on turnip greens

You know how I love any kind of greens - I found the most beautiful bunch of turnip greens yesterday, then realized I wasn't quite sure how to cook them.  I cook collards for at least an hour, but turnip greens are more like kale - a modest cooking time keeps the peppery flavor intact.

It was a good try, but definitely needed more fat (I only had lean ham and a few tablespoons of bacon grease) while cooking, and a cup or so of chicken stock, instead of 3 cups of water.  Live and learn.  Next time I'm going to try fatback and maybe chicken sausages, and follow this recipe, or this one.  I ended up dressing the greens with lemon, olive oil, and hot sauce .

The most important prep is to slice the greens, then wash throughly in a big bowl of water.  Mine looked clean, but after two rinses, there was a lot of sand and dirt in the bottom of the bowl.  Second is not to overcook the turnip greens - no more than 20 minutes for the entire bowl of chopped greens. (Collards are a different story - at least an hour with fatback).

quick chicken soup with greens and rosemary

A few days ago I started a vaguely paleo/keto low carb diet, after a unfortunate side view in the mirror and trying on pants that were a little too tight.  Lots of protein sits well with me, and so do vegetables, and if I have a sudden desire for sugar or pastry, I eat a demitasse spoon full of my homemade marmalade or strawberry jam.  I even bought an old scale at my favorite Goodwill, just to show I'm serious.

I do use a lot of eggs on this diet, so when I emptied the egg carton last night, that meant no frittata this morning.  I had leftover chicken, and loads of greens, so a quick chicken soup was in order.  I'd bought thinly sliced skinless, boneless chicken that had very little flavor, so I bumped it up with lots of herbs and sweet butter.  Here and now, I vow never to buy them again - the bone-in with a jacket of skin and fat has a lot more flavor.

And I have news!  In eleven days heading back to New Hampshire (from Minnesota) for a week to visit family, and finally meet my new grandaughter!  I'm over the moon with excitement!

Here's this morning's soup:

Quick Chicken soup with greens and rosemary

Serves 2.

1 leek white, washed and sliced

1 - 2 sliced carrots, peeled

1 clove garlic

3 cups light chicken stock

1 heaping cup leftover chicken, diced

1/2 teaspoon thyme (I use dried)

1/4 teaspoon dried dill

nice sprig of fresh rosemary

Simmer until the carrots are soft, then add:

1 heaping cup broccoli rabe, sliced or 1 heaping cup torn kale

a squeeze of fresh lemon juice

1 tablespoon unsalted butter or olive oil

salt and fresh pepper to taste

If you want to sneak in some leftover pasta, that would work, too.

Here's a quick peek at my favorite birds - crows!  They sit on the flat rooftops of the apartment building, and swoop down to snack on the seeds and bread a neighbor puts out, then sit in the high trees and converse in their crow-talk, which can sound like a creaky door, to a ha-ha-ha, and I think I heard one whistling the other day.  It's hard to get a picture because they fly away if I get too close. This is snuck through the window screen 30 feet away.

red chard and lentil soup with lemon

It has been super chilly the last few days in Minnesota - and perfect soup or stew weather - and a good time to look through the vegetable crisper drawer, which was stuffed to the brim.  Right on top, there was that beautiful bunch of red chard that I kept meaning to cook up, but there was so much of it!

My plan was to make a soup or stew, and use the leftover chard perhaps for a quiche or tart, and I wanted something new.  I googled chard and scrolled, and found this recipe from Martha Stewart.  I almost always follow a new recipe exactly, and then change it up the second time I make it - but this one was perfect just as it was written, though I did substitute salsa for tomato paste. I was a little dubious that it would use the whole bundle of chard, to be honest - but I used every bit of it.  You do have to do a little prep with the chard, dividing the stems (which are chopped into 1 inch pieces), from the leaves (which are simply sliced, also in 1 inch ribbons).

And it was delicious, with plenty left over to freeze for later.  

Red Chard and Lentil Soup

1 onion, diced
1 tablespoon olive oil or butter (for sauteing)
2 tablespoons good salsa (I use Green Mountain Gringo)
1 teaspoon oregano
1 teaspoon thyme
kosher salt to taste, fresh pepper to taste
pinch of hot pepper flakes
1 cup lentils
5 cups water
one bunch fresh red chard, divided into stems and leaves and chopped into 1 inch pices
1/2 large lemon, squeezed in just before serving

Saute the onion and olive oil until soft.
Add the salsa, oregano, thyme, and hot pepper flakes and stir.
Add the lentils, diced tomatoes, and water. Bring to a boil, then simmer for 20 minutes, covered.  Taste ( and make sure lentils aren't crunchy and undercooked) and add a few pinches of salt and pepper.
Add the chopped chard stems and cook for 5 minutes, then add the chopped leaves and cook for 20 minutes more.  I added the leaves in three batches - they cooked down very quickly.
Remove from heat and squeeze the lemon juice into the soup before serving.
This freezes very well.



I visited that beautiful greenhouse at Como Park again - deliciously warm and steamy in the jungle room (so steamy my camera fogged up), and this pretty 10" tree in the bonsai room.

Cannellini bean soup with golden chard and brussels sprouts

Wonderful produce from Mississippi Market in St. Paul inspired this soup yesterday: cannellini beans, golden chard, a few brussels sprouts, fresh rosemary, thyme, onion, olive oil, sweet butter, chicken broth. Oh, and a slug of hot sauce:)  It was so good I made it again today.

The recipe

Cannellini Bean Soup with golden chard and brussels sprouts:

1 small yellow onion, chopped

1 tablespoon olive oil

1 tablespoon unsalted butter

1 cup good chicken broth

1 cup water 

one 15 oz. can cannellini beans, partly drained of the canned bean liquid

1 1/2 or 2 cups roughly chopped golden chard, both leaves and stems

3/4 cup sliced brussels sprouts (the ones I got were huge)

2 scallions, chopped

1 tablespoon chopped fresh rosemary

1/2 teaspoon dried thyme

salt and pepper to your taste

hot sauce to your taste

Saute the onion in the oil and butter in a large pot.  When golden, add the chicken stock and water, then the canned beans with their liquid.  Stir gently on low heat, then add the chard, brussels sprouts, scallions, rosemary, thyme, and salt and pepper.

Cook uncovered on low heat until the chard and brussels sprouts are tender, stirring slowly.  If it seems to be too thick, add a little more stock or water .

Taste test before serving, adding more salt if needed. Serve with rolls or French bread.

SO good!

salads & sides: wilted rainbow chard with red wine vinegar

Christmas break is finally over - the grands headed back to school today.  It's been a noisy, happy vacation with the three of them around, but hard to find time to experiment in the kitchen without interruptions.  We got five inches of snow and plunging temperatures, but they are hardy little souls, enjoying cross-country skiing and sledding even with the chilly air.  The kitchen got a good workout, especially when my daughter got a hankering for Indian food :  she cooked up a dizzying array of unfamiliar dishes;  some I liked, some not as much, but always interesting, and the scent of curry and cumin and Indian bay was far more exotic than my usual thyme and garlic.

But my heart is really happy with simple dishes, so when I found the gorgeous but small bunch of rainbow chard in the vegetable drawer ( bought on the spur of the moment simply because it was so pretty and fresh) I was delighted.  Checking on Pinterest, I found this terrific simple chard recipe that was perfect for a late lunch.  And best of all, it took maybe 20 minutes from start to finish!  

Wilted Rainbow Chard with red wine vinegar

6 leaves fresh rainbow chard

1 tablespoon olive oil

1/2 onion, peeled and cut into slivers

1 clove garlic, peeled and cut into slivers

1/2 yellow pepper, cut into strips or dice

1 tablespoon red wine vinegar

a little water - about 2 tablespoons

kosher salt & freshly ground pepper

Cut the stems off the chard , gather them together, and slice across no more than 1 inch.

Slice the leaves lengthwise, then across into 2 inch wide pieces.

Place olive oil in saucepan or skillet and add the sliced stems, garlic, onions, and pepper cooking for about 5 minutes, then add the red wine vinegar and water, then finally, the chopped leaves.  Keep the heat on medium, and gently toss the mixture until the leaves are wilted.  Add the salt and pepper and serve while hot.

This made 2 small servings - next time I'll buy twice as much chard because it was SO good!     Happy January!

baby spinach with blistered tomatoes

The wind is howling over this snowy landscape - it sounds like a freight train as the wind swoops and tickles the corners of the hill beside my house, and my neighbor's house.  I am missing the farmer's market in the summer , so full of life and good vegetables, good people - and warm sunshine.

Above all, I miss the summer tomatoes, bursting with color and flavor.  I look at the plastic box of tiny tomatoes and wonder what to do.

Then this - gently seared with a hint of basil, mild olive oil and a little sweet butter, tossed with a package of baby spinach.  It isn't July or August, but it's a hint of what's to come.

To make:

1 cup baby grape tomatoes
1 tablespoon mild olive oil
1 teaspoon unsalted butter
1/4 cup water (or more, if needed)
4 cups packed baby spinach, washed (no need to dry)
1/2 teaspoon dried basil
1/2 teaspoon kosher salt
freshly ground pepper

Warm the olive oil and butter on medium heat.
Add the tomatoes and sear for 5 minutes.

Add the water, spinach, basil, salt, and pepper and cook uncovered on medium high heat until the liquid evaporates.

Serve with a smile and memories of summer.

a colorful January!

As I write this, a winter blizzard is moving into New England.  I am inland, so the snow reached here only four or five hours ago - and we have power!  When I measured the snow in the middle of the flat front yard, it was 8" - drifts were much more.

Thinking back over January, I realized I was changing my eating habits subtly - many more greens and vegetables, fewer sweets and, my downfall, tortilla chips with melted mozzarella, salsa, and sour cream.  I still have the chips and mozzarella, but the sour cream has disappeared.

And the colors !  Shining like a rainbow - which definitely puts a smile on my face and a spring in my step (as I go out to shovel:) From the top:  arugula with braised celery,warmed tomatoes with basil, mushrooms, and cubes of mozzarella;  smoked turkey sandwich with arugula and grated cheddar;  kale soup with orzo; asparagus with hardboiled eggs and parmesan;  green chard and shredded chicken soup;  homemade strawberry jam.   Hope you are all enjoying your winter!

Broccoli rabe with sweet peppers and rosemary

I had the most wonderful birthday on Monday,  filled with a shower of birthday phone calls, two visits from my grandchildren and my daughter and daughter-in-law, flowers, and a birthday breakfast coffeecake that was sweet, sweet, sweet.  It was glorious.

And that night, I made a batch of this broccoli rabe ( also known as rapini) and sweet peppers and ate two platefuls.  I've been trying not to eat sweets, so cake-for-breakfast left me feeling like I was jumping on a trampoline.  I was surprised, and next time I'll remember not to eat quite so big a piece of cake.



Broccoli Rabe with sweet peppers

Half a bunch of broccoli rabe, washed and trimmed at the stem ends
4 large, firm orange or red peppers, washed and sliced into strips
3 large cloves garlic, peeled but left whole
2 tablespoons fresh rosemary leaves (I have two huge pots of rosemary in the kitchen)
kosher salt
freshly cracked pepper
1 tablespoon unsalted butter

Pour about 1 1/2 inches of water in a large saucepan and bring to a simmer.
Add the pepper slices, garlic cloves, and rosemary to the pot and simmer 5-10 minutes.
With a large knife, slice the broccoli rabe crosswise into two inch pieces.

Add the broccoli rabe to the pepper, adding more water if needed to prevent scorching, cover the pot with a lid, and cook just until wilted.

Uncover and stir in the butter, and sprinkle with salt and pepper.



Izzie made me a card - don't you love her bunny slippers?  We spent an hour looking at  pictures of Paris on Pinterest - she is crazy about Paris!

creamy brussels sprouts and arugula soup and 10 inches of snow

Well, we knew it was coming and the weather people were right on the mark - 10 inches of pretty snow, and thankfully no sleet or freezing rain.  I don't know - winter isn't ringing my jingle bells much these days, but it's lovely to look out on.

I am recovering from a little accident with my hatchet, so hunting and pecking on the computer without my speediest finger, which is firmly wrapped to protect the stitches.  The doctor gave me a scolding for not using a glove while splitting off some kindling  - and holding the piece of pine board with my bare fingers. Oops.

Today was another perfect day for my newest soup - made with just cooked brussels sprouts and arugula, cumin, hot pepper flakes, thyme, and fresh lemon juice, quickly pureed.  A few days ago I made it with spinach, and that was just as wonderful.  On the really cold days (10 degrees) a cup of  hot soup warms me up faster than coffee,  - another reason I like to keep at least one container of soup in the fridge.   AND I'm wearing my new Santa hat, which keeps me toasty and smiling.  Hope you're enjoying the season!


Brussels Sprouts and Arugula soup

This makes four servings in medium sized cups.

3 1/2-4 cups vegetable or chicken stock, or half water, half stock
1 medium onion, sliced
1 smallish potato, peeled and sliced
1 large clove garlic sliced
hefty pinch of thyme
1 T. unsalted butter OR olive oil
kosher salt
pinch hot pepper flakes, or dash of hot sauce
1 rounded teaspoon cumin
1 1/2 cups trimmed brussels sprouts, cut in half
2 cups packed arugula or spinach
1-2 lemons, quartered

Drizzle oil or melt butter in large saucepan.  Add the onion, garlic, and cumin and cook five minutes, stirring.
Add the stock or water, the potatoes, salt, hot pepper flakes, and thyme, bring to a simmer, then add the halved brussels sprouts, cover and cook for ten minutes.  

After ten minutes, uncover the pot and add the arugula or spinach.  Stir, then cover and cook another 10  minutes - no more than ten minutes!

Remove from heat, uncover, and let cool for ten minutes.

Using an immersion blender, carefully puree until smooth.  If it's too thick, and a little water, then taste and correct seasonings.  I find it always needs salt.  Squeeze in about 2 tablespoons lemon juice, and taste again.  Serve with extra lemon quarters on the side.

I love this along with a chunk of warm bread and Vermont cheddar cheese.

Hope you're staying warm and cozy ~

rapini and rigatoni pasta with lemon juice, olive oil, and hot pepper flakes

Another stunningly beautiful Autumn day here .  Sun shining, filtering through the high branches of mostly yellow leaves (not many sugar maples in these woods anymore), clear air, perfect temperatures for walking and hiking.  But then I remembered that fresh bunch of rapini (also known as broccoli rabe and my favorite green next to spinach) in the fridge. With my first cup of coffee I checked my bookmarks menu, remembering two recipes I'd filed there.  One was from Smitten Kitchen, the other from The Kitchn .

One a soup, one a very garlicky dinner dish. Both used red pepper flakes, one used fresh lemon juice, as I always do with any pasta dish.

The soup is a must-try for later, when the real cold weather arrives, but the rapini and pasta dish I made got slightly tweaked from the original recipe :  a tiny sliver of garlic because I can no longer tolerate a lot of garlic, a little less olive oil, more rapini, lemon juice, and those pepper flakes, and I took her advice to match the size of the pasta to the size of the greens, something I'd never really thought about before.   Best of all, you only need one pot to make this - though I did warm the olive oil in a small saucepan.


Rapini and rigatoni pasta with lemon juice, olive oil, and hot pepper flakes

Set a large pot of water on the burner, bring to a boil.

Set out your ingredients:

2 cups rigatoni pasta
4 packed cups of washed rapini, cut into 2 inch lengths ( I used most of the stems)

Juice of half a large lemon
1 clove of garlic, sliced ( more if you want)
generous pinch red pepper flakes
kosher salt
1/3 cup extra-virgin olive oil

When the water comes to a boil, toss in the pasta and set your timer for 6 minutes on high boil.
Add the rapini when the timer dings, and set timer for 3 minutes.
After 3 minutes, take pot off the heat and drain, then place back in the pot, and stir the lemon juice into the rapini and rigatoni.

In a small saucepan, warm the olive oil briefly, along with the garlic, and hot pepper flakes.
Drizzle over the rapini/pasta, add salt to taste, and spoon into a serving dish.

Serve with freshly grated parmesan cheese and a drizzle of more olive oil.

This serves 2 or 3 very happy people.

spring soup and a fresh chicken salad

It's coming.  Outside may be frozen into icy snowdrifts, and trying to take a walk?  You take your chances on the slip- n- slide paths.  But the temperature is slowly climbing, starting out at 20 degrees, and up to 40 a few hours later. I know you're out there, Mother Nature - and you're bringing Spring!

It's astonishing what a change it makes, knowing we are only a few weeks away from the official start of gardening.  The sun peeks out first thing in the morning, then disappears behind gloomy gray clouds, but still.  We know you're there.  

A morning walk is out of the question right now, but my menu has made a radical turn.  A perfect salad with chicken, goat cheese, and cranberries, and lots of greens, and a daily soup made of handfuls of lettuces, turnip greens, and kale or spinach, with a few baby bella mushrooms sliced up, simmered quickly in stock and pureed.  Only a few weeks ago I was making mashed potatoes with lots of butter, a few too many times a week.  Desperate times, then.

For the soup:

4 or 5 mushrooms, sliced
2 T. olive oil
1/4 cup scallions, sliced
a small bag of spinach, or two handfuls
2 cups other mixed greens from your vegetable drawer: kale, turnip greens, rapini, celery leaves -whatever is fresh.
2 or 3 cups stock, chicken, beef, or vegetable
1/2 t. thyme
salt and pepper to taste

Saute the mushrooms in the olive oil briefly, then add the greens and stock, thyme and salt and pepper.  Turn heat to low and cover.  Cook for 8-10 minutes, then take off heat and let sit before pureeing with an immersion blender.  Serves 2.

For the salad:

3-4 cups assorted greens, cut to bite size or not
1 large chicken breast, cooked, skinless and boneless, or use leftover chicken.  Dice the chicken in fairly large pieces.
1  1/2 cups dried cranberries
about 5 inches of goat cheese from a log, flaked into large chunks with a fork

Dressing:

Makes 1/4 of a cup dressing.

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon honey

1 tablespoon plain greek yogurt

1 teaspoon poppyseeds

salt and pepper to taste

Drizzle on the dressing and enjoy!

Serves 3, depending on your appetite.

Happy almost-Spring!