Mixed Berry Dutch Baby

INGREDIENTS

3    large eggs

1    teaspoon grated orange rind

1     pinch salt

½    cup granulated sugar

1    tablespoon baking powder

1    cup all-purpose flour

1    cup low fat milk 

4    tablespoons butter  

1    cup blueberries

1    cup raspberries

METHOD

Preheat the oven to 450 F and preheat a 10 inch cast iron skillet on top of the stove.

In a large bowl, beat the eggs, orange rind, salt and sugar until well beaten. Slowly add the baking powder and flour, stirring to combine. Then slowly add the milk and stir that in until the batter is well combined. Remove the frying pan from the heat using a pot holder and pour the batter into the pan. Add the fruit, carefully spreading them evenly in the batter Bake for 18 to 20 minutes or until lightly browned.

Remove carefully from the oven – the handle is very hot – and place onto a wire rack to cool .before serving.

Based on a recipe in Food and Wine magazine.

Indian Bean and Chicken Stew

INGREDIENTS
1    tablespoon olive oil
1    pound boneless skinless chicken thighs or breast

1    medium onion, diced

3    cloves garlic minced

1    can (15 ounces) diced tomatoes

1    teaspoon powdered ginger

1    teaspoon curry powder

1    teaspoon ground cardamom

½   cup chicken broth

1    can (15 ounces) garbanzo or cannellini beans, drained

1    cup chopped fresh spinach

1    tablespoon lime juice

METHOD
Add the olive oil to a large sauce pan over medium heat. Cut the chicken into 1/21 inch cubes and add to the skillet. Cook the chicken for 2 to 3 minutes, stirring to brown. Add the onions and garlic and cook, stirring, for 4 to 5 minutes. Add the tomatoes and their  juice, the ginger, curry and cardamom and stir to combine.

Add the broth, bring to a boil, reduce the heat to a simmer, cover and cook for 10 minutes. Add the beans and spinach and cook until the spinach is well wilted. Remove from the heat and stir in the lime juice. Serve immediately.

Based on a recipe from Better Homes and Gardens  magazine.

Spicy Vegetarian Casserole

INGREDIENTS



1    cup brown rice

1    cup vegetable broth

1    cup water

1    can (15 ounces) Cannellini beans

1    cup fresh or frozen corn

1    cup chopped celery

3    cloves garlic, minced

1    cup chopped white onion

1    can (8 ounces) tomato sauce

1    tablespoon dried sage

2    ounces Pepper Jack cheese, shredded

1    small can (about 2 ounces) sliced black olives, drained

½   cup cheddar cheese, shredded

METHOD

Place the brown rice, broth and water into a small sauce pan and bring to a boil. Lower the heat to low, cover and simmer for 40 to 45 minutes until the rice is tender. Remove from the heat and reserve

Preheat the oven to 350 and grease the sides and bottom of a 2 ½ to 3 quart baking dish. In a large bowl, mix together the beans, corn, celery, garlic, onion, tomato sauce,  sage, Pepper Jack cheese and olives. Mix well to combine. When the rice is cooked, add that to the vegetables in the bowl and mix well.

Place all the vegetables and rice into the prepared baking dish and sprinkle the cheddar cheese on top. Bake uncovered for 40 minutes. Remove from the oven and let stand for 10 minutes before serving. Serves 6 to 8.

Cannellini with Sausage

INGREDIENTS

1          tablespoon olive oil

2          Italian sausages, sliced (about 1 ½ cups)*

1          medium white onion, chopped (1 cup)

3          cloves garlic, minced

1          can (15 ounces) diced  tomatoes

1          teaspoon dried thyme

1          teaspoon dried basil

1          cup beef broth

1          can Cannellini beans (15 ounces)

METHOD
In a medium skillet, add the olive oil over medium heat and brown the sausage slices. Remove and set aside. Add the onion and garlic to the skillet. Sauté the onion and garlic until soft, about 5 to 6 minutes and add the sausage pieces, tomatoes, thyme, basil, and beef broth.

Increase heat to bring this to a boil, lower the heat and simmer for 12 to 15 minutes to blend the flavors. Add the beans, stirring them in. Simmer for 3 to 4 minutes until the beans are warmed, remove from the heat and serve.

TO START WITH DRY BEANS
Use ½ pound of dry beans. Pick through them to remove any rocks and bad beans and rinse. Cover with 4 cups of water in a large sauce pan, cover and bring to a boil. Cook for 2 minutes, remove from the heat and let stand for 1 hour. Drain and add at the same place in the recipe along with 1 cup of water, but extend final cooking time until beans are tender, 45 to 50 minutes or longer. Check fluid level occasionally and add ½ cup of water if needed.

SLOW COOKER RECIPE
Prepare as above with dry beans and place everything into a slow cooker for the final cooking time. Cook on high for 5 hours or on low for 10 hours. Neither of the dry bean options have been tested in my kitchen, but I have them both “on good authority“ from the internet.

*NOTE: You can use almost any style of sausage for this recipe.