Skillet 30-Minute Kale, White Bean And Sausage Soup Recipe

Source: www.seriouseats.com/recipes/2013/02/skillet-suppers-kale-white-bean-sausage-soup-recipe.html

before it was changed to a different recipe...

Ingredients

1. 2 tablespoons olive oil

2. 1/2 cup chopped shallots (about 1 large shallot)

3. 1 jalapeno, seeded and finely chopped (about 2 tablespoons) or 1 teaspoons dried red chile flakes (optional)

4. 1 sprig fresh thyme

5. 2 medium cloves garlic, minced (about 2 teaspoons)

6. 1 teaspoon dried oregano

7. 1 teaspoon dried basil

8. 1/2 pound chicken, turkey, or pork Italian sausage, removed from the casing

9. 2 cups homemade or store-bought low sodium chicken broth

10. 1/2 bunch kale, stems removed and leaves cut into ribbons (about 4 cups)

11. 1 (15-oz) can white beans, drained and rinsed

12. 1 tablespoon freshly squeezed juice from 1 lime or lemon

13. Fresh picked parsley leaves, for garnish

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat until shimmering.

2. Add the shallots, jalapeno, and a pinch of salt and cook, stirring frequently, until softened, 2 to 3 minutes.

3. Add the thyme, garlic, and dried herbs and cook, stirring constantly, until fragrant, about 30 seconds.

4. Add the sausage, breaking it up with a wooden spoon until it loses its pink color, about 4 minutes.

5. Add the broth, kale, and beans and raise the heat to bring to a simmer. Fold in the kale until it starts to wilt.

6. Using a potato masher, smash some of the beans to thicken the broth.

7. Cover and allow to cook until thickened, 6 to 8 minutes longer. Remove the thyme stems and discard.

8. Stir in the lime or lemon juice, season to taste with salt and pepper

9. Ladle into bowls, sprinkle with parsley, and serve.

Roast Chicken

 2-3 boneless chicken breasts

1 t basil

1 t oregano

1 t thyme

1 t garlic

1/2 t pepper

1/2 t salt

Preheat oven to 400 degrees

1. mix the spices together

2. sprinkle them on the skin side of the chicken (doesn't hurt to sprinkle some on the other side as well)

3. heat cast iron pan

4. put chicken pieces skin-side down in pan, cook for 5 minutes

5. turn chicken pieces over and cook for another 5 minutes

6. put pan with chicken into the oven for 15 minutes

7. check chicken temperature -- cook longer if it's not yet to 165 degrees

8. remove from oven, slice chicken

9. eat

Basic Savory Muffins

1/2 C quinoa

2/3 C water

3/4 C whole wheat flour

3/4 C purple barley flour

2 t baking powder

1 t salt

1/4 C sugar

3/4 C olive oil

1/2 C milk

2 eggs

1 C shredded sharp cheddar

1 can sweet potato or butternut squash

2 chopped apples

Combine quinoa and water in a small pot.
Bring to a fast simmer over high heat, then cover with a lid and turn heat to low.
Cook for 17 minutes (or until water is gone), then set aside with lid on.

Combine  flours, baking powder, and salt in large mixing bowl.
Whisk together sugar, olive oil, milk, and eggs in another bowl.

Fold cheddar, sweet potato, and apples into olive oil mixture.

Fold olive oil mixture into flour boil.
Fold quinoa into flour/olive oil bowl.
Fill muffin cups (18 - 22).
Bake at 400 degrees F for 20 minutes.

Lemon Chicken and Rice With Kale (from SeriousEats)

• 2 pounds chicken drumsticks
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 large shallots, thinly sliced (about 1 cup)
• 1 teaspoon cumin
• 1 teaspoon saffron threads or turmeric
• 2 teaspoons zest and 1 tablespoon fresh juice from 1 lemon
• 1 bunch curly kale, leaves cut into 1-inch ribbons, thick stems removed (about 4 cups)
• 3 cups homemade or store-bought low sodium chicken stock
• 1 ½ cups basmati or long-grain white rice

1. Season the chicken on all sides with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until lightly smoking. Add the chicken and cook until well-browned on first side, about 6 minutes, then turn and cook until browned on the second side, about 5 minutes longer. Remove with tongs and set aside.

2. Turn the heat down to medium and add the shallots, stirring so they don’t burn, until just softened, about 30 seconds. Add the cumin, lemon zest, and saffron, and stir until fragrant, another 30 seconds. Stir in the kale, then add the broth and rice and stir together. Lay the chicken carefully on top and adjust the heat to maintain a gentle simmer, then cover and cook until the chicken and rice are done, 15 to 20 minutes. Sprinkle with the lemon juice and serve.

Chicken Pepper Fry (from SeriousEats)

 

1 pound chicken breast or thigh, skinned, legs divided into thighs and drumsticks, breasts split in half

1 tablespoon juice from about 1 lime

Kosher salt

1 teaspoon ground black pepper

1 1/2 tablespoons grated ginger, divided

2 tablespoons grated garlic, divided

1 tablespoon whole black peppercorns (or less to taste)

2 tablespoons coconut, vegetable, or canola oil

1 medium onion sliced thinly (about 1 cup)

2 small green chillis slit lengthwise

1 teaspoon ground fennel

1 teaspoon ground cumin

1/2 teaspoon turmeric powder

10 curry leaves

1 teaspoon soy sauce

1 teaspoon sugar

1 large tomato split in half lengthwise

1/2 cup water

1. Combine chicken, lime juice, 1/2 teaspoon kosher salt, ground black pepper, 1 tablespoon ginger, and 1 tablespoon garlic in a large bowl and toss to coat. Transfer to a plastic bag, refrigerate, and let marinate for at least 30 minutes and up to overnight.

2. Grind the whole peppercorns in the mortar and pestle until roughly ground. Heat oil in a heavy-bottomed saucepan over medium heat until shimmering. Add onion, remaining 1/2 tablespoon ginger, remaining tablespoon garlic, and chillis and cook, stirring, until fragrant, taking care not to brown the onions, about 5 minutes total. Reduce heat to low. Add fennel powder, cumin powder, turmeric, and curry leaves. Stir vigorously until fragrant, about 2 minutes. Increase heat to medium. Add soy sauce, sugar, tomatoes and the marinated chicken. Fry the chicken in this flavoured oil until browned, about 10 minutes, scraping the bottom of the pan if anything sticks.

3. Add water and cover. Allow the dish to cook for 10 minutes covered, Then remove the lid, increase heat to high and stir around till water has dried up totally, about 5 minutes. Season to taste with salt. Serve hot with rotis, dosas or with bread.

Farro Salad w/ Radishes & Feta (from FFTY)

1/4 C olive oil
2 T red wine vinegar
Kosher salt & black pepper
2 C cooked farro
2 C mixed radishes, sliced, quartered
2 oz feta
1/4 C chopped roasted almonds
1/4 C chopped fresh dill
2 T chopped fresh chives

Vinaigrette
Combine oil and vinegar. season with salt and pepper.

Salad
Just before serving, toss farro and radishes with vinaigrette in a large bowl. Season with salt and pepper. Add feta, almonds, dill, and chives, and toss.

Savory Corn Muffins

1/2 C quinoa
2/3 C water
1 C white flour
1 C whole wheat flour
2 t. baking powder
1 t. paprika
1/4 C sugar
1/2 C olive oil
2 eggs
3/4 C milk
7-8 oz corn kernels
3/4 C feta
1/3 C sliced piquante peppers
2 T snipped chives


Combine quinoa and water in a small pot.
Bring to a fast simmer over high heat, then cover with a lid and turn heat to low.
Cook for 17 minutes (or until water is gone), then set aside with lid on.
Combine white and whole wheat flours, baking powder, and paprika in large mixing bowl.
Whisk together sugar and olive oil in another bowl.
Whisk eggs into sugar mixture.
Whisk milk into sugar mixture.
Fold sugar mixture into flour bowl.
Fold corn, feta, peppers, and chives into bowl.
Fold quinoa into bowl.
Fill muffin cups (approx 14-15).
Bake at 400 degrees F for 20 minutes.