vegetarian ribollita

Ribollita is an Italian peasant stew. When meat was too expensive to use in every meal, veggie-packed stews would be made. Not only were they tasty, they were filling and healthy.20151126_130102-1.jpg

I made this pot of goodness for Thanksgiving, along with a turkey and all the trimmings. The small amount of red pepper flakes added to the stew give it a slow-forming heat that warms like being wrapped in your favorite fluffy blanket. This stew is warm and comforting on a cold winter’s day.

Slightly adapted from Cooking Light/December 201520151126_110225-1.jpg

Ingredients:

  • 5 oz rustic Italian bread, cut into large cubes
  • 4 cups water, divided
  • 8 oz purple cabbage, trimmed and thinly sliced
  • 8 oz Tuscan kale, stemmed and thinly sliced
  • 3 1/2 Tbsp Extra virgin olive oil
  • 1 red onion,  diced
  • 1 cup (1/2-inch) chopped carrot
  • 1 cup (1/2-inch) chopped celery
  • 1/4 cup finely chopped flat-leaf  parsley
  • 2 Yukon gold potatoes,  cut into 1/2 cubes
  • 3/4 tsp sea salt
  • 1/2 tsp red pepper flakes
  • 2 cups organic vegetable broth
  • 1 1/2 cups unsalted tomato puree
  • 14 oz can Cannellini beans, drained and rinsed

Instructions:

  1. Preheat oven to 300°.
  2. Spread bread cubes in a single layer on a baking sheet. Bake for 20 minutes or until toasted.
  3. Bring 2 cups water, cabbage, and kale to a boil in a large pot over medium-high heat. Reduce heat to medium-low; cover and cook for 20 minutes or until cabbage mixture is wilted and tender. Drain.
  4. Heat large Dutch oven over medium-low heat. Add 1 Tbsp oil, onion, carrot, celery, and parsley to pan; cook 8 minutes or until vegetables are tender.  Add potatoes; cook 10 minutes, stirring occasionally.
  5. Stir in cabbage mixture, salt, and red pepper flakes; cook 5 minutes.
  6. Stir in remaining 2 cups of water, vegetable stock, tomato puree, and beans; bring to a boil.
  7. Reduce heat to medium-low; cook, partially covered for 30 minutes, storing occasionally.
  8. Stir in bread cubes; cook for 20 minutes.
  9. Remove from heat and let stand for 5 minutes.
  10. Serve and enjoy.

Beautiful chocolate chip banana bread

 

wpid-20151121_155020-1.jpgSo,  I had a few bananas in my freezer, and I needed to make a little space….what better way to use up bananas than to make bread.wpid-20151121_154801.jpg

Ingredients:

  • 1 stick of butter, softened
  • 1 cup brown sugar
  • 1 cup honey
  • 4 eggs
  • 6 very ripe bananas
  • 3 cups fluor
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 bag of semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°.
  2. Grease and flour two bread pans. Set aside.
  3. Using an electric mixer, combine butter, sugar,  and honey. Mix on medium for about 5 minutes or until thoroughly combined.
  4. Add eggs. Mix until combined.
  5. Add bananas. Mix until combined.
  6. Sift flour, salt,  and baking soda.
  7. Blend thoroughly into mixture.
  8. Using a wooden spoon,  fold in chocolate chips. Make sure to scrape the bowl well,  sometimes some of the honey, butter and sugar stick to the bowl. *
  9. Split batter evenly between the two pans.
  10. Bake for 1 hour or until toothpick comes out clean.

*I like to scrape the sugary, buttery goodness out of the bottom of the bowl after I’ve split the batter in the pans. I put big globs in each pan for a surprise pocket of the sugary goodness.

crockpot cuban black beans

A different spin on serving black beans. This can be served as a side or as a meal.

These beans have a slight spicy kick and are very filling.  You can serve this over rice for an elegant dinner or crush some tortilla chips on top for a less formal meal.

wpid-20151102_105403-1.jpg

Courtesy of My Recipes

Ingredients:

  •  1 pound dried black beans
  • 2 cups water
  • 2 cups vegetable broth
  • 2 cups chopped onion (about 1 large onion)
  • 1.5 cups chopped red bell peppers
  • 1 cup chopped green pepper
  • 2 Tbsp olive oil
  • 1.5 tsp sea salt
  • 2 tsp fennel seeds,  crushed
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 Tbsp red wine vinegar
  • 2 (10 oz) cans diced tomatoes with green chilis,  drained

Instructions:

  1. Sort and wash beans, place in large bowl.
  2. Cover with water to 2 inches above beans.
  3. Let stand for 8 hours.
  4. Drain beans and transfer to slow cooker.
  5. Add 2 cups water and the next 10 ingredients (through oregano).
  6. Stir well.
  7. Cover and cook on HIGH for 5 hours or until beans are tender.
  8. Stir in vinegar and tomatoes.
  9. Serve over brown rice, if desired.

lunches this week – smokey cabbage stew

wpid-20151115_145159-1.jpg

Courtesy of Gourmandelle

Ingredients:

  • 1 medium cabbage
  • 2- 14 oz cans Cannellini beans
  • Large onion, coursely chopped
  • 5 garlic cloves,  minced
  • 1 Tbsp sweet paprika
  • 3 tsp smoked paprika
  • 2 tsp dried thyme
  • 1/2 tsp ground coriander
  • 5 Tbsp no salt added tomato paste
  • Olive oil
  • Salt and pepper,  to taste
  • Water

Instructions:

  1.  Chop cabbage.
  2. Heat oil in a large pot over medium-high heat.
  3. Add onion and garlic and saute for 2-3 minutes.
  4. Add cabbage and 1 cup of water. Cover with lid and let soften for 10 minutes.
  5. When cabbage has softened,  add all spices, except the tomato paste.
  6. Cover and cook for 30 minutes.
  7. Add beans,  with water,  and tomato paste. Cook for 15 minutes. (If needed,  add more water so it won’t stick to the bottom of pan and burn.)
  8. Let set 10 minutes before serving.