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Pink Chard Salad With Baked Sweet Potato, Red Onion, Crispy Garbanzo Beans and a Peanut Dressing

Mar 06, 2024 Autumn,  Avocado,  Carrot,  Japanese Sweet Potato,  Pink Chard,  Rainbow Chard,  Red Onion,  Salad,  Sweet Potatoes
Pink Chard Salad With Baked Sweet Potato, Red Onion, Crispy Garbanzo Beans and a Peanut Dressing

INGREDIENTS

4 Servings | prep time 20 min | Cook time 30 minutes

  • 1 bunch of pink chard or rainbow chard or any type, sliced into thin strips
  • 1 large carrot grated
  • 1 15-oz. can garbanzo beans, low sodium drained and rinsed 
  • ¼ cup peanuts chopped
  • 1 sweet potato cut into 1 inch cubes
  • Sliced red onion to garnish
  • 1 avocado (optional)
  • Olive oil and salt as needed
  • Dressing
  • ¼ cup peanut butter
  • 1 lime juiced
  • 1 to 2 tb. Soy sauce
  • 1 Tb.Honey, maple syrup or agave
  • 2 Tb. Parsley or cilantro
  • 2 tsp. fresh ginger, grated
  • 1 clove garlic minced

INSTRUCTIONS 

Prepare the chard by removing the stems and then cutting the leaves into thin strips, like a chiffonade. Save the stems and chop into small pieces. Massage the greens with your hands in a large bowl with a sprinkle of olive oil and a dash of salt. Add grated carrot to bowl.

Preheat oven to 425F. Drain and dry the garbanzo beans, add the chopped chard stems then toss them and the garbanzo beans with a tablespoon of olive oil and a dash of salt. Cut sweet potatoes with their skins on into 1 inch cubes and toss with olive to coat and a dash of salt. Spread both garbanzo beans and sweet potatoes on baking sheets with enough space for both and roast in preheated oven for about 20 minutes. Add maybe 5-10 minutes more for the sweet potatoes Remove from oven. Once they have cooled, add them to the greens.

For the dressing finely chop or optionally use a mini-food processor or blender to combine the dressing ingredients. The mixture will be thick, so thin it with water one tablespoon at a time until the right consistency is reached. Pour desired amount over the salad and toss until coated. Add desired amount of red onion. Add sliced or cubed avocado. Top with chopped peanuts. Extra dressing is good on meat or other vegetables. 

Creamy Romanesco Soup with Rosemary Olive Oil

Feb 28, 2024 Garlic,  Olive Oil,  onion,  Red Onion,  Romanesco,  Rosemary
Creamy Romanesco Soup with Rosemary Olive Oil

6 Servings | prep Time 20 min | Cook time 30 minutes

Ingredients 

  • 1 cup Olive Oil
  • 4 (4-inches) sprigs
  • Fresh Rosemary
  • 2 tablespoons Olive Oil
  • 1 medium red onion (chopped, about 1 cup)
  • 2 Garlic Cloves (minced, about 1 tablespoon)
  • 1 quart Low-Sodium Vegetable or chicken Stock (plus more as needed for reheating)
  • 1 medium head Romanesco or 2 small heads (cored and broken into 1 1/2-inch florets, about 2 1/2 pounds)
  • 2 teaspoons Kosher Salt (plus more to taste)
  • 1 teaspoon Black Pepper (plus more to taste)
  • 1 Lemon (for serving, Freshly grated zest of)
  • 3 cups Rustic Country Bread (diced, 3/4-inch pieces

 

  1. Make the rosemary oil. In a small, heavy saucepan, combine the rosemary sprigs and olive oil. Bring to a very gentle simmer over medium low heat. Cook for about 5 minutes, adjusting heat as needed. Be careful not to fry the rosemary. Remove from heat and allow the rosemary to cool in the oil while you make the soup.

  2. Make the soup. In a large, heavy pot or Dutch oven, heat the olive oil (not the rosemary oil). Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds.

  3. Add the stock, cauliflower, salt (start with 1 teaspoon if the stock you are using is not low sodium) and pepper and bring to a boil over high heat. Lower the heat, cover, and simmer until the cauliflower is tender and can be pierced easily with a fork, about 10 minutes.

  4. Meanwhile, make the croutons. Lightly coat a skillet with some of the reserved rosemary oil and heat over medium. Add cubed bread and sprinkle with salt. Cook, tossing often until golden and toasted all over, about 4 to 5 minutes. Transfer the croutons to a plate to cool.

  5. Strain the rosemary infused olive oil into a glass jar or bowl and discard the rosemary. Transfer the stock and vegetables to a blender, working in batches if necessary, and add 1/4 cup rosemary oil. Blend on high until the soup is completely smooth and creamy. Add more rosemary oil, salt and pepper to taste and blend to combine. Return the soup to the pot and keep warm. If the soup seems thin, simmer another 5 to 10 minutes to reduce slightly. The soup will continue to thicken as it cools.

  6. Serve hot, garnished with a drizzle of rosemary oil and a few croutons. If the soup seems too thick when reheating, add a little stock. The soup will keep refrigerated for a couple of days. The rosemary oil will keep in a sealed container at room temperature for about a week.

Recipe Notes

-The recipe calls for low sodium stock and 2 teaspoons of kosher salt. If you are not using low sodium stock, cut the salt in half to start with and go from there as 2 teaspoons will be too much for some stocks. Having said that, the finished dish should be amply seasoned.

South African Chakalaka Bean Salad

Feb 21, 2024 Beans,  Cabbage,  Carrots
South African Chakalaka Bean Salad

 

5 Servings | prep Time 20 min | Cook time 15 minutes

Ingredients 

  • ¼ cup olive oil
  • 1 medium onion, diced
  • 2 teaspoon curry powder
  • 4 cloves garlic, minced
  • ½ teaspoon finely chopped fresh thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground ginger
  • 15 oz can of whole peeled tomatoes, add half the can of juice
  • 3 cups shredded cabbage (yield from about ⅓ head of cabbage)
  • 1 chili pepper, diced and seeds removed
  • 1 large carrot, grated
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 (15-ounce) can of low-sodium baked beans
  • Salt and pepper to taste
  • In a large saucepan over medium heat, warm the olive oil. Add the diced onion and stir for 1-2 minutes.
  • Add the curry powder, garlic, thyme, smoked paprika, cayenne pepper, and ginger, and stir for 2-3 minutes.
  • Add the tomatoes, bell peppers, carrots, and cabbage. Simmer for about 5 minutes, stirring occasionally. Finally, add the baked beans and cook for about 2-3 minutes, stirring often, until fully warmed through. Taste and adjust seasoning, adding salt and pepper if needed. Serve warm.

Chakalaka is a savory baked beans dish served as a side or relish at South African barbeques.