Meatless Wednesday? Chickpea Stew

I would like to preface this post with a fact: I love meat. But the thing is, it has become more and more apparent that Americans eat too much of it. It's taking a toll on our health and our environment and I'd be hard pressed to find someone who couldn't benefit from eating more vegetables and whole grains and fewer animal products.

Mark Bittman and Michael Pollan both have great philosophies on this subject. Neither villianize those of us who enjoy a good steak or some delicious bacon but they do promote eating the best quality meat in smaller quantities and less frequently. Bittman even goes as far as eating vegan before 6 pm but then he has whatever he wants for dinner. This is the way he has chosen to keep the majority of his diet plant-based. You needn't go this far if you don't want to. A great way to start is to practice Meatless Monday or Wednesday, or Sunday. Whatever day of the week that works for you.

Karl and I re watched Food,Inc this weekend. It was just the energizer we needed. Since moving into together we have gotten into the habit of larger, more luxurious meals that contain more meat than either of us ate before we lived together. We're committing to being more conscious about the food we buy and consume. I hope you will too. I promise you will be making the right choice for your health, your wallet and your world. You will also be seeing more meatless options featured on my blog - so hopefully your taste buds will benefit as well.

Here is an easy chickpea stew recipe to get you started. If you use vegetable stock this recipe if vegan. Either way it's delicious.

Fun fact: One cup of chickpeas contains more than 25% of your recommended daily allowance of protein and more than 40% than the recommended daily allowance of fiber.

What you'll need:
1 small yellow onion (diced)
I celery stalk + the leaves if you have them (diced)
1 large carrot (peeled and diced)
3 cloves garlic (minced)
olive oil (a few drizzles)
1/2 Tbs rosemary
1 bay leaf
zest of 1 lemon
3 cans chickpeas (drained and rinsed)
generous pinch of red pepper flakes
1/2 tsp turmeric
chicken or vegetable stock (1 box = 32 oz)
1 tsp salt (+ a few more sprinkles)
black pepper
water (~ 1/2 cup if necessary)

How to do it:
Dice the onion, celery and carrot. Mince the garlic.

Heat a heavy bottomed pan over medium heat. Coat the pan with a generous drizzle of olive oil and add onions. Lower the heat and sweat the onions. You want them to soften but not take on color. Once they start to soften, add the garlic. Cook for 1 minute or so and then add the celery and carrots. Sprinkle lightly with salt. Add the rosemary, bay leaf, red pepper and lemon zest. Cook for a minute or two until fragrant.

This is me adding the lemon zest. The zest of one lemon will usually be about 1/2 -1 Tbs worth. Use a microplane or other hand grater and be careful to only take of the yellow, not the white stuff (pith), which is really bitter.

Drain the chickpeas and rinse them well. I like organic canned chickpeas because they have less of that stuff coating them (ie. sodium). You could certainly use fresh chickpeas but you will need to soak them for at least 8 hours before you prepare the stew.

Add the chickpeas to the pot. Cover with a box of stock - your choice. I used chicken stock because I always have it on hand but you could easily substitute vegetable stock to make this dish vegan. Add the turmeric, salt and several turns from the pepper grinder.

Bring the stew to a boil and then reduce it to a simmer. Simmer on low heat for about an hour. If the stew gets too thick add a little bit of water. I ended up adding 1/3-1/2 cup of water. Now be sure to taste the stew. Make sure the chickpeas are tender. Make sure there is enough salt. I find that people tend to be shy about adding salt. If you are preparing your own fresh meals it is very unlikely that you will overdo it with the salt. Packaged foods tend to be the major sodium bombs. Fresh food does require some salt to bring out the flavors. A teaspoon or two won't kill you.

Now, the next part can be done in a few different ways. You want to add some body to the stew without adding extra fat, so you will puree or mash half of the stew- leaving the rest of the chickpeas whole. I have a fantastic immersion blender, which makes this easy. I just put about half of the chickpeas in a bowl and pureed what was left in the pot. You could do the opposite and put half in the blender to puree. In a pinch you could even use a potato masher to break up some of the chickpeas, which will thicken the stew.

Which ever approach you take, combine the pureed/mashed chickpeas and the whole chickpeas back in the pot. Add a generous drizzle of good olive oil. Serve with some fresh bread and enjoy!

Psst... It's even better leftover.

Pumpkin Chipotle Chili

I love the fall. I love the weather, the leaves, sweaters and pumpkin flavored delights. I'd seen recipes for pumpkin chili in the past but I've never tried them - until now. This easy slow cooker chili combines familiar Thanksgiving flavors with smoky chipotle. Delicious.

If you're all turkeyed out, feel free to use ground beef. If you're a vegetarian or vegan leave the meat out all together, use 3 cans of beans and substitute vegetable stock. I used a slow cooker to make the chili. It was so easy to throw the ingredients in in the morning and then come home to chili all ready to eat. That said, you could easily make this on a stove top too. See stove top tips below.

Also, I HIGHLY recommend that you serve this over roasted butternut squash instead of rice. Roasted sweet potato would also work well.

What you'll need:

1 package ground turkey (~1 lb)

2 bell peppers (yellow or orange) - diced

1 medium onion (yellow or red) - diced

2 cloves garlic - minced

olive oil (drizzle)

1 can pumpkin puree - NOT pumpkin pie filling (15 oz)

1 can fire roasted tomatoes (15 oz)

1 can black beans (15 oz) - drained and rinsed

1 Tbs paprika

1 Tbs + 1 tsp cumin

1 Tbs oregano

1 Tbs chipotle chili powder (I used 1 1/2 but it was pretty hot. I recommend starting with 1 Tbs and adding more later if you like)

1 Tbs brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 bay leaf

2 tsp salt

black pepper

chicken stock (about 1/2 of 1 qt box - more if you are doing this on the stove top)

1 handful chopped fresh cilantro + more for garnish

How to do it:

This recipe is so great because it only requires a little chopping and browning.Then you get to sit back and wait for your delicious and healthy meal. First, dice the onion and peppers and mince the garlic.



I had 1/2 yellow onion and 1/2 red onion leftover in the fridge, so I used a combo.



Next, lightly coat a hot pan with olive oil and brown the ground turkey. Once it has firmed up a bit add it to your slow cooker.

Now you want to add your onions and garlic to the pan and saute them quickly. You don't want to get any color on them or cook them very much. This is just to take some of the bite out of these ingredients, which can be pungent. Add the onions, garlic and raw diced peppers to the slow cooker.

OK, now it's time for everything else to go in. Add the pumpkin, tomatoes, beans, paprika, cumin, oregano, chipotle, brown sugar, cinnamon, nutmeg, bay leaf, salt and a few turns of black pepper. Stir it well.

Pour in enough chicken stock to cover. Keep in mind that the slow cooker traps in moisture so the chili liquid wont really reduce the way it would on the stove top.

Cover and cook on low. Since I was going to be at work all day set my slow cooker's timer for 8 hours and then it switches to warm. I recommend that you let the slow cooker do it's thing for at least 4-5 hours.

When you're almost ready to eat, remove the cover and let it cook on low a bit. This will allow some of the liquid to evaporate and the chili will thicken up a bit. Taste the chili and see if it needs a bit more chili powder, cinnamon, nutmeg, etc. If it did get too dry for your liking add more chicken stock.

Right before you're ready to eat add the cilantro. Serve over roasted butternut squash and offer a selection of garnishes, such as cilantro, chopped raw red onion, shredded cheese and tortilla chips. As you can see, I opted for all of the above. Enjoy!

Tips for stove top prep:

If you don't have a slow cooker or want to make this in a shorter amount of time, here's how:

1. Brown turkey.

2. Add onions and garlic, saute until they start to soften.

3. Add peppers and cook for 1 minute or so.

4. Reduce heat and add pumpkin through black pepper. Stir well.

5. Add chicken stock. The liquid will reduce during the cooking time so make it a bit soupier than you want your final result to be.

6. Simmer for an hour... but longer is always better. If you cook it for more than an hour cover it partially with a lid.

7. Add cilantro.

8. Eat and enjoy!

Meatballs and Sunday Sauce

I often say that I grew up in an Italian American family and this is partly true. The reality is that the ratio is only 25% Italian but that 25% has always played a larger role than the 25% Swedish and 50% Polish that make up the balance. This probably has a lot to do with the part of Connecticut where I grew up - as it seemed everyone was at least a little bit Italian either by blood or marriage. Personally, I think it also has a lot to do with the food.

If you grew up in a family or an area like I did, you knew exactly what I meant when I said Sunday sauce (though your family may call it gravy). I would also bet that just reading those words brought back the smell of your grandmother's kitchen, the image of heaping plates of pasta, slowly cooked meats and perhaps some antipasti. I picture my Mama's kitchen, green carpet and all (yes, carpet in a kitchen). When I was young we would go to my grandparents' house on Sundays. We would eat at around two or three in the afternoon but everyone showed up early. My grandmother's Uncle Doc would bring fresh hard rolls topped with sesame seeds, which we would eat with soft butter for breakfast. The ladies would hunker down in the kitchen, looking at the circular for the sales of the coming week and my uncles would watch football with my grandfather in the living room. We weren't there as company - just a family spending a relaxing Sunday together.

Around noon Mama would give me a piece of Italian bread (I prefer the coolie, as I called the end) smothered in some of the rich sauce that had been bubbling on the stove since early morning so I could help her "test" it. Once we sat down for the main meal I would be flooded with flavors that were both new and exciting at the same time.

Italian food in America is often criticized. People point out that Italian American food is different than what you might find in Italy and that it has become too main stream. Many consider it unrefined or simple. Last year I read a great article that explored the evolution of Italian food in America. It made me have an even greater appreciation of a cuisine that was already so special to me. As with all cultures, Italian American food - particularly the iconic vision of a pot of tomato sauce and meatballs simmering on a stove top - is a vessel for sharing what is best and most precious.

Sadly, my family stopped this tradition quite a few years ago. People moved away and families got busier. It's not quite the same but every few weeks I try to do a Sunday dinner of my own. Karl and I may run a few quick errands but most of the day is spent at home, quietly enjoying each other's company and the comfort of our apartment. Allow yourself to step back for a Sunday (a Saturday will do) and spend the day at home, cooking for whoever is most precious to you. Salute!

SUNDAY SAUCE

What you'll need:
1 lb Sweet Italian sausage links
1 lb beef short ribs
*This is how I made it.I usually like a combo of pork and beef but at least one will do. Some other options are beef braciole, beef or veal shank, bone-in pork chops, pork neck bones. I do love hot Italian sausage but I think it affects the taste of the sauce too much. If you really want to use it do a 50/50 split of hot and sweet links. If you don't eat pork or beef use chicken thighs and legs with the bone.
1/4 cup (or so) extra virgin olive oil
1/2 yellow onion (diced)
3 cloves garlic (finely diced)
2 cans tomato puree (28 oz each)
** Ideally, these will be San Marzano. They are markedly better and sweeter than other varieties of tomato. It MUST be puree. To me, the delicious buttery quality of this sauce is inextricably linked to it's smooth texture. There is a time and place for chunkier, rustic tomato sauce. This is not it.
1/2 tsp red pepper flakes
1 Tbs oregano (slightly less if you use fresh, which I did)
1 handful fresh basil leaves
1 Tbs tomato paste
1/4 of red wine (drinkable)
3 tsp salt (+ a few more sprinkles)
1 tsp sugar
freshly cracked black pepper
1 Tbs butter

How to do it:
Heat a heavy bottomed pan and lightly coat it with olive oil. The pan needs to be hot enough to sear the meat but not so hot that the oil is smoking. Add the sausage links and brown on both sides. Remove, and set aside on a plate. Season the short ribs with salt and pepper and add to the pan. Do not crowd them. Brown them on all sides and then remove and add to the plate with the sausages. 

Turn the heat down to low and add a bit more olive oil. Add the diced onion and sprinkle with a bit of salt.You want to sweat the onions, which means they will become fragrant and give off moisture but they won't brown. This helps to keep them soft and ensures that they will melt into the sauce later on. Once the onions start to soften add the garlic. Like the onions, you want the garlic to soften but not to brown.

Once the garlic is soft add the red pepper, oregano and a few torn basil leaves. Saute for a few minutes until fragrant. Next, add the tomato paste and turn the heat up a bit. You want to cook the tomato paste for a few minutes to wake it up (as Rachael Ray says).The tomato paste will be sticky and may even brown on the pan again. Now add the red wine to deglaze the pan. You don't need much - a hearty splash will do. I won't lie and say that this splash doesn't come directly from my own glass sometimes. Well, if I make this sauce later in the day. Scrape up any dark bits from the bottom of the pan and let the alcohol cook off for a minute or two.

Now it's time to add the tomato puree. Reduce the heat to low and add both cans of tomato to the pan. Then gently add a bit of water to each can in order to get all of the tomato out. You want to fill each can 1/2 - 2/3 of the way full with water. Add the water to the pot. Add the salt and sugar. Add the browned meats back to the pan and leave the pot uncovered to simmer for at least 3 hours, ideally the better part of a day. If you are letting this bubble away all day loosely cover it after a few hours so that it doesn't over reduce and become too thick. This sauce isn't meant to be super thick.

When you're almost ready to eat add the butter and a few more torn basil leaves. Cook your favorite pasta to al dente and enjoy!

MEATBALLS

What you'll need:
1 cup panko bread crumbs

1/2 cup milk

1 lb lean ground turkey

1 lb lean ground beef

*You can use any combination of meat that you like. For holidays and other special occasions I would usually use a mix of ground beef, pork and veal - often sold together as 'Meatloaf Mix'. For normal days I use the lean meats so that I can have more of it more often :)

1 handful chopped fresh parsley

1 Tbs oregano

1 egg

2 cloves garlic (finely chopped)

1/2 tsp salt

2 Tbs grated pecorino romano or parmigiano reggiano

red pepper flakes (a few shakes)

freshly ground black pepper

All purpose flour (few tablespoons)

How to do it:

Add the panko to a large mixing bowl and cover with the milk. Let the milk soften the bread crumbs a bit and then add the remaining ingredients through the pepper.

Use your hands to mix the ingredients together. You don't to over mix it because this will make the meat tough but you do want things fairly evenly distributed. This is particularly important if you are using more than one type of meat.

Next, prepare a meatball rolling station. You will need a small bowl of water and a sheet pan. Roll the meatballs into whatever size you like. I find that a golf ball size or slightly larger works well. Wetting your fingers with the water in between rolls will help to reduce sticking.

Once all of your meatballs are assembled sprinkle a bit of flour over them and roll the balls around to lightly cover them on each side. The flour will help to create a sealant and will make it easier to brown them.

I find the next step to be really important: browning. Some people pop the meatballs right into the oven. I know that a lot of people even throw raw meatballs RIGHT INTO THE SAUCE. Shudder.I don't like the sound of that. I think that browning the meatballs adds a necessary crispness and depth of flavor.It also helps to protect the inside of the meatball and keep it moist.

Lightly coat a hot (not scalding) saute pan with oil and brown the meatballs in batches, careful not to crowd them. Your goal is not to cook them fully. You just want to firm them up. If you are using all beef or the meatloaf mix your meatballs can probably go directly from the pan into the sauce pot. I find the ground turkey to be particularly soft so I like to pop them into a 350 degree oven for 20-30 minutes before putting them into the sauce. If not they tend to fall apart.

 

Once the meatballs come out of the oven you can add them to your sauce. I usually like to let them simmer very gently for about 30 minutes before we're ready to eat. If you make the meatballs early in the day hold off on adding them to the sauce until 30-60 minutes before dinner.

Serve over pasta or with some fresh bread!

Election Night Roasted Eggplant Parmigiana

Or should I call this 'Good Luck Eggplant Parmigiana'? I won't gloat, but this dish definitely made an excellent night for me even better (#4moreyears).

Karl was out of town on election night, leaving me to sweat it out by myself. I knew that I needed something comforting but also easy because I planned on being glued to CNN all evening. I also wanted it to be healthier than the usual fried version of this dish.

The results were delicious, just like the election. Enjoy!

What you'll need*:
1 large eggplant
cooking spray
tomato sauce (a few cups)
pecorino romano cheese
fresh mozzarella (Don't bother using the shredded variety. This really makes the dish - I used 4 oz)
A few fresh basil leaves
**As I mentioned, I made this dish for just myself so this recipe doesn't make very much. I recommend doubling the recipe if you are making it for more than one person... because you will want leftovers.

How to do it:

Preheat the oven to 475 degrees. Thinly slice the eggplant. Many recipes recommend that you peel the eggplant and salt it for at least 30 minutes before breading and frying. Since I wanted something easier and healthier I skipped all of that. And, you know what? I may never do it the more complicated way again.

Spray your sheet pan with the cooking spray and coat both sides of the eggplant with cooking spray, salt & pepper. I used two pans for one large eggplant. You may need to roast in batches if you're doubling the recipe.

Roast the eggplant for about 20 minutes. You will need to watch it pretty carefully and turn the slices a few times to ensure even cooking. You want them to end up looking something like this:

Now it's time to assemble. Lower the oven heat to 350 degrees. Put a thin layer of tomato sauce at the bottom of the casserole, layer eggplant slices, more sauce, some grated pecorino romano cheese, sliced fresh mozzarella and basil. Continue with the layers until you use everything up.

As is the case for most dishes, the quality of your ingredients really matters here. It's simple to make but it won't be nearly as good if you use jarred sauce and shredded mozzarella from a plastic bag. I make my own sauce every couple of weeks and I usually have some available in the fridge or freezer. It is easier, cheaper and more delicious than buying the processed kind. I'll post the recipe next time I make it.

I bought a large 8 oz ball of fresh mozzarella but you could also get a tub of the mini mozzarella balls (bocconcini).

Once you're all assembled, cover the dish with tin foil and bake for about 30 minutes. Remove the tin foil for the last 10 minutes or so.

Let it rest for about 5 minutes before serving so it can set up a bit. I served it with pasta. It will also be great leftover... particularly on a nice roll with some extra cheese.

Enjoy!

Easy Panzanella Salad with Rosemary Garlic Flank Steak

I was trying to think of an interesting way to use the croutons that I made last weekend and I decided to make a panzanella style salad. Panzanella is a traditional Italian salad that uses stale bread that softens up again when mixed with fresh vegetables and a nice vinaigrette. It's super easy to throw together, especially if you have croutons already made. If not, you can easily toast up some cubed bread seasoned with salt and pepper and drizzled with some olive oil. 

Karl is still working a crazy schedule so I decided to pair the salad with flank steak since it grills up so quickly.I just prepped everything ahead of time and then was able to finish up dinner in 15 minutes.

Flank Steak - What you'll need:

1 flank steak (mine was about 1.2 lbs)
1 Tbsp rosemary (finely chopped - fresh, if possible)
1 Tbsp salt
1 Tbsp garlic powder
1 tsp red pepper flakes
zest of 1/2 lemon
black pepper (several turns of the pepper grinder)
drizzle of olive oil

Flank Steak - How to do it:

Remove the flank steak from its packaging and pat dry with paper towels. In a small bowl combine the rosemary, salt, garlic powder, red pepper, lemon zest and black pepper. Mix together and slowly drizzle in a bit of olive oil until the mixture is the texture of wet sand. Rub the mixture on the steak (really massage it in) and let sit for at least an hour. If you are going to let it sit for longer cover it with plastic wrap and put it in the fridge. Just be sure to take it out of the fridge 20-30 minutes before you're going to cook it. You never want to put cold meat onto a hot grill.It will make the meat seize up and it will be tough.

I used an indoor countertop grill to make my flank steak. An outdoor grill would be the ideal choice but if you don't have access to either you can use the broiler in your oven. Just be sure to put the cooking rack fairly close to the broiler and to leave the oven door open a crack.

If your steak has been sitting awhile you will want to gently pat it again with paper towels before cooking. Meat should always be dry before cooking. If there is too much moisture it won't sear when it hits the grill - it will steam and turn grey and you may throw a fit (like I've been known to do when this happens to me... just ask Karl).

Most flank steaks will take about 6-7 minutes per side for medium rare. Adjust the time to cook the meat to your liking... but I recommend that you don't cook flank steak beyond medium.

When you remove the steak from the grill or broiler DO NOT CUT IT RIGHT AWAY. Put it on a cutting board and let it rest for 10 minutes. This is a very important step and allows the juices to redistribute. If you cut it right away you'll notice that all the juice runs onto your cutting board and your meat is dry. To occupy your hungry self during this waiting period I recommend that you pour some wine and get the table ready.

Once the meat has rested, thinly slice it against the grain.

Panzanella Salad - What you'll need:
1 English cucumber (or one regular cucumber peeled)
1 bell pepper (whatever color you choose... but I recommend you stay away from green in order to add more color to your salad)
1/2 red onion
A heaping handful of grape tomatoes (use whatever you have that looks good)
1 handful fresh parsley
A few fresh basil leaves
4 Tbsp red wine vinegar
1 tsp dijon mustard
1 clove garlic (finely chopped)
1 tsp honey
1 tsp oregano
salt
pepper
red pepper flakes
1/4 cup extra virgin olive oil
2-3 cups of homemade croutons (or cubed bread that you have toasted in a hot oven)

Panzanella Salad - How to do it:

Chop the cucumber and peppers into good size chunks. You want the pieces to be large enough to compete with the croutons. Halve the tomatoes (or chop larger tomatoes into chunks). You don't want to leave the tomatoes whole even if they're small. The natural juices of the tomato mix really nicely with the vinaigrette. Thinly slice the onion.

Next, make the vinaigrette. I really like to use old mustard or jam jars to make salad dressings. Shaking dressings helps to emulsify them and you can easy pour and store the dressing this way. You can certainly make this in a bowl and use a whisk to combine but I swear this is easier.

Combine the vinegar, mustard, honey, garlic and oregano in the jar. Now add a few shakes of red pepper, a few grinds of black pepper and salt. I recommend starting with a 1/2 teaspoon. Close and shake. Taste the dressing.It won't taste perfect because you haven't added the oil yet but it should taste good. Add more salt if you think you need it. Now add the olive oil. Close and shake. Your dressing should be a nice golden color. Taste and do any last seasoning adjustments. You may even want to double the recipe so that you have some extra to use later in the week.

Now you're ready to compile the salad. In a large bowl combine your croutons and chopped veggies. Add a handful of chopped parsley and a few torn basil leaves. About 15-20 minutes before you're ready to eat, add the vinaigrette. Gently mix every few minutes to ensure that all of the bread soaks up some of the liquid.

A note on timing:
If you're planning on making these two dishes together this is the way to do it.
1. Make rub and season meat
2. Chop veggies and herbs for panzanella (toast bread if necessary)
3. Make dressing
4. Grill meat
5. Compose salad and add dressing while meat is grilling
6. Drink wine and set table while meat rests

Some Comfort: Pork Chili Verde

This has been a rough week. Between Hurricane Sandy and some other sad news, I felt the need for a warm bowl of comfort. We were very lucky to be left unscathed by the storm but an emergency means that Karl's work kicks into high gear -resulting in lots of late nights and odd meal times.

After several late-night cheeseburgers and fries I decided to make something healthy and rejuvenating... and something that could simmer on the stove until whatever time Karl was able to make it home for dinner.

Pork Chili Verde was just the answer. Slightly smoky and spicy, with a bit of tang from the tomatillos. Delicious. Feel free to substitute chicken if you don't eat pork (although, I couldn't imagine why) or remove the pork and substitute vegetable stock if you want to keep it vegetarian.

What you'll need:

1 pork tenderloin (mine was 18 oz)
1 Tbs olive oil
Salt & pepper1 onion
1 jalapeno
3 cloves garlic
2 cubanelle or poblano peppers
4 tomatillos
2 cans white beans (cannellini)
1 bay leaf
1 can green chiles (4 oz)
1 Tbs oregano
1 Tbs cumin
1 Tbs coriander
1 Tbs paprika
1 Tsp cayenne pepper
1 box chicken stock (1 Qt)
1 handful fresh cilantro + more for garnish
Sour cream (for garnish)

How to do it:

First, dry the pork well with paper towels and cut it into cubes (1 inch or so) - season liberally with salt and pepper. Then prep all of your vegetables. Dice the peppers, onion and jalapeno (leave the seeds in if you can handle some spice). Mince the garlic or use a microplane later to grate it directly into the pot. Remove the husks from the tomatillos and rinse them well under warm water to remove the sticky stuff. Dry and roughly chop them.

Heat the oil in a heavy pot and add the pork. Make sure the oil is hot enough. The pork should sizzle when it hits the pan. Lightly brown the pork on all sides and then remove it and set it aside on a plate.

Now lower the heat and add the onions. The onions will start to sweat and get soft but they shouldn't take on much color or get hard. Once they start to soften add the garlic, jalapeno and peppers. Season with a bit more salt and pepper and sautee for a few minutes until all vegetables have softened.

Add pork back to pot (+ any juices that accumulated) along with the beans (drain and rinse them first), bay leaf, tomatillos, green chiles, oregano, cumin, coriander, paprika, cayenne and another sprinkle of salt. Mix gently to incorporate them.

Now add the chicken stock. I had already used a little bit from this box for another dish earlier in the week, so I also added about 1/2 cup of water. If you do the same you may just need to add a bit more salt to account for the lack of seasoning.

Partially cover the pot and let the chili verde simmer for at least an hour... but the longer the better. Stir occasionally. Taste it after the pork has cooked all the way through (10 mins or so) and adjust the seasoning accordingly. Before serving add a generous palm full of chopped fresh cilantro.

Serve it over rice or with some fresh bread on the side. Top with cilantro and sour cream and enjoy!

I hope this recipe helps to bring a sense of calm and normalcy after this crazy week.

Croutons Are Delicious

Am I right? I could eat those boxed croutons alone as a snack. But you know what's even better? Homemade croutons.

This week we accidentally let the better part of a delicious loaf of sourdough bread get stale. I can only attribute this to the crazy storm and the chaos that followed because Karl and I usually eat nearly the whole loaf the first night I bring this bread home from Whole Foods (with plenty of olive oil, of course).

I almost threw the poor bread away and then I thought - CROUTONS!

What you'll need:
Some good bread that you foolishly let get stale (I used 2/3 of a round sourdough boule. It ended up being about 3 cups cubed)
1/2 cup olive oil (extra virgin - don't mess around)
1 tablespoon butter
1 teaspoon garlic powder
Salt
Pepper (freshly ground)
Red pepper flakes
Rosemary (dried)
Fresh parsley (about a handful)
Pecorino Romano OR Parmigiano Reggiano cheese (2-3 Tbs, freshly grated)

How to do it:

First, preheat your oven to 400 degrees and cut the bread into cubes.

Then, add the olive oil and butter to a sautee pan over low heat. Add the garlic powder, a generous pinch of salt, several turns of the pepper grinder and two or so shakes each of the red pepper and rosemary. Once the butter has melted fully and the mixture is bubbling lightly (don't let it burn!) add a handful of chopped fresh parsley and then remove the pan from the heat. Carefully, taste your mixture. Does it need more salt? A dash more red pepper? If so, add it now.

Please disregard the fact that I'm using a cutting board intended for meat. It was clean :)

Add the bread to a mixing bowl and pour the delicious oil/herb/butter mixture over it. Gently mix so that all of the bread gets covered. Once the oil has been distributed fold in the freshly grated cheese.

This next step is crucial. Avoid the urge to eat this bread right now. It will be even better after you toast it! Spread the bread onto a sheet pan. Be sure to use a large enough pan (or 2 if necessary) so that each piece will have a chance to get golden and delicious. Pop it in the oven for about 20 minutes. You will need to keep a fairly close eye on this, as bread goes from perfectly toasted to absolutely ruined in a matter of seconds. Make sure you use a spatula to turn the bread a few times while it's cooking. Again, make sure all pieces and sides have a chance to toast up.

Once everything is toasty and delicious remove it from the oven and lightly sprinkle with a bit more salt. The croutons are now ready to be thrown into a salad or on top of a bowl of soup. They should also keep in the cabinet for a week or longer if you put them into an airtight container. However, I doubt they'll last that long. Mine may not even last long enough for me to make soup to pair with them!