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Archive for the ‘Green’ Category

Redeeming Green Soup with Lemon and Cayenne

01 Jan

Brought to us by John

2 tablespoons extra-virgin olive oil, plus more for garnish
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus 3 cups water, divided
¼ cup arborio rice, rinsed (I used brown arborio rice)
1 large bunch kale or green chard, preferably organic (about 1 pound)
14 cups gently packed spinach or baby cooking greens, like chard, preferably organic (about 12 ounces)*
4 cups vegetable broth
Big pinch of cayenne pepper, to taste (I used over ¼ teaspoon)
1 tablespoon lemon juice, or more to taste
Serve with (optional): cooked brown basmati rice and cooked chickpeas

First prepare the greens: Remove the ribs from the chard/kale and discard or save them for another recipe. Coarsely chop or tear the kale leaves. Trim any tough stems from the spinach/baby greens and roughly chop the leaves.

Caramelize the onions: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions and ¼ teaspoon salt. Cook, stirring frequently, until the onions begin to brown, about 5 minutes.

Reduce the heat to low, add 2 tablespoons water and cover the skillet (I used a baking sheet to cover mine). Cook until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. Stir frequently while the pan is still hot and occasionally once the pan has cooled down (always recover the pan after stirring).

Cook the arborio rice: While the onions are cooking, combine the remaining 3 cups water and ¾ teaspoon salt in a soup pot or Dutch oven. Add rice and bring the water to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes.

When the rice has cooked for 15 minutes, stir in the chard greens or kale. Return to a simmer; cover and cook for 10 minutes.

When the onions are caramelized, stir a little of the simmering liquid into them, then add the onion mixture to the rice along with the spinach/cooking greens, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.

Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, sea salt or cayenne pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil.

Divide the soup into bowls if you’re serving it as a bisque, or serve in bowls over cooked rice and chickpeas for a more complete meal. Garnish soup with a swirl of olive oil if you’d like. Serve with lemon wedges and freshly ground black pepper on the side.

Source: CookieandKate

 
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Bacon and Guacamole Sammies

01 Jan

Brought to us by Jason

4 strips of thick-cut pastured bacon
Guacamole

It’s ridiculously easy to cook bacon in the microwave oven. (Clean-up is simple, too.) Just wrap a few slices between some sheets of paper towel, stick it all on a microwave-safe plate, and nuke away. I set my microwave at 70% power and zapped the bacon for about two-and-a-half minutes. If you find that your bacon’s not yet crisp, just nuke it a bit longer. (If you don’t use a microwave, use this method to bake your bacon in the oven.)

The filling for these “sandwiches”? Chunky homemade guacamole. If you’re pressed for time, simply mash up the flesh of half an avocado, and cut up the other half into half-inch cubes. Then mix both halves together in a bowl to get a nice blend of chunky ‘n creamy. Flavor it with a squirt or two of lime juice and a generous pinch of Kosher salt.

Done and done!

Source: NomNomPaleo

 
 

Green Beans with Goat Cheese, Shallots and Walnuts

01 Jan

Brought to us by Jessica

2 pounds green beans, trimmed
1 tablespoon olive oil
2 large shallots, sliced thin
1 tablespoon salted butter
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 ounces goat cheese
1/4 cup chopped walnuts

Bring a large pot of salted water to a boil and add the green beans. Blanch (cook) the green beans for 1-2 minutes until bright green and then, using a slotted spoon, transfer the beans to a bowl of ice water. (This will stop the cooking process and keep your beans from losing their bright green color.) Drain in a colander and set aside.

Heat the olive oil in a large skillet over medium heat and add the shallots. Cook the shallots until softened and translucent. Add the butter and cook until melted. Stir in the green beans and cook for 4-5 minutes.

Transfer the green beans to a bowl. Toss the beans with the salt, pepper, goat cheese and walnuts. Serve immediately.

Source: TheSuburbanSoapbox