Chickpeas and Spinach with Smoky Paprika

• 1 tablespoon olive oil
• 4 cups thinly sliced onion
• 5 garlic cloves, thinly sliced
• 1 teaspoon Spanish smoked paprika
• 1/2 cup dry white wine
• 1/4 cup organic vegetable broth 
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (9-ounce) package fresh spinach
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons sherry vinegar

Heat olive oil in a large Dutch oven over medium heat. Add onion and garlic to pan; cover and cook for 8 minutes or until tender, stirring occasionally. Stir in smoked paprika, and cook for 1 minute. Add white wine, vegetable broth, and tomatoes; bring to a boil. Add chickpeas; reduce heat, and simmer until sauce thickens slightly (about 15 minutes), stirring occasionally. Add spinach; cover and cook for 2 minutes or until spinach wilts. Stir in parsley and vinegar.

Serves 10 (2/3 c.); 86 calories.

VERDICT:  I think this is meant to be an appetizer--the recipe suggests serving on grilled or toasted bread and the serving size is quite small--but I ate it for dinner.  I was expecting a more pronounced smoky flavor, but it was decent.  (I may have also destroyed it with substitutions.  I accidentally drank the white wine I was going to use in this, so I used sherry.  And then it turned out I didn't have sherry vinegar, so I used white wine vinegar.)  Keep for being convenient. 

Herb, Chard, and Feta Soup

• 2 tablespoons olive oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 pound Swiss chard leaves (center ribs and stems removed) or spinach, coarsely chopped (about 10 cups)
• 3 1/2 cups vegetable broth
• 1 cup coarsely chopped flat-leaf parsley
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup fresh mint leaves
• 1 tablespoon dried mint
• 1 teaspoon freshly grated nutmeg
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground black pepper  

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7–8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, purée soup in a blender until smooth. Return to pan. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Rewarm soup before continuing.

Place 1/3 of yogurt in a medium bowl. Add 1/2 cup warm soup; whisk until smooth. Repeat process twice more, adding a total of 1 cup more soup. Whisk yogurt mixture into soup in saucepan. Stir 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper, and lemon juice, if desired.

Ladle soup into bowls and garnish with remaining 1/4 cup herbs and 2 oz. feta. Drizzle with oil, if desired.

Serves 4; 208 calories.

VERDICT:  This ended up looking gross but tasting quite good--the lemon and nutmeg came through more than I expected.  I was worried about reheating leftovers once the yogurt was added, but it was fine for two days.  Makes a realistic four servings.  Keep.

Buttered Rutabaga and Other Winter Vegetables

• 2 lbs assorted winter vegetables such as rutabaga, parsnips, cauliflower and carrots
• 2 medium red or yellow onions or 4 shallots, quartered
• extra-virgin olive oil, for tossing
• sea salt and freshly ground pepper
• 2 T. unsalted butter, at room temperature
• handful fresh parsley, coarsely chopped (optional)

Preheat the oven to 400 degrees.  Prepare the rutabaga and other vegetables as necessary and cut into 1" chunks.  Toss the vegetables and onions with olive oil in a large bowl and season with salt and pepper.

Spread out the vegetables and onions in a single layer on a baking sheet so that they don't touch.  Roast until the vegetables are lightly browned and just tender, 45 minutes to 1 hour, turning with tongs halfway through cooking.  Remove from the oven and toss with the butter and additional olive oil if needed.  Arrange the vegetables and onions on a platter, season with more salt and pepper, and top with parsley (if using).  Serve warm.

Serves 2-4.

VERDICT:  I can't seem to get roasted vegetables right, even with an explicit recipe.  They always seem simultaneously burned and raw.  Even so, these were good.  The recipe suggests serving over risotto or in crêpes.  We had them over freekeh, with a little sprinkle of shredded romano, which I think was a very good addition.  Keep.

Apple and Pear Crisp

Filling:

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun apples (6 apples)
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Serves 8.

VERDICT:  Not terrible, but very sweet.  The recipe also makes an overwhelming amount of topping.  I admit I used fewer apples and pears and stuck it all in an 8x8" pan, but I still have masses of crumble left over.  Toss. 

Pasta with Vegetable Ragu

• 5 T. olive oil
• 1 lb. wild or button mushrooms, cleaned, trimmed, and chopped
• 1 large yellow onion, chopped
• 1 bulb fennel, halved, cored, and chopped
• 2 large carrots, shredded
• sea salt and freshly ground pepper
• 1 lb. kabocha or butternut squash, peeled, seeded, and chopped
• 3 large garlic cloves, smashed
• 2 T. tomato paste
• pinch of red pepper flakes
• 1/2 tsp. sweet or smoked paprika
• 1/2 tsp. fennel seeds (optional)
• 1 c. dry white or red wine such as sauvignon blanc, pinot grigio, or Chianti
• 1 bay leaf
• 1 T. finely chopped fresh thyme
• 3 c. vegetable stock or water
• 1 28 oz. can San Marzano or plum tomatoes in juice
• 1 lb. strozzapreti pasta (or orecchiette, gnocchi, or polenta--we used fusilli)
• soft creamy cheese like fresh ricotta or mascarpone for dolloping
• aged cheese such as pecorino or brebis for grating
• few small fresh mint leaves

Heat the olive oil in a large soup pot or wide heavy-bottomed saucepan over medium-high heat.  Add the mushrooms and cook until they begin to brown and release their liquid, 6-8 minutes.  Add the onions, fennel, and carrots and cook until soft and just golden brown, 5-7 minutes.  Season with 3/4 tsp. salt and 1/4 tsp. black pepper.

Add the squash, garlic, tomato paste, red pepper flakes, paprika, and fennel seeds and cook until the paste browns and the liquid has almost evaporated, about 1 minute.  Add the wine and stir, scraping the bottom of the pan to get all the good brown bits.  Reduce the heat to medium and cook until the sauce thickens slightly, about 5 minutes.

Add the bay leaf, thyme, and 2 cups of the stock.  Add the tomatoes and their juices, passing them through clean hands on the way to the pot to crush them.  Cook to reduce the sauce slightly, about 15 minutes. 

Add the remaining 1 c. stock and reduce the heat to meduim-low.  Cook, uncovered, at a slow, steady simmer with small bubbles popping up all over the surface of the sauce, for about 1 hour or more (the longer it cooks, the better the flavor) to create a thick sauce studded with vegetables.  Season with 3/4 tsp. salt and 1 tsp. pepper.  Taste and season with more salt and pepper as needed.

Bring a large pot three-fourths full of salted water to a boil over high heat.  Add the strozzapreti and cook until al dente, about 9 minutes.  Drain, reserving 1/3 c. of the pasta cooking liquid for the sauce.

Add the cooked pasta to the sauce and toss gently to coat, adding the pasta cooking liquid as needed, 1 T. at a time, to your desired consistency.  Scoop the dressed pasta into shallow bowls and dollop with ricotta.  Grate the pecorino over the top, season with pepper, and sprinkle with mint.  Serve warm.

Serves 4-6.

VERDICT:  This really does take a long time, both chopping and cooking.  It's especially tedious when you have to guard the stovetop constantly from jumping kittens.  However, it is really good.  The mint is a surprisingly excellent addition--don't skip it.  Keep.

Arugula and Pear Salad with Toasted Walnuts

• 1 tablespoon minced shallots
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon freshly ground black pepper
• 6 cups baby arugula leaves
• 2 Bosc pears, thinly sliced
• 1/4 cup chopped walnuts, toasted

Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and pears to bowl; toss to coat. Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.

Serves 4; 168 calories.

VERDICT:  Couldn't have been easier, and the dressing is made with things I'm likely to have on hand.  Also, nice for winter when nothing is in season.  Keep.

Chewy Meringues with Tangerine-Lemon Curd

Meringues:

• 3 large egg whites
• Dash of salt
• 3/4 cup superfine sugar
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon grated lemon rind
• 1 1/2 teaspoons fresh lemon juice

Curd:

• 6 tablespoons granulated sugar
• 1/2 teaspoon grated lemon rind
• 1/3 cup fresh lemon juice
• 1/3 cup fresh tangerine juice 
• 1 tablespoon cornstarch
• 3 large egg yolks
• 1 tablespoon unsalted butter
• 3 tangerines 

Preheat oven to 325°.

To prepare meringues, line a baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure paper with masking tape onto baking sheet.

Place egg whites and salt in a large bowl; beat with a mixer at medium speed until foamy. Increase mixer speed to medium-high. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 1/2 teaspoons cornstarch, 1/2 teaspoon lemon rind, and 1 1/2 teaspoons lemon juice; beat 1 minute or until the mixture is well combined.

Divide egg white mixture among 6 drawn circles on parchment paper. Shape meringues into nests with 1-inch sides using the back of a spoon. Place baking sheet in oven; immediately reduce oven temperature to 225°. Bake meringues at 225° for 1 hour or until dry to the touch. Turn oven off (leave pan in oven); partially open oven door. Cool meringues in oven 1 hour. Remove pan from oven; carefully remove meringues from paper. (Meringues will be crisp on the outside and soft on the inside.)

To prepare curd, combine granulated sugar and next 5 ingredients (through yolks) in a medium saucepan; bring to a boil, stirring constantly. Reduce heat, and cook 1 minute or until thick and bubbly, stirring constantly. Remove pan from heat; add butter, stirring until butter melts. Pour mixture through a sieve into a bowl. Place plastic wrap on surface of curd, and chill.

Peel and section tangerines; discard membranes. Spoon about 2 1/2 tablespoons curd into each meringue. Top each meringue with about 3 tangerine sections.

Serves 6; 239 calories.

VERDICT:  These seemed like they had promise--the meringue was beautiful and glossy and zesty--but the meringues ended up raw rather than "soft" on the inside, and the curd was lumpy.  Toss.

Oats with Plumped Dried Plums and Limes

• 1 c. steel-cut oats
• 3 cups water
• 3/4 c. milk (cow's, oat, or nut), plus more as needed
• 1 cinnamon stick
• fine sea salt
• 1 cup pitted dried plums
• 1/2 c. prune juice or water
• 3/4 c. full-fat plain yogurt
• 1 or 2 limes, zested and quartered

Combine the oats, water, milk, cinnamon stick, and a pinch of salt in a large saucepan over medium heat.  Bring to a rapid simmer, then immediately reduce the heat to medium-low.  Gently simmer until the oats are just tender, stirring occasionally, 25-30 minutes.  Stir in additional milk, if desired, to thin to the consistency you prefer.  Simmer for 5 minutes more.  Remove the cinnamon stick and discard.

Meanwhile, combine the dried plums and prune juice in a shallow pan over medium heat.  Bring to a simmer, cover, and reduce the heat to low.  Gently simmer until the plums are soft and plump and the juices are slightly thickened, 8-12 minutes.  Remove from the heat and set aside, reserving the plums in their juices.

Divide the oats among bowls.  Spoon the plumped plums over the top of your oats.  Top with a dollop or two of yogurt.  Sprinkle with lime zest and squeeze fresh lime juice over the top.  Serve warm.

Serves 4.

VERDICT:  OK, but not worth the considerable time for breakfast.  Toss.

Roasted Broccolini, Kale, and Chickpeas with Ricotta

• 1 bunch broccolini, or broccoli, cut into long florets
• 1 bunch Tuscan or Lacinato kale, stemmed (if large) and torn
• 1½ cups/240 g cooked chickpeas or canned, drained
• 1 clove garlic, thinly sliced
• ¼ cup/60 ml extra-virgin olive oil, plus for drizzling
• sea salt and freshly ground black pepper
• pinch red pepper flakes
• 1 lemon, cut into wedges
• 8 oz/250 g fresh ricotta cheese

Preheat the broiler to high. Toss the broccolini, kale, chickpeas, and garlic with the olive oil. Season lightly with sea salt, pepper and a pinch of red pepper flakes and divide between two rimmed baking sheets. Broil each sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes, rotating the trays top to bottom if two don’t fit side by side in your oven. Squeeze the juice from two lemon wedges all over the top and toss together.

Divide between two to four small plates and top each with a dollop of ricotta. Sprinkle the ricotta with black pepper and drizzle each plate with oil. Serve warm or at room temperature.

Serves 4.

VERDICT:  I liked this a lot--it's simple but feels a little fancy.  I made a half-batch and it serves two fine as dinner.  Keep.

 

 

Coconut Banana Bread with Lime Glaze

• 2 cups all-purpose flour (about 9 ounces)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain low-fat yogurt 
• 3 tablespoons dark rum
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut
• Cooking spray
• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice 

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Serves 16; 193 calories.

VERDICT:  I had to cook this about half again as long as the recipe indicates--maybe my loaf pan wasn't quite big enough?  It turned out well enough, and the glaze is good.  (It really is better if you let it cool completely after adding the glaze.)  I'm not sure I would make it again, though--despite being Cooking Light's "Best Quick Bread," I didn't think it was that special.  Toss.