Tuscan Cabbage and Beans (adapted from The All New Good Housekeeping Cookbook)
1 Tbs EVOO
2 small onions thinly sliced
2 garlic cloves, thinly sliced
2 lbs cabbage, cored and chopped
1 (14 oz) can diced tomatoes
1 cup water
3/4 tsp kosher or sea salt
several turns of the pepper mill
1 can (15 oz) white beans such as cannellini or great northern, rinsed and drained
1/3 cup chopped fresh parsley
Heat EVOO over med heat in 12" skillet. Add onions and cook until tender, about 5 mins. Add garlic and stir. Add cabbage, tomatoes with their juice, water, salt and pepper. Cover and cook until cabbage is tender, about 30 mins (stirring occasionally). Add white beans and most of parsley. Heat through. Transfer to serving bowls and sprinkle with remaining parsley. Can be a main dish or a side.
- 6 parsnips, peeled and thinly sliced lengthwise
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/2 cup butter, melted
- In a plastic bag combine flour, salt and pepper. Dip parsnips in melted butter (in shallow bowl) and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
- Pour remaining butter into a large skillet and heat over medium-high. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until golden brown (about 20 mins) turning down heat as necessary to prevent flour coating from burning.
1 Tbs EVOO
12 oz Italian sausage
4 cloves garlic, thinly sliced
1/2 cup dry white wine
32 oz low-sodium chicken stock
4 oz small pasta shapes (such as orzo or stars)
1 15oz can cannellini beans (or other white bean)
10 oz fresh spinach, thick stems removed
Grated Parmesan and crushed red pepper flakes
Heat oil in large dutch oven or sauce pot over med heat. Add sausage and cook through. Transfer to plate with slotted spoon and slice 1/4" thick. Add garlic to pan and cook about a minute. Add wine and deglaze pot. Add broth and pasta and bring to boil. Reduce heat and simmer until pasta is al dente. Add beans, sausage and pepper to taste. Heat through. Remove from heat and add spinach. Serve topped with Parmesan and crushed red pepper flakes if desired.
Pork Green Chili (inspired but ultimately changed from a recipe at Denvergreenchili.com)
|Sorry you mostly see chips here|
2-3 cloves garlic, minced
1/4 tsp pepper
1/4 cup all-purpose flour
oil for browning pork
3 cups finely diced green tomatoes
1 cup diced onion
1 cup diced green chilies (I used a combo of jalepeno, green bell pepper, and Big Jim peppers)
1 cup chicken or veggie stock
2 tsp cumin
1 tsp dried oregano
salt and pepper to taste
In med bowl, mix pork with garlic, pepper and flour so that pork is evenly coated with flour. Heat large skillet to medium-high and add oil (I used refined coconut oil). Add dredged pork and any remaining flour/salt/garlic at the bottom of the bowl. Brown evenly.
Meanwhile, place remaining ingredients in slow cooker. Stir to combine. Top with browned pork. Cover and cook on low about 8 hours or until nicely thickened and pork is tender. Serve with rice or tortillas or just eat out of a bowl with sour cream and cilantro.
Black Bean Chicken Enchiladas (from Week 20) made with leftover pulled pork instead of chicken