reduce the heat to medium. Cover and cook for 5 minutes
  • Uncover, add shrimp and apricot mixture and stir until shrimp and broccoli are coated. Continue to cook about 3 minutes or until heated through
  • Stir in crushed red pepper
  • Plate over rice and garnish with sesame seeds

This recipe found its inspiration from this Whole Foods Market post.

J

Steamed Butternut Squash with Ancho Chili Dressing

Between entertaining out of town guests, exercising my right to a social life, training for the next big race (we have our mile down to 9:28- yay!), and living life in general I have neglected my blog.  For this I should be ashamed.  But it is not for lack of cooking, or trying out new recipes.  There is just not time enough in the day to get them all out on the internet 😉  That said….

We are entering the fall season very soon (9/23 to be exact) and with this new season come a whole load of new crops from the farmers.  Our October CSA shares will boast of goods such as: beets, broccoli, cabbage, cauliflower, celeriac, collards, garlic, kale, kohlrabi, leeks, mustard greens, onions, potatoes, pumpkins, cool-weather spinach, swiss chard, sweet potatoes, turnips and squashes.  As I tend to cook with what I have in the fridge, I’ll attempt to keep you stocked with interesting ways to use these fabulous ingredients.

This particular recipe was inspired by World’s Healthiest Foods and turned out quite lovely.  It fills the house with the warm smell of cinnamon and sweet onion while it simmers.  The finished dish is naturally sweet and the squash has a creamy consistency.

Ingredients:

1 medium-sized butternut squash, cut into cubes

1 medium red onion, cut in half and sliced

3 cloves garlic, chopped

1 teaspoon ancho chili powder

1/8 teaspoon ground cumin

1/8 teaspoon cinnamon

1 tablespoon & 1 cup chicken broth

salt and pepper to taste

1 tablespoon chopped fresh cilantro

Directions:

  • Steam the squash cubes for about 6 minutes

  • While the squash is steaming, sauté the onion in a tablespoon of broth for about 3 minutes over a medium heat, stirring frequently
  • Add the garlic and spices and mix well

  • Next, add the remaining broth and begin to simmer
  • Add in the steamed squash and cook together for another 3-4 minutes

  • Season with salt and pepper and sprinkle with cilantro, and serve

We had this as a side to a chicken from our meat CSA which we had put on the rotisserie smothered with herbs de Provence.

Roasted eggplant with tomato stuffing

Eggplants are popping out in northeast CSA shares this week.  And farmer’s markets are crawling with tomatoes.  Thus this seems like the perfect dish to try this week.  It can easily fly solo as a vegetarian main course, or be served as a hearty side to a simple sausage or chicken breast.  You can add or subtract as many veggies as you like to the stuffing- for instance collard greens would go great as would broccoli, green peppers, or even butternut squash.  Go ahead and get creative with your favorite flavors!

1 small eggplant, halved lengthwise

1 teaspoon kosher salt, divided

1 small onion, sliced

4 oz. cremini mushrooms, cubed

1 small zucchini, quartered and sliced

1 small carrot, quartered and sliced

4 tablespoons olive oil

1 tomato cut into 1/2-inch pieces

2 tablespoons chopped fresh basil

  • Pre-heat oven to 400 F
  • Place eggplant halves in a 9×9 pan, cut sides up. Sprinkle each half with about 1/4 teaspoon salt
  • In a small skillet over a medium heat, sauté the onions, mushrooms, zucchini and carrot in 2 tablespoons of olive oil until onions begin to be translucent, about five minutes
  • Transfer the mixture into a small bowl and stir in the tomato, basil, and remaining salt
  • Pile the mixture on top of the eggplant halves and drizzle the remaining olive oil, cover with aluminum foil and bake for 20 minutes
  • Remove the foil and bake until eggplants are soft and tender, uncovered, for about 20 more minutes

We opted to have chicken sausages for our protein with this dish so I added them to the baking dish at the point where I removed the foil and baked for 20 more minutes (as my sausages were pre-cooked).

This recipe was inspired by this post and tweaked by me.

J