Healthy Italian Cooking at Home

Category Archives: Beans

wintersalad

This is not the season for cold potato salad or any other cold salad when you are trying to warm up. Then again, forget any memory of overcooked, withered spinach salads adorned with hard-boiled eggs and greasy bacon dressing. Good warm salads are filled with delicious flavors and appealing textures. The first key to a great warm salad lies in learning to barely wilt the greens, so that the warm vinaigrette brings all the flavors together but doesn’t make the salad soggy. The second key lies in the complementary combination of ingredients.

When a dressing is warm, it has a more pronounced flavor than when it’s cold, plus the heat really brings out all the flavors of the salad. You have to be careful when you dress the greens, though, because you want them to be just slightly wilted.

You can accomplish this in several ways.

Heat the dressing in a pan. Then pour the warm vinaigrette over the bowl of greens, add the garnishes and toss. This method work well with hardier greens like spinach, escarole and kale. You can wilt mesclun this way, too; just dress the greens a little more lightly and serve them immediately.

Or you can arrange the raw greens on serving plates, top with just cooked shrimp or chicken and then drizzle the hot dressing over all. This method is better when the greens are particularly tender, like mizuna or mesclun. Whichever wilting method you choose, just remember you don’t want to fully cook the greens, so don’t put them directly into a hot sauté pan. Don’t wilt the greens until you’re ready to serve them; this type of salad looks and tastes best when freshly dressed.

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Warm Spinach Salad with Cannellini Beans and Shrimp

Serves 4

Ingredients

  • 1/2 pound baby spinach (7 cups)
  • 3 slices of bacon, cut crosswise into 1/2-inch strips
  • 1 pound shelled and deveined large shrimp
  • Kosher salt and freshly ground pepper
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 small shallot, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar

Directions

Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Remove to a paper towel lined plate with a slotted spoon.

Drain off all but 1 tablespoon of the bacon fat. Season the shrimp with salt and pepper and cook it in the pan with the bacon fat over moderately high heat until barely pink, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Pour the shrimp and beans onto the bed of spinach.

In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and garnish with the bacon. Serve immediately.

wintersalads4

Warm Winter-Vegetable Salad

Serves 4

Ingredients

  • 1 small red onion, cut into 1/2-inch wedges
  • 1 small sweet potato (about 8 ounces), cut into 1-inch pieces
  • 1 carrot, peeled and cut into 3/4-inch pieces
  • 1 parsnip, peeled and cut into 3/4-inch pieces
  • 1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
  • 1 small beet, peeled and cut into 3/4-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup walnuts
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons chopped flat-leaf parsley
  • 1 ounce feta, crumbled (1/4 cup)

Directions

Preheat the oven to 425°F.

In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil.

Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.

Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.

In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper.

Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

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Warm Chicken Salad with Green Beans, Almonds and Dried Cherries

Serves 4

Ingredients

  • 3 tablespoons olive oil
  • 1 pound chicken breast cutlets (about 6)
  • Coarse salt and ground pepper
  • 1/2 pound green beans, trimmed
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon apricot jam
  • 1 tablespoon Dijon mustard
  • 5 ounces baby arugula
  • 1 head radicchio, cored and shredded
  • 1/3 cup dried cherries
  • 1/4 cup sliced almonds

Directions

In a large skillet, heat 1 tablespoon oil over high; season chicken with salt and pepper. In two batches, cook chicken until cooked through, about 2 minutes per side; transfer to a plate. When cool enough to handle, slice chicken crosswise.

In a medium saucepan, bring 2 inches salted water to a boil. Add green beans; cover and cook until crisp-tender, 4 to 6 minutes. Rinse under cold water until cool; drain well.

Make dressing: In a small bowl, whisk together vinegar, jam, mustard and remaining 2 tablespoons oil; season with salt and pepper.

In a large bowl, toss arugula and radicchio with half the dressing. Divide salad among four plates; arrange chicken, green beans, cherries and almonds on top. Drizzle with remaining dressing; serve immediately.

wintersalads2

Spinach Salad with Salmon

4 Servings

Ingredients

  • 4 skinless salmon fillets, (6 ounces each)
  • Coarse salt and ground pepper
  • 10 ounces baby spinach
  • 1 pint grape tomatoes, halved
  • 3/4 cup crumbled blue cheese (3 ounces)
  • 1/4 cup pecans
  • 1/4 cup Balsamic-Rosemary Vinaigrette

Balsamic-Rosemary Vinaigrette

  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 small garlic clove
  • 1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
  • 2 tablespoons water
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup extra-virgin olive oil

Directions

For the Vinaigrette

In a blender combine vinegar, mustard, garlic, rosemary, water, salt and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

For the Salmon

Heat broiler, with rack set 4 inches from the heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.

Divide spinach and tomatoes among serving plates. Top with salmon, blue cheese and pecans. Drizzle with some of the vinaigrette. Pass the remaining dressing with the salad.

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Steak and Potato Salad

Serves 4

Ingredients

  • 1 1/2 pounds small potatoes, halved
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 pound sirloin steak (about 1 inch thick)
  • 1 heart romaine lettuce, chopped (about 3 cups)
  • 5 ounces baby arugula
  • 2 tablespoons fresh lemon juice, plus wedges for serving
  • 1/3 cup shaved Parmesan (1 ounce)

Directions

Preheat oven to 450 degrees F. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, about 20 minutes.

Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.

In a large bowl, combine romaine and arugula. Add potatoes, lemon juice and 2 tablespoons oil and toss to combine.

Top salad with steak and Parmesan and serve with lemon wedges.


soupcover1

Soup is a great way to make the most of seasonal produce. Vary your choices throughout the year and stock up on what’s in season. Not only will it taste delicious, it will work
out a lot cheaper than buying vegetables that are being grown out of season. Making a big batch of soup, even if you’re only cooking for yourself, is a great dish to keep on hand.
You can keep a batch in the refrigerator for light suppers, lunch or freeze portions  for the future.

It’s that time of the year again: the season when rich, hearty soups add some much needed warmth and comfort to the long winter months.

Sweet Potato and Bean Soup

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Ingredients

  • 2 cartons (32 oz.) low-sodium chicken broth
  • 1 lb. (3 – 4 medium) sweet potatoes, peeled, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 3 stalks celery, sliced 1/4-inch thick
  • 1 can (6 oz.) tomato paste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 2 cans (15.5 oz.) cannellini (white kidney beans), drained and rinsed
  • 1 can (15.5 oz.) chickpeas, drained and rinsed
  • 1/3 cup fresh basil or parsley, coarsely chopped

Directions

In a large pot over high heat, pour in broth and add the sweet potatoes, onion, celery, tomato paste, paprika and oregano and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer until vegetables are tender, about 20-25 minutes.

Stir in beans and chickpeas. Cover and simmer until beans are heated through, about 3-4 minutes.

Gently stir soup until well mixed and ladle into soup bowls. Garnish with basil or parsley and serve.

For creamy soup, purée a portion of the soup in the processor or with a hand immersion blender and stir well before serving.

Makes 8 servings.

Hearty Vegetable Soup

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Ingredients

  • 1 onion, diced
  • 1 head of celery, diced
  • 1 pound bag of carrots, peeled and chopped
  • 6 red potatoes, cubed
  • 1 pint grape tomatoes, halved
  • 1 head of kale, chopped
  • 32 ounces chicken broth or vegetable broth
  • 2 teaspoons garlic powder
  • Sea salt and fresh cracked pepper

Directions

In a large Dutch oven over medium heat add broth, onion, celery, carrots and potatoes.

Add garlic powder, fresh cracked pepper, a generous amount of sea salt and enough water to cover the vegetables.

Cook for about 30 minutes and then stir in the tomatoes and kale. Add sea salt and pepper, as needed.

Cook another 10 minutes and remove from the heat.

Winter Soup with Sausage, Leeks, White Beans and Rapini

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Ingredients

  • 2  leeks
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1  dried bay leaf
  • Sea salt
  • 1 pound pork or turkey sweet Italian sausage with fennel
  • 7 cups chicken stock
  • 1 1/2 cups stewed tomatoes
  • 2 tablespoons tomato paste
  • 2  large bunches rapini (broccoli rabe) woody stem ends removed, and chopped (6-8 cups kale, collards or any hearty leafy greens would also work here)
  • 1 – 15-ounce can cannellini beans, or 2 cups beans made from scratch
  • Freshly ground black pepper
  • Chopped fresh flat-leaf parsley, grated Parmigiano-Reggiano and red pepper flakes to taste

Directions

Wash and trim the leeks. Slice the tender white ends into thin rounds to make 1 cup.

Melt the butter with the olive oil in a large stockpot or Dutch oven over medium heat. Add the leeks, celery, onion, carrots, bay leaf and 1 teaspoon salt. Cover the pot and cook the vegetables over medium-low heat until tender, 15 to 20 minutes.

In the meantime, in a large skillet, brown all sides of the sausage. Remove the sausages from the heat and slice into ½-inch-thick rounds.

Once the vegetables are tender, add the chicken broth and tomatoes to the pot. Bring to a simmer and add the rapini and sausage rounds. Cook until both vegetables and sausage are cooked through, about 8 more minutes of simmering.

Add the beans to the pot. Turn off the heat and let all the ingredients rest. Taste for seasoning and add salt and black pepper to your liking.. Fish out and discard the bay leaf.

Scoop the stew into large shallow bowls and scatter chopped parsley over the top. Pass around bowls of grated Parmigiano and red pepper flakes.

Tuscan Herb White Bean Soup

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Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 medium onion, chopped
  • 1 cup carrots, peeled and sliced into rounds
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 container (32 oz.) vegetable broth
  • 2 cans (15 oz. each) white beans, drained and rinsed
  • 1 pkg. (4.5 oz.) Baby Kale or any greens to your liking
  • Salt and ground black pepper, to taste

Directions
Heat oil in large sauce pot.  Add garlic, onion, carrots and herbs.  Cook over medium-high heat until onion and carrots are just tender, about 8 to 10 minutes, stirring occasionally.  Add vegetable broth and beans; bring to boil.  Reduce heat; simmer uncovered for 15 to 20 minutes.  Add baby greens and cook until just wilted, about 1 to 2 minutes.  Season with salt and pepper, to taste.

Chicken Risotto Soup

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces trinity mix (fresh diced onions, bell peppers, celery)
  • 8 ounces sliced baby portabella mushrooms, chopped
  • 1/2 teaspoon black pepper
  • 5 fresh garlic cloves
  • 3 ounces fresh spinach leaves (1 1/2 cups)
  • 1/3 cup Arborio (risotto) rice
  • 1 (32-ounce) box chicken broth
  • 3/4 cup half-and-half
  • 1/3 cup white wine
  • 10 ounces cooked chicken (or turkey)
  • 1/4 cup water
  • 2 tablespoons cornstarch

Directions

Preheat olive oil in a large saucepan; swirl to coat. Add trinity mix, mushrooms and black pepper. Crush garlic into the pan using a garlic press. Cook 3-4 minutes, stirring often, until vegetables begin to brown.

Meanwhile, chop spinach coarsely. Stir in rice and spinach. Cook 1-2 minutes, stirring often, until spinach wilts.

Stir in broth, half-and-half and wine (in that order); bring to a boil.

Reduce heat to medium and cook 15-17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.

Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2-3 more minutes, stirring occasionally, to heat chicken and blend flavors.


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I find if I wash, chop and dry Romaine lettuce in the salad spinner it keeps wonderfully for 5 days or so in zip lock bags with a few paper towel. This can make the weeknight meal prep shorter. Just add tomatoes, cucumber, onion and dressing and you don’t have to lug out the salad spinner midweek!

Roasted vegetables keep well when make ahead and stored in sealed container in the refrigerator.

Most foods can be prepped ahead of time. Chop onions, garlic, ginger, green onions, asparagus, etc on the weekend to use during the week. You can even chop fresh tomatoes and keep them in a covered container. I’ve never heard that you can’t pre chop cucumbers and carrots and I do it all the time. I have a container that I fill up with carrot and celery sticks, sliced cucumbers and grape tomatoes. We can easily grab some veggies to munch on or to use for a fast salad.

I happen to like roast chicken, but you could easily roast a turkey breast or a beef roast or a pork shoulder to use during the week in place of my chicken.

Next weekend make a big pot of spaghetti sauce and use it for lasagna and chicken parmesan. These are just a few ideas to give you a head start.

Menu For The Week

Sunday – Mediterranean Roast Chicken with Potatoes, Olives and Spinach

Monday – Tuscan Beef Stew; Italian Bread

Tuesday – Spinach Chicken Salad; Italian Bread

Wednesday – Italian Pork Roast with Fennel and Onions; Roasted Broccoli with Parmesan

Thursday – Pasta with Beef Stew; Roasted Broccoli Salad

Friday - Italian Grilled Pork Panini; Coleslaw; Pickles

Recipes for the Week

On Sunday cook the chicken and pork in the oven and the beef stew on top of the stove. Prep ingredients for Tuesday’s salad and make the dressing. Cut up the broccoli for roasting on Wednesday.

Italian Seasoning

I use this seasoning often in my recipes. You can buy it in the store or make your own. My recipe can be found in a post here

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Italian Vinaigrette

Ingredients

  • 1/4 cup red wine vinegar
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon sugar
  • 1/4 teaspoon sea salt
  • 1/2 cup extra virgin olive oil

Directions

Mix vinegar, Italian seasoning, sugar and sea salt in a small bowl with a wire whisk. Gradually add oil, whisking until well blended. Cover.

Refrigerate until ready to serve. Whisk dressing before drizzling over salad greens.

chicken

Mediterranean Roast Chicken with Potatoes, Olives and Spinach

Serve this dinner on Sunday

Serves 6

Ingredients

  • 4 tablespoons dried Italian seasoning , divided
  • 2 tablespoons butter, softened
  • 1 whole chicken, about 4 pounds
  • 2 lemons, cut in half
  • 1 large red onion, cut into thin wedges
  • 12 Yukon gold potatoes, each cut into wedges
  • 2 tablespoons olive oil
  • 2/3 cup pitted Kalamata olives
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, coarse grind
  • 12 ounces fresh spinach leaves
  • 4 ounces feta cheese, crumbled and divided

Directions

Preheat oven to 375ºF.

Mix 2 tablespoons of the dried seasoning with the butter. Rub 3/4 of butter mixture under the chicken skin (breasts and legs) and remaining mixture on the outside of the chicken. Sprinkle 1 tablespoon of the Italian seasoning over the outside of the chicken.

Stuff 3 lemon halves inside the chicken cavity. Place chicken in large roasting pan.

Mix potatoes, oil and the remaining 1 tablespoon dried seasoning. Arrange potatoes around the chicken in the roasting pan.

Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through. Remove chicken from oven to a platter. Let stand 10 minutes.

Transfer vegetables to large skillet. Add olives, salt and pepper; cook and stir 1 to 2 minutes on low heat. Add spinach; cook and stir 1 to 2 minutes or until leaves just begin to wilt. Remove from the heat.

Set aside half of the mixture in a covered bowl for Wednesday’s dinner and refrigerate the dish.

Gently stir in 2 oz feta and juice of 1/2 lemon into the remaining vegetable mixture in the skillet. Reserve the remaining 2 oz feta for Wednesday’s dinner.

Remove the vegetables to large platter. Carve enough chicken needed for dinner and serve with the vegetables.

Dice the remaining chicken and reserve half for Wednesday’s dinner and the other half for chicken salad for lunch.

beef

Tuscan Beef Stew

Serve half the stew with some great bread and a salad using the vinaigrette and prepped salad ingredients for Monday’s dinner.

Serves 8

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds cubed chuck roast
  • 2 tablespoons flour
  • 1 cup carrot, sliced into ½ ­inch chunks
  • 1 onion, cut into wedges
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 1/2 cups beef stock
  • 1 can (15 ounces) cannellini beans, drained

Directions

Heat oil in a 5 ­quart Dutch oven on medium ­high heat. Add beef in batches; cook until browned on all sides. Return all of the beef to Dutch oven. Sprinkle with flour; mix well. Stir in carrots, onion, tomatoes, stock and Italian Seasoning. Mix until well blended.

Bring to a boil. Reduce heat to medium­ low; cover and simmer 1 hour or until beef is tender, stirring occasionally.

Stir in beans. Simmer, uncovered, 15 minutes.

Serve half the recipe for dinner and reserve the remaining stew for Thursday’s dinner.

Spinach Chicken Salad

Serve this on Tuesday.
Place the reserved spinach, olive, potato mixture in a shallow salad bowl. Add reserved feta cheese and drizzle with a little of the Italian vinaigrette. Add diced chicken and mix. Heat up the leftover bread from Monday’s dinner and serve additional vinaigrette on the side.

pork

Italian Pork Roast with Fennel and Onions

Serve this pork dinner on Wednesday.

Serves: 8

Ingredients

  • 2 boneless pork tenderloins or 1 pork loin roast, trimmed (about 2 to 2 1/4 pounds)
  • 2 tablespoons dried Italian seasoning , divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon sea salt
  • 2 medium fennel bulbs, tops and cores removed, and bulbs cut into 1/4­inch thick slices
  • 1 medium red onion, cut into 1/4 ­inch thick slices
  • 1 cup chicken stock
  • 1 tablespoon fresh lemon juice

Directions

Place pork roast in 6­ quart shallow Dutch oven.

Mix 1 1/2 tablespoons of the dried Italian seasoning, 1 tablespoon of the oil, lemon peel, fennel seed and sea salt in small bowl. Rub evenly over the pork. Toss fennel, onion, remaining 1 tablespoon oil and remaining 1/2 tablespoon dried seasoning in large bowl. Place vegetable mixture around the pork.

Roast 40-45 minutes or until thermometer inserted into the thickest part of the pork reaches 145°F, stirring vegetables occasionally. Transfer pork to a cutting board. Let stand 15 minutes before slicing. Then, layer in a shallow casserole dish (9×13).

Place Dutch oven with vegetables on medium­ low heat. Stir in stock and lemon juice. Simmer 15 minutes or until liquid is reduced by half, stirring occasionally. Pour over the pork slices in the casserole dish. Cover tightly with foil and refrigerate until Wednesday.

Use some of the leftovers to make Italian Pork Panini sandwiches for Friday.

broccoli

Roasted Broccoli with Parmesan

Place the pork dish in the oven to heat while the broccoli roasts on Wednesday.

Ingredients

  • 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 400°F.

On a large baking sheet, toss the broccoli florets and stems with the 2 tablespoons of olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender. Serve half for dinner with the 2 tablespoons Parmesan cheese.

Add some of the Italian vinaigrette to the remaining broccoli and refrigerate to serve with Thursday’s dinner.

Pappardelle with Beef Stew

Serve this dinner on Thursday.

Cook 8 oz pappardelle pasta (wide noodles) in boiling salted water until al dente. Drain.

While the pasta is cooking heat remaining beef stew.

Serve over noodles and garnish with grated Parmesan. Serve with reserved broccoli salad.

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Grilled Pork Panini

Serve with pickles and coleslaw on Friday.

Ingredients

  • Leftover pork slices and vegetables
  • 8 slices Italian bread
  • 1/2 cup store-bought or homemade basil pesto
  • 4 one ounce slices provolone cheese
  • 1 tablespoon olive oil, for brushing

Directions

Spread 1 tablespoon pesto on each slice of bread. Top four slices of bread with pork slices, fennel, onion and cheese; top each sandwich with remaining bread.

Lightly brush the outer surface of the sandwiches with olive oil; grill in a medium-hot skillet or in a sandwich press until toasted on each side.

Easy Coleslaw

You can make this the night before.

Ingredients

  • 1 (16 ounce) bag coleslaw mix
  • 2/3 cup mayonnaise
  • 2 tablespoons sugar
  • 3 tablespoons milk
  • 2 tablespoons vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Combine all ingredients except coleslaw mix in a large bowl and combine well.

Add the coleslaw, mix and toss to coat.

Cover and refrigerate several hours or overnight to allow flavors to blend.


Fireworks cluster

Traditions vary from culture to culture, but there are striking similarities in what’s consumed in different parts of the world for a new year. Whether you want to create a full menu of lucky foods or just supplement your meal, here are the lucky foods to include:

Grapes
New Year’s revelers in Spain consume twelve grapes at midnight—one grape for each stroke of the clock. This dates back to 1909, when grape growers in the Alicante region of Spain initiated the practice to take care of a grape surplus. The idea stuck, spreading to Portugal, as well as former Spanish and Portuguese colonies in Venezuela, Cuba, Mexico, Ecuador and Peru.

Cooked Greens
Cooked greens, including cabbage, collards, kale and chard, are consumed at New Year’s in different countries for a simple reason — their green leaves look like folded money and are symbolic of an economic fortune.

Legumes
Legumes including beans, peas and lentils are also symbolic of money. Their small, seed like appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. In Italy, its customary to eat cotechino con lenticchie or sausages and green lentils, just after midnight. In the Southern United States, it’s traditional to eat black-eyed peas in a dish called hoppin’ john.

Pork
The custom of eating pork on New Year’s is based on the idea that pigs symbolize progress. The animal pushes forward, rooting itself in the ground before moving. Pork is also consumed in Italy and the United States, where thanks to its rich fat content, it signifies wealth and prosperity.

Fish
Cod has been a popular feast food since the Middle Ages because it could be preserved and transported, allowing it to reach the Mediterranean and even as far as North Africa and the Caribbean. The Danish eat boiled cod, while in Italy, baccalà or dried salt cod, is enjoyed from Christmas through New Year’s. Herring, another frequently preserved fish, is consumed at midnight in Poland and Germany. Germans also enjoy carp and have been known to place a few fish scales in their wallets for good luck. The Swedish New Year feast is usually a smorgasbord with a variety of fish dishes, such as seafood salad. In Japan, herring roe is consumed for fertility, shrimp for long life and dried sardines for a good harvest (sardines were once used to fertilize the rice fields).

Cakes
Cakes and other baked goods are commonly served from Christmas to New Year’s around the world, with a special emphasis placed on round or ring-shaped sweets. Italy has chiacchiere, which are crispy fritters dusted with powdered sugar. Poland, Hungary and the Netherlands also eat donuts and Holland has ollie bollen, puffy, donut-like pastries filled with apples, raisins, and currants.

In certain cultures, it’s customary to hide a special trinket or coin inside the cake—the finder will be lucky in the new year. Mexico’s rosca de reyes is a ring-shaped cake decorated with candied fruit and baked with one or more surprises inside. Sweden and Norway have similar rituals in which they hide a whole almond in rice pudding—whoever gets the nut is guaranteed great fortune in the new year.

Make your New Year’s Day dinner lucky with these recipes.

Salt Cod in Tomato Garlic Sauce

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Ingredients

  • 1 pound center-cut skinless boneless salt cod (bacala), rinsed well and cut into 1 1/2-inch pieces
  • 8 large whole garlic cloves, peeled
  • 1/3 cup extra-virgin olive oil
  • 4 (14-ounce) cans diced tomatoes, drained
  • 1/4 teaspoon sugar
  • 6 tablespoons mayonnaise
  • 1/4 cup crème fraîche or sour cream
  • 1 tablespoon water

Directions

Soak and poach cod:

Cover the cod pieces with 2 inches of cold water in a large bowl. Place in the refrigerator and soak, changing the water 3 times a day, up to 3 days (see note, below).

Drain the cod, transfer to a 3-quart saucepan and add 6 cups water. Bring just to a simmer and remove from the heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making the sauce.

Cook whole garlic cloves in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce, about 45 minutes to 1 hour.

Mash thebgarlic cloves into the sauce and add salt and pepper to taste. Spread the sauce into a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over the sauce.

Preheat the broiler.

Whisk together the mayonnaise, crème fraîche and water and spread over each piece of fish. Place the dish under the broiler and broil the fish 5 to 6 inches from the heat just until the mayonnaise mixture is lightly browned, about 2 minutes.

Note: Brands of salt cod differ in their degree of saltiness: A less salty variety may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming.

Sausage and Lentils with Fennel

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Ingredients

  • 1 cup dried lentils
  • 4 1/2 cups cold water
  • 1 1/2 teaspoons salt
  • 1 medium fennel bulb, stalks discarded, reserve fronds
  • 3 1/2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 carrot, cut into 1/4-inch dice
  • 1/2 teaspoon fennel seeds
  • 1 1/4 pounds sweet Italian sausage links
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon black pepper
  • 1 tablespoon red-wine vinegar, or to taste
  • Extra-virgin olive oil for drizzling

Directions

Bring lentils, water and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 15 minutes.

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.

Drain the cooked lentils in a sieve set over a bowl and reserve the cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar and 1 tablespoon fennel fronds. Season with additional vinegar and salt, if needed.

Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage slices and sprinkled with remaining fennel fronds. Drizzle with extra-virgin olive oil.

Creamy Winter Greens

newyear3

Ingredients

  • 1/4 stick unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 tablespoons minced shallot
  • 1 bay leaf
  • 6 black peppercorns
  • 3 1/2 pounds mixed winter greens such as collards, mustard greens and kale
  • 6 ounces slab bacon, cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried hot red-pepper flakes
  • 1 tablespoon cider vinegar, or to taste

Directions

Make béchamel sauce:

Melt 2 tablespoons of the butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute. Add milk in a stream, whisking, then add shallot, bay leaf and peppercorns and bring to a boil, whisking constantly. Simmer for 5 minutes, whisking occasionally. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids and cover the surface with plastic wrap.

Discard stems and center ribs from the greens, then coarsely chop leaves.

Cook bacon in a wide 6 to 8 quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off the fat from the pot and wipe clean.

Heat remaining 2 tablespoons butter in the pot over medium-low heat until browned and fragrant, about 2 minutes, add onion and cook, stirring, until softened, about 3 minutes.

Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding more. Add béchamel sauce, garlic, red-pepper flakes, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, uncovered, stirring, until sauce coats greens and the greens are tender, about 10 minutes.

Stir in bacon, vinegar, salt and pepper to taste.

Almond Good Luck Cake

newyear4

The person who finds the whole almond inside the cake will have good luck during the upcoming year.

Ingredients

  • 1/2 cup chopped almonds
  • 1 tablespoon plus 2-1/3 cups all-purpose flour, divided
  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 1 1/4 cups sugar, divided
  • 3 eggs, separated
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup milk
  • 1/2 teaspoon cream of tartar
  • 1 whole almond

APRICOT GLAZE:

  • 1/2 cup apricot preserves
  • 1 tablespoon orange juice

Directions

Heat the oven to 350°F. Combine the chopped almonds and 1 tablespoon flour; sprinkle into a well-greased 10-inch fluted tube pan. Set aside.

In a large bowl, cream the butter, shortening and 1 cup of the sugar. Add egg yolks, one at a time, beating well after each addition. Stir in lemon juice, peel and extracts.

Combine the baking powder, salt, baking soda and remaining flour; add to the creamed mixture alternately with milk.

In a small bowl, beat egg whites and cream of tartar until soft peaks form. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until stiff. Fold the egg whites into the batter.

Pour into prepared pan. Insert whole almond into batter.

Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing the cake from the pan to a wire rack.

For the glaze:

Melt preserves in the microwave or saucepan and stir in orange juice; drizzle over warm cake. Yield: 12 servings.

 


fingerfoods

How did finger foods come about? Ratified in 1919, the 18th Amendment to the U.S. Constitution banned the manufacture, sale and transportation of liquor. Even before the law took effect in 1920, Congress passed the Volstead Act, or National Prohibition Act, which outlawed the sale of “intoxicating beverages”—defined as any drink containing 0.5 percent or more of alcohol.

Of course, no amount of legislation could transform all Americans into teetotalers; instead, Prohibition simply drove alcohol consumption underground. Millions of people in small towns and large cities imbibed at secret taverns and bars called speakeasies. Many were drab, makeshift saloons in basements or tenements located in shabby parts of town. Some, however, were fine restaurants in their own right, including New York City’s swanky 21 Club, which featured two bars, a dance floor, dining rooms on two levels and underground passageways leading to a secret wine cellar.

To help soak up the booze and drive up sales, some enterprising speakeasy proprietors began offering more than just popular cocktails of the day. Rather than heavy meals, customers were offered assorted bite-sized canapés to snack.

It was also during this period that the custom of hosting cocktail parties at home became fashionable. The rise of these parties led to the popularization of an increasingly wide array of finger foods. Hosts paraded out such popular foods as lobster canapés, caviar rolls, crab meat cocktails, shrimp patties, oyster toast, jellied anchovy molds, radish roses, devilled eggs and savory cheese balls. Sweet selections included fruit cocktail cups topped with powdered sugar or marshmallows.

Even after the 1933 repeal of the 18th Amendment, the practice of serving finger foods at restaurants, bars and cocktail parties lived on and quickly became a popular American culinary tradition. Fannie Farmer’s “Boston Cooking-School Cook Book,”  contained many finger food recipes and became widely used in the United States throughout the 1920s.

Care to whip up some Prohibition-era finger foods at your next holiday gathering? Try the easy recipes below.

fingerfoods1

Mini Appetizer Pizzas

Ingredients

  • 2 tablespoons olive oil
  • 1 pound prepared pizza dough
  • Coarse salt and ground pepper
  • 1 cup shredded part-skim mozzarella (5 ounces)
  • 1/2 cup pitted olives, coarsely chopped
  • 1/2 cup jarred or frozen and thawed artichoke hearts, thinly sliced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 teaspoon crushed red-pepper flakes (chili)

Directions

Preheat oven to 450 degrees F. Coat each of two rimmed baking sheets with olive oil. Divide prepared pizza dough into 32 equal pieces.

On a lightly floured work surface, press each piece into a 2-inch round with the palm of your hand. Transfer to prepared baking sheets, turning once to coat lightly in oil.

Season with salt and pepper. Divide mozzarella, olives, sun-dried tomatoes and artichoke hearts among rounds. Sprinkle with red-pepper flakes.

Bake until the cheese is bubbling and dough is crisp and golden brown, about 12 minutes.

fingerfoods2

Marinated Olives

Ingredients

  • 2 cups assorted unpitted olives, rinsed and drained
  • 3/4 cup extra-virgin olive oil
  • 3 thin orange slices
  • 3 thin lemon slices
  • 2 sprigs fresh thyme or rosemary
  • Red-pepper flakes (chili)

Directions

In a medium saucepan, combine olives, olive oil, orange slices, lemon slices and fresh thyme. Season to taste with crushed red-pepper flakes.

Bring to a simmer and cook, stirring occasionally, 5 minutes. With a slotted spoon, transfer olives, fruit and herbs to a serving dish; reserve oil for salads.

fingerfoods3

Pancetta-Wrapped Figs

Ingredients

  • 1/2 cup red-wine vinegar
  • 1/2 cup water
  • 1 tablespoon light-brown sugar
  • 1 tablespoon juniper berries
  • 10 whole black peppercorns
  • 2 whole cloves
  • 1 cup dried Black Mission figs, stemmed
  • 12 ounces pancetta, sliced into 1/8-inch-thick rounds and cut into 1/2-inch-thick strips

Directions

Bring vinegar, water, sugar, juniper berries, peppercorns, and cloves to a boil in a small saucepan. Add figs, and simmer gently for 5 minutes. Remove from heat. Let stand, covered, to bring to room temperature.

Preheat oven to 350 degrees F. Transfer figs to a cutting board using a slotted spoon; cut in half. Wrap a pancetta strip around each half. Transfer, seam side down, to a wire rack set on a baking sheet. Bake until pancetta is browned, about 30 minutes. Secure each with a toothpick. Serve warm.

fingerfoods4

Sausage-Cheddar Balls

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons baking powder
  • 2 cups grated cheddar (1/2 pound)
  • 1 pound bulk pork, chicken or turkey sausage
  • 1/2 large yellow onion, grated on large holes of a box grater
  • 3 tablespoons unsalted butter, melted

Directions

Preheat oven to 400 degrees F. In a large bowl, whisk together flour, salt, pepper, cayenne pepper and baking powder. Add cheddar and toss to coat. Add sausage, onion and butter.

With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

fingerfoods5

Spicy Roasted Chickpeas

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cumin seed
  • Coarse salt

Directions

Preheat oven to 450 degrees F.

Pour olive oil on a rimmed baking sheet and place in the oven until the oil is hot, 3 minutes.

In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer.

Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

fingerfoods6

Artichoke-Parmesan Crostini

Ingredients

  • 8 slices (1/4 inch thick) baguette
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
  • 1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
  • 1 tablespoon chopped fresh parsley

Directions

Preheat oven to 350 degrees F.

Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.

Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.

Dividing evenly, spoon topping on crostini and garnish with additional Parmesan, if desired.

fingerfoods7

Shrimp Salad Canapes

Ingredients

  • 2 cups water
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 2 teaspoons coarse salt
  • 1 dried bay leaf
  • 1 pound medium shrimp, peeled and deveined, tails removed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons creme fraiche or sour cream
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons minced fresh chives
  • Thin crackers, for serving

Directions

Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.

Whisk together lemon juice, vinegar and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Serve on crackers.


colddinner

BEGINNING OF WINTER — By Leonid Afremov

The best winter recipes will warm you up inside and out, will warm your home and make your house smell fantastic.

Soups, stews, casseroles and chili are very versatile dishes. Not really in the mood to cook after a long day at work? Let your crock pot do the work for you. There are lots of crock pot recipes out there for stews, roasts, chicken, chili and more.

Even if your recipe doesn’t call for it, it’s easy to add or substitute any veggie or lean meat that you have in the refrigerator. These types of recipes usually make a lot of servings. You can always freeze leftovers in individual containers, so you’ll have a quick, pre-portioned meal for another day.

Below are five dinners guaranteed to help you warm up.

colddinner1

Sausage, Broccoli Rabe and Polenta

This dish is perfect for a cold winter night and is a complete meal all in one bowl.

Ingredients

  • 1 pound broccoli rabe, tough stems removed
  • 4 tablespoons olive oil
  • 1 1/2 pounds hot or mild Italian sausage
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup dry white wine
  • 1 1/2 cups canned crushed tomatoes in thick puree (from a 14-ounce can)
  • 1 1/2 cups canned low-sodium chicken broth or homemade stock
  • 1/2 teaspoon dried thyme
  • 2 1/2 teaspoons salt, divided
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 teaspoon fresh-ground black pepper
  • 4 1/2 cups water
  • 1 1/3 cups polenta or coarse/ medium cornmeal
  • Grated Parmesan cheese

Directions

In a large pot of boiling salted water, cook the broccoli rabe for 2 minutes. Drain thoroughly. Cut into 2-inch lengths.

In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage links and cook, turning, until browned, about 10 minutes. Remove to a plate. When cool enough to handle, cut into slices.

Pour off all but 1 tablespoon of the fat from the pan. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer. Add the sausage slices, tomatoes, broth, thyme and 1 1/4 teaspoons of the salt. Bring to a simmer. Cook, uncovered, for 15 minutes. Add the broccoli rabe, parsley and pepper to the sauce; bring to a simmer.

Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the polenta in a slow stream, whisking. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Serve in individual pasta bowls and pour the sausage/broccoli sauce over the top. Sprinkle with grated Parmesan cheese.

colddinner4

Winter Fish Chowder

Serve with some delicious crusty bread.

Ingredients

  • 2 medium red potatoes, peeled and cut into 1/2-inch dice
  • 2 cups water
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 dozen mussels, scrubbed
  • 16 littleneck clams, scrubbed
  • 2 slices of bacon, finely diced
  • 1 celery rib, finely diced
  • 1 tablespoon all-purpose flour
  • 1 cup half and half
  • 6 ounces skinless salmon fillet, cut into 1-inch cubes
  • 6 ounces white fish fillets, cut into 1-inch cubes
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley

Directions

In a saucepan, cover the potatoes with the water and bring to a boil. Cover the pan and cook over moderate heat until the potatoes are tender, about 6 minutes. Remove from the heat and let stand, covered.

In a large saucepan, heat 1 tablespoon of the oil. Add half of the onion and garlic and cook over moderate heat until softened, 5 minutes. Add the wine and bring to a boil. Add the mussels, cover and cook over moderately high heat until they open, 3 minutes; transfer to a bowl. Add the clams to the saucepan, cover and cook. As the clams open, transfer them to the bowl. Strain and reserve the cooking liquid. Remove the mussels and clams from their shells and coarsely chop them.

Add the remaining 1 tablespoon of olive oil and the bacon to the pan and cook over moderate heat until crisp, 4 minutes. Add the celery and the remaining onion and garlic. Cover and cook over moderately low heat until softened, 7 minutes. Stir in the flour, then gradually whisk in the potato cooking water. Bring to a boil, whisking, and cook until thickened slightly.

Add the potatoes and the half and half and bring to a simmer. Add the salmon and fish and simmer over moderate heat, stirring a few times, until the fish is just cooked, 3 minutes. Add the mussels and clams and pour in their reserved cooking liquid, stopping before you reach the grit at the bottom; stir until heated through. Season with salt and pepper and add the parsley. Serve the chowder in bowls.

colddinner2

Gnocchi-Meatball Bake

A salad is all that is needed to complete this meal.

Ingredients

  • Nonstick cooking spray
  • 1 16 – ounce package shelf-stable potato gnocchi
  • 1 1/2 cups marinara sauce
  • 1 lb lean ground beef
  • 3/4 cup finely chopped onion, divided
  • 1 egg, lightly beaten
  • 2 tablespoons Italian seasoned  bread crumbs
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fennel seeds, crushed
  • 2 tablespoons olive oil, divided
  • 8 ounces fresh mushrooms, sliced
  • 1 medium green bell pepper, stemmed, seeded and diced
  • 1/2 cup shredded mozzarella cheese (2 ounces)

Directions

Preheat the oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.

Cook gnocchi according to package directions. Drain. Transfer to a large bowl. Stir in marinara sauce; set aside.

Meanwhile, in a large bowl combine ground beef, ¼ cup chopped onion, egg, bread crumbs, oregano, basil, garlic powder and fennel seeds. Shape meat mixture into 24 equal balls, about 1 inch round.

In a large skillet heat 1 tablespoon olive oil over medium heat. Add mushrooms, bell pepper and the remaining onion; cook about 7 minutes or until tender. Add vegetables to the bowl with the gnocchi.

In the same large skillet heat the remaining oil over medium heat. Cook meatballs, half at a time, about 6 minutes or until cooked through (160 degrees F), turning occasionally. Transfer meatballs to the bowl with the gnocchi and vegetables. Gently stir to combine.

Pour gnocchi mixture into prepared baking dish. Cover with foil. Bake for 20 minutes. Sprinkle cheese on top. Bake, uncovered, about 10 minutes more or until cheese is melted and golden brown.

colddinner5

Tuscan Kale and White Bean Stew

A meatless option.

Ingredients

  • 1 cup fresh bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 8 oz. cremini mushrooms, quartered (2 cups)
  • 3 cloves garlic, minced
  • 2 bunches kale, stemmed, torn into bite-size pieces (8 cups)
  • 1 15.5-oz. can white beans, rinsed and drained
  • 1 cup vegetable broth
  • 1 teaspoon lemon juice

Directions

Combine bread crumbs, Parmesan and the 2 teaspoons of olive oil in small bowl. Set aside.

Heat remaining 1 tablespoon of olive oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.

Uncover the pan, add garlic and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted.

Add beans, broth and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in the lemon juice and remove from the heat.

Heat broiler to high. Sprinkle bread crumb mixture over stew and broil 3 minutes, or until topping is golden.

colddinners3

Stuffed Chicken Rolls

Serve with a vegetable side dish for a complete meal.

Ingredients

  • 4 (4-ounce) boneless, skinless chicken breasts, flattened to 1/4 inch
  • Coarse salt and freshly ground black pepper
  • 4 slices prosciutto, diced
  • 1 tablespoon olive oil
  • 12 ounces baby spinach
  • 4 ounces light cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1 egg, slightly beaten
  • 1 ¼ cups Italian seasoned bread crumbs
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese

Directions

Preheat the oven to 425 degrees F. Spray the bottom of a baking dish with nonstick spray.

Sprinkle both sides of the chicken with salt and pepper.

Heat oil in a skillet over medium heat, add prosciutto and cook until crisp. Remove to a mixing bowl.

Add spinach to the skillet and stir until slightly wilted, about 2 minutes. Remove from heat.

Transfer wilted spinach to the bowl with the prosciutto. Add cream cheese, Parmesan and ¼ teaspoon of salt. Stir until thoroughly combined..

Divide spinach mixture evenly among the chicken breasts and spread over the surface. Roll up chicken, dip in egg and roll in breadcrumbs. Place chicken rolls seam side down in the prepared pan.

Bake 25 to 30 minutes. Remove from oven. Spoon on marinara sauce and sprinkle with mozzarella. Turn on the broiler and broil the chicken rolls 2 to 3 minutes, until the cheese melts.


sides7

The centerpiece of contemporary Thanksgiving in the United States and Canada is a huge meal, generally featuring a large roasted turkey. The majority of the dishes in a traditional Thanksgiving dinner are made from foods native to the New World. However, many of the classic traditions attributed to the first Thanksgiving are actually myths.

According to what is known about “The First Thanksgiving,” the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin and squash. William Bradford (Plymouth Colony Governor) noted that, “besides waterfowl, there was a great store of wild turkeys, of which they took many.” There were definitely wild turkeys in the Plymouth area, however, the best existing account of the Pilgrims’ harvest feast comes from colonist, Edward Winslow, author of Mourt’s Relation: A Journal of the Pilgrims at Plymouth. Winslow’s first-hand account included no explicit mention of turkey. He does, however, mention the Pilgrims gathering “wild fowl” for the meal, although that could just as likely have meant ducks or geese. Many of the foods that were included in the first feast (except for the seafood) have since gone on to become staples of the modern Thanksgiving dinner.

The White House Cookbook, 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on the half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince-pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruit and coffee.

sides5

1943 Thanksgiving Dinner Aboard the Navy Ship U.S.S. Wake Island

 

Many other foods are typically served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served midday or early afternoon to make time for all the courses. Copious leftovers are also common. Many diners would say the meal is “incomplete” without cranberry sauce, stuffing or dressing and gravy. Other commonly served dishes include winter squash, sweet potatoes, mashed potatoes, dumplings, noodles, corn on the cob or hominy grits, deviled eggs, green beans or green bean casserole, sauerkraut (among those in the Mid-Atlantic; especially Baltimore), peas and carrots, bread or rolls, cornbread (in the south and parts of New England) or biscuits, rutabagas, turnips and salad.

There are also regional differences, as to the type of stuffing or dressing traditionally served with the turkey. Southerners generally make their dressing from cornbread, while those in other parts of the country make stuffing from white, wheat or rye bread as the base. One or several of the following may be added to the dressing/stuffing: oysters, apples, chestnuts, raisins, celery and/or other vegetables, sausages or the turkey’s giblets. The traditional Canadian version has bread cubes, sage, onion and celery. Rice is also sometimes used instead of bread in some parts of Canada.

Other dishes reflect the regional or cultural background of those who have come together for the meal. For example, many African-Americans and Southerners serve baked macaroni and cheese and collard greens, along with chitterlings and sweet potato pie; while Italian-Americans often have lasagna on the table alongside the turkey and Ashkenazi Jews may serve noodle kugel, a sweet dessert pudding. Other Jewish families may consume foods commonly associated with Hanukkah, such as latkes or a sufganiyot (a type of jelly doughnut). It is not unheard of for Mexican Americans to serve their turkey with mole and roasted corn.

In Puerto Rico, the Thanksgiving meal is completed with arroz con gandules (rice with pigeon peas) or arroz con maiz (rice with corn), pasteles (root tamales) stuffed with turkey, pumpkin-coconut crème caramel, corn bread with longaniza, potato salad, roasted white sweet potatoes and Spanish sparkling hard cider. Turkey in Puerto Rico is stuffed with mofongo (a fried plantain-based dish). Cuban-Americans traditionally serve the turkey alongside a small roasted pork and include white rice and black beans or kidney beans. Vegetarians or vegans have been known to serve alternative entrées, such as a large vegetable pie or a stuffed and baked pumpkin or tofu substitutes. Many Midwesterners (such as Minnesotans) of Norwegian or Scandinavian descent serve lefse (a soft, Norwegian flatbread) at their holiday meal.

So, if you are not a traditionalist, you may want to change things around a little and try some new sides for your holiday meal. Much of the preparation in the recipes below can be done ahead of time.

sides2

Creamy Farro Pilaf with Wild Mushrooms

Serves 6

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 shallot, minced
  • 1 cup farro
  • 1/4 cup dry white wine
  • 3 cups low-sodium chicken stock
  • Coarse salt
  • 12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
  • Red-pepper chili flakes
  • 1 bunch spinach (10 ounces), stemmed
  • 1/4 cup crumbled Parmesan, plus more for serving

Directions

In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, about 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until the farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.

Meanwhile, heat the oven to 450 degrees F. On a rimmed baking sheet, toss mushrooms with the remaining 2 tablespoons of oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, about 20 minutes.

Re-warm the farro over medium heat and add the spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Serve with additional Parmesan.

sides6

Creamy White Bean and Vegetable Mash

Serves 6

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • 1 stalk celery, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 cups cooked white beans, drained (equivalent to one 16-ounce can)
  • Coarse salt and freshly ground pepper

Directions

Heat oil in a medium saucepan over medium heat. Cook onion, celery and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until all the vegetables are tender, about 10 minutes. Drain, reserving about 1 cup of the cooking water.

Mash vegetables (or put through a ricer), adding reserved cooking water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.

sides3

Stuffed Acorn Squash with Quinoa and Pistachios

Serves 8

Ingredients

  • 4 small acorn squash, halved and seeds removed
  • 4 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup quinoa, rinsed well
  • 1/2 cup chopped fresh parsley
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup roasted, salted pistachios, chopped
  • 2 teaspoons red-wine vinegar
  • Pinch red-pepper chili flakes

Directions

Heat the oven to 425 degrees F. Brush squash with 2 tablespoons of the oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes.

Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.

In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil and vinegar. Season with salt and red-pepper flakes. Fill the squash cavities and serve.

sides4

Sweet Potato-Ginger Spoon Bread

Serves 8

Ingredients

  • Butter forthe  baking dish
  • 1/2 cup yellow cornmeal, plus more for dusting the pan
  • 2 small sweet potatoes (12 ounces), peeled and cut into 1-inch pieces
  • 1 1/2 cups low-fat milk (1%)
  • 2 large eggs, separated, plus 2 large egg whites
  • 2 tablespoons light-brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon grated, peeled fresh ginger
  • 1 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish and dust with cornmeal.

Cook sweet potatoes until tender, about 15 minutes. Remove from the heat and mash until very smooth; let cool slightly.

Meanwhile, in a medium saucepan, bring milk to a simmer. Whisk in cornmeal in a thin stream. Cook, whisking constantly, until just thickened, 1 to 3 minutes; remove from the heat and let cool slightly.

In a large bowl, stir together mashed sweet potatoes, cornmeal mixture, egg yolks, sugar, molasses, ginger and salt.

Beat the egg whites with an electric mixer until stiff peaks form. Fold half of the egg whites into the cornmeal mixture. Very gently fold in the remaining egg whites.

Spoon mixture into the prepared baking dish, place on a baking sheet and bake until puffed and set, about 35 to 40 minutes.

SONY DSC

Lemon-Garlic Brussels Sprouts

Serves 6

Ingredients

  • 1 1/2 pounds fresh brussels sprouts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 3/4 teaspoon garlic powder
  • Dash pepper
  • 3 tablespoons shredded Parmesan cheese
  • 3 cooked bacon slices, crumbled

Directions

Cut an “X” in the core of each brussels sprout. Place in a shallow baking pan coated with cooking spray. Drizzle oil and lemon juice over the brussels sprouts; sprinkle with salt, garlic powder and pepper.

Bake, uncovered, at 400°F for 20-25 minutes or until tender, stirring once. Sprinkle with cheese and crumbled bacon.



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