Kale Chips

Ingredients 

  • 1 bunch (4 to 5 cups) Lacinato kale (also sold as Dinosaur kale)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes (optional)

 

 

  1. Preheat the oven to 350°F.
  2. With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide).
  3. Transfer the leaves to a medium-size mixing bowl and add the olive oil, salt and red pepper flakes (if using). With your hand, coat leaves with the seasonings; the leaves will glisten a bit.
  4. Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Cook for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.
  5. Best eaten within 24 hours, stored in a paper bag.

Recipe source:  “The Meat Lover’s Meatless Cookbook” by Kim O'Donnel

A vinaigrette: Jenn Louis Pinot Noir Cran Sauce

  • 10 whole allspice berries
  • 10 whole cloves
  • 10 whole black peppercorns
  • 4 cups fresh or thawed frozen cranberries
  • 1 ½ cups Oregon pinot noir
  • 1 cup light brown sugar, loosely packed
  • 1 cup clover or wildflower honey
  • 1 cup fresh orange juice
  • 6 strips orange zest, about 1 inch by 3 inches, removed with a vegetable peeler
  • 2 (4-inch) sprigs rosemary
  • 1 small cinnamon stick
  • 1 vanilla pod

Combine allspice, cloves and peppercorns in a spice grinder or coffee grinder and pulse until finely ground.

In a medium saucepan, combine cranberries, wine, brown sugar, honey, orange juice, orange zest, rosemary, cinnamon stick and ground spices.

With the tip of a paring knife, split vanilla pod lengthwise. Use the back of the knife to scrape seeds from pod. Add seeds and pod to pot.

Bring mixture to a boil, then reduce heat to a gentle simmer. Cook, stirring often, until cranberries have burst and liquid thickens slightly, about 15 minutes. Remove from heat and discard zest, rosemary sprigs, cinnamon stick and vanilla pod.

Transfer mixture to a bowl and let cool.

Basic Pot of Stovetop Beans

Ingredients

  • 1 pound (about 2 cups) dried beans
  • 2 cloves garlic, peeled and left whole
  • 1 teaspoon salt

Rinse the beans and remove any dirt, pebbles or debris. Place in a large bowl and cover with cold water until they are submerged by an inch or so. Soak for at least 4 hours, then drain. The soaked beans will have doubled in volume, to about 4 cups.

Place the beans in a large pot, add 8 cups of cold water, plus the garlic. Bring to a boil over medium-high heat and cook at a hard boil for 5 minutes. Skim off any foam that rises to the top. 

Cover, lower the heat and cook at a gentle simmer for 25 minutes. Season with the salt. Cover, and cook for an additional 25 minutes. Check for doneness. Cook in 10-minute increments until the beans are tender to the bite. Cooking times may vary depending on the age of the beans. 


From here, you can take the beans to the next level -- chili, stew or soup. If you're making in advance, cool the beans and refrigerate, reserving both the now very soft garlic cloves and a small amount of the cooking liquid.  The cooked beans are now triple in volume from their dried state, about 6 cups.