Recipes 8/12 & 8/14

By admin|August 11, 2014|Information

Tomatillo Soup

2 skinless, boneless chicken breast halves –

pounded thin
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2 jalapeño peppers, seeded and minced
4 cups chicken stock
1/4 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
1/4 cup sour cream (optional)
salt to taste
ground black pepper to taste 

Heat oil over high heat in a large saucepan or Dutch oven. Sauté chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.

Add onions and garlic to saucepan, and sauté until golden. Stir in the tomatillos, jalapeño peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.

Puree vegetables in batches in a blender or food processor. Return to pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.

Slice the chicken into thin slices, and then shred. Stir into soup. Season to taste with salt and pepper.

When ready to serve, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately. (From

Italian Flat Green Beans w/ Tomatoes and Garlic

1 lb green beans, cut on the diagonal into 3

inch pieces (Italian flat, Romano)

2 tablespoons extra virgin olive oil

3 medium garlic cloves, cut into very thin slices (a 1/4 cup)

1 tomato, cut into 1/2-inch dice (8ounces)

1/2 teaspoon salt

1/4 teaspoon pepper, freshly ground

6 -8 basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips, optional garnish)
Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately.
While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.
Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through.
Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.
Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature. (From Shared by B.O.G. member L. Waldman)

One Pot Mujadara

2 leeks, cleaned thoroughly. Trim the roots and slice the white and green parts into thin ribbons (use a large onion if you can’t find leeks)

1 cup brown lentils (whole masoor, sabut masoor). Place in a microwave-safe bowl with enough water to cover the lentils by an inch, then microwave for about seven minutes. You can do this while chopping your vegetables. Drain the lentils.

¾ cup basmati or other long-grain rice

1 tsp cumin powder

1 tsp allspice powder

5 cloves garlic, minced

½ tsp cayenne pepper

2 bay leaves

1-inch stick of cinnamon

Salt to taste

2 tbsp extra virgin olive oil

4 cups leafy greens

Heat the oil in a large pot. Add the leeks and sauté, stirring, over medium-high heat until the leeks are golden and crispy, about 8 minutes. If you use too little oil the leeks won’t crisp up.

Remove half the leeks to a bowl and sprinkle with a little salt while still warm.

To the pot with the remaining leeks, add the garlic and bay leaves, stir for about 30 seconds, and then add the cumin, allspice and cayenne. Stir for a few seconds to coat with the oil and then add the rice. Sauté for a few seconds until the rice turns opaque.

Add the drained lentils, cinnamon, and salt to taste. Stir well, then add 4 cups of water.

Bring the mixture to a boil, then lower the heat to low until the water just simmers. Place a tight-fitting lid on the pot and let it steam away for 15 minutes.

Open the pot, arrange the greens on top in an even layer, cover, and cook for five more minutes. Turn off the heat.

Let the mujadara stand at least 10 minutes before opening the pot. Garnish with the reserved leeks and serve hot. (From

Marinated Green Beans & Kale

1/4 cup olive oil

2 tbsp fresh lemon juice

1 tbsp honey

1/2 tsp crushed red pepper flakes

1 large bunch kale, center ribs and stems removed, leaves cut into 1/2-inch strips

kosher salt and freshly ground black pepper

1 lb green beans, trimmed

1/4 cup finely grated Parmesan

Combine the oil, lemon juice, honey, and red pepper flakes in a large bowl. Add the kale and toss to coat. Season to taste with salt and pepper. Cover and refrigerate for 1-2 hours or overnight, tossing occasionally.

When ready to serve, cook beans in a large pot of boiling salted water until crisp-tender (about 4 minutes). Drain beans and transfer to a bowl of ice water to stop their cooking. Drain beans and blot with kitchen towels to dry.

Toss beans with kale mixture. Season with salt and pepper before topping with Parmesan. (From Bon Appetit July 2012)

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