Italian Snacking Bread

Here's an Italian snacking bread recipe I made last summer.  I recently entered it into Food52's Best Anchovy Recipe Contest and it's being tested this week.  See it here:

http://food52.com/recipes/22525-italian-snacking-bread 

Tomato, Kale and Miso Soup

A twist on Tomato Florentine Soup, I wanted a vegetarian version and so substituted miso paste (Japanese soy and rice fermented seasoning product available at Asian markets and Whole Foods) and water for the traditional chicken broth and kale for spinach.  This makes a small pot but the ingredients can certainly be doubled for more.


Makes about 1  1/2 quarts

2 Tbl extra virgin olive oil
2 minced shallots
3 cloves minced garlic
One 28 ounce can San Marzano tomatoes with the juice
1/2 cup brown rice miso paste
4 cups water (plus more if needed)
1/2 tsp black pepper
1 tsp granulated sugar
6 large basil leaves, torn
3 cups finely chopped kale leaves (I used curly kale)
Salt and pepper for re seasoning if needed)

In a medium soup pot heat the olive oil and add the minced shallots and garlic.  Saute over medium heat until the shallot softens and the garlic becomes fragrant but doesn't brown.
Crush the tomatoes with your clean hands and add them along with their juice to the pot.  Bring up to a simmer and stir in the miso paste, breaking it up with a wooden spoon until it dissolves into the tomato mixture. Stir in the pepper, sugar and basil.
Add the water and bring the pot up to a boil and then down to a gentle simmer for 8 to 10 minutes.  Using and immersion blender, blend the soup until very smooth.
Add the chopped kale and simmer for another 10 minutes or so until the kale wilts and becomes tender.  If the soup seems a little thick add a little more water.  Taste and adjust for seasoning if necessary.

Red Bean Turkey Chili with Andouille

A few weeks ago I made a basic chili with ground turkey and red beans but added some andouille, that spicy somewhat garlicky sausage that's so popular in Cajun and Creole cuisine. A little extra spice never hurts in my book!

See the recipe here:

http://greaterdc.wholefoodsmarketcooking.com/recipes/14873_red_bean_turkey_chili_with_andouille 

Braised Green Beans with Bacon

I don't know when this happened, but recently I began liking my green beans more "cooked" than crisp...maybe it's the cold weather or maybe it's my age...but I truly am enjoying them more with a longer cook. This side dish for two or three pairs them with bacon. Double or triple everything up if you need to serve more.

2 strips diced bacon
1 Tbl butter
1 diced shallot (a large one)
1 large clove garlic, minced
12 ounces fresh or frozen green beans(thawed) and cut if very long
1/2 cup water plus more if needed
Salt and pepper to taste

In a medium pan saute the bacon in the butter until the bacon just starts to crisp.  Add the shallot and garlic and saute until they soften.
Add the green beans and water, bring up to a simmer and simmer, partially covered for 20 to 30 minutes.  Add more water if necessary.  The beans are soft and may need some salt and pepper to taste.