Healthy Italian Cooking at Home

Category Archives: Beans

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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.

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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.

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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.

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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.

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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.

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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.

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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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What kinds of appetizers should you serve on Thanksgiving or before other holiday dinners? What kinds of appetizers you serve depends on how much you want to spend and what type of event you’re cooking for. Don’t think, however, that appetizers have to be fancy and unusual. It’s best to lean toward the practical side and serve appetizers that most people like.

For a formal or semi-formal party: Serve such items as chilled shrimp with a dipping sauce, oysters on the half shell, mini quiches, stuffed mushrooms, finger sandwiches, tartlets, baked brie with crackers and cocktail meatballs.
For home-style parties: Serve various chips and dips, meat and cheese trays, cracker trays, cocktail sausages, cheese balls, chicken nuggets and veggies.
Generally, serving appetizers is a good idea. Appetizers give guests something to do, while waiting for dinner.

This time of year, however, can turn into an eating frenzy. Cocktails, dips laden with fat, fried food and lots of sweet desserts can be the usual fare. Not exactly healthy. While you don’t necessarily have to eat like you are dieting, remember that you may be eating a lot more calories at these holiday parties than you really want or need. Thanksgiving dinner alone can be over indulgent. You, also, want appetizers that won’t ruin your guests appetites for the main event.

Appetizers are just that – a little something in anticipation of the main meal. They should not be the main meal, unless this is a cocktail party where dinner will not be served.

Some tips on creating healthy but good tasting appetizers:

Don’t overlook the power of a good vegetable tray, especially served alongside a low-fat dip with great flavor. Here is a tip for giving the vegetables good taste – boil the vegetables for one minute in abundant salted water, drain, chill in ice water, drain and dry the vegetables. Chill in the refrigerator.until serving time.

It’s easy to go overboard when it comes to pre-dinner cheeses. Serve lower fat cheeses like Swiss, fresh mozzarella or well aged Italian hard cheeses that can be eaten without crackers.

Wrap small pieces of cheese or fruit in pieces of prosciutto for a delicious appetizer.

Healthier fresh salsas and bean purées or hummus make for smart dips. Serve baked snacks instead of fried.

Popcorn is a healthy whole grain and can be dressed up with flavorful herbs and spices for a special-occasion treat.

For recipes that call for a cup of regular mayonnaise, blend 1/2 cup of light mayonnaise and 1/2 cup of fat-free sour cream or Greek yogurt. You’ll cut more than 1,000 calories and more than 130 grams of fat for every 1 cup.

Nuts are an excellent party snack, especially almonds or walnuts because they offer the best health benefits. They are a great protein source and the fat in them will help keep you fuller and not as tempted to binge.

Be mindful of what drinks you choose and be careful not to go overboard—especially during the appetizer course. Remember, too, that the size of the glass and serving makes a big difference. A serving of wine is 5 oz.

Here are some easy appetizers you may like to prepare for your future holiday gatherings.

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Artichoke Tapenade

Good on a vegetable tray.

Yield: 1 1/2 cups

Ingredients

  • 3 tablespoons capers, drained
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 10 large pitted green olives
  • 2 garlic cloves, minced
  • 1 (14-ounce) can artichoke hearts, drained or one package of frozen artichoke hearts, defrosted

Directions

Combine all ingredients in the bowl of a food processor. Pulse until smooth.

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Crab Stuffed Mushrooms

Ingredients

  • 16 small cremini mushrooms, stems removed
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon garlic powder
  • Kosher salt
  • 1 tablespoon butter
  • 1 shallot, minced
  • 8 ounces lump crabmeat, picked over
  • 1/4 cup dry white wine
  • Finely grated zest and juice of 1 lemon
  • 1/4 cup finely chopped fresh parsley
  • Freshly ground pepper
  • 1/4 cup panko (Japanese breadcrumbs)
  • Lemon wedges, for serving

Directions

Prepare the mushrooms: Preheat the oven to 400 degrees F. Toss the mushrooms with 1 tablespoon olive oil, the garlic powder and season with salt. Arrange the mushrooms snugly in a baking dish and bake until tender, about 15 minutes.

Heat the remaining 1 tablespoon olive oil and the butter in a skillet over medium heat. Add the shallot and crab meat; cook until the shallot is soft, about 3 minutes. Stir in the wine and cook until slightly reduced, about 1 minute. Add the lemon zest, juice and parsley. Season with salt and pepper. Remove the skillet from the heat and push the crab mixture to one side of the skillet; let any excess juices collect on the opposite side.

Remove the mushrooms from the oven and preheat the broiler. Stuff the mushrooms with the crab mixture. Toss the panko with the juices in the skillet; sprinkle over the mushrooms. Broil until golden, about 2 minutes. Squeeze lemon wedges on top.

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Chicken Salad Stuffed Cherry Tomatoes

Ingredients

  • 2 (8-ounce) boneless, skinless chicken breasts
  • Chicken broth
  • 16 cherry tomatoes
  • 2 Granny Smith apples
  • 1 teaspoon lemon juice, to keep apples from turning brown
  • Salt and freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons light mayonnaise
  • 2 teaspoons chopped fresh parsley leaves
  • 16 very small leaves rosemary, for garnish

Directions

Poach chicken in enough chicken broth to just cover the breasts for about 8 minutes or until an instant-read thermometer in the thickest part of the meat registers 165°F. Set aside to cool.

Carefully cut off a thin slice of the top of the tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.)

Peel apples, remove core and chop fine and coat in lemon juice.

Finely chop cooled chicken, season with salt and pepper and cinnamon, stir in mayonnaise and chopped parsley, mixing well.

Spoon chicken salad into tomatoes and garnish with the rosemary leaves. Chill until serving time.

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Broiled Shrimp with Caper Sauce

This recipe is easily doubled.

Ingredients

Sauce

  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup large capers, drained and finely chopped
  • 1 small shallot, finely minced
  • Kosher salt and freshly cracked black pepper

Shrimp

  • 12 extra-large shrimp, about 1 pound, peeled, deveined, tail left on
  • 3 tablespoons good olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • Kosher salt and freshly ground black pepper

Directions

Preheat the broiler.

To make the sauce: In a small bowl, stir together the yogurt, capers, shallots and season with salt and pepper, to taste. Let stand to allow flavors to mingle.

To make the shrimp:  Mix shrimp with oil, lemon juice, garlic, oregano and season well with salt and pepper. Place shrimp on a broiler pan.

Broil the shrimp, turning once, until bright pink and just cooked through, 1 1/2 to 2 minutes per side. Serve with the sauce.

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Baked Falafel

Ingredients

  • One 15- to 16-ounce can low salt chickpeas, drained and rinsed
  • 1 small onion or 2 scallions (white and light green parts), roughly chopped
  • 2 garlic cloves, smashed
  • 3 tablespoons roughly chopped flat-leaf parsley
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • Juice of 1 lemon, divided (3 tablespoons)
  • 3 tablespoons olive oil, divided
  • Salt and pepper to taste
  • Hummus, tzatziki or tahini sauce as a condiment

Directions
Preheat oven to 450°F and set racks in upper and lower thirds of oven. Grease or line 2 baking sheets with parchment or foil.

Combine the chickpeas, onion, garlic, parsley, spices, flour, baking powder, half of the lemon juice, 1 tablespoon olive oil and salt and pepper to taste in a food processor. Pulse until well combined but mixture is still relatively coarse. You do not want a puree.

Using your hands or a small cookie scoop, shape the mixture into about 24 balls (roughly 1½ inches in diameter) and arrange on the the prepared baking sheets. Flatten each slightly and brush the tops with the remaining olive oil.

Bake for 10 to 12 minutes, then turn patties (rotating the trays when you take them out) and bake for another 10-12 minutes or until brown. Serve with hummus or yogurt sauce..


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“Root vegetable” is a relatively generic description of vegetables, including starchy ones, that grow underground. To make matters more confusing, root vegetables aren’t always roots. Some are actually bulbs instead, like onions, garlic and shallots. Many people may differentiate onions and garlic as more of a spice than a vegetable, but they really should be grouped in the “root vegetable” category.

Potatoes are usually labeled as tubers and, again, most people think of them as more of a starch than a vegetable. Despite that, they are part of this category. Plenty of other vegetables fall into this group, as well, and include these well known vegetables: sweet potatoes, carrots, beets and leeks to name just a few.

However, here are a few that you may not know much about. These vegetables are in season in the fall.

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Celeriac, also known as celery root, has a delicate celery taste. You can grate it, saute it, use it in soups or eat it raw in a salad. It is filled with fiber, vitamin B, vitamin C and vitamin K.

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Jerusalem artichokes (sunchokes) are neither an artichoke, nor are they from Jerusalem. They are the tubers of sunflowers and probably derive their name from the Italian for sunflower, girasol. They have a crisp, nutty flavor, especially when sautéed. They can be roasted, pickled and they are excellent in soups. They also make a great substitution for potatoes.

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Parsnips resemble white carrots and are naturally sweet. They can be used in soups and stews and are particularly delicious roasted. Parsnips have more vitamins than their carrot cousin and they have lots of potassium.

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The rutabaga was originally a cross between a cabbage and a turnip. You can roast them, mash them or add them to soups.They contain a good portion of your daily vitamin C requirement.

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Turnips are part of the mustard family, as are horseradish, radishes and rutabagas. They can be roasted, mashed or used in stews and soups.

So what can you make with these vegetables?

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Roasted Root Vegetables with Rosemary

Ingredients

  • Nonstick vegetable oil spray
  • 1 pound sweet potatoes or baking potatoes, peeled, cut into 1-inch pieces
  • 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
  • 1 pound rutabagas, peeled, cut into 1-inch pieces
  • 1 pound carrots, peeled, cut into 1-inch pieces
  • 1 pound parsnips, peeled, cut into 1-inch pieces
  • 2 onions, cut into 1-inch pieces
  • 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
  • 2 tablespoons chopped fresh rosemary
  • 1/3 cup olive oil
  • Salt and pepper
  • 10 garlic cloves, peeled
  • Chopped parsley for garnish

Directions

Position 1 rack in the bottom third of the oven and 1 rack in the center of the oven and preheat to 400°F.

Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic and parsley in very large bowl; toss to coat. Season generously with salt and pepper.

Divide vegetable mixture between the prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all the vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

Transfer roasted vegetables to large serving bowl and garnish with chopped parsley.

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Sautéed Jerusalem Artichokes

4 to 6 servings

Ingredients

  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 pound Jerusalem artichokes (sunchokes) scrubbed, peeled and cut crosswise into 1/4-inch-thick rounds
  • 3 tablespoons coarsely torn fresh sage leaves, divided
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh Italian parsley

Directions

Melt 1 tablespoon butter with the olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of the sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes.

Using slotted spoon, transfer Jerusalem artichokes to a shallow serving bowl. Add remaining 2 tablespoons butter and sage to the skillet; cook until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in the serving bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.

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Rutabagas and Ginger Roasted Pears

8 to 10 servings

Ingredients

  • 3 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
  • Nonstick vegetable oil spray
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced, peeled fresh ginger
  • 2 tablespoons brown sugar or pure maple syrup
  • 4 firm Anjou pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
  • 1/3 cup heavy (whipping) cream
  • 3 tablespoons butter
  • 1 tablespoon chopped fresh thyme
  • Coarse kosher salt, black pepper and nutmeg

Directions

Cook rutabagas in a pot of boiling salted water until tender, about 35 minutes.

Meanwhile, preheat oven to 400°F. Spray a large rimmed baking sheet with nonstick spray.

Combine oil, lemon juice, ginger and sugar in large bowl. Add pears; toss to coat. Spread on the prepared baking sheet. Roast until tender, turning pears every 10 minutes, for about 30 minutes total.

Drain rutabagas; return to the same pot. Mash into a coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter and thyme. Mix in pears and any juices from the baking sheet. Season with salt and pepper and grate nutmeg over the top.

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Honey Glazed Turnips

4 servings

Ingredients

  • 2 lbs small to medium (no more than 2-inches) turnips
  • 1 cup plus 3 tablespoons water or chicken broth, divided
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • Garnish: chopped fresh flat-leaf parsley

Directions

Peel turnips, then halve horizontally and quarter halves. Arrange turnips in one layer in a 12-inch heavy skillet and add water or broth. Add butter, honey and salt and bring to a boil over moderately high heat, covered, stirring occasionally. Uncover and cook stirring, until tender and liquid evaporates, about 5 minutes more.

Reduce heat and sauté until golden brown, about 5 minutes.

Add 3 tablespoons water or broth and stir to coat turnips with the glaze. Sprinkle with parsley and serve.

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Celery Root Salad With Shrimp

6 Servings

Ingredients

  • 1 celery root (or celeriac), about 1 lb
  • 1 (19-oz) can cannellini beans (rinsed and drained)
  • 3 oz baby arugula leaves (3 cups packed)
  • 2 tablespoons white balsamic vinegar
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 lbs large peeled/deveined shrimp

Directions

Trim the rough skin from the celery root and peel.  Cut the celery root into very thin slices; stack slices and cut into thin lengthwise strips 1/8-inch-wide (about 2 cups).

Combine the sliced celery root, beans, arugula, balsamic vinegar, 2 tablespoons oil, lemon juice and 1/4 teaspoon each salt and pepper in a medium serving bowl.

Heat 2 tablespoons oil in a large nonstick skillet on medium-high heat and add garlic and shrimp; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir 2-4 minutes or just until the shrimp begin to turn pink.

Add shrimp (and pan juices) to the salad; toss to blend and serve.


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Romano beans are a form of flat snap bean which originated in Italy. Specialty grocers and farmers’ markets sometimes carry them and they can also be grown at home, assuming you live in an area with a Mediterranean climate. They are usually available in late summer and fall. They are also readily available frozen in most markets.

Like other snap beans, Romano beans are supposed to be eaten whole. They are considered ripe when they make a crisp “snap” if they are broken in half, and they have a very mild flavor and a tender texture. These beans are often braised with other vegetables and eaten as a side dish. They can also be added to soups, stews, stir fries and an assortment of other dishes. These beans can also be pickled.

You may also hear these legumes referred to as Italian flat beans or Italian snap beans, but don’t confuse them with fava beans, which are sometimes labeled as “Italian broad beans.” These snap beans are flattened, rather than rounded, as one might expect. To use Romano beans, snap or trim off the ends and rinse the pods to remove any dirt from the field. These beans can be lightly cooked to retain their crunchy texture or cooked until they are extremely tender. However, overcooking will cause the beans to turn into a tasteless mush, so  take care when preparing them in braised and other long-cooked dishes.

In addition to being available in classic green, Romanos also come in yellow and purple, for cooks who like to play around with different colors in their cooking. When selecting Romano beans in the market, look for crisp specimens with even coloration and no soft spots or signs of mold. Limp, listless beans should be avoided and the beans should be stored in paper bags and used within a few days for best results.

How to Steam

Step 1
Rinse Romano beans under running water to wash away any debris. Drain the beans in a colander.

Step 2
Set a steamer basket in a large cooking pot with 1 inch of water in the bottom. Turn the heat to high, and bring the water to a boil.

Step 3
Chop the stem and tips of the beans off with a sharp paring knife while the water is heating. Cut the beans into 1- to 1 1/2-inch sections. For an attractive visual effect, hold the knife at a 45-degree angle to the beans, to cut sections on the diagonal.

Step 4
Place the bean pieces in the steamer basket. Set the lid on the pot, and cook for three to four minutes.

Step 5
Remove the lid, and test the beans tenderness with the tip of a sharp knife. If the beans are not yet soft, use a spoon to rotate the pieces at the top of the steamer basket to the bottom, nearer the water. Cover with the lid, and cook for another two to three minutes.

Step 6
Drain the beans in a colander and serve immediately, seasoned with salt or salt substitute and fresh-ground black pepper to taste.

How to Boil

Step 1
Fill a large pot half full of water, add 1 to 2 tsp. salt, and cover the pot with a lid. Bring the water to a full, rolling boil over high heat.

Step 2
Add washed Romano beans that have been cut into 1- to 2-inch pieces to the pot of boiling water.

Step 3
Boil bean pieces until tender. Remove the bean pieces from the pot with a slotted spoon, and serve promptly.

How to Braise

Step 1
Cook onions, celery, carrots or any other garnish or vegetable you prefer, in olive oil over medium heat until golden.

Step 2
Add additional flavorings such as tomatoes or minced garlic, then add cut Romano beans. Add seasonings of your choice to taste.

Step 3
Simmer over medium-low heat for 40 to 50 minutes, stirring occasionally, until the beans are soft and most of the moisture has evaporated. Cool your braised Romano beans for five to 10 minutes before serving.

Tips

  • If you are using the steamed beans in a cold salad recipe, place the drained beans in a large bowl filled with cold water and ice. Allow the beans to cool completely before draining in a colander.
  • If you have both small and large beans to cook, separate them into two batches for cooking because the thicker ones take longer to become tender.
  • Add cooked garbanzo beans or potatoes to braised Romano beans to make a hearty entrée.

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Sautéed Romano Beans

Servings: 4

Ingredients

  • 1 pound Romano beans
  • 3 tablespoons olive oil, divided
  • 2 tablespoons minced shallots
  • 2 cloves garlic, minced
  • 1/4 cup loosely packed fresh oregano leaves
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup cherry or grape tomatoes
  • 1/2 teaspoon balsamic vinegar

Directions

Rinse the beans under cold running water. Drain, leaving any water clinging to the beans. Trim the ends and set aside.

In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots and sauté over medium heat about 1 minute. Add the garlic and continue to sauté for 30 to 45 seconds, until tender and fragrant but not browned. Remove the sautéed shallots and garlic from the pan with a slotted spoon, pressing any excess oil back into the skillet. Set aside.

Add the remaining 1 tablespoon oil to the skillet. Once the oil is hot, add the beans, oregano leaves, salt and pepper to taste. Sauté over medium heat, stirring frequently until the beans are browned in spots and tender but retain some crispness, about 10 to 12 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sautéed shallots and garlic. Cook just until aromatic, about 30 seconds.

Remove the pan from heat and let the beans cool slightly. Stir in the balsamic vinegar and allow contents to cool to room temperature. Remove the salad from the pan to a serving platter.

braised-romano-beans1

Braised Romano Beans

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2 cup minced celery
  • 1/2 cup minced carrot
  • 1 cup minced red onion
  • 1 clove garlic, crushed
  • 2 sprigs fresh rosemary
  • 1 teaspoon tomato paste
  • 1 cup canned crushed Italian tomatoes
  • Salt and freshly ground black pepper
  • 1 1/2 pounds romano beans (flat green beans), ends trimmed

Directions

Heat oil in a deep skillet or a shallow three-quart saucepan. Add celery, carrot and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.

Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust seasoning and serve hot or at room temperature.

Yield: 6 servings.

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Romano Bean Vegetable Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 2 minced cloves of garlic
  • 2 chopped celery stalks
  • 2 chopped carrots
  • 5 cups chicken stock
  • 1 cup  water
  • 1 can (28 oz)  diced plum tomatoes
  • ½ teaspoon dried oregano
  • 3/4 cup small pasta, cooked
  • 16 oz frozen romano beans, partially defrosted
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 teaspoon each salt and pepper
  • Grated Parmesan cheese

Directions

In large saucepan or Dutch oven, heat oil over medium heat; cook onion, garlic, celery and carrots, stirring often, until onion is softened, about 5 minutes.

Stir in stock, water, oregano and tomatoes bring to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Cook pasta in boiling salted water until al dente. Drain.  Add pasta, chickpeas, romano beans, salt and pepper to the soup and cook until the beans are heated.

Serve sprinkled with Parmesan cheese.

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Braised Chicken With Romano Beans

Ingredients

  • 4 chicken thighs, trimmed
  • 1/4 cup flour
  • 1 tablespoon olive oil
  • 1/3 cup dry red wine
  • 1/2 lb romano beans (You can also use frozen)
  • 3 garlic cloves
  • 1 (14 1/2 ounce) cans chopped tomatoes
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon fresh rosemary
  • 1/3 cup kalamata olive, sliced in quarters
  • Salt and pepper

Directions

Heat olive oil in a pan that has a cover. Trim the chicken thighs of extra fat, cut in half if possible, and season with salt and pepper.

Lightly dust the chicken with flour and fry over medium high heat until well browned, but not too much. Any burning is very apparent in the dish, so keep it brown, not black. Turn and finish browning.

Deglaze pan with the wine until most of the liquid is gone.

Trim Romano beans and cut on the diagonal into 1 1/2 inch pieces. Toss into pan and stir to get the cooking going. After a couple of minutes, toss in the peeled and crushed garlic. Stir another 2 minutes being careful not to burn the garlic.

Add the tomatoes and juices to the pan along with the rosemary, garlic, and additional salt and pepper as desired.

Bring to a simmer and reduce heat. Cover the pan, but leave the lid slightly ajar. Allow to cook on low heat (keep a simmer going) for 20 minutes.

Add the olives and cook an additional five minutes.

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Italian Green Bean and Meatball Stew

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 3 pounds ground beef or turkey
  • 1 cup seasoned Italian breadcrumbs
  • 1/4 cup freshly grated Parmesan, plus extra for topping
  • 1 bunch parsley, stemmed and finely chopped
  • 2 eggs
  • 3 cans (28 ounces each) Italian peeled tomatoes, crushed 
  • 2 1/2 cups chicken stock
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper
  • 4 pounds small red potatoes, skin on, cut into 1-inch pieces
  • 3 pounds Italian green beans, cut into 1 1/2-inch pieces

Directions

Heat oven to 400 degrees F

Meanwhile, in a large bowl, mix the meat with the breadcrumbs, Parmesan, parsley and eggs. With clean hands, work the mixture well. Shape it into 1 inch meatballs and place on  greased baking sheets. Bake for 20 minutes or until brown and cooked through.

In a soup pot, heat the oil and cook the onion, stirring often, for 10 minutes or until it begins to brown. Add the tomatoes and chicken stock. Stir well. Cook over medium heat until the mixture comes to a simmer. Add salt and red pepper. Add the potatoes and simmer for 10 minutes or until tender.

Add the green beans and the meatballs. With the back of a ladle, gently press the meatballs into the liquid so they’re just submerged. Try not to break the potatoes or meatballs. Cover and simmer gently for 1 hour. Serve with shaved parmesan cheese over the top.


dutch_oven_campfireWEB

Dutch ovens are cylindrical, heavy gauge cooking pots with tight-fitting lids that can be used either on a range top or in the oven. The heavy metal or ceramic construction provides constant, even and multi-directional radiant heat to the food being cooked inside.

The term “Dutch oven” is something of a misnomer in that the pots are neither Dutch nor actual ovens. Rather, it refers to the casting process developed in Holland by which brass vessels were cast in dry-sand molds. In 1704, an Englishman by the name of Abraham Darby traveled to the Netherlands to observe how the thick-walled cast-iron pots were made and, eventually, patented a similar process for use in England and its American colonies.

A Dutch oven has the advantage of using one pot from start to finish — you can sear protein in the same pan you use to braise. When using a Dutch oven, you can braise on the stove top or in the oven. Almost any cooking task can be performed in a Dutch oven.

All of my recipes below are cooked on top of the stove but you could easily finish the braising process in the oven. Cover and place the Dutch Oven on the middle of a rack in an oven that has been pre-heated to 300° Fahrenheit and follow the cooking times below.

How to Make Dutch Oven Recipes in a Slow Cooker.

Converting from a Dutch Oven to a slow cooker is easy. If a recipe has any searing, sauteing or deglazing steps, complete those steps in a pan on the stove top. After adding the liquid, transfer everything to the slow cooker. For recipes that call for either stove top simmering or an oven temperature of 300 degrees F or more, set your slow cooker to HIGH. For recipes under 300 degrees F, use the LOW setting. Slow cookers prevent liquid from evaporating, so sauces come out thinner than in a Dutch Oven.

SLOW COOKER DUTCH OVEN
12 hours/Low 3 hours/325° F
10 hours/Low 2 1/2 hours/325° F
8 hours/Low 2 hours/325° F
6 hours/Low 1 1/2 hours/325° F
5 hours/Low 1 hour, 15 min./325° F
4 hours/Low 1 hour/325° F
4 hours/High 2 hours/325° F
3 hours/Low 45 min./325° F
3 hours/High 1 1/2 hours/325° F
2 hours/Low 30 min./325° F
2 hours/High 1 hour/325° F
1 hour/Low 15 min./325° F
1 hour/High 30 min./325° F

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Quick Cooking Pork and Vegetable Stew Italiano

4 servings

Ingredients

  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 lbs boneless pork loin cut into 3/4-inch cubes
  • 2 tablespoons olive oil, divided
  • 1/2 onion, medium, chopped
  • 2 stalks celery, thinly sliced
  • 1 green bell pepper, chopped
  • 2 cups fresh mushrooms, sliced
  • 1 tablespoon chopped garlic
  • 2 medium zucchinis, halved lengthwise, cut into 1/2-inch slices
  • 1 cup canned diced Italian tomatoes
  • 14 1/2 oz canned low sodium chicken broth
  • 1 tablespoon fresh basil , torn
  • 2 teaspoons fresh oregano, chopped

Directions

Combine flour, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.

Heat 1 tablespoon oil in a Dutch Oven over medium-high heat. Add onion, celery, green pepper and mushrooms. Sauté for 5 minutes, until vegetables are softened. Add garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.

Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes.

Return sautéed vegetables to the pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until pork is tender. Stir in basil and oregano, season with salt and pepper and serve.

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Italian Vegetable Stew

6 servings

Ingredients

  • Half of a 1-lb. loaf sourdough bread, torn into 2” pieces (about 6 cups)
  • 1 bunch collard greens, center ribs and stems removed
  • 1 bunch Tuscan or other kale, center ribs and stems removed
  • Kosher salt
  • 2 tablespoons olive oil, divided, plus more for serving
  • 2 medium carrots, peeled, finely chopped
  • 2 celery stalks, finely chopped
  • 1 leek, white and pale-green parts only, chopped
  • 4 cloves garlic cloves, chopped
  • ½ teaspoon crushed red pepper flakes
  • 1 28-oz can diced Italian tomatoes
  • 8 cups low-sodium vegetable broth
  • 3 15-oz. cans cannellini (white kidney) beans, drained and rinsed
  • 4 sprigs thyme
  • 1 sprig marjoram or oregano
  • 1 bay leaf
  • Freshly ground black pepper
  • Shaved Parmesan (for serving

Directions

Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.

Cook greens separately in a large pot (Dutch Oven) of boiling salted water until slightly softened, about 3 minutes per batch. Cool. Squeeze out excess water; roughly chop. Set aside.

In the empty pot heat 2 tablespoons oil over medium heat. Add carrots, celery and leek; stir often until softened, 8–10 minutes.

Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes, broth, beans, thyme, marjoram, bay leaf and reserved greens; season with salt and pepper.

Bring to a boil, reduce heat and simmer until flavors meld and soup thickens slightly, 40–50 minutes. Discard herb sprigs and bay leaf.

Just before serving, gently stir bread into the soup. Divide among bowls, top with Parmesan and drizzle with oil.

DO AHEAD: Stew can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Store bread airtight at room temperature.

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Spicy Cioppino

For 2

Ingredients

  • 6 fingerling potatoes, quartered
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons flour
  • 1 small sweet onion, sliced
  • 1 jalapeno, minced
  • 2 garlic, minced
  • 1/2 teaspoon each dried oregano and basil
  • 1 teaspoon hot paprika (or half cayenne and half smoked paprika)
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup dry white wine
  • 1/2 cup clam juice
  • 1/2 cup heavy cream
  • 2 fresh plum tomatoes seeded and finely diced
  • 1 white fish fillet (cod, halibut, grouper) diced (about 8 ounces)
  • 6 sea scallops and 6 peeled shrimp, patted dry 
  • 6 mussels and 6 small clams
  • 2 tablespoons capers, rinsed
  • 2 tablespoon minced fresh parsley and/or basil
  • Sourdough bread

Directions

Place potatoes in a Dutch Oven, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 8-10 minutes. Drain and set aside.

Add 1 tablespoon oil onion, garlic and jalapeno to the pan and stir to coat. Reduce heat to medium-low and cook, stirring often, until vegetables soften, about 4- 5 minutes.

Increase heat to medium-high, add seasonings, salt and pepper, wine, clam juice and tomatoes; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring often, for 6 to 8 minutes.

Add the clams and mussels and cook until the shellfish open.

Season fish, shrimp and scallops with salt and pepper. Add the fish, shrimp and scallops, cooked potatoes, cream and capers to the pot, return to a simmer and cook until heated through and white fish is cooked, about 2-3 minutes. Garnish with parsley, if desired. Serve with sourdough bread.

1201se-cf-italian-beef-stew-m

Italian Beef Stew

8 servings

Ingredients

  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed and cut into cubes
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup dry red wine
  • 4 cups diced Italian tomatoes
  • 1 1/2 cups lower-sodium beef broth
  • 1/2 cup water
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 8-ounce package whole cremini mushrooms, quartered
  • 3/4 cup (1/4-inch-thick) slices carrot
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped parsley

Directions

Heat 1 tablespoon oil in a Dutch Oven.

Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper and dredge in the flour.

Add half the beef to the pan; sauté 6 minutes, browning on all sides. Remove from the pan to a bowl. Repeat procedure with oil and beef.

Add the remaining 1 teaspoon oil to the pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly.

Add wine to the pan and bring to a boil, scraping bottom of the pan (about 5 minutes). Return meat to the pan. Add tomatoes and the next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.

Uncover and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil and parsley.

chickpea-stew-646

Chickpea and Chicken Stew

Ingredients

  • 2 tablespoons olive oil
  • 2 skinless, boneless chicken thighs, sliced into ½ inch thick lengths
  • Kosher salt
  • 3 large garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 3/4 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 15-ounce cans chickpeas, rinsed, drained
  • 1/2 cup diced, drained roasted red peppers from a jar
  • 2 tablespoons fresh lemon juice
  • 2 cups 1′ cubes country-style bread
  • 3 tablespoons coarsely chopped flat-leaf parsley

Directions

Heat 2 tablespoons oil in a Dutch Oven over medium-high heat. Season chicken with salt; add to the pot and cook, turning once, until browned, about 8 minutes. Transfer to a plate.

Reduce heat to low and add garlic and cook, stirring often, until fragrant, 30–60 seconds. Add oregano, tomato paste and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved, browned chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 10-12 minutes.

Add chickpeas to the pot; bring to a simmer and cook for 5 minutes. Add diced red peppers. Stir in lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle stew over. Garnish with parsley.

 


beans

Beans play an essential role in Italian cooking and, consequently, they are grown throughout the country. From Sicily in the south to Piedmont and Veneto in the north, various regions produce different kinds of beans, all of which are enjoyed by the Italian culture. While many cooks will substitute one white bean for another, each type provides its own individual shape and texture to a given dish.

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Borlotti (cranberry beans) is a favorite bean in northern Italy. These red, tan and brown speckled beans turn  dark brown on the outside and  yellow on the inside when cooked. They add a creamy consistency to any recipe.

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The region of Tuscany is famous for Cannellini, white kidney beans, and are simply referred to as fagioli. Other popular Tuscan white beans include sorani, toscanello, corona and schiaccianoci.

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Chickpeas (Cece) or Garbanzo Beans are the most widely consumed legume in the world and have been adopted in every region of Italy. The chickpea has a round shape and are beige in color. They have a firm texture with a flavor somewhere between chestnuts and walnuts. Chickpeas can be cooked in soups and stews, added to pasta, eaten cold in salads and ground into a gluten-free flour.

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Corona, a large white bean,  is a member of the runner family and when cooked, they almost triple in size. This is one reason this hearty bean is often called the “poor man’s meat.”

beans2

Fava beans are a staple of Abruzzo, Puglia, Campania, as well as Sicily. A staple of southern Italian cuisine, fava beans are hardy and widely available.

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Lentils, or lenticchie, are eaten all across Italy. With their nutty taste, lentils are ideally small and brown. The most select lentils are grown in Umbria, Abruzzo and Sicily. Although lentils do not require soaking previous to cooking, they are best when soaked for about an hour.

With all beans, keep in mind that the fresher the bean, the better it will taste when used in your favorite recipes.

A diet rich in fiber is a great preventative of coronary heart disease and colon cancer. Beans can provide a reduction in serum cholesterol levels and are also thought to prevent diabetes in at-risk individuals. Additionally, beans contain more protein than any other vegetable; some beans even rival chicken or meat in protein content.

Cooking beans at home is a simple way to save money and provide the base for many healthy meals. It requires little effort and they’re easy to keep on hand in the refrigerator or freezer. You can quickly put together soups, salads, dips and spreads.

Basic Directions for Cooking Dried Beans

Makes about 6 cups

Ingredients

  • 1 pound dried beans
  • 1 yellow onion, quartered
  • 2 bay leaves
  • Sea salt and ground black pepper to taste

Directions

Spread beans in a single layer on a large sheet tray; pick through to remove and discard any small stones or debris and then rinse well.

Soak the beans using one of these two methods:

Traditional soaking method: In a large bowl, cover beans with 3 inches of cold water, cover and set aside at room temperature for 8 hours or overnight.

Quick soaking method: In a large pot, cover beans with 3 inches of cold water, cover and bring to a boil. Boil for 1 minute, remove pot from heat and set aside, covered, for 1 hour.

Drain soaked beans and transfer to a large pot. Cover with 2 inches of cold water, add onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans, discard onions and bay leaves and season with salt and pepper.

Beans develop flavor as they cook, but the flavor is subtle. You can boost the flavor of cooked beans by adding aromatic root vegetables, herbs and spices or meat to the pot near the end of cooking—the last 10 to 30 minutes. The flavor of the vegetables, herbs and meat is infused in the water and in turn is drawn into the bean. The conventional wisdom about salting beans is that salt toughens the skins as they cook. So it is best to add salt at the end of the cooking time. Do not add acidic ingredients, like vinegar, tomatoes or tomato juice, as this will slow the cooking process. Instead, add these ingredients after the beans are cooked.

Here are several flavoring options to add near the end of cooking dried beans:

  • Sauté separately diced aromatic vegetables—onions, celery, carrots, leeks, celery root, parsnip, garlic–in olive oil until just soft then stir them into the bean pot with about 10 minutes left to cook.
  • At the end of cooking, stir in salt and pepper to taste, add a bouquet garni–a few thyme sprigs, parsley stems and two bay leaves tied in kitchen twine–to soak.
  • Add a ham hock or a piece of prosciutto to cook with the beans for a deep meaty flavor. Diced bacon or ham steak added to the liquid will also deliver flavor to the beans, as will chunks of beef, pork or lamb.
  • When using beans in a soup, you can thicken the soup by transferring a cup or two of the cooked beans and broth to a blender and purée thoroughly. Then return the purée to the cooking pot.

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Orecchiette Pasta with Spinach and Beans

Serves 4

Ingredients:

  • 1 pound orecchiette pasta (small ears)
  • 3 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • Pinch of red pepper flakes
  • 12 ounces fresh spinach leaves, chopped
  • Salt and pepper
  • 3 cups vegetable or chicken broth
  • 2 cups cooked cannellini beans, drained
  • Parmesan cheese, grated

Directions:

Cook the orecchiette in boiling water  for 1-2 minutes less than the recommended cooking time. Drain and do not rinse.

While the pasta is cooking, saute garlic and red pepper flakes in oil in a saute pan for 1-2 minutes.  Do not allow garlic to brown. Add spinach, salt and pepper. Saute until the spinach is wilted. Add broth and simmer about 5 minutes. Add beans and drained orecchiette to the broth mixture. Stir to combine and cook 1-2 more minutes. Transfer to a serving dish.  Sprinkle with Parmesan cheese.

TIP: If you under cook pasta by a few minutes and then add it to your soup to finish the cooking time, the pasta will absorb some of the broth and be more flavorful.

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Bean and Sausage Stew

4 Servings

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 4 Italian sausage links, either pork or turkey, cut in half
  • 1 cup cooked beans, drained
  • 1 small onion, chopped
  • 2 tablespoons chopped parsley
  • 2 carrots, peeled and sliced into 1-inch pieces
  • 4 cups chicken broth
  • 2 small potatoes, scrubbed and cut into 1-inch pieces
  • 1 bay leaf
  • 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
  • Salt and pepper to taste

Directions

In a Dutch oven or heavy-bottomed 6-quart pot, heat the olive oil over medium high. Brown the sausages on all sides for about 10 minutes and remove onto a plate.

Add the onions to the pot and cook for 5 minutes, until slightly translucent. Add the remaining ingredients.

Bring to a boil, return the sausage to the pot and reduce the heat to medium low.

Cook, partially covered, for about 30 minutes or until the squash is tender when pierced with a fork. Adjust the seasonings with salt and pepper to taste.

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Herbed Lentils with Spinach and Tomatoes

Serve with pita bread

Ingredients

  • 1 cup lentils
  • 2 cups water
  • 2 tablespoons olive oil
  • 2 tablespoons diced shallots
  • 3 cups baby spinach leaves (about 3 ounces)
  • 14 oz. diced tomatoes, slightly drained
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Place the lentils in a pot with the water and let rest one hour. Bring to a boil. Cover and simmer for 30 minutes or until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.

Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil and parsley to the pan and stir to combine. Cook until warmed through. Stir in the lemon juice, salt and pepper and serve.

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Beans and Broccoli 

Ingredients

  • 2 cups dried large white beans (corona), soaked overnight
  • 3 ounces Parmesan cheese with rind
  • 1 onion, quartered
  • 1 head garlic, halved crosswise
  • Kosher salt
  • 1½ pounds broccoli, coarsely chopped
  • 1/2 cup olive oil, divided
  • Freshly ground black pepper
  • 4 anchovy fillets packed in oil, drained, finely chopped
  • 2 wide strips lemon zest, thinly sliced
  • 1/4 cup fresh lemon juice

Directions

Drain beans and place in a large heavy pot. Remove the rind from the cheese and add to the beans along with the onion and garlic. Pour in water to cover by 2 inches. Bring to a boil, reduce heat and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Season with salt. Let the beans cool in the liquid. Discard vegetables and Parmesan rind, then drain.

Preheat oven to 450°F. Mix broccoli with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, turning occasionally, until tender and lightly charred, 15–20 minutes. Let cool. Finely chop the broccoli.

In a large bowl combine the anchovies, lemon zest, lemon juice, remaining ¼ cup of olive oil and beans. Mix gently. Add the broccoli and season with salt and pepper, if needed. Shave Parmesan cheese over the mixture and serve.

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Braised Chicken with Fennel and White Beans

Ingredients

  • 3 tablespoons olive oil
  • 1 cut-up whole chicken (about 3 lbs)
  • 1/4 teaspoon coarse (kosher or sea) salt
  • 1/4 teaspoon black pepper
  • 1 small onion, cut into thin wedges
  • 2 large cloves garlic, finely chopped
  • 1 fennel bulb, quartered, cored, thinly sliced
  • 1 medium yellow bell pepper, cut into thin strips
  • 1 can (28 oz) Italian whole peeled tomatoes, undrained
  • 1/2 cup dry white wine
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 cups cooked beans
  • Chopped fresh Italian (flat-leaf) parsley

Directions

In a deep 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken pieces to the skillet; cook 5 to 6 minutes, turning occasionally, until chicken is light golden brown. Remove chicken from skillet to a platter.

Add onion, garlic, fennel and bell pepper to the skillet. Cook 2 to 3 minutes, stirring constantly, until vegetables are crisp-tender. Add browned chicken, tomatoes, wine and rosemary. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes, turning chicken once, until chicken is tender.

Stir in beans. Cook uncovered about 5 minutes longer or until sauce is slightly thickened and juice of chicken is clear, when the thickest area reads 165°F on a meat thermometer. Sprinkle with parsley and serve.


cookingsausage3

Sausage consists of meat, cut into pieces or ground, that is stuffed into a casing along with other ingredients. Ingredients may include a starch filler, such as breadcrumbs, seasoning spices and sometimes vegetables. The meat may be from any animal, but most often is pork, beef or veal. More common today are sausages made from chicken and turkey. The lean meat-to-fat ratio is dependent upon the style of sausage. Speciality sausages with other ingredients, such as apple and leek, are also popular.

In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States, The Department of Agriculture specifies that the fat content of different defined types of pork sausage may not exceed 30% to 50% by weight. Italian sausage must be at least 85% meat. Most Italian sausage contains salt, pepper, fennel and/or anise and no more than 3% water. Optional ingredients permitted in Italian Sausages are spices (including paprika) and flavorings, red or green peppers, onions, garlic and parsley, sugar, dextrose and corn syrup. The italian Sausage i buy from Fortuna does not contain any preservatives or sweetners and is low in fat. See the post I wrote recently on this type of sausage.

The U.S. Department of Agriculture mandates that fresh sausage contain no sodium nitrite and/or potassium nitrite or nitrates. However, cured sausages normally contain one of these preservatives, which are suspected of contributing to cancer. Many people are allergic to nitrites and nitrates, as well as some fillers, such as soy, so beware of these ingredients in commercial cured varieties. Read the ingredients label. There are a number of brands available today without nitrates.

Cured varieties also contain high amounts of salt, necessary to the curing process, which could be a potential problem for those with high blood pressure.

Precooked chicken sausage is convenient. Keep a package or two on hand to accompany Sunday morning pancake breakfasts or to sauté with sliced peppers and onions for a quick weeknight dinner. Two brands that I like are Applegate Farms and Al Fresco. These companies also make excellent breakfast sausages.

Many traditional styles of sausage from Europe and Asia contain only meat, fat and flavorings. In the United Kingdom and other countries with English cuisine traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of the ingredients.The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat. Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region to create their traditional dishes.

There are a wide variety of different sausages available throughout the world, however, they all fall into just a few basic categories.

Typical Sausage Classifications

  • Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweig and liver sausage.
  • Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kielbasa and mortadella. Some are slow cooked while smoking, in which case, the process takes several days or longer.
  • Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage, siskonmakkara and breakfast sausage.
  • Fresh smoked sausages are fresh sausages that are smoked and cured. They do not normally require refrigeration and do not require any further cooking before eating. Examples include Mettwurst and Teewurst which are meat preparations packed in sausage casing, but squeezed out of it to serve (just like any other spread from a tube).
  • Dry sausages are cured sausages that are fermented and dried. Some are smoked, as well, at the beginning of the drying process. They are generally eaten cold and will keep for a long time. Examples include salami, Droë worst, Finnish meetvursti, Sucuk, Landjäger (smoked), Slim Jim and summer sausage.
  • Bulk sausage refers to raw, ground, spiced meat, usually sold without any casing.
  • Vegetarian sausages are made without meat. The ingredients are usually soy protein or tofu, with herbs and spices. Some vegetarian sausages are not necessarily vegan and may contain ingredients such as eggs.

Cooking Sausages

Unless you are cooking sausages in a casserole dish or in a sauce, the key to great-tasting fresh sausages that do not get dried out is this: simmer them in beer or water until partially cooked and then finish in the oven or on the grill or stove top.

Fall is a popular time of year to cook with sausage. Tailgating and heartier meals are perfect for this meat. To keep sausage recipes healthy be sure to buy sausages that are pure meat with no fillers and not too much fat or salt. Stretch the amount of sausage used with vegetables and hearty grains.

cookingsausage2

Roasted Brats with Apples and Butternut Squash

Serves 8 to 10

Great for busy weeknights. The apples and butternut squash in this recipe go well with bratwurst, but any mild sausage will work.

Ingredients

  • 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
  • 2 apples, sliced
  • 1 cup seedless red grapes
  • 1 small red onion, halved and cut into thick slices
  • 2 teaspoons olive oil
  • 1 teaspoon crushed caraway seeds
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 6 fresh (uncooked) bratwurst (about 1 1/2 pounds)

Directions

Preheat the oven to 450°F. In a large roasting pan or rimmed baking sheet, combine squash, apples, grapes and onion. Sprinkle with oil, caraway seeds, salt and pepper and toss to coat.

Arrange brats over the top. Roast until brats are browned and hot all the way through and the squash is very tender, about 35 minutes.

cookingsausage1

Vegetarian Sausage and Quinoa One-Pot Supper

Ingredients

  • 12 ounces vegetarian sausage, cut into (1/2 inch) cubes
  • 1 yellow onion, chopped
  • 2 tablespoons chopped sage
  • 1 cup apple cider
  • 1 cup quinoa, rinsed and drained
  • 1/2 cup dried cranberries
  • 1 teaspoon fine sea salt
  • 2 cups chopped kale or spinach leaves, lightly packed

Directions

In a large skillet with a cover, cook sausage, onions and sage over medium-high heat until just browned, about 10 minutes. Add cider, quinoa, cranberries, salt and 3/4 cup water and bring to a boil, scraping up any browned bits.

Cover, reduce heat to medium-low and simmer until liquid is just absorbed, 25 to 30 minutes. Stir in kale, cover again and set aside off of the heat for 5 minutes. Uncover, fluff with a fork and serve.

cookingsausage4

Chicken Sausage with Potatoes & Sauerkraut

The flavor of the dish will vary depending on what type of chicken sausage you choose. Roasted garlic or sweet apple sausage are best for this recipe. Opt for the crisp texture of refrigerated sauerkraut over canned. Serve with roasted carrots and some mustard to spread on the sausage.

4 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 12 ounces (4 links) cooked chicken sausage, halved lengthwise and cut into 2 to 3-inch pieces
  • 1 medium onion, thinly sliced
  • 3 medium Yukon Gold potatoes, halved and cut into 1/4-inch slices
  • 1 1/2 cups sauerkraut, rinsed
  • 1 1/2 cups dry white wine
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon caraway seeds
  • 1 bay leaf

Directions

Heat oil in a large skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes.

Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes. Remove the bay leaf before serving.

cookingsausage5

Mediterranean Penne with Italian Sausage

Serves 6

Ingredients

  • 1 tablespoon olive oil
  • 2 red bell peppers, chopped
  • 1 small fennel bulb, quartered lengthwise, cored and chopped
  • 1 large onion, chopped
  • 1 small eggplant, peeled and cut into small chunks
  • 1 clove garlic, minced
  • 1 pound Italian sweet or hot sausage, casings removed
  • 3 cups homemade or store-bought marinara sauce
  • 2 teaspoons fennel seeds, crushed
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 lb whole wheat penne pasta
  • ½ cup grated Parmigiano Reggiano cheese

Directions

Heat oil in a large nonstick skillet. Add the bell peppers, fennel bulb, onion, eggplant and garlic. Cook, stirring often, over medium heat for 5 minutes, or until the fennel starts to soften. Add the sausage. Cook, breaking up the sausage with the back of a spoon, for 3 minutes, or until no longer pink.

Add the marinara sauce, fennel seeds and red-pepper flakes. Stir to mix. Cover and reduce the heat to low. Cook for 20 to 25 minutes, or until the vegetables are tender.

Meanwhile, cook the pasta to the al dente stage. Reserve 1/2 cup of the pasta cooking water.

Place the pasta in a serving bowl. Top with the sauce. Add the reserved cooking water and parmesan cheese. Mix well and serve.

cookingsausage6

Black Beans and Smoked Sausage

4 servings

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 pound kielbasa or other smoked sausage, cut into 1-inch pieces
  • 2 medium carrots, diced small
  • 2 shallots, diced small
  • Coarse salt and ground pepper
  • 2 garlic cloves, minced
  • 2 cans (15.5 ounces each) black beans, rinsed and drained
  • 2 cups low-sodium chicken broth
  • 3 tablespoons chopped fresh parsley, plus more for serving

Directions

In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate.

Add carrots and shallots to the skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook 1 minute.

Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley.

Serve with hearty country bread.



Simmer and Boil

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