Tuesday, February 23, 2010
1 large onion, coarsely chopped (2 cups)
1/2 cup oil-packed sun-dried tomatoes, drained and chopped (Kristin's note, I think this could be upped to 3/4 cup or 1 cup)
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1/2 teaspoon sweet smoked paprika (pimentón dulce)
3 (15.5-ounce cans) cannellini beans, rinsed and drained (a slight increase from the 38 ounces total the original recipe calls for)
1 cup water
2 (10-ounces) bags spinach, tough stems removed
Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.
Stir in beans, water, and 1/2 teaspoon salt, and add the spinach in batches, stirring between each batch, to allow the spinach to wilt just a little before adding the next batch. After all the spinach has been added, cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and serve.
As expected, this tasted WONDEFUL. I think that there were a LOT of beans--maybe too many. Next time I do this, I may only use ~30 ounces (i.e. 2 cans). Also, 20 ounces of spinach takes up a LOT of space in the pot. In order to get around this, I added the spinach in batches, allowing the spinach to wilt slightly before adding any more spinach. This recipe lends itself nicely to making only a half-recipe. If you do that, I still recommend using the full 1/2 tsp of smoked paprika, it adds a nice depth to the flavor.
Sunday, February 21, 2010
2 ~14 oz. cans diced tomatoes (if you can find them with chiles, you should use that
1 15.5 oz. can black beans, drained
1 15.5 oz. can dark red kidney beans, drained
1 11 oz can corn (I use the Green Giant Niblets)
1 6 oz. can tomato paste
1 Mayan onion, chopped
3 cloves garlic, minced
1/4 cup ketchup
1/4 cup red wine (I used a Côtes du Rhône wine)
2 tsp cumin, plus a little more
2 Tbsp chili powder, plus a little more
1/2 Tbsp dried basil
1 Tbsp dried oregano, plus a little more
Pinch of Salt
Wednesday, February 17, 2010
1 medium onion, chopped (my addition)
2 garlic cloves, minced
1 16-ounce can Italian plum tomatoes, chopped (reserve liquid)
2 tablespoons minced fresh parsley
pinch of red pepper flakes (my addition)
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 15-ounce can cannellini beans (white kidney beans), rinsed & drained
Salt and pepper
8 ounces ditalini pasta freshly cooked (I used ditalini, they recommended elbow macaroni)
16 ounces vegetable broth (my addition based on the commenter recommendation)
Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until the onions start to turn translucent, about 2-3 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon. After about 10 minutes, I added half of the broth, as the tomato mixture was starting to look like it needed liquid to simmer some more. Once the tomatoes are soft (about 15 minutes of simmering), add reserved tomato liquid, broth, and beans and cook until heated through, about 5 minutes. Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly. Serve, passing Parmesan separately.
This turned out really tasty, if not quite as "soupy" as I expected. I think even 8 ounces of noodles is too much--next time I make this, I'm going to use only 4 ounces. It definitely would have been tasty with some bulk hot Italian sausage, or vegetarian substitute, but as I had no vegetarian sausage substitute on hand, I did without. I think it may have also benefited from a smidge more tomato, either via some tomato sauce added to the simmer, or a few extra whole peeled tomatoes (and their juices).
Sunday, February 14, 2010
2 cans of diced tomatoes
5 garlic cloves
1/2 cup white wine
Cut up an onion, layer it on the bottom of the slow cooker. Put ~2 lb. chicken into slow cooker over the onion, then pour the sauce over the chicken. Cook on low for 8 hours.
I built a little bit on his recipe, this is what I made:
Garlic (to taste)
6 bone-in chicken thighs, skin removed
2 14 oz cans diced tomatoes
1/2 cup dry white wine
1/2 tsp oregano
1/2 tsp red pepper flakes
1 tsp Penzeys pasta sprinkle
salt (to taste)
pepper (to taste)
4 Tbsp tomato paste (I use concentrated tomato paste that comes from a tube)
Sautee chopped onion with mushrooms (I used 5 oz. of shitake mushrooms, chopped) and a few cloves of minced garlic in ~1 Tbsp of butter, until just brown. Transfer to bottom of crockpot. Layer chicken on top of mixture, put in a couple whole cloves of garlic (optional). In separate bowl, mix other ingredients, then pour mixture over the chicken. Cook on low for 8 hours, stirring occasionally. Serve over rice or pasta.
I was pretty pleased with how this turned out. Once Lent is over, this will probably be added to my stock recipes for weekends.