Schlagwort-Archive: Heidi Swanson

Giant Crusty and Creamy White Beans with Curly Kale

4 Antworten

It’s curly kale season in Schleswig-Holstein

Bag of curly kale

I got this “small bag” at my favourite supermarket, because I had no time to visit the weekly market where I could have bought the needed amount. I’ll make some kale chips with the remaining leaves.

Since Kim posted the recipe for Crusty and Creamy White Beans with Greens I wanted to try it with kale instead of chard. I prepared

Giant Crusty and Creamy White Beans with Curly Kale

Giant Crusty and Creamy White Beans with Curly Kale (1)

as a main course and was hoping one of our sons would join us. It came true and even though it was curly kale, he enjoyed it. I am a huge fan of giant beans, I used dried, soaked them over night and cooked them one day ahead.

Giant Crusty and Creamy White Beans with Curly Kale

Yield:serves 3 as a main, 6 as a side dish

Giant Crusty and Creamy White Beans with Curly Kale (2)

This recipe for Giant Crusty and Creamy White Beans with Curly Kale works best with freshly cooked beans, which you can cook one day or two days in advance. Drain and store them in the refrigerator.

Ingredients:

  • 125 grams large dried beans, freshly cooked
  • 3 tablespoons clarified butter
  • sea salt
  • 1,5 onions, coarsely chopped; Ulrike: deeply caramelised
  • 4 cloves garlic, chopped
  • 300 grams curly cale, stems trimmed, large ribs removed, washed, dried and cut into fine strips
  • black pepper, freshly ground
  • olive oil, for drizzling
  • Parmesan cheese, freshly grated for topping

SOURCE

978-1587612756 *

modified from inspired by:
Super Natural Cooking: Five Delicious Ways
to Incorporate Whole and Natural Foods into
Your Cooking: Five Delicious Ways to
Incorporate Whole and Natural Ingredients*
ISBN 978-1587612756

Instructions

  1. Drain the beans, then heat the butter over medium-high heat in the widest pan you’ve got. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
  2. Salt to taste, then add the onion an garlic and cook for 1 or 2 minutes, until the onions softens.
  3. Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure.
  4. Remove from the heat and season to taste with a generous dose of salt and pepper. Drizzle with olive oil, and sprinkle with freshly grated Parmesan.

Ulrike: I omitted the onions and garlic and stirred in deeply caramelised onions instead when adding the kale.
total time: 30 minutes
preparation time: 15 minutes
cooking/baking time: 10 – 12 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
Simply Entertaining !
 
 
 
For all other great Sweet Treats! recipes visit the I heart cooking clubs site
 
 
 

While I am writing this blog post, both sons and their father are decorating the Christmas tree

2016-0012-MC2

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Saag Paneer

6 Antworten

This week I♥CC is looking for recipes that have new ingredients and/or ingredients that you haven’t cooked with often and want to get to know a little better. Kim had examples in mind like amaranth, barley, or quinoa or even a natural sugar, such as date sugar, brown rice syrup or coconut blossom sugar. For a North German barley is an old hat, and sugar is sugar, just another combination of monosaccharides. I’ve never cooked with paneer. There were rumours that paneer is available for purchase in Indian shops, but I made my own and used it for

Saag Paneer

Saag Paneer Heidi Swanson (1)

Mission accomplished. I have to work on the paneer consistency, I’ll definitely will use paneer more often.

Saag Paneer

Yield: 2-3 servings

Saag Paneer Heidi Swanson (2)

Saag paneer, an Indian classic recipe: chopped spinach, golden-crusted paneer cheese, spices, and finished with toasted sesame.

Ingredients:

  • 300 grams fresh (baby) spinach, well washed and dried or frozen chopped spinach, thawed
  • 2 tablespoons ghee, clarified butter, or unsalted butter
  • 170 grams paneer cheese, cut into 1-cm cubes
  • 1 medium onion, finely chopped, about 110 grams
  • scant 1/4 teaspoon fine grain sea salt
  • 1 large garlic cloves, finely chopped
  • 1/2 tablespoon grated fresh ginger
  • 1/2 tablespoon spice mixture
  • 1/8 teaspoon turmeric
  • 120 ml buttermilk
  • splash of cream or dollop of plain yogurt (optional)
  • fresh lemon to finish, and toasted sesame seeds to sprinkle

SPICE MIXTURE

  • 2 tablespoons cumin seed
  • 1 tablespoons coriander seed
  • 2 teaspoons mustard seed
  • 1 teaspoon red pepper flakes
  • 1/8 teaspoon cardamom seeds
  • 3 whole cloves

SOURCE

inspired by:
Heidi Swanson

Instructions

  1. SPICE MIXTURE: Grind spices as finely as possible using a mortar and pestle or spice grinder. Store in an airtight container and use as needed.
  2. Chop the spinach well, and set aside in a large bowl. If you’re using frozen spinach, squeeze out as much of the moisture as possible and set aside.
  3. While you’re chopping spinach, cook the paneer in one tablespoon of the butter over medium heat in a large skillet. Make sure the paneer is in a single layer and use a spatula to flip it regularly so all sides get deeply brown. This typically takes 7 minutes or so. Remove from the pan and set aside.
  4. Heat the other tablespoon of butter in your largest soup pot. Add the onions and salt, and saute until the onions soften up, five minutes or so. Add the garlic, ginger, spice mixture, and turmeric. Cook, stirring frequently, until fragrant and nicely combined – a minute or two.
  5. Turn the heat up to medium-high and add the spinach to the pan all at once, if possible. Cook, stirring all the while, until the spinach is collapsed and wilted, a couple of minutes. If you need to add the spinach in batches (adding more spinach as it collapses), that is fine too, just do it as quickly as possible. Unsing frozen spinach, let it warm through.
  6. Stir in the buttermilk and cream and heat gently while stirring. If the mixture seems dry, add more buttermilk a splash at a time (this rarely happens to me). Taste and add more salt if necessary and more red pepper flakes if you like. Add a generous squeeze of fresh lemon juice, stir in the paneer, sprinkle with sesame seeds and serve Saag Paneer.

total time: 40 minutes
preparation time: 15 minutes
cooking/baking time: 15 minutes

 
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Photo Credit: I ♥ Cooking Clubs
Potluck Heidi Swanson
 
 
 
For all other great Expand Your Pantry! recipes visit the I heart cooking clubs site
 
 
 
 
 
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Brussels sprout and stilton soup

7 Antworten

I had no idea, what to cook for I♥CC this week until I passed a field with cabbage varieties.

Feld mit Blattkohl

I came across Nigel Slaters

Brussels sprout and stilton soup

Brussels sprouts and Stilton soup

I took a walk to the weekly market and bought local grown Brussels sprouts and at the cheese stall I purchased some organic blue cheese called Frisian blue from Schleswig-Holstein’s cheese route of . The soup is definitely creamy and delicious.

Brussels sprout and stilton soup

Yield: 4 servings

Brussels Sprouts and Silton Soup Collage

Brussels sprout and stilton soup is a pale, mild and creamy soup. The blue cheese flavour comes through and goes well with the lightly cooked sprouts

Ingredients:

  • 200 grams stilton; Ulrike Frisian Blue from Northern Germany
  • 600 ml milk
  • 2 onions
  • 30 grams butter
  • 500 grams brussels sprouts

To serve

  • 100 grams chestnuts , vacuum-packed or tinned, sliced; I used fresh, peeled and roasted
  • a little butter

SOURCE

modified from inspired by:
Nigel Slater in the Guardian

Instructions

  1. Set aside 50g of the stilton. Bring the milk to the boil, switch off the heat immediately and crumble in the remaining stilton. Cover with a lid and leave to infuse.
  2. Peel and roughly chop the onions. Melt the butter in a large, deep pan and add the chopped onion, letting it soften over a low heat. Finely shred 300 grams of the brussels sprouts then add to the onion and fry gently for about 8 minutes, moving them round the pan from time to time, then add the milk and cheese mixture and bring to the boil. Check the seasoning then blitz with a blender to a smooth and creamy soup, a little at a time.
  3. To finish, cut the remaining 200 grams of sprouts in quarters then fry in a little butter till lightly browned on the edges. Add the sliced chestnuts, then spoon them onto the soup once it has been ladled into bowls. Scatter over the remaing blue cheese.

total time: 35 minutes
preparation time: 15 minutes
cooking/baking time: 15 minutes

 
*=Affiliate-Link to Amazon
 
Photo Credit: I ♥ Cooking Clubs
Potluck Heidi Swanson
 
 
 
For all other great Potluck!!! recipes visit the I heart cooking clubs site