Roasted Carrot Rosemary Hummus

Roasted Carrot Rosemary Hummus

3

8 medium carrots, scrubbed

2 heads garlic

1 large yellow onion

3 1/4 cups of cooked cannellini beans 

1/3 cup olive oil, plus extra for oil roasting 

1 1/2 tablespoon fresh rosemary

1 1/2 teaspoons sea salt

1/2 teaspoon black pepper, freshly ground

dash of cayenne

dash of smoked paprika 

1. Preheat oven to 375°F.

2. Cut garlic heads in half, drizzle with oil and wrap in foil.

3. Chop carrots into 1″ pieces and quarter the onion, then lightly coat with oil.

4. Roast everything on a sheet pan for 45-50 minutes until carrots and onions are tender and browned and the garlic cloves are soft and can be easily squeezed out.

5. In a food processor, puree roasted veggies with the beans, slowly pouring in the oil to reach desired consistency.

6. It may take about 5-10 minutes to get a smooth hummus.

7. Add rosemary, salt, pepper, cayenne, and smoked paprika.

8. Give the mixture another whirl for a minute or so.

Toasted Chipotle and Cheese Sandwiches

Toasted Chipotle and Cheese Sandwiches

2

6 tablespoons mayonnaise

1 teaspoon finely chopped chipotle chiles in adobo sauce

1/2 teaspoon lime juice

8 slices whole wheat bread or white bread

4 lettuce leaves

8 tomato slices

4 slices Cheddar Cheese

4 red bell pepper rings

8 red onion rings

4 tablespoons or more of butter 

1. Combine mayonnaise, chiles and lime juice in small bowl with wire whisk.

2. To assemble sandwiches, spread about 2 teaspoons mayonnaise mixture onto each bread slice.

3. For each sandwich, layer 1 slice bread, spread-side up with 2 slices tomato, 1 slice cheese, 1 bell pepper ring, 2 red onion rings and 1 slice bread, spread-side down.

4.  Butter the outside part of the bread for each sandwich.

5. Warm up a pan or a griddle over medium-low heat with a teaspoon of butter.

6. Place sandwiches in a pan or on griddle and grill until golden brown on each side (flip once) and the cheese inside is all melted.

Potato and Cabbage Soup

Potato and Cabbage Soup

We are in a cool snap in Wisconsin with temperatures in the single digits and below zero.  This is a soup that just works for this type of weather.  It makes you forget the chill. If you do not have fresh herbs, you can use dried herbs just use 1 teaspoon instead.

3

3 tablespoons  olive oil

4 teaspoons of smoked paprika

1 large onion, diced

1 leek, white and tender green parts thinly sliced

1 carrot, thinly sliced

1/2 cup dry white wine

6 parsley sprigs

6 thyme sprigs

1 bay leaf

1 pound small red potatoes thinly sliced

6 cups veggie stock

4 cups green cabbage finely shredded

salt and freshly ground pepper

2 tablespoons snipped chives

3 1/2 slices of country bread cut into cubes

2 garlic cloves lightly smashed

2 tablespoons minced parsley

1. In a soup pot, heat 1 tablespoon of the oil.

2. Add the onion, leek, and carrot and cook over low heat until softened, 10 minutes.

3. Add the wine and simmer until nearly evaporated, 5 minutes.

4. Tie the parsley sprigs, thyme sprigs and bay leaf with string; add to the pot along with the potatoes and stock.

5. Bring to a boil, then simmer until the potatoes are tender, 10 minutes.

6. Add the cabbage, season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer.

7. Discard the herb bundle.

8. Stir in the chives.

9. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil.

10. Add the bread and garlic and cook over moderate heat, stirring, until the croutons are golden brown 6 minutes; discard the garlic.

11. Season with salt and sprinkle with the parsley.

12. Ladle the soup into deep bowls.

13. Sprinkle with the croutons and serve.

Smoky Black Bean Stew

Smoky Black Bean Stew

2

1 pound dried black beans

6 cups vegetable broth

1 dried chipotle chile

1 cup coarsely chopped onions

4 cloves garlic, thinly sliced

1 bay leaf

1 tomato, diced

Salt and freshly ground black pepper

Crema Mexicana, or sour cream, for garnish

Chopped green onions, for garnish

Chopped cilantro, for garnish

Grated cotija cheese, for garnish

lime wedges, for garnish

1. Heat the oven to 325 degrees.

2. In a Dutch oven over medium heat, bring the black beans, broth, chiles, onions, garlic and bay leaf to a simmer.

3. Cover tightly and transfer to the oven.

4. Cook for 1 hour, then add 1 teaspoon salt and a generous grinding of black pepper and stir to combine.

5. Re-cover the pot, add tomatoes and return to the oven to cook until the beans are tender and creamy, another 30 to 45 minutes.

6. Use an immersion blender to coarsely puree the beans just enough to release some of the starch.

7. Alternatively, puree 1 cup of beans in a stand blender and return them to the pot.

8. Heat just until the beans have thickened. (The dish can be prepared to this point several days in advance and refrigerated, tightly sealed.)

9. When ready to serve, bring the beans back to a simmer.

10. Add a little more broth, if they are too thick.

11. Taste and correct seasoning with salt and pepper.

12. Ladle the beans into warmed serving bowls and garnish with a spoonful of crema Mexicana, a sprinkling of green onions and cilantro, grated cotija cheese and lime wedges, with more passed at the table. 

13. Serve immediately.