End (or Begin) the Year on a Healthy Note: Lemon-Herb White Bean and Kale Salad Plus MVK’s *Like* of the Week

spoon
I can’t believe we are at the end of the year! Last New Year’s is still so vivid in my mind, but now we’re saying goodbye to 2015 and hello to 2016! This year brought challenges and opportunities (making a pie for a movie!), crossing Bonnie Slotnick’s cookbook store off my bucket list, and learning more and more about food, nutrition, and cooking. I’m ready to see what the new year will bring.

And no doubt it will bring more healthy cooking and eating. After a few days of out of the ordinary food, I really wanted a healthy salad. And I hit the jackpot with this one: kale, white beans, a flavorful vinaigrette. It was perfect!

This salad would be perfect on its own as a main dish for lunch or dinner, but will work equally well as a side dish at dinner. Easy to assemble, you can serve it warm (which I did) or chilled (like I had for leftovers) and both are equally tasty. If you wanted to add a little grated cheese or a few pieces of chicken, the salad will only get better.

The Lacinato (or dinosaur) kale at the coop was flimsy and had about three stalks in each bunch, so I decided to go with plain curly, and chopped, you’ll never know the difference. And instead of cannellini beans, I opted for the nondescript “small white beans,” that were just right.

New Year’s will of course include my Good Luck Peas for lunch, with hopes that it brings good luck for the coming year. And as we close the year, my fourth as the author of this blog, I will raise my glass to my readers from near and far tomorrow evening and bid you a Happy New Year! May you find light and love in the coming year!

Happy Cooking!

salad
Lemon-Herb White Bean and Kale Salad
This recipe first appeared in the December 2015 issue of Cooking Light magazine. 

3 tablespoons olive oil, divided
4 cups thinly sliced Lacinato kale
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to pan; cook 1 minute.

2. Combine remaining 7 teaspoons oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over kale mixture. Serve warm or chilled.

MVK’s *Like* of the Week: 15 Ways to Shop Smarter

shoppingI am always looking for ways to save money on food for my household, as it is one of the largest bills each month. Thekitchen.com created this list of past articles that is a great start for your new year! You can read the article by clicking here. Happy Savings!

Advertisements

Creamy Butternut Squash Soup Plus MVK’s *Like* of the Week

I hope everyone had a delicious Thanksgiving dinner last Thursday! Now it’s full speed ahead to the December holidays!

A few weeks ago, I read Ruth Reichl’s newest book, My Kitchen Year: 136 Recipes That Saved My Life. In 2009, Reichl, and the rest of the country, was shocked when Gourmet magazine, the oldest cooking publication in the country, closed its doors immediately. After almost 70 years, Conde Nast folded the monthly with nary a reason. At the helm was Reichl, who along with being blindsided, also blamed herself. With no job and no prospects, she tweeted on Twitter and retreated to the kitchen and cooked. The book encompasses her tweets and recipes she created during that year.

Her recipes, such as they are, are more a listing of ingredients with a description of what to do. I love this way of cooking, but I know it’s not for everyone. And her writing is so beautiful, she makes everything she cooks sound delicious. Including a butternut squash soup.

I’ve never been one for squash soups; squash in soup, yes, but a pumpkin or butternut squash soup is something I’d tried on occasion but never liked. I’ve always found the flavors odd and would always avoid it in restaurants. This mindset shifted a couple of months ago when my mom ordered a pumpkin soup that was really delicious. Reichl had a recipe for a butternut soup and her description of it made me want to make it immediately. I took a glance at the ingredient list, decided to make my version, and cooked it up as the first snowflakes fell outside the kitchen window. And she was right. It’s good. And comforting. And is the best kind of soup to eat this time of year; it’s easy on the wallet and takes maybe 30 minutes at the most to make.

Dairy-free, wheat free, vegetarian, this is so simple that anyone can make it. For lunch, it’s satisfying and warms you up and fills you up, too. You’d think that just five ingredients would make for a not so exciting soup, so I was skeptical when I put everything together. But something about the melding of the flavors is delicious. And don’t worry about precise chopping, everything is going to be blended; it’s a lot easier to use a hand blender if you have one, but a standing blender will work, too.

You’ll find you’ll need more than the first two cups of water. I always add a little bit to my lunch container to get the consistency I like. If you want a little bit more flavor, I thought some cumin or thyme would be a good addition.

Happy Cooking!

butternutsoup
Creamy Butternut Squash Soup

1 Tablespoon olive oil

One butternut squash, 1 pound

2 peeled carrots, chopped

2 celery stalks, chopped

1 medium onion, diced

2+ cups water

Salt and pepper to taste

Warm the olive oil in a soup pot. When ready, add the carrots, celery, and onion and saute until soft over medium heat. Add the squash and saute for about five minutes or so. Add the water, bring to a boil, then reduce heat and cook the vegetables until everything has completely mushy. With a hand blender (or standing blender) puree until everything is blended, adding additional water if needed. Add salt and pepper to taste and serve warm.

bs1MVK’s *Like* of the Week: Bonnie Slotnick’s Cookbook Store

Number two on my New York City adventures (Part I can be read here). When I went to New York, I had very little on my agenda except for one thing, I had to go to Bonnie Slotnick’s cookbook store in Greenwich Village. I really wanted to check it out and after more than ten years, I finally made it!

My friend, Jen, and I got there Sunday afternoon at 12:56, only to discover the store opened at 1 p.m. and we were famished. So instead of waiting four minutes, we went to another bookstore for lunch and then I made my way back while Jen went shopping.

bs2I walked in and it was like walking into someone’s kitchen. A lovely table with the season’s colors and cookbooks was in the middle of the room. Cookbooks lined the walls, all neatly divided into ethnicity and topic. The lighting was golden with lamps on various bookshelves and the colors were of retro kitchens, light greens, oranges, yellows. Vintage aprons, linens, and cookware sat on wooden kitchen tables, and I immediately spied the recipe box my mother has in her kitchen since I was born! A box in the back had a pile of old menus from long ago New York City restaurants now closed. It was warm enough to have the back door open, which led to a small enclosed garden with a small table and chairs, where you could read your cookbooks.

bs3I thought it was curious she had no Julia Child books in the French section, but I soon discovered she had a reserved spot for the masters right in front of her counter! Child, James Beard, Elizabeth David, Jane Grigson, a variety of editions of The Joy of Cooking, she had all of the greats. I was so pleased to find they had such a special space all together!

bs4After everyone left, I was able to have a chat with Bonnie and it was everything I thought it would be. I ended up buying a book, Clementine in the Kitchen, a book Ruth Reichl reissued when she was editor of Gourmet, the recipe box, and a small cooking booklet titled Meals for Two. I found the book prices to be reasonable, especially for New York City and for being vintage. If you are into cookbooks and want a treat, don’t hesitate to check it out. Her hours change weekly, but she always posts them on her website, bonnieslotnickcookbooks.com.

bs5Bonnie Slotnick Cookbooks ~ 28 East 2nd Street, New York, New York