The Rocket - Margherita with a twist!

The inspiration for this pizza comes from one we had at Providence Coal Fire Pizza. Essentially, it is a Margherita Pizza topped with a few handfuls of fresh arugula after baking. Fantastic!

The homemade crust you see here is from Julie Hasson's new book, Vegan Pizza, for which I was lucky enough to be a tester. 

This is the whole wheat version of her homemade dough, which is quick, simple, NO knead, and comes out fantastic every time! The recipe for the "Easy-Peasy" basic white flour pizza dough can be found here in this article from The Oregonian. To make you dough whole wheat, simple replace two (2) cups of the white flour with whole wheat flour (I use Bob's Red Mill). One of the many things I can say about being a tester for this book, is that I have lost ALL fear of homemade dough, and working with yeast. Pizza is now in the regular dinner rotation here at our house. Thank you, JULIE!

So for the rest, we have:

THE ROCKET (adapted and veganized from Providence Coal Fire Pizza)

• 1/2 batch of whole wheat pizza dough form Vegan Pizza, (brushed with extra virgin olive oil, and sprinkled with Italian seasoning, salt, pepper)
• 1/2 cup San Marzano tomato puree
• 1 tsp Greek oregano (from the festival)!
• 6-8 slices of Teese mozzarella (sample from Vida Vegan Con)!

Bake pizza at 500 degrees on a PREHEATED pizza stone for 11-12 minutes. 
*Try and preheat your stone for at least 30 minutes. I roll my dough out on parchment paper on top of my cutting board, top the pizza with sauce, cheese and/or toppings, and then use the cutting board to transfer the parchment right to the pizza stone. I try and work as quickly as possible, so the oven doesn't loose any of that wonderful heat while the door is open.

While the pizza bakes, toss several handfuls of baby arugula with a small drizzle of extra virgin olive oil and some sea salt to taste. When the pizza comes out of the oven, I spray it a bit with the fantastic chili basil oil (pictured in the back of the first photo), that my mom brought me back from Italy. And, then top with the fresh arugula and a bit of nutritional yeast. Today, we also had some leftover cherry tomatoes, which I thought looked nice on top, too!

Slice in to 8 pieces and ENJOY!!  The peppery arugula gives this traditional plain pie a nice fresh kick. Try it out and let me know what you think. ^_^

Wacky Cake with Chocolate Glaze

*Today, I am dusting off this recipe because it is my friend's bridal shower! Mailed out with the invitation was a recipe card to fill out with a (family) recipe to share. Of course, I wanted my recipe to be vegan, but I DID want it to be one she would actually consider making.  This is the one I shared:

I think almost every vegan has a Wacky Cake recipe up their sleeve. For those of you that don't know, WACKY CAKE is "wacky" because it's a chocolate cake, made without any milk or eggs. Recipes such as this one came to be during the Great Depression, where ingredients such as milk and eggs were extremely had to come by, and often too expensive for the average family. The "lift" in this cake comes from the reaction between the baking soda and vinegar. 

I found this recipe buried in a random website, labeled as the BEST CHOCOLATE CAKE EVER" and it just so happens to be vegan. The chocolate glaze totally makes this recipe, so do yourself a favor and try it at least once. Cake IS still amazing in its own, dusted with some powdered sugar. I added in the "optional" extracts that I use when making the cake too. They really add a great flavor.

THE Best Wacky Cake with Chocolate Glaze

INGREDIENTS
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon chocolate extract (optional)
1/3 cup canola oil
1 teaspoon white vinegar or 1 teaspoon apple cider vinegar

For the Chocolate Glaze
1/2 cup sugar
4 tablespoons margarine (I use Earth Balance vegan margarine)
2 tablespoons soymilk or 2 tablespoons almond milk, unsweetened
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees.
2. Lightly spray a square cake pan (mine's 9x9) with nonstick cooking spray.
3. In a mixing bowl, mix together flour, sugar, cocoa, baking soda, and salt with a whisk, making sure it is blended together well.
4. In a large measuring cup add the water, vanilla, oil, and vinegar, and whisk to combine.
5. Add wet ingredients to the dry and mix batter until blended together well.
6. Use a spatula to scrape down the sides if necessary.
7. Pour batter into cake pan, place in oven and bake for about 25-30 minutes, or until a knife comes out clean.
8. Cool on a rack completely.
9. For the glaze: in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil.
10. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly.
11. Remove from heat and stir for another 5 minutes.
12. Add vanilla and almond, if using, stir, and immediately pour onto cake.
13. The glaze will begin to dry really quickly, so if it doesn't cover the whole cake (mine usually does) spread the glaze to the edges quickly, before it dries.
14. If you like, top with sprinkles, and let cool for a hour.

Thirsty Thursday - The Grange

(I am failing at MOFO this year, but I'm not giving up)!!

A new vegetarian restaurant opened up on Broadway, here in Providence, and it is slowly becoming one of my all time favorite places! The philosophy of The Grange is to highlight local and seasonal ingredients, as well as operate a low carbon, sustainable business.  

For Thirsty Thursday this week, I'd like to focus the Grange's fabulous selection of original cocktails, which are balanced and crafted to perfection, using a variety of local spirits.

The Ampersand (&)

Bully Boy White Rum, fresh orange, Cherry Heering, Dolin Rouge, shaken with ice, strained and served!

Here you can see the spirits up close. Some of them were new to me. The Cherry Heering is a luscious cherry liquor and the Dolin Rouge is a sweet red vermouth made in Chambery, France.

Next, we have The Basandere

The Grange's take on the classic Margherita: Agavales Blanco Tequila, Velvet Falernum, lime, torched sage, B&H Orange Bitters. I have discovered that Falernum is the generic term for a spiced citrusy sweet syrup used to flavor Caribbean cocktails. It contains flavors of almond, ginger or cloves, lime and vanilla. Velvet Falernum is the alcoholic version made in Barbados, and is similar to a low proof rum, and is the perfect addition to any TIKI bar!

And last, but not least, my all time favorite, The 00 (Double Ought) Buck

Rittenhouse Rye B.I.B., Grange ginger lemon, Bittermens Hellfire Bitters, garnished with a flamed orange peel. Luscious, with a lovely, fiery heat from the ginger and Hellfire Habanero Shrub .

The Grange is truly bringing back the art of mixology, as well as the love of cocktail classics.  As the bartender says: "There are no "Bacardi and Diets" here". ^_^

Risotto Agli Asparagi e Limone ~ Lemon Garlic & Asparagus Risotto

Today's blog post is inspired by Sapori di Roma, or Flavors of Rome.

In Fall 2012, my parents spent the semester living in Rome, Italy, while my father taught a course for the Center for Theology and Religious Studies global campus.  My birthday happened to fall during their stay, and to commemorate me turning the big 4-0, my mom sent me a care package that would make any cook weep for joy:

Believe me, I am enjoying every bit of these ingredients.  So today, I would like to pay particular attention to the lovely packet in the far right foreground of Risotto. Deliciously creamy arborio rice straight from the mother land, flavored in a packet with bits of garlic and asparagus, aptly labeled: Sapori di Roma

Now, I knew I wanted to incorporate some fresh asparagus into the dish, because even though they were from Italy, the little dehydrated bits of "asparagi" that came in the package looked a bit tired.

I decided I would bust out my Le Creuset grill pan and grill some fresh asparagus. Since we don't eat meat in our house, this doesn't get used that often, so it is nice to give it some "love" every now and again.

Grilled Asparagus with Lemon

1 pound large asparagus, trimmed
2-3 tablespoons extra-virgin olive oil
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice

• Preheat the grill to medium.
• In a shallow baking dish, toss the asparagus with the oil to coat. Add the salt, and pepper and toss.
• Place the asparagus on the grill pan in a single layer, and cook, turning every 5 minutes, until marked and tender, about 15 minutes. 
• Transfer to a cutting board, sprinkle with the lemon juice. 
• Cut into 1 inch bite sized pieces and set aside. 

Now, on to the risotto:

Although I have watched it being prepared many times on countless Food Network shows, I have never actually made risotto.  But seriously, I knew I was ready.  Plus, the Arborio rice straight from the heart of Italy gave me the inspiration to conquer this dish.  So here we go:

Risotto Agli Asparagi e Limone ~ Lemon Garlic & Asparagus Risotto

Ingredients:

6 cups vegetable stock

1/4 cup olive oil

1 small onion, finely chopped

1 cup Arborio rice

1/2 cup dry white wine

1 bunch asparagus, trimmed, grilled, stalks cut into 1-inch pieces

1 teaspoon grated lemon zest, plus more for garnish

2 tablespoons fresh lemon juice

1/4 cup nutritional yeast, or more to taste - or

1/2 cup of home made vegan parmesan (will post my recipe tomorrow)!

Directions:

1.  Bring stock to a simmer in a medium saucepan.

2.  Heat 2 tablespoons oil over medium heat in another saucepan. 

3.  Cook onion, stirring frequently, until soft, about 6 to 7 minutes. 

4.  Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. 

5.  Add wine; cook, stirring, just until evaporated.

6.  Add 1/2 cup hot stock; cook, stirring, until almost absorbed. 

7.  Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 25-30 minutes total (you may not need to add all the stock). 

8.  Add the grilled asparagus with the last addition of stock, reserving about half of the tops for garnish.

9.  Turn off the heat and stir in lemon zest and juice, nutritional yeast or vegan parmesan, and remaining 2 tablespoons oil. 

10. Season with salt and pepper and serve immediately.

Vegan Food Gifts!

I received my tester copy of Joni Marie Newman's new book in the mail yesterday, and I couldn't be more thrilled. I have tested for three different vegan cookbooks, but this is the first book that I've received, so I feel super special!

I signed on a little late for testing this one, but all the recipes I've made have been fantastic: Chocolate Espresso Mini Loaves, Cool Lemon Cookies, Saltine Cracker Bark, Pizza Dough Mix, Pizza Sprinkle, Pepperoni Crumbles, Chipotle Ranch Dressing, Spiced Nuts-sweet and spicy, and Homemade Granola (hopefully) pictured here!

L and I are actually roadtripping today, so I am attempting to post from the road...

I am hoping this little mobile app works out, as I have been a bit of a mofo slacker this past week.

Iron Chef Challenge: Beet

I see on the Vegan Mofo website, that there is an Iron Chef Challenge this weekend.  And, what luck, the featured ingredient is BEET!  Now beets are one of my favorite vegetables, but alas, they are my dear, sweet L's Kryptonite.  There is no compromise on this one.  The beautiful beet root, to her, tastes like a lump of moist dirt, recently unearthed from the ground.  She has tried: roasted, sautéed, pickled, raw and juiced, and I give her credit, but she can not get past the intensely "earthy" taste.

So, needless to say, I don't buy beets too often, (or ever, actually)  But, sometimes I sneak just one...

And make juice...

I have read that juicing beets is an acquired taste.  And that drinking too much at once, especially if you are not used to it, can actually make you feel light-headed.  They are packed with a super-rich vitamin and mineral content.  Drinking the raw juice of beets actually allows you to take in vitamins A, B-1, B-2, B-6 and C, as well as folic acid, potassium, calcium, iron and fiber, all at once!  That's quite a kick!  Now I have never eaten a beet raw, so for my first juicing experience, I decided I'd go for just ONE beet (many of the recipes I've seen call for two)...  why chance it, right?

So, we have:

1 beet
greens of one beet, washed well
1 apple
2 carrots
1 1" piece of ginger
1/2 of a lemon

Run through your juicer.  We have an Omega 8006 Juicer, and it is one awesome piece of machinery.  It works wonderfully on greens, as well as harder root vegetables like beets and carrots.

Here is the final product:

Check out that gorgeous color! And, please, don't let this drip on anything!

Now, I don't usually get the "earthy-dirt" taste from beets, but let me tell you, drinking one, straight-up  and RAW, I could definitely get a hint of it.  Fortunately, the sweetness of the apple and carrots balanced it nicely.  And, the lemon (one of my favorite additions to any juice) balanced out the green tops.  I think I will leave the greens out next time, though, and just go for the root.  I did feel just the tiniest bit lightheaded.  Perhaps it was all the amazing vitamins and minerals going straight to my head.  One can only hope...

Have any of you raw juicers out there juiced a beet? And, if so, what did you think?

Side of Rice with your Taco??

Since my post for National Taco Day was such a big hit, I thought I'd share my favorite dish for eating alongside of tacos:



Behold, the best gosh-darn, Mexican Rice you will ever have!  When I am not making the Cilantro-Lime rice from Viva Vegan, and have a little extra prep time on my hands, THIS is the rice I make for chomping alongside tacos.

Now, the original recipe can be found here, on the site formerly know as Recipe*zaar. (It has now been taken over by Food Network, and is a bit too corporate, and full of non-vegan ads for my taste... Now, I have Pinterest, which is a whole other addiction)! And the best part is: you only need to do one simple thing to make this recipe vegan: substitute the chicken broth to VEGETABLE.

This fantastic recipe was posted by Chef Pot Scrubber, a most colorful and vibrant member of the site.  Check out his profile page here, and see what I mean!

"Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! ... Proceed at your own peril if you stray. Enjoy". ~Chef Pot Scrubber

When you click on the link above, you will be brought to the most THOROUGH recipe instructions that I think I have ever read... or followed, for that matter.  Follow them to a "tee", and you will be enjoying some might fine Mexican rice in no time.

Simple Oven Roasted Potatoes

Today's recipe inspiration comes from one of the biggest Food Network MOFOs of them all, Tyler Florence.
I'm kidding... but seriously...
I happened to find his simple, no-fuss recipe for home made oven fries through a random internet search.  They were such a big hit in our house (and by big hit, I mean the two of us ate the entire sheet), that I find I use this basic recipe formula pretty much every time I roast potatoes.

Simple Oven Fries 
by Tyler Florence

Ingredients

• 2 large russet potatoes, scrubbed and unpeeled, cut in 1/2 lengthwise, and then cut into fourths to make 16 big, fat wedges
• 1-2 tbsp extra virgin olive oil
• 1 tsp Kosher salt, and pepper to taste
• 1-2 tablespoons chopped parsley leaves, fresh or dried (I’ve used both)
• 1/4 cup Nutritional yeast flakes

Directions

Preheat the oven to 425 degrees.

Preheat a baking sheet in the hot oven for at least 15 minutes.

While the baking sheet is heating, toss the potatoes with the olive oil and 1 teaspoon salt in a large bowl. 

Then dump the potatoes out onto a baking sheet, spreading to a single layer. 

Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. 

Toss the fries in a big bowl and sprinkle with parsley and nutritional yeast.

I didn't have to change much from the original recipe; I just substituted Nutritional Yeast for the parmesan.  What is so great about this recipe is that it can be easily doubled, and, depending on your mood, you can and add any additional spices or seasonings you prefer.  For example, the batch above, I cut the potatoes into large cubes instead of fries, added some onion and garlic powder, and seasoned salt.

Some other nice additions might be:
paprika (sweet or smoked)
rosemary and sea salt
garlic and crushed red pepper
cumin and coriander
herbs de provence
or, our favorite, OLD BAY!

One secret I do have is that I cook these on a pre-heated stone baking sheet that I got from Pampered Chef a while back.  Their stoneware heats up so nice, and really gives a nice brown crust to anything you might be roasting, especially potatoes.

What are your favorite spice combinations for roasted potatoes?  Please feel free to share because we are always looking for new flavors ^_^

Not Your Average Chopped Taco Salad

Today we have time for a quickie (and by "quickie" I mean a quick and simple, no-fuss weeknight meal).

"NOT Your Average Chopped Taco Salad"
Aptly named by my better-half 

Sometimes I try and challenge myself to make a meal from only the things I have on hand, or leftovers in the fridge or pantry.

Here we have:

• Shredded Romaine lettuce (from the Farmer's Market at work) 
• 1 can of black beans, seasoned with garlic, chili powder, and a wee bit of chipotle powder, 
• 1/2 cup of quinoa, cooked in 1 cup of vegetable broth, with 2 tsp of taco spice and some seasoned salt
• chopped tomato and red onion, salt and pepper

1 avocado cubed with 3/4 cup of shelled edamame (leftovers) tossed with salt, pepper and lime juice*I had steamed up some edamame, which I would take to work as a snack.  These last few pods were the leftovers so I thought I'd toss them in with the avocado cubes, in the style of "Guacamame" from Appetite for Reduction.

Dressing was the juice of 1/2 a lime, 1 tbsp apple cider vinegar, 1 tbsp olive oil and agave to taste!

Ugly phone pic, sorry

Of course, we had to go and crumble tortilla chips all over our individual bowls, just for added crunch. However, I tried to keep the "food porn" healthy looking.  When will we ever learn... ^_^

Apple, Cinnamon & Brown Sugar Steel Cut Oats

I love oatmeal. As a child, I vividly remember waiting patiently for the kettle to boil, as I sat peering above a bowl of freeze-dried apple and cinnamon flavored instant oatmeal.  Most of the time, we would have Cream of Wheat, but every now and again, mom would buy packets of apple and cinnamon instant oatmeal, and I thought that was something really special!

~Pure 70s graphic goodness~

What I loved most was that each packet had a different scene of adorable little cartoon people, enjoying their oatmeal in a variety of ways!  This photo above brings back a lot of memories, because, as a child, I ate a lot of oatmeal.

Fast forward 30 or so years, to an age where pre-packaged, overly processed, convenience food is not my usual breakfast of choice.  The days of buying these sugary packets have long gone by the wayside.  But, the crisp, cool mornings of Fall are calling for something warm and comforting for breakfast.

Enter steel cut oats.

I've always known they existed.  Steel cut oats, also know as Scotch oats, are one of the (many unique) fillings inside of haggis.  They are also one of the least processed forms of oats.  Once the oats are harvested, and their outer hull removed, you have a grout which looks something like a grain of brown rice, but has its outer coat of bran still intact.  Oats in this form take a very long time to cook, and even after a considerable amount of boiling time, they are still pretty much as chewy, like rice shaped rubber bands. Not fun.  But once these grouts are passed through the blades of steel cutters, and chopped down to a smaller, more cookable size, they can be prepared in about 40 minutes.

I've seen them on countless breakfast buffets, steaming away...  Sadly, they are usually cooked with milk, and even served with heavy cream on the side (gag).  I was determined to try these at home, and I decided to consult The Master of all simple, basic, from-scratch cooking: Alton Brown.  I've had the most incredible luck with his recipes, first reading his cooking techniques and food history, and then making the appropriate vegan substitutions.  So here we go:

Steel Cut Oatmeal - Vegan Style
Original Recipe from Alton Brown

Ingredients

1 tablespoon Earth Balance Coconut Spread*

1 cup steel cut oats

3 cups boiling water

1/2 cup almond milk

1/2 cup almond milk plus 1/2 tsp apple cider vinegar** 

2 tablespoon brown sugar

1/2 teaspoon cinnamon

1/2 tsp salt

I large apple, cored and diced

splash of soy creamer, optional

*I had a coupon for this.  I find it does have a hint of coconut flavor, which I might not want to use in certain savory dishes, but I thought for toasting the oats it would be delicious!

**Vegan sub for buttermilk. Once the milk and vinegar are allowed to sit for a few minutes, it can be combined right with the almond milk.

Directions

• Start your water boiling in a kettle - I have a large heatproof glass measuring cup ready to measure out the 3 cups of water.
• In a large sauce pot, melt the Earth Balance and add the oats. 
• Stir for 2 minutes to toast. 
• Add the boiling water and reduce heat to a simmer. 
• Keep at a low simmer for 25 minutes, without stirring.
• Combine the milk and half of the buttermilk with the oatmeal. 
• It is here that I add the salt, cinnamon, brown sugar and 3/4 of the chopped apple.
• Stir gently to combine and cook covered for an additional 10 minutes. 
• Add a splash of soy creamer for a richer taste.
• Scoop into bowls, and top with additional chopped apple and cinnamon

These oats, made from scratch, cook up into the most delectably creamy, slightly chewy and toasty morning goodness!  And, they're a buck fifty-nine for organic at the bulk bins in Whole Foods.  Can't beat that.  Now, who's gonna try these from scratch at home? Your cholesterol numbers will thank you ^_^

Gearing Up for Vegan MOFO

One simple post before the crazy-fun of Vegan MOFO begins!

Now what is Vegan MOFO, you may ask?

It's the Vegan Month of Food!  During the month of October, food bloggers from all over the WORLD will be taking the pledge to write about Vegan Food each and every day, for the entire month (or for at least 20 posts)!  Some folks have themes, and some fools, like me, are just gonna "wing it".

But, I will promise you this:

• Fun posts
• LOTS of food porn
• Vegan make-overs of some of my family's favorites
• New juicing combos 
• Quick and simple weeknight meals
• Vegan cookbook reviews and 
• a once a week, a "Veganization" of a Food Network Magazine recipe...  

Whew!  That should keep me quite busy...

Tonight we are celebrating with my nephew for his 15th birthday at Friendly's, so for breakfast / lunch, we decided on a simple snack of apples and peanut butter:



I admit, this entire past week has flown by, and I have done a real lousy job of preparing and packing lunches.  Since the apples around these parts are really coming into season, I've been stocking up on some deliciously crisp, New England apples for both juicing and snacking.  So now, when I am running out the door, instead of skipping breakfast or forgetting lunch, I'll grab an apple, and scoop a tablespoon or two of natural peanut butter into a tiny to-go plastic container, and have a quick and simple meal on the go.



Perfect to eat right at your desk at work.  You know what they say:  An apple a day, smothered in peanut butter... (well, close enough) ^_^

Big Thank You to all my MOFO Readers!

I apologise for loosing some steam part way through, BUT, I sincerely appreciate ALL of you who took the time to take a peek, and leave comments on my blog!!

You see, I LOVE to cook. Whether it's following an intricate recipe for the first time, or raiding my pantry for a quick weeknight meal,  the process of putting together and cooking (vegan) meals brings me nothing but joy.  [Like AS excited as that little monster on my magnet up there!!]

My 6-year old iMac is showing signs of dimentia, so that has seriously put a cramp in my computer blogging time...

BUT...

I am happy to announce that I am helping Terry Hope Romero test recipes for her new International Cookbook!  So if you are tempted by Food Porn, please visit again for some new photos, and preview some FANTASTIC dishes from around the world ^_^

My Vegan Birthday Cake!

Taken with Instagram for iPhone

My mom made me a vegan birthday cake! So proud of her for taking the time to look up a special recipe. She actually found the same "Wacky Cake" with chocolate glaze that I use!


Check it out, it's a winner.

Happy Halloween, everyone! (^_^)

- Posted using BlogPress from my iPhone

My Favorite Sauteed Kale

Photo by Spongebob Chefpants!

Today, I am sharing one of my favorite kale recipes, as well as sharing the photo talents of some of my online cooking buddies over at Food.com. 

Now, as food bloggers, we all know a picture is worth a thousand words.  But sometimes timing, lighting and HUNGER are not always on our side!  I have yet to snap a decent picture of my sauteed kale, but some of my internet cooking friends, who were nice enough to take the time to make and review my recipe, did!  Photo credits with links under each pic!  I encourage you to check out their recipes on Food.com, and while they might not be vegans, they are both 'veggie friendly'.  After all, they did both take the time to make sauteed KALE, (quite beautifully, I might add), so I think that maybe gives them an honorary degree...



Photo by Rita~

 MY FAVORITE SAUTEED KALE

I LOVE kale and this is how I like to make it almost every time. It is simple and delicious.

Now, I am a hot pepper flake chick, but if that's too much for you, just leave it out. Great as a side dish, but I can eat this as my main meal, maybe just add some chickpeas or cannelini beans in at the end of cooking time. If stems aren't your thing, leave them out.  I usually de-stem the leaves, then chop up the tender parts of the stems, leaving the rough ends behind.


INGREDIENTS:
1 1/2 lbs kale, stems and leaves coarsely chopped
2 tablespoons olive oil
Crushed red pepper flakes, to taste (optional)
2 garlic cloves, finely sliced
1/2 cup vegetable stock or 1/2 cup water
salt and pepper, to taste
2 tablespoons balsamic vinegar

Directions:

• Heat olive oil in a large saucepan over medium-high heat.
• Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.
• Add the garlic and cook until soft, but not colored.
• Raise heat to high, add the stock and kale and toss to combine.
• Cover and cook for 5 minutes.
• Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. I like the kale to still remain bright-ish green.
• Season with salt and pepper to taste and add vinegar.





Photo by Rita~

Humble Home-Cooked Beans

I do love the convenience of canned beans, but a while back, I figured I'd get my tail in gear and learn how to make them from scratch.  Here was the first recipe I ever tried.

About the time I get home from work, Jamie Oliver's show, JAMIE AT HOME is usually on the Cooking Chanel.  I find myself drawn to this show because I am a HUGE fan of Jamie's simple and rustic style, and his drop-dead GORGEOUS garden (which he probably does not tend himself, but, oh well...)  Even thought there is meat on most of the plates he creates, I still find there is a lot of inspiration to be had here.

So when a vegan recipe comes along on his show, I get a little excited!

"My first thought when I saw these beans on a menu in Italy was "Beans on toast?" But then I tasted them. I felt pretty humbled that such a simple dish had been made to taste so gorgeous". Jamie Oliver


I don't think I'll ever buy white beans in a can again. I LOVE the flavor in this recipe!! It's finally nice and refreshing to see a bean recipe on network television, cooked from scratch, with OUT using bacon, salt pork or pancetta in the base :) This makes a wonderful side dish to a Mediterranean meal, or served as bruscetta over toasted garlic bread.

I did find his use of cherry tomatoes in the cooking liquid a bit out of the ordinary.  I had read TONS of cookbooks and blogs about cooking beans from scratch, and they all had the general consensus that acidic foods should NOT be used when cooking beans... But, I figured if it works for Jamie (and he has a cooking show, restaurants and cookbooks deals) it can work for me.  Plus, what's the harm in two cherry tomatoes with their skins on anyway...

HUMBLE HOME-COOKED BEANS

Ingredients
For the beans:
11 oz dried cannellini beans, soaked in cold water for at least 12 hours (the 11 oz is translated from the English original: 300 grams.  I used 1 lb of dried beans, and it was just fine)
3 cloves garlic, unpeeled
A few sprigs fresh thyme
A sprig fresh rosemary
3 bay leaves
1 stick celery, trimmed
1 small potato, peeled and halved
2 cherry tomatoes
Extra-virgin olive oil
Red wine vinegar
4 slices rustic Italian bread

• Drain the soaked beans, then give them a good wash.
• Place them in a deep pot and cover them with cold water.
• Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes.
• Place the beans on the heat and slowly bring to the boil.
• Cover with a lid and simmer very gently for 45 minutes to an hour, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to.
• When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot.
• Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes.
• Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans.
• Season well with salt and pepper, and pour in up to 3 TBSP of extra-virgin olive oil and a few splashes of vinegar.
• Serve on some toasted crusty Italian bread. I brushed mine with olive oil and garlic

I have to say, this could very well be my request for last meal! ^_^

So, if you have yet to venture into the world of dried beans, I encourage you to give it a go!  Not only can you save yourself lots of $$$, but the taste and texture of a fresh batch of home cooked beans beats canned any day...