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 

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