Red Kale Cannellini Beans and Chorizo Soup

Red Kale Cannellini Beans and Chorizo

When the suns behind the winter clouds and not able to warm your skin, the next best thing is Red Kale Cannellini Beans and Chorizo Soup.

The cannellini beans or white beans are also known as white Italian kidney beans. The skin of the white kidney beans are much thinner and more delicate than their red cousins. White beans also have a smooth, but slightly nutty tasting interior.

Concerned about your daily fiber in take? A half cup serving of cooked cannellini beans are a excellent source of dietary fiber, providing you with 7 grams of your 30 grams of fiber needed daily for good health.

Here is what you will need for this simple and nutritious Red Kale Cannellini Beans and Chorizo Soup.

Our ingredients are all organic grown and harvested and pasture fed meat.

red kale2 tablespoons avocado oil

12 ounces pork chorizo sausage, 1-inch slices

1 medium red onion, diced

3 gloves garlic, minced

1 medium purple carrot, diced

1 rib celery, diced

4 cups chicken stock

2 15 ounce cans cannellini beans, drained and rinsed

1 teaspoon Himalayan salt optional

4 cups red kale, stemmed and leaves torn

spooning from the sauce pot - Red Kale Cannellini Beans and ChorizoOver medium heat, add oil to a large sauce pot. Once heated add meat and brown. Next add onions, and garlic. Stir until garlic and onion is just browned about 1 minute.

Next add diced carrots and celery, and stir until you see the vegetables brighten in color, about 2 minutes. Next add chicken broth, beans and salt.

a large sauce pot of Red Kale Cannellini Beans and ChorizoBring to a boil, then lower heat to a simmer, and add kale, then stir in. Place lid on pot, and on simmer let soup cook another 5 minutes.

Red Kale Cannellini Beans and Chorizo - close upTo thicken the soup a little, as we did not use potatoes (their starch content will thicken soups), you can add some arrowroot starch. In a small glass add 1 tablespoon of starch and stir in a teaspoon of fresh water, and add when soup is boiling. When soup has thickened some, lower heat to a simmer. Add kale and stir in, then place lid on soup pot and let cook another 5 minutes.

Red Kale Cannellini Beans and Chorizo

According to Mangia Bene Pasta, the Cannellini beans are difficult to harvest when ripe and therefore are harvested in the fall when the pod is completely dry.  As a result, the beans are rarely eaten fresh.

In some parts of Italy, the beans are a popular accompaniment to tuna and pasta dishes containing poultry. In the United States, vegetarians often utilize the hearty beans as a fish or chicken substitute, due to its protein source (WiseGeek).

The dried beans double in size when soaked, so a few beans go a long way in a dish.  Cannellini beans are available in supermarkets in both dried and canned form. If cannellini beans are unavailable, great northern beans or navy beans can be used, though they are a much smaller bean.

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Teriyaki Chicken with Vegetables

Teriyaki Chicken with Vegetables

Chicken Teriyaki  is a very popular Japanese food in the US.  Teriyaki in Japanese means “grilled with shine.”  Sugar in teriyaki sauce gives a shine to the food, making it not only delicious, but also looks more appetizing.

It is very simple to make teriyaki sauce, as it is a mixture of only three ingredients, soy sauce, sugar, and sake. You can also use mirin for a sweeter teriyaki.  One of the advantages of making the sauce yourself is you can adjust the flavor the way you prefer.  Also making your own, avoids the unnecessary chemicals in store bought teriyaki sauce.

 common-japanese-cooking-ingredientsAccording to Japanese Cooking 101, this is a list of common ingredients used in Japanese cuisine:

Aburaage
Aonori
Dashi
Dried Bonito Flakes (Katsuobushi)
Dried Shiitake Mushroom
Mirin
Miso Paste
Nagaimo (Dioscorea opposita, Chinese yam)
Panko (Bread Crumbs)
Pickled Red Ginger (Benishouga)
Rice
Rice Vinegar
Roasted Seaweed (Sushi Nori)
Sake
Soy Sauce
Tonkatsu Sauce

It is not common in traditional Japanese cuisine to use garlic, though it is in Korean cooking.

Our featured recipe is a Teriyaki Chicken with Vegetables, though not an authentic recipe, but an American rendition.

homemade Teriyaki Sauce

Teriyaki Sauce

4 tablespoons tamari sauce  (works the same as soy sauce)

4 tablespoons mirin (can use sake for a less sweeter teriyaki sauce)

2 tablespoons coconut sugar (not used in Japanese cooking, can use white sugar if you wish)

2 teaspoons arrowroot (can also use cornstarch or potato starch)

2 tablespoons water

Mix together in a small sauce pan over medium heat, the first three ingredients. In a small cup mix together the water and arrowroot. Bring the pot to a slow boil and add the arrowroot-water mixture to the boiling pot. Stir in and continue to stir until the liquid thickens. Remove from heat and set aside.

Tamari is specifically a Japanese form of soy sauce, traditionally made as a by-product of miso paste. Tamari is a gluten-free product, were as soy sauce is not.

Now let’s prepare the meat and vegetables to mix with our homemade teriyaki sauce.

vegetables cut Julienne style4  tablespoons coconut oil (or sesame oil), divided

2 inch piece of fresh ginger, grated

3 green onions, chopped

2 carrots, cut julienne style

2 celery ribs, cut julienne style

8 asparagus spires, cut into 1 to 2 inch pieces

4 chicken breasts, skinless and bones, cut into 1 inch chunks

2-3 tablespoons sesame seeds

A traditional Japanese chicken teriyaki uses chicken thighs, and asparagus is not a vegetable normally used in Japanese cooking.

sauteing ginger and green onionsSaute the prepared ginger and green onions in the heated coconut oil (2 tablespoons) over medium heat in a large frying pan, until fragrant, about 5 minutes. Next add the carrots, celery, and asparagus, and continue to stir-fry until vegetables are just tender, about 10 minutes. Set aside.

cooking chicken thigh chunks in teriyaki sauceHeat a large frying pan over medium heat with 2 tablespoons of coconut oil, and add chopped meat and cook until meat is oblique. Next add the teriyaki sauce and mix in.

mixing in sesame seedsNext mix in the sesame seeds, and add the vegetables and mix in as well.

Teriyaki Chicken with VegetablesPlate and serve over white rice.

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Balsamic-Honey Glazed Chicken and Asparagus

Balsamic-Honey Glazed Chicken and AsparagusAbout 70 years ago, way before fast food restaurants opened up, one pot meals were popular. The reason being that the women worked long hours in the fields or in factory jobs, and were often too tired to make a complete meal for their family. So instead they made meals that were quick and easy to put together.

One pot meals are quick and easy to prepare and do not not require a lot of time in the kitchen. On many occasions these meals are enjoyed by family and friends, and always include foods that go well together, like pinto beans and rice, macaroni and cheese, and spaghetti and ground pork.

A true one pot dish is literally using one pot to cook all the ingredients at the same time. The one pot meal can also include using one pot to cook the ingredients separately, and then combining them together at the end of the preparation and cooking time. These type of one pot meals are also not time consuming.

Our featured dish: Balsamic-Honey Glazed Chicken and Asparagus is the later description of the one pot meal. Here is what you will need.

produce ingredients for Balsamic-Honey Glazed Chicken and Asparagus

1/4 cup + 2 Tbsp Italian dressing, your favorite, store bought or homemade

3 tablespoons balsamic vinegar

2 tablespoons honey

1/8 teaspoon red pepper flakes

1 1/4 lbs chicken, sliced horizontally, and cut into 2 x 4 inch pieces

4 tablespoons olive oil

Salt and black pepper for seasoning

1 lb fresh asparagus, trimmed of tough ends, cut to 2-inch pieces (thinner stalks are the best to use, if you can find them)

1 1/2 cups rainbow matchstick carrots

1 cup grape tomatoes, mixed colors, halved

If you can not find rainbow matchstick carrots, then the orange ones are fine. We did take the time to make our own matchsticks using a red and yellow carrot with a julienne peeler.

In a large measuring cup, mix together dressing, balsamic vinegar, honey, and red pepper flakes, and set aside.

cooking chicken in a large skilletIn a large skillet, heat olive oil over medium-high heat. Season the chicken with a little salt and pepper, then place chicken evenly in skillet. Cook about 8 minutes, turning chicken pieces once halfway through cooking, until it has cooked through.

Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large serving platter, and leave sauce in the skillet (if there is any).

cooking asparagus and carrots in a large skilletNext add the prepared asparagus and carrots to skillet, season with a little salt and pepper (optional), and cook, stirring frequently, until crisp tender, about 4 to 5 minutes. Transfer veggies to a serving platter with chicken.

Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.

Balsamic-Honey Glazed Chicken and Asparagus - closer viewAdd tomatoes to vegetables and mix in. Drizzle dressing mixture in pan over top of chicken and vegetables or return chicken and vegetables to pan and toss to coat. Plate and serve.

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Purple Sweet Potato Cashew and Chicken Salad

Purple Sweet Potato Cashew and Chicken Salad

This recipe brings together flavors for an exciting salad as a main dinner selection. It features the sweet purple potato which roasts up very tasty, along with cashews, tender baby kale, chicken breast, and an all organic balsamic dressing purchased at the Whole Foods Market. It is a non-oil dressing that is gluten free, vegan friendly, and non-dairy. The main dressing ingredients includes blackberries, figs, and aged balsamic vinegar.

Let’s get to cooking and enjoy the video.

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Apple Cranberry Crumb Pie

Apple Cranberry Crumb PieThere are several different ways to make a pie crust. Everyone seems to have their favorite recipe. The most classic pie crust is made with butter. Making a pie crust with butter makes it more flaky.

Making a pie with butter takes some practice, because if you handle it too much it will end up being tough, the reason being your warm touch is melting the butter.

To get the perfect pie crust requires that all the ingredients are chilled, and doing so will give you a flaky, manageable dough. You can also make pie crust using a food processor. Let’s see how that works.

pie crust 1

Add your flour and butter and pulsate, but stop pulsing when you see the pieces of butter are pea size and still cold.

pie crust 2<—————

Now add some ice cold water slowly while pulsing, but just until you see clumps starting to form. When the clumps start to form this is a sign that the flour to water ratio is right. ———–>

pie crust 3After chilling your dough, lightly flour the surface you will be rolling your dough on. As the dough will absorb some of the flour, so putting to much can cause the dough to be tough.

pie crust 4<———–

To get that flaky crust, the butter has to be in solid form and not melted. This requires rolling out the dough promptly, getting it into the pie pan, and into the oven. Always remember, chunks of cold butter, renders flaky crust. ———>

Do you think you can do it? Sure you can. Here is the basic recipe we use here at Splendid Recipes:

Easy Pie Crust with Butter

2 cups all-purpose flour

1/4 teaspoon salt

2/3 cup cold Butter

5 tablespoons cold water

Combine flour and salt in processor. Next cut butter into chunks and add to processor. Pulsate until flour and butter are combined, and the chunks of butter are pea sized. Next while pulsating add a tablespoon at a time and stop adding water when you see clumps starting to form. Remove dough from processor, cut into two even parts, form into a ball and wrap each dough ball with plastic wrap and refrigerate for about 30 minutes to 1 hour.

After removing dough from refrigerator, follow illustrations 3 and 4 above. To blind bake your pie crust, link here: Blind Baking.

As we mentioned at the on set of the article, there are variations to making a pie crust. Here is another pie crust recipe:

Easy Pie Crust with Buttermilk

With this pie crust the oil replaces the butter, and the cold ice water is replaced by buttermilk ( 5 tablespoons equal 1/3 cup).

2 cup all-purpose flour
½ tsp. salt
1/3 cup buttermilk
2/3 cup vegetable oil (we use avocado oil or lite olive oil)

Sift flour and salt. Add buttermilk, oil and stir only until dry ingredients are blended in. Divide dough in half, and form into a ball and wrap each dough ball with plastic wrap and refrigerate for about 30 minutes to 1 hour.

After removing dough from refrigerator, follow illustrations 3 and 4 above. To blind bake your pie crust, link here: Blind Baking.

After you have prepared your crust, blind baked it, here is an idea for some great pie ingredients to fill your crust with.

Apple Cranberry Crumb PieApple Cranberry Crumb Pie

1 prepared blind-baked pie crust

Filling

2 pounds of sweet-tart apples, peeled and cored – An excellent choice is Gravenstein, Braeburn, Fuji and Pink Lady. They are all crisp and sturdy apples for baking

1 3/4 cups fresh or frozen (unthawed) cranberries, chopped

3/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon nutmeg

Coarse salt

Topping

1/4 cup all-purpose flour

1/4 cup old-fashioned rolled oats (not quick-cooking)

3 tablespoons packed light-brown sugar

preheat oven to 425 degrees

In a small mixing bowl make sugar mixture whisking together sugar, flour, cinnamon and nutmeg.

Place apples in a large bowl and toss with the sugar mixture, coating apples thoroughly. Add cranberries, mixing in well. Spoon apple mixture in the pie crust, distributing evenly over the whole surface of the crust.

For the topping combine all ingredients, except butter, in a small bowl, and mix well. Next add butter, using two knives, cut in butter until mixture forms small pea sized pieces. Sprinkle over filling, covering completely.

Place prepared pie plate onto a baking sheet and bake 15 minutes. Reduce heat to 375 degrees, and continue baking 40 minutes, or until apples are tender. Insert a knife into the pie to check the firmness of the apples. If the apples are still firm, continue baking until they soften just a little. If topping is getting too brown and apples are not done yet, cover pie with aluminum foil to allow apples to bake a bit longer.

Transfer pie to a wire rack and let cool 1 hour before serving.

Apple pies are best served at room temperature or warmed in a  350 degree oven for about 10 minutes. Apple Cranberry Crumb Pie will keep at room temperature overnight, and can be stored in the refrigerator up to four days.

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Vinaigrette’s to Complete Your Salad

Vinaigrette's to Complete Your Salad

Vinaigrette is a French culinary invention, around 1690 to 1700’s.

Vinaigrette is an emulsion of vinegar and a form of oil, such as (but not limited too) olive oil, and sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade.

In some French cuisines, vinaigrette preparations are used as a cold sauce, such as with cold artichokes, asparagus, and leeks.

In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion, such as mustard. Salt and pepper are often added. Herbs, garlic, and shallots are added, especially when it is used as a sauce for cooked vegetables or grains, such as rice.

These vinaigrettes presented here are a light and tasty addition to any salad. Simply use them with a bowl of arugula and butter lettuce or your favorite mix salad greens.

The best way to mix vinaigrette with your greens, is pouring the vinaigrette into a large salad bowl first then add the greens and gently toss to completely coat, while leaving any excess dressing at the bottom of the bowl.

For all the vinaigrette preparations you will need a glass bottle with tight fitting lid for storing.

Avocado Vinaigrette  Avocado Lime Vinaigrette

This recipe is intended to eat with a salad without any left overs. The lime juice is used for flavor as well as keeping the avocado from oxidizing or turning brown.

1 tablespoon fresh lime juice

1-2 tablespoons balsamic vinegar

3 tablespoons avocado oil

½ teaspoon minced garlic

½ teaspoon ground cumin

Salt and pepper to taste

Mash 1/2 to 1 avocado until as smooth as possible, and mix in other ingredients.

 

Fresh Peach Salad with a Citrus VinaigretteCitrus Vinaigrette

1 teaspoon white-wine vinegar

1 tablespoon freshly squeezed lemon juice

1 tablespoon honey

1/2 cup freshly squeezed grapefruit juice

2 tablespoons Extra Virgin Olive Oil

1 large grapefruit, peeled, pith removed, and sectioned

Salt and freshly ground black pepper

In a small bowl, whisk together vinegar, lemon juice, honey, grapefruit juice, and oil. Add grapefruit sections; season with salt and pepper. Keep vinaigrette in airtight container in refrigerator up to 3 days.

 

Balsamic Vinaigrette

3 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 garlic clove, minced

1/2 cup Extra Virgin Olive Oil

Salt and freshly ground pepper

In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly and season with salt and pepper to taste (optional).

 

Herb Mustard Vinaigrette

2 teaspoons garlic, minced

2 teaspoons shallots, minced

2 Tablespoons dijon mustard

2 teaspoons dried oregano

2 teaspoons dried parsley

½ teaspoons freshly black pepper

½ teaspoon sea salt

¼ cups red wine vinegar

1¼ cup extra virgin olive oil

2 tablespoons grated Parmesan cheese

Mix all the ingredients in a glass jar.

Screw the lid on tightly and shake.

Serve as needed. Keep refrigerated.

 

This following vinaigrette goes great with a Spinach Salad.

Salad with a Citrus VinaigretteRaspberry Vinaigrette

½ cup fresh raspberries

½ cup vinegar

1 cup Extra Virgin Olive Oil

2 tbsp. sugar

2 tsp. basil

2 tsp. marjoram

1/2 tsp. rosemary

2 tsp. oregano

1/2 tsp. sage

Mesh strainer or cheesecloth

Rinse the fresh raspberries and place them in a mixing bowl. Mash the raspberries with a wooden spoon to release their juices. Strain the mashed raspberries through the mesh strainer or cheesecloth into a separate mixing bowl. Discard the raspberry pulp.

Pour the vinegar and virgin olive oil into the bowl of raspberry juice. Add the Italian seasoning, sugar, basil, marjoram, rosemary, oregano and sage to the juice and stir to combine.

 

This vinaigrette would go great with an Asian Chopped Salad.

Sesame-Ginger Vinaigrette

2 teaspoons grated fresh ginger

1 teaspoon minced garlic

1 teaspoon sugar

2 tablespoons rice vinegar

2 tablespoons soy sauce

1/4 cup peanut

1 tablespoon Asian toasted sesame oil

1 tablespoon chopped fresh chives

1 teaspoon toasted sesame seeds

Whisk together grated fresh ginger, minced garlic, sugar, rice vinegar, and soy sauce.

While whisking, slowly add peanut and toasted Asian sesame oil until emulsified. Stir in chopped fresh chives and toasted sesame seeds.

 

Chipotle Honey Vinaigrette 

1/2 cup red wine vinegar

1/3 cup honey

2 teaspoons Grey Poupon Dijon mustard

1 1/4 teaspoon ground chipotle powder

1 teaspoon lime juice

3/4 teaspoon black pepper

3/4 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/2 cup extra virgin olive oil

Combine all ingredients, except oil in blender and blend on low speed for ten seconds.

Next, on low speed SLOWLY pour olive oil into blender.

Chill for at least an hour.

Header Image credit: razmarinka / 123RF Stock Photo

 

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