get your yummy back

musings from a health supportive culinary artist

Smokey Sausage and White Bean Soup February 26, 2011

Filed under: how to make it,where to get it — chezdesblog @ 12:17 pm
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I’ve been looking for a broth-y bean soup. So often, bean soups end up being  pureed or served chili- style. Don’t get me wrong - I love thick bean soups; I just wanted something new. Inspired by a rainy day and the chance to eat in by the fire, I tried my hand at a Smokey Sausage and White Bean Soup. It was substantial and hearty, while the tasty broth warmed us from the inside. This soup invites dipping from warm crusty bread, and at the privacy of your own table, refined sipping from the soup bowl…just don’t tell Miss Manners I said so.

In other news, I just got my copy of Love Soup, by Anna Thomas, a James Beard award-winning cookbook for recipes with a healthy focus. Lots of yummy soups in my future. Check it out!

 

Kale Salad with Apple and Spiced Pecans February 18, 2011

Filed under: how to make it,where to see it — chezdesblog @ 11:08 am
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The other day, I was surfing one of my favorite blogs, Design*Sponge, which really doesn’t have anything to do with food, or so I thought…

I found a recipe for kale and apple salad and had to make it mine. You see, I’ve not yet tired of winter greens. They are so tasty and so nutritious. I use them all the time in soups, stews, salads, and more.

In this recipe, the kale remains uncooked. Soaked in dressing for about an hour before serving, it takes on the flavors of apples, Parmesan cheese, molasses, vinegar, and mustard – delicious! Topped with spiced pecans, it’s even better the next day. I suggest you double the recipe for the nuts. Based on my experience, not all of them will make it into the salad, so it will be nice to have extra on hand. Enjoy!

 

Succotash for the Rest of Us February 13, 2011

Filed under: how to make it — chezdesblog @ 8:41 pm
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Edamame Succotash from Cooking Light

Traditional succotash combines corn, lima beans, and butter with shelled beans and other vegetables. In this updated version, Edamame Succotash, shelled edamame is combined with corn kernels, Canadian-style bacon, red bell pepper, and basil for a tasty treat. Packed with protein and fiber, this satisfying dish makes a great lunch.

Let’s talk for a moment about bacon. Trust me, I get that “everything is better with bacon.” Even chocolate. However, as a lifestyle choice, I almost always substitute Canadian-style bacon for bacon-bacon in recipes with great success. Canadian-style bacon is fully cooked smoked pork loin, so it is leaner than bacon-bacon. I find it at the store, sold sliced, in the meat case near whole pork tenderloins. It makes a great topping for pizza, filling for sandwiches, and goes well with eggs.

For more fun with edamame, try this Brown Rice and Chicken Stir Fry with Edamame and Walnuts. Yummy.

 

Go (Winter) Green! February 6, 2011

Filed under: how to make it,where to see it — chezdesblog @ 12:40 pm
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A trip to the farmers’ market yesterday was a study on winter greens. Table after table was overflowing with fresh, nutritious options. Those of you with CSAs (farm shares) are probably seeing your fair share of kale these days, no?

If not kale, then perhaps it’s curly kale, collards, Swiss chard, dandelion leaves, escarole, or sorrel. No matter what, these greens are full of vitamins and minerals and are wonderfully versatile. 

Most of these greens reduce significantly when cooked, so don’t be alarmed at the prospect of purchasing an entire bunch, even if you’re cooking for one. Once you get your greens home, store them in the salad drawer of your refrigerator. Rinse them well just before using them. Not sure what to do with them? Chop and add them to salads, soups, and stews.  I like this recipe for Pork Cutlets, Butternut Squash, Swiss Chard, and Walnuts. It’s a tasty “one-skillet” meal that is easily turned out on a weeknight. Also, here’s a link to some recipes for winter greens from one of my favorite sources for healthy recipes, Eating Well. Go green!

 

More Fun with Farro February 1, 2011

Filed under: how to make it — chezdesblog @ 12:24 am
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I had a craaazy good breakfast this morning. I think I’ll call it Pumpkin Parfarro. Odd? Perhaps. Delicious? Definitely. Simply put, I flavored plain yogurt with pumpkin puree and cinnamon. Then I layered it with cooked farro and raisins (which could have been sliced fresh banana), over, and over again. Oh my.

It all started when last week, I was playing with ingredients for Farro with White Beans and Chard. I had leftover cooked farro in the refrigerator. This morning, I was somehow inspired to incorporate it into my breakfast, much like I usually do oats, wheat germ, and other healthy grains. The result was delicious, different, and most importantly in the morning – quick.

I also used my cooked farro to make Farro with Black Beans and Chipotle Lime Vinaigrette. This tasty dish makes a great addition to lunch or dinner. It would also satisfy as a meatless main course served over mixed greens with Maple Corn Bread or Grilled Cheddar Cornmeal Cakes. Yum!

 

 
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