October 10th, 2007 by alice
Tags: Garbanzo, Green, Soup, Winter
INGREDIENTS
- 2tablespoonsolive oil
- 2carrots, diced
- 1stalkcelery, diced
- 1onion, diced
- 1turnip, diced
- 4garlic cloves, minced
- 1lb chopped mixed wintergreens(mustard, kale, turnip or others)
- salt
- 1/2teaspoon minceddried rosemary
- 1 (15 1/2 ounce)cangarbanzo beans, rinsed and drained
- 1/3cup gratedparmigiano-reggiano cheese, plus additional for serving
- fresh ground pepper
DIRECTIONS
- In a heavy soup pot, warm olive oil over medium-low heat. Add carrots, celery, onion and turnip, cover and cook until they are soft and aromatic, about 20 minutes. Stir in garlic and cook until fragrant, 2 or 3 minutes.
- Add mixed greens, a big handful at a time, stirring and giving them time to soften and shrink before adding the next handful.
- When all of the greens have cooked, add 8 cups of water, 1/2 teaspoon salt, rosemary and garbanzo beans. Bring to a simmer over medium-high heat; cover and lower heat to maintain a simmer. Cook until broth is deeply flavored, 45 minutes to 1 hour.
- When ready to serve, stir in 1/3 cup Parmigiano-Reggiano cheese and season to taste with salt and pepper.
- Sprinkle with more cheese to taste. Serve immediately, passing a bowl of cheese to be added at the table.
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October 10th, 2007 by alice
Tags: Cheesy, Dip, Spinachrtichoke
INGREDIENTS
- 12ouncesfrozen spinach, thawed with all the water stomped out
- 8ouncescream cheese, softened
- 1/4cupmarinated artichokes, chopped
- 1/2cupricotta cheese(can be ommited, dip will be stiffer and will probably have to be spread with a knife)(optional)
- 1/2cuppre-shredded mozzarella cheese
- 2tablespoonsparmesan cheese
- garlic powder
- black pepper
DIRECTIONS
- Mix all ingredients in a microwavable dish.
- Heat in short bursts, stirring frequently.
- Serve hot with veggies, crackers, bagels, what have you.
- This keeps well in the fridge so you can make it ahead. Just reheat when ready to eat.
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October 10th, 2007 by alice
Tags: Eggs, Monterey
INGREDIENTS
- 10eggs
- 4cups shreddedmonterey jack cheese
- 2cupscottage cheese
- 1/4cupbutteror margarine, melted
- 1/4cupall-purpose flour
- 1teaspoonbaking powder
- 1/2teaspoonsalt
- 2 (4 ounce)cans choppedgreen chilies, drained
DIRECTIONS
- Preheat oven to 350 degrees.
- Lightly oil a 13-by-9-inch baking dish.
- Beat eggs in a large mixing bowl.
- Stir in Monterey Jack, cottage cheese, butter, flour, baking powder, salt and chiles.
- Pour into baking dish, and bake for 35 minutes or until the eggs are set.
- Cool for 10 minutes.
- Serves 8 to 10 for brunch, 12 to 16 as an appetizer.
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October 10th, 2007 by alice
Tags: Chafing, Dip, Dish, Hot
INGREDIENTS
- 2largeonions, minced
- butter, to taste
- 3garlic cloves, minced
- 2 (14 ounce)canstomatoes, drained
- 2 (4 ounce)canschili peppers, minced
- 2lbsVelveeta cheese, cubed
- 3tablespoonsflour
DIRECTIONS
- Saute onions in small amount of butter until clear.
- Combine onions and remaining ingredients in double boiler over low heat; stir constantly until cheese is melted.
- Serve hot in chafing dish with taco or corn chips.
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October 10th, 2007 by alice
Tags: Spinach, Tomatoes
INGREDIENTS
- 2 (12 ounce)boxesfrozen spinach
- 2 (16 ounce)cansdiced tomatoes
- 1onion, chopped (optional)
- 1pinchbasil(optional) or oregano (optional)
- parmesan cheese
- balsamic vinegaror red wine vinegar
DIRECTIONS
- Combine spinach, tomatoes, onion and herbs in a small saucepan.
- Heat to boiling then simmer 7-10 minutes or until onions are cooked.
- Serve, passing parmesan and vinegar at the table for each person to add as they prefer.
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