Garlicky Chickpeas with Artichokes & Greens (gluten free, dairy free)
I’ve been making a version of this dish for many years, and what goes into it often depends on my mood and truthfully, whatever ingredients I have on hand. Before we had kids Ben and I would eat it over pasta with lots of freshly grated parmesan, and then we ditched the cheese and pasta and it became our favorite thing to take to the beach when we moved to Hawaii. Lately It’s been one of my go-to dishes for potlucks, and a couple of weekends ago I think it reached a new level when I was making it to take to a friend’s house and discovered that I only had one can of chickpeas (gasp!). So I tossed in quartered artichoke hearts and I have to say that the addition of those liver-healthy nuggets inspired some pretty amazing mouth-sounds from the hostess. True to form I used kale as my greens and added plenty of chopped up bacon, but you can use any hearty green or even spinach and omit the bacon to make this 100% plant based. I usually employ canned organic chickpeas for this recipe because it’s often a last minute deal, but feel free to use homemade beans instead. Either way, I hope you try it and love it!
INGREDIENTS:
3 tbsp extra virgin olive oil
One 14 oz can garbanzo beans rinsed and drained (go for organic and look for a BPA free can) or about 2 cups cooked
4 large cloves garlic, minced
Zest of one lemon
1/4 -1/2 tsp red pepper flakes (to taste)
2-3 big handfuls chopped kale, collards, or spinach
6-8 slices of nitrate & nitrite free bacon, cooked until crispy and chopped (omit for plant based)
1 14 oz can artichoke hearts, water drained and hearts quartered
1/4 cup each of chopped fresh cilantro and fresh parsley
Juice of one lemon
1/2 tsp-1 tsp Himalayan pink salt, to taste
DIRECTIONS:
Heat the olive oil in a large saucepan or skillet over medium-low heat. Stir in the garbanzo beans and the garlic and cook for about 5 minutes until the garlic is fragrant but not burned.
Add the lemon zest, red pepper flakes, and chopped greens and saute until the greens have wilted.
Stir in the artichoke hearts and bacon and toss gently to combine, allowing the artichoke hearts to warm through. Turn off the heat.
Add the fresh herbs, lemon juice, and salt to taste. Toss gently to combine and do a taste test. Add more extra virgin olive oil if it’s too tart or too dry. Adjust the salt or red pepper flakes if you want more of a punch. This recipe is really delicious and packs a ton of flavor, so if you’re not feeling it then make whatever alterations you need to really love it! Serve warm or at room temperature.
Cannellini, Bacon & Veggie Soup (gluten free, dairy free)
I made this super yummy soup last night for dinner, and I thought I would take a photo of it and share the recipe before I polish off the leftovers for breakfast this morning (I'm eating as I write!). The boys and I met up with some friends at the beach yesterday while Ben stayed home for some downtime, and as we were driving home at 5 pm I had no idea what we were going to have for dinner. I remembered that I had recently bought a couple of cans of cannellini beans, and that we still had weekend bacon in the fridge plus leftover fresh rosemary from Thanksgiving, and a big mason jar of homemade chicken stock waiting to be used up. It seemed like the beginnings of a great soup, and since it's been "chilly" here lately, it just seemed appropriate to make something warm and comforting to eat. It's healthy, hearty, and full of that umami flavor that I just love. I hope you enjoy this as much as we did, and if you have any leftovers, it really is a delicious way to start the day.
INGREDIENTS
3 tbsp extra virgin olive oil
1/2 medium yellow onion, diced
5 stalks organic celery, diced
3 medium organic carrots, sliced into 1/2 inch rounds
5 cloves garlic, finely minced
1 tbsp finely chopped fresh rosemary
1 small orange flesh sweet potato, peeled and diced into 1/2 inch cubes
3 cups organic chicken stock
1 cup water
1 cup finely chopped organic Lacinato kale
1 tsp dried thyme
2 cans organic cannellini beans, drained and rinsed well
6 slices thick nitrate-free bacon, cooked until crispy, then chopped
1/4 cup chopped Italian parsley
1-2 tsp Himalayan pink salt
Fresh ground pepper, to taste
DIRECTIONS:
In a large stockpot or Dutch oven, heat the olive oil over medium low heat and saute onions until they start to brown.
Add the celery, carrots, garlic, rosemary, and sweet potato and saute for another 5-7 minutes.
Add the chicken stock, water, kale, and dried thyme. Stir and bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes.
Stir in the cannellini beans, bacon, and Italian parsley. Let simmer for 5-10 minutes, until the veggies are fork tender, but don't over cook. You don't want everything to end up super mushy.
Add 1 tsp Himalayan pink salt, and check for seasoning. Add more salt if needed. I used 2 tsp total, but it will depend on how salty your chicken broth is to begin with. Add a little black pepper at this point, if you'd like.
Ladle into soup bowls, and enjoy! This would be delicious with grated Parmesan or Romano cheese on top, if you eat dairy.
Creamy Leek, Mushroom & Chicken Soup (paleo)
Yesterday afternoon I decided to make some homemade gluten free pizza crust so that the boys could have pizza night, which is Nikhil's favorite. While I was waiting for the dough to rise, I searched through the fridge to figure out what I was going to make for myself for dinner, because as much as I love pizza, the bread & cheese combo just doesn't agree with me. My internal clock must sense that it's officially fall now, as somehow I was craving soup again, even though it continues to be close to 90 degrees here! In the fridge I found a whole leek and a bunch of fresh dill leftover from the delicious Summertime Salmon Chowder that I made last week, as well as the remnants of a rotisserie chicken that I had picked up over the weekend. I also found a handful of crimini mushrooms in the fridge, which I thought would work well with the leeks and the dill. My findings were especially fortuitous because I love mushrooms and any type of onion, but Ben barely tolerates them (I think he's mildly allergic to onions), so I wouldn't normally make something like this for the family. I knew Ben would enjoy pizza night with the boys, so I got to work on my own dinner, and came up with this oh so yummy soup.
INGREDIENTS:
3 tbsp extra virgin olive oil
1 medium leek, halved lengthwise then thinly sliced (2 cups)*
2 stalks celery, halved lengthwise then sliced into 1/4 inch thick pieces
5 crimini mushrooms, thinly sliced
1 can full fat coconut milk
2 cups chicken stock**
1 1/2 tsp paprika
10 turns of the pepper mill
2 Tbsp chopped fresh dill
1 1/2 cups cooked chicken, roughly chopped (I used a rotisserie chicken)
1/2 tsp sea salt, or less to taste
*A tip about cooking with leeks: I was taught to use the white and light green portion of the leek, and not the darker green, tougher part. Leeks grow in sandy soil, so you want to be sure to properly rinse your leeks in a colander after slicing them. You can also soak the sliced leeks in a large bowl of water to let the heavier soil sink to the bottom, and then rinse several times to ensure that all debris has been removed. You don't want gritty soup!
**If you use reduced sodium stock, you may need to add more salt at the end to achieve the right flavor.
DIRECTIONS:
In a large soup pot with a tight fitting lid, heat the olive oil over medium heat. Add the leeks, celery, and mushrooms to the pot and saute your veggies until the leeks are tender, and have just started to brown a little bit, about 8 minutes. Stir in the coconut milk, chicken stock, paprika, black pepper, and dill, and bring to a low boil. Place the chicken in the pot, give everything a good stir, and then cover your pot. Reduce the heat to the lowest setting, and let it simmer for 10 minutes, until the celery is tender. Taste your soup, and if you require more seasoning you can add 1/4-1/2 teaspoon of sea salt. I added 1/2 teaspoon of salt to mine, and it tasted perfect. Ladle the soup into bowls and garnish with some dill fronds if you'd like. I devoured mine on it's own, but I think it would be delicious with some buttered gluten free toast, or a chunk of crusty sourdough bread. I recommend making a double batch of this soup so that you can freeze some to have on a chilly night when you just don't feel like cooking.
Enjoy, friends!