Curried Spinach and Cilantro Soup

The spinach recipes continue!  

This is a perfect meal for a scorching summer day.  The creamy texture of coconut milk and pureed potato and the mellow sweetness of spinach pair nicely with the cooling, almost stringent taste of cilantro and tangy lime to make a decidedly light and refreshing soup .  Use your favorite Thai-style curry powder or curry paste and make sure to adjust the salt level at the end of the cooking process so as not to over-season.  I like to garnish with a healthy handful of cilantro leaves to really give the soup a bright, vibrant flavor.

Curried Spinach and Cilantro Soup
serves 4-6

2 1/2 T butter
1 large yellow onion, diced
2 garlic scapes, chopped
2 medium russet potatoes, peeled and diced
1 can light coconut milk
2 cups water or vegetable stock
1 1/2 T Thai curry powder
5 cups tightly-packed spinach leaves, tough stems removed
1 cup cilantro stems (about 1/2 a bunch)
Juice of 2 limes
salt and pepper, to taste
cilantro leaves

Heat butter in a large pot over medium-high until melted.  Lower heat, slightly, and add onions.  Saute until tender and lightly browned, about 8 minutes.  Add garlic scapes and potatoes and cook until scapes are fragrant, about 1 minute.  Add coconut milk, water, and curry powder and bring mixture to a boil.  Reduce heat to low, cover, and simmer until potatoes are tender, about 20 minutes.

When potatoes are fork-tender, add spinach leaves and cilantro stems and stir until leaves are wilted and soft, about 5 minutes.  Using an immersion blender (or a food processor, in two batches) puree soup until smooth and creamy.  Season with salt and pepper, stir well, and remove from heat.  Add lime juice and stir to combine.  Serve soup hot with a handful of cilantro leaves in each bowl, to garnish.

Creamed Spinach with Garlic Scapes

One of the things I enjoy the most about getting my produce through CSA shares is the way it challenges me in the kitchen.  This week we got a massive amount of spinach, which I happen to love, but I've literally been thinking for two days straight about just how I want to go about cooking and eating it all in just a week.  My solution?  Cook it down!

Spinach can seem more overwhelming in quantity than it actually is, but when you cook it down it becomes far less intimidating.  I love this recipe because it uses a ton of spinach and it makes it taste magical.  The salty, meaty flavor of bacon fat mingles with the creamy broth to create a hearty base for the sweet, earthy spinach and pungent garlic scapes.  The uses for this side dish are numerous.  I decided to mix some chicken sausage into mine and pour it over a baked potato, which was delicious and filling.  You could also serve it with a poached egg on top for breakfast, add it to grits or polenta, or use it as a sauce for chicken.  It's versatile!

Creamed Spinach with Garlic Scapes
serves 4


3 T bacon fat
1 yellow onion, diced
1 garlic scape, sliced (about 2 T)
1/2 tsp corn starch
1 cup whole milk
1/2 cup low-sodium vegetable stock
8 cups tightly packed spinach leaves, stems removed


In a large pot, melt bacon fat over medium-high heat.  Add onions and saute until lightly browned and soft, about 10 minutes.  Add garlic scapes, salt and pepper to taste, and corn starch and stir to coat the onions.  Slowly add the milk and stock and bring mixture to a gentle boil.

Add spinach leaves and stir well to distribute heat evenly.  Reduce heat to medium and cook for about 4 minutes or until all the spinach has wilted and shrunk.  Using an immersion blender, chop spinach until it reaches a slightly chunky but uniform consistency (alternatively, you can chop it in a food processor).  Serve hot.

Serving suggestion:  Add 2 cooked chicken sausages, sliced, to the creamed spinach.  Pour over a baked potato. 

Christmas Beans

It's here!  My favorite time of year has finally arrived... CSA season!  For anybody who has never participated in Community Supported Agriculture, let me just give my enthusiastic recommendation - DO IT!!!  Not only does it help you pack more fresh, organic, local produce into your diet but it also really gets the creative juices flowing since you have no say in what kind of vegetables you are getting. 

One of the things we got in abundance this week was spinach.  The thing I love about spinach is that it goes well with so many different things.  You can chop it up and throw it in pasta sauce, minestrone or other soups, pesto, or a pot of beans like these simple and tasty Christmas Beans (y'know... 'cause they're green and red!).  The spinach adds lots of good nutrients and beautiful color to the dish, but is also rather unassuming when incorporated into beans, which makes it perfect for people who think they don't like the stuff (heaven forbid!).

I used the absolutely beautiful Red Mexican Heirloom beans that came with our CSA share, but any 'ol red bean will do.  I never pre-soak my beans because I've never found it necessary (and also because Rick Bayless told me not to and if there's any Cabacho I'm going to trust with my beans, it's him!).  Try these beans over cooked brown rice, or just about any other cooked grain you have on hand, and you've got yourself a protein-rich, wholesome, delicious meal that's also nice and filling.  What's not to love?


Christmas Beans
serves about 6

2 cups dried red beans, rinsed well
12 cups water
2 T olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 tsp Mexican oregano
1 T cumin
dash of cayenne
salt and pepper, to taste
4-5 cups chopped spinach (stems removed and washed well)
sliced green onions

In a large pot, cover dried beans with water and bring to a boil.  Reduce heat to low and simmer, covered, until beans are tender but not mushy - about an hour.  Drain beans, reserving 2 cups of liquid, and set aside.

In another large pot, add olive oil and cook on medium-high.  Add onions and cook until soft and lightly browned, about 7 minutes.  Add garlic and cook until fragrant, another 30 seconds.  Add beans, reserved bean liquid, and spices and turn the heat up to high.  Bring mixture to a boil, then reduce heat to low and simmer, uncovered, until most of the liquid is absorbed.

Just before serving, add chopped spinach and mix well so that the leaves get a chance to gently wilt.  Serve with cooked brown rice, if desired, and top with plenty of sliced green onions.

Mango, Quinoa and Black Bean Salad with Ancho-Mango Dressing

Ugh, another quinoa and black bean salad?!  Have no fear... although quinoa is a ridiculously healthy grain it does NOT have to taste awful - and I think this recipe can serve as proof!  My inspiration came, in part, from the sudden abundance of Haitian mangoes appearing at my nearest Whole Foods (and probably yours, too!). These mangoes are sweet, deliciously floral and are also Whole Trade certified. This recipe would work with just about any mango you can get your hands on - just make sure to buy one that's medium-ripe and one that's very ripe (one for dicing and one for blending).

Although this salad is by no means authentic, it makes excellent use of the fresh, vibrant flavors of Mexican cuisine. The sweet, mellow crunch of jicama lends a wonderful contrast to the soft, juicy mangoes and the ancho-infused quinoa and beans add a gentle, fragrant spice to the dish. The dressing is a luscious, thick concoction of ancho chiles and mangoes with lots of vibrant, bright-tasting cilantro and tangy lime juice. If you are like me and you like to dress your salads lightly, you can use the leftover dressing to marinate pork or fish, or you can add some chopped onions, jalapeno and diced mango to make a tasty salsa!

Mango, Quinoa and Black Bean Salad with Ancho-Mango Dressing

Serves 6

 

Mango, Black Bean and Quinoa Salad:

 

1 cup dried black beans
2 dried ancho chiles
1/2 cup red quinoa
a dash of chile powder
1 cup diced medium-ripe mango (1 large mango)
1 1/2 cup diced jicama
1 cup corn kernels (fresh or frozen)
1/2 cup sliced green onions
1 cup cilantro leaves, stems reserved for dressing
juice of 1 lime
salt to taste

 

Ancho, Mango and Lime Dressing:

 

1 ripe mango
1/2 cup leftover cilantro stems, loosely packed
2 garlic cloves, chopped
2 tablespoons rehydrated ancho chile, seeds removed and chopped (use the chile from the beans or quinoa)
1/4 cup freshly squeezed lime juice (about 4 small limes)
1/2 serrano pepper, minced (optional)
splash of tequila (optional)
salt to taste

 

In a medium pot, cover the black beans with several inches of water and add the dried chile. Bring to a boil, then simmer until beans are tender (about 1 1/2 hours, or 8-10 minutes in a pressure cooker). Drain the beans and remove the chile. Season with salt and set aside.

 

Meanwhile, in a small saucepan cover the quinoa with 1 cup of water and add the other ancho chile. Bring water to a boil, then reduce to a simmer, cover and cook until all the liquid is absorbed, about 20 minutes. Season with salt and a dash of chile powder, fluff with a fork and allow to cool. 

 

Assemble the dressing: combine all the ingredients in a blender and puree until smooth. Combine the beans, quinoa and remaining salad ingredients in a large bowl. Add desired amount of dressing (I used all but about 1/4 cup for a lightly-dressed salad) and toss well to combine.

 

Spring Has Sprung Pasta and Pesto, Part Deux

Fiddleheads, watercress, ramps, yes, please!  You know that Spring has finally arrived when you see those ridiculously cute little buggers otherwise known as fiddleheads in the produce section.  And, Oh!  Ramps!  With their pungent garlic flavor and their gorgeous, bright green leaves, they are so well-suited for pesto, it's stupid!

Pesto really is one of Italy's greatest culinary gifts to the world.  The uses for it are quite possibly endless, it's incredibly simple to make, and it makes any pasta dish taste downright sexy!  I love to create unusual pestos using somewhat unexpected ingredients and watercress definitely fits the bill.  I've seen a lot of recipes for ramp pesto that I've found quite pleasing, but I wanted to create something sweeter and gentler - consider it a "Thinking Man's" pesto, if you will.  The subtle hint of mint with the sharp, spicy taste of ramps become absolutely elegant mixed with the sweet, refreshing, and peppery taste of watercress.  Use it in the pasta recipe below, spread it on your toast with a little ricotta cheese, thin it with extra olive oil and lemon juice to make a dynamite dressing, or come up with your own fabulous way to enjoy it!

Spring Has Sprung Pasta and Pesto, Part Deux
serves 6

 Pasta:
1 lb. Pasta (any kind will do!  I used whole-wheat spaghetti)
1 1/2 cups fiddleheads, rinsed
10 oz (1 package) frozen peas
1 1/2 T butter
salt and pepper to taste

Pesto:
1 bunch (5-7 stalks) ramps
1 bunch watercress leaves (about 4 cups), rinsed well
1 cup mint leaves
1/2 cup pine nuts
1/4-1/3 cup olive oil
1/3 cup Parmigiano Reggiano cheese, freshly grated
salt and pepper to taste

Bring a large pot of salted water to a boil and add pasta.  When pasta is about 2 minutes from being done (still crunchy in the middle but pliable in texture) add the fiddleheads to the boiling water.  Cook for a minute and a half or so, then add the frozen peas.  Cook for another 30 seconds to 1 minute, then drain. 

Meanwhile, assemble the pesto.  In a food processor, add ramps, watercress, mint and pine nuts.  Pulse a few times and then set the processor to "on".  Slowly drizzle enough olive oil for the pesto to be slightly moist and hold together.  When pesto is blended, add cheese, salt and pepper and mix to combine.  Set aside.

In a large bowl, toss about 1 cup of pesto (or more, if desired), butter, and pasta together until the butter is melted.  Season with salt and pepper and serve with a grating of Parmigiano Reggiano cheese on top (and a poached egg, if that's how you roll). 

Spring Vegetable and Mint Polenta

I will readily admit that one of my all-time favorite foods is polenta.  I love the stuff!  And frankly, it makes for an incredibly simple and wholesome meal when you cook it using this no-fuss method borrowed from the great Marcella Hazan (all hail the Queen of Italian cuisine!).  While Marcella, unsurprisingly, favors the labor-intensive method of constantly stirring, she offers a wonderful alternative method in her masterpiece, The Essentials of Classic Italian Cooking, one of my most treasured cookbooks (and while we're on the subject - if you don't own a copy, yet, you should immediately run out and purchase one!).

My Spring-time version of polenta is light, colorful and full of flavor.  The sauteed leeks add richness and depth while the peas add a pleasant sweetness to the dish.  The bright, cooling burst of mint adds an unexpected element to the flavor profile and makes the polenta taste decidedly Springy.  As I am incredibly fond of poached eggs, I love serving one on top of this dish, but it would certainly work well as an accompaniment to roasted chicken or lamb. 

As far as the polenta, itself, I am absolutely crazy about Anson Mills' Polenta Integrale.  It is a rustic, coarse polenta milled from an Italian heirloom red tentrino flint and has a lot more texture and flavor, when cooked, than any other polenta I've tried.  If you don't feel like seeking out the fancy stuff, regular ol' polenta grain will work just fine.  But, for heaven's sake, don't buy that instant stuff!  It is pallid and lifeless compared to slow-cooked polenta and since the cooking time is mostly inactive, anyway, why on earth would you cook it any other way?  Marcella would be so proud...


Spring Vegetable and Mint Polenta
serves 6-8

7 1/2 cups water
scant 2 cups polenta
3 T butter
1 large leek
10 oz peas (thawed, if using frozen)
4 cups spinach leaves, chopped
1/4 cup chiffonade of mint leaves
salt and pepper, to taste

In a large pot, bring water to a rolling boil.  Pour polenta in a very slow, thin stream, whisking constantly.  Switch to a wooden spoon and stir for two minutes.  Reduce heat to lowest setting and cover pot.  Cook for about 30 minutes, stirring for one full minute every 10 minutes.

While the polenta is cooking, prepare the vegetables.  Cut off the tough green ends of the leek and slice in half lengthwise.  Thinly slice the leek and rinse very well with cold water.  Allow to drain.  In a large, shallow pan, add butter and melt over medium-high heat.  Add leeks and saute until slightly caramelized and soft, about 10 minutes.  Add peas and cook until warmed through, another minute or so.  Add cooked vegetables, chopped spinach, and mint to the cooked polenta and stir well.  Add plenty of salt and pepper, to taste.  Serve immediately with a poached egg on top, if desired.

Rainbow Latkes

Latkes are a traditional part of celebrating Hanukkah, but I often see them make their way into Passover Seders.  And why not?  They are the ultimate crowd pleaser!  If you are planning on including them in your Seder this year and want to impress your guests with something a little out-of-the-ordinary, look no further! 

These Rainbow Latkes look like a major departure from the traditional russet potato version, but those who are die-hard fans of the original might find these to be surprisingly similar.  They take on a beautiful ruby hue thanks to the beets, but are also studded with carrots and purple potatoes to give you almost all the colors of the rainbow (once you sprinkle on the chives, all we’re missing is blue!).  The flavor is more complex and layered than the all-potato latkes while still maintaining that homey, comfort-food taste.  The parsnips add a hint of herbal sweetness and the beets lend a pleasant, earthy fragrance to the dish. 

I love to pair these latkes with MM Local Pear Sauce.  The rich, brown-sugar sweetness of the pears adds a wonderful contrast and feels unexpected and yet familiar at the same time.  MM Local items are unique to Colorado and are made entirely with locally-grown produce.  Their products are available in many markets across Colorado, but if you can't find the pear sauce, regular ol' apple sauce works just as well.  Once you try this version of the traditional side dish, you might just want to adopt a brand new tradition!

Rainbow Latkes
makes 12-14 latkes

1 medium russet potato

2 medium purple potatoes

1 large carrot

1 small parsnip

1 medium red beet

½ yellow onion

¼ cup matzo meal

2 eggs, lightly beaten

Salt and pepper, to taste

Vegetable oil, for frying

¼ cup chives, finely sliced

MM Local Pear Sauce

Scrub root vegetables well and peel, if desired.  Shred the potatoes, carrot, parsnip and onion on a box grater (alternatively, a food processor on the grater setting makes fast work of this step).  Place grated vegetables in a large bowl and set aside. 

Lay out some old newspaper to protect your work surface and grate the beet.  Set the grated beet aside in a separate bowl and toss with the matzo meal.  Add egg, salt and pepper to root vegetable mixture and toss well to combine.  Add matzo-coated beets and toss quickly with a fork to minimize “bleeding.”

Place a large frying pan over medium-high heat and add enough oil to coat the bottom of the pan well.  Once oil is hot, reduce the heat, slightly, to prevent smoking.  Wet your hands with cold water and form vegetable mixture into flat cakes, using about 1/3 a cup of the mixture per latke (you can use more if you like larger latkes).  Gently place each latke in the hot oil and fry until golden and crispy, about 3 minutes per side.  Allow to drain on newspaper or paper towels and serve hot, with pear sauce (or applesauce) on the side and plenty of chives sprinkled on the top.