Thursday, November 29, 2007

Rosemary White Bean Soup with Swiss Chard from the Garden

Hopefully you have a few of these ingredients from your garden or local farmer's market (garlic, onions, swiss chard, rosemary). I grew Swiss Chard for the first time this year and it is delicious and beautiful. I bought a Canary Yellow Chard heirloom variety that is tasty from Rare Seeds.

2 tablespoons olive oil
2 15oz cans of white beans (cannellini) drained
1 1/2 cups chopped yellow onion
2 garlic cloves minced
2 rosemary sprigs (3 inches each)
4 cups low sodium, free range chicken broth
3 medium leaves of chard stemmed, chopped and steamed
1/2 teaspoon kosher salt
freshly ground pepper to taste

Heat the oil in a stock pot. Add the minced garlic, yellow onion and rosemary sprigs. Cook until the onion is translucent (about 10 minutes). Add the broth and the white beans and bring to a simmer. Cover partially and let simmer for 5 minutes. Remove the soup from the heat and take out the rosemary branches. Let cool for 15 minutes. Use a food processor or blender to puree the soup in batches. If using a blender, take out the circular part of the lid and cover with a dish towel since warm liquids expand so much in the blender. Return the soup to the pot and add the Swiss Chard to reheat. Add salt and pepper to taste. Drizzle with basil-infused olive oil if you have some.

This soup was topped off with Real Simple's Sage and Parmesan Croutons


Tuesday, November 27, 2007

What to Do with Leftover Stuffing

3 medium green peppers sliced in half; ribs, stems and seeds removed
leftover stuffing from Thanksgiving
arrabiata pasta sauce
sliced mozzarella cheese

preheat oven to 425 degrees
coat glass baking pan with cooking spray
cut peppers in half and put in glass baking pan
stuff peppers with stuffing and spoon a generous amount of sauce over them
add slices of mozzarella cheese over each pepper
bake until peppers are slightly soft and cheese is bubbling (approximately 30 minutes)
serve with crusty warm bread and enjoy!