Marry-Me White Bean, Spinach & Sundried Tomato Skillet

  This creamy, flavor-packed skillet is love at first bite! Velvety white beans simmer in a garlicky sun-dried tomato sauce, folded with wilted spinach and finished with a melt of grated Parmesan for irresistible richness. It’s a one-pan wonder that’s hearty, wholesome, and irresistibly delicious ... The kind of dish that just might inspire a proposal.

Satisfying on its own, it also pairs nicely with pork tenderloin or a delicate white fish for a more elevated meal.

INGREDIENTS 

• 2 tbsp extra-virgin olive oil
• 3 tbsp butter
• ½ cup finely chopped green onions
• ½ cup drained, oil-packed sun-dried tomatoes, chopped
• 2 (5 oz) packages baby spinach
• ¼ cup chopped fresh basil
• 4 cloves garlic, minced
• 2 (15 oz) cans no-salt-added cannellini beans, rinsed; navy beans can be used as a substitute.
• ½ cup unsalted chicken broth
• ½ cup heavy cream
• ½ cup grated parmesan cheese
• ½ cup dry white wine
• 1 tsp chili flakes
• 2 tsp oregano
• Salt and Pepper

INSTRUCTIONS:

     1).  Heat olive oil in a large skillet over medium heat.

     2).  Add onions and sun-dried tomatoes; cook, stirring often, until the onions are softened (5-10 min).

     3).  Add garlic, salt, chili flakes, and oregano; stir until fragrant (2-5 min).

     4).  Add wine and increase heat to medium-high; cook, stirring often until the wine is almost fully reduced (5-7 min).

     5).  Add spinach; cook, stirring until wilted (3-5 min).

     6).  Add beans and broth; cook, stirring gently until heated through (5-7 min).

     7).  Remote the skillet from heat.

     8).  Stir in the cream and Parmesan cheese.

     9).  Serve with sprinkles of Parmesan and basil.

SERVES 6 

Beef Bourguignon

     Winter is a season for indulging warm comforts.  This hearty French stew, hailing from the Burgundy region, is great for cuddling by the fire.  It combines fork-tender chunks of beef with the deep flavors of red wine, mushrooms, and herbs ... Takes a full afternoon of prep, so plan accordingly.  I like to accompany with warm bread and a bottle of Pinot or Cabernet ... Bon Appétit! 

INGREDIENTS 

• 3 lbs boneless chuck roast, trim the fat and cut into 1-inch pieces
• 8 oz / 6 slices thick bacon, chopped
• 16 oz baby bella mushrooms, sliced
• 2 medium carrots, cut diagonally into 3/4-inch pieces
• 1 lb baby potatoes, halved
• 2 yellow onions, roughly chopped
• 10 oz frozen pearl onions
• 15 oz reduced-sodium beef broth
• 4 cloves minced garlic
• 4 tbsp unsalted butter
• 1 bottle dry red wine (Pinot or Cab)
• 2 tbsp tomato paste
• 2 tbsp flour
• Salt and pepper
• 6 sprigs fresh thyme (tied in a bundle)
• 2 whole bay leaves

INSTRUCTIONS:

     1).  Pat the beef dry and season with 2 tsp salt and 2 tsp black pepper.

     2).  Heat a large Dutch oven over medium heat.  Add the bacon and cook, stirring occasionally, until the bacon is browned and beinning to turn crisp and the fat has rendered (about 15 minutes).  Remove the bacon to a plate and set aside.

     3).  Add the mushrooms and 2 tbsp butter to the pot.  Stir to combine.  Sauté over medium heat until the mushrooms are nicely browned and have given up their liquid (about 12 minutes).  Add a pinch of salt and stir to coat.  Remove the mushrooms to a bowl and set aside.

     4).  Increase the Dutch over to medium-high heat.  Add a layer of beef cubes (you'll need to work in batches) and sear until the beef is nicely browned on all side (about 5 minutes).  You do not need to cook all the way through.  Remove the beef to a plate and set aside.  Repeat with remaining beef.

     5).  Carefully pour in about 1/5 of the bottle of wine.  Stir to scrape up any browned bits from the bottom of the pot (keep it in; that's flavor!).

     6).  Reduce the heat to medium.  Add the carrots, potatoes, onion, with 2 pinches of salt and 2 of pepper.  Sauté until the onions are lightly browned (about 15 minutes).

     7).  Stir in the garlic and tomato paste and cook for another minutes or two until fragrant.

     8).  Return the beef and bacon to the pot, along with any juices that have collected on the plate.

     9).  Add the remaining wine and broth.  Add the thyme and bay leaves.  Increase the heat to bring the liquid to a simmer.

     10).  Cover, then carefully transfer the pot to the oven.  Bake the beef bourguignon for 1.5 hours at 370 degrees until the meat and vegetables are fork tender.

     11).  In a small bowl, mash 2 tbsp butter and 2 tbsp flour together, then stir into the stew.

     12).  Stir in the pearl onions and mushrooms.  Bring the stew to a boil, then lower the heat and let simmer for 20 minutes.  Remove the thyme bundle and bay leaves before serving.  Salt and pepper to taste.

Accompany with warm bread and a bottle of Pinot or Cab.

SERVES 8 

Creamy Coconut Corn Soup with Chili Crisp

     Light and quick to assemble, this summer soup makes a nice companion to your grilled sandwich.  I prefer to consume it in a coffee mug ... The chili crisp adds a spark of heat to the sweet, summer corn ... Delicious! 

INGREDIENTS 

• 4 tbsps. extra virgin olive oil
• 2 medium yellow onions (about two cups), diced
• 4 (12 oz.) bags frozen sweet corn
• 4 (32 oz.) cups low-sodium vegetable broth
• 2 (12.5 oz.) cans unsweetend coconut milk
• 1 tbsp. ground coriander
• 1 tbsp. fine salt
• 1 tsp. garlic powder
• 1 tsp. smoked paprika
• 1 tsp. group black pepper

          GARNISH

• Chili crisp

     1).  Warm the olive oil in a large stock pot over medium-high heat.

     2).  Add the onion, coriander, salt, garlic powder, smoked paprika, and black pepper, then sauté for until the onion softens and turns translucent.

     3).  Add the corn, broth, and coconut milk, bring to a simmer and cook until the corn is tender (about 10-15 minutes), then remove from the heat.

     4).  Use an immersion blender to puree until smooth.  Taste and season to your liking.

     5).  Serve garnished with a drizzle of chili crisp.

SERVES 8 

West African Chicken & Peanut Stew

     The people's stew will have peanut butter (natural peanut butter).  Flavorful and delicious, this recipe is great for stormy days when the body craves warm comfort.  One of my favorites! 

INGREDIENTS 

• 3 tbsps. peanut oil
• 1 large yellow onion, chopped
• 2 large carrots, peeled and diced
• 1 red bell pepper, seeded and chopped
• 1 jalapeno, seeded and chopped
• 4 medium sweet potatoes, scrubbed, peeled and chopped
• 1 (28 oz.) can crushed tomatoes
• 1 (15oz.) chickpeas, drained and rinsed
• 2 tbsps. tomato paste
• 4 garlic cloves, minced
• 4 tbsps. peeled, grated ginger root
• 4 (32 oz.) cups chicken stock
• 12 oz. crunchy organic peanut butter
• 1.5 1bs. cooked chicken, shredded 
• 4 cups kale, chopped
• 2 limes, juiced
• 2 tbsp. curry powder
• 2 tbsps. coriander
• 1 tbsp. cumin
• 1 tsp. cayenne pepper
• 1 tsp. cinnamon
• 1 tsp. ground cloves
• 1 tsp. sea salt

          GARNISH

• crushed peanuts

     1).  Warm the peanut oil in a large stock pot over medium-high heat.

     2).  Sauté the onion (with a pinch of salt) 10 - 12 minutes, until begin to brown.

     3).   Mix in the garlic, ginger, cumin, coriander, cinnamon and cloves.  Sauté another 1 - 3 minutes, ensuring the onions are well coated with spice.

     4).  Mix in the sweet potatoes, bell pepper, jalapeno, carrots, and tomato paste.  Stir another 5 - 7 minutes (or until the sweet potatoes begin to stick to the bottom of the pot).

     5).  Pour crushed tomatoes, chicken stock, and chickpeas into the pot and season with cayenne, curry powder, and salt.  Bring to a boil, then reduce heat and let simmer for 30 minutes (or until the sweet potatoes are tender).

     6).  Add peanut butter and puree the contents with a hand blender producing a smooth texture.

     7).  Stir in the chicken and kale and simmer another 5 - 10 minutes.

     8).  Stir in fresh lime juice, then season to taste.

     9).  Serve garnished with chopped peanuts.

 Accompany with jasmine rice, or works great on its own.

SERVES 6

Mulligatawny

       Perhaps you recall the Seinfeld episode, The Soup Nazi, where Kramer mentions mulligatawny:  "It's an Indian soup. It's simmered to perfection by one of the great soup artisans in the modern era."  "Who, the Soup Nazi?" Elaine replies.

       This is not the Soup Nazi's recipe, but a confection of ingredients drawn from mixed versions I have explored over the years ... Light and flavorful, it makes for a great Springtime meal.  Note:  I like to double the recipe and keep the pot in the refrigerator all week long. 

INGREDIENTS 

• 1/4 cup (1/2 stick) butter
• 1 yellow onion, chopped
• 2 celery stalks, chopped
• 2 carrots, diced
• 1 red jalapeno, seeded and diced
• 5 garlic cloves, minced
• 2 tablespoons ginger root, minced
• 1 apple, cored and diced (I use Granny Smith)
• 1 (14.5 oz) can diced tomatoes
• 2 tablespoons curry powder
• 1 tablespoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cardamom
• 1 cup red lentils
• 1/3 cup white jasmine rice
• 5 cups chicken stock
• 1 (14 oz) can unsweetened coconut milk
• 1 lime, juiced
• 1 rotisserie chicken, shredded (I only use the breast)

          GARNISH

• Cilantro, chopped
• Raisins, golden
• Cashews

     1).  Melt the butter in a large stock pot over medium-high heat.

     2).  Sauté the onion, carrot, and jalapeno 6-8 minutes until onions have softened.

     3).   Add garlic, ginger, apples, celery, and diced tomatoes; sauté another 3-5 minutes.

     4).  Add all the spices and toss until fully coated.

     5).  Add the lentils, rice, and stock; bring to a boil, then reduce heat to medium-low and simmer 30-40 minutes. 

     6).  Immersion blend about 75% of ingredients.

     7).  Add the chicken, stir in the coconut milk, and squeeze in the lime juice; let simmer another 10-15 minutes.  Salt and spice to your liking.

     8).  Serve with a garnish of cilantro, raisins, and cashews.

 Accompany with warm naan bread.

SERVES 8

Winter White Bean Soup with Turkey and Kale

      This one was inspired by a New York Times article and became a favorite over our holidays.  Bright and hearty, packed with winter greens and white beans, fortified with turkey meat.  Great for a lazy weekend when the weather is cold, the game is on, and the fireplace is crackling. 

INGREDIENTS 

• 5 tablespoons olive oil
• 2 medium yellow onions, chopped
• 2 large carrots, diced
• 2 bunches kale, destemmed and chopped
• 2 tablespoons tomato paste
• 6 garlic cloves, minced
• 2 tablespoons peeled, grated ginger root
• 1.5 quarts chicken stock
• 1 pound ground turkey
• 4 15-ounce cans of white navy beans, drained and rinsed
• 1 cup fresh, chopped herbs (rosemary, basil, tarragon, dill)
• 1 lemon, juiced
• 2 teaspoons ground cumin
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons sea salt

          GARNISH

• red pepper flakes (if more spice is desired)

     1).  Warm the olive oil in a large stock pot over medium-high heat.

     2).  Sauté the onion and carrot until onions begin to brown, 12 - 18 minutes.

     3).   Add tomato paste, cumin, and red-pepper flakes; sauté until onions are well coated with spice and the paste darkens, 2 - 3 minutes.

     4).  Add turkey, garlic, ginger and salt; sauté while breaking up the meat until turkey is browned, 8 - 12 minutes.

     5).  Add chicken stock and beans, and let simmer 20 - 30 minutes.  I like to smash some of the beans during this segment to thicken the broth. 

     6).  Add kale and let simmer until softened, 10 - 20 minutes.

     7).  Stir in the herbs and lemon juice, then taste; add more ingredients to your liking (salt, spice, lemon, herbs) until the flavors light your pallet.

     8).  Garnish with red-pepper flakes, if more spice is desired.

 Accompany with a hearty, winter bread.

SERVES 8

Butternut Squash & Lentil Soup

     This hearty, easy-to-prepare soup is a staple in our culinary rotation.  The ingredients are quite simple and so is the preparation . . . What better way to introduce "ruby chard" to your diet?  

INGREDIENTS 

• 2 tablespoons olive oil
• 1 small red onion, chopped
• 1 butternut squash, peeled and cubed
• 1 bunch ruby chard, stemmed and chopped
• 28 ounces crushed tomatoes
• 1 1/4 cup green or black lentils, rinsed
• 2 garlic cloves, minced
• 1 cup low-sodium vegetable broth
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 tablespoon chili powder

          GARNISH

• grated Parmesan cheese

     1).  Boil 5 cups water and simmer the lentils for 20 minutes (or until tender).  Drain and set aside.

     2).  In a stock pot, warm the oil over medium heat.

     3).   Stir in the onion,  garlic and cayenne pepper.  Sauté 10 - 15 minutes, until onions are soft but not browned.

     4).  Add the squash, tomatoes and vegetable broth.  Simmer 20 minutes (or until the squash is soft).

     5).  Add the lentils, chard, salt and chili powder.  Simmer until the chard is just wilted (3-5 minutes).   Additionally, I use an immersion blender for a few seconds (blending roughly 1/5 of the soup); this yields the texture I prefer.

     6).  Serve garnished with grated Parmesan.

 Accompany with a dinner salad and red wine.

SERVES 6

Papa's Chili

     Carnivores, do not fear.  This recipe satisfies both the tree hugger and wild game hunter in the family.  Not only is it the best vegetarian chili I've tasted, it beats your drab, ground-beef recipe . . . A hot bowl of goodness for a cold winter day.

INGREDIENTS 

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pablano pepper
• 2 jalapeño peppers, finely chopped
• 1 carrot, chopped
• 1 zucchini, chopped
• 1/2 cup button mushrooms, chopped
• 3 garlic cloves, minced
• 1 cup fresh cilantro leaves
• 2 (4 ounce) cans chopped green chili peppers, drained
• 3 (28 ounce) cans whole peeled, crushed tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 2 (12 ounce) packages Morningstar vegetarian burgers, crumbled; replace with 1.5 lb lean ground beef for a carnivore version
• 1 (6 oz) can tomato paste
• 15 ounces frozen whole-kernel corn
• 3 bay leaves
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons dried oregano
• 4 tablespoons dried rosemary
• 1/4 cup chili powder
• 1 tablespoon ground black pepper
• 1 tablespoon sea salt

          GARNISH

• 1/2 cup fresh cilantro leaves
• Shredded sharp cheddar cheese

If you are using ground beef, start by browning the beef and setting aside.

     1).  In a large stock pot, warm the oil over medium heat.  

     2).  Stir in the onion, garlic, carrots and celery.  Add tomato paste, cumin and cayenne; mix well, coating the contents with spice.  Sauté 10 - 15 minutes, until onions are soft.

     3).  Stir in the bell peppers, zucchini, jalapeño, mushrooms, pablano pepper and green chili peppers, then season with bay leaves, oregano, rosemary, crushed red pepper and salt.  Cook until vegetables are heated through (10 - 15 minutes).

     4).  Add the tomatoes, veggie crumbles, chili powder and black pepper.  Cook another 10 - 15 minutes.  

     5).  Add the kidney beans and black beans.  Cover and bring to a boil, then reduce heat and simmer 45 minutes.

     6).  Stir in the corn and continue cooking 15 minutes more.

     7).  Ladle soup into individual serving bowls and top with fresh cilantro and cheddar cheese. 

 Enjoy it with a pint of Guinness stout.

SERVES 8

Curried Potato and Vegetable Soup

     "It was all yellow" . . . Autumn is afoot and soon the summer vegetables will retire for the season.  Take the opportunity to enjoy this delicious, yellow summer soup . . . Bon Appétit.

INGREDIENTS 

• 4 tbsp butter
• 1 yellow onion, finely chopped
• 2 small yellow summer squash, roughly chopped
• 1 yellow bell pepper, chopped
• 1 cup corn kernels
• 2 cups cauliflower florets, roughly chopped (about 1/2 a head)
• 1 1/2  lbs Yukon Gold potatoes, quartered and cut into 1/2-inch  slices
• 2 carrots, chopped
• 1 cup button mushrooms, chopped
• 4 garlic cloves, minced
• 1 lemon
• 1 tbsp shaved ginger
• 1 teaspoon cumin seeds
• 4 teaspoons curry powder
• 1 teaspoon tumeric
• 1 teaspoon yellow mustard seeds
• 5 tablespoons sea salt
• 3 tablespoons cracked pepper
• 4 cups vegetable broth
• 2 cups water

          GARNISH

• 1/2 cup fresh cilantro leaves

          ACCOMPANIMENT

• Cheese, nuts, crackers; white or rose wine

     1).  In a large stock pot, melt butter over medium-high heat.  Add the onion, garlic, ginger, bell pepper and carrot.  Stir in tumeric, mustard seed, cumin seeds and curry powder until everything is well coated.  Cook, stirring occasionally, until onions are soft and bell pepper is lightly browned (12-15 minutes).

     2).  Add the vegetable broth, water, potatoes, cauliflower, mushrooms, salt and pepper.  Increase heat and bring to a boil, then reduce to medium-low and let simmer uncovered for 20 minutes.

     3).  Add the corn and summer squash.  Zest a full lemon into the pot, then add juice of the lemon.  Stir.  Cook 10 minutes more, until vegetables are heated through.  Use an immersion blender to purée 1/3 to 1/2 of the soup (depending on your consistency preference).  Adjust seasonings to taste.

     4).  Ladle soup into individual serving bowls and top with fresh cilantro leaves. 

 Accompany with cheese, nuts and crackers.

SERVES 6

Chicken Tortilla Soup

     As a student and fan of all things "soup", I hereby inaugurate the Lambert family catalog of recipes with a personal favorite.  Chicken Tortilla Soup is a staple of the Austin taqueria scene.  Here I've borrowed what I consider the best elements from local haunts . . . Buen provecho.

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon ancho chili powder
• 1 teaspoon cayenne pepper
• 2 teaspoons cumin
• 2 (12 ounce) cans fire-roasted, crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 cup water
• 3/4 cup whole corn kernels, cooked (I use frozen)
• 1/3 cup white hominy, rinsed and drained
• 1 (4 ounce) can chopped green chili peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 4 tablespoons cilantro leaves, roughly chopped
• 3 cups chicken breast, cooked and shredded (I use a precooked rotisserie)
• 2 jalapeño peppers, seeded (leave a few, or all, if you like it spicy) and chopped
• 1 fresh lime, juice of

          GARNISH

• crushed tortilla chips
• shredded Monterey Jack cheese
• sliced avocado (optional)
• fresh cilantro leaves

          ACCOMPANIMENT

• chips & salsa or guacamole

     1).  In a medium stock pot, warm oil over medium heat. Sauté onion and garlic until soft (10-15 minutes).

     2).  Stir in chili powders, cumin, cayenne pepper, tomatoes, broth and water.  Bring to a boil, then reduce heat to medium-low and simmer 5 to 10 minutes.

     3).  Stir in corn, hominy, chili peppers, jalapenos, lime and cilantro.  Let simmer for 1 hour allowing flavors to come together.  Stir occasionally.

     4).  Add beans and chicken.  Simmer 10 more minutes.

     5).  Ladle soup into individual serving bowls and top with crushed tortilla chips, shredded cheese, fresh cilantro and / or avocado slices.

     Pair with a bottle of your favorite Spanish wine.

SERVES 8