The first time I made it, I used the exact recipe.  The 2nd time I omitted the tomatoes and used Black Beans instead.  AWESOME both times.

Kale and Bean Pizza

Ingredients:

• 1 bunch fresh kale, washed and stemmed
• 14 ounces canned white beans, rinsed and drained (I used black beans)
• 4 -6 garlic cloves, peeled and diced
• 1 medium tomato, sliced thinly
• 1 medium onion, peeled and sliced thinly
• 4 -6 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon sea salt
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1/4-1/3 cup asiago cheese, sliced thinly (I used a vegetable peeler)

Directions:

1. If you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the refridgerator for 3-4 days. As it “ages,” it sweetens. (I have found that this step isn’t necessary, but do it if you want to).
2. Heat the olive oil slowly in a large frying pan.
3. While the oil is heating, chop the kale in large strips. Set aside.
4. Sauté onion and garlic over medium-low heat until they begin to turn color. Do not burn.
5. Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
6. Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
7. If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
8. Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
9. Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
10. Lay the tomato slices on top.
11. Lay the thinly sliced asiago cheese on top of the tomatoes.
12. Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.

I can’t remember which site I found this recipe on, but it’s delicious.  The roasting of all of the veggies really ads a nice flavor to the salsa.

Note that this makes a lot — a big mixing bowl full.

•  16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)
• 2-3 yellow onions
• 20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce # of peppers, or scrape the seeds out of them
• 8-10 cloves of garlic
• 1-2 Tbsp salt
• 1-2 bunches cilantro

1.  Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic
2. Roast at 375 till the onions look nice and translucent (see bottom left of the next picture), tomatoes look soft, and peppers are getting a nice char on them
3. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)
4. Stir it all together and eat!

Storage

It’ll last at least a week in the fridge in a Tupperware-type container, although it’ll rarely stay around that long. You could potentially freeze some if you wanted to store it for longer (then defrost it in the fridge), but really, it is at its best when it’s still hot from roasting!

Spiciness

Varies a lot based on personal taste and individual peppers. Sometimes you’ll get a batch of extra hot peppers and other times you might as well have used bell peppers.  If you are very sensitive to spice, cut the seeds out and just use the meat of the pepper. Also, roasting the peppers longer will bring out the sugars in the peppers which will make it less fiery. Use fewer peppers if you’re wary.

Roasting

You can definitely do this on a grill instead of the oven, in fact, that is my preferred method. I typically roast the onions until they’re translucent, the garlic until it’s browned (not too black), and the tomatoes and peppers until the skins are mostly blackened.

USA Weekend Newspaper Insert, Oct. 7, 2011 – CookSmart, Pam Anderson

TagsKitchen Note: THIS IS AMAZING!!  Best recipe for pumpkin bread I have ever had!

• 3 ½ CUPS ALL-PURPOSE FLOUR
• 1 TBL BAKING POWDER
• 2 TSP GROUND GINGER
• 1 TSP EACH: BAKING SODA, SALT AND CINNAMON
• ½ TSP GROUND CLOVES
• 4 LARGE EGGS, BEATEN
• 1 ½ CUPS GRANULATED SUGAR
• 1 CUP LIGHT BROWN SUGAR
• 2 STICKS (1 CUP) BUTTER, MELTED
• 1 CAN (16 OZ) PURE PUMPKIN

PREHEAT OVEN 350.  GREASE AND FLOUR TWO 9X5 LOAF PANS.

MIX FLOUR, BAKING POWDER, GINGER, BAKING SODA, SALT, CINNAMON AND CLOVES IN A LARGE BOWL.

MIX EGGS AND SUGAR IN LARGE BOWL; ADD BUTTER, BEAT UNTIL FULLY INCORPORATED AND THEN ADD THE PUMPKIN.

ADD DRY INGREDIENTS, BEAT JUST UNTIL SMOOTH.

DIVIDE BATTER INTO PREPARED PANS.

BAKE 45-50 MINUTES OR UNTIL GOLDEN BROWN AND CAKE TESTER COMES CLEAN.  LET COOL A FEW MINUTES.  RUN KNIFE AROUND PAN TO LOOSEN.  TURN ONTO A WIRE RACK TO COOL.

MAKES TWO 9-INCH LOAVES.

Per serving: 237 calories, 9g fat (5g saturated), 3g protein, 1g fiber, 37g carbs, 51mg cholesterol, 283mg sodium.

 Cream together the following:

• ½ Cup Margarine (or butter flavored shortening)
• ½ Cup Salad Oil
• 1 ¾ Cup Sugar

Add the following, and beat well:

• 3 Eggs
• 1 Tsp Vanilla
• ½ Cup Sour Cream

In a separate bowl, mix the following together:

• 2 ¼ Cup Flour
• 4 TBSP Cocoa
• ½ Tsp Baking Powder
• 1 Tsp. Baking Soda
• ½ Tsp Cinnamon
• ½ Tsp Nutmeg

Add the dry ingredients to the creamed ingredients, and beat well.

Stir in the following:

• 2 Cups of finely chopped or grated zucchini

Pour batter into a greased and floured bunt pan.

Bake at 350˚F for 40-50 minutes, or until an inserted fork comes out clean.  When cake is slightly cooled, turn out onto serving plate.  Sprinkle cake with powdered sugar.

Chocolate Ganache

Heat the following together until chocolate is melted and well blended

• 1 Cup Heavy Cream
• 9 oz Semi Sweet Baking Chocolate

When ganache is prepared, gradually pour over the chocolate zucchini cake.

Enjoy!

Note: I think this would be really good without the ganache.

From the blog Eat, Live, Run: http://www.eatliverun.com/carrot-ginger-soup/

• 2 tablespoons butter or lard
• 1 medium onion, diced
• 1 clove garlic, minced
• 4 cups roasted winter squash, such as blue hubbard
• 1 can coconut milk
• 1 pint chicken stock, preferably homemade
• 1 ½ tablespoons curry powder
• 1 teaspoon turmeric
• Salt and freshly ground black pepper, to taste

Place the roasted squash and chicken stock in a food processor or blender and puree until smooth. Set aside.
Over medium heat, melt the butter or lard in a 4-quart enameled Dutch oven or stock pot. Add the onion and
cook, stirring frequently, until the onion is soft and golden brown; stir in the garlic and cook for another minute
more. Add the curry powder and turmeric and cook, stirring constantly, until the mixture is fragrant. (At this point
you can add the onion to the mixture in the food processor/blender and puree if you desire a completely smooth
soup.)

Pour the squash puree into the Dutch oven and reduce the heat slightly. Whisk in the coconut milk, and simmer
for about 10 minutes, or until the soup is heated through and slightly thickened. Season to taste with salt and
pepper and serve.

Nutrition Facts
Nutrition (per serving): 206 calories, 15g total fat, 9.4mg cholesterol, 98mg sodium, 525mg potassium, 18.1g
carbohydrates, 4g fiber, 3.6g sugar, 3.7g protein.

This recipe is AWESOME!!!!

Soup

• 1/4 cup ( 1/2 stick) butter
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 3 14 1/2-ounce cans low-salt chicken broth
• 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
• 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
• 1 1/4 teaspoons minced fresh thyme
• 1 1/4 teaspoons minced fresh sage
• 1/4 cup whipping cream
• 2 teaspoons sugar

Croutons

• 2 tablespoons (1/4 stick) butter
• 24 1/4-inch-thick baguette bread slices
• 1 cup grated Gruyère cheese
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh sage

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve

Notes: I made this a couple of days ago and it was amazingly good. I did read some reviews and followed the advise…cut the squash in two, throw away seeds,  place cut side down in a pan (I put mine on a silpat).  I also placed the garlic cloves in the cavity, unpeeled. Roast at 350 for about 1 hour. Cool slightly and add to sautéed onions with broth. Puree. Definitely use the croutons. It is really good. I also didn’t add as much broth. I used the 2 cans and then added until it was the consistency I wanted, so maybe 1/3 of the last can was used.

Contributed by Michael Symon

ACTIVE: 30 MIN

TOTAL TIME: 1 HR 15 MIN

SERVINGS: 10 

INGREDIENTS

DIRECTIONS

1. Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 45 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.
2. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden. Let cool, then coarsely chop the nuts.
3. In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots and anchovies; season with salt and pepper. Add the brussels sprouts and walnuts and toss well. Serve.

MAKE AHEAD

The brussels sprouts and dressing can be made up to 4 hours ahead and kept at room temperature. Rewarm the brussels sprouts before serving.

Becca’s Adjustments

For the dressing, I put all ingredients (except capers) in a blender and blended the dressing until smooth.  I chopped p the capers and stirred them into the dressing.  I figured that people would be more inclined to try it if they couldn’t see little chunks of anchovies in the dish.  Other than that, I made the recipe the exact same way.  The dressing could be used for just about anything.  It’s delicious.

Active Time: 8 Minutes

Total time: 30 Minutes

Ingredients:

• 4 Cups Coleslaw Mix (from a bag)
• ½ Cup Thinly Sliced Red Onion
• ¼ Cup Light Mayonnaise
• 1 Tsp. Grated Lime Zest
• 3 TBSP Fresh Lime Juice
• 2 Tsp. Granulated Sugar
• 6 Frozen Beer Battered Fish Fillets (usually in boxes of 10)
• 8 Corn Tortilla Shells

1. Toss coleslaw mix, onion, mayonnaise, lime zest, juice, and sugar in a bowl.  Leave at room temperature.
2. Heat oven to 375°F.  Line a rimmed baking sheet with foil for easy cleanup.
3. Place frozen fish fillets at one end of pan.  Bat 25 minutes.  Place tortilla shells at other end.  Bake 4 minutes, or until shells are warm and fish is cooked though.
4. Place fish in medium bowl and break into chunks with a fork.
5. Spoon into tortilla shells; top with coleslaw

Suggestions:

Don’t use beer battered fish fillets.  I would suggest using some white fish that is not breaded, like Tilapia. You may need to use more of an un-breaded fish in order to make up for the lack of bread chunks.  The bread portion of the fish takes away from the actual fish taco taste.

The tacos needed a little something to them when we followed the recipe above.  I would suggest using a green salsa or something else to add a spicy kick.  I used Sriracha Sauce and it was delish!

Vegetarian Version:

Don’t use fish in the tacos at all.  Instead warm a tortilla up with some cheese (I suggest pepper jack for a little kick).  Put the coleslaw on top & add your salsa.  Enjoy!

This recipe was adapted from a recipe found in Women’s Day Magazine.

Pictures will follow soon, I promise!

Shakshuka

Eggs Poached in Spicy Tomato Sauce
An Israeli dish of  eggs, poached in a spicy tomato sauce

Serves 4 to 6

• 1/4 cup olive oil (I used some chili oil I made)
• 5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped
• 1 small yellow onion, chopped
• 5 cloves garlic, crushed then sliced
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 28-ounce can whole peeled tomatoes, undrained
• Kosher salt, to taste
• 6 eggs
• 1/2 cup feta cheese, crumbled
• 1 tablespoon chopped flat-leaf parsley
• Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water; reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.

Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.