1/4 onion, chopped
1/4 clove garlic, minced
1/2 tsp vegetable oil
1/2 c skim milk
1/4 c chicken broth
2 1/4 tsp all-purpose flour
1/8 tsp salt
1/8 tsp ground black pepper
2 TBS grated parmesan cheese
1/4 lb fettuccini
2 lb broccoli
1. In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
2. In a small saucepan, stir together milk, chicken broth, flour, salt, and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in parmesan cheese.
3. Meanwhile, boil broccoli in boiling water. After several minutes, add pasta.
4. Drain the pasta and broccoli, and transfer to a large bowl. Toss with sauce. Serve.
salt and pepper
10 oz. (1 1/2 c) 15-bean soup mix, flavor packet discarded, beans picked over and rinsed
2 TBS vegetable oil
12 oz. hot or sweet Italian sausage
1 onion, chopped fine
1 carrot, peeled and chopped fine
4 garlic cloves, minced
1 tsp minced fresh thyme or 1/4 tsp dried
4 c chicken broth
2 bay leaves
8 oz. Swiss chard, stemmed and chopped
1 large tomato, cored and chopped
1. Dissolve 2 TBS salt in 4 quarts water. Add beans and soak at room temperature for 8 to 24 hours. Drain and rinse beans.
2. Heat 1 TBS oil in pressure-cooker pot over medium-high heat until just smoking. Brown sausage on all sides, about 2 minutes; transfer to plate.
3. Heat remaining 1 TBS oil in now-empty pot over medium heat until shimmering. Add onion and carrot and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, bay leaves, and soaked beans, scraping up any browned bits. Add sausage and any accumulated juices to pot.
4. Cook for 25 minutes: Lock lid in place and bring pot to high pressure over medium-high heat. As soon as indicator signals that pot has reached high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
5. Quick-release pressure: Remove pot from heat. Quick-release pressure, then carefully remove lid, allowing steam to escape away from you.
6. Discard bay leaves. Transfer sausage to cutting board and slice 1/2 inch thick. Meanwhile, bring soup to simmer, stir in chard and tomato, and cook until chard is tender, about 5 minutes. Stir in sliced sausage, season with salt and pepper to taste, and serve.
When cooking with greens like Swiss chard, collard greens, and kale, we often use only the leaves, and we add them to the pot to cook through briefly just before serving.
1. Cut away leafy green portion from either side of steam using chef’s knife.
2. Stack several leaves on top of one another and either slice leaves crosswise or chop into pieces (as specified in recipe). Using salad spinner, wash and dry leaves after they are cut.
3 c chopped onion
1 c chopped celery
1 c chopped carrot
10 garlic cloves
1 (13 lb) turkey
1/3 c grated fresh Parmigiano-Reggiano cheese
5 TBS chopped fresh sage
2 TBS butter, softened
1 TBS minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1 lemon, halved
2 1/2 c chicken broth
1/3 c chopped shallots
1 c sherry
1/4 c all-purpose flour
1/4 c water
1. Preheat oven to 425 F.
2. Combine first 4 ingredients in bottom of a shallow roasting pan coated with cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting gainers, gently pushing between skin and meat. Lift win tips up and over back; tuck under turkey.
3. Combine cheese, 1/4 c sage, butter, minced garlic, 3/4 tsp salt, and 1/4 tsp pepper; rub mixture under the loosened skin and over breast and drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into turkey cavity. Place lemon halves in turkey cavity; tie legs together wit kitchen string.
4. Place turkey, breast side up, on vegetable mixture in pan. Bake at 425 for 30 minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with foil. Bake an additional 30 minutes.
5. Reduce oven temperature to 325 F for 1 1/2 hours or until a thermometer inserted into meat part of thigh registers 180 F, basing every 30 minutes. Remove turkey from pan. Cover and let stand 30 minutes; discard skin.
6. Place a large zip-top plastic bag inside a 4 cup glass measure. Pour drippings through a sieve into bag discard solids. Let drippings stand 10 minutes (fat will rise to the top). Self bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.
7. Heat a medium saucepan over medium-high heat. Coat pain with cooking spray. Add shallots; sauce 1 minute. Add sherry bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Stir in remaining 1 TBS sage, and cook for 30 seconds. Add reserved drippings; bring to a boil.
8. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and water, stirring well with a whisk. Stir flour mixture into drippings mixture; bring to a boil. Cook 2 minutes or until thickened, stirring constantly. Stir in remaining 1/4 tsp salt and 1/4 tsp pepper.
1 c chopped onion
1/2 tsp minced peeled fresh ginger
1/2 tsp ground cumin
2 garlic cloves, minced
1 1/2 c apple cider
1/4 c maple syrup
1 29 oz. can pumpkin
1 14 oz. package chicken broth
2 c milk
1 tsp all purpose flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
9 TBS sour cream
3 TBS chopped fresh parsley
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, ginger. cumin, and garlic cloves. Saute 5 minutes or until lightly browned. Stir in cider, syrup, pumpkin, and broth. Bring to a boil. Reduce heat, and simmer 10 minutes.
2. Place half of pumpkin mixture in a blender. Process until smooth. Pour pureed mixture into a large bowl. Repeat process with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, and pepper. Cook until thoroughly heated (do not boil), stirring frequently. Serve with sour cream. Garnish with parsley.